Great Hamentaschen Bake Off of 2014

I know this post is late. I know! But how can you have a Great Hamentaschen Bake Off before Purim! And then I was a slacker. I admit it. A friend of mine and I decided to have a bake off. My recipe can be found here – We Put The Mon in Hamentaschen. This year I made my own plum filling from a recipe I found at The Shiksa In The Kitchen. Here is her recipe. I will give you Megan’s recipes for the dough and the insides as well as my doctored recipe for the plum filling.

Megan’s Fancy (and Delicious) Hamentaschen:

Dough Ingredients:

  1. 1 cube butter or margarine
  2. 1 cup sugar
  3. 3 eggs
  4. 1 tsp baking powder
  5. 1/2 tsp baking soda
  6. 3 1/2-4 cups flour
  7. 1/3 cup orange juice

Dough Preparation:

  1. Cream the butter and sugar
  2. Add eggs
  3. Mix dry ingredients in a separate bowl (start with 3 1/2 cup flour)
  4. Alternate dry & wet ingredients
  5. Add more flour if dough is too sticky to roll
  6. Roll dough and cut into circles
  7. Fill with dried fruit mix
  8. Wet finger and dampen edge of dough circle
  9. Squeeze circle together in 3 places to form triangle
  10. Brush with beaten egg and bake at 375° for around 15 minutes

Dried Fruit Filling Ingredients:
Around 3oz of each:

  1. Prunes (pitted)
  2. Raisins
  3. Dried apricots
  4. Dried cranberries
  5. Dried figs
  6. Dried dates (pitted)

Plus some strawberry jam

Dried Fruit Filling Preparation:

  1. Chop fruit up in food processor. If you don’t have one and you are cutting by hand put some oil on the knife to keep it from getting gummed up by the dried fruit.
  2. Put all chopped fruit together in bowl and mix in strawberry jam until everything is mixed together.

Fruits before

Inside mix


KSE Version of Plum Butter Hamentaschen Filling:

Ingredients (This makes a lot! You can reduce by half!):

  1. 1/4 cup orange liquor (I used Solerno Blood Orange Liqueur and Ferrand Dry Orange Curacao)
  2. 2 cups pitted prunes
  3. 1 cup water
  4. 1 tsp orange zest
  5. 1/4 tsp salt
  6. 1/3 cup brown sugar


  1. First thing, if you are using the liquor method, put it in a small saucepan and cook off some of the liquor.
  2. Next add the rest of the ingredients EXCEPT THE BROWN SUGAR into a pan. Stir and bring to a boil for one minute.
  3. Reduce heat to medium low so the mixture simmers slowly and constantly. Cover the pot. Let the mixture simmer covered for 20 minutes, stirring every few minutes.
  4. Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Keep a close eye on the pan to make sure the prunes don’t burn. When there are about 3 tbsp of liquid left in the pan, remove from heat.
  5. Stir the brown sugar into the prune mixture till brown sugar melts and dissolves.
  6. Mash the prune mixture with a fork. You can also use an immersion blender for a smoother puree, if you want to. (She recommended a potato masher… large fork worked perfect for me!)
  7. Let cool to room temperature before using. Store in a sealed, airtight container in the refrigerator. Refrigerating the filling to chill completely will make it easier to work with when filling hamantaschen.

Garlic Scape and Salmon Frittata

This is a summer favorite in the Kosher, She Eats kitchen. We grow our own garlic scapes and jalapeños and Kosher Hubby cold smokes his own salmon. (Yes, I know… overachievers.) One Sunday morning we decided to forgo our usual cheesey eggs (another KSE kitchen invention) and make frittatas with whatever was in our fridge. I will share the ‘recipe’ and preparation instructions below but first some ideas and explanations.

What are garlic scapes? There are two main varieties of garlics and many sub-varieties. These two main varieties are hard-neck and soft-neck. Soft-neck garlic looks just like a mutant, large blade of grass. The magic is below ground with the garlic clove. Hard-neck garlics are neat because they give you TWO edible products. The first is the scape, which if left unpicked will Soba in Scapes_Original become a flower with little bulbils (teeny tiny garlics). However, you can cut them off and eat them. They taste like a cross between garlic and green onion. Obviously, the second product you get from a hard-neck is the garlic clove. Here’s a picture of our Kosher puppy with our garlics from last season. You can see the scape begins to curl and are fully curled when they are ready.

