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Great news for Chefs, Cooks and Foodies! new Manischewitz Recipe & Holiday Guide

Hey Cooks And FOODIES !

 

JAMIE BROWN-MILLER of Napa, CA Takes Top Honors at

Manischewitz All-Star Cook-Off!

Recipe Garners $25,000 Grand Prize

 

Contestants Were Past Finalists  Who Competed Live at The JCC In Manhattan

                             

Manischewitz® has announced the winner of the Manischewitz All-Star Cook-Off!  The 5 All-Stars competed live in front of an esteemed panel of judges at the JCC in Manhattan in what was said to be a tight race for the Grand Prize.The tough competition could only end with one winner, Jamie Brown-Miller of Napa, CA!  She was awarded the Grand Prize for her outstanding recipe, Waffled Latkes with Matzo Fried Chicken & Spicy Syrup.  She will head home with a prize package valued at $25,000 includingcash, an all-expense paid trip to New York City, a 1-year subscription to Saveur, a beautiful crystal trophy, and a bundle of Maytag® kitchen appliances!   This marks the second year in a row that a San Francisco resident took top honors.  Last year’s winner was Josie Shapiro from San Francisco, CA.

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For its 8th year, America’s premier kosher cooking competition had an interesting twist by featuring finalists from prior Cook-Offs for a chance at redemption.  Manischewitz also proudly partnered with Saveur Magazine, a leading American food and travel magazine with a focus on heritage and authenticity.

 

Jamie is a 38 year old living in Napa, California and is an Insurance Brokerage Co-Owner with her husband. When she was young, she would hang out in the kitchen with her father and they would make recipes together from the latest cooking magazines. In her spare time, she loves traveling, reading, camping and organizing dinner parties. Her favorite Manischewitz products are the All Natural Broths and the versatility of the Potato Pancake Mix.  You can see her winning recipe below!

 

“I cannot even begin to express how thrilled I am to have been chosen as the 2014 Manischewitz All-Star Cook-Off winner; this journey has been very exhilarating and has brought back great memories!  Each finalist did a great job and I enjoyed getting to know all of them and learning about their unique recipes as well,” says Jamie Brown-Miller.  “I love incorporating Manischewitzproducts into my cooking, because there are lots of great flavors and versatile products to choose from, my favorites being the all-natural broths and potato pancake mix.”

 

*2014 Manischewitz All-Star Cook-Off Finalists Include:

  1. Naylet LaRochelle, Miami, FL – Halibut Couscous
  2. Ronna Farley, Rockville, MD – Beef Tenderloin Puffs
  3. Dina Burcat, New York, NY – Latke-Crusted Chicken with Apple Cider, Mushroom and Rosemary Sauce
  4. Joe Carver, Philadelphia, PA – Bubby’s Noodle Strudel

 

All-Stars are prior finalists from Manischewitz Cook-Off contests who were invited back to submit original recipes for a chance to win the coveted $25,000 grand prize package. Dozens of tasty and creative kosher recipes were submitted, and all recipes had to be a new Cook-Off submission, adhere to kosher guidelines, be prepared in under an hour, and have no more than 9 ingredients which must include one of the Manischewitz All-Natural Broth flavors (Turkey, Chicken, Reduced Sodium Chicken, Beef, or Vegetable) plus one additional Manischewitz product. The Manischewitz Cook-Off contest encourages at-home cooks to get creative with Manischewitz products, using these kosher items in all types of cuisine while making delicious, healthy dishes that could become a new family favorite.

 

“We would like to offer our most heartfelt congratulations to our Cook-Off winner, Jamie Brown-Miller!  We are so proud of her and all the contestants that exhibited their culinary creativity here at the JCC in Manhattan today,” says Avital Pessar, Assistant Brand Manager at The Manischewitz Company.  “We were amazed at the level of excitement and dedication shown by all of the finalists throughout each stage of the competition.,” adds Nora Sordillo, Senior Associate Brand Manager at The Manischewitz Company. 

