On a recent trip to Israel we were astonished to see the vast array of delicious dishes served at every hotel that we stayed in. Breakfast, lunch or dinner was always a delightful buffet with all kinds of salads that were pleasing to the eye and delightful to the palate. Even though they were light they filled us up until the evening meal. Surprisingly we did not gain weight on this two-week vacation.

It's a fact of life: We tend to gain weight as we get older -- at least half a pound a year. Over time, that adds up to increased pants sizes and health risks. But in one study, people whose meals most closely resembled Mediterranean-style dishes were 20–25 percent less likely to gain weight as the years passed.

What's so great about enjoying the Mediterranean diet? Well, for one, Mediterranean meals tend to be high in fiber, so you're more likely to feel satiated right up to your next meal. For another, Mediterranean diet helps keep your metabolism steady, so you burn calories evenly throughout the day and don't feel the need to reach for a quick sugar fix.

Contrary to popular belief eating good fats keeps you healthy and lubricated, making all your organs function better. A low fat diet will increase sugar intake as well as increase your appetite.

Here are some delightful recipes I picked up from top chefs in the various hotels I stayed at.

Eggplant Salad

Eggplants are ever so popular in the Middle East, as they lend themselves to a variety of tasty dishes.

Ingredients

• 1 large eggplant
• 1 red pepper
• 2 green onions
• 2 Tbs mung bean sprouts
• 1 small red onion chopped
• 12 black olives sliced

Dressing

• 2 Tbs olive oil
• 1 Tbs lemon juice
• 2 cloves garlic crushed
• Salt and Pepper to taste

Directions

Cube eggplants with the peel. Salt lightly on all sides put into a colander to drain for ½ hour to an hour. Wash eggplant so that salt and bitterness drip out. Heat oil in a wok or 2 minutes. Add eggplant and cook for 10 minutes.

Add chopped red pepper and stir-fry on high for 3-4 minutes. Peppers should stay al dente. Remove pot from the stove. Chop in onions and sprouted mung beans and mix well with cooked eggplant and peppers. Toss in the dressing coating all ingredients well. Serve with pita bread or crackers or as a side dish.

Preparation 20 minutes

Serves 4-6

Popular Israeli Shakshuka

The most common dish I observed in any breakfast buffet in Israel was Shakshuka. It was actually an education for me because I had never seen it or tasted it. I needed to find out the name for it. And I discovered that it is Shakshouka, often presented in two colors which means different vegetables used as the base.

Here is the recipe for the tomato Shakshouka that could serve as a nutritious dinner dish when offering dairy. The family is sure to love it.

Ingredients:

• 2 Tbs olive oil or olive oil spray
• 1 medium onion chopped
• 3 cloves of garlic crushed
• 6 ripe tomatoes (Roma is the right size) cubed
• 1 sweet red pepper clean and chopped
• 4 whole eggs
• 1 green hot chili peppers (optional)
• 1/4 cup fresh basil
• 1 tsp of sweet paprika
• 1 Tbs tomato paste
• Salt and pepper to taste
• 
  

Directions:

Heat the olive oil in a frying pan, add the onion and garlic. Fry on high heat until translucent about 5 minutes. Turn the heat down to medium, add the red peppers, and continue frying covered for about 3 more minutes, mixing occasionally. Add the tomatoes, chilli peppers, tomato paste, paprika, stirring slightly.

Cover the pan and allow mixture to simmer over low heat for 15 minutes. Add the basil, salt, pepper, and then mix. Gently crack open the eggs without breaking the yolks, and drop them on the vegetables. Cover the pan and continue cooking the mixture for another 5 minutes.

Serve immediately with warm pita bread or your favorite crackers. Enjoy!

Preparation 25 minutes

Serves 4

Tasty Green Shakshuka

The green Shakshuka features frozen spinach along with the basic recipe above. Add 1- 12 oz. package frozen (checked) spinach to the recipe above and eliminate 2 tomatoes and the tomato paste. Proceed as above. Delightful for spinach lovers.

Chickpea Salad

Feta cheese and chickpeas lend a Mediterranean flair to this satisfying salad.

With a nice slice of whole wheat bread it is a meal in itself. Plain Yogurt is a great dressing for this salad, but would also be good with a tangy vinaigrette of your choice, or with a creamy ranch dressing.

Ingredients

• 2 cup cooked chickpeas
• 2 cups cucumber, peeled, seeded and diced
• 2 cups grape/cherry tomatoes, halved
• 1/4 cup crumbled reduced-fat feta cheese
• 1/4 cup red onion, diced
• 1/2 cup Creamy Dill Ranch Dressing, recipe follows
• Freshly ground pepper and salt to taste
• 
  

Directions

Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl. Mix until coated. Toss a 6 ounce container of yogurt over the salad or alternatively use the creamy dill dressing.

Preparation 15 minutes

Serves 4-6

Creamy Dill Ranch Dressing

Ingredients

• 1 cup homemade or store bought mayonnaise
• 1 bunch Bodek fresh or frozen dill
• 
  

Directions

Mix mayonnaise with dill and toss over the chickpeas salad. This dressing is great over any salad or fish dishes.

