Sarah’s Passover Seder- How to Make Your Table Look Like a Million!

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Sarah’s Passover Seder- How to Make Your Table Look Like a Million!

11 Comments 17 March 2011

Sarah Mamiye is widely known among family and friends for her elegant flair for entertaining.  If you are lucky enough to be invited to her home for a marjan game, Shabbat dinner or any Jewish Holiday, you are bound to be amazed by her stunning table. Not only is her table beautiful, but Sarah showed true “hachnasat orchim”(the mitzvah of welcoming guests) when I had to cancel a Passover trip at the last minute one year, and she jumped to the rescue and invited my entire family to join her family for the Seder. (I wish I took pictures!!!)

Enjoy this sneak peek into a memorable evening, and remember, you don’t have to go all out with your holiday budget to have it look like you did!!   Marlene

“Hi Marlene,

My Passover 2011 table setting inspiration started when I found the green vases at Home Goods. I knew I wanted cherry blossoms…..but with all the cleaning and cooking, I had no time to go to the flower market. Thanks to Shirley Barnathan, my centerpieces came out beautiful! Next I ran to Amazing Savings where I bought the gold chargers and plastic gold dot plates. On my way out I saw the adorable plastic mini cups and thought they would be perfect for the berachot. Between Home Goods and Amazing Savings I was able to change the look of my table without spending a fortune.
Happy holidays! Sarah”

 

 

 

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Susie Fishbein’s Greek Chicken for Passover

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

Susie Fishbein’s Greek Chicken for Passover

1 Comment 17 March 2011

Ever since I bought Susie  Fishbein‘s Passover by Design cookbook, I’ve been using her chicken recipes all year round . Her Greek Garlic Chicken is so quick and easy, and really looks like a magazine photo when done!

The fresh oregano and some fresh sliced lemons should be sprinkled on top as a garnish.

Kosher Recipe Ingredients:

  • 2 chickens, cut into eighths, skinned
  • 2 onions, cut into chunks
  • 2-3 lemons
  • 12-16 sprigs of oregano
  • 8 cloves of fresh garlic, halved
  • sea salt, black pepper
  • 1/2 cup of olive oil
  • 1 cup of Passover white cooking wine
  • 1 and 1/2 cup of pitted kalamata olives
  • 1/2 cup  whole kalamata olives for garnish

Directions for this Kosher Recipe:

  • Preheat oven to 450 degrees
  • Place chicken pieces in a roaster. (I buy my chicken pieces without the skin.)
  • Add the onion chunks. Slice the lemons legnthwise and squeeze the lemons over the chicken.
  • Throw the lemon slices over the chicken. Scatter some whole and  some stripped oregano leaves over the chicken.
  • Add the garlic and season with salt and pepper.
  • Drizzle with oil and wine.
  • Toss the mixture together.
  • Sprinkle chopped olives over chicken.
  • Baked covered, if using chicken without the skin, bake until chicken is fully cooked  and uncover for 15 minutes till brown in color.
  • Garnish with fresh oregano and sliced lemons.
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Passover Ground Lamb on a Cinnamon Stick

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

Passover Ground Lamb on a Cinnamon Stick

5 Comments 16 March 2011

“Hey Marlene, I cooked up a batch of these for a sheva berachot in my house!they were a big hit. I thought you might like the photo and recipe! They’re super easy to prepare, freeze well uncooked,and are a fun addition to any type of Jewish holiday menu including Passover, Rosh Hashanah, Sukkot, Thanksgiving and Hanuka! Enjoy!” Debbie Gindi

Ground Lamb on Cinnamon Stick

  • 1 lb ground lamb
  • 1/4 c tart cherry juice or pomegranate juice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground cardamon
  • 1/2 shredded or finely chopped medium onion
  • 1/4 c toasted pine nuts
  • 18 cinnamon sticks

Directions for this Kosher Recipe:

Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:

  • 1/2 c apricot preserve
  • 3 TBSP soy sauce
  • 1 TBSP wasabi sauce (such as “golds”) or Passover wasabi sauce.

Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

 

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Passover Chocolate Chip Mandel Bread

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Passover Chocolate Chip Mandel Bread

2 Comments 16 March 2011

 

This Passover mandel bread recipe is so good that even if you have leftovers, you will want to serve them for Mother’s Day. Perfect to serve after the Seder, or treat yourself to dunk into coffee for breakfast on Passover!

Ingredients:

  • 2 cups sugar
  • 1/2 lb. margarine
  • 6 eggs
  • 2 2/3 cups of matzo cake meal
  • 1/2 ts[ salt
  • 3/4 cups of potato starch
  • 6 oz. chocolate chips
  • 1 cup nuts coarsely chopped
  • 1 tsp cinnamon mixed with 2 tsp sugar

Directions:

  1. Cream sugar and margarine.
  2. Add eggs one at a time beating after each addition.
  3. Sift together cake meal, salt and potato starch.
  4. Fold dry into creamed mixture.
  5. Add chocolate chips and nuts. Mix well.
  6. Form into 2 loaves about 2 inches wide.
  7. Sprinkle with cinnamon and sugar,
  8. Bake on a greased sheet in preheated 350 degree oven for 45 minutes.
  9. Slice while warm into 1/2 inch slices and re-toast in oven at 300 degrees for 15-20 minutes.
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Claudia’s Bento Box Inspired Passover Seder Plate

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Claudia’s Bento Box Inspired Passover Seder Plate

11 Comments 16 March 2011

I am inspired by so many people in my life, and Claudia Bildirici is one of them. If you bump into Claudia on the streets of Brooklyn, you may be lucky enough to get a creative tabletop tip from her as she runs off to Deal, New Jersey to bake in her Passover kitchen for 3 days so that she can supply the entire Associated supermarket on Avenue P with her delectable Passover desserts. She also owns her own Kosher Biscotti company and I am still waiting for her to pitch her Lottie’s Biscotti (spelt, pistachio, chocolate flavors to name a few….) to Jet Blue airlines to serve instead of their cardboardy, tasteless biscotti . Her crunchy, thinly sliced biscotti can be bought online, in local stores, and  in Macy’s Cellar, New York City. Claudia- thanks for sharing your Passover creativity with all of us! Marlene

“The bambo storage box  was my inspiration. When I saw it at Amazing Savings, the $2. price  tag was an offer too good to refuse. I decided to fill the bento box with tiny plastic boxes that came 12 in a pack. I put 5 small plastic boxes in the bamboo box to hold the egg,  celery, salt water, charoset.and lamb shank. I also added the wine glass, endive and romaine to complete the individualized seder plates.I boiled the egg with onion skins and parsley leaves. Now that the seders are over, I am lucky to have all of these great storage boxes!

Happy Passover! Claudia “

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The Best Sephardic Charoset Recipe Ever

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The Best Sephardic Charoset Recipe Ever

6 Comments 16 March 2011

This Sephardic Charoset Recipe has been handed down for generations by my husband’s side of the family- the Shamah’s of Aleppo.

Medjool dates are used. Even though they are double the price, you will find that fresh medjool dates are juicy and extra delectable.

My Mother in law makes the best charoset  or haroset) of all time.  Of course although its a seder plate item, its’ sweet simplicity is just perfect every single morning of Passover as we slather it on (I love whole wheat) matzoh. Sitting down with a cup of coffee and the newspaper on Passover completes this delectable breakfast.

Every year, about 2 weeks before the holiday, my mother in law drops off three medium size tupperwares full of her home made charoset . We put it in the freezer and defrost a container one or two days before enjoying it down to the last drop.

Im so glad that I finally asked her for the recipe and I’d love to share it with all of my Passover hostesses.

Ingredients:

    1. 6 pounds of Medjool dates, sliced lengthwise, pit removed.
    2. Each date must be checked for worms or bugs. (you’d be surprised at what you may find lurking in there!)
    3. Soak the pitted and checked dates in water for 2 hours. Drain.
    4. Boil dates till soft. Cool and slip off the peel if you want a smoother Charoset consistency.
    5. Grind witha Cuisinart with a metal blade.
    6. When serving mix in 2 tbspoons sweet wine per  1 cup of charoset.
    7. Sprinkle with chopped walnuts. The combo is an unforgettable, once a year treat!
    8. Thats it! Store in airtight containers and freeze if its more than three days before Passover. You can store it in pretty jars, wrap with a ribbon and give out as a made -with- love Passover gift.

