Peanut Butter and Banana French Toast

This sweet and creamy combination was famous at sandwich shops across the country in the 1950s.

8 slices soft white bread

¼ cup reduced-fat creamyor crunchy peanut butter

1 small banana, very thinly sliced

4 large eggs

3 tablespoons reduced-fat milk

1⁄8 teaspoon freshly ground black pepper

2 tablespoons butter

pancake syrup or honey, for serving

1. Arrange the bread on your work surface. Spread one tablespoon peanut butter on each of 4 slices. Top with banana slices. Cover with a second piece of bread.

2. Using the tines of a fork, press down around the outside of the bread to seal the 2 pieces together, enclosing the filling.

3. In a large bowl, whisk the eggs, milk, and pepper. Dip the sandwiches,one at a time, into the egg mixture, pressing down to saturate both sides. Turn the sandwiches over for a dunk on the second side if necessary. Don’t let the bread sit in the mixture for too long or it will get too soggy.

4. Melt the butter in a large nonstick skillet over medium heat. When the butter is melted and hot but not browned, add the French toast sandwiches. Cook for 2 minutes per side, until golden but not brown.Flip each sandwich over and cook for 2 minutes on the second side until golden.

5. Transfer to plates and serve with pancake syrup or honey.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Shop your cookbook to plan menus

Cooking your own food is the surest and healthiest way to develop good eating habits. Fast food may be convenient and tasty, but even with healthier menu choices, fast foods still contain high salt and fat content. By making your own food, you control portion size and ingredients.
Plan your meals carefully. There is room in a healthy diet for all foods, just not all at once. If you eat a less-healthy choice for lunch, balance your diet with a healthier dinner.
Coming home starving to an empty fridge usually leads to unhealthy selections and grabbing whatever’s around. If you plan your menus in advance, you can make sure you have ingredients on hand. You can balance the types of foods you need in a day and make sure you are ready to cook them.
Eating a variety of foods throughout the day plays a big role in leading a healthier diet.
At breakfast, try throwing berries into a bowl of whole-grain cereal.
Combine frozen and/or fresh fruit with some yogurt in a blender and start your day with a nourishing smoothie.
For lunch, add some chopped or cut-up veggies into a salad or a scoop of tuna or egg salad for a more filling meal.
Pack a small bag of nuts and seeds to carry you through a midday munchie craving.
Start dinner with a vegetable-based soup; it will fillyou up and help get some of the vital servings of veggiesinto your diet.
Portion size is the key. Try to follow the half-plate guide: Divide your plate in half. Fill one side with veggies, fruit, or salad and the other half with your protein, grains,and any side dish.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Southwest Rotisserie Chicken Wraps

Give your boring leftovers new life! This dish is a great way to up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.

1 whole rotisserie chicken, skin discarded, meat shredded with 2 forks
¾ cup canned black beans, drained and rinsed
1 (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted
½ small red onion, peeled, very finely chopped (about ½ cup)
½ cup fresh cilantro, stems discarded, leaves chopped
½ cup favorite bottled barbecue sauce, such as KC Masterpiece®
2 tablespoons low-fat mayonnaise
2 tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
6 (10-inch) flour tortillas
1 head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
3 plum tomatoes, halved, seeded, cut into ¼-inch dice

1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.

2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sourcream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.

3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.

4. Roll and serve.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Creamy Gnocchi Pesto Salad

Gnocchi are starchy Italian dumplings usually made from potatoes. I was so excited to see prepared kosher gnocchi in the pasta aisle. It cooks up in minutes and can be served with any sauce. This pesto sauce is great hot if you want to serve it as a main dish, but it is just as nice over the gnocchi at room temperature and served as a pasta salad.

water as needed
small handful kosher salt or coarse sea salt
3 tablespoons canola oil
1 tablespoon parve chicken consommé powder
2 pounds store-bought gnocchi (usually 2 packages)
4 cloves fresh garlic, chopped
2 cups fresh basil leaves, packed, about 2 ounces, stems discarded, chopped
½ cup pine nuts, plus additional for garnish
1 tablespoon low-fat mayonnaise
juice of ½ lemon
¼ teaspoon fine sea salt
½ cup good-quality extra virgin olive oil
1 plum tomato, seeded

1. Fill a large pot with water. Add salt, canola oil, and consommé powder. Whisk to dissolve. Bring to a boil. Add the gnocchi and cook for 3–4 minutes or until they rise to the top.

2. Remove ¼ cup of the cooking water and set it aside. Drain and rinse the gnocchi in very cold water. Place into serving bowl and set aside.

