Streit from Jill’s Table to Yours

Father’s Day Special – Heavenly Sweet and Sour Meatballs with Quinoa

“Any man can be a father, but it takes a special man to be a Dad”

I love that quote, it’s so true. There are some really amazing Dads out there – Bobby being one of them! Father’s Day is the perfect opportunity to show your Dad how much he means to you, which is why our family is really into Father’s Day.meatballs

Bobby’s all about giving to others, so it’s very fitting that this Father’s Day we’ll spend giving back to Cancer Schmancer with Fran Dresher and friends, including Rosie O’Donnell, Sex in the City’s Cynthia Nixon, Millionaire Matchmaker Patti Stanger, and Patti Lupone.  It’s going to be a great evening with a boat cruise around Manhattan. You’re all invited to attend, tickets are still on sale.

Speaking of Father’s Day I want to share this recipe of mine, it’s perfect for meat loving Dads. I like to pair it with quinoa, instead of the usual spaghetti. You’ll find these juicy balls are bursting with flavor and are especially delicious when you jazz up the usual tomato sauce with Streit’s cranberry sauce. Streit’s really makes the best sauces and condiments, I recommend using them in all your recipes – I think of them as my secret cooking weapon!


Heavenly Sweet & Sour Meatballs with Quinoa

Serves: 8

Meatball Ingredients:

1lb ground beef

1lb ground chicken

½ cup Streit’s matzo meal

½ cup water

½ an onion, finely diced

2 cloves of garlic, crushed

1 tsp. salt


Sauce Ingredients:

1 can Streit’s jellied cranberry sauce

2 cups tomato sauce

1 cup water

1 tbsp. lemon juice

1 tsp. ginger powder

2 garlic cloves, crushed


For the Quinoa:

1½ cups Streit’s quinoa

3 cups water

1 tbsp. oil

1-2 tsp. Streit’s garlic and herb seasoning



  1. Put all sauce ingredients in a pot and simmer gently until the jellied cranberry sauce has melted.
  1. To make the meatballs, put the matzo meal and water into a small bowl for 10 minutes until soggy. Gently mix the wet matzo meal with the rest of the meatball ingredients until just combined.
  1. Roll the meat mixture into evenly sized balls and drop into the simmering sauce. Cook covered for 35-40 minutes, until meatballs are cooked through.
  1. Rinse the quinoa well before using. Put the quinoa, water, oil and seasoning into a pot and bring to a boil. Reduce a simmer and cook for 15 minutes, until water is fully absorbed. Remove from the stove and keep covered for 5 minutes. Then remove cover and fluff quinoa with a fork.
  1. Serve meatballs on a bed of quinoa.

NOTE: Meatballs freeze well.

Happy Father’s Day!


The Ultimate Lemon Cheesecake for Shavuot

My mouth is watering. This cheesecake is absolutely amazing. It not only looks delicious but the taste is out of this world! I’m sharing it with you now because this Sunday and Monday are the Jewish holiday of Shavuot, which celebrates the cheesecakegiving of the Torah on Mt. Sinai. One of the main customs of the holiday is to eat dairy, so families get together toliterally stuff their faces with heavenly dairy delights. Somehow Jewish holidays always involve lots of eating… but whose complaining!

Anyway, you’re going to love this cheesecake, it’s really a special one. I love it with the fruit on top because it balances the sweetness of the cheesecake, but you can really top it with anything you like – chocolate, crushed nuts or caramel sauce.


The Ultimate Lemon Cheesecake


Crust Ingredients:

1 packet Streit’s lemon wafers

½ cup butter

½ tsp. kosher salt


Filling Ingredients:

1 lb. cream cheese

3 eggs

1¼ cups sugar

1 pint sour cream

2 tbsp. lemon juice

½ tsp. kosher salt

1 tsp. vanilla extract

Fresh fruit of your choice for topping—I used kiwi, strawberries and blackberries



Crush the wafers in the bowl of your food processor until they form coarse crumbs. Melt the butter and mix with the crushed wafers and salt. Press the mixture down onto the base of a 9-inch springform pan that has been lined with parchment paper.

Wrap foil around the outside of the pan and set aside.

