No-Fry Sweet Potato Latkes on Chanuka

hanukka recipes and tablesettings, kosher appetizer recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes

No-Fry Sweet Potato Latkes on Chanuka

4 Comments 29 November 2011

You don’t have to feel like you gained 10 pounds this Hanuka. Try these low fat healthy sweet potato latkes and enjoy every minute of  Hanuka with your kids. Try to sneak in whole wheat pastry flour instead of the white flour and this may become an all year round treat for your family!

My sister in law made  this great latkes version and she found that it worked better on parchment paper rather than tin foil.

No-Fry Latkes with special permission by Norene Gilletz from her fabulous cookbook Healthy Helpings.

Enjoy!

One no-fry latke contains just 1 gram of fat, compared to 2.7 grams for the fried version!

  • 1 very large sweet potato,plus 2 Idaho potatoes
  • 4 tsp. canola or vegetable oil, divided
  • 1 medium onion
  • 1 clove garlic, if desired
  • 1 tbsp. fresh dill (or 1 tsp. dried)
  • 1 egg & 2 egg whites (or 2 eggs),lightly beaten
  • 1/4 c. flour (white or whole wheat)
  • 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. pepper

*1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°F. Line 2 baking sheets with parchment paper. Spray each sheet of parchment paper lightly with non-stick spray, then brush each sheet with 1 tsp. of oil. (This provides a crispy exterior to the latke.)

2. Peel potatoes or scrub them well if you don’t want to peel them. Grate potatoes. (The processor does this quickly.) Transfer them to another bowl. Use the processor to finely mince onion, garlic and dill. Add potatoes, egg, egg whites and remaining 2 tsp. of oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If over-processed, potatoes will be too fine.

3. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450°F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Best when served immediately.

*Note: Alternatively, line the pan with parchment paper, such as Chefs Select. Bake uncovered at 425°F for 12 minutes. Ensure the paper does not extend beyond the baking sheet or touch the walls of the oven.

Yield: 2 dozen medium latkes or 6 dozen minis.

Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives. Latkes freeze well.

Nutritional Information:

36 calories per medium latke, 1 g fat (0.1 saturated), 9 mg cholesterol, 1 g protein, 6 g carbohydrate, 92 mg sodium, 143 mg potassium, trace iron, <1 g fiber, 10 mg calcium.

NO-FRY IDAHO POTATO LATKES:

Prepare latkes as directed above, but use 4 or 5 medium Idaho potatoes (2 lb./1 kg.). One latke contains 50 calories, 1.3 g fat and 18 mg cholesterol.

Norene Gilletz is a cookbook author and food writer based in Toronto, Canada. Her world revolves around food! For more information about Norene’s kosher cookbooks, visit www.gourmania.com.

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Chilean Sea Bass with Mushroom Marsala Sauce

kosher fish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Chilean Sea Bass with Mushroom Marsala Sauce

No Comments 28 November 2011

Enjoy another gourmet kosher recipe from “Cooking for a Cause”, the cookbook that brought hundreds of Syrian Jewish women together to cook and freeze kosher meals for the Sephardic Bikur Holim Food Pantry.  These goumet kosher cookbooks are $36 and  available at the Sephardic Bikur Holim office in Deal, New Jersey or just email Renna Calvo for more info-  rcalvo2292@aol.com. Don’t forget to order them as the perfect Hanuka gift for your favorite Jewish Hostess! Chilean Sea Bass with Mushroom Marsala Sauce   The Marsala sauce may also be used over pasta, just add some heavy cream to get the consistency of a cream sauce. Delicious! p.s.Perfect for a Meatless Monday night!!!!

