Easy Lemon, Cumin, and Dijon Salad Dressing

kosher recipes, kosher salad recipes

Easy Lemon, Cumin, and Dijon Salad Dressing

1 Comment 31 October 2010

“I like to make this in the beginning of the week. My kids love to take salad for lunch, so to have homeade dressing accessible at all times is must.” Sara (Steve) Mamiye

  • equal parts fresh lemon juice and olive oil
  • kosher salt
  • cumin
  • dash black pepper
  • squeeze of dijon mustard
  • 2 fresh garlic
  1. Put all in blender and blend for two minutes. Can be refrigerated in small take away containers.

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Marcey’s String Beans

kosher pareve recipes, kosher recipes, kosher vegetable recipes

Marcey’s String Beans

No Comments 27 October 2010

“Hi marlene, I have a good one.” from Marcey Gindi

2 bags of hanover  frozen petite string bean defrosted or u can use 1 1/2lbs blanched french string beans

Put them in a Ziploc bag


  • 3tbs soy sauce
  • 1/4 tbs crushed red pepper
  • 1tbs toasted sesame oil
  • 2 cloves crushed garlic
  • 1tbs or 2 of sesame seeds

Let marinate a few hrs

Preheat oven 400 degrees

Spread out beans in a cookie sheet pan

Place tray 4 to 6 inches from heat. Bake for 45min until crunchy and slightly charred. Enjoy!

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Shabbat Lunch Chicken Wraps by Susie Fishbein

kosher chicken recipes, kosher meat recipes, kosher recipes

Shabbat Lunch Chicken Wraps by Susie Fishbein

No Comments 26 October 2010

The Jewish Hostess readers are the first to get a sneak peek recipe from Susie Fishbeins new book Teens and 20 Somethings.

This is the perfect cookbook for teens and young adults – fun food that’s delicious and quick to prepare .Order her new book HERE.

Southwest Rotisserie  Chicken Wraps

yields 6 servings

Give your boring leftovers new life! This dish is a great way to use up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.

  • 1    whole rotisserie chicken, skin discarded, meat shredded with 2 forks
  • 3⁄4   cup canned black beans, drained and rinsed
  • 1  (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted (or kernels from 2 fresh corn on the cob-steamed)
  • 1/2  small red onion, peeled, very finely chopped (about 1/2 cup)
  • 1/2  cup fresh cilantro, stems discarded, leaves chopped
  • 1/2  cup favorite bottled barbecue sauce, such as  KC Masterpiece®
  • 2  tablespoons low-fat mayonnaise
  • 2  tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
  • 1/4  teaspoon fine sea salt
  • 1/4  teaspoon freshly ground black pepper
  • 6  (10-inch) flour tortillas
  • 1  head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
  • 3  plum tomatoes, halved, seeded, cut into 1/4-inch dice

1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.

2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sour cream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.

3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.

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20+ Great Kosher Cookbooks

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20+ Great Kosher Cookbooks

2 Comments 23 October 2010

Check out this hot selection of gourmet kosher cookbooks. Perfect kosher recipes for your favorite Jewish Hostess on Hanuka. Choose from your favorite Sephardic Jewish cook’s recipes in Brooklyn and Deal, N.J. , or scroll down and order from Amazon’s bestsellers by Susie Fishbein, Jamie Geller, Paula Shoyer, and more! Whatever you choose, your gifts will be treasured in the kosher kitchen for years to come.

Magen David Yeshivah's Brand New Gourmet Cookbook

to order Chef at Home contact Yvonne Franco.


available at www.deal delights.com. Proceeds are donated to Hillel Yeshivah.


available at www.deal delights.com. Proceeds are donated to Hillel Yeshivah.

