| A Heaping Scoop |

A Heaping Scoop

In a Nutshell:

Salmon in a Jiffy

Spray a pan with cooking spray and lay salmon on top. Season with McCormick’s Cedar Plank Salmon Seasoning Mix. Broil for 15 minutes. Delicious!

—Esther Ottensoser


How do you keep lettuce fresh in the fridge?

Make sure to keep it dry. Excess moisture can make it go bad quickly. If your fridge temperature is too cold, the lettuce will go bad even faster.

—Estee Kafra

Review It!

I recently started using coconut oil in my baking, and I’m extremely satisfied with the results. Organic or unrefined coconut oil is high in MCTs (medium-chain triglycerides), which our bodies metabolize differently than most other fats.

In addition to enhancing the flavor and texture of baked goods, coconut oil can also be used in cooking and sautéing. Many people use it as a natural skin moisturizer! To get the most benefits, use the unrefined variety and not the refined, which is more processed. In addition, unrefined coconut oil has a tropical scent and flavor, while refined is neutral in both.

—Brynie Greisman

Chaia mentioned in the Succos edition of Family First (Issue 760) that frozen zucchini kugel always comes out watery. While that’s true for ready-made kugel, try freezing the kugel raw, defrosting it completely, mixing it, and then baking it as usual. My mother-in-law, a”h, used to send me two-pound containers of frozen kugels. I would leave them to defrost Thursday night, pour the batter into a lined loaf pan Friday morning, and bake. Fresh and delicious zucchini kugel all the way from the USA to my Shabbos table in Yerushalayim!

Zucchini in general freezes very well raw. If I’m afraid I won’t get to use it before it goes bad, I sometimes shred, slice, or cube it and freeze it in preparation for a kugel or soup. And if I have an extra few minutes, I throw in the rest of the ingredients too, like my mother-in-law used to do, and save myself even more time on a future short Erev Shabbos.

—Shira Rosenberg

Just Sayin’

If your fridge had only one prepped food, what would it be?

Hands down, schug! Its herby, punchy flavor brightens and instantly flavors anything and everything. I add a spoonful to my omelets, a smear in sandwiches, a dollop to grains (rice, couscous, farro), and a generous heaping over grilled/roasted meats and vegetables. It goes in marinades and dressings. I could go on, but just make a batch (there’s a recipe in my cookbook), and you’ll find yourself looking for even more ways to enjoy the pleasant kick it offers.

—Sina Mizrahi

Ok, Quick:

What’s an underrated fruit that is universally well liked?

Grapes. There’s always some variety or another in season, and they’re easy to juice if you have extra.

—Chaia Frishman


(Originally featured in Family Table, Issue 766)

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