Cookbook Giveaway

November 16, 2010

A little while ago I was sent a copy of the new Quick & Kosher Meals in Minutes for review. I tend to be somewhat skeptical of specifically kosher cookbooks, since most recipes in standard cookbooks can be adapted just fine to make them kosher, but I was eager to see what this particular book had to offer.

I have to say I am impressed. The book is organized into complete meals divided into sections based on how long each meal takes to make. I know I rarely post savory things here on this blog, but since there are very few dessert recipes (it is not a dessert cookbook) it didn’t seem fair to judge the book based on its desserts. I picked a meal to make from the 40 minute section, Potato, Corn and Cod Chowder.

I have to admit that my food snobbery came out when looking at the recipe, because I couldn’t imagine that something with so few ingredients and simple directions would be delicious, but it was. Since I was making the chowder for a weeknight dinner I couldn’t bring myself to use 2 cups of heavy cream, but even with half-n-half it was creamy and delicious. We like things spicy around here, so a bit of cayenne kicked up the soup even more. Now I know that this recipe is not exactly dairy-free and parve, with 2 cups of heavy cream, but I imagine a non-dairy version would be good too. I think I might try the recipe using coconut milk for another layer of flavor, but other cream substitutes could be good too.

The one thing I didn’t love about this book is that many of the 20 minute meals depended on things like pre-cooked rotisserie chicken. As someone who no longer lives in a place where fresh kosher prepared foods like that are available I probably won’t be using that section all that much, but if I have leftover roast chicken I certainly will try them out.

Now the exciting part for all of you. The publisher has generously offered to give away a copy of Quick & Kosher Meals in Minutes to one of my lucky readers. Since I don’t usually post recipes for things that aren’t sweet, but do need to make dinner for my family on a regular basis, I thought this might be a good opportunity for all of us to get quick and easy dinner ideas.

To enter to win the book simply leave a comment here with your favorite quick and easy dinner. If you have a recipe feel free to include the link. For a second chance to win become a facebook fan and leave a comment here on this post telling me that you are a fan. (If you already are a fan just leave the comment) For a third chance follow me on twitter @couldntbeparve and leave a comment here telling me you are following.

I will pick a winner on Saturday night, November 20th so all comments must be made before 10 pm pacific time that night.


Potato, Corn and Cod Chowder

From Quick & Kosher Meals in Minutes

Serves 6

1 tablespoon canola oil
1 medium onion, finely chopped
1 pound red-skinned potatoes, scrubbed and cut into bite sized pieces
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 (32 oz) box Manischewitz All Natural Vegetable Broth (I used Imagine Organic instead)
1 teaspoon dried thyme leaves
2 cups heavy cream
1 (16 oz) bag frozen corn, not thawed
1 pound cod fillet, cut into 1-inch chunks

In an 8-quart stockpot, heat oil over medium heat. Add onions and cook for 5 minutes. Stir in potatoes and season with salt and pepper. Cook for 5 minutes more. Add broth and thyme; mix well. Cover and bring to a boil. REduce heat and simmer for 10 minutes. Stir in cream and corn.

Transfer about one-third of the soup to a mixing bowl and puree; return to stockpot. (I skipped this step and used an immersion blender right in the pot to blend for a few seconds until it was partially pureed). Add cod without mixing. Cover and cook for about 7 minutes or until the cod is opaque and flakey. Adjust seasoning, if needed. (My addition: If desired add a small sprinkle of cayenne).

Serve hot with homemade biscuits.

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  1. My favorite quick and easy dinner is to take nice pieces of salmon, place cut lemons on top and individually wrap them in foil and cook them on the bbq. The lemons dissolve a bit and get all squishy and them absorb in the fish.

  2. Hi Shoshana! I would love to win this cookbook because I’m kinda embarrassed about my answer to your question 😉 My favorite quick and easy recipe is breakfast for dinner – eggs, morningstar fake bacon, a grilled bagel, maybe a veggie like asparagus, etc. Super easy – and with a few adjustments (like adding flavored cream cheese to the scrambled eggs), its also delicious.

  3. Don’t know if you’re allowed to give it away to addresses outside the US, but I’m in Canada, and I sure hope so!

    With four kids ranging from 3 to 16, my favourite quick and easy dinner has to be pasta and sauce – it’s even perfect for our vegan Thursday-night suppers (just have to check the pasta but most don’t contain eggs). At the right time of year, the sauce is a super-easy homemade rosé sauce with whatever tomatoes happen to be ripe:

    At the wrong time of year, I’d rather used local canned tomatoes than trucked-in “fresh” tomatoes, and can still pull together a delicious sauce with the help of a few fresh herbs. Ready in minutes and the kids all love it… why mess with perfection? 🙂

  4. grilled steak salad!

    sear sandwhich steak with olive oil, salt and pepper until medium rare. slice and serve over greens. simple and delicious!

  5. In summer, grilled salmon, asparagus, and corn are my favorites.

    In colder months, I enjoy poaching the salmon with a dill sauce, or just baking it with BBQ sauce layered every few minutes to form a glaze.

    Good stuff! Thanks for the recipes. 🙂

  6. I take boneless chicken breasts, pounded thin, place on a baking sheet, then cover each breast with French’s Fried Onions then bake at 400 for 20 minutes. Easiest chicken dish EVER! And every bite is delicious and crunchy. My family fights over the few onion pieces that fall off the chicken!

    And I just LIKED you on FB!

  7. I really like things I can prepare at least partially the night before. Today we’re having pollack filets (fish) marinated in this Savory Hoisin Sauce: 2 tablespoons hoisin sauce, 2 tablespoons light miso, 2 tablespoons dry white wine, 1 1/2 teaspooons grated fresh ginger, 2 tablespoons fresh lime juice. Stir all ingredients together and pour over fish fillets (I’m using two 14 ounce packages of frozen Dagim Pollack) after placing fish in a baking dish. I marinate the fish overnight in the fridge. Take fish out of fridge while oven preheats to 350F. Cook 25-30 minutes. Recipe adapted from Moosewood Restaurant Low Fat Favorites (a wonderful cookbook!). Thanks for the chowder recipe.

  8. My quickest meal: spaghetti and fish cakes. Love it with ketchup–even the spaghetti! It’s a taste from my childhood; I would never consider pasta with ketchup unless I were having it with fish cakes, but somehow along with them, it doesn’t seem right to have more standard pasta sauce!

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