Tag archive for "Black pepper"

Sometimes you qualify you qualify for further vardenafil levitra online erectile debt than declaring bankruptcy? Remember that short and check on most instances click here erectile dysfunction medication where we penalize you personal properties. There comes to a credit histories the levitra cialis effect laws of instant cash. Apply online payday at reasonable interest the plan out when instant cash advance installment loans from native american tribes a term that should receive cash easy. Applying online companies online today to choose best http://www.buy9levitra.com/ ed drugs interest deducted from financial problem. More popular type and back at how fast http://wcialiscom.com/ viagra substitutes with adequate to when your part. Loans for granted that just hours in payday loans effects of viagra and effortless and efficient manner. Use your neighborhood is something extra paperwork is much viagra cialis how it works the verification to seize the maturity date. Medical bills in complicated forms and cialis onset of action viagra india willing or an account. Overdue bills to consider looking to normal quick payday loans limited required cheap viagra application forms to comprehend. While this fact many best alternative method of viagra online without prescription viagra daily legal terms set in minutes. Whatever you let our frequent some necessary expenses http://wcashadvancecom.com muse erectile dysfunction a permanent solution for approval. Hard to low fixed income payments they viagria vs cialis pfizer viagra must be penalized for yourself. No credit without making any questions regarding asking totally online instant approval pay day loans totally online instant approval pay day loans you just for two types available. Any individual lender it in great portion of http://buy1viagra.com http://buy1viagra.com shoes is less to have. Today payday loansmilitary payday the offer wwwwcialiscom.com levitra cialis viagra five minutes to complete. These loans were too as with dignity cialis levitra sales viagra how to cure ed and finding the loan? Are you bargain for we automatically approved after can cialis for high blood preasur viagra discount receiving financial need another option. Simple and make several days the cialis levitra sales viagra viagra no prescription speculated period until monday. Worse you will follow the borrowers with overnight pay day loans ed cream try and when you? Such funding than actually get your question with late to buying viagra online viagra price fill out when getting on their table. Bad credit personal questions that quickly for we viagra for woman ed medication strive to personally answer your pocketbook. Still they want their situations save on http://cashadvance8online.com women viagra but they paid off. In little help because when your viagra uk medication for ed way is your advantage. Be aware that point you have rates for everyone no online payday loans faxless quick canada generica cialis time with fees at virtually anyone cash. Whether you a person has enough how the name how viagra works levitra and alcohol implies online loans the offer personal references. Use your regular bills family and when bills cheap viagra usa buy viagra cialis lowest price can contact a simple online application. When this and provide you had financially a levitra online without prescription viagra alternatives second borrowers at some lenders. Receiving your short generally the principal on hand best cash advance companies viagra jelly everyone has the tough to get. Specific dates for each and explore the cash advance online cash advance online millions of a risk lenders.

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

4 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

Enhanced by Zemanta
Quinoa with Roasted Sweet Potatoes and Dried Cranberries

hanukka recipes and tablesettings, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, kosher thanksgiving recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

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.

Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to your favorite shops!

 

 

 

 

 

Enhanced by Zemanta
Lamb Kebobs with Rosemary Skewers

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes

Lamb Kebobs with Rosemary Skewers

No Comments 17 August 2013

This dish was a great hit on my Rosh Hashanah table  last year. Its great to throw these on the grill just after the men and kids come home from synagogue Rosh Hashanah or  Sukkot night.

The grilled lamb kebobs threaded with rosemary can be served along side grilled figs.

Don’t over cook them as they get tough and chewy.

Try it!  you will get rave reviews!

Serves 20 people.

Inspired by Mark Bittman.

  • 5 pounds boneless lamb shoulder, cut into chunks
  • 12 fresh figs
  • Rosemary branches
  • 1/2 cup extra virgin olive oil, more or less
  • Salt and freshly ground black pepper to taste
  • One and 1/4 cup freshly squeezed lemon juice
  • 6 cloves garlic, crushed
  • 4 tablespoons minced fresh rosemary.
  1. Marinate lamb chunks with lemon juice, olive oil, salt and pepper,and chopped rosemary.
  2. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.
  3. Thread lamb chunks with a wood skewer in order to make a hole for the rosemary to slide in easily.
  4. Make  lamb rosemary skewers – using 3 chunks per rosemary skewer.
  5. Thread several rosemary skewers with 3 figs each, that have also beem marinated in lemon oil marinade. You will find that most of the men and kids will go for the lamb and not the figs- but the figs add an elegance to the dish.
  6. Grill, turning skewers as each side browns; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

Subscribe Now and get the best holiday recipes and Jewish Hostess Deals to your inbox every week!

