the final chapter: mint moroccan tea

Today is the last day of Chanukah, and today is the last post on Everyday Kosher.

Growth is a beautiful thing.

As mothers, we all have our ways to cope, deal with the day to day on a day by day in the hopes of navigating life, transforming and growing.  In 2012, this blog became one of my personal projects, I was a young mom of two adorable little girls - 5 and 6 at the time. I went on exploring and sharing the kosher joys of living in Quebec, from scouting honey and lavender farms to sharing all kinds of recipes that my heart desired.

Today, I outgrew this blog.  My growth has taken a turn towards new aspirations, projects and innovations, hence the moment has come for me to temporarily close the chapter on Everyday Kosher. I spoke from the heart, you listened from the heart, and for this, I am forever grateful. Kosher blogging is a beautiful art form, I met amazing and talented people along the way.  I cannot express the extent of respect, the admiration I have for fellow kosher bloggers. Thank you for all those who supported and savored recipes from this blog, please continue to do so. I look forward to sharing new initiatives, please feel free to follow me on Instagram @leslieperezpr for updates, inspiration or to simply connect.

I conclude this blog with a recipe of mint Moroccan tea.. so relax, sip a cup of soothing tea and continue to read through this blog. More importantly though,  continue to gather your families and friends around your table. The kitchen is the heart of our homes.

 Enjoy and le'chaim!

Moroccan mint tea

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Total time: 10 min.  | Serves 6

INGREDIENTS
1 tablespoon loose Chinese gunpowder green tea

5 cups boiling water

3 to 4 tablespoons sugar, or to taste

1 large bunch fresh mint (1 ounce)

Special Equipment


1 to 1 ½ quart teapot

INSTRUCTIONS
1.  Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.

2. Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more.

Serve in small heatproof glasses. Enjoy!

"Give back a lot, feed people a lot and love the little things in life a WHOLE lot." - Leslie Perez

fattoush salad

Pesach is over, the pitas are coming! :) In case you don't live in Canada, you probably missed the snowy days we've been experiencing this spring this far in my hometown of Montreal. Luckily, that won't stop me from making fresh, zesty and SUPER CRUNCHY salads in my cozy kitchen, starting with this Fattoush Salad. Fattoush Salad is a Middle Eastern salad recipe that is very delicious combining fresh tomatoes, cucumbers, aromatic herbs and toasted pita. You can make this salad for dinner, lunch or even for brunch, it's great for a potluck or dinner party as well. 

fattoush salad

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prep time 10 min. | Total time: 20 min.  | Serves 2 |  Dairy Weight Watchers Friendly: 7 points
INGREDIENTS

Two 8-inch thin pita
3 tablespoons extra virgin olive oil
2 teaspoons za’atar or sumac
2 ripe tomatoes, cored, seeded, chopped
3 kirby cucumbers, peeled, halved lengthwise, and cut into half-moons
3-4 radishes, thinly sliced
1/2 small red onion, finely chopped
3 scallions, thinly sliced
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint
1/2 cup plain low fat yogurt
2 tablespoons fresh lemon juice
1 garlic cloves, minced
1/2 tsp kosher salt
Freshly ground pepper to taste

INSTRUCTIONS 

1.  Preheat the oven to 400°F. Lay the pitas on a large rimmed baking sheet and bake until dry and crisp, about 12 minutes.

2. Take out from the oven and let cool fully, and break into bite-size pieces. Transfer to a bowl, drizzle with 1 tablespoons of the olive oil, and stir to coat.

3. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, yogurt, sumac (or za’atar), lemon juice, garlic, salt, and pepper.

4.  In a large bowl, stir together the remaining ingredients. Fold in the toasted pita pieces. Drizzle the dressing over the top and gently toss to combine. Serve immediately.

Enjoy!

banana chocolate chip macaroons

I have news to share this Passover eve.... I'm turning the big 40 this summer and I am so beyond excited! For starters, I do not look 40... and secondly,  I certainly do not feel 40. I am not sure why millennials think 40 is old... because in many ways I feel like I am starting a new chapter at this moment in time. ;) The one thing I have noticed though,  is a slowdown in my metabolism, and with the winter months behind us, I decided to join Weight Watchers and check out what their new Freestyle program is all about.