In a separate bowl, beat the cream cheese briefly until smooth. Add the eggs one by one, mixing after each. Add the sour cream, sugar, vanilla, lemon juice and salt and mix until combined. Pour the batter over the wafer crust in the springform pan.

Place the springform pan in a larger pan and fill the larger pan with an inch of hot water. Place the pan in the oven and bake on 325°F for 60 minutes. Cake will still be wobbly when it comes out of the oven, but will set as it cools.

Cool at room temperature for an hour, then transfer to the fridge overnight. Top with fresh fruit, slice and serve.


Two of my favorite recipes for you in honor of Mother’s Day

There’s nothing like being served breakfast in bed on Mother’s Day, it’s the ultimate in pampering (HINT, HINT). This year I’m chipping in though, after a day out with the family I’m planning a big BBQ, with a lavish spread. I’ve been looking up some new recipes because I’m all about cooking for my family. I’m sure every mother can agree that there is nothing like watching friends and family dig into food that you’ve spent time and energy making. Oh and I’m really excited to use all Streit’s wonderful Ethnic Delights sauces and condiments. The curry and honey mustard sauces are a must at any BBQ… trust me!

So I wanted to share two of my favorite recipes with you in honor of Mother’s Day. They’re great for brunch, lunch or dinner, whatever you have planned. They’re also super easy, so you won’t have to spend hours slaving away in the kitchen. Have a great Mother’s Day and say hi to your mom from me!

Tomato-Tart‘Mother’s Love’ Tomato Tart

Serves: 8

Tart Ingredients:

  • 1 frozen puff pastry sheet
  • 2 Vidalia onions (or sweet onions)
  • 3 large tomatoes, sliced into 1/4 inch wedges
  • 5T Gruyere cheese
  • Streit’s Halutza Premium Extra Virgin Olive Oil
  • Streit’s Ethnic Delight Sea Salt
  • Pitted black olives, handful


  1. Preheat oven to 400 degrees.
  2. Slice onions thinly. Over a low to medium flame saute the onions in olive oil. Make sure to be quite liberal with the olive oil so that the onions actually wilt and cook. Add salt as well. It should cook for about 30 minutes, until the onions are caramelized.
  3. Thaw the puff pastry and spread it in tart pan (or you can use a deep sided cookie sheet and make it square, I prefer a tart pan). Poke some holes, so that the pastry breathes while cooking. The pastry might puff up, don’t worry it will settle when removed from oven. After having thawed the pastry and spread it out in the pan, put the pan back in freezer. It cooks much better very cold.
  4. Take the pastry out of the freezer and cover bottom with the caramelized onions.
  5. Shred a thin layer of cheese over the onions.
  6. Slice tomatoes into ¼ inch wedges and then concentrically lay the tomatoes over the cheese, so they just overlap in a circle. Continue placing the tomatoes until tart is full.
  7. Spread a few pitted olives on top of the tart.
  8. Cook for 1 hour.


Eggplant Mozzarella‘Brunchin’ with Mom’ Roasted Eggplant and Mozzarella Stacks

Serves: 4


  • 1 eggplant
  • Mozzarella cheese, sliced
  • Streit’s Ethnic Delight Pesto Sauce
  • Streit’s Halutza Premium Extra Virgin Olive Oil
  • Streit’s Ethnic Delight Sea Salt
  • Streit’s Ethnic Delight Black Pepper
  • Fresh basil, for decoration


  1. Preheat oven to 375 degrees.
  2. Slice eggplant into ½ inch thick pieces and lay flat on a baking tray.
  3. Pour a little olive oil, salt and pepper over each piece.
  4. Roast eggplant for approximately 25 minutes. Watch closely so that it doesn’t shrink too much. If you prefer eggplant well cooked, turn over each piece and roast for a few more minutes.
  5. Remove eggplant from the oven. Spread pesto sauce and cheese over the eggplant.
  6. Decorate with shredded basil leaves.

Serve at room temperature.

Your mom will love it!

Crunchalious Orange Blackberry Salad

Crunchalious Orange Blackberry SaladI love a good salad. I’m not talking about those super boring ones our mothers use to make us eat (sorry Mom!), but what I like to call the salads of the 21st Century. Everything and anything can go in a salad these days – from fruit to nuts, dairy to meat, and even flowers. Love them all!