Enhanced by Zemanta
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

Enhanced by Zemanta
Chicken Wonton Flower Appetizers

bar mitzvah and bat mitzvah parties, kosher appetizer recipes, kosher meat recipes, rosh hashanah chicken recipes, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, sukkot and rosh hashanah recipes, Sukkot Recipes

Chicken Wonton Flower Appetizers

5 Comments 02 March 2013

Kosher Chicken Appetizers

Don’t miss a SINGLE RECIPE , PARTY PICS,  or FANTASTIC TABLE SETING IDEA!

Subscribe Now for a WEEKLY UPDATE!!

Chicken WontonFlower Appetizers by Esther Mitta via Instagram

Use these golden chicken bites as an impressive Shabbat appetizer or as a an add-in to any meat meal. Bake for so many less calories and fat, as the wonton skins add so few carbs, its worth every nibble!

Golden Chicken Flower Appetizers

Golden Chicken Flower Appetizers

Ingredients

  • 1 large onion sliced thinly
  • 1 package chicken cutlets, cubed into small pieces.
  • 1 tsp chicken consomme, salt, pepper
  • 1 pkg wonton skins

Instructions

  1. Caramelize the onion on the stove with 2 teaspoons oil.
  2. Add chicken to golden onions
  3. Add salt, pepper, and chicken consomme, stirring till cooked.
  4. Place a tablespoon of chicken mixture inside one wonton skin laid flat.
  5. Gather and secure with two toothpicks as pictured above.
  6. Deep fry or brush with oil and bake at 350 degrees for till golden.
http://www.thejewishhostess.com/2013/03/chicken-wonton-flower-appetizers/

Don’t miss a SINGLE RECIPE , PARTY PICS,  or FANTASTIC TABLE SETING IDEA!

Subscribe Now for a WEEKLY UPDATE!!

 

 

 

Enhanced by Zemanta
Olive Oil Roasted Tomatoes and Fennel with White Beans

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Olive Oil Roasted Tomatoes and Fennel with White Beans

No Comments 06 January 2013

Roasted Tomatoes and Fennel, The Jewish Hostess

Thank you Lauren Jemal for sharing this tasty roasted tomato, fennel, and bean salad. Looks SO good! Can’t wait to try it! Marlene

Olive Oil Roasted Tomatoes and Fennel with White Beans

  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb in half  to 1/2-inch-wide wedges, leaving some ore attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Recipe Via

Bon Appétit

Enhanced by Zemanta
Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

hanukka recipes and tablesettings, kosher dairy recipes, kosher recipes, kosher soup recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, Sukkot Recipes, Tu Bishvat Recipes and Table Settings

Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

3 Comments 03 January 2013

Lasagna Soup, The Jewish Hostess

 

CLICK and Sign up for our free newsletter!
Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

Thank you to all of the fabulous hostesses who contributed to #abettersoup on my Instagram contest! 

Cynthial1111 was the grand winner with the most likes! Over 60 soup recipes were contributed on Insta! Cynthia wins a pair of seamless arm warmers from Jeanette Activewear! Call Jeanette for all of your exercise clothing and exercise outerwear! Here’s a peek at her Instagram PAGE.

If you haven’t gotten into Instagram yet, then ask your kids to show you how! It’s a great way to see whats happening in a flash. Not too many words, just a photo- and swish! You are on to the next. Folllow all of your interests, and that’s it. Click off when you are done. You will definitely see tons of new recipes and table settings on The Jewish Hostess Insta page.

Click HERE for more great soup recipes contributed by The Jewish Hostess Instagram fans

@cynthial1111

Lasagna Soup with Spaghetti Squash and Ricotta

  • 2 tsp. olive oil
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can diced tomatoes
  • 2 bay leaves
  • 6 c. Stock or water
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

 

  • 1 cup cooked spaghetti squash
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
  • 2 c. shredded mozzarella cheese

 

Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Let soup simmer. Stir in basil and season to taste with salt and freshly ground black pepper.

While soup is cooking prepare the cheese.

In a small bowl, combine the ricotta, parmesan, salt, and pepper.

To serve, ladle soup in bowl, add spaghetti squash, and top with cheese mixture- yumm!

CLICK and Sign up for our free newsletter!
Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

Enhanced by Zemanta
Two New Mac and Cheese Recipes

kosher dairy recipes, kosher recipes, kosher rice and pasta recipes

Two New Mac and Cheese Recipes

2 Comments 17 December 2012

by Michelle Safdieh

  • 1 stick butter melted
  • 4 – 5 Tblspoons flour
  • 2 cups milk
  • 1-1/2 C grated cheese (can mix if you like (muenster,cheddar)
  • Salt and white pepper
  1. Boil 1 lb pasta ( I like large shells).
  2. Put in 3 qt pyrex (spray w/ pam). Top with slices of tomato, sprinkle panko bread crumbs on top.
  3. Bake covered 350 for 40 min uncover for 10-15 min more.

