Instant Pot
Instant Pot
The Instant Pot is the kitchen star of the year. There are 434,000 members of the Instant Pot Facebook community: 119,00 on the Facebook instant Pot Recipe page, millions of Instant Pot views on YouTube and several new cookbooks focused on this small appliance.
So, what is it? Well, as we see it, it is our mom’s pressure cooker reimagined into a 21st century multifunctioning, electric wonder. It can slow cook, sauté, steam, make rice and yogurt within minutes. Since in our 21st century lives we are all in a hurry all of the time, the Instant Pot fits into our lifestyle. Its booming community of devotees are committed to their IP’s. and many have tagged themselves “potters”.
The Instant Pot was introduced in the U.S in 2009, and millions have been sold since then. It is one of the top sellers on Amazon in the kitchen category and has attracted over 17,000 thousands reviews. . . mostly passionate, positive and helpful. Not only do people love their IP, but they reach out to share that love. Dr.Robert Wang, the CEO of the Instant Pot company, says “We are now in the era of smartcookers equipped with microprocessors and an array of sensors, and are wirelessly connected to cook meals and dishes intelligently.” So Wang and his company have engineered their products to address these goals. “User ease is number one, and..safety is our absolute top priority.”
So what do we think?
With memories of my mom’s stovetop pressure cooker and stories about soup and ceiling explosions, I was dubious about testing this appliance. However, readers nudged me to do so. I certainly am not technical, nor am I diligent or patient when it comes to reading manuals. So, when my Instant Pot arrived, I found it intimidating. However, that passed quickly-- very quickly. I decided to follow some recipes by experienced users and some recipes in the accompanying instruction manual.
I made brisket, chuck roast, ribs, rice. beans. meatballs and soup. Results? Unbelievably quick and delicious. Although the IP is certainly very technically sophisticated, it is simple for the user. I joined the online communities, so now have a "support team" when questions arise. For the kosher user: I have made my IP fleish, so I won’t be making yogurt in it… Due to the fact that it heats in many areas, as we see it, it cannot be kashered. So, if you become a devotee, you’ll have to buy 2 or 3 if you want one for Passover.
The bestselling model, and the one we used was Instant Pot IP-DUO60. Instant Pots are available for purchase HERE: Instant Pot
We are sharing some of our favorite Instant Pot recipes:
Instant Pot Chicken Soup
Instant Pot CopyCat Kosher Rice-a-Roni
Instant Pot "Melt in your mouth" Short Ribs
Instant Pot Mississippi Roast
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Shavuos 2017/5777
KosherEye Shavuos Cookbook
Our Best, Most Popular Recipes
Meatless, Dairy or Parve
Ready to Print, Share, Pin and Cook!
Yes, we've made these. Yes they are fabulous. Most can be made dairy or parve. If you have questions, we are here to answer them. Share your comments below or send them to contactus@koshereye.com.
1. "Crabmeat" Quiche - dairy
2. Easy Eggplant Parmesan Casserole
3. Julie's Caesar salad dressing –parve
4. Caesar salad dressing – dairy
5. Salmon with Fried Onions- parve
6. Dairy Noodle Kugel for a Crowd- by Estee Kafra
7. Deluxe Noodle Kugel by Tina Wasserman
8. Risotto- KosherEye signature recipe – parve or dairy
9. Roasted Corn Chowder by Pam Reiss – parve or dairy
10. Creamy Butternut Squash Soup by Mark Bittman - dairy
11. Beet Salad with goat cheese - dairy
12. Cinnamon Buns with Cream Cheese Glaze by Susie Fishbein- dairy
13. Strawberry Bread – The Amish Cook's Baking Book
14. Whole Wheat Honey Bread by Red Star Yeast
15. Meme's Biscuits by Virginia Willis - dairy
16. Ice Cream Pie – KosherEye Signature Recipe Parve or dairy
17. Cheesecake Pie in a Hurry– A KosherEye Family recipe - dairy
18. Cheesecake The Mile End Cookbook - dairy
19. Chocolate Lasagna – parve or dairy
20. Chocolate Ice Cream, Philadelphia Style by David Lebovitz
21. Vanilla Ice Cream, Philadelphia Style by David Lebovitz
22. No churn – 4 Ingredient ice cream
23. Lemonade Iced Tea by Southern Living Magazine - parve
24. Heering White Russian- by Peter F Heering dairy or parve
25. KosherEye Special Sangria- parve
26. Cinnamon Roll Cake
27. Sushi Cake and Sushi Trifle
28. Crustless Tomato Cheese Quiche
29. Tomato Pea Bisque
30. Alton Brown's Sour Cream Cheesecake
31. Caramel-Apple Cheesecake
32. Triple Berry Fruit Soup
33. Parmesan Roasted Zucchini
34. Hash Brown Potato Cheese Quiche
35. Tuna Quiche
36. Creamy Corn Pudding
More Shavuos Recipes
Delicious Dairy - Recipe Roundup
Speedy Desserts - Reader Favorites
10 Cheesecakes from around the World - including Lindy's in NYC
Visit often as more recipes will be added. Share your favorites with us by email to contactus@KosherEye.com.
