Roast Lamb with Sauteed Spinach and Matzo Meal Stuffing

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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.

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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!

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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

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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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Debbie’s Not “JUST” for Passover Cookies!

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

Debbie’s Not “JUST” for Passover Cookies!

3 Comments 27 March 2014

 

Any recipe that I get from Debbie Gindi is sure to be a guaranteed winner. Debbie is ahead of  every trend in town, especially the food and  table decor scene.

Thank you Debbie for being such a big contributor to The Jewish Hostess! Jewish women all over the world are loving your recipes! Love, Marlene

“Hi Marlene ,

I have a fast,easy and elegant passover cookie recipe that all your guests are sure to love. My family and friends love these sweet chewy treats so much I bake them all year round,hence the name!! NOT JUST PASSOVER COOKIES!

You can also add mini chocolate chips,different nuts or extracts to change them up a bit!

I even spread the flat side with seedless raspberry jam,sandwich two cookies  together and dipped in melted chocolate for variation!

Either way these are sure to be a big winner with everyone!

Happy Holiday! Debbie Gindi”

Not “JUST” Passover Cookies

  • 4 egg whites
  • 2 cups sugar
  • 4 cups ground almonds (or any nut of your choice)
  • (1/2 c shredded coconut, Almond or any type Extract, mini choc chips)optional
  1. Preheat oven to 325 degrees.
  2. Line 2 large cookie sheets with parchment paper. Beat all ingredients together on medium speed with hand blender.(If adding chips or coconut add after blending and combine with spoon)
  3. Form into teaspoon size balls.
  4. Place on lined cookie sheets 1 inch apart. Bake for 15-17 minutes.
  5. When cool you may drizzle with melted chocolate or spread jam on flat side and sandwich together for “linzer tart cookies”

 

 

Claudia’s Passover Marshmallow-Nut Log

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

Claudia’s Passover Marshmallow-Nut Log

11 Comments 27 March 2014

 

by Claudia Bildirici
My Mom made this marshmallow and nut recipe every single year on Passover. We all looked forward to this special Passover dessert. I look back now and wonder, why did she only made them on Passover?
The truth is, you can really make these passover dessert treats all year round but this year, just like my mom,  I waited till Passover 2011 to make them again!

PASSOVER INGREDIENTS :

  • one bag chocolate chips
  • 1 cap of oil
  • two 5 ounce bag mini marshmallows
  • 1 cup chopped toasted pecans
Create this Kosher Recipe:
  1. toast pecans in a 350 oven for 10 min. Toasting will bring out the flavor.  Watch closely they burn quickly
  2. In a microwave melt chocolate chips on high for 30 seconds Mix return for another 30 seconds
  3. do not try to melt the chip completely . they will melt when you mix the chocolate
  4. add a cap of oil to the chocolate and mix ( this will thin the chocolate)
  5. Cool a couple of min.
  6. add marshmallows and 1/4 cup of pecans
  7. mix till all combined and no whites of the marshmallow show
  8. now for the mess!!
  9. take one parchment paper and sprinkle with pecans.. top with 1/2 the mixture in a log shape. top with more pecans
  10. now roll the mixture in the parchment paper trying to tighten the mixture.
  11. repeat and chill till firm about 1-2 hours  Remove paper slice into 1″ rounds and store in freezer. or should I say HIDE in the freezer?
Enjoy and happy holiday!

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