Walnut Lemon Dressing Over Grilled Vegetables

kosher pareve recipes, kosher recipes, kosher vegetable recipes

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Walnut Lemon Dressing Over Grilled Vegetables

No Comments 28 July 2010

Vinaigrettes come and go, but this walnut dressing is a tasty  and healthy addition to a grilled vegetable platter. Walnuts contain polyphenols and other anti-oxidants and essential fatty acids. These help in boosting memory, behavioral skills and even support and keep the nervous system healthy.  Research on mice that were kept on a walnut mixed feed, that is equivalent to a human consuming 7-9 walnuts daily has shown remarkable results in age-related motor skills and improved cognitive shortfalls and improved memory.

Lets start  adding walnuts to our family recipes.  This walnut-lemon dressing is a great place to start!

    • 2  zucchini, sliced diagonally 1/3 inch thick
    • 1/2 pound shiitake mushrooms, stemmed
    • 1/2 pound thick asparagus, peeled
    • 1 red onion, sliced 1/3 inch thick
    • 1/2 cup extra-virgin olive oil, plus more for brushing
    • Salt and freshly ground black pepper
    • 1 cup walnuts
    • 1 small shallot, very finely chopped
    • 1 teaspoon thyme leaves
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 teaspoon finely grated lemon zest
  1. Preheat the oven to 350°. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
  2. Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.
  3. Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper and drizzle over the grilled vegetables. Serve.
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Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

No Comments 28 July 2010

I have been trying to dig up some new summer salads to serve and I think I hit the jackpot with this refreshing crunchy combo  that I found

on Ronni Fein’s blog.

I am adding this salad to this week’s menu – without the cheese so I can serve it late Saturday afternoon and not worry that  Shabbat passerbys may have had a meat lunch and wont be able to eat it. Let me know if you decide to try it too!

1 cup fine grain bulgur wheat

1-1/2 cups boiling water

1 large ripe tomato, chopped into bite size pieces

1 small, slim zucchini, diced

assorted colored peppers, chopped, (optional)

1 medium cucumber, peeled, deseeded and diced

2 scallions, chopped, optional

3/4 cup crumbled feta cheese, optional

2 teaspoons chopped fresh thyme, oregano, savory or marjoram leaves (or a mixture of herbs)

1/4 cup extra virgin olive oil

3-4 tablespoons lemon juice

salt and freshly ground black pepper to taste

Place the bulgur in a bowl and pour the boiling water over it. Stir and let rest for about 15 minutes, or until the water has been absorbed. Add the tomato, zucchini, cucumber and optional scallions and cheese. Sprinkle with the herbs. Toss ingredients to distribute them evenly. Add the olive oil and 3 tablespoons lemon juice. Toss the salad, taste and add more lemon juice if desired, plus salt and pepper to taste. Best to let rest for 15 minutes before serving (at room temp). Makes 4-6 servings

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How to Have A Clutter-Free Summer

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How to Have A Clutter-Free Summer

No Comments 28 July 2010

Hello summer!

By Marie Torgueman

Summer is here!  All of our summer wares have emerged from a long hibernation. Summer clothes, bathing suits, sandals, sunhats, beach towels, beach bags, suntan lotion, outdoor toys, and more!

Summer is an easy season but, unfortunately, finding a place for all of our summer things is not. If you’re home for the summer, you probably tried to squeeze your summer clothing in closets shared with winter clothing. If you’re away for the summer, your space may be smaller and it may have been harder to find a place for everything. Some of us may have brought too much to begin with and struggled to put everything away.

Being neat and organized and using the right storage items can help you find a place for everything and keep everything in its place.

Take a look at these storage ideas that will keep everything organized and accessible.

Wishing you a fun and organized summer!!

Mention The Jewish Hostess and get $25 off of 2 hours of organizing by Marie!

Closet Doubler – Provides double hanging in an instant! $10.00

Handbag Hanger – Hangs your handbags vertically to save space. $10.00

Clear Stackable Shoe Drawers – Protects and stacks shoes with easy access and visibility. $7-$10

Stackable Baskets – Stores anything from toys to sweaters. $8.00

Felt Slimline Hangers – Make the most of your hanging space with thin, uniform hangers. $90.00/120 pcs

Buckets are a fun and neat way to store flip flops.

10- Section Handbag Organizer – Store on a shelf or floor of your closet. $30.00

To Purchase any of these items contact Marie at mtorgueman@yahoo.com

Are you a Jewish woman with a small business to promote?

