My sassy single client is having a holiday party for singles. She wanted quick & easy recipes from me, but recipes that she also wanted to hand out at the party which I think is a delicious idea. I came up with two great recipes that I am sure will be a hit. One for a curried winter squash that will really kick up the taste buds and then there is the spiced rum punch that will truly get the party going. Kosher soul will the all over the shindig.
"Luscious Lifestyle Diva"
Curried Winter Squash
Slice any squash in half, discard the seeds and cut into wedges. Brush entirely in melted butter and season with curry powder. Roast on a baking sheet at 400 degrees until softened , about 25-30 minutes. Season with kosher salt.
Spiced Rum Punch
3 tbsp. whole cloves
3 sm. oranges
1/2 gallon apple cider
2 cinnamon sticks
1 1/2 c. rum
Preheat oven to 350 degrees. Press cloves generously into oranges. Place on baking dish. Bake 45 minutes. In large saucepan, heat cider and cinnamon sticks. Prick hot oranges with a fork. Place in a punch bowl. Pour hot cider over oranges. Stir in rum. Serve warm. Makes 12 about servings.
Saturday, December 6, 2008
Friday, November 21, 2008
So, I have decided that I want to turn this blog into more of a blog zine cause there is simply more delicious things that I can do with it. Please bare with me as I make the transition. If you have any thoughts as to what you would like to see let me know. I am looking for hip and hot kosher stuff, not the bland and boring ( there is already enough of that, right!)
More soon my kosher soul foodies!
Posted by Yolanda Shoshana at 5:40 PM
Saturday, November 1, 2008
Now that Halloween is out of the way, it's time to focus on Thanksgiving. The day we stuff ourselves till we about burst. Oh, I can't wait. My dear friend and hubby will be in NYC for turkey day, so I am starting thing about what I am going to make...I still don't know, but I am having fun deciding.
I found a delicious recipe for a pumpkin roll cake. I made it for a client to take to a party. SUCCESS!
Here it is, kosher soul pumpkin roll!
Kosher Soul Pumpkin Roll
- 3 eggs
- 1 cup sugar
- 3/4 cup all-purpose flour
- 3/4 cup canned pumpkin
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1 cup finely chopped pecans
- confectioners' sugar
- 2 (3 ounce) packages cream cheese, softened
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Spread batter evenly in prepared pan; sprinkle with pecans.
- Bake at 375 degrees F for 15 minutes or until cake springs back when touched lightly. Cool for 5- 10 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
- In a large mixing bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.
Thursday, October 23, 2008
Tuesday night I had the pure pleasure of going to an exclusive event for
Electrolux (www.electroluxappliances.com), the premium kitchen brand that
has been used in Europe for 70 years plus.
If Electrolux does not ring a bell, think Kelly Ripa commercials. Ah ha moment!
Chef Brad Steelman from River Cafe was in the house cooking up goodies for
us food bloggers to show why the appliances are a must have. I was highly
impressed! I always get giddy when I see fabulous kitchen equipment, but
this exceeded my expectations. Not only is the design of the Electrolux hot
( no pun intended), but talk about easy to use. Even a newbie to the
kitchen would be able to find their way around since it can be as easy as
touching a button. No more excuses about how you burned this or that.
I found out that Electrolux is going to be K certified, oh yes, K certified.That's kosher soul baby. As soon as the K hits Electrolux, I will be sure
to let you know.
Check out their website for the virtual kitchen.
*photo is me & Nichelle Stephens from Çupcakes Take the Cake
Saturday, October 18, 2008
In the United States we have gotten privileged to be able to have most fruits and vegetables year round. When eating raw it is good to know the best times to eat certain fruits and vegetables because you can really take advantage of getting them fresh from the land.
The fall has some fabulous fruits and vegetables that are in season that are great for making raw salads and dishes. Most of the fruits and veggies are hearty so they can be used as a main dish or a side. Here are some things that are fresh and harvested in the fall that you should keep in mind.
~Onions- Onions is one of the oldest vegetables around and is used in a variety of recipes and various cultures. The onion is good fresh, frozen, canned, and pickled. You can chop or slice for your fresh salads, and as a spicy garnish; they are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet.
~Cucumbers ~ There are many varieties of cucumber which are grown either to be eaten fresh or to be pickled. Those that are to be eaten fresh are commonly called slicing cucumbers. Cucumbers such as gherkins (small cucumbers) that are specially cultivated to make pickles.
~Okra~ Okra is an unusual, yet fun veggie. Okra is usually available
fresh year-round in the South, and from May to October in many other areas. You can serve Okra raw, marinated in salads or cooked on its own. Whole, fresh okra pods also make excellent pickles. Its mild flavor has been compared to eggplant.