  • 3 lbs. Chilean Sea Bass (butterflied)
  • ½ cup flour
  • olive oil cooking spray
  • 12 shallots (finely diced)
  • 1 48 oz. Baby Bella mushrooms (halved)
  • ½ stick light butter or Earth Balance
  • 2 tbs. extra virgin olive oil
  • 1 cup  Marsala cooking wine
  • salt and pepper to taste

1. Rinse and dry fish, then lightly flour. 2. In a large pan, sauté fish with olive oil cooking spray. Set aside in a baking dish. 3. In a separate pot, melt butter with olive oil (prevents butter from burning). Add shallots and sauté until lightly browned. 4. Add in mushrooms and cook for 10 minutes. 5. Add in wine, salt and pepper and cook until mushrooms concentrate and there is no alcohol smell left. 6. Pour mushroom sauce over fish in the baking dish and broil no medium until fish is cooked through. (If there are a lot of mushrooms, serve as a side dish for the fish.) Sarah Chrem

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Whipped Greek Yogurt Dip for Hanuka

hanukka recipes and tablesettings, kosher appetizer recipes, kosher dairy recipes, kosher recipes

Whipped Greek Yogurt Dip for Hanuka

No Comments 25 November 2011

“Hi Marlene,

Thanks for visiting my blog. I am really enjoying the recipes posted on The Jewish Hostess. I just made the healthy chocolate chip cookies submitted by Margo Shalom.

I just posted a recipe for Hanuka–Whipped Feta Dip.

It is based on a classic Greek recipe called Kopanisti (I originally got the recipe from a book by Diane Kochilas called The Greek Vegetarian). There are just a few ingredients, so it is important to use the best quality of each: freshly ground black pepper, freshly squeezed lemon juice, extra-virgin olive oil, and a really good feta.

So, wait, why feta dip on Hanukah? Well, it is a custom to serve cheese on the holiday to commemorate Yehudit, who vanquished the Greek general Holofernes by plying him with salty cheese and wine (also here). (and here is another explanation based on the letters of  chalav). “

Whipped Greek Yogurt Dip

  • 1/2 lb. feta, crumbled
  • juice 1/2 lemon
  • 4-5 Tbl. olive oil
  • 1/4-1/2 tsp. freshly ground black pepper
  • 4 Tbl. labne or Greek yogurt (optional, will make mixture looser and a bit milder tasting)

Put all ingredients in the food processor and pulse until smooth. Adjust seasonings, adding more lemon juice as needed, before serving.

This can be served in a bowl, drizzled with more olive oil, with za’atar pita triangles on the side. It can also be served in mini filo shells or maybe stuffed into cherry tomatoes. Or serve it with crudités.

Laura

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Sephardic Recipes from the Holocaust Survivor Cookbook

kosher cookbooks, kosher recipes

Sephardic Recipes from the Holocaust Survivor Cookbook

No Comments 25 November 2011

 

HOLOCAUST SURVIVOR COOKBOOK: COLLECTED FROM AROUND THE WORLD


To All of my Jewish hostesses,
Please support Joanne Caras’s effort to commemorate the lives of the  millions of “Jewish Hostesses” of the holocaust. Let’s all try to make some of these recipes so that their memories still live on within our  own families and on our dining room tables. When you make one of these dishes, make sure you tell your families the story of survivors behind it, so that your kids may continue on with the recipe and tell the story on their own tables. I know that the Greek Bouzekitas recipe below sounds extremely close to the Syrian version of meat samboosak, and I am excited to try it for a  Shabbat lunch appetizer.

Buy this cookbook as a Hanuka gift!!

Thanks for reading!  Marlene

“Dear Marlene

 I would be honored to have you write about my book HOLOCAUST SURVIVOR COOKBOOK: COLLECTED FROM AROUND THE WORLD
 My book, which was first published in October, 2007, is now on it eighth printing.
Here are some facts that you might find interesting about my book:
  • All of the profits from the sale of the Holocaust Survivor Cookbook go to support Jewish groups and charities. 
  • To date we have raised over a half million dollars for a variety of groups who use our cookbook as a fundraiser.
  • My families donates all of our profits to the Carmei Ha’ir Soup Kitchen in Jerusalem, which feeds over 500 poor Israelis every day, many of whom are Survivors themselves.  To date we have given them over $140,000.
  • Our cookbook is being sold in the US Holocaust Museum in Washington,DC, where it is their number one best selling hardback.
  • Our book was recommended by Yad Vashem to Holocaust Educators around the world.
  • It is now being used in public schools to teach tolerance and Holocaust studies to students in middle and high schools.
  • The cookbook took 2 1/2 years to complete.
  • Our cookbook contains 129 stories of survival, over 250 kosher family recipes, and photos from the wartime and more recent family photos.
  • Our stories were collected from all over the world, including, Israel, South Africa, Europe, Canada, South America, Asia, and over 20 US states.
  • I have given over 150 speeches to groups all over the world about the cookbook. Every time I mention how some of the recipes call for “a little of this and a bissel of that” the women in the audience smile and tell me how their mother or grandmother used to cook the same way.
  • This is a world mitzvah project and our goal is that 6 million Holocaust Survivor Cookbook will go into the world.
Thanks! Joanne Caras 
The following recipe  and story was submitted by Jeanette Carasso Katsen  Carasso, daughter of a Greek Jewish survivor of the Holocaust:
Daniel Carasso was born in Salonika, Greece in 1912.  When the Nazis entered Greece in 1942 he was arrested and sent to Auschwitz. He spent three years there imprisoned, digging tunnels for the Germans every day, eating one piece of bread and soup made from the peels of potatoes that the Germans had eaten.

