Tag Archives: recipe

Quick and Kosher: Meals in Minutes – a Review

This is the second recipe book in Jamie Geller’s portfolio. I will apologize in advance for any gushing I do – her writing style, her honesty, her humour, her family stories, the hint of cooking aromas wafting around – they just totally pull me in. I can hear her voice in my head as I read her introductions and comments. When I first cracked open the book to read I was not in the best of moods, but by the time I had finished reading the introduction there was a huge grin on my face. Jamie’s easy writing style just resonates with the reader.

We were so excited when her book – yes I got a free copy – arrived at the house. My boys think I am now this huge cookbook expert. Nah, just an Ima who loves to cook and feed her family and is always looking for new recipes. When I told them that I had actually met Jamie, they were in awe. (Jamie – you have a few fans over here!)

What struck me as I initially paged through the book was that there were a lot of recipes that I knew the kids would enjoy as much as us adults. There are many books out there that you just know the kids are not going to even try most of the dishes because they look different, are unpronounceable, or, horror of horrors, don’t contain meat or potatoes!!

What I love about this book is that it was written with the busy mom in mind. We don’t all have six hours to prepare a gourmet supper, but we want to feed our families well, and healthfully. There is a 20 minute section, a 40 minute section, and a 60 minute section and none of the recipes are complicated. Jamie is a very busy mom herself – she knows firsthand that we moms don’t have time for complicated. (Truth be told, her kids are little – how she even has time to cook AND write a book I don’t know!! I take my (chef’s) hat off to her).

In this book, with most of the main dishes, she has added the recipe for a complementary side dish on the same page. This makes life so much simpler – instead of scratching your head about what to serve the answer is there right in front of you. Of course, as in her previous book, there is a wine recommendation for every main dish.

Something that we will be trying soon is the Beef and Green Bean Stir Fry – my Squiggy has started creating in the kitchen and loves Chinese food. This recipe is easy enough for a teen to follow, but sophisticated enough for adult taste. Also on the list for next week is Beef Sausage and Pepper Rolls – anything with sausage in it will go down well. I just recently introduced my boys to red beans and rice. We cook it up and add shredded cheese, some veggie sausage – delish. Jamie has a recipe in this new book entitled “Skillet Red Beans and Rice with Ground Beef” – it’s almost as if she heard one of my boys when he complained that we always had beans and rice as a dairy meal, can’t I make it a meat meal one time?! Thanks Jamie!

As many of you know, if you follow me on facebook and twitter, I cook up a storm every Friday, for Shabbat. I also do this for the holidays too. I generally cook a 3 or 4 course meal plus I bake challahs. I try to make something different every week for Shabbat and for the various holidays, but there are a few dishes that are staples. In Meals in Minutes Jamie has put in a section called Holiday Meals where she provides you with recipes for the entire menu – fish through to dessert, no wondering what to make, all you have to do is cook it. There are recipes for Shabbat, Rosh Hashannah, Yom Kippur, Sukkot etc. All mouthwatering, and all guaranteed to wow your family and guests!

Jamie brings her own unique voice to cooking – you feel her with you as you cook, or as I like to say “create”, in the kitchen. She understands your culinary needs. This book Quick and Kosher: Meals in Minutes will be a great addition to your kitchen. Every recipe I have ever made from her books has always succeeded. Her recipes are fool-proof. In fact, I have a buddy who is a single guy, and he swears by Jamie’s first book – he says that if he can cook successfully from her recipes, then anyone can!!

This would make a great Chanukah gift for the cook in your life, or even for yourself. Go on, treat yourself. There are 134 mouthwatering photos in this book and 215 recipes. This is not just a functional cookbook – it is gorgeous too!! This book is available online at Feldheim.com, Amazon.com, Barnes and Noble.com, Kosher.com and your local Jewish bookstores.

Visit Jamie’s kitchen on kosher.com.

Happy Cooking!!


HSM’s Easy One Pot Stir Fry

Ok, we made this last night. (sorry, excuse me a sec. …. OK!!) let me restate. Squiggy actually cooked this last night, following my instructions. (Better? Cool).

The beauty of this dish is that I used leftovers from Shabbat, and it only took a few minutes to throw together. Stir fries are best cooked over a high heat.

