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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Marinated Olives

The world was not created in one day. So too your Jewish holiday and Shabbat meals. Prepping and cooking in advance is a must when it comes to entertaining for a large bunch. These marinated olives are the perfect appetizer for a scrumptious Shabbat lunch, especially accompanied with Syrian mazza such as lahamagine and kibbe . They are also perfect in the fridge for that unexpected guest.

SERVINGS: Makes 2 pounds

Ingredients

• 1 tablespoon fennel seeds *
• 2 pounds of green and black olives, assorted (2 1/2 cups)
• 5 large garlic cloves, crushed
• 1 tablespoon crushed red pepper
• Zest strips from 1 orange, cut into fine julienne
• About 1 cup extra-virgin olive oil

Directions

• In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.
• Rinse the olives in a large strainer; drain well. Transfer the olives to a medium bowl. Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover. Let stand at room temperature for at least 4 hours before serving.

Make Ahead

The olives can be refrigerated for up to 10 days. Bring to room temperature before serving.

Notes:

Fennel Seed has a delicate flavor; light and sweet, similar to anise.

Courtesy of Food and Wine Magazine