The Jew And The Carrot

Four Pots, One Week

By Jessie Lipsitt

Jessie Lipsitt
Working 40 hours per week leaves little time to prepare – let alone eat – food for breakfast, lunch, and dinner. And ensure that the food is healthy, inexpensive, and easy to prepare? This is quite the task. I’m here to share how I spend my eating hours during the time-crunched work week.

Breakfast: Smoothies, smoothies, smoothies. The ingredients always contain a mixture of: 1) A milk (almond, soy, kefir)
2) Frozen fruit (berry blend, bananas, peaches)
3) A nut butter (peanut, almond, cashew)
I use my Magic-Bullet smoothie maker and in 1-2 minutes, my breakfast is complete. Once it’s blended, I pour the contents into a reusable bottle and toss it in my bag to drink on the subway. Each smoothie costs me less than $2.00 and contains enough vitamins, nutrients, and protein to keep me energized throughout the morning hours. My favorite combination is soy milk, frozen bananas, and peanut butter.

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Edible Gifts: Healthy Recipes in a Jar

By Katherine Martinelli

Katherine Martinelli

The best kind of Hanukkah gifts are those you can make and your friends eat. In this series, we’ll present four sweet and savory ideas to spice up your holiday gift giving for everyone on your list.

Holiday food gifts are often sweet, rich, and calorie-laden. While the colder weather calls for comfort food, why not deliver it in the form of a steaming hot, one pot meal? Recipes in a jar — where the dry ingredients are attractively layered in a clear jar — are a fun and creative gift for a food lover. But instead of the usual cookie in a jar, this Hanukkah hit up your pantry and give the gift of homemade three-bean chili or Middle Eastern mujadara.

The premise is simple: Take your favorite grain recipe, separate out the dry ingredients, and layer them in a nice jar, then include a recipe for the recipient. Unlike baked goods or candies, these presents are shelf stable so there’s no pressure to eat them immediately and the recipient will have a hot meal at their fingertips whenever they like.

Bean chili is a perfect contestant for a recipe in a jar — you can use the recipe below, or adapt your favorite. Use any beans you like (though a mix of red kidney beans, white beans, and black beans has a nice effect) and add in a spice mix. This recipe produces a hearty and richly flavored vegan chili that would satisfy vegetarians and meat lovers alike.

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Mixing Bowl: Challa-peño; Whole Foods Rumors; Kosher Chili

By Gianna Palmer

iStockphoto

A new book reveals that Ikea — of lingonberry jam and cheap furniture fame — has a founder with a Nazi past. [Washington Post]

A Whole Foods spokesperson denies rumors that the high-end chain is boycotting Israeli products. She noted that Whole Foods carries thousands of kosher options and hundreds of kosher-for-Passover products. [Jewish Journal]

Mark your calendars, Texans: Houston will host a Kosher chili cookoff in October. Last year’s cookoff raised $10,000 for various Jewish organizations. [Houston Chronicle] Planning a trip to San Francisco? J., the Jewish news weekly of Northern California, has compiled a list of the best kosher restaurants in the Bay Area: [J. Weekly]

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From BBQ to Latkes, Jews Cook-Off at Shuls Across the Country

By Renee Ghert-Zand

Amy Eichenwald Golding
Winner of this year’s junior category at the New Shul’s Golden Schmaltz Award.

It’s not uncommon, while hanging out by the food table at a synagogue Kiddush, to overhear one member boasting to another about the superiority of a particular family recipe — brisket, apple cake, or other. But at some congregations, this culinary kvelling is taken to a whole other level in the form of competitive cook-offs and bake-offs, in which shul-goers cum amateur chefs vie for the top prize (and recipe bragging rights).

In the case of Manhattan’s The New Shul, that prize is the Golden Schmaltz Award. The independent congregation held the fourth round of its annual cook-off this past weekend. This year’s theme, “Sweets to the Sweetest,” focused on desserts, but the cook-off tradition began with the “Battle of the Briskets” in 2007, after one member got tired of hearing another constantly lauding his brisket recipe and was confident that his own was tastier. “Basically, he told him — in a good natured way — to ‘put your money where your mouth is,’” executive director Amy Eichenwald Golding recounted humorously.

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Permalink | | Share | Email | Print | Filed under: The New Shul, Souper Bowl, Shul Cookoff, Kosher, Golden Schmaltz Award, Chili, Barbeque




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