Monday, November 26, 2012

Raspberry Hemp Coconut Smoothie


INGREDIENTS 

  • 1/2 cup of coconut milk
  • 1 tbs of Hemp protein powder
  • 1 banana
  • 3/4 cup frozen raspeberry
  • 1/2 cup cubed pineapple
  • 1/2 tsp of coconut butter

DIRECTIONS
  1. Mix all ingredients in your Magic Bullet or blender and... voila! There you have a sweet and nutritious smoothie loaded with vitamins to start your day.

Sunday, November 18, 2012

Quinoa Tabouli a Recipe from Nourishing Friends

Photograph by Leslie Perez. All rights reserved.

The following recipe comes from Gigi Cohen's and Karen Dubrofsky's Nourishing Friends Cookbook.

INGREDIENTS

- 2 cups of quinoa, rinsed
- 2 medium tomatoes
- 1 English cucumber
- 1 red pepper
- 1 parsley
- 1 garlic clove, minced
- 15 black olives
- 1/2 cup of lemon juice, freshly squeezed
- Olive oil
- 1 tsp sumac ( Lebanese spice)
 - Sea salt to taste

INSTRUCTIONS

Rinse your quinoa and boil it in a pot of water. Dice your vegetables, chop your parsley and blend with lemon juice, olive oil, garlic, sumac and sea salt.Once your quinoa has cooled, blend the vegetable mixture with the quinoa.

'Nourishing Friends:' A New Mediterranean and Natural Whole Foods Cookbook

I was at my local kosher fish market on Westminster in CSL  in need for some sea lled with a newly released cookbook entitled Nourishing Friends by co-authors Gigi Cohen and Karen Dubrofsky.  Excited at the notion of a new Montreal whole-foods 'fundraising' cookbook, I bought the book without hesitation. Evenmore, Celine Dion was one of benefactors who contributed a foreword in the cookbook.

www.nourishingfriends.com

This cookbook is a concoction between Mediterranean vegetarian 'clean-eating' with a minor Jewish slant. I personally tasted Gigi's lasagna, quinoa burgers and tuna salad in her restaurant; recalling the accentuated tastes of whole-hard veggies blended with just the right combo of oriental spice mixes. So far, I am learning about the basics of hemp seeds, kombu and nutritional yeast. I find her cooking very interesting, a wide range of tofu recipes I never heard of, including Tofu cutlets. The book is truly meant for the vegetarian at heart.

Gigi Cohen opened and ran a kosher cafe on Monkland and Harvard street in Cote-des-Neiges-NDG for a couple of years. She is currently the owne of Juicy Lotus, a vegetarian restaurant and take-out counter and she offers cooking classes.

Wednesday, August 29, 2012

Moroccan Salmon with Carrots




 If there is one dish I have eaten my entire life it would be Moroccan fish. No matter the season, Friday nights in my home consist of this delicious fish bathed in a tomato, garlic, paprika based sauce in conjunction with saffron or turmeric water. The truth is when I was little I hated salmon. I remember thinking it tasted too fishy and disliked those bones from the salmon steaks. As I grew into my teen years, only then did I appreciate the taste of salmon, especially the way my mother made it. 


MOROCCAN SALMON WITH CARROTS 
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Prep time 15 min | Cook time 15-20 min | serves 4-6| Pareve

Adapted from my mom


INGREDIENTS

INSTRUCTIONS

4-6 salmon fillets, skinned


3 small carrots, julienne


1 red pepper, julienne

1 1/2 tbsp of sweet paprika


1/2 cup of vegetable oil

1 tbsp of saffron threads placed
in 
1/2 cup of boiling water 

1/2 cup tomato sauce


4 garlic cloves


3/4 cup of coriander


chopped, plus more to top

1/2 tsp of cayenne

1/4 marinated lemon OR
juice of 1/2 a lemon


1 tsp of chili

Kosher salt, and ground pepper,
to taste

OTHER OPTIONS


3/4 cup canned chickpeas

To spice it up, add a small chili pepper

1.  In a cast iron skillet or heavy bottomed pot on medium heat blend the oil and paprika, as it heats up add in the minced garlic, chili, coriander, cook for a couple of minutes.

2.  Add the carrots and red peppers, coating the vegetables thoroughly.

3.  Add in the tomato sauce,  saffron water. salt and salmon slices.

4.  When you place the salmon  into the top be sure to coat each slice properly by swirling your pot. you should have a nice red sauce. Lower the heat gradually to low-medium after 3-4 minutes of cooking. 

