Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

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Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

4 Comments 22 October 2013

Last week I attended a cooking class at the Sephardic Community Center with Peter Berley,  former executive chef of Angelica Kitchen in NYC. His cooking style is based upon the macrobiotic way of eating that was SO popular in the 80′s and 90′s. He now still uses his skills to whip up quick and simple vegetarian meals, and we were so lucky to share some of his recipes and easy healthy  tips in the kitchen.

I especially loved his Sweet Potato Soup, so right after the class, I ran to buy some collard greens (which is supposed to be healthier for your digestive tract than steamed kale, mustard greens, broccoli, brussels sprouts, and cabbage- read more about collard greens HERE) and a jalapeño pepper. I already had a some coconut milk sitting in my pantry just begging to meet that can opener. The ginger, sweet potato and spices are regulars in my fridge. Within 20 minutes I had everything chopped and in the soup pot.

I also have a bag of Jasmine Rice has also been sitting on my kitchen shelf, and after hearing that rice may have arsenic leached within, I’ve been staring at it longingly waiting to hear any good news about poison in rice on CNN. Here’s another report link by ABC NEWS, (also please be educated and informed about  possibly avoiding rice cereals for infants). I decided to skip the Jasmine rice addition until the rice companies decide to literally clean up their act.

Anyways, the soup was piping hot within the hour, and it was just in time to be served with my Grilled Miso Salmon.

I hope that you get to try this recipe. It was SO delicious!  I was lucky enough to get a signed copy of  Peter Berley’s cookbook but you can get it on Amazon just in time for the holidays!

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Ingredients for the soup:

2 tablespoons extra-virgin olive oil
2 cups diced onion (about 2 medium)
2 teaspoons coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
1 small jalapeño pepper with seeds, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (14-ounce) can light coconut milk
1 small bunch collard greens, tough stems removed, and leaves cut in half along the rib, and then crosswise into 1/4-inch-wide strips.
1 lime, cut into wedges
1/2 cup roughly chopped cilantro, for garnish

Here is the brand of LITE coconut milk that Peter recommends:

1) In a medium saucepan over high heat, combine the rice, butter, and salt with 3 cups of water and bring to a boil. Stir the rice once, reduce the heat, and cover the pan. Cook until the water is absorbed and the rice begins to stick on the bottom, about 18 to 20 minutes. Let sit covered for 5 minutes. Fluff with a fork when ready to serve.
2
2) In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.
3
3) Add the sweet potato, garlic, jalapeño, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
4
4) Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if the soup is too thick.
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5) Ladle the soup into 3 or 4 wide soup plates, and top with a spoonful of jasmine rice. Squeeze lime over all and sprinkle with cilantro.

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ASIAN SAUCY TURKEY MEATBALLS

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ASIAN SAUCY TURKEY MEATBALLS

1 Comment 22 October 2013

Asian Turkey meATBALLS, THE JEWISH HOSTESS

Asian Turkey Meatballs

by born2shop_forced2cook

 

ASIAN TURKEY MEATBALLS

ASIAN TURKEY MEATBALLS

Ingredients

    For the sauce:
  • 1/2 cup sake
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons ginger, peeled and chopped
  • 1 teaspoon coriander
  • 1 teaspoon black pepper
  • For the meatballs:
  • 1 pound ground turkey
  • 5 large scallions,
  • finely chopped 1 cup cilantro,
  • 1 cup Japanese panko breadcrumbs
  • 1 egg, lightly beaten
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce freshly ground black pepper
  • 1/4 cup vegetable oil
  • 2 tablespoons sesame seeds for garnishing

Instructions

  1. DIRECTIONS:
  2. For the sauce-
  3. In a small bow combine sake and 1/4 cup sugar.
  4. Bring brown sugar and water to a boil in a saucepan over medium high heat stirring until sugar dissolves. Reduce heat and add soy sauce, sake, ginger, coriander and pepper. Simmer for 30 minutes, until reduced by half, stirring occasionally. Strain through a sieve. For the meatballs-
  5. Mix turkey, scallions, cilantro, panko, beaten egg, sesame oil, soy sauce, and a pinch of black pepper in a bowl.
  6. Roll into meatballs, about tablespoon each.
  7. In a skillet over medium high heat, cover the bottom of the pan with vegetable oil, about 1/4 cup.
  8. Place about 8 meatballs in the pan and cook turning until browned all over. about 8 minutes per batch. Do not overcrowd the pan.
  9. Arrange on a platter and spoons sauce over each meatball. Garnish with sesame seeds and chopped scallions if desired.
  10. Note: - The sauce can be made 2 days ahead and kept in the refrigerator.
    Meatballs can be served in a bowl with the sauce, alongside brown rice, or as an appetizer with toothpicks.
    Once meatballs are browned on all sides, before adding the sauce, they can be kept warm in the oven in a 200-degree oven until ready to serve.
    Meatballs can be cooked and frozen.
http://www.thejewishhostess.com/2013/10/asian-turkey-meatballs/

 

Pan Seared Salmon with Honey Balsamic Glaze

hanukka recipes and tablesettings, kosher fish recipes, kosher pareve recipes, kosher thanksgiving recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, sukkot and rosh hashanah recipes, Tu Bishvat Recipes and Table Settings

Pan Seared Salmon with Honey Balsamic Glaze

2 Comments 22 October 2013

Pan Seared Salmon with Honey Balsamic Glaze

 

Thank you Margo Braha for the great weeknight and/or holiday salmon dish. Cant wait to try it!

