Passover Coated Crunchy Chicken Kabobs

kosher passover recipes,seder table Ideas, Passover Recipes

Passover Coated Crunchy Chicken Kabobs

No Comments 28 March 2012

  1. Soak wood skewers
  2. Cut 3 lbs chicken cutlets into cubes.
  3. Thread 4 on each skewer.
  4. Roll in a bowl of potato starch
  5. Then roll in a bowl of osem chicken sauce that has 2 tbsp oil mixed in.
  6. Then roll in a bowl of whole grain matzo meal that has dried parsley, garlic powder, allspice, cumin, salt, mixed in.
  7. Make sure to get in between chunks of chicken.
  8. Freeze on a tray.
  9. When ready to cook, defrost and place atop a cookie sheet that has oil spread with a paper towel atop.
  10. Drizzle top of chicken skewers with oil. Keep turning as they bake. First covered 20 min and then uncover for 10-15.
  11. Easy and Quick- for Passover holiday night, weeknight, kids and adults!

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Grilled Eggplant with Feta, Mint, and Chili

kosher appetizer recipes, kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Grilled Eggplant with Feta, Mint, and Chili

2 Comments 27 March 2012

 

Besides being an amazing artist, my friend Rina is a gourmet cook who is always whipping up fantastic meals with her mom Barbara Azizo in their seaside home by the shore. Last Shabbat,  I decided to pop in on Rina and Barbara  as I was going on my daily walk/jog to the boardwalk. Fresh fruits and vegetables lined their kitchen counter.  Rina didn’t skip a beat as she prepared one main dish after another. One item that really looked spectacular was her grilled eggplant (grilled before Shabbat) that she was rolling with a delectable feta mixture.

When I snuck a taste of Rina’s rolled eggplant with feta, I knew that I had to get the recipe for my hostesses.

 Enjoy, and please follow Rina’s Facebook page, Project Face as she pledges to  recreate her “face” 365 a year! WOW!!! Keep up the great work, Rina!  Marlene

 

Nigella Lawson’s Grilled Eggplant with Feta, Mint and Chili
Kosher Ingredients:

  • 2 large eggplants, cut thinly lengthwise into 10 slices each
  •   to equal 20 slices
  • 4 tablespoons olive oil
  • 8-9 oz. kosher feta cheese
  • 1 large red chilli pepper, finely chopped
  • large bunch fresh mint, finely chopped
  • juice of 1 lemon
  • black pepper

Directions for this kosher recipe:

  1. Preheat grill
  2. Brush both sides of eggplant slices with oil
  3. Grill the slices for 2 minutes on each side
  4. Crumble the feta into a bowl
  5. Stir in chili, mint, lemon juice, and pepper
  6. Pile end third of each eggplant slice with heaping teaspoon of feta mixture
  7. Roll up to form a soft, stuffed bundle
  8. Place seam side down on a plate
  9. Sprinkle with chopped mint

 

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Ellen’s Passover Magic Cookie Bars with Marshmallows and Chocolate Syrup

kosher passover recipes,seder table Ideas

Ellen’s Passover Magic Cookie Bars with Marshmallows and Chocolate Syrup

4 Comments 27 March 2012

I really thought that I was done posting Passover dessert recipes until my consuegra (Syrian word for “my daughter married her son”) Ellen Shalom sent me in this yummy dessert that she had just baked for the holidays. It sounded so good that I was tempted to run over and try it but I decided to wait and make a batch for my family. Thanks Ellen! Marlene

Passover Magic Cookie Bars:

    1. 1 can of Macaroons, any flavor- crush in food processor
    2. melt 5 tbsp. of butter or margarine and mix with macaroons
    3. press this mixture into a 9 x 13 pyrex
    4. sprinkle 1 cup of chocolate chips, 1 cup of white chocolate chips, 1/2 cup of coconut, 1/2 cup of walnuts, 1 cup of mini marshmallows.
    5. drizzle with 1/3 cup of chocolate syrup to taste
    6. bake in oven for 30 minutes at 350 degrees, cool, slice into squares and freeze.



