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.

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