Two Juicy Turkey Roast Recipes

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Two Juicy Turkey Roast Recipes

No Comments 04 September 2010

Recipe #1:

Apricot Turkey Roast

By Marcey Gindi -Marcey is the chicest personal shopper for all of your party wear and accessories. email Marcey.

Preheat oven 425 degrees

  • 1/2 packet of goodmans onion soup mix
  • 1 1/2 tbs ketchup
  • 3 tbs apricot preserves
  • 2 tbs mayonnaise or olive oil

Mix all together, rub some of the mixture all over turkey roast than coat the rest of it on top.
Roast uncoverd for 35-40min until golden and a bit charred.
Add 1 cup of water to the roaster, reduce temp to 350 and cover for an hour.  For more well done, roast for an hour and 1/2.
Let it rest after till cool, than slice. Pour juices on top or serve on the side.

Recipe #2:

Teriyaki Turkey Roast   (marinade can also be used on any other kind of roast)

by Ellen Shalom – Ellen is a fantastic personal trainer living in  Brooklyn, N.Y. with years of experience. Train in the privacy of your own home. Women only. email Ellen

  • 1/4 cup teraki sauce
  • 1/4 cup soy sauce
  • 1 tablespoon of honey
  • 1 clove garlic crushed
  • 1 tablespoon lemon juice

Mix and pour cook for 1 1/2 hours.

Slice and leave in the juices. Enjoy!

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Shabbat Dinner Jeweled Rice

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Shabbat Dinner Jeweled Rice

2 Comments 02 September 2010

Every week, when I am making  my Shabbat dinner menu,  I always get the urge to try a new dish. I start rummaging quickly through my cookbooks to find something new and exciting , and this is what I came across for this week- Jeweled Rice. Try it this week instead of plain old white rice- it has the perfect balance between sweet and savory, and will add a burst of color to your meal.

Recipe Courtesy of Yeshivah of Flatbush “Taste” Cookbook

Ingredients:

Three 8 ounce boxes wild rice

Three cups uncooked white rice

2 Tablespoons Vegetable oil

1 onion chopped

6 Tablespoons dried apricots, diced

6 Tablespoons Golden Raisins

4 Tablespoons dried cranberries

4 Tablespoons toasted pine nuts

4 Tablespoons toasted slivered almonds

4 Tablespoons shelled pistachios

salt to taste

1. Cook wild rice according to package directions.

2. In a separate pot, cook white rice according to package directions.

3. In another pot, saute onion in oil until golden and set aside.

4. Mix wild and white rice together and then add the sauteed onion.

5. Add half of the dried fruit and nut mixture into the rice and combine. Top the whole dish with the rest of the fruit/nut mixture.

Note: When making this dish in advance for Shabbat, do step five right before serving.

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Parve Knafe Dessert for the Holidays- Revised!

kosher dessert recipes, kosher pareve recipes, kosher recipes

Parve Knafe Dessert for the Holidays- Revised!

2 Comments 01 September 2010


This  recipe is  sweet, easy , and impressive.

Don’t live near a mediterranean grocery store? Click the link below to buy Kataifi (knafe) for this recipe!
Athens Kataifi Dough – Shredded Fillo (Phyllo)

  1. Shred Knafe (shredded filla dough), and cut into fine pieces with a knife. Melt two sticks of margarine and pour on top. Mix thoroughly with your hands so that margarine is evenly distributed. Toast on a cookie sheet for 15 minutes at 350 degrees.
  2. Pat half of knafe onto bottom of Pyrex.
  3. Make filling: Heat  ingredients in a saucepan till thick:
  • 16 oz cup of Parve Haddar whip
  • 16 0z Coffee Rich
  • 6 tbsp sugar
  • 4 tbsp cornstarch
  • 4 tbsp orange blossom water

4. Cool and pour filling on top of knafe in Pyrex

5.Add rest of knafe on top of filling

6. Make Sugar Syrup:

  • 2 cup sugar
  • 1 cup water
  • 2 tsp lemon juice

7. Boil in saucepan for 20 minutes. Let cool till thick and place in a jar in the fridge .

Freeze knafe if desired in advance.

Defrost before baking. Bake at 350 for an hour or until toasty on top. Cut into squares.

Pour cold syrup before serving. Enjoy!

by Diane Catton

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Chewy Whole Wheat Fudge Cookies

kosher dessert recipes, kosher pareve recipes, kosher recipes

Chewy Whole Wheat Fudge Cookies

5 Comments 01 September 2010

www.homebakedbyshirl.com.

