Matonos L’evyonim for needy families in our community and beyond!
Purim is almost here and the families that Kosher Response help each and every day are in dire need of our continued help and support. We can’t do it without you!
We will be distributing this week to hundreds of families and need your help. Please partner with us doing this beautiful chesed and the mitzvah of tzedeka.
We should be all be zoche to be mesameach others and be b’simcha B tamid.
Please donate now:
This delicious “Golden Rice” is filled with such goodies!! It would make a great addition to the Purim seudah, alongside chicken or beef!
1 cup rice
2 1/4 cups boiling water
pinch of salt
4 garlic cloves
1/2 tbsp Turmeric
1 tbsp oil
pinch of salt
handful of fresh dill
golden raisins and pistachios for topping
For Oven baked rice- 1 cup rice, poured into a flat baking dish (I use a medium rectangular Pyrex) top with 2 1/4 cups boiling water, and a pinch of salt. Cover tightly and bake on 350 about 22-25 minutes or until the water is evaporated and rice is super fluffy.
While that’s happening, sauté a diced onion or two in a tbsp of olive oil until lightly golden. Add in 4 cloves sliced garlic, and continue to sauté until soft and fragrant, mixing intermittently 2-3 minutes. Then add 1/2 tbsp turmeric and a pinch of salt (a pinch of ginger is optional if you like) stir to incorporate , then shut the heat and add a handful of chopped dill and a small pinch of salt. Top with golden raisins and chopped pistachios.
Vanessa Haberman is a recipe developer and food stylist. She loves using seasonal ingredients to create new and interesting dishes across different cuisines, with Mediterranean and Thai being favorites. Her cooking requires minimal prep, and utilizes fresh veggies and herbs to create a pop of flavor. You can follow along with her @platesandpetals where she shares the fabulous food she makes for her always busy table of family and friends!
Let us start by saying this popcorn is addictive like can’t stop at just one handful addictive. It is crunchy sweet and just a hint of salt to create the perfect balance. It is also easy to make in large batches, making it a perfect addition to any gathering, including your Purim Seudah.
3/4 cup popcorn kernels
2 sticks (1 cup) margarine
1.5 cups light brown sugar
1/2 cup light corn syrup
1/4 tsp salt
1/4 tsp baking soda
Air pop your popcorn either in an air popper or in the microwave.
For the microwave place, 1/4 cup kernels in a brown paper bag and microwave on high for minutes or until pops are 2-3 seconds apart.
Repeat this process 3 times
Pop the popcorn on the stove using 3 tbsp of oil and a large pot.
Pour the popped popcorn into a large bowl big enough to stir in the caramel.
Preheat your oven to 215 degrees Fahrenheit.
Melt the margarine in a 2qt pot on the stove over medium heat
Add the brown sugar, corn syrup, and salt.
Mix until just combined
Allow the mixture to come to a boil and then boil it for 2 minutes.
Turn off the flame, add the baking soda (it will foam up!), and combine it.
Pour over the popcorn and toss to coat. Don’t worry if you don’t get every piece!
Spread the popcorn on 2 cookie sheets lined with foil and sprayed with nonstick cooking spray
Place in the oven for 45 minutes tossing the popcorn every 15 minutes.
Remove from oven and let cool completely
Store in an airtight container or ziplock bag. It should stay crispy for up to 3 weeks if stored properly.
Devorah Kahan and Rachel Moskowitz are the authors of the newly released cookbook ONE POT, ONE PAN (Israel Bookshop Publications) that is filled with many tried-and-true recipes that anyone, at any age or stage in life, can whip up easily. From busy moms needing to get supper on the table (preferably within ten minutes) to college and career women and men with limited spare time, ONE POT, ONE PAN has everything needed to whip up a fabulous meal in minutes. One Pot One Pan is available to purchase on Amazon, Israel Bookshop website and your local Judaica store. Follow their food adventures at @onepotonepan
I think I just found my new my favorite flavor combo and it’s wrapped up in pizza dough which makes this just about the best hamantaschen ever! Pizza dough stuffed with chocolate spread and candied beef bacon bits, topped with more chocolate drizzled on top and candied beef bacon is the only hamantaschen I want to eat this Purim. Sweet and salty perfection! Yes please.
Candied Beef Bacon
8 oz. Kosher beef bacon
1/2 cup brown sugar
Mini pizza dough
Non dairy chocolate spread
Rub brown sugar over kosher beef bacon strips then place on parchment lined baking sheet and bake on 350′ for about 10 minutes or until edges are crispy. Cut into small pieces. Place 1 teaspoon chocolate spread in center of pizza dough, top with bacon bits then shape into triangle by folding the edges over or pinching the corners. Bake on 350′ for about 15 to 20 minutes. Drizzle melted chocolate chips on top and add additional bits of chopped candied bacon and sea salt.
