All C's - Kosher Connection



This is a special month for Kosher Connections, a group of kosher cooks, who share, once a month on a specified kind of recipe. For our anniversary, we are doing something a little different and we are exchanging blogs to cook from. The choice of what we cook is open to each of the members.
KOSHERCONNECTION5
I was given a most exciting cook, Melinda from Kitchen Tested. She describes her food as adventurous, original and experimental and this is an apt description. I had the most fun, going through her recipes, one more unique than the other. I just have to share a few of the titles. You can go over and find out more.  Go on, click on one of these titles and have fun.
Hot Dog Burger
Strawberry-Jalapeño BBQ Sauce Chicken Wings & BBQ Cauliflower Cream Sauce
Brown Sugar Infused Miracle Noodles with Chicken
Sweet Corn Vichyssoise
Blood Orange Jalapeño Olive Oil Cake
Chocolate Banana Cake Mix Biscotti
Vegan Speculoos Ice Cream

As you probably know, I am not the most adventurous cook.  Foods like bok choy or fennel are new to me.  I love incorporating all the new flavors and textures but at this point, I play it relatively safe.  I found a few recipes that were just right for me, one being good ole chocolate chip cookies and the other a creamed corn.  Each was a success.

I thought that I had Pepper Jack cheese but when I looked, it was Monterey Jack which I am sure was just as good.

Pepper Jack Creamed Corn (adapted)(Monterey Jack)
 
Ingredients :

2 tablespoons olive oil
1 medium yellow onion, chopped
½ red bell pepper (around ½ cup), chopped
3 cups fresh or frozen yellow corn kernels
½ cup heavy cream
1 teaspoon sugar
½ cup Monterey Jack cheese, shredded

Method:
Heat oil in saucepan over medium-low heat. Add chopped onion and red bell pepper and sauté until soft, around 5 minutes. 

Stir in the corn, cream and sugar and cook until the mixture has thickened, stirring occasionally, for 10 minutes. Make sure the cream doesn’t boil.


Eat and  enjoy and then have some of these chocolate chip cookies.
<

Classic Chocolate Chip Cookie (adapted slightly)
makes 2-3 dozen cookies

1 cup vegetable shortening margarine (I have no shortening in my house)
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 eggs
1 teaspoon salt
1 teaspoon baking soda
2 cups + 4 tablespoons gluten-freee flour
12 oz (one bag) chocolate chips

Method:

Preheat oven to 375 degrees F.

Line two cookie sheets with parchment paper.

 Using paddle attachment of stand mixer, mix margarine, sugars and vanilla until creamy (3 minutes)

Add eggs and mix well.  Add salt and baking soda and mix again.
Add the flour, one cup at a time and mix until flour is not visible (about 1 minute).

 Stir the chocolate chips in by hand.

 Use a large cookie scoop and drop cookies 2 inches apart on baking sheet. (large scoop is equal to 1 tablespoon)

Bake for 8 - 10 minutes. For freezing instructions, go on over to Kitchen Tested, for directions. 
Ready for a fun giveaway to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry. A Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! 

 Go on over to  www.joyofkosher.com to enter. Linked to  


Gluten Free Linky
See Ya in the Gumbo




Comments

  1. joyofkosherJuly 22, 2013 at 10:45 AM

    You remind me of this dish that sounds so good. I have to get some jack cheese.

    ReplyDelete
  2. AliBabkaJuly 22, 2013 at 4:41 PM

    Yum! sounds so homey and good!

    ReplyDelete
  3. Michelle BJuly 22, 2013 at 9:00 PM

    I disagree, Chaya. You are a very adventurous cook! More than anyone I know, you are always whipping up something from what you have on hand. Maybe you don't use fennel or bok choy, but you are not afraid to create unique pairings that most people wouldn't think of. I always appreciate that. Cheesy creamed corn sounds super, but if I'm honest it's the cookie I really want! What can I say. I'm a kid at heart.
    Thank you for sharing with See Ya in the Gumbo.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more