Enjoy- Happy Holiday!

p.s.- please submit your passover  recipes! I would love to post them!

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Endive and Arugula Salad With Spiced Matzoh Crisps

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Endive and Arugula Salad With Spiced Matzoh Crisps

6 Comments 15 March 2011

ENDIVE and ARUGULA SALAD  WITH SPICED MATZO CRISPS by Lisa Ades

This is a delicious Passover fatoush salad created by my co-producer of the Sephardic Heritage Museum films, Lisa Ades. Thanks Lisa, for working 24/7 to preserve our communities’ legacy, while finding a couple of minutes to send me your gourmet recipes!

Spiced Matzah Crisps:

  • 3 Matzos
  • olive oil
  • ground cumin
  • garlic powder
  • sea salt
  • freshly ground black pepper (or Aleppo Pepper)

Fatoush Salad:

  • 4 heads Belgium endive
  • 1 cup arugula
  • 1/8 cup fresh mint leaves, stems discarded
  • 1 8-10 inch English cucumber, peeled and diced into 1 inch pieces, or salad cukes
  • 1/4 cup flat leaf parsley
  • 1 cup grape or cherry tomatoes, halved
  • juice from ½- 1 lemon
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • kosher salt
  • sumac (optional)

Directions for this Kosher for Passover Recipe:

Preheat oven to 400 degrees F. Lay 3 Matzos on a parchment lined cookie sheet. Brush with olive oil. Sprinkle with cumin, garlic powder, sea salt and black pepper or Aleppo pepper. Place, uncovered, into the oven and bake for 8 minutes. Remove from oven and break into large shards of irregular size.

Meanwhile, prepare the salad. Thinly slice the endive and place in a large bowl. Lay the mint leaves in a pile and tear them (they will bruise of you cut them with a knife). Add to the bowl. Toss the cucumber, parsley, tomatoes, and arugula. Mix the lemon juice, olive oil, and garlic. Season with salt and pepper and optional sumac. Add to the salad, tossing to combine.

Arrange the salad in a mound on 6 plates. Stand 2-3 Matzo crisps in each salad. Serve.

p.s. You can replace the endive and arugula with chopped romaine hearts. The Spiced Matzo crisps are also good as a snack or to serve with twisted cheese:

 

Allison’s Breathtaking Seder Table

at home, passover seder tables, Passover Table Settings

Allison’s Breathtaking Seder Table

4 Comments 15 March 2011

 

 

This magnificent table setting for a Passover meal just in from Allison Srour!!!

Allison is our first contestant to ENTER to win $100 worth of Shabbat flowers !!!!

Send in your holiday table pics now to marlene (AT) thejewishhostess.com!!!!

A picture is worth a thousand words  so feast your eyes!!!

By the way you can buy affordable table cloths and these napkin rings from Allison- email her at

allison7396@aol.com

 

 

 

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Creamy Low Fat Penne alla Vodka

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Creamy Low Fat Penne alla Vodka

1 Comment 12 March 2011

Lucy’s Take On: Rocco DiSpirito’s “No Cream, No Cry Penne alla Vodka”

By Lucy Cohen Blatter

Full disclosure: I made this recipe once before. But I really wanted to share it with you guys. Isn’t that a testament to how good it is?

Celebrity chef Rocco DiSpirito’s “No Cream, No Cry Penne alla Vodka”  is about a million times better for you than the version you’ll order at a restaurant. Normally the dish is made with tomato sauce, heavy cream, vodka and white pasta. Rocco’s dish starts with whole wheat pasta, and the creaminess comes from greek yogurt rather than cream.

You might notice that vodka is glaringly missing from this dish. In his intro, Rocco explains that vodka adds calories but not much taste to this traditional dish. So, he decided to skip it. I don’t think you’ll miss it at all.

Which brings me to the topic of greek yogurt. I am a huge fan! Greek yogurt with honey and granola is one of my all-time favorite breakfasts. It’s full of calcium and protein and it’s so rich and creamy that plain old yogurt pales in comparison. It’s also a great substitute for sour cream and heavy cream in recipes. It cuts the fat down significantly and is so tasty.

