Kosher by Design Teens and 20somethings + a Giveaway!

We just got a copy of Susie Fishbein’s new cookbook Kosher by Design Teens and 20somethings, a great resource for just-starting-out chefs and a great addition to the Kosher by Design series! This book is obviously targeting a younger generation of cooks, but don’t let that (or the spaghetti squash wearing sunglasses) turn you off.

Whether you’re heading to college, you’re a newlywed in a new kitchen or maybe you are just sick of takeout, this is a great cookbook for you. Not only does it have simple and delicious recipes (David made fun of the number of them I bookmarked for future dinners), but it has great tips and suggestions for a young cook. Hey, we Kosher Foodies are not exactly beginners, but we are 20somethings with full-time jobs who like to sit down to a home-cooked meal after a long day, so these are great recipes for long days like that. The book even guides readers, helping them plan ahead, and use the same ingredients in one week. Thanks, Susie!

But enough of this talk, you can see for yourself! One lucky reader can get a free copy of the book. How’s that, you ask? There are four ways, and you can enter up to four times:

  1. Leave a comment on this post and share with us your favorite weeknight recipe (we’re always looking for new ideas; meat, dairy, pareve, whatever!).
  2. Follow us on Twitter (@kosherfoodies)
  3. Like us on Facebook (facebook.com/kosherfoodies)
  4. Email 5 of your friends and tell them to check us out (and CC kosherfoodies@gmail.com)

And if you don’t win, don’t fret; here’s a message from ArtScroll:

Preorder your copy today at ArtScroll.com – enter the coupon code KBDBLOG at checkout to save 10% and receive free shipping in the continental U.S. Join us online to find more reviews and giveaway contests! Kosher by Design Teens & 20-Somethings: cooking for the next generation is aimed at the young and digital-savvy fast-food generation and those who cook for them. Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. For more recipes and updates, visit our blog or connect with us on Facebook and Twitter.

  • Aidelknaidel

    For the first time in ages, I made a meatloaf last week–and everyone liked it. (very unusual for everyone to agree on anything here….) I used ground turkey, onions & garlic, and even sneaked in some spinach!

  • Aidelknaidel

    For the first time in ages, I made a meatloaf last week–and everyone liked it. (very unusual for everyone to agree on anything here….) I used ground turkey, onions & garlic, and even sneaked in some spinach!

  • Adele Mizrahi

    I’m not sure what my favorite weeknight meal is, but last night I made Mark Bittman’s West African Peanut Soup with Chicken. I’ve made it before, but I forgot how good it was til last night! I happened to have all of the ingredients on hand from my last farmshare pickup – except that I used butternut squash instead of the sweet potato and green tomatoes instead of red. It’s super colorful (wish I took a pic!), and hey, you gotta love the one-pot-meals. nnhttp://www.nytimes.com/2009/06/17/dining/171mrex.html

    • Adele Mizrahi

      oh, and don’t listen to Mark Bittman when he says to brown the chicken first because the little cubes of chicken breast don’t need all that time to cook and will just dry out.

    • http://thekosherfoodies.com/ Stephanie

      that recipe is on my “to make” list! gotta love the minimalist!

  • Adele Mizrahi

    I’m not sure what my favorite weeknight meal is, but last night I made Mark Bittman’s West African Peanut Soup with Chicken. I’ve made it before, but I forgot how good it was til last night! I happened to have all of the ingredients on hand from my last farmshare pickup – except that I used butternut squash instead of the sweet potato and green tomatoes instead of red. It’s super colorful (wish I took a pic!), and hey, you gotta love the one-pot-meals.

    http://www.nytimes.com/2009/06/17/dining/171mrex.html

    • Adele Mizrahi

      oh, and don’t listen to Mark Bittman when he says to brown the chicken first because the little cubes of chicken breast don’t need all that time to cook and will just dry out.

    • http://thekosherfoodies.com/ steph

      that recipe is on my “to make” list! gotta love the minimalist!

  • Paulette

    Lately I like brown rice cooked with black beans and onions in a burrito with guacamole and cheese on top. Easy and delicious.

  • Paulette

    Lately I like brown rice cooked with black beans and onions in a burrito with guacamole and cheese on top. Easy and delicious.

  • Michelle D

    Gotta love rice and chili. nAlso, I found a great recipe for flounder on epicurouis–had all the ingredients on hand (which is the best!). http://www.epicurious.com/recipes/food/views/Baked-Flounder-Fillets-in-Lemon-Soy-Vinaigrette-15169. Someone suggested adding Panko and broiling the last few minutes–delish!

  • Michelle D

    Gotta love rice and chili.
    Also, I found a great recipe for flounder on epicurouis–had all the ingredients on hand (which is the best!). http://www.epicurious.com/recipes/food/views/Baked-Flounder-Fillets-in-Lemon-Soy-Vinaigrette-15169. Someone suggested adding Panko and broiling the last few minutes–delish!

  • Kathleen

    While I love all your recipes, I am recently obsessed with your post on beets! For a long time I was a beets hater, but recently tried marinated beets that someone brought into work and they were delish! I was so happy to see you post a recipe for beets. I’ve made it a few times at home and they are a true hit! Thanks for being health conscious kosher foodies!

  • Kathleen

    While I love all your recipes, I am recently obsessed with your post on beets! For a long time I was a beets hater, but recently tried marinated beets that someone brought into work and they were delish! I was so happy to see you post a recipe for beets. I’ve made it a few times at home and they are a true hit! Thanks for being health conscious kosher foodies!

