Pareve Red Lentil and Bulgur “Kibbe Neye” with Chopped Vegetables

kosher appetizer recipes, kosher pareve recipes, kosher rice and pasta recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, rosh hashanah vegetables, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Pareve Red Lentil and Bulgur “Kibbe Neye” with Chopped Vegetables

1 Comment 20 August 2013

Pareve Kibbe Neye,

Pareve Red Lentil and Bulgur Kibbe Neye with Chopped Vegetables

Pareve Red Lentil and Bulgur Kibbe Neye with Chopped Vegetables

Ingredients

  • 3/4 cup red lentils
  • 1 and 1/2 cup very fine bulgur
  • 3 scallions, minced
  • 1 big bunch of parsley, minced
  • 1 red pepper, minced
  • 1 green pepper, minced
  • 1 large onion, minced
  • 2 tablespoon tomato paste
  • 1 tablespoon pepper paste
  • 1 tablespoon cumin
  • Salt and pepper
  • 1 cup oil

Instructions

  1. Directions:
  2. 1.Cook lentils with about 2 cups water or enough water to cover just until it's cooked and water absorbed, but not super soft like lentil soup
  3. 2. In the meantime cook the onion in oil almost frying it until its brown - do not burn. This will give the kibbeh that extra flavor.
  4. 3. In a large bowl combine the mixed veggies - peppers , scallions parsely. Add the red lentils- must be hot, and onions ( hot as well with a little bit of its oil) . Add bulgur , tomato paste and pepper paste. Salt and pepper .
  5. 4. Mix together and cover tightly and allow to sit for 30 minutes do that the steam cooks the bulgur .
  6. 5. After 30 minutes check for seasoning and moisture. (We need to form torpedos with them so if they are too moist it's ok to add a little flour or its too dry add a little water.)
  7. 6. Form into torpedos an serve .. Garnish with extra parsley and scallions if you like.
  8. Note: pepper paste can be found in any middle eastern or Mediterranean supermarket.. It is pretty spicy .. If you can find it then add an extra tablespoon of tomato paste and some cayenne pepper.
http://www.thejewishhostess.com/2013/08/pareve-red-lentil-and-bulgur-kibbe-neye-with-chopped-vegetables/

This a healthy lunch protein/veggie combo that is perfect for a midday holiday meal. Years ago in Aleppo, Syria and in the Mediterranean countries, kibbe neye was prepared with raw meat. Over the years this recipe has evolved into a healthier pareve version. Enjoy!

Submitted by born2shopforced2cook (a great new blog to follow) !

Roasted Saffron Chicken with Figs and Drizzled Honey

kosher chicken recipes, kosher main dish recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Roasted Saffron Chicken with Figs and Drizzled Honey

5 Comments 20 August 2013

Chicken with Grilled Figs and Drizzled  Honey

Marinated Chicken with Roasted Figs and Drizzled Honey

Marinated Chicken with Roasted Figs and Drizzled Honey

Ingredients

  • 1 package of chicken thighs
  • 2 tbs oil
  • pinch of saffron, salt and pepper mixed in with 1/4 cup olive oil as a paste
  • 1/4 cup Canola Oil
  • 1/3 cup honey plus for drizzling
  • Package of fresh figs sliced in half

Instructions

  1. Sautee sliced onion in canola oil
  2. Cook till onions till translucent and slightly caramelized.
  3. Add salt pepper and saffron add to olive oil and coat chicken.
  4. Put chicken on top of caramelized onion and put in oven with drizzle of honey on top at 350 covered till almost cooked through.
  5. About 20 minutes before ready, check if too much liquid in pan. Drain and add some sliced figs and drizzle again with honey on both chicken and figs cook uncovered.
  6. Raise the temp in oven and baste to get a nice color Enjoy!!!!
http://www.thejewishhostess.com/2013/08/roasted-saffron-chicken-with-figs-and-drizzled-honey/

On Rosh Hashanah, many Jewish Hostesses make a huge effort to include new fruits in their recipes for their holiday menu. These new fruits symbolize a fresh start to another New Year .  Not typically found throughout the year, the royal “fall fig” ripens in August. Sweet ingredients such as honey (used to dip with apples  for the Rosh Hashanah seder)  are also sought after for the many dishes that we plan to prepare. No need to let that holiday anxiety creep in! This easy  recipe for Roasted Saffron Chicken with Figs and Drizzled Honey submitted by  jewreallylove2cook on Instagram is not complicated, and  is the perfect addition to your Jewish New Year’s holiday menu!

