Tag archive for "Black pepper"

Wilted Spinach with Toasted Garlic Chips

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

Wilted Spinach with Toasted Garlic Chips

2 Comments 30 April 2011

I got this recipe from my mother in law who is always trying something new and delicious. Instead of sauteing the spinach, she uses the hot oil from frying the garlic to wilt the spinach. The result is a delicious “salad” spinach. This technique also leaves no room for “spinach soup“, which can happen from sauteing the spinach for too long a period. I usually serve the spinach as a salad at room temperature before the main course, or as a side dish to a salmon or steak. And I always eat the leftovers for lunch the next day.

Kosher Ingredients

Two bags Baby Spinach leaves refrigerated (I use the pre-washed bags and then wash and dry it very well one more time.)

4-6 Cloves of garlic sliced thin (I use a mandolin and put it on the medium setting)

Kosher salt or sea salt to taste

4 tablespoons Good quality extra virgin olive oil

 

Directions

Before you begin, make sure to have washed and dried the baby spinach leaves. Place the spinach in a large heatproof bowl, such as  pyrex. Refrigerate the spinach (the spinach must be cold prior to pouring the oil onto it).

In a medium sauce pan place the olive oil and sliced garlic cloves and season with salt-Do not over salt because you will add salt onto the leaves themselves after you pour the hot oil.

Heat oil and garlic on a medium to high flame. Cook garlic in oil until just golden, and  pour mixture  (very carefully) into the pyrex bowl. Toss gently so that the oil is well coated on the leaves. More salt can be added at this point if you prefer.

Leaves will slightly change in color and will wilt. Serve immediately or at room temperature. Can be refrigerated once cooled and served later that day.

 

Note Do not over cook the garlic slices as they will turn bitter if cooked too well done. Using a mandolin is preferred so that the garlic will cook evenly.

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Lowfat Oven Fried Chicken- Recipe and Video

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

Lowfat Oven Fried Chicken- Recipe and Video

No Comments 26 April 2011

Looking for a new and easy chicken entre?

We are always on the lookout for a new variation of this  family favorite.

Not only do we love this chef’s accent, but this kosher chicken recipe is tops. (this video calls for some cheese- of course- skip it!)

Ingredients:

  • Chicken legs and thighs- order without skin from the butcher-preferably organic
  • beaten organic eggs
  • dijon mustard
  • flavored matzo or crackers
  • panko breadcrumbs
  • salt and pepper to taste
  • mix oregano, thyme, and rosemary in a small bowl
  1. Whisk eggs, salt, pepper, and Dijon mustard in pyrex
  2. Dip blotted chicken pieces in egg mixture- can be left overnight in fridge for more flavor
  3. Blend in Cuisinart -panko breadcrumbs (many flavors are available to suit your taste) with garlic flavored matzo ,and herbs such as rosemary, oregano and thyme.
  4. dredge chicken in breadcrumb mixture
  5. place chicken parts on sprayed pan
  6. Spray coated chicken with canola spray such as Pam.
  7. Bake at 425 degrees for 45 minutes.

Please let us know your results. Comment below, send pics, email,  text us, video, …. we need your feedback!

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Simple Roasted Garlic and Rosemary Chicken

kosher chicken recipes, kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah chicken recipes

Simple Roasted Garlic and Rosemary Chicken

1 Comment 08 April 2011

 

Nowadays, its so hard to find an easy and simple chicken recipe that is not camouflaged with candied sauces that are so sweet that we don’t even realize that its even dessert time.

I believe that our grandmothers imbued their holiday meals with cups of love mixed with with a down to earth collection of  simple ingredients that  reflected their  humble,  less-complicated lives. Its time to unveil the true flavor of your chicken!

Follow Giuliano Hazan‘s authentic easy kosher chicken recipe and leave the syrupy ingredients in the pantry!

By the way- this recipe is a perfect as a Passover chicken recipe and can be used all year round.

 

“In this modern age of information overload, it has become ever more essential to have authorities in different fields whom one can trust. How does one select a title on Italian cooking from the dozens which seem to be published every year? In the realm of authentic Italian cooking, Giuliano is an authority that one can trust.”

