A Brand New Corned Beef Recipe

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A Brand New Corned Beef Recipe

No Comments 28 September 2010

I am not allowed to reveal the source of this new twist on corned beef

but I assure you that the person who swore me to secrecy is a gourmet cook.


  • 1/2  jar of  blackberry jam
  • 1/2 jar of apricot jam
  • 2 tablespoons of Grey Poupon Country Dijon Mustard
  • if your corned beef is very large than adjust these ingedients accordingly
  1. Boil Corned Beef for 2 1/2 hours
  2. let cool and slice and place in a roaster
  3. mix jams and mustard in a bowl
  4. brush mixture in between slices and on top of corned beef
  5. pour one quarter cup water around edges of the inside of the roaster and around corned beef (or more water for a larger corned beef)
  6. cover and cook for 1/2 hour -or more till tender
  7. uncover and cook till golden
  8. Happy Holiday!

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Easy Soba Noodles with Thai Peanut Sauce

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Easy Soba Noodles with Thai Peanut Sauce

No Comments 28 September 2010

by Esther Serouya

1 package soba or udon noodles boiled and drained

1 cup smooth peanut butter

1/4 cup rice vinegar

1 garlic clove chopped

3 tbs ketchup

1/4 cup light soy sauce

1 teaspoon of grated ginger

1 tbs hot sauce

1/4 agave nectar or honey

1 tbs sesame oil

1 cup water

blend all ingredients in blender till smooth serve over hot soba noodles

for stir fry wash and cut up 1 broccoli and 2 onions

sautee in hot olive oil for 5 minutes toss with noodles

this recipe is super easy and delicious!

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Lisa’s Pizza

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Lisa’s Pizza

4 Comments 28 September 2010

What’s for dinner????

Everyone has a different variation of a pizza recipe.  My pizza recipe is from the  “Deal delights cook book #2”:

  • 1 pkg of active dry yeast,
  • 3 cups of flour,
  • ½ tsp salt
  • 2 tbs. vegetable oil
  • 1 cup of hot tap water

In food processor pour in water, sprinkle yeast. Pulse machine on and off just till yeast dissolves.

Add flour and salt and oil. Process 10-15 seconds or until dough forms a ball (if sticky add flour and if dry add water) let dough rise for 10 min and roll out

Pizza topping  #1– Slice  a mozzarella cheese ball and place on dough. Pour Don Pepino 15 oz can pizza sauce (sold at most grocery stores) over cheese. Sprinkle lightly with parmesan cheese. Then drizzle with extra virgin olive oil.

Pizza topping #2- My friend (Celia Haddad) gave me her recipe which I am going to try this week.  She puts sauce and mozzarella cheese. Then she mixes baby arugula lightly with vinaigrette dressing and when the pizza comes out of the oven she puts the salad on top. It sounds yummy.

Enjoy the rest of your holidays and remember you can’t go wrong with a pizza.  Anyway u make it is sure to be a hit!!!

Lisa Bailey

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Break the Breakfast Rut with a Strawberry Banana Smoothie

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Break the Breakfast Rut with a Strawberry Banana Smoothie

No Comments 25 September 2010

Start the day with this filling smoothie and you wont be tempted to eat those leftover holiday desserts.

Yields about 3-1/2 cups.

2/3 cup orange juice

1/3 cup low-fat vanilla yogurt

1 banana, peeled

2 heaping cups (12 oz.) individually quick-frozen strawberries

1 tablespoon of flax seed oil (optional)

check out the benefits of flax seed oil: http://www.essortment.com/all/whatisflaxsee_pfy.htm

Blend all ingredients. Enjoy!

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Oven Baked Smashed Potatoes

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Oven Baked Smashed Potatoes

1 Comment 22 September 2010

Oven Baked Smashed Potatoes:

The boring potato has turned into the talk of the town.

Check out this recipe – easy, delicious and NEW!

Ingredients:

As many new potatoes as you would like to eat

Lots of good olive oil

Salt and pepper

Fresh herbs

Parchment paper is very useful

Preheat your oven to 450-475

Boil up as many potatoes as you’d like in some nicely salted water (taste it, it should taste like the sea…adding enough salt to the boiling water is CRUCIAL!!! to a well seasoned inside.)

When the potatoes are cooked through, drain the water and set aside for a moment as you spread a parchment paper over a baking tray.

Pour olive oil generously over the bottom of the parchment covered tray, making little pools of oil – as many pools as you have potatoes. Use about 1Tbls of oil under each potato.

Place a potato on each pool of oil, and squish (don’t mash to death- just squish as if you sat on it) down flat over the top of the oil. Repeat with the remaining potatoes.

Drizzle another Tbls of oil over the top of each potato and then sprinkle with salt and pepper.

