Apple Pie!! 
Stay tuned for the recipe coming soon!
Butternut squash soup is one of my favorite “cold-weather” soups. Thanksgiving is a good excuse to have this delicious treat.
The following recipe is dairy, however condensed coconut milk can be used as a replacement for the heavy cream in the recipe. For those Kosher people out there enjoy this soup as an appetizer for Shabbat, Thanksgiving, or a meal for a regular weekday!
Enjoy the video below
Bon Appetit!
Sometimes it’s the simple things in life that bring us the most joy. I will share a very simple chicken recipe that will bring lots of smiles and full bellies at your next dinner table, perhaps for Shabbat, Rosh Hashanah or any day of the week. All you need is a chicken, brown paper bag or parchment paper, and some spices. (Yes, I did say a brown paper bag and no- it won’t catch on fire). The end result is a juicy chicken on the inside and crispy on the outside. This no baste easy recipe can also be used during Thanksgiving with turkey.
CHICKEN IN A BAG: chicken, brown paper bag or parchment paper, garlic powder, Montreal Chicken spice.
- Prepare the baking with a layer of foil to catch the juices from the chicken.
- Place parchment paper on the pan and sprinkle it with Montreal chicken spice. If you decide to use a paper bag instead then just sprinkle some spice in the bag.
- Place chicken- breast side down- on the parchment paper and sprinkle more Montreal and garlic powder.
- Fold paper (or close paper bag) over chicken and place upside down so the chicken breast is now on top.
- Bake at 380 degrees for 1 hour and 36 seconds. Then lower temperature to 370 degrees for 1 hour and 26 seconds.
- Unwrap and enjoy! Save the juices that spill onto the foil and use as a gravy.
Bon Appetit!
Salmon is one of the healthiest foods you can eat. It’s an excellent source of omega-3 fatty acids, vitamin D, protein and vitamin B6 (just to name a few). Not only is it healthy but tastes great (if you have a good recipe). The recipe below incorporates fish, veggies, and flavor! Best part is, it doesn’t smell fishy!
(I use wild sockeye salmon as I prefer not to eat farmed fish, however if you prefer farmed you can still follow the recipe.) **Prepare the vegetables first because you will need liquid from the vegetables for the sauce.**
WILD SOCKEYE SALMON: wild sockeye salmon, 1 onion slightly chopped, 1 carrot cut in circles, 12 mushrooms, grape seed oil, minced garlic.
STEP 1: VEGETABLES
- Pour grape seed oil in a pan on medium heat.
- Sauté the onions for about 7 minutes and cover.
- Add the carrots to the pan, stir and cover for about 10-12 minutes. (Add more oil if needed).
- Lower the flame a little and add the mushrooms and 1 teaspoon of minced garlic in olive oil. Stir everything and cover for 7 minutes.
- Turn off the flame and leave covered. Begin sauce prep.
STEP 2: SAUCE: 3 teaspoons of Dijon mustard, 2 teaspoons extra virgin olive oil, turmeric, salt, pepper, 1/2 cup of chopped dill, 1/3 cup of chopped parsley, 1 tablespoon of minced garlic in olive oil, 4 tablespoons of liquid from the vegetables prepared.
- Add each item in a bowl and stir the mixture.
STEP 3: PUTTING IT ALL TOGETHER
- Take a piece of parchment paper long enough to fold over the fish, and place on glass bakeware.
- Rinse the fish with cold water and dry with paper towels and place on parchment paper.
- Spread the sauce on the mix.
- Place vegetables on the sauce and all around the fish.
- Fold the parchment paper over to cover the fish.
- Bake at 375 degrees for 9 minutes and 36 seconds. Turn the glass around and bake for another 9 minutes and 36 seconds.
Bon Appetit!
Shabbat preparation usually begins Thursday into Friday for my family. We take this time to prepare our menu, reflect on the week, and think of those who departed. This week my cousin shared a vegetarian Eggplant Caviar recipe that was special to her mother (Shulamit, Z”l) and I feel honored to share with you.
At the time, Shulamit was the wife of a baker, helped manage the bakery, and was a mother of 5 children- so you can only imagine how busy she was. However, there was always time for Shabbat- her goal was to make sure her guests left well fed and happy. Whenever Shulamit would prepare a meal she would sing Opera. The love and happiness radiated through the house and into her food, which was a key ingredient (love) in her dishes. A vegetarian family was one of the regulars that attended Shabbat dinner. Eggplant Caviar was one of their favorites!
EGGPLANT CAVIAR: 2 eggplants, 2 onions, 2-3 cloves of garlic, salt, pepper, garlic powder 1 tablespoon of tomato paste, parsley or cilantro
- Chop the onion and sauté in olive oil until they are clear.
- Peel and cut eggplant into 1 inch cubes and add to the onion mixture. Keep temperature on medium-low and cover.
- 20 minutes- you will see the eggplant is cooked- remove the cover and allow the water to evaporate.
- Add the tomato paste and mix.
- Once the majority of the water has evaporated shave the garlic into the pan and mix..
- Season with salt, pepper, garlic powder and parsley/cilantro.
- Allow to cool as it tastes best cold.
Enjoy!
And now I ask you, what is on your menu? Take a moment and reflect on this week: what changes will you make, what made you happy?
Shabbat Shalom and Bon Appetit!
Kosherize It 