Chicken or Meat Stir-Fry with Vegetables


Serves 6

This recipe can be make with chicken or meat and any vegetables of your choice. Make sure to follow the Master Stir-Fry quick tips to ensure perfect stir fry results.

1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch

In a large skillet, sauté pan or wok, heat the pan over high heat. When smoking, reduce heat to medium-high and add oil.Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over rice.

Susie Fishbein’s new Kosher by Design, Cooking Coach

Last Tuesday evening, GKC got to rub shoulders with the best of Kosher foodies at Pomegranate market in Brooklyn for the official press launch of Susie Fishbein’s latest book, Kosher by Design, Cooking Coach.  It was a packed house with GKC friends, Sarah Lasry of Kosherstreet, Marlene Mamiye from The Jewish Hostess, the winner of journalist for a night, Chanie, for Lois and Roberta at Koshereye, Tamar from Joyofkosher as well as press representatives for all the Jewish papers.

Susie Fishbein put her experience of years of teaching to hundreds of audiences into her newest books.  It’s filled with 120 new recipes and John Uher’s famous photos.  Susie says, “Here are the best tips and techniques I’ve used and taught over the last ten years.  And now, they’re yours!”

What’s special about this book? I like the “playbook”  as Susie calls it.  It’s an upfront section of the book that helps readers who serve leftover snobs, like my family and myself.  Bottom line, my family does not like the same food served the same way, even on a different night.  Susie addresses this issue in her book and gives you time and budget saving ideas for how to reuse the leftovers from recipes in the book with additional recipes that include the leftovers.  I also like the inclusion of some new foods available to the kosher market like S’riachi sauce (GKC fav), Silan, a new date syrup and some delicious spice blends like Hawaij for soup.

Susie is comfortable and confident in front of audiences and enjoys talking about food about as much as GKC.  GKC asked, “Have any favorite recipes from the new book?” “Yemenite Beef Soup”, Susie said, with a confident nod of agreement from her husband.  She added that she loved writing this book and there are so many recipes that she enjoyed creating, testing and retesting to get them just right.

Whether you are a cooking novice or a seasoned gourmet, Cooking Coach has tons of great ideas to make everyone a more creative cook.

Available from Artscroll for $29.59 or submit to win one from GKC.  See our Featured Giveaway to win.

Yemenite Beef Soup

Serves 8-10

This is a sneak peak recipe from Susie Fishbein’s newest book, Kosher By Design, Cooking Coach. It’s one of Susie’s favorite recipes.

3 tablespoons canola oil
2 pounds beef marrow bones
1-½ pounds cubed shell roast or beef stew meat
1 onion, peeled cut into ½ inch dice
6 cloves garlic, sliced
2 teaspoons hawaij, Yemenite spice mixture *
¼ cup tomato paste
3 carrots, peeled, cut into thick rounds
6 cups chicken stock
2 large or 3 small russet potatoes, peeled, cut into large chunks
Chopped fresh cilantro for garnish

Heat the oil in a large soup pot over medium heat. Add the marrow bones. Stir, cover and cook for 5 minutes. Add the beef cubes, cover, and cook for 10 minutes longer, until there is some brown coloring on both the bones and the meat.

Uncover the pot and add the onion and garlic: cook for 5 minutes. Sprinkle in the hawaij. Stir and cook for 3 minutes. Stir in the tomato paste, coating the meat and bones. Cook for 3 -4 minutes to deepen the tomato flavor. Add the carrots and stock. Cover the pot. Turn the heat to low and cook, simmering for 1 hour. Skim off any foam or fat.

Add the potatoes. Cover and cook for an additional hour.

Discard the bones. Ladle soup into bowls. Garnish with chopped cilantro.

Easy Chocolate Mousse

Okay, we aren’t quite sick of cooking any longer and we are back in the kitchen. But the creative juices aren’t exactly flowing and our desire for “easy” is at its peak!! Here is a great and versatile chocolate mousse recipe that is an easy dessert, an elegant dessert and a popular dessert! What more could you ask? It is guaranteed to become one of your favorites.

