Fo’ Shizzle My Fizzle

To all the loyal fans out there who’ve been beggin’ for more Cookin’, I’m proud to deliver this refreshing new episode featuring summer’s best companion: THE COLD DRINK.  That’s right, in honor of the warm weather we’re gonna cool you off with two beverages starring my all time favorite liquid…seltzer!  If you aren’t already a seltzer fan, I’m prepared to convert you.  So sit back, relax, and get pourin’…

Egg Cream:

Ingredients

Seltzer

Milk (Soy is ok too if that’s your thing)

Chocolate Syrup (Vanilla and Strawberry are great too!)

1. Pour milk in a tall glass, about half way to the top.  Pour in a generous helping of syrup.

2. Place a tall spoon in the glass.  Tip the glass to the side and pour seltzer almost to the top.

3. Twirl spoon with a flick of the wrist in small, even circles until foam forms on top (about 30 seconds).

Yum!  Recession friendly, Refreshing and Delicious!

Cocktail: (I invite you to play with ratios).

Whiskey

White Grape Juice

Orange Seltzer

Slice of Orange.

I serve mine over ice.  Get Boozin!

Join Cookin’ on Facebook!

Hey everyone, get ready for another slammin’ episode of Cookin’ comin’ soon. In the meantime, be sure to join Cookin’ on Facebook to be updated on new episodes and other videos our production team is working on.

Join Here!

Love, Cookin’

Twelve Months, Three Corners

Photo Courtesy of Flickr User Koshercom

I’ve starting posting once a week on the food blog, JCarrot!

For my first post, I made a video about my love for the three cornered cookies, hamantashen!

Check out the video here and put up a comment on JCarrot.

Chag Sameyach!

I Love My Baby’s Puddin’: Recession Special Dessert!

Not sure about ya’ll, but I don’t mess around when it comes to dessert.  A little sweet at the end of a meal makes my troubles melt away (if only for an instant), even when times are tough. It is in this spirit that I bring you my first ever recession special Cookin’ dessert- BREAD PUDDIN’, made from things you have around your house.  Check out the episode, make the puddin’, and leave your comments.  Enjoy!

Ingredients:

4 large eggs

3/4 cup sugar

2 tsp. vanilla

1 tsp. cinnamon

4 tbsp. unsalted butter, melted and cooled

4 cups half & half, milk or combination of the two

9 cups bread cubes (combination of any of the following: white, french, challah, cinnamon raisin, croissant, brioche)

Personalize:

*One cup of any of the following mix-ins or a combination thereof can be added: raisins, berries, chopped apple, chocolate chips, banana.

*Two and a half tbsp of rum or whiskey can replace the equivalent amount in milk/cream.

1. Start by tearing up the bread into cubes.  In a separate bowl, mix together the rest of the ingredients to make your custard.  Use an electric mixer if you have one, but it isn’t required.

2. Lightly grease your bread puddin pan (9x13x2 inch is preferable, but use what you’ve got!).  Place your bread cubes in the pan and ladle in the custard, filling to the top.  Let the puddin’ sit in the fridge for at least a half hour or as long as overnight.

3. Preheat the oven to 300 degrees and prepare your water bath (place the puddin’ pan in a larger pan and fill up halfway with boiling water).  Bake puddin’ in water bath for an hour or until a toothpick inserted comes out clean and no custard is bubbling up from the middle.  If it isn’t ready after an hour, remove from water bath and bake another 10-20 minutes.

4.  Remove from oven and let cool before you cut it.  Serve bread puddin’ with whipped cream, ice cream, or a dash of confectioners sugar on top.  Pairs well with tea and coffee.  Instant sorry relief!

Hard Times! Cookin’ is Back with Recession-Ready Chili!

We know, we know…it’s been a while.  But thanks to our fans’ enthusiastic (and frequent) requests for another episode, Cookin’ has re-emerged (!), this time with a dish that’s sure to go well with your barely bulging (no doubt) wallet.  Admit it ya’ll, dining out just can’t happen as frequently anymore.

I hate to say “I told you so”, but cookin’ in your kitchen is going to be the key to your survival through these hard times.  So start with this SUPER simple chili that uses everything but the kitchen sink to make a quick, healthy, delicious meal.  Feel free to get creative and then share your personal touches.  I’d love to hear them.