  • Lisa

    My favorite weeknight meal is crockpot lentil stew (lentils, tomato paste, whatever vegetables you have have on hand, chili powder)

  • Lisa

    My favorite weeknight meal is crockpot lentil stew (lentils, tomato paste, whatever vegetables you have have on hand, chili powder)

  • Toussie

    Halibut, or any thick white fish, but halibut is my absolute favorite, marinated in pesto, olive oil, lemon juice, garlic, and flat parsley leaves. Just throw it all on the fish and bake for 30 minutes, making sure not to overcook, you want the fish to be yummy and flakey. Really quick and easy.

  • Toussie

    Halibut, or any thick white fish, but halibut is my absolute favorite, marinated in pesto, olive oil, lemon juice, garlic, and flat parsley leaves. Just throw it all on the fish and bake for 30 minutes, making sure not to overcook, you want the fish to be yummy and flakey. Really quick and easy.

  • http://twitter.com/irosen irosen

    our go to standby is schnitzel with mashed potatoes — something both my kids and hubby agree to eat!

  • http://twitter.com/irosen Ilene Rosen

    our go to standby is schnitzel with mashed potatoes — something both my kids and hubby agree to eat!

  • http://www.kosherhound.com KosherHound

    Pecan-crusted chicken: clean and butterfly chicken, brush with a combination of mayo and mustard, and dip in seasoned panko/ground pecans. Fry as normal, and pair with whipped potatoes made with olive oil instead of milk/butter. Add a quick caesar and you’re done. :)

  • http://www.kosherhound.com KosherHound

    Pecan-crusted chicken: clean and butterfly chicken, brush with a combination of mayo and mustard, and dip in seasoned panko/ground pecans. Fry as normal, and pair with whipped potatoes made with olive oil instead of milk/butter. Add a quick caesar and you’re done. :)

  • Yael

    Honey-Mustard Ginger salmon: mix ginger, dijon mustard, crushed garlic, honey, salt and pepper. spread about half the mixture over salmon. cook for about 10-15 min, and use the rest of the sauce for dipping. Eat with lo mein noodles–YUM!

  • Yael

    Honey-Mustard Ginger salmon: mix ginger, dijon mustard, crushed garlic, honey, salt and pepper. spread about half the mixture over salmon. cook for about 10-15 min, and use the rest of the sauce for dipping. Eat with lo mein noodles–YUM!

  • esther

    in the winter shephards pie its like a whole meal in one.. so easy and yummy

  • esther

    in the winter shephards pie its like a whole meal in one.. so easy and yummy

  • Davises88

    Favorite weeknight chicken recipe. Take package of chicken parts (whole cut-up chicken or leg quarters or thighs) and put in zip-type bag. Chop several (3-4 big ones or more if you like) cloves of garlic. Add rosemary (to taste…we like lots so maybe even up to a tablespoon). Drizzle in some bottled lemon juice (say, 1/4-1/2 cup) and the same amount of olive oil. If you’d like, some Kalamata olives and a chopped onion. Zip the bag closed and mush around to everything gets coated. Let sit at least overnight in the fridge marinating. Bring to room temp before cooking. Spray a large roasting pan or jelly roll pan with spray. Preheat oven to 350. Arrange marinated chicken in pan. If you’d like add par boiled potatoes to the whole thing. Bake until juices run clear – about an hour.

  • Davises88

    Favorite weeknight chicken recipe. Take package of chicken parts (whole cut-up chicken or leg quarters or thighs) and put in zip-type bag. Chop several (3-4 big ones or more if you like) cloves of garlic. Add rosemary (to taste…we like lots so maybe even up to a tablespoon). Drizzle in some bottled lemon juice (say, 1/4-1/2 cup) and the same amount of olive oil. If you’d like, some Kalamata olives and a chopped onion. Zip the bag closed and mush around to everything gets coated. Let sit at least overnight in the fridge marinating. Bring to room temp before cooking. Spray a large roasting pan or jelly roll pan with spray. Preheat oven to 350. Arrange marinated chicken in pan. If you’d like add par boiled potatoes to the whole thing. Bake until juices run clear – about an hour.

  • Davises88

    Saute 1 chopped white onion and then 2-3 cloves chopped garlic in oil. Season with salt and pepper and cook until onion is softened. Stir in 2-3 cans drained, rinsed black beans, 4 cups parve broth, 1 16 oz can chopped tomatoes, 1 15 oz can pumpkin puree (not pumpkin pie filling), and 1 tablespoon red wine vinegar. Season with herbs/spices of your choice (I add 1 tablespoon each cumin and rosemary, 1/2 tablespoon ground cinnamon). I often also add 1 15 oz can drained, rinsed garbanzo beans and/or kidney beans, too. Mix, bring to boil, then simmer for about 25 minutes.

  • Davises88

    Saute 1 chopped white onion and then 2-3 cloves chopped garlic in oil. Season with salt and pepper and cook until onion is softened. Stir in 2-3 cans drained, rinsed black beans, 4 cups parve broth, 1 16 oz can chopped tomatoes, 1 15 oz can pumpkin puree (not pumpkin pie filling), and 1 tablespoon red wine vinegar. Season with herbs/spices of your choice (I add 1 tablespoon each cumin and rosemary, 1/2 tablespoon ground cinnamon). I often also add 1 15 oz can drained, rinsed garbanzo beans and/or kidney beans, too. Mix, bring to boil, then simmer for about 25 minutes.

  • Devora

    There is one thing that everyone in my house agrees on… LASAGNA! Nothing fancsy, just noodles, marinara sauce, cottage cheese mixed with sour cream and yellow cheese… it was yummy tonight too!

  • Devora

    There is one thing that everyone in my house agrees on… LASAGNA! Nothing fancsy, just noodles, marinara sauce, cottage cheese mixed with sour cream and yellow cheese… it was yummy tonight too!