As a food blogger and lover of cooking, I have a whole truckload of cookbooks. Some were passed down from my parents, others have been collected over the years, throughout my journey learning about paleo, becoming a Health Coach and starting my own blog. Nowadays, I have the incredible pleasure to try and review cookbooks from fellow bloggers and friends, plus sometimes I get to share the goods with all of you!
If you were following me on Instagram waayyyy back in the day, you might remember be obsessing over Simone (from Zenbelly) & Jennifer (from Predominantly Paleo)‘s ebook, the Yiddish Kitchen. I made delicious chocolate glazed macaroons, bagels and grain-free matzoh balls! The ebook was so popular that it was turned into a hardcover book and released just a couple weeks ago called The New Yiddish Kitchen. It contains all the same recipes from the ebook PLUS so many more.
For those of you that don’t know me well, I was raised Jewish. While I no longer consider myself religious, enjoying traditional Yiddish food with my family is still something I do and intend to do for years to come. This is the food I was raised on. Bagels and lox were basically their own food group and matzoh brie was a quick and easy dinner my mother would often make for my brother. (Honestly, I was never a fan). I would so look forward to the holidays when we enjoyed latkes, gefilte fish (which I’m obsessed with), noodle kugel and challah… not to mention the challah french toast the morning after!
The New Yiddish Kitchen has ALL of these recipes and they’ve been adapted to be gluten, grain, dairy free and soy free. So far I’ve made the following recipes and they’ve all been outstanding…
On a weekday night, there is literally nothing better than a one-pot meal. This Savory Lamb Goulash is amazingly flavorful and can be prepared really easily. Prep the ingredients ahead of time and you’ll be thrilled to have such a tasty meal in such a short amount of time.
After receiving my copy of this book, I knew right away I would have to make the Chocolate Babka. I kid you not when I say that this was enjoyed for breakfast, lunch and dinner. Just the right amount of sweetness and a texture that would fool anyone into thinking it was real, gluten-laden bread.
Another great recipe from the book is the Shakshuka, which I prepared with grain-free Pita Bread, also available in The New Yiddish Kitchen! In my hometown I used to visit a small, local café called The Art Café, which is where I discovered Shakshuka and fell madly in love. I actually always used to convince anyone I was with to order the three-cheese panini so it could be dipped into the Shakshuka. Needless to say, no one was ever disappointed. Dipping grain-free Pita Bread into this absolutely perfect Shakshuka was just as delicious and satisfying.
Jennifer & Simone were nice enough to let me share the Shakshuka recipe with all of you, so hear it is! I totally followed Bubbe’s tip and added a few handfuls of spinach to mine!
SHAKSHUKA FROM THE NEW YIDDISH KITCHEN
- 3 tablespoons (45 ml) extra virgin olive oil, divided
- 1 small onion, cut into small dices
- 3 cloves garlic, sliced
- 2 bell peppers, cut into small dices
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- 1 tablespoon (15 g) tomato paste
- ½ teaspoon salt
- 28 ounces (795 g) diced tomatoes, or
- 2 pounds (900 g) fresh
- 4-6 eggs
- Heat a large skillet over medium heat and add 2 tablespoons (30 ml) of the olive oil. Once shimmering, add the onions and sauté. for 8–10 minutes, stirring occasionally, until they are golden brown and softened.
- Add the garlic and peppers and sauté. for another 3–4 minutes, until the garlic is golden brown.
- Add the spices and stir constantly for a minute, or until very fragrant, being careful not to let them burn.
- Add the tomato paste and stir into the vegetables, cooking until it’s a brick red color, about 30 seconds to 1 minute.
- Add the salt and diced tomatoes and stir, scraping up any browned bits that have stuck to the bottom.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Turn off the heat and make four to six indentations in the sauce and crack the eggs into them. Turn the heat back on so it’s at a gentle simmer and allow the eggs to cook for 8 minutes.
- Cover and cook for an additional 3–5 minutes, or until the eggs are cooked to your liking. Drizzle with the remaining olive oil.
- Bubbe’s tip: Bubula, you need to eat your vegetables! Serve this with a salad on the side, or throw in a handful of spinach or watercress during the last 10 minutes, before adding the eggs. Was that so difficult?
The Yiddish Kitchen gals are ALSO nice enough to let me give a copy of their cookbook away to one of you! This is absolutely my favorite cookbook of the year and regardless of whether or not you’re Jewish, the bagel recipe alone is worth the price of admission. You can take my word for it… I’ve made them three times!
PLUUUUS, because I am feeling super generous, I’ve decided to throw in a copy of Mark Sisson‘s new book, Primal Endurance for you to win for yourself or a friend!