Amazon Customer Review

Roast Chicken

From How to Cook Italian by Giuliano Hazan

  • 1 (3 ½ pound) chicken
  • Kosher salt
  • Freshly ground black pepper
  • 3 medium cloves garlic
  • 2 fresh rosemary branches
  • 1 tablespoon extra virgin olive oil
  • 1.  Preheat the oven to 375° on the regular bake setting.

    2.  Pat the chicken dry with paper towels.  Sprinkle some salt and pepper inside the cavity.  Lightly crush and peel the garlic cloves and place them inside along with one of the rosemary branches.  Close the cavity on both ends with toothpicks.

    3.  Rub the olive oil over the skin of the chicken.  Chop the remaining rosemary and sprinkle it all over the chicken along with some salt and pepper.  Put the chicken in a roasting pan with the breast down and place in the oven.  Calculate approximately 25 minutes cooking time per pound (1 1/2 hours for a 3 1/2 pound chicken).  After one third of the cooking time has passed, about 30 minutes, turn the chicken so the breast is facing up.  After the chicken has baked for two thirds of the total cooking time, about another 30 minutes, switch the oven setting to convection heat and raise the temperature to 400°.  If your oven does not have convection heat, simply raise the temperature to 425°.

    4.  To check if the chicken is done, pierce the flesh near the leg joint to see if the juices run clear.  If they do not, roast for another 10 minutes and test again.  Remove from the oven and let the chicken stand for 5 minutes before carving and serving.

     

     

     

     

     

     

     

     

     

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    Susie Fishbein’s Greek Chicken for Passover

    kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah chicken recipes, sukkot and rosh hashanah recipes

    Susie Fishbein’s Greek Chicken for Passover

    1 Comment 17 March 2011

    Ever since I bought Susie  Fishbein‘s Passover by Design cookbook, I’ve been using her chicken recipes all year round . Her Greek Garlic Chicken is so quick and easy, and really looks like a magazine photo when done!

    The fresh oregano and some fresh sliced lemons should be sprinkled on top as a garnish.

    Kosher Recipe Ingredients:

    • 2 chickens, cut into eighths, skinned
    • 2 onions, cut into chunks
    • 2-3 lemons
    • 12-16 sprigs of oregano
    • 8 cloves of fresh garlic, halved
    • sea salt, black pepper
    • 1/2 cup of olive oil
    • 1 cup of Passover white cooking wine
    • 1 and 1/2 cup of pitted kalamata olives
    • 1/2 cup  whole kalamata olives for garnish

    Directions for this Kosher Recipe:

    • Preheat oven to 450 degrees
    • Place chicken pieces in a roaster. (I buy my chicken pieces without the skin.)
    • Add the onion chunks. Slice the lemons legnthwise and squeeze the lemons over the chicken.
    • Throw the lemon slices over the chicken. Scatter some whole and  some stripped oregano leaves over the chicken.
    • Add the garlic and season with salt and pepper.
    • Drizzle with oil and wine.
    • Toss the mixture together.
    • Sprinkle chopped olives over chicken.
    • Baked covered, if using chicken without the skin, bake until chicken is fully cooked  and uncover for 15 minutes till brown in color.
    • Garnish with fresh oregano and sliced lemons.
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    Endive and Arugula Salad With Spiced Matzoh Crisps

    kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, Passover Recipes

    Endive and Arugula Salad With Spiced Matzoh Crisps

    6 Comments 15 March 2011

    ENDIVE and ARUGULA SALAD  WITH SPICED MATZO CRISPS by Lisa Ades

    This is a delicious Passover fatoush salad created by my co-producer of the Sephardic Heritage Museum films, Lisa Ades. Thanks Lisa, for working 24/7 to preserve our communities’ legacy, while finding a couple of minutes to send me your gourmet recipes!

    Spiced Matzah Crisps:

    • 3 Matzos
    • olive oil
    • ground cumin
    • garlic powder
    • sea salt
    • freshly ground black pepper (or Aleppo Pepper)

    Fatoush Salad:

    • 4 heads Belgium endive
    • 1 cup arugula
    • 1/8 cup fresh mint leaves, stems discarded
    • 1 8-10 inch English cucumber, peeled and diced into 1 inch pieces, or salad cukes
    • 1/4 cup flat leaf parsley
    • 1 cup grape or cherry tomatoes, halved
    • juice from ½- 1 lemon
    • 4 tablespoons extra virgin olive oil
    • 1 clove garlic, minced
    • kosher salt
    • sumac (optional)

    Directions for this Kosher for Passover Recipe:

    Preheat oven to 400 degrees F. Lay 3 Matzos on a parchment lined cookie sheet. Brush with olive oil. Sprinkle with cumin, garlic powder, sea salt and black pepper or Aleppo pepper. Place, uncovered, into the oven and bake for 8 minutes. Remove from oven and break into large shards of irregular size.

