Layered Eggplant and Shredded Chicken for Weeknights, Shabbat, and Holidays

hanukka recipes and tablesettings, holiday tables, kosher chicken recipes, kosher main dish recipes, kosher meat recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah chicken recipes, shabbat recipes, sukkot and rosh hashanah recipes, Sukkot Recipes

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Layered Eggplant and Shredded Chicken for Weeknights, Shabbat, and Holidays

No Comments 27 November 2013

  Thank you Alice Adjmi for your sharing your favorite chicken and eggplant recipe. We are lucky to get one of your famous dinner ideas!

Shared via Instagram.

 

 

 

Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon by Jennifer Abadi

kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah vegetables, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon by Jennifer Abadi

No Comments 26 November 2013

Thank you Jennifer Abadi for this fabulous savory bulgur pilaf- perfect for a Thanksgiving menu!

Check out Jennifer’s website www.FistfulofLentils.com.

Bulgur is a healthy ingredient common in foods from Turkey, the Mediterranean and the Middle East. I was really surprised to find out how healthy bulgur really is!

Some of the benefits of eating bulgur include:

  • Lowering the risk of Type 2 diabetes because it contains Magnesium which helps out the insulin in your body.
  • Bulgur’s high fiber content helps against breast cancer.
  • Fiber in bulgur helps protect against gallstones (trust me- gallstones are not a fun thing to have)
  • Bulgur contains an ingredient called Betaine which helps protect against creaky joints and inflammation that some of us may be starting to feel…..
  • Bulgur contains Folate which  helps with mental clarity and memory!!! Now, who wouldn’t want a couple extra crystal clear brain cells that can help us find our keys when we are running out that door….

 

Enjoy this  hearty and healthy new kosher recipe!

Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon

(Yield: Serves 4 to 6 / Makes about 5 cups)
Preparation Time: 1 Hour 15 Minutes
Ingredients:
For Pilaf:
  • 2 cups whole grain bulgur wheat (ground bulgur will become too mushy)
  • 2 to 3 tablespoons extra virgin olive oil or salted butter
  • 1 cup coarsely chopped yellow onions
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 3/4 cup vegetable or chicken stock
  • 1/2 cup ¼-inch cubed butternut squash pieces (cut to about the size of the chickpeas)
  • ¼ cup pre-cooked chickpeas, rinsed and drained
  • ¼ cup sliced chestnuts (pre-roasted and packaged in a jar or can)
For Serving:
  • 1 tablespoon fresh dill, finely chopped
  • 2 teaspoons melted salted margarine or salted butter (optional)
Recipe Procedure:
1. Pour bulgur into a medium sized bowl and cover with cold water. Soak for 30 minutes to 1 hour, then drain. (May also be soaked, drained, and stored in a tight-sealed container in the refrigerator overnight).
2. Heat the oil (or butter) in a heavy large pot for 30 seconds over medium heat. Cook the onions until golden and soft, but not brown, 4 to 5 minutes.
3. Add the garlic and stir. Continue to cook until the onions are brown, about another 10 minutes (be careful not to burn the garlic).
4. Stir in the salt, cinnamon, and allspice, and cook for a minute.
5. Add the drained bulgur and mix well. Gently sauté the grains, mixing constantly over medium heat, about 10 minutes.
6. Add the broth, butternut squash pieces, chickpeas, and chestnut pieces and mix well. Reduce the heat to the lowest setting, cover tightly, and cook just until the butternut squash is soft and bulgur is tender (the grains should have a slightly chewy bite to them), 25 to 30 minutes. (Mix the bulgur wheat every 10 minutes or so, mixing well to ensure that the bottom is not burning and sticking to the pot.)
7. Just before serving, taste and add more salt, if necessary. Serve warm in a glass or ceramic bowl sprinkled with the chopped dill, and melted butter (if desired). Toss at the table, just before serving.
 www.FistfulofLentils.com
©Jennifer Abadi / www.FistfulofLentils.com

 

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Low-Fat Grilled Turkey Kibbeh for Thanksgiving

kosher appetizer recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah chicken recipes, sukkot and rosh hashanah recipes

Low-Fat Grilled Turkey Kibbeh for Thanksgiving

1 Comment 22 November 2013

“Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect  for your Thanksgiving menu! Lisa Ades”

TURKEY KIBBEH KEBABS

Adapted from Food and Wine magazine

  • 1 pound ground turkey (*see note below)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup medium or coarse grain bulgur, rinsed
  • 1/2 med. onion, finely chopped
  • 1 1/2 tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper (flakes, not ground)
  • lemons, cut into wedges

‘How to’ Create kibbeh

In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.

Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through.  You can also broil them.

Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.

* note:  This is not great with all white meat turkey – it will be very dry.

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Miriam’s Healthy Low Fat Pumpkin Muffins

kosher dessert recipes, kosher recipes, kosher thanksgiving recipes

Miriam’s Healthy Low Fat Pumpkin Muffins

No Comments 20 November 2013

 

image via http://kisi.smugmug.com/photos

Miriam Kairey is officially our Thanksgiving Hostess ever since she became famous for her how to roast the  Perfect Turkey  with Cranbery Relish Recipe! I gobbled these muffins at Miriam’s home while she hosted an entire film crew as we interviewed several more of our community’s elders for The Sephardic Heritage Museum. These pumpkin muffins were perfect as an early morning breakfast with piping hot coffee! Thank you Miriam! Marlene

“Hi Marlene!

