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 Beyond meat pic Mobile

Beyond Meat's 100% plant-based products taste good, are widely available, and when labeled as such, are kosher certified by the Star-K. We could stop writing here, but want to share more on why this is a great addition to a healthy, kosher lifestyle. We remind you that we do love meat and poultry (the real thing) . . . braised, grilled, fried, seasoned, succulent. We are not vegans or vegetarians, however, we were delighted to discover a product as flavorful as Beyond Meat because it can reduce our meat consumption and help us serve healthier meals. Also, we always enjoy creating copycat kosher recipes, and these parve chicken and beef products help in our quest.

lasanga2Many of Beyond Meat products are Star K certified when noted on the packages. We added the beefy crumble to our Mexican style rice, cheese and beans; We made “chicken eggplant parmesan” with the lightly grilled chicken strips; we crumbled beef-free crumbles over cheese pizza, and on quesadillas, and we made delicious cheesy lasagna. Beyond Meat products were named the #1 Food Innovation for 2014.

From the company: “Based in Los Angeles, California, Beyond Meat is on the cutting edge of plant protein research and development. With a goal of driving innovation and progress, the company provides plant-based protein foods - without sacrificing the taste, chew or satisfaction of meat.” Their impressive list of investors include Bill Gates, Twitter co-founders Biz Stone, and Evan Williams; Seth Goldman, founder of Honest Tea; and the Humane Society of the United States.

09 beyond meat tacos
Visit www.BeyondMeat.com, Twitter @BeyondMeat, or Facebook.com/BeyondMeat.

Note: Beyond Meat’s much heralded Beast Burger is NOT yet under kosher certification. We can’t wait to taste it, and when it is kosher certified, we will let you know!

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Tu B'Shevat, Challah & Babka
by Guest Columnist Leah Hadad

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Sitting in Washington, DC, in December, it is hard to imagine what symbolizes a sunny, new beginning of spring in Israel, Tu B'Shevat, is only a month away.  There is a tendency to reminisce during holidays and times when we celebrate or commemorate a personal or communal event.  It was just about this time of the year, that I formally registered Tribes-A-Dozen as a legal entity.  

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food trends 2016 taste blog sm capt2 As we head toward a new year, leading food trend forecasters have shared their predictions. We present some of these forecasts relevant to the kosher consumer. Mintel, the world's leading market intelligence agency reports that there is still a consistent rise in kosher product claims... the rationale: Consumers believe that kosher is more “wholesome”. Less than 2% of the US population is Jewish, but 41% of the country’s packaged food and beverages are labeled kosher. Many consumers buy kosher for non-religious reasons. Some such as positive health or taste perceptions, vegetarian reasons or to avoid allergens, such as shellfish.