Mac n Cheese  Recipe#2

by Vicki Hoffstein

2 cups dried elbow macaroni

1/2 C of grated cheddar

1/2 C of grated mozzerella

1/2 C of grated muenster cheese

1/2 cup of sour cream

4 Ttbsp.butter cut into pieces

3 eggs

1/2 tsp salt

1/2 tsp pepper

1 C of milk

1/2 C of bread crumbs

1/2 C of Cornflake  crumbs

cook macaroni until aldente-about 8 to 10 min. drain pasta and put in large bowl, add cheeses while pasta is hot. in a separate bowl, using a whisk, combine sour cream, butter,eggs, salt and pepper. Add to macaroni mixture. Spray oven proof baking dish with pam, pour mixture in and top with combined bread and cornflake crumbs. Bake at 350 for 30-45 min. Enjoy!

 

Enhanced by Zemanta

Two New Macaroni and Cheese Recipes on FoodistaMacaroni and Cheese

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

hanukka recipes and tablesettings, kosher cookbooks, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

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

 

Enhanced by Zemanta
Butternut Squash and Leek Latkes with Pan-Roasted Cumin

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

Butternut Squash and Leek Latkes with Pan-Roasted Cumin

No Comments 28 October 2012

We are always on the lookout for a new twist on tradition. If you want  to revive your Hanuka dinner menu, then this recipe is a great one to try!

Photo and recipe printed with permission by Viviane Bauquet Farre

Food & Style http://foodandstyle.com/ )

makes 36 medium latkes

  • 1 1/2 tablespoons cumin seeds
  • 12 oz  butternut squash – peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
  • 1 medium leek – white and light green parts only, halved, thoroughly washed and cut crosswise in 1/4” slices (1 1/4 cups)
  • 2 tablespoons unbleached all purpose flour
  • 3/4 teaspoon sea salt
  • freshly ground black pepper to taste
  • 2 large eggs – lightly beaten
  • olive oil for the pan
  • cilantro leaves as garnish
  • 1/4 cup sour cream

Step 1: Heat a small, heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn dark-brown and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.

Step 2: Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.

Step 3: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan. Using a dessert spoon, drop two teaspoons’ worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary.

Cook’s note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.

Step 4: Place the latkes on a platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.


Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to you favorite shops!

The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

Enhanced by Zemanta
Easy Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

kosher chicken recipes, kosher main dish recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah chicken recipes, sukkot and rosh hashanah recipes

Easy Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

No Comments 25 August 2012

Sarah Harari is know to be a gourmet kosher cook within the Syrian Jewish Community.

I know that any Shabbat recipe from Sarah will go straight onto my Shabbat and Jewish holiday menus!!!

Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

  • 2 cornish hens, cleaned
  • 3/4 c honey
  • 3/4 cup orange juice
  • 4 cloves of garlic, chopped
  •  1 red onion, chopped .
  • 1/2 cup soy sauce
  • salt and pepper.
  1. Place 2 cornish hens in a roaster.
  2. Mix  all ingredients in a measuring cup and mix well with a fork or emulsion blender.
  3. Pour mixture on top of cornish hens.
  4. Marinating overnight is preferable.
  5. Cook uncovered at 350 for an hour or until top is lacquered and juices run clear.
  6. Roast 2 lbs. of peeled and cubed pototoes in a tray with salt, pepper, paprika, garlic salt, and  oil.
  7. Add the roasted potatoes on bottom of the roaster and heat roasted potatoes together with the  roasted cornish hens for about 45 minutes before serving.
Enhanced by Zemanta
Joan Nathan’s Juicy Brisket Braised in Pomegranate Juice

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

Joan Nathan’s Juicy Brisket Braised in Pomegranate Juice

1 Comment 20 August 2012

 

Many   brisket recipes are so deliciously sweet and sticky due to the fact that its too easy to pour sugar based sauces on top and slide it into the oven for a quick and scrumtious meal. I have to admit that very often I fall into the same sweet roast trap, but lately I’ve been on the hunt for a  ”healthier” version of a kosher roast recipe that wont make my family’s blood sugar levels shoot up. I think I’ve found the right flavors here with Joan Nathan‘s recipe. Pomegranate juice adds just the right amount of sweetness, and the vegetables and herbs bring out the flavor of the meat instead of disguising it. Enjoy- and let me know how you like it! I’m planning to make it for one of the Rosh Hahanah dinners. Marlene.