Now, back to the recipe at hand. Rocco mentions that whole wheat pasta tends to need a bit more cooking time. I totally agree. And he also says you can make your own marinara sauce or use the jarred kind. For a sunday night dinner, homemade sauce might be nice. On the weekdays? I’m always going to go for the jar.

 

Warm the pasta sauce and red pepper flakes until the sauce thickens:

Take about a half a cup of the sauce and mix it with the yogurt. This prevents the yogurt from curdling:

Then mix the yogurt mixture with the sauce and heat through:

Basil adds a great fresh taste:

 

Parmigiano-Reggiano cheese makes everything better. It’s even better when it’s pre-grated:

 

 

 

Rocco’s “No Cream, No Cry Penne alla Vodka”*

Serves 4

Ingredients:

 

  • 8 oz whole wheat penne
  • 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (recipe not shown) or storebought low-fat marinara sauce
  • Pinch of crushed red pepper
  • 1 (7 oz) container 2% Greek yogurt
  • 1 cup chopped fresh basil
  • Salt and freshly ground black pepper
  • 6 tablespoons grated Parmigiano-Reggiano cheese

Directions:

 

  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.
  2. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick sauté pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the sauté pan from the heat.
  3. Stir about ½ cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.
  4. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.

Nutrition Facts

Fat: 4.8 g

Calories: 320

Protein: 18 g

Carbohydrates: 55 g

Cholesterol: 11 mg

Fiber: 6 g

Sodium: 416 mg

*From DiSpirito’s cookbook, NOW EAT THIS!

 

 

 

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Blintz Casserole Souffle- An Easy Addition to Your Passover Dairy Menu

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Blintz Casserole Souffle- An Easy Addition to Your Passover Dairy Menu

No Comments 11 March 2011

 

Here is an easy dairy dish that I honestly can take no credit for. Its by Susie Fishbein on page 184 of  Passover by Design. I make it every year, and everyone loves it. From the grampas who used to eat blintzes for breakfast as a kid, to the kids who view it as a Passover treat, your casserole dish will be swept clean by all of the spoons digging in.

  • 12 frozen Tuv Taam cheese blintzes or 3 boxes of the flavor of your choice.
  • 6 large eggs
  • 4 tbsp butter melted
  • 1 1/2 cups of sour cream
  • 1/4 cup orange juice
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 1/4 tsp salt
  • cinnamon /sugar

Preheat oven to 350 degrees. Grease a casserole dish. Arrange blintzes in a single layer. Beat all remaining ingredients and pour over blintzes. Sprinkle with cinnamon/sugar. Bake for 45 minutes until baked and golden. Enjoy!

 

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Debbie’s Easy Gourmet Passover Trifle

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Debbie’s Easy Gourmet Passover Trifle

2 Comments 08 March 2011

Hi Marlene
I was thumbing through all my Passover dessert recipes which were extremely complicated when I found this one I knew your readers would love it!I know I do especially on the second half of yom tov when I’m all out of dessert ideas and energy to be creative! This trifle is semi-homemade,easy to whip up,elegant to serve and your sure to have an empty bowl after the guests dig in to it! Debbie Gindi

 

Passover Trifle:

  • One box cake mix (flavor of your choice)  prepared and baked according to manufacturer instructions,cut into cubes
  • 1 container parve whipped topping,thawed
  • 1 pint strawberries,washed and sliced
  • 2 bananas,peeled and sliced
  • 1/2 c U-bet chocolate syrup (or any k for p chocolate syrup)
  • 1/2 c toasted coconut
  • 10 nutty chews mini chocolate bars,cut in half (omit it you can’t find it kosher for passover)

In a glass trifle bowl begin by layering whip cream ob bottom of bowl,then cake cubes, strawberries, bananas, coconut,nutty chews,drizzle half of the syrup on top then repeat two more times. Top with toasted coconut!