BrandedWinningRecipe

The panel of prestigious judges, included:

  • Helen Rosner, Saveur
  • Sharon Franke, Good Housekeeping
  • Claire Suddath, Bloomberg Business Week
  • Rosie Saferstein, New Jersey Monthly
  • Jen Goren, JCC in Manhattan

 

 

For great recipes for holiday and every day, and to have quick access to all the new finalists’ recipes, please download the FREE Manischewitz Recipe & Holiday Guide, available for download on all Apple® and Android™ devices.

 

**Download links for the new Manischewitz Recipe & Holiday Guide:

https://itunes.apple.com/us/app/manischewitz-recipe-holiday/id663920818?mt=8  (Apple®)

https://play.google.com/store/apps/details?id=com.manischewitz.manischewitz&hl=en (Android™)

 

*Here is Jamie’s winning recipe:

Waffled Latkes with Matzo Fried Chicken & Spicy Syrup

Serves 4

 

INGREDIENTS:

1 lb.                                         kosher chicken tenders

½ cup                                       kosher maple syrup

¼ cup plus 2 tbsp.                    Srirahca, divided

3                                              Kosher eggs, divided

3 ¾  cups                                 Manischewitz® All Natural Chicken Broth

1 5oz. pkg                                Manischewitz® Matzo Ball Mix

1 6oz. pkg                                Manischewitz® Potato Pancake Mix

1 Tbsp. + enough for frying     kosher vegetable oil, divided

4 cups                                      mixed greens

Salt

Pepper

 

INSTRUCTIONS:

  1. Pour 2 cups of chicken broth into a zip top bag. Add the chicken and seal. Refrigerate for 20 minutes. While the chicken marinates, stir together the maple syrup and ¼  cup of sriracha in a small bowl. Set aside. Whisk 2 of the eggs with the remaining 2 tablespoons of the sriracha in a medium bowl. Set aside. Pour matzo mix onto a large plate. Set aside.

 

  1. Warm waffle iron to high heat. In a medium bowl, whisk remaining egg with remaining 1 ¾ cup of the chicken broth. Add the potato pancake mix and stir to combine. Stir in 1 tablespoon of the vegetable oil. Allow to thicken for 5 minutes. Using a quarter of the mixture at a time, cook 4 waffles for 5 minutes or until golden brown and crispy. Keep warm on a plate in a 150 degree oven.

 

  1. While waiting for the waffles to cook, make the chicken. Pour vegetable oil into a large skillet and bring to medium high heat. Drain chicken from the broth, then add to the egg mixture, stirring to coat. One piece at a time, remove chicken from egg and Sriracha mixture and dip into the matzo mix, turning and pressing to coat. Add half of the chicken tenders to the oil and cover. Cook for 2 minutes, then turn and cook uncovered for 2 more minutes. Remove to a plate lined with paper towels, sprinkle with salt and pepper to taste and keep warm in the oven while you cook the remaining chicken in the same manner.

 

  1. Place one waffle on each of four plates. Add equal amounts of the mixed greens and chicken tenders to each, then drizzle with the spicy syrup to taste.

 

 FinalistsWithAwards

 

Here are the other great recipes and their creators:

Dina Burcat

New York, NY 10025

Dina Burcat: 29 years old, working as the Associate Director of Alumni Affairs at Yeshiva University residing in New York City. Besides cooking, Dina likes spending time with good friends and exploring NYC! She is also the Chair of the Young Leadership Committee at The Jewish Center and loves planning events and programs there.

 

Latke-Crusted Chicken with Apple Cider, Mushroom and Rosemary Sauce
serves 4
1.5 lb.                                    chicken breasts (about 4 medium sized), butterflied and split in half (8                                                                  thin pieces of chicken)

1 box                                     Manischewitz® Homestyle Latke Mix

1/4 cup + 2 tbsp.               oil
2                                              large shallot, chopped
8 oz.                                       sliced mushrooms

1/2 cup                                 apple cider

2 tbsp.                                  flour

2 cups                                   Manischewitz® All Natural Reduced-Sodium Chicken Broth

2 sprigs                                rosemary, finely chopped (about 1tbsp.)