 

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Two Classic Crispy Matzo Crust and Meat Filled Pie Recipes

kosher passover recipes,seder table Ideas, Passover Recipes

Two Classic Crispy Matzo Crust and Meat Filled Pie Recipes

1 Comment 27 March 2012

 

image via http://www.thatssoyummy.com/

Dear Hostesses, As the countdown to Passover begins, we are all on the hunt for great Passover recipes. This Shabbat, while skimming through all of my cookbooks, I found 2 great recipes  that I know will be  winners. I am deciding between the two, and leaning towards the second recipe with the added potatoes. The second recipe  serves more guests than the first recipe.  

I am planning on making it and freezing this matzo meat pie before the final baking stage. I think it would be perfect for a holiday meat lunch, or during the week as a Passover meat dinner. Its a fun dish because not like some other recipes, the family will always remember these recipes as a specifically Passover dish.  Enjoy! Marlene

P.S. Comment below- which recipe would you choose? #1? or #2?

Recipe By: Claudia Roden, Adapted from The Book of Jewish Food

Serving Size: 5

  • 1 large onion — chopped
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds ground lamb — or beef
  • salt and freshly ground pepper
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 tablespoons raisins (I would personally omit the raisins- my kids would never eat this dish if a raisin touched the meat))
  • 2 tablespoons pine nuts — or walnuts
  • 1 cup beef stock — warm (buy without MSG)
  • 5-6 matzo crackers
  • 1 small egg — lightly beaten

In a skillet, fry the onion in 2 T. oil over medium-high heat for about 10 minutes until golden. Add the ground meat and spices. Cook, stirring, until meat has browned but is still moist, about 10 minutes. Add raisins. In another small pan, fry the nuts in the remaining 1 T. oil for about 1 minutes, stirring the nuts or shaking the pan until the nuts are lightly colored. Add to the meat mixture and stir.

Place the stock in a large, shallow, rectangular pan. Soak matzohs, one at a time, pressing them gently to absorb the liquid. Press 2 or 3 softened matzohs in a 9-inch pie plate. (You may to tear or cut matzohs with a scissors to accomplish this.) Place the meat mixture on top of matzohs, and use the remaining softened matzohs to cover pie.

Preheat the oven to 375F. Brush the top with the beaten egg and bake for about 30 minutes or until the top is golden.
Makes 4 to 6 servings.

This particular blend of raisins, nuts, spices and meat is characteristic of the Arab world.

 

Passover Matzo Pie #2

(adapted from “The Book of New Israeli Food”)

Serves 8


CRUST

  • * 1/2 cup olive oil (for brushing)
  • * 8 to 10 boards plain matzo
  • * Oil a deep 9-inch pie pan

Fill a large shallow bowl with cold water. Dip the matzos in the water for 10 to 20 seconds, then transfer them to a clean kitchen towel, making one layer without overlapping them. Cover them with another damp towel and set aside for 15 minutes or until the filling is ready. The matzos should be soft and flexible.

FILLING

  •  * 1/2 cup pine nuts
  • * 4 tablespoons vegetable oil
  • * 1 large onion, chopped finely
  • * 2 cloves garlic, chopped
  • * 1 1/2 pounds ground beef or lamb
  • * Salt and pepper, to taste
  • * 1/2 teaspoon ground cinnamon
  • * 4  eggs
  • * 2 tablespoons matzo meal
  • * 2  medium potatoes, cooked and mashed
  • * 1/2 cup chopped fresh parsley
  • * 1/2 cup chicken stock

Set the oven at 350 degrees.

In a small dry skillet, lightly toast the pine nuts over medium heat, shaking the pan constantly, for 5 minutes or until lightly brown; set aside.

In a large skillet, heat the vegetable oil. When it is hot, add the onion and cook, stirring often, for 10 minutes or until lightly golden. Add garlic, beef or lamb, salt, and pepper. Continue cooking, stirring often, for 5 minutes or until the meat is browned. Stir in the cinnamon. Set aside to slightly cool.