So I’ve got an absolutely fabulous recipe for you. It’s perfectly crunchy, healthy for all you health-conscious beauties out there, it’s gluten-free (Streit’s gluten-free chow mein noodles) and most importantly, it’s delicious.

Happy Eating!

Crunchalious Orange Blackberry Salad

Serves: 6-8
Salad Ingredients:

  • 1 orange, segmented
  • ½ cup white turnip cut into thin batons
  • ½ cup blackberries
  • 3-4 cups spring mix
  • ½ cup Streit’s chow mein noodles (gluten-free)

Dressing Ingredients:

  • ¼ cup Streit’s mayonnaise
  • ¼ cup Streit’s curry sauce
  • 2-3 tbsp. honey
  • 2 tbsp. lemon juice


  1. Toss spring mix, orange segments, blackberries and turnip batons together.
  2. Mix dressing ingredients together.
  3. Pour dressing over salad immediately before serving. Top with chow mein noodles.


Crispy Oven-Fried Schnitzel Strips with Sweet Curry Dipping Sauce

Crispy Oven-Fried Schnitzel Strips with Sweet Curry Dipping SauceCan’t believe Passover is over, it literally flew by. We had such a great time over at Lisa’s in Connecticut for the first night and then the second night at our place in the Hamptons. Always love having Mom and Dad share the holidays with us and we were quite a happening crowd. It was such a great decision not to get a chef, everyone comes starving for my Passover recipes (all featuring Streit’s amazing Passover products) so I was thrilled when they dug into my food with hearty appetites. I’m such a Jewish mother – I just love dishing out food to everyone!

Passover may be over, but we still all need to eat – so I’m very excited to share this recipe with you. It’s perfect for those who are watching their weight after their Passover or Easter food fest.

Crispy Oven-Fried Schnitzel Strips with Sweet Curry Dipping Sauce

Serves: 6-8

Schnitzel Ingredients:

  • 1 lb boneless skinless chicken breast
  • 1 cup Streit’s matzo meal
  • 2 eggs
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ cup oil

Curry Dipping Sauce Ingredients:

  • 4 tbsp. Streit’s mayonnaise
  • 2 tbsp. Streit’s curry sauce
  • 1 tbsp. honey


  1. Cut the chicken into thin strips.
  2. Beat the eggs in a bowl with ½ tsp. salt, ½ tsp. paprika, ½ tsp. garlic powder and ¼ tsp. pepper. Add the chicken strips and mix gently.
  3. In a separate bowl, mix the matzo meal with ½ tsp. salt, ½ tsp. paprika, ½ tsp. garlic powder and ¼ tsp. pepper.
  4. Dip each piece of chicken into the crumb mixture and place on a greased baking sheet.
  5. Drizzle the chicken with the oil and bake on 400°F for 20-25 minutes.
  6. In a small bowl, mix mayonnaise, curry sauce and honey. Serve alongside the schnitzel strips.

Your family will love it!

Matzo Bark

matzo-barkSo I have one more Passover recipe for you. This recipe is one of my absolute favorites, my family adores it and I’m sure your family will love it as well! Picture this: delicious light Streit’s matzo covered in dark luscious chocolate and topped with dried fruit and nuts – seriously heaven on earth. The kids will love it too, just top it with some of Streit’s candies instead of ‘grown-up’ fruit and nuts and you’re kids will be in your good books forever. You know what else is great for the kids – Streit’s chocolate pops. They’re great for kids big and small – especially those that never want to grow up!

Oh and by the way you can always cheat and use Streit’s chocolate covered matzo, which you can get in milk or dark chocolate. It’s seriously heaven! When I was out at Stop & Shop in Staten Island, I cracked open a box and passed it around. As soon as shoppers put a piece in their mouth, they were sold and the product flew off the shelves. I think when we left the store an hour later, Stop & Shop were out of stock. Oh and a shout out to all those at the Stop & Shop there, they were great. Can’t wait to come back for another visit.

