Tag archive for "Baking"

Crispy Zucchini Hanukka Latkes by Culinary Kosher

hanukka recipes and tablesettings

Crispy Zucchini Hanukka Latkes by Culinary Kosher

1 Comment 16 December 2014

image via http://en.petitchef.com/

 Adding zuchinni into plain potato latkes adds an extra boost of  antioxidants such as Vitamin C ,  Vitamin A, and Manganese. Try this no fail latkes recipe from Yael at Culinary Kosher, a great resource for Kosher recipes! p.s.  for rave reviews, try serving them hot off the pan. (but for a lower fat version make sure to blot them with a paper towel for a minute or two!) Marlene M.

  • 1 pound/s Medium Zucchini
  • 1 Large Baking Potato Peeled
  • 1 Small Onion Peeled
  • 1/2 cup/s Matza Meal
  • 1 Large Egg
  • 1 teaspoon/s Fresh Lemon Juice
  • 1 1/2 teaspoon/s Salt
  • 1/2 teaspoon/s Pepper
Half the zucchini crosswise. Cut out the seedy center and coarsely grate in food processor. Coarsely grate the potato and onion. Transfer the zucchini, potato and onion to a colander and squeeze dry. Transfer vegetables to a large bowl. Add the matza meal, egg (slightly beaten), lemon juice, salt and pepper and stir to combine. Heat 2 tbsp of oil until shimmering. Drop batter and flatten with a spoon. Cook over medium high until golden (about 1 1/2 minutes) flip and fry about another minute. Continue using up the batter adding oil as necessary.

You can also find tons of other latkes recipes on Culinary Kosher for all of the nights of Hanukka!

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Miriam’s Healthy Low Fat Pumpkin Muffins

kosher dessert recipes, kosher recipes, kosher thanksgiving recipes

Miriam’s Healthy Low Fat Pumpkin Muffins

No Comments 20 November 2013

 

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

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

“Hi Marlene!

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

How to make your own Pumpkin Puree:

  •  1 4lb organic pumpkin

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

Low Fat Pumpkin Muffins:

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

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

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

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

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Cheesy Mini Spinach Tarts

kosher dairy recipes, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Cheesy Mini Spinach Tarts

1 Comment 09 May 2013

ask the teenagers to help

This recipe is the appetizer version of the Sephardic Spanech (spinach) ou b’ Jiben(cheese) in which the spinach mixture is poured into a big pie shell or pyrex and baked.

I love to add these spinach and cheese delicacies to my Shavuot holiday menu every year because I know that adults and kids will gobble them up as they are waiting for the holiday lunch or dinner to be served.

Make sure the butter is softened at room temperature  before making the dough, and use your Cuisinart to whip up the dough in a flash.

p.s.You will always want to have  a batch of these spinach tarts bagged in the freezer for an unexpected guest. Serve with coffee and your brunch menu.

Adapted from the “White Deal Delights Cookbook.”

Ingredients:

Dough:

  • 13 tbsp. unsalted butter, softened
  • 2 cups flour
  • 1 cup semolina (smead) flour
  • 1 1/2 tsp. kosher salt
  • 3/4 cup warm water

Spinach Cheese Topping:

  • 1 onion finely chopped
  • 3 tbsp. safflower oil
  • 3 1/2  boxes frozen chopped spinach or 1 1/2 bags frozen chopped spinach
  • kosher salt to taste
  • 2 eggs
  • 3 cups low fat mozzarella cheese (or muenster cheese if you really want it extra cheesy).
  • dash of white pepper
  • sesame seeds, chopped pimiento (optional topping)

Directions:

  1. Combine flour, smead(semolina flour), and salt in Cuisinart
  2. Using Cuisinart, gradually add butter, then warm water slowly
  3. Squeeze excess water from spinach.
  4. Saute onion tilll soft, add  spinach and salt
  5. Add eggs,  cheese and pepper
  6. Mix well, adjust seasonings to taste
  7. Line baking sheets with wax paper if you are preparing to freeze.
  8. Line with parchment paper if you are ready to bake
  9. Roll dough into evenly shaped balls
  10. Dip in sesame seeds (optional)
  11. Flatten balls, and flute edges
  12. Place a tsp. of spinach mixture inside each flattened circle
  13. Flute edges.
  14. (you can flute edges and then add mixture- whatever works for you!)
  15. Freeze and then bag or bake at 350 degrees for 20 minutes

ready for the freezer

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Heavenly Cheese Samboosak

kosher dairy recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas

Heavenly Cheese Samboosak

3 Comments 06 May 2013

Mother’s Day and Shavuot  would not be the same  in a Sephardic Jewish household if we did not serve samboosak as a side dish on the table.

