Melt in Your Mouth Minute Steak Roast for the Holidays

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

Melt in Your Mouth Minute Steak Roast for the Holidays

2 Comments 27 March 2014

When making our Passover, Sukkot, Rosh Hashanah menus etc., its easy to get overwhelmed by the thousands of kosher recipes on many other sites. Here at The Jewish Hostess, I really try to sort through all of the wonderful kosher Jewish holiday recipes out there, and I try to publish the ones that I would make for my own Jewish holiday and  Passover dinners. This minute steak recipe is delicious and takes about 15 minutes to prepare. Its a no brainer. Thanks Elyse Lincer for sending it in!

:Hi Marlene,
Just prepared this minute steak roast for passover. I got it from Passover by Design by Susie Fishbein.
I made it yesterday before shabbat and it looked so good I had to sneak a piece!!  Was delish and very easy.. And freezes well too!”
Elyse Lincer
Ingredients for this kosher recipe:
  • 1 minute steak roast sliced and deveined by your kosher butcher into 2 pieces.
  • 1 c barbeque sauce
  • 1 c   ketchup
  • 6 tbsp brown sugar
  • 2 large onions, sliced into rings
  • 10 cloves of garlic, chopped in food processor.

Directions:

  1. Saute onion and garlic in a little oil.
  2. Mix together sauces and sugar  in a separate bowl.
  3. Place meat in a roaster
  4. Add onion, garlic and sauce on top of roast.
  5. Bake at 350 for an hour.
  6. When cool, slice and freeze on top of kosher for Passover parchment paper (parchment can have flour sprinkled on it) lined in a tin.
  7. If serving fresh, slice thin and reheat at 350 degrees for another half hour.

 

 

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The Secret Trick to Boiling Gorgeous Eggs for an Elegant Seder Plate

kosher passover recipes,seder table Ideas, Passover Recipes

The Secret Trick to Boiling Gorgeous Eggs for an Elegant Seder Plate

11 Comments 27 March 2014

Even though the hard boiled or roasted egg that is placed on the Passover seder plate is symbolic of mourning and destruction of the Beit Hamikdash in Jerusalem, Jewish Hostesses worldwide can still beautify their seder plates by using this unique idea from Apartment Therapy.  Create your own unique Passover seder patterns that may even impress Eliyahu Hanavi!

Recipe and photos via  thekitchn. 

Huevos Haminados
Makes 12 eggs

all measurements are approximate
Onion skins
2 tablespoons peppercorns
2 tablespoons salt
4 tablespoons of white vinegar (or 2 glugs, as Sierra says)
4 tablespoons olive or vegetable oil
1 dozen eggs
pretty leaves, such as parsley or cilantro (optional)
clean pantyhose (optional)

You begin by asking your grocer for as many discarded brown onion skins they can give you. For a dozen eggs, we used about 8 cups, although it’s recommended that you have twice that for the best color, particularly if you are slow-cooking them. If the onion skins are dirty, wash them before proceeding.

Fill a large soup pot with the skins, cover with water, and bring it to a boil. You should see the color of the water change to medium brown. Then add the peppercorns, salt, and white vinegar. Turn down the heat to a simmer.

Gently lower the eggs in the water, making sure they are completely covered, and add more water if necessary. Cover the surface of the water with the oil, and then cover the pot with a lid. Let simmer, covered, until the eggs are a rich mahogany color – about an hour.

Cooked this way, the eggs have just the slightest flavor of onions, and are similar to hardboiled eggs. If you want hot eggs on your Sabbath table, you can move the pot to a preheated slow oven (about 225F) after you add the eggs. The longer cooking time will increase the onion flavor, although it will still be delicate.
2008_04_16-huevoshaminadosinstockings.jpg
Before adding the eggs, you can press a decorative leaf such as parsley, cilantro, or even a leaf from your garden to the outside. Affix the leaf with pantyhose, tied in a tight knot. Just to be safe, we would refrain from cooking these pantyhose clad eggs in the oven.