 He was finally liberated in 1945. A man of a large frame, he weighed only 100 pounds.

When the Americans found him he was unconscious and very close to death.

“When I opened my eyes I saw an American nurse feeding me soup. I don’t remember anything from the three days before that.”

 In 1979 Daniel went back to Auschwitz to face the memories of his past.  He started as a tourist but when the Polish tour guide learned of his past she asked him to conduct the tour.

 He led the tourists, all Greek gentiles, into the old gas chambers at Auschwitz and described how the Nazis lured their victims into the gas chambers, which they disguised as showers. They even gave each person soap and a towel.

 Mrs. Carasso, herself a survivor, remembers her husband’s explanation well.  “My husband kept talking but they were all crying. And I had to leave because I couldn’t listen to it again.”

Rena and Daniel

Mommy’s Ravani:

  • 2 sticks sweet butter
  • 6 eggs
  • water glass of flour  (I think she means CUP…this is from her original recipe book)
  • 1 glass farina (dry cereal)
  • 1 glass sugar
  • 1 glass milk
  • 3 tsp baking powder
  • 1 tsp vanilla
  • 1/4 tsp baking soda

 Beat the eggs, and sugar, warm the milk and melt the butter and add them to the beaten eggs.  Add the vanilla and slowly add the mixed flour, farina, baking powder and baking soda.

  1.  Bake in 350 degrees in a greased pan for 35 minutes or until the top of the pan becomes light brown. Meanwhile, prepare the syrup.
  2. Add immediately the syrup while the ravani is still in the oven 

Syrup:  Boil 2 cups of sugar and 1 1/2  cups of water.  Remove from heat.  Add a few drops of lemon juice.  Pour the syrup over the hot ravani.  Let her cool off. Cut in square pieces.

 Kaltsonakia

 Dough                                                 Filling

 ½ cup oil                                             2 cups chopped walnuts

1 cup water                                         ¾ cups sugar

½ tsp.salt                                             1 ½ tsp. cinnamon

                                                            ½ tsp. cloves

                                                            4-6 unsalted crumbled crackers

                                                            1 ½ TBSP. homey

  1.  Boil the oil, water, and salt for 5 minutes stirring constantly.  Remove from heat and let it cool off.  Add little by little flour as much as you need for a dough not too soft or too hard either. Leave aside for ½ to 1 hour.
  2.  Mix all of the ingredients for the filling together and if the mixture is too dry add a couple of drops of water.
  3. Take the dough and cut into small pieces about the size of a walnut. Roll them into small 3 inch circles.  Fill each one with a teaspoon of the filling mixture and fold them up.
  4.  Bake in greased pan at 400 degrees for 30-35 minutes or until they get golden brown..
  5.  Prepare the syrup: 
  • 2 cups sugar
  • 1 ¼ cups water
  • Few drops lemon juice
  1. Boil sugar and water for 5-8 minutes.
  2.  Remove from heat and add the lemon juice.
  3.  As soon as you take them out of the oven poke them on both sides with a fork and dip them into the syrup immediately.