On one hand I always loved amazing food, on the other hand, I always felt like I needed to stay away from amazing food - especially baked goods. Who else relates with me? What I really like about this program is the inspirational women I meet, and the delicious healthy foods I am indulging in! Adopting this eating program for the coming months, I have decided to apply Weight Watchers points on all of my recent recipes. More so, I am developing delicious, yet health conscious baked goodies.   So this passover, I came up with Banana Chocolate Chip Macaroons with no added sugar or fats. These make about 8 servings and are 3 points for 2.

banana chocolate chip macaroons
with No Added Sugar or Oil

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prep time 5 min. | Total time: 20 min.  | Makes 16 | Passover Friendly
INGREDIENTS/ INSTRUCTIONS
3 oz of coconut flakes 1/3 cup of bitter sweet chocolate chips 1 ripe banana    1 tbsp of honey 1 egg pinch of salt PREP TOOLS Parchment paper  Cookie Sheet	1.  In Heat oven to 350 degrees. Place a parchment paper on a cookie sheet and set aside. 2.   In a bowl, mash the banana, then combine the coconut flakes, honey, egg and pinch of salt. Once well combined, toss in the chocolate chips. 3.  Make little balls of he mixture with a spoon. You should have enough for 16 balls. 4.  Bake in the over for 15-20 minutes. Remove from the oven and let it cool. 5.  Voila! You have a nice treat with no added sugar or butter!

one-pot chicken and asparagus

Short on time this Passover? Go the one-pot recipe route with this chicken thigh and asparagus recipe. 

one-pot chicken and asparagus

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prep time 5 min. | Total time: 25 min.  | Serves 6-8 | Passover Friendly Weight Watchers Friendly: 5 Points
INGREDIENTS/ INSTRUCTIONS
6-8 boneless chicken thighs or breasts 1 pound asparagus, ends trimmed 2 tablespoons olive oil 2 tablespoons minced garlic fresh parsley or herbs of choice ½ teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon garlic powder 2-3 tbsp of water	1.  Season chicken with salt and pepper on both sides. In a large pan/skillet over medium-high heat, place olive oil, garlic, spices and herbs and until the garlic is fragrant, about 2 minutes. 2.  Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point) 3.  Scoot the chicken over the sides and add remaining add 2 tbsp of water and asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through. 4.  Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

hearty couscous with squash, chickpeas and raisins

What are you making for dinner tonight? Whatever it is, MAKE IT WITH YOUR KIDS. 

It's winter break, and north of North America had a track record of below 25 freezing weather for the past two weeks. More so, I'm cold indoors seeing kids glued to all forms of screens or tech (choosing tech to connect with each other). Snap-chatting away, glued to Netflix or Youtube Slime how-to videos, playing the 'HQ' trivia app game... we live in cold times, not just on the seasonal front. 

So how do we fight this cold? The answer: cooking together :)

Yes, cooking together it is. Go for it, confiscate all things tech, call every kid down, gather around the chopping board, heat that oven, turn-on that stove... make cooking-together happen at once, and of course print this couscous recipe if need-be :)

Couscous is a staple in most Sephardi homes, we can all use a hearty recipe like this one, one dear to our roots, filled with wholesome veggies, aromatic spices and of course heart-warming comfort. Enjoy this heartiness! 

