It’s easy to make as well. all you need is some chicken broth, seasonings like salt and pepper, and whatever vegetables you’d like. Carrots, celery and onion are classic picks. Noodles are optional if you want a more hearty meal.  The best thing about chicken soup is it’s easy to store for later. It’ll last about 4 days when refrigerated, so you can make some now and enjoy it.

The winter will be over soon, but it’s not to late to head out to your kosher butcher and pick up some chicken for a great chicken soup or a hearty stew. Enjoy those warm meals now  before it gets too hot  to have them.  Of course, once the hotter weather rolls around chicken is also great on the grill! It works for every season.

Kosher chili is possible and very much delicious. Not only is it great to warm up, but with the Super Bowl also coming up, it’s the all around perfect dish for this time of year. It’s the perfect use for your kosher meat. The best chili is from scratch, so here’s an easy one pot recipe that works well on it’s own or as a dip.

This serves about 6-8 people.

2lbs Kosher ground beef

1 can black beans

1 can diced tomatoes

1 can stewed tomatoes

1 can corn

1 packet of taco or chili seasoning

1 packet Ranch salad dressing mix

1 1/2 cups of water

It’s as simple as browning the meat in a sauce pan, then mixing it in with everything else into one pot. Simmer for 30 minutes, stirring occasionally. For added spices consider adding green chilies or canned tomatoes with chilies included.

Be sure to pick up some of that ground kosher meat for this chili. It makes an awesome meal or a yummy dip. It’s thick and hearty,  sure to warm you up even on the chilliest day!

Kosher meat is a great way to get your vitamins and minerals. Beef provides huge amounts of B12, iron and zinc, which are minerals that are found in few other foods. Beef is especially delicious in cold weather and it is very healthy in stew.

Stew is easy to make. All you need are a couple pounds of kosher meat, cut for stew, a couple of tablespoons of veggie oil, and a couple cups of water. Then you add the spices, which include a garlic clove, a teaspoon of salt, sugar, pepper, paprika, ground cloves, a bay leaf or two, and a couple of tablespoons of cornstarch. Throw in a few carrots and a couple of celery stalks along with some Worcestershire sauce to taste.

After you brown the meat and add the spices, simmer that pot of kosher meat for an hour and a half. Remove the bay leaves and clove of garlic and add the veggies. Cook for another half hour or so and in a separate bowl, add ¼ cup of water and the cornstarch. Mix with some of the stew and put it back in the pot.
Now you have yourself a great beef stew! Is your mouth watering yet? Visit your kosher butcher to help yourself.

I love kosher meat. Why, just the other day I was craving a piece of meat, so I looked through my fridge and found a steak. It was frozen, so I popped it into the microwave while I heated a frying pan and a half stick of butter.

After it started to thaw, I placed it on the pan in a sizzle. Butter spittle flew up at me and I reflexively withdrew my hands in order not to be burned. The kosher meat soon turned brown and I flipped it once, twice. Three minutes more I thought. And when the time was up I didn’t even have to cut it open to tell that it was done; I didn’t want to lose the juices.

I placed it on my plate and set to work. Steak knife and fork in hand, the first bite a small piece and a swallow. Mmm, mouth-wateringly delicious. Second bite, savory and redder, with the outside dark brown with carmelized butter. Oh yes. This New York strip was decidedly delicious.

After it was all said and done, and I felt like the manliest carnivore in all of Brooklyn, I set my plate in the sink and showered it to make the eventual cleaning easier. Now that I’m out of meat I guess I’ll have to get some meat delivered, or visit the old Kosher butcher because I don’t want to be left out in the cold the next time a meat hankerin’ steals over me.

While there are good and bad forms of cholesterol, and they are only found in animal products, if you eat too much of the bad, your arteries can clog and you can have a heart attack. Ultimately it’s the amount of fat in your food that equals cholesterol. If you drain the fat from your kosher meat, it will be better for you, and if you don’t eat the skin of your kosher chicken, you will consume less cholesterol. Plus, because you’re buying delicious and healthy kosher meat, you know that the beef wasn’t fed steroids or other beef bits, which is a sure-fire way to catch some unhealthy strains of bacteria.

There are tons of great kosher meat dishes – think stir fry, spaghetti sauce and especially stew. Good kosher chicken recipes also make for perfect winter warmers. Add it to soup to recover whenever you begin to feel under the weather. Talk to your kosher butcher for other cold weather cooking ideas.

Filet mignon can, however, be difficult to cook well. It tastes best when it is cooked medium rare. There are challenges in achieving this ideal flavor, because when the meat comes of the grill or out of the oven, it continues to cook. Overdone filet mignon can be chewy and lose much of its flavor and tenderness. In other words, if it is overdone, the kosher meat is spoiled.

Preheat your oven to 275. Season the steak with salt and pepper. Then heat a pan with oil and sear each side of the steak for three minutes.  Cook it in the oven for seven minutes and you should have a delicious steak.
On the grill, season with salt and pepper and put it on a medium heat grill. Grill for three to five minutes per side. Use tongs so you don’t puncture the kosher meat and allow the juices to run out of it. And if you need meat delivered call the Kosher Meat Store.

Since these cattle tunnels represent the meat industry in 20th century Manhattan, they are eligible for the National Register of Historic Places. The development of urban foodways is an important factor in how people lived in Manhattan, and the fact that the tunnels were built for kosher meat and not pedestrians also makes their construction worthy of registry.

As everyone gets ready for 2011, they’re beginning to realize just how long ago these methods occurred  – more than 80 years! – years before refrigerated trucks were introduced. Few living individuals can even remember these times.

To celebrate New York’s history of kosher meat and having meat delivered by tunnel, truck and now the internet, let’s get a nice piece of steak from our kosher butcher.

I need greens and vegetables, sure. But protein equals satiety. And if I don’t have kosher meat or kosher chicken, I’m hungry and cranky. You don’t want to be hungry a couple of hours after having eaten dinner. That’s just unfair. You need something that makes you feel full, satisfied, happy, like you’re ready to brave the winter cold. You need kosher meat.

Whether you’re cutting up a pink steak or drinking down the last of a tomatoey meat sauce, life is good. After you finish eating, you want to recline, sit and relax while your body digests the food it so desires.

And thanks to modern technology, we don’t have to worry about going out and killing our own kosher meat, we can order kosher food online and have our meat delivered. That’s even more satisfying.

Saturated fats and cholesterol remain the same in both processed and unprocessed kosher meat, but the real difference is the sodium levels, and the nitrate preservatives. This study appeared in the journal Circulation, and says that eating one serving per week of these processed meats is a good  way to ensure low risk.

Grass-fed kosher meat can be hard to find, but it is the best for you. Kosher chicken and kosher meat are especially tasty and hearty during the cold weather months. Buying in bulk and freezing your kosher meat is also a good idea. That way, you don’t have to worry about it spoiling, and when you decide to eat it, take it out of the freezer in the morning or the night before, and put it in the refrigerator to thaw. By the time you get home it should be ready to be cooked!