Stir in the eggs, matzo meal, mashed potatoes, pine nuts, and parsley.

Brush each matzo with olive oil. Take one and place it in the dish oiled side down. Brush the top with oil. Do the same with other matzos until the bottom is covered, letting the matzos drape over the edges of the pan. Spread half of the meat mixture in the dish. Cover with 1 matzo, oiled side down; brush with oil. Spread the remaining meat mixture on top. Fold the draped matzos over the filling to cover the pie. Place 1 more matzo on top; brush with olive oil.

Set the pie on a rimmed baking sheet. Bake the pie for 30 minutes or until golden brown. Remove from the oven, pour the chicken stock over the pie and return it to the oven for 5 minutes more or until the top crust is crisp.

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Juicy Matzoh Stuffed Chicken Cutlets

kosher chicken recipes, kosher passover recipes,seder table Ideas

Juicy Matzoh Stuffed Chicken Cutlets

No Comments 27 March 2012

Check out the new kosher for Passover cookbook Passover, The Healthy Way by Bonnie R. GIller. 

Bonnie is a Registered Dietitian (R.D.) and is certified by the New York State Education Department as a Certified Dietitian-Nutritionist (CDN). 

Tons of Passover chicken and meat recipes, healthy Passover salads, side dishes, kugels, soups, desserts, are organized into this easy to follow soft cover kosher cookbook. At $21.95  it’s a great gift.

I especially love the Stuffed Mushroom recipe, Oven Fried  Coated Chicken Passover recipe,  Eggplant Matzo Lasagna, Apple Cake with Streusel Topping, Apple Delight, and Cocoa Drops. You will enjoy creating AND eating these delicious recipes on Passover.

For more info CLICK HERE.

Matzoh Stuffed Chicken Cutlets 

______________________________________ 

Serves: 10 

10 (5 oz.) boneless chicken breasts

Stuffing: 

  •  1 tsp. olive oil
  • 1/2 cup chopped onion
  • 5 whole wheat matzoh boards, finely broken
  • 1/2 cup medium dry Concord wine
  • 1/2 cup low sodium chicken broth
  • 1 egg white
  • 1/2 tbsp. paprika
  • 1/4 tsp. pepper

Sauce: 

  • 1/3 cup low fat mayonnaise
  • 2 tbsp. ketchup
  • 1 tbsp. honey

1. Sauté onion in olive oil until tender, but not browned.

2. Add broken matzohs and toast lightly.

3. Combine wine, egg white, seasonings, and chicken broth to matzoh mixture.

4. Mix well until matzoh is soft and mixture is heated through.

5. Take . cup of stuffing, place in the middle of the chicken cutlets and roll.

Secure with a toothpick, if needed.

6. Combine mayonnaise, ketchup, and honey in a bowl. Mix well. Spread on

top of chicken cutlet rolls.

7. Bake at 350 degrees F for 30 to 40 minutes.

Serving Size: 1 (4 oz.) stuffed chicken cutlet

Exchanges per Serving: 4 Meat, 1 Starch, . Fat



Nutrition Facts 

Calories: 266 Cholesterol: 83 mg

Total Fat: 4.5 gm Protein: 36 gm

Saturated Fat: 1 gm Carbohydrate: 17 gm

Polyunsaturated Fat: 0.5 gm Dietary Fiber: 2 gm

Monounsaturated Fat: 0.5 gm Sodium: 198 mg



 

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Baby Giselle’s First Princess Birthday Party

Amy Atlas Dessert Bar Contest, Dessert Buffet Bars, parties

Baby Giselle’s First Princess Birthday Party

No Comments 24 March 2012

Dear Florence, Thank you for sending in your gorgeous party pics! Its amazing that you made all of the desserts and displayed it all by yourself. It totally looks like you hired a party planner! You are fantastic! Marlene

“Hi Marlene!
I love your blog and I’m always checking in for beautiful inspirations!

