Tag archive for "Black pepper"

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

kosher recipes, kosher salad recipes

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

1 Comment 16 January 2012

 

I recently tried a new salad dressing from the new SBH Cooking for a Cause cookbook and it was too good not to share with all of my Jewish Hostesses. Its light and sophisticated, yet very kid friendly.  It’s much easier for me to whip up large quantities of salad dressings in a Cuisinart than mixing in a bowl. I doubled the amount of ingredients called for in the original recipe, and stored it in a jar in the fridge. Perfect on top of any type of salad! Use it all week- this past Shabbat I drizzled it on top of sliced grilled chicken salad with olives and radichio. Yum! Enjoy! Marlene

 

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing:

  • 4 tbsp lemon juice
  • 2 tsp dijon mustard
  • 2 tsp red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 2 shallots
  • salt and freshly ground pepper
  1. While Cuisinart blade is running, drop the 2 shallots in to be minced.
  2. Pour in all other ingredients except for olive oil.
  3. While blade is spinning slowly add olive oil to make sure the dressing is emulsified.
  4. Add salt and pepper.
  5. Store in a jar and use throughout the week!

 

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Warm Chickpea Salad with Arugula for Passover

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

Warm Chickpea Salad with Arugula for Passover

No Comments 15 January 2012

Many Sepahrdic Jews eat chick peas on Passover, and I am lucky to be one of them. If you do buy chick peas in a can for Passover, make sure it is Kosher certified for Passover.

If you are of  Ashkenaz descent, then start using up your chametz chickpeas by trying this savory recipe ASAP!

To read more about  kitniyot on Passover, click HERE.

This recipe is too good to pass up.  It took 10 minutes to prepare, and took another 10 minutes for the family to devour it. Use more olive oil, salt, pepper,vinegar  and honey if you have  a lot of arugula. Serve as a weeknight tasty side dish, or as a midday main course with friends.

Check out this REVIEW of this great Mark Bittman cook book.

From : How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food

Makes: 4 side- or 2 main-dish servings

Time: 20 minutes with precooked beans

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin seeds
  • Salt and freshly ground black pepper
  • 1 1/2 cups cooked or drained canned chickpeas
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey
  • 4 cups arugula leaves
  • 1 small red onion, halved and thinly sliced
  • 4 hard-cooked eggs, quartered (optional)

Kosher Sephardic Passover Recipe Directions

1. Put the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.

2. Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, garnished with hard-cooked eggs if you like.
Recipe from Mark Bittman‘s BLOG.

More books from Mark Bittman

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Syrian Style Hameen Cholent by Judy Shacalo

kosher main dish recipes, kosher meat recipes, kosher soup recipes, shabbat recipes, Sukkot Recipes

Syrian Style Hameen Cholent by Judy Shacalo

No Comments 10 December 2011

Thank you Judy Shacalo for sharing this delicious hearty Sephardic style cholent recipe with us! Perfect for any winter Shabbat meal!
Check out this  Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker on Amazon! Only $58!

 Syrian Style Hameen Cholent by Judy Shacalo

  1. Chop 3 large onions (4 if medium size) and cut into chunks.
  2. Saute onions until brown.
  3. Add 1 package of flanken meat with the bone marrow bones.
  4. Saute until brown, then cover with water and let boil for one hour.
  5. In the meantime take one cup of cholent mix beans, cover with water and boil for 20 minutes. Drain beans.
  6. When meat has cooked for one hour, place at bottom of crock pot; put beans on top of meat.
  7. Wash and peel a pack of fingerling potatoes and 2 medium size sweet potatos, place on top of beans.
  8. Spice with 2 tbsp of allspice, a dash of black pepper and 1 tblspoon of chicken consome.
  9. Place 6-8 raw eggs on top and cover with water.
  10. Let cook all night until Shabbat lunch and enjoy!

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Salmon with Crushed Pistachios and Grated Lemon Peel

hanukka recipes and tablesettings, kosher fish recipes, kosher pareve recipes, kosher recipes

Salmon with Crushed Pistachios and Grated Lemon Peel

2 Comments 06 December 2011

Welcome to another Monday morning with the question of the day- “What’s for dinner???”

This easy salmon dish is healthy and gourmet too! Try adding it to your your Hanuka menu!