So roll up your sleeves and turn up the volume…Welcome back to Cookin!

Ingredients:

2 (28 ounce) cans stewed tomatoes

1 (15 ounce) can beans (black, red, garbanzo), drained and rinsed

1 (15 ounce) can of corn, drained

1 onion, chopped

1 green pepper, chopped

1 jalapeno pepper, chopped

3 potatoes, cubed

2 tbsp. olive oil

1. Fry onion in oil until soft, about 4 minutes.  Add spices and cook another minute.*

2. Add all other ingredients, including your personal touches.**

3. Lower heat and simmer at least until all vegetables are soft, adding some water and/or more tomatoes if the liquid gets absorbed.

4.  The longer you simmer, the better it’ll taste so let that chili sit!  Chili will serve 4 people.  Recommended served topped with sour cream (or nonfat plain yogurt) and some chopped fresh cilantro.

*Spicing: A couple of tsp. of the following spices go great in chili: Chili powder, paprika, oregano, garlic (add extra!), cayenne pepper, cumin and coriander. Salt and pepper can be added to taste.

**Extras: Veggie ground round or ground beef, 4 chopped fresh tomatoes instead of second can of stewed tomatoes (highly recomended when available!), 1 carrot (chopped), 1 red pepper (chopped), 3 stalks celery (chopped), extra can of beans.

Live from the Dirty Dirty a.k.a. Liz Gets Clowned!

In July, I helped lead a Civil Rights Journey of Black and Jewish teens across the South, following the trail of the Freedom Riders. The group that organizes the Journey (and an entire year-long program before and after the Journey) is called Operation Understanding DC (oudc.org). We began in New York and went to North Carolina, Georgia, Alabama, Mississippi and Tennessee, hitting up spots of importance in the Civil Rights Movement, meeting with local leaders past and present and also checking out Southern Jewish Communities. Needless to say, it was an incredible experience.

The food along the way ranged from eye-opening and mouth-watering, to downright nasty. I ate some excellently authentic soul food, though being a vegetarian, I missed out on some of the most famed items. Highlights included warm biscuits and corn bread, sweet tea mixed to perfection, creamy mac n’ cheese, bread pudding and the bbq’d tofu prepared by the African Hebrews. mmmhhhhhmmmm. (You best expect some soul food on the show real soon).

Some of the low moments included questionably vegetarian items at a Chinese buffet in Mississipi, salads consistently covered with soo much cheese (!), weak and bitter coffee, and greens made with pork (no iron for me).

As you might have expected, my digestive tract and I were very excited to return home after eating on the road for so long and I had a homemade sushi feast waiting for me when I got back from the airport! I also had something else waiting for me when I got back.

So, without further ado, I give you, Bizzaro Cookin’…

Picture Me Rollin’

For a Hi-Definition version of this video click here: http://blip.tv/file/1130652

After busting in on some folks eating wack food, I head to the kitchen to make easy summer spring rolls and a spicy apricot dipping sauce. These rolls will impress your guests and taste delicious!

Ingredients for spring rolls:

1 Mango

1 Cucumber

Several Carrots

1 avocado

Fresh Basil

Rice Paper

Ingredients for apricot dipping sauce:

1/2 cup apricot preserves

1 tablespoon water

2 teaspoons fresh lime juice

2 teaspoons soy sauce

1 teaspoon Dijon mustard

1/4 teaspoon minced peeled fresh ginger (you may add hot sauce if you want it spicier)

Slice mango, cucumber, avocado and carrots into thin strips. Remember to take seeds out of cucumber. Chop basil. Heat up water to almost boiling. Set yourself up on a table with your veggies, boiling water, rice paper rolls and two empty plates (one for rolling and one for the finished product). Place rice paper in water, leaving it until it becomes limp. Have fork on hand if water is too hot to dip your fingers in. Place rice paper on plate, place ingredients in center of paper. See video for rolling instructions. For dipping sauce, purée all ingredients in a blender or by hand until smooth. That’s it! Easy, lovely and delicious. Try adding fried tofu for a heartier spring roll.

Episode 2: Noodles with Peanut Sauce!