As an absolute dessert-addict, I am always in search of delicious recipes that can be easily altered to accommodate my ever-present desire to eat healthy. And while I certainly believe that the occasional sugar-flour-butter does a girl good, I try hard to maintain a healthy everyday lifestyle by staying away from processed sugar and flour. That being said, I immediately fell in love with this recipe the second I laid my hands on it. A cinch to make, this divine recipe produces the moistest, most decadent chocolate cookie you can imagine, while using whole wheat flour and maple syrup!

Whole wheat pastry flour – as opposed to regular whole wheat flour (which can often impart too much of a wheat-y flavor and chewy texture to delicate baked goods) –  has a higher starch and lower gluten content, generally yielding more tender results. You can use whole wheat pastry flour the same way you would use regular all-purpose flour in just about any baked good recipe  - the texture will be almost identical.

I love that these cookies are not-too sweet (as I often find cookies to be), have a delightfully creamy texture coming from the whole wheat pastry flour and the syrup, and are unbelievably easy to make. Just one is a satisfying dessert in itself (although that hasn’t stopped me for going back for seconds). These are definitely worth a try!

Also, feel free to play around – these cookies are pretty adaptable. I have used a number of different nuts in this recipe- all with exceptional results. Just make sure to toast them first for the best flavor and crunch (spread on a baking sheet on 350 for about 10-15 minutes). Also, for a lower fat option, the chocolate chips can be omitted, as could the nuts – just be prepared for a pretty flat cookie.

Great for the unexpected Shabbat guests!

Healthy Fudge Cookies

1 cup maple syrup

1/2 cup canola oil

2 tbs vanilla

2 cups whole wheat pastry flour

½ cup cocoa (the better the quality, the more chocolaty the cookie!)

1 tsp baking powder

1 tsp baking soda

1 tbs instant coffee (optional)

heaping ½ tsp salt

½ (or more) cup of organic chocolate chips

1 cup (or more) chopped, toasted pecans, walnuts, slivered almonds…

  • Preheat the oven to 350. Line 2 cookie sheets with parchment paper.
  • Combine all of the wet ingredients in a bowl. Add in the dry ingredients, mixing well.
  • Drop cookies in 2-3 inch balls onto the cookie sheet, pressing them down slightly, and making sure to space them about 2 inches apart from each other.
  • Bake for about 12-15 minutes, or until spread, but still soft in center. (The cookies will firm up as they cool)

These cookies can be frozen up to a month (if they last that long!).

For more information regarding healthy alternatives to your favorite desserts, be sure to check out my website at www.homebakedbyshirl.com. And, if there is a recipe you’d like for me to try out for you, don’t hesitate to ask!

All the best,

Shirley

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Shabbat Roasted Chicken-Six Ways

kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, sukkot and rosh hashanah recipes

Shabbat Roasted Chicken-Six Ways

No Comments 01 September 2010

We dug up these recipes from our archives- perfect for the holidays…..

These unbelievable roasted chicken recipes are from  Mark Bittman’s blog ….Of course I recommend using organic kosher chicken.

All of these recipes are perfect for Shabbat and can be modified for the  Passover Seder.

PLEASE let me know if your family likes these new dishes!

Which one is your favorite?

Simplest Whole Roast Chicken, Six Ways:
Makes 4 servings
Time: About 1 hour
This method works because the high heat provided by the heated skillet cooks the thighs faster than the breasts, which are exposed only to the heat of the oven. It gives you nice browning without drying out the breast meat, and it’s easily varied. If at any point during the cooking the pan juices begin to smoke, just add a little water or wine (white or red, your choice) to the pan. This will reduce browning, however, so don’t do it unless you must. I suggest serving the pan juices with the chicken (you can call it sauce naturel if you like).
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
A few sprigs fresh tarragon, rosemary, or thyme (optional)
5 or 6 cloves garlic, peeled (optional)
Chopped fresh herbs for garnish

