That's Life Spiralizing 3 19 15 n

okay so she's been off camera so that she could prepare but chef recline is here i'm just like uh picking at this daikon a little bit shiver klein is here hello shifra with an unbelievable is her michael now it is how we doing there we go are we there yeah we're all right now i can hear you with the new issue of joy of kosher which is being touted as the gluten-free issue but otherwise known as pre-pesach exactly well we take advantage of pesach season to do the gluten-free issues why now why not why not there's so much you could do oh my it's not normal by the way it's really not your bubby's pesach there is so much to do i i have distinct memories of my mom like spending a month peeling through whatever trying to find recipes that she could convert that she could do this and and make it as like palatable as possible you kidding me some of my best recipes are for pesach 100 i mean it's really amazing what you could do it's also that we don't cook the same way we did when we when yeah i'm not gonna say we were kids because you're considerably younger than i have but um when i was a kid there's like you know an entire platter of grilled vegetables is a staple at my house every era every shopping yeah so that's it i'm just making more grilled vegetables exactly grilled tuna grilled this and what grill is excellent for pesach by the way it really is it's fantastic it really is fantastic and by the way yeah jack's gourmet that's fun that really is it's incredible to see what's out there and how many restaurants are crushed for pesach also i don't know there's like a list yeah like a lot of options even dog house what dog house and scenic they're also cooking oh wow and i think like companies are now um even shipping like people who are going to florida because so many people go to florida so i think companies are shipping food to florida it's not like supermarkets and they'll ship you your groceries their deli department is being shipped it's really lots seasons erin's casino farms cedar market it's pomegranate you name it yeah they'll ship it as if there's no kosher food in miami but no but it's orlando i know and it is more complicated it is it is as a right as a person who's done it it's complicated right the milk is an issue right right milk is an issue but neither here there you go bring your own cow i'm sure if you escort me out they would ship you down a cow um fantastic all right so let's talk about what we have here because i did let everyone know that there we were doing something funny here yeah because and props to you the last show that we did together when we did the donuts it was fun and it was my best show ever it was danny yeah it was my best show so i'm like what kind of shtick could we do with shifra the you know couple weeks before pesach the last thursday of the jam in the a marathon which is a very hot week and i said dude we're spiralizing oh totally yeah so zk's like i have no idea what you're talking about so let's hold up the spiralizer so where do i hold it up too just hold it up it's fine okay yeah there's a spiralizer okay so talk everybody through it and um basically i do have to give props to connie applebaum with busy in brooklyn there you go she's the one that approached me about doing a spiralizing article and she really got got everyone into it so um yeah that's yeah busy in brooklyn it was her.com um it was her demo with naomi from gourmet glott that made me buy my first package are amazing yeah they're they're so good i just said so um yeah which is something great about the magazine in general is like we're always you know showcasing what's the latest out there and how to use it right in a practical way yeah that's all the different spiralizing you can correct so do now right so spiralizing is basically taking root vegetables or some kind of firm vegetable and i mean making spiral shredding yeah and you can do different shapes out of it which i'm going to show now there's three different types of inserts that you could get and the spiralizer the best place to get it is on amazon okay okay and the paderno brand which goes for about 30 dollars amazing amazing all right so let's start we'll start with the cucumber okay um and we'll take your power of knife at your own risk the cucumber exactly by the way people should just know that we're using an english or or a hot house cucumber because it has a lower water content so it's not going to uh it's going to hold up better basically exactly and then we just like what um which blade are you using so um i'm not like you know it's this we'll see the noodles that come out of it okay empty and we're using noodles in quotation marks because again this is gluten-free and we're talking about right we're talking about the cucumber and yeah danny come around who cares sorry about it danny's trying to get good shots so we get good picks okay let's just get it like tight right it's got to be it's got to be close like inside the there's like a thing that holds it this is i mean danny can you see it coming out the back is it coming it is keep it going oh my gosh all right so shivra is basically turning the spiralizer and getting these spirals cucumber noodles and again we use noodles in quotation marks but zk are you picking that up can you see it it's cool right and i was thinking like you know we did we have a cucumber salad we did not chalantly just yeah it's really you see you could talk you could have like conversations you can do it yeah it's really cool and it's a fun way to get your kids into vegetables and if you see also the part with the seeds is coming i see it and that's really disgusting which is really cool right because there's a lot of water yeah so we're going to do a salad with these cucumbers that's the salad we did in the magazine and you can do so many different things like you were saying zucchini i was thinking like it would be so cool to do this with eggplant and like saute eggplant with like tomato sauce nice would you also have a drink don't you think what you don't think you have to so with both zucchini and eggplant you can salt it a little bit to get rid of that whatever so here is amazing i have these shaped noodles amazing i'll