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Foodie Mom

Exchange your ideas, opinions, menus, and recipes for creating healthy, innovative, delicious and (usually!) quick and (always) easy meals for your table on any occasion. Moderated by Food & Marketing expert and personal chef, Beth Newman

Members: 54
Latest Activity: Sep 30, 2013

Our Stories

Our stories define us - reality in the past or plans for the future - and I can't recall a page of my life that did NOT include a meal to punctuate and seal the moment. Our stories of eating, food and the experience of sharing - over the table, the glass and between our families and friends. I've found that food is the broker and builder of relationships, cementing of conversations and sometimes the passion behind forming the future.
There is always a story around the recipe and the 'treatments' are the menus for evenings...Shabbat dinner for 8, Shavuos brunch for 20 or a Wednesday evening dinner for two to relax, reconnect and regroup.
Please share and welcome your stories of warmth, health and exploration here on FoodieMom....

Discussion Forum

Indulgence or Excuse?

Started by Beth Newman Sep 30, 2013.

Moms, how do YOU get your children excited to eat??

Started by Beth Newman Aug 4, 2013.

Nana's Favorites....

Started by Beth Newman Jul 31, 2013.

Comment Wall


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Comment by Julie Weisman on May 27, 2010 at 12:26pm
"The Rabbi's Kitchen"
We are pleased to introduce a new video feature on, a series of cooking videos by Susan Abramson, Rabbi of Temple Shalom Emeth of Burlington.
Watch the first in the series, "Episode 1: How to Make Great Challah"
See the complete recipe in our Recipe File on the Food Page.
Comment by Beth Newman on April 17, 2010 at 11:07pm
Note Below 'Compound Butter' was original title of basting mixture and not an ingredient!
Comment by Beth Newman on April 14, 2010 at 3:54pm
The First Ahh of the first lawn mowing of the season…or thank you Scott’s Miracle Gro

Some say we eat the way we were raised…others might say we eat from the way we remember…both may very well be mutually exclusive ideals…but we do develop our habits (or the antithesis of those) based upon our childhood experiences…I was raised with garlic, onions and herbs early on (but admit to developing a Captain Crunch habit that quickly saw a 20 lb effect upon freshman year in college…)

I recently had an ironic “marketing industry” conversation about those ‘seasonal gardening lawn products’…evolving into remembering my favorite summer memories of ,as a little girl, running barefoot across my grandparents’ backyard in my nightgown, catching fireflies to put in a glass jar next to my bed that night for ‘light’….

Or trailing after my grandfather as he mowed the front lawn, hoping for the occasional ‘push’ permitted to a precocious yet determined 7 year-old…under the willow tree where any gaffes on my part wouldn’t be seen…

Unfortunately, I was always torn between helping my grandfather ‘dig up’ the ground and play in the newly purchased ‘bags of soil’ in what would become my grandmother’s annual summer garden – vs. patiently dropping seeds in painfully, even alignment for a 7 year-old, for the ensuing tomato vines, string beans, peppers and herbs I would eat come July. I was far more enticed and led by instant gratification so I was intrigued by ‘pruning bushes’ with my grandmother’s expensive kitchen shears instead of waiting for ‘sprouts of salad’ over the course of 2 months.

Still…it was my job to pick fresh spearmint leaves each night for the next day’s thermos of iced mint tea, and trim fresh chives and basil leaves from the herb garden outside our back door for the evening’s tomato, basil and mozzarella salad. More surprising were my own sophisticated tastes as a child that has brought me to my kitchen today….and all because of a little Scott’s Miracle-Gro….

Here is a beautiful, fresh, savory Roast Chicken that uses fresh herbs for more than seasoning, but its very own ‘moisturizing’ infusion. I saw this recipe in The Oprah Magazine many years ago in its Thanksgiving issue and adapted it from a butter- to an olive-oil based formula…I only recently discovered last Shabbat that my dear friend’s mother has been using it for 20+ years as her easiest, healthiest mainstay for a Roast Chicken meal. See! Recipes aren’t created…like great stories and meals they are shared and evolve across time and neighborhoods!