Add a commentRound up those Ribs & Rev up the Grill!
We love ribs…beef, lamb, veal. But like many of our readers, we never know which cut to order and best methods to prepare each. Enter Grow and Behold Foods, owned and managed by Naf and Anna Hanau. They have brought Glatt Kosher pastured meats to tables across the U.S., and they take pride in using small family farms to raise their animals. Their practices adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. No hormones or antibiotics are ever used. And readers, the best news, they ship anywhere in the U.S.
We sampled four types of Grow and Behold ribs and explored optimum cooking techniques for each. We are sharing our favorite recipes along with recommendations from the meat mavens at Grow and Behold.
Please note: We usually start our ribs on the grill, and finish in the oven. However, all of these ribs can be finished over indirect heat on the grill.
Lamb Short Ribs
From Grow and Behold “the closest cut we have in kosher to pork spare ribs. For maximum tenderness, braise or steam then finish on the grill. For medium tenderness sear on hot grill, then move to indirect heat for 30 minutes.”
KosherEye Grilled Lamb Short Ribs with a Rosemary Honey Glaze
Marinade
1/2 cup chopped onions
½ cup honey
¼ balsamic vinegar
2 garlic cloves
½ teaspoon pepper
1 teaspoon chopped fresh rosemary
Put all marinade ingredients in a bowl or plastic bag. Add lamb ribs. Marinate in refrigerator 4-8 hours.
Discard Marinade
Heat grill and brown lamb on both sides – about 5 minutes per side
Preheat oven to 350; Put ribs in lightly covered baking dish and roast for approximately 30 minutes.
KosherEye Hoisin Grilled Lamb Short Ribs
1-cup hoisin sauce like Lee Kum Kee Vegetarian Sauce, or Joyce Chen sauce
2 Tablespoons low sodium soy sauce
2 Tablespoons honey
2 teaspoons sherry (optional)
Grill ribs for 5 minutes per side. Place in an oven proof-baking dish
Mix sauce together, and pour over ribs
Let marinate 4 hours to overnight
Preheat oven to 325
Roast uncovered for about 30-45 minutes, or until tender and cooked. Fabulous!
Veal Short Ribs
From Grow and Behold: "These tender short ribs can be slow cooked, smoked, or braised."
KosherEye Sticky Asian Apricot Ribs
1 jar apricot jam or preserves
¼ cup teriyaki sauce
A pinch of fresh rosemary leaves or a shake of dry rosemary
Grill ribs 3-5 minutes per side and place in an oven proof-baking dish
Mix rosemary, apricot preserves and teriyaki sauce
Preheat oven to 325
Put in covered baking dish and roast 1 – 1 ½ hours until tender
Remove from oven and allow cooling
Spare Ribs
From Grow and Behold: "made from a three-bone short rib cut into 1 1/2″ slices (parallel to the rib bones). There is meat both on the sides of the bones and on top. These cook well on the grill (same marinating suggestions as above".
OMG... KosherEye Spare Ribs
These are the most amazing ribs for steak and bone lovers
Preparation- so easy!!
We grilled the ribs for about 5 minutes per side, removed from grill and placed them in an oven proof baking dish.
We mixed 1/2 cup of ketchup with 1 cup of Sweet and Sour Duck Sauce and added 3 teaspoons of apple cider vinegar. We poured this marinade on top of the ribs, then put it all in a preheated 325 degree oven and baked uncovered until tender and ready.
Back Ribs
From Grow and Behold: These are the same ribs as on a bone-In rib steak, and are produced when we cut rib-eye steaks or filet mignon. They are longer, and arrive as a rack about 8″ long with long thin strips of meat in between the bones (sometimes called “finger meat”). The meat is, similar to the steaks, very tender and fairly lean. While these ribs have the least amount of meat on them (compared to the others), the meat is the most tender and can be cooked quickly at high heat. Sometimes called “Dinosaur Ribs” because they are so large, they hold up well with a nice marinade or rub then a quick sear on the grill or under the broiler. (However you like to season your steaks, you can season these back ribs, although avoid fresh garlic if you’re broiling or grilling since it will burn.)