2016 Culinary Trends

  1. 1. Food delivery services increase– delivery kits and chef prepared meals on the upswing throughout the country
  2. 2. Clean menus - Eliminating artificial ingredients, gmo’s, chemicals from restaurant menus and food products
  3. 3. Cutting down pasta intake - Pasta slumped 6 percent in 2015. More Americans want pasta made from vegetables, like zucchini and asparagus. Spiralizer sales are up!
  4. 4. Vegetables- Consumers are requesting more vegetables and eating more vegetables. Root vegetables are at the top of the list. Veggies are pushing animal protein to “the side of the plate”. Some predict that vegetables are the heroes this year. Vegetable portions are rising and meat portions are shrinking — something many Millennials see this as being gentler on the planet.
  5. 5. No tipping – restaurants are experimenting with the no tip policy and adding the charge to the bill.
  6. 6. Poke (pronounced poke-ay or poh-key), a Hawaiian dish. Poke ... pronounced poke ay and poh key ... is a Hawaiian mainstay that's migrating to the mainland. It is basically a bowl of chopped or cubed raw fish
  7. (traditionally ahi tuna over seaweed, seasoned rice ...tossed in a marinade: Combinations include soy sauce, macadamia nuts, green onion, seaweed, avocado, mango, sesame oil, ginger, chilies of varying degrees of heat, numerous Japanese seasoning blends.perhaps including kale and tofu.
  8. 7. Newish Jewish- a modern take on traditional Jewish cuisine- a popular mainstream trend that is not necessarily kosher; Chefs are preparing traditional Jewish food with a contemporary flair. The newish Jew-ish cuisine has been inspired by the grandchildren and great-grandchildren of Immigrants, 3rd and 4th generation Americans. Chefs are reinventing dishes and foodways that were once served only at holidays, juggling culinary traditions with modernity . Millennials and GenZs seem to be gravitating to their grandparents taste for fermented, deli and smoked foods - pickled herring, pickles, sauerkraut, and modern ferments such as kimchi, lox, pastrami and more.
  9. 8. Acai bowls: Move over, smoothies ... here come acai bowls. Using a fruit from Brazil, these are migrating from Hawaii across the country.
  10. They are basically big-bowl smoothies ... made from frozen acai pulp and soy or other milk- plus bananas, bits of other fruit, and lots of ice ... with toppings like granola, chia seeds, chocolate chips, coconut flakes and peanut butter. It is eaten with a spoon and is said to taste fairly close to ice cream.
  11. 9. Fried chicken- we particularly like this trend. New variations of this southern classic range from hot and spicy versions, to chicken fried with the addition of fiery ethnic seasonings.
  12. 10. Spices take the spotlight; Turmeric is named as the up and coming spice of the year.
  13. 11. Discarded to Delicious- The new mission of zero food waste is taking over the country: The goal of repurposing yesterday’s food has entered the culinary scene. Chefs are trying to use all of the vegetable or fruit. from stem to leaf.
  14. 12. In-house made flours are becoming popular, a result of consumers’ desire for transparency in food ingredients.
  15. 13, Cucumbers are the “it” vegetables – Chefs and home cooks are sourcing all types to add crunch and freshness to dishes.
  16. 14. Sous vide machines – the newest way to cook. The machines are getting smaller and less expensive to entice the home cook.
  17. 15. Stuffed dough dishes like samosas and blintzes are gaining popularity
  18. 16. Indulgent breakfasts and brunch expand in restaurants and at home.
  19. 17. Iced Cream sandwiches- named the new “cupcake” of 2016!
  20. 18. Beer – craft and artisan breweries popping up everywhere. Women become beer’s newest, growing customer base.
  21. 19, Super premium and flavored whisky poised to surpass vodka sales
  22. 20. Rum tastings, fresh flavored rum cocktails, and sipping rums are gaining popularity.

*Some of the information and statistics for this article were gathered from online reports and various Internet sources.

 

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Emile Henry Chicken Baker MobileIt was love at first sight when we first spotted the Emile Henry ceramic Chicken Baker. The sleek, curvy shape is a perfect fit for a whole chicken. The functionality of this kitchen ovenware complements its beauty. If we had space on our counter, we would leave it out all the time as a work of art. The Emile Henry HR Chicken Baker provides effortless cooking without the need to baste. Because of the lid, steam circulates perfectly around the ingredients. The shape of the lid is designed to fit the size of a chicken or roast so that the heat is diffused properly around the poultry or meat.

So how did we use it? We rubbed a 3-½ lb. chicken with olive oil and pepper. We inserted some rosemary sprigs and dried thyme into the cavity. (No we rarely salt kosher poultry because we think it’s salty enough!) We chunked carrots, onions, peeled potatoes and celery, and added a few cloves of peeled garlic. We placed the whole chicken into the baker, and surrounded it with the vegetables.
We preheated the oven to 400 and placed the covered roaster in the oven, and baked it for about 1 hour and 15 minutes. It was heavenly.
We also tried a 4lb. chuck roast in this baker using the same method. We enjoyed every bite. We used carrots, peeled potatoes and celery for the vegetables, and pepper, thyme and Worcestershire for the rub.

Yes, It’s an investment, but well worth it- and is one of those cooking accessories that can be passed down through generations and become a classic in the kitchen.

Click here to see how easy it is to bake a tender and crispy chicken using the Emile Henry Chicken Baker

  • Provides effortless cooking without the need to baste
  • Capacity: 3.2 qt,
  • Steam circulates perfectly around the ingredients
  • Crafted of durable Emile Henry HR high-resistance ceramic
  • Oven safe up to 520°
  • Made in France- 10-year warranty
  • Available in red or black

For more information:
Follow @emilehenryusa, Facebook.com/emilehenry, emilehenryusa.com
To purchase a chicken baker, click here:Emile Henry Chicken Baker

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