Yom Kippur Fast

Yom Kippur is coming, so to fast or not fast is on some people's mind. I stopped fasting a few years ago, because it makes me really sick. I happen to stumble upon an article on About.com for making the fast a little easier, some great things to think about...

May you have an easy fast!

~YS
~~~~~~~~~~~~~~~~~~~~~~~
While feeling hunger pains is an acceptable part of the fast experience, one need not dehydrate, faint or get sick while fasting. There are several ways to prepare oneself physically for a healthy fast.

•Days before the fast, caffeine intake should be minimized.
•The day before the fast, eat something small every two hours, avoid caffeine and salt, and drink as much water as possible.
•Plan the final meal before the fast early enough in the afternoon to avoid rushing to finish before the fast begins.
•Plan the menu of this final meal so that it contains high carbohydrate and low salt foods.
•Do not eat too much in the meal before the fast, but drink plenty of water.
•Leave time after the meal to drink warm water with sugar and brush teeth


What food is best to eat before the fast?

According to the Talmud, eating the day before Yom Kippur is a mitzvah equal to the mitzvah of fasting on the day of Yom Kippur. The festive meal before the fast is called Seudah Mafseket ("final meal"). While we do not say kiddush over the wine at this meal, we do bless the challah. Meat is not eaten during this meal, but poultry can be eaten. It is traditional to eat soup, but important to put as little salt and seasoning in the soup as possible. The boiled turkey or chicken from the soup can be served as a healthy pre-fast entree. It is also traditional to serve the soup with kreplach, dough filled with potato, because we hope any strict judgment from God will be covered with kindness.

Roasted Asparagus with Parmesan

In my monthly newsletter, Joie De Vivre..I feature a luscious and seductive recipe each month. The seductive recipe is a delish recipe for roasted asparagus with parmesan..Makes a great side dish!

Nosh on,
~Shoshi

Roasted Asparagus with Parmesan

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving


Preheat the oven to 400 degrees F.

If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges

To read the rest of the newsletter:
http://groups.google.com/group/lusciouslifestylediva/web/may-june-2009?hl=en&pli=1

Eggland's Best

Oh, the egg! Eggs are something that I use alot in my cooking, but have
never given that much thought to. That is until last night, which led me to
a dinner by Eggland's Best.

Eggland's Best is the leading specialty egg on the market. They have white, brown, organic, and cage free eggs. They have farms in 37 states with the farmers having ownership in the company. Eggland's eggs come to you fresher because they hit the shelf within 2 to 4 days. You will always recognize Eggland by the EB stamped on the shell.

I could immediately taste the difference when I ate Eggland's Best. It was
fresher, the color was more natural, and easy to seperate the yolk from the
white. What makes this egg even better is that is kosher, U certified...doesn't
get any better than that.

Here's a clip of the President & CEO, Charlie Lanktree, talking about Eggland's Best. A real nice guy who seems dedicated to making sure they have a quality product. Also, keep on scrolling down for an easy cheese souffle recipe full of kosher soul!( courtesy of www.egglandsbest.com).

Nosh on,
~Shoshi




Easy Cheese Souffle

Ingredients

6 large Eggland's Best eggs
1 / 2 cup Evaporated Skim Milk
1 / 4 cup Parmigiano-Reggiano, grated ( Fanticini)
1 / 2 teaspoon Dijon mustard
1 / 2 teaspoon Sea Salt
1 / 4 teaspoon freshly ground Pepper
1 / 2 pound sharp Cheddar Cheese ( Cabot or Tillamook)
11 ounces light Cream Cheese
Nonstick cooking spray

Preparation:

Preheat oven to 375.

In a blender or food processor, place the eggs, evaporated milk, Parmigiano*, mustard, salt and pepper. Blend until smooth.

With blender or processor running, break off pieces of cheddar and add to the work bowl. Next break off chunks of cream cheese and add to work bowl. After all cheese is incorporated, blend at high speed for 5 seconds.

Spray a 4-cup soufflé dish or equivalent deep baking dish with nonstick cooking spray. You can also make 10-12 individual soufflés in a cupcake or muffin pan. Pour in the batter and place in the oven.

Bake until puffed and golden:
Large soufflé for 45 minutes
Small for 15-20 minutes
Surface could crack during baking

Kosher Soul on ThisNext.com

Hey Kosher Soul foodies,

Have you been checking out my Kosher Soul Food list on ThisNext.com? Well..have you.? It's a list where I list yummy kosher food that is packed with soul.

I recently added the delicious Rachel's yogurt. A yogurt that has been around for about a year that is changing the way you think about yogurt flavors. Also, added the yummy cottage cheese by Rachel's. If you are like me, you are thinking that cottage cheese isn't kosher soul at all, but trust once you delve into Rachel's cottage cheese flavors you shall change your mind. YUM-O!

I also recommend fabulous kitchen equipment like the Capresso Glass electric kettle. It is quite a kettle, so lovely compared to the boring kettles that are on the market. I love this kettle and use it to make tea all the time!

