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Dark Spiced Hot Chocolate

30 Dec

I’m very excited to introduce this guest post from Avital Greenbaum, a fellow blogger, Registered Dietitian and friend. Her blog, A Slice of Nutrition, is all about helping the average person add healthy choices into the daily routine. It aims to teach nutrition and hopefully help people achieve real goals regarding their wellness. You should all know by now that Kitchen Tested isn’t necessarily about eating healthfully, but sometimes a healthy recipe can really stand out for it’s unique flavors and individuality. Avital’s recipe for gourmet hot chocolate is really special and absolutely divine! I can’t wait to bundle up underneath a pile of blankets to sip my own cup of this dark spiced hot cocoa. Now I’ll hand the reigns over to Avital…

Winter is here and that means we’ll soon enjoy sledding, furry boots, and snowmen. Unfortunately, the cold weather also brings shoveling, icy roads, and frostbitten fingers. There is nothing like a cup of hot cocoa after a cold winter day to help me unwind. Not only does it warm me up but the right kind of cocoa is a natural pick-me-up too! Continue reading

Roasted Beet Noodle & Sausage Lasagna

28 Dec

I recently purchased another CSA-style package of seasonal vegetables from Gilt Taste (I couldn’t help myself) and in the box were a variety of beautiful heirloom beets. I didn’t even know that heirloom beets existed but there they were in all their colorful glory, just begging to be cooked! I used to hate beets but I’m really learning to love their earthy sweet flavor, especially when simply roasted with olive oil, salt and pepper.  So why not take it to the next level (or maybe even more than one level) and make something I’ve never tried, like beet pasta! I was originally going to make a vegan pasta but I was seriously having the urge to try an egg-based pasta recipe from Mario Batali and since I always believe in cooking how you feel, the eggs-based recipe won. Sorry to any of my vegan followers (do I have any vegan followers?). By the way, if it looks like there are a lot of steps and ingredients to this dish, you are right! And was it worth it? Yes and No! The layers of filling were absolutely delicious but I’m not sure if I would make the homemade beet noodles again. I’m so glad I tried it once but unless I have extra roasted beets lying around, these noodles just take a long time. I definitely think everyone should try making homemade noodles at least once in their lives! Crossing it off my check-list now.   Continue reading

Apricot-Plum Baked Doughnuts

15 Dec

I know, I know! The Chanukah tradition is to fry foods in oil, but I couldn’t resist the challenge to try something a bit healthier on a holiday filled with deep-fried jelly filled doughnuts and pan-fried latkes of all sizes and flavors. I did hop on the fry-train for a bit with my Stuffed Reuben Latkes and Eggnog Cranberry Rice Fritters but I’m back off now and the vegetable oil is taking a much needed break. Hopefully my waistline, which is still trying to remember what life was like before two children, will thank me for this baked doughnut filled with fresh apricot and plum preserve. Continue reading

My Interview with Alan Broner, Co-Owner of Jack’s Gourmet Kosher

8 Nov

With Kosherfest 2011 beginning today, Jack’s Gourmet co-founders Dr. Alan Broner and Chef Jack Silberstein are excited to introduce three new flavors of poultry sausage to their line of high quality handcrafted products. In honor of the delicious new flavors, check out my interview with Dr. Alan Broner on!

Veal and Leek Pot Pie

26 Oct

I absolutely love pot pies! I grew up eating those delicious frozen ones with chicken, peas and carrots but it’s been a long time since I’ve enjoyed that creamy filling and crunchy pastry crust. Then the other night, on ABC’s Modern Family, Cameron and Mitchell would not stop discussing the pot pies at their favorite restaurant and I just had to have one! Since the frozen pies of my childhood were beyond fattening, I figured I could just make my own delicious and healthy version. What a treat! I decided to use veal because it’s salty, delicious and extremely healthful, but you can use chicken or turkey as well. Even leftover meat or poultry will be great in this dish.   Continue reading