Directions for Creating this Kosher Recipe
1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and put the herb sprigs on it if you’re using them.
2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you’re using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird (see the illustrations on page 685), garnish, and serve with the pan juices.
Herb-Roasted Chicken:
A little more elegant: Start the cooking without the olive oil. About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, chervil, basil, or dill over the chicken. Garnish with more chopped herbs.
Lemon-Roasted Chicken.
Brush the chicken with olive oil before roasting; cut a lemon in half and put it in the chicken’s cavity. Roast, more or less undisturbed, until done; squeeze the juice from the cooked lemon over the chicken and carve.
Roast Chicken with Paprika:
With good paprika, quite delicious: Combine the olive oil with about 1 tablespoon sweet paprika or smoked pimentón. Roast Chicken with Soy Sauce(for Passover, use soy sauce substitute). Chinese-style roast chicken, made easy: Replace the olive oil with peanut or neutral oil, like grapeseed or corn. Halfway through the cooking, spoon or brush over the chicken a mixture of 1/4 cup soy sauce( for Passover, use a soy sauce substitute), 2 tablespoons honey, 1 teaspoon minced garlic, 1 teaspoon grated or minced fresh ginger (or 1 teaspoon ground ginger), and 1/4 cup minced scallion.
Roast Chicken with Cumin, Honey, and Orange Juice.
Sweet and exotic: Halfway through the cooking, spoon or brush over the chicken a mixture of 2 tablespoons freshly squeezed orange juice, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons ground cumin, and salt and pepper to taste.
5 More Ways to Flavor Simplest Whole Roast Chicken:
There are many ways to flavor a roast chicken; here are some simple ideas to get you started:
1. Lemon: Use 3 tablespoons freshly squeezed lemon juice in addition to or in place of olive oil.
2. Lime: Use 3 tablespoons freshly squeezed lime juice in a soy sauce mix (as in the Roast Chicken with Soy Sauce variation) or with some minced jalapeño or serrano chiles or hot red pepper flakes, chopped fresh cilantro leaves to taste, and a tablespoon or two of peanut oil (use Passover substitutes).
3. Honey-Mustard: Combine 2 tablespoons to 1/3 cup mustard with 2 tablespoons honey and rub the chicken with this mixture during the final stages of roasting.(use mustard substitute for Passover cooking).
4. Wine: Put 1/2 cup white wine and 2 cloves crushed garlic in the bottom of the roasting pan; baste with this in addition to or in place of the olive oil mixture.
5. Curry: In place of the olive oil, use neutral oil, like grapeseed or corn-or butter. Combine 1/2 cup coconut milk and 2 tablespoons curry powder and baste the chicken with this mixture during the final stages of roasting.(please use caution with recipe #5 for kosher Passover ingredients).

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Rosh Hashanah This Year-Is it Early or On Time?

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Rosh Hashanah This Year-Is it Early or On Time?

No Comments 01 September 2010

by Linda Dayan

Most of us are still enjoying the summer vacation. We are away from the daily routine, which keeps us busy during the year at home. The kids may be in camp and few parents have any thoughts about school supplies!

However, I’m sure that you have heard (even if you claim to have forgotten every now and then)… the Holidays are “early this year!”

As I once heard from Rabbi David Orlovsky: “Did you ever notice that the High Holidays are either early or late? How come they are never ON TIME?”

We have entered the Jewish month of Elul, which tells us that Rosh HaShana is less than a month away. This statement is not meant to pressure anyone. It is your friendly reminder that we have some work to do; not only for our freezer, but also for ourselves.

The days of Elul are imbued with H-Shem coming closer to the Jewish people. During this period, He is more intensely accessible, with His good will and forgiving “disposition.” We don’t want to miss this opportunity!

But…

Yetzer HaRa (the evil inclination) knows just how to trap us, especially when we are trying to improve. We have to be conscious of how to send him packing. Here are some of his tactics that he may throw your way (so watch out!):

“So what if you talk some lashon hara now and then? It’s not so bad; besides you have to be sociable.”

“You were born with lots of anger; that’s how you’ve always been and no one expects you to change – especially at your age!”

“I know it’s important for you to dress more modestly, but come on… you’re not that religious. Besides, if you can’t do it perfectly, then why try at all?”

So let’s use these days of Elul to make baby steps in the right direction.

No, your speech will not change overnight. But you can learn 2 halachot a day with a friend (not more, or you may give up). It can take about five minutes on the phone and make a difference in your day.

Anger, or any mida (personality trait) can take years to work on. NOW is the best time to start. No one said you have to finish! Perfection is another one of the Yetzer HaRa’s tricks to get you to despair. How about aiming to keep your voice down for a specific one or two hours a day.

If you want to be more modest, pick some area that is not too difficult for you. If you have a friend for support, that always helps. But don’t think that a baby step in the right direction is not considered growth. No matter how tiny, YOU have made a STEP. And H-Shem values that!

So know that H-Shem loves us and is closer this time of year. Take advantage of His kindness to us by looking for small meaningful steps to enter this New Year as a person who is trying.

Do your best and let H-Shem do the rest.

Wishing all the Jewish Hostess readers a healthy, happy and sweet year; one in which we feel fulfilled, accomplished and having more self-respect because of our efforts to progress.

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