Salmon with Crushed Pistachios and Grated Lemon Peel:

  • 4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons finely grated fresh lemon peel
  • Freshly ground black pepper, to taste
  • 2 tablespoons crushed pistachios

Directions
1 Preheat the oven to 475°F.
2 Place the salmon in a baking dish. Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the surface of the fish.
3 Sprinkle with pepper and scatter the nuts evenly on top. Roast for about 15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.

this recipe is by Ronnie Fein 

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Whipped Greek Yogurt Dip for Hanuka

hanukka recipes and tablesettings, kosher appetizer recipes, kosher dairy recipes, kosher recipes

Whipped Greek Yogurt Dip for Hanuka

No Comments 25 November 2011

“Hi Marlene,

Thanks for visiting my blog. I am really enjoying the recipes posted on The Jewish Hostess. I just made the healthy chocolate chip cookies submitted by Margo Shalom.

I just posted a recipe for Hanuka–Whipped Feta Dip.

It is based on a classic Greek recipe called Kopanisti (I originally got the recipe from a book by Diane Kochilas called The Greek Vegetarian). There are just a few ingredients, so it is important to use the best quality of each: freshly ground black pepper, freshly squeezed lemon juice, extra-virgin olive oil, and a really good feta.

So, wait, why feta dip on Hanukah? Well, it is a custom to serve cheese on the holiday to commemorate Yehudit, who vanquished the Greek general Holofernes by plying him with salty cheese and wine (also here). (and here is another explanation based on the letters of  chalav). “

Whipped Greek Yogurt Dip

  • 1/2 lb. feta, crumbled
  • juice 1/2 lemon
  • 4-5 Tbl. olive oil
  • 1/4-1/2 tsp. freshly ground black pepper
  • 4 Tbl. labne or Greek yogurt (optional, will make mixture looser and a bit milder tasting)

Put all ingredients in the food processor and pulse until smooth. Adjust seasonings, adding more lemon juice as needed, before serving.

This can be served in a bowl, drizzled with more olive oil, with za’atar pita triangles on the side. It can also be served in mini filo shells or maybe stuffed into cherry tomatoes. Or serve it with crudités.

Laura

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Spinach, Chicken and Wild Rice Soup

kosher chicken recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes

Spinach, Chicken and Wild Rice Soup

3 Comments 05 November 2011

by Bianca Kaidatzi

“Great recipe for a weeknight dinner!  Just mix all ingredients in a slow cooker in the A.M. and leave for several hours till done.”

Kosher Recipe Ingredients

3 cups water

3 cups chicken stock

1 cup uncooked wild rice, rinsed and drained

2 teaspoons dried thyme, crushed

3 teaspoons ground black pepper

3 cups chopped cooked chicken (about 400gm)

2 cups shredded fresh spinach

Method

In a 4 litre slow cooker, combine the water, chicken soup, uncooked wild rice, thyme and pepper. Cover and cook for 3-4 hours. To serve, stir in chicken and spinach.

6 (12) Servings

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Make Sure You Always Have These Marinated Olives in Your Fridge

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Make Sure You Always Have These Marinated Olives in Your Fridge

No Comments 02 November 2011

Marinated Olives

Italian olive oil, both oil and an oil bottle ...
Image via Wikipedia

 

The world was not created in one day. So too your Jewish holiday and Shabbat meals. Prepping and cooking in advance is a must when it comes to entertaining for a large bunch. These marinated olives are the perfect appetizer for a scrumptious Shabbat lunch, especially accompanied with Syrian mazza such as lahamagine and kibbe . They are also perfect in the fridge for that unexpected guest.

SERVINGS: Makes 2 pounds

Ingredients

  • 1 tablespoon fennel seeds *
  • 2 pounds of green and black olives, assorted (2 1/2 cups)
  • 5 large garlic cloves, crushed
  • 1 tablespoon crushed red pepper
  • Zest strips from 1 orange, cut into fine julienne
  • About 1 cup extra-virgin olive oil

Directions

  • In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.
  • Rinse the olives in a large strainer; drain well. Transfer the olives to a medium bowl. Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover. Let stand at room temperature for at least 4 hours before serving.

Make Ahead

The olives can be refrigerated for up to 10 days. Bring to room temperature before serving.

Notes:

Fennel Seed has a delicate flavor; light and sweet, similar to anise.

Courtesy of Food and Wine Magazine

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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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Sweet Potato “Fries” with Fresh Basil

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

Sweet Potato “Fries” with Fresh Basil

No Comments 20 September 2011

Try this “healthier” version of french fries. The fresh basil is a nice surprise on the crispy sweet potatoes. This is a delicious side dish for a dairy or meat meal, but don’t expect any leftovers. I would make these fresh out of the oven on Sukkot with cruchy salads salads and some sreaming barbeque or fish as a main dish!