    Meanwhile, prepare the salad. Thinly slice the endive and place in a large bowl. Lay the mint leaves in a pile and tear them (they will bruise of you cut them with a knife). Add to the bowl. Toss the cucumber, parsley, tomatoes, and arugula. Mix the lemon juice, olive oil, and garlic. Season with salt and pepper and optional sumac. Add to the salad, tossing to combine.

    Arrange the salad in a mound on 6 plates. Stand 2-3 Matzo crisps in each salad. Serve.

    p.s. You can replace the endive and arugula with chopped romaine hearts. The Spiced Matzo crisps are also good as a snack or to serve with twisted cheese:

     

    Chicken Scallopini with Wild Mushrooms

    kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes

    Chicken Scallopini with Wild Mushrooms

    1 Comment 22 February 2011

    Thank you Paula Shoyer for this  new kosher chicken scallopini recipe!   Its a cinch to make, its perfect for company, and can be kept warm until serving. This Kosher Chicken Recipe Serves 6

     

    • 1/3 cup olive oil
    • 8 boneless kosher chicken breasts sliced or pounded thin, or scallopini slices
    • 1 cup all-purpose flour
    • ¼ teaspoon kosher salt
    • ½ teaspoon ground pepper
    • 8 shitake mushrooms, cleaned and sliced
    • 8 button mushrooms, cleaned and sliced
    • ½ cup white wine
    • ½ teaspoon dried thyme leaves
    • 1 cup kosher chicken broth
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons finely chopped parsley
    • Salt and pepper to taste

    Preheat the oven to 250ºF. Heat the oil in a wide frying or saucepan on medium-high heat.  Place the flour, salt and pepper into a large plastic bag and shake.  Add the kosher chicken breasts three at a time, close the bag and shake to coat.  Shake off the excess flour.  Add the kosher chicken breasts to the pan and cook 2-3 minutes each side until you see some browned parts.  Place into a 9 X 13 oven-proof pan.  Cook the rest of the breasts and then place the pan into the oven to keep warm. Add the mushrooms to the pan and cook for two minutes, stirring often.  Add the wine and thyme and cook for two minutes, until the wine starts to cook down a little and thicken.  Add the stock and lemon juice and cook another two to three minutes until the sauce thickens a little. Remove the kosher chicken from the oven and add into the sauce, turning to coat both sides.  Add salt and pepper to taste and sprinkle with the chopped parsley.  Place into the oven until serving. About the creator of this Kosher Chicken recipe… Paula Shoyer is one of the leading kosher chefs in the Jewish foodie world. She now teaching classes in French pastry and Jewish cooking and baking to adults and kids, both in the Washington, D.C. area and all around the United States. Buy her new book The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy (HBI Series on Jewish Women) on Amazon.

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    Janet’s Crunchy Spiced Tilapia

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

    Janet’s Crunchy Spiced Tilapia

    No Comments 03 January 2011

    Thank you Janet Harary for a new dinner twist on Tilapia!

    Kosher Recipe

    • 1 1/2 C flavored breadcrumbs
    • 1/2 tspn salt
    • 1/4 tspn paprika
    • 1/8 tspn black pepper
    • 1/2 tspn garlic powder
    • 1/3 C light mayonaise
    • 1/3 C spicey brown mustard
    • 6 Tilapia

    Directions for this Kosher Recipe

    1. In a bowl ,stir together the breadcrumbs and spice .In another flat bowl mix together the mustard & mayonaise

    2. prepare a tray with foil and spray with Pam .Heat oven to 375

    3. coat fish with mayo mixture and cover in breadcrumbs on both sides .

    4.Garnish with lemon slices and bake on tray for 45 minutes

    check out Tilapia with Mango Salsa at Gourmet Kosher Cooking!