~Bell Peppers ~The color of a bell pepper can be green, red, yellow, orange and, more rarely, white, purple, blue, and brown, depending on when they are harvested. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment.
Some kosher soul raw recipes that are easy as 1, 2, 3..Nosh on!
Marinaded Okra and Onions
5-6 thumb-size raw okra,
Yellow or red/purple onion Thinly sliced on diagonal
2 tb Rice vinegar
1/2 Onion, thinly sliced
Place okra and onions in a container. Mix rice vinegar well with okra and onions. Chill Should be ready to serve in 1 hour.
Cucumber and Onion Salad
1 large cucumber
1 medium onion
1 large tomato
Dressing ( of your choice)
salt and pepper to taste
Cut up cucumbers, onion, and tomato in small cubes. Salt and pepper as desired. Add 1 tbsp wine vinegar. Add enough dressing to cover (more or less to desired taste).
Posted by Yolanda Shoshana at 1:10 PM
Sunday, September 28, 2008
Oh, the new year is almost up us. I love this time of year because it allows serious time to slow down and reflect.
As you think about what to add to the festive eating you will be doing, here is a delish recipe for you. It is not a typical recipe for Rosh Hashanah, but it will add some nice depth to your menu.
I have mentioned time and time again that I am a huge fan of pumpkin.I found a great recipe in the new issue of Everyday Food for pumpkin and shallots. It will be a yummy side dish with your fish or meaty dish for the holiday.
"Luscious Lifestyle Diva"
Roasted Pumpkin and Shallots
1 Medium sugar pumpkin (about 4 pounds) peeled, seeded, and cut into 2-inch
4 shallots, peeled and quarted
3 tablespoons olive oil
1/4 cup fresh sage leaves
kosher salt and ground pepper
Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage
between two large rimmed baking sheets; season with salt and pepper, and
toss.. Roast until pumpkin is tender, 30-35 minutes, tossing once and
rotating sheets halfway through
Posted by Yolanda Shoshana at 2:07 PM
Monday, September 15, 2008
I love to promote eating raw! The argument around the healing effects of raw food continues. As it is, some people think raw food is inedible even though they have never given it a chance. When I do cooking demos at the local farmer’s market, I make as much raw food as I can to show just how good the food is. Once a person tastes it and I tell them the health benefits, they are hooked.
There are just as many recipes for raw food as there are for cooked for. A little somethin' that I love to make is a yummy raw corn salsa. It gets rave reviews and everyone always wants the recipe.
6-8 medium ears of corn, decobbed
4 medium tomatoes, finely diced
1 red or yellow bell pepper, finely diced
1/2 tsp. cayenne
1 tsp. Celtic sea salt
Fresh ground black pepper to taste
1 clove garlic, pressed
1/4 cup chives, finely chopped
1 tlb. olive oil
2 tsp. lemon juice
1/4 cup fresh cilantro, de-stemmed and finely chopped
Mix well, then remove 1 cup of salsa and blend in blender.
Fold this mixture back into salsa.
Tuesday, September 2, 2008
I have raved about how much I love the Reese's Peanut Butter Cup Sundaes at Baskin Robbins. It gives one a true food orgasm! One night I wanted a sundae so bad, but was to lazy to walk myself to Baskin so I improvised ( not to mention saved myself a bit of money).
To make a quick and easy sundae.. get some ice cream, candy of choice ( I recommend peanut butter cups, m&ms, or even go with Oreos), and whipped cream. Simply chop up the candy or cookies of choice, mix into the ice cream and top with whip cream. Just like that you have a yummy sundae in about 5 minutes tops. So save yourself a trip to the ice cream shop and save a few dollars cause it's totally kosher soul to have DIY sundaes.
"Luscious Lifestyle Diva"
Friday, August 22, 2008
If there is anything kosher soul, it's the sexy food writer Nigella Lawson (www.nigella.com). What I love about Nigella is how sexy she makes food without even trying..but then again look at her! I am going to be making Nigella's blueberry pancakes for a soul food brunch, I thought you might like the recipe.
For the dry pancake mix
600g plain flour
3 tbsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
40g caster sugar
To make the pancakes (amounts per 150g dry mixture)
1 free-range egg, lightly beaten
1 tbsp melted butter
1 tsp vanilla (I added this)
For the blueberry syrup
125ml maple syrup
1. For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.
2. To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.
3. Heat a flat griddle or non-stick frying pan without adding oil.
4. Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.
5. Meanwhile, for the blueberry syrup, place the maple syrup and blueberries into a pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, until the blueberries have broken down slightly.