Easy Chocolate Mousse

Makes 12 – 16 large portions or 24 – 30 small ones

2 cups semisweet chocolate chips
2 tablespoons margarine
2 egg yolks
2 cups pareve whip
4 tablespoons sugar
1 teaspoon vanilla

In a small bowl, melt the chocolate and margarine together in a microwave. Stir until smooth. Rapidly whisk in egg yolks so they don’t have time to cook. Set aside to cool briefly.

In a mixer, beat pareve whip until stiff peaks form. Beat in sugar and vanilla. On low speed, add chocolate to whip until completely combined. Store, covered, in the refrigerator until ready to use.

Serve in martini glasses with a cookie on the side or spread across a batch of brownies (use Duncan Hines to make this super easy!)

Yom Kippur

Even though our focus is on teshuvah, we still need to eat – both before and after the fast.  After in our family is the easiest.  We like to break all fasts with soup and bread.  It’s soothing and filling – but not too filling.  Usually we prefer a pareve or dairy soup but after Yom Kippur, we like something heartier so I usually pick a meat option.  Check out GKC’s soup section and try something new for your family.

Before the fast, it’s appropriate to have a festive meal, beginning with bread and moving through the other courses. We like to eat chicken here because it’s a little lighter than beef and some bland sides (harder to find on GKC because we like to think of our sides as anything but!).  We finish off the meal with some refreshing fruit – watermelon or honeydew perhaps.  GKC wishes all its readers an easy and meaningful fast and would like express its hope for a peaceful year for the land of Israel and all the Jewish people.

A Taste of Sweetness

Many GKC readers request recipes and products for children and adults that have food sensitivities and allergies. Although this is not our specialty, GKC is fortunate to have other readers and friends who have expert experience and advice. Tamar Warga, mother of 10 children, 4 with severe allergies shares some of her personal experience and recipes for a family with allergic children. She has written a Rosh Hashannah e-cookbook called, “A Taste of Sweetness” (she wrote a Passover e-cookbook also, called “A Taste of Freedom”. Through the crucible of allergic emergencies, this cookbook was forged.

GKC spoke to Tamar and she shared how she created and adapted her life to meet the needs of her family, as if parenting 10 children was already not a full time job.

Here is her story, “My first experience with food allergies was when my oldest son was 15 months old. After eating scrambled eggs, he began rubbing his eyes and breaking out in hives around his eyes and the bridge of his nose. My first impulse was to bathe him (thinking he had rubbed food into his eyes). When I realized the rash was spreading quickly I called his pediatrician who advised “give him Benadryl and go to the nearest ER if he shows any signs of difficulty breathing.” DIFFICULTY BREATHING?!

Over the next few months his food allergy list grew to include tree nuts, peanuts, melon, pineapple, and kiwi. Thankfully, my oldest son outgrew most of his food allergies by the age of three. Little did I know that a few years later we’d be forced to deal with his twin brothers, food allergies that would make his experience look like a stroll in the park.

Twin boys with allergies? Yup, identical twins with identical multiple severe food allergies. They were miserable from the get go even when they were exclusively breastfed (reacting to the allergens in my diet- unbeknownst to me). Their “no list” included eggs, tree nuts, peanuts, soy, dairy, wheat, oats, all grains (oats, spelts, etc…).Reactions were frequent even when the ingredients weren’t problematic. Cross-contamination and even skin contact would elicit reactions. Thank Gd the ER was close by. At first, finding a “yes list” for them was overwhelming.

Overwhelming, but not impossible. I did manage to find things for them (and their younger brother who is also food allergic) to eat that were not only edible but enjoyable. They were my inspiration for my first cookbook “A Taste of Freedom” (Allergy friendly Passover Cookbook) and for my latest one ” A Taste of Sweetness”. My hope is that other people who have to avoid common allergens will see that living with allergies while challenging can be very sweet.”

GKC previewed A Taste of Sweetness. It’s easy, delicious, allergic sensitive recipes that is available as an e-book through this link. A Taste of Sweetness celebrates the flavors, textures, and traditions of Rosh Hashana cooking.