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    Super Bowl Chili

    kosher appetizer recipes, kosher meat recipes, kosher recipes

    Super Bowl Chili

    No Comments 01 January 2011

    Super Bowl Sunday is just around the corner! As a party planner I would generally be talking about table settings with a twist football.. or some fabulous take on Super Bowl. But let’s be honest ladies, our boyfriends, husbands, brothers, etc.., aren’t about to gather ’round the table and have a civilized meal on super bowl Sunday. You’re more likely to find them slightly possessed and consumed with their flat screens. With that being said, I think Super Bowl Sunday calls for good times, informality, and best of all- comfort food.

    Which brings me to this…

    I hope you all enjoy this chili recipe. It’s one of my husbands favorite dishes and pairs best with rice, pasta, tortilla chips, hamburger buns, or eat it as is!

    What you will need for this Kosher Recipe

    • 2 lb. Ground Beef
    • 1 Onion, diced
    • 3 – 8 Ounce cans of Hunts Tomato Sauce
    • 1 – 8 Ounce Jar of Salsa
    • 2 Cans Dark Red Kidney Beans
    • 4 Tablespoons Chili Seasoning Mix
    • 1/4 Cup Beer
    • 1/2 Teaspoon Salt
    • 1 Teaspoon Ground Black Pepper
    • 1/2 Teaspoon Garlic powder

    Directions for this Kosher Recipe

    1. Saute the onion with 1 tablespoon vegetable oil over medium / high heat in a large pot until translucent, or for 5 minutes.

    2. Add the meat until browned

    3. Add All of the remaining ingredients, mix, and lower heat to a simmer.

    4. Let the chili simmer for about 1 hour and 15 minutes uncovered. Stir occasionally.

    5. Enjoy!

    So stay in this Sunday, watch your favorite team playing in chilling weather while you’re in the comfort of your home, and enjoy a bowl of Super Bowl Chili!

    Lillian Antar Shomer

    Event Design & Planning

    Phone: (917) 621-5985

    Email: LillyShomer@gmail.com

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    Steamed Sweet Potato Hummus

    kosher appetizer recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

    Steamed Sweet Potato Hummus

    No Comments 09 December 2010

    This recipe is an interesting variation of the typical hummus. Jewish women are always trying to dream up ways for the family to eat more vegetables. Serve with crudites or whole wheat  Pita chips when entertaining, or serve this healthy new side dish with a Shabbat lunch…

    Makes 4 cups

    • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
    • 1 can (19.5 ounces) chickpeas, drained and rinsed
    • 1/4 cup fresh lemon juice (from 1 lemon)
    • 1/4 cup tahini
    • 2 tablespoons olive oil
    • 2 teaspoons ground cumin
    • 1 garlic clove, chopped
    • Coarse salt and ground pepper
    • Whole-wheat pita and crudites such as red pepper and broccoli
    1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
    2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

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

    adapted from marthastewart.com

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    Quick Fish Piccata-5 Ingredients- by Joanie Safdie

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

    Quick Fish Piccata-5 Ingredients- by Joanie Safdie

    No Comments 08 December 2010

    Spend less time in the kitchen and more time enjoying a great meal with the family. Try this easy and elegant Fish Picatta any weeknight that you need to whip up a light entree in a flash.

    • 1 pound fillet of sole
    • 1/2 cup flour, season with salt and pepper
    • 1/3 cup kedem white cooking wine
    • 1/3 cup lemon juice
    • 1 small jar of capers drained and rinse
    1. dredge fillets in flour on both sides
    2. in a Pam sprayed non-stick frying pan cook fillets for 5 minutes on each side till golden making sure to spray tops of fillets before turning over.
    3. remove fillets from pan and place in platter .
    4. mix wine, lemon, and capers and add to the pan stirring until reduced by a third, scrapping the bottom of pan .
    5. pour mixture onto the fillets and serve immediately.

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    Seared Tofu with Red Onion Marmalade

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    Seared Tofu with Red Onion Marmalade

    1 Comment 06 December 2010

    This recipe was sent in by Paulina Ashkenazi, our culinary school student, whose family raves about this gourmet savory dish.

    By Paulina Ashkenazi

    For the marmalade:

    • 2 pounds red onion thinly sliced (about 4 cups)
    • 3 cups red wine
    • 6 tablespoons red wine vinegar
    • 4 table spoons balsamic vinegar
    • 5 tablespoons honey
    • 4 teaspoons whole black peppercorns
    • 1 teaspoon kosher salt
    • 4 whole cloves (optional)
    • 1 sprig fresh rosemary finely chopped

    In a deep sauté pan combine all the ingredients with 1 cup water, bring to a boil. Reduce heat to medium and simmer sturing a few times until liquid has reduced to a syrupy glaze (about 1 hour). Discard cloves.