2-3 chicken breasts / thighs cut into bite size pieces.
¾ cup chicken stock / soup
1 tbs chopped fresh ginger
Small package froz veg
3 cups of cooked rice
Soy sauce

Pour a tablespoon of oil into the frying pan / wok.
Add chopped ginger.
Add chicken. Sauté for 2 minutes. (If you start off with raw chicken, you will need to sauté it a little longer.)
Add a healthy size skootch of soy sauce. (a skootch = about 2 tablespoons. Its an HSM measurement)
Add the package of froz veggies, sauté until heated through.
Add stock.
Slowly add rice, stirring all the time. (alternatively if you don’t have cooked rice in the fridge, cook rice separately and just serve stir fry over it)
Serve when everything is piping hot.

(Makes 5-6 servings)

HSM’s Deli Roll

I was asked on Twitter for my deli roll recipe, so here it is. It looks complicated to make, but it is really easy, especially if you cheat and buy the ready made frozen pastry like I do.

This Deli Roll can be frozen and then reheated and still taste awesome.

You will need:

Package of frozen puff pastry.
Deli meats – any kind. (Sometimes I make this when I have deli that needs to be used up before the consume-by-date.)
A beaten egg.
Sesame seeds.

What to do:

Defrost frozen puff pastry. This takes a few hours. Take it out of the freezer the night before you plan to use it, and defrost in fridge. It must be room temperature and soft. You will not be able to manipulate it unless it is totally defrosted. (A lesson learned the hard way.)

Preheat oven to 350.
Roll pastry out on a flat surface with your rolling pin, keeping the shape, just stretching it out a little.
Spread the top surface lightly with mustard.
Layer the deli meat over the surface.
Gently roll the pastry up like a jelly roll, not too tight, not too loose.
Place on greased baking pan with the seam side down, brush with egg yolk, sprinkle sesame seeds on top.

Bake at 350 for 60 minutes or until the top is golden brown.

Chef’s Note: We get two sheets of puff pastry in a package. When I am making a deli roll for Shabbat and have to defrost both sheets of the pastry, I make the deli roll, and with the other sheet, I roll it out, open a can of apple pie filling, shmear it over the pastry, roll it up, sprinkle cinnamon sugar on top, bake at 350 for 60 minutes and bingo bango, apple strudel!!

Strawberry soup

I took this recipe from this website. It is so simple and quick and not too sweet. Of course I gave it my own little twist…

You will need:

1 quart strawberries
2 cups orange juice
1 teaspoon vanilla
1/4 cup sugar

1 carton pareve whipping cream, defrosted


Wash and hull the strawberries.
Combine the strawberries with the orange juice in a blender and process until smooth.
Add the vanilla and sugar.
Before serving, whip up the pareve topping. This can keep in the fridge for a couple of days.
Spoon some whip into each individual bowl of soup, and garnish with a mint leaf or two.

This soup can be made several hours in advance. But it will need to be stirred to combine before serving if refrigerated longer than 4 hours.


From G6’s blog.


1 1/4 cups canned chick-peas
1 cup coarsely chopped tomatoes (I use cherry tomatoes, whole)
3/4 cup hearts of palm, sliced
3/4 cup pitted black olives (I don’t slice them)
1/4 cup chopped scallions
1/4 cup chopped parsley


2 tablespoons olive oil
2 tablespoons lemon juice
1 small garlic clove, pressed
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper


Toss together all salad ingredients.
Whisk dressing ingredients in a small bowl.
Toss vegetables with dressing until thoroughly combined.

Cinnamon Buns

This calls for using 1/3 of my challah dough recipe. I worked it out here for you, in case you don’t want to make cinnamon buns at the same time as challah. I generally make a huge batch of dough and bake challahs and buns and babka at the same time.


  • 1 2/3 lbs of flour
  • 1/3 cup sugar (add at least ½ cup more if whole wheat flour is used)
  • 1 1/3 tbsps of dry yeast
  • 1/3 cup of oil
  • 1 1/3 cups of warm water
  • 1 egg
  • 1/3 tbsp salt
  • Pam
  • Lots of love

How to:

Preheat oven to 350F.