I recently had my daughter Giselle’s first birthday party and I thought I would share the results. The theme was princessy with lots of hits of pink and royal purples. I made the cake, matching cookies, cake pops, chocolate lolly pops and macaroons all to coordinate with the theme.

I used mirrors and different shaped glass containers for the display. Martini glasses held pink or purple candies, a large square vase doubled as a biscotti cookie jar, smaller vases held pink and purple chocolate lolly pops while two trifle bowls were filled with homemade french macaroons and berry salad. I tied the tall vases with ribbon to match the tulips, one was dedicated to pink and one to purple. ”

-Florence Habert

 

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13 UNIQUE and GORGEOUS TABLESCAPES FROM PASSOVER 2012

holiday table settings, kosher passover recipes,seder table Ideas, passover seder tables, Passover Table Settings

13 UNIQUE and GORGEOUS TABLESCAPES FROM PASSOVER 2012

5 Comments 17 March 2012

Dear Hostesses, Just when I’d thought I’d seen almost every possible tablescape combination on the web, you’ve all blown me away by the original Passover  table ideas that you’ve found the time to set, snap, and share with all of us here at The Jewish Hostess. All in all about 20 seder tablescapes were sent in! Here’s the first batch- Thank you all for your sharing your talents and holiday creativity with thousands of Jewish women worldwide who check in on our site for holiday inspiration. And for all of the hostesses who love to browse- PLEASE comment below with your favorites!! We need to pick some winners!!! Enjoy the rest of the holiday. Marlene

p.s. don’t miss the newest table setting ideas and easy healthy recipes once a week to your inbox! CLICK HERE!

 

1.“Hi Marlene, Happy holidays, I got creative this year!” Terri Harary

2.A Bountiful Passover Table by Rochelle Falack- (note the reading glasses at the head of the table!)

3.  A Seder Tablescape that helps feed the less fortunate in Israel- by Miriam Kairey

“This year I have added a special mitzvah to my seder.  I purchased place cards from Meir Panim.  Each card represents a donation to feed the hungry in Israel.  So as we are feasting we can remember our cousins in Israel, some of whom are unfortunately not eating as abundantly. On my table is a chicken dish I just made up.

 Crunchy Chicken Cutlets

  • 2lbs. thin boneless chicken breasts
  • Breading: 8 boards matzoh
  • 4 Tbs dried oregano leaves
  • 2 Tbs. coarse salt
  • 2 Tbs. Paprika
  • 6 eggs

Break up  4 Matzoh boards in the Cuisinart.  Add half the other ingredients. Pulse until coarsely chopped.  Some of the matzoh will be finely ground and that is ok.  Empty crumbs into a bowl and repeat. Bread chicken by dipping into dry crumbs, then eggs, then dry crumbs again. Fry until golden.

Happy Pesach wherever you are!” Miriam

4.  Thank You  Patti Rotman!

“Our family has made the trek from Toronto to Florida for 23 years to celebrate Passover with special relatives. With so many decades and age ranges represented, our table always combines fun and tradition. From the frogs “jumping” out off each wine glass and a “plague” finger puppet at each place setting, to the cover for shmura matzah, we always celebrate in a joyous, traditional and inclusive fashion. Chag sameach to everyone at the Jewish Hostess” Patti Rotman

 

5. Springtime White and Garden Greens By Allison Srour

6.“Splitting of the Sea” by Kim Tawil- Gorgeous napkins and flowers in each glass!

7. Claudia does it again! by Claudia Bildirici

  • “I used a red vinyl fabric bought about 3 yards cost 30.00
  • This was to represent blood. and cleaned up like a dream even after the
  • wine was spilled!
  • The aloe vera plants were to look like the desert….
  • Under each plate over the charger was a picture of frogs
  • The masks were ordered from amazon and had the plagues on each. Kids
  • got a kick out of the adults who wore them during the seder
  • It was a fun table to be at!