If desired, sprinkle on a little fresh chopped rosemary or thyme (freshly minced chives are also very nice.)

Bake for 20 minutes or so in your very hot oven until the potatoes are crispy and golden on top.

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Peanut Butter Chocolate Ice Cream Delight- Parve

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Peanut Butter Chocolate Ice Cream Delight- Parve

3 Comments 20 September 2010

Everyone loves this easy parve dessert:

Ingredients:

Oreo cookies (parve)

Parve vanilla ice cream

¾ cup corn syrup

¾ cup Hershey chocolate syrup

¾ cup peanut butter

Line a 9 by 13 tin with parchment paper and spray with Pam

In food processor chop the cookies to from crumbs.  Press on bottom of tin  and bake in 350 degree oven for  10 minutes.

Let cool and smooth vanilla ice cream on top , freeze till firm

Separately combine corn syrup, chocolate syrup and peanut butter  mix until smooth . pour on top of ice cream  smooth out top with knife and freeze . When firm ready to serve.

Enjoy,

Lisa Bailey

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Acorn Squash Stuffed with Morrocan Couscous

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Acorn Squash Stuffed with Morrocan Couscous

3 Comments 19 September 2010

Moroccan My Socks! Israeli Couscous Stuffed Acorn Squash

by Charlie Michelle

My husband, who is in the Army, just came home for a family emergency. After indulging together with two weeks of rich desserts and sugary sweets, I’m definitely in the mood for something a bit healthier, eh? My waistband is begging for something not filled with cream and sugar, so last night, I made a completely vegan, kosher pareve dinner. And it tastes AMAZING! At less than 400 calories per serving, you just can’t go wrong.

We had acorn squash, filled with a Moroccan couscous stuffing. The flavor is rich and hearty, but fresh. Acorn squash is in season, and with the fluctuations in temperature a lot of us are getting lately, this dish works well for both winter and spring weather.

If you’ve never had acorn squash, you’ll love it. It is reminiscent of brown sugar; sweet and soft, tasting a little like sweet potatoes or butternut squash. In other words– Total yum.

Israeli couscous is used in this recipe and can be found in most groceries, but if you can’t find it, you can always use regular couscous, quinoa, or rice. As with all my recipes, feel free to make this your own–experiment with different vegetables, beans, spices, and flavors.

What you’ll need for four servings:

– 2 large acorn squash, halved and seeded
– 1 tablespoon olive oil, mixed with 2 teaspoons brown suga-2 tablespoons olive oil
– 2 clove garlic, crushed
– 2 medium carrot, diced
– 2 stalk celery, diced
– 1 cup canned black beans, drained
– 1 cup dried cranberries or raisins
– 4 teaspoons ground cumin
– Salt and pepper to taste
– 2 cup vegetable broth
– 1 cup Israeli couscous

 

 

 


Brush your acorn squash halves with your oil/brown sugar mix and place face-down on a foil-lined baking sheet. Pop into an oven preheated to 350 degrees F and roast until fork tender. I hate to give times, since ovens vary so widely. Mine took about 40 minutes. They were done by the time I finished the filling.

In a wide, deep skillet or saucepan, saute your carrots, celery and garlic in the olive oil until tender.

Add your cranberries or raisins, vegetable broth, and raw couscous. Stir and simmer over medium heat until couscous is fluffy and tender. Add your cumin and seasoning to taste. See how easy this is? I know!

Save your black beans for last. They’re delicate and already cooked, so further cooking will just turn them to mush. Stir everything together until well heated through.

Your squashes should be done by now. If you want to, brush with a little more sugar/oil before filling. Scoop the filling generously into the squash halves. Everyone loves stuffing, so don’t be stingy. Plus, you’ll have a lot to go around.

Serve it up hot and steamy. I served mine with steamed asian veggies in a light herb sauce. The husband went wild. He went back for seconds and then finished our son’s. I’d call that one sweet, spicy success!

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Two Pareve Caesar Salad Dressings

kosher pareve recipes, kosher recipes, kosher salad recipes

Two Pareve Caesar Salad Dressings

3 Comments 19 September 2010

Prime Cut Butcher Special!!! Show this recipe to Albert Alaham at 431 Avenue U in Brooklyn, N.Y. and whisper “The Jewish Hostess” and get $5. off of your order of $100 or more.

….Print  this out or show Albert your phone! (718) 375-6328.

Good for the month of Oct 2010.

Pareve Caesar Salad Dressing Recipe #1

by Jamie Doueck

I can always count on Jamie for great recipes. Pareve Caesar Salad on Sukkot is a great one for guests. The romaine should be  chopped and the dressing should be made in advance. Easy to put together as your guests arrive. Make sure to serve the salad in advance on a separate plate if serving with meat as there is fish in the dressing. According to Jewish halachah, the two should not be eaten on the same plate.

