I am always skeptical when a new cookbook comes out. Many claim to have a diverse selection of tasty recipes that will make your collection complete, however most of them fail to deliver. So when I heard that Susie Fishbein just released her seventh cookbook, Kosher By Design Teens and 20-Somethings: cooking for the next generation, my question was; is my kitchen really going to be lacking without this latest cookbook on my shelf?
When I first saw the cover I was somewhat turned off. It displays a vegetable wearing sunglasses and large headphones. I understand it’s targeting teens, but I think even they would think that was trying too hard. However I decided to keep an open mind as I looked through the recipes and I was pleasantly surprised. There is a nice selection of diverse dishes that are neatly categorized with tasty looking photos.
My 15 year old sister helped me sort through the recipes and listed the Cranberry Chicken Dippers (pg.14), Mexican Pizza Empanadas (pg. 24), Meatball Subs (pg.106) and the Pastrami Burger (pg.104) as the top four that she wanted to try out. I personally think the Southwest Rotisserie Chicken Wraps look amazing and will be making them the next time I have leftover chicken!
Southwest Rotisserie Chicken Wraps:
yields 6 servings
Give your boring leftovers new life! This dish is a great way to use up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.
1 whole rotisserie chicken, skin discarded, meat shredded with 2 forks
3⁄4 cup canned black beans, drained and rinsed
1 (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted
1/2 small red onion, peeled, very finely chopped (about 1/2 cup)
1/2 cup fresh cilantro, stems discarded, leaves chopped
1/2 cup favorite bottled barbecue sauce, such as KC Masterpiece®
2 tablespoons low-fat mayonnaise
2 tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
6 (10-inch) flour tortillas
1 head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
3 plum tomatoes, halved, seeded, cut into 1/4-inch dice
1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.
2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sour cream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.
3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.
4. Roll and serve.
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To order a copy of the cookbook click here: Kosher By Design Teens and 20-Somethings: cooking for the next generation
~ Review written by Nina Safar