If you don’t have a lot of time but like to cook — or would like to learn — these recipes from Kosher by Design: Teens and 20-Somethings might be perfect for you.
You’re young, busy, don’t have a lot of time, but like to cook — or would like to learn. Kosher by Design: Teens and 20-Somethings is perfect for you.
The newest addition to author Susie Fishbein’s best-selling Kosher by Design series, which has revolutionized kosher cuisine, fits the lifestyle of young adults. The book offers tips on getting started, healthy eating, equipment, special diet needs, and more, along with 100 delicious alternatives to common fast food.
Here are a few for you to sample.
Soak the wooden skewers in a pan of water for at least 10 minutes.
Place the cutlets, one at a time, into a heavy-duty ziplock bag or between 2 sheets of parchment paper. Using a meat pounder or the bottom of a skillet, pound each cutlet until it is 1⁄2-inch thick. Repeat with the remaining cutlets. Slice the chicken cutlets lengthwise into 3⁄4-inch-wide strips; place in medium bowl.
In a microwave-safe bowl, place 1⁄4 cup cranberry sauce, chili sauce and hot sauce. Heat in a microwave for 30 seconds on high; remove and stir until smooth. Pour over the chicken strips and toss to coat well.
Allow the chicken to marinate while you prepare the dipping sauce. Pour the remaining cranberry sauce into a small pot. Add the garlic, brown sugar, soy sauce and ginger. Heat over medium heat, whisking until the mixture is smooth and slightly bubbling. Turn off the heat.
Folding the chicken strips slightly, weave them onto the skewers, accordion-style.
Heat the oil in a large skillet, griddle or grill pan over medium-high heat, or brush it on a prepared outdoor grill. Add the skewered chicken strips and sear for 2 to 4 minutes per side until cooked through and no longer pink. Do not crowd the pan; you may need to do this in batches.
Transfer to a platter. Pour the dipping sauce into a ramekin, small bowl or on the plate, and serve the chicken with the dipping sauce.
Preheat oven to 350˚. Line a jelly roll pan with parchment paper. Set aside.
In a small bowl, whisk the horseradish sauce and the honey mustard. Transfer the sauce to a shallow plate or pan.
Pour the fried onions into a second shallow plate or pan.
Dip the skin side of each chicken part in the sauce and then dip into the fried onions. If using legs, roll around all surfaces. Place coated chicken on prepared pan.
Bake, uncovered for 1 hour 30 minutes, until the chicken is no longer pink in the middle.
Using tongs, transfer the chicken to a bowl or platter.
Serves 6 to 8.
Place the potatoes in a large pot. Cover with water. Bring to a boil and cook for 20 minutes or until the largest potatoes are easily pierced with a fork.
Meanwhile, in a small bowl whisk the vinegar, mustard, oil, salt, dill and pepper. Set aside.
Drain the potatoes; cool until you are able to handle them. Cut the smaller potatoes in half and the larger ones into quarters. Place into a large bowl.
Add the onion and pour the vinegar mixture over the potatoes. Toss to coat well.
Serves 8 to 10.
Place the zucchini into a 2-cup measuring cup. Break the broccoli and cauliflower florets into tiny florets, cutting away the thicker stem parts.
Add enough of the tiny broccoli and cauliflower florets to the zucchini to make 2 cups. Place into a microwave-safe bowl. Cover with warm water. Microwave on high for 4 minutes, until the vegetables are soft. Drain and set aside.
In a medium bowl, whisk the egg, milk, canola oil and salt. With a silicone spatula, stir in the cornbread mix and stir until a smooth batter forms.
Sprinkle the flour over the drained cooked vegetables. This will keep them from sinking to the bottom. Mix the vegetables into the batter, using your spatula to distribute them evenly.
Heat 1⁄2-inch of canola oil in a large skillet over medium heat. You will know the oil is ready when you drop a tiny amount of batter into the pan and it sizzles. If it sizzles too vigorously, turn the heat down. Use a 1⁄4-cup measuring cup to add the batter to the pan; do not crowd.
Depending on the size of your skillet, work with 3 to 4 fritters at a time. Use a metal spatula to flatten each fritter as the batter hits the pan. Fry for 2 to 3 minutes per side, until golden brown.
Drain on paper towels. Serve with warm marinara sauce.
Makes 10 fritters.
Preheat oven to 350˚.
In a medium bowl, whisk the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, at medium-low speed, mix the butter or margarine with the sugar and brown sugar. Raise the speed to medium-high and mix until cream, light and fluffy. Turn the speed down a little. Add the vanilla and eggs. Mix to incorporate.
Add half the flour mixture. Mix. Add the remaining flour mixture and mix until just combined. Mix in the chocolate chips.
Spray the aluminum tins with non-stick cooking spray.
Fill each muffin cup a quarter of the way with a large ping-pong-ball-size of cookie dough. Flatten slightly to cover the bottom. Stack 2 chocolate squares in the center. Cover with a second walnut-sized ball of cookie dough, flattening it to completely to cover the chocolate.
Place onto a cookie sheet and bake until the tops are golden brown. Do not overbake or the end result will be doughy, not gooey. The baking time will vary from 20 to 25 minutes depending on the size of the tin and the amount of dough you need to fill it. You are looking for the tops to be golden and not wet-looking.
Turn each cookie out onto a plate. Ice cream topping optional. Serve warm.
Serves 12 (depending on size).