All recipes are dairy and nut free. Most recipes are egg-free, and without fish. Many are gluten free as well.

A Taste of Sweetness is just $5. Click here to receive the link and start enjoying Tamar’s delicious recipes like Pomegranate Leek Quinoa and Honey Chicken for Rosh Hashanah today.

Read recipe for Eggless Round Challah.

The High Holidays are Around the Corner

The High Holidays are around the corner.  I know; I don’t believe it either.  Isn’t it still summer? The kids are still around (reminding me of the line in Pride and Prejudice, “You have delighted us long enough!”) and we don’t even have the list of school supplies.  Yet three weeks from today is Rosh HaShanah and it’s not too soon to begin menu planning.  We are putting together a great new selection of recipes for this year’s chagim but please check our indexes from 2010 and 2011 for some other great ideas. One of the things we like to do is play around with the simanim and whip up special dishes to highlight the experience. Here are some of our past favorites:

Rosh Hashanah Salad
Spiced Pumpkin Soup
Apple Challah
Leek Patties
Coconut Date Balls
Pomegranate Sweet Custard Tart

You are now well on your way to creating a sweet new year!

A Special Recommendation

It’s official.  This July is the hottest month on record.  But we don’t need the newspaper to tell us that.  We experience it every time we walk outside.  We frequently experience it even when we stay indoors!  And the last thing we feel like doing in over 90 degree weather is cooking.  Even die-hard GKC staff are feeling a little wilted in this heat.  So we have a special recommendation this week.  Visit our restaurant section, find your state and city and see what’s available.  This is the time to either go out to eat or bring something in. Sometimes it’s not a luxury, it’s a necessity.  And for those who still feel like cooking, you can check out our new weekly recipes or of course all the other recipes on the site.  But me, I’m going out…I’m anticipating air conditioning, good food and no clean-up. Need I say more?

We are Nuts for No Nut Nation!

Calling all moms and kids with nut allergies and all those who love tasting new delicious treats! GKC found another great company, No Nut Nation, that makes adorable, scrumptious, all natural, peanut free, and tree nut free products that you must find in your area.  People with and without allergies are going to love them.

We love their Red Velvet Mini Cupcakes because they are party perfect in both taste and appearance.  They are so cute you could serve them at a birthday party and we loved the moist cakes, the pure flavors and especially the swirl of cream cheese frosting. Best yet, they are not only nut free, they are egg free, AND all natural.  No artificial coloring in these cupcakes. No Nut Nation figured out how to use beet juice as a coloring agent so effectively that it colors the cupcakes without affecting the flavor or texture.  They sure fooled GKC.  The mini cupcakes are also available in chocolate and chocolate chip.

We also tasted their Whoopie Pies, OMG so super cute, individually wrapped and just delicious.  Available in an assortment of flavors, including chocolate, chocolate chip, and red velvet, they are elegant enough for a sophisticated palate and fun for kids too.

No Nut Nation has other products too. Try the “Perfect Brownie” or “Brownie Bites”.  What’s so great in these rich, chocolaty, nut free, and moist brownies? They are loaded with antioxidants.  How great is that? Eat a treat and remain healthy! No Nut Nation, does not stop there, their product list is complete with other items like chocolate chip cookies and cookie bites. Crunchy and moist chocolate chip cookies are terrific for school snacks or a mid week treat.

No Nut Nation is a company launched by a concerned mom whose daughter has tree nut and nut allergies.  She began baking nut-free treats in her home as a necessity.  She got so good at it that other parents starting asking for them.  She teamed up with another mom, and in 2010, they created No Nut Nation.  GKC gives our seal of appoval.

Lucky East Coasters, No Nut Nation, products are available in Whole Foods Stores and Fairway Markets.  They are very popular for schools and specialty stores too.  Ask your school or store to carry them!

Find them at
Kosher certified by OK Kosher. Most items are OK Dairy.