Many people even serve it with the dessert and coffee or tea at the end of the dairy meal.

A bag of frozen unbaked  sambousak is considered like “gold” because of the loving handmade touch of each delectable crimped half moon pastry.

Remember to always keep a bag of frozen samboosak in the freezer for an unexpected guest!

Ingredients:

Dough:

  • 2 1/2 cups of flour
  • 1/2 cup of smead- (semolina flour) available at Bob’s Red Mill
  • dash of kosher salt
  • 2 sticks of melted butter
  • 1/2 cup water
  • 1 tsp oil

Cheese Filling:

  • 1 lb. low fat mozzarella cheese, grated,
  • 2 eggs beaten,
  • 1/2 tsp  aluminum-free baking powder.

Egg Glaze and Sesame Seeds for Topping:

  • one beaten egg in a small bowl for dipping sambousak.
  • 3/4 cup sesame seeds mixes with 1/2 tsp of kosher salt.
  1. Mix flour, semolina and salt. Add butter , add water and oil slowly.

(Can be kneaded by hand, but I like using the metal blade of the food proccessor.)

  1. Refrigerate dough for 20 minutes.
  2. In a glass bowl, mix grated cheese with  aluminum-free baking powder and eggs .
  3. roll the dough into walnut size balls.
  4. flatten with tortilla press or your palm
  5. place a teaspoonful of cheese mixture into the circle
  6. fold over and crimp, starting at one end, rolling the dough between your thumb and forefinger and pinching as you turn the half moon. It takes practice!
  7. dip half moon into beaten egg, and then into sesame seed mixture.
  8. place on sprayed parchment on a cookie pan.
  9. May be frozen on a tray at this point. Place in a freezer bag when frozen. or-
  10. bake at 350 degees for approximately 20 minutes.
  11. Done when bottom of each sambousak is a light brown and top is perfectly baked.

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Summer Icebox Cake- Chocolate and Dairy!

kosher dairy recipes, kosher dessert recipes, shavuot recipes and ideas

Summer Icebox Cake- Chocolate and Dairy!

4 Comments 03 May 2013

Shirley Mamiye, an NYU Art History student, is also a professional baker who is on top of the dessert trends. She is also one of the few bakers I know that will give out her recipes and NOT LEAVE ANY INGREDIENTS OUT!!!!

If you think that you can stop at one teeny spoon of her icebox cake, then think again! Get ready to burn some calories after indulging!  Enjoy this luscious dessert! Marlene

p.s. You can email Shirley to cater your desserts for your next event- click HERE.

This gorgeous cake is basically made up of layers of stacked, chocolaty cookies and fluffy whipped cream. Placing the cake in the cake into the freezer after its been assembled allows the cookies to soften, creating a melt-in-your-mouth confection perfect for Shavuot!! This wonderful dessert takes some time to make, but each step is simple on its own… and the end result is well worth it!! Enjoy! Shirley

Chocolate Wafers:

  • 2-¼ cups all-purpose flour
  • 1 cup+2 tbs unsweetened cocoa powder
  • 1-3/4 cup sugar
  • 1/4 + 1/8 teaspoon salt
  • 1/4 + 1/8 teaspoon baking soda
  • 21 tablespoons unsalted butter, slightly softened
  • 4 1/2 tablespoons whole milk
  • 1 ½ teaspoon pure vanilla extract

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to 1/8 of inch. If you’re trying to emulate store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.) and place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don’t, you’re not baking them long enough — in which case, return them to the oven to reheat and bake a little longer, then cool again.