Claudia”

 

 

8. Bringing the Outdoors In! by Natalie Greenberg

Hi Marlene-
I was really inspired to create a beautiful seder table this year after viewing all of the ones on your website.
This year we will be so many people that we do not fit in my dining room! So I set up in the living room.
I have green accents in the living room so I used that idea to create a spring seder look.
I rented tables and cloth toppers ( they look like trellises!) from All Affairs, and everything else I own.
The created the place card holders from votive candle holders that I already owned and filled them with
babys breath and then a name card. I will use the leaf platters for all of the greens.
I am so pleased with my look- can’t wait to finish cooking and sit down to enjoy!
Have a very happy holiday- send my love to your family.
Love, Natalie Greenberg

 

9. A Glamourous Seder Table by Gladys Haddad- Gorgeous as usual, Gladys!

10. Israeli Soldiers Celebrate Pesach -sent in  by Margo Sugarman of The Kosher Blogger. 

Hi Marlene,

I hope you had a wonderful chag. I saw this on Facebook and I thought of you and had to share it. It’s a picture of some soldiers in the Israeli Navy celebrating their seder in an unusual setting. The table may not be a gorgeous as yours, but it’s certainly unique!

Chag sameach ve’kasher, Margo

 

11.Passover Table By Connie Billie- Thank you Connie! Love the blues, and loving the wine carafes!

12. Sarah Beyda’s  Passover Table Setting- Cool silverware setup!

13. As Sweet As It Gets!- 

“Dear Marlene,

Hag Sameach! I enjoy following your blog-

We had a fun seder for 24 relatives and friends.  My husband made the seder fun for the many kids at the table as well as the adults.  There were hand motions for the order of the seder, role-playing, lots of questions and festive singing.  For karpas we like to do a fun vegetable dish so that people do not wait to eat until too long.  This year, for karpas I served a roasted eggplant and tomato napoleons with pesto.   It was delish!  At dinner we enjoyed brisket, apricot chicken, quinoa salad, roasted veggies, and sweet potato.  For dessert, we had my signature Pavlova, an apple cake, and a chocolate mousse cake from my aunt.  All had a delightful time.  Thanks, Oksana V. Bella  www.assweetasitgets.com

 

p.s. don’t miss the newest table setting ideas and easy healthy recipes once a week to your inbox! CLICK HERE!

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Quinoa with Roasted Sweet Potatoes and Dried Cranberries

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, kosher thanksgiving recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Quinoa with Roasted Sweet Potatoes and Dried Cranberries

6 Comments 17 March 2012

This is a great  gluten–free recipe to serve on Mother’s Day. I made it this week for Shabbat lunch. Thanks to Paula Shoyer for sending it in to The Jewish Hostess. Check out her new book “The Kosher Baker.”
I added fresh corn to this salad.
The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy

By Paula Shoyer

serves 8

  • 1 cup quinoa, rinsed
  • 1/2 cup fresh corn
  • 1 medium sweet potato, cut into ½ inch cubes
  • 6 tablespoons extra virgin olive oil, divided
  • 1/3 cup pine nuts, toasted, optional
  • 3 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries
  • 3 scallions, sliced thin

Directions

Preheat oven to 400ºF. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, covered, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one hour, up to 8 hours.  While the quinoa is sitting, place the sweet potato cubes into a roasting pan and toss with 2 tablespoons of the olive oil. Bake for 25 minutes, stirring once or twice, or until you can just pierce the cubes with a fork. Set aside.

Place the pine nuts into a small pan over medium heat and cook until lightly toasted, stirring often. Watch carefully so they do not burn. Set aside.  In a small bowl, place the remaining two tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well.

When the quinoa is dry, use a whisk to break apart the grains. Add the vinaigrette and mix with the whisk. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.

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Spinach, Avocado and Chick Pea Quinoa Healthy Recipe by Ariella Fallack

kosher rice and pasta recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Spinach, Avocado and Chick Pea Quinoa Healthy Recipe by Ariella Fallack

4 Comments 17 March 2012

Thanks so much to our Jewish Hostess, Ariella Fallack for adding another great salad to our never ending quest for recipes! 
Check out the rest of Ariella’s summer menu HERE! Enjoy!
p.s. Attention all hostesses! please keep sending in pics of your table settings and great menus!  send to marlene(At)thejewishhostess.com
Don’t miss a single recipe or any of our gorgeous table setting ideas!
Make sure you cast your vote for the most original dessert bar! All voters get a chance to win a $25. gift certificate to The Jewish Hostess Shop!