hearty couscous
with squash, chickpeas and raisins

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prep time 20 min | Total time: 40 minutes  | Serves 8-10 | Meat or VegetarianInspired by Modern Jewish Cooking
INGREDIENTS	INSTRUCTIONS
1/3 cup of extra virgin olive oil 2-3 onions  3 vine tomatoes, chopped 3 garlic cloves, minced 2 cups of couscous, Zinda medium blend (brand of choice) 2 1/2 cups of water 1 can of chickpeas, rinsed and drained 2 to 3 cups of cubed butternut squash 2 carrots, peeled and cut in large dices 1/4 cup of raisins 2 cups of chicken or vegetable broth SPICE BLEND 1 teaspoon of ground cinnamon 1 teaspoon of ginger 1/2 teaspoon of cumin 1/2 teaspoon of ground coriander 1 teaspoon of ground sweet paprika 1/2 teaspoon of red pepper flakes 1 tsp of kosher salt and freshly ground pepper Roughly chopped cilantro or flat-leaf parsley	For the veggies 1.  In a medium pot, heat olive oil and sauté the onions on medium heat. Stir often, until soft and lightly browned, up to 10  minutes. Toss in diced tomatoes and cook for 5 minutes. 2. Add garlic, and spices, stir frequently. 3.  Add the chickpeas, squash, carrots, raisins and broth and 1 tsp of kosher salt and pepper. Turn heat down to a simmer and cover with lid, until vegetables are nice and tender about 15 minutes. 4. Uncover and continue and continue simmering, stirring occasionally, the texture of the mixture should be thickened. Add salt to taste. For the couscous 5. Follow package instructions 6. Place couscous on a platter, add vegetables and top with roughly chopped cilantro or flat-leaf parsley and voila!

honeyed chicken with caramelized onions, chestnuts and prunes

After a BIG day of grocery shopping and visiting a Healthy Food and Living Expo at Palais des Congres, a mean headache struck.  Not prone to headaches, this was one of those migraines that would leave any mama winding down on a couch while kids totally taking advantage of the situation. 

"Go take your shower please... close the TV... close the TV... eat dinner... eat the fish... go to sleep... GO TO SLEEP!" I repeated... I felt like a robot or on auto-pilot. For some reason, the girls were non-reactive. I totally shpieled knowing kids are kids.. even when I hoped they can empathize like adults.  I abruptly shut the TV demanding they eat the fish I made for dinner" that's when one of my kids threw a fit. She refused to eat... she refused just about everything I asked of her. The other child, though at a stagnating pace, took her shower, ate dinner, and even surprised me by doing the dishes and stacking everything away... I totally felt nachas amid the challenge. I thanked her for listening.

I had no me-time that night, it took the kids 2 hours to finally fall asleep. Whoever said motherhood is perfect? It's not. The next time you have a headache know you are not alone, this happens to all of us. Looking back, I will have a good talk with my children about the situation experienced and make sure we understand each other.

"The joy of motherhood comes in moments, there will be hard times, and frustrating times, but amid the challenges there are shining moments of joy and satisfaction."  

~ Elder M. Russell Ballard

Motherly food for thought aside, Purim can be an overwhelming time for parents. there are so many things to prepare from costumes, mishloach manot to fasting and feasting. With all this in mind, here is a sweet chicken recipe for your family dinner or Purim feast.  A couple of years ago my mom made a delicious caramelized onion chicken recipe for our Purim dinner, which became my inspiration for this dish.  The truth is caramelized onion in chicken is delicious in itself, but I love the added sweetness from the prunes and texture from the chestnuts. Happy Purim!

honeyed chicken with caramelized onions, chestnuts and prunes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Total Time: 1 hour  | Serves 4 |  Meat
INGREDIENTS	INSTRUCTIONS
4-6 chicken pieces, bone-in chicken thighs preferred 1 tsp cinnamon  1/2 tsp of paprika 2 tbsp of honey  3 tbsp of olive oil 3  white onions, sliced 250 g dry prunes or apricots 250 g of chestnuts  3/4 cup of boiling water   Kosher salt, to taste Freshly ground pepper, to taste SERVE WITH 1/3 cup whole toasted blanched almonds (optional) Couscous	1.  In a cast-iron skillet or heavy bottom pot, on medium heat,  drizzle oil,  add the sliced onions, the cinnamon, and paprika. Stir well and add the chicken pieces one at a time, cook for 2 minutes, coating all sides of the chicken and then top with 1/2 cup of water. 2.  Drizzle the honey over the chicken, coating properly, sprinkle salt and freshly ground pepper on each piece and the chestnuts. Cook for 10-15 minutes.  3. Keep an eye on the chicken, lower heat to simmer (low-medium), add 1/3 cup of water, allow to reduce for another 20-25 minutes. Cover the pot halfway. Flip the chicken pieces a couple of times, add the prunes, spreading them a bit everywhere in the pot at this point, cook for another 10 minutes. You want to see a golden brown color on both sides of the chicken thighs accompanied by caramelized onions, and softened prunes.

