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I just returned home from the airport where we picked up my second baby, okay so he is 18 now! I am in heaven and so grateful to have him around! I have a profound and new found appreciation for having my children home. Soon my daughter (my first baby) will join us and we will all be together again!
My daughter who now lives in NYC while she attends school, and my son who is living in Israel attending an army prep and yeshiva/college program, have already told me that they know exactly what the meals should be when they are home. They missed certain meals and I am thrilled to honor their requests! My son and I will do some healthy cooking lessons so that he can take better care of himself in the kitchen in Israel on his own! He is very much into healthy whole grain and lean protein meals.
I hope to produce a video of us while he is home making one of these meals to share with all of you! I will upload it very soon.
Enjoy being with your family this week if they are off from school. These are the moments that are never to be missed; cherish them with all of your heart.
This week's recipe is a great and elegant way to serve grilled veggies, steamed veggies or even grilled chicken, fish or salads. You will want this recipe in your kitchen at all times!
Have a great week!
Warm regards,
Karen
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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! |
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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 Marriott 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. |
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This week I recommend a wonderful book by Anthony Robbins, "Awaken the Giant Within." Tony's wisdom has lifted my spirits and empowered me to realize that anything I dream of achieving is possible. As Tony says, "Most people fail in life because they major in minor things. The past does not equal the future, and if you do what you have always done, you will get what you have always gotten."
This is a great way to help jump start 2011, putting you on the right path for you to succeed in your life. Here is the link: http://astore.amazon.com/deliandkosh-20/detail/0671791540
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"The many people in my practice,
myself included, who have tried this program have experienced remarkable
improvements in energy, health, and weight management. I consider this
to be as valuable as any prescription treatments I can offer."-Dan
Caruso, M.D., board-certified endocrinologist, NV.
Shauna Forsyth
Recently Launched....Kosher Certified
For more info on Isagenix click here
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Grilled Veggies with Creamy Walnut Dip*
This is a wonderful way of adding an elegant touch to your grilled veggies. The creamy walnut dip adds a nice dose of protein and essential fatty acids to the veggies. This dip also complements steamed veggies, grilled chicken, fish and salad! Use a different mix of veggies in season, making as little or as much as you will need.
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For the Grilled Veggies:
2 zucchinis, sliced diagonally, thick slices
1/2 pound shiitake mushrooms, stemmed
1- 2 bunches asparagus, trimmed, as needed
1 red onion, sliced 1/2 inch thick
1 red or yellow bell pepper, sliced into thick slices (about 6)
olive oil, sea salt and freshly ground pepper, as needed for grilling veggies
Creamy Walnut Dip:
1/2 cup extra-virgin olive oil
1/4 cup water
sea salt and freshly ground black pepper
1 cup walnuts, lightly salted, then toasted until golden
1 shallot, finely chopped
2-3 garlic cloves, coarsely chopped
small handful, fresh basil leaves (about 8-10 leaves)
2 tablespoon lemon juice, freshly squeezed
1 teaspoon lemon zest, finely grated
1 teaspoon dry mustard powder (I like Coleman's brand, English mustard powder)
sea salt and freshly ground black pepper, to taste
optional- small pinch cayenne pepper
To Toast Walnuts:
Place walnuts on a baking sheet and lightly sprinkle with salt. Place in a preheated 350 degree oven and bake for about 10 minutes.
For the Grilled Veggies:
Heat a grill or a grill pan over medium-high heat. Brush the zucchini, bell pepper, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
For the Creamy Walnut Dip:
Transfer the toasted walnuts to a food processor that has been fitted with the steel blade. Add the shallot, garlic, basil, lemon juice, dry mustard powder, lemon zest and cayenne pepper, if desired, pulsing until either a finely chopped or smooth consistency, according to your preference. Season the dip with salt and pepper, to taste. Pour into a bowl for everyone to pass around, or serve in individual, small serving bowls. Serve at room temperature.
*Parve
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PO Box 7050 West Palmetto Park Road # 15-120
Boca Raton, FL 33433
 2010 Delicious and Kosher LLC. All Rights Reserved. |
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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: 
