Kinda Renegade Coffee

So today I’d like to explore coffee. Coffee is a passion of mine, and it is something that I love to find ‘new’ twists to. This week, I thought I’d explain how to make Turkish Coffee. This is surprisingly easy to do at home with your favorite ground coffee.

Turkish Coffee

Your Favorite Coffee
3 Tablespoons Cardamom
2 Tablespoons Ground Cloves

Start by preparing your coffee as you normally would, but add an extra scoop or two to make it strong.

Put the cardamom and cloves on the coffee and stir in.

Brew as normal and enjoy.

Now, the spices add a unique touch to this, and the flavor of the coffee will remain dancing on your lips for several hours. Ingenious how folks in the middle east can come up with such ideas! Trust me, i think you’ll all enjoy this coffee! Anyhow, until next time, Shalom and Good Cooking!

January 30, 2008. drinks, recipes. Leave a comment.

Another Salad and Nifty Links

And welcome! First, i wanted to share that Citizen Voices is supposed to go live today. Here’s your chance to start seeing my thoughts on political matters, not just food! Next, I wanted to share this cute video which was done by a friend of a friend of my aunt, if that makes any sense? Really cute, since I want a Vespa so much! For today’s recipe, I wanted to look over an old recipe my neighbors, and then my mom, used to make EVERY summer when cucumbers were in season. I think I got the recipe as close to theirs as I can, but… It’s my own twist.

Cucumber Salad

8 Cups Cucumbers, Sliced Thinly
1 Medium Sweet Onion, Sliced and Halved Twice
1 Cup Apple Cider Vinegar
2 Cups White Sugar
5 1/2 Teaspoons Salt

Mix and Serve.
Serves 10

Nutrition Facts
Serving Size 162 g
Calories 175
Calories from Fat 1
Total Fat 0.1g
Cholesterol 0mg
Sodium 1281mg
Total Carbohydrates 45.5g
Dietary Fiber 0.6g
Sugars 43.2g
Protein 0.6g

There we go! I hope you enjoy this recipe as much as I do! It’s very refreshing! Also, a reminder that THIS WEEK is the Torah portion where Torah was given over! 🙂 Enjoy! Until next time, Shalom and Good Cooking!

January 24, 2008. recipes, salad. Leave a comment.

School and Melts!

Photobucket

Here we go, another week & another article! As you can see from the picture above, the food of this week is melts! Mmmmmmm, melts are so, so good… Let’s start with a basic treat I like to cook up. We start with a bagel, and spread the top with LOTS of smear (Cream cheese). Then we slice our favorite pepper up, and sprinkle that on top. Finally, toast the bagel halves for about 2-3 minutes in a toaster oven, or just microwave for the same time. Mmm, this is so damn good! Great way to wake yourself up, I bet! Next up is tuna melts. Damn, are they good! Let’s do this one up recipe-style:

Tuna Melts

1 can tuna
1 dab brown mustard
1 dab relish
1 dab minced garlic
1 dab minced onions
1/4 cup mayo
cheese

Mix all but the cheese together & spread on slices of bread.

Top with cheese, then bake for 5-10 minutes in a 350 F oven.

Take out, let cool for a minute, and serve.

Mmmmmmm, this is a dish best served on a cool night when there’s no tomato soup in the house. Its a delicious dinner, and another favorite of mine. Now, before I scoot, I wanted you all to know that Wednesday night, your favorite Kosher blogger starts his culinary schooling. YES! By the end of may, I’ll be a Pastry Chef! Wanna Donate? Hit me up!
Yes, the ‘Send Renegade Kosher Thru Culinary School’ fund is alive. Help me out, and let’s bring more awesome food to you, my readers! Until next time, Shalom, and Good Cooking!

January 14, 2008. bread, main courses, Personal, recipes, side dishes, snacks. Leave a comment.

