Thanks{giving} and Excuses.

Excuses. We all have them. I’m not trying to offer one. Instead, I’m jumping back on the blogging bandwagon head first!

This week, my dear friend Melinda, from Kitchen-Tested  and I organized the first Kosher Food Bloggers Conference in NY. What an event! The vibe of the bloggers, the excitement of the sponsors, the gorgeous location The Carlton Hotel was incredible and inspiring! 

More pics and a video to come, promise!

I think someone forgot to tell me how soon Thanksgiving was. This week? WHAT!?!? As an an ex-pat to the States (I’m originally from Australia) Thanksgiving is a national holiday that I LOVE! yes, LOVE! The food! The colors! The smells! Sitting around a large table with your nearest and dearest eating great food, a few drinks and hopefully no men watching football in the living room!

It always cracks me up how the population goes ca-razy! The internet goes wild with questions like “How do I cook for a party of 8?” (Um, 8? pppft!) “How do I reheat all the side dishes?” “Can I bring tupperware to take home leftovers?” “How may desserts should I serve?”

I’ve been scouring the internet (and our Pinterest boards) for a roundup of best-of-the-web for you!

Fun Tablescape idea from HGTV!
Full details here.

Indian Corn Napkin Ring.
Full details here

A gorgeous Fall Mantle.
Full details here.

Cranberry and Apple Chutney.
Full recipe here.

 Top rated brussel sprouts.
Full recipe here.

Two (yes, two!) ingredient pumpkin cake!
Full recipe here.

Pecan Pie Bars. Be sure to use margarine instead of butter to keep it pareve!
Full recipe here

I would be remiss if I didn’t include a great Thanksgiving cocktail. Go ahead – wait until the guests have left, kids are in bed and the fireplace is dying down, I won’t tell!
Full recipe here.  

So, enough excuses! Watch out for weekly blog posts going forward! xxx

 

Homemade Taco Seasoning!

WOAH! This has certainly been a busy month!

With my late work hours and busy weekends preparing for Yom Tov, I’ve grown to love (again!) my crockpot. At least twice a week it gets used – chicken and rice, split pea soup and a new recipe from my “Twitter” friend, Caroline – Taco Soup! I’ll post another recipe for that another time, but it does call for a pack of Taco Seasoning. Has anyone else ever noticed the sodium count on those! Oh Boy!

On a mission to find a healthier version, here is the recipe I came up with.

Homemade Taco Seasoning
Spice
 

Mix and store! Doesn’t get easier!
Ingredients
  • ¼ cup chili powder
  • 2T ground cumin
  • 1.5T salt
  • 1.5T black pepper (freshly cracked, if possible)
  • 2t paprika
  • 1t garlic powder
  • 1t onion powder
  • 1t crushed red pepper flakes
  • 1t dried oregano

Instructions
  1. Place all ingredients in a container, shake it up and store in a cool, dark place.
  2. If you have a spice blender, go ahead and give it a whirl!

 

{Yom Tov Tip} Soups!

I never understood why chicken soup was a requirement on families weekly Shabbat and Yom Tov tables. I get it. It’s yum. It’s wonderful with lokshen. Or matzah balls.

But, it holds up a burner on my stovetop for 6-8 hours and can cost a small fortune. Granted, you can make lots of containers of it, and throw it in the freezer. But there are so many more recipes to try!

A few of our favorite include roast tomato, spicy zucchini, split pea, carrot ginger, potato leek and more! Here are some of the best of the web…

Sit back, simmer and enjoy!

Recipe Credit: Everyday Food
Photo Credit: Martha Stewart

 

Recipe Credit: food.com
Photo Credit: Member, Rita for food.com

 

PLEASE NOTE: This recipe contains non kosher ingredients. IN place of 2 cups of ham, we recommend some diced pastrami, or beef stew!

Recipe Credit: food.com
Photo Credit: Andy of LongMeadow Farm

 

Recipe Credit: allrecipes.com
Photo Credit: member WYSIWYG on allrecipes.com

Recipe Credit: Martha Stewart
Photo Credit: Martha Stewart

 

What’s you favorite soup? For more ideas, check out our pinterest board http://pinterest.com/thekosherhome/soup/

 

***GIVEAWAY*** Don’t forget to comment on the Apple, Honey and Pomegranate Challah recipe for a chance to win Levana’s new cookbook!

June 17: Apple Strudel Day!

Apple Strudel

Am I the only one who remembers their grandparents enjoying Apple Strudel?

Am I the only one  who would pick out the raisins?

Just askin’!

Today is National Apple Strudel Day! I found this wonderful and easy recipe at Taste of Home. Some recipes had so many steps! Sweet Pea Kitchen even used a tablecloth to roll it! Wow!

Drizzled with honey, this would make a fantastic Rosh Hashanah treat!

June 17: Apple Strudel Day!

12
 

Ingredients
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons plus ½ cup sugar, divided
  • ½ teaspoon salt
  • ¼ cup cold butter
  • ¾ cup fat-free milk
  • 1 tablespoon butter, melted
  • 3 cups chopped tart apples
  • 1 teaspoon ground cinnamon
  • FROSTING:
  • ½ cup confectioners’ sugar
  • 1 teaspoon fat-free milk
  • ¼ teaspoon vanilla extract
  • Chopped nuts, optional

Instructions
  1. In a large bowl, combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
  2. Roll out into a 14-in. x 10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar.
  3. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until golden brown.
  4. Remove from pan to a wire rack. In a small bowl, combine the confectioners’ sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with nuts if desired.
  5. Note: This would be wonderful Pareve, using margarine and soy milk!

Recipe Credit: Taste of Home
Photo Credit:  Taste of Home