Pan Seared Salmon with Honey Balsamic Glaze

Pan Seared Salmon with Honey Balsamic Glaze

Ingredients

  • 1 spraycooking spray
  • 1/4 tsp olive oil 1/2 cup(s) uncooked scallions or can use leeks
  • 1 1/2 pound(s) uncooked salmon fillet(s) four 6-oz pieces
  • 1/2 tsp table salt, divided
  • 1/4 tsp black pepper, divided
  • 1/2 cup(s) balsamic vinegar
  • 1 Tbsp honey

Instructions

  1. Coat a large nonstick skillet with cooking spray; add oil.
  2. Place over medium-high heat; add scallions or leeks, and sauté 3 to 4 minutes or until soft.
  3. Remove from pan and set aside.
  4. Sprinkle each fish fillet with 1 teaspoon of salt and 1/2 teaspoon pepper.
  5. Add fish to pan; cook 3 to 4 minutes on each side or until lightly browned and fish flakes easily when tested with a fork.
  6. Remove from pan; set aside, and keep warm.
  7. Add vinegar, honey, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper to pan.
  8. Cook over medium-high heat 3 to 4 minutes or until reduced by half.
  9. Divide leeks evenly over fish; drizzle with sauce.
  10. Roast String beans in a lot of chopped fresh garlic, minced onions balsamic vinegar salt pepper olive oil in oven at 350 til crispy.
http://www.thejewishhostess.com/2013/10/pan-seared-salmon-with-honey-balsamic-glaze/

Roasted Tomato Soup with Grilled Cheese Croutons

kosher recipes, kosher soup recipes, kosher vegetable recipes, mothers day recipes, shavuot recipes and ideas

Roasted Tomato Soup with Grilled Cheese Croutons

No Comments 22 October 2013

RoastedTomato Soup with Grilled Chees Croutons

 

Thank you @fohaske for submitting this fabulous and cozy roasted tomato soup recipe via Instagram. Here Daiya non dairy cheese was used but of course you can always use creamy cheddar or mozzarella.

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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Ingredients

  • 2 1/2 pounds Roma tomatoes, cut in half lengthwise
  • 4 tablespoons olive oil, divided
  • Salt and pepper, to taste, for seasoning tomatoes
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • Dash of red pepper flakes
  • 1 cup freshly chopped basil or you can use 2 tablespoons of dried basil
  • 1 (15 ounce) can diced tomatoes
  • 4 cups vegetable broth Salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Drizzle 2 Tbsp of olive oil and salt and pepper over the tomatoes and roast for about 45 minutes.
  3. In a large stock pot heat the other 2 Tbsp of olive oil and sauté the onion until soft.
  4. Add garlic and red pepper flakes and cook for 2-3 minutes.
  5. Add the canned tomatoes, vegetable broth and basil to the pot and cook for 2-3 minutes until tender. Add the roasted tomatoes and cook for a o 45min
  6. Cook for about 30 minutes more.
  7. Using an immersion blender or regular blender, blend the soup until smooth with few tomato chunks.
  8. Makes the croutons with daiya mozzarella cheese and Ezekiel bread and toast in 400 degree oven until crispy then cut up into small squares
http://www.thejewishhostess.com/2013/10/roasted-tomato-soup-with-grilled-cheese-croutons/

Easy Gourmet Ricotta Pesto Pizza with Zucchini Pizza Slices

hanukka recipes and tablesettings, kosher dairy recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Easy Gourmet Ricotta Pesto Pizza with Zucchini Pizza Slices

No Comments 22 October 2013

Ricotta Pesto Pizza

This easy pizza recipe was submitted by Sandra Shakun via Instagram. Sandra paired this dish with Diet Zuchinni Slices.

Enjoy!

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

 

Easy Gourmet Ricotta Pesto Pizza with Zucchini Pizza Slices

Easy Gourmet Ricotta Pesto Pizza with Zucchini Pizza Slices

Ingredients

  • 1 package prepared pizza dough
  • 1/2 cup prepared pesto (In running Cuisinart first drop in 3 garlic cloves, then mix 1 bunch cleaned basil, 1/4 cup pine nuts, salt, drizzle of olive oil- don't over process)
  • 1/2 cup ricotta cheese or enough to cover pizza round surface
  • 1/4 cup Parmesan
  • Sauteed sliced mushrooms in garlic and olive oil

Instructions

    Spread ricotta cheese on the dough,
    then spread the pesto sauce
    Sprinkle Parmesan and sautéed mushrooms on top.
    Bake at 400 for 10-15 minutes
http://www.thejewishhostess.com/2013/10/easy-gourmet-ricotta-pesto-pizza-with-zucchini-pizza-slices/

 

 

S’mores Marshmallow ‘n Chocolate Chip Tart by Leron Elkharrat

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S’mores Marshmallow ‘n Chocolate Chip Tart by Leron Elkharrat

No Comments 20 October 2013

Thank you Leron for this easy Holiday and Shabbat dessert! I’ve often wondered where in the world the concept of s’mores was created and after some munching around, I discovered that S’mores became popular in the early 1900′s just when the first marshmallows were becoming popular throughout the country. Some kids must have been hanging around at a campsite and discovered that these marshmallows actually tasted more delicious when sandwiched between two graham crackers with a piece of chocolate melted in between! The first official recipe for s’mores was published in the 1927 Girl Scout Handbook, which launched the S’more’s legacy as the ultimate warm ‘n cozy chocolate indulgence for years to come. Enjoy Leron’s Martha Stewart inspired tart variation!

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.

Butternut Squash Pumpkin Soup with Toasted Zaatar Challah by Sophia Barnathan

hanukka recipes and tablesettings, kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, sukkot and rosh hashanah recipes, Sukkot Recipes

Butternut Squash Pumpkin Soup with Toasted Zaatar Challah by Sophia Barnathan

1 Comment 20 October 2013

Another great recipe via Instagram! Thank you Sophia and Shirley Bar Nathan!


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