3. Into a quart-sized container, place the chopped garlic, basil, pine nuts, reserved cooking water, mayonnaise, lemon juice, and salt. Using an immersion blender, purée until smooth. This can also be done in a food processor fitted with a metal “S” blade. With the motor running, slowly drizzle in the olive oil. Scrape down the sides of the bowl or container and pulse 2–3 more times.

4. Toss the pesto over the gnocchi. Sprinkle with tomato and cheese, if using. Garnish with a handful of whole pine nuts.
kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Eat a rainbow of color for health

Nutrition experts agree: A healthy body should get a variety of at least five fruits and vegetables per day for more optimal health. Fruits and veggies are great sources of vitamins, minerals, antioxidants, and phytochemicals (aptly pronounced “fight-ochemicals”).

These are substances that naturally occur in plants, and some of them may yield health benefits beyond anything your body can absorb from a multivitamin.
It’s important to eat fruits and vegetables of many different colors, since each color group carries unique nutrients. If you eat at least one cup from each color group, you’re on your way to getting your five servings per day. So go ahead and eat the rainbow!

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Turkey Sliders

turkey sliders recipe, kosher by design, teens and 20-somethings, susie fishbein

Here’s something quick, good, and good for you too! The small size of these sliders makes them irresistible. Ground turkey is lean, which makes it a healthy choice, but it can tend toward the dry side. When experimenting on your own with ground turkey, make sure you add some kind of moisture, the way this recipe uses teriyaki sauce in the mix.
1 pound ground turkey, a blend of white and dark if possible
¼ cup teriyaki sauce
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1⁄8 teaspoon dried sage
2 tablespoons olive oil
slider buns or hamburger buns
2 plum tomatoes, each sliced into 8 slices
½ cup plus 2 tablespoons favorite barbecue sauce
½ cup nondairy sour cream
toothpicks
1. Place the ground turkey into a large mixing bowl. Pour in the teriyaki sauce. Sprinkle in the thyme, garlic powder, black pepper, and sage. Using your hands, mix to distribute the spices.
2. Heat the olive oil over medium heat in a large nonstick skillet. Scoop1 tablespoon of the turkey. Using wet hands, form a patty about the width of your buns. Repeat with remaining turkey. You should get 16 patties. Place into the hot pan. Cook for 1½ minutes per side. Do this in batches if they don’t all fit.
3. If you can’t find mini slider buns, make your own using a small round cookie cutter and hamburger buns. Dip the cookie cutter into warm water. Cut 2 mini buns from each hamburger bun.
4. Place a slider on each bun. Top with a tomato slice, a dollop of barbecue sauce, and parve sour cream. Top with the lid of the bun. Stick in a toothpick to secure.
5. Transfer to serving platter or plates.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

If you can read, you can cook – an introduction to “Teens and 20-Somethings”

Got the study munchies? Friends coming over to hang out? Helping your family with dinner? First time living on your own?
Many young kids help out in the kitchen with a batch of cookies or brownies. Once you are old enough to be responsible for your own food, there are so many reasons to find your way into the kitchen other than a sweet dessert. Cooking is a skill that will serve you well. It is easy to go the “pizza or takeout” route, but that can be unhealthy, uninspired, and expensive. Explore new ingredients; discover that cooking can be quick, easy, and rewarding. Good food is also a great excuse for gathering friends and family.
If you can read, you can cook. Following a recipe is nothing more than following step-by-step directions.
More importantly, once you get into it and learn how flavors meld and how ingredients behave, you will develop your own personal style, freeing yourself from this or any cookbook. So turn up some music, grab a skillet and spatula, and let’s get cooking!

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Tools to use – your kitchen equipment

You don’t need a lot of fancy stuff to get going in the kitchen but here is a list of all the equipment used in this book.

Basics:

  • mixing bowls
  • skillet
  • jelly-roll pans
  • cookie sheets
  • oven-to-table baking pans
  • metal baking pans
  • tube pan
  • microplane

Tools:

  • can opener
  • silicone spatula
  • wooden spoon
  • pastry brush
  • rolling pin
  • metal spatula
  • whisk
  • knife
  • cutting boards
  • tongs
  • potato masher — optional
  • parchment paper
  • strainer
  • ladle
  • measuring spoons
  • measuring cups, liquid and dry
  • cupcake tin
  • garlic press

Safety:

  • disposable gloves
  • oven mitts
  • fire extinguisher

Big-ticket items:

  • immersion blender
  • food processor
  • blender — optional
  • stand mixer

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Free shipping when you preorder Teens and 20-Somethings

“Kosher By Design: Teens and 20-Somethings” is coming on Oct. 27! We’re offering our blog readers a special deal – preorder today and receive free shipping (continental U.S.) on your entire order from ArtScroll.com. Just enter the code “KBDBLOG” at checkout.

