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Crunchy Jicama Salad-Great for Shavuot!

kosher recipes, kosher salad recipes, shavuot recipes and ideas

Crunchy Jicama Salad-Great for Shavuot!

2 Comments 15 April 2015

This spring, try crunching on jicama instead of potato chips.

Native to the Americas and sometimes called the Mexican potato, and a mix between a potato and a pear. You can also compare it in texture to a water chestnut, and in fact , jicama is made up of almost 90 percent water.

A cup of jicama has almost 6 grams of fiber and only 50 calories. It is also high in vitamin C, potassium and folate.

Peel the coarse, papery skin and julienne the white flesh, into carrot stick size pieces, and squeeze some lime juice on it to keep it from browning. Add a pinch of chili to the lime juice and you have an excellent treat right there.

This colorful jicama salad is appealing to guests of all ages. Kids love the crunch, and adults savor the light, tart, flavors of all of the vegetables marinated simultaneously.

  • 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 cup chopped red onion
  • 1/2 a large cucumber, seeded, chopped
  • 1 navel orange, peel cut away, sliced crosswise, then each round quartered
  • 1/2 cup chopped fresh parsley
  • 1/3 cup lime juice
  • Salt
  • Cumin


  • 1/2 avocado chopped
  • 2 Tbsp olive oil

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    Chicken Lettuce Cups from “Cooking for a Cause” Kosher Cookbook

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    Chicken Lettuce Cups from “Cooking for a Cause” Kosher Cookbook

    8 Comments 01 November 2012

    If you are lucky enough to get a hold of  this brand new gourmet kosher  cookbook, then dont just buy one, buy at least 4!!! One for your mother, sister, best friend, daughters…. Here’s why:

    1. Its a beautifully designed  spiral bound 2 1/2 inch thick cookbook.
    2. Its compact and kitchen friendly.
    3. The profits go to a great cause- the Sephardic Bikur Holim Food Pantry.
    4. You will get a head start on your Rosh Hashanah gifts.
    5.  Its truly a labor of love by the Syrian Jewish community’s TOP CHEFS!! All of the secret recipes that you’ve been dying to get your hand on, are all HERE!!!!
    6. Cost: $36. – call 732-531-1117 for purchase information or email Renna at rcalvo2292@aol.com
    Comment BELOW to WIN A FREE COOKBOOK and tell us who you would give a FREE cookbook to!!!!

    Recipe for Chicken Lettuce Wraps  from “Cooking for a Cause” Gourmet Kosher Cookbook

    •  2 large chicken breasts (boned, skinned & diced)
    • 1 red pepper (chopped)
    • 1 green pepper (chopped)
    • 3 stalks celery (chopped)
    • 3 carrots (chopped)
    • parsley (for garnish)
    • ½ can bean sprouts (drained)
    • 2 cloves garlic (minced)
    • 3 tbs. hoisun sauce
    • 1 tbs. apricot preserves
    • 3 tbs. soy sauce
    • 3 tbs. rice wine vinegar
    • 1 tsp. sesame oil
    • 1 tbs. olive oil
    • lettuce leaves for cups (either Boston, butter or romaine)

    1. In sauté pan over high heat, add oil, sauté garlic for a minute.

    2. Add chicken, celery, peppers, carrots and bean sprouts.  Sauté until chicken is cooked.

    3. When chicken is cooked, add the remaining ingredients for the sauce.

    4. Cook over medium heat for 2 more minutes.

    5. Spoon chicken mixture into lettuce cups and serve.

    Mozelle Tobias


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    Chicken with Pine Nuts in Lettuce Cups

    kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

    Chicken with Pine Nuts in Lettuce Cups

    2 Comments 22 September 2012

    This is a healthy and easy dish adapted from New York’s famous Shun Lee restaurant (who will arrange for kosher banquets by special request btw).

    When I’m in the mood for Chinese food but don’t want greasy take-out, I make this for dinner with cold ginger scallion noodles (recipe below), a lighter alternative to those gloppy peanut butter laden noodles.

    Throw some frozen egg rolls into the mix and some seasonal stir-fried veggies and you’ve got your own Chinese feast at home.

    Adapted from Shun Lee restaurant

    Serves 4


    • ½ pound boneless, skinless chicken breast, cut into ¼ cubes
    • 2 teaspoons egg white (beat the white until foamy, then measure)
    • 1/4 teaspoon salt
    • 1 teaspoon cornstarch


    • 2 tablespoons soy sauce
    • 1 teaspoon rice wine vinegar (or red wine vinegar)
    • 1 tablespoon rice wine or dry sherry
    • 1-2 teaspoons sugar
    • 1 teaspoon water
    • 1/8 – ¼ tsp ground white pepper
    • 1 teaspoon cornstarch
    • 4 celery ribs, finely diced (1 cup)
    • 4 scallions, white and green parts, trimmed and minced (3/4 cup)
    • 3 carrots, finely diced (1/2 cup)
    • 2 cloves garlic, minced
    • 1 teaspoon dark sesame oil
    • hoisin sauce (for serving)
    • 1 head iceberg lettuce (for serving)
    • 2 tablespoons toasted pine nuts
    • 1-2 Tablespoons canola (or peanut) oil

    1. Core the lettuce and separate into leaves. Pile on a platter and set aside. Prepare a small serving bowl with the hoisin sauce.