 

Bouzekitas

 Dough :                                               Filling: 

2 cups flour                                         ½ lb. ground beef

3 oz. oil                                               1 medium onion

1 pinch of salt                                     1 TBSP. oil

                                                               2 medium sized potatoes

                                                              1 egg

                                                              ½ tsp. salt

                                                            ¼ tsp. pepper

 

  1. In a pan put the flour, oil and salt, rubbing for a few seconds with your hands.  Add water as much as you need to make dough not too soft or too hard. Let it stand for 1 hour.
  2.  In a frying pan put tablespoon of oil and one chopped onion. Fry until it gets light brown. Add the ground beef and cook for 5 minutes on medium heat until all of the blood is absorbed.  Remove from heat, and the salt and pepper, and let it cool off.  Add the 2 eggs and mix it all together.
  3.  Take the dough and cut into small walnut sized pieces and with a roller open round sheets (size 4-6 inches).  Fill them with the mixture and fold like half moons. Press your finger on the sides to enclose the filling and trim it.
  4.  Bake on greased cookie sheet for 35-40 minutes at 450 degrees. 



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Get Your Popcorn Toffee Drizzled Mishloach Manot from The Jewish Hostess

purim recipes, baskets, and decor

Get Your Popcorn Toffee Drizzled Mishloach Manot from The Jewish Hostess

1 Comment 23 November 2011

Dear Hostesses, 
This year I went searching for the yummiest  Mishloach Manot that I could find, and I am proud to present it to all of my Jewish Hostesses!
If you are on my annual friend and family “Mishloach Manot list”, then please read no further because this is the Mishloach Manot that I am going to be delivering to your door on March 8, and I really would like for this to be a crunchy, sweet, chocolatey surprise.
If you don’t think that you might be receiving one of these huge 21 oz tubs of decadent chocolate drizzled toffee popcorn on Purim from the Mamiye family this year, and you’d like to taste, serve, or send this 21 oz. tub of guaranteed fresh, crunchy, mouth watering chocolate toffee drizzled popcorn with your choice of chocolate dipped pretzel attached, then just click the Paypal button below.
I personally guarantee the deliciousness, freshness, and crunchiness of this Purim treat.
$39.99 each delivered anywhere in the U.S.A.
Please email me at marlene (at) thejewishhostess.com if you need more info, have multiple shipping addresses, or would like me to take a phone order. 
Happy Purim! Marlene
p.s. I’m so happy that I am done with this post- I can’t wait to rip open that tub of popcorn and start crunching away!

Mishloach Manot- Free Gift Card- Add Your Personalized Message!

Dark Chocolate Pretzel dipped into Mini M&Ms and Chocolate Brownie Chunks!

 OR

Caramel Toffee Crunch Dipped Pretzel

Star-K Logo DAIRY CERTIFIED KOSHER

Chocolate Toffee Drizzled Popcorn Tub
Your Custom Purim Message:

Purim Table Decor That’s Fit For a King

purim recipes, baskets, and decor, purim table settings

Purim Table Decor That’s Fit For a King

6 Comments 20 November 2011

This Purim create a table setting that’s fit for a king… King Ahashverosh- Maybe?

I know the original Purim feast took place in Persia, but I imbibed this table setting with Middle Eastern flair from around the region including elements from India to Morocco.

They key to this super saturated and princely look is textures like bone in lay and pressed tin, with layers of handmade textiles and mixing colors with names that make your mouth water!

Happy Purim Everyone!


1. Ikat Placemats $45

2. Gold Banded Glass $48

3. Capiz Placemat $88

4. Tangerine Banded China

5. Colorful Glasses

6. Gold Bowls $26 – $365

7. Floor Cushions $45 – $65

1. $485

2. Peacock Mirror

3. $340

4. Round Lantern $450

5. Fountain $500

6. Hammered Metal Pitcher $29

7. Footed Bowl $29

8. Perforated Metal Hurricanes $29-$59

9. Hammered Metal Stool $775

1. Blue Tray $199

2. Striped Box $199

3. Horn Calligraphy Brushes $89

4. Bone Inlay Chair

5. Horn Cups $18-$22

6. Syrian Side Table $1490

7. Medina Boxes $82-$98

8. Horn Carving Set $379

9. Mother of Pearl Cheese set $26/ea

10. Lavender Tray $199

11. Horn Tiered Server $150

1. Pillows $45 – $65

2. William Yeoward Pink China

3. Pink Glasses

4. Rug $325

5. Fuchsia Pouf $270

6. Colored Glasses $22

7. Peacock Placemat $4.95

Happy Purim!

