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Copycat Kosher

KosherEye.com

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A tangy, creamy, sweet and easy side. Passover friendly; everyday delicious!

Ingredients

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2-teaspoon salt
1/8-teaspoon pepper
½ cup buttermilk (for dairy) or non-dairy creamer for parve
1/2-cup mayonnaise
2 Tablespoons white vinegar
2 1/2 tablespoons lemon juice

Directions

Finely dice cabbage and carrots
In a bowl, combine cabbage, carrots and minced onions
Using steel blade on food processor or an immersion blender, process remaining ingredients until smooth.
Pour over vegetable mixture and mix
Cover bowl and refrigerate several hours or overnight

Notes

Recipe: kosher, parve or dairy, Passover-Friendly, salad

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Copycat Kosher Sweet and Sour Chicken
Inspired by 2 Duck Goose Restaurant
Adapted from a recipe shared in the Wall Street Journal

KosherEye.com

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We have tweaked this recipe by changing the non-kosher "other white meat" ingredient to chicken and in lieu of the brussels sprouts in the original recipe, we suggest broccoli.

Ingredients

For the chicken and broccoli:
½ pound broccoli florets, blanched
¾ teaspoon salt
1 cup potato starch
1 pound boneless chicken, or nuggets, cut into bite-size cubes
2 tablespoons canola oil, plus more for deep-frying
½ fresh pineapple, cut into bite-size cubes
1 scallion, sliced into ½-inch pieces, for garnish

For the sweet and sour sauce:
¼ cup sugar
2 tablespoons tomato paste
2 tablespoons dark soy sauce
¼ teaspoon salt
½ cup pineapple juice
¼ cup rice wine vinegar
1-tablespoon cornstarch

Directions

In a medium pot of boiling water, blanch broccoli until firm tender, about 4 minutes. Use a slotted spoon to remove and plunge directly into an ice-water bath. Drain and dry. Toss with ⅛ teaspoon salt. Set aside.
Meanwhile, fill a large plastic bag with potato starch. Add chicken pieces to starch mixture in bag, seal and shake to coat. Remove from bag and shake off any excess starch.

Deep-fry chicken: Set a deep 6-quart saucepan over medium-high heat. Add 4 inches oil. Heat to 350 degrees

Sweet and sour sauce:
In a bowl, whisk all ingredients together until well combined. Set aside
Once oil reaches 350 degrees. Cook golden brown, about 8-9 minutes. Use a slotted spoon to transfer to a paper-towel lined plate. Season with ⅛ teaspoon salt.

In a wok or large sauté pan over medium-high heat, stir-fry blanched broccoli and pineapple cubes in 2 tablespoons canola oil until caramelized, about 12 minutes. Add fried chicken and sweet and sour sauce, and cook until sauce boils and thickens, about 5 minutes. Everything should be evenly coated with sauce. Garnish with sliced scallions and season with remaining salt.

Serves about 4

Notes

Recipe: Kosher, poultry, copycat kosher

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