    2. Place the diced chicken meat in a mixing bowl and add the egg white, salt and cornstarch. Blend well. Refrigerate 30 minutes or longer.

    3. Combine the chopped celery, carrots, scallions and garlic. Set aside.

    4. In another bowl, combine the soy sauce, vinegar, rice wine or sherry, sugar, water, white pepper and cornstarch and set aside.

    5. Heat 1 tablespoon oil in a wok or large non-stick skillet and when it is hot add the chicken; stir constantly to separate the cubes. Cook a few minutes until it turns white and is just cooked through. Remove from pan and set aside.

    6. Add 1 teaspoon of sesame oil to the pan and add the celery, carrot and scallion mixture. Cook, stirring, about a minute or two and then add back in the cooked chicken and the sauce, stirring, another minute until the chicken is hot. Add in the pine nuts and remove from heat.

    7. Serve the chicken with the lettuce on the side. Let guests help themselves, adding a spoonful or so of the chicken mixture to a lettuce leaf with the hoisin sauce and folding it before eating.

    Serve as a first course or part of meal. You can double the recipe for a larger group.

    Adapted from The Best of Vietnamese and Thai Cooking, by Mai Pham

    I love these noodles as a side dish with just scallions and the ginger dressing, but throw in broccoli and red pepper strips for a more complete dish if you wish. The noodles marinate in soy sauce, which give them depth and flavor.

    • 1 pound dried chow-mein or lo-mein style noodles or thin whole-wheat spaghetti, cooked until just done, rinsed and drained
    • ½ cup soy sauce
    • 2-4 green onions, thinly sliced (or more to taste)
    • 3 cups broccoli florets, blanched or microwaved (rinsed in cold water & drained)
    • ½ red bell pepper, cut into thin strips
    • fresh cilantro for garnish (optional)

    • 2 tablespoons minced or grated fresh ginger
    • 1/3 cup sugar
    • 1/3 cup rice wine vinegar
    • ¼ – ½ tsp dried chili flakes or to taste (optional)
    • 1/3 cup good-quality dark sesame oil

    1. Combine the cooked noodles with the soy sauce in a mixing bowl. Refrigerate for at least 2 hours.

    2. To make the dressing, place all of the ingredients except the sesame oil in a food processor and blend until creamy. With the motor running, slowly pour in the sesame oil and blend for about 20 seconds (do not overblend or the dressing will turn whitish)

    3. To serve, gently toss the noodles with the dressing, adding 3 or 4 tablespoons at a time. The noodles should be evenly coated but not soggy. Add the broccoli, red pepper and green onions and gently toss. Garnish with cilantro if you wish.

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    Maggie’s Healthy Spicy Pareve Stuffed Eggplant or Peppers- Secret Syrian Recipe!

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    Maggie’s Healthy Spicy Pareve Stuffed Eggplant or Peppers- Secret Syrian Recipe!

    1 Comment 25 October 2011

    Maggie Bawabeh is an authentic Syrian Jewish cook, and I know that when she gives me one of her secret Syrian recipes, then it’s definitely a great one!! Mechshi is a Syrian term used for any stuffed vegetable. Squash, eggplant tomatoes, Spanish onions are frequently stuffed with a rice and meat mixture that is called “hashu”. I especially love how Maggie transformed this traditionally heavy meaty side dish into a whole grain, pareve and healthy recipe that we can add to any holiday or weeknight meal. Thanks Maggie  for this healthy vegetarian and delicious recipe!!!  Marlene

    Maggie’s Healthy Spicy Vegetarian Stuffed Eggplant or Peppers Recipe:

    “Hi Marlene,I have a great recipe for spicy parve mechsi. Everyone loves it! You can omit the hot pepper spice if you company doesn’t like spicy. It looks like a meat dish but you can serve with parve or even dairy. You can use small(but not the mini purple ones)eggplant or Italian bell peppers. First slice off the end of the pepper and scoop out the seeds and white pith. For the eggplants, slice off the tip and using a corer scoop out the inside with a grapefruit spoon leaving about 1/8 inch all around being careful not to pierce the shell. Place eggplant pulp aside in a plastic bag in the freezer for future use. Sprinkle shell inside and out lightly with salt, set inside a colander for about half hour to soften. For the stuffing: (Depending on the amount of peppers,or eggplants:)

