Ginger Chicken Soup, Whodathunkit?

The last time I was at Estihana Restaurant in NYC, I had a hearty soup that made me feel healthy and satiated.  The Mai Fun soup is out of this world.  It is packed with so many unique and tasty vegetables that are not usually found in your typical soup.  Made with no MSG, this natural healthy soup is perfect if you need a pick me up or if your immune system needs a little boost.  Bok choy, lotus root, and snow peas combined with a hearty chicken broth submerging in a nice portion of rice noodles makes this dish the ultimate feel good soup!
Last week, my mother called me raving about a new soup she had made.  It was a chicken soup, but with my favorite ingredient-ginger!  Intrigued, I looked online and found a soup from the Mayo Clinic.  As I read the ingredients I knew I had to make it.  I adapted it to my personal taste and vegetable choices to give it a personal touch.  This new recipe is my very own Mai Fun soup.  One bowl and you will feel like you have cleansed your entire body! 
The soup is also great as left overs, so don’t be afraid to make a lot at one time.   Mai Fun is sure to be a new staple in my home. 
Ginger Chicken Soup
4 Oz. Whole Wheat Noodles (you may also use soba or rice noodles)
2 TBS. Olive Oil
2 Yellow Onions, chopped
1 TBS. Ginger, peeled and minced
2 Carrots, peeled and chopped
1 Clove Garlic, minced
6 Cups Chicken Stock 
2 TBS. Soy Sauce (may add more to taste)
1 1/2 Lbs. Chicken Breasts, boneless and skinless, chopped into 1 inch pieces
1 Cup Shelled Edamames
1 Cup Mushroom, any (Button, Portebella, Oyster, Shitakee, etc.)
1 Lb. Tofu, cubed into 1 inch pieces
1/2 Cup Snow Peas, halved
1 Cup Soy or Almond Milk, original/plain
1/2 Cup Fresh Cilantro, chopped 
Cook noodles according to directions.  Drain and set aside.
In a large pot, heat olive oil and saute onions until soft and translucent.  Add the ginger and carrots and saute for 1 more minute. Add garlic and saute for 30 seconds (don’t let garlic brown).  Add the stock and soy sauce and bring to a boil.  Add the chicken, edamame, and mushrooms.  Bring soup back to a boil and reduce to a simmer.  Simmer until chicken is cooked and edamame are tender, about 5-10 minutes.  10 minutes before you are ready to serve, add the tofu, noodles, snow peas and almond milk.  Heat through and stir in cilantro.  Ladle soup into bowls and enjoy!

The Kosher Revolution – Article by JSpace

Jspace is a new online website which serves as a database to provide Jews internationally with Jewish and Israel News, Jewish events in major cities, free Jewish dating, and many other incredible features.
This week, I am featured in a JSpace article called The Kosher Revolution: How Non-Kosher Influences are Modernizing the Jewish World.  

This article interviews other Jewish chefs like me about the upward shift in the kosher dining experience.  It’s a really interesting article and I highly recommend you reading it –

Be Picky!

Fruit picking is a great summer pastime.   In an article I wrote for KosherEye, I give ideas of what you can do with the fruit once it’s in your basket. 
Here’s the article – Summer Fruit Desserts
Let me know what you do with your freshly picked fruit!  
Plum Upside Down Cake
Strawberry Shortcake
Raspberry Sorbet
Frozen Lemon Meringue

Avocado for Dessert?!

“Avocado for Dessert? No way!!”
This was my first reaction. I wasn’t so keen on the idea either.  In the past, I have seen a few recipes calling for avocados in dessert, but never had the courage to try it…until now!  Let me tell you…it’s great!
Now, don’t expect it to be like Graeters or Haagan-Dazs, but this tangy and creamy sorbet will be sure to give your taste buds a treat!
Go ahead…try some avocado for dessert!  You will be pleasantly surprised!

Raspberry Sorbet

I believe in keeping it fresh and healthy during the summer!  This raspberry sorbet is made with an avocado that makes it naturally dairy free and oh-so creamy.  I recommend eating this straight from the food processor to your bowl.

1 Avocado
1 lime, juiced
2 C. Frozen Raspberries*
1 tsp Vanilla Extract
1 C. Water
1 C. Sugar
In a food processor, process avocado, berries, lime and vanilla.  Combine water and sugar in a pan and simmer on stove till sugar dissolves and creates a simple syrup.  Pour the simple syrup** into the food process or and process till smooth.  Serve immediately or freeze for later
*Any fruit may be used for the sorbet. 
**If you don’t like the sorbet as sweet, you can use half of the simple syrup.


I’m not a potato salad kind of gal. Well at least I wasn’t until I discovered an oil based (not mayo) potato salad. It can be served warm or cold and doesn’t leave you with that heavy feeling. The basil and chives really brighten the dish and make it flavorful and fresh! Reminiscent of a potato salad I made in my non-kosher culinary school, you can throw some crispy smoked beef “bacon” in this salad and really amp up the flavor and add a great crunch! 
*My original recipe appeared in JoyofKosher 

Red Potatoes with Basil and Chives 

2 Lbs of Red potatoes (don’t peel!)
Kosher salt and pepper
1/2 C. Soymilk
½ C. Oil, Canola or Olive
3 T. Fresh Chives, chopped
2 ½ T. Fresh Basil, Chopped
Handful of Beef Bacon, cooked, broken into 1 inch pieces (optional)

Boil potatoes in salt water for 25 minutes or until soft.  Drain potatoes and return to pan.  Add soymilk and oil and warm over low heat.  Add chives and Basil and mash coarsely.  Season with salt and pepper.