Okay, ideas… this is sort of a kitchen sink dish. You can put what ever you want in here. We choose jalapeños, scapes, cheddar cheese, and smoked salmon because that is what we had in the house. You can use other types of peppers (hot or sweet), regular garlic, mushrooms, onions, spinach, goat cheese, whatever you want!

How many eggs? Well… it’s a safe bet to do two eggs per person. It depends on how many people, how big your pan is, and how hungry you are. For the larger size pan that we have, we would recommend six eggs. I am not going to put a quantity below, you can toss as much or as little in as you want!

As for pans… we used our older non-stick skillets and no additional oil or spray however, this recipe calls for them to go into the oven SO there are a few caveats.
1. Non-stick in the oven decreases the lifetime of the pan. We decided to designate a couple of our pans for oven usage, knowing that they will have to be replaced sooner. Fortunately, non-stick isn’t too expensive.
Other option: you can, instead of using a non-stick pan, heavily coat a stainless steel pan with oil/butter/non-stick spray. The goal here is to have the frittata slide right out at the end and not make a mess. You will cut this like a pie, so staying together is a virtue for this recipe. We love this pan (this size is the smaller size we use) – Professional Non-Stick Restaurant Frying Pan Size: 8″- the rubber handle is removable!

Ingredients $0.00 (1 Servings)

  • Butter to sauté
  • Chopped garlic scapes
  • Diced jalapeños
  • Eggs
  • Milk or cream Approx 1 tablespoon per egg
  • Thinly sliced smoked salmon
  • Cheddar cheese
  • Dill or chives Chopped to top the dish


  1. Set your oven to broil
  2. Dice jalapeños and chop scapes then toss them in the pan with butter to sauté. Sauté for approx. 5 minutes.
  3. Crack your eggs into a bowl (NOT THE PAN) and beat them together with approx 1 tablespoon of milk or cream (or half and half if you are out) per egg.
  4. Pour the egg mixture into the pan with the veggies and let cook for a minute or two and then layer the salmon on top.
  5. Grate cheese on top of the mixture. Add as much as you like.
  6. Here’s the tricky part… when to put in the oven – let the eggs cook until they begin to set up on the outer ring of the pan. It is now time to put it in an oven. Put it on the top rack, right under the broiler.
  7. Keep watch on the frittata and pull it out when it begins to get golden brown on the top.
  8. Pull the frittata out and serve immediately. You can top with chopped chives or dill. We did one of each and really enjoyed both!

The process in pictures: 1_Jap scapes salmon 2_chopped 3_saute 4_eggs in 5_fish in 6_cheese See it starting to set up/cook on the sides? Time for the oven! 7_after oven Post oven… no flipping necessary! 8_chives Those are chives! 9_dill And that is dill!

Review: Mayim’s Rainbow Cabbage Salad with Tahini-Lemon Dressing

As you read in this blog – Review: Mayim’s Vegan Table – Kosher Hubby and I each selected a recipe we wanted to make out of Mayim’s new cookbook to review. This is the one Kosher Hubby chose. He wanted something without pasta, bread, potatoes, etc. We just don’t have those items in our diet, or at least very often. He chose this because he enjoys cabbage salad and thought it would be a great addition to our dinner. If you want to see my choice, it is here – veg Review: Mayim’s Shepherd’s Pie.

Again here, she says it serves 4 people but it lasted for more than a week in our fridge. Know your tahini… we selected a common, Kosher brand and I found the flavor overpowering and … not great. I’ve had tahini before and enjoy it. I did not enjoy this particular product. Kosher Hubby (KH) added his own flare and flavoring to the dressing.