by: Nicole Cohen

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Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

kosher main dish recipes, kosher meat recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

4 Comments 17 November 2011

 

Thank you Leah from Cook Kosher for sending in this fabulous warming meat Chulent recipe! Its a perfect dish to make our families glad that they are joining with us enjoying a cozy meal inside with the family on a wintery Friday night!

Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

  • 2 large onions, diced
  • 1 cup oil (Leah’s sister in law insists that you need the whole cup of oil for this recipe but I would reduce the amount to the most 1/4 cup of oil)
  • 1 package flanken meat, cut into cubes
  • 4 tbsp garlic powder
  • ½ tbsp cayenne pepper
  • 1½ Tbsp paprika
  • 1 cup soy sauce
  • 1 Tbsp onion soup mix
  • 1½ cup barley
  • 1 cup mixed beans
  • 9 potatoes, cubed
  1. Sautee 2 onions on low heat in the oil until softened (about 8 min)
  2. Add cubes of flanken on a very high flame and sear the meat until it is browned on all sides. (This locks in the moisture and keeps the meat soft).
  3. Drain beans and barley and combine with onions and meat.
  4. Add paprika, cayenne pepper, garlic powder, soup mix and soy sauce and mix well.
  5. Cover with water and let it cook for at least 2 hours on medium flame.
  6. Add diced potatoes and ensure that the entire chulent is still covered in water. Let it keep cooking on med flame. It should be bubbling all the time.
  7. Right before shabbos, transfer everything to a crock pot and ensure that there is enough water covering chulent at all times. Keep it on low till shabbos day.
  8. NOTE: Be sure to soak the beans and barley overnight before making the chulent. This softens the beans and removes the gas.

Don’t forget to checkout Cook Kosher for some great kosher recipes!

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Spinach Stuffed Chicken Breasts

kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes

Spinach Stuffed Chicken Breasts

3 Comments 17 November 2011

This kosher chicken recipe was originated by my summertime neighbor Amy H. Once you make this weeknight chicken recipe it will quickly become a family favorite.  I omitted the mushrooms that were originally in this great kosher chicken recipe so that even my little one will like it. Buy the Magen David Yeshivah Chef At Home cookbook so you can easily have the how-to  at your fingertips. Contact Yvonne for your copy.

Hurry cause supplies are limited!!

Kosher Recipe Ingredients

    • 2 or 3 onions, chopped
    • olive oil
    • 1 box mushrooms (optional)
    • 4 packages frozen chopped spinach with water squeezed out
    • cornflake crumbs
    • garlic powder
    • onion powder
    • paprika
    • salt and pepper
    • 2-3 packs of chicken cutlets sliced “butterfly” style
    • mayonnaise
    • parsley as a garnish

Directions

Kosher Recipe for Chicken, Directions : 
  1. Saute onions in olive oil, add optional mushrooms till dry, add spinach, salt and pepper.
  2. Separately mix cornflake crumbs, garlic powder, onion powder, paprika, pepper.
  3. Stuff each chicken slit with spinach mixture. The chicken closes itself- does not need to be sealed or tied shut.
  4. Coat each cutlet with mayo and dip in cornflake mixture.
  5. Place cutlets in roaster or on a parchment lined baking tray and drizzle with olive oil.
  6. Bake uncovered for 35 minutes. Do not overbake.
  7. When cutlets are slightly cooled, slice in into 3 or 4 pieces. Garnish with parsley.

