Tag archive for "Black pepper"

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Shabbat Lunch Chicken Wraps by Susie Fishbein

kosher chicken recipes, kosher meat recipes, kosher recipes

Shabbat Lunch Chicken Wraps by Susie Fishbein

No Comments 26 October 2010

The Jewish Hostess readers are the first to get a sneak peek recipe from Susie Fishbeins new book Teens and 20 Somethings.


This is the perfect cookbook for teens and young adults – fun food that’s delicious and quick to prepare .Order her new book HERE.

Southwest Rotisserie  Chicken Wraps

yields 6 servings

Give your boring leftovers new life! This dish is a great way to use up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.

  • 1    whole rotisserie chicken, skin discarded, meat shredded with 2 forks
  • 3⁄4   cup canned black beans, drained and rinsed
  • 1  (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted (or kernels from 2 fresh corn on the cob-steamed)
  • 1/2  small red onion, peeled, very finely chopped (about 1/2 cup)
  • 1/2  cup fresh cilantro, stems discarded, leaves chopped
  • 1/2  cup favorite bottled barbecue sauce, such as  KC Masterpiece®
  • 2  tablespoons low-fat mayonnaise
  • 2  tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
  • 1/4  teaspoon fine sea salt
  • 1/4  teaspoon freshly ground black pepper
  • 6  (10-inch) flour tortillas
  • 1  head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
  • 3  plum tomatoes, halved, seeded, cut into 1/4-inch dice

1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.

2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sour cream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.

3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.

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Chick Peas, Squash and Lentils Slow Cooked for Shabbat

kosher recipes, kosher soup recipes, kosher vegetable recipes

Chick Peas, Squash and Lentils Slow Cooked for Shabbat

No Comments 14 October 2010

Magic Mill 6 Quart

Revised from Eating Well .

This easy, hot vegetarian dish smelled and tasted so good that it’s going to be a repeat  this week.

Put  all the ingredients in the slow cooker on high at 11 am on Friday morning and it will be perfect for Shabbat!

Buy your slow cooker at Kitchen Caboodles 492 Avenue P  (718) 998-91111 and get your free garlic saver from Gourmac.

Kitchen Kaboodles has  a kosher mikva on premises. They dip and ship all pots, appliances, dishes, etc.

INGREDIENTS

  • 3/4 cup dried chickpeas
  • 2 1/2 lbs butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon curry (optional)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron,
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice

PREPARATION

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

Stir in lime juice.

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Quick Apricot Curry Chicken

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Quick Apricot Curry Chicken

No Comments 07 October 2010

I made this chicken for dinner and everyone LOVED it. There was not a morsel left. Preparation time-under 15 minutes.

Ingredients:

1  teaspoon  curry powder (curry is known to be great for  brain health, and is said to help prevent Alzheimers)

1/2  teaspoon  salt

1/4  teaspoon  freshly ground black pepper

4  (6-ounce) skinless, boneless chicken breast halves

Cooking spray

1/3  cup  apricot spread (such as Polaner All Fruit)

2  tablespoons  fresh lemon juice

2  tablespoons  water

2  teaspoons  grated lemon rind

Preparation

1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.

2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm. