Whisk Issue 291

FROM SCRATCH: COOK IT ONCE, EAT IT TWICE, SARA’S ULTIMATE LEFTOVER SOLUTION

ISSUE 291 NOVEMBER 2, 2016 1 CHESHVAN 5777

Nechama Uses Winter Squash in Fall’s Best (and Healthier!) Comfort Foods

Pure Comfort

Now, what t o do wit h t hose left overs?

Over Yom Tov (actually Shabbat Chol Hamoed), one of my guests commented, “It’s so interesting to see how everyone has a different system.”

I suppose we all have our ways of cooking, serving, and cleaning up. I’ve definitely discussed the cooking part plenty of times, but I don’t think I’ve ever discussed the warming before and cleaning up after a Shabbat meal. Why would I? So here goes. You’re in my kitchen and Shabbat is about to start. All the food is in Pyrexes and roasters (no tins, you know that). I transfer it to the oven about 10 or 15 minutes before I light candles and set a timer so the oven automatically turns off a few minutes before shekiah. It’ll stay hot there until it’s time to serve.

The mazzeh is covered on baking sheets on top of the stove (over the hot oven), so that it stays warm without getting dry and overcooked.

When it’s time to serve, some items get transferred to platters and some stay in Pyrexes. But it’s not time to serve, because we’re talking about the clean-up. So let’s fast-forward to the end of the meal.

Either all the dishes come in first or all the food comes in first. One category at a time. I’ll either put the food away or load the dishwasher first. I don’t like it when there are many different things on my counter, dirty dishes next to perfectly good kibbeh. No. No stacking dishes either; I won’t allow it. If you try to help clear and you stack, I’ll

COOKING CLASS

sit you right back down.

Dishes go into the dishwasher. The dishwasher will fit the plates and bowls and some small platters for two Shabbat meals (remember, I don’t have courses or fish, so there are no fish plates). Bigger platters and empty Pyrexes? Empty roasters? I hide them in the oven. I don’t want anything on my counter, anything in my sink, or anything on my stove top. My kitchen should look perfect even if it’s just an illusion. That makes me feel happy and I can sleep peaceably (or rather, eat dessert peaceably).

Most of my leftover food is stored in reusable Ziploc containers that seal tightly and stack nicely in the fridge. Some items go straight into the freezer.

I put the mazzeh and rice in quart-sized Ziploc bags (not sandwich and not gallon; I love that medium quart size). That’s only because I’ll warm them up by placing them on the cholent pot the next day, and bags stay put. It works and I don’t need a blech. This system arose after my two electric blechs broke (the regular one and the one that was supposed to be for Pesach, of course) and I didn’t need or want to replace them.

On Shabbat day, since the table is filled with lots of salads, mazzeh, and dips, I definitely use a lot of platters and bowls which will need to fit in the dishwasher later.

Now it’s time to clean up again. More dishes and little platters in the dishwasher. Or the oven.

KOSHER GURU

Leftover anything, yes, in stackable Ziploc containers. No foil necessary! Now I can relax. Or eat dessert. Or play a game with my kids.

Post-Shabbat, I run the dishwasher. And if I’m ambitious, I’ll run it again with some platters and roasters and the other contents of my oven. And if I’m not ambitious, well, let’s just say we’ll stick to milchig meals until the cleaning lady finally arrives. She knows by now always to check the meat oven on Monday morning. But at least my kitchen is a pleasant place to be until then.

I have other tricks. Like how to make the mazzeh seem like it’s freshly baked even though it has been rewarmed. Or my new favorite game-changing broom (it’s so much fun to use that my kids actually volunteer to sweep...that’s significant, especially when a 15-month-old is responsible for 95% of the mess on the floor). Another time.

I won’t tell you to enjoy the clean-up. But do enjoy dessert knowing that it’s all done.

Best always, Victoria Dwek victoria@amimagazine.org

FROM SCRATCH

I know I speak for all the Whisk columnists when I say that we love corresponding with you, whether it’s by email, by phone, or when we bump into each other in person. Let’s carry on the conversation. —V.

A Big Fan of Cauliflower Soup!

In response to “No Deprivation” by Surie Ganz, Issue 290

Hi, I received my AmiLiving earlier today and was really excited about trying out the cauliflower zucchini soup; my family loves creamed soups, especially with cauliflower. I started preparing the soup and there seems to be something wrong with the ingredient list. Can you clarify it for me?

Helen K. Hi, Helen: These recipes were written in paragraph form, so there wasn’t supposed to be an ingredient list at the top. The only correction is 6 cups of water, not 6 tablespoons. The rest of the instructions should be clear if you follow the steps. Let me know if that helps.

Victoria

Thank you—the soup was a hit! Creamy and light...I did omit the sweetener. I made this literally two hours after Ami hit my doorstep. Whisk never fails!

Helen K. For those readers who missed it, here is Surie Ganz’s cauliflower zucchini soup recipe: Spray a 4-quart pot with nonstick cooking spray. Add 1 chopped onion and 4 chopped zucchinis, and sauté until onion is translucent. Add 16 ounces frozen cauliflower, 6 cups water, and 3 tablespoons MSG-free consommé. Bring to a boil, lower heat, and simmer for 45 minutes. Let cool, add 2 tablespoons light mayonnaise and 2 packets sweetener, blend with immersion blender, and season with salt and pepper to taste.

The Incredible Journey of Israel’s

ADVANCES, ADVENTURES AND EXPERIENCES IN KASHRUS

MasterChef

Tom Franz

THE KASHRUS AGENCIES OU, OK, STAR-K, CRC, LONDON BETH DIN AND BELZ ON MODERN CERTIFICATION

$4.99 OUT OF NY/NJ $5.99 CANADA $6.00 UK £4.50 EUROPE €5.50 ISRAEL NIS 16.90

ISSUE 192 NOVEMBER 12, 2014 19 CHESHVAN 5775

Ami Kosher Issue 2014

EXPANDED RECIPE SECTION WITH SECRETS OF THE MASTER CHEFS AND MUCH, MUCH MORE!

IN FOREIGN AND DANGER ON MASHGICHIM HASHGACHAH COUNTRIES • WHY THAN YOU TUNA FISH IS HARDER MASHGIACH THINK • UNUSUAL EXPERIENCES

The

Amazing

Journey of a

Great Kosher

K O S H E R

Winemaker

I S S U E • T H E

California

ER THE KOSH ET MARKPIZZA, FROM

Shares Vintner JEFF MORGAN

KOSHER STATS

TO FROM POPCORN FACTS AND CANDY TO CHEESE: KNOW TIDBITS YOU DIDN’T KOSHER ABOUT YOUR FAVORITE PRODUCTS

ISSUE 242 NOVEMBER 11, 2015 29 CHESHVAN 5776 $4.99 OUT OF NY/NJ $5.99 CANADA $6.50 UK £4.50 EUROPE €5.50 ISRAEL NIS 17.90

LEAH AND VICTORIA’S RESTAURANT EVERYDAY SECRET TOP CHEF RECIPES • KOSHER’S ALEX REZNIK

Ami Kosher Issue 2015

EVERYTHING YOU WANT TO KNOW ABOUT THE KOSHER FOOD CONSUMER

I S S U E • T H E

WHISK

WHISK

His Story

K O S H E R

25

Mega Kosher Issue!

MUST-KNOW

BRANDS

BEHIND THE SCENES OF THE KOSHER COMPANIES THAT ARE REVOLUTIONIZING THE INDUSTRY

THE H’S MASHGIAC WORLD

from CATHOLICISM to Kosher

KOSHER WORLD

MARKETING & NUMBERS

THE KOSHER FOOD SHADCHAN • NEWS AND TRENDS IN KASHRUS • INSPIRATIONAL STORIES OF KEEPINGMENACHEM KOSHER •LUBINSKY THE MAN WHO CAME AND ISAACTO EIDLISZ EXPLAIN THE NEW KASHER

IN FOREIGN AND DANGER ON MASHGICHIM HASHGACHAH COUNTRIES • WHY THAN YOU TUNA FISH IS HARDER MASHGIACH THINK • UNUSUAL EXPERIENCES

Cuisine

The Incredible Journey of Israel’s

FRONTIERS OF THE KOSHER MARKETPLACE

The

Amazing

KOSHER

Journey of a

WORLD

Great Kosher

Winemaker Tom COMING

MasterChef

Franz

California

Shares Vintner JEFF MORGAN

11.16.16 ER THE KOSH ET MARKPIZZA, FROM TO FROM POPCORN FACTS AND CANDY TO CHEESE: KNOW TIDBITS YOU DIDN’T KOSHER ABOUT YOUR FAVORITE PRODUCTS