Herb-Roasted Chicken

Compound Butter
4-6 tablespoons olive oil
1 tbls rosemary leaves, fresh (dried if unavailable)
1 tbls thyme leaves, fresh
3-4 garlic cloves, minced

Chop fresh herbs (or crush dried) and mix with oil. Add a pinch of pepper and salt if desired.

Roast Chicken
Medium-Large whole chicken
4 sprigs rosemary
4 sprigs thyme
1 lemon, cut in half or chunks
1 small head garlic, with top half ‘sliced off’

Preheat oven to 400 degrees.

Rinse chicken inside and out. Dry. Place in roasting pan with rack. Fill cavity with fresh herbs, lemon and garlic.

Rub Herb/Oil mixture underneath the skin for over as much surface as possible, and over the top and skin of entire chicken. (Feel free to increase quantity to allow for more coating on top of skin)

Roast for 1 hour, checking for done-ness, if browning too fast cover with aluminum foil –

NOTE: this is wonderful if you include root vegetables in the roasting pan such as whole red or Spanish onions quartered, whole carrots, baby red potatoes, leeks, etc. and tossed with olive oil/herb mixture as well…..
Comment by Julie Weisman on April 8, 2010 at 12:19pm
(Submitted by a frequent user of the food page):

For the second year, the biggest hit at this year's sedar were Jamie's Mini Potato Kugels! 100-plus minis were served with the meal, in a basket, in place of the traditional kugel in a 9X13 casserole dish. They disappeared!
The little grandchix, as well as the adults, kept "stealing" them from the basket even before I had the chance to bring them to the food table. They simply couldn't wait to pop them in their mouths.

In addition to the standard mini-muffin silicone forms/pans, I found heart-shaped muffin forms. As you can imagine, they were a big hit too. What a fun and delicious way to express love!
Comment by Julie Weisman on April 8, 2010 at 11:41am
See the food page of for ideas on how to se up your leftover Pesach ingredients!
Great Passover recipes for all year round
Crepes (Blintzes)
Coconut Cheesecake Bites
Pecan Lace Cookies
Matzah Caramel Crunch
Chocolate Fruit Nut Bark

In honor of Yom HaShoah there are Recipes from
"In Memory's Kitchen: A Legacy from the Women of Terezin"
by Mina Pachter

Vanilla Cake
Omelet with Apples
Comment by Judy Berg on February 22, 2010 at 9:47am
purim recipes please!!!
Comment by Jessica Bernstein; peek a baby on February 9, 2010 at 10:54pm
Kosher Cookbook & are giving away a gourmet box of chocolate covered hamentaschen. Giveaway ends this Friday 2/12
Comment by Anais Mizrahi on January 21, 2010 at 7:31pm
Challah Cooking Class

Join us for a great Challah cooking class and learn all the secrets to make the perfect challah with Fabia Preminger !!!
Register fast because there are only 15 spots !!!

When : Thursday, February 18th 2010
Time : 7:30 pm
Where : Samuels Home - 382 Central Park West, Apt 4A
Cost : $10
Comment by Hannah Katsman on January 7, 2010 at 9:47am
Cool! Someone showed me an iPhone app for converting recipes. I don't have an iPhone. :) I also make more or less the same thing every week: Chicken with garlic, lemon juice and oregano or other herbs, potatoes, rice, chumus or techina, roast vegetables, salad, soup, and cake. I'm so tired of potatoes, which my kids love, that I told my husband not to buy so many. Then my 19yo called to say that he's coming home after all and may be bringing friends. I hope they like rice.
Comment by Gloria Kobrin on January 7, 2010 at 9:31am
I am departing from the menu plan I created for Kosher Cookbook on iPhone and making: Puree of Celery Root and Pear Soup, Roast Duck with Cranberry Glaze (brown rice, asparagus and beets on the side) and a Lemon Tart. I'm not really sure when I'm doing all this as I'm spending the day in Ct. but there's always tonight.

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