Moroccan Date Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Moroccan Date Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

No Comments 30 March 2014

This modern twist on the traditional Charoset recipe for your Passover Seder,was created by my new friend  Jennifer Abadi, author of a wonderful new cookbook,  A Fistful of Lentils . Jennifer’s passion for carrying on her family’s Syrian Jewish tradition is evident within the 125 recipes that she shares with us.

Upon reading that Jennifer’s recipes were inspired by her grandmother Fritzie Abadi A’H  I realized that Jennifer and I have a connection. Five years ago, I set out to produce a coffee table book  documenting the artwork of 200 of our communities artists of which all of the proceeds were donated to Magen David Yeshivah in Brooklyn.

“Our Art”- A collection of the Artists of the Syrian Jewish Community.

Guess which artist’s work is on the first page? None other than Fritzie Abadi A’H’ herself!

The quote on the page, as told to me 5 years ago by Mrs. Luna Sutton (who recently passed away in her late 90’s and who bought the painting from Fritzie 50 years ago), is,

“When Fritzie Abadi painted these in the 1920’s, it was said that she was inspired by the strong features of the typical Syrian woman that immigrated to America at the time.”

So, you can see that in her own way, Jennifer’s grandma Fritzi was also trying to preserve memories of her heritage!

You should also know that Fritzi’s father Chacham Matloub Abadi was a great Rabbi of the Syrian community in the early 1900’s, but that is another story…..

Hope you enjoyed that little tidbit of info!

Moroccan Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

photograph by April Selditch

“Here they are!!  I rolled the Moroccan Charroset Truffles  in three flavors: cinnamon, crushed almond and coconut.
They are so delicious!  Yep, I tasted one. April. “

  • ½ cup walnuts
  • 1/4 cup slivered almonds
  • 6 large Medjool dates or 10 regular-size dates, pitted and coarsely chopped
  • 1/4 cup golden raisins
  • 1/4 cup dark raisins
  • 1 to 2 tablespoons sweet Passover wine, such as Manischewitz

For Serving:

1 box of matzah sheets or tea size matzahs

Cinnamon (for dusting the outside)

1. Place the walnuts and almonds in the food processor and pulse until coarsely ground, but not into a meal-like consistency (about 30 seconds).

2. Add the dates and raisins and combine in the food processor until a thick paste is formed.

3. Add one tablespoon of the wine at a time until the paste is smooth but not so sticky that you cannot roll it into small balls.

4. Taking approximately one tablespoon at a time, roll the thick paste into 1-inch balls* (if the paste is sticking too much to your hands, try dipping your hands in cold water and then rolling them) and sprinkle the outsides lightly with cinnamon. Store balls in a tightly covered plastic container in refrigerator for up to one week.

5. Dust the outsides of the balls with ground cinnamon. Serve charoset balls at room temperature on a platter, alongside tea matzahs (can also be served as a paste in one or two small dessert bowls, placed at either end of the seder table.)

Yield: Serves 6 to 8 (approximately 1 ½ cups or 24 one-inch balls)

*Note: If you wish to serve the mixture in the more common way of a paste in a bowl, then add a little more wine and warm water to make a bit smoother and softer for spreading.

©Jennifer Felicia Abadi

(Author of: A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen)
www.FistfulofLentils.com

 

 

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Passover Coated Crunchy Chicken Kabobs

kosher passover recipes,seder table Ideas, Passover Recipes

Passover Coated Crunchy Chicken Kabobs

No Comments 29 March 2014

  1. Soak wood skewers
  2. Cut 3 lbs chicken cutlets into cubes.
  3. Thread 4 on each skewer.
  4. Roll in a bowl of potato starch
  5. Then roll in a bowl of osem chicken sauce that has 2 tbsp oil mixed in.
  6. Then roll in a bowl of whole grain matzo meal that has dried parsley, garlic powder, allspice, cumin, salt, mixed in.
  7. Make sure to get in between chunks of chicken.
  8. Freeze on a tray.
  9. When ready to cook, defrost and place atop a cookie sheet that has oil spread with a paper towel atop.
  10. Drizzle top of chicken skewers with oil. Keep turning as they bake. First covered 20 min and then uncover for 10-15.
  11. Easy and Quick- for Passover holiday night, weeknight, kids and adults!