These back ribs require the simplest of preparation. We rubbed on Montreal steak seasoning…placed the ribs on a hot grill to brown on both sides. We turned them twice and then put them in a pre-heated 350-degree oven until they reached our desired doneness. We served them with a bowl of creamy horseradish sauce. Scrumptious!
BBQ Beef Short Ribs
This is our favorite KosherEye summertime beef short rib recipe; So easy!
We always count 1 lb. of ribs per person. We don’t mind leftovers!
2 cups barbecue sauce
2 cups sweet and sour duck sauce
1 cup ketchup
1/4 cup Worcestershire sauce
Grill veal or beef ribs just until brown
Place ribs in baking dish
Bring sauce ingredients to boil. Reserve 1 cup and set aside
Pour remainder of sauce over ribs and let marinate in refrigerator overnight
Bake ribs in oven, uncovered at 300 until tender
(approximately 1 ½ - 2 hours hours) Baste as necessary
If serving later and re-warming, cover loosely and warm in oven..
Serve reserved sauce on side.....Enjoy!
This recipe serves 10 with leftovers…It is also delicious on lamb or veal
If you would like more information, or want to consider an order, visit GrowandBehold.com
For more rib recipes and a detailed rib guide visit: https://growandbeholdblog.wordpress.com/2013/05/17/beef-rib-cooking-guide/
20 Great Big Beautiful Challah Recipes
Back to Challah – it is the signature piece de resistance of the Shabbos meal. Yes, we all enjoy the traditional chicken soup, brisket, roast chicken and more - but the challah is the star. We present some outstanding challah recipes. Each of the 20 challahs featured have been tested & tasted. We thank these expert bakers (readers too) for sharing their masterpieces with us. Challahs can be made weeks ahead, securely double wrapped and frozen.
1. Sharon Lurie, The Kosher Butcher’s Wife, Johannesburg, South Africa cookbook author, TV/Radio personality and the one of the global leaders and innovators of The Shabbos Project. From thekosherbutcherswife.com: How to bake challah with Sharon Lurie
2. Scrumptious Apple Cinnamon Challah recipe from Montreal Mom TV. It is perfect for fall or winter – or any time apples are in season.
3. Prize winning challah by the much admired cooking instructor and author and all around food expert Norene Gilletz from her book Norene’s Healthy Kitchen.
4. The culinary star, journalist, and author Joan Nathan presents her recipe for "Ultimate Challah". It was shared by Tablet magazine.
5. Allison Josephs, online editor of Jew in the City, makes her yummy challah along with her children, and shares thoughts about challah-making in this video.
6. The much loved challah by the beloved Rebbetzin Kanievsky as printed in The Bais Yaakov Cookbook.
7. From Shoshanah Ohriner: Colorful, easy to follow challah braiding video tutorial from the popular online blogger of Couldntbeparve.com
8. For a global treat we present Asian challah. . .found on MyJewishLearning.com Read the story about Molly Yeh and then enjoy the recipe for her Chinese style challah based on a traditional Chinese dish, the scallion pancake.
9. If you have a bread machine, or even if you don’t you will love this recipe from Susie Fishbein. The KosherEye team makes it often and everyone enjoys every bite.
10. Hot Pretzel Challah – by Cookbook author, Actor & Online Personality, the versatile Mayim Bialik
11. Rhodes Easy Pull-A Part Challah (Keep the Secret --So easy!)
12. Pumpkin Challah by Allaya Fleischer
13. Marcy's Sweet Challah
14. Streusel Challah
15. Coffee Cake Challah
16. Heirloom Challah by Ronnie Fein
17. Meredith's Sweet Bread Machine Challah by Meredith Jacobs
18. Sweet Cinnamon Challah - A KosherEye signature recipe
19. Apple Harvest Challah from King Arthur Flour
20. Round, Frosted Pull-apart Sweet Challah
We are providing a link to the prayer Hafrashat Challah - which is said before shaping the challah dough. If you would like to learn more about this beautiful and meaningful prayer, and how to recite it, click on this link: Hafrashat Challah prayer and tradition.
Please share your favorite challah recipe with KosherEye
Add a commentTen Must Have Passover Recipes
Ten Must Have Passover Recipes
These are cherished recipes from the KosherEye family to yours!