Make sure you  subscribe now so you don’t miss a single weekly kosher holiday recipe or holiday table setting idea!

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Instant Napkin Ring Glamour by Karen Tawil

DIY, holiday table settings, kosher recipes, rosh hashanah table setting ideas, sukkah and table decor

Instant Napkin Ring Glamour by Karen Tawil

No Comments 19 August 2013

Thanks so much Karen Tawil for sharing your Sukkot table decor ideas and inspiration. This simple table setting idea is great for any Jewish Holiday meal or any  special day of the year! Karen shows us all that you don’t have to spend tons of $$$$ to add style and glamour to your holiday table setting!

P.S. Check out Karen and Neil’s cool designer sunglasses shop!

Bright Eyes Optical 

508 Kings Hwy Brooklyn, N.Y. 11223 (718)-382-8722

“Hey Marlene, I thought you would appreciate ….had no time because G-d forbid I should miss a day of exercise!! After all, not only does my table have to look good but so do I!!!  So ……went to Lana’s fabric store, bought 4 yds of navy sequin ribbon that’s elastic, measured around napkin, cut and glue gun and voila!!!

Done in 20 min……by the way there’s a lot of colors!!  Enjoy, Karen Tawil”

 

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Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

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

Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

No Comments 18 August 2013

 Thank you Vera Levy for sharing this Thanksgiving turkey recipe via Instagram.

I love the combination of flavors and I’m sure it gets even better if it sits in the fridge with the marinade from day before.Dear Hostesses- Comment below with any turkey roasting suggestions! Marlene

Don’t miss a single recipe or gorgeous table setting idea! Subscribe Now!


 

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Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw by Lisa Ades

kosher chicken recipes, kosher main dish recipes, kosher recipes

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw by Lisa Ades

No Comments 14 August 2013

Peking Chicken-Asian Kosher Soy Vay Marinades

 Ever since I told my Sephardic Heritage Documentary film co-producer Lisa Ades about how much I am enjoying cooking with Soy Vay marinades, she has been experimenting with Soy Vay  entree ideas to share with all  of my Jewish Hostesses. She created this juicy chicken version of Peking Duck which happens to be  Beijing’s most famous dish.  It’s so easy to prepare for a quick weeknight meal. Thanks Lisa!

Peking Chicken Soy Vay Wraps 

“This is a healthy and easy version of peking duck, which ends up essentially being duck skin wrapped in a white flour pancake with hoisin and scallions.  Marinating boneless chicken breasts in Soy Vay Hoisin Garlic sauce makes this dish a snap and serving it in low-carb tortillas with scallions and cucumbers makes it light and refreshing.  You can have guests assemble each wrap themselves or make them in advance and tie them with a scallion for a pretty finish.  I added 5 spice powder for an authentic chinese bbq flavor in the marinade for the chicken.  Then drizzle some extra plain soy vay  hoisin Garlic sauce over the wrap before folding it.
The perfect side dish to go with your Peking Soy Vay Wraps is a Crunchy Asian Slaw, which you can find HERE! ” Lisa Ades

 

So the basic recipe is:

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw

Ingredients

  • 2 pounds boneless chicken breasts, thinly sliced or slice each breast in 1/2 lengthwise making two cutlets
  • (1/2 cup or more)Soy Vay Hoisin garlic sauce mixed with 1/2 tsp.
  • Chinese 5 spice powder (Frontier makes a kosher version; I think Whole Foods does as well).

Instructions

  1. Add the chicken in and coat throughly.
  2. Grill till brown and cooked thru - then sliced cross-wise into strips.
  3. Serve with julienned cucumber and scallions & small tortillas of any kind (i like Joseph's lo-carb Flax, Oat Bran & Whole Wheat tortillas or even smaller and better for this are Trader Joe's lo-carb tortillas (both are kosher)
  4. Assemble wraps by putting chicken strips down the center of the tortilla, top with desired amount of scallions and cucumbers, drizzle with soy vay hoisin garlic sauce and fold over. You can also roll it up like moo shu pancakes or a burrito...
http://www.thejewishhostess.com/2013/08/juicy-peking-duck-chicken-soy-vay-wrap-by-lisa-ades/

 

 

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