Saturday, March 24, 2012

Spicy "Crab" with Lime and Parsley

This is my go-to Friday night fish dish when I'm short on time. Although I have never tasted real crab, I adapted the recipe from Martha Stewart  and it came out delicious. This is a simple, very-easy-to-make entree for Friday night dinner. You may want to hold-off on the spicy chili flakes if you have small children. Its a nice summer dinner served with plain basmati rice with peas.

Prep time 5 min | Total time 25 | Serves 4

  • 1 pack of whole imitation crab, surimi, by Dynasty
  • 2 tbsp of vegetable oil
  • 1 tbsp of warm water
  • 2-3 garlic cloves
  • 1/2 tsp sweet paprika
  • 1/2 tsp of chili flakes
  • 1 tbsp of chopped parsley or 1 tbsp of dry parsley
  • Squeezed lime juice, to taste, enough to slightly accentuate flavor
  • Kosher salt and ground pepper to taste


  1. In a large skillet, add the  oil and minced garlic on low-medium heat. Make sure the oil doesn't get too hot, you want to avoid burning that garlic. 
  2. Once it starts sizzling, add the the paprika, chili, lime juice, and the crab-meat and mix thoroughly for approximately 5-6 minutes. 
  3. Add in the parsley, salt and pepper once the simili crab is slightly softened.
  4. Reduce the flame to low cook  for 2 more minutes. 

Thursday, March 22, 2012

Red Snapper in Papillote with Sautéed Radishes

Montreal weather has seen record high temperatures of 25 degrees March 22! All I can think of is spring, yey! So for all you Jewish chicas looking for a light wholesome dinner, I made this one for you. This recipe was surpringly a winner for my 5 year old!!

Red Snapper on a Bed of Spinach

Photograph by Leslie Perez. All rights reserved.

  • 3 - 4 Red Snapper filets
  • 1/2 bag of frozen spinach ( bodeck brand)
  • 4-5 garlic cloves
  • 1/2 cup of water
  • 1/2 teaspoon of 'herbes de provences'
  • 1 teaspoon of olive oil
  • A shpritz of half a lemon
  • Salt and pepper to taste
  1. Set oven to bake at 405 degrees Celsius.
  2. In a large skillet, on medium Heat for 15 minutes, blend the water, olive oil, 3-4 minced garlic cloves, and spinach. Once the liquid has evaporated place the spinach on a parchment paper over a Corning or pyrex wear.
  3. Place the red snapper filets on the bed of spinach and top it off with the herbs, lemon juice, salt and pepper.
  4. Place another parchment sheet on top and fold the edges on each side. Bake in the oven for 15 to 20 minutes. And voila! You have delicious, succulent and healthy fish.

Sautéed Radishes

  • 2 bunches of radishes (approx. 20 radishes)
  • 1 teaspoon of butter or pareve butter substitute
  • 3/4 cup of chicken broth
  • 3 garlic cloves minced
  • Salt and pepper

This is an interesting and easy side dish inspired by a dear friend of mine.
Remove the stems of the radishes and slice each radish into three.
In a skillet, blend the butter and garlic together on medium heat. Add the radishes and spread evenly. Once the radishes are turning rosy, ad the chicken broth and allow it to simmer at minimum heat. Add salt and pepper and then cover to allow for quicker simmering. You want to ensure not overcook the radishes and that their texture is slightly crunchy.  This recipe is a favorite with BBQ chicken so enjoy! Enjoy!

Sunday, March 11, 2012

Artisan Spelt Bread

Photograph by Leslie Perez. All rights reserved.

I baked Artisan bread for my very first time... and knowing I like a challenge  I baked it with spelt flour ( a combination of whole and white), and it was DELICIOUS!!!!! Wow!

  • 1 1/3 cups of warm water
  • 1 tablespoon of dry yeast
  • 2 teaspoons of xanthum gum ( The key ingredient thickening the dough)
  • 1 tablespoon of sugar
  • 1 tablespoon of salt
  • 2 cups of white spelt flour
  • 1 cup of brown spelt flour
  • 1/3 cup of flax seeds
  • 2 eggs
  • 4 tablespoons of  vegetable oil
  • 2 8x8 square baking trays half filled with water

  1. Preheat the oven to 350F.
  2. Mix the water, yeast and sugar in a bowl and let sit until a foaming reaction occurs.
  3. Combine the flours along with the remainder of the ingredients, and then incorporate the yeast and water. Knead for 2 to 3 minutes.
  4. Shape the dough into 3 to 4 round rolls or small baguettes. Place them on a cookie sheet lined with parchment or tin foil paper.
  5. Once this is done, place the tray on the top shelf of the oven, underneath should be the two baking trays with water.
  6. Bake for a half hour  until nice and crisp.
  7. Remove the bread from the oven and spread some butter or hummus, and voila, you have a warm breakfast or snack.
  8. Weight watcher points value: 2 Power Points per ounce.

Friday, March 9, 2012

Breakfast Smoothie: Raspberry Dream

Photography by Leslie Perez. All rights reserved.

What I love most about smoothies is that you can blend most fruits with juice, milk or water and obtain a healthy delicious flavor. This creamy raspberry drink makes for a perfect breakfast to go:


  • 1/2 cup of vanilla Greek yogurt
  • 1/2 ice cubes
  • Water ranging from 1/4 of cup and up (depending on what it requires to combine all of the ingredients easily)
  • 2/3 cup of raspberries
  • Handful of freshly diced pineapple
  • A small banana or a half, depending on size

  1. Blend all of the ingredients in a blender (my  favorite is the Magic Bullet) and voila you have a fresh drink to go.

  1. To turn this beverage into a slush, I suggest you freeze some or all of your fruits. But keep in mind  that if you do so, you may need to slightly ad more water.

Pastel Purim themes

Purim is a joyous holiday that sets a carnival-like atmosphere where children and adults dress up in costumes, people bring gifts of food door-to-door and giving charity to the poor is customary. We just finished celebrated the Purim holiday and is one of my favorite Jewish holidays! This year for Mishloach Manot -customary food baskets- I let my creativity unfold with simple ideas on a budget.


What you'll need
- Clear glass mugs from Dollarama
- Clear celophane wrapping paper and ribbon from Dollarama
- Beautiful individual Cupcake Deco-Set by Birkmann ($8.99 CAD for a dozen) from Winners Homesense 
Mimimelon cupcakes


What you'll need
- Fruit Loops cereal by Kelloggs
- Lollypop sticks available at Ares kitchen supplies
- Clear celophane wrapping paper and ribbon from Dollarama
- I stacked a combination of pastel colored marshmallows
And voila! You have your candy pop, kid friendly! These also make enjoyable loot bag treats for birthdays.
Photography by Leslie Perez. All rights reserved.
Photography by Leslie Perez. All rights reserved.
Photography by Leslie Perez. All rights reserved.

Thursday, March 8, 2012

Welcome to Everyday Kosher

Me with Levana Kirschenbaum author of The Whole Foods Kosher Kitchen, a top NY kosher author

Welcome to Everyday Kosher. My name is Leslie Perez and for many years I have aspired to sharing my culinary skills and dinners to friends, family and all of you foodies! On this exciting journey, I'll be testing new recipes, sharing favorite meals and aim at making my recipes as healthy and nutritious as possible. I look forward to sharing delicious recipes, presentation ideas, menu plans... and so much more.

This is a picture of my french country kitchen.

Once again, welcome! And please feel free to comment or share this blog with others. I hope to learn from all of you in turn, so do not hesitate to send me your feedback. Once again, welcome, Bon Appetit and enjoy!