Preparation 5 minutes

Serves 4

Orzo with Olives and Feta Cheese

Feta cheese is very popular in the Middle East, especially the one made with goat cheese. It was a part of every dairy meal. Feta cheese is very salty so take that into consideration when spicing your dish, it should not end up too salty.

Ingredients

• 1 1/2 teaspoon(s) olive oil
• 1 large onion, finely chopped
• 3 clove(s) garlic, minced
• 1/2 teaspoon crumbled dried rosemary or oregano (optional)
• 1/4 tsp crushed red pepper (optional)
• 1 can (14-ounce) whole tomatoes, undrained
• 2 Tbs chopped, pitted black olives
• Salt and freshly ground black pepper to taste
• 12 ounces orzo
• 1/4 cup crumbled feta cheese
• 
  

Directions

Heat oil in a Dutch oven or large deep skillet over medium heat. Add onion and cook, stirring, until softened, 4 to 5 minutes. Add garlic rosemary (or oregano), and crushed red pepper, (if using); cook, stirring, until fragrant, about 1 minute more.

Puree tomatoes and their juices in a food processor until smooth. Cook stirring occasionally, until the sauce is thickened, about 10 minutes. Remove from heat and stir in olives. Season with salt and pepper to taste..

Meanwhile, cook orzo until just tender, about 8 minutes or according to package directions. Toss with the sauce. Garnish with crumbled feta cheese and serve, hot or cold.
Preparation 20 minutes

Serves 4

source aish.com

Mishloach Manot Madness

English Tea Time and Movie Night theme baskets.

by Jamie Geller

One week until Purim and the excitement in my house is rising every day. I’m not a great one to fuss with costumes, but my mind is bubbling over with ideas for Mishloach Manot.

The practice of giving food – specifically two different types — was mandated as a mitzvah at the suggestion of Queen Esther (you’ll find it in the Megillah), and we’re still obeying to this day. I like to go out of my way to give Mishloach Manot to people I just met or to new friends: it’s a great opportunity to break the ice with new neighbors too.

When it comes to your goodie basket, you can go from cheap and cheerful to expensive and exotic. The only things that limit you are your imagination and your wallet.

At first, I couldn’t decide between two ideas, so I developed two EASY recipes for you and me. I “borrowed” a few ideas from my friends, Tamar and Hadassah, but I can’t remember which was which. Anyway, you’re welcome to borrow these ideas from us, and we won’t tell a soul.

Option 1: an English Tea Time Shalach Manos.
Homemade jam is so easy to make, so (literally) sweet, and a perfect way to use up all those bits of frozen berries in your freezer. You can package homemade jam and some biscuits, crackers, scones or English muffins (you can buy all of these) and a box of tea. To that end, I present you with a recipe for Homemade Mixed Berry Jam.

Option 2: a “movie night” theme is fun and family friendly.
You get to satisfy all your cravings for Twizzlers, soda and popcorn. But not just any popcorn: we’re talking homemade, gourmet Maple Almond Popcorn. Don’t worry – it’s truly Quick & Kosher and so easy you’ll do it again and again.

I decided to go with this one, so I picked up some plastic movie style popcorn tubs, and I’m rounding out the package with a can of soda tucked into a Coke cup with a lid (got ‘em from the pizza store). And of course, I’ll add a pack of Twizzlers. As soon as I put it together, I’ll take a pic for you and post it here.

Homemade Mixed Berry Jam

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours
• Serves: 8-10
• Yield: 1 1/2 cups
• Kosher Designation: Pareve
• Difficulty: Beginner

Ingredients:

• 3 cups frozen mixed berries (raspberries and blueberries)
• 1 cup granulated sugar
• 1/4 cup diced peeled granny smith apple
• 2 tablespoons water

Preparation:

1. In a large saucepan, combine all ingredients and bring to a boil over medium high heat. Reduce to a simmer and cook for 30 to 45 minutes or until thickened and berries are broken down. Cool completely.
2. Can be stored in an airtight container in the refrigerator for up to 2 weeks or can be canned and stored for up to 6 months.
3. 
   

Maple Almond Popcorn

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 60 minutes
• Serves: 8
• Yield: 6 cups
• Kosher Designation: Pareve
• Difficulty: Intermediate

Ingredients:

• 6 cups popcorn
• 1 cup slivered almonds
• 1 cup maple syrup

Preparation:

1. Grease a large bowl with cooking spray. Add popcorn and almonds and stir to combine. Set aside.
2. Line a large sheet pan with foil and grease with cooking spray.
3. In a medium heavy bottom saucepan over medium high heat, bring maple syrup to a boil. Boil until maple syrup reaches 300 F on a candy thermometer. Immediately pour over popcorn and stir vigorously to coat. Quickly spread popcorn mixture onto prepared pan and let cool completely before breaking into pieces.
4. 
   