Salt

pepper
1. Pour the latke mix into a shallow dish. Dredge the thin chicken breasts in the mix on both sides, making sure to completely cover the chicken.
2. Heat the 1/4 cup oil in a large skillet over medium heat. Pan-fry the chicken breasts in the oil until browned, about 5 minutes on each side. (Add additional oil, if necessary, halfway through.) Place the chicken on a paper towel-lined baking sheet in a single layer and keep warm in a 200 degree oven.
3. Discard any residue from the bottom of the pan and old cooking oil. Add the remaining 2 tbsp. of oil. Add the shallots and sweat them for 2 minutes until translucent. Add the mushrooms and cook for 10 minutes, or until they’ve reduced in size and are golden.
4. Increase the heat to medium-high. Add the apple cider and de-glaze the pan. Cook for 3-5 minutes, or until liquid has reduced and thickened.
5. Sprinkle in the 2 tbsp. of flour and allow to cook for 1 minute. Whisk in the chicken broth slowly and add the chopped rosemary. Increase the heat to bring the sauce to a bubble.
6. Reduce the heat to low and allow the sauce to simmer for 5 minutes and thicken. Season to taste AFTER the sauce is at the right consistency. (If you season it before it reduces and thickens, it could get too salty.)
7. Arrange the chicken on a serving plate. Pour the sauce over the chicken and garnish with additional whole sprigs of rosemary. Serve immediately.

 

 

Jamie Brown Miller

Napa, CA 94558

Jamie Brown Miller: 38 years old, living in Napa, CA and working with her husband as co-owner of an Insurance Brokerage firm. In her spare time she loves traveling, reading, camping and organizing dinner parties. Her love of cooking began from a young age when she would hang out in the kitchen with her father and they would make recipes together from the latest cooking magazines.

 

Waffled Latkes with Matzo Fried Chicken & Spicy Syrup

Serves 4

 

1 lb.                                                        kosher chicken tenders

½ cup                                                    kosher maple syrup

¼ cup plus 2 tbsp.                            srirahca, divided

3                                                              Kosher eggs, divided

3 ¾ cups                                              Manischewitz® All Natural Chicken Broth

1 5oz. pkg                                            Manischewitz® Matzo Ball Mix

1 6oz. pkg                                            Manischewitz® Potato Pancake Mix

1 Tbsp. + enough for frying          kosher vegetable oil, divided

4 cups                                                   mixed greens

Salt

pepper

 

  1. Pour 2 cups of chicken broth into a zip top bag. Add the chicken and seal. Refrigerate for 20 minutes. While the chicken marinates, stir together the maple syrup and ¼ cup of sriracha in a small bowl. Set aside. Whisk 2 of the eggs with the remaining 2 tablespoons of the sriracha in a medium bowl. Set aside. Pour matzo mix onto a large plate. Set aside.

 

  1. Warm waffle iron to high heat. In a medium bowl, whisk remaining egg with remaining 1 ¾ cup of the chicken broth. Add the potato pancake mix and stir to combine. Stir in 1 tablespoon of the vegetable oil. Allow to thicken for 5 minutes. Using a quarter of the mixture at a time, cook 4 waffles for 5 minutes or until golden brown and crispy. Keep warm on a plate in a 150 degree oven.

 

  1. While waiting for the waffles to cook, make the chicken. Pour vegetable oil into a large skillet and bring to medium high heat. Drain chicken from the broth, then add to the egg mixture, stirring to coat. One piece at a time, remove chicken from egg and sriracha mixture and dip into the matzo mix, turning and pressing to coat. Add half of the chicken tenders to the oil and cover. Cook for 2 minutes, then turn and cook uncovered for 2 more minutes. Remove to a plate lined with paper towels, sprinkle with salt and pepper to taste and keep warm in the oven while you cook the remaining chicken in the same manner.

 

  1. Place one waffle on each of four plates. Add equal amounts of the mixed greens and chicken tenders to each, then drizzle with the spicy syrup to taste.

 

 

Joe Carver

Philadelphia, PA

 

 

Joe Carver:A cardioncologist that lives in Philadelphia, PA with his wife of 44 years. He has 1 son, 2 daughters and 4 granddaughters. When he is not working, he enjoys spending time with his grandchildren, cooking, reading and exercising.