Sammiches, Ralph Wiggum, and Kosher Chocolate!

ralph for President '08!
So, it’s time for another article! Yes, another article! I proudly support Ralph Wiggum for president, so in honor of him, we have a basic recipe even HE can enjoy!

Chocolate for Valentine’s Day

Buy chocolate from TotallyChocolate.com.

Give to Significant other.

Have a happy Valentine’s Day!

Okay, that was more for fun, and an excuse to plug these guys NOW for custom KOSHER gifts. 🙂 Seriously, though, we need more sweets. And let’s share some of my comfort food! Let’s make our own fluff to start!

Kosher Fluff

1 Bag Kosher Marshmallows

Put marshmallows in microwavable bowl and microwave on Medium for 1 minute.
Stir for 10-20 seconds with a spatula until smooth.

So now we have kosher fluff! From here, we can make TWO different snacks: Fluffernutters & S’mores sandwiches!

S’Mores Sandwiches

Kosher Fluff
Gram Crackers, Crumbled
1 King-Size Chocolate Bar
White Bread

Spread fluff on a slice of bread.
Sprinkle cracker crumbs on the fluff.
Lay pieces of chocolate on the crumbs, then top with another slice of bread.
Nuke for 20 seconds on medium-high.
Press together & eat.

Fluffernutters

bread
kosher fluff
peanut butter

Spread fluff on one slice.
Spread peanut butter on the other slice.
Press together and eat.

Nummy nomnomnom food! 🙂 If these were Krystal’s sammiches, she’d have eaten them! Anyhow, hope you enjoy these treats as much as I do! 🙂 Until next time, Shalom and Good Cooking!

January 6, 2008. dessert, Kosher Links, Personal, recipes, snacks, Trayfe-to-Kosher Challenge. 2 comments.

Heading back South of the Border!

I’ve been working my figurative butt off cooking, and I stumbled upon a Mexican Pork dish, Chuletas Adobado, that I thought was interesting. But, why on earth should it be pork? No, no… It looks like a return of the Trayfe-to-Kosher Challenge as we go south of the border once more!

Mexican-Inspired Steaks

3 Cups Fresh Pineapple
1 Whole Garlic Bulb, peeled
1 Teaspoon Ground Cloves
2 Teaspoons Ground Cumin
2 Teaspoons Kosher Salt
5 Poblano Peppers, Peeled & Seeded
1/2 Cup Distilled White Vinegar
1 White Onion
1 Green Pepper
6 (8-ounce) Boneless Beef Steaks

Begin by taking the FRESH pineapple (We need fresh pineapple for the acidicness), garlic, peppers, salt, cumin, cloves, and vinegar in a food processor. Pulse process the mixture until pureed into a thick, juicy mix.

Slice the onion and green pepper into rings, then set the steaks in a sealable plastic container with the sliced onions & green peppers.

Pour the marinade from the food processor over the steak & veggies, seal the container, and marinade for 2-3 hours to allow the juices time to seep into the steaks.

As the steaks finish marinating, fire up the grill and get it NICE and warm. Once ready, take the steaks, onion slices, and green peppers on the grill, keeping the veggies over cooler part of the grill.

Cook the steaks and veggies for about 20 minutes, or until the internal temperature reaches 110 degrees F internally. Remember to flip the veggies and steaks halfway thru the grilling to cook evenly.

Remove from grill, and slice steaks into strips. Serve with warm tortillas and vegitarian refried beans.
Serves 6
Nutrition Facts
Serving Size 370 g

Amount Per Serving
Calories 514Calories from Fat 105
% Daily Value*
Total Fat 11.6g18%
Saturated Fat 3.9g20%
Cholesterol 204mg68%
Sodium 881mg37%
Total Carbohydrates 15.9g5%
Dietary Fiber 2.0g8%
Sugars 9.8g
Protein 83.1g

Vitamin A 5% • Vitamin C 78%
Calcium 4% • Iron 47%

Nutrition Grade A-
* Based on a 2000 calorie diet

You can also cook the steaks in a cast-iron skillet, or bake inh a 350 degree F oven for 20-30 minutes, or until cooked all the way thru. You can make it into soft tacos with the steak strips and beans, or just use the tortillas to scoop-eat the steaks & beans. I found spanish rice ALSO goes very well with this. Also, I hope the calorie breakdowns of these recipes as of late have been helpful to everyone? Anyhow… Until next time, Shalom and Good Cooking!

