Lately black rice has been making huge headlines on the food scene. What IS black rice? Where has it been all these years????
Well, scientists have just discovered that black rice is a treasure trove of nutrition. Hailed for thousands of years in China as a food for the royals, its benefits lay hidden to us common folk till now. A spoonful of black rice bran contains more health promoting antioxidants than are found in a spoonful of blueberries, plus the bran within the rice has less sugar, more fiber and an abundance of vitamin E.
As healthy as brown rice is, however, researchers think black rice may be even healthier. They analyzed samples of black rice bran from rice grown in the southern United States and found it possesses higher level of anthocyanins antioxidants than brown rice bran.
So, of course when my gourmet kosher foodie friend Debbie Gindi told me about this unbelievable recipe that her whole gourmet foodie family wiped out in 10 minutes, then I knew that my Jewish Hostess readers would love it. Here goes!
Healthy Colorful Forbidden Black Rice Salad
2 c black rice(NOT WILD RICE)
3 1/2 c water
1 lb diced roasted sweet potatoes
1/2 c roasted corn kernels(can be frozen type)
1/2 c red peppers,chopped
1/2 c yellow peppers,chopped
6 scallions,chopped(white n light green part only)
1/4 c dried cherries(preferably unsweetened)
1/3 c reduced sodium tamari
1/2 c sesame oil
1 TBSP ume plum vinegar
Preheat oven to 400.
Peel and dice the sweet potatoes. Place in greased tray. Toss with 1 tsp olive oil. Roast in oven for appx 25 minutes.
Put “forbidden” black rice and water in a medium saucepan. Bring to a boil over high heat reduce cover and cook 30 minutes.
Whisk tamari,sesame oil and ume vinegar together.
When rice is warm toss all dressing into rice. Add sweet potatoes,peppers,corn,scallion and cherries. Serve room temperature or chilled .
“Hey Marlene its Esther Mosseri, I have a great 6 ingredient recipe for you, i saw it on TV by Rachael Ray I made it a bunch of times and everyone loved it!”
Mini Caprese Salad
1 lemon juiced
1 sm clove garlic minced
1 cup basil leaves (about 20 leaves) plus a few for garnish
1/3 cup olive oil
1 pint cherry tomatoes (multicolored makes it prettier)
1 cup bite size mozzarella balls in water, drained and halved
salt and pepper
Combine lemon juice, garlic, basil in cuisinart or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.
No brunch is complete without a yogurt and granola parfait. There are so many different fruit and yogurt combinations and endless ways to serve it. You can make individual glasses in advance by layering the yogurt, granola and berries on top. Or, you serve everything separately and let your guests assemble their own. Either way you can make something simple into something spectacular!
Did you know that Greek yogurt has twice the protein content of regular yogurt? It also has much less lactose content. Greek yogurt is thicker and creamier because the liquid whey is strained out. All yogurts are excellent sources of calcium, potassium, protein, zinc, and vitamins B6 and B12.
Pick a glass or bowl- a water glass, wine cup, or martini glass will do.
You can really use anything. Arrange fruit and yogurt options separately. Greek Yogurt comes in lots of flavors and is now very easily found in any grocery store (Chobani or Oikos Brands).
1/2 cup pure maple syrup
1/2 cup vegetable oil
1 tsp. pure vanilla extract
2 Cups old fashioned oats
1/2 cup chopped slivered almonds (you can mix in walnuts and pecans)
1/2 cup sunflower seeds
1/2 cup whole wheat flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
Mix wet ingredients in a large bowl. Add dry ingredients and mix until combined.
Spread mixture on an ungreased baking sheet.
Bake at 350 for 2o minutes, mix, and continue baking until golden.
