ArtScroll is releasing Kosher by Design: Teens and 20-Somethings by Susie Fishbein this week on Oct 27th. It’s the seventh volume in the Kosher Diva’s bestselling cookbook series and this one is focuses on cooking for the next generation.
Fishbein says, “Young people, newlyweds, students and the ones who feed them will all love these 100 new fresh and easy recipes.” This cookbook reflects imaginative and original thinking, from Pizza Soup and Turkey Sliders to Thai Chicken Burgers and Dulce de Leche No-Bake Cheesecake. Each recipe includes a large full-color photo. Icons indicate vegetarian, dairy-free, nut-free, and gluten-free recipes. Today’s digital generation wants great results quickly and Teens and 20-Somethings delivers. Here are three sample recipes for you to taste test.
Maple-Roasted Pears and Sweet Potatoes
Dairy or Parve: Yields 6 servings
I adore these soft sweet pears and the way the sweet potatoes become sticky and sweet. You can try this with cubed butternut squash in addition to or in place of the sweet potatoes. While you have the maple syrup on hand, put the Pineapple Maple Glazed Salmon (page 134) on your menu for another night.
- 8mini pears, such as Seckel, or 4 ripe Anjou pears, peeled, halved, cored, quartered
- 3large sweet potatoes (about 2 pounds), peeled, halved lengthwise, and cut into chunks the same size as the pears
- 6tablespoons butter or margarine
- 1cup pure maple syrup (NOT pancake syrup)
- 1⁄2teaspoon coarse sea salt or kosher salt
- Preheat oven to 325˚F.
- For easy cleanup, completely cover a small jelly roll pan with aluminum foil. Set aside.
- As you cut up the pears and sweet potatoes, place them into a large bowl. Set aside.
- In a medium pot, melt the butter or margarine over medium heat. Whisk in maple syrup and salt. Cook until it starts to bubble.
- Remove from heat. Pour over the pears and sweet potatoes. Toss to coat. Transfer to prepared pan.
- Bake, uncovered, for 11⁄2 hours.
- Transfer to a serving bowl or platter.
Parve: Yields 4 servings
With little fuss, this fast-cooking dish packs a wallop of good health on your plate. High in Omega-3 fatty acids and Vitamin D, salmon is brain food. It is great for dinner on a night you are cramming for exams.
- 1pound salmon fillet, without skin, pin bones removed
- fine sea salt
- freshly ground black pepper
- 1cup fresh basil leaves (the picked-off leaves of a medium bunch)
- 3cloves fresh garlic, sliced
- 1⁄2cup pine nuts
- 3⁄4cup extra-virgin olive oil
- 1⁄2teaspoon fine sea salt
- 1⁄4teaspoon freshly ground black pepper
- Preheat oven to 375˚F. Line a jelly roll pan with aluminum foil. Place the salmon in the center of the pan. Season with salt and pepper. Set aside.
- Place the basil leaves into a quart-sized container. Add the sliced garlic and pine nuts. Using an immersion blender, pulse until pesto is puréed. You can also do this in a food processor fitted with the metal “S” blade. With the machine running, drizzle in the olive oil. Add 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper; process again.
- Reserve 1⁄4 cup of the pesto to serve with the fish. Using a pastry brush, gently brush the fish with the remaining pesto.
- Bake, uncovered, for 25 minutes.
- Transfer the salmon to a platter. Serve with the reserved pesto.
Southwest Rotisserie Chicken Wraps
Meat: Yields 6 servings
Give your boring leftovers new life! This dish is a great way to use up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.
- 1whole rotisserie or roasted chicken, skin discarded, meat shredded with 2 forks
- 3⁄4cup canned black beans, drained and rinsed
- 1(8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted
- 1/2small red onion, peeled, very finely chopped (about 1/2 cup)
- 1/2cup fresh cilantro, stems discarded, leaves chopped
- 1/2cup favorite bottled barbecue sauce, such as KC Masterpiece®
- 2tablespoons low-fat mayonnaise
- 2tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
- 1/4teaspoon fine sea salt
- 1/4teaspoon freshly ground black pepper
- 6(10-inch) flour tortillas
- 1head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
- 3plum tomatoes, halved, seeded, cut into 1/4-inch dice
- In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.
- In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sour cream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.
- The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.
- Roll and serve.