Directions for Spinach, Avocado and Chick Pea-Quinoa Recipe :

1.Soak 1/2 C. dry quinoa in 2 Cups vegetable broth for 15 min. Bring to a boil then simmer until almost all water is absorbed.


2.Chop with metal blade in food processor :
  • 2 cups spinach
  • 1 bunch cilantro
  • 1/4 C. onion
  • 2 small cloves garlic
  • Add to quinoa.
3.Also add:
  • 1 can garbanzo beans (drained and rinsed)
  • 1 c. cherry tomatoes cut in half
  • 2 avocados diced
4.For the dressing:
  • Juice of 2 lemons
  • zest of 1 lemon
  • 2 tsp. dijon mustard
  • 2 tsp. olive oil
  • 1 tsp. agave nectar
  • 1/2 tsp. cumin
  • dash of salt and pepper
5.Dress the quinoa.
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The Secret Trick to Boiling Gorgeous Eggs for an Elegant Seder Plate

kosher passover recipes,seder table Ideas, Passover Recipes

The Secret Trick to Boiling Gorgeous Eggs for an Elegant Seder Plate

11 Comments 16 March 2012

Even though the hard boiled or roasted egg that is placed on the Passover seder plate is symbolic of mourning and destruction of the Beit Hamikdash in Jerusalem, Jewish Hostesses worldwide can still beautify their seder plates by using this unique idea from Apartment Therapy.  Create your own unique Passover seder patterns that may even impress Eliyahu Hanavi!

Recipe and photos via  thekitchn. 

Huevos Haminados
Makes 12 eggs

all measurements are approximate
Onion skins
2 tablespoons peppercorns
2 tablespoons salt
4 tablespoons of white vinegar (or 2 glugs, as Sierra says)
4 tablespoons olive or vegetable oil
1 dozen eggs
pretty leaves, such as parsley or cilantro (optional)
clean pantyhose (optional)

You begin by asking your grocer for as many discarded brown onion skins they can give you. For a dozen eggs, we used about 8 cups, although it’s recommended that you have twice that for the best color, particularly if you are slow-cooking them. If the onion skins are dirty, wash them before proceeding.

Fill a large soup pot with the skins, cover with water, and bring it to a boil. You should see the color of the water change to medium brown. Then add the peppercorns, salt, and white vinegar. Turn down the heat to a simmer.

Gently lower the eggs in the water, making sure they are completely covered, and add more water if necessary. Cover the surface of the water with the oil, and then cover the pot with a lid. Let simmer, covered, until the eggs are a rich mahogany color – about an hour.

Cooked this way, the eggs have just the slightest flavor of onions, and are similar to hardboiled eggs. If you want hot eggs on your Sabbath table, you can move the pot to a preheated slow oven (about 225F) after you add the eggs. The longer cooking time will increase the onion flavor, although it will still be delicate.
2008_04_16-huevoshaminadosinstockings.jpg
Before adding the eggs, you can press a decorative leaf such as parsley, cilantro, or even a leaf from your garden to the outside. Affix the leaf with pantyhose, tied in a tight knot. Just to be safe, we would refrain from cooking these pantyhose clad eggs in the oven.

The longer you cook the eggs, the more likely they are to crack. They’ll have a spiderweb-like pattern on them, similar to Chinese tea eggs and more of the onion flavor.
2008_04_16-huevoshaminadoscracked.jpg


 

roasted egg seder plate, recipes for pesach, passover recipes,

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Fruity Breakfast Quinoa

breakfast recipes, kosher pareve recipes, kosher recipes

Fruity Breakfast Quinoa

No Comments 15 March 2012

This recipe was given to me by my nutritionist as a Passover alternative to having my morning bowl of hot oatmeal. Quinoa is a highly nutritious grain; It has a delicious flavor, and a light, fluffy texture.  After the seders you will want a light option for breakfast.