The list is on the left of the blog, but you can go to ThisNext.com/Shoshi.
Let me know what you think.

Nosh on,
Shoshi

Skillet Brownie

Are you ready for your Oscar Party? You may be scaling back your menu this year, but make sure everything you serve is decedent. Don't stress yourself on spending alot of money. You can also make your party potluck or a dessert party.

I wanted to share this luscious recipe with you as an idea for your Oscar Party. I found this recipe in the latest edition of Everyday Food. I made it immediately because I knew my clients would love it. What can I say, we ladies love us some chocolate.

If you make this, be sure to write me with your reviews. It is definitely a recipe full of kosher soul!

Ingredients:

Serves 10
1 1/4 cups sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped


1) Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.

2) In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.

3) Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.

4) Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet, warm or at room temperature.

Cilantro Shake & Apple Cereal

I am almost finished researching on which way I want to proceed with the
blog. There are so many options, but I am narrowing it all down. It is fun
and exciting to see what the opportunities are for a food blogs! YUM!

If you are like me, you ate your share of heavy food and had more than
enough to drink during the December holidays. Now we try scale back to get our body
back together. It is time to incorporate a little bit more raw food into
the diet. I like to have my raw food in the morning so that I do not feel heavy
during the day. Here are two of my favorite recipes that would be great for
you in the morning: Apple Cereal and a Cilantro Shake. I know that cilantro
is a hate it or love it item, so omit if you are not a fan.

Nosh on,
Shoshi


Cilantro Shake

Orange
Cucumber
Cilantro
Lime
Pineapple
Agave Nectar
Vanilla Extract
Pinch of Cinnamon
Kosher salt


Directions
In a blender, throw a peeled orange peeled cucumber, lots and lots and lots
of cilantro - like half a bunch, a lime, some pineapple, agave nectar,
vanilla extract, pinch of cinnamon, and kosher salt (to your liking)


Apple Cereal

1 apple of your choice grated
1 banana chopped
small handful coconut shredded
1/4 cup soaked almonds chopped
1/4 cup sunflower sprouts
splash of almond milk or coconut water
1 tsp raw honey
dash of cinnamon or nutmeg

Spiced Rum Punch & Curried Winter Squash

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.

Nosh on,
Shoshi
"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.

Kosher Soul Food Changes..

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!


~Shoshi

Kosher Soul Pumpkin Roll

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!

Nosh on,
~Shoshi

Kosher Soul Pumpkin Roll

Ingredients:

• 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
• FILLING:
• 2 (3 ounce) packages cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
  

1. 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.
2. 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.
3. 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.

Electrolux

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.

Nosh on,
~Shoshi

*photo is me & Nichelle Stephens from Çupcakes Take the Cake

Raw Fall Veggies & Fruit

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)
wine vinegar
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).

Pumpkin with Shallots

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.

Shana tova,
Shoshi
"Luscious Lifestyle Diva"


Roasted Pumpkin and Shallots

1 Medium sugar pumpkin (about 4 pounds) peeled, seeded, and cut into 2-inch
chucks
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
`

Raw Corn Salsa

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.

Nosh on,
~Shoshi

Corn Salsa

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.

DIY Sundaes

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.

Nosh on,
Shoshi
"Luscious Lifestyle Diva"

Nigella's Blueberry Pancakes

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.

Nosh on,
~Shoshi


Ingredients:
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
250ml milk
1 tbsp melted butter
1 tsp vanilla (I added this)

For the blueberry syrup
125ml maple syrup
200g blueberries

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.

Arugula and Orange Salad

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.

Nosh on,
~Shoshi



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


Vinaigrette:
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

Kalamata Olive Tapenade

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.


Nosh on,
~Shoshi
"Luscious Lifestyle Diva"

Kosher Soul Food on ThisNext

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!

L'chaim,
~Shoshi
"Luscious Lifestyle Diva"

Skinny Bitch: Chicken Salad

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

Chicken Salad

• 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.

Banana Water

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.

Nosh on,
~Shoshi