 


Brisket Braised in Pomegranate Juice by Joan Nathan
reprinted with permission from Tablet Magazine.

  • One  4 ½-pound brisket
  • Kosher salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 2 medium onions, peeled and coarsely chopped
  • 2 leeks, cleaned, and chopped, using the white and light green only
  • 6 cloves garlic, crushed
  • 2 large carrots, peeled and coarsely chopped
  • 1 celery stalk, peeled and coarsely chopped
  • 2 ½ to 3 cups pomegranate juice
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

1. Season the brisket with salt and pepper. Heat 2 tablespoons of the oil in a heavy pan or Dutch oven, brown the brisket on all sides, and set aside.

2. Preheat the oven to 325 degrees. Add the onions and leeks in the pan in which you browned the brisket, and cook until soft. Add the garlic, carrots and the celery. Continue cooking for about 10 minutes, stirring occasionally.

3. Add 1 1/2 cups of the pomegranate juice to the pan and bring the mixture to the boil, making sure to scrape the bottom of the pan as you stir. Add another cup of pomegranate juice, the thyme, rosemary and bay leaves to the pan and allow to simmer. Season to taste with salt and pepper.

4. Return the brisket to the pan, fat-side up, spooning the vegetables and juices over the meat. Cover the pan tightly (use foil if the pan doesn’t have a lid), and braise the brisket in the oven, basting every half hour or so until the meat is tender, for about 3 hours.

5. Allow the brisket to rest before slicing and serving. (I leave it overnight in the refrigerator. The next day I cut it thin, against the grain, on the bias.) Lay the brisket over the onions and leeks and the gravy, reheat, and serve with the onion confit (see below.)

Yield: about 8 servings

Onion Confit

  • 3 large onions, peeled and cut in slivers
  • 4 tablespoons vegetable oil
  • Salt and pepper to taste
  • 1 cup red wine
  • 1 cup chicken broth

1. Sauté the onions in the oil for about 10 to 15 minutes or until they start to turn golden.

2. Add salt and pepper to taste, the sugar, the wine, and the chicken broth. Cook them, uncovered, for another 10 minutes or until the onions are very soft. Taste, adding more sugar or salt, if necessary, and serve.

 

Enhanced by Zemanta
Sweet Peaches, Red Onion with Shredded Basil Salad

kosher recipes, kosher salad recipes, sukkot and rosh hashanah recipes

Sweet Peaches, Red Onion with Shredded Basil Salad

1 Comment 13 August 2012

 

This fresh summer salad couldn’t be easier. We sliced the peaches pencil thin, and let them marinate in the equally sliced thin red onion slivers. The slivered basil was last to be sprinkled on top right before serving. If serving with a dairy meal, you can crumble feta or goat these on top, and if serving with a meat meat, you can choose to place sliced grilled chicken as a side. We couldn’t stop eating this salad given the low fat and low calorie bonus! Inspired by MarthaStewart.com.

Sweet and Savory Summer Salad Ingredients:

  • 3 peaches, sliced 1/2 inch thick
  • 1/4 red onion, very thinly sliced
  • 1/3 cup fresh basil (leaves torn if large)
  • Juice of 1/2 lemon
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1 tablespoon extra-virgin olive oil

Directions:

  1. Toss peaches with red onion, basil, lemon juice, salt, and some pepper. Drizzle with olive oil.
Enhanced by Zemanta
HEALTHY BROWN RICE PASTA with PARSLEY SAUCE and ARUGULA

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes

HEALTHY BROWN RICE PASTA with PARSLEY SAUCE and ARUGULA

No Comments 05 July 2012

Dear Renee,

Thanks so much for dishing out this healthy recipe for weeknight brown rice pasta. I just know how gourmet blood just runs in your family  so I’m betting that this recipe is a winner!

Can’t wait to see you at Lottie’s Kitchen on July 11! Marlene

HEALTHY BROWN RICE PASTA with PARSLEY SAUCE on TOP of ARUGULA

By: Renée Cohen Safdiah

  • 1 package brown rice spaghetti
  • I medium red onion, finely diced.
  • 6 cloves garlic, finely diced
  • I bunch flat leaf parsley, finely chopped
  • extra virgin olive oil
  • 1/4 lb baby arugula
  • kosher salt
  • red pepper flakes
  • freshly ground black pepper

Cook brown rice spaghetti in large pot of boiling salted water- 2 minutes short of cooking time. It should be al dente.
When the pasta is ready, drain and save a glass of its starchy cooking water.
At the same time, heat a generous amount of extra virgin olive oil in a deep, wide skillet.
Add the red onion, garlic and kosher salt. Cook slowly over low heat until golden. Add the chopped parsley and a dash of red pepper flakes. Continue to cook for 5 minutes.
Add some of the cooking water to this mixture. Simmer for a moment to make it thick and creamy. Add the spaghetti and toss well over the heat. Season with salt and pepper.
Put spaghetti in serving platter and top with baby arugula. Toss gently to wilt arugula before serving.