Meatless Mexican

Mexican food is one of our favorite options during these meatless nine days.  You can use the vegetarian ground round or just vegetables to make many flavorful and spicy dishes.  They are colorful, filling and a treat. No one will even miss the meat. Some of our new favorites are:

Guacamole with Grilled Jalapenos
Black Bean Chili
Jalapeno Grilled Cheese

Or check out some of our old favorites: Mexican Black Bean Lasagna, Mexican Cole Slaw and this Vegetarian Corn Chips Pie

Jalapeno Grilled Cheese Sandwiches

A spicy variety on an easy favorite. Recipe is for 1 – can be doubled, tripled, quadrupled etc. etc.

1 jalapeno, halved and seeded
2 slices crusty bread
1 tablespoon butter, softened
¼ cup shredded pizza cheese

Place jalapeno on a baking sheet, cut side down. Broil for about 10 minutes or until blackened. Cool and chop. Mix with grated cheese. Butter outsides of bread. Place cheese and jalapeno mixture on top of one bread slice. Cover with other slice and grill in pan – about 2 to 3 minutes per side or until cheese is melted and bread is crisp. Yum!

Black Bean Chili

2 tablespoons olive oil
1 (4-ounce) can diced, roasted green chilies
1 jalapeno, minced
1 onion, chopped
2 teaspoons fresh minced garlic
1 (12-ounce) bottle beer (preferably Corona)
2 (15-ounce) cans black beans, drained
2 tablespoons chili powder
1-1/2 teaspoons cumin
1 (15-ounce) can diced tomatoes
2 cups vegetable broth or pareve chicken broth
4 tablespoons fresh lime juice

Accompaniments: sour cream, grated cheddar cheese, tortilla chips, guacamole, sliced olive rings

In a medium Dutch oven, heat oil over medium-high heat. Add chilies, jalapeno, onion and garlic and sauté until soft, about 6 minutes. Stir in beer. Cook until reduced by half. Add beans, chili powder, cumin, tomatoes and broth. Bring to a boil. Reduce heat and simmer for about 15 minutes, allowing flavors to blend. Stir in lime juice, remove from heat and serve. Good over rice with some or all of the accompaniments listed above.

Burgers, Burgers, and more Burgers

The food trend of the summer is the burger. Everyone from Rachael Ray to Jean George is making them, featuring them, and writing books about them. GKC just had to get our two cents in about them. Here’s what we’ve learned from the newest articles and columns on making burgers plus our own practical and delicious experimenting.

Fat is Good in a meat burger. You want to use ground beef (FRESHLY ground by the butcher) that contains about 80% beef and 20% fat.

Be Gentle! Kneading is for bread. Handle the meat gently and form loose patties to retain flavor. Packed patties become tough.

Burgers need salt and pepper. We recommend kosher salt and pepper and then whatever other seasonings you like, mesquite, onion, etc. The experts are claiming that they need little other than salt and pepper. I still like a few dried spices like onion powder and mustard.

Spatulas are NOT for pressing. Use them for flipping and DO NOT press on your burgers. All that juice that drips out is the flavor.

Make a small indentation in the center of each burger. Burgers contract as they cook, causing the middle to form a dome-like top. Making a small indentation in the center of the patty will keep the burger flat and even and therefore allow all the toppings to stay on under the bun.

Use a meat thermometer to check doneness. A rare burger is about 125 degrees, and a well-done burger is 160 degrees.

Add a little liquid. Some experts disagree with GKC here, but Cook’s Illustrated and Bobby Flay agree that moisture is the key to a juicy burger. Remember no pressing on the burgers to lose moisture. We recommend adding 2 to 3 tablespoons of ice water to the meat or any other liquid of your choice, like a combination of ketchup and Worcestershire sauce, seltzer, beer, mustard, you name it but add a bit to add moisture to the patty.

Buy lots of condiments for a burger bar. We love serving fried onions, guacamole, spicy mustard, sautéed mushrooms, and tons of store bought mustards, salsas, tapenades, or whatever you like, for a fun burger bar evening with guests.

Let us know your best burger tips. And find lots of great burger recipes on GKC!

