Book Review: Fresh & Easy Kosher Cooking: Ordinary Ingredients, Extraordinary Meals (plus recipes)

The book is simply titled Fresh & Easy, but it is packed with delicious recipes from Soups, Salads, Dips & Sauces, Sides, Brunch & Lunch, Main Dishes, Traditional, and, of course, Desserts in very nicely formatted layout, with uncomplicated directions and tempting…and yes, mouth-watering too…photography.    it is no secret that I only love cooking fast, easy and cheap recipes and this book has lots of them.  I hate to recommend you buying a cookbook that only a handful, less than 10 recipes, is worth trying out.  But my copy of author Leah Schapira’s book has full of bookmarks….

Roasted Garlic & Butternut Squash soup/    Chicken Fajitas Salad/     Chunky Hummus
Sweet Potato Fries/   Avocado Wontons/   Perfect Pizza, Pita and Grilled Flatbread
Teriyaki Sesame Chicken/       Asian Burger/     Beer Beef Stew
Challah Rolls/     Square (yes, indeed) Doughnuts/   Rainbow Cupcakes,
Everything but the Kitchen Sink cookies /     Cheese Buns/    and lots more.

I definitely recommend you check out a  copy of Leah Schapira’s Fresh & Easy cookbook if you love making simple and delicious meals to loved ones and strangers alike.   Available in your favorite bookstores or Amazon.  You may also visit Leah’s culinary website,

Recipes from FRESH & EASY KOSHER COOKING: Ordinary Ingredients, Extraordinary Meals
By Leah Schapira/November 2011

3 tbsp butter  1 clove garlic, peeled and crushed    juice of one lemon
1 1/4 cups heavy cream   3 tbsp parmesan cheese, grated    1 1/4 tsp dried basil
1/2 lb penne pasta, cooked according to package directions   salt and pepper, to taste

Melt the butter in a medium sauce pan over  medium heat.  Add the crushed garlic.  Saute for a few minutes, taking care not to burn it.  Add the lemon juice (add only 2 tablespoons of lemon juice if you don’t like it so lemony) and stir.  Add heavy cream.   Simmer for 5 minutes.  Add the parmesan cheese.  Stir until cheese is melted.  Season with basil.  Add the pasta and toss well.  Season with salt and pepper.  If pasta is prepared in advance, reserve 3 tablespoons of sauce to add while reheating.  Serve with additional parmesan cheese, if desired.

HONEY-MUSTARD CHICKEN   Yield:  3-4 servings
1 1/2 lb chicken cutlets   1/8 tsp salt    1/8 tsp pepper    3-4 tbsp oil   2 large onions, diced
Vegetables (use any produce that’s in season or sitting in your vegetable drawer – or none at all!)
3 tbsp honey    3 tbsp soy sauce    3 tbsp mustard

Cut chicken cutlets into 2-inch strips.  Season with salt and pepper.  Heat the oil in a large frying pan over medium heat.  Add onion and cook for 10-15 minutes (for that delicious caramelized goodness) or until golden brown.  Add chicken strips and cook for 5 minutes.  Add vegetables, if using.  Add honey, mustard, and soy sauce.  Cook for 10-15 minutes (stirring occasionally), or until sauce reduces.  Serve over orzo or rice.

From Trina Kaye’s Press Release:

A recipe doesn’t have to be complicated to be delicious, nor exclusive to certain kitchens. Such is the mantra of Leah Schapira, co-founder of the popular culinary website,, and author of the new book, Fresh & Easy Kosher Cooking: Ordinary Ingredients, Extraordinary Meals. Inspiring everyone from traditional kosher cooks to everyday working women and moms, Leah shows how to use simple, fresh ingredients to create time-sensitive, tasty meals for all to enjoy.

Leah extends her recipes to a wide audience of people who don’t have much time to cook. She includes useful tips, minimal ingredients, and easy-to-follow steps. Her seasonal menus encourage home cooks to take advantage of market-fresh, simple ingredients for even easier recipe planning.

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