Syrian Style Lamb Shanks for your Pesach Seder Plate

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Syrian Style Lamb Shanks for your Pesach Seder Plate

6 Comments 08 March 2011

Besides the hard boiled boiled egg, one of the foods of the Pesach seder meal that needs a real recipe is the shank bone. The shank bone is symbolic of the lamb sacrifice offered for Passover during the days of the Beit Hamikdash (The Holy Temple in Jerusalem).

There are many variations of how to cook the shank bone, but this is a delicious Syrian style recipe handed down to my mother-in-law from her grandmother for your Pesach seder plate. My mother in law boils the shank as an extra step to remove the extra grease and fat.

  • 2 lamb shanks
  • 1 large onion, chopped
  • 4 cloves of garlic, crushed
  • 1/2 teaspoon of pepper
  • 1/2 tsp allspice
  • 2 tsp salt
  1. Boil shanks in water in onion for 20 minutes. Rinse in cold water. In a roasting pan coated with non-stick vegetable spray, season shanks in garlic, pepper and salt, and allspice.
  2. Add 1 inch of water to the pan.
  3. Bake covered at 350 degrees for 2 hours, basting.
  4. Uncover, bake 15 minutes longer.
  5. Variation- After boiling for 20 minutes, throw out water and add fresh water, add onion and spices, return to boil, reduce heat, simmer 1 and 1/2 hours. Broil 15-20 minutes, turning once.

 

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Easy and Yummy Passover Crepes

kosher passover recipes,seder table Ideas

Easy and Yummy Passover Crepes

3 Comments 07 March 2011

Thank you Patricia for sharing your great Passover recipe. There are so many Passover dessert recipes out there, its so nice when a friend shares a good one!! To all my Jewish Hostess readers- Keep sending your favorite recipes to marlene (at) thejewishhostess.com! Marlene

“Marlene,

 

As you can tell I am a little obsessed with your website ( making comments on the recipes and all ) but the truth is… it is gorgeous and I cant wait to try delicious recipes for this Pesach!!
Since I am getting so much from your site  I am sharing the recipe with you!
I just made these crepes 2 hours ago and they came out delicious!!
I am making them for the holiday lunch with a savory filling ( ricotta, parsley, mushrooms and parmesan cheese with tomato sauce and heavy cream sauce ). But the choices are endless. Any dairy filling would do ( or vegetables ) but you can also try a sweet version with nutella, chocolate paste, jam and sugar, almond butter and bananas…. anyway… Great recipe I did this batch ( 24 crepes approx. ) and I am considering doing more since I can freeze them and defrost a day in advance for a yummy breakfast.
Chag Sameach and keep up the amazing work!
Patricia Toussie”
DAIRY  PASSOVER CREPE RECIPE
  • 5 cups of milk
  • 2 2/3 cups matzo meal
  • 8 eggs
  • 1/2 cup oil ( and more for making the crepes )
  • 1 teaspoon salt
  1. Blend all the ingredients and let the batter rest for 30 minutes
  2. Make the crepes in the skillet VERY THIN ( I used 3/4 of a soup ladder ) like you normally do…. make sure it is not to thick.
  3. Make sure to brush oil in between crepes
  4. Brush a good non-stick skillet with oil in between.
    I used silicone brushes.
    Plus 2 spatulas to flip the crepes.

 

 

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DAY 1- Sugar Detox with Sari!

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DAY 1- Sugar Detox with Sari!

6 Comments 02 March 2011

 

May 2nd, 2011

Day 1 on Sari’s Sugar Detox

Hello Sugar Detoxers,

I know everyone is so excited to get started!  Yesterday,  was preparation day, and everyone sent emails, questions, and had lots of anxiety.  Don’t worry- everyone comes out a winner on this challenge. even if your nervous and unsure, I guarantee you will absolutely feel different about the way you view sugar when this challenge is over.

Did you tell your family and friends? The beauty of this plan is that everyone in the family can be on the same page. I don’t promote pills, drops or anything that you will not be able to withstand for a lifetime. Isn’t that refreshing?

I know everyone is looking forward to feeling great, especially as the warm weather sets in and the feel of summer approaches, but first, I must dive back to the past for a few  moments.

The past:

I  know Passover is behind us, but since Jewish women, meals and holidays are all intertwined into one package, its important to keep our eating experience close to the the forefront of our lives  in order to achieve  maximum health and wellness. Jewish women know, that  when one holiday ends…another is sure to come real soon with big festive meals to try to sabotage our diets!!