4th of July

The 4th of July is about so much more than food – but we’ll leave that part for other more eloquent bloggers to express. Our concern is with the meal – the picnic, the barbecue, the celebration.  Every serving of fried chicken, every grilled burger or hot dog needs a good side to go with it and what could be better than classic coleslaw and its myriad variations. Here are some of our favorites – old:
Terra Chip Coleslaw
Spicy Indian Coleslaw
Jalapeno Slaw
New Year’s Cole Slaw
And new:
Southwestern Coleslaw

Southwestern Coleslaw

1-1/2 packages cole slaw
2 scallions, minced
2 radishes sliced
1 cup mayonnaise
1 tablespoon lime juice
1 teaspoon cayenne
1 teaspoon salt
½ teaspoon pepper


In a large bowl, combine cole slaw with scallions and radishes.  Whisk together all dressing ingredients and pour over vegetables. Mix until well-combined. Cover and chill for at least one hour.

My New Favorite BBQ Sauce

I am not sure if it’s because I am in charge of the kitchen or if it’s because I am home earlier than my husband, but I am the one who barbeques in our family. And aside from the bbq smell that lingers on my clothing and hair, I love it. I love experimenting with different sauces and meats. I love the quick cooking and all the gadgets and I love that my kids eat up every bite.

Lately, I have been experimenting with BBQ sauce and am excited to share my new favorite. It is fantastic on chicken, meat, burgers, and lamb. I also used the leftover sauce as the base on a Roasted Vegetable Tart.

Drum roll please….

My New Favorite BBQ Sauce

Roasted Vegetable Tart

My New Favorite BBQ Sauce

BBQ Sauce:
1 head of garlic, roasted, squeezed from the skin
1 cup ketchup
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chipolte in adobe sauce (optional: made by Roland in a can with OU hashgacha)
½ cup chicken stock or vegetable stock
1/2 teaspoon coarse black pepper

For the sauce: Place the roasted garlic, ketchup, brown sugar, syrup, vinegar, Worcestershire, chipolte, chicken stock and pepper in a small pot. Bring to a low boil, reduce the heat to low and thicken 20 minutes. (This sauce stores well for weeks)

Roasted Vegetable Tart

Serves 10

Ratatouille Tart:
1 sheet frozen puff pastry, thawed
Flour, for dusting
1/2 to 3/4 cup leftover BBQ Sauce
3 Roma tomatoes, sliced 1/4-inch thick
1 Japanese eggplant, sliced 1/4-inch thick on a mandoline
1 yellow squash, sliced 1/4-inch thick on a mandoline
1 zucchini, sliced 1/4-inch thick on a mandoline
1 to 2 roasted red peppers, julienned
2 to 3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
2 teaspoons chopped fresh basil, divided

Preheat the oven to 400 degrees F. 

Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks. 

Spread the BBQ sauce evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper. 

Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the basil before serving.

Father’s Day


I don’t know how barbequing and grilling came to be a father’s job.  And I certainly know that mother’s are perfectly capable of it as well!  But if there’s a cooking job that men like to do, hey, far be it from me to stand in their way! It’s a nice way to end a slow Sunday – or any other day for that matter – and the possibilities are truly endless.  This year we are focused on burgers and we have rounded up a few of our favorites.  As always, we’d love to hear yours!

Father’s Day Burger
Asian Burgers
Grilled Burgers with Lemon Margarine
Mini Moroccan Lamb Burgers
Salmon Burgers
Tuna Burgers

Is Your Lettuce Lifeless?

Crispy green lettuce is the most sought after leafy vegetable, for both salads and sandwiches. Lettuce is rich in vitamins and minerals such as Vitamin K, Vitamin A and iron, calcium, magnesium and potassium. Best yet, it is helpful to maintain a healthy metabolism.. Lettuce is high in dietary fiber, which aids digestion and helps those suffering from constipation. Some say that the juice of lettuce mixed with rose oil and applied to the forehead can help ease a painful headache.

In my house, we use a lot of lettuce and keeping it crisp is crucial. No one wants unappetizing, limp and wrinkled lettuce in your refrigerator when you bought it only two days before. Storage is key.