The longer you cook the eggs, the more likely they are to crack. They’ll have a spiderweb-like pattern on them, similar to Chinese tea eggs and more of the onion flavor.
2008_04_16-huevoshaminadoscracked.jpg


 

roasted egg seder plate, recipes for pesach, passover recipes,

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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 vegetables, shabbat recipes, sukkot and rosh hashanah 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/

 

 

Apricot and Honey Easy Kosher Brisket Recipe

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

Apricot and Honey Easy Kosher Brisket Recipe

5 Comments 27 March 2014

Enjoy this delicious kosher  brisket recipe from the new gourmet kosher cookbook from The Guardians of the Los Angeles Home for the Aging. This cookbook is a great Passover Gift Idea as well as a great way to give tzedakah to this wonderful cause!

Apricot and Honey Easy Kosher Brisket Recipe

by :Danielle Ames-Spivak

  • 5 pound brisket
  • 1 packet onion soup mix
  • 1 tablespoon lemon juice
  • 1 teaspoon ground ginger
  • 1 cup dried apricots
  • 1 jar of apricot jam
  • 2 tablespoons honey
  • ½ cup brown sugar
  • 1 bottle of dark beer
  • Pepper to taste

Instructions: Place brisket in large pan.  Coat with onion soup mix and cover with tin foil.  Cook on 300 for 3 hours.  Add lemon juice, ginger, apricots, jam, honey, brown sugar, beer and pepper.

Support The Guardians of the Los Angeles Home for the Aging Young Women’s Division by pre-ordering their Taste of Jewish Heritage 2011 cookbook.  One hundred percent of the proceeds will go to the Los Angeles Jewish Home.  The book is a compilation of recipes from The Guardians and the Home’s residents.  It is available for $41 and will be ready to ship by Chanukah. A perfect CHANUKAH GIFT!!!

To purchase a copy click this link: http://www.laguardians.com/Cart/EventDetails.aspx?ID=128 For any questions please emailguardianscookbook@gmail.com

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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, sukkot and rosh hashanah 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.
Sweet Holiday Tender Brisket with Red Wine

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

Sweet Holiday Tender Brisket with Red Wine

1 Comment 27 March 2014

Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.

 

This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 4  teaspoons chili powder
  • 4  teaspoons smoked paprika or Hungarian paprika
  • 2  teaspoons ground cinnamon
  • 2  teaspoons oregano
  • 1  teaspoon kosher salt
  • 4  pounds first-cut brisket
  • ¼ cup red wine
  • 1  cup chicken stock
  • 1  14-ounce can diced tomatoes
  • ¼  cup packed dark brown sugar
  • ¼  cup cider vinegar

Directions

  1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  2. Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
  4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
  5. Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.


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Veal Pockets (Ribbet) With Kibbe Balls and Asparagus

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, Sukkot Recipes

Veal Pockets (Ribbet) With Kibbe Balls and Asparagus

9 Comments 27 March 2014

Syrian Cooking, The Jewish Hotess, veal pocket

 

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For as long as I can remember, the typical Syrian Jewish Shabbat meal has to have something with “hashu” in it. Whether it be mechshi (a stuffed vegetable) as a side dish, or “ribbet”, which means veal pocket as a main dish, hashu is the spiced meat and rice mixture that goes into every mechshe, yebrat, and ribbet.  When we were kids we thought that  the name”ribbet” was gross, because it sounded like some kind of frog dish, but we quickly got over the weird Syrian name, and everyone always fought over the hashu, or the well cooked  burnt edge of the veal roast..

The basic Syrian style  stuffing traditionally included fatty chop meat which really must have tasted really authentically Syrian, but nowadays, many Syrian women stuff their mechshes, yebrats (stuffed grape leaves), and ribbets with turkey, chicken, or extra lean ground chop meat.