His Story

THE

KOSHER KASHRUS AGENCIES STATS

OU, OK, STAR-K, YOU CRC, EVERYTHING BETH DIN TO KNOW WANT LONDON AND BELZKOSHER ON MODERN ABOUT THECERTIFICATION FOOD CONSUMER

ISSUE 242 NOVEMBER 11, 2015 29 CHESHVAN 5776 $4.99 $4.99 OUT OUTOF OFNY/NJ NY/NJ$5.99 $5.99 CANADA CANADA$6.00 $6.50 UK UK£4.50 £4.50 EUROPE EUROPE€5.50 €5.50 ISRAEL ISRAELNIS NIS16.90 17.90

ADVANCES, ADVENTURES AND EXPERIENCES IN KASHRUS

LEAH AND VICTORIA’S RESTAURANT EVERYDAY SECRET TOP CHEF RECIPES • KOSHER’S ISSUE 192 ALEX REZNIK NOVEMBER 12, 2014 19 CHESHVAN 5775

Ami Kosher Issue 2016

MASHGIACH’S KASHRUS AGENCIES WORLD

THE KOSHER FOOD SHADCHAN • NEWS AND TRENDS IN KASHRUS • INSPIRATIONAL STORIES OF KEEPING KOSHER • THE MAN WHO CAME TO KASHER

I S S U E • T H E

FATE AND TWO SOLDIERS ON A BATTLEFIELD • IS MY LIFECHALLENGE TOO GOOD?••SHOULD DID A BOMB DOWN THE RUSSIAN PLANE? NEW SOLUTION TO MONTREAL’S CHASIDIC EDUCATION I TELLBRING MY PARENTS WHO I REALLY AM?

25 MUST-KNOW KOSHER STATS BRANDS

WORLD

KOSHER WORLD

K O S H E R

EXPANDED RECIPE SECTION WITH SECRETS OF THE MASTER CHEFS AND MUCH, MUCH MORE!

KOSHER WORLD

KOSHER

THE H’S MASHGIAC WORLD

T INSIDE ARABS AND THE NAZIS: A FORGOTTEN AXIS OF EVIL STORY: HOW TURKEY MANIPULATED OBAMA H Lunchbreak with election Shalom Chaim Taaman Foods / The Light Chabad Shluchim Are the midterm resultsofgood for the Jews? / An old of grudge resurfaces E

MARKETING THE KOSHER & NUMBERS MARKET

MENACHEM LUBINSKY AND ISAAC EIDLISZ EXPLAIN THE NEW FRONTIERS OF THE KOSHER MARKETPLACE

Cuisine

I S S U E • T H E

Mega Kosher Issue!

MASHGIACH’S WORLD

MARKETING & NUMBERS

FATE AND TWO SOLDIERS ON A BATTLEFIELD • IS MY LIFE TOO GOOD? • DID A BOMB BRING DOWN THE RUSSIAN PLANE?

KOSHER STATS

from CATHOLICISM to Kosher

K O S H E R

KOSHER WORLD

BEHIND THE SCENES OF THE KOSHER COMPANIES THAT ARE REVOLUTIONIZING THE INDUSTRY

KASHRUS AGENCIES

BRANDS

T ARABS AND THE NAZIS: A FORGOTTEN AXIS OF EVIL H Lunchbreak with Shalom Chaim of Taaman Foods / The Light of Chabad Shluchim E

THE KOSHER MARKET

I S S U E • T H E

MUST-KNOW

25 MUST-KNOW BRANDS

readers' kitchen

K O S H E R

25

KOSHER WORLD

I S S U E • T H E

NEW SOLUTION TO MONTREAL’S CHASIDIC EDUCATION CHALLENGE • SHOULD I TELL MY PARENTS WHO I REALLY AM?

MARKETING & NUMBERS

K O S H E R

WHISK

T INSIDE STORY: HOW TURKEY MANIPULATED OBAMA H Are the midterm election results good for the Jews? / An old grudge resurfaces E

Low-Fat Pumpkin Muffins These are a lightened up version of the classic pumpkin muffin we know and love.