Here are our best GKC tips on how to buy and store lettuce:

1. In the store, choose the leaves that look crispy and bright in color. Avoid wilted leaves that are shriveled at the edges. Looking for bright color and perky edges should help you differentiate between quality lettuce and those that arrived several days before.

2. The main storage problem is usually too much moisture. This dampness condenses on the leaves and suffocates them. The key is to store the lettuce wrapped in damp paper towels and sealed in a Ziploc bag. This will absorb the extra water without dehydrating the leaves. Store this lettuce in your crisper drawer, if you have one, otherwise store it with other vegetables.

3. Do not pile lots of other vegetables on top of the lettuce. It will bruise and become wilted.

4. Store leftover salad with a damp paper towel on top of the salad. Do not cover it with plastic wrap. This will stay surprisingly well for a day or two without become brown or wilted.

Try these great salads with your crispy lettuce
Basic Vinaigrette Salad
Spring Salad with Portobello Mushrooms
Red Leaf Salad with Pomegranate Seeds and Pecans



I don’t know if you’re like us– we find a particular food item and for a while, we’re obsessed with it.  Some obsessions fade and some (like the one for ice cream and our current dippin’ dots addiction –we know they’re so 2008 but who cares?!) never do.  At the moment we are focused on muffins – healthy ones, decadent ones, muffins to have with morning coffee, muffins to have with afternoon tea, muffins to eat before bed…Yes, we’ve seen the calorie count but we don’t have to eat the whole thing at once – or do we?  And they can be instead of lunch, can’t they? Or we could make smaller ones…whatever your preferences, we’re sure there is a perfect muffin out there for you.  Here is a roundup of just a few that GKC has to offer. Send us your favorite muffin recipe!!  (We’ll send a prize to the one we like best!)

Take the icing off our pumpkin cupcakes and they qualify.  Check out our Cooking with Kids section.

Or try these:
Blueberry Muffins
Crunchy Oat and Cranberry Muffins
Best Ever Carrot Zucchini Muffins
Banana Chocolate Chip Muffins
Goat Cheese and Rosemary Muffins
Gingerbread Muffins

And these special ones:

Raspberry Almond Muffins

Remember to send us your favorite muffin recipe; indulge our obsession!

Fish Recipes for Shavuos

With a three day Yom Tov approaching we have received many great questions about which fish recipes can be prepared ahead of time and either stored for a few days or frozen.  Here are a few tips for fresh fish preparation and storage, then some recipes we recommend.  Don’t forget to check the fish recipes in the index and on the homepage, there are so many choices, there is sure to be a recipe for everyone’s taste.

Tips for Great Fish Preparation

  • Only buy fresh fish. Make sure you ask the fish counter if it is fresh. Fish that has been frozen and defrosted already will not refreeze well. It will come out smelling very fishy.
  • Fish should look good and not have a strong odor.  If the fish smells, do not use it or buy it.
  • Fish can be frozen and thawed in the refrigerator, not at room temperature.
  • Only freeze fresh fish or fish patty recipes, like croquettes. Grilled, baked or roasted fish does not taste good after it has been cooked and then frozen and defrosted.  Most fish can be prepared a day or two early and stored, covered in the refrigerator until ready to serve.
  • Fresh fish can be frozen.  Wrap it tightly, with as little air as possible in plastic wrap and then put it in a resealable plastic bag, like a zip lock. Freeze and defrost in the refrigerator, not at room temperature.

To sum it up, either prepare the fish on Friday and store it until ready to cook on Sunday. Or, buy the fish fresh on Thursday and store it in the freezer, wrapped, as we suggested above.  Then on Saturday evening put it in the refrigerator to defrost.  Prepare the fish fresh on Sunday morning and serve.

These recipes below may be prepared and stored in the refrigerator, covered, for up to two days.

Baked Salmon with Blackberry Ginger Glaze
Blackened Tilapia with Mango Salsa
Flounder Fillets with Tomatoes and Capers
Grilled Tuna with Asian Dipping Sauce
Salmon Croquettes with Roasted Red Pepper Coulis
Salmon Patties with Ginger Sesame Sauce
Salmon with Brown Sugar and Mustard Glaze
Thai Fish Cakes

Don’t forget to check out all the cheesecakes! What’s Shavuot without cheesecake?