6. To serve, pour the blueberry syrup into a jug and take to the breakfast table with the pancakes. If you have any of the syrup left over, you will notice that it sets into a kind of glossy jam. This will keep for a few days.
Wednesday, August 20, 2008
Arugula is an interesting green and yummy green, yet sometimes people do not know what to do with it.
I made this Arugula and Orange salad for one of my clients and she loved it so much so is having me make it for one of her upcoming soirees. It is a great salad, packed with flavor and can be served up beside all of kosher soul food fixins.
Arugula & Orange Salad:
1 large fennel bulb
1 red onion, shaved paper thin
2 cup mandarin orange segments
6 bunches fresh arugula
1 cup walnuts
1 1/2 tablespoons red wine vinegar
1 cup canola oil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon brown sugar
1/2 teaspoon freshly ground black pepper
1. Trim off the top off the fennel bulb. Slice the fennel and onion paper thin.
3. To prepare the vinaigrette, combine ingredients in a mixing bowl and whisk.
4. Toss the arugula, fennel and onion with vinaigrette, divide among serving plates and top with mandarin orange slices and walnuts
Monday, August 18, 2008
If you want to make a quick and easy dish that will be the hit of any dinner party mix up an olive tapenade!
A tapenade is simply a puree’ of assorted ingredients that is used as a spread.
Olives are the most popular ingredient for making tapenade. Since olives come in several tasty varieties from Spanish, Greek, Kalamata, to Sevillano, your options for making olive tapenade are endless.
You can serve your tapenade up with crackers or slices of artisan bread. It makes a great appetizer or hors d’oeuvre.
Here’s fun party idea: have an olive tapenade tasting party with all your friends.
Kalamata Olive Tapenade
1 1/4 C pitted Kalamata olives, rinsed & drained (or olives of your choice)
1 T capers, drained
3 garlic cloves, minced
1 tsp. lemon juice
1/4 C olive oil
1 T fresh cilantro, chopped
Combine olives, capers and garlic in food processor or blender and chop finely. With the food processor running add lemon juice and olive oil and process until well blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with a dash of pepper.
"Luscious Lifestyle Diva"
Saturday, August 16, 2008
Have you checked out my kosher soul food list on ThisNext.com? If not you are missing it, I am number one for kosher eats. Click on the ThisNext widget on the blog.
Check it out. If there is a product I should know about, talk to me. I am always on the look out for yummy kosher food to spread the word about!
"Luscious Lifestyle Diva"
I am flipping through a copy of "Skinny Bitch in the Kitch" by Rory Freedman and Kim Banouin. Skinny Bitch is a New York Times best selling no-nonsense, tough-love guide for savvy girls who want to stop eating crap and start looking fabulous.
I am liking the recipes in the book, talk about kosher soul! Long story short, the recipes in the book are vegetarian/vegan so by default it is kosher. There is a little something for everyone, very creative recipes. Here is a yummy chicken salad recipe from the book. Nosh on..~Shoshi
• 1/2 cup vegan mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon coarse nutritional yeast
• 1/2 tablespoon agave nectar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 cups chopped or shredded vegan chicken strips or chunks (thawed, if frozen)
• 1/4 cup halved (quartered if large) seedless red grapes (optional)
• 1 celery stalk, finely diced
• 1/4 small red or white onion, finely diced
• 2 tablespoons chopped fresh Italian parsley
• 6 to 8 slices vegan whole-wheat bread
In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.
Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.
Friday, August 15, 2008
Water is essential during the summer months, but if you are like me..you may get bored from time to time with simple H20. If you want to make a quick and refreshing drink, take 2 cups of water and two bananas, throw the bananas and water in a blender..now you have banana water. It's yummy and refreshing. If bananas aren't your thing try other fruits. I just mixed banana and mango. YUM!
This is great to drink in the mornings. It is filling and if you tend to skip breakfast, it's a wonderful way to get something in your tummy til lunch.
Wednesday, August 13, 2008
Are you supporting your local farmer's markets and buying organic food? If not here are ten food reasons why you should. From The Green Guide.
Mashed potatoes are delicious and worth the calories, unless they're laden with pesticides or have been genetically-modified.
When genetically modified, potatoes impair the immune system and shrink the brain, liver and heart.So, mash a clean, real, organic potato and forgo the new-fangled monstrosity.
2. Strawberries. Enjoy them while they are in season from local organic farms or buy frozen organic strawberries from your local whole market.
3. Rice. Domestic rice is splattered with mega-doses of pesticides, and now, the chemicals companies are producing "pharm" rice used to produce and store pharmaceuticals. Buy organic rice where you can find it and store it in an airtight container. It stores very well.