 

 

 

 

 

 

stuffed kosher chicken

sliced stuffed kosher chicken cutlet

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Jeweled Brown Rice Topped With Carmelized Tropical Fruit

kosher pareve recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, rosh hashanah rice recipes

Jeweled Brown Rice Topped With Carmelized Tropical Fruit

No Comments 17 November 2011

 

 

This easy, jeweled vegetarian rice dish is a no-fail-no-brainer dish perfect for Thanksgiving or any Jewish holiday menu. If you are having a big Shabbat lunch, its so easy to make the day before, warm and combine nuts and fruit right before serving. The autumn colors in the dried fruits and nuts will make it especially pretty on your Thanksgiving table. This easy  delicious recipe was given to me by a very modest gourmet cook! Enjoy and please let me know how it comes out!!!  Don’t forget to buy a Jewish hostess apron for your  favorite Thanksgiving hostess!!!! Marlene

The Perfect Jewish Hostess Gift!

 

Wild and Brown Rice  With Candied  Tropical Fruit

Ingredients:

– Wild and/or brown rice

-3 tbsp. Earth balance

– You can choose from any of these fruits: dried figs, dried pineapples, dried papaya, dried cranberries, and dates

– You can choose from any of these nuts: honey roasted nuts peanuts, almonds, walnuts, cashews etc.

 Directions:

– Cook rice according to the directions on the bag.

– Cut all the dried fruit into same size cubes.

– Melt Earth Balance in a pan

– Caramelize the dried fruit till sticky and shiny.

–  Caramelize the honey roasted nuts till they get sticky.

– Mix the fruit and nuts with the rice and serve, or place rice in a bundt pan mold and when cool unmold and place nuts and fruit in the center for a beautiful presentation.

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Easy Oven Fries with Parmesan Cheese and Truffle Oil

kosher dairy recipes, kosher recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

Easy Oven Fries with Parmesan Cheese and Truffle Oil

No Comments 14 November 2011

 

This sophisticated version of good old  french fries are updated with tangy parmesan cheese and exotic truffle oil from Italy. Truffle oils are used in small amounts to enhance the flavor of a dish and is usually added AFTER cooking because it is said that  the aromatic flavor gets lost in the cooking process. Learn more about truffle oils HERE.  Let me know how you like this gourmet and easy side dish!! Marlene

Parmesan & White Truffle Oil Oven Fries

Truffle Oil, D'Allasandro, White - 8 Oz Bottle Each

If you don’t have truffle oil on hand, you can easily buy it  from Amazon: Kosher Truffle Oil, D’Allasandro, White – 8 Oz Bottle Each.

Ingredients:

    • 6-8 Yukon Gold potatoes, sliced into 12 wedges
    • 4 tablespoons olive oil
    • salt & pepper to taste
    • 2 tablespoons kosher  white truffle oil
    • 2-4 tablespoons of  fresh kosher parmesan cheese
  • Preheat oven to 425 degrees.  Thoroughly clean the potatoes and slice each potato into 12 wedges.  Toss with olive oil, salt & pepper.  Place on a parchment lined baking sheet and roast in the oven until golden brown, about 18-25 minutes (depending on how crispy you like your fries).  Remove from the oven, toss with parmesan  Drizzle with white truffle oil.  Sprinkle with chopped parsley for garnish, if desired. Serve with any fish, soup, and a salad.

kosher recipe adapted from http://blogs.babble.com

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Warm Shephard’s Pie for a Cold Winter’s Night

kosher meat recipes, kosher recipes

Warm Shephard’s Pie for a Cold Winter’s Night

5 Comments 13 November 2011

by Esther Mosseri

” Hi Marlene, this easy kosher Shepherd’s pie recipe is a great warm winter dish . All you need is a salad, and you have a complete meal!”

For more inspiration, check out the quick video above by Gordon Ramsay. Notice how he doesn’t measure, but adds a few more ingredients for extra flavor .Of course delete his cheese addition (!!!), but use the video as a reference for endless Shephard’s pie possibilities!

For an elegant look, serve in white ramekins lined up on a tray.

