They Won’t Be Bored This Summer: Kids Cooking Made Easy + Giveaway!

Scroll down to the end of the post for instructions on entering a giveaway for a free copy of Kids Cooking Made Easy!

This summer, keep your kids busy in an educational and fun way: introduce them to the kitchen!

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My mother always said that hungry children are cranky children. Bored, hungry, cranky…these are the less exciting aspects of having children on vacation for three months. But we have a solution: introduce the kids to the joys of cooking with Kids Cooking Made Easy!

There’s a great educational aspect to cooking and following a recipe. As explained by the authors, Leah Schapira and Victoria Dwek. “Kids Cooking Made Easy is a picky eater solution,” says Victoria Dwek. “Kids either become more open-minded when they see how something is prepared, or they learn to prepare their own favorites.” Aside from kitchen skills, learning to cook has hidden educational benefits. As Leah Schapira points out, “Children learn about math and fractions when following a recipe.” They also learn to read and follow instructions – all while having a good time!

Chock full of exciting summer recipes such as Teriyaki Beef Sticks, Peach and Mango Salad and Creamsicle Sorbet and fun crafts and edible activities such as Edible Sand Art and Homemade Button Candy, this book will be a delight for your children and a lifesaver (or at least sanity saver!) for you.

Click here to purchase Kids Cooking Made Easy.

Here’s a sample recipe for you and your kids to enjoy. Make sure to scroll past the recipe for a chance to win a copy of Kids Cooking Made Easy!

Teriyaki-Beef-Sticks

 

Click image to enlarge, or  click here to download a printable version of Teriyaki Beef Sticks

To enter the giveaway for a copy of Kids Cooking Made Easy:

Comment on this post telling us: What is the first dish you remember cooking? 

**Giveaway ends on Friday, July 11th at 11:00 am eastern time. Winner will receive one copy of Kids Cooking Made Easy. Prize can be shipped within the USA. Winner will be notified via email. Valid email address must be provided to claim prize. Limit one entry per person. 

Shavuos Cooking Made Easy!

**Last day to enter for your chance to win a complete ArtScroll Talmud – valued at $2999! Click here for your free entry!**

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The latest release in our Made Easy cookbook series, Dairy Made Easy, is just in time to help you prepare your dairy meals for shavuos. To help you get started, we’ve prepared a sample menu, compiled from all four Made Easy cookbooks.

You can print the PDFs by clicking the links below, or you can scroll down for image files of the recipes. Make sure to read our helpful tips from the authors and the handy make-ahead and freezer guide!

Menu (Click the links for a downloadable PDF):

Avocado Cigars

Pomegranate and Apple Salad with Creamy Parmesan Dressing

Roasted Tomato and Eggplant Soup

Penne Rosa

Sour Cream Chocolate Chip Pound Cake

Make ahead and freezer friendly food guide:

Many of the recipes in Dairy Made Easy can be made ahead, making your Yom Tov prep much easier. Here is a list of make-ahead tips and instructions.

  • Many appetizers that get fried such as Arancini Balls (page 28) and Broccoli Spring Rolls (page 30) can be prepared ahead and frozen, then fried fresh.
  • Pizza doughs, such as the Bistro Style Pizza Dough (page 70) and the 30 minute Thin Crust Pizza Dough (page 72) can be prepared ahead and frozen, then defrosted before using.
  • For the Roasted Veggie Galete (page 36), let it thaw completely before rewarming. If you try to reheat it straight from the freezer, the dough will thaw much faster than the veggies.
  • Herbed Pull Apart Bread (page 79) can be prepared completely and frozen. Reheat before serving.
  • Many blended soups, such as the Cauliflower and Lemon soup (page 50) and the Broccoli Cheddar soup (page 46) freeze nicely.
  • To prepare the Baked Roasted Veggie Pasta (page 94) ahead, make each component separately and reheat them together just before serving.
  •  Pasta sauces (see chapter on pasta, starting on page 82) can be frozen up to a month. Cook the pasta fresh, and warm up together with the sauce.
  • All desserts in Dairy Made Easy (other than Peanut Butter Crème Brule) can be frozen fully prepared.
  • Three Cheese Quiche (page 34) can be frozen after baking and reheated just before serving.
  • Calsones (page 90) freeze nicely. When you defrost them, leave uncovered for a crunchy dish, or cover it while reheating for a softer dish.
  • Salad dressings can be made up to a week in advance and stored in the fridge.