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Brussel Sprouts with Nuts and Currants

kosher pareve recipes, kosher recipes, kosher vegetable recipes

Brussel Sprouts with Nuts and Currants

1 Comment 20 October 2010


1 1/2 lbs brussels sprouts,trimmed

1 tbsp extra virgin olive oil

1/4 c shallots,finely chopped

2 tbsp currants

2 tbsp pine nuts,toasted and chopped

1 tsp dried thyme

1/4 tsp kosher salt

1/4 tsp fresh ground black pepper

1/2 cup Imagine no chicken or vegetable broth- available at Omni Health

Imagine Vegetable Broth

Separate sprouts into leaves,leaving just the center intact. set aside

Heat a large skillet over medium heat. Add oil then add shallots to pan saute for about 1 minute, stirring often. Stir in brussels sprout centers and leaves,currants,thyme,salt, pepper and broth. Cover and reduce heat to low and cook 7 minutes. uncover and increase heat to medium high. Cook until liquid evaporates or about 4 minutes,stirring frequently. Remove from heat and sprinkle with toasted pine nuts.

Recipe: Gluten Free Thai Pasta

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

Recipe: Gluten Free Thai Pasta

No Comments 19 October 2010

Gluten Free Thai Pasta

Dalia Mastey-

Omni Health

265 Avenue U
Brooklyn, NY 11223-3822
(718) 714-6664

Call for free delivery in Brooklyn.

Call Joe Mastey for all of your kosher vitamin and health questions.


Thai Sauce:

  • ¼ cup creamy peanut butter (all natural or organic)
  • ¼ cup Agave nectar (sugar substitute)
  • 6 tbsp Gluten free soy sauce (San J tamari soy sauce)
  • 6 tbsp brown rice vinegar
  • 3 tbsp sesame oil
  • 2 tbsp water
  • 2 tbsp canola oil
  • crushed garlic (about 2 heads of garlic)
  • 1 tsp hot sesame oil
  • * Red pepper flakes
  • * grated ginger
  • *optional

Blend all above ingredients in blender.

  • 1 bag broccoli slaw
  • 1 red onion sliced thinly
  • 1 package rice spaghetti (tinkiyada brand)
  1. Prepare the pasta according to the package directions.
  2. Heat 1 tsp Canola oil in a large pan.  Sauté the onion and the bag of broccoli slaw until just soft.  Add the cooked pasta and the sauce and toss.

Read HERE about benefits of gluten free diet, and how rice noodles can help.

    Healthy Samboosak Stuffed with Chick Peas

    kosher appetizer recipes, kosher pareve recipes, kosher recipes

    Healthy Samboosak Stuffed with Chick Peas

    4 Comments 17 October 2010

    by Allison Serour-check out her gorgeous Shabbat tablecloths.

    Start filling your freezer with these dough filled treats. Pop them into the oven 20 minutes before serving.


    • 1 can Eden chick peas
    • 1 med onion chopped
    • 3 tb oil
    • Cumin
    • Salt
    • Pepper


    • 2 3/4 cups spelt flour
    • 1/2 cup smead
    • 1/2 cup oil
    • 1 1/4 cup water
    • sesame seeds

    On medium heat sauté onion till golden, add cumin. Mash chick peas in chopper. Mix with onions.  Add salt and pepper.

    In medium bowl mix flour smead oil and salt. Add water slowly. Mix well.

    Put dough in refrigerator to firm up and till ready to use.

    How to stuff the Samboosaks:

    roll dough into balls

    flatten in your palm

    place filling inside flattened dough (shown here-cheese filling)

    fold over to form half moon and crimp with thumb and your forefinger

    keep crimping

    dip in beaten egg, then sesame seeds, place on tray, freeze and bag till use

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    Chick Peas, Squash and Lentils Slow Cooked for Shabbat

    kosher recipes, kosher soup recipes, kosher vegetable recipes

    Chick Peas, Squash and Lentils Slow Cooked for Shabbat

    No Comments 14 October 2010

    Magic Mill 6 Quart

    Revised from Eating Well .

    This easy, hot vegetarian dish smelled and tasted so good that it’s going to be a repeat  this week.

    Put  all the ingredients in the slow cooker on high at 11 am on Friday morning and it will be perfect for Shabbat!