On Tuesday July 11, the fabulously talented women of the Sephardic community in Deal, New Jersey unleashed their creative table setting talents to amaze hundreds of Jewish women who arrived to support the Morris I. Franco Community Cancer Center. This event, staged on the spacious summer porch of the home of our gracious hosts, Charles and Ariella Ben Dayan, was a competition that consisted of eight teams of 1-5 women per team. Each team was given a random holiday theme, in which they created a unique table setting. The basic rule was that they must use a 48 inch round table that was supplied to them, and from there on in, the sky was the limit. An impressive lunch, chinese auction gifts, and demonstrations were also featured during the day.
Your Shabbat meal will never be the same after you view this elegant Shabbat table that was displayed by Eva Ben Dayan. It definitely put us all into a tranquil Shabbat mood with its aqua blue and silver themed tableware. White coral Kim Seybert chargers set the scene for this stunning table. The napkins and napkin rings, also by Kim Seybert were also a magnificent addition. Ava chose modern sterling silver Shabbat candlesticks, and kiddush and netilat yadayim cup for a glamorous sparkle.
The treasure of the table was the hand embroidered Challah cover that Ava brought over from her native country of Columbia, and everyone was inquiring how they could purchase one for the upcoming Rosh Hashanah holidays.
I also fell in love with these dotted embroidered cotton tablecloths!!!
After doing a bit of research I found out:
The dots come in tons of gorgeous colors: fuchsia, lime green, persimmon, yellow, brown, beige, orange, white on white, dark green, kiwi, black, turquoise and red!
You can purchase this design on napkins, coasters, and place mats.
Table cloths can be made in custom sizes for your Shabbat and holiday meals.
When I stumbled across Joel Penkman’s artwork, I really wanted to eat it right off of the screen. I wrote to this talented artist (who happens to live in the UK) and asked if she would offer one of his prints to our Jewish Hostesses and she immediately said YES!!! (Joel is a girl)
Win 1 of Joel’s 10 artist’s proofs that are not, and will never be for sale anywhere else. Signed, dated and with a certificate of authenticity from artist Joel Penkman.
This print is unframed,11.8″ x 15.7″.
This print of‘”Fabs’ is an original painting by Joël Penkman. The original artwork was painted in egg tempera on a gesso board.
Here’s something about me:
I love food, and I love to paint, so combining the two seemed like a good idea.
My compositions are simple still-life studies with plain backgrounds to make easier for individuals to make their own connection to the artworks. Because food triggers memories and emotion, people will often tell me a story about themselves and a depicted food. I like that people can bring something of themselves to the artworks.
My favourite medium is egg tempera. It is very time consuming as I make the gesso to prepare my boards and grind my own paint to mix. But the results are worth it.
I was born and raised in New Zealand. After finishing my degree in Fine Arts I moved to the UK where I have worked for the last seven years in some of Manchester’s most regarding design agencies. This year I decided to branch out and more seriously pursue a career in the fine arts.
I hope my pictures will make people smile... Joel.”
Thank you Joy Betesh for sharing a bit of your summer fun with us!! Cant wait to take the kids to the blueberry farm! Marlene
Every summer we go blueberry picking at Emery’s Blueberry Farm in New Egypt, NJ. www.emerysfarm.com
It is fantastic and so much fun! A tractor pulled wagon takes you out to the blueberry fields and they give you a bucket to tie around your waist.(You feel like Huckleberry Finn!) The blueberries are organic…so you pick some and then eat some. They are delicious and so healthy…..by the end of the day you feel so much smarter!!
We pick about 15 pounds of blueberries and freeze them on a tray. We eat them all winter and before you know it, it’s summer and time to go blueberry picking again!
Every Friday night we have pie for dessert, apple pie, peach pie, strawberry rhubarb pie……but everyone loves blueberry pie the best.
Here’s my recipe for Blueberry pie made with an oil pie crust that is so easy, parve and delicious!
So Easy Pareve Pie Crust:
1 1/2 cups of flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons water
Mix flour salt and sugar together, add oil and water and m ix with wooden spoon till forms a ball.
Roll out dough between 2 pieces of wax paper and turn into a 8 inch pyrex pie plate
Trim edges and reserve for lattice topping.