S

ADD

SQUASH Savory and sweet comforting dishes to welcome the autumn season

There is something so comforting and cozy looking about the sight of squash lined up on the grocery shelves.

All the rich, deep colors and unique shapes usher in the new season, giving a warm welcome to autumn and its crisp air.

Because squash stores and lasts long, I like to have some squash handy for a healthy inspiration dish on hand. I’m happy to have these pretty vegetables act as decorative art until I’m ready to come up with some delicious ways to prepare them.

I love the fact that squash has a delicious unobtrusive taste and can easily be made sweet or savory. Squash often acts as a great fat or carbs replacement, i.e. spaghetti squash for spaghetti (it doesn’t quite taste the same but it has a great texture) and pumpkin added into muffins adds a great amount of moisture sans extra added oil in a recipe. Whether you’re in the mood of something sweet or savory, on these pages are some of my personal autumn favorites.

L’S

ASS

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HAMA NO EC

COOK

TASTE FUL

Keep cozy!

Nechama Nechamanorman@gmail.com

Recipes by Nechama Norman Photos by Esti Photography

AN • WI T RM

TIP To make your squash easy to slice and use, wash the outside of the squash well and place on a lined baking sheet.

Place into oven at 350ºF-375ºF and bake until squash is soft to the touch.

I throw my squash in when I’m baking other items and just forget about it.

Let cool, slice, discard seeds, and remove spaghetti strands.

Alternatively, slice squash in rings and place on a greased baking sheet.

Bake until soft.

Discard seeds and peel.

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Savory Garlic Spaghetti Squash Spicy Squash Fries

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Mushroom Barley Soup

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Low-Fat Pumpkin Muffins 8 eggs 1½ cups sugar 1½ cups honey ½ cup oil ¾ cup apple sauce 1 tablespoon vanilla extract 1 (30-ounce) can pumpkin purée 4 cups white whole-wheat flour 1 tablespoon cinnamon 2 teaspoons baking powder 2 teaspoons baking soda ⅛ teaspoon salt Toppings: Pumpkin seeds Sunflower seeds Old-fashioned oats 1. Preheat oven to 350⁰F. Line 2 12-cup muffin pans with liners.

2. In a mixer, beat eggs, sugar, and honey.

Add oil, applesauce, vanilla extract, and pumpkin purée.

3. In a bowl, combine flour, cinnamon, baking powder, baking soda, and salt.

Add to wet mixture. Mix until combined and scoop into prepared muffins pans.

Sprinkle seeds and oats on top. Bake for 25 minutes.

Yield: 24 muffins

Savory Garlic Spaghetti Squash 3 tablespoons olive oil 6 garlic cloves, crushed

4 cups spinach leaves 1 teaspoon salt ¼ teaspoon pepper ¼ cup craisins ¼ cup pecans 1 spaghetti squash, baked and pulled into spaghetti 1. In a sauté pan, heat oil. Add garlic and sauté until fragrant, about 3 minutes. Add spinach and cook until wilted. Season with salt and pepper.

2. Toss spinach mixture with spaghetti squash and top with craisins and pecans.

Yield: 6 servings

Spicy Squash Fries Savory but sweet, these hit the spot in lieu of something more calorie laden!

1 small butternut squash, cut into fries 6 tablespoons olive oil 1 teaspoon smoked paprika ½ teaspoon cumin ¼ teaspoon chili powder 2 teaspoons garlic powder 1½ teaspoon salt ¼ teaspoon pepper

Mushroom Barley Soup This is a dish inspired by my great grandmother Grandma Myers, as my mother has vivid memories of grandma making her chunky barley meat soup. When I was growing up, any chunky soup was called “grandma’s soup.”

3 tablespoons oil 1 onion, chopped 2 celery stalks, sliced 1 carrot, cubed 1 cup cubed butternut squash 3 garlic cloves, crushed 1 pound flanken on the bone 1 box mushrooms, sliced 2½ teaspoons salt 1 bay leaf ½ teaspoon pepper ½ teaspoon oregano ½ teaspoon dried basil 1 cup barley 6-8 cups chicken stock or water

1. Preheat oven to 400ºF. Grease a baking sheet.

2. In a bowl, combine oil and spices. Toss with squash. Spread on baking sheet and bake for 35 minutes, until crispy.

1. In a large soup pot, heat oil. Add onion, celery, carrots, garlic, and squash, and saute for about 10 minutes, until onion is translucent. Add meat and brown on both sides.