With that in mind, I must devulge  a couple of dark secrets before we are able to have this Sugar Detox relationship. Firstly, you must know that I am not perfect, and it is not my intention for you to believe that I am, further more,  I don’t expect you to be perfect either. We all do our best under the circumstances that we are dealt with.

Lets go over my first imperfection- when it is holiday time and I am sharing a fabulous meal with beloved my friends and family, I  indulge on sweets that make me feel horrible!

Do I know and fully believe that sugar is toxic? Yes! Do I know and fully believe that I am going to gain unwanted pounds? Yes!…and that I’m going to feel groggy and lethargic the next day? You know my answer!  When I feel horrible- my passion for eating healthy gets validated. The trick is to keep those indulgences to a minimum.

Just a few years ago  I wasn’t able to last a day without eating sugar. I  slowly graduated to keeping sugar free for a week…then a month and so on. I remember feeling ecstatic when a Sugar Free lifestle became “normal” for me, as it will for you too! Even if you are eating sugar all day long- you can change!

As time went on, I kept a sugar free diet for longer and longer periods- but when holidays came along- I indulged again. Looking back on the Passover Feasts, it really wasn’t worth it. Was yours?  Chocolate Leaf cookies made out of potatoes are really gross, as are fake brownies,  but I ate it anyway. It must be the act of eating with my family around the table for hours that’s appealing to me, because the desserts really aren’t! Anyone with me on this?

My personal goals are to eat cleaner during the Jewish holidays. I just came up with a great idea- lets work on it together! I”m sure there are many Jewish Hostesses  who have the same pitfalls as me. Don’t be shy- share your views, we can all help each other.

Lets move on to the topic at hand!

What should you eat on Saris Detox 30 Day Challenge?

Before I spell it out for you- you are going to be so happy to know, that this is going to be the easiest food plan you will ever go on. Its a food plan that your whole family can enjoy. The best part is, everything is natural  and focuses on whole foods, which promotes healthy bodies and minds.

I like to break down the sugar detox into two groups, you can decide which group is best for you;

Group A: If you have never done a Sugar Detox before, feel addicted to sugar, or you simply eat sugar or refined white four or rice at most meals. If this is you, then your plan for this month should be simply  to avoid eating refined sugars and refined white flour. (check list from yesterdays post for names of sugars)

Group B: If you are used to eating a Sugar Free diet, then this can be your time to try to incorporate organic foods, add more raw veggies, and eat less meat.

Whichever group is for you- everyone can benefit from eating a Sugar Free diet.

Food List:

  • every  fruit
  • every vegetable
  • every grain, whole grain breads and cereals (try Ezekiel sprouted breads and cereals)
  • every bean
  • proteins- poultry, meat, fish, eggs, tofu, nuts, seeds
  • natural almond, cashew and peanut butter
  • oils-
  • dairy- Greek plain yogurt is best,
  • choose  organic milk or original almond milk
  • see… i told you it was easy! (there are lots of great recipes on this site)

What to avoid:

  • white flour breads, bagels, muffins,
  • processed cereals with added sugars
  • fruit juices
  • sodas
  • diet soda
  • splenda
  • equal
  • sweet and low
  • cookies, cake
  • ice cream
  • candy
  • well…..it wont always be easy….

Remember…we are not putting a morsel of Sugar or white flour in our mouths for 30 days starting today!

Use your Sugar Detox partner for support.

I will continually give you tips and guide you through this.Share your experience on The Jewish Hostess- we all want to know how you are doing!

I know you are going to feel  happier, healthier and more energetic. Don’t take my word for it- try it yourself!

A motto that I live by:  “ JUST SAY YES, AND THEN FIGURE IT OUT”( I learned this trait from my mother)

Here is a great recipe to get started!

Very-Berry Omelet and Avocado Toast

  1. whisk 1 organic egg and 2 egg whites together with a dash of cinnamon, nutmeg, and cloves. Stir in 1 cup mixed berries.
  2. Spray a saute’ pan with cooking spray. set heat to medium high. Pour egg mixture into pan, and cook, folding continuously, until eggs are no longer runny.
  3. Meanwhile, toast 1 slice of whole grain bread and spread 1/4 medium avocado, mashed.
  4. Garnish omelet with 3 chopped mint leaves and serve with toast.