Need your own very affordable web page?

Join our Rosh Hashanah directory!

Contact marlene@thejewishhostess.com

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Juice Up- Stay Young and Healthy!

healthy body, kosher drink recipes

Juice Up- Stay Young and Healthy!

No Comments 28 July 2010

by Albert Bijou

Back To Nature Restaraunt
Backnature@live.com

10% off of your  next meal at Back to Nature with mention of The Jewish Hostess!

Health Benefits of Juicing

Being a vegetarian for the last 23 years has forced me to look into

different diets and ways to eat right and stay healthy. Recently my appetite

has decreased, but as the day went along I was feeling tired and would have

cravings late at night. I was looking for an easy and effective way to do

something good for my body and a way to stop the night cravings. Juicing in

the morning and mid day proved to be a great help. Therefore I would like to

share some benefits of juicing with all of The Jewish Hostess readers.

The many health benefits of juicing far exceed those of eating solid fruits and

vegetables.

For one thing, the body can quickly absorb larger amounts of

nutrients from juices than from solid foods because the process of digestion

that is necessary when you eat whole foods is bypassed. Raw fruits and

vegetables contain many substances that enhance health, and juicing

benefits the body by providing the most concentrated and readily absorbed

source of these substances.

Another one of the major health benefits of juicing is that it is an easy way

to get beneficial enzymes, which are primarily found in raw foods, into

the body. Enzymes in fresh fruits and vegetables have the vital role of

converting food into body tissue and energy. Enzymes are also involved in

metabolism, so one of the more valuable health benefits of juicing is that it

can increase metabolic rate. Juicing also ensures that the body is getting

sufficient amounts of phytochemicals, substances in plants that are

considered among the most powerful ways to fight disease. While most

people do not eat enough raw fruits and vegetables to obtain the amount of

phytochemicals that would make a difference, it is relatively easy to drink

enough juice to obtain sufficient amounts of these powerful nutrients. In

addition, antioxidants and other immune enhancing properties are

concentrated in juices.

Juicing can therefore help to accelerate recovery from illness. In fact, juicing

with specific combinations of fruits or vegetables can target particular

conditions and improve or alleviate symptoms.

Among the most interesting health benefits of juicing are its anti-aging

benefits and its potential for alleviating symptoms of depression. The

effects of juicing on depression are accomplished by providing a

concentrated source of minerals like magnesium, potassium, iron, calcium,

and folic acid. Deficiencies of these nutrients are associated with symptoms

of depression.

Further, the concentration of antioxidants in juices combats the

damaging effects that free radicals have on skin and muscle. Juicing can

help keep skin free from wrinkles and muscles well toned. In addition,

increasing the intake of antioxidants by juicing can slow the onset of age-

related illnesses.

Juicing is relatively cost effective and convenient. By staying

healthy as a result of increasing your intake of fresh juices, you can also

reduce the need for expensive medications. Since there are no side effects

associated with juicing, you can drink as much juice as you are able to

tolerate, thereby maximizing health benefits. There are many tasty

combinations of fruits and vegetables, and the variety of juices that can be

prepared are likely to keep you in the habit of juicing once you realize the

many health benefits that doing so can provide.

In addition, fruit and vegetable juices are good sources of the traditional

nutrients. Citrus fruits (grapefruit, oranges, etc.) provide healthy portions of

vitamin C. Carrot juice contains large quantities of vitamin A, in the form of

beta carotene. A number of green juices are a good source of vitamin E.

Fruit juices are a good source of essential minerals like iron, copper,

potassium, sodium, iodine, and magnesium, which are bound by the plant in

a form that is most easily assimilated during digestion.

Plus, since juicing removes the indigestible fiber, these nutrients are

available to the body in much larger quantities than if the piece of fruit or

vegetable was eaten whole. For example, because many of the nutrients are

trapped in the fiber, when you eat a raw carrot, you are only able to

assimilate about 1% of the available beta carotene. When a carrot is juiced,

removing the fiber, nearly 100% of the beta carotene can be assimilated.

Finally, fruits and vegetables provide one more substance that is absolutely

essential for good health – water. More than 65% of most of the cells in the

human body are made of water, and in some tissues, for example the brain,

the cells can be made up of as much as 80% water. Water is absolutely

essential for good health, yet most people don’t consume enough water each

day. Plus, many of the fluids we do drink, coffee, tea, soft drinks, alcoholic

beverages and artificially flavored drinks each contain substances that

require extra water for your body to eliminate. Fruit and vegetable juices are

free of these unneeded substances and are full of pure, clean water.

