Tag archive for "Asparagus"

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, rosh hashanah and sukkot 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/chicken-cutlets-stuffed-with-curried-vegetables-olives-and-brown-rice/

Kosher Rolled Chicken Cutlets

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Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

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Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

10 Comments 11 April 2013

This week, I’d like to give a HUGE THANK YOU to the makers of Soy Vay marinades for helping me get dinner on the table ON TIME!!!!

Today, when I lingered on the world wide web for a little bit longer than I should have, and glanced at the top right of my digital screen, and “Oh my g-d the kids are coming home in 45 minutes and what the heck am I making for dinner?”

My mind raced as I called my local fish store, (thank goodness I live in Brooklyn where even a carton of milk is a phone call away)  I nicely begged the kosher fish store to rush over a 2 lb. wild salmon fillet over to my home. Whisking open my fridge, I found some ginger, a beautiful bag of mini peppers, and a bunch of asparagus. I flung open my pantry, and  I couldn’t help but notice the brand new shiny bottle of Spicy Soy Vay Wasabi Marinade that really seemed to be winking right at me. (ok- maybe I was on the computer for a little bit TOO long…)

With less than an hour to go, I twisted open my Soy Vay Marinade and finger taste tested  it quickly. In an instant I could tell that the recipes that we whip up with Soy Vay need not be too complicated or time consuming because Soy Vay has worked on all the chopping, mixing, and spicing for us.

While waiting for my fish to arrive, I soaked and peeled my asparagus, and squirted  my beautiful mini peppers with vegetable spray. I quickly washed, dried, seeded and sliced them into little rounds, and then I diagonally sliced my peeled asparagus into the bowl with the peppers. By then, the doorbell had rung and within minutes the salmon was washed, dried, and on waiting on a  sprayed parchment.

I rubbed it with some crushed garlic that I had stored in the freezer and sprinkled it with salt and pepper. I then brushed about 1/4 cup of Soy Vay Wasabi marinade atop the whole fillet.

I then slid my slightly spiced salmon into the oven on a sheet of sprayed parchment paper on 350 degrees for about 10 minutes.

My sliced veggies were poured into a plastic food storage bag, with about 3 big slices of ginger for flavor,and in went about a half cup of the Soy Vay marinade. Flattening, I pressed out the air bubbles and let it sit for about 5-10 minutes. I wouldn’t leave it longer than that, because the veggies start to “cook” with the marinade, and will start to lose their color before cooking with the fish.

I then slid my semi-cooked salmon out of the oven and squeezed out the marinated veggies, layering atop the fish.

Back in to the oven went my veggie covered salmon, and 20 minutes later, the kids drifted in exclaiming, “What smells so great,ma?”

Caesar salad and pizza on the table, the kids pulled up their seats, and very soon after, our salmon was ready. Using two life saving huge fish spatulas, I slid my Soy Vay Wasabi Salmon with Veggies onto a serving platter. “Fancy Shmancy, said one of the kids, as they began to dig in. “WAIT!!!” I said pretty loudly, “I need to take a picture!”

And the rest is history….

P.S.I did notice that the wasabi marinade has an extra unexpected hot kick that goes down a notch with cooking, so I would recommend sprinkling a teaspoon or so over the final presentation to add in that extra burst of flavor.

Soy Vay Marinade, The jewish Hostess

Salmon, Spiced and Marinated

Salmon, Spiced and Marinated

The Jewish Hostess, Asparagus

Sliced GInger, The Jewish Hostess

sliced ginger for an extra kick

Italian Peppers, The jewish Hostess

The Jewish Hostess

The Jewish Hostess Fish Spatula,

My huge fish spatula

The Jewish Hostess Soy Vay Salmon Recipe

Right out of the oven!

 

All done- THANK YOU Soy Vay!!!

All done- THANK YOU Soy Vay!!!

Click here to purchase Soy Vay online.

P.P.S.The folks at Soy Vay sent me a couple of gratis bottles of their marinades to taste test for my Jewish Hostesses….

Soy Vay Wasabi Teriyaki Salmon

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Ingredients

  • 2 lb wild salmon filet without skin washed and dried.
  • 6 mini peppers red and orange
  • 1 bunch asparagus soaked in vegetable wash washed and peeled
  • salt, pepper
  • a little more than 3/4 cup Soy Vay Wasabi Marinade

Instructions

  1. Wash and dry salmon.
  2. Sprinkle with kosher salt and pepper and spoon and rub 2 tbsp of soy Vay wasabi marinade all over top and sides of fish. For even better results, leave salmon marinating in fridge all morning.
  3. About 40 minutes before serving, slide Soy Vay marinated salmon into a preheated 350 degree oven for 10 min.
  4. While this is happening, wash and dry mini peppers and seed with a small knife. Slice into small rounds. Peel and soak asparagus. Peel off tough outer shell and slice on the diagonal. In a food storage bag marinate veggies with 1/2 cup Soy Vay Wasabi marinade. U can add 3 big slices of ginger (or chopped if you have the time) to this mixture.(If you dont chop ginger finely, make sure to remove the big slices before serving)
  5. Slide the half baked salmon out of the oven and pour veggies on top.
  6. Slide back into the oven for about 25 minutes. Using a fork, test for doneness.
  7. Using 2 large spatulas, transfer to a serving platter.
  8. Sprinkle several teaspoons of fresh Soy Vay Wasabi marinade over the final presentation to add in that extra burst of flavor.
http://www.thejewishhostess.com/soy-vay-wasabi-salmon-filet-with-roasted-asparagus-and-sliced-mini-scarletorange-peppers/

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Asparagus Pesto by Mark Bittman

kosher recipes, kosher rice and pasta recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah and sukkot recipes

Asparagus Pesto by Mark Bittman

No Comments 09 August 2012

 

 

 

 

 

 

 

 

 

 

Summer entertaining means pulling out pre-made gourmet extras from the freezer, and pesto is usually one of them. Pesto- (meaning paste) is  a no-brainer for pasta, or is great drizzled on sliced  mozarella cheese.  This recipe for asparagus pesto is a fresh twist on pasta-in-tupperware on the beach,  served on veggies as a side dish for barbeque (omit the cheese if serving meat), and as Mark Bittman suggests, you can even spread it on fish.

This recipe is quick in preparation.

Make and freeze in ice cube trays or flatten in baggies in the freezer.

watch the video Here

adapted from the New York Times

RECIPE

Asparagus Pesto

Published: May 7, 2010

Time: 20 minutes

  • Salt
  • 1 pound asparagus, peeled, trimmed, and cut into 2-inch segments
  • 1 clove garlic, or more to taste
  • 1/4 cup pine nuts
  • 1/4 cup olive oil, or more as desired
  • 3/4 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  • Juice of 1/2 lemon, or to taste.

1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.

2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Yield: 4 to 6 servings (about 1 1/2 cups).

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Paula Deen’s Asparagus Rolled in Phyllo-Video

kosher appetizer recipes, kosher recipes, kosher vegetable recipes

Paula Deen’s Asparagus Rolled in Phyllo-Video

No Comments 05 October 2010

This gorgeous appetizer is quick and  easy for  a weeknight dinner and even more gourmet for special guests.

Phyllo dough is sprinkled with parmesan cheese and rolled with fresh asparagus. Bake at 350 degrees for 15 minutes and- presto, you’re done!

If you are on a Blackberry or I-phone, then head on over to a computer and watch this video. It’s worth it!


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