Lemony French String Beans with Almond and Whole Wheat Breadcrumbs

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Lemony French String Beans with Almond and Whole Wheat Breadcrumbs

No Comments 01 November 2012

No need to worry about more oven space for re-heating on Thanksgiving night! These tender string beans are served room temperature. They make a beautiful presentation in an oval or rectangular  platter with the almond breadcrumb mixture sprinkled delicately on top.

Check out all of our Thanksgiving recipes HERE!

recipe via http://www.thekitchn.com/

Lemony Green Beans With Almond Breadcrumbs
Serves 6

  • 1/2 cup blanched and slivered almonds
  • 6 tablespoons extra virgin olive oil, divided
  • 1 garlic clove, minced
  • 1/2 cup whole wheat (or plain) Panko breadcrumbs
  • Zest and juice of 1 lemon
  • 2 tablespoons finely chopped flat-leaf parsley
  • Flaky sea salt
  • Pepper
  • 1 1/2 pounds french green beans, trimmed

Lightly toast almonds in a skillet over medium heat. Let cool, then transfer to a food processor and grind to the consistency of breadcrumbs.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add garlic, almonds, breadcrumbs, and lemon zest and cook, stirring constantly, until fragrant and golden. Remove from heat and stir in parsley.

Place lemon juice in a small bowl and slowly whisk in the remaining olive oil. Season to taste with salt and pepper.

Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 5 minutes. Drain green beans, return to the pot, and toss with the vinaigrette.

To serve, arrange green beans on a platter, drizzling with the  lemony vinaigrette that’s left at the bottom of the pot. Sprinkle almond and breadcrumb mixture on top.

Crispy Baked Spinach Ricotta Wontons by Robin Jemal

hanukka recipes and tablesettings, kosher recipes, kosher rice and pasta recipes, mothers day recipes, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Crispy Baked Spinach Ricotta Wontons by Robin Jemal

2 Comments 01 November 2012

 

Robin Jemal, our community’s very own gourmet kosher cook has shared yet another delicious easy kosher recipe with The Jewish Hostess. Low fat, and chock full of iron packed spinach, this recipe is another winner! Check out Robin’s cookbook Dare to Be Different.

Its a perfect Jewish holiday or hostess gift!

Spinach- Ricotta Wontons:

  •  2 cloves garlic, crushed
  • olive oil
  • 2 bags baby spinach, cleaned
  • salt
  • ½ cup ricotta cheese
  • 1 tablespoon fresh basil, chopped
  • ½ tablespoon fresh mint, chopped
  • sundried tomatoes, chopped
  • pepper
  • 1 package square or round Wonton wrappers
  • Olive oil spray

Sauté garlic in a small amount of olive oil. Add spinach and salt (to taste) and cook until spinach is wilted. Drain well, squeeze out water then let cool.

Add ricotta, basil, mint, sundried tomatoes and pepper to spinach mixture and mix well.

Assemble:

Lay out one wonton wrapper, keeping the rest covered with a damp cloth so they do not dry out. In the center of the wrapper, place  ½ tablespoon of spinach mixture. Spread water over the edges of the wrapper and fold into a triangle. Ensure that edges are tightly sealed by pressing down with a fork.

To bake: Preheat oven to 400 degrees. Lay out wontons on a baking tray, and coat with olive oil spray. Bake for 15 minutes, turn over and bake for another 10 minutes, until crisp.

 

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Chicken Lettuce Cups from “Cooking for a Cause” Kosher Cookbook

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Chicken Lettuce Cups from “Cooking for a Cause” Kosher Cookbook

8 Comments 01 November 2012

If you are lucky enough to get a hold of  this brand new gourmet kosher  cookbook, then dont just buy one, buy at least 4!!! One for your mother, sister, best friend, daughters…. Here’s why:

  1. Its a beautifully designed  spiral bound 2 1/2 inch thick cookbook.
  2. Its compact and kitchen friendly.
  3. The profits go to a great cause- the Sephardic Bikur Holim Food Pantry.
  4. You will get a head start on your Rosh Hashanah gifts.
  5.  Its truly a labor of love by the Syrian Jewish community’s TOP CHEFS!! All of the secret recipes that you’ve been dying to get your hand on, are all HERE!!!!
  6. Cost: $36. – call 732-531-1117 for purchase information or email Renna at rcalvo2292@aol.com
Comment BELOW to WIN A FREE COOKBOOK and tell us who you would give a FREE cookbook to!!!!

Recipe for Chicken Lettuce Wraps  from “Cooking for a Cause” Gourmet Kosher Cookbook

  •  2 large chicken breasts (boned, skinned & diced)
  • 1 red pepper (chopped)
  • 1 green pepper (chopped)
  • 3 stalks celery (chopped)
  • 3 carrots (chopped)
  • parsley (for garnish)
  • ½ can bean sprouts (drained)
  • 2 cloves garlic (minced)
  • 3 tbs. hoisun sauce
  • 1 tbs. apricot preserves
  • 3 tbs. soy sauce
  • 3 tbs. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 tbs. olive oil
  • lettuce leaves for cups (either Boston, butter or romaine)

1. In sauté pan over high heat, add oil, sauté garlic for a minute.

2. Add chicken, celery, peppers, carrots and bean sprouts.  Sauté until chicken is cooked.

3. When chicken is cooked, add the remaining ingredients for the sauce.

4. Cook over medium heat for 2 more minutes.

5. Spoon chicken mixture into lettuce cups and serve.

Mozelle Tobias

 

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