Check out our huge selection of healthy juices and dont forget to mention The Jewish Hostess for 10% off of your next meal at Back to Nature!

Albert Bijou

Back To Nature Food Corp.

535 Kings Highway
Brooklyn NY 11223
718-339-0273 Fax 718-336-6207
Web Site www.BackToNatureNY.com
email : backnature@live.com

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Bruschetta with Roasted Garlic

kosher recipes

Bruschetta with Roasted Garlic

No Comments 13 July 2010

Roasted garlic is a great addition to bruschetta. It also adds great flavor to  your favorite salad dressings.

Ingredients

Makes 1 head

  • 1 head garlic, top third sliced off
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 400 degrees. Place garlic on a piece of parchment-lined foil, and drizzle with oil. Fold to enclose garlic. Place on a baking sheet, and roast until soft, 45 minutes to 1 hour. Let cool.

Ingredients

Serves 6

  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary, oregano, or marjoram
  • Coarse salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 3 cloves roasted garlic
  • 6 slices (1/4 inch thick) rustic bread, cut on the diagonal
  • 2 large beefsteak tomatoes (each about 9 ounces), coarsely chopped

Directions

  1. Preheat oven to 400 degrees. Combine herbs, 1/2 teaspoon salt, 1/8 teaspoon pepper, the oil, and roasted garlic, mashing garlic with the back of a fork.
  2. Arrange bread in a single layer on baking sheets. Brush some of the herb mixture on tops. Bake until edges begin to brown, about 8 minutes.
  3. Toss tomatoes with remaining herb mixture, salt, and pepper. Serve toasts topped with tomato salad.

Read more at Marthastewart.com: Herb Toasts and Tomato Salad and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

22 Summer Fast and Kosher Grilling Recipes by Mark Bittman

kosher fish recipes, kosher meat recipes, kosher recipes, kosher vegetable recipes

22 Summer Fast and Kosher Grilling Recipes by Mark Bittman

1 Comment 08 July 2010

Recently, Mark Bittman featured a great article featuring 101 Fast Grilling Recipes.
We’ve edited out the un-kosher ingredients and pared it down to the top 22 summer grilling ideas for all of our kosher cooks!
Which ones are your favorites?  Comment below and let us all know!
1. A winter dish, summer style: Brush thick slices of fennel bulbs with olive oil and grill over not-too-high heat. Cut oranges in half and grill, cut-side down. Put fennel on a bed of arugula or watercress, squeeze grilled oranges over top. Garnish with fennel fronds.
2. Best grilled artichokes: Cut artichokes in half, scoop out the choke, parboil until tender. Grill, cut-side down, until lightly browned; grill a couple of halved lemons, too. Combine the juice from the grilled lemons with melted butter, or margarine, or Earth Balance, and spoon over the artichokes. Finish with parsley.
3. Tahini tofu steaks. Thin tahini with lots of lemon juice and some minced garlic. Cut a brick of firm tofu into four slabs and brush with sesame oil. Grill over a moderate fire, turning a few times, until marked and crisp outside and custardy inside. On the last turn, baste with the tahini sauce. Serve on thick tomato slices with a drizzle of soy sauce and chopped basil, Thai if possible.
4. Spice-rubbed carrots: Roll peeled carrots in cumin, salt, pepper and brown sugar. Char, then move them away from direct heat and cover the grill until carrots are tender.
5. Grill bread; grind in a food processor to make coarse bread crumbs. (You can add garlic and/or parsley and/or Parmesan, or not.) Grill asparagus until tender. Top with bread crumbs and olive oil.
6. Brush slices of beet with olive oil and grill slowly until tender and lightly browned. Top each slice with a little goatcheese and some salad greens.
7. For perfectly ripe tomatoes only: Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with olive oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, burrata) and grilled bread.
8. Halve and grill radicchio (or Belgian endives); drizzle cut sides with honey or plain vinaigrette, pesto or parsley pesto. Or just brush with oil .
9. Grilled guacamole: Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices if you like
10. Root vegetable of your choice: Slice celeriac — or jicama, big potatoes, daikon or yams — and grill slowly, until very tender and browned. Drizzle with olive oil or melted butter and sprinkle with chopped rosemary or sage and olive oil.

