My Top 10 Housewares Show 2016 Gadgets for Pesach

Every year the International Housewares Show is here in my very own hometown, Chicago!  This year was no exception and I had a fabulous time seeing all the awesome and cool new products that are available.  Here are the best of the best that will help your Passover prep.  I’ll even attach amazon.com affiliate links so you can get them asap!  Let me know which is your fave!

1. The Gefu Spirelli 2.0 spiralizer

I actually watched a demo of this mini wonder in action.  It really truly works.  What’s great about it is that it’s mini.  For those that store their Pesach stuff every year this is small, compact, and it works.  When you want zoodles (zucchini noodles) or sweet potato noodles - which we all do on Pesach when the wheaty real deal is nowhere to be found.  Unlike some of the other mini spiralizers this comes with a little pusher so you don’t have to cut your fingers off.

2. Kitchenaid (Mini) Mixer

One of my most used appliances on Pesach is my Kitchenaid mixer.  I can’t imagine whipping all those eggs without one.  Oh, and make sure you get an extra bowl - for when you need to whip those egg whites separately!

3. Hamilton Beach Chopping Food Processor

Back in the day when my parents made the seder they purchased a food processor (you know the one that starts with C).  I inherited it when I took over the privilege.  It’s great for grinding nuts or making charoset.  It’s the second tool I feel that I would have a hard time doing without.  Well at the housewares show Hamilton Beach came out with a fabulous new food processor - it actually dices.  Really and truly.  The dice is even and a beautiful thing to behold.  If you are looking for a food processor this is one to seriously consider. It's available at Hamilton Beach: Hamilton Beach 70825

4. Pencil sharpener peeler

One of the more fun companies that I came across was Monkey Business.  It’s an innovative Israeli company that had so many adorable and clever products I had trouble deciding which I liked best.  I absolutely fell in love with the Pencil Sharpener peeler.  It looks like a big yellow old fashioned pencil sharpener with a vegetable peeler on the back.  Remember how, when you used to sharpen your pencil, the shavings came out curled?  Imagine doing that with a carrot, or zucchini.   I plan on using mine to make carrot and zucchini flowers as a garnish for my gefilte fish this year.  Check out their web site...each gadget is cuter than the next!

6. French Bull acrylic Serveware

There were a bunch of fun companies but I particularly loved French Bull.  They have fabulous acrylic cups, platters, plates, and serving pieces in super fun and bright patterns and colors.  The display completely caught my eye.  Check out their stuff!!!

7. Chefman Immersion blender

Chefman is a company that makes competitively priced small kitchenlectronics.  I personally know people that work there and they are really committed to their products.  The immersion blender come in a bajillion colors and are not costly - perfect for helping to keep Pesach costs down.

8. Bella Coffee Maker

I personally own one of the original Bella Coffee Makers in a bright red and I love it.  I got it on sale for $9.99 at Macys.  It’s a single cup coffee maker that makes a great cup of coffee in under 5 minutes.  The only downside is that you can’t use those wonderfully convenient pre-measured coffee containers (you know the ones by the “K” company).  Well, now Bella has come out with one that you can use like mine, with your own coffee, or with those pre-measured containers!  For the price you really can’t beat it!

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9. Levoons & Savel

As a baker, I know that measuring precisely is super important.  I was really excited about the clever Levoons by Dreamfarm.  They are self leveling measuring spoons!  How great is that?  They come in tons of colors too.  They also make other useful gadgets like the Savel which you put in an avocado, or other fruit,  after you cut it to keep the unused half from turning brown. 

10. Paradox Timers

One of the best thing about the housewares show are the products that are brand spankin new and haven’t been brought to the market yet.  One of my absolute favorite products was the Paradox timer.  It comes in different varieties (there’s an egg timer for example), and contains different colored liquid combined with a water like liquid inside.  When you turn the timer over, the colored liquid goes UP instead of down!!!  It’s a paradox...get it?!!!  Super cool!!!!

11. SodaStream

I had to add the fantastic Israeli company, SodaStream!!!  It’s perfect for making carbonated beverages even on Shabbat and Yom Tov!  A huge money saver, especially for Pesach!!!

So my honorable mention product is the Masha mashed potato masher by Salton.   They named it after my daughter Masha.  Just kidding, however they did give me one for that reason!!!  Thanks Salton!!! I’m saving it for Pesach and haven’t used it yet, but it looks like an immersion blender that makes perfect mashed potatoes...and who wouldn’t want that?  Especially with a name like Masha!!!

I’d love to hear about your favorite “I can’t live without them” gadgets.  One of mine is the Hindy Chopper (a.k.a the Vidalia onion chopper).  Post your faves below in the comments.  I’m sure everyone would love to hear how clever you are!!!