3 Cups Fresh or Frozen Blueberries
1/4 Cup sugar(or more if you like it sweet rather than tart)
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/8 cup flour
Mix all ingredients together in a bowl
Pour into pie plate and top with lattice strips and sprinkle with cinnamon and sugar
Bake at 350 degrees till golden brown and bubbly about 45-50 minutes.
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WHY PAY MORE TO PRINT?
1 Combine marinade ingredients and pour over the chicken in a large ziploc bag. Swish it around a bit so the pieces are fully saturated. Let the chicken marinate in the fridge for at least 3 hours or longer. (Let it go overnight for maximum flavor.)
2 Lay the chicken on a HOT grill, skin side down, for 15 minutes. Turn over and grill for an additional 10 minutes. Remove to a serving platter and let it rest for 5 minutes before serving.
In the winter months these GRILL PANS are a great alternative to chilly outdoor cooking :
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This is a gorgeous dessert for holidays or even after a special weeknight dinner. I wouldn’t have believed how easy it was if I didn’t watch this video.
Core and slice pineapple so that each slice has a hole.
Spray grill pan with butter flavor Pam and heat till a drop of water sizzles in top of grill pan.
Grill slices on both sides for several minutes till grill marks appear.
Make butter rum sauce:
2 tsp unsalted butter melted in a pan
1/4 cup of brown sugar
stir in 1/4 cup rum
stir all ingredients on low heat till smooth
pour over ice cream that has been scooped on top of each pineapple slice.
If you are reading this post from a Blackberry , get on over to a computer and watch the video before the ice cream melts!
For ice cream that’s Vegan , kosher , organic , dairy free , gluten free , wheat free and yeast free, try Luna and Larry’s organic Almond Fudge or Coconut Ice cream at Omni Health on Avenue U in Brooklyn. Check out their WEBSITE for healthy ingredients, vitamins, supplements, wheat and gluten free products, as well as organic groceries and produce.
You will find yourself craving this sun-dried tomato paste. Not just spreading it on lamb chops or even hamburgers, but also tossing it with pasta and smearing it onto slices of toast. All Jewish moms will agree that this meal will be a winner with most of the gang on a moonlit summer night!
1 garlic clove
1/4 cup chopped sun-dried tomatoes packed in oil, drained
1/2 cup walnuts
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon fresh lemon juice
8 rib lamb chops (3/4 inch thick; 2 lb)
GARNISH: lemon wedges
Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in olive oil and lemon juice, then season with salt.
Preheat broiler. Lightly oil rack of a broiler pan.
Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then grill on barbeque
4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato paste over chops.
Thanks Lisa Bailey for sending in this yummy Shabbat Panzanella salad recipe!
Panzanella salad is from the cuisine of Tuscany, Italy, who have always made innovative uses for their “leftovers”, including their leftover crusty bread. There are many variations for this delicious Panzanella salad, and I also like this version with basil pesto from the passionate cook. I also did an extra bit of research and added a Panzanella recipe video from Tribeca Grill. Enjoy Lisa’s recipe! Try it this Shabbat for lunch.
I’m posting this kosher recipe Monday, July 11 in honor of Lisa’s new addition to the family! Mabrook!
I love trying new light salads for saturday lunch in the summer . My favorite is bread salad . It’s so colorful and makes a beautiful presentation!
One loaf Italian bread ,one day old cut into cubes
Mozzarella cheese (I like the one from Costco)
A bunch of fresh basil, chopped
About 2 dozen sun dried tomatoes in oil chopped
About 2 dozen grape tomatoes chopped
1-2 Avocados cut up
Juice of 3 lemons
Extra virgin olive oil
Balsamic vinegar to taste
Chop all ingredients and mix. You can add the olive oil as desired.
If you would like it to be pareve leave out the cheese .
Hope you enjoy!
1 container frozen rich whip,defrosted in refrigerator overnight
1 box vanilla pudding
1 tsp Any flavor extract you would like(optional)
Berries for decoration
Defrost mazors for about 20 minutes. preheat oven to 350•. On a lightly floured surface,roll out a bit.