December 22, 2007. main courses, recipes, Trayfe-to-Kosher Challenge. Leave a comment.

Bread Bowls, French Onion Soup, & A Survey!

First off, I’m asking all of my readers to click here to take a survey about this blog. This is just something I’m doing to help figure out my reader stats, where they are coming from, and how to best serve you – my readers. Now, as for today’s recipe, its a basic recipe of sorts that ALWAYS goes over well. Today we’re going to explain how to make Sourdough Bread Bowls.

We begin by grabbing some Sourdough Bread Rounds from our favorite grocery store. To these we’re going to cut a hole in the top about 2-3 inches around, and scoop out the insides of the bowl. Try to leave about 1/2 inch of bread in the bottom. Next, we want to take some Olive Oil and lightly brush it ALL over the inside of the rolls, covering EVERY square inch if possible. Then, setting your prepared rolls on a cookie sheet, bake in a 350 degree F oven for about 20-25 minutes, or until the inside of the bread bowls are NICE and crispy.

Now we get to the FUN part! These bowls can be used for LOTS of dishes. One of my favorite uses of these inexpensive rounds is to fill them with salad or a dinner soup. But, the most COMMON use of these bowls is in making French Onion Soup.

French Onion Soup

6 Cups Chopped Yellow Onions
1/3 Cup Margarine
8 Cups Vegetable Bouillon (Or Beef-Flavoured Vegitarian Bouillon is preferred if you can get it.)
2 Teaspoons Salt
1/2 Cup Sugar
4 Tablespoons Flour
Cognac
White Cheeses Such as Mozzarella, Swiss, etc.

Cook onions slowly in a large cast iron skillet in the margarine until combined. Then cover and simmer over medium heat for 15 minutes.

To a crock pot, add in the bouillon and set it to HIGH. Then stir in ALL the contents of the cast iron skillet after the 15 minuters is up, stirring well. Finally, add in the sugar, salt, & flour and cover. Cook on HIGH for 3 hours, or LOW for 6 to 8 hours.

When ready to serve, pour 1 tablespoon of cognac into the bottom of each bread bowl, then top with hot soup. Finally, top the bread bowls with your favorite white cheeses & bake in a 425 degree F oven for 15-20 minutes.

Move to plates and serve still warm.
Serves 12

Nutrition Facts
Serving Size 157 g
Amount Per Serving
Calories

335
Calories from Fat

101
% Daily Value*
Total Fat

11.2g
17%

Saturated Fat

3.9g
20%

Cholesterol

11mg
4%

Sodium

1660mg
69%

Total Carbohydrates

39.4g
13%

Dietary Fiber

1.8g
7%
Sugars

13.6g
Protein

10.7g

Vitamin A 6% Vitamin C 6%
Calcium 22% Iron 10%
Nutrition Grade C-
* Based on a 2000 calorie diet

Mmmmmmmmmmmmmmmmmmm, nummy. I hope you all enjoy this recipe, and using bread bowls to help make ANY meal special! Also, please fill out the survey to help me out with needed information! Until next time, Shalom and Good Cooking!

December 11, 2007. bread, main courses, Personal, recipes, salad, side dishes. 4 comments.

How Do You Spell Channukkahh?

It’s almost time for Chanukah, and I can finally release some big news. Starting in December, I will be one of 6 bloggers working for KPBS to report on the ’08 Presidential Election. Stay tuned to this blog for more information on how you can read it!