SECOND HELPINGS WITH NORENE GILLETZ: CANADA'S KOSHER CULINARY ICON

Norene Gilletz, Canada's top kosher cookbook author serves up her delicious rice noodle kugel.

Seven years ago cooking became one of my biggest joys. Granted, I wasn't a trained chef, nor was I a restaurateur. I turned to culinary arts as a getaway from rocky marriage days. I was a young mother roaming IGA grocery lanes, pushing two babies in a double stroller, discovering all kinds of ingredients. "Do you know where I can find cream of tartar?"  I  asked an elderly woman in the baking aisle "...it's an ingredient I need for a Martha Stewart recipe," I added. Surprisingly clueless of who Martha Stewart was, she kindly replied, "the only cookbook you need is Norene Gilletz's Second Helpings, Please." Luckily, that was one of the first cookbooks I bought, and used to learn how to make apple cake, challah, banana bread, latkes, hamentashen, sweet and sour meatballs and more. 

An original, the first ever Second Helpings, Please! cookbook.
It includes signatures of all the contributors on the first page.

"People long for classics, and food transports us
through time." ~ Norene Gilletz

Of Russian and Polish decent, Norene was born on May 29, 1940, in Winnipeg. Belle Rykiss, her mother, inspired Norene to cherish and make Jewish food. In 1960, Norene moved to Montreal and joined the B'nai Brith Women Mount Sinai Chapter. During that time, the concept for developing a fundraising cookbook was initiated and Norene Gilletz, played a crucial role putting this culinary classic together. After three years and a half of gathering and testing recipes, the first edition was published in 1968. Since then, the book was re-printed over fifteen times and proceeds from the sale of the book were used for Jewish Women International (JWI) the leading Jewish organization empowering women and girls.

Norene has been recognized as the leading author of kosher cookbooks in Canada. In addition from being the author of numerous kosher cookbooks i.e. Healthy Helpings, Norene's Healthy Kitchen, and The New Food Processor Bible, she has influenced thousands of Jewish homes as a freelance food writer, food consultant, cooking teacher\lecturer, culinary spokesperson, and owner of www.gourmania.com. Norene had the chance to meet renowned French chefs like Jaques Pepin and Julia Child.  She was featured on Martha Stewart Living Radio Show plus she was recently honored, last October, at KosherFest's Social Media dinner along with Susie Fishbein, Chef Laura Frankel, Gil Marks, Levana Kirschenbaum, and Menachem Lubinsky.

Two Sunday's ago, I found myself in her Toronto kitchen, having a cup of coffee over delicious homemade bran muffins and buttermilk noodle kugel (plus I got to enjoy peanut-free peanut butter cookies and biscottis, testers for an upcoming cookbook). We got to look-over and discuss the latest kosher cookbooks on the market that needed her review (coincidentally including Montreal's latest, And Then There was Cake).  We chatted for hours, and realized we had more than Jewish food in common. Both Gemini's, we both lived in the West Island of Montreal in our past, we both experienced single-motherhood (and understand the hardships of the dating scene) and we both love Paula Abdul (Norene is actually her cousin). I truly had a delightful time, benefiting from her wise advice ;)

Norene and her cutsy dog.

Norene Gilletz's cookbooks. Her mother's original copy of The Food Processor Bible,
Norene's Healthy Kitchen. And the pile of books in the back that needed her review.