2. Add mushrooms and continue to sauté until cooked through.

3. Add salt, bay leaf, pepper, oregano, basil, and barley. Mix until spices are fragrant.

4. Add stock or water and bring to a boil.

Lower heat and let simmer for 3 hours.

Yield: 4 servings

Yield: 8 servings

Mazel Tov to Rabbanit Yemima Mizrachi and Family on the marriage of their daughter Shulamit Sarah

by Gabriel Boxer AKA Kosher Guru

An inside look at what’s going on in the world of kosher food

When I was growing up, the Catskill Mountains in upstate New York was the place to go on vacation and for the holidays.

Jewish consumers had a choice of hotels large and small where they could enjoy some well-deserved R and R. Hotels like Grossinger’s and Kutsher’s were legendary. Many are gone now; only memories remain. But with the growth of the Orthodox community, change is on the horizon.

The future is now bright for year-round kosher vacationing.

The Raleigh Hotel and the new Arlington Hotel in New Hampshire (a few hours from the Catskills) both run programs featuring strictly kosher kitchens and renowned chefs. Other companies such as KMR and Kosher Luxus have organized luxurious kosher hotel programs across North America, and even in exotic places like Cancun, Mexico, both for the Yomim Tovim and for summer and winter holidays. Hopefully, there are more options on the way.

The kosher vacationer is no longer limited to the Catskills; the sky’s the limit all year round for an upscale vacation experience.

KASHRUS NOTICE CheesePro and Fromage Gourmet Mozzarella and String Cheese, Fromage Gourmet: Due to kosher violations, the Orthodox Union (OU) and Rabbi Babad have immediately terminated the certification of this company. Products bearing kosher certification should not be used and should be returned for a refund.

Most wasabi consumed is not real wasabi but colored horseradish.

FACT

Kosher Hotels Exploding!

N FOO

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Muenster 2.0 Making your way up and down the aisles at the grocery store looking for new and enjoyable food ideas has become a never-ending task, as you shop for children’s lunch ideas. Cheese sandwiches are easy, nutritious and full of the protein needed for a healthy lunch, but kids are getting bored of them…until now!

Natural & Kosher (chalav Yisrael, under Rabbi Weissmandl and the OK) has recently released flavored muenster cheese packed in pre-sliced, easy-to-reseal packages that make them a cinch to use day after day. My kids really enjoy the garlic basil, tomato olive and chipotle. This option makes a healthy lunch fun and easy to prepare.

L’chaim with an American Twist

I now love the Royal Wine Corporation more than ever. It recently introduced Boondocks American Whiskey. Aged for 11 years in American white oak barrels, this 95-proof whiskey is made from corn, rye and malt.

Light in color but rich, nuanced and complex, its fruitiness and exotic spices enhance some of the subtler aromatic characteristics. The mouth feel is creamy and buttery, with a long, pleasant finish. The whiskey is spicy and warm but does not burn, and it’s sweet as cotton candy. It has already garnered several accolades.

Gabriel Boxer of Kosher Guru media and marketing is the leading kosher food and restaurant consultant. He is involved in bringing anything and everything kosher to the masses and hosts the only kosher foodie radio show, “The Nosh,” which airs every Thursday evening at 8:00 p.m. on 620AM. 1 C H E S H VA N 5 7 7 7

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NOVEMBER 2, 2016

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Cook It Eat It Twice Once...

How to really make leftovers work in a fresh dish

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1 C H E S H VA N 5 7 7 7

P

hew! The month of October is over.

We survived the cooking marathons that were the holidays. Personally, I didn’t actually do much cooking because I was in Israel with my family. I mostly watched my sister cook (she does not allow anyone in her kitchen), and I was totally out of breath just eating all the incredible By food she whipped up.

Sarah Lasry So I can’t really use October as an excuse when dinnertime comes around, Photos by can I? If you’re familiar with my baking Esti Photography sheet dinners, which I usually prepare on Tuesday nights, you already know I am all about the one-pan, anythinggoes kind of dinner. I’m a working mom, and time spent worrying about what to serve for dinner at 5 p.m. is not something that should add stress to my day!