    • 1 cup burghol fine, or coarse, rinsed well.
    • 1 tbs parsley flakes
    • 1 can of chickpeas
    • 1 jalapeno pepper finely chopped
    • 2 tomatoes finely chopped,
    • 1 red pepper cut small
    • 1 big onion diced+sauted till it’s pink,
    • 1/2 tsp mint flakes
    • 1/4 c fresh lemon juice

    Mix all ingredients well and stuff the scooped vegetables with this mixture. (may be frozen on a tray at this point) Put 4 tbs olive oil in a pot, Place the stuffed mechshi and saute on both sides covered. For the sauce- add:

    • 1 can of tomato sauce
    • 4 crushed cloves of garlic
    • 1 tsp of mint hot pepper flakes to taste
    • 1/2 a cup of lemon juice+salt.
    1. Add to a saucepan and let boil. The sauce should be spicy and lemony.
    2. At this point you can either add the sauce to the stuffed vegetables in the pot,or transfer to a pyrex.
    3. Personally I cook the peppers in the oven and the eggplant on the stove.The sauce needs water to cover the mehshi,so it depends on the size of the pot or the pyrex
    4. Reduce to simmer for 2-3 hrs or till mechsi is cooked well.The eggplant needs longer  cooking time  than the peppers.

    image via http://www.wizardrecipes.com/recipes/stuffed+peppers.html

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    Maggie’s Spicy Falafel Salad with Tahini Sauce

    kosher pareve recipes, kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas

    Maggie’s Spicy Falafel Salad with Tahini Sauce

    1 Comment 20 June 2011


    Maggie Bawabeh is another friend of mine that continually inspires me. Maggie is always quietly helping so many people behind the scenes in her elegant and classy manner. She also puts her heart and soul into being an “agent” for Sephardic Link, a  community organization founded by my good friend Charles Mizrahi. Every month, about 40 married women, all “agents” who volunteer for Sephardic Link, meet and discuss potential matches and shidduchim within the community.  All of the work and connections are done behind the scenes, and are very confidential, They have had much success, and B’H, Maggie actually set up someone very close to me! Thanks for everything, Maggie, and thanks for the healthy, dairy free, vegan recipe!

    “Hi Marlene,How are you doing just a few days before the wedding? I’ve been wanting to share with you a falafel salad that I make for my family. I made it once for a Sephardic Link meeting, and it was gone in minutes.I made it again for my niece’s shower and again it was a hit.

    1. You’ll need a box of frozen falafel balls.
    2. Bake it till they are very crispy.
    3. Meanwhile chop  lettuce,cucumbers,tomatoes,mint leaves,parsley,onion,scalions,red+green peppers, jalapeno pepper+radishes.
    4. Sprinkle with dry mint,cayene pepper,cumin and kosher salt.
    5. Drizzle with olive oil.
    6. Dressing is made by mixing fresh lemon juice,salt,crushed garlic and tehina till a medium to thin consistency.
    7. When falafel balls are rispy+cooled, crumble them w gloved hands over the salad,drizzle the dressing+mix.
    8. It should taste spicy and lemony.
    9. It can be stuffed in pita quarters, or  with toasted pita chips around it. Please feel free to edit the text as I’m no expert in writing recipes.

    Love, Maggie”

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    Quinoa – The Healthy Alternative to Pasta

    kosher pareve recipes, kosher recipes

    Quinoa – The Healthy Alternative to Pasta

    No Comments 22 March 2010

    By Nicole Cohen of Sketch42

    Quinoa may seem like a grain, but it is really more closely related to vegetables like beets or spinach!  It’s delicious and nutritious alternative to a pasta salad, and it’s perfect for passover because its hearty like a grain. It tastes great cold and tossed with tons of veggies!

    To make the Quinoa:

    Recipe Ingredients:

    1 cup quinoa
    1 1/2 cups cold water
    1/2 tsp salt

    Cooking Directions:

    Soak the quinoa first for 15 min – 1/2 hour in it’s cooking pot. Soaking loosens up the outer coating of saponin, which can give a bitter taste if not removed.
    If you don’t have time for long soaking, use hot water and soak for five minutes, then give an extra rinse or two
    To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a seive at the last.
    Put the quinoa back in the pot, add more water, and rinse again once or twice, until the rinse water is pretty clear
    Drain quinoa well in the seive.
    Place quinoa in the pot, add the water & salt.
    Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
    Cook for 20 minutes.
    Remove from heat and allow to sit five minutes with lid on.
    Fluff gently with a fork and serve. Quinoa is delicious on it’s own or in the recipe below:

    Then add:

    1 can of whole corn kernals

    1 can of baby corn, chopped

    1 can of black beans (please ask your rabbi as to the kashrut of beans on Passover)

    1 cup of grape tomatoes, halved

    2 scallions, chopped

    1 can black olives, halved

    1 red bell pepper, chopped

    Toss all of the ingredients with the Quinoa and add the following dressing:

    1/4 cup olive oil

    Juice of 1 lemon

    1 Tbsp cumin

    Salt to taste

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