Ingredients $0.00 (4 Servings)

  • Toasted Sesame Seeds (You can sub sunflower seeds) 3 tbsps
  • Red cabbage Roughly chopped (about a 1/4 of a large cabbage) 6 cups
  • Carrot (one large) Peeled then shaved, using a peeler, into 2-3 inch strips 1
  • Celery stalks Leaves removed and chopped 3
  • Red Bell Pepper Seeded and thinly sliced 1
  • 2 handfuls of fresh flat-leaf parsley Finely chopped
  • Tahini 4 ozs
  • Garlic clove 1
  • Juice of 1/2 lemon
  • Salt 1/2 tsp
  • Freshly ground black pepper 1/4 tsp


  1. Preheat oven to 325°F. Using a rimmed baking sheet, toast the seeds for 8 to 10 minutes, watching closely. You can also use a toaster oven until the seeds start to darken, or sauté them without oil in a small pan until they brown and become fragrant, about 5 minutes. Remove and set aside.
  2. Boil 8 cups of water while you chop the cabbage. Slice the cabbage in half through the stem. Slice each half in half again and chop roughly.
  3. Mayim's Vegetables Place the chopped cabbage into a strainer over your sink and pour the boiling water over it. Rinse quickly with cold water. Dry the cabbage roughly with a (dark-colored) hand towel or in a salad spinner.
  4. In a large bowl, mix together the celery, pepper, cabbage, shaved carrots, and parsley.
  5. Place all the dressing ingredients in a blender (tahini, garlic, lemon, and cayenne). Add enough water to make a dressing consistency.
  6. Add the dressing to the cabbage salad just before serving. Veg final

It was tasty and KH really enjoyed it. The strong tahini flavor really made it hard for me. We had some that wasn’t quite dressed and I enjoyed it. Again I will say this here… I know that ethically, Mayim (and her co-author Dr. Jay Gordon) don’t believe in eating animals and you can eat healthily without any type of animal products. We don’t agree. In the Kosher, She Eats kitchen, meat is a very vital and central piece of the puzzle. We are really big animal protein people. I respect their views, I just don’t agree with them. I found this dish to be another great parve side dish option for a dairy or meat meal.

** Disclosure: I received this cookbook for free but I was not compensated for this or any posts related to Mayim’s Vegan Table. Additionally, Mayim is a personal friend but that did not come into account while reviewing this cookbook. **

Review: Mayim’s Shepherd’s Pie

As you read in this blog – Review: Mayim’s Vegan Table – Kosher Hubby and I each selected a recipe we wanted to make out of Mayim’s new cookbook to review. This is the one I chose. I got really excited because for a long time, I thought Shepherd’s Pie would probably be a delicious dish but it was never Kosher (since most include ground beef and dairy). Mayim’s recipe offered me the opportunity to try something I couldn’t before.

Final Product - Mayim's Vegan Table She says it serves four. It lasted more than a week in our house (granted there were only two of us). We halved the potatoes because we don’t eat much white starchy foods in the Kosher, She Eats kitchen. It still covered the whole dish and we found ourselves eating the goodies under the potatoes. I also did not use the vegan margarine… I just couldn’t bring myself to buy it when I knew I wouldn’t use it again or often. VERY surprisingly, the mashed potatoes still were tasty without it.

Other adjustments? Like I said, we halved the recipe for the mashed potatoes section. We couldn’t find canned lentils so we bought some store brand, dried red lentils. They didn’t need to soak, just be throughly rinsed and boiled. We were just unsure what the conversion would be between dry lentils and the can… we did about a cup, it could have taken some more. Also, I recommend prepping all the ingredients PRIOR to getting started. It will just help, things move pretty quickly.

Ingredients $0.00 (4 Servings)

  • Nonstick cooking spray
  • Large russet potatoes peeled and diced 4
  • Plain, unsweetened nondairy milk (we used almond) 1/2 cup
  • Vegan margarine (if you aren't vegan, parve will do) 1/4 cup
  • Salt 2 tsps
  • Freshly ground black pepper (you can use white pepper if you want to be fancy) 3/4 tsps
  • Olive oil 2 tsps
  • Onion chopped 1/2 cup
  • Celery chopped 1/2 cup
  • Carrots chopped 1/2 cup
  • Garlic minced 1 tsp
  • Dried Italian herb seasoning (we didn't have this and just used basil) 2 tsps
  • Cans of Lentils (14-oz each) drained and rinsed 2
  • Frozen peas 1 cup
  • Vegan Worcestershire sauce (WHAT? It's not vegan? Turns out it has fish in it!) 1 tbsp
  • Dijon mustard 2 tsps