5.  Top each slice of salmon with additional coriander. Allow the salmon to simmer at low heat for an additional 5-10 minutes.

6.  Serve as soon as possible.

Sunday, June 17, 2012

Barbecued Maple Dijon Salmon



Who doesn't love salmon? Salmon is the typical entrée I grew up eating every Friday night. My mom's was the typical Saumon a la Maroccaine with tomato sauce, garlic, paprika and coriander. I really love the maple Dijon tang combined with the smokin flavor in this fish recipe. Enjoy this one!

INGREDIENTS
Author: Levana Kirschenbaum
PREP TIME: 15 min | TOTAL TIME: 35 min | Serves 4


  • 4 slices of salmon filet
  • 1 tbsp of Dijon mustard
  • 2 tbsp of soy sauce
  • 2 tbsp of maple syrup
  • 2 tbsp of toasted sesame oil
  • Grounded pepper to taste


INSTRUCTIONS

  1. Place salmon fillet in a tupperware.
  2. Blend the toasted sesame oil, maple syrop, dijon mustard, ground pepper, and soya sauce.
  3. Pour the sauce on the salmon filet and let marinate for 1 hour.
  4. Heat your BBQ to medium and place each slice on the grill. BBQ for 5-6 minutes ensuring the inside of the fish is nice and moist and not overcooked.


Halibut & Salmon BBQ Kabobs


INGREDIENTS & TIPS
Serves 8
  • Tools: BBQ (preferably charcoal BBQ because I love the taste of it) & wooden kabob sticks soaked for 10 minutes in a bowl of water (this prevents the wood from burning up).
  • 10 ounces of Halibut cut in cubes
  • 10 ounces Atlantic Salmon cut in cubes
  • 2 red peppers sliced in small 12
  • 1 yellow pepper sliced in 12
  • 1 large white onion sliced in triangular pieces
  • Alternative vegetables: You can add mushrooms or zuchini as well)
  • Sea salt to taste
  • Freshly grounded peper
  • 2 tbsp olive oil

INSTRUCTIONS

  1. Prep your vegetables and fish and ensure your wooden sticks are moist.
  2. Heat BBQ on Medium heat
  3. Marinate your cubed fish in a large bowl with the oil, salt and pepper (and spices of choice)
  4. Take your wooden stick and place an onion all the way through, then a cube of Salmon, then a pepper and alternate again to onion, Halibut cube pepper.... until you are at the top of the kabob. Repeat the process for each kabob stick at least 8 sticks. Place the kabobs on the grill for approximately 7 to 8 minutes and ensure not to overcook the fish, as you want that tasty moisture.  And voila you have fish kabobs  that can be accompanied with a spinach strawberry salad (recipe to come next week).

Montreal BBQ Dumsticks

Photograph by Leslie Perez. All rights reserved.
INGREDIENTS serves 6 to 8


INSTRUCTIONS
  1. In a  tupperware or Pyrex container blend the skinless drumsticks, sliced red pepers and onions and the ClubHouse seasoning let marinate in the fridge for 30 minutes.
  2.  Heat the BBQ to Medium- High for 5 to 10 minutes and lay the drumsticks on the grill, tossing them for 15 to 20 minutes (you want to ensure the inside of the drumsticks are well cooked).

Thursday, May 3, 2012

Quick Spring Salad

Photography by Leslie Perez. All rights reserved.
 

This is a very simple salad to make, plain but delicious. Makes for a fresh and healthy side dish.

INGREDIENTS
1/2 cup of Romaine Lettuce
1/2 cup of spinach
1/2 cup of sliced cherry tomatoes
1/2 an sliced English cucumbers
1 tbsp Flax seeds

DRESSING
2 tbsp of balsamic vinegar
1 tsp olive oil
Sea salt and ground pepper

Blend all vegetables together in a bowl. Emulsify the balsamic vinegar with the olive oil, salt and pepper.

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.

INGREDIENTS
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


INSTRUCTIONS

  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.


INGREDIENTS
  • 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
DIRECTIONS
  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



INGREDIENTS
  • 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

DIRECTIONS
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!


INGREDIENTS
  • 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

DIRECTIONS
  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:

INGREDIENTS

  • 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

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

TIP
  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.

MISHLOACH MANOT IN A MUG

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


CANDY POPS

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!