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Passover Chocolate Chip Cookies by Lisa Bailey

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Passover Chocolate Chip Cookies by Lisa Bailey

4 Comments 29 March 2014

There is nothing like a fresh delicious chocolate chip cookie. This is why I make the batter and freeze them raw.   I can pull them out and just bake before serving.

Kosher Ingredients: 2 cups cake meal

1 tsp. baking soda

1 tsp. salt

2 sticks margarine

¾ cup sugar

¾ cup brown sugar

2 eggs

1 tsp vanilla extract

1 package (12 oz) chocolate chips

Directions

Combine dry ingredients, cake meal, baking soda and salt

Melt margarine in microwave, cream with sugars add eggs and vanilla

Add in dry mixture then chips

Shape into balls and flatten a little (these cookies will remain the same shape after baking )

May freeze at this point

Bake 350 (preheated oven) for 10-12 min do not over bake

Enjoy,

Lisa Bailey


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Passover Sliced Apple Tart Dessert

kosher dessert recipes, kosher passover recipes,seder table Ideas, Passover Recipes

Passover Sliced Apple Tart Dessert

No Comments 28 March 2014

This recipe is by @evelynsiouni

This recipe is by @evelynsiouni

Passover Apple Tart

Passover Apple Tart

Ingredients

  • Dough:
  • 1 3/4 c matzah cake meal
  • 1 c confectioners sugar
  • 1/8 tsp sale
  • 1 c margarine
  • 2 tsp vanilla
  • 1 large egg
  • 1 c apricot preserves
  • 3-4 granny smith apples cut into thin slices
  • cinnamon and sugar

Instructions

    For the dough:
  1. Mix 1 3/4 cups matzah cake meal, 1 cup confectioners sugar,1/8 teaspoon salt,1 cup of margarine,2 teaspoons vanilla,1 large egg
  2. (I mix by hand but can be done in a mixer)
  3. Don't over mix
  4. Refrigerate for about an hour.
  5. When dough is ready press into tart pan
  6. Spread about 1/2 cup of apricot preserves on top.
  7. Peel, core, and cut 3-4 granny smith apples into thin slices (1/8 to a 1/4 inch thin)
  8. Arrange the apple slices in a circular pattern over the preserves and brush with apricot glaze:
  9. Make the glaze:
  10. Heat 1/2 cup apricot preserves until boils, remove from heat, strain,and add a tbsp of water.)
  11. Sprinkle cinnamon sugar over the the glaze
  12. Bake at 350 for 45-60 minute
  13. Brush extra apricot glaze over the baked tart to seal.
http://www.thejewishhostess.com/2014/03/passover-sliced-apple-tart-dessert/

 

 

“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

hanukka recipes and tablesettings, kosher cookbooks, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas, Sukkot Recipes

“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

2 Comments 28 March 2014

cover photo by Danielle Gindi

How impressive is Robin Jemal? Not only is she known to be a fabulous cook, but she has managed to compile all of her gourmet kosher recipes into one fantastic brand new cookbook.  Unveiled this week at Robin’s home,  friends, family, and hundreds of community women were buying “Dare to be Different” by the armful. Easy to follow  recipes combine Robin’s Middle Eastern Jewish heritage with a timeless modern twist.  Salads, Pastas, Meat, Dairy and Pareve dishes for all of your family and holiday meals are photographed to perfection. At $36. its a perfect Jewish Hostess Hanukkah gift, and you wont be able to buy just one! You will be tempted to buy one for each of the Jewish Hostesses in your life!

Just contact jbetesh818@aol.com to get your gift wrapped copy now!

Check out Robin’s website! CLICK HERE!

“Hi, my name is Robin Jemal and I am excited to introduce my first cookbook to the fans of the Jewish Hostess.“Dare to be Different” is a collection of some of the clever dishes I have developed and adapted from years of experimenting with various recipes. It includes never before seen recipes, as well as some of our classic, Middle Eastern dishes, but with a twist; dishes that make me feel like I can entertain a group or even just my family with ease.