Seven years have past and my two little babies are now little girls. I have the nachas of turning to a book like Norene's Second Helpings, Please! as a means to teach my children how to bake, but even more appreciate the joys of Jewish living. Thank you Norene! :-)

A Cookbook Review: The Modern Menu by Kim Kushner

The Modern Menu Kosher cookbook
 was launched on April 1st, 2013. Photo credit from www.kimkushnercuisine.com

Kim Kushner

There are many great kosher cookbooks available on Amazon.ca and one of my new favorites happens to be by Montreal-born, Kim Kushner, entitled The Modern Menu. Coined as "Simple. Beautiful. Kosher." The Modern Menu, launched April 1st, 2013, is a refreshing cookbook consisting of 12 creative and fairly easy to make menus.

A graduate of the Institute of Culinary Education in Manhattan, Kim Kushner has been giving cooking classes for over 10 years; she is a private chef for New York's most 'discerning' eaters and is a recipe contributor for major New York publications. In her new cookbook, Kim demonstrates how her lifelong love of food, her cooking techniques along with her family's Jewish Modern Orthodox traditions result in delicious modern cuisine, that also happens to be kosher.

Some of the recipes which can be found in this coobook are:

 Jon's Roast Chicken, Sweet & Sour Broccoli Salad and Gingered Butternut Squash and Sweet Potatoes. Photos by Andrew Zuckerman.

Her menu themes revolve around concepts like: vibrant, crisp, piquant, warm, nourishing... each concept includes an appetizer,  main course, 2 to 3 side dishes. For example, the vibrant section includes:

Kohlrabi and Cabbage Salad with Maple Lemon Dressing

Eggplant with Spicy Harissa Dipping Sauce

Baby Lamb Chops with Pesto Croute

Couscous with Dried Fruit and Almonds

The Cinnamon-Hazelnut Pavlova with Raspberries is one of the minimalist yet spectacular desserts featured. Photo by Andrew Zuckerman

As for sweets you'll find:

Lychee-Melon Fruit Salad with Pistachios and Honey

Cinnamon-Hazelnut Pavlova with Raspberries

Medjool Dates Stuffed with Walnuts (a traditional sweet I grew up at home with)

Broken Dark Chocolate Cake

and close to a dozen more...

MONTREAL COOKING DEMO

On September 23rd, over 70 people gathered at the YM-YWHA for Kim's first Montreal cooking demo. That evening, she cooked-up 5 Minute Chummus (a staple in her home), Mediterranean Green Salad with feta and figs (as she calls "delish!") and Marinated Vegetable Salad all from The Modern Menu. 

KIM KUSHNER'S COOKING TIPS

For those who couldn't make the event, Kim shared some key cooking tips including: 

• Make dressings in advance and store in the refrigerator
• For those allergic to sesame in the chummus recipe, she recommends using roasted garlic in place of tahini
• Use Zaatar to make homemade pita chips

Although she loves Manhattan and looks forward to cooking all over NYC i.e. Brooklyn, Long Island and Detroit, what she misses most from Montreal food, is La Marguerite challah and of course, Montreal bagels!" 

One of the salads made at the cooking demo. Mediterranean Green Salad with feta and figs 

The Modern Menu by  native Montrealer, Kim Kushner

Photo by Andrew Zuckerman

All in all, most of the recipes I tried from this cookbook turned out successful, from the Salmon en Croute, bourekas, Jon's Roast Chicken, Balsamic-Marinated Chicken with Olives and Sun-dried Tomatoes, Grilled Eggplant, Sun-Dried Tomato and Bocconcini Salad. This cookbook not only reflects aspects of traditional Jewish Moroccan, Mediterranean and Italian cuisine as many of her recipes benefit from sun-dried tomatoes, sauteed onions, jams and herbs.

I think Kim is adorable and anyone who reads her cookbook can see how her love of cooking is reflected throughout her book. It's always nice to see a native Montrealer cooking on the Today Show!

For more information go to: http://www.kimkushnercuisine.com/

Modern Menu Hardcover / Price: $39.95 USD | Paperback / Price: $21.95 USD or $23.50 CAD at Coles in Montreal