Sari Dana

Health Coach, Fitness Professional

 

 

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Mark Bittman’s Chicken with Coconut and Lime

kosher chicken recipes, kosher recipes, purim recipes, baskets, and decor

Mark Bittman’s Chicken with Coconut and Lime

No Comments 01 March 2011

By Lucy Cohen Blatter

I have a confession to make: I’m not crazy about chicken breasts. Okay, I realize this isn’t a major revelation, but for a cook/blogger who’s trying to stay healthy, it’s a bit of a challenge. Sure, I love breaded and fried chicken schnitzels — who doesn’t? But I much prefer dark meat, and often find skinless, boneless chicken breast recipes to be dry and boring.

That said, I have a lot of faith in Mark Bittman . The former author of the Minimalist column for The New York Times (and current op-ed writer) is all about simplicity. Like me, he often embraces substitutions, too.

And his recipe for Chicken with Coconut and Lime does not disappoint.

The recipe includes an optional addition of nam pla, or fish sauce. To keep this recipe strictly kosher, I omitted that. To up the healthiness of the dish I went with light coconut milk (canned, of course :)).

As an added plus, if your are looking for some new kosher recipes for your Purim Seuda, then this one is a great choice as a main dish!

You’ll see in the recipe below how I changed things up a bit (I discovered I was out of cayenne pepper right before I started cooking). Next time I might sprinkle some peanuts on top to add a little bit of crunch.

All in all, it was a great dish. Served with coconut rice (made with leftover coconut milk and water), and steamed broccoli, I felt transported to Thailand. And that’s a good thing.

This recipe had seven ingredients including salt. That’s my kind of dish.

The coconut milk, lime zest and salt just kinda hang out on the stove for a while.

Bittman advises against flipping the chicken breasts over in the broiler. The tip must have worked because the chicken was moist, but brown and crispy on top.

Pouring the creamy sauce on the chicken. YUM!

The final product. Paired with coconut rice and broccoli, it was perfect.

Mark Bittman‘s Broiled or Grilled Chicken with Coconut and Lime* (with Lucy’s edits)

Time: 20 minutes (I’d say it’s more like 25-30 minutes when you take into account reading along with the recipe)

  • 2 limes
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts in 4 pieces
  • 1/2 cup canned or fresh coconut milk (I went with canned because on weeknights I’m looking for time savers)
  • Salt and ground cayenne pepper (I didn’t have any ground cayenne, so I substituted red pepper flakes. Totally  fine.)
  • 1 teaspoon nam pla, fish sauce (optional) (It’s difficult to find kosher fish sauce, and if you’re making chicken, forget about it. If you substitute fish for the chicken, though, and decide to use fish sauce, I’d hold off on adding salt. Nam pla is very salty)
  • 4 minced scallions
  • 1/4 cup minced cilantro.

1. Remove the zest from the limes, with either a zester or a vegetable peeler (if you use a peeler, scrape off the white inside of the zest with a paring knife). Mince the zest, and juice the limes. Marinate chicken in half the lime juice while heating broiler; adjust rack to about 4 inches from heat source. (Or grill the chicken if you prefer.)

2. Warm the coconut milk over low heat; season it with salt (hold off on this if you are using nam pla) and a pinch of cayenne. Add the lime zest.

3. Put chicken, smooth side up, on ungreased baking sheet lined with foil, and place the sheet in broiler. Add about half the remaining lime juice to coconut milk mixture.

4. When the chicken is nicely browned on top, in about 6 minutes more, it is done (if you want to be sure, make a small cut in the thickest part and peek inside). Transfer chicken to a warm platter. Add the nam pla, if you are using it, to the coconut milk; taste, and adjust seasoning as necessary. Spoon a little of the sauce over and around the breasts; then, garnish with the scallions and cilantro, and sprinkle with the remaining lime juice. Serve with white rice, passing the remaining sauce.

Yield: 4 servings

*Recipe from the New York Times

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