In this episode, I start cookin’ in New York’s Chinatown, where you can grab the best variety of noodles at the cheapest prices, and maybe meet some characters along the way. I then return to my kitchen where I’m making a peanut sauce to top off my noodles. Upgrade your dorm-room ramen with this easy-to-make, mildly spicy sauce coupled with steamed broccoli, green onion and sesame seeds. The soundtrack is pretty spicy too. Don’t forget to post your comments. Thanks for watching. Peace!

Ingredients:

• Noodles (Udon, Soba, Rice, Egg, whatever!)
• 1 Cup Peanut Butter (Use the pure stuff, no sugar added)
• 1/4 Cup Soy Sauce
• 1 Tbsp. Hot Sauce (Chili-based, Asian varieties work best. Add more to taste.)
• 1 Cup Soy Milk (You can also use coconut milk for a richer taste or water for a lighter taste)
• 1 tsp. Sesame Oil
• 1-2 Tbsp. Freshly Squeezed Lemon or Lime Juice
• 2 Cloves Finely Chopped Garlic
• 1 Tbsp. Finely Chopped Ginger
• 1 Tsp. Cayenne Pepper (add more to taste)
• Salt and Pepper (to taste)
• 2 Tbsp. Water
• 1 Bushel Chopped Green Onion/Scallions
• Broccoli and Sesame Seeds (to garnish)

Start by making the noodles, as most cook in 2-5 minutes once dropped in boiling water. Read the package or keep a close eye. Set noodles aside.

Fry the garlic and ginger in sesame oil for about a minute until they get slightly browned. Don’t let the garlic and ginger brown too much as they will burn. Stirring after each, add the rest of the ingredients until sauce develops a thick, cohesive, creamy texture and is nice and warm. Stir constantly.*

Pour sauce over noodles immediately and top with scallions, steamed broccoli and sesame seeds.

Recipe should serve 4-5 hungry people.

Eat!

*This sauce is very peanuty and quite thick. For a thinner, less peanutty taste/texture, add more water and/or soy milk. Feel free to experiment with different amounts of hot sauce as well.

Spicing Up Your Shakshuka and Episode 2…

Hey everyone! Thanks for your valuable feedback and enthusiasm about the pilot. There will be another delicious episode of Cookin’ posted next week so keep an eye out!

Also, many of you have asked about the spices I used in my shakshuka. There are so many possibilities I cannot name them all but here are some suggestions: parsley, oregano, basil, thyme, dill, salt, pepper, chilli pepper, and red pepper flakes.

I’d suggest starting with a half teaspoon of any of them (or combo of them) and adding to taste. Spices are a great way to give an individual spin to a recipe, so go for it and try things out.

Don’t forget to let me know how your shakshuka turned out.

Peace!

Pilot Episode: Shakshuka!

On the pilot episode, I’m makin’ shakshuka, an easy-to-make middle eastern egg dish that works as breakfast, lunch or dinner. It consists of ingredients you can keep around the house and definitely makes you feel good (and is good for you).

Recipe (serves two to three people):

Ingredients:
2-4 Eggs
3 Medium Tomatoes
1 Medium Onion
1 Green Pepper
1 Can Diced Tomatoes
2 Tbsp. Tomato Paste
2 Cloves Garlic (Optional)
1 Tbsp. Hot Pepper (Optional)
Salt, Pepper, Paprika, Cayenne Pepper to taste

Three Easy Steps to Slammin’ Shakshuka:

1. Choppin’

Chop the tomatoes, onions and green pepper (and optional garlic and hot pepper). You want the pieces to be bite-sized (though the onion can be smaller).

2. Fryin’

Heat a frying pan (the higher the sides of the pan, the better) with some olive oil and fry the onions (and optional garlic and hot pepper) to start. When onions get a bit soft, throw in the tomatoes and pepper. Once the veggies start getting a bit soft, throw in the canned tomatoes and tomato paste. Keep that cookin’ (and stirring) at a low heat until the green pepper is pretty soft.

3. Crackin’

Turn up the heat until the mixture starts to bubble. Crack one egg at a time into the pan and let them sit there. Do not stir or move the eggs around. You might want to cover the pan. Eggs should take about 4 minutes to cook but you can decide if you want them runnier or harder.

When they arrive at the consistency you like, scoop up tomatoes and egg onto the plate and serve with a thick piece of bread and some salad. You may also want to try throwing some cheese on top of your frying eggs and/or topping off your meal with some hot sauce.

Yum. Let me know how it goes.