In the Spotlight
YAY! Little Debbie is now Kosher!
KosherEye is delighted to give a special welcome to the newly OU kosher certified Little Debbie’s Snacks.
A Little History about the brand from the brand:
The Little Debbie story began during the great depression when young entrepreneur O.D. McKee began selling 5 cent snack cakes from the back of his car. He was just out of college and newly married, and eager to get into the baking business. Soon after, he and his wife, Ruth, bought a small, failing bakery, using the family car as collateral. Money was so tight that they had to put up a sheet near the back of the bakery for the family's living quarters. Despite several years of struggle, in 1960 O.D. and Ruth began selling the first family pack of baked goods, naming them after their granddaughter, Debbie. The bakery continued to grow but remained a family bakery. O.D. and Ruth’s sons, Ellsworth and Jack, eventually took over, and they are now introducing the 4th generation of the McKee family to the business.
The legacy of McKee Foods continues, as an example of two young people working diligently and passionately to fulfill their dream, an American dream! It is with great pleasure that the kosher consumer can now enjoy this treat!
Who is the girl on the box of Little Debbie?
Debbie McKee-Fowler is the original inspiration for the logo and is currently the Executive Vice President of McKee Foods, the company created by her grandfather. What aresome of the new treats that we can now taste? The most popular products are:
The most popular products are Oatmeal Crème Pies, Swiss Rolls, Nutty Bars and Chocolate Cup Cakes, but there on many more!
Little Debbie brand is the #1 snack cake brand in the U.S. Be sure and look for the OU label on each box. One word of caution: In moderations please, no matter how delicious! KosherEye can’t wait for the tasting. The labeling is changing as we write!
For more information about this brand, visit Littledebbie.com
For more Kashrut information-visit OUkosher.org
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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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/
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.
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Ten Must Have Passover Recipes
These are cherished recipes from the KosherEye family to yours!
Our Favorite Heirloom Charoses
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