About The Kitchen Guru

I am " The Kitchen Guru", I am an enthusiastic creative skilled cook & foodie who takes pleasure in producing nourishing healthy food using local seasonal ingredients I come from a culinary family and started cooking at her grandmother's knee, over half a century ago over the years her cooking style has evolved , specializes in recreating recipes to suit peoples special dietary needs I ,understand food, cooking on a budget,cooking for a family, vegan, vegetarian, kosher, diabetic,low cholesterol, gluten free, lactose free, salt free, weight reduction diets and menu planning. My mission is to To share my culinary knowledge to support people who are new to or nervous about cooking, menu planning, budgeting, people who are new to kosher catering, facing dietary restrictions,or new olim having to adapt to seasonal food stuffs and a different way of cooking. In this blog I will share Food & Nutrition news, recipes culinary events.

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Not Schmaltz At All ( healthy chopped liver)

Chopped liver often mocked, reproduced and joked about, as traditionally Jewish as chicken soup. Chopped liver can be made with any type pf liver but personally I prefer the traditional favorite of chicken livers. Chopped liver was traditionally fried in schmaltz (chicken fat ) which over the years has given way to oil, my no fry no oil version tastes just as good but weight watchers can eat with guilt. Nutritional Value Liver is a nutrient-rich food and the ingredients in the chopped liver recipe add more nutrients to the mix. Liver is high in vitamin A, which is dangerous to unborn babies so pregnant mothers should avoid liver in any form.It also contains vitamin C choline, betaine, of vitamin B-12, retinal and vitamin E also of vitamins B-6, folate, niacin, pantothenic acid, riboflavin and thiamin in lesser amounts It also contains the following minerals Its high in i ron, magne...

Deli Days ( Remembering Blooms )

In the U.K. we call it Salt Beef, in the US they call it corned beef, but nothing quite evokes my nostalgia taste buds, than a picture of an overstuffed salt beef on rye sandwich with a side order of new green cucumbers.. If you were brought up in the south of England , no trip to London was complete without a visit to Blooms.they were located near Petticoat lane in the East End of London, and on Golders green road in north west London. Once inside the doors one would feast your eyes and all your senses on a whole selection of traditional Jewish dishes, With portions certainly not for the faint hearted or for the cholesterol shy. This week I am going to take some of those dishes, remove the smaltz, sugars and gluten and give the Kitchen Guru followers the flavors without the health risks to your favorite kosher deli menu . Starting today with the item that made Blooms famous Salt...

Quirky Quinoa

I first had quinoa in the late 1990’s in the USA, a friend introduced me to it as it is ideal for a gluten free diet . It was considered the new super food even though it has been around since pre Columbian Andean civilization , where it was second only to the potato in their diet. Quinoa became the contemporary “hippy” super food, at the beginning of this century . When I was a dorm mom of a girls midreshet I served this nifty protein packed grain at least once a week. Quinoa has many nutrients it contains more protein than any other grain; an average of 16.2 percent, et, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. Its protein is high quality. It is a complete protein, with an essential amino acid balance it is also high in lysine, methionine and cystine. This makes it an excellent food to combine with, and boost the protein value of, other grains. Rich & Bal...

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