Spinach, Chicken and Wild Rice Soup

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

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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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Make Sure You Always Have These Marinated Olives in Your Fridge

kosher appetizer recipes, kosher recipes

Make Sure You Always Have These Marinated Olives in Your Fridge

No Comments 02 November 2011

Marinated Olives

Italian olive oil, both oil and an oil bottle ...
Image via Wikipedia

 

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

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A Shabbat Table That’s Pretty as a Picture

kosher recipes, purim table settings, shabbat table settings

A Shabbat Table That’s Pretty as a Picture

3 Comments 01 November 2011

How unique and creative is this table setting idea? I love how the challah was placed in the center of all of the colorful dips. I found a bunch of healthy, vegetable dips from Epicurious for all of us to whip up for a colorful edible  palette. This is truly an original Shabbat table setting that you can fancy up for any Jewish holiday or transform this idea into a kid’s birthday party! Enjoy! Marlene
Palette Place Setting:
“This place setting was designed in honor a very good friend who is an artist.  I used very bright primary colors for the  tablecloths and napkins.  An artist’s paint brush was placed on each plate or you may incorporate it with your napkin ring.  A crayon may also be used in the napkin ring or you might want to scatter an assortment of crayons across the table.
For the actual place setting,  plastic palettes were purchased at Michael’s and an assortment of colorful food dips were placed in the paint compartments.  A homemade challah was then put in the center of each palette to complete the “picture”. Chaye Biderman”

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