Holiday Cooking Tips from Leah and Victoria:

There will be enough pastries to go around. Instead, prepare and serve a couple of (easy-to-make-ahead) frozen desserts. Shavuos signals the beginning of summer, and everyone will be appreciative when you bring refreshing treats out from the freezer. I’m making Strawberry Cheesecake Ice Cream (from Dairy Made Easy) in little mason jars and Rice Krispie Ice Cream Sandwiches (from Kids Cooking Made Easy) for the kids. – Victoria Dwek

Even if you’ll be preparing your meals fresh, get as many components as you can out of the way in advance. For example, prepare your salad dressings in advance. Balance your menu with items you can prep ahead, like Arancini balls (fry fresh!) and quick to assemble sides like cauliflower garlic bites. – Leah Schapira

Print or Share the Recipe Cards:

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soup

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Click here to buy Dairy Made Easy

Click here for the entire Made Easy Series

Dairy Made Easy: Exclusive Author Interview + Giveaway!

Here in the ArtScroll offices, we are so excited about our newest cookbook release, Dairy Made EasyFor weeks now, we’ve been drooling over the mouthwatering images in the book, and discussing which recipes we’re craving for supper. Now that the book has finally been released, we are excited to share it with all of our readers!

We took a few minutes to sit down with the authors to discuss their newest book.

 

Scroll past the interview for your chance to win a copy! Winner has been announced!

 

Interview with Leah Schapira and Victoria Dwek:

Q: What is your favorite recipe in Dairy Made Easy?

Leah: My favorite definitely needs to be the Sweet Chili Fries and the pizza. Oh, I also love the Arancini and the Grilled Avocado Sandwich. Did you say one favorite?

Victoria: I have to pick a dessert. The Strawberry Cheesecake Ice Cream gets served the most often at my table because it works well as either dairy or parve. But my personal favorite? The Tres Leches Cake. I can usually resist cake. Not that one.

Q: Can you tell us any funny or interesting stories that happened while you were working on Dairy Made Easy?

Victoria: My brother and sister-in-law told me that they used to go to a restaurant in Brooklyn NY, just to order the ziti, which they said was the best ziti ever. I was so curious. What could be so special about ziti? Since the restaurant closed down awhile ago, I had to network to find out who had owned it. Then, network some more to get his phone number, along with the former chef’s phone number. I called Chef John constantly. He’d usually ignore my call and send it to voicemail. When he finally picked up and I asked if he could share his ziti recipe, he said, “What? Something so simple? How about a nice fish?” No!! I wanted that ziti. When he finally shared it (after I called him a few dozen more times), and I made it, I wasn’t in love. And my brother and I figured out that it must have been his secret sauce that made it so good.

Q: Can you tell us more about the process of testing/developing the recipes? 

Leah: We tend to forget those exhausting days of our lives! Otherwise we wouldn’t write more books. Kidding aside, we live in fear that the recipes aren’t foolproof enough, so we re-test and retest until we can make each recipe in our sleep and until our families don’t want to eat it even one more time (that’s what neighbors are for).

Q: What made you decide to write a book of dairy recipes?

Leah: When we asked random friends and woman what they cook for dairy dinners, they all said the same thing: baked ziti. We realized we all (us included) wanted more options.