Cut into 3 strips lengthwise. on ungreased cookie sheet Bake for about 15 minutes or until golden. Remove,let cool. (This step may be prepared up to 2 days in advance and kept at room temp in an airtight container)
Beat rich whip in chilled bowl until stiff peaks form,add vanilla pudding pack and whip until incorporated.
(And any extract desired,if using)
On serving platter place on layer puff pastry dollop 1/2 whipped cream mixture on top. Repeat with puff pastry and cream. Ending top layer with pastry. Garnsh with confectioners sugar on top. And a few fresh berries! Shabbat Shalom.
I love my Hostesses!!! We’ve got another Martha Stewart on our hands!!!
Thank you Lynn Ann for sharing your best homemade barbeque sauce recipe with us!!
I have to be honest and reveal a huge secret to all of my Jewish Hostesses.
I have never canned any kind of fruit before. I have pickled cauliflower and peppers, but never officially gone through the whole canning process. When you think about it, it really is a huge accomplishment to be able to preserve a whole batch of seasonal fruits and vegetables for family and friends to enjoy.
I therefore have done a little bit of research and posted a video above for all of us who want to take on a new project in the kitchen. You can also buy canning accessories HERE.
I do want to share a tidbit of info with you, though.
As some of you know, I am involved with a project that documents the history of the Syrian community.
One of our 350 interviewees, was an escapee from Syria when she was just a teenager in the 1970’s.
In her interview, I was fascinated to hear how in Aleppo, Syria, the seasonal fruits and vegetables were gathered at different times during the year to be preserved under lock and key in the cold basement. She laughed as she told us that there werent any cans of tomato sauce or jars of grape leaves lining the grocery store shelves. Grape leaves, individually picked from trees were softened in brine for the rolling of yebrat, pounds of tomatoes were dried and baked on the rooftop in the hot sun and canned as tomato paste, eggplants were scooped and dried for later stuffing, gallons of milk were transformed into yogurt and cheese, and the list went on….
I later realized that this must have been the daily routine for my grandmother who dwelled in Aleppo 100 years before. I was grateful that I was possibly able to snatch a bit of my grandma Frieda’s life before she was married at 15 (!!!!) and sent with her new husband on a steamship to live in the tenements on Ellis Island in New York City.
So now, dear hostesses, I have come full circle. Though I’m not able to ask my grandmother how she may have preserved her delicate ripened fruits, but perhaps with a couple of clicks, I can explore the world of canning, and rekindle some of her essence that still flickers within me.
photo by Lynn Anne Cutler
Hi Marlene! Good Morning!
I’ve attached a couple of pics of the final product…sometimes I take while I’m making, but I didn’t this time — too bad, the ingredients were so colorful!! I followed this recipe from the Ball Canning site (link below) with only two exceptions – I added about 1/2t extra of the pepper flakes, and I used a combination of orange and red sweet peppers to make the cup of red bell pepper, since that’s what I had in the house.
I had picked up the peaches this weekend at a local farmers’ market, thinking I was just going to can some of them, but when I went searching for a recipe and found the BBQ sauce I couldn’t resist! My husband is grilling with one of these jars tonight!!
I am very new to canning – the only other thing I’ve canned so far was a batch of strawberry jam..I snuck a couple of my little jars of that into one of the pics (The strawberries were pick-your-own from a local farm, which my children worked very hard to procure ) Very proud Mama! :
1 cup finely chopped seeded red bell pepper (about 1 large)
1 cup finely chopped onion (about 1 large)
3 Tbsp finely chopped garlic (about 14 cloves)
1-1/4 cups honey
3/4 cup cider vinegar
1 Tbsp Worcestershire sauce
2 tsp hot pepper flakes
2 tsp dry mustard
2 tsp salt
8 (8 oz) half pint glass preserving jars with lids and bands
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Thank you Albert for sharing your secret recipe for Sea Bass with us!!!
