Posts Tagged ‘kosher’

Never mind that Pesach was four months ago. I just made THE MOST DELICIOUS Matzah Brie! It was so good (and so easy), I just had to share my recipe. So here it is!

Matzah Brie (for Year-Round Yumminess)

Ingredients:

5 Salted Matzahs (I used Manischevitz)

Water

Canola oil

1/4 cup milk

3 eggs

Salt to taste (optional)

Pepper to taste

Approx. 2 oz. shredded mozzarella cheese (I used Miller’s)

Directions:

1. Over a large bowl, break the matzahs into bite-size pieces.

2. Pour water into the bowl, just until the water begins to peek out from underneath the matzahs. Mix. Let stand 5 minutes or until all pieces are softened.

3. In the meantime, in a large frying pan, heat oil over medium-high heat.

4. Add milk, eggs, salt and pepper to matzah-water mixture. Mix well.

5. Pour mixture into frying pan, evening it out towards the edges. Fry 5-8 minutes or until solid and browned on bottom.

6. Flip. (I used the old 2-plate trick – take the pan off the flame and “pour” the rounded “matzah pancake” onto a large plate, keeping the browned bottom side down. Cover with another plate, hold tightly, and flip. Then “pour” the matzah brie back into the pan, this time browned side up, raw side down.) Fry the other side for 3-5 minutes or until browned.

7.  Sprinkle cheese over top. Let the cheese melt (1-2 minutes). Optional: fold the “pancake” in half to assist in melting. Shut off flame and enjoy!

Did you make this recipe? Let us know how it went!

Okay moms, your kids are adorable. But there’s one thing at mealtime you just can’t stand. And you all know the feeling. It’s when they stick up that cute little nose of theirs at the beautiful healthy food you’ve prepared and say, “I don’t want it.” As a mom of such adorable children, I decided to pass along a little wisdom I learned in the last few months. Specifically, I want to share with you 5 kosher products that recently appeared on the shelves of my local supermarket. They’re healthy, wholesome, and yummy. And guess what? My kids tried them and actually loved them!

So here they are….check out these items and please comment. We could all use a little mommy wisdom!

Aurora Natural Granola Vanilla Crunch – OU-D

This lightly sweetened granola came in a number of other flavors including Cranberry Vanilla and Brown Sugar. The kids loved finding the biggest chunks. It’s been great as a snack and as a yogurt topper. Quite addictive actually for the adults too! And here’s the yogurt they eat the Granola Vanilla Crunch with…

Stonyfield Farms Organic Yogurt – 0% Fat – OU-D

Despite some initial skepticism, my kids absolutely loved the Vanilla and Strawberry flavors. The best thing is that they’re only 70 calories and have no artificial sweeteners. Incidentally, my kids have been enjoying their YoBaby line of drinkable yogurts for some years now. This product is definitely a hit.

Barilla Piccolini Mini Pipe with Carrots and Squash – OU

This items is so new, it doesn’t even appear on Barilla’s website yet! This orange-colored pasta is chock full of Thiamin and Folate and a whole host of great nutrients. Best thing for moms: it cooks in just 6 minutes.

Champion Raisels (The Fruity Flavored Raisins) Sour Peach Pucker – OU

We couldn’t find a website for this product, but we found this great video from ABC introducing it last year. This fruity snack even passed muster with the one who doesn’t like raisins, so I consider that a mom victory. Hey, it might be candy on the outside, but it’s definitely a raisin on the inside!

Seneca Farms Oatmeal & Fruit Apple Cinnamon – OU

This item is great when a kid (or mom!) needs a fast meal, especially breakfast. The little cup microwaves in 45 seconds and there’s no need to add water or anything. Truly genius. And who can resist a nice hot oatmeal?

And there you have it. My new favorite products!

Please comment and let me know which of these sound interesting, or if you’ve purchased them. I’m curious to hear your experiences.

 

When I was growing up, there was no such thing as carrot kugel or apple crunch. And if there was, it was called Dessert. But about 10 years ago, they were introduced to me as part of the Shabbos menu, right there alongside chicken and veggies. And these dishes are so yummy, that I’ve never looked back!

So in honor of Shabbos, here are my favorite recipes for carrot kugel and apple crunch. They are both incredibly easy and absolutely delicious. And best of all, kids love them!

Carrot Kugel

3 four-oz. jars of baby carrot food (“Stage 2” from Beechnut is OU-Pareve)
1 cup flour
1 cup sugar
2 eggs
1/2 cup oil (or applesauce for low fat version)
1 tsp baking powder
1/2 tsp baking soda
Sprinkle of cinnamon

Preheat to 350 degrees.
Mix everything together in a bowl.

Two Options:

Loaf pan – Grease a pyrex loaf pan, pour in batter, bake at 350 degrees for 1 hour.

Muffin cups – (No need to grease.) Fill cups to 3/4 full, bake at 350 degrees for 20 minutes. (I highly recommend Reynolds “Baked for You – Stay Brite” muffin cups. They stand on their own on a cookie sheet—no need for a muffin pan—and they peel off beautifully.)

Use toothpick in center to tell if it’s done. You want it to be a touch “underdone” for best yumminess (and the blech).

Delicious at any temperature. Muffins may be stored at room temperature for 2 days in a sealed bag.

Apple Crunch

Crunch Mixture
2 cups flour
3/4 cup sugar
1 tsp baking powder
Pinch of salt
1/2 cup shortening (or one stick maragarine)
1 egg, slightly beaten
1 tsp vanilla

Other Ingredients
1 can Comstock sweetened apple pie filling (can also use two smaller cans)
Cinnamon and sugar to sprinkle on top

Preheat to 350 degrees.

Mix all crunch ingredients until it turns crumbly. (I find two methods work best for this: either a large bowl and a potato masher, or the sealed-bag-mush method. Either way is fine.)

Spread half of crunch mixture onto bottom of 11×7 (or 9×13) inch pan. Spoon apples from can onto crunch evenly. Top with rest of crunch mixture. Sprinkle cinnamon and sugar lightly on top.

Bake at 350 degrees for 40-45 minutes or until the apples are boiling up the sides of the pan.

…And don’t worry, if you still think of these dishes as “dessert,” that’s ok, we’ll eat them any time!