Our Favorite Heirloom Charoses
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Passover & Passover Friendly Recipes 2017
Welcome to the 2017 KosherEye Passover cookbook! We present new and classic recipes from our personal files, culinary stars, cookbook authors, favorite brands and of course, our talented readers. Additional recipes added daily! Check back often.
When you make one of our recipes, photograph it, and post on our Facebook page!
Starters
Apple-Beet Herring Appetizer
Beet Salad
Bubby Irma's Gefilte Fish
Cauliflower Cobb Salad
Cranberry Salad
Garlic Dip
Gefilte Fish
Gefilte Fish Cutlets
Gefilte Fish Mold
Gefilte Fish Pate
Gefilte Fish with Variations
Green Olive Dip
Guacamole Ritz Cancun
Herbed Garlic Oil
Mango Salsa
Mayim's Quinoa Salad
Mock Chopped Liver
Muffin Tin Whitefish Cakes
Orange Salmon Pate
Salmon Pecan Dip
Salmon and Whitefish Bites with Cucumber Sauce
Salmon Gefilte Fish
Sefardi Gefilte Fish
Smoked Trout Salad
Strawberry-Mango Salad
"Sweet Gefilte Fish"
Tomato Dip
Waldorf Salad
Soup
Betty's Beet Borscht
Carrot Dill Soup
Chicken Meatball and Matzo Ball Soup
Chicken Soup with Light Matzo Balls
2nd Avenue Deli Matzo Balls
Floater Matzo Balls
Golden Saffron Broth with Spinach Matzoh Balls
Homemade Vegetable Broth
Matzo Ball Soup Alon Shaya
New England Style Fish Chowder
Quinoa Gumbo
"Sinker"Matzo Balls
Triple Berry Fruit Soup
Vegetarian Matzo Ball Soup
Haroset
Kumquat Haroset
Persian Haroset
Sefardi-Style Haroset
Guides to Passover 2017- 5777
Passover Guides 2017
Some of the leading kashrut agencies have released their 2017 Passover guides, including information about items that can be used without special Passover certification. We will be updating our guide listing as additional guides become available.
Three versions of the OU 2017 Passover Guide are available:
1. The OU 2017 Passover Guide - Online Version is available HERE
2. PDF copies of the OU 2017 Passover Guide sections may be downloaded HERE
3. You may order the printed version of the OU 2017 Passover Guide HERE:
The OU 2017 guide is available. Click HERE to see ordering information. If you are an OU member and you already receive OU's Jewish Action magazine, the guide was mailed along with the spring issue of Jewish Action. Online Passover information which includes information from the 2017 guide is available on the OU website at https://oukosher.org/passover/. Also, the OU app gives you access to this information as well as providing interactive information on food items.
For Star-K 2017 Passover Directories, Guides, Abridged Web Edition,
and more, click here: Star-K 2017 Passover Directories and Information
Click Here for the CRC Passover 2017 Guide
Click Here for the COR Passover 2017 Magazine
OK Passover Products Food Guide 2017
Click HERE for Kashrut.com Passover 2017 information.
Click HERE for Canada's Passover Magazine
Click HERE for the Kosher Conscience Passover 2017 Issue
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Halo Top Creamery
The Scoop on Halo Top - Healthy Ice Cream gone Viral!
What do you reach for when you are in an ice cream mood? Put Halo Top in your ice cream repertoire. It is guilt free, creamy cool, and available in lots and lots of flavors; The ice cram is protein rich; with less than 300 calories in a whole pint – so we can eat a LOT! (Our beloved Breyers, Ben & Jerry’s and Haagen Daz have about 1200 + calories per pint!). Yes, we know that we are believers in portion control, but sometimes we just can’t follow the rules! Oh did we forget this most important fact- Halo Top is certified Kof K kosher dairy.
Halo Top Creamery was founded by Justin Woolverton, a "recovering" lawyer. He was on a mission to create a delicious, "good for you" ice cream that would be appropriate for hypoglycemic people seeking low sugar brands. He called himself an ice cream hobbyist, as he dabbled with low sugar recipes.
We discovered the brand when a reader suggested we write about it, and then my granddaughter shared her interest in it with me as well. So how did the tasting go? We invited 3 ice cream “aficionados” to the tasting – to share their honest opinions. We uncovered 7 flavors– chocolate chip cookie dough, peanut butter cup, pistachio, mint chip, birthday cake, s’mores, and sea salt caramel. We let the flavors sit on our counter for 10 minutes, and then the tasters dug in! They agreed that the ice cream was creamy and flavorful, and they loved the number of flavor choices. Their favorites were chocolate chip cookie dough, mint chip, and peanut butter. But they did have a hard time selecting faves!