I really hate leftovers, though, and for that I blame my mother. On most days, my mother, a truly gifted woman in the kitchen, never thought about what to serve her four children for dinner until we asked, COOK IT ONCE: “What’s for dinner?” And One-Pan Chicken then she never really needed more than 10 & Couscous minutes of prep time EAT IT TWICE: to whip up dinners that Chicken were spectacular 30 to 60 minutes later. But that isn’t Empanadas even the most fascinating thing about my mother’s cooking.

What I’m still trying to figure out is how on earth she never had any leftovers. Okay, so we were four kids who knew how to eat, but still—how was it that she always made exactly the right amount? We never felt like we couldn’t have more if we wanted.

For most of my childhood, we lived in a city apartment with a galley kitchen.

(Extra freezer? Ha! We were lucky we had a full-size refrigerator with a little freezer box.) Freezing leftovers or buying extra just to have it available was not an option. If you opened our fridge on any given day, you saw just a few ingredients—some produce, a new package of fresh meat, chicken, or fish, yogurt, cheese, condiments, and the drinks. Oh, and there was always choc-

olate and nuts. If you wanted something quick to eat, it was helpful if you liked sliced apples or knew how to make a scrambled egg. (My mother’s fridge is the same to this day. Two weeks ago while in Israel, I opened it and groaned, “There is nothing to eat, Ma!”) My sister and I have overcompensated for this as adults. Our refrigerators are loaded. Mine is loaded mostly with ingredients like my mother’s (chocolates and nuts included), but you will also see the odd container of leftovers from last night’s supper. However, these are suppers that my Tunie B. and I will never touch the next day because... they’re leftovers.

I am embarrassed about what sometimes gets tossed into the garbage at the end of the week.

For the new year, I have made myself a promise to cut back on the amount of waste in my kitchen. So how do I cook something for my family that is not only no-fuss, quick and easy, but is also something that I will actually eat the next day?

Thus, the cook-it-once, eat-it-twice concept was born! I still make my onepot meals like my mother, but I use the leftovers in a whole new way the next day. My only rules are that the next day’s meal can’t take more than 10 minutes to prep and that it can’t look anything like the meal from the night before—or my overly choosy gourmand of a daughter might not eat it (and I can tell you that she has eaten cereal and milk for supper more times than I would like to admit).

For the time being I have stuck to meat and chicken as my proteins, simply because they are easier to reinvent and we like fleishig for dinner most days. But dairy and fish are in the cards, and I am sure it will be just as easy to create great second meals with these as well. It certainly helps that I have a freezer in my basement with ingredients such as wrappers, frozen veggies, and other stuff to throw in. My mother is horrified.

November is here and I am ready.

Dinner is done for today, and I pretty much have tomorrow covered.

Phew! Cook it once and eat it twice has changed the dinner game.

COOK IT ONCE: Pan Fried Meatballs & Mushrooms Pan-Fried Meatballs & Mushrooms If your family prefers a tomato-based sauce, add ¼ cup ketchup to the white wine before adding to the pan.

3 tablespoons olive oil 1 large onion, sliced 1 pint bella mushrooms, diced 1 pound ground meat 1 egg ½ cup seasoned bread crumbs 2 teaspoons smoked paprika 1 teaspoon cumin 2 teaspoons garlic powder Fr esh red chili pepper, finely diced (optional) Salt and pepper, to taste 1 ½ cups sweet white wine or chicken broth 1 pound spaghetti, prepared according to package instructions 1. In a large frying pan, heat olive oil over medium heat. Add onions and mushrooms, and sauté for 12 minutes.

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2. Meanwhile, in a separate bowl, combine meat, egg, bread crumbs, all spices, and chili pepper (if using).

3. Form golf ball-sized meatballs. Place them carefully into the hot frying pan (with the onions and mushrooms). Pan-sear them on all sides, about 3 minutes per side.

4. Add wine to the pan and cover pan loosely with aluminum foil. Let the wine cook down for about 8 to 10 minutes.

5. Remove from heat and let rest for a few minutes. Serve hot over spaghetti.

Yield: 4 to 6 servings

Eggplant Meat Chummus Leftovers from the Pan-Fried Meatballs & Mushrooms 1 baby eggplant, sliced into thin rounds Olive oil, for drizzling Salt and pepper, for sprinkling 1 container of your favorite chummus 1 (15-ounce) can chick peas Favorite green olives Paprika Fresh basil or parsley, for garnish

1 C H E S H VA N 5 7 7 7

EAT IT TWICE: Eggplant Meat Chummus Platter

Pine nuts, for garnish 1. Drizzle eggplant rounds with olive oil and sprinkle with salt and pepper.