 

Bubby’s Noodle Strudel

Serves 6-8

 

4 cups              Manischewitz® All Natural Vegetable Broth

3 cups              water

16 oz.               extra firm tofu

12 oz.               Manischewitz® Wide Egg Noodles

8 oz.                 sour cream, reserve 2 tablespoons

4                      large eggs

5-6 Tbsp.         extra virgin olive oil

16 oz.               frozen creamed spinach

8 oz.                 cheddar cheese

1 tsp.               minced garlic

Salt

Pepper

1. Fill an 8 quart pot with 3 1/2 cups Manischewitz Vegetable Broth and 3 cups of water and bring to a boil. Cut tofu in half by width and then into 5×5 cubes and marinate in remaining 1/2 cup Manischewitz Vegetable Broth in a 3 quart mixing bowl. When the “pot boils”, add Manischewitz Wide Egg Noodles and cook for 9-10 minutes.

2. Make Mixture “A”: While the noodles are cooking, microwave the spinach thoroughly to defrost. In a 5 quart bowl, whisk the eggs and then mix in the sour cream, cheese, and 1/4 teaspoon ground black pepper. Mix in the spinach.

3. Drain the cooked noodles and incorporate them into Mixture A. Add tofu and marinating broth and gently fold together being careful not to break up the tofu. Oil the bottom of a 12 inch skillet, heat and then add mixture and cook over medium heat for 15 minutes. Remove from heat and invert on a 12 inch plate or pizza pan. Re-oil the skillet and place the uncooked side back in the skillet over medium heat for another 10 minutes.

4.Make the sauce: While the noodles are cooking, mix the reserved 2 tablespoons sour cream, 3 tablespoons oil, minced garlic with a dash of pepper and a dash of salt. Mix thoroughly.

5.Plate the noodle strudel and drizzle sauce on top.

 

Naylet LaRochelle

Miami, FL 33173

Naylet Larochelle: Resides in Miami with her husband and 3 children. She is a school psychologist who specializes in working with children with autism as well as general K through 12. She likes to spend her spare time with her kids, cooking and creating recipes and gardening.

 

Halibut Couscous with Pan-Tossed Tomato, Chickpea, and Oregano

Makes 4 servings

 

1 2/3 cup                              Manischewitz® All Natural Ready to Serve Vegetable Broth, plus 1/2 cup (from two 14 oz. cans or one 32 oz. can), divided

6 tbsp.                                  extra virgin olive oil, divided, plus more for drizzling if desired

1 (5.7 oz) box                     Manischewitz® Tomato and Spinach Couscous

1/3 cup                                 Manischewitz® Chunky Vegetable Couscous Sauce

1 tsp.                                     smoked paprika

1 pint                                     grape tomatoes, rinsed, patted dry with paper towel

1 (15 oz.) can                      chickpeas, well drained

Kosher salt, to taste

Black pepper, to taste

1 1/2 tbsp.                           chopped oregano, plus a few sprigs for garnish

4 (6 oz.)                                skinless halibut fillets, cut about 1-inch thick

 

  1. In a medium saucepan, over medium high heat, combine 1 2/3 cup vegetable broth and 1 tablespoon olive oil. Bring to a slow boil. Stir in couscous and cover saucepan. Remove from heat and allow to stand 5 minutes. Fluff with a fork; cover to keep warm. Set aside.
  2. In a small bowl, whisk together couscous sauce, 1 tablespoon olive oil, and smoked paprika. Set aside.
  3. In large, nonstick skillet, over medium high heat, heat 2 tablespoons olive oil and 1/2 cup vegetable broth. Add tomatoes. Cook, stirring occasionally, until tomatoes burst and release their juices. Add chickpeas to skillet; season with kosher salt and pepper to taste. Continue to cook, until most of liquid has evaporated and sauce thickens slightly. Stir in 1 1/2 tablespoons oregano; cook about 1 minute. Transfer to covered plate.
  4. In the same skillet, over medium high heat, add 2 tablespoons olive oil. Season halibut with kosher salt to taste. Place halibut in skillet. Cook, until golden brown on bottom side, about 2 minutes. Flip, brush top of halibut fillets with about half of smoked paprika sauce. Cook, until golden brown on the bottom side. Flip again, brush with remaining smoked paprika sauce.   Continue to cook until fish is opaque in center and flakes easily with a fork.
  5. Spoon couscous onto a large serving platter. Top with halibut fillets, drizzling with any remaining sauce in skillet. Spoon tomato-chickpea-oregano mixture to one side of couscous. If desired, drizzle lightly with olive oil and garnish with oregano sprigs.