Also, as I listen to the Chanukah Suite, I get to thinking about all the nummy foods coming to us soon. So, once again its time to delve into latkes! Now, this year, I wanted to share a favorite recipe of mine, Apple Pancakes! These nummy treats are tasty, and go great with applesauce. let’s look at how we make them!

Apple Pancakes

4 Cups Kosher Bisquick Mix
4 Medium-Sized Apples (Or two large apples), Peeled, Cored, & Shredded
2 Eggs
1 Cup Milk
2 Teaspoons Cinnamon
2 Teaspoons Nutmeg
1 Teaspoon Cardamom (Optional)
3/4 Cup Brown Sugar, Packed

Mix together the Bisquick, brown sugar, and spices in a large bowl.

Fold in the eggs, milk and apples and mix together.

Drop dollops onto a hot griddle to the size you want to make them, and cook as you would regular pancakes.

Top with applesauce or powdered sugar and serve.

True, these may not be as close to latkes as one would usually prefer, but for those who have to cut back on greasy food in their diets… Its still a wonderful treat to help in celebrating the holidays! Now, last year at my temple I was trying to explain cheese latkes. I know, I know. Right now people are looking at me in shock. “Cheese!? And Latkes!? Together!?!?” Yes, Cheese latkes. And now, you can make a decidedly Renegade favorite of mine in YOUR home, too! But why do I get all the fun? Friends, I’m going to share with you the recipe I use… And its not even mine. No, for THIS we go to Torah.org and see their take on this treat!

Cheese Latkes

1/2 cup – Soft cream cheese; (4 oz.)
2 – Eggs; separated
1/2 cup – Flour
1 Tbs. – Sugar
1 cup – Cottage cheese
1/2 tsp. – Salt
Cinnamon to taste

Mix the cream cheese with yolks.

Add sugar and cottage cheese.

Add flour, a little at a time, and mix well.

Beat whites until stiff, and fold into cheese mixture.

Heat oil in pan and drop by spoonfuls into oil.

Fry until brown, turn once.

Serve with sour cream or apple sauce.

Makes 30. May be frozen.

Mmmmmmmmmmmmm, nummy. Anyhow, let’s leave with some more music before we go! Until next time, Shalom and Good Cooking! And please enjoy this fun music video by the LeeVees!

November 28, 2007. breakfast, dessert, recipes, snacks. 4 comments.

The RETURN of More Side Dishes to Fill Any Table!

Last year I helped fill tables with enough side dishes to make any mouth happy. And life was good! People were happy, kosher food prevailed, and the world kept on turning. So how do we expand on this? Well, let’s invade your food-loving minds with the RETURN of More Side Dishes to Fill Any Table! Yes, for the low, low price of reading, we’re going to delve deep, deep into my culinary mind and bring you even MORE food!

First off, everyone loves Deviled Eggs as an appetizer. They’re easy to make, and are just so nummy! Actually, when thinking of this dish, I can’t forget my brother gorging himself on them at a wedding until getting sick. I don’t think he’s forgiven my mom & I for liking to remind him when there are deviled eggs at any location. But, the standard recipe is boring. What if we jazzed it up? Yes, my friends, it’s time to forgo the Deviled Eggs, and Welcome in Renegade Eggs!

Renegade Eggs

1/2 Cup Cheddar Cheese, Finely Shredded
1 Cup Cream Cheese, Softened
4 Tablespoons Fresh Parsley, Minced
1 Dozen Eggs, Hard-Boiled & Shelled

First off, we slice the eggs in half lengthwise & scoop out ALL the yolks into a bowl.

Mix the remaining ingredients together with the egg yolks until all combined and nummilicious-looking.

Scoop the mix into the egg whites with the cheesy stuffing and serve.

