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Meal Planning 101 : Back to School Edition

Saying back to school time is an adjustment is definitely an understatement…

After two months of summer break, getting back into a structured routine can some getting used to.

You need to get back into the habit of….

  • Waking up early…
  • Organizing carpool…
  • Doing homework…

Oh and of course packaging healthy lunches!!

Of course in emergencies, your child can always purchase something in the cafeteria.

But bringing a lunch from home has so many amazing benefits.

1) As a parent, you are in control of what nutrients your child is getting.

2) Packing a lunch from home is very more affordable than the cafeteria.

3) No need to worry about misplacing lunch money.

What To Pack?

Okay, you know you want to pack your children a healthy lunch…

But the question is where to start?

Well if you keep on reading you will soon find out the secrets!

1) Pack Lunches The Night Before

When we are frazzled in the morning getting the kids out the door with lunch is not easy.

They secret is to pack launches the night before.

Organizing lunches the night before allows you to take your time and even get a little more sleep the next day.

The Importance Of a Healthy Lunch

Having a solid balanced lunch is crucial for kids – especially if they have longer days from after school activities.

Lunch is the period of the day where your child can refuel their body, and get a much-needed boost of energy.

We carry lots of cryo-vac deli options perfect for a high protein lunch!

Bonus Tip: If you have some extra time, you can even prepare lunches a few days in advance.

Stock up on Eppy’s Kosher Turkey Salami. It is low fat, low calorie and absolutely delicious!

BONUS

If you made it this far we want to say thanks by sharing our one of our favorite recipes!

Tuesday Tacos

Ingredients:

  • Ground chicken browned/drained
  • 1/2 Cup Diced onions
  • 3/4 Cup Chopped tomatoes
  • 2 Tbsp. Chilli powder
  • 1 Tbsp. Onion powder
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Cumin
  • 1 Tsp. Season salt

Cooking:

  • Mix everything together in a pan
  • Cover and simmer for 15-20 minutes
  • Fill in soft or hard taco shells.
  • Top it with lettuce, tomato, guacamole and parve sour supreme
  • Enjoy!

Your Turn:

If you try out Tuesday Tacos take a photo and tag us we would love to see!

Top Tips For Travelling While Kosher

Traveling while keeping kosher can feel a little intimidating at first… but like any struggle in life the more you practice the easier it gets.

Of course, you can pick it up and learn to compromise on your own through trial and error…

But don’t forget, you can also learn from those who have already mastered it!

I have definitely picked up quite a few tips and tricks among my many travels and would love to share them with you.

Without further ado here are my top 4 tips on how to successfully travel while keeping kosher.

1) You Can Never Have Too Many Snacks

Snacks will be your best friend – especially if you are traveling with kids.

When packing your day bag be sure to bring a few extra snacks just in case.

When we travel, schedules can be unpredictable. If your day trip lasts a bit longer than you anticipated the last thing you want is to be starving with no snacks!

The type of snack you pack is up to you, but bags of nuts, dried fruit or granola bars are great since they are so compact.

Schedule Grocery Trips

Grocery store hours of operation don’t always compliment our schedules.

You can do your own research or ask around for nearby grocery stores opening hours.

Once you have got that figured out, you can add grocery visits into your daily itinerary without panic.

Fun Fact:

We carry our own products that can be found in grocery stores in the lower mainland.

If you happen to stumble across Eppy’s Kosher products at a local grocery store we highly recommend giving them a try.

Research

We are located right near the corner of Oak St and W41st Ave in Vancouver.

Definitely, something to keep in mind if you are traveling nearby.

Inquire About A Mini Fridge

Having a mini fridge in your hotel rooms is a huge benefit! It allows you to bring back leftovers, order takeout or do full on grocery trips.

The best part is if you find yourself having a midnight craving you can simply open the fridge and enjoy just like you would at home.

Are You Ready?

These are just a handful of ways you can feel more confident about your travels and keeping kosher.

Of course, there is always more than one way to do something.

So with that being said, we would love to hear from you!

What is one piece of advice you would give to someone traveling while Kosher for the very first time?

Have you ever used any of the tips we mentioned above?

Let us know in the comments!

Pastrami Through The Ages

Pastrami! That delicious, salty, spicy flavour that tastes great on rye, coupled with a great big slice of deli kosher pickle. Who can deny the old world flavour? And the old world is exactly where this wonderful meat originated.

The name “pastrami” originates from the Romanian word “pastramă”.  It also has Turkish roots with the word “Bastirma” which translates to “pressed meat”.

Also known as “wind-dried beef,” it was made in Anatolia and as far back as Byzantine Empire. Due to its ability to be preserved for a long shelf life as well as its delicious flavour and aroma, this traditional meat is still going strong today.

Pastrami Comes to North America

Pastrami was introduced to North America by the Romanians during a large influx in Jewish immigration to New York. It was here that the Romanians took advantage of the lower cost of beef, and instead of using the traditional, albeit more expensive goose-meat, began making pastrami with beef more often.

Different ways of serving pastrami was observed in places as far away as Utah (pastrami cheeseburger) and even Israel (pastrami pizza).

The Pastrami Sandwich was Born

The first pastrami sandwich has been said to have been made by a man from New York named Sussman Volk, in 1887.  Volk was a kosher butcher, as well as an immigrant from Lithuania, living in New York.

He ran a successful deli, and eventually converted to a restaurant where he served pastrami sandwiches.  Nowadays, New York City is well-known for its pastrami sandwiches. Another place famous for their pastrami is Montreal.

Old World Recipe for Great Pastrami

Now that you know the history of pastrami, do you wonder how it’s made? First, the raw meat (usually beef, but also sometimes turkey) is soaked in a salty brine mixture to cure it.

Then it is coated in a lovely mixture of spices, such as black pepper, coriander, garlic, paprika, allspice, mustard seed, and cloves. Afterwards, it is put into the smoker to give it that delicious smoky flavour.

After the smoking process is complete, the meat is put into a steamer to allow the meat to become tender. It is then ready to be sliced and enjoyed!

If you go back through the decades, Pastrami has been enjoyed by many cultures, in many different forms, using many different recipes, but one thing has remained constant: the great taste!

Creative Commons Attribution: Permission is granted to repost this article in its entirety with credit to the Omnitsky Kosher Delicatessen and a clickable link back to this page.