rice cookers are straight up magic, okay? they always cook rice perfectly, always (i mean, as long as us lowly humans don’t get the water to rice ratio wrong…) but they can also cook so much more than that! for example:
and that’s just a few of the recipes out there! sure, crock pots are the versatility hero of the culinary world, but rice cookers are SUPER easy clean up, and come in super cute colors like the one above (seriously, can someone buy me that one for my femme dream house?).
so, here’s to you, rice cooker, you unsung hero. you will always hold a special place in our kitchens.
In the words of my dear Aunt Nancy: “That looks so delicious but seems so wrong!” I’m sure she speaks for many a Jew who may have initial misgivings about putting the Pesach food symbolic of thousands of years of manual labor into happy (giddy, really) ice cream form. I am here to tell you, as I told Aunt Nancy, that this Charoset Ice Cream business is insanely delish.
Before we go any further, let me clarify for the gentiles in the crowd: Charoset is one of the symbolic foods eaten at Passover dinner, traditionally made from apples, walnuts, honey, cinnamon, and wine. For seder, it represents the mortar Egypt’s slaves shaped into bricks. In ice cream form, enrobed by honey vanilla ice cream, it becomes something like the dreamiest apple crisp a la mode you’ve ever dared imagine.
Read more and get the (kosher-friendly) recipe here.
hi from your mod! my boyfriend’s mom sent me this recipe and i can testify that it is not only DELICIOUS, but accommodating of a ton of dietary restrictions!
to make this more affordable, i bet it can be made with nesquik or ovaltine instead of cocoa powder, or any kind of milk rather than almond. items like vanilla extract are great to keep stocked anyway because they last forever. if anyone tries it with substitutions, i’d love for you to submit your take on this yummy, simple dessert! <3
A group of New York-based rabbis are collaborating with a firm that represents marijuana factories in Colorado to create kosher edibles in anticipation of New York’s legalization of medical marijuana. Learn more at JM26.org
i made this recipe from cookieandkate.com last night with my boyfriend, and it was AMAZING! less than ten ingredients, but full of flavor and accommodating to his vegetarianism and my gluten intolerance. we paired it with the super easy flatbread recipe (i substituted gluten free flour and it was just as tasty!).
6 cups low sodium vegetable broth (we just used veggie bouillon cubes)
1 medium red onion, chopped (we subbed in a yellow onion since that’s what i had in the kitchen)
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens, ribs removed and leaves chopped into 1-inch strips (we used kale instead, and ripped it by hand)
¾ cup unsalted peanut butter (we just used regular chunky peanut butter and it was fucking delicious)
½ cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often.
Garlic is a cheap and foolproof way to add delicious flavour to almost anything you’re cooking, but peeling and mincing garlic is tough and time-consuming.
Instead, try garlic tubes! You can get these in the refrigerated part of the produce section in most grocery stores. A 150ml or so tube costs $2-4. It’s a pre-peeled, pre-minced garlic paste - just squeeze a little into your favourite dish!
- Because it’s concentrated, a little goes a long way. A drop the size of pea is about equal to a clove.
- It takes a very long time to go bad! I’ve kept refrigerated tubes for up to four months.
Last week, we had the pleasure of announcing Kitchensurfing’s new Kosher department. In New York City, we have trained chefs ready to prepare exciting meals for any occasion, all with Kosher ingredients and in a Kosher environment.
But what exactly does it mean to prepare Kosher? It’s a technique not all chefs know how to master. So, we’re going to break it down for you in a very digestible way. Here we go:
What is Kosher?
Kashrut is the body of Jewish law dealing with what foods we can and cannot eat and how those foods must be prepared and eaten. Kosher describes the food that meets these standards. Contrary to popular belief, rabbis or other religious officials do not bless food in order to make it Kosher. Food can be kosher without a rabbi ever being involved; for example, the vegetables from your garden are undoubtedly Kosher. However, in our modern world of processed foods, it is difficult to know what ingredients are in your food and how they were processed, so it is helpful to have a rabbi examine the food and its processing to assure consumers that the food is Kosher.
Although the details of keeping kosher are extensive, the laws all derive from a few fairly simple, straightforward rules:
Certain animals may not be eaten at all. The restriction includes the flesh, organs, eggs, and milk of the forbidden animals.
Of the animals that may be eaten, the birds and mammals must be killed in accordance with Jewish law.
All blood must be drained from meat and poultry before it is eaten.
Certain parts of permitted animals may not be eaten.
Fruits and vegetables are permitted, but must be inspected for insects (which cannot be eaten).
Meat cannot be eaten with dairy or fish.
Utensils (including pots, pans and cooking surfaces) that have come into contact with meat, may not be used with dairy, and vice versa. Utensils that have come into contact with non-Kosher food may not used with Kosher food.
Grape products, such as wine, grape juice, or brandy, must be Kosher certified.
Kosher Animals: cattle, sheep, goats, deer, and bison.
Non-Kosher Animals: pig and animals that don’t chew their cud and have split hooves.
Kosher Seafood: Any seafood with fins and scales, including tuna, salmon, sea bass, striped bass, herring, tilapia, flounder, bluefish, arctic char, cod, fluke, grouper, haddock, halibut, anchovies, perch, snapper, sardines, sole, trout, whitefish.
Non-kosher Seafood: Any shellfish, including lobsters, oysters, shrimp, clams, crabs. Other non-kosher fish include swordfish, catfish, eel, sturgeon.
Forbidden Fats and Nerves: The sciatic nerve and its adjoining blood vessels may not be eaten.