    Buy your slow cooker at Kitchen Caboodles 492 Avenue P  (718) 998-91111 and get your free garlic saver from Gourmac.

    Kitchen Kaboodles has  a kosher mikva on premises. They dip and ship all pots, appliances, dishes, etc.


    • 3/4 cup dried chickpeas
    • 2 1/2 lbs butternut squash, peeled, seeded and cut into 1-inch cubes
    • 2 large carrots, peeled and cut into 1/2-inch pieces
    • 1 large onion, chopped
    • 1 cup red lentils
    • 4 cups vegetable broth
    • 2 tablespoons tomato paste
    • 1 tablespoon minced peeled fresh ginger
    • 1 tablespoon curry (optional)
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon salt
    • 1/4 teaspoon saffron,
    • 1/4 teaspoon freshly ground pepper
    • 1/4 cup lime juice


    Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.

    Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

    Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

    Stir in lime juice.

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    Asian Style Short Ribs-a Sneak Peek at MDY’s brand new cookbook!

    gourmet kosher cookbooks, kosher meat recipes, kosher recipes, SHOP HERE

    Asian Style Short Ribs-a Sneak Peek at MDY’s brand new cookbook!

    No Comments 13 October 2010

    Magen David Yeshivah's Brand New Gourmet Cookbook

    Get a sneak peek at just one recipe from Magen David Yeshivah’s new cookbook to be launched just in time to buy your Hanuka gifts……..

    Contact  Yvonne at yvfranco@gmail.com for more info.

    Asian-Style Short Ribs

    1 cup soy sauce

    1/2 cup mirin

    1/2 cup dark brown sugar

    1/4 cup toasted sesame oil

    6 cloves garlic, minced

    5 pounds short ribs (flanken)

    5 scallions, chopped

    black and white sesame seeds

    1. Combine the soy sauce, mirin, brown sugar, sesame oil, and garlic in a medium bowl; whisk to blend well.

    2. Pour the mixture into a zippered bag large enough to contain the ribs. Add the ribs and seal the bag. Turn the bag over several times to coat the meat well.

    3. Refrigerate overnight, turning the bag occasionally.

    4. Preheat the oven to 350°F.

    5. Place the meat and the marinade in a roasting pan.

    6. Bake, covered, for 2 hours

    7. Remove from the oven and transfer to a serving platter. Garnish with scallions and sesame seeds. Serve immediately.

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    Healthy Pareve Mechshe (Stuffed Zucchini)

    kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, purim recipes, baskets, and decor, shavuot recipes and ideas

    Healthy Pareve Mechshe (Stuffed Zucchini)

    1 Comment 13 October 2010

    by Jennifer Escava

    Pareve  Mechshe- a healthy version of the Sephardic stuffed squash.

    This is a great Shabbat recipe, as many adults and teens are looking to cut back on meat on Friday night.

    • 1 onion
    • short grain brown rice
    • 1/2 cup canned chick peas rinsed and drained
    • 1/2 tsp allspice
    • 1 TB olive oil
    • 6-8 thin zucchini squash
    • Make sauce- 8 dried apricots, heaping tsp mint,3 cloves garlic, heaping tsp salt,1/2 cup maple syrup, 1 cup Lemon Juice, 1 cup water.
    • 1 TB apricot preservatives-optional
    1. Cook short grain brown rice: sauté onion, add 1 cup rice sautée together add 1 1/2 cups boiling water and salt.
    2. When its cooked, wait till cool. Add the spices and olive oil
    3. While rice is cooking, wash and peel squash leaving stripes of the green peel, as in the photo above.
    4. Cut squash in 1/2  legnthwise. Wash, & scoop squash with a long squash  scooper.
    5. Mix cooked rice, chick peas, allspice and olive oil.
    6. Stuff squash with rice mixture
    7. Line pyrex with stuffed squash in one layer. Put dried apricots on top.   Crush garlic mix with salt and mint. Sprinkle on top of squash
    8. In a bowl mix water, fresh lemon juice, maple syrup and 1 tbsp. apricot preserves. Taste and adjust to your liking.  Pour over stuffed squash. Cover with aluminum foil lines with parchment paper and put it 350deg. oven. Cook 2 hrs. Enjoy!!!
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    Nutrition for Kids On The Go

    healthy body, kids

    Nutrition for Kids On The Go

    No Comments 13 October 2010

    Many Yeshivahs have their winter vacation this month, so take these great tips with you if you plan on traveling soon:

    Whether on the beach, running around Disney World, skiing, or navigating a new destination, healthy eating and meal planning is the way to go. Your vacation starts as soon as you lock your front door and roll your suitcase into the car. Pack your carry-on bags with lots of healthy snacks like;

    fresh fruit
    carrot and celery sticks
    string cheese
    peanut butter sandwiches
    turkey sandwiches

    These snacks will come in handy when your child is hungry and is looking for something to eat.

    Fill your hotel room with all of these healthy snacks. Vacation days are long, and there’s lots of junk food available to kids everywhere they go. Your room should be a “junk free zone”; this gives some control with the amount of sweets available. The strategy is to fill them with healthy food.

    How can we do this? Let’s start with breakfast because its the most important meal of the day.

    The morning is the best time to encourage kids to get some of the essential nutrients they need, like eating veggies; sliced tomatoes and cucumbers, or an omelet with mushrooms, peppers, or spinach. Fruit, half a grapefruit, sliced oranges, yogurt with low-sweetened breakfast cereal,  berries or sliced strawberries. Your goal is to make sure breakfast consists of 3 food groups; protein, veggies and fruit, and carbs. Be very careful with breakfast cereals, many times hotels and restaurants have cereals that are high in added sugars.

    You will want to make sure to keep the kids hydrated. WATER, WATER, WATER, that is their best choice! Don’t get caught up in the “sweetened beverage trap” with sodas, juices, iced teas. Pack a water bottle that you can refill and have it available to them when they ask for something to drink, save the extra sugar for ices and pops.

    The next challenge is lunch.  Here are a few suggestions to help guide your kids into making better choices;

    1. Salad bars are always fun, but remember they will not feel full enough with just greens, you want to encourage them to  add a protein into their salad;  Chickpeas, tuna, hard boiled eggs, kidney, white or black beans, or feta cheese. Adding some croutons for crunch can be fun. Be careful with the salad dressing.
    2. Tuna, egg salad, turkey, peanut butter sandwiches on whole wheat bread
    3. Baked potatoes stuffed with veggies’ and cheese
    4. Omelets with veggies
    5. Grilled cheese on whole wheat with tomato

    Things to avoid / substitute with

    1. French fries / try baked potato  instead
    2. Macaroni and cheese / try pasta and sauce with parmesan cheese
    3. Fried fish or chicken / try grilled or baked

    When going back to your room for a break before dinner, you’re going to be happy that you chose to keep your room free of junk food. Having healthy snacks around, will avoid conflicts, and you won’t mind if the kids are having a healthy snack before dinner!

    Be Smart ,Be Healthy

    Diane Terzi RD

    Diane Terzi is a Registered Dietitian. She is certified in Weight Management for Children, Teens & Adolescents. Diane’s expertise is in working with kids; she has created a nutrition education program and teaches nutrition education in private schools throughout Brooklyn. Diane also works in private practice; she works directly with kids and their families. Her consultations are customized to meet each child’s needs, confidence  building balances the education so each child learns to make the choices they need to maintain a healthy lifestyle.

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    De-clutter and Breathe

    healthy mind

    De-clutter and Breathe

    3 Comments 10 October 2010

    Clean, organized, perfect.

    Re-Organize.  Re-Style.  Re-invent  your space.

    De-clutter  and give your home a fresh clean start.

    Call Esther at 917-518-6000 for a free consultation.

    Mention the” Jewish Hostess” and receive a set of Grip-lock storage boxes FREE!