From an early age, I took an interest in cooking and entertaining. Cooking for me was fun, daring and always different. My out-of-the-box cooking style has developed from watching my mom in her kitchen, yet always adding a bit of a twist to our routine recipes. Is it a style that challenges a different and exciting cooking experience: a style that is daring yet delicious, different yet dazzling.

Here is the first of my dazzling dishes for you to sample. Hope you enjoy, have fun, and dare to be different!!

–Robin Jemal”

photo by Danielle Gindi

Subscribe Now: and win a chance for a free copy of “Dare to be Different!”

Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

  • 8 green squash
  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed (divided)
  • Salt
  • Pepper
  • 5 plum tomatoes, cut into ¼ inch
  • thick rounds
  • 2 tablespoons fresh basil, chopped
  • Sugar
  • 2 pounds of Crimini mushrooms
  • 2 tablespoons fresh rosemary, chopped
  • Pesto ( see recipe pg 65)
  • 2 tablespoons heavy cream
  • (optional)

Directions:

  1. Using a julienne peeler, peel 8 green squash vertically to make spaghetti.
  2. Sauté 2 cloves garlic in olive oil for 1 minute and add squash. Add salt and pepper and cook on a low flame 5-7 minutes. Close fire and add pesto to squash. If using heavy cream, add it to pesto. Set aside and let cool to room temperature.
  3. Oven dried tomatoes: Slice tomatoes in rounds and place on tray with olive oil, salt, pepper, basil, crushed garlic and a sprinkle of sugar. Bake uncovered at 300°F for 2½-3 hours.
  4. Roasted mushrooms: Clean Crimini mushrooms with a dry paper towel. Cut off tough stems and slice mushroom in half. Place them on a tray and add pepper, fresh rosemary and olive oil. Roast uncovered at 400°F for 40 minutes. When mushrooms are roasted, remove from oven, add salt and set aside.
  5. Place squash mixture at room temperature around the circumference of a round dish. Leave room in the center and place the mushrooms. Top the squash with oven dried tomatoes and serve.

Subscribe Now: and win a chance for a free copy of “Dare to be Different!”


 Contact jbetesh818@aol.com to get your gift wrapped copy now!

 

 

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Terri’s Lamb Shanks for Passover

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Terri’s Lamb Shanks for Passover

3 Comments 28 March 2014

Every time I get a gourmet recipe from Terri,I know it’s a good one. Every single woman in her family is either a gourmet kosher cook, a talented photographer, an entrepeneur, a professional baker, and the list goes on… thanks Terri !

To all my Jewish Hostesses- keep sending recipes and a little something about yourself to me! marlene@thejewishhostess.com.

“Hi Marlene,

My cousin gave me this delicious recipe for kosher lamb shanks, my kids were licking their fingers.

If you like lamb they will love this easy recipe.
I bought 6  lamb shanks for my family, a little too much but we had leftovers the next day.

Its a great passover recipe!

  • 6 lamb shanks
  • 3 crushed garlic
  • A little  olive oil,
  • kosher salt,
  • pepper
  • paprika
  • 2-3  sliced onions

Covered 2-3 hours at 350 degrees.

How Easy? Enjoy!

Love, Terri ”

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Arleen’s Secret Family Recipe- Syrian Style Pickled Vegetables

hanukka recipes and tablesettings, healthy body, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah vegetables, shabbat recipes

Arleen’s Secret Family Recipe- Syrian Style Pickled Vegetables

8 Comments 27 March 2014

Syriian STYLE PICKLES, The Jewish Hostess

“Hi Marlene,
We love your site. I thought your followers would appreciate this colorful array of pickled vegetables. My mother gave us this recipe long ago and prided herself on the perfect proportions of water to vinegar to salt. She used to make all of her children a huge mason jar full of peppers every Passover. I now do the same.
Happy holiday and I hope you share this with your followers.
Arleen Morano