Since her first cookbook bearing the Kosher by Design moniker appeared in 2003, self-taught chef Susie Fishbein has become the culinary liberator of borscht-bored kosher cooks throughout North America. So influential is the home-based wife and mother of four that in May 2010 Fishbein was invited to the White House in recognition of Jewish American Heritage Month.

Popularly known as the Kosher Diva, Fishbein is releasing her seventh cookbook, Kosher by Design Teens & 20-Somethings: cooking for the next generation, aimed at the young and digital-savvy fast food generation and those who cook for them. Commenting on how her family life has influenced her career as a cookbook author, Fishbein notes, “When my kids were younger, I published Kosher by Design Kids in the Kitchen. They learned to cook amazing recipes with me. I have a couple of teens now and their appetites have changed. And they are my proof-positive! This new cookbook equips young adults with knowledge and skills to create their own amazing foods, from a quick and delicious snack to a whole party.”kosherbydesign-teens-20somethings-susie-fishbein-kosher-cookbook

While unapologetically a Jewish mother, Fishbein’s recipes are light–years beyond traditional chicken soup, gefilte fish, and kasha varnishkes. In fact, among the 100 new recipes, little is discernibly Jewish (OK — the Hot Pretzel Challah, perhaps — and there is a good recipe for Chicken Soup). Teens & 20-Somethings serves up tantalizing American-style dishes such as Turkey Sliders, Peanut Butter and Banana French Toast, Tater Tot Casserole, and Tie-Dye Cookies.

But the international influences are abundant. Imagine coming home to a dinner made by your college student, featuring Mexican Pizza Empanadas, Creamy Gnocchi Pesto Salad, Thai Chicken Burgers, Hoisin Vegetables, and finishing with a Chocolate Tart in Pretzel Crust. There are dozens of suggestions here to “eat your way around the world.”

Award-winning food photographer John Uher, whose client list includes Godiva Chocolates and Bacardi Rum, has worked with Susie since the original Kosher by Design was released in 2003. Uher’s 100+ images in Teens & 20-Somethings are vivid and motivating.

Fishbein provides clear and simple guidance throughout the cookbook to help young cooks develop confidence in preparing dishes that appeal equally to the eye and palette. She offers important tips for healthy eating, safety in the kitchen, essential utensils, and menu planning.

Anyone with food sensitivities will appreciate the convenient sidebar symbols that indicate gluten-free, fat-free, dairy-free, and vegetarian recipes. In accordance with kosher cooking requirements, each recipe is clearly marked as meat, dairy, or parve (neither meat nor dairy).

She also encourages her culinary protégés to go beyond personal or family cooking; she offers four lively party templates, including a baseball theme and a board game night.

Susie’s sold-out coast-to-coast cooking demos, along with her appearances on national television and radio, have elevated kosher cuisine to a more sophisticated level in public perception. Book critic Benyamin Cohen, former editor of youth-oriented Jewsweek.com and American Jewish Life, says of Susie Fishbein, “She’s a phenom — singlehandedly redefining kosher cooking.”

But bottom line: What can the average digital-centric teen or 20-something expect to find in this curiously different cookbook? Susie quips, “Delicious fun — LOL!”

Susie visits Emory University to meet tomorrow’s kosher chefs

Monday night Sept. 20th, Susie Fishbein conducted a special cooking demonstration for thirty eager students from Atlanta’s Emory University. Hosted at the Emory University Chabad House, under the leadership of Rabbi Zalman and Miriam Lipsker, Susie showed the students how to prepare a three-course meal.

The first dish was a blended appetizer that Susie calls a “Middle Eastern Martini”, consisting of her Creamy Chummos with Steeped Tomatoes with a Moroccan Cigar inserted at an angle for flair. The second course was Mexican Chicken Strips with spicy dipping sauce, a showcase recipe from her next-to-be-released Kosher by Design Teens and 20-Somethings. For dessert, Susie showed how easy it is to whip up a delicious serving of Molten Deep-Dish Chocolate Chip Cookies (also found in Teens and 20-Somethings).

Asked why she’s teaching Jewish students on campus about kosher cooking when so few of them actually cook, Susie said, “Students would like to cook for themselves and their friends. But fewer dorms today have kitchen facilities. That seems to be a national trend. So it’s the cafeteria, the vending machines, or the convenience stores for the freshmen and sophomores. However, many juniors and seniors tend to live off campus and have to fend for themselves. Whether on or off campus, I’m teaching students skills and perspectives that can serve them long beyond their campus days.”

The Emory University cooking demo was the kickoff event of a coast-to-coast college tour that Susie is conducting over the next six months. If you are interested in having Susie at a university near year, please send an email to: [email protected]!

Photos courtesy of www.koshereye.com