Ingredients

  • 2 cloves of garlic mashed
  • 3 0r 4 anchovy fillets or 2 tsp. anchovy paste
  • 1/2 cup of olive oil
  • 2 tbsp. mayo
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. dijon mustard
  • 1 tbsp worsteshire sauce
  • 1/2 tsp. black pepper
  • 3/4 tsp salt

Mix all ingredients in Cuisinart. Pour over salad with homemade croutons and enjoy.

Pareve Caesar Salad Dressing #2:

By Susan Menashe- a healthy gourmet cook in our community:

  • 1/2 cup lemon juice
  • 1/2 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 3 cloves fresh garlic
  • 1 heaping tsp. of Umeboshi plum paste (available in health food stores)
  • salt and pepper
  • (if you want to make it dairy add 1/2 cup grated parmesan cheese)

Blend all ingredients except oil.

Slowly add oil until well blended.


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Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes

Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

No Comments 19 September 2010

by Jamie Doueck-

My friend Jamie made this pasta salad courtesy of Bon Appetit.

Her Family LOVED it!

Ingredients

1 garlic clove, peeled

2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided

3 tablespoons capers, drained

1 tablespoon red wine vinegar

1 teaspoon anchovy paste

1 tablespoon Dijon mustard

1/4 teaspoon dried crushed red pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 pound gemelli, fusilli, or rotelle pasta

2 pints cherry tomatoes or grape tomatoes, halved

1 8-ounce package small (cherry-size) fresh mozzarella balls in water (or mozzarella cheese cubed)

2 tablespoons chopped fresh oregano

Ingredient Tip

Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores.

Preparation

With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD Olivada can be made 3 days ahead. Cover and refrigerate.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper

Read More http://www.bonappetit.com/recipes/2010/07/pasta_salad_with_cherry_tomatoes_and_green_olivada#ixzz0zz90z59s

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Crostini Platter With a Choice of Toppings- Revised

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Crostini Platter With a Choice of Toppings- Revised

No Comments 18 September 2010

by Esther Serouya

Serve the assorted toppings in small bowls on a tray  in the center of the overlapping toasted crostini.

Your guests will help themselves, and the crostini will stay fresh and crispy.

For the Crostini:

  • simply cut a french bread into wedges and brush with olive oil mixed with crushed garlic,  and  a sprinkle of kosher salt.
  • Toast for 10 minutes @ 350 degrees
  • Helpful tip from Martha Stewart: For an extra layer of flavor, use a garlic- or herb-infused oil. To plan ahead for a party, bake the crostini toasts up to a week in advance, and top just before serving. To store, keep at room temperature in a resealable plastic bag, up to 1 week.

Sun Dried Tomato and Olive Tapenade:

1 cup sun dried tomoatoes soaked and drained

1/2 cup pitted kalamata olives

2 tsp capers

1/2 tsp minced garlic

3 tbs olive oil

blend everything in blender till smooth

Homemade Babaganoush:

4 small eggplants

1/4 cup lemon juice

1 tbs olive oil

1/2 tsp garlic chpped

1/2 cup tehini

salt and pepper

Slice the eggplant lengthwise and roast face down on tray till soft about 40 mins.

Discard seeds, scoop out and mash the flesh.add remaining ingredients and mix well.

From Martha Stewart:

Basil Tomato Crostini:

Yields topping for 30 crostini

1 pint chopped grape or cherry tomatoes

1/2 cup chopped fresh basil leaves

1 tablespoon olive oil

1 teaspoon red-wine vinegar

Coarse salt and ground pepper

Directions

In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar; season with salt and pepper. Top crostini with topping.

Tehini Miso Dip:

1 cup miso

1 1/4 cup tehini

1 cup shredded carrots

Blend miso in blender with 1 cup of water

Add tehini and shredded carrots season with salt and pepper.

From Jamie Oliver:

Squashed Cannellini Beans with Garlic

Pick the leaves off a couple of sprigs of rosemary and pound them gently in a mortar and pestle with a little salt. Add a glug of extra-virgin olive oil and stir, then put to one side. Fry two sliced cloves of garlic in a little olive oil until lightly golden. Add 1 ¾ cups of good-quality drained and rinsed cannellini beans and continue to simmer gently for seven minutes. Season the beans well with salt and pepper and a swig of red wine vinegar, then mash them up using the back of a fork until you have a coarse purée. Smear your hot crostini with the bean purée and spoon your rosemary oil over the top.

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Sephardic Heritage Museum Presents…

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Sephardic Heritage Museum Presents…

5 Comments 15 September 2010

Aaron J. and Frieda Gindi and Family

Check out this video of the new film showing at Lincoln Center on October 24, 6 P.M. 2010

Coming to America- The History of the Syrian Community in this country 1895-1910.