Thanks Arleen for sharing your family recipe with us! Marlene

Syrian Style Pickles

Syrian Style Pickles

Ingredients

  • Mason Jar
  • 5 c water
  • 1 c white vinegar
  • 1/2 c kosher salt
  • 18 peppers, sliced
  • celery, sliced into 3 inch sticks or on the diagonal
  • carrots sliced long or on the diagonal
  • lots of garlic cloves
  • 2 cauliflower, sliced with the stem
  • 1 beet for each jar, sliced
  • dill
  • 1 tsp oil

Instructions

  1. Pile each type of sliced vegetables into separate mason jars layering with garlic.
  2. Top with a sprinkle of dill.
  3. add
  4. 5 c water
  5. 1 c vinegar
  6. 1/2 c kosher salt
  7. Add 1 tsp oil leave out for 1 day, and then put in fridge
  8. For the cauliflower and turnips: Add sliced beets for color and top with dill.
    These pickles take about three to five days to fully develop flavor.
http://www.thejewishhostess.com/2014/03/arleens-secret-family-recipe-syrian-style-pickled-vegetables/

p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!

 

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Zuchinni Pasta Salad with Sautéed  Mushrooms and Cherry Tomatoes

hanukka recipes and tablesettings, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, purim recipes, baskets, and decor, shavuot recipes and ideas

Zuchinni Pasta Salad with Sautéed Mushrooms and Cherry Tomatoes

8 Comments 27 March 2014

 

Zucchini Pasta, The jewish hostess

Grated Zuchinni

Dear Hostesses,

Welcome to the carb free world of zucchini pasta! I wouldn’t expect any kid under 16 to really gobble it up and think it’s spaghetti, but this dish is truly for eaters like me who crave the carbs, but don’t want the end result to  end up as an extension of our butts as we start to peel off our cozy winter layers.

So, here goes… it all starts with an easy $3.99 zucchini shredder and a couple of dark green Italian zucchini.   First put on some cooking gloves and  scrub your zucchini with a clean Dobie Sponge and some running cold water to get off all of the sandy grit  that will give your zucchini pasta an unwelcome crunch.

Next, hold your zucchini in one hand (wearing your cooking gloves) and shred away. You will be amazed at how easy it is to use your new shredder.

Next-   add your shredded zuchinni to some garlic and hot pepper flakes that have been warming up  in olive oil that has been starting to get fragrant on a low flame.

 Sauté for about 4-5 minutes mixing with a spoon. Over-sautéing will make it mushy. If you are serving it the next day (Like for Shabbat lunch), then just sauté your garlic and hot pepper flakes and add into your zucchini pasta an hour or two before serving.  Cover it in a bowl till you are ready to serve. The garlic and hot pepper flakes will cook it last minute and wont leave you with a reduced puddle of pre-cooked mush.

Sauté sliced mushrooms in a separate pot with some garlic, you can also lightly sauté some halved cherry tomatoes, broccoli, peppers, or any combination that you can dream up. Shred some parmesan and sprinkle on top, add pesto, or just leave in a pretty bowl on the side so that your guests can help themselves. Of course this dish can be made pareve by just omitting the cheese. Im sure that you will enjoy this dish and will continue to serve it all year round (even as part of your Passover menu!)  using different combinations each time.

Enjoy! Marlene

Lemon Garlic Roasted Chicken

kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah chicken recipes

Lemon Garlic Roasted Chicken

1 Comment 27 March 2014

 

Dear Hostesses, 

I am honored to present this  fabulous holiday chicken recipe from Kim Kushner’s brand new kosher cookbook, The Modern Menu. Chock full of gorgeous color photos and easy directions, Kim’s innovative  recipes are the ones that you will keep making over and over again. Kim began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program. The Modern Menu, 5 years in the making, is a culmination of her very own delicious, easy, and modern recipes. Its a perfect hostess gift for the holidays. Every Jewish Hostess should make sure to have a copy of their own in their  kitchen!  

Enjoy! Marlene

 

Lemon Garlic Roast Chicken for Passover or Jon’s Roast Chicken

by Kim Kushner

“This dish, a weekly staple in my house and my husband Jon’s favorite, is a perfect example of how a few top-quality ingredients are all you need to make a fabulous meal.Cooking this chicken on a vertical chicken roaster stand (available online) allows you to roast a whole chicken in an upright position. The result is unfailingly moist and juicy chicken. In a pinch, you can use an empty soda can! The chicken tastes best the day it is roasted.”

