 |
|
|
Our sincerest apologizes for this belated ezine. Use these recipes for Shabbat and holidays as well as for Thanksgiving.
Thanksgiving is finally here! It always evokes warm and happy family memories. My three brothers and I used to stay up late the night before Thanksgiving with my mom. Each of us had a dish that we were in charge of. While we were preparing our dishes we would have so much fun together, laughing and cooking well into the night. My dad would stop by the kitchen as the official taste-tester. Lemon meringue pie (which is next week's recipe) was always a must in our home, but for some reason it always took several attempts to perfect it.
Thanksgiving reminds us about how we should be grateful for the people we love, for what we have, as well as for the delicious food that accompanies this festive day of thanks.
As an observant Jew, our daily, Sabbath and holiday prayers are reminders to us of the importance of being grateful. In our prayers we express our gratitude to G-D for the blessings of our health, our family, our income, our freedom and for our holy land, the Jewish state of Israel. This gratitude has become much more profoundly a part of my daily life ever since I became observant. Our Sabbath is a reminder of how we should be grateful and appreciate all of the miracles in our lives. Take time every day to be fully aware of the blessings in your life.
Here's a great tip: Each evening before going to bed make a list of 10 things you're grateful for.
I will remind you once again that you should take time on Thanksgiving and every day to be fully aware of the blessings in your life, cherishing them and sharing your gratitude with the people you love.
I hope that you enjoy the two additional Thanksgiving recipes; use them year round as well.
Wishing you and your family a happy and healthy Thanksgiving, making every day, and especially Shabbat, your Thanksgiving Day too!
Warm regards,
Karen
|
| |
 |
|
Save Money and Time While Enjoying Delicious Meals With Your Family and Friends
This website is your kosher treasure map that will teach the beginner to advanced home cook how to plan and cook meals that your family and friends will cherish for years to come.
That burning question that each of us and our kids ask each day, "What's for dinner,?" will now finally be answered in a stress-free way that will bring your family closer together and save you a lot of time and money.
Karen's recipes are focused on fresh foods that are much healthier for you while being tasty and satisfying, without deprivation. Of course, that includes occasional treats and authentic dishes.
The tips and tricks that you will learn will be invaluable .
Karen will be creating videos and recipes that invite you into her kitchen to learn and have fun together! |
| |
 |
|
|
|
|
Karen is a stay- at- home mother of five and an entrepreneur who has had a passion for cooking since childhood.? For Karen cooking is like a sixth sense, much like those with an ear for music can pick up and play an instrument without knowing the notes? The inspiration of her mother's and grandparents' creative and talented cooking helped form the foundation for her passion for cooking. |
From the first falafel she tasted from an Israeli cook, to the lessons from gourmet Italian home cooks and restaurant chefs, to days spent learning from her friend's mom about Hong Kong cuisine, to trips to Chinatown and living in Israel, to mastering the art of Persian cooking after marrying her Iranian husband, to lessons from gourmet Moroccan friends in Boca Raton, Karen lives and learns from every culture and is excited to share that wisdom with you.
Karen and her family decided to live an observant modern orthodox Jewish lifestyle 15 years ago. She now transforms her favorite American and international non-kosher dishes into delicious kosher fare.
After college she served in the Israel Defense Forces, married, and now devotes her life to her family, friends, faith, and love of cooking while running a thriving health and wellness business from home. Karen has taught kosher cooking classes for the past 10 years in Boca Raton with her friends, Lauren Bakst, a gourmet cook, and Lowil Stoller, a pastry chef.
Karen's recipes were featured at a dinner honoring the best chefs of the capital district hosted by the Marriot Hotel in Albany, New York. She has catered affairs up to 350 people including the Maimonides Medical Society annual dinner for over 100 Physicians at the Albany Medical Center Hospital.
She is presently working on her upcoming book, Delicious and Kosher, and is founder of the Delicious and Kosher website. |
| |
| |
 |
|
I recommend that you use a meat thermometer when cooking your turkey this week! Make sure that the breast meat registers165-170 degrees Fahrenheit for a perfectly cooked and juicy result. Make sure not to over or under cook the turkey!
|
| |
 |
|
|
DRUNKEN ORANGE CRANBERRY SAUCE*
Cranberries and oranges are a true match made in heaven. Here is a nice bright twist on an old favorite.
|
|
4 cups fresh cranberries, picked through and rinsed
1 3/4 cup raw or granulated sugar
1/2 cup fresh orange juice
? cup water
? cup Triple Sec liquor (an orange liqueur)
zest of 1-2 oranges, finely grated
1 teaspoon fresh ginger, freshly grated, or a small pinch of dry ginger, ground
Bring the cranberries, sugar, water, ginger, orange juice, zest and Triple Sec to a boil in a large saucepan over medium-high heat. Reduce the heat and simmer for 1-2 minutes. Some berries will have popped and some will be whole. Remove the saucepan from the heat. Cover and let stand for 10 minutes. Let the sauce cool to room temperature and then cover and refrigerate.
You can double this recipe for a crowd.
Serves: 8-10
*Vegetarian and Parve
Creamy Mashed Potatoes*
3 pounds Yukon Gold potatoes, peeled and quartered
1 heaping tablespoon chicken-flavored vegetarian bouillon powder. (I use Osem Natural brand.)
1/2 cup stick non-hydrogenated margarine (I use Earth Balance) or real unsalted butter for dairy
1/3-1/2 cup extra virgin olive oil
1 to 1? cups (more or less as needed) non-dairy soy or almond milk (or use half real heavy cream and half milk for dairy)
1/4 cup tablespoons fresh chives, finely sliced (optional)
kosher salt and freshly ground pepper, to taste
Place potatoes, garlic cloves and bouillon powder in a pot with cold or cool water, bringing to a low boil until tender enough to mash, but not overcooked.
Heat soy, almond or cream/milk mixture and non-hydrogenated margarine (or butter for dairy version) in a small pot over low heat, keeping warm until the potatoes are ready to be mashed or riced.
Pass the potatoes through a ricer, or mash with a masher. (Better results with a ricer!)
Add the extra virgin olive oil; salt and pepper, to taste
Slowly add the cream mixture until a little looser consistency than desired, as the starch will continue to soak up the moisture. Mix thoroughly. Gently fold in the sliced chives, if using.
Transfer to a serving dish.
Serves: 8
* Parve/Dairy
|
| |
 |
|
|
|
|
|
| |
PO Box 7050 West Palmetto Park Road # 15-120
Boca Raton, FL 33433
 2010 Delicious and Kosher LLC. All Rights Reserved. |
| | | |
Newsletter and Delicious and Kosher.com are written by Karen Abir and the staff of Delicious and Kosher.com. If you have any questions or comments, please send them to: 