 

Ronna Sue Farley

Rockville, MD 20851

 

Ronna Farley: Married for 41 years, she lives in Rockville, MD with her husband. She has 2 adult children and 3 grandchildren. Ronna works as a grocery store cashier in her town. In addition to cooking she enjoys spending time with family, gardening and photography.

 

Eggplant Beef Tenderloin Puffs

Serves 6

 

10 oz. pkg                            Frozen puff pastry shells

1 cup                                     cola

.95 oz. packet                    onion soup mix

3 Tbsp.                                  Manischewitz® Potato Starch

14 oz.                                    Manischewitz® All Natural Beef Broth

1 Tbsp.                                  olive oil

16 oz.                                    beef tenderloin

8 oz.                                       sliced fresh mushrooms

1 cup                                     green pepper strips

 

  1. Preheat oven to 425 degrees F. Separate pastry shells and place on an ungreased cookie sheet. Bake 18 to 20 minutes until golden brown and puffed. Cool. Cut each across center.

 

  1. In a medium sauce pan, combine beef broth, cola and onion soup mix. Whisk in potato starch. Cook and stir over medium heat until mixture comes to a boil and thickens. Keep warm over low heat.

 

  1. Heat olive oil over medium high heat into a 10-inch non-stick skillet. Add tenderloin. Cook 4 minutes on each side or until desired doneness is reached. Remove tenderloin and set aside.

 

  1. Add mushrooms and green pepper strips to the same pan. Cook and stir over medium heat for 2 minutes. Remove from heat. Cut tenderloin into 1-inch strips.

 

  1. To serve, place puff pastry bottoms on serving plates. Spoon tenderloin strips, vegetables and gravy over shell bottoms. Cover with puff pastry tops. Serve immediately.

 

Dina Burcat

New York, NY 10025

Dina Burcat: 29 years old, working as the Associate Director of Alumni Affairs at Yeshiva University residing in New York City. Besides cooking, Dina likes spending time with good friends and exploring NYC! She is also the Chair of the Young Leadership Committee at The Jewish Center and loves planning events and programs there.

 

Latke-Crusted Chicken with Apple Cider, Mushroom and Rosemary Sauce
serves 4
1.5 lb.                                    chicken breasts (about 4 medium sized), butterflied and split in half (8                                                                  thin pieces of chicken)

1 box                                     Manischewitz® Homestyle Latke Mix

1/4 cup + 2 tbsp.               oil
2                                              large shallot, chopped
8 oz.                                       sliced mushrooms

1/2 cup                                 apple cider

2 tbsp.                                  flour

2 cups                                   Manischewitz® All Natural Reduced-Sodium Chicken Broth

2 sprigs                                rosemary, finely chopped (about 1tbsp.)