  • 1 lb chop meat (or ground turkey)
  • 1 onion finely chopped
  • 4 servings of mashed potato flakes prepared according to box
  • allspice
  • cinnamon
  • paprika
  • salt and pepper

Directions for this Kosher Recipe

  1. saute the onions in a little oil until soft sprinkle with salt and pepper
  2. take out half and combine with potato mixture
  3. put chop meat in pan with onions and brown sprinkle with some allspice and a drop of cinnamon and salt and pepper
  4. the start layering in a sprayed pyrex, first with half of the potato mixture, then all of the meat then remaining potaotes
  5. sprinkle top with paprika and bake in 375 degree oven for 45 min uncovered
  6. Check out this meatless version HERE.
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Easy Low fat Roasted Spaghetti Squash with Herbs

kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah and sukkot recipes, rosh hashanah vegetables, shavuot recipes and ideas

Easy Low fat Roasted Spaghetti Squash with Herbs

1 Comment 12 November 2011

 
 
Recipe Courtesy of Whole Foods Market

Serves 6

Spaghetti squash has a unique texture that shreds into spaghetti-like strands when cooked. In this recipe, the fresh herbs are roasted with the squash and removed before serving, leaving the subtle, fragrant flavor of rosemary and sage.

Ingredients

  • 1 1/2 cups gluten-free low-sodium chicken or vegetable broth
  • 2 large sprigs rosemary
  • 2 large sprigs sage
  • 1 (3- to 5-pound) spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons  olive oil
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

Method

Preheat oven to 375°F. Pour broth into a 9- x 13-inch baking dish. Using a knife remove rosemary and sage sprigs  and toss into broth. Arrange squash in dish, hollow sides down, and roast until rind gives easily when pressed and flesh is just tender, 35 to 45 minutes. (Be careful not to overcook squash since it will become too soft and soggy.) Transfer squash to a large plate, hollow sides up, and set aside until cool enough to handle.

Using a fork, scrape squash out of rinds and transfer to a large bowl. Add butter, parsley, salt and pepper and toss gently. Serve immediately.

Nutrition

Per serving (about 11 oz) : 110 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 10mg cholesterol, 280mg sodium, 17g total carbohydrate (4g dietary fiber, 7g sugar), 2g protein

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Meatballs in Tomato Cumin Sauce by Jennifer Abadi

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

Meatballs in Tomato Cumin Sauce by Jennifer Abadi

1 Comment 10 November 2011

Thank you Jennifer Abadi for this delicious Sephardic recipe for meatballs in tomato cumin sauce ! So cozy for a cold winter’s  night!

Meatballs in Tomato Cumin Sauce:

  • ¾ pound ground chuck
  • 2 tablespoons matzah meal or dry plain bread crumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons cold water
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cumin
  • ¼ cup finely chopped yellow onions
  • Small dish of ice water

Tomato Cumin Sauce:

  • 1 tablespoon extra virgin olive oil
  • ½ cup finely chopped yellow onions
  • 2 teaspoons minced garlic
  • Two 6-ounce cans unsalted tomato paste
  • 4 cups cold water
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 2 teaspoons firmly packed dark brown sugar
  • 1¼ teaspoons ground cumin
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon

TO SERVE

  • 1 recipe Basic Syrian Rice
  • 1 cup fresh or frozen and defrosted peas, steamed and kept warm, for garnish

Directions

1. Prepare the meatballs. Combine all the meatball ingredients, except the ice water, in a medium-size bowl and squeeze together with your hands until well blended and the meat is very soft. Shape into individual meatballs by rolling them between the palms of your hands, 1 tablespoon at a time. (Dip your fingers in the dish of ice water and keep your palms wet to keep the meat from sticking. If it does stick, scrape it off with a blunt knife and return it to the bowl.) Place the meatballs on a plate and set aside.

2. Prepare the sauce. Heat the olive oil in a large saucepan over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook until golden, another 1 minute, stirring constantly so the garlic does not burn. Add the rest of the sauce ingredients and cook for 5 minutes.

3. Gently drop the meatballs into the sauce. Stir gently to coat the meatballs with sauce, being careful not to break them, and cook over low heat, covered, until the meatballs are fully cooked through and fairly soft but firm, 30 to 35 minutes.

4. Serve the meatballs and sauce hot over the rice in a large serving bowl and garnish with the steamed peas.

© 2002 Jennifer Felicia Abadi

 

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Great Granola Winter Snack

kosher dessert recipes, kosher recipes

Great Granola Winter Snack

1 Comment 06 November 2011

There is no better feeling for a Jewish mom than clearing out those half filled bags and containers of oatmeal,assorted nuts, sesame seeds, apricots and  dried cranberries that lay around our freezers and pantries from month to month. Inspired by Susie Fishbein’s Kids in the Kitchen, I whipped up an easy batch of yummy granola in about 7 minutes. (not including baking time). I really like this recipe because there is very little oil, which is not common for most granola recipes.