Matzo Bark


  • 4 Streit’s matzos
  • 1 bar good quality dark chocolate
  • 1 bar good quality white chocolate
  • 1 cup chopped dried fruit (I used pineapple, kiwi, apricot & cranberries)
  • 1 cup chopped roasted nuts (I used cashews & slivered almonds)
  • optional: sea salt


  1. Choose which fruit and nuts you want to use, and chop into small pieces.
  2. Melt the white chocolate over a double boiler. (Add 1 tbsp. coconut oil if necessary, to help it melt smoothly. Not all white chocolate melts easily.)
  3. In a separate bowl, or in the microwave, melt the dark chocolate.
  4. Lay the matzos out, and spread the white chocolate over 3 and the dark chocolate over the other 3. Sprinkle the dried fruit and nuts over the melted chocolate. Optional: sprinkle 1 tsp. of sea salt over the matzos.
  5. Freeze the matzos until the chocolate it set, then crack into pieces and store in the freezer or an airtight container until serving.


‘Melt-In-Your-Mouth’ Coconut Ice Cream Tart with Macerated Berries

‘Melt-In-Your-Mouth’ Coconut Ice Cream Tart with Macerated BerriesWho doesn’t like dessert?

No Passover dessert table is complete without Streit’s macaroons. They come in a million different flavors – chocolate, chocolate nut brownie, chocolate chip, chocolate chocolate chip, toffee crunch,  honey nut, coconut, and almond – so hard to choose my favorite because they’re all divine, you must check them out and let me know which one’s your favorite! If you’ve never tasted any of them, it’s a Passover must and you can do it right here at Streit’s new online store.

So you can imagine, how heavenly this recipe is… my family adores it. I’d love to hear how your pie turns out. If you’re not a coconut person, you can totally change it up with one of the other delectable flavors. The macaroons are gluten-free as well, so even your gluten- free guests don’t have to miss out.

Happy Passover!

‘Melt-In-Your-Mouth’ Coconut Ice Cream Tart with Macerated Berries

Serves: 12-18




  1. Put the butter, salt and macaroons into the bowl of a food processor and process until mixture forms a dough-like ball.
  2. Press the macaroon dough into an 8″ x 11″ tart pan with a removable bottom. Bake on 400°F for 10-15 minutes until golden. Remove from the oven and allow crust to cool fully.
  3. Let ice cream partially defrost and spoon into the tart shell. Place the tart in the freezer.
  4. An hour before serving, place the berries in a bowl and sprinkle with sugar. After half an hour, stir the berries. Let the berries macerate for another half hour. Pour the berries and their juice over the ice cream and serve.


Bobe’s Heavenly Matzo Brei Pie

Matzo Brie PieIt’s been a busy week with Streit’s, I’ve been popping in to stores around town to help customers with their Streit’s Passover shopping. It has been great meeting you all! And if you see me please say HI!

I mentioned this recipe to a few people I met when they asked me about Matzo Brei. I’m totally into everything matzo this time of year and this pie is definitely a personal favorite. Matzo Brei means ‘fried matzo’ in Yiddish and it’s a traditional dish that Jews made back in Europe. I remember my grandmother use to make it, a serious taste bud explosion! Streit’s matzo is definitely the brand to use, the matzo is so light and crisp – it’s perfect for a matzo brei pie.

The pie is great because you can eat it any time of day, I love having a piece for breakfast – but you can also serve it for lunch or at Passover dinner. Oh and it’s a real favorite with the kids, they love to dunk it in as much jam as possible!


Bobe’s Heavenly Matzo Brei Pie


  • 3 Streit’s Matzos
  • 3 eggs
  • Pinch of Streit’s Sea Salt
  • Oil for frying
  • Streit’s Prune/Pomegrante Jam



Break matzo into small pieces in a large bowl. Cover with warm water and soak for about 2 minutes. Drain and then press out excess water.

Beat eggs in another bowl and add salt to taste. Mix well. Combine egg mixture with matzo, mix well and then let stand for a few minutes.

Heat oil in a large skillet over a medium flame. Pour mixture into skillet, level with a spatula. Cover and cook for about 10 minutes, continually checking to make sure that the mixture is not sticking to the pan. When golden brown, flip the entire pie over in one peice onto the other side (you can do it!). Cook uncovered for another 5 minutes or so until the other side is golden brown.

You can serve it as a pie, or cut it into wedges.

Serve with Streit’s new prune or pomegranate jam. It’s delicious!!