So why is Halo Top different? Most flavors have only 280 calories in a whole pint and 2 grams of fat in a half-cup. The ice cream is low in fat, high in protein, and sweetened with stevia and erythritol, both all-natural sweeteners. Its texture and taste almost mimic full fat, sugar-sweetened ice cream. (News of the brand has gone viral!)
KosherEye note: Leave your Halo Top on the counter for about 10-15 minutes, then dig in. For more information and where to buy, visit Halotop.com. Halo Top is available at supermarkets around the U.S.
Add a commentSpices - 25 must haves and how to store them
Spices - 25 Must-Haves and How to Store Them
Pereg Natural Foods is a leading producer of premium, all natural spices and spice blends. While most people think of spices, seasonings and herbs as the substances that make our food taste good, these colorful ingredients also pack a nutritional punch. They are filled with an impressive list of phyto-nutrients, essential oils, antioxidants, minerals and vitamins that are essential for overall wellness. New Jersey based Pereg Natural Foods asked Joy, its resident spice expert, to share her take on the 25 spices every kitchen must have along with some storage tips.
Joy's list of 25 spices Every Kitchen Must Have:
1. Ground Cumin
2. Basil
3. Cinnamon
4. Bay Leaves
5. Smoked Paprika
6. Thyme
7. Garlic Powder
8. Oregano
9. Onion Powder
10. Rosemary
11. Nutmeg Powder
12. Red Pepper Flakes
13. Coriander Powder
14. Cayenne Pepper
15. Ground Cloves
16. Turmeric
17. Curry Powder
18. Yellow Mustard
19. Cardamom Powder
20. Cajun Seasoning
21. Allspice Powder
22. Chili Powder
23. Ginger Powder
24. Black Pepper
25. Sea Salt
Joy's storage advice:
"No saunas please! When storing spices, your biggest enemies are: Air, Light, Humidity, and Heat. If you purchase spices in bulk, store them in an airtight container in the freezer. Store smaller quantities in a cool, dry place."
If you have a question or comment about spices or spice storage send them to us contactkoshereye@gmail.com or post them on the KosherEye Twitter or Facbook page.
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A Tribute to Presidents' Day
Eat Like YOU Live in the White House!
In celebration of Presidents’ Day, we are presenting some historical White House recipes, adapted for the kosher eater. Enjoy!
Chicken in White Wine
According to legend, Jacqueline Kennedy used this recipe for state dinners
Adapted from www.Food.com
4 tablespoons parve margarine
¼ lb smoked turkey
1 large onions, chopped
1 carrots, sliced
1 clove minced garlic
2 minced shallots
8 boneless skinless chicken breasts
2 tablespoons flour
2 tablespoons chopped fresh parsley
1-teaspoon marjoram
1 bay leaf
1/2-teaspoon thyme
1 pinch salt, 1 pinch pepper
2 cups dry white wine
3/4 lb sliced mushrooms
Melt margarine in an ovenproof casserole; add turkey, onions, carrots, garlic, and shallots. Brown lightly.
Remove veggies, and brown the chicken in the remaining juices.
Remove the chicken, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
Remove chicken from pan. Lightly sauté mushrooms. Remove. Whisk in flour until sauce is thickened and bubbly.
Combine all ingredients and simmer for 10 more minutes.
Keep warm in low oven.
Melania Trump's Star Cookies
Originally shared by Family Circle magazine. Inspired by European butter cookies.
2 cups all-purpose flour
½ tsp baking soda
6 tbsp unsalted butter, softened
1 cup confectioners’ sugar
2 egg yolks
1 egg white
2 tbsp sour cream
Directions:
Combine flour and baking soda. Set aside.
Beat butter and sugar until blended. Add egg yolks, egg white and sour cream. Beat until smooth.
Beat in flour mixture until dough just comes together. Form into 2 disks, wrap in plastic and refrigerate at least 30 minutes.
Heat oven to 350°. Roll out one disk on liberally floured surface with a floured rolling pin to 1/8-inch thickness.
Using a 2 1/2-inch star cutter, cut out star shapes and place on a parchment-paper-lined baking sheet. Repeat with second disk. Gather up scraps, form into a disk and refrigerate.
• Bake 10 minutes per batch, until lightly golden. Slide cookies onto a cooling rack and cool.
• Re-roll scraps, cut out additional stars or just enjoy and bake.
Yield about 4 dozen
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