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    Quick Apricot Curry Chicken

    kosher chicken recipes, kosher meat recipes, kosher recipes

    Quick Apricot Curry Chicken

    No Comments 07 October 2010

    I made this chicken for dinner and everyone LOVED it. There was not a morsel left. Preparation time-under 15 minutes.


    1  teaspoon  curry powder (curry is known to be great for  brain health, and is said to help prevent Alzheimers)

    1/2  teaspoon  salt

    1/4  teaspoon  freshly ground black pepper

    4  (6-ounce) skinless, boneless chicken breast halves

    Cooking spray

    1/3  cup  apricot spread (such as Polaner All Fruit)

    2  tablespoons  fresh lemon juice

    2  tablespoons  water

    2  teaspoons  grated lemon rind


    1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.

    2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm. You can slice, and serve.

    3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

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    Courtesy of  Myrecipes.com

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    Paula Deen’s Asparagus Rolled in Phyllo-Video

    kosher appetizer recipes, kosher recipes, kosher vegetable recipes

    Paula Deen’s Asparagus Rolled in Phyllo-Video

    No Comments 05 October 2010

    This gorgeous appetizer is quick and  easy for  a weeknight dinner and even more gourmet for special guests.

    Phyllo dough is sprinkled with parmesan cheese and rolled with fresh asparagus. Bake at 350 degrees for 15 minutes and- presto, you’re done!

    If you are on a Blackberry or I-phone, then head on over to a computer and watch this video. It’s worth it!

      Salmon with Sesame, Miso and Ginger Dressing

      kosher fish recipes, kosher pareve recipes, kosher recipes

      Salmon with Sesame, Miso and Ginger Dressing

      No Comments 02 October 2010

      The holidays are over, but its time to start planning weekday meals.

      You can find white miso at your favorite health food store.


      1/4 cup white miso (fermented soybean paste)

      1/4 cup mirin

      2 tablespoons unseasoned rice vinegar

      2 to 3 tablespoons soy sauce

      2 tablespoons minced green onions

      1 1/2 tablespoons minced fresh ginger

      2 teaspoons toasted sesame oil

      4 salmon fillets, 8 ounces each

      Salt and freshly ground pepper


      Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

      Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.

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      Chic Mini Matzah Balls

      kosher chicken recipes, kosher recipes, kosher soup recipes

      Chic Mini Matzah Balls

      2 Comments 01 October 2010

      A Chic Matzo Ball???

      Well here you have it. NOT your mother’s matzo ball soup. These mini matzo balls are scooped with a melon baller- a great idea from bonappetit.com. I mix these matzo balls into my favorite chicken soup. With all the cool weather coming our way, I think that these matzah balls will be on the menu.

      makes about 26 mini matzah balls.


      • 2 large eggs, separated
      • 1/4 cup club soda
      • 2 tablespoons safflower oil or 2 tablespoons (1/4 stick) pareve margarine, melted
      • 1 tablespoon chopped fresh chives
      • 1/2 teaspoon coarse kosher salt
      • 1/4 teaspoon freshly ground black pepper
      • 1/2 cup unsalted matzo meal
      • Combine egg yolks, club soda, safflower oil or margarine, chives, coarse salt, and 1/4 teaspoon pepper in medium bowl; whisk to blend. Stir in matzo meal. Whisk egg whites in another medium bowl until soft peaks form. Stir 1/3 of whites into matzo mixture to loosen. Fold in remaining whites in 2 additions. Cover and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
      • Bring large pot of salted water to boil. Dip 1-inch melon baller or teaspoon-size measuring spoon in boiling water, then fill with rounded scoop of batter. Immerse melon baller in water and shake to release batter. Repeat with remaining batter, dipping melon baller or measuring spoon in boiling water between scoops. Adjust heat so water simmers gently. Cook matzo balls uncovered until tender, about 25 minutes.
      • Using slotted spoon, transfer matzo balls to 13x9x2-inch glass baking dish. DO AHEADCan be made 1 day ahead. Cover and chill.

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