take out the other um i guess you'd call it the core yeah i guess you would oh my gosh it's so and it's pretty right it looks like a worm um that's really cool it is pretty and it presents beautifully yeah you can't do the cucumber too far in advance no i no you can't right yeah um we did the zucchini we put into a soup which was delicious faster and um yeah we just we did a ministroni soup uh hani's recipe and then we put the zucchini noodles like in the last five minutes of cooking cool so it was like crunchy and like noodle-like and it was also pretty nice so it really gives you that nice shabbos yeah it's really nice it's a great soup recipe it was delicious and that's also in the it's also on the issue it's in this issue the minestrone soup it was a great soup recipe very cool so now we're going to do um the smaller spiralizer the smaller spiralizer smaller noodle shape because i want to show you we did something really cool which is i wouldn't necessarily i wouldn't necessarily have my kids change the blades no right okay okay but that's where an adult come in but otherwise i mean look how much fun this is for kids and everyone at least in my family everyone wants to do something thank god for helping in the kitchen which is a lot of fun except as the control freak that i am in the kitchen i don't really want everybody's help all the time in the kitchen i know sometimes you're just like get out i want my space right and also i know this is going to be ironic to most people i don't like to talk while i cook i i want silence it's the only time i really don't want to talk so if i can give my kids something like this to do and be occupied and feel like they are really contributing which they will be because this is what we need for the meal oh we got the sweet potato going then we're not yeah there we go then then this would be great i guess it's easier probably to do with standing up also and also with your right hand because i'm not i'm doing it like that oh okay i got it but i just wanted to show you so it comes out right these little shapes so pretty and you would do obviously more and then what you do is you take your knife okay and you like thinly slice it and you make like little rice okay sweet potato rice sweet it's really delicious and then what you do you have to cook that yeah you cook it sort of like risotto style really saute you saute up some onions garlic spices put the sweet potato and saute it up so it gets like nice and brown and then you add your vegetable stock or a little bit of water and cook it out and you have delicious we have sweet potato rice which we served with um lime marinated chicken of course you did yeah of course um but i have a question why wouldn't i just do that on a grater you can also do it on a grater this is just another fun thing to do with the spiralizer like if you're already using it you're making the noodles then you could chop it right and i'd also grate it i wouldn't give my kids a grater and there are also um julienne peelers that you can make zoodles with or you can even do this it's not as if you see the advantage i think of the spiralizer is like the presentation value right it's like it's just really pretty so now i'm going to do the wider noodles it's so cool i want you to know it was the zoodles that hani was making with naomi and gourmet glott that inspired me to go and well not to go but i was in pomegranate and i bought a whole package of zoodles and i brought them home my kids are like um what's with that i like just watch and i put the zoodles in a pan with a very hot pan that had already had a little bit of olive oil that was super hot and all i did was add the zoodles and sun-dried tomatoes that had already been marinated in oil and a little bit of garlic oh wow and when it when it came out i put on some fresh basil and grilled and seared tuna oh that's yum it was yum it was ridiculous it's a great way to get your kids to like love vegetables right like it's really fun and it made a bigger meal for me at like zero calories yeah it was nothing there was nothing bad in what i was eating by the way i already made my hadamah this is really pretty this one i love it it's like wider noodles look how pretty and that's the daikon and so i'm doing it for the daikon so the salad that we have in the magazine is just with cucumber okay but i'm adding daikon to the salad because i feel like it really goes well we have an almond coconut dressing i wanted to try that um so it's right here and then i'm just going to spiralize these and we'll show that we'll show the camera in a minute how nice how pretty these this slices they're almost um they're translucent at this point once you slice them like that the the daikon is really pretty and you can do this we did this with a cucumber did you try it would you ever use it with jicama or is it too thick um jicama could work yeah you just have to get it like the right size to go through the spot to go like to fit in between got it but otherwise so people should know that with the spiralizer the width of the vegetable is important yes and you hadn't seen the spiralizer since before hani showed it to you when was that so hani had emailed me probably like i mean we started the pesach issue so early so like around january time i think maybe even before connie approached me about it and this was because she was doing paleo i think so i think that's how she got into it right now she said it's perfect for and we actually did an article in the magazine about paleo and pesach right and how pesach is tied it's so interesting how if you eat healthy on pesach it's a paleo diet essentially can you and this is really interesting yeah i want you to explain to everybody what a paleo diet is okay because i you can do it better than i can but i just want to let everyone know that you are listening and watching that's live here at the nachman seagull network and um i'm joined by shiffer klein who is a repeat offender here at the knockoffs legal network she gets uh she gets props on multiple shows look how pretty that is and for good reason she is the editor of joy of kosher magazine by the way i want you to know that we saw jamie on sunday at the nefesh beneficia mega event and she could