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 pasta, salads, and lunch ideas, rosh hashanah vegetables, shavuot recipes and ideas, sukkot and rosh hashanah recipes, Tu Bishvat Recipes and Table Settings

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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) !

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

6 Comments 20 August 2013

When I looked online for Rosh Hashanah main course inspiration,  I came across a believe-it-or-not- PORK (!)- recipe- so I whipped up a kosher version and  tested out this juicy brick roast recipe on Shabbat just to make sure it would be a delicious addition to my Rosh Hashanah menu. The aromas that emanate from your oven will have you craving your brick roast at lunchtime. The glaze, when thickened is SO delicious. I’m sure your family will love it.

For those of you who don’t know what brick roast is, it’s also called  French Roast. If you have a hard time finding it, you can email me at marlene (at) thejewishhostess.com.

Wishing all of my Jewish Hostesses a Happy and Healthy New Year! 

Directions:

In a pyrex bowl, make a paste out of:

  • Honey
  • Dijon Mustard
  • Chopped Garlic
  • Salt Pepper
  • Dried Thyme

Marinate a 3 lb. brick roast with this mixture overnight in a roaster.

Sear the roast in the oven turning on both sides in the morning.

Add 1 cup of water to the sides of the roaster and cook at 350 degrees for 90 minutes-2 hours.

When tender, take out of the oven, cool, slice, pour juices on top and cook (covered) for another 45 minutes till meat is brown and tender and pulls apart easily. May be frozen at this point.

(Because meat thicknesses and oven heat varies, please use your judgement with cooking times.)

Glaze:

  • 2 teaspoons safflower oil
  • 2 large shallots, chopped
  • 4 stems fresh thyme
  • 1 cup pure pomegranate juice
  • 2/3 cup  honey

4. Sauté  the shallots in safflower oil over medium heat until they soften. Add the sprigs of rosemary and lemon thyme and continue cooking until the shallots just start to brown. Add the pomegranate juice and scrape the bottom of the pan to loosen the caramelized bitsand bring to a slow boil. Remove the herb sprigs and add the honey. Bring back to a slow boil over medium heat and continue cooking until the glaze reduces and thickens, about 10 to 15 minutes.

5. Remove the pan from the oven and place it on a heat resistant surface. Let cool.

6. Slice into very thin pieces and serve with the thickened glaze drizzled on top.

 

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Roasted Saffron Chicken with Figs and Drizzled Honey

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

Roasted Saffron Chicken with Figs and Drizzled Honey

4 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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Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, sukkot and rosh hashanah recipes

Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

3 Comments 20 August 2013

 

I’ve known Lisa Ades now for about 5 years. When I’m not sitting at my computer blogging for The  Jewish Hostess, or taking care of my family, (and maybe doing a little fun shopping), I have the thrilling  job of working with Lisa as we co-produce a couple of  historical documentaries for The Joseph J. Sitt  Sephardic Heritage Museum.

Besides being a top notch filmmaker, Lisa also cooks gourmet meals for her family.

I’m so glad she found a minute to write up her famous kosher Brisket recipe!

Of course this is a perfect  main course for  your Shabbat and Jewish Holiday menus!

Juicy Brisket with Deglazed Onion and Wine Sauce:

    • Buy a 4-5 pound brisket.
    • Sprinkle with kosher salt and pepper and brown it well on both sides in 1-2 tbsp. vegetable oil (canola).
    • Remove brisket and sauté 6 onions, coarsely chopped or thickly sliced.
    • When the onions are lightly browned, add 2-3 minced garlic cloves and sauté for about a minute.
    • Then add ½ can of tomato paste and brown with the onions for a few minutes.
    • Deglaze the pan with about a cup of red wine, scraping up any brown bits, then add a bay leaf and about a quart of chicken stock (the stock should come up to about half way in the pan).  The onions and brisket will give off a lot of liquid.
    • For extra flavor you can add ½ packet of instant onion soup mix. Cover the pan tightly and simmer on a low heat for about 2 hours.  You can also cook the brisket in the oven at about 350.
    • Remove the brisket from the pan and let cool.
    • In the meantime, skim the sauce and then blend the onions and cooking liquid with a hand blender right in the pot or remove to a blender if you want a smooth and thick gravy.
    • Season with salt and pepper to taste.
    • When the brisket is cool, cut off any fat if you wish and slice against the grain.
    • Nestle the sliced brisket in the gravy, cover and cook for about another hour, until it is very tender.   Total cooking time should be about 3 hours.

Click here and choose The Perfect Dutch Ovens for Your Shabbat Brisket!

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Fancy Zuchinni Rullups Stuffed with Meat

hanukka recipes and tablesettings, kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, purim recipes, baskets, and decor, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

Fancy Zuchinni Rullups Stuffed with Meat

No Comments 20 August 2013

Zuchini Rolups, Kosher Menu,

 

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

“Hi Marlene,

This was so delicious! The meat had so much flavor .Enjoy!

Perfect for a Rosh Hashanah or Jewish Holiday menu.
Vicky Gemal”

Holiday Zuchinni Rullups Stuffed with Sauteed and Spiced Meat

 Holiday Zuchinni Rullups Stuffed with Sauteed and Spiced Meat

Ingredients

  • 1 lb ground meat
  • 1 chopped onion
  • 1 chopped ripe tomato
  • 2 chopped fresh garlic.
  • salt. pepper, cumin, cinnamon, cayenne pepper (1/4 tsp each

Instructions

  1. Saute one pound ground meat in oil,
  2. Once browned add chopped onion and chopped tomato, fresh chopped garlic, salt, pepper, cumin, cinnamon, cayenne pepper (abt 1/4tsp of each).
  3. Cook few mins.
  4. In meantime slice 5 zucchini into very thin strips (I used a peeler)
  5. Brush each strip with vegetable oil and bake on a cookie sheet for about 20 minutes on 350 degrees to soften. Remove and cool.
  6. Make plus sign with 2 strips of zuchinni
  7. Add 2 tbsp of meat mixture in middle and fold each end to middle and set downward in Pyrex so stays closed.
  8. Bake for aboutt 20-30 mins.
  9. Double or triple for a large crowd.
http://www.thejewishhostess.com/2013/08/zuchinni-rullups-stuffed-with-meat/

 

subscribe now  and don’t miss a single kosher holiday recipe or holiday table setting idea!

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