4. Green and Red Bell Peppers. Super sources of Vitamin C, but wrought with pesticides. Buy organic, or, better yet, grow your own. Seeds of Change has a plethora of organic seeds, and pepper plants prove to be a hardy bunch!
5. Got Milk? We hope not, at least, not from conventionally raised cows. Today's commercial brands are loaded with antibiotics and growth hormones. Make sure your milk and other dairy is from organically-fed cows without the extra rBST, rBGH and antibiotics.
6. Corn. Corn is typically not a scale tipper when it comes to pesticide residues. But, take into account that 75- 90% of all domestic corn has been genetically-modified, that the average American eats 11 pounds of it, that most cooking oils include corn oil, and that most everything is sweetened with corn syrup, and suddenly, buying organic corn and corn products, makes more than a little sense. Eat local organic corn in season and freeze some for later, or, leave some kernels to dry, and plant them in the spring.
7. Bananas. This tropical favorite has a short window of ripeness and a very long distance to market (quick, how many local banana farms does your town have?). All of which adds up to a lot of heavy chemical dousing along the way.
8. Green Beans. Over 60 different pesticides are used on green beans. Even beans used in baby food have been found to be contaminated.
9. Peaches. Nothing beats a peach. Until you realize that they often have the highest rates of illegally-applied pesticides. Isn't that just peachy . . .
10. Apples. A decade after the dangers of Alar were exposed, apples are still soaked in pesticides. Put only organic apples in your pie.
Monday, August 11, 2008
The summer is flying by, I say this because my nephew started school today. Already!
Before the summer is completely gone, do something fun with summer fruits and veggies. You don't have to just use them for salads, you can turn them into delicious flavored butters to put on all your kosher soul food.
Here are two of my favorite..strawberry and cilantro.
1 lb. (4 sticks) sweet butter, softened
3/4 c. finely chopped fresh strawberries
3-5 tbsp. powdered sugar
Combine all ingredients in blender or food processor with steel knife. Whip until light. Mixture makes approximately 2 1/2 cups of strawberry butter.
1/4 pound softened sweet butter
1/4 cup fresh cut cilantro
Whip cilantro and butter together until smooth and creamy, there it is quick and easy!
Sunday, August 3, 2008
Yesterday I was at the Farmer's Market in Harlem and I made a kick ass salad. It was so delicious, it could be that all of the veggies were fresh, fresh, fresh..
The ingredients in the salad were:
Trust me this is fabulous, make the salad to taste. Since it's summer all of the veggies are in season which makes this even more delicious!
Drop me a text @729669 at my Say Now account. Leave me your comments, recipes, etc.. My food column "Raw Adventures" is back this month in Brown Eyez Magazine, stay tuned for more info..
Sunday, July 20, 2008
Oh, my good friend and her hubby are coming to NYC for a month. We were going to have a shindig for his b-day, but it turns out their roof won't be ready. I still think I want to make him something special and I know just the thing...
Derby Pie! He is from Kentucky and what could have more soul in it than a Kentucky Derby Pie, packed with fudgy chocolate and nuts. I think I will make a fresh whipped cream to go with it(store bought is fine). Now that is kosher soul at it's finest. D~Lish!
The recipe is below...nosh on..nosh on!
Luscious Lifestyle Diva
Kentucky Derby Pie
1 cup Sugar
1 cup Light corn syrup
1/2 cup butter -- melted
1 cup Chopped pecans
1 cup Chocolate chips
1 teaspoon Vanilla
2 tablespoons Bourbon (adds a kick, but optional)
Preheat oven to 350 F.
Combine sugar, corn syrup and eggs in mixing bowl. Beat at low speed until well blended. Stir in remaining ingredients and pour into a 9" unbaked pie shell. Bake 45-50 minutes or until set.
Sunday, July 6, 2008
Hey kosher foodies,
Did you eat alot over the 4th of July weekend or what. I know I did. Between the barbque and cookies, I think I gained more than a few pounds. It's time to scale it back a bit. Below is a quick and easy recipe with peaches, ricotta, and pecans that I like to call a Peach Sundae..nice, low cal, easy to make, and simply yummers.
So, if you are in the NYC area, I will be at the Grassroots Farmer's Market, on 145th & Eddgecombe, next Saturday (12th)from 11:00am to 1:00pm doing a cooking demo with organic veggies and fruit. If you are in the area stop by and say "Shalom".
