Cashew Passover Macaroons

March 25, 2015April 22, 2015 by Stephanie | Leave a comment

When Whole Foods sent me an email about their latest Passover offerings, my excitement was twofold. A new Whole Foods just opened in my neighborhood! KforP cashew butter was on the list!

Many can’t eat peanut butter on Pesach (kitniyot—also if you’re Sephardic, we just learned that KForP peanut butter exists!) but cashew butter and jelly matzah sandwiches sound even better. Pick up a jar of Gefen cashew butter from your nearest whole foods for some Chol Hamoed lunches, but be sure to save some for these delicious, healthy (protein! sweetened with just a touch of maple syrup!) and easy twist on a classic holiday cookie.

Pizzataschen (AKA Pizza Hamentashen)

February 14, 2015February 14, 2015 by Stephanie | 3 Comments

pizzataschen {the kosher foodies}

Can you believe Purim is right around the corner!? Of course, our fellow bloggers are busy working on creative hamentaschen varieties. It’s hard to compete with all of these delicious recipes, and we usually revert to our favorite original version, but this year we decided to go with a super simple, savory pizzataschen!

{Sponsored Post} Soy Vay ShalomLomein Christmas + an Instagram Giveaway!

December 13, 2014December 13, 2014 by kosherfoodies | 5 Comments

Hanukkah starts next week, but here in the city, it’s hard even for us Jews to avoid the Christmas cheer. This holiday season, we’re embracing Jewish stereotypes by eating Chinese food and watching movies on Christmas; we’re teaming up with Soy Vay for a #ShalomLomein giveaway, so you can host your very own Jewish Christmas Eve party.

SV_GroupShot_1012_VS_09-07-13-1028

We love Soy Vay sauces not only because they’re kosher (OU), but because they’re made without preservatives and other gross ingredients that we avoid in our cooking. You can read more about Soy Vay, and how the company started, here.

Follow us and Soy Vay on Instagram and repost our photo to enter our #shalomlomein giveaway!

Ten winners will receive their very own #ShalomLomein party kit, which includes:

$50 grocery gift card
$25 Netflix gift card
Soy Vay product: Veri Veri Teriyaki, Island Teriyaki and Hoisin Garlic
Soy Vay recipe cards: Veri Veri Teriyaki Saucy Vegetable Chow Mein, Island Teriyaki Mango Chicken and Hoisin Garlic Beef and Asparagus Stir-fry
Decorations for the Christmas Eve parties including paper lanterns, chopsticks, and toys/games (Mahjong and Dreidel)

Winner will be announced December 18.

Plus, share your Christmas eve party with us on Facebook, Twitter, or Instagram using the #shalomlomein hashtag, to be entered to win the grand prize of $100 gift card for cooking class or personal chef.

Holiday Gift Guide—Kosher Foodies Edition

December 8, 2014 by kosherfoodies | Leave a comment

Not sure what to get your fellow foodie friend for Hanukkah this year? We’re not big on gifts, but if someone wanted to send us something from this list, we wouldn’t complain!

kfholidaygifts

Here are some of our favorite things in the kitchen these days, along with some things we’ve been eyeing—might have to treat ourselves this holiday season! Continue reading …

Slow Cooked Veal Roast with Fresh Figs

October 23, 2014October 20, 2014 by Stephanie | 2 Comments

slow cooker veal roast with fresh figs

I’ve only ever made veal roast in rubut, and while that’s amazing and delicious, I wanted to try something new.

Fig season came to Brooklyn a little late this year, so we had extra time to think up recipes using fresh figs. Fall came a little late, too, and the idea of not turning my oven on was appealing last week while the air conditioning was shut off, but we still had summer temperatures inside my apartment. That’s why when I found this recipe, I turned it into a CrockPot recipe.

Rubut, or Stuffed Veal Pocket

December 12, 2013January 25, 2014 by Jessica | 8 Comments

I am not a big eater of veal. I never cook it, and hardly ever eat it. But one Friday night, my mom decided she wanted a rubut, so I took on the challenge. Some of you may be thinking “WHAT?” and I”ll explain to you what this crazy dish is. Basically you take a piece of veal and cut a slit in the center so that you can stuff it (we Syrians love stuffing our food!). The veal is stuffed with hashu, a mixture of meat and rice, and cooked with either more hashu around it or some vegetables. Fava beans are classic, and many people make it with mushrooms, but I like to make it with peas. And add some hashu balls in the peas just for some extra meatiness (meat stuffed with meat with some meat around it…a well-rounded meal). Continue reading …

Lemony Kale Salad with Almonds, Olives and Pomegranate

October 17, 2013January 25, 2014 by Stephanie | 7 Comments

I wish I had thought of making this for Rosh Hashana this year. I could have replaced the kale with chard for a non-traditional siman. Oh well, maybe next year. For now, I will just have to share with you a delicious kale salad. It has crunch from almonds, a salty tang from green olives and pomegranate, which can do no wrong in my book. Continue reading …

Swiss Chard for Rosh HaShanah

August 26, 2013 by Jessica | 8 Comments

I know we just shared a swiss chard recipe, but being that Rosh HaShanah is right around the corner, I also have to share the traditional seder swiss chard recipe.

It’s pretty easy to make, though washing and chopping all the swiss chard takes some time. Unless you let the supermarket do that for you… Continue reading …

Butterscotch Pie

July 9, 2013 by Jessica | 2 Comments

This is one of the BEST desserts we have ever made. And stephanie and I make a ton of desserts. Let’s just say at a holiday table with about 10 desserts, this one finished. The pictures are from two different times we baked the pie. So that’s why you’ll see two different pie plates and two different kitchens. Continue reading …

Lamb Stuffed Eggplants

June 27, 2013 by Jessica | 10 Comments

The Jerusalem Cookbook has so many recipes that I need to make! But this is the first one that jumped out at me, and I’m so glad I made it. It’s a simple recipe that can be made in advance, but since it’s lamb and has pine nuts in it (which I usually leave out, as you know), it can be served as a fancy dish or a weeknight make ahead dinner (my favorite).