Salt

pepper
1. Pour the latke mix into a shallow dish. Dredge the thin chicken breasts in the mix on both sides, making sure to completely cover the chicken.
2. Heat the 1/4 cup oil in a large skillet over medium heat. Pan-fry the chicken breasts in the oil until browned, about 5 minutes on each side. (Add additional oil, if necessary, halfway through.) Place the chicken on a paper towel-lined baking sheet in a single layer and keep warm in a 200 degree oven.
3. Discard any residue from the bottom of the pan and old cooking oil. Add the remaining 2 tbsp. of oil. Add the shallots and sweat them for 2 minutes until translucent. Add the mushrooms and cook for 10 minutes, or until they’ve reduced in size and are golden.
4. Increase the heat to medium-high. Add the apple cider and de-glaze the pan. Cook for 3-5 minutes, or until liquid has reduced and thickened.
5. Sprinkle in the 2 tbsp. of flour and allow to cook for 1 minute. Whisk in the chicken broth slowly and add the chopped rosemary. Increase the heat to bring the sauce to a bubble.
6. Reduce the heat to low and allow the sauce to simmer for 5 minutes and thicken. Season to taste AFTER the sauce is at the right consistency. (If you season it before it reduces and thickens, it could get too salty.)
7. Arrange the chicken on a serving plate. Pour the sauce over the chicken and garnish with additional whole sprigs of rosemary. Serve immediately.

 

 

Jamie Brown Miller

Napa, CA 94558

Jamie Brown Miller: 38 years old, living in Napa, CA and working with her husband as co-owner of an Insurance Brokerage firm. In her spare time she loves traveling, reading, camping and organizing dinner parties. Her love of cooking began from a young age when she would hang out in the kitchen with her father and they would make recipes together from the latest cooking magazines.

 

Waffled Latkes with Matzo Fried Chicken & Spicy Syrup

Serves 4

 

1 lb.                                                        kosher chicken tenders

½ cup                                                    kosher maple syrup

¼ cup plus 2 tbsp.                            srirahca, divided

3                                                              Kosher eggs, divided

3 ¾ cups                                              Manischewitz® All Natural Chicken Broth

1 5oz. pkg                                            Manischewitz® Matzo Ball Mix

1 6oz. pkg                                            Manischewitz® Potato Pancake Mix

1 Tbsp. + enough for frying          kosher vegetable oil, divided

4 cups                                                   mixed greens

Salt

pepper

 

  1. Pour 2 cups of chicken broth into a zip top bag. Add the chicken and seal. Refrigerate for 20 minutes. While the chicken marinates, stir together the maple syrup and ¼ cup of sriracha in a small bowl. Set aside. Whisk 2 of the eggs with the remaining 2 tablespoons of the sriracha in a medium bowl. Set aside. Pour matzo mix onto a large plate. Set aside.

 

  1. Warm waffle iron to high heat. In a medium bowl, whisk remaining egg with remaining 1 ¾ cup of the chicken broth. Add the potato pancake mix and stir to combine. Stir in 1 tablespoon of the vegetable oil. Allow to thicken for 5 minutes. Using a quarter of the mixture at a time, cook 4 waffles for 5 minutes or until golden brown and crispy. Keep warm on a plate in a 150 degree oven.

 

  1. While waiting for the waffles to cook, make the chicken. Pour vegetable oil into a large skillet and bring to medium high heat. Drain chicken from the broth, then add to the egg mixture, stirring to coat. One piece at a time, remove chicken from egg and sriracha mixture and dip into the matzo mix, turning and pressing to coat. Add half of the chicken tenders to the oil and cover. Cook for 2 minutes, then turn and cook uncovered for 2 more minutes. Remove to a plate lined with paper towels, sprinkle with salt and pepper to taste and keep warm in the oven while you cook the remaining chicken in the same manner.

 

  1. Place one waffle on each of four plates. Add equal amounts of the mixed greens and chicken tenders to each, then drizzle with the spicy syrup to taste.

 

 

Joe Carver

Philadelphia, PA

 

 

Joe Carver:A cardioncologist that lives in Philadelphia, PA with his wife of 44 years. He has 1 son, 2 daughters and 4 granddaughters. When he is not working, he enjoys spending time with his grandchildren, cooking, reading and exercising.

 

Bubby’s Noodle Strudel

Serves 6-8

 

4 cups              Manischewitz® All Natural Vegetable Broth

3 cups              water

16 oz.               extra firm tofu

12 oz.               Manischewitz® Wide Egg Noodles

8 oz.                 sour cream, reserve 2 tablespoons

4                      large eggs

5-6 Tbsp.         extra virgin olive oil

16 oz.               frozen creamed spinach

8 oz.                 cheddar cheese

1 tsp.               minced garlic

Salt

Pepper

1. Fill an 8 quart pot with 3 1/2 cups Manischewitz Vegetable Broth and 3 cups of water and bring to a boil. Cut tofu in half by width and then into 5×5 cubes and marinate in remaining 1/2 cup Manischewitz Vegetable Broth in a 3 quart mixing bowl. When the “pot boils”, add Manischewitz Wide Egg Noodles and cook for 9-10 minutes.