The Jewish Hostess, Kim Kushner roast chicken

Lemon Garlic Roasted Chicken for Passover

Serving Size: Serves 4 to 6

Lemon Garlic Roasted Chicken for Passover

Ingredients

  • 1 (3-to 4-pound) roaster chicken
  • Kosher salt and freshly ground black pepper
  • 2 lemons, halved
  • 1 garlic bulb
  • 1 teaspoon olive oil
  • 10 fresh thyme sprigs

Instructions

  1. Preheat the oven to 400°F. Rinse the chicken under cold running water and pat dry with paper towels. Generously season the chicken inside and out with salt and pepper. Squeeze the juice of 1 lemon into the chicken’s cavity and then stuff what’s left of it into the cavity. Squeeze the juice of the remaining lemon all over the outside of the chicken and throw the halves into the pan.
  2. Cut a ¼-inch slice off the top of the garlic bulb and discard the top. The garlic cloves should be peeking out of the top. Place the bulb on a piece of aluminum foil, drizzle the oil over the top, and wrap tightly.
  3. Stuff the garlic into the chicken cavity followed by
  4. 4 thyme sprigs.
  5. Insert the roaster stand into the chicken cavity, pushing it in as far as it will go. Stand the chicken in a roasting pan and place the remaining thyme sprigs over the chicken. Roast for 1 hour. Reduce the tempera­ture to 325°F and roast for an additional 20 minutes, until cooked through to the bone and the juices run clear at the thickest part of the breast. Let cool slightly.
  6. Carefully remove the lemon and wrapped garlic from the chicken cavity. Discard the thyme sprigs. Squeeze any juice from the cooked lemons over the chicken, then discard. Unwrap the garlic and squeeze the softened cloves over the chicken. Cut the chicken into eight pieces and serve warm. Alternatively, let it come to room temperature before serving.
http://www.thejewishhostess.com/2014/03/lemon-garlic-roast-chicken-for-passover/

 

 

Chocolate and Coconut Dipped Matzah Dessert for Passover

kosher passover recipes,seder table Ideas, Passover Recipes

Chocolate and Coconut Dipped Matzah Dessert for Passover

3 Comments 27 March 2014

This simple Passover dessert recipe is so easy and delicious with three simple  Passover ingredients!

Enjoy, and we will all detox AFTER Passover!  Marlene

 

Passover Ingredients:

Chocolate and Coconut Dipped Matzah Dessert for Passover

Chocolate and Coconut Dipped Matzah Dessert for Passover

Ingredients

  • 4 oz. semi-sweet baking chocolate
  • 2 matzos, broken into several pieces
  • 1/2 cup flaked coconut

Instructions

  1. MELT chocolate in small saucepan on very low heat, stirring constantly.
  2. DIP each matzo piece partially into chocolate; sprinkle with coconut.
  3. PLACE on wax paper-covered tray. Let stand until chocolate is firm.
http://www.thejewishhostess.com/2014/03/chocolate-and-coconut-dipped-matzah-dessert-for-passover/

 

 

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Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

kosher passover recipes,seder table Ideas, Passover Recipes

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

2 Comments 27 March 2014

 

dates

 Though I have to admit that I am partial to my mother in law’s Syrian style Haroset, I love sharing haroset recipes from other communities. Come to think of it, how nice would it be to add a selection of different Harosets from around the world on the table with their own place cards? 

Here are some photos  that I just gathered for some table top food tagging inspiration….

Unknown images-3

images-2 images-1

 

 

Enjoy Jennifer Abadi’s Yemenite style Haroset recipe and check out her Passover site HERE.