Chag Sameach!

Roasted Vegetables

photo: tobostonandbakeagain

With summer sneaking up on us, our meals are becoming more salad and vegetable-based, less meat-centered. My new favorite salad addition is roasted vegetables – of all kinds, shapes and sizes. All you do is cut into chunks, drizzle with olive oil, sprinkle with some kosher salt and cook at 400 degrees until soft, stirring every 20 minutes. Add to your salads or eat alone as a snack. Some great options filling my refrigerator right now are roasted yellow beets, roasted red beets, roasted sweet potatoes, roasted red onions and roasted red peppers. But you are only limited by your imagination. Roasted scallions are good. As are roasted mushrooms, roasted zucchini, roasted corn kernels…Add these favorites to your next salad bar night.

Soft Serve Fruit Co

What do you get when you cross a health conscience mom with a ravishing sweet tooth, and an entrepreneurial husband? The Soft Serve Fruit Co., New York’s newest refreshing and healthy alternative to frozen yogurt. No dairy, no fat, no gluten, allergen free, low calorie, PAREVE…just simple wholesome ingredients like fruit, water, and a touch of organic cane sugar (Yes! That’s it), yield Soft Serve Fruit and yes, it’s very tasty.

Chloe Epstein, husband Josh Epstein, and tri-athlete friend Michael Sloan came together to develop this delicious product and the fantastic stores they sell it in. No chic and cold design here. These stores are fashioned like a farm fresh fruit stand in the Hamptons, with fruit crates and lots of shingles. Soft Serve Fruit Co. has an all natural and fresh feeling and taste. Their mission? Celebrate good, wholesome foods that are delicious and avoid empty calories. Fellow moms and GKC readers agree with that!

The flavors are seasonal like berry, and mango in the summer, apple and pumpkin in the fall, pear and cranberry for the winter, and almost always strawberry and banana. That’s not all though. They are currently developing new flavors, some surprises and some request flavors, coming this summer. We are sworn to secrecy but we tasted some and you are going to love them.

With Chloe’s guidance, (thanks for the great time!) GKC tasted and tasted and loved every bite. Our favorites? The strawberry and banana; strawberry was sweet and delicious and hard to believe that it was just made from pure and simple strawberries. The banana was creamy, just like the consistency of yogurt. Best yet, the adorable stores feature sundaes – we loved the Crunchy Salty (banana soft fruit, fresh bananas, pretzels, all natural peanut butter, and chocolate chips;WOW!), smoothies, vegan waffles topped with soft serve fruit, gluten-free chocolate chip cookies, granola, and tons of other toppings that contain no high-fructose corn syrup or hydrogenated oils.

Where to try it or find Soft Serve Fruit Co? Union Square, Upper East Side, the Hamptons, Fairway Market in Queens and expanding soon across the country or to your local market – just ask for it. They deliver too, to offices and residences as well as catering special events; just email them at for more information.

Soft Serve Fruit Co. is pareve and kosher certified by Rabbi Aaron Mehlman of National Kosher Supervision.

Try it soon! We will see you there.
Upper East Side: 1371 Third Ave, at 78th St. 212 794 2200
Union Square: 25 East 17th St, at Broadway 212 675 0550
Hamptons 869 Montauk Highway, Watermill 631 726 6166

Always Chocolate

In Maurice Sendak’s children’s book, “Chicken Soup with Rice”, he suggests that “All seasons of the year are nice for eating chicken soup with rice.” That’s how I feel about chocolate. There is no need of an excuse, an event or a Hallmark card occasion. Chocolate is the go-to, feel-good treat all year ’round. And nowadays they even suggest it has some health value. So go for it. Here are some of our favorite – and easiest – chocolate recipes to satisfy that craving. We’d love to try yours…

Peanut Butter Fudge Brownie Bars
Chocolate Pound Loaf
Easy (Almost) Everything Brownies