11. Choose another root. Slice it, but this time char lightly and leave it crunchy. Chop and toss with chopped cilantro, a pinch of cayenne and juice of grilled lime.
12. Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. (Or use pesto or parsley pesto.) Grill slowly.
13. More shopping than cooking: Grill an array of radishes on little skewers, four to six each. Serve with butter, salt and bread.
14. Halve Belgian endives. Brush with olive oil, sprinkle with salt and pepper and grill over moderate-to-low heat, turning once or twice, until soft and browned. Finish cut-side up and sprinkle with grated Parmesan; close the grill to melt cheese.
15. Lightly char whole or halved heads of baby bok choy; drizzle with soy sauce and top with chopped scallions.
16. Peel and thickly slice a not overly ripe mango. Brush very lightly with neutral oil and grill just until softened; sprinkle with cilantro and/or mint and lime juice (you might as well grill the lime first, too).
17. Grill pineapple (or anything, really, from tofu to eggplant). Make a sauce of half-cup peanut butter, a tablespoon (or more) soy sauce, a dash (or more) sriracha chili sauce, a handful of basil or mint and enough warm water to thin. (I’m tempted to say, “Throw away the pineapple and eat the sauce,” but the combination is sensational.)
18. An idea whose time has come: Halve and grill peaches, nectarines or apricots. Brush with barbecue sauce or, if you want to be sophisticated, a mixture of bourbon, sugar and mint, or simple syrup laced with basil.
19. An idea whose time will come in September: Halve and grill pears or apples. When they’re done, drizzle with yogurt, honey and a pinch of cardamom.
20. Grilled fruit salad, and why not? Toss grilled watermelon (really good), peaches, plums, pineapple and kiwi with honey, a little salt, lemon juice and tarragon (not much), chervil, basil or mint (or a combo).
21. Cut grapefruit in half. Sprinkle with brown sugar; grill, cut-side down. You might top this with chopped pistachios or a little honey.
22. Grilled poundcake (store-bought is totally fine) topped with grilled fruit sauce, strawberries in sugar, yogurt, ice cream, whatever.

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Pure Inspiration by  Sari Dana

healthy body, healthy living, healthy mind

Pure Inspiration by Sari Dana

No Comments 08 July 2010

This week, I was honored to be part of an inspiring day of health, fitness, and wellness. For this event, a group of bighearted women put aside their own needs and journeyed together with purpose, passion and strategy to create an unforgettable inspiring day. I was invited, along with other motivating professionals, to teach my willpower& grace® exercise experience. “Pure Inspiration” was a one-day event  to raise funds for Sharre Tefliah, a synagogue in Eatontown, New Jersey, yet it spurred ideas that will inspire a constant strive for health and wellness. I excitedly responded with a YES!  I was eager to apply my knowledge and love for fitness to a good cause.

nspiration is the theme in which I live my life.  I’m moved by fearless individuals who spend their time an energy creating  unique potentials for themselves. willPower & grace®, (yes, the w is lowercase), is a special barefoot cardio workout that infuses a positive philosophy through elegant movements and physical strength. Positive thinking during the intense workout will encourage you to continuously strengthen your body, mind, and soul and live Ihappily in a body you love.

Minutes before the class began, I learned that the congregants of this synagogue have spent 18 of its 20 years in existence servicing either in a trailer or in a home. 2 years ago, a structure was built, however, the interior was lacking a few important sections. I began to reflect on the women that created this amazing day and felt the desire to help, just like them.

At that moment, I was deeply inspired to do something awesome.  Sometimes all we need to navigate the pathway to greatness is to be inspired by someone else.  I led my class, full of energy, with inspirational thoughts, aware that I am part of a fantastic cause.   If we keep our eyes open and our hearts receptive, we can be a part of the great inspiring things happening all over our communities. We can then generate others on the path to greatness.

Think: Who are you inspiring? What can you share? Who can you share it with? We may not realize it, but people, especially our families, are perceptive to all that we do!  Imagine how the world would be if we created a circle of inspiration.  Be an exciting you! Honing in on your desires will allow you to pass on pure inspiration to those all around you. Pass it on!

Sari Dana

Group Movement Instructor

Life Style Enthusiast

July 4, 2010

Sari@dananyc.com

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Moroccan Spiced Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes

Moroccan Spiced Chicken

No Comments 05 July 2010

The Moroccan flavors of cumin, cinnamon and lemon add a nice twist to grilled or roasted chicken. Butterflying the chicken takes minutes (or have your butcher do it – even faster) and the flattened chicken cooks evenly and in a fraction of the time it usually takes to cook a whole chicken, producing a juicy bird with a crisp golden skin.