I baked these hearty lowfat muffins yesterday  It is an original recipe (I made it up myself). This recipe is designed to take advantage of fresh pumpkin in season.  It is a healthy on-the-go breakfast or school snack. Pop them in the freezer and warm them up on a cold winter morning! Miriam”

How to make your own Pumpkin Puree:

  •  1 4lb organic pumpkin

Heat oven to 350.  Poke a few holes in pumpkin with a knife.  Place on a parchment lined baking tray.  Bake until soft to touch, about 1 ½ to 2 hrs.  Remove from oven, Peel off loose skin, and put in colander to drain off excess moisture.  When cool, peel, slice open and remove stringy center.  Reserve seeds for roasting. Chop pulp into cubes and puree in food processor.

Low Fat Pumpkin Muffins:

  • 1 cup flour
  • 2/3 cup white whole wheat flour*
  • 2 heaping Tbs. ground flax seeds
  • 1 cup sugar
  • ½ tsp. each cinnamon and nutmeg
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup greek yogurt
  • 2 eggs, lightly beaten.
  • 1 ¼ cup pumkin puree (or equivalent canned)

*a mild tasting wheat flour, available under the King Arthur or Trader Joe brands

Heat oven to 350.  Spray a 12 muffin tin with Pam.  In a mixing bowl combine flours, flax seeds, sugar, spices, baking powder, baking soda and salt.  In another bowl mix yogurt, eggs and pumpkin.  Combine wet and dry ingredients and pour evenly into muffin tin.  Bake for about 18 minutes or until top of muffin springs back when touched.

Parve Pumpkin Banana variation:  Omit greek yogurt. Use ¾ cup sugar instead of 1 cup.  Use 1 cup of pumpkin puree instead of 1 ¼ cup.  Add 1 thoroughly mashed overripe banana to wet ingredients.

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Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

hanukka recipes and tablesettings, kosher chicken recipes, kosher main dish recipes, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, Passover Recipes, sukkot and rosh hashanah recipes

Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

No Comments 16 November 2013

This holiday chicken cutlet recipe is by Rosette Setton- a true gourmet cook in the Syrian Jewish community. She sells delectable mazza and caters all types of events. Any recipe from Rosette is a real treasure! Your can text Rosette at (917) 748-9644.

 

Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

Ingredients

    Stuffing
  • one pkg of white meat chicken cutlets thin
  • one cup of brown rice
  • one onion, fresh garlic
  • celery
  • oregano
  • one jar of pitted calamata olives
  • olive oil
  • one bunch of asparagus
  • Sauce:
  • 1/2 cup of of calamata olives
  • red pepper flakes
  • fresh oregano
  • 1/2 tsp of curry powder
  • 1/4 cup of water

Instructions

  1. Recipe for chicken roll ups you will need one pkg of white meat chicken cutlets thin , one cup of brown rice ,one onion, fresh garlic , celery , oregano, one jar of pitted calamata olives , olive oil ,one bunch of asparagus.
  2. Put a little olive oil in a pot.
  3. Dice onion and celery small and sauté onion and then sauté celery.
  4. Add brown rice with two cups of water ,salt and pepper, and olives till cooked , rinse cutlets and stuff and roll and put in a glass Pyrex drizzled with olive oil and add 6 cloves sliced garlic,
  5. Prepare sauce:
  6. In a cup put 1/2 cup of juice of calamata olives , red pepper flakes , fresh oregano , 1/2 tsp of curry powder a 1/4 cup of water mix and pour this on chicken plus one cup of calamata olives.
  7. Bake at 350 for 45 min covered and 20 min uncovered
  8. Let cool and then wash and trim asparagus and push like two or three pieces through cutlet , warm and serve on a pretty platter .
http://www.thejewishhostess.com/2013/11/chicken-cutlets-stuffed-with-curried-vegetables-olives-and-brown-rice/

Kosher Rolled Chicken Cutlets

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Stuffed Boneless Chicken with Brown Rice and Vegetables

hanukka recipes and tablesettings, kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, rosh hashanah chicken recipes, sukkot and rosh hashanah recipes

Stuffed Boneless Chicken with Brown Rice and Vegetables

No Comments 02 November 2013

Stuffed Boneless Chicken

 

Thank you @callmecookie1 for this succulent bones chicken recipe. Perfect for Shabbat dinner as an alternative to a beef entree. The brown rice stuffing adds a whole grain to the dish and can probably be substituted with quinoa, faro, or barley.

Marinated Stuffed Whole Boneless Chicken with Brown Rice and Vegetables

Marinated Stuffed Whole Boneless Chicken with Brown Rice and Vegetables

Ingredients

  • 1 Whole Boneless Chicken
  • For the filling.
  • Thinly cut : 2-3 carrots ,
  • 3 stalks of celery,
  • 1 onion thinly chopped.
  • Precooked or leftover brown rice.
  • Spice Marinade:-Mix all ingredients in a bowl:
  • 1/4 cup mustard
  • 1 tablespoon garlic powder
  • 1 1/2 tablespoon paprika
  • 2 tablespoon olive oil
  • salt and pepper.

Instructions

  1. Open the chicken and spread the paprika garlic mixture inside the cavity all over.
  2. ( Keep some for the outside later)
  3. then arrange the veggies and brown rice. You can tie it up with twine or pin it with tooth picks.
  4. ( You can also just stuff the chicken and not open it. )
  5. At this point spread any leftover paprika garlic mixture on top and around.
  6. In a pot brown the chicken on all sides.
  7. Add baby potatoes (or any other veggies you like)
  8. add water or chicken stock let it reach 1/4 -1/2 way up the chicken
  9. (sprinkle some salt over top only if you are using water! The chicken stock is salty.)
  10. put it in a 350 degree oven for an hour
  11. The liquid should reduce by half and the potatoes should be brown if not let it cook further. Enjoy!
http://www.thejewishhostess.com/2013/11/stuffed-boneless-chicken-with-brown-rice-and-vegetables/


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