Tag Archives: Snack

Purim Madness

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Crazy costumes, happy children, stiff drinks, tasty treats, and general Shul-endorsed Tom Foolery…what’s not to like about Purim? In just a couple of weeks, you can expect to see little munchkins at your door bearing treats. Perhaps you will be sending some messengers out on your own this year. Either way, it’s good to be prepared. Sure, make your tried and true family favorites, but also check out my blog post at Joy of Kosher for three new treats to try in your Purim basket this year: http://www.joyofkosher.com/2012/02/purim-recipes-treats-beyond-belief/

Here’s a photo preview of what you’ll find:

Around here, we call these "Cojones de Haman!"

Continue reading →

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Fast and Furious Friday Post: Slow-Cooked Apple Cinnamon Oatmeal

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This deliciously creamy oatmeal was slow-cooked overnight and ready to eat for breakfast the next morning.

It’s Friday, and today’s fast and furious post documents my second entry of slow-cooker shenanigans. Last night, I used my 2-quart crock to make myself a nice oatmeal breakfast. But plain oatmeal is…well, plain. I wanted oatmeal that would serve double duty as both breakfast and a sort of alarm clock, beckoning me out of bed in the morning. The secret to this dual function, of course, is aromatics, so I chose my two favorites: apples and cinnamon. The results? Absolutely delicious, creamy oatmeal, that I even prefer over the stove-top method. (If you absolutely need your oats to be al dente, I’ll admit this probably isn’t for you) Continue reading →

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Fast and Furious Friday Post: Microwave Kettle Corn

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Not exactly the perfect solution, but a good solution none the less: Kettle Corn from your microwave!

We’ve all been there. Walking around a state or school fair, minding our own business, when all of a sudden, we walk into a cloud of sweet, corny goodness. That would be kettle corn you smell, the crunchy, slightly sweet-salty yumminess that beckons you forth like a diva siren on a rocky shore. Maybe you were even lucky enough to find it kosher and try a taste.

Corn, incidentally, is also a very popular snack in Thailand. Of course, we usually rost or boil it, rather than pop it, but it’s not unusual to see a person walking down the street noshing on a cob of the stuff. Steamed sweet potatoes, too. Yeah, we’re pretty hard up for snacks. Japan, however, seems to be at the root of this kettle corn craze. It’s not like what we find in the United States, exactly, but a popular way to eat popcorn is to sprinkle it with sugar and salt. Continue reading →

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Portable Eats: Israeli Empanadas

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These baked, hearty little "meat" pies are great with pickles and tomato sauce!

I will freely admit to having food envy. In fact, the main reason I got into cooking in the first place was so that I could have an opportunity to experience all these wonderful flavors I was sure I was missing out on. Empanadas, for instance, abounded where I used to live in Southern California, but to a kosher, mostly-vegetarian gal, the thought of eating essentially deep-fried treif meat concoctions made me a little queasy. But even still, the curiosity remained. I did some research to find out what exactly went into these little morsels, and I was a little on the fence about it. Should I go through the trouble to make something (and a lot of these somethings) if the thought of the filling ingredients didnt jump out at me? Continue reading →

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Foods For A New Year: Jiaozi de Prassa

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These potstickers are made with leeks, rather than mostly cabbage. Although leeks are used in Chinese cuisine, it's not as common to see them in dumplings.

Chinese New Year is almost upon us (January 23, 2012), and for us Asians, it’s a very festive time of year. One of the more notable aspects of Chinese New Year is the special food eaten during the week of festivities. Being a Chinese person born in Thailand, it gets even better! As with Rosh Hashanah, most of the foods consumed are symbolic in some way, usually alluding to wealth, prosperity, long life, happiness, etc. In fact, the Chinese are very literal when it comes to these things, as we will also display Chinese characters that say “wealth,” “prosperity,” “long life,” and “happiness” (we need to make sure all our bases are covered)! Continue reading →

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Fast and Furious Friday Post: Challah Monkey Bread

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This delicious pull-apart snack can be made with your very own challah dough! It also occupies your children for about 30 minutes...

Want a way to occupy your children AND end up with a fun Shabbat snack? Monkey bread is the answer! To make it, take a batch of your challah dough, and divide it in half. Divide each half into quarters, and each quarter into quarters – then each of those quarters into yet more quarters. Essentially, you should have 64 bits per half, which your children will have loads of fun balling up. Continue reading →

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All-American Tribute

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These crispy Chinese Scallion Pancakes were a nod to Native American Fry-Breads on my Thanksgiving table.

In my quest to create an “All American” dinner for Thanksgiving this year, I ended up making “traditional” Thanksgiving foods with my own little twist. Yes, my turkey was seasoned and steamed like a Chinese Roast duck; my stuffing was actually Lo Mein (albeit, lo mein with pecans and maple syrup!); my cranberry sauce actually had plums and ginger in it. But what better way to call this country “home,” than to make it your own with your own little embellishments? The best part is sharing it with your friends. I’m definitely thankful for that. Continue reading →

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Fast and Furious Friday Post: Dulce De Leche

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One of my favorite desserts: Granny Smith apple slices dipped in Dulce de Leche.

One of the things I love to keep on hand is dulce de leche, a fantastic, carmelized milk spread popular in Latin America with numerous yummy applications. Whether you stir it into your coffee, or dip apple slices in it, you won’t know what you did without it once you’ve tried it. Heres a quick and easy way to make dulce de leche:

Take one can of sweetened condensed milk, put it in a pot, and completely cover it with water. Cover the pot, and bring water to a boil. Turn heat down so as to keep a steady simmer, and continue doing this for about 2 to 3 hours. Periodically check on it, adding more water as necessary. Caution: DO NOT LET THE POT BOIL DRY, OR ELSE THE CAN OF MILK WILL EXPLODE.  Remove the can when finished with cooking tongs and allow can to cool. When ready to use, open the can and stir in 1/2 teaspoon vanilla extract before serving. Refrigerate any extras in a plastic container.

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Creature Comforts

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Filled with condensed milk, crispy browned flour tortillas taste almost like the roti I had as a little girl.

One of the fond memories I have of my native country, Thailand, was the various snack and breakfast food (which were almost synonymous) available. In particular, I remember my grandfather, a very nimble and healthy old man at the time, waking up before daybreak to go into the market and procure me some fritters for breakfast. Despite the fact that there were only two rooms in their house, one of which was a common sleeping area, I had no idea when he left to get them. Continue reading →

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Onion Rings

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Ask me about my idea of comfort food, and chances are, depending on my mood, onion rings will likely make the top ten. But if you lived where I did

Rice flour makes these onion rings irresistibly crispy and gluten free, too!

(G-D help you), you’d have to drive about 50 miles to get to acquire such kosher comforts. The truth is, though, that we as home chefs are more than capable of creating pretty darned good onion rings at home. All one needs is some counter space and a plastic baggie. Continue reading →

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