  • 1 whole chicken (3-4 pounds)
  • 3 garlic cloves, minced (through a garlic press)
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. Aleppo pepper (or a few dashes of cayenne)
  • 2 T olive oil
  • 1-2 T lemon juice
  • freshly ground black pepper

1. Butterfly chicken:  with poultry sheers, cut along the length of the backbone on either side and remove it.  Turn chicken over and with the palm of your hand, press down on the breast to flatten the chicken.  Pat dry with paper towels.

2.  Make spice paste:  combine garlic, spices, olive oil, lemon juice and freshly ground black pepper to taste in a small bowl.  Rub the paste over both sides of the chicken, gently loosening the skin under the breasts and thighs with one finger and rubbing some of the paste between the meat and the skin.  Cover loosely with plastic wrap or foil and refrigerate for an hour or more, or overnight if you wish.

3. Cook over indirect heat skin side up on a grill, covered, until done (about 40 minutes for a small bird, longer if bigger). Alternately roast in the oven, making sure not to overcook it as it will cook faster than a whole chicken usually does.  You can also use this rub for chicken parts – make sure to loosen the skin and rub the paste underneath. Serve with lemon wedges.

For video instructions on how to butterfly a chicken see this demonstration on Fine Cooking’s website.

Serves 4.

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Roasted Zucchini Chips

kosher recipes, kosher vegetable recipes

Roasted Zucchini Chips

No Comments 02 July 2010

This is a great side dish to a meat or dairy meal. It also looks great as a garnish to any type of fish. A mandolin will make the slicing of the zucchinis much quicker (make sure to wear a protective glove).

Serves 4-6                                                              

8 Medium sized green zucchinis

olive oil

Pam Olive oil

Kosher salt

Garlic powder

dried parley

parchment paper

mandolin for slicing

Instructions:

Slice the zucchinis on a mandolin on the middle setting. The zucchinis should be thin. Layer zucchini slices on a tray with parchment paper. Try not to overlap slices too much because you want them to cook evenly.

Add a general amount of pam and olive oil on both sides of zucchini slices.

Generously sprinkle garlic powder. Sprinkle dried parsley and season with salt to taste.

Roast on 425 watching closely. Zucchini slices are ready when they begin to toast and edges of slices start to curl up

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Pulled BBQ Chicken Sandwiches

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Pulled BBQ Chicken Sandwiches

No Comments 01 July 2010

This is unbelievably delicious and easy, especially if you buy a rotisserie chicken or use leftover roast chicken. Kids love this piled onto soft sandwich buns and it’s perfect for guests since it can be made in advance and reheated.

Taking the skin off the chicken reduces the fat and making a quick BBQ sauce yourself allows you to control the sugar, oil and imitation smoke flavor that’s usually loaded into the bottled brands (but if you’re feeling lazy, use the best bottled brand you can find).

You can make this spicy or mild to your taste and try and find smoked Spanish paprika if you can – it adds a wonderful smoky flavor.

  • One whole roasted, barbecued or rotisserie chicken
  • Sandwich buns

BBQ Sauce:

  • ½ medium onion, finely chopped (about ½ cup)
  • 2 garlic cloves, minced
  • 1 T chili powder
  • 1 tsp. ground cumin
  • ½ tsp. Aleppo pepper
  • ½ tsp. smoked paprika
  • ½ tsp. sea salt
  • 1 cup ketchup
  • 2 T Dijon mustard
  • 2 T soy sauce
  • 2 T Worchester sauce (fish free version-according to Jewish halachah  it not permissible to eat fish with meat in the same dish)
  • 1 T cider vinegar (or white wine vinegar)
  • 2 T honey
  • ½ cup water
  1. Sauté the onion in 1 tablespoon oil (preferably canola) over med/low heat until soft and translucent (about 10 minutes).
  2. Add in minced garlic and spices and sauté for 30 seconds.
  3. Add in remaining ingredients and stir until thick, about 10 minutes.
  4. Add salt and pepper to taste. If you like it spicy, add a dash or two of cayenne pepper. Set aside.
  5. Remove skin from chicken. Pull the meat off the bones and shred finely (I do this with my hands or you can use 2 forks to shred).
  6. Combine with BBQ sauce in a pot over low heat, stirring occasionally, 5-10 minutes.

Serves 4-6.

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