Nina Safar is the blogger behind @kosherinthekitch and cookbook author of The Simply Kosher Cookbook! On Kosher in the Kitch you will find super simple recipes that are EASY and TASTY. Nina also really enjoys mixing up classic recipes by giving traditional dishes a modern makeover.
Making a roast? Let us guide you on how to cook it perfectly. A corner to corner perfect medium rare, incredibly juicy & mouth watering, unbelievably meaty, and just perfect. Bone in or boneless, won’t make a difference.
Follow these steps and everyone will be licking their fingers.
-Prime Rib Roast (any size) but the larger the better for bigger families.
1. Salt the meat on all sides generously. Even though kosher meat is inherently salty, don’t be intimidated, the salt will need to penetrate deep, so will need a bit more than your regular seasoning.
2. On a cooling rack, place the salted roast in the fridge for 24 hours. This is called a dry brine. It will give the salt time to penetrate deep into the meat and absorb some of the moisture. Note: make sure to put it over a pan as it may drip.
3. After 24 hours, you will see it be a much darker shade of red. Take it out and if it is bone in (standing) prime rib, cut along the bone to separate the bones from the roast. Then using butchers twine, tie it back. Note: This will allow you to reap all the benefits of cooking with the bone while also taking advantage that once the roast is cooked and piping hot, you can simple detach the bones. Leaving carving into smaller servings a breeze.
4. Season with black pepper and garlic powder. This will allow the meatiness to shine. Keep it simple.
5. Add in a leave in thermometer probe.
6. Set your oven to 230ºF. If your oven can only go to 250ºF, that works too. We will be slow cooking the roast. Slowly slowly, bringing it up to a perfect medium rare. What this will result in is a corner to corner perfect cook. If you use high heat in the beginning, the outer layers will be overcooked and the centre medium rare. Here corner to corner perfection.
7. For medium rare, once the internal temp reaches 120ºF, take the meat out, cover it with aluminum foil, and let it rest for 30 minutes to 1 hour. This will give the juices a chance to redistribute throughout the meat, instead of leaking all over the cutting board. It will also allow the meat to continue to cook and reach the perfect Medium Rare Temperate of 130ºF.
For Medium, let internal temperature reach 130ºF
For Medium Well, 135ºF
For Well done, 140ºF – Well done meat may lead to meal being dryer than intended.
8. While waiting, preheat your oven now to 500ºF or as close to it as possible. When ready to eat, get the roast back in the oven uncovered, and leave it for about 10-15 minutes.
Note: The goal is to get a good colour on the outside, so when it looks good, take it out.
9. Take it out, remove the twine, detach the bones (see how easy that is?) and start carving… You will now see a perfectly cooked, incredibly fragrant and juicy, meaty prime rib roast. Ready to serve and enjoy!
BONUS: Delicious Gravy to go on top of your Rib Roast.
The best thing on a roast or mashed potatoes… Gravy! Here’s how to make a simple and easy gravy for a roast you are planning on cooking for the holidays.
3 Roughly chopped onions
3 Garlic heads (cut in half)
4 cups Water
4-6 tbsp flour
Optional: beef fat
1. add all the ingredients (except the flour) into a pot and let it come up to a boil.
2. Boil on Medium High heat for 10-20 minutes.
3. Strain the mix and add the liquid back into the pot.
4. add about the flour while mixing thoroughly to create a roux. Add more flour if needed (i.e. too liquidy).
5. Bring to a light boil for another 10 minutes until it has thickened.
6. Pour onto your roast and enjoy!
Ben is the creator of Impossibly Kosher. A YouTube and Instagram channel dedicated to making and sharing favorite meals that are mouth-watering, incredibly fragrant, and beyond delicious. All of them, 100% Impossibly Kosher. Ben is a Jewish Montrealer with a full time job who just loves to cook. Whether it’s on the grill, the stove, in the oven or simply in a bowl, he loves it all. Every Thursday, Impossibly Kosher shares a new video on how to make another delicious meal. Check them out here on Youtube, Instagram, and Facebook !
What happens when you have leftover cabbage from prepping stuffed cabbage, and wrappers from rolling meat cigars?…Yes! You got it! These delicious Crispy and savory Cabbage Hamentashen!
Shred cabbage. Half and thinly slice small onion. Chop floret parts of broccoli till stem only. Cut rolled up parsley leaves. Place all in heated pan. Sauté in 2 tbsp light olive or canola oil for about 25 minutes on medium heat, stirring every few minutes till soft and golden. Add salt and pepper to taste.
Place tbsp amount on wrapper. Fold up into triangle. Seal edge as per Gefen packaging instructions. Mist parchment paper with olive or canola oil baking spray. Place triangle on paper. Spray each on top. Bake on metal pan for 20-25 minutes.
Makes 18 pockets.
Serve with sweet chili dipping sauce.
A delicious spin on a classic Hamentash!