Kosher Recipe Ingredients:

 

    • 5 sweet potatoes, cut into about 1 by 5-inch “fries”
    • 3 tablespoons olive oil
    • 2 tablespoons chopped fresh basil leaves
    • 2 teaspoons kosher salt or sea salt
    • 1/2 teaspoon freshly ground black pepper

 

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Place the sweet potato “fries” on a foil-lined baking sheet and toss with the olive oil. Bake until crisp, about 45 minutes.
  3. Meanwhile combine the basil, salt, and pepper in a small bowl.
  4. When the sweet potato fries come out of the oven, sprinkle with the “basil salt.”

Recipe courtesy of Giada de Laurentiis

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Panzanella on a Stick- Great For a Holiday Dairy Lunch!

kosher cookbooks, kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Panzanella on a Stick- Great For a Holiday Dairy Lunch!

No Comments 07 September 2011

 

 

Don’t let the summer end! Check out these affordable cool “recipes on a stick”  by blogger  Matt Armendariz. in his new book On a Stick!

Though not all of his recipes are kosher, you can get some great entertaining inspiration for about $11. Great ideas for sticks include using sugarcane, rosemary,

popsicle and bamboo sticks to skewer your gourmet chunks.

 Pick on Us has a great selection of  wooden sticks!

Bio and Chic is another cool resource for eco-friendly  skewers and entertaining!

 

Panzanella on a Stick:

Serves four

Ingredients:

For Salad Sticks

  • 12 cocktail picks
  • 1 loaf French bread, cut into 24 (1-inch) cubes
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • Pinch of black pepper
  • 24 cherry tomatoes
  • 24 small fresh mozzarella balls (ciliegine)
  • 24 basil leaves
  • 1 English cucumber, sliced into 1-inch pieces, then quartered

For Sherry Vinaigrette:

  • ¼ c. sherry vinegar
  • ¾ c. extra virgin olive oil
  • ½ shallot, finely chopped
  • 1½ tsp. stone-ground mustard
  • Pinch of sea salt

1. Preheat oven to 350°.

2. Toss bread with oil, garlic powder, salt, and pepper. Spread pieces in a single layer on a baking sheet and bake 10 minutes, turning halfway through.

3. To make the vinaigrette, whisk all dressing ingredients in a small bowl until fully incorporated. Season with salt as needed.

4. Thread 2 pieces of bread, 2 tomatoes, 2 pieces of cucumber, 2 mozzarella balls, and 2 basil leaves onto each cocktail pick. Just before serving, drizzle liberally with vinaigrette.

recipe via Daily Candy

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Prime Rib Roast with a Mustard-Herb Crust

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

Prime Rib Roast with a Mustard-Herb Crust

4 Comments 04 September 2011

This  recipe was a proven winner from our archives!

Ingredients:

1 (6-7 lbs) rib roast

4 large garlic cloves, chopped

3/4 teaspoon kosher salt

1/4 cup fresh rosemary, chopped

1/4 teaspoon black pepper

3 Tablespoons dijon mustard

3 teaspoons balsamic vinegar

4 Tablespoons extra virgin olive oil

Preheat oven to 450 degrees

Place roast bone side down in roaster.

Mash garlic and salt together, and then stir in all other ingredients.

Smear the mixture over the meaty part of the roast (not the bones).

Place in oven and roast for 20 minutes. Reduce heat to 350 for 1 hour and 15 minutes (10 minutes more for medium).

Remove from oven and let stand 10 minutes. Carve with meaty side down. Expect two sliced from each rib- one with bone and one without.

Recipe courtesy of Prime Cut Butcher,431 Avenue U, Brooklyn, NY 11223;

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Quick and Easy Zaatar Grilled Tilapia with Mango Avocado Salsa

kosher fish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, shavuot recipes and ideas

Quick and Easy Zaatar Grilled Tilapia with Mango Avocado Salsa

4 Comments 02 August 2011

Here’s a quick and easy way to keep that barbeque going- even during the nine days of Ab!

This easy grilled tilapia recipe was especially simple because the salsa and marinade ingredients are staples in my fridge.  By 4 o’clock the fresh fish was delivered to my home from I and D Glatt in Brooklyn, and I was able to have the first batch of grilled fish ready for the little ones that come off the camp bus at 4:20.

