Mealtime Magic: Millennial Kosher Recipes

For Mother’s Day or any day, try one of these recipes from Millennial Kosher:

Recipe(s) may be reprinted with the following credit:

Recipe/photo reprinted with permission from Millennial Kosher by Chanie Apfelbaum

Artscroll/Shaar; April 2018

Ramen Shakshuka

PAREVE ■ YIELDS 3 SERVINGS

Ah, shakshuka, you are my all-time favorite breakfast. I love changing you up with different ingredients, and serving you for brunch, placing the pan right in the middle of the table, family style. I’ve created so many variations of shakshuka on my blog over the years — from garbanzo bean shakshuka to spaghetti squash shakshuka, eggplant shakshuka, and even Mexican quinoa shakshuka. This ramen-based recipe is a super-simplified version, so you can make it with very few ingredients on hand.

 

2 cups marinara sauce

1 tsp sriracha

1½ cups water

2 (3-oz.) packages ramen noodles, flavoring packets discarded

6 eggs

2 scallions, sliced

1 tsp toasted sesame seeds

1. In a skillet, bring marinara sauce, sriracha, and water to a simmer. Add ramen noodles; cook until noodles start to soften, about 2 minutes. Flip noodles; continue to cook until the block of ramen loosens, another 2 minutes. (Don’t worry if they are not cooked through; they will continue to cook along with the eggs.)

2. With a spoon, make a well in the sauce. Crack an egg into a small bowl; gently slide it into the well. Repeat,

one by one, making wells and sliding in remaining eggs. Cover the skillet; cook until egg whites are set, 4-5 minutes. Garnish with scallions and sesame seeds. Serve immediately.

Summer Berry & Feta Salad with Basil Lime Dressing

DAIRY ■ YIELDS 4 SERVINGS

This is your new must-have summer salad. Forget saving it for Shavuos or dairy Shabbos meals. You’re going to want to make salad for lunch just so you can eat this. Trust me.

5 oz. frisée or arugula

1 cup sliced strawberries

½ cup blueberries

⅓ cup candied pecans

½ small red onion, thinly sliced

1 cup crumbled feta cheese

Basil Lime Dressing

⅓ cup light olive oil

3 Tbsp lime juice

2 Tbsp honey

½ cup packed fresh basil leaves

salt, to taste

pepper, to taste

1. Prepare the dressing: Place oil, lime juice, honey, basil, salt, and pepper into a blender or food processor; blend until smooth and creamy.

2. Spread the frisée on a platter; top with strawberries, blueberries, pecans, red onion, and feta. Drizzle with dressing before serving.

MILLENNIAL KOSHER: Recipes Reinvented for the Modern Palate

By Chanie Apfelbaum

Artscroll/Shaar Press

April 2018

Hardcover/$34.99

ISBN #: 9781422620557

ABOUT THE AUTHOR:

Born and raised in a kosher home in Brooklyn, Chanie Apfelbaum grew up eating traditional Jewish foods such as gefilte fish, stuffed cabbage, and matzah ball soup. Today, living just a few blocks from her childhood home, she revisits family favorites and reinvents traditional holiday dishes. Chanie’s creative twists on old-time cuisine prove that kosher fare is anything but old-fashioned. With five little ones in tow, she celebrates her heritage one dish at a time, creating balanced recipes with a modern flair and Middle Eastern vibe.

Chanie works as a recipe developer and food photographer. She is a contributing writer to Mishpacha Magazine’s Family Table and kosher.com, as well as a guest writer for numerous publications and websites. She has been featured in many national publications and media, including The Wall Street Journal, The Huffington Post, News12 Brooklyn, The Meredith Vieira Show, Thrillist, and more.

Chanie also shares her love of food, family, and tradition through fun and educational cooking demonstrations to audiences worldwide. Visit her atwww.busyinbrooklyn.com.