2. Make Mixture “A”: While the noodles are cooking, microwave the spinach thoroughly to defrost. In a 5 quart bowl, whisk the eggs and then mix in the sour cream, cheese, and 1/4 teaspoon ground black pepper. Mix in the spinach.

3. Drain the cooked noodles and incorporate them into Mixture A. Add tofu and marinating broth and gently fold together being careful not to break up the tofu. Oil the bottom of a 12 inch skillet, heat and then add mixture and cook over medium heat for 15 minutes. Remove from heat and invert on a 12 inch plate or pizza pan. Re-oil the skillet and place the uncooked side back in the skillet over medium heat for another 10 minutes.

4.Make the sauce: While the noodles are cooking, mix the reserved 2 tablespoons sour cream, 3 tablespoons oil, minced garlic with a dash of pepper and a dash of salt. Mix thoroughly.

5.Plate the noodle strudel and drizzle sauce on top.

 

Naylet LaRochelle

Miami, FL 33173

Naylet Larochelle: Resides in Miami with her husband and 3 children. She is a school psychologist who specializes in working with children with autism as well as general K through 12. She likes to spend her spare time with her kids, cooking and creating recipes and gardening.

 

Halibut Couscous with Pan-Tossed Tomato, Chickpea, and Oregano

Makes 4 servings

 

1 2/3 cup                              Manischewitz® All Natural Ready to Serve Vegetable Broth, plus 1/2 cup (from two 14 oz. cans or one 32 oz. can), divided

6 tbsp.                                  extra virgin olive oil, divided, plus more for drizzling if desired

1 (5.7 oz) box                     Manischewitz® Tomato and Spinach Couscous

1/3 cup                                 Manischewitz® Chunky Vegetable Couscous Sauce

1 tsp.                                     smoked paprika

1 pint                                     grape tomatoes, rinsed, patted dry with paper towel

1 (15 oz.) can                      chickpeas, well drained

Kosher salt, to taste

Black pepper, to taste

1 1/2 tbsp.                           chopped oregano, plus a few sprigs for garnish

4 (6 oz.)                                skinless halibut fillets, cut about 1-inch thick

 

  1. In a medium saucepan, over medium high heat, combine 1 2/3 cup vegetable broth and 1 tablespoon olive oil. Bring to a slow boil. Stir in couscous and cover saucepan. Remove from heat and allow to stand 5 minutes. Fluff with a fork; cover to keep warm. Set aside.
  2. In a small bowl, whisk together couscous sauce, 1 tablespoon olive oil, and smoked paprika. Set aside.
  3. In large, nonstick skillet, over medium high heat, heat 2 tablespoons olive oil and 1/2 cup vegetable broth. Add tomatoes. Cook, stirring occasionally, until tomatoes burst and release their juices. Add chickpeas to skillet; season with kosher salt and pepper to taste. Continue to cook, until most of liquid has evaporated and sauce thickens slightly. Stir in 1 1/2 tablespoons oregano; cook about 1 minute. Transfer to covered plate.
  4. In the same skillet, over medium high heat, add 2 tablespoons olive oil. Season halibut with kosher salt to taste. Place halibut in skillet. Cook, until golden brown on bottom side, about 2 minutes. Flip, brush top of halibut fillets with about half of smoked paprika sauce. Cook, until golden brown on the bottom side. Flip again, brush with remaining smoked paprika sauce.   Continue to cook until fish is opaque in center and flakes easily with a fork.
  5. Spoon couscous onto a large serving platter. Top with halibut fillets, drizzling with any remaining sauce in skillet. Spoon tomato-chickpea-oregano mixture to one side of couscous. If desired, drizzle lightly with olive oil and garnish with oregano sprigs.