There are so many times during the year that we are stumped for new dairy recipe ideas … daily breakfast and lunch, luncheons and brunches, dairy dinners, Shavuos, the Nine Days, shalosh seudos, and Motza’ei Shabbos.

Q: Were there any recipes that were left out of the book? Why?

Leah: Painfully, we had to cut out lots of desserts. After all, it’s a diary book and not a dessert book. When we realized that to balance out the book we couldn’t include more than a dozen sweet things, we almost convinced ourselves that cheese buns are a breakfast item so that we would be able to include more desserts in the book (alas, the cheese buns are back in the dairy book’s dessert section).

Victoria: I still miss those vanilla molten cakes. I’m a vanilla fan and Leah is a chocolate fan, so I couldn’t win that battle. I would only let Leah cut them if she promised me we’d include them in another book.

Q: Last question: what’s next?

Leah: Our next book is almost ready and we’re in love with it: Secret Restaurant Recipes. We gathered a collection of recipes from kosher restaurants all over the world. Name your favorite restaurant and we’ve got a secret restaurant recipe from them.

Victoria: It’s so fascinating to learn what techniques and ingredients chefs use to prepare their most popular dishes. The recipes are very different than what we’d ever think of…and so awesome!

Leah: As for our next after that, we’re open to ideas. Suggest our next cookbook topic and it may just be the one we write!

 

Click here to order your copy of Dairy Made Easy.

Click here for the entire Made Easy Cookbook Series.

Congrats to Shaindy on winning Dairy Made Easy!

To enter the giveaway:

Comment on this post telling us: what is your favorite dairy dish? OR Tell us what topic you’d like the next made easy cookbook to be on!

**Giveaway ends on Thursday, May 8th at 11:59 pm eastern time. Prize can be shipped within the USA. Winner will be notified via email. Valid email address must be provided to claim prize. Limit one entry per person. 

Free Passover Recipe Cards Download!

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If you’ve started to think about your menu for Passover, we’re here to help! ArtScroll’s three hit Pesach cookbooks all contain a wide variety of mouthwatering recipes that will enhance your pesach meals.

To give you a “taste” of our recipes, we’re sharing free recipe cards that you can download and print. (Scroll down for a high resolution PDF.)

Pesach Recipe Cards2 Pesach Recipe Cards3 Pesach Recipe Cards4 Pesach Recipe Cards

 

You can also download the files here:

—-> Click here to download the recipe cards for easy printing: Pesach Recipe Cards

—-> Click here to download the recipe cards in a convenient recipe box size: Pesach Recipe Cards 3×5

About the books:

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A Taste of Pesach is the newest cookbook in our Passover selection. Featuring over 160 tried and true recipes, this book has a recipe for every palate and every occasion! Click here to purchase A Taste of Pesach.

 

 

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Passover Made Easy puts the “wow” factor in Pesach food, presenting innovative and exciting recipes that you won’t believe are Kosher for Passover! Click here to purchase Passover Made Easy.

 

 

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Passover by Design by best-selling author Susie Fishbein combines previous Kosher By Design favorites that have been tweaked for Passover with a selection of brand-new recipes to make your Pesach cooking elegantly simple. Click here to purchase Passover By Design.

 

A Taste of Pesach: Cookbook GIVEAWAY!

Giveaway is over!

And the winner is… #14 – Tamar S. Congratulations Tamar – see your email to claim your prize!

ArtScroll’s brand-new Pesach cookbook is almost here, and we’re so excited about it!

A Taste of Pesach features:

·         Over 150 tried-and-true recipes for Pesach and year round

·         Stunning, full-color photographs accompany every recipe

·         Breathtaking layout, clear design

·         Triple-tested recipes allow you to cook with confidence

·         Over 140 gluten-free, non-gebrokts recipes

·         Oversize hardcover edition, 240 full-color pages

·         Cross-referenced index to help you find your favorite recipes

This book would make a great gift – either in a shalach manot – or as a Passover hostess gift. And as our gift to you, we’re going to give one of our readers a copy of this book - for free!