    For the tofu

    1 pound extra firm tofu, sliced into 4 slabs

    warm a large nonstick skillet over high heat. Add the tofu to the pan and sprinkle with salt. Cooked until browned on each side(about 3 minutes per side)

    Spoon marmalade over the tofu and serve.

    =

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    Spicy Carrot Sticks by Susie Fishbein

    kosher recipes, kosher vegetable recipes

    Spicy Carrot Sticks by Susie Fishbein

    2 Comments 11 November 2010

    PARVE  YIELDS 4-6 SERVINGS

    “I have always been a fan of roasting any vegetable at a high heat to caramelize its natural sugars. This fantastic side dish goes a step further by adding a spicy kick that makes these carrots addictive.” - Susie Fishbein

    I would double or triple this recipe and use it for Shabbat as a new vegetable on the table. – Marlene

    Ingredients for this Kosher Recipe

    • 6 large carrots, peeled, ends trimmed
    • 1 egg white from a  large egg
    • 3 tablespoons olive oil
    • 1 tablespoon water
    • 1 1⁄2 teaspoons garlic powder
    • 1 1⁄2 teaspoons ground cumin
    • 1 1⁄2 teaspoons sugar
    • 1⁄2 teaspoon paprika
    • 1⁄4 teaspoon ground white pepper
    • 1 teaspoon coarse sea salt or kosher salt

    Directions for this Kosher Recipe

    1.  Preheat oven to 450˚F. Cover a jelly roll pan with parchment paper. Set aside.

    2.  Cut each carrot in half to make 2 (3–4 inch) pieces.

    3.  Cut each carrot half in half lengthwise. With the cut-side-down on your cutting board, cut each half into 3 equal strips to make thin carrot sticks.

    4.  Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.

    5.  In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar, paprika, and white pepper.

    6.  Place the carrot sticks into the beaten egg; toss to coat the carrots in the egg white.

    7.  Stir the carrots into the spice mixture. Arrange in a single layer on the prepared pan. Sprinkle with the salt.

    8. Roast, uncovered, for 20 minutes.

    9. Transfer to a serving platter.

    Recipe preview from Kosher By Design Teens and 20-Somethings: cooking for the next generation
    Win a free Cookbook from Susie Fishbein. Just send in your favorite recipes to marlene@thejewishhostess.com.

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    Sun Dried Tomato Pesto- Six Ingredients

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

    Sun Dried Tomato Pesto- Six Ingredients

    No Comments 10 November 2010

    Six Ingredients for the New Bride (or tired mom):

    My family is not loving  regular pesto made with basil, so I decided to try this recipe by Giada.

    Kids and adults loved it this past Shabbat lunch, including my one year old nephew,  who literally – practically,  devoured his plate.

    Sun Dried Tomato Pesto by Giada De Laurentiis

    • 12 ounces penne pasta
    • 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
    • 2 garlic cloves
    • Salt and freshly ground black pepper
    • 1 cup (packed) fresh basil leaves OR 1/4 cup of prepared basil pesto
    • 1/2 cup freshly grated Parmesan
    • toasted pine nuts (optional)

    Directions for this Kosher Recipe

    Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2  cup of the cooking liquid.

    Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper,pine nuts(optional) to taste, and basil  or pre-made pesto in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan, or omit to make it pareve.

    Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve with toasted pine nuts on top.

    adapted from Food Network


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    Citrus Roasted Turkey for Your Holiday Guests

    kosher meat recipes, kosher recipes

    Citrus Roasted Turkey for Your Holiday Guests

    No Comments 10 November 2010

    Citrus Roast Turkey

    by Norene Gilletz

    Norene Gilletz is the leading author of Kosher cookbooks in Canada.Norene is a Certified Culinary Professional (CCP) with the International Association of Culinary Professionals (IACP).
    It’s turkey thyme! The zesty blend of citrus fruit, garlic, and herbs will impart a fabulous flavor to your turkey. This is excellent with cranberry sauce for Thanksgiving, Chanuka, Passover, or any holiday celebration!

