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Life

Baby Spinach with Sundried Tomatoes and Feta

Here is a nice, fresh, summery recipe. It tastes delicious and since it is spinach, you feel virtuous while you eat it! Ingredients: 2 teaspoons minced garlic 4 (6 oz.) bags baby spinach 3 Tablespoons olive oil 1 teaspoon salt ¼ teaspoon red pepper flakes ¼ cup sun-dried tomatoes packed in oil, chopped 2 teaspoons

Passover Dessert Recipes

Parve Strawberry Ice Cream Ingredients: 1 egg white ½ cup sugar 1 pint strawberries (washed and sliced) 1 container Passover pareve whipped topping Instructions: Using an electric mixer or balloon whisk, whip the egg white while gradually adding the sugar until soft peaks form. Slowly add the sliced strawberries while mixing and beat for 5

Latkes…Lots of Luscious Latkes

September 9, 2015, by

Although potato latkes are a traditional Chanukah treat, why not experiment this year by making latkes with other vegetables? With the recipes below, you can enjoy a different kind of latke every night of Chanukah! I prefer to use russet potatoes because they are higher in starch and have a lower water content. However, you

Breaking the Fast with a Fast Trip Across the Street, Chicago Style

September 7, 2015, by

You think you have a big crowd coming to your house to break the Yom Kippur fast? Not compared to my friend Marsha, you don’t. This September, Marsha and her husband, Brian, along with another couple, will be co-hosting the Ninth Annual Easy Access Break-Fast for the families of her Chicago shul. Marsha lives across

Homemade Liqueur

September 4, 2015, by

Judy Bart Kancigor, OUcooking.org Columnist – Melting Pot Memories says: Cherry Vishnyek My grandfather, Papa Harry, used to make a cordial with the sour cherries from his cherry trees. When my Aunt Estelle was three years old, she uncorked the bottle when no one was looking and helped herself to the cherries. Fortunately they soon

Pareve Hamburger Buns

September 4, 2015, by

Brian Mailman, OUcooking.org Columnist – Slow Food in the Fast Lane says: Any bread recipe can be formed into a hamburger bun shape and with that in mind the entire lexicon opens up. I would suggest a challah, ‘cuz of the cake-like texture that I think you’re wanting. Onion rolls or Kaiser rolls are also

Overnight Potato Kugel

September 4, 2015, by

Norene Gilletz, OUcooking.org Columnist – The Flavor of Memory says: I spoke to my friend Helene Medjuck and we got into a very lengthy discussion on the various ways to make an overnight potato kugel. The recipe follows below, along with her adjustments. Helene adapted the recipe from the potato kugel that’s in Second Helpings

Hot Cakes

September 3, 2015, by

Faye Levy, OUcooking.org Columnist – Food by Faye says: Here is a recipe for hot cakes from “The Settlement Cookbook,” originally published in 1901. When I was growing up, this was the cookbook that my mother consulted for baking. In our family and in our circle of friends, she was known for her delicious cakes.

Steak with Mango Salsa and Brown Rice Salad

September 2, 2015, by

It’s mango season! Ripe, sweet Florida mangos are at the height of their season and are available throughout the US. If you haven’t tried a mango, this is the year to start. It’s been a bumper crop. Mangos are second in popularity throughout the world to bananas and coconuts. Here’s a great way to use

Summertime – and the Salads are Easy!

September 1, 2015, by

Chef’s Secrets for Super Salads I Be Leaf: Experiment with different varieties of salad greens. Try arugula (rocket), bibb, Boston, endive, leafy field greens (mesclun), radicchio, romaine, spinach or watercress. The darker the greens, the better! Note that even pre-washed packaged salad greens should be washed in cold water and dried in a lettuce spinner.

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