 

To Assemble:

  • 3 cups heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • Unsweetened cocoa (or chocolate shavings)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder or chocolate shavings or sugar flowers

 

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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 2013

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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S’mores Brownie Bites for Shabbat or Special Occasion!

hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas

S’mores Brownie Bites for Shabbat or Special Occasion!

4 Comments 11 February 2013

Photo from/HomeBakedNYC

 

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Thank you to my gourmet  niece Shirley Dana, who continues to inspire me with her fantastic recipes!

 

S’mores Brownie Bites

“Hi, its Shirley from Homebaked, and I’d like to share a fun, easy recipe that is great for topping off any meal. While I make these bite-size treats with my favorite from-scratch brownie recipe, you can simply use a box of Duncan Hines Chewy Fudge Brownie mix (with a little extra chocolate chips) with equally scrumptious results.”

Smore’s Brownie Bites

(makes about 48 mini brownie cups)

Graham Cracker Crust:

  • 1 ½ cups crushed graham crackers
  • 6 tbs melted margarine

Brownies:

  • 1 box of Duncan Hines Chewy Fudge Brownie mix
  • ¼ cup water
  • ½ cup vegetable oil
  • 2 large eggs
  • ¼- ½ cup chocolate chips

Topping:

  • Mini marshmallows
  • Marshmallow Fluff

Preheat oven to 350.

Spray mini muffin trays liberally with cooking spray. (You can also use regular size muffin trays, but baking time will be longer, and you will probably get about 15 cupcakes out of the recipe).

To make crust

Simply mix the crumbs and the melted margarine together by hand. Drop about a teaspoon of the crumb mixture into each sprayed muffin cup. Using the back of a knife (or your fingers), carefully press the crumb mixture down until each cup has a flat, compact cookie crust at its bottom. (Save any leftover crumbs, as you will use them for on top of the brownies). Bake the crusts for about 3-5 minutes.

For the kosher brownies

Combine the brownie mix, water, eggs and oil together in a large bowl. Mixing vigorously until you have a smooth, shiny batter. Add the chocolate chips and mix to combine.

Drop the brownie batter by the spoonful into the muffin trays on top of the baked crusts. Don’t be afraid to fill the cups to the top, as these brownies rise little while baking. Sprinkle each brownie with remaining graham cracker crumbs.

Bake for 10-13 minutes. Brownies should have a nice domed top and crackly top, and a toothpick inserted into center should come out with a few moist crumbs. (Just be careful not to over bake these… you don’t want hard brownies! If you are not sure if your brownies are ready, take them out a bit before they seem to be fully baked).

Let brownies cool in pan before carefully removing each one with a sharp knife.

To finish

Using a tiny bit of marshmallow fluff as glue, simply adhere 3-5 marshmallows to the top of each brownie. You can leave the brownies like this, or you can toast the marshmallows with a kitchen torch for a true campfire feel. Top with cinnamon.

Enjoy!

Shirley

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Italian Plum Torte  – A  Rosh Hashanah “New Fruit” Dessert

kosher dessert recipes, kosher pareve recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts

Italian Plum Torte – A Rosh Hashanah “New Fruit” Dessert

10 Comments 26 January 2013

Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80’s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.

This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.

  • 3/4 cup sugar
  • 1/2 cup margarine (we use Earth Balance these days)
  • 1 cup flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 12 Italian prune plums
  • Sugar & lemon juice – for topping
  • Teaspoon of cinnamon

Oven – 350 degrees

  1. Cream the sugar & margarine in bowl
  2. Add flour , baking powder, salt & eggs
  3. Beat well
  4. Spoon the batter into 8-10 inch spring form
  5. Split and pit the plums and place the halves on top of batter – skin side up
  6. Sprinkle lightly with sugar and lemon juice and cinammon.
  7. Bake about 1 hour
  8. Remove and cool
  9. Refrigerate or freeze if desired.
  10. Serve plain or with whipped cream, dust with confectioner’s sugar.

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Creme Brulee French Toast for Mother’s Day

kosher dairy recipes, kosher recipes, mothers day recipes

Creme Brulee French Toast for Mother’s Day

No Comments 28 April 2012

This recipe is a classic Mother’s Day recipe straight from bread heaven. There will not be a morsel left. Its great for company because it needs to be done the day before to chill in the fridge.