Pour the flour into a bowl and make a well in the centre.  Place dry yeast into well.  Add 1/3 Tbsp of sugar and 1/3 cup of warm water and 1/3 tbsp of flour to the center well.  Let it bubble up for 5 minutes. Add 1 tbsp of salt around the edges of flour

Add 1/3 cup of sugar to the flour

Add 1/3 cup of oil to the middle

Add 1 beaten egg to the middle

Add 1 cup warm water to the middle

Mix all together until its desired consistency, I use my hands once they have been thoroughly washed, knead it for ten minutes and let rise for 20-30 mins.

Punch down a 2nd time, knead for another 10 minutes and let rise 20-30 mins.

After the dough has risen, use your fingers to shape and stretch it out to an oblong or square shape. You can also use a rolling pin. Doesn’t matter if it isn’t perfect. Spray the dough with a light mist of Pam. Mix a cup of sugar with a decent helping of ground cinnamon. Sprinkle the sugar-cinnamon mix over the dough. You can add raisins too if that floats your boat. Roll up tight. Use sharp knife and cut 1.5 inch sections and place one by one in oblong pan, until the pan is filled. Let rise 30 minutes and bake 30 minutes. When cooled, drizzle with icing.

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Quinoa Salad with Multicoloured Peppers

Ruby V left me this recipe on a comment on the blog, I adapted it a little, but here is the recipe she posted – and it was yummy and totally Gluten Free.

What you need:

2 cups quinoa, rinsed,
4 cups water
peppers (I usually do one orange, one red, one green or yellow)
one to one and a half onions, chopped fine
2 small bunches parsley, chopped
currants, about a half cup, or more to taste (I left these out)

half cup olive oil
half cup lemon juice
agave or other gluten free sweetener to taste

What to do:

Put quinoa in pot with water, cover, and boil for 5 min, turn off and leave covered for 15 minutes.

Chop peppers and onions, and parsley.

When quinoa is done (ring separated from kernel) add veggies, mix

Make dressing, add sweetener to taste, salt and pepper. Add to salad, mix well.

Add currants and mix.

Chill in fridge.

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Hadassah’s Apple / Cranberry Cobbler

I adapted this recipe from one given to me by my friend Suzannah.

What you need:

1 cup of  flour

1 cup  of oatmeal

2/3 cup of firmly packed light brown sugar

1 heaping tsp ground cinnamon

½ cup melted margarine / butter

1 large can apple pie filling

2 small cans whole berry cranberry sauce (or one large one if you can find)

(you can substitute any flavour pie filling for both canned fruits)

What to do:

Preheat oven to 350.

Melt the margarine.

Combine flour, oatmeal, sugar, margarine, cinnamon in a bowl and mix till well blended.

Open both cans, pour into greased 8 in baking dish (use a deep one).

Top fruit with oatmeal mixture making sure it covers it evenly.

Bake 45 min uncovered or until the top is well browned.

I have been told that this freezes well, but we have never had enough left over to freeze.

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3 cans tuna (albacore works well)

1 1/2 c. bread crumbs (I like to use the seasoned breadcrumbs)

2 eggs, slightly beaten

1 1/2 c. mayonnaise

1 c. finely chopped celery

1 c. finely chopped onion

Vegetable  oil

Mix together all ingredients (except oil) and shape into croquettes.

Heat oil over medium heat, add croquettes.

Cook for 5 minutes, and flip them over.

Cook for 5 minutes more.

Goes well with mashed potatoes and a fresh salad.

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Beef Beer Stew

I got this recipe from my friend Aliza R who got it from Family First. I made it last night with rice and there was nothing left. The kids scarfed it down without hesitation. Definitely a new dish in my repertoire.


2 lb beef stew meat (I used veal)
black pepper
2 Tbsp. oil
2-3 large onions cut into wedges
1 1/2 c. light beer
1 bay leaf
2 Tbsp. Vinegar

2 Tbsp. Brown sugar

How to:

Season the meat with salt, black pepper and paprika.

In a braising pot, heat oil over a high flame. Sear meat on all sides. Remove the meat and set it aside.

Add the onion wedges and sauté for 10-12 min. Add the beef, beer, bay leaf, brown sugar and vinegar.

Lower flame to low, cook covered for 2 hours.

The last half hour leave the cover slightly open. Raise flame and cook uncovered for 10-15 min or until sauce is reduced.

Serve with steak fries or roasted potatoes. [I served with rice.]

This was really easy to make. Truth be told, you could just throw everything together in the crock pot in the morning, leave it on low, and you have the main dish ready when you get home from work.

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