(Of course the day NEVER ends, being that color war  broke out today, and right after dinner we were off to buy BLUE TEAM face paint  from Michael’s Crafts…by the way- if you decide to shop there any time soon, make sure you print out your 20% off coupon!- I was the only one in the store that didn’t have one!!!! )

Enjoy this delicious recipe! Even the picky eaters loved it!!! Marlene

Try this Fish and Veggie Grilling Basket from Amazon!

 

Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 2 squeezes of lemon juice
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons crushed garlic
  • zaatar spice
  •  ground black pepper
  •  salt
  • 2 lbs tilapia,  or lemon sole fillets.

Mango Salsa:

  • 1 large ripe mango, peeled, pitted and diced
  • 1/2 red bell pepper, diced
  • Kernels  from one whole corn
  • 1 cubed avocado (add at the last minute with lemon)
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped fresh parsley
  • 1 jalapeno pepper, seeded and minced (check out the video above- How to seed a chili pepper)
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • salt and pepper to taste
 Directions
  1. Whisk together the extra-virgin olive oil, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a bowl. Zest one lemon, add the zest ,and then squeeze the juice from the lemon into the bowl. Add the tilapia fillets, coat with the marinade and let rest until salsa is chopped.
  2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, parsley, and jalapeno pepper in a bowl. Add the lime juice, lemon juice and toss.Season to taste with salt and pepper, and refrigerate until ready to serve.
  3. Preheat an outdoor grill for medium-high heat, and light spray grill pan.
  4. Remove the tilapia from the marinade and discard marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Adapted from http://allrecipes.com

 

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Grilled Lamb Chops with Sun Dried Tomato Paste

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

Grilled Lamb Chops with Sun Dried Tomato Paste

2 Comments 17 July 2011

adapted from Ruth Coustineau

LAMB CHOPS WITH SUN-DRIED TOMATO PASTE

SERVES 4

ACTIVE TIME:15 MIN START TO FINISH:25 MIN

You will  find yourself craving this sun-dried tomato paste. Not just spreading it on lamb chops or even hamburgers, but also tossing it with pasta and smearing it onto slices of toast. All Jewish moms will agree that this meal will be a winner with most of the gang on a moonlit summer night!

  • 1 garlic clove
  • 1/4 cup chopped sun-dried tomatoes packed in oil, drained
  • 1/2 cup walnuts
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 tablespoon chopped flat-leaf parsley
  • olive oil
  • 1/2 teaspoon fresh lemon juice
  • 8 rib lamb chops (3/4 inch thick; 2 lb)

GARNISH: lemon wedges

Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in olive oil and lemon juice, then season with salt.

Preheat broiler. Lightly oil rack of a broiler pan.

Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then grill on barbeque

4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato paste over chops.

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Pear, Grape, Mesclun and Feta Salad recipe plus Betty’s Bridal Shower

kosher dairy recipes, kosher recipes, kosher salad recipes, parties, rosh hashanah pasta, salads, and lunch ideas

Pear, Grape, Mesclun and Feta Salad recipe plus Betty’s Bridal Shower

2 Comments 21 June 2011

My friend Shelly Orfali is one those friends that I don’t see very often but when we do bump into each other on Kings Highway, in Wendy’s Plate, at a wedding,  or in Aruba, we know that we are best friends at heart. I am so happy to post Shelly’s daughter Betty’s shower pics- Mabrook!!!!! Marlene

“Hi Marlene,

My daughter Betty loves to drink coffee so we decided that the theme for her shower should be a natural look with a burlap tablecloth that I bought online,  and coffee beans spilling out of white paper bags on the table.

I made all of the food except 1 or 2 items. The menu was: Samboosak, pizza, cheese balls, spanech jiben (cheese with spinach), Caeser salad, lo mein, pasta with pesto, purple cabbage salad, pear grape mesclun salad, salmon, brown rice with nuts, grilled vegetables, vegetable wraps, veggie burgers, avocado and tomato salad, stringbeans with almonds. Enjoy! Shelly”

Pear Grape Mesclun and Feta Salad:
Vinaigrette:

  • 2 tbs. Balsamic vinegar
  • 1 tsp minced shallot
  • 1 quarter cup of olive oil
  • Salt
  • Black pepper

Candied Almonds:

  • 1 and half cup slivered almonds
  • 2 third cup of sugar

Cover baking sheet with tin foil set aside. In a non stick skillet sprayed with pam, heat the almonds over a medium heat for 2-3 minutes to toast. Slowly add sugar, cook 8-9 minutes stirring constantly. The sugar will turn to a deep amber color do not burn. Remove from heat immediately and quickly spread the almonds onto baking sheet. Separating them so they don’t stick together.