Raisins

Recipe Ingredients

1/2 cup dry quinoa, well rinsed

1  1/2 cups vanilla rice milk

2 tablespoons raisins

1 cup chopped fresh apricots, or dried apricots

1/4 teaspoon vanilla extract

Combine quinoa and rice milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots, and vanilla, and transfer about 1 & 1/2 cups to a blender and puree. Return pureed mixture to the pan and stir to mix. Serve warm or chilled.

Healthy Details

Per 1/2 cup serving

Calories 106

Fat 1.4

Carbohydrates 21.4

Fiber 1.5

Protein 2.4

Sugar 8.3

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A Fabulous Elegant Seder by Marilyn Harary

at home, passover seder tables, Passover Table Settings

A Fabulous Elegant Seder by Marilyn Harary

No Comments 15 March 2012

If you thought that Passover was over, then think again! The photos are still coming in, please enjoy Marilyn Harary’s timeless seder! Thank you for sharing your holiday with us, Marilyn!

“Hi Marlene ,
It was so much prettier but I didn’t get any close ups  I seated 16 comfortably I had two cloths white with buttercup yellow with matouk linens napkins and place mats.  Gorgous flowers,  and Baruch hashem  a good time was had by all.
We’ll talk menu one day !! Marilyn”

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Passover Chocolate Chip Cookies by Lisa Bailey

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Passover Chocolate Chip Cookies by Lisa Bailey

4 Comments 15 March 2012

There is nothing like a fresh delicious chocolate chip cookie. This is why I make the batter and freeze them raw.   I can pull them out and just bake before serving.

Kosher Ingredients: 2 cups cake meal

1 tsp. baking soda

1 tsp. salt

2 sticks margarine

¾ cup sugar

¾ cup brown sugar

2 eggs

1 tsp vanilla extract

1 package (12 oz) chocolate chips

Directions

Combine dry ingredients, cake meal, baking soda and salt

Melt margarine in microwave, cream with sugars add eggs and vanilla

Add in dry mixture then chips

Shape into balls and flatten a little (these cookies will remain the same shape after baking )

May freeze at this point

Bake 350 (preheated oven) for 10-12 min do not over bake

Enjoy,

Lisa Bailey


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Roast Lamb with Sauteed Spinach and Matzo Meal Stuffing

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

Roast Lamb with Sauteed Spinach and Matzo Meal Stuffing

No Comments 15 March 2012

 

 

Thank you Michelle Safdieh and Vicky Cohen for this delicious lamb and spinach recipe- Im definitely putting this one on my Passover holiday menu! Marlene

Roast Lamb with Sauteed Spinach

by Michelle Safdieh from Vicky Cohen

  • I used a 5 – 6 lb lamb roast.
  • Saute 2 large onions, 3 celery ribs and 2 bags of spinach  in oil.
  • Add 1/2 C matzah meal to mixture.
  • Season lamb w/ chopped garlic, kosher salt and pepper.
  • Put spinach mixture around lamb. Cover pot and cook on 350 for approx 3 hours.  Baste as needed.
Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

6 Comments 15 March 2012

The jewish Hostess Brownie Shots

This Passover dessert recipe is so chic and gourmet looking, that your guests will never believe that you made it yourself. Created by my niece Shirley of Homebaked NYC, its a sure Passover dessert WINNER! Remember to order a set of shot glasses for serving these decadent easy desserts! See the slideshow of cool shot glass designs below available for easy shopping on Amazon.com.