  1. Prepare the potatoes:
    1. Preheat the oven to 350°F. Oil a 9-inch baking pan with the cooking spray.
    2. Boil the potatoes in salted water until tender; about 29 minutes. Drain, return them to the pot, and mash.
    3. Place the nondairy milk and margarine in a small saucepan over medium heat and cook until the margarine has melted. Add 1 teaspoon of salt and 1/2 teaspoon of the pepper, and then add to the mashed potatoes and stir well until incorporated.
  2. Veggies - Mayims Vegan Table In a large pan over high heat, heat the oil and sauté the onion, celery, carrot, and garlic until soft, about 8 minutes.
  3. Add the Italian seasoning and cook for 30 seconds.
  4. Add the lentils, peas, Worcestershire sauce, mustard and remaining teaspoon of salt, and 1/4 teaspoon of pepper and cook for a further 5 minutes.
    Final product-Mayims Vegan Table (I recommend combining the Worcestershire sauce and mustard in a bowl and mixing. It got a little lumpy and I was afraid of pockets of mustard.)
  5. Pour into the prepared pan and spread the mashed potatoes on top. Bake for 30 minutes, until golden.

This reheats really nicely and is very tasty cold too. I ate it nearly every day for a week after we made it and enjoyed it each time! However, she uses this as a main dish. It just wouldn’t fly in our house. We are really big animal protein people. I know that ethically, Mayim (and her co-author Dr. Jay Gordon) don’t believe in eating animals and you can eat healthily without any type of animal products. We don’t agree. In the Kosher, She Eats kitchen, meat is a very vital and central piece of the puzzle. I respect their views, I just don’t agree with them. I found this dish to be a great parve option for a dairy or meat meal.

** Disclosure: I received this cookbook for free but I was not compensated for this or any posts related to Mayim’s Vegan Table. Additionally, Mayim is a personal friend but that did not come into account while reviewing this cookbook. **

Review: Mayim’s Vegan Table

Mayim's Vegan Table I recently received a copy (see my disclosure at the bottom) of Mayim Bialik’s new cookbook – Mayim’s Vegan Table. I spent a few days going through the cookbook, looking at her recipes, reading the intro, and looking at the pictures. Overall, it’s a very well written, interesting cookbook. Not too large or hefty with a nice selection of options in each category. One thing I noticed off the bat was that most of the recipes seemed rather complicated with quite a few ingredients and steps. However, once I tried a few, I realized that yes, there were a lot of ingredients but the recipes weren’t too complex.

In the beginning of the book, Mayim and her co-author, Dr. Jay Gordon, discuss vegan principles and how easy and ethical it is to eat this way. While their views do not reflect the views of the Kosher, She Eats kitchen, I respect them and their convictions. One big thing for me was, I wished there were more pictures and that they were attached to the recipes. The book has a picture section in the center and while the images are amazing, it’s easier to visualize a dish when there is a picture nearby.

The next few recipes I post will be from Mayim’s cookbook. Kosher Hubby and I each selected a recipe to try and we made them on the same night. Mine was an entreé and KH’s was a side dish. Unfortunately, it was just not enough of the right kind of food to satisfy our hunger. The KSE kitchen does not contain a lot (or really any) pasta, white potatoes, etc and many of the recipes are heavy on that. We are also avowed meat eaters. Like I said above, while I respect their views, we don’t choose that lifestyle. So we made some meat to have for dinner as well.

I found this cookbook to be very useful, well-written, and interesting. I think it holds a very important place in a Kosher kitchen… it offers you 200 some pages of perfectly PARVE recipes that you can use with any meal. From starters to salads and mains to dessert, you know what you pull out of this cookbook, you can use with anything! I appreciated having so many parve leftovers in my fridge so I could pull them out when I was craving them with either a dairy or meat meal. You can purchase Mayim’s Vegan Table by clicking here.

** Disclosure: I received this cookbook for free but I was not compensated for this or any posts related to Mayim’s Vegan Table. Additionally, Mayim is a personal friend but that did not come into account while reviewing this cookbook. **

Want me to review your product? Contact me at koshersheeats @ gmail . com

BR: Sponge Cake For Passover

This is the first in a new series we are calling Baboushka’s Recipes (BR for short). Baboushka, or ба́бушка in Russian, means grandmother. In this series we will explore and save the recipes our grandparents brought with them or inherited from their parents. Kosher Hubby’s family is from Ukraine and Belarus and my family is from Poland, Ukraine, and Germany… so Baboushka seemed pretty appropriate.

