About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Spicy Yellow Dahl Dip
Doing a semi-authentic Indian inspired dinner the other night, semi- authentic only because my experience with Indian food is minimal, I remember that I have a recipe for this dip in my recipe bi... Read More
Chickpea Salad
Going through my photo file from the last few weeks, this salad caught my eye. I'm a fan of chick peas and this salad is perfect with the easy to use canned variety. The texture of the chick peas ... Read More
Roasted Red Pepper Dip
I confess. This website has become invaluable to me as a resource in the kitchen. When I forget a recipe, I just go to the archive. Of course, I'm on a 3G Blackberry; great for email but bad for i... Read More
Honey Quinoa Bread
Searching for South American recipes for Hillelfest this past winter, I happen upon a recipe for honey quinoa bread. Tweaking here and there, the bread is very tasty. Slightly nutty, a little chewy, i... Read More
Tri-colored Quinoa with White Corn and Black Beans
In my 14 year career as a caterer, I have maybe done a dozen tastings. They are time consuming and expensive to produce. I could do the entire event in just a little more time than a tasting. And... Read More
Oven Baked Yam Fries
Yam fries are very easy to make in the oven. Would have made my life easier knowing that before I did an event last summer; I fried them on the stove top. Took forever and the demand was constant. To ... Read More
Italian Lentil Soup with Escarole
Making Shabbat dinner at Hillel gives me an opportunity to try new recipes. The JConnect group, young adults 22 to 32, are a little more sophisticated than the undergraduates. They'll eat ... Read More
Kasha Varnishkes with Piccolini (mini Farfalle)
Aviva and I love kasha varnishkes. I'd never seen it before until I converted and always found it an unusual blend; kasha and pasta. This past summer I saw Barilla's Picocolini for the first t... Read More
Hummus
What would a kosher site be without a hummus recipe? We make 20 - 30 pounds of this at a time for events but in small batches. When making large quantities, we soak and cook our beans. For a smaller q... Read More
Orange Mango Stevia Smoothie (or Margarita Mix)
My idea of a vacation is a week in Mexico at the start of the off season. This usually coincides with the post Passover recuperation. Ah, not this year; 2 weeks in Bali last February and Acapulco last... Read More
Cleo's Awesome Bean Salad
It's been brought to my attention that the availability of certain produce is sparse or cost prohibitive in Israel especially this time of year. With that knowledge, I'm intent on uploading a ... Read More
Wild and Basmati Rice Salad
This is a wonderful salad with fish, beef, lamb and chicken. Wild Rice and Basmati rice are married together and tossed with Herbes de Provence containing aromatic bits of lavender. We include a smatt... Read More
Quinoa with Black Bean Salad
Not having much experience with quinoa, I searched the web and found a recipe. Feeling my way, I went about adjusting this and that until I came up with this version. We make a corn salad with black b... Read More
White Bean Cholent with Roasted Fennel
Okay, I don't have the 'after' photo for this pareve cholent for the obvious reason; no photos on Shabbat. Harried as everyone else on an early Shabbat, I don't think to siphon some fo... Read More
Mediterranean Wheat Berry and Wild Rice Salad
This great wheat berry and wild rice salad is a combination of two recipes given to me by two different clients. One uses only wheat berries and the other uses a bottled salad dressing. I pr... Read More
Wheat Berry Tabouli with Fresh Mint
A customer recently asked for a tabouli made with something other than bulgar wheat. Wheat berries came to mind as I like their chewy texture. After assembling this salad, I find the scale of the whea... Read More
Lentil and Roasted Pepper Salad
At first glance, this salad seems like a lot of work. Maybe because the first time I made it was for a couple of hundred people. Salads always take long for that many people. At any rate, start the le... Read More
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