My World Famous Matzo Ball Chicken Soup


Chicken and Matzo Ball SoupFirst thank you for checking out my new STREIT’S Blog. It has been a long road, including a contest to name this blog which received over 200 entries. It was overwhelming and very hard to decide. In the end, I thought it should include the STREIT’S name as well as my own in the title, so @ManzielManiac was chosen as the winner. Congratulations and thank you so much. You will be receiving a fabulous gift basket loaded with all my favorite STREIT’S products. Please share any of your recipes after you start cooking. In fact, if anyone wants to share their special homemade recipes with everyone, please email them to me and don’t be surprised when your recipe shows up on my blog.

Many of you know that I love cooking up a storm and many STREIT’S products have been my ‘go-to’ ingredients for years. I swear their matzo balls are the lightest and fluffiest in the world. Their gluten-free option has become very handy because someone very close to me (Sarah) is gluten free and doesn’t have to miss out on my delicious matzo ball soup (yes, I’m tooting my own horn!).

I want to share all my favorite recipes with you and am anxious to hear what you and your family think. As Passover is fast approaching, I’m going all out matzo! I am making second night of Passover in

the Hamptons this year, so I’ve got my work cut out for me preparing delicious Passover delicacies over there. I’ll be getting myself knee deep in matzo balls, matzo brie pie, macaroons, potato pancakes and more. Of course, they’ll be made with STREIT’S awesome ingredients – their delicious matzo, quality spices, sauces – just to name a few. There is a reason why the supermarkets are loaded with STREIT’S in the Passover section. All I have to do is look for the PINK box and that’s it. Oh and a side note..there is a HUGE difference in different brands. If you want a light and crispy flavor that tastes like CARRS crackers then you will really love this brand. It comes in 6 flavors for Passover and over 10 during the year.

Oh before I forget, I’ve got exciting news for you, STREIT’S has just launched their new online store, so you don’t have to make your way to their factory to stock your kitchen cabinets. Many people who have moved far away from NYC and can’t find STREIT’S in their local stores can now go ONLINE to shop! All their products are available on the site and will be shipped out asap. Get your Passover items right now on their site!

I love all this banter but this is a cooking blog after all, and I’m here to share recipes with you.

Drumroll please, this recipe is divine!

I must get asked daily for this recipe, so I’m very excited to share it with you – you are going to love it!

My ‘”WORLD FAMOUS” Matzo Ball Chicken Soup

Chicken and Matzo Ball Soup CookingChicken Soup Ingredients:

  • 1 whole chicken
  • 1 large Spanish onion
  • 1 package of celery
  • 5 pounds of carrots
  • Handful of fresh parsley, chopped
  • Handful of garlic cloves
  • Streit’s Sea Salt to taste
  • Water

Matzo Ball Ingredients:


In a large pot place the chicken (pullet preferred), one tablespoon salt, celery and carrots, garlic and one onion. Cover with water until the top.

Bring to raging boil, then let soup simmer on the stove for hours – at least three.

Cool it down enough and remove the chicken. Debone it and put it back in the soup.

Reheat the soup.

Now, while the soup is reheating it is time to make the matzo balls.

This is the easy part. FOLLOW THE DIRECTIONS ON THE BOX. What I love about STREIT’S is they put the name on each package. The first is soup mix. The second says MATZAH BALLS (Other companies just use numbers and I have gotten confused in the past and poured the matzo ball mix into the soup by accident!)

Combine the eggs and oil, then stir in Streit’s matzo ball mix. Let the mixture sit for 15 minutes in the refridgerator. Add the soup package to the soup!

Meanwhile, bring a large pot of water to a boil over high heat. Use water to moisten your fingers and shape the mixture into balls, taking care to keep the balls smooth without compressing them. This keeps them light and fluffy and ensures they do not become compact and dense. Drop the balls into the boiling water and reduce the heat to low/medium; cover and simmer for 30 minutes. Now they should be ready, so time to taste one.

Transfer the matzo balls into the hot soup. Add some chopped parsley before serving. Everyone will love you. Forever.

Side Note: I often eat it the same day, but nothing is better than soup the next day. And you can skim off any fat when it is in the cold refridgerator in the morning.

For a very large batch of soup, you can use a larger pot, two chickens instead of one, and make it two days ahead of time, instead of one. This way, you have two mornings to skim the fat off.