VEGGIE GO’S SWEET POTATO PIE

FROM PHIL LEMPERT, SUPERMARKET GURU

Heart Healthy
No or Low Fat
No or Low Sodium
No Added Sugars
No Artificial Colors
No Artificial Flavors
No Artificial Preservatives
Gluten Free
Soy Free
Peanut Free
Milk Free
Tree Nut Free
Wheat Free
USDA Certified Organic
Kosher
Vegetarian
Vegan

Here’s one clever snack! A recipe of apples, sweet potatoes, cinnamon, ginger, nutmeg and cloves, all pressed together in a chewy and delicious snack. I could see keeping these in a purse or a briefcase and being able to snack on them any time you felt that little pang of hunger. One snack is just 20 calories, 2 grams of sugars and only 5 mg of sodium. No added sugars, nothing artificial, and to make it even better, it delivers 60% of the RDA for vitamin A.

$1.39 0.42oz

The Naked Edge, LLC
303.875.5196
www.nakededgesnacks.com

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Posted on April 24, 2014 at 12:03 am by rebrapp · Permalink · Leave a comment
In: Health, Kosher New Products

NEW FROM JELLY BELLY (PART TWO)

New Products from Jelly Belly Candy Co.

The Jelly Belly Candy Co. has launched Tabasco Dark Chocolate Covered Jelly Beans and expands its Camo Bean line. Fiery Jelly Belly Tabasco jelly bean centers are spiced with genuine Tabasco brand seasonings, then finished with dark chocolate, and packaged in a gift box. Jelly Belly adds a second colorful bag to its Camo Bean line with new Pink Camo Beans. The new Pink Camo Beans collection is made up of cotton candy, coconut, licorice, cherry passion fruit smoothie, bubble gum, and strawberry cheesecake flavors. For every bag of Camo Beans and Pink Camo Beans sold, Jelly Belly Charities will donate 25 cents to support U.S. veterans and their families.

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Posted on April 23, 2014 at 12:03 am by rebrapp · Permalink · Leave a comment
In: Kosher Desserts, Kosher New Products, Kosher News

KP STEAK BURGERS FOR CHOL HAMOED

The Kosher Steak Burger Recipe ~from Cooking for The King

2 pounds lean ground chuck

1 teaspoon salt

1/2 teaspoon pepper

1 green onion, minced

2 shallots, minced

1/2 pound mushrooms, thinly sliced

1/3 cup dry red wine

2 table spoons unsalted margarine

1 table spoon fresh parsley, chopped

1. In a medium bowl, combine meat, salt and pepper, and green onion. Using your hands, mix well then shape into 6 uniform, flat, oval burgers.

2. Heat a heavy skillet over medium high. Cook the burgers 2 minutes on each side for rare, 3 minutes for medium rare, 5 minutes for done. Remove cooked burgers from the pan and cover with foil to keep warm.

3. Reduce heat to medium low and add shallots and mushrooms. Cook, stirring and scraping particles from bottom of pan until shallots soften and begin to brown and mushrooms release their juices, 2 to 5 minutes. Pour in wine, increase heat and boil 3 minutes to reduce liquid by a third. Remove from heat and whisk in margarine.

4. To serve, plate burgers, pour sauce over and sprinkle with parsley.

Makes: 6 servings ~ Can make ahead
Active time: 30 minutes ~ Cooking time: included

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Posted on April 20, 2014 at 12:03 am by rebrapp · Permalink · Leave a comment
In: Holidays, Kosher Recipes, Passover

WEIGHT WATCHERS PESACH LUNCH IDEAS

AN ENCORE PRESENTATION FROM 2011

WEIGHT WATCHERS PESACH LUNCH IDEAS

Passover Lunch Ideas
Frittatas — baked Italian omelets made with eggs, vegetables and parmesan cheese — are packed with flavor, and particularly delicious at room temperature. Make one the night before (or, if you’re an early riser, in the morning before work) and portion it out. Use mostly egg whites to save on fat and calories.
Baked potatoes are among the easiest (not to mention most portable) lunches, if your workplace has a microwave oven. Add some cut-up broccoli and shredded low-fat cheese, and you’ve got a filling, fiber-packed and flavorful meal.
Take advantage of Spring’s vibrant produce by bringing in an all-vegetable lunch or two. Pair a large, colorful salad with a generous portion of microwaved asparagus, cold roasted cauliflower, or lemon-and-basil-marinated baby zucchini for a vitamin- and flavor-rich treat. If you’d like something more substantial, toss in a small wedge of cheese or a handful of almonds.
A special salad, like a Niçoise with tuna (fresh or canned), green beans, boiled potatoes, hard cooked eggs, tomatoes and a few olives is satisfying to the eye and the taste buds, and easily toted to the office in a plastic kitchen container.
Soups — from cold, spicy gazpacho to hearty potato-leek to matzo ball — are perfect make-ahead meals. And one big pot lasts for days! Pack a thermos in your kid’s lunch box, add a baggie of matzo farfel for crunch, some kosher-for-Passover string cheese for protein and a juicy apple for dessert, and junior’s got a complete, healthy meal.
Since most families’ Passover traditions feature a special once-a-year recipe or two, take advantage by making enough for several meals. How often do you get to feast on a lunch of charoset on matzo, gefilte fish and farfel kugel?
Speaking of leftovers, almost any dinner can be transformed into a salad-topping lunchtime treat. Grill some extra vegetables, poach a few more salmon filets, toss some extra chicken breasts into the roasting pan when you cook a whole bird. Even vegetarian stews like ratatouille work beautifully over greens the next day.
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Posted on April 18, 2014 at 12:03 am by rebrapp · Permalink · Leave a comment
In: General Topics, Health, Holidays, Kosher Recipes, Passover