1/2 cup of skim ricotta
1/4 cup of pecans, chopped
1/4 peaches, sliced
1 tablespoons raw honey (optional)
Grab a small bowl, put in peaches, top with ricotta, then pecans, drizzle on the honey. Get to noshin'
Sunday, June 22, 2008
I simply love it when I get my Everyday Food in the mail; there are some great recipes in the August issue. From the watermelon lemonade, fried green tomatoes, to the tomato bread salad with olives and mint… everything sounds delicious.
For an upcoming event I will be making the Feta Dip with Scallions. I know it will be a major hit. Nosh on!
Feta Dip with Scallions
8 ounces feta
1 cup reduced fat sour cream
2 scallions, sliced
1 tablespoon fresh lemon juice
Place feta in a small bowl, mash with a fork. Mix in sour cream, scallions, and lemon juice. Season with salt and pepper. Can be refrigerated and covered up to 3 days.
Sunday, June 15, 2008
Yesterday I made this for a bridal shower that I cooked for. It was a huge hit, I had to make more because everyone could not get enough. It went perfect with the fresh veggies and mozzarella sandwiches that I whipped up
This is perfect for the summer months! Stop giving all your money to Starbucks and become your own barista….
Incredible Iced Mocha
3 ½ oz. bittersweet chocolate, broken into pieces
1 tablespoon sugar
1 ¼ cup whole or low fat milk
2 cups fresh, hot black coffee
4 scoops of vanilla bean ice cream
Put the chocolate, sugar, and milk into a heavy saucepan and stir over low heat until melted and smooth. Bring to a boil, then beat constantly. Remove from stove and mix in coffee. Let the mixture cool, then chill. After it is chilled, put in a blender, add the ice cream (if using) then blend until smooth. Fill chilled glasses with ice cubes, pour in mocha drink and serve. YUM!
Sunday, June 1, 2008
Ever try those fried onions by French's that come in a can? I love using them to add flavor to potatoes, meat, or green veggies. I found a great recipe for using the onions as a coating for chicken...talk about kosher soul! It's quite delicious. Also the recipe is quick and easy so it can be made anytime.
French’s Crunchy Onion Chicken
1 1/3 cups French’s French Fried Onions
1 lb. boneless skinless chicken breasts
1 egg ,beaten
Crush fried onion in a plastic bag. Dip chicken into egg, then coat in onion crumbs. Bake 20 minutes at 400 F until cooked through.
Tuesday, May 27, 2008
When I was at the last Cupcake Social soiree, I found about about a yummy website called Bakespace.com. Some call it the Myspace for bakers and cooks..I call it a great idea.
BakeSpace.com was created by media producer (and avid baker) Babette Pepaj to help make the search a fun, rewarding and inherently social experience. BakeSpace combines the functionality of a traditional online recipe database, utility of an online food forum/blog and the fun of an online social network with a unique "recipe swap" platform.
If you are into social networking and love food this is for you and if you are not into social networking and love food this is still for you. It's a fab way to share recipes or build up your recipe collection.I just may set up a kosher soul dessert profile.
Saturday, May 10, 2008
I love me some couscous! It makes such a great side dish with almost anything.
Here is are fun facts about Israeli Couscous:
Israeli couscous is a version of North African Berkukes, introduced by immigrants from various parts of North Africa in the early 1950s, and Levantine Maghrebiyya common in Palestine, Jordan, Syria and Lebanon. Couscous was meant to provide a rice substitute for those immigrants from eastern Arab countries and from Persia. Unlike North African couscous, it is not semolina, but rather a toasted mixture of bulgur and flour.
Here's a great recipe you can use with fish or simply by itself. Nosh on!
Israeli Couscous with Feta and Cucumber
Kosher salt and pepper
1 ½ cup Israeli couscous
1 cucumber, seeded, sliced, and quartered
1 cup of feta cheese
½ cup pecans (optional)
2/3 cup red-wine vinegar
1 tablespoon extra virgin olive oil
1) In a medium pot of boiling salted water cook couscous for 5 to 6 minutes. Drain and cool by running under cool water
2) Transfer couscous to a large bowl. Add cucumber, feta, vinegar, oil, and pecans. Season with salt and pepper to taste. Toss till everything is combined.
Sunday, May 4, 2008
While I was at the liquor store, a lovely woman offered me a rum and coke. Since I was there I thought why not. Oh, yes...it was my first introduction to Don Q, a smooth Puerto Rican rum (www.donq.com)! The rum was fabulous and even more importantly some of their rums are kosher. YES! What I tried was Don Q Cristal and Don Q Anejo. All I can say is smooth and it is U kosher baby...Check it out.