THIS EVENT HAS PASSED-

COMING SOON- EPISODE # 3 –

THE DEPRESSION YEARS AND BEYOND

RADIO CITY MUSIC HALL – FALL 2011


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A New Zesty Salad Dresing

kosher pareve recipes, kosher salad recipes

A New Zesty Salad Dresing

No Comments 15 September 2010

by Debbie Gindi

This dressing is a recipe that is reminiscent of a salad from a famed restaurant on the Jersey shore!!!

Keeps for 2 weeks in a sealed jar in refrigerator.

Warning:after you use this dressing you will be consuming large amount of salad!

1/4 c red wine vinegar
20-30 pimento stuffed manzanilla olives,finely chopped
4 pepperoncini,drained and finely chopped
3 stalks celery,finely chopped
1 roasted red pepper(from jar),minced
1/4 c olive oil

Combine all ingredients in a cruet marinate at least one hour. Pour over a combination of chopped iceberg and/or romaine lettuce. Yummy.

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Sarah’s Shabbat Apricot Pistachio Chicken

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes

Sarah’s Shabbat Apricot Pistachio Chicken

No Comments 08 September 2010

My cousin Sarah (Abe) Mamiye - (who is- by the way – known for her gourmet cooking)- sent in a recipe for kosher chicken that she adapted from her sister-in-law Carol Azizo. The recipe will serve at least 16 people.

  • 4  2 lb whole. kosher chickens
  • place in roaster and marinate with lots of chopped onion, chopped garlic, salt and pepper.
  • Cook at 350 degrees for 1 1/2 hours.

Make kosher sauce

  • 1 jar of dip-n-joy
  • 1 jar of apricot preserves
  • handful of dried apricots

Melt  all sauce ingredients in a pan.

Pour on top of kosher chicken

Add toasted pistachios.

Cook 20 minutes more.

Enjoy!

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The Quickest Onion Herb Focaccia Recipe Ever

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The Quickest Onion Herb Focaccia Recipe Ever

1 Comment 08 September 2010

I always wished I could whip up a good focaccia recipe in time for the family dinner, but somehow I would get discouraged by the endless time and energy needed to get it right. Now all you have to do is run in to your favorite pizza store to get a batch of dough and you are halfway there.  This recipe does the trick for a busy Jewish mom. Enjoy!
  1. Buy fresh dough at your local pizza store or buy the frozen kosher brand at the supermarket.
  2. On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle;
  3. Press into an oiled rimmed baking sheet.
  4. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt.
  5. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour.
  6. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan.
  7. Bake at 400 until golden, about 20 minutes.
  8. Brush with the remaining herb oil.

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Glamour with a Twist of Tradition on Rosh Hashanah

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Glamour with a Twist of Tradition on Rosh Hashanah

No Comments 07 September 2010

Today I helped my grandmother set the table for Rosh Hashanah. Apparently, I have been setting the table wrong for all these years… (napkin DOESNT go under the silverware?), but she let me infiltrate with some of my ideas this year.

I was trying to get a more modern look out of her super traditional dinnerware.

My first step was to lose the table cloth. Handmade lace tablecloths are grand as grand can be, but I think the bare table is so beautiful that I wanted to showcase it. Plus, I love the contrast of the white plates and the dark wood. It makes the table seem fresh.

Next was the choice of dishes. I chose these from all of her most ornate sets because it looks crisp, and its easy to match with other white dishes. The gold scalloped edge is glamourous but also simple.

I chose a glass with a bit of color to it, and I used her brass wine cup and bronze pitcher, proving once again that you can mix metals as freely as you dare!

Sterling silver flatware is always a good thing, and on the bare glossy wood the silver really sparkles.

Handmade napkins and mother of pearl dishes to hold the symbolic foods complete the look.

The finishing touch were the vintage glass apples that we used on each plate. Cheeky, apropos and playful, while the table remains elegant and refined.

I hope you all have a lovely holiday! Check out my blog Sketch 42!

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Pom-Spinach Salad

kosher recipes

Pom-Spinach Salad

No Comments 05 September 2010

A great idea from Debbie G.!

Pomegranate Spinach Salad
12 cups torn baby spinach
1 c sliced red onion
2 oranges,peeled and sectioned
4 Tbsp pomegranate seeds
1/2 c baked wontons or baked pita chips
Pomegranate Dressing
1/3 c fresh orange juice
4Tbsp pomegranate juice
1Tbsp sesame seeds
1/2tsp salt
1/8 tsp pepper
2Tbsp olive oil
In a small bowl whisk together orange juice,pomegranate juice,half of the sesame seeds,oil salt and pepper.
In a separate bowl combine spinach,onion,oranges,and pomegranate seeds. pour dressing over spinach mixture and toss.sprinkle with remaining sesame seeds and baked wontons or pita chips!

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