White Chocolate Bark

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Serves: 8 to 10
• Yield: about 1 pound
• Kosher Designation: Dairy
• Difficulty: Beginner

Ingredients:

• 11 1/2-ounces white chocolate chips
• 1/3 cup shelled pistachios
• 1/3 cup golden raisins
• 1/3 cup dried figs, chopped

Preparation:

1. Line an 8×8-inch sheet pan with foil and set aside.
2. Heat chocolate chips in a small saucepan over low heat, stirring constantly with a spatula until melted and smooth. Pour melted chocolate onto sheet pan and smooth with spatula to create an even layer. Sprinkle with dried fruits and nuts.
3. Chill 30 minutes or until set. Peel foil away and break or cut into large chunks. Serve slightly chilled. Keeps in the refrigerator for up to 1 week.
4. 
   

Chocolate Peppermint Cookies

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Serves: 24
• Yield: 4 dozen
• Kosher Designation: Pareve
• Difficulty: Beginner

Ingredients:

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup cocoa powder
• 1 1/2 sticks vegetable shortening
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon peppermint extract
• 4 tablespoons crushed peppermint candies

Preparation:

1. Preheat oven to 350 F. Line a baking sheet with parchment and set aside.
2. In a medium bowl, combine flour, baking powder, baking soda, salt and cocoa powder and whisk together. In an electric mixer fitted with the paddle attachment, cream shortening and sugar for 2 minutes or just until pale and fluffy. Add eggs, one at a time, beating well until fully incorporated. Add peppermint extract and mix well. Slowly mix in dry ingredients and beat on low speed until mixture comes together and forms a ball.
3. Scoop out 1-inch balls and roll between the palms of your hands. Place on parchment paper and flatten with fingers or a spatula to about 1/8” thick. Sprinkle cookies with crushed candy and bake 13 to 15 minutes or until set. Cook 5 minutes on sheet pan and transfer to a wire rack to cool completely.

Photo by: jalepenomadness.com

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
05/29/2011 09:56

Instead of just sticking to the safe cheesecake option try these Mexican influenced dishes which will spice up the festivities.

After Lag Ba’Omer, it’s natural to start thinking about Shavuot recipes, especially because it’s so much fun to have the opportunity to expand our palates in the dairy direction. There are always new cheesecakes to try but don’t limit yourself; the dairy options are limitless. We are starting with just a few here.


Jalapeno Corn Bread


At our house, we sometimes like to mix things up by doing a Mexican-themed Shavuot meal. We skip the meat entirely or use soy “meat” in order to keep things dairy.


1 cup cornmeal
½ cup grated cheddar cheese
½ cup flour
2 teaspoons baking powder
2 eggs
1 (8-3/4 ounce) can cream-style corn
1 cup buttermilk
¼ cup oil
½ jalapeno pepper, minced


Preheat oven to 350 degrees. In a large bowl, stir together cornmeal, cheese, flour, baking powder and salt. Whisk together eggs, corn, buttermilk, oil and jalapeno. Stir into dry ingredients until combined – do not over mix. Pour into greased 9-inch square pan. Bake for about 50 minutes. Best served warm.


Veggie Taco Filling


This works well inside a warmed taco or tortilla. Garnish with grated cheese, sliced black olives, guacamole and sour cream, if desired.


1 tablespoon oil
1 onion, diced
1 red pepper, chopped
1 can (15 ounces) corn, drained
1 can (15 ounces) kidney or black beans, drained
1 large can (29 ounces) diced tomatoes
1 tablespoon chili powder or taco seasoning


Sauté onion and peppers in oil. Stir in remaining ingredients and simmer for about 15 minutes.


Mexican Coleslaw


This isn’t dairy but it’s a nice side dish to serve with the tacos.


2 packages coleslaw
1 bunch cilantro, chopped
½ jicama, chopped (if desired)


Dressing:
½ cup canola oil
½ cup rice wine vinegar
½ cup sugar
½ cup Thai chili sauce


Mix all dressing ingredients together and pour over coleslaw. Mix well.


Dulce De Leche Cheesecake

To round off the Mexican theme…


Crust:
16 squares of graham crackers, ground to crumbs
2 tablespoons sugar
¼ cup butter, melted


Cheesecake:
2 (8 ounce) packages cream cheese
2 eggs
½ cup sugar
2 teaspoons vanilla extract
½ teaspoon grated lemon zest


Topping:
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla extract
1 jar Dulce De Leche
Viennese Crunch candy or other toffee candy


For the crust: Heat the oven to 350 degrees. Mix together the graham cracker crumbs, sugar and the butter. Press firmly into the bottom and sides of a pie dish.


For the Cheesecake: Beat the cream cheese slightly, and then add sugar, eggs, vanilla and lemon zest. Blend until light and fluffy. Pour into the crust and bake until firm about 25 minutes.


For the topping: Combine the sour cream with the sugar and vanilla extract. Spread carefully over the pie. Cool. Refrigerate at least 8 hours.


To serve: Heat the dulce de leche over low heat until melted and gooey. Pour over the cake and sprinkle with crushed pieces of toffee. The cake should slice cleanly with the dulce de leche sauce oozing over.

Alternatively, you can slice the cake onto plates and drizzle the sauce over the cake and sprinkle it with the toffee.

For more great kosher recipes go to: www.gourmetkoshercooking.com

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