All you have to do to enter is comment below, and tell us what your favorite Passover food is. 

**Giveaway ends on Monday, March 3rd at 11:59 eastern time. Prize can be shipped within the USA. Winner will be notified via email. Valid email address must be provided to claim prize. Limit one entry per person. 

Make sure to keep following The Official ArtScroll blog – where we’ll soon be sharing sample recipes from this exciting new cookbook!

Click here for cookbook details and exclusive online savings.

Announcing: New Pesach Cookbook!

Pesach might seem like it’s way off in the distance, but here at ArtScroll we’re already getting ready for Pesach with a brand new, soon to be released cookbook!

Introducing: A Taste of Pesach: Trusted Favorites. Simple Preparation. Magnificent Results. 

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A Taste of Pesach is compiled from the wildly popular mailings to benefit Yeshiva Me’on Hatorah and features over 160 recipes (many of which have never been published before!), each with a beautiful, full color image. Best of all, over 140 of the recipes are gluten and gebrokts free!

Make sure to subscribe to the blog (you can sign up for email on the right sidebar) to get future updates – including free sample recipes from this book!

A Taste of Pesach is scheduled for release on March 3rd.

Click here to pre-order your copy with exclusive online savings.

Kids Cooking Made Easy + Sample Recipes

Your kids will never be bored – or hungry! – again! Introducing Kids Cooking Made Easy – the latest in the popular Made Easy Cookbook series from the dynamic duo of Leah Schapira and Victoria Dwek.

Aimed at teaching children how to cook, the book is chock full of recipes that your kids will love – whether you cook it for them, or your kids cook it themselves! Kids Cooking Made Easy features 60 brand new recipes, each with a beautiful color photo, suggestions, and helpful tips. The innovative page layout of this book ensures that with each page, your children will become better cooks.

sample pages - Kids Cooking Made Easy

(Click here for larger images.)

To get you started, we are sharing two delicious recipes from Kids Cooking Made Easy. First, an easy weeknight supper that kids of all ages (and their parents too!) will enjoy.

bbq nuggets chicken nuggets - Kids Cooking Made Easy

Honey BBQ Chicken Nuggets:

Excerpted from Kids Cooking Made Easy, By Leah Schapira and Victoria Dwek. Published by Artscroll.

Yields: 4-6 servings

1½ lb    chicken cutlets, cut into nuggets

2 Tbsp    oil

6 Tbsp    honey

6 Tbsp    ketchup

1 tsp    yellow mustard

½ tsp    chili powder (optional)

1½-2 cups  panko crumbs

1. Preheat oven to 375ºF. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

2. In a small bowl, combine oil, honey, ketchup, mustard, and chili powder (optional). Use a spoon to stir the mixture until smooth. Pour half the sauce into a separate bowl to use as the dipping sauce; set aside.

3. Place panko crumbs into another bowl.

4. Dip chicken nuggets into the honey mixture and coat completely. Then, press into panko crumbs until chicken is fully coated on all sides.

5. Place chicken on prepared baking sheet. Spray the top of the nuggets with nonstick cooking spray. Bake for 25 minutes. For extra-crispy nuggets, turn the chicken halfway through the cooking time, baking for 12-13 minutes per side.

6. Serve with dipping sauce that you set aside in step 2.

Next, every kid’s favorite food – now in soup form!

pizza soup - Kids Cooking Made EasyPizza Soup:

Excerpted from Kids Cooking Made Easy, By Leah Schapira and Victoria Dwek. Published by Artscroll.