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

Yield: Serves 6 (Makes 1 ½ cups)

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

Ingredients

    For Charoset:
  • 1/3 cup raw walnuts
  • 1/3 cup raw whole almonds
  • 1/4 cup roasted sesame seeds
  • 3 to 4 tablespoons pomegranate juice, or kosher for Passover sweet red wine
  • 1 cup pomegranate seeds, or 1 cup coarsely chopped apple (skin left on)
  • 1/2 cups small dates, pitted (these are usually a bit drier than the mejool kind)
  • 4 to 6 large mejool dates, pitted
  • 1/3 cup black raisins
  • For Serving:
  • 2 to 3 tablespoons kosher for Passover sweet red wine
  • Matzah

Instructions

  1. Place walnuts, almonds, and sesame seeds into the food processor and pulse quickly 3 or 4 times, just until the walnuts and almonds are broken down a little bit.
  2. Add the pomegranate juice (or wine), pomegranate seeds (or apple pieces), dates, and raisins and process until a thick paste.
  3. Pour into a medium container and seal. Store in the refrigerator for up to 2 days, or freezer for up to two weeks. When ready to eat, bring to room temperature. Blend with a few tablespoons of wine until the consistency of apple butter, or serve thick as is.
http://www.thejewishhostess.com/2014/03/dukeh-yemenite-style-charoset-with-black-raisins-toasted-sesame-seeds-dates-and-pomegranate-seeds/

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Passover Brick Roast with Red Wine and Red Onion Garnish

kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes

Passover Brick Roast with Red Wine and Red Onion Garnish

2 Comments 27 March 2014

Thank you Yael from Culinary Kosher! When I asked Yael for the BEST PASSOVER ROAST from her site, she sent me this red wine marinated brick roast recipe, and I immediately knew it was just perfect for The Jewish Hostess readers. Its easy, and I can just tell that it is a juicy and tasty holiday or Shabbat roast recipe. Enjoy! Marlene

Brick Roast with Red Wine and Red Onion Garnish

  • 1 Brick Roast 3-4 Lbs
  • 2 tablespoons Olive Oil
  • 4 Garlic Cloves Crushed
  • 1 tablespoon Kosher Salt
  • 1/4 cup/s Dry Red Wine

Red Onion Garnish

  • 3 Red Onions
  • 1 tablespoon oil
  • 1/4 cups kosher red wine

Preparation:

  1. Put the garlic, oil and salt in the food processor and make a paste.
  2. Rub it all over the meat and let meat sit in refrigerator for a few hours or over night.
  3. Preheat oven to broil. Pour the wine around the meat (if using). Turn the meat over every 15 minutes. Total roasting time depends on how well done you like the meat. Slice and serve.

Garnish:

  1. Saute the onions in oil until they become soft.
  2. Pour in the wine and cook another 5 minutes.
  3. Lay onions on top of meat before serving.
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Roast Lamb with Sauteed Spinach and Matzo Meal Stuffing

kosher meat recipes, kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah and sukkot recipes

Roast Lamb with Sauteed Spinach and Matzo Meal Stuffing

No Comments 27 March 2014

 

 

Thank you Michelle Safdieh and Vicky Cohen for this delicious lamb and spinach recipe- Im definitely putting this one on my Passover holiday menu! Marlene

Roast Lamb with Sauteed Spinach

by Michelle Safdieh from Vicky Cohen

  • I used a 5 – 6 lb lamb roast.
  • Saute 2 large onions, 3 celery ribs and 2 bags of spinach  in oil.
  • Add 1/2 C matzah meal to mixture.
  • Season lamb w/ chopped garlic, kosher salt and pepper.
  • Put spinach mixture around lamb. Cover pot and cook on 350 for approx 3 hours.  Baste as needed.
Veggie Egg White Pizza Omelet by Grace G.

breakfast recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, mothers day recipes, Passover Recipes, shavuot recipes and ideas

Veggie Egg White Pizza Omelet by Grace G.

No Comments 27 March 2014

My sister in law Grace is a fabulous cook and friend, although she never wants to take credit for it. She is one of the few people I know that will do anything for anyone without being asked to, including dropping off a plethora of last minute perfectly folded Purim costumes for a niece in need, constantly sending gourmet meals to my parents, making me a “surprise” family birthday party,  accompanying  me on my various business ventures, and too many more to mention. She is a true sister in every sense of the word. Several months ago she made an unbelievable dairy Sunday brunch, and this was just one of the gourmet dishes that she served, which of course would be perfect on a Shavuot, Passover, Mother’s Day, Father’s Day, or summer brunch menu. Love u, Grace! Marlene