Mention The Jewish Hostess and get 10% off of your meal at Down to Earth Kosher Restaurant in Allenhurst, New Jersey!
Mention this offer BEFORE the “nine” days!!
Tell Albert Marlene sent you!
SEA BASS PAPILLOTE
Papillote is French for a method of cooking in which the food is put into a folded pouch of parcel (parchment paper) and then baked. The fish becomes infused with the flavors of tomato, capers, garlic, lemon and herbs. I especially like this technique for cooking sea bass due to the buttery flavor this fish has in itself allowing you to use all the natural flavors of this fish and other ingredients.
Also my choice of the perfect sides for this dish would be fresh mashed potatoes, and fire grilled vegetables marinated in fresh garlic sea salt and pepper .
4 – 6 ounce fillets sea bass ( not to thick about 1.2 inch thick)
4 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
1 large lemon sliced thinly (will need 8 slices 2 per fillet)
8 sprigs fresh thyme
2 tablespoons fresh basil
3 tablespoons sliced black olives
2 garlic cloves, chopped
12 cherry or grape tomatoes, halved
1 ½ tablespoons drained capers
Preheat oven to 400 F
Line parchment paper with 1 tsp olive oil.
Pat fish dry with paper towel. Sprinkle both sides of fillet with sea salt and pepper. Arrange each fillet, skin side down in parchment paper on a baking sheet place 2 slices of lemon under fillet. Place two sprigs of thyme on top of each fillet.
With remaining olive oil sauté garlic until golden color, add olives, chopped basil, salt and peppers sauté for about 1 minute then add tomatoes continue sautéing for about 1 minute till tomatoes are tender and just start to release its liquids. Finally stir in capers.
Divide tomato mixture by 4 , spoon over each fillet. Close up parchment tenting it over fish crimp edges to together to keep a tight seal.
Bake for about 12 – 15 minutes
Remove with a spatula removing sprigs of thyme and replacing lemon slices on top of fillet then spooning tomatoes and juices on top.
This is the best lentil salad I have ever had and the only dish my husband will forgo meat for. It’s adapted from the 80s favorite The Silver Palate Cookbook, and it is a stand-out every time I make it. It can be eaten alone with a green salad for lunch or as a side dish at a summer BBQ. This improves greatly the more it sits so plan on making it the night before you plan on serving it or the morning of at the very least. Try and find the small French green lentils if you can – they really hold their shape and make for a much prettier dish.
Adapted from THE SILVER PALATE COOKBOOK:
2 .5 cup dried lentils, preferably French green or Du Puys lentils
1 medium yellow onion, peeled
1 1/2 qt chicken stock or vegetable broth (or water)
1 bay leaf
2 tsp dried thyme (thyme leaves; not ground)
1/3 cup Champagne vinegar (can substitute any wine vinegar)
3 garlic cloves, peeled
1/2 cup walnut oil (or good olive oil if you don’t have)
1 tsp. salt or to taste
lots of freshly ground black pepper
½ cup chopped parsley
1 cup thinly sliced scallions – green and white parts
1 cup coarsely chopped walnuts
1. Rinse lentils and sort through them carefully, discarding any pebbles that you find.
2. Transfer lentils to a large pot and add the onion stuck with cloves, stock or water, bay leaf and thyme. Bring to a boil and reduce to a simmer and cook, covered, for about 25 minutes (lentil cooking time varies widely), or until lentils are tender but still hold their shape. Test them frequently so as not to overcook.
3. While lentils are cooking, combine vinegar, garlic, oil and salt and pepper in a blender or food processor; process until smooth and creamy.
4. When lentils are done, drain them, discard onion, cloves and bay leaf, and pour lentils into a mixing bowl. Re-whisk dressing and pour it over the still-hot lentils. Toss and let salad cool to room temperature. Add scallions, parsley and walnuts and season to taste with salt and pepper. Cover and refrigerate, preferably overnight. Taste again for seasonings before serving.