not speak it stop speaking so highly of the work that you're doing great that's yes thank you it was very very nice and she's a pleasure to deal with you all right so let's talk about that plate so here we have this is like a play on the salad that we have in the magazine we did it just with cucumbers and we cut the cucumbers into this type of noodle shape yep um and now we added some um daikon because it's so delicious with the cucumbers and we have this delicious dressing i'll drizzle it on top daikon is also known as a japanese radish yeah so it's like a little bit lighter and maybe a little bit sweeter than a regular than a regular radish yeah yeah and also it's considerably bigger so it has the opportunity to be used in in multiple different ways i wonder if you just mind if i slice off a piece yeah enjoy um just trying to think of my like this is not my kids would take jicama as a snack i don't know that they would take this as a snack right hey wallace what you eat i like how your kids take kick in my first snack that's pretty oh my kids you did a good job no why thank you yeah the other day they were we were all eating it was like during the week and we were just all having tuna tartare we were just making tuna with fried ones very casual oh yeah sure but you know what my eight-year-old and my five-year-old are eating tuna tartares so yeah i got no problem here um yeah the daikon's a lot of fun yeah and then we just top it at scallions if you have toasted nuts you can do because this is almonds so you can put some toasted almonds in here and this is it it's real and it's so beautiful and like spring-like feels like spring these are great what's in the almond so it's um almond butter which by the way you could even make yourself and we have a recipe in the magazine on how to make almond butter i know i saw that and i'm laughing because i'm like of course of course of course jeffree's making her own almond butter no well i'll tell you also what else did you make that almond flour almond milk is really easy so no because i i got yeah no my family eats very minimal like i told you so we make everything ourselves and i thought it would be really cool and also for people who not necessarily could get kosher almond butter or almond milk wherever they live because the magazine is everywhere so it's appealing and it's a little bit cheaper also to make it yourself it's incredibly time consuming no almond butter the whole it thing takes a minute but like it's just another thing to do exactly i get it just another thing it's like it's another dish to wash exactly at some point or another you gotta say dude i'm buying the package and and i it didn't make me laugh as hard it's like very um delicious it's delicious so what else is in there besides the almond butter um there's some coconut milk rice wine vinegar no it's uh it's lemon juice oh mm-hmm or lime juice no it's lime juice oh and this is it can't be rice wine vinegar okay so yeah the salad has asian feel so like i would also right away assume rice wine vinegar but um coconut milk um some um hot peppers nice yeah so that's like the kick right and almond butter and um and lime like we said salt pepper high in protein that's what i tell people about peanut butter cookies don't worry they're high in i like that right it's okay it's high in protein um i was going to ask you something else about this salad one second it was about the um oh the other thing that made me laugh out loud in the magazine is when you recommended buying a dehydrator and making your own paprika at that point i was like i i just can't i can't no basically we did make your own spices which was just a short fun column it was a one page column and um basically we we did it in the oven and we wrote how to do it in the oven right we said if you if you're really interested in this yeah you could get a dehydrator it's unbelievable yeah anything i mean i know we joke that that we're i joke that next year we'll be making challah it's going to come to the point where we're so advanced in terms of what we are you know um paula shuyer has a new cookbook for face off and she doesn't remind me why she has a icon she has a role she made up some type of pesach role well jamie just posted these bagels yeah it's crazy it's it's incredible can you tell me about the um the philly cream cheese fettuccine alfredo you got to tell me about this i saw this both on facebook and in the in the magazine and yeah awesome like you've gotta be kidding me so we did uh jamie had developed uh this recipe and we actually uh did the we shot it while we were doing the magazine shoot we also did this so we got to taste it too which is so much fun it's right you know it's like the fun part of the job so um it was so good i mean it's like um zucchini zoodles right zucchini noodles which you can do with the spiralizer i think jamie did it with her you know julianne peeler so you can really do it whichever way you want and um you just mix it you blanch it for a little bit and then you mix it with like this creamy cream cheese sauce it was so good there's nothing bad about cream cheese no there's no it was really really delicious and it's so great for pesach and it's like a break from like you know the meat heavy i think a lot of there's a lot of meat on pesach so it's like a good break it's also so incredible it's also an alternative to people who do not want to buy those fake pesach noodles 100 right yeah which are super starchy and they have their place they do they have their plates and they've come a long way since they were launched but nevertheless a hundred percent it's like it also comes out yeah i love it it's so spring-like it's really reflective can we show what the zucchini looks like when it's been spiralized yeah sure let's do it so we'll just move this closer to me don't mind me while i bring the um and i love it this this one has cool parts yeah look how cool that is i know danny check this out by the way um gentlemen if you thought i was sharing this with you um i'm not such a good sharer i just let's just be honest you can ask my kids i don't mommy doesn't share her food that's where my best blade that we're doing it's like the there's like different sizes it's one