If you want to garnish these, I like to use a little paprika with some sprigs of parsley, just for some fun. Next up, we’re going to make a kinda’ salad. Since most of us will be having Turkey on Thanksgiving, why not kick it up a notch and make some Skillet Slaw

Skillet Slaw
6 Slices Turkey Bacon
1/4 Cup Vinegar
2 Tablespoons Scallops, Sliced
1 Tablespoon Brown Sugar
1 Teaspoon Kosher Salt
4 Cups Cabbage, Shredded
1 Teaspoon Carway Seed

In your cast-iron skillit, cook up the bacon until NICE and crisp, then take out the bacon but LEAVE the grease! Make sure you have about 1/4 cup of grease left in the skillet. If you need to help increase it, dribble in a little Crisco & let it melt down. The thing is we want that grease & that turkey flavor!

To the grease in the skillet, add in the vinegar, scallions, brown sugar, & salt – heating them all the way thru as you mix them in the skillet.

Add the cabbage and Caraway to the skillet and cook, tossing lightly as it cooks until all the cabbage has softened & soaked up a lot of the flavours. This could take anywhere from 5-10 minutes overall, but its WORTH it!

Remove from skillet into a large bowl, and tob with the previously cooked turkey bacon (All crumbled up, of course!) and Cherry Tomatos.

There we go! Easy, no? Now, for you readers, I want to pass on a Family Tradition! My grandfather wrote this next recipe, and I know it’d do his heart good to know others were still eating it to this day! Its a favorite holiday recipe, and I want to share it with you all now. (Please Mom, don’t kill me for this!)

Grandpa’s 3 Corn Casserole

1/3 Cup Sour Cream
2 Eggs
1 16 oz. Can Whole Kernel Corn, Drained
1 16 oz. Can Creamed Corn
1 9 oz. Package Corn Muffin/Bread Mix
1/2 Cup Cheddar Cheese

Mix the sour cream & eggs together, then stir in both the cans of corn.

Stir in the cornbread mix, and pour it into a greased casserole dish.

Bake at 375 degrees F for about… 35 – 40 minutes, then open the oven and pull out. Top it with the cheese, then toss it BACK into the oven for another 10 minutes.

Mmmmmmmmmmmmm, this brings back memories! I so loved this recipe growing up, and now you can, too! Next, I think we need a sweet dish to round this out! Everyone knows that ONE person who brings a tub of cottage cheese to every family or company pot luck. Well, why settle for that cottage cheese when we can kick it up a notch?

Orange Cottage Cheese Salad

1 Large Tub/Container Small Curd Cottage Cheese
1 Can Chunk pineapple, Drained
1 Can Mandarin Oranges, Drained
1 Family-Size Package Orange-Flavored Kosher Gelatin, Dry
1 Carton Whipped Topping
1 Cup Swedish Pecans (Optional, but See Below for Recipe)

Mix together EVERYTHING in a large bowl & chill for 3-4 hours before serving.

Now, as promised above, you need the recipe for Swedish Pecans! I swore I already shared this with you all, but a search of my blog says i haven’t. Well, this tasty treat is a fun snack, an appetizer, or a side dessert that people can enjoy munching. My mom loved making these, and I loved eating them! So much I ha to start making them, myself!

Swedish Pecans

1 Pd. Pecan Halves
2 Egg Whites
1 Cup Sugar
Pinch of Kosher Salt
1/4 Pound Butter

Toast Pecans in a 325 defree F oven until lightly browned.

While they brown, beat egg whites to a foam and fold in the sugar & salt.

Once pecans are lightly browned, fold into your sugar & egg white mix.

Melt the butter on the pan you toasted the pecans on, then spread the pecan mixture over the entire pan OVER the butter.

Bake in the oven for 20-30 minutes, keeping the oven at 325 degrees F and turning the pecans every 10 minutes or so. Watch closely after the 20 minute mark, as they’re done when lightly browned & crisp.

These are OH, SO GOOD! Trust me, you’ll love these in salads, as a snack, or atop ice cream. They are just SO GOOD! After all this good food, we’re going to need something to settle our stomachs. So, as the final recipe, let’s do that!