 Veggie Egg White Pizza Omelet

  • onions
  • mushrooms
  • peppers
  • tomatoes
  1. From the day before you can saute onions, mushrooms and peppers until soft and refrigerate.
  2. Next day heat frying pan with Pam,beat egg whites and pour into pan.
  3. Add sauteed veggies into omelete along with diced raw tomatoes…let cook.
  4. Flip over once add salt and pepper.
  5. When the egg omelete is done place onto a plate…to make it fun cut like a pizza!!
  6. If desired you can sprinkle with chopped parsley.
  7. Enjoy!!!
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Kale and Goat Cheese Muffin Souffles

kosher dairy recipes, kosher passover recipes,seder table Ideas, Passover Recipes

Kale and Goat Cheese Muffin Souffles

7 Comments 27 March 2014

When I found this recipe on thekitchn, I knew that I would have to test it out for a dairy  Passover lunch. Well, it was so easy to whip up and it was so delicious that I decided to double the  ingredients for my Passover menu. I also added some table spoons of Osem onion soup mix for extra flavor. There are a lot of eggs in this recipe which really make it puff up so beautifully. If anyone comes up with a low cholesterol version- please let me know! Would love to know if you’ve made any spectacular dishes that you’d like to share with Jewish Hostess readers. Send them to marlene(at)thejewishhostess.com. Happy Holiday! Marlene

p.s. try this healthy kale chip recipe!

p.p.s. get all the newest table setting ideas and easy healthy recipes once a week to your inbox! CLICK HERE!

 

makes about 24 muffins

Kale and Goat Cheese Muffin Souffles

Kale and Goat Cheese Muffin Souffles

Ingredients

  • 6 cups chopped kale
  • 4 garlic clove, thinly sliced
  • 6 tablespoons olive oil
  • 3-4 tablespoons of Osem MSG-free Onion Soup Mix (kosher for Passover)
  • 1/4 teaspoons red pepper flakes
  • 12 large eggs
  • 1/2 teaspoon salt
  • Dash ground black pepper
  • 1/2 teaspoon dried thyme
  • 2-3 kosher small goat cheese logs, crumbled or cubed

Instructions

  1. Preheat the oven to 350°F. Remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips. Measure to get 6 cups of chopped kale.
  2. In a 10-inch nonstick skillet, cook the garlic in 6 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.
  3. In a medium bowl, beat the eggs with the salt and pepper, add onion soup mix. Add the kale and thyme to the egg mixture.
  4. Spray 2 12-cup muffin tins. Fill muffin cups with mixture. Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.
  5. Best if eaten fresh, but may be frozen and re-heated.
http://www.thejewishhostess.com/2014/03/kale-and-goat-cheese-muffin-souffles/

 

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Quinoa with Roasted Sweet Potatoes and Dried Cranberries

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Quinoa with Roasted Sweet Potatoes and Dried Cranberries

6 Comments 27 March 2014

This is a great  gluten–free recipe to serve on Mother’s Day. I made it this week for Shabbat lunch. Thanks to Paula Shoyer for sending it in to The Jewish Hostess. Check out her new book “The Kosher Baker.”
I added fresh corn to this salad.
The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy

By Paula Shoyer

serves 8

  • 1 cup quinoa, rinsed
  • 1/2 cup fresh corn
  • 1 medium sweet potato, cut into ½ inch cubes
  • 6 tablespoons extra virgin olive oil, divided
  • 1/3 cup pine nuts, toasted, optional
  • 3 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries
  • 3 scallions, sliced thin

Directions

Preheat oven to 400ºF. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, covered, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one hour, up to 8 hours.  While the quinoa is sitting, place the sweet potato cubes into a roasting pan and toss with 2 tablespoons of the olive oil. Bake for 25 minutes, stirring once or twice, or until you can just pierce the cubes with a fork. Set aside.

Place the pine nuts into a small pan over medium heat and cook until lightly toasted, stirring often. Watch carefully so they do not burn. Set aside.  In a small bowl, place the remaining two tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well.

When the quinoa is dry, use a whisk to break apart the grains. Add the vinaigrette and mix with the whisk. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.

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