My grandma's electric mixer

My grandma’s electric mixer

Okay! Here we go, our first vintage recipe. This is my great-grandmother’s Passover sponge cake recipe. I dug it out today (yes, Sunday, the day before Erev Pesach) for our dessert for the first seder. These instructions are verbatim, in my grandmother’s handwriting from her mother. I will add my commentary in italics and parentheses.



  • 8 eggs, separated
  • Pinch of salt
  • 1 1/4 cup granulated sugar
  • 1/3 cup cold water, to which you add
  • 1 tsp. lemon juice (you can easily fresh squeeze this!)
  • 1 tsp. orange juice (you can easily fresh squeeze this!)
  • 1 tsp. vanilla extract
  • 3/4 cup matzah cake flour, sifted
  • Grated rind of 1/2 lemon and 1/3 orange


whites In a large bowl (she really does mean large…), with an electric mixer, beat egg whites, adding salt, until stiff, but not dry. Set aside.

Yolks-and-Whites In a small bowl, with electric mixer, beat yolks, add sugar, then liquids, and continue  beating for five minutes.

With a spatula gently pour the beaten yolks on the stiff whites. Add 1/4 cup of sifted flour and fold in carefully. Continue to add 1/

4 cup of the flour, carefully folding in until all is used.

Lemon-and-Orange (She neglects to tell us what to do with the lemon and orange zest. I added it to the yolks before I added them to the whites. Worked great.)

Final-before-baking Pour batter into an un-greased angel cake pan (we tried to use a 7×11 pan but it was too much batter… we used a 9×13 glass casserole dish in the end and it worked great). Place in a 350 degree oven and bake for 55 minutes.

Invert to cool, and cut out of pan when cool. (Oops… didn’t do that. Planning to cut it tomorrow at the seder.)

Final-product I tasted it, of course… had to right? It was delish. Just like anything else that is Pesachdik, it tastes like matzah meal but it’s going to be a great, parve dessert tomorrow. With a tiny corner cut out. Don’t judge. It’s a family seder. :)

This recipe is by my Nanny – Mrs. Abraham Cronbach (as she is credited on the recipe)… Rose Hentel Cronbach.

CHAG PESACH SAMEACH from the Kosher, She Eats kitchen! Look for our adventures with Vegan cooking after the chag. We review Mayim Bialik’s new cookbook – Mayim’s Vegan Table.

Kosher Cheeses

tillamook+brick With all these recent (ok two…) dairy recipes we have been trying, I got to thinking about Kosher cheeses. Kosher Hubby and I don’t use cholov yisroel cheese (if that is Greek to you, that’s ok, I’ll explain below) but we try to steer clear of animal rennet. So let’s talk cheese.

What makes cheese Kosher?

Ok. So first and foremost… if the animal that makes the cheese is Kosh… then so is it’s milk. However, there are two types of cheeses… soft and hard. Soft cheese (cream cheese, cottage cheese, even brie) are what they call “acid-set.” They add bacterial cultures to milk and it forms soft curds (with liquid whey). These are usually Kosher,  most folks will still look for a hechsher because of the production equipment. It is the hard cheeses that pose some issues.

Hard cheeses are rennet-set. This means they add rennet enzymes to milk then firm cheese curds form with liquid whey. There are so many shades to this conversation but let us say this… rennet comes from the stomach of animals, most often from cows.  Additionally, there are some artificial rennets out there.

Just to add another dimension, some folks ban cheeses that are not made by Jews/Jewish companies. It comes from issues around understanding if the rennet came from a Kosher cow (aka when slaughtered, was it un-diseased). It is literally called gevinat akum (non-Jewish cheese).

What is Cholov Yisroel?

Cholov Yisroel is an extra stringency involving milk and milk products. In this case, every thing from start to finish (milking to packaging) was supervised by an observant Jew. This is to ensure that there are no unseen problems and make sure that your dairy products are of the highest kashrut standards. There was, at one time, fears that a farmer might mix in some milk from a non-kosher animal (horses, pigs) to the cow or goat milk. There are many groups that observe this stringency, including Chabad.