Recipe to Settle Stomachs After Thanksgiving Dinner

2 Alka-Seltzer Tablets
1 8 oz. Glass of Water

Plop the tablets into the water.

Watch them fizz until dissolved.

Drink the water down.

Repeat as needed.

I hope that helps! Until next time, Shalom and good cooking!

November 20, 2007. dessert, recipes, salad, side dishes. Leave a comment.

Kosher Ham & Turkey Ceaser Sandwiches!

I’ve been pondering all week on what to write about. First off, we can NOT be a kosher blog without talking about the new Kosher Ham Soda from Jones Soda. While I have not tried it myself, but they also came out with a Seahawks Collectors Pack. And, as much as I -love- to watch stupidity in action, I found you a video of it!

So, we’ve discussed wierd kosher soda, but what of kosher food? Well, a week from today is Turkey Day for the US, so we should likely come up with some turkey stuff. Mainly, what to DO with leftover turkey. Now then, this first recipe is for a tasty & healthy sandwich that works great for company potlucks, school & work lunches, and more. AND, it’s kosher!

Caeser Salad Sandwiches

6 Cups Loosely Packed Romaine Lettuce, Shredded Thinly
2 Cups Cooked Turkey, White Meat & Cut Into Bite-Sized Pieces
4 Anchovy Fillets, finely chopped (Optional)
2 Tablespoons Parma! (Vegan Parmesan Cheese & can be bought here)
1/3 Cup Herb-Seasoned Crutons
1/3 Cup Ceaser Dressing
4 Pita Pockets, Cut Crosswise

Put lettuce, turkey, crutons, Parma!, and anchovies into a LARGE bowl & toss in 1/4 cup of the dressing.

Use the remaining dressing & spread on the inside of the pita pockets, then fill with salad.

Serve with a side of lemon wedges for squeezing fresh lemon juice over the sandwiches.

Not a bad little sandwich, really! Also, if you want, you can also use chicken or even a vegan alternative to chicken for the sandwich. As for the anchovies… It just doesn’t taste the same without them, sorry. 😦 I hope that helps, and I PROMISE to have more side dishes before turkey day. Until next time, Shalom and Good Cooking!

November 15, 2007. drinks, News, recipes, salad, snacks. Leave a comment.

What is Dump Cake to You?

So, the wife & I have been having a debate on what is, and isn’t, dump cake. For those who may not know, dump cake is a simplified form of cake that even kids can do. To be fair, I’ll go over both styles, and let you readers be the judge. First there is how I grew up knowing dump cake:

1 Box instant cake mix
1 can acidic fruit
1 can pie filling
1 & 1/2 sticks of butter or margarine, sliced

Basically you toss all the ingredients into a greased cake ban, then bake at 350 degrees F (180 C) for an hour. Then cool, cut, & serve. VERY simple recipe, and a cake even kids can help with! One of my personal favorites is a spice cake mix with apple pie filling & mandarin oranges. Another tasty combo is chocolate with cherries & pineapples. Really, the sky’s the limit when you’re designing combos for this! But, here is where the wife and I have our disagreement. To her, this is not dump cake. Here is her family’s dump cake that SHE grew up with:

1 box chocolate cake mix
2 cans cherry pie filling
2 sticks of butter
sugar to taste

Empty the cherry pie filling into the bottom of a cake pan. From here, sprinkle the cake mix atop the pie filling, then start dropping the butter slices ll over the dry cake mix. Finally, sprinkle some sugar to your liking over the top of everything, then bake at 350 degrees F (180 C) for 30 minutes.

Now, to me, this is a cobbler! It’s not a cake! While the principles are similar, I just don’t see them both being dump cakes. But she swears its dump cake! Ah, well. I know, I know… The arguements, playful or not, that food geeks get into. Until next time, Shalom and Good Cooking!

November 5, 2007. dessert, Personal, recipes. 1 comment.

Next Page »