After Passover...the everyday fabulous gadgets and tchotchkies that were super fun at the show...stay tuned…

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Passover Gluten-Free (non-gebrochts) Egg Noodles

I recently developed a recipe for Passover Gluten-Free (non-gebrochts) Egg Noodles.  When I posted a photo of the prototype on social media sites I got a plethora of requests for the recipe and instructions on how to make them. Super cool!

What I love about this recipe is that you can make the noodles any size or shape you like.  You can make fettuccini, ravioli, wide “egg noodles” for a goulash, or even lasagna noodles.  You also don’t have the mushy, fall apart mess that you can sometimes get from store bought noodles.  I actually dried some out before cooking (like store bought noodles) and they were still pretty good after I cooked them.  For those GFE’s (Gluten Free Eaters), I personally think this recipe is good enough to make year round.  

Now it turns out that I originally developed this recipe for my upcoming Mid-Atlantic Media Syndication Passover article.  However, I wanted to give my readers a little something extra this time - a visual to go with the written description.  I pulled out my handy dandy DSLR camera, ordered a fancy shmancy tripod on Amazon, downloaded my favorite movie editing software, and I was good to go.

So, without further ado, I present the Passover Noodle Making Video!

Enjoy and Chag Kasher V’sameach!!

(Please leave comments and let me know what you think!!!)

Looking for a Passover Cholent recipe? Here's one that I published a while ago: Kosher Everyday Passover Cholent

The official Passover Gluten-Free (non-gebrochts) Egg Noodle Recipe:

¾ cup potato starch

½ cup potato flakes (like instant mashed potato flakes)

½ cup tapioca flour (not starch)

½ teaspoon salt (or to taste)

3 large eggs

1 ½ tablespoons extra virgin olive oil

For the dough:

Extra potato starch for rolling.

Combine the potato starch, potato flakes, tapioca flour, and salt in a medium bowl.  Add the eggs and olive oil.  Stir until the ingredients are blended then knead until smooth.  Allow the dough to rest for 5 minutes.

Generously flour a rolling board with potato starch.  Divide the dough into 3 pieces.  Roll one piece into a very thin rectangle, rolling the dough as thinly as possible.  Using a sharp knife or pasta roller, cut the egg noodles into the desired shapes.  Set the cut pasta on a cookie sheet, cutting board or cooling rack.  Repeat with the remaining 2 dough pieces.

To cook:

Bring a large pot of salted water to a boil.  Add the pasta, gently stirring to separate the noodles.  Return the water to a boil, then reduce heat to medium.  Cook for 5-7 minutes until pasta is al dente.  Drain then serve.

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Pre-Passover Cabinet Cleaning Rice Stuffed Roasted Chickens with Yukon Gold Potatoes

Hello all!  It’s that time of year when you are being swamped with super exciting, new and enticing Passover recipes.  If you’re like me however, you’re still trying to clean out your chametz cabinets and use up all your rice (assuming you’re not Sephardi) and other chametz/kitniyot products.  I usually start the process right after Purim, and my family knows that they will get the most creative dishes during the weeks before I convert my kitchen for Passover.  It’s kind of like an episode of “Chopped”.  Hmmmm….what can I make with the beans, macaroni and cheese mix, rice paper, and green lentils?

I have also started making instructional videos to help with the educational aspect of this site.  I know that although I nearly always add a lot of explanatory photographs, nothing is a good as actually watching the process first hand.  

I love my first video (not including the Spice Packet Video...although that one is fabulous!!) - it’s very informative although extremely flawed :-).  (Kind of like me!)  It’s extremely blurry in the beginning, but pulls through to be clear about halfway into the video.  I’ve had good feedback (which is really, really nice), and would love to hear your comments.  It will help in the editing of my Passover video coming out shortly.  

SO….here is the recipe and video…

Happy Cleaning & Eating!!

Pre-Passover Cabinet Cleaning Rice Stuffed Roasted Chickens with Yukon Gold Potatoes

2 large roasting chickens (3-4 lb each)

2 lb Yukon Gold potatoes (medium size B), cut into ½ inch slices

2 ¼ cups of your leftover uncooked rice (Brown, Black, Red, White)

4 cups vegetable stock (I like Manischewitz)

2 tablespoons extra virgin olive oil

1 large onion diced

1 cup celery, sliced

2 cloves garlic, or 2 frozen cubes

1 lb mushrooms, sliced

¼ cup teriyaki sauce

nonstick spray

olive oil spray, or olive oil

garlic powder

onion powder

black pepper

fresh herbs (parsley, sage, rosemary and thyme - yes I know it’s a song!)