Salad:

  • 5 cups mesclun mix
  • 2 cups arugula
  • 2 pears cored and cubed
  • 1 cup red grapes halved
  • 1 handful of craisins
  • 1 and 1 half ounces of feta cheese or goat cheese crumbled

Mix all salad ingredients together. Add cranberries and cheese. Sprinkle with candied almonds and coat with the vinaigrette.

Enjoy!!

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Low- Fat Fresh Salmon Burgers

kosher fish recipes, kosher recipes, shavuot recipes and ideas

Low- Fat Fresh Salmon Burgers

1 Comment 11 May 2011

On nights when some of the  kids really want meat or barbeque, I like to make this salmon burger recipe when the rest of us want something light. Double the recipe to make about 12 burgers. Try making them mini and serve them with mini whole wheat challah rolls!
Kosher recipe ingredients:
  • 1 pound salmon fillet, skin removed, cut into chunks
  • 1/4 cup chopped shallots
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoon fresh lemon juice
  • 2 egg whites
  • 1/2 cup plain breadcrumbs (I use whole wheat Panko crumbs)
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • dash of tabasco sauce- optional
  • 2 teaspoon olive oil

Directions for this kosher recipe:

1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.

2. Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.

3. Combine chopped salmon, egg whites,  1/4 cup shallots, breadcrumbs, remaining 1 tsp mustard, salt and pepper and optional tabasco sauce in another bowl; mix well; watch the video above to learn the perfect way to shape salmon burgers so that they don’t fall apart and so that you don’t have to touch the salmon with your bare hands.

4. Shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Serve with sliced tomato, mustard, your favorite whole wheat bun and salad with vinaigrette.

adapted from http://www.epicurious.com/

 

 

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Mixed Green Salad with Beets, Goat Cheese and Walnuts

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

Mixed Green Salad with Beets, Goat Cheese and Walnuts

3 Comments 03 May 2011

This is a perfect spring and summer salad . Light and refreshing and  easy to make.
Serves 6
Ingredients:
  • 4 medium beets (red, golden, or a combination)
  • 1/2 to 3/4 pound salad greens, preferably a mixture of baby spring greens and arugula
  • 1/3 cup walnut pieces, preferably from fresh shelled walnuts
  • 1 ounce goat cheese or feta cheese, crumbled (about 1/3 cup)
  • 2 oranges, slices removed from pith (optional)
  • (watch the video how to slice an orange or grapefruit without the white pith)
  • 1 to 2 tablespoons chopped fresh herbs, such as chives, tarragon, parsley (optional)
Dressing:
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons sherry vinegar or red wine vinegar
  • salt and freshly ground pepper
  • 1 small garlic clove, minced or pressed (optional)
  • 1/2 to 1 teaspoon Dijon mustard, to taste
  • 3 tablespoons walnut oil
  • 4 tablespoons olive oil or plain nonfat yogurt *
                *  if using yogurt, water for thinning out the dressing
                1. Roast the beets. Preheat the oven to 425 degrees F. Cut away the leaves by slicing across the top end, about 1/2 inch above where the stems and root meet (save the leaves for another purpose). Scrub the beets under warm water with a vegetable brush. Place in a baking dish, and add about 1/4 inch of water. Cover and bake 30 minutes to an hour, depending on the size of the beets. Medium-size beets take about 45 minutes, small ones 30, and large ones take an hour. Test for doneness by sticking a knife into a beet. It should slide in easily. Remove from the heat and allow to cool. When the beets are cool, it will be easy to slip their skins off. Skin and cut in half lengthwise, then slice the beets very thin, or cut in small wedges.
                2. If the nuts are not very fresh and just shelled, roast them for 15 minutes in a 350-degree oven, until just toasty. Transfer immediately to a plate or bowl.
                3. Toss the beets with the salad greens, walnut pieces, goat cheese , orange slices, and fresh herbs.
                4. Mix together the vinegars, salt, pepper, and mustard. Whisk in the oils or the walnut oil and yogurt. Taste; if you want the dressing to be a bit more acidic, add another teaspoon of vinegar. Toss with the salad and serve.
                Advance preparation: The cooked beets will keep for several days in the refrigerator. the dressing can be made and the greens washed and dried several hours ahead of serving.

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