millimeter or three millimeter so i don't know like the size of my heart so 30 bucks on amazon yeah that's unbelievable six millimeter i'm telling you i checked out so many places on central avenue and cedarhurst and one person and i went to breezies and she said we're totally sold out i had to buy more she said everyone wants them for pesos i said i know it really is ultimate tool it's crazy yeah it's crazy i have a feeling i'm going to end up having to buy two one for comets and one for pace off yeah that's a good idea right why not yeah for 30 bucks it's probably the cheapest thing i'm going to buy for pay stuff this year my milk isn't going to cost 30 bucks so the zucchini though once you spiralize it can be used in multiple dishes hot and cold yes 100 and could you do it with this p with this almond dressing i almost said oh for sure yeah but you would want to probably cook the zucchini i don't know i don't i prefer cooked zucchini like not wrong okay and by the way this this comes out even better than the other stuff yeah yeah zucchini is so watery and like smooth i don't know it just slices nicely it's so pretty yeah it is really super cool i'm waiting to go into one of the supermarkets and have them already do this for pesach and have packages and packages you're producing next year seriously you don't think it's gonna be this year oh maybe do you think i'm gonna find i saw and i could be wrong but i'm pretty sure i saw checked kosher pesto that is very very possible right yes i mean that's it what else do i need really cool amazing amazing look really funny do you mind if we do the beat yeah let's go for it i know but then you're gonna get all stained doesn't bother me you just by the way just to note how gorgeous beets are i know the color is amazing i mean if if anybody is a doubter and god you're an atheist just look at a beat who else give me a break it's gorgeous so yeah so in the magazine we did um quite red-handed pizza which was really cool and the technique is i like i when i read it i was like oh my gosh i cannot believe this is going to work yeah and it really worked incredibly um really it really it was like so efficient and did you pick it up or you're eating with a fork and knife um you can pick it up really you can they became like a substantial sort of base wow like the trick is to mix it with egg and you put in the ramekin and stick it in the fridge with uh parchment paper on top and a pan on top so it's a little bit time consuming but the result was so incredible right and then you're making a ton of them but you're realizing that you're giving your kids and family vegetables exactly that's what you're doing you're giving them cool and fun vegetables and presenting them in a way prepared with um and we prepared it with a regular pesto and mozzarella so good so of course yeah of course you could do a ricotta and fresh mozzarella also exactly of course the options are poreless i know i'm watching i'm watching the clock i'm watching let's see i know you're doing correct um yeah zk is giving me the dirty look that a brumby usually gives me but i i i mean keep spiralizing because we're still on video while i'm doing the closing but chef recline as always i have so much fun when you're around and frankly i'm also well-fed yeah so um so props to you on that and i thank you very much as always for joining me thank you so much and i just wanted to say also that subscriptions are available on joy of kosher dot com yes and there are 35 maybe even close to 40 off newsstand prices so it's a substantial savings if but if somebody wants to take one for a test drive and get one in a supermarket there's a total right you can totally order one online or order a digital copy order a digital copy it's so cool but then you don't get to read it on travis that's the only downside to that exactly the only downside but anyway you've been listening to that's live here at the not from single network and watching again thanks to zk for that of course the live lunch starts right after this you don't want to miss that and as i've been saying please pledge at jmfam.org or if you're already on our home page you can just go to the button and click on that the live lunch will be on until one o'clock the stunt show is hosted by fink no it's not it is thanks danny okay that wasn't confusing at all think or swim with rabbi eliah who fink is on today at one o'clock spin class with michael franken there's plenty to talk about the israeli elections were just the other day thank god they are over so there's plenty to talk about nah tomorrow morning for day 10 and final day of the jm am marathon you do not want to miss it we will go over it'll probably go until about 9 30. you know if you are a fan of jmn of this network it is a wild and crazy time on day 10 of the marathon naomi is on table for two again starting around 9 30. might say shabbas saturday night as zk nakam and i fly off into the sunset or post sunset i should say because it's after shabbos and with that we will pick up we'll pull up in the background jerusalem is calling which is what i like to play before we uh head off on yet another trip to israel so thank you to avrom rosenblum and diaspora for that anyway mate shabbos i'm looking at the camera monster is this a better angle great might say shabbos of rumihost saturday night seagull then 10 p.m renowned speaker robert yy jacobson hosts eternal flame and at 11 o'clock david lichtenstein hosts headlines pulling hallucic stories and headlines and topics straight from what's going on in the news sunday morning jm sunday seven to nine eastern time with matas and don't forget we will be broadcasting from israel next week two shows for dear shoe one show for j f and one show for bar khan you do not want to miss it my thanks in advance to zk for his hard work on this upcoming trip my thanks to paul sirkin pc guy for all the hard work he's already put in and to danny for the sleepless nights he will have next week as we are on this trip i thanks to everyone again give generously to jmnam.org every donation is appreciated i leave you today with jerusalem is calling because frankly it is that's life everybody bye has guys us this holy space jerusalem to you my turn