These Syrian meatballs were ALWAYS hand made by our grandmothers, but at one point back in the 50′s when women wanted to do more than sit, grind their rice and chop meat,  roll  and stuff, some community entrepreneurs decided to sell their homemade kibbes. Now all of the Syrian kosher butchers in Brooklyn sell packs of these Syrian meatballs. They have an outer shell that consists of finely ground meat that is ground with rice, and are stuffed with celery leaves and spices.By the way, my mother in law  makes her very own kibbes and would never consider buy them. Very often she drops off a very appreciated freshly frozen bag of kibbes that I use for “hamud” and many other Syrian holiday and Shabbat recipes. Honestly, I’ve tried making my own, but I’m sorry to say that I don’t have the patience.

My neighbor Linda, introduced me to the idea of these mini “ribbets” because years back, the butcher would only slice the neck of the veal as one big pocket the size of a roast. Nowadays, “mini” is the big thing so even veal pockets have followed the “mini” trend.

Adapted from the Magen David Yeshivah Chef at Home cookbook, here is my recipe for  Mini Veal pockets with Kibbe Balls and Asparagus.

Perfect on your Rosh Hashanah Menu as a  Main Meat Dish:

1- First make the hash (meat stuffing). You can find the hashu recipe HERE, as it is useful for many meat Syrian recipes.

2-Order 2 dozen mini veal pockets from your butcher, as they don’t usually have them readily available.

3- One by one, wash the veal pockets inside and out and let the water drain off. Pat dry with a paper towel.

4- Stuff each one with hashu, making sure that the meat is not sticking out. Its advisable to leave some space before the edge of the meat because the rice expands the mixture as it cooks.

5- At this point you can freeze the mini pockets on a tray, and when frozen you can bag them. It’s always such a great feeling to know that when Friday 7 a.m comes around, you know that you can pull out these frozen ribets and the dish can be put together , and slid into the oven in less than 20 minutes.

6- Drizzle some safflower oil on the bottom of a roaster and place fresh or frozen mini pockets in the roaster. Flip and rub the pockets all the way around so that it all gets covered with the oil.

7- Spice on top and bottom  with salt, garlic powder,lots of  fresh chopped garlic, allspice, and pepper.

8- Steam in the oven at 350 degrees for 20 minutes. If frozen, steam for an extra 10 or 15 minutes.

9- Throw kibbe homda balls onto the veal pockets, or for a more browned look like the photo above, you can brown the kibbes in a pot with oil beforehand, and then throw them on top of the veal pockets.

10. Add 1 cup of water or enough water to come to 3/4 high of the veal pockets in the roaster. You need this water to cook the rice in the hashu.

11- Cook for at 350 in the oven in the roaster.

12-  While cooking, saute cleaned and peeled asparagus separately for about 5 minutes with chopped garlic, salt, and pepper.

13- About 50 minutes into the roasting of the veal pockets throw sautéed asparagus on top and uncover the roaster. Don’t let the asparagus get brown by too much cooking. Roast for another 20 minutes uncovered. All ovens vary so use your discretion with cooking time.

14- Save some pretty bright green sautéed asparagus for garnish on top.

 

One LARGE veal pocket being stuffed:

image via The Boreka Diary

 

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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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Healthy Stuffed Onions for Passover from Passover Made Easy

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, Passover Recipes, shabbat recipes

Healthy Stuffed Onions for Passover from Passover Made Easy

9 Comments 27 March 2014

 

Stuffed Onions, The Jewish Hostess, Mechshe

Stuffed onions, or “mechshe” is a common Shabbat and holiday dish for all Syrian Jews. Traditionally, our grandmas would stuff their squash, tomatoes, carrots, and Spanish onions with fatty beef that they would grind themselves. They would then add in Arborio (short grain) rice, salt, allspice, and cinnamon. A homemade  sweet and sour tamarind “ourt” sauce would then be poured on and this yummy concoction would simmer on the fire or in the oven for hours. Well, Victoria Dwek has managed to modernize this centuries old mechshe recipe, plus make it taste fabulous AND healthy. Victoria and Leah Shapirah feature this stuffed onion recipe PLUS 59 more fabulous and easy kosher for Passover recipes in their new cookbook Passover Made Easy. Not only is it beautifully designed, but the innovative recipes have been triple tested and actually have gorgeous FULL COLOR photos for each dish!  I would truly send this new take on Passover cooking  kosher cookbook as the perfect Passover gift. At $10. what are you waiting for???  Click and buy now! Enjoy! Marlene