Nosh on! ~Shoshi
Here are a few drink recipes to try with this fabulous rum:
Don Q Bull Frog
1 shot Anejo Rum
1 shot Vodka
1 shot Tequila
1 shot Blue Curacao
1 shot Gin
Bull Frog Directions:
Add all the shots of Alcohol to a pint glass, turning the mixture Blue then add the Red Bull to create the BULL FROG...Serve Bull Frog in a Pint Glass
2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
orange slice for garnish
Squeeze juice from half a lime into shaker over ice.
Pour the remaining ingredients into the cocktail shaker.
Shake well. Strain into a hurricane glass.
Saturday, April 26, 2008
I just received my new issue of Everyday Food in the mail for May. This issue is dedicated to chicken. I did however find a really good raw food recipe in the issue.
For those of you who read the blog, you know that I am a huge fan of eating raw and summer time is a fabulous time to incorporate more raw food into your diet. So I share with you a raw snap pea salad from the issue. This salad would go great with your cookouts and picnics this season.
Raw Snap Pea Salad
In a large bowl, combine 1 pound trimmed sugar snap peas (strings removed; if necessary)sliced 1/4 inch thick on the diagonal, 1 cup finely chopped red onion, 3 tablespoons lemon juice, and 2 tablespoons olive oil. Season with kosher salt and pepper. Let stand. Toss occasionally.
Sunday, April 20, 2008
I am up for any book that is titled Hip Kosher, because that is what I am all about! Hip Kosher, written by Ronnie Fein, features 175 easy recipes for kosher cooks (or wanna be cooks). As Fein puts it "You don't have to be Jewish to eat or cook kosher food." So true….
Fein gives great explanations for what kosher food is and breaks it down so that anyone can understand. Also Fein gives the kosher cook essentials for their kosher kitchen (I happen to agree with everyone of them).
As for the recipes, they are nicely separated by topics, with helpful tips thrown in. There are some nice spins on traditional Ashkenazi and Sephardic dishes, so this is a book for kosher cooks who want to experiment!
I will be adding most of side dishes to my repertoire for my clients. The recipe for Roasted Plum Tomatoes and Sauteed Carrots with Mints and Shallots makes my mouth water.
Hip Kosher would be a yummy addition to your kitchen library whether you are kosher, thinking about being kosher, or have a special someone in your life that is kosher.
Saturday, April 12, 2008
I have been asked by WeAct (www.weact.org)in Harlem to do a cooking demo for Earth Day on April 19th. I so loved being in the community last summer when I was a community chef for Just Food, so I am totally looking forward to it. The Earth Day festivites will take place from 12pm-6pm at the Harlem State Office Builing, 163 West 125th Street. There will be green products, art, and all things fabulously green.
I am thinking of making a salad for the event. My salads were a HUGE hit in Harlem last year at the Farmer's Market. We love our fried food in Harlem which is why I am thinking it would be good to show off some other food options, not to mention the Food Co-Op and Farmer's Markets will be kicking off soon. Yum!
4 med. tomatoes, each cut in 3 slices
1 red onion, sliced
1 (14 oz.) can artichoke hearts, cut into halves
Garlic Basil dressing (following)
18 thin slices Mozzarella (about 8 oz.)
Romaine lettuce leaves
18 pitted ripe olives
Place tomatoes, onion, and artichoke hearts in 11 x 7 x 1 1/2 inch ungreased baking dish. Cover evenly with Garlic Basil dressing. Cover and refrigerate at least 4 hours.
Chop Romaine into bite size pieces and spoon vegetables and dressing on top along with cheese and salami. Garnish with olives.
GARLIC BASIL DRESSING:
3/4 c. olive oil
1/4 c. vinegar
1 tsp. salt
1 tsp. dried basil leaves
1/8 tsp. pepper
3 cloves garlic, crushed
Sunday, March 30, 2008
I just received Jayne Cohen’s Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations from Wiley Publishing. Just in time for my Passover cooking (sigh!). There is a great quote from Cohen on the front flap of the book:
“Food is truly magical. Through the simple act of eating, Jews partake of a mystical but very real communion with their families, their traditions, and the world itself.”
I could not agree more. What I love about the book is how the recipes are broken down by holidays so if you are stuck for a recipe on say Passover or Chanukah...fear not there is something for you. The book includes almost 300 recipes, plus tips and resources. Most of the recipes are from an Ashkenazi perceptive, but there are some great recipes from other Jewish communities. I can’t wait to make the Egyptian Black Eyed Peas w/ Cilantro and the North African Cooked Carrot Salad!
I am thrilled say there is more soul in Jewish Holiday Cooking than most of the other Jewish cookbooks that are out on the market. It would be a wonderful book to add to your collection…you go Jayne Cohen!