Serves 6-8 people, Dairy

Ingredients:

  • Challah bread cut into 1 inch thick slices, trimming crust
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 Tablespoons corn syrup
  • 5 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. salt
  • Powdered Sugar for garnish
  • Large Pyrex or oven to table baking dish

Directions:

In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth, and pour into a 13 by 9 by 2-inch baking dish.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, heavy cream, milk, vanilla,  and salt until combined well and pour evenly over bread. Tightly cover the dish and chill bread mixture in refrigerator  at least 8 hours and up to 1 day.

Preheat oven to 350 degrees  and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are  golden, 30 to 40 minutes.

Recipe adapted from The Food Network

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Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

kosher challah recipes, kosher recipes

Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

6 Comments 18 April 2012

 

Every year, the day after Passover, my friend Marylin would collect house keys from friends and family, wrap them in foil, and stick them into the challah that she was kneading for the coming Shabbat. As an extra bonus, she would also collect $20. from each key-owner and donate the proceeds to Sephardic Bikur Holim.

Her explanation was that it was her family custom each year to bake their house-key inside the challah for financial success and prosperity. Whenever I had the opportunity to give her my key for that day, I figured “what the heck, it can’t hurt”, and it was always a memorable experience running over to her kitchen each year to try to find my aluminum covered baked house key under the baked challahs.

Tradition holds, that our ancestors in Syria and Turkey  put wheat kernels in all four corners of the house on Motzei Pesach as a sign of prosperity for the coming year. There are mishnayot that say that there is a connection between Pesach and parnasa (financial income). It must also be an Askenazi  custom because its called “Shlissel Challah”, which means “key challah” in Yiddish. Many people actually bake their challah in the shape of a key. If you would like to read more about this interesting tradition, then please click on over to this site.

This Friday, April 30, 2012  is the day that challah should be baked with a house key tucked in for good luck and prosperity. I wish all of my Jewish Hostesses tons of good luck with this custom! Please call me when you win  LOTTO!!!!!

Shabbat Shalom! Marlene

p.s. don’t forget to separate an olive sized piece of challah dough in remembrance of the portion given to G-d  in ancient times. Please CLICK HERE to find out how.

Recipe for delicious Challah from a close relative who wishes to remain anonymous:

  • 1 5 pound bag of flour
  • 4 tablespoons of salt
  • 4 eggs, room temperature
  • 1 1/2 cups of sugar
  • 3/4 cups of safflower oil
  • 4 cups of water- (2 cups boiling, mixed with 2 cups of ice cold water)
  • 6 packets of Rapid Rise Yeast plus 1 tablespoon of sugar.

Directions for Making Delicious Challah:

  1. Mix Rapid Rise yeast packets with the 4 cups of water (2 cups boiling, mixed with 2 cups of ice cold water) with 1 tablespoon of sugar in a glass bowl.  The yeast mixture should bubble.
  2. Note*-the water should be mixed to form a lukewarm temperature BEFORE adding the yeast.
  3. Mix dry ingredients in a Bosch or large mixer.
  4. Add wet ingredients plus bubbled yeast mixture.
  5. Mix on a medium speed for at least 15 minutes.
  6. Put dough into a large oiled bowl and let rise in a warm area for 1 and 1/2 hours.For best results shut off air conditioning in the room that your dough is rising . Punch down.
  7. Separate into 8-10 balls of dough.
  8. Separate each ball into 3 smaller balls and roll all three balls into long pieces and braid evenly.
  9. Brush with a beaten egg and top with sesame seeds, zaatar spice, or everything spice from the bagel store. Sprinkle with a little salt.
  10. Let rise another 1 1/2 hours.
  11. Bake at 350 degress for  22-30 minutes or until bottom is lightly browned and challah looks baked.
  12. Check out these recipes for Whole Wheat ChallahGauranteed Hamotzei Challah and Honey Eucalyptus Challah.

 

Yummy Hanukka Cupcakes!

hanukka recipes and tablesettings, holiday table settings, kosher dessert recipes

Yummy Hanukka Cupcakes!

No Comments 05 December 2011

 

Thank  you Esther  Chrem of  “Cupcake Wars” for sharing your Hanukah recipe for  jelly filled cupcakes! Being a judge at cupcake wars I was gained about 10 pounds tasting all the cupcakes, and I kid you not! These Hanukka cupcake were delicious!!!!  A secret Hanukkah tip from Esther- lightly fry each donut in a pan before serving!!!

Enjoy! Marlene

Jelly Donut Cupcakes for Hanukka

Makes approximately 12 cupcakes.

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon cornstarch
  • 1 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup plus 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup raspberry, strawberry, or grape jam
  • 2 tablespoons powdered sugar

Preheat the oven to 350 F (175 C) and line a cupcake tin with paper liners. In a mixing cup, combine the soymilk, vinegar, and cornstarch and set aside.
In a large mixing bowl, sift together the flour, baking powder, baking soda, nutmeg, and salt. Create a well in the center of the flour for the wet ingredients and mix gently.
Fill the liners 3/4 full with batter. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking.
Bake cupcakes for 21 to 23 minutes. Cool them completely on a wire rack, and then set uncovered overnight in a cool, dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle the donuts with powdered sugar and serve with coffee.
Recipe courtesy of  http://www.vegnews.com/

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No-Fry Sweet Potato Latkes on Chanuka

hanukka recipes and tablesettings, kosher appetizer recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes

No-Fry Sweet Potato Latkes on Chanuka

4 Comments 29 November 2011

You don’t have to feel like you gained 10 pounds this Hanuka. Try these low fat healthy sweet potato latkes and enjoy every minute of  Hanuka with your kids. Try to sneak in whole wheat pastry flour instead of the white flour and this may become an all year round treat for your family!

My sister in law made  this great latkes version and she found that it worked better on parchment paper rather than tin foil.

No-Fry Latkes with special permission by Norene Gilletz from her fabulous cookbook Healthy Helpings.

Enjoy!

One no-fry latke contains just 1 gram of fat, compared to 2.7 grams for the fried version!

  • 1 very large sweet potato,plus 2 Idaho potatoes
  • 4 tsp. canola or vegetable oil, divided
  • 1 medium onion
  • 1 clove garlic, if desired
  • 1 tbsp. fresh dill (or 1 tsp. dried)
  • 1 egg & 2 egg whites (or 2 eggs),lightly beaten
  • 1/4 c. flour (white or whole wheat)
  • 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. pepper

*1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°F. Line 2 baking sheets with parchment paper. Spray each sheet of parchment paper lightly with non-stick spray, then brush each sheet with 1 tsp. of oil. (This provides a crispy exterior to the latke.)

2. Peel potatoes or scrub them well if you don’t want to peel them. Grate potatoes. (The processor does this quickly.) Transfer them to another bowl. Use the processor to finely mince onion, garlic and dill. Add potatoes, egg, egg whites and remaining 2 tsp. of oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If over-processed, potatoes will be too fine.

3. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450°F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Best when served immediately.

*Note: Alternatively, line the pan with parchment paper, such as Chefs Select. Bake uncovered at 425°F for 12 minutes. Ensure the paper does not extend beyond the baking sheet or touch the walls of the oven.

Yield: 2 dozen medium latkes or 6 dozen minis.

Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives. Latkes freeze well.

Nutritional Information:

36 calories per medium latke, 1 g fat (0.1 saturated), 9 mg cholesterol, 1 g protein, 6 g carbohydrate, 92 mg sodium, 143 mg potassium, trace iron, <1 g fiber, 10 mg calcium.

NO-FRY IDAHO POTATO LATKES:

Prepare latkes as directed above, but use 4 or 5 medium Idaho potatoes (2 lb./1 kg.). One latke contains 50 calories, 1.3 g fat and 18 mg cholesterol.

Norene Gilletz is a cookbook author and food writer based in Toronto, Canada. Her world revolves around food! For more information about Norene’s kosher cookbooks, visit www.gourmania.com.