Passover Made Easy_PB.indd

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“When Leah Schapira and I began working on the side dishes chapter of our newly released book, Passover Made Easy, I knew I absolutely had to borrow inspiration from my heritage and “stuff” something. It wouldn’t be zucchini or eggplant, though, that would be too ethnic for a wider audience. But how about an onion? Leah suggested I make an all-vegetable filling, and I got to work. Most recipes take a few tries to perfect, but this was an instant winner.

I had fun making these because onions are among the easiest vegetables to stuff. They’re also freezer-friendly, so you can prepare this pretty side dish in advance and rewarm before the meal. The ground almonds in the recipe don’t only do a great job of binding the stuffing together — they also taste way better than bread crumbs. The end result is a dainty and flavorful little bite. For a prettier presentation, be sure to select round onions.

You can also use red onions, or a combination of red and white, to give this dish a different look.” -Victoria

Healthy Stuffed Onions for Passover from Passover Made Easy

Yield: 24 Stuffed Onions

Healthy Stuffed Onions for Passover from Passover Made Easy

Ingredients

  • 8 small onions
  • 1 tablespoons olive oil
  • Stuffing
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 1 sweet potato, peeled and finely diced
  • 1 zucchini, finely diced
  • 1 small eggplant, peeled and finely diced
  • • pinch coarse black pepper
  • 1 teaspoon onion powder
  • 1-2 teaspoon salt
  • 1 cup ground almonds

Instructions

  1. Preheat oven to 350°F. Cutting off as little as possible, remove the two ends of each onion; peel onions. Make a slit through one side of each onion to the center, so that each ring is sliced halfway through.
  2. In a large saucepan, bring water to boil. Add onions and boil 15 minutes. Strain and let cool. At this point, it should be easy to peel apart each onion layer. Separate onion layers.
  3. Prepare the stuffing: Heat oil in a sauté pan over medium-high heat. Add onion and sweet potato; sauté, stirring occasionally, for 12 minutes. Add zucchini and eggplant. Cover, lower heat, and cook, stirring occasionally, until vegetables are soft and cooked through, about 20-30 minutes. Stir in seasoning and almonds. Remove from heat.
  4. Place a spoonful of stuffing into each onion layer. Roll up and seal each layer. (Onions can be frozen at this point.)
  5. Place stuffed onions into a baking pan just large enough to hold them. Sprinkle with oil. Cover and bake 20 minutes. Uncover and bake additional 10 minutes.
http://www.thejewishhostess.com/2014/03/healthy-stuffed-onions-for-passover-from-passover-made-easy/

Passover Made Easy, co-authored by Victoria Dwek and Leah Schapira, and published by Artscroll, includes 60 creative new recipes for Passover, each with a gorgeous full color photo. You can find it wherever Jewish books are sold, or online at Amazon.Leah Schapira is the co-founder of CookKosher.com, a popular online kosher recipe exchange, and the author of the bestselling Fresh & Easy Kosher Cooking. A self-taught cook, Leah expresses her love of cooking through her recipe column, her busy website, and her exciting cooking demos and classes. Passover Made Easy is Leah’s second release with ArtScroll/Shaar Press.

Victoria Dwek is the managing editor of Whisk, a popular kosher food magazine published weekly by Ami Magazine. Her feature articles take readers behind the scenes to learn from chefs and other professionals in the kosher food world. An experienced journalist and avid hostess, Victoria’s work combines her passions for good food and good writing.

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