Yield: 4-6 servings

2 Tbsp   oil or butter

1   small onion, diced

1   garlic clove, minced

1   (28-oz) can crushed tomatoes

1 tsp   sugar

1 tsp   salt

1 tsp   dried basil

1 tsp   garlic powder

2 cups   milk

¼ cup   water

½ cup   shredded cheese, plus more for garnish, optional

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Using a wooden spoon, sauté until onion is soft, 5-7 minutes.
  2. Add crushed tomatoes and cook for 8-10 minutes. Add sugar, salt, basil, garlic powder, milk, and water and stir to combine. Cook for an additional 5 minutes.
  3. Add cheese. Stir until cheese is melted. Ladle soup into bowls to serve.
  4. Garnish with additional shredded cheese (optional).­­

Click here for book details, additional sample pages, and exclusive online savings.

Click here for other books in the Made Easy cookbook series.

Starters and Sides Made Easy + Sample Recipes

“Step aside Main Dishes! The spotlight is now on Starters and Sides with this hot new cookbook from Leah Schapira and Victoria Dwek!”

The second book in the Made Easy Cookbook series is all about making your meal planning easy! With 60 new and exciting recipes for every meal, ranging from everyday suppers to special occasions, this book will banish your mealtime boredom.

We’re sharing two sample recipes from the book. Enjoy them, then head over to our Pinterest board for reviews and additional recipes!

coleslaw bites on Artscroll Blog

Coleslaw Balls with Jalapeño Dip

Excerpted from Starters and Sides Made Easy, by Leah Schapira and Victoria Dwek, published by ArtScroll

Yields: 20-30 balls

16 oz coleslaw mix

1½ tsp   salt

3   garlic cloves, minced

½ tsp   coarse black pepper

¼ cup   flour

3 Tbsp   cornstarch

•   oil, for frying

Jalapeño Dip

¾ cup   mayonnaise

2   scallions, chopped

1   jalapeño pepper, seeds and ribs removed, chopped

2 Tbsp   water

1 Tbsp   lemon juice

½ tsp   salt

•   pinch coarse black pepper

•   pinch sugar

1. Place cabbage into a large colander. Sprinkle with salt and let sit 15 minutes. Using both hands, squeeze cabbage very well to remove the excess water (it won’t look watery to the eye, but plenty of liquid will come out when you squeeze).

2. In a large bowl, combine cabbage, garlic, pepper, flour, and cornstarch. Mix until mixture becomes dough-like. Using a tablespoon and damp hands, form into falafel-sized balls.

3. Heat 2-3 inches oil in a saucepan over medium-high heat. Fry balls in hot oil until golden on all sides, 4-5 minutes total.

4. Prepare the jalapeño dip: In a small bowl, combine mayonnaise, scallions, jalapeño pepper, water, lemon juice, salt, pepper, and sugar. Using an immersion blender, blend until smooth. Serve alongside coleslaw balls.

onion rings on Artscroll Blog

Crispy Crunchy Onion Rings

Excerpted from Starters and Sides Made Easy, by Leah Schapira and Victoria Dwek, published by ArtScroll

Yields: 16-18

           2   medium onions (or 1 large sweet onion)

½ cup   cornstarch

¼ cup   flour

½ tsp   paprika

1 tsp   garlic powder

1½ tsp   salt

•   pinch coarse black pepper

½ cup   water

1½ cups   panko crumbs

•   oil, for frying

  1.  Peel and slice onions into ½-inch rounds. Separate the rings. If your onions have very thin layers, keep two rings together. You don’t want your onion rings to be limp.
  2. In a shallow bowl, combine cornstarch, flour, paprika, garlic powder, salt, and pepper. Stir in water to form a thick paste (resist the temptation to add more water).
  3. Place the panko crumbs into a second shallow bowl.
  4. Add an onion ring to the batter and use a spoon to help coat. Dip onion ring in the panko crumbs and use a spoon to help coat completely.
  5. Heat 2 inches of oil in a saucepan. When oil is hot, add onion rings and fry for 2-3 minutes. You do not need to flip the rings. Drain on paper towels and serve hot.

Click here for book details and exclusive online savings.

Click here for other books in the Made Easy Cookbook Series.