Sunday, March 23, 2008
I just got my Everyday Food issue for April and there are some great recipes! To keep the Mexican food theme going, I’ll be sharing a recipe for cilantro lime rice. I know not everyone is a fan of cilantro (referred as coriander)…..you either love it or hate it. I happen to love cilantro all the way from the smell to the, OH so yummy taste!
By the way I was named a Maven for 2008 on ThisNext (the link is on the side of the blog).I am number one at the moment in kosher food. Holla! Make sure to check my list. If you have any suggestions for my list or things you want me to review drop me a line at email@example.com
1 cup of long grain white rice
½ cup of fresh cilantro
2 tablespoons of lime juice
1 tablespoon olive oil
1 garlic clove
In a medium saucepan, bring 1 ½ cups water to a boil. Add rice and a ¼ teaspoon of salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is tender, 16 to 18 minutes.
In a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice and fluff with a fork. Now eat, drink, and be merry!
Saturday, March 15, 2008
A report has come out to show which of the top food corporations own small organic brands. Since of most the brands offer kosher food, I thought I would share some of the info...
Kraft- owns Boca Foods and Back to Nature.
Pepsi- owns Naked Juice
Kellogg- owns Kashi, Morningstar Farms/Natural Touch, Gardenburger, and Bear Naked
Heinz- Earth's Best, Arrowhead Mills, Nile Spice, Healthy Valley, Casbah
If you want to read more on this, click here
Sunday, March 9, 2008
It is not a well known fact that Frida Kahlo’s father was Jewish. While there is no record of her participating in Jewish rituals, I happily accept Frida as a member of the tribe!
I bring Kahlo up because I am reading a cookbook inspired by her life, Frida’s Fiesta’s by Guadalupe Rivera and Marie-Pierre Colle. Oh, how there are some delicious recipes in the book! I am salivating just thinking about what I am going to make.
Here are a few simple recipes for you to make:
Fresh Lima Bean Salad
6 pounds fresh lima beans, shelled
Salt and pepper
1 onion, finely chopped
2 Serrano chilies, finely chopped
¼ cup finely chopped cilantro
½ cup olive oil
4 tablespoons vinegar
Rinse the lima beans. Place in a saucepan with water and cover. Cook for about 15 minutes or until tender. Rinse in cold water and drain thoroughly. Combine the beans with the onions, chilies, cilantro, oil, vinegar, salt, and pepper to taste. Chill. Serve very cold.
Coconut Ice Cream
4 cups milk
1 ¼ Cup sugar
Fresh coconut, peeled and finely grated
1 teaspoon vanilla extract
Combine the milk, sugar, and coconut in a saucepan. Simmer for 30 minutes. Remove from heat and let cool to lukewarm. Stir in the vanilla puree. Refrigerate. When the mixture is cold, place in an ice-cream maker and proceed according to the manufacturer’s directions.
“Luscious Lifestyle Diva”
Sunday, March 2, 2008
Occassionaly I get sent links and information on kosher food. Most of the time it's the typical boring stuff, but this podcast from Nextbook.org is quite interesting..
Jessie Graham spends a rainy weekend on the farm with a proud member of the New Jewish Food Movement, Aitan Mizrachi of AVDA Dairy, who knows well the weakening weight of the kosher stamp and the ever-increasing call for locally and organically grown produce and humanely treated animals-turned-meat.
Saturday, February 23, 2008
It’s a bit cold in NYC due to a nice snow fall. I have comfort food on my mind. I was talking to a friend, Christine, yesterday about banana nut bread and man oh man does that sound good right about now…
I found a great Bisquick recipe for banana nut bread. Bisquick is great in terms of making baking and cooking more simple. Not to mention you can use Bisquick to make so many kosher soul dishes from pancakes, biscuits, dumplings and on and on!
Banana Nut Bread
• 1-1/3 cups mashed very ripe bananas (2 large)
• 2/3 cup sugar
• 1/4 cup milk
• 3 tablespoons vegetable oil
• 1/2 teaspoon vanilla
• 3 eggs
• 2-2/3 cups Original Bisquick
• 1/2 cup chopped nuts
Heat oven to 350°. Grease bottom only of loaf pan, 9X5X3 inches
In a large mixing bowl, combine all ingredients except Bisquick and nuts; stir until blended. Stir in Bisquick and nuts. Pour into prepared loaf pan.
Bake banana nut bread for 50 to 60 minutes, or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan and remove to wire rack to cool completely.
Heat oven to 375 degrees. Use 1/2 cup sugar and 1/3 cup milk. Bake banana nut bread for 55 to 60 min.