Creamed Corn and Crab Pumpkin Soup

17 Oct

Sometimes, a delicious and unique recipe only needs a few simple and healthy ingredients. In this case, all of the items came right out of my pantry and freezer and I’ll bet you have similar inspiration in your own kitchen! While I do love to use fresh ingredients, sometimes I just need to open some cans and combine in a pot. This was one of those days! I took the red-eye from Seattle to New York with my husband and 2 children and while they slept the whole way, my chair wouldn’t recline so I was stuck with Zach’s legs in my lap and some very rude people in front of me talking loudly for 4.5 hours straight. Oh man, I could talk about that flight forever, but I would rather tell you all about the soup instead.  Continue reading

Savory Spinach and Mushroom Cheesecake

9 Oct

Hmmm…what to eat after refraining from food for 24 hours on Yom Kipper??? Normally I say quiche or casserole cooked before the fast so we can just dig right in, but this year I decided to go with something a little bit more unusual.  I just have to note that I actually do not fast because of my Type 1 diabetes, but I do limit my food intake and am, therefore, hungry when the holiday is over. Plus, I have a husband who actually does fast and comes home from synagogue starved! Okay, so back to the cheesecake. I cannot remember where I saw a recipe for savory pizza cheesecake but it got me thinking of different ways I could make cheesecake my own. Unfortunately, I just couldn’t put together the perfect recipe so I turned to the blogs and The Healthy Foodie saved the day! Her savory broccoli and spinach cheesecake using spelt flour stood as inspiration for my version using spinach, mushrooms and onions.  Continue reading

Black Garlic Stuffed Mushrooms

18 Sep

I have actually started buying unique food items and spices over clothing, which is a very new thing for me. So while shopping at Gilt, I finally decided to order the black garlic I’d been seriously coveting instead of an adorable Marc by Marc Jacobs shirt and I’m so glad I made that choice. I did a lot of research before making the expensive plunge to purchase this special delicacy from Gilt Taste. I had to first find out how the garlic was fermented to make sure it was kosher, so I contacted Mikuni Wild Harvest co-founder, Tyler Gray. He quickly confirmed that the fermentation process happens as a result of an aging period in a very controlled environment with heat & temperature playing the most significant role in this process, which means his black garlic is totally kosher. That was such a relief! After buying the garlic, my mouth basically watered for a week while I waited for it to come in the mail and as soon as it arrived, I opened up a clove and started cooking! Continue reading

Old-Fashioned Fig Newtons

10 Sep

Justin’s aunt and uncle, Rona and Shaya, live right down the block from us and we couldn’t be any happier about it. I know you think I’m being sarcastic, but we really do love having them nearby. We can always rely on them to help watch the kids, pick up packages while we are out of town or even just to lend a cup of sugar. After three weeks visiting my family in Seattle, I returned to my house in Woodmere to a welcomed visit from Rona, whom Zach calls “Bubba Rona”. That’s her grandma name. To my sheer delight, Rona did not come empty-handed but carried a brown paper bag of homegrown fruits and vegetables from her garden. We enjoyed the fresh eggplant and zucchini for dinner that night in a casserole and I saved the beautiful green figs for a special occasion. Well, it didn’t take long for those figs to make their way out of the fridge and in to a nostalgic recipe for Old-Fashioned Fig Newtons. Yum! Continue reading

Feature Friday is Here!

31 Aug

Who’s ready for Feature Friday? Submit your favorite unique and interesting recipes for the chance to be featured on Kitchen Tested!

Every Friday, a new recipe will be posted on Kitchen Tested but it won’t be one of my adventurous concoctions. It’ll be YOURS! All you have to do is send me an email with your own kitchen tested recipe, along with some pictures of your cooking process, and submit it to Each week, I will choose a new submission to be featured and it could be yours! Don’t worry if your recipe doesn’t make the cut right away because you could be next in line.

The first guest recipe will be posted on Friday, September 16th.

Basic information you will need to submit a recipe:

1. A recipe that is uniquely yours

2. A story behind the recipe

3. Measurements and clear directions

4. A picture of the finished product and possibly some step-by-step pictures along the way

5. Bio of the author and picture, if available

6. Link to your website, Twitter, and/or Facebook page, if available

I can’t wait to receive your submissions and start reading all of your individual and exciting recipes! Good luck.