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Easy and Healthy Blueberry Yogurt Muffins

kosher dessert recipes, kosher recipes

Easy and Healthy Blueberry Yogurt Muffins

No Comments 19 August 2011

With just 80 calories per cup and virtually no fat, tons of vitamin C, great antioxidant power, blueberries,washed  well, should be in your diet.
I discovered this healthy blueberry muffin recipe years ago and I love it because you don’t even need a mixer. It’s low in sugar and you can literally whip it up with a fork in minutes. Bake them this Sunday morning!

Enjoy the rest of the summer!

             Marlene

Easy  and Healthy Blueberry Yogurt Muffins:

  • 2 cups flour
  • 1/3 cup of sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup of orange juice
  • 2 tsp vegetable oil
  • 1 tsp vanilla
  • 1 8 oz container of vanilla yogurt (for less sugar use plain)
  • 1 egg
  • 1 cup of fresh or frozen blueberries
  • sugar to sprinkle on top
  1. Combine dry ingredients with a fork and make a well in the center.
  2. Add wet ingredients in the center and stir until moist.
  3. Fold in blueberries and stir just until combined.
  4. Spoon into muffin pans that have been sprayed with Pam.
  5. Bake at 400 degrees for 18 minutes.

Remove immediately. Enjoy.

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Honey and Ginger Salmon with Grilled Orange Slices

kosher fish recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Honey and Ginger Salmon with Grilled Orange Slices

2 Comments 25 April 2011

This recipe is a perfect main course for Shavuot. Kids and adults will love this version of grilled salmon. Double or triple the recipe for a large crowd.

  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup  freshly squeezed orange juice
  • 1/4 cup honey (preferably from the health food store)
  • 2 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon kosher sherry or apple juice
  • 1 tablespoon minced fresh ginger root
  • 1 pound wild salmon fillet
  • one sliced orange
  1. In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times.
  2. Line an 8-in. square baking dish with parchment paper; coat the paper with nonstick cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350 degrees F for 30-40 minutes or until fish flakes easily with a fork. The skin should slide off easily using a fish spatula.
  3. Place sliced oranges on a separate baking pan. Brush with orange juice and broil one or two minutes or until light brown and slightly crispy.
  4. Garnish salmon with sliced oranges. Enjoy!

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Allergy-Free Challah- Mom With a Mission

kosher bread recipes, kosher recipes

Allergy-Free Challah- Mom With a Mission

11 Comments 01 February 2011

Enjoy this Kosher Recipe for Allergy Free Challah

Challah with a Mission

By Rachel Ornstein Packer

When my son was diagnosed with severe food allergies, (eggs, nuts and citrus), I realized that I, along with so many others, was now faced with a mission…to keep my son safe, and educate others in the process.   Food allergies are terrifying and daunting, and for the first few months, I was a deer in the headlights.  Slowly, I started to get a handle on things as I researched, experimented, failed and succeeded.

It took a while for a virtual non-baker like me to get the hang of baking without eggs, but I did.  One of my first projects was to learn how to bake challah because I wanted my son to continue to enjoy his favorite Friday night ritual, safely.   I found that it was easier, safer and tastier to make it myself, rather, than to relentlessly ask questions at the bakery which only yielded non-chalant responses that could result in a potentially life threatening episode.

Often, my guests ask me for this kosher recipe and as part of my mission, I now pass it on to you.  Another benefit of this challah (aside from the fact that it is ridiculously simple) is that it is cholesterol free for those family members or guests who are on restricted diets.  Enjoy!

Kosher Recipe : Challah with a Mission

Ingredients for this Kosher Recipe

  • 1-cup warm water (approx. 105-115 degrees)
  • 4 ¼ cups flour (I use 3 cups unbleached flour and 1 ¼ whole-wheat pastry flour
  • 2 ½ tsp. rapid rise yeast
  • 1/3- cup sugar (I use Florida Crystals because they are less processed)
  • 1 tsp. salt
  • 2 TBSP. canola oil

Egg Replacer-Whisk these together briskly with a whisk or fork

(These three recipe ingredients work as a binding agent.  The “fizzing” that occurs when whisked together provides the “lift” to the finished product).  Make sure you add the egg replacer right before the flour-see Notes for Great Challah below).