This is Susie Fishbeins recipe- but to be honest, since I never folow directions, I added sesame seeds, dried apricots, and any nut that I wanted to get rid of.

That kind of made it look a dot dry ,so I poured in a drop of extra maple syrup and maybe another drop of safflower oil.

Dont worry- it came out great!

Relax, You dont always have to follow the rules!!!

Ingredients:

  • 1 1/2 cups oatmeal
  • 1/2 cups raw sunflower seeds
  • 1/2 cup craisins or dried cranberries
  • 1/4 cup any nut
  • 1/4 cup chopped any other nut
  • 1/4 chopped any other nut
  • 4 tbsp dark brown sugar
  • 4 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 tbsp vegetable oil
  • 1/4 tsp salt
  • Combine dry
  • Whisk wet
  • Pour mixture onto parchment  paper sprayed with Pam (onto a pan of course)
  • Bake for 15 minutes at 350 degrees stirring once midway
  • Wait for it to cool to break into pieces

If you know that your family will love it then double the recipe!

You will also enjoy this healthy snack – Laura’s 10 Minute Healthy Fat-Free Cinnamon Oat Cookies

It goes quick!

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Moroccan Style Stew with Chickpeas, Butternut Squash and Fire Roasted Tomatoes.

kosher meat recipes, kosher pareve recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes

Moroccan Style Stew with Chickpeas, Butternut Squash and Fire Roasted Tomatoes.

5 Comments 06 November 2011

Thanks Paulina- ! Paulina is one of my favorite gourmet newlyweds…..

“Hey Marlene! I have a great recipe for you, this is my Moroccan style stew with chickpeas butternut squash and fire roasted tomatoes. I made this last week for dinner and served it with grilled chicken and whole wheat couscous. It is a filling and healthy dinner I know you will love! (keep in mind I added my spices without measuring and those measurements should be adjusted to taste) “- Paulina Ashkenazi

Kosher Recipe Ingredients

  • 1 small butternut squash cubed
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 3 celery stalks chopped
  • 6 baby bella mushrooms chopped
  • 2 tbsp olive oil
  • 12oz can of chickpeas
  • 8 oz can crushed tomatoes (I used ‘Muir Glen organic fire roasted tomatoes’)
  • 1/2 tsp cinnamon
  • 1 1/2 tsp allspice
  • 1 1/2 tsp cumin
  • crushed red pepper flakes to taste (optional)
  • 1 bay leaf
  • 1 cup of vegetable broth or water

Directions for making this Kosher Recipe

1 . Sauté first 6 ingredients with some salt until soft

2. Add chickpeas, tomatoes and spices until the juices from tomatoes start bubbling

3. Add broth and let simmer for 30 min, if it becomes too thick add more broth/ water

4.  Remove bay leaf and finish with handful of chopped parsley

Serving Instructions

Serve with couscous or rice

Delicious with grilled kosher chicken or fish for a hearty and healthy meal!

Share your great kosher recipes! send them to marlene@thejewishhostess.com!

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Spinach, Chicken and Wild Rice Soup

kosher chicken recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes

Spinach, Chicken and Wild Rice Soup

3 Comments 05 November 2011

by Bianca Kaidatzi

“Great recipe for a weeknight dinner!  Just mix all ingredients in a slow cooker in the A.M. and leave for several hours till done.”

Kosher Recipe Ingredients

3 cups water

3 cups chicken stock

1 cup uncooked wild rice, rinsed and drained

2 teaspoons dried thyme, crushed

3 teaspoons ground black pepper

3 cups chopped cooked chicken (about 400gm)

2 cups shredded fresh spinach

Method

In a 4 litre slow cooker, combine the water, chicken soup, uncooked wild rice, thyme and pepper. Cover and cook for 3-4 hours. To serve, stir in chicken and spinach.

6 (12) Servings

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