2. Heat a frying pan over medium–high heat and pan-sear eggplant rounds for 3 to 4 minutes per side. Set aside.

3. Mash the leftover meatballs and mushrooms back into a crumble-like texture.

(You can heat it up or serve it cold.)

4. Plate a large platter with chummus, spreading it evenly all over the plate.

5. Add the mashed meatballs to the center.

Add the chick peas, roasted eggplants, and olives to the chummus platter.

6. Drizzle olive oil and garnish with paprika, fresh basil, and pine nuts. Serve and enjoy.

Yield: Depends on the amount of leftovers you have!

COOK IT ONCE: One-Pan Chicken & Couscous One-Pan Chicken & Couscous

EAT IT TWICE: Chicken Empanadas

3 tablespoons olive oil 5-6 pieces thinly sliced chicken cutlets Salt and pepper, to taste 2 teaspoons garlic powder 1 large onion, sliced 1 (5.8-ounce) box Near East Couscous (herbed chicken flavor) 2 cups fresh arugula or spinach leaves 1½ cups chicken broth 1. In a large frying pan, heat olive oil. Add onions and sauté for about 8 minutes.

2. Sprinkle salt, pepper, and garlic powder over both sides of the chicken cutlets and lay them in the hot pan. Pan-sear chicken for about 3 to 4 minutes per side.

3. Add the arugula/spinach leaves to the pan; then add the dry couscous and its flavor packet.

4. Add chicken broth and cover pan loosely with foil. Let cook over medium–high heat for about 12 to 15 minutes, until chicken and couscous are fully cooked. (You may need to add more broth to the pan at some point; check halfway through cooking.)

5. Remove pan from fire and serve immediately.

Yield: 4 servings

Chicken Empanadas Leftover One-Pan Chicken & Couscous 1 package of ravioli dough Olive oil and sesame for garnish 1. Preheat oven to 375ºF. 2. Cut up leftover chicken into very small bite-sized pieces. Add it back into the couscous mixture.

3. Fill the center of each ravioli dough with a dollop of the chickenand-couscous mixture.

4. Fold the dough over and seal. Place on a parchment-lined baking sheet.

5. Brush with olive oil and garnish the tops with sesame seeds.

6. Bake until golden brown, about 25 minutes. Serve hot or cold with dipping sauce.

Just Add Sprinkles: Egg-Free Baking you have egg-free baking ideas for Q: Do allergic kids?

-Gitty

Victoria:

Any cookie recipes that are called “shortbread” will usually not have eggs. You’ll see that the options are wider than you think!

Ironically, a few weeks ago, I appointed my 9-year-old in charge of choosing a cookie to fill the cookie jar each Shabbat (If I let my 10-year-old have the job, he’d want gingerbread cookies every week).

The last couple weeks, we had Sprinkle Bites. I combine 2 ½ cups flour and ½ cup sugar in the food processor. Add 2 sticks cold cubed margarine and pulse to combine (I also like to add some butter extract - you should find it in the baking aisle - to give pareve cookies some buttery flavor). Remove from the food processor and knead in lots of sprinkles by hand. Rather than rolling the cookies into balls, I line a Pyrex with parchment paper and press the dough into the pan. You can press in more sprinkles on top. Then I lift it out, and use a pizza slicer to cut the dough into cute little squares. Remove to a baking sheet and bake at 350ºF until they are lightly golden at the bottom. I fill the cookie jar with these and everyone (adults include) love the little portions.

Yield: It depends on the amount of leftovers you have!

Email your cooking questions to victoria@breadberry.com and be entered to

WIN $75 GIFT CARD TO BREADBERRY!

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A lack of calcium in your body can lead to major issues with your teeth and numerous visits to the dentist. Vitamins D3 and K2 work to direct calcium to the right areas of your body, to ensure your bones and teeth receive the intake they require. Tooth pain and nuisance can be avoided with Maxi’s winning calcium formulas.

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Avoid The Pain