Preheat oven to 325℉ convection roast or 350℉ bake for an non-convection oven.

1 foot cooking twine, cut into 2 6” pieces

Spray a large roasting pan with nonstick spray.  Place the potatoes in a single layer on the bottom of the pan.  Place the chickens on top of the potatoes.  Set aside.

Combine the rice and vegetable stock in a large stock pot.  Bring to a boil, then reduce heat to low and cover tightly. Cook rice for the longest package directions of your combined rice.  When the rice is done cooking, off heat then allow the rice to rest covered for 10 minutes.  Uncover and fluff with a fork.

In a large wok or skillet, heat the oil.  Add the onions, celery and garlic.  Saute until the the onions are starting to brown.  Add the mushrooms and saute until the mushrooms are soft.  Add the teriyaki sauce and stir to combine.

Spoon the vegetables into the prepared rice.  Mix until completely blended.  Place 2-3 cups of the rice mixture into a separate bowl.  This will be the stuffing.  By separating out a few cups you avoid contaminating the whole batch of rice with salmonella from the chicken.  If more rice is needed for stuffing you can always add it after.

Gently spoon the rice stuffing into the chickens.  Do not pack the rice in.  

Once the chickens are full,  tie up the legs of each chicken to help ensure even roasting.  Spray the chickens with olive oil spray, or rub the skin with a thin coat of olive oil.  Sprinkle garlic and onion powder on top of the chickens.  Top with fresh herbs, tucking some of the herbs around the chicken for additional flavor.  Sprinkle some black pepper on top of the chickens.

Place a meat thermometer in the meatiest part of the chicken thigh.  Roast until the internal temperature of the chicken reaches 165℉.  Remove the chickens from the oven.  Remove stuffing and serve.

Note: If making this chicken in advance, remove the stuffing from the chickens before refrigerating.  Never store stuffed chickens.

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Mushroom Teriyaki Chicken and Grocery Cart Snooping

It’s true.  I am a grocery cart snoop.  I confess that I love to look in other peoples grocery carts to see what new and interesting treasures they found.  I have meddled my way into a plethora of new food items and awesome recipes from friends and acquaintances in the grocery store.  It always seems to take me longer than most to do my weekly/daily/hourly grocery shopping – it’s not just a “find the items on the list” excursion, a trip to the store can be a social and culinary adventure.  I’m sure there’s turnabout too – hmmm what does Sharon Matten have in her cart today?  What is she making for Shabbat this week…and why does she, a pastry chef, have a cake mix in her grocery cart???!!  FROZEN PIZZA??  Maccaroni & Cheese MIX??? You mean she doesn’t make everything from scratch???  You mean Sharon Matten is a mortal human just like the rest of us??  Shocking!!

Anyway, I really do get some of my best recipe ideas from friends while grocery cart snooping.  I was recently in Romanian Kosher buying some awesome meat products when I ran into my dear friend and neighbor Shoshi.  As usual I checked out her shopping cart and saw some pretty fabulous looking, thin steaks.  “So Shoshi, what do you do with those steaks?” I asked.  “Oh my goodness,” she answered.  “My family loves these.  My daughter has a great recipe for them and it’s super easy.”   Well, she had me at “family loves these”, and ”super easy” clinched the deal!!  I had her text the recipe to me, and tried it out for one of our Friday night Shabbat meals.  Basically, you sauté thinly sliced onions and mushrooms, and place them on the bottom of a pan. Then you brown the steaks, place them on top of the onions and mushrooms, cover them with Mikee’s sesame teriyaki sauce and bake for a while.  Super easy!  I was so happy with how mine turned out I even took a picture and texted it to Shoshi!  The steaks were good, but kind of salty from the sauce and I probably should have baked them for a little less time.  The family liked the basic idea of the recipe, and they loved the sautéd mushrooms, but I knew I was going to have to try again.  I do think the recipe was fine – it was probably my execution that was off.

A few weeks later I bought another thicker piece of roast.  I followed the same basic recipe that I did for the steaks and used a different type of teriyaki sauce and less of it.  The result was way better, and Dear Son suggested making the meat with the mushrooms and onions on top.  I stored that one away for later use.

So, this week I was in the grocery Shabbat 5 hours before Shabbat store trying to figure out what to make for.  Have you noticed that chicken has gotten super expensive?  What’s up with that?  What are they feeding those chickens – gourmet chicken feed?   Are the chickens living in poultry penthouses?  In any event the only chicken that was budgetary friendly was boneless, skinless chicken breasts.  I bought two packages and on impulse decided to try to make the cutlets using the sautéd onion, mushroom and teriyaki method that Shoshi had recommended for the steaks.  Since I’ve become a GFE (gluten free eater) I decided to try to make them gluten-free, and bought some gluten-free teriyaki sauce too.