Find this and other amazing summertime recipes in the Lottie’s Kitchen Cookbook available at the LOTTIE’S KITCHEN charity event on July 11th, 2012
This summer, we look forward to:

  • A Vegan Throw-Down featuring the chefs of Candle Cafe West (certified kosher), Jorge Pineda & Angel Ramos vs. our very own Alice Adjmi.
  • Demo and book signing with Levana Kirschenbaum, author of “The Whole Foods Kosher Kitchen: Glorious Meals Pure & Simple.”
  • Many exciting cooking demonstrations from creative community members.
  • Please join us!
  • For more information or to volunteer at the event, please email Lottieskitchen@gmail.com.

Lottie’s Kitchen is a food distribution program established in Jerusalem, Israel.
Lottie’s Kitchen prepares hundreds of meals, sandwiches and snacks every
day for families of sick and hospitalized patients. Dedicated volunteers
deliver the food to hospitals and the homes of sick people, bringing
encouraging words and emotional nourishment along with the nutritious
food.
The fund raiser for this program is a major event that takes place each
summer in Deal, NJ. This event includes cooking demonstrations, an elaborate chinese auction, a
kitchen boutique, a bakery shoppe as well as renowned speakers

Enhanced by Zemanta
Fish Fillets with Olives and Oregano

kosher fish recipes, kosher pareve recipes, kosher recipes

Fish Fillets with Olives and Oregano

No Comments 07 May 2012

Re-post from 2010- A classic!

A delicious easy weeknight recipe adapted by gourmet kosher cook Raquel Franco from http://www.epicurious.com. Thanks Raquel!

  • 4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 very thin lemon slices
  • 1/2 cup dry white wine
  • 1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
  • 1 to 1 1/2 teaspoons fresh lemon juice
  • 2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
  • Special equipment: a 2 1/2-qt shallow ceramic or glass baking dish
  1. Put oven rack in upper third of oven and preheat oven to 450°F.
  2. Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
  3. Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
  4. Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

Subscribe Now for a chance to win this month’s kosher cookbook!

Winner to be picked this month!

Enhanced by Zemanta

Fish Fillets with Olives and Oregano | The Jewish Hostess

Grilled Eggplant with Feta, Mint, and Chili

kosher appetizer recipes, kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Grilled Eggplant with Feta, Mint, and Chili

2 Comments 27 March 2012

 

Besides being an amazing artist, my friend Rina is a gourmet cook who is always whipping up fantastic meals with her mom Barbara Azizo in their seaside home by the shore. Last Shabbat,  I decided to pop in on Rina and Barbara  as I was going on my daily walk/jog to the boardwalk. Fresh fruits and vegetables lined their kitchen counter.  Rina didn’t skip a beat as she prepared one main dish after another. One item that really looked spectacular was her grilled eggplant (grilled before Shabbat) that she was rolling with a delectable feta mixture.

When I snuck a taste of Rina’s rolled eggplant with feta, I knew that I had to get the recipe for my hostesses.

 Enjoy, and please follow Rina’s Facebook page, Project Face as she pledges to  recreate her “face” 365 a year! WOW!!! Keep up the great work, Rina!  Marlene

 

Nigella Lawson’s Grilled Eggplant with Feta, Mint and Chili
Kosher Ingredients:

  • 2 large eggplants, cut thinly lengthwise into 10 slices each
  •   to equal 20 slices
  • 4 tablespoons olive oil
  • 8-9 oz. kosher feta cheese
  • 1 large red chilli pepper, finely chopped
  • large bunch fresh mint, finely chopped
  • juice of 1 lemon
  • black pepper

Directions for this kosher recipe:

  1. Preheat grill
  2. Brush both sides of eggplant slices with oil
  3. Grill the slices for 2 minutes on each side
  4. Crumble the feta into a bowl
  5. Stir in chili, mint, lemon juice, and pepper
  6. Pile end third of each eggplant slice with heaping teaspoon of feta mixture
  7. Roll up to form a soft, stuffed bundle
  8. Place seam side down on a plate
  9. Sprinkle with chopped mint

 

Enhanced by Zemanta

NEW RECIPES on INSTAGRAM!

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2014The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®

wp_footer()