 

Ronna Sue Farley

Rockville, MD 20851

 

Ronna Farley: Married for 41 years, she lives in Rockville, MD with her husband. She has 2 adult children and 3 grandchildren. Ronna works as a grocery store cashier in her town. In addition to cooking she enjoys spending time with family, gardening and photography.

 

Eggplant Beef Tenderloin Puffs

Serves 6

 

10 oz. pkg                            Frozen puff pastry shells

1 cup                                     cola

.95 oz. packet                    onion soup mix

3 Tbsp.                                  Manischewitz® Potato Starch

14 oz.                                    Manischewitz® All Natural Beef Broth

1 Tbsp.                                  olive oil

16 oz.                                    beef tenderloin

8 oz.                                       sliced fresh mushrooms

1 cup                                     green pepper strips

 

  1. Preheat oven to 425 degrees F. Separate pastry shells and place on an ungreased cookie sheet. Bake 18 to 20 minutes until golden brown and puffed. Cool. Cut each across center.

 

  1. In a medium sauce pan, combine beef broth, cola and onion soup mix. Whisk in potato starch. Cook and stir over medium heat until mixture comes to a boil and thickens. Keep warm over low heat.

 

  1. Heat olive oil over medium high heat into a 10-inch non-stick skillet. Add tenderloin. Cook 4 minutes on each side or until desired doneness is reached. Remove tenderloin and set aside.

 

  1. Add mushrooms and green pepper strips to the same pan. Cook and stir over medium heat for 2 minutes. Remove from heat. Cut tenderloin into 1-inch strips.

 

  1. To serve, place puff pastry bottoms on serving plates. Spoon tenderloin strips, vegetables and gravy over shell bottoms. Cover with puff pastry tops. Serve immediately.

 

 

 

About The Manischewitz Company

The Manischewitz Companyis a specialty food company that includes Manischewitz®, Season®, Guiltless Gourmet®, Rokeach®, Mishpacha®, Horowitz Margareten®, Jason®, Mother’s®, Carmel®, Croyden House®, Mrs. Adler’s®, Tam Tam®, and Goodman’s® brands. The company offers a diverse line of specialty kosher food products that span over 60 different categories.

 

The Manischewitz® brand was founded in a small bakery built to make Passover matzo in 1888 by Rabbi Dov Behr Manischewitz in Cincinnati, Ohio. In 1932, Rabbi Manischewitz opened a plant in Jersey City, NJ, replacing the operation in Cincinnati. This move paved the way for the introduction of new products like Tam Tam® Crackers, Chicken Soup, Noodles, Gefilte Fish, and much more.

 

About Saveur Magazine

Saveur is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable. Saveur is the definitive culinary and culinary-travel magazine of its generation. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 17 James Beard journalism awards.

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April 29, 2014 - Posted by | BUSINESS, CULTURE, ENTREPRENEURS, FOOD AND WINE, HOLIDAY GUIDES, LIFESTYLES, opportunity, Uncategorized, We Recommend | , , , , , , , , , , , , , , , , , , , , , , , , ,

2 Comments »

  1. I think what you posted was actually very logical. However,
    what about this? what if you were to write a killer headline?

    I am not suggesting your content isn’t solid, but what
    if you added something that makes people desire more?
    I mean Great news for Chefs, Cooks and Foodies! new Manischewitz Recipe & Holiday Guide | LuckyGirl MEDIA recommends is
    kinda vanilla. You should glance at Yahoo’s home page and see how they
    create post headlines to get viewers interested.

    You might add a video or a related picture or two to grab people excited about what you’ve written. In my opinion, it would bring
    your blog a little livelier.

    Comment by google.com | August 28, 2014 | Reply

    • You are Absolutely Correct, Ms. Peel! Thank you for your candid and refreshing perspective. We do not hype at all and spend little time inventing headlines. We promise to improve that, but Yahoo’s page never inspires our confidence in their content reporting. But you are definitely on to something we need to do better. Thank you.

      Comment by luckygirlmedia | September 2, 2014 | Reply


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