Gorgeous, aromatic, delicious!

Once home, I thinly sliced some wonderful sweet onions and sautéd them in some olive oil with some crushed garlic.  Once they were caramelized I added a pound of thinly sliced crimini/baby portabella mushrooms and a pound of thinly sliced small/medium sized white mushrooms, sautéd them until all the liquid was absorbed, and transferred them to another container to use later.  I then removed the tenders from the chicken (I made chicken fingers from those later), coated the chicken pieces in corn starch, and browned them in the same skillet I had made the onions and mushrooms in.  Although I normally cut chicken cutlets in half to make two thin cutlets I didn’t this time. I was afraid that if the cutlets were too thin they would dry out and taste like salty sawdust.  I made the cutlets in batches and set them on a foil lined, greased baking sheet as they finished browning.  Once they were all done I spooned the reserved onions and mushrooms over the chicken (taking into account Dear Son’s suggestion),  drizzled a cup of GFE teriyaki sauce over the onions and mushrooms, and baked the whole thing for 30 minutes.  The chicken was fast to make…not quite as fast as the steaks were due to the time it took to brown all the cutlets, but still pretty speedy (it had to be – I didn’t leave myself all that much time!). 

Gorgeous, aromatic, delicious!  The cutlets were moist, flavorful, and covered with teriyaki infused mushrooms….mmmmmmmmmmmmmm!  The decision to leave the cutlets thicker was a good one. They were fabulous for Shabbat lunch the next day as the cutlets had even more time to absorb the melded flavors.  Although most of us loved the Mushroom and Teriyaki Chicken a small number of the more unadventurous Shabbat guests still would have liked a little less teriyaki sauce on the chicken.  If you are one of those ( ;-) ) you could easily add half the teriyaki sauce and the recipe would still be great. 

Happy for our Shabbat guests, but sad for me there weren’t a lot of leftovers for me to eat during the week.  I guess I should really be happy that the recipe was a success!  Happy but hungry!!!  I suppose with the weather being arctic here in Chicago I’ll be able to take some time to come up with some warm, comforting, hearty, winter recipes to sate my hunger and share with you!

Stay warm and Happy 2014!!

Mushroom and Teriyaki Chicken

(recipe can be halved…but why would you want to?!)

12 boneless skinless chicken cutlets, tenders removed

1 cup corn starch

3 tablespoons canola oil

4 medium sweet onions, halved and very thinly sliced

2 cloves garlic, crushed (I used 2 frozen garlic cubes)

1 pound crimini/baby bella mushrooms, thinly sliced

1 pound white small/medium mushrooms, thinly sliced

1 cup teriyaki sauce (can use ½ cup for a milder flavor)

¼ cup canola oil for browning, plus additional oil if necessary

Nonstick vegetable spray

Line a large baking sheet with foil.  Spray with nonstick vegetable spray.  Set aside. 

Preheat oven to 350° F.

Heat the canola oil in a large skillet over medium high heat.  Add the onions and garlic to the oil and sauté until the onions are caramelized.  Add the sliced mushrooms and sauté until nearly all the liquid is absorbed.  Transfer the mushrooms and onions to another container.  Set aside.

Place corn starch in a large bowl or dish.  Coat the chicken cutlets in the starch, shaking off excess.  Set aside.  Heat the remaining ¼ cup of canola oil in the skillet.  Place several cutlets in the hot oil and cook until browned, but not cooked through, on each side.  Place the browned cutlets on the prepared baking sheet.  Repeat with remaining cutlets. 

Evenly cover the browned chicken cutlets with the onion and mushrooms.  Drizzle teriyaki sauce over the chicken.  Bake uncovered for 30 minutes until the cutlets are cooked through.  Serve warm.

Note: To make this chicken gluten free use gluten free teriyaki sauce.  This recipe can be made for Passover as well substituting potato starch for the corn starch.

 Sauté the thinly sliced onions...

Don't forget the crushed garlic!

 Slice the mushrooms...

That's a LOT of mushrooms!!

  Sauté onions until caramelized...

 Add the mushrooms and sauté until nearly all 

the liquid is nearly all absorbed...

Get the corn starch ready and dredge the chicken 

in the starch...

 Heat the rest of the oil in the skillet...

 Brown the chicken on both sides...

 So pretty! Can't wait for the mushrooms!!!

 Top the cutlets with the onions & mushrooms,

then drizzle with the teriyaki sauce...

 Bake for 30 minutes....

 Gorgeous, aromatic, delicious!

Here is the beef I made...

Thanks Shoshi!!!

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!