    

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Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

Ingredients

  • 1 box of Passover chocolate pudding mix.- make as directed.
  • 1 container Passover Rich Whip whipped cream- whip as directed
  • 1 box brownie mix- Kosher for Passover -make as directed

Instructions

    For Brownie Mix:
  1. Layer half into bottom of pan,
  2. Spread thin layer of caramel over it.
  3. Sprinkle a little sea salt over the brownie layer,
  4. Top with the remaining brownie batter.
  5. Bake as directed and sprinkle a little more sea salt over cooled brownies.
  6. Cut once cooled.
  7. For Caramel Drizzle go to this recipe on thejewishhostess.com
  8. layer in shot glasses according to the photo.
http://www.thejewishhostess.com/2012/03/passover-chocolate-pudding-cream-and-caramel-drizzled-brownie-shots/

 

Caramel Drizzle Ingredients:

 1/4 cup butter or margarine
1/4 cup dark brown sugar
2 tbsp milk or pareve rich whip
1 cup powdered sugar
1/2 tsp vanilla extract
1 pinch salt

Directions

Melt butter, and cook over medium heat until light brown, stirring constantly. Add brown sugar, and cook until sugar melts. Remove from heat, add milk or pareve rich whip stirring constantly. Slowly add powdered sugar, vanilla, and salt, beating at medium speed of an electric mixer. Beat until mixture reaches glaze consistency.
Drizzle on top of brownies

adapted from http://www.ifood.tv/

 



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Carb-Free Low-fat Cauliflower Passover Pizza

healthy body, kosher appetizer recipes, kosher main dish recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, mothers day recipes, Passover Recipes

Carb-Free Low-fat Cauliflower Passover Pizza

2 Comments 15 March 2012

Carb-less Pizza for #Passover

 

Pizza recipe trends are constantly evolving, and this carb-free, low-fat Passover version from Emanuelle Lee of London is one that you will want to whip up all year round. If you are a Passover hostess that is trying to escape the post holiday waistline bulge, then this recipe is for you!

Check out Emanuelle’s blog at  www.manusmenu.blogspot.com.

 

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Carb-less #Passover Pizza

Carb-less #Passover Pizza

Ingredients

    For the crust:
  • 1 Cauliflower cut into small pieces (or equivalent amount pre-cut)
  • 1 egg
  • 2 tsp garlic paste
  • 1 tbsp grated cheese (preferably mozzarella)
  • 2 tsp olive oil
  • Salt and pepper
  • Polenta mixture
    • For the sauce
  • 1 clove of garlic (chopped)
  • 1 can cherry tomatoes
  • Olive oil
  • 2 Tsp sugar
  • 1/2 chilli flakes
  • Fresh basil leaves
  • 1/2 teaspoon oregano
  • Salt and pepper
  • Low fat mozzarella cheese

Instructions

  1. Preheat oven to 400 Degrees F.
  2. Blend the cauliflower in a food processor until it has become a grainy paste. Pour into a mixing bowl and mix in the garlic paste, olive oil, egg and grated cheese. Mix all the ingredients together. Add a pinch of salt and pepper.
  3. Cover a flat baking tray with parchment paper. Grease the paper with a little bit of olive oil. Sprinkle a pinch of polenta mixture on to the tray.
  4. Take about 3 heaps of cauliflower and flatten it out onto the tray with a spatula into the pizza shape of your choice.
  5. You should have enough 'dough' left over for 1 another medium sized pizza. Repeat sequence with the rest of the dough.
  6. Bake for 20-25 or until golden. With a large spatula, carefully turn the pizza crust over and bake the other side for 10 minutes.
  7. (You may put the crusts under the broiler for a few minutes to make them extra crispy but make sure they don't burn!)
  8. While the crusts are baking, make the sauce. In a pan, heat up a tablespoon of olive oil, add the chopped garlic, sauté until softened a little and add the can of tomatoes. Smash the pieces of tomato so the sauce is a little smoother. Add the rest of the ingredients.
  9. Once the pizza 'dough' is golden and hard, smooth a large amount of the sauce on top and leave about a half inch space around the outside to make the crust. Top with (low fat) fresh mozzarella cheese and top with a little olive oil, salt and pepper.
  10. Add your favourite toppings. Bake for 10 minutes. Sprinkle some basil leaves for decoration and enjoy! (guilt-free!)
http://www.thejewishhostess.com/2012/03/carb-less-pizza-for-passover/

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