Kosher Recipe Directions

  • Pour yeast into warm water along with a pinch of sugar in a large bowl and mix until combined.
  • Let the mixture to rest for 5 minutes or so until bubbly and creamy (I usually measure out the flour while waiting for the yeast)
  • Add the sugar, salt, and additional 2 TBSP. of canola oil and mix.
  • Beat the egg replacer with a whisk (it will fizz) and pour into the yeast mixture.
  • Add the flour, a cup at a time until it is difficult to stir the mixture.
  • Transfer the dough to a lightly floured surface and knead it until it is smooth and elastic (approximately 7-10 minutes).  It should be springy.
  • Transfer dough to a lightly oiled bowl. Cover with a slightly damp cloth or plastic wrap and set in a warm place for 90 minutes.  It should double in size.
  • Transfer to a lightly floured surface and cut dough into two equal halves.
  • Divide each piece into three pieces and roll out into 10-12 inch ropes.
  • Pinch the ends together and proceed to braid the dough.
  • Place on parchment lined baking sheet and let rise for additional 30 minutes.
  • Preheat oven to 350 degrees
  • Bake for approximately 25-30 minutes depending on your oven.
  • Kosher Recipe for ' No-Egg' Challah

    Kosher Recipe for ' No-Egg' Challah

  • Kosher Recipe for ' No-Egg' Challah

Notes for Great Challah:

  • Add the egg replacer right before adding the flour. The reaction between the ingredients is what will give your challah lift (in lieu of eggs).  If you put it in first, you will not have as much of a reaction when you add the flour.
  • If you are looking for a healthier option, try using a cup or two (I use 1¼ cup) of Whole Wheat Pastry Flour.  It has all the nutrition of its whole-wheat flour counterpart, (4 grams of fiber, and 3 grams of protein per ¼ cup) though because it is ground from the wheat berry, it yields a far more delicate consistency.
  • Make sure you preheat your oven.
  • Baking powder needs to be relatively fresh.  Old baking powder will yield a hard, flat challah.
  • If you put the dough in the oven to rise, make sure the oven isn’t hot.  Turn it to 200 degrees for 20 seconds and then turn it off, otherwise it will bake the dough prematurely and it won’t rise well.
  • You can shape these challahs into rounds or rolls.
  • You can also add raisins, chocolate chips.  Use your creativity.  My kids love it when I brush a little oil to the top of the challah and then sprinkle with a dusting of Florida Crystal sugar before baking.

Enjoy this Kosher Recipe for Allergy Free Challah

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Esther’s Chocolate Almond Biscotti

kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts

Esther’s Chocolate Almond Biscotti

3 Comments 25 January 2011

Watch this authentic Italian grandma knead her biscotti dough. She has all the time in the world and puts real love into that dough!!!!

Brings back memories…..

In Italian, the word “biscotto” means “biscuit” or “cookie.” The root words “bis” and “cotto” literally mean “twice” and “baked.”Bakers shape the dough into a log, bake it, evenly slice it into cookies (hopefully they stay in one long piece), and then toast and turn the cookies again until they are perfect.

Biscotti have a great shelf life of at least a week, but they stay even longer if you seal them in an airtight container in the freezer. They are margarine and oil-free so treat yourself to one after dinner!  Great to keep in the freezer for an unexpected guest!

Thank you Eshter Serouya for the great recipe!

  • 1 1/2 cups whole almonds
  • 2 cups flour
  • 1 tsp baking powder
  • dash of kosher salt
  • 1 cup sugar
  • 1 1/2 cups mini chocolate chips
  • 3 eggs
  • 2 tsp vanilla
  • 1 tsp almond extract

Directions for this Kosher Recipe

  1. place 1/2 cup of the almonds into a food processor ,grind and set aside.
  2. combine flour,baking powder,salt,sugar. add the almonds. with the paddle attachment beat in the eggs,vanilla and almond extracts.add chocolate chips and remaining almonds.
  3. shape into thin logs and place on greased baking tray. bake for about 30 mins or until golden. remove from oven. when they are warm(not completely cooled),slice thin at a diagonal angle and re-toast for 5 minutes.
  4. keep in airtight container
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