Sunday, February 10, 2008
Hey my kosher soul food lovers...
I have been going through some changes business wise, but now things have settled and I am back! Trying to become the Jewish version of Martha Stewart and Oprah keeps a girl busy.
Here is an event you might find interesting...sounds interesting. It includes the same ole kosher chefs that are at everything, but you get to try a lot of wine. And there is nothing wrong with that!
THE 2008 KOSHER FOOD & WINE EXPERIENCE
Wednesday, February 20, 2008
The Puck Building
293 Lafayette Street (at E. Houston St.)
New York City, NY 10012
• TASTE more than 200 high end wines from around the world!
• Indulge in a magnificent culinary experience prepared by renowned chef, author, and television personality Jeff Nathan.
• Attend a seminar conducted by Director of Wine Education Jay Buchsbaum. • Meet and chat with world-renowned wine makers and proprietors.
• participate in an auction of very fine and rare wines such as the first kosher ‘86 Barons Edmund Benjamin de Rothschild Haut Medoc.
Tickets are available by calling 877.866.8642
or online at http://www.royalwines.com/events.html
Tickets are $100 per person, or $75 for two or more when purchased together.
Sunday, January 27, 2008
February 5th is world Nutella Day! Thanks to Michelle from Bleeding Espresso (http://bleedingespresso.com) who gave me the heads up.
I am a huge fan of Nutella, cause it’s packed with kosher soul. It goes great on just about anything from bread, waffles, to sandwiches. It doesn’t get any better that this…
Here are two yummy recipes that you can use to celebrate Nutella Day. Who doesn’t love s’mores or pound cake…but add in the nutella and honey you will be in foodie heaven. Nosh on!
“Luscious Lifestyle Diva”
1 jar Nutella
1 bag chocolate chip Cookies
1 bag marshmallows
Spread thick layer of Nutella on one cookie. Carefully toast a marshmallow and place on top of the Nutella. Spread the marshmallow almost to the edges. Cover with a second cookie to form a sandwich.
Heavenly Hazelnut Pound Cake
1/2 cup sliced almonds
1 store-bought pound cake
1 cup Nutella
1 cup heavy cream, whipped
1 tablespoon orange liqueur
1 lemon, zested
Blackberries and raspberries, for garnish
Lightly toast the almonds in a small skillet. Set aside to cool.
Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.
In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.
Posted by Yolanda Shoshana at 4:53 PM
Sunday, January 20, 2008
I have decided that I will be doing reviews of kosher food products so that I can let you know about new delicious products that hit the market. If there is a review you would like to see, talk to me…
I have been in talks with a few people to be a spokesperson and/or represent some kosher food products. I am excited about this because I have wanted to incorporate it into my work. If you know of a product or you produce a product and need a rep/ spokesperson in the NYC area drop me a line at firstname.lastname@example.org. I am all about giving you the scoop on the best kosher food packed with a whole lotta soul!
I will let you all know more details as they arise.
Sunday, January 13, 2008
Are you in need of a good dip recipe packed with kosher soul? Here is one full of soul, with Latin influences! Holla!
Don't forget to check out Foodbuzz.com where I am a featured publisher. It's a great website and shows off the fact that kosher eaters like delicious food.
Chipotle Artichoke Dip
1/4 cup cilantro
1 clove of garlic
1 can of chipole chile in adobe sauce
one 14-ounce can artichoke hearts, drained
1/2 cup feta cheese
1/4 cup extra virgin olive oil
1 tablespoon lime juice
Tortilla or plantain chips for serving
Using a food processor,finely chop cilantro, garlic, and chipotle. Scrap down the bowl a few times, Add the artichokes, cheese, olive oil,and lime juice and process till combines. Serve with chips.
This will be a hit at your next soiree or simply if you want to have some comfort kosher food.
Saturday, January 5, 2008
If you are like me, from November all the way through December, you ate drank, and stayed merry. Now it’s back to getting in shape and being healthy for the new year.
The question is where does one begin? Put down the carbs and let go of the fried food honey. Add a little raw to your diet and watch those holiday love handles melt away.
Here are two recipes in the raw and packed with kosher soul. Your tastebuds won't know the difference!
1 ½ cups diced asparagus
3 cloves of garlic
1/3 cup pine nuts
¼ cup walnuts
1 tablespoon of fresh basil
1-2 teaspoons of sea salt
1/3 cup extra virgin olive oil
Mix the first six ingredients in a food processor. Slowly add the olive oil. Use as a dip or spread
1/4 Lime (Optional)
Shredded Coconut & Chopped Pecans, to taste
Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth. To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste. This also tastes good just as the pureed mango
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