    Marinade

    • 4 cloves garlic
    • 1/4 cup orange or mixed fruit marmalade (preferably all-fruit)
    • Juice of 1 large orange, about 1/4 cup (reserve the rind)
    • Juice of 1/2 a large lemon, about 2 Tbsp (reserve the rind)
    • 1 Tbsp extra virgin olive oil
    • 1 Tbsp honey
    • 2 tsp Kosher salt
    • 1 tsp freshly ground black pepper
    • 1 Tbsp paprika
    • 1 tsp dried thyme
    • 12 to 14 lb (5.4 to 6.4 kg) turkey
    • 4 stalks celery, cut into chunks

    Directions for this Kosher Recipe

    1. In a food processor fitted with the steel blade, drop the garlic through the feed tube while the motor is running; process until minced. Add the marmalade, orange juice, lemon juice, olive oil, honey, salt, pepper, paprika, and thyme; process until blended, about 8 to 10 seconds. (The marinade can be prepared in advance and refrigerated, covered, for up to 2 days.)

    2. Rinse the turkey well and pat dry. Trim excess fat and remove the giblets from the cavity.  Place the turkey, breast-side up, on a rack in a large roasting pan. Loosen the skin but don’t remove it. Rub the marinade over the turkey, inside the cavity, and under the skin. Pour any of the remaining marinade into the pan. Place the celery and reserved orange and lemon rinds inside the cavity of the turkey.

    3. Cover the pan and refrigerate the turkey overnight (or up to 2 days), basting occasionally. Remove the turkey from the refrigerator about 30 minutes before cooking.

    4. Preheat the oven to 325°F. The turkey will take a total of 3 1/2 to 3 3/4 hours to cook. Cover the pan loosely with foil and roast the turkey for 1 1/2 hours. Remove the foil and continue cooking the turkey for 2 to 2 1/4 hours longer, basting occasionally. If it gets too brown, cover loosely with foil. When done, the juices will run clear when pierced and a meat thermometer, inserted into the thickest part of the breast, should register 165 to 170°F.

    5. Let turkey stand for 20 minutes before carving. Discard the celery, and orange and lemon rinds. Serve the turkey with defatted pan juices and All-Fruit Cranberry Sauce (Norene’s Healthy Kitchen page 102).

    Yield: 16 servings. Keeps for up to 3 to 4 days in the refrigerator; reheats well. Freezes well for up to 4 months.

    Recipe Courtesy of : Norenes Healthy Kitchen

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    Healthy Black Bean Soup

    kosher recipes

    Healthy Black Bean Soup

    No Comments 04 November 2010

    By Janet Harary

    “Be creative with toppings – onions, parsley, cilantro, sour cream, diced tomatoes, pico de gallo, tortilla strips, shredded cheese, diced peppers, french bread…”

    Needed for this Kosher Recipe

    • 1 tablespoon vegetable oil shopping list
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 2 carrots, chopped
    • 2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 4 cups chicken or vegetable (for vegetarian) stock
    • 2 (15 ounce) cans black beans, rinsed and drained
    • 1 (8.75 ounce) can whole kernel corn (or use fresh corn from 2 corn on the cob)
    • 1/4 teaspoon ground black pepper
    • 1 (14.5 ounce) can stewed tomatoes
    • juice of one small lime (optional)

    How to Make this Kosher Recipe

    In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

    Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. You can control the thickness by reducing or adding the amount of stock.

    Please visit our sponsors:

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    • De-Clutter with Esther
    • Check out Surrey Lane for your Hanuka table settings.
    • Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
    • Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
    • Healthy Kosher ingredients for all of your recipes at Omni Health.
    • A Matter of Presents- We specialize in deep etched crystal and glassware personalized with your monogram, special message, artwork, or logo.  A perfect personalized Hanuka gift!




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    Easy Lemon, Cumin, and Dijon Salad Dressing

    kosher recipes, kosher salad recipes

    Easy Lemon, Cumin, and Dijon Salad Dressing

    1 Comment 31 October 2010

    “I like to make this in the beginning of the week. My kids love to take salad for lunch, so to have homeade dressing accessible at all times is must.” Sara (Steve) Mamiye

    • equal parts fresh lemon juice and olive oil
    • kosher salt
    • cumin
    • dash black pepper
    • squeeze of dijon mustard
    • 2 fresh garlic
    1. Put all in blender and blend for two minutes. Can be refrigerated in small take away containers.

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