Where can I find yummy Kosher cheese?

Good question! Well, one way is to make it! Perhaps Kosher Hubby and I will make mozzarella one day for the blog. He has done it in the past and said it’s delish! But for ease of use, you can buy a lot of good cheese out there. A favorite in the Kosher, She Eats home is Tillamook Kosher Cheddar. We call this “egg cheese” in our house because we love it on eggs in the morning! It’s no longer easy to find true Italian Parmigiano that is Kosher any more. Here’s an article on the death of this delicious cheese. As mentioned in the article Parmigiano has a nice cousin, Grana Padano. You can find it in stores or here though it is not easy to come by and expensive. The Cheese Guy is awesome. He has TONS of varieties. I haven’t tried his brand personally but as far as cheeses I enjoy… check out the Parmesan and Pecorino. He’s got a great selection. Here is another site with a decent selection of cheeses. Zabar’s has some kosher cheeses too. And one last site with kosher cheese options.

Here is a really good article about how cheese is made and about the Kashrut of cheese: Say Cheese! I really recommend reading it! Great details on most of what I addressed here!

Winter Soup

Well. It’s cold. No doubt about that. So today, Hubby and I decided to make a yummy minestrone soup. Actually what happened was, Hubby wanted to make a butternut squash gratin (yes, recipe coming) and I remembered a recent recipe from Real Simple for a minestrone soup with butternut squash. Perfect pair for dinner!

Please forgive the lack of pictures… the Kosher, She Eats kitchen was NOT clean enough to get any good pics. I promise we will have some new ones for you the next time we make this!

Of course, nothing in the Kosher, She Eats kitchen could be simple… We don’t eat pasta or bread (regularly) plus we wanted to use what we grew/had canned in season so we adjusted the original recipe. Here is our version of the Winter Minestrone. One thing… I totally ‘free-handed’ this recipe… do what feels right. I love carrots in soups so I added more. If you love beans, add beans or squash or whatever!


  • Olive oil
  • 1 medium onion, chopped
  • kosher salt and black pepper
  • 1 14.5-ounce can diced tomatoes
  • 1 half pint (8oz) jar of homemade tomato sauce (yes, you can use canned… but NOT PASTA SAUCE, actual tomato sauce… we will get you canning next season. It’s easy!)
  • Some butternut squash, cut into 1-inch pieces (The other recipe calls for a small squash… I didn’t have that much since we were using it mainly for the gratin.)
  • 6-7 medium carrots, chopped
  • Some green beans (we used a sandwich bag of green beans we had frozen during the season. If you do not have this luxury, grab some frozen ones at the store. They are usually flash frozen at the peak of the season.)
  • 2 15-ounce cans navy beans, rinsed (or pinto, or kidney… whatever bean you want… I wouldn’t do black beans though… personal preference. Also… I forgot to rinse mine and the world kept spinning.)
  • Vegetable stock
  • 1 3-inch piece Parmesan rind (optional), plus grated Parmesan for serving
  • 1/2 Savoy cabbage, chopped


  1. Before you start… get a big soup pot. Don’t do this step in a frying pan… keep the flavors in there! Okay, heat some olive oil in your SOUP POT. (I say vociferously because at first I didn’t then switched pans… don’t bother to get that frying pan dirty.) Add the onion, about ¾ teaspoon salt, and about ¼ teaspoon pepper. Sauté, stirring frequently, until soft and nearly translucent (about 8 to 10 minutes).
  2. Add the tomatoes and their juices as well as your tomato sauce to the pot with the onions. Simmer until thickened (about 6 to 8 minutes… I left it on a bit longer as I was prepping the other ingredients).
  3. Add squash, carrots, beans, green beans, 8(ish) cups vegetable stock, and Parmesan rind, if desired, and bring to a boil. Then turn it down to a simmer, stirring occasionally. You want the vegetables to get tender. This could take about 20 to 25 minutes, however, since I put mine up early in the afternoon, I kept it on a low simmer for more than an hour. I let the veggies get soft and even added some more vegetable stock to bring it to the right soup-y-ness.
    1. NOTE: If you added the Parmesan rind (which I totally recommend trying, if you are serving a dairy meal) continually taste the soup. The rind really imparts A LOT of flavor and you might want to take it out before the cooking time is up. We left it in for maybe 30 minutes.
  4. About 30 minutes or so before you plan to  serve the soup, add cabbage. Simmer until the cabbage isn’t too crunchy.
  5. Serve with grated Parmesan on top.

Ok, like I said, we were a little loosey goosey about this recipe. And it totally worked. I put it up around 3 and we ate it around 6:30. It stayed warm the whole time but make sure the liquid doesn’t boil out!! It really didn’t take long to prep and made everything smell great while we were cleaning our house. After I put the soup up, we had extra butternut squash (from the gratin) and we threw it in. Also, the first night we ate this, the cabbage had a bit of a crunch to it (delish!) but at subsequent “eatings” the cabbage was less crunchy (surprisingly still delish)!

If you don’t use the rind or top with Parm, this is a great parve soup. And it’s fabulous as a dairy soup as well!

One last tip for you… Start with one bowl. We got so excited the first night we each ate two… and the rest of our dinners which left us totally over stuffed! This soup is SUPER filling.


Kosherly yours,
Kosher T & Kosher Hubby

Cauliflower Tabouli

final productFor our first culinary adventure of our married life, we decided to make Cauliflower Tabouli during Passover. It was delish, tasted like the real thing and much healthier for us! This is our own, made up recipe based on ideas we saw around the web. Here’s how to do it:


  • Full head of cauliflower
  • One bunch of parsley
  • Half of a cucumber
  • One tomato
  • Zest from half of one lemon
  • Olive oil
  • Salt
  • Pepper
  • Zatar to taste (optional but recommended)


  1. Cauliflower PrepBreak apart the cauliflower, removing the greens and breaking the florets into small chunks. Then wash the florets.
  2. In small batches, put the cauliflower into the food processor and pulse them until they look roughly like couscous. (AKA: are broken down into small pieces.) Don’t over pulse them… you don’t want mush, just tiny pieces.
  3. Over a medium heat, in a non-stick pan, heat some olive oil and toss a batch of cauliflower on the heat. You can salt it here if you would like.
  4. Cook for just a few minutes, tasting every so often until the cauliflower is partially cooked. Cauliflower and Veg prepAgain, you don’t want mush, you still want a bit of a crunch but not raw.
  5. Once all the cauliflower is cooked, set aside. You can serve this dish warm or cold but I preferred it cold. So let the cauliflower rest and cool while you prepare the rest of the dish.
  6. Dice the cucumber into small chunks and set aside.
  7. Slice the tomato in half. Since we don’t want this dish to be too “wet,” I recommend scooping the seeds and juice out of the center then dicing the tomato. Set aside.
  8. Take a bunch of parsley and wash thoroughly. Roll it up, and chop it.
    • Talia, what do you mean “roll it up and chop it?”
      • Well, remove the leaves from the stems. Once you have the leafy matter separate, Pre mixedliterally roll it up into a little tube like object.
      • Once it is rolled up, start chopping from end to end. Be careful of your fingers!
      • Do a final chop of any big leaves that missed the knife before but this should take care of most of it.
  9. Now, combine the cauliflower, cucumber, tomato, and parsley into a medium size bowl.
  10. Mix them together and taste. Feel free to add more of any ingredient.
  11. Season with lemon zest, olive oil, salt, pepper, and zatar.
  12. Keep tasting until you get the proportions perfect. It is a personal taste situation.
  13. Top with some lemon zest, olive oil, zatar and serve.

Final product_2

We are back!

I want to apologize again for the lack of posts in the past few months. My husband and I were married on the 10th of March and now we are back from our honeymoon.

We had some amazing culinary adventures in the South Pacific and we are ready to start posting new, fun Kosher ideas for you all. Again this year, we are planting our gardens so we are excited to have tons of fresh, fun produce to use in our recipes. Look forward to more pickling and easy but unique recipes. We have agreed to have one night a week (Sundays, generally) where we will explore new recipes.

So stay tuned! And check back often!

Here’s a picture of the amazing fruit we bought at the local market in Vanuatu:

From left to right: local mango (best thing we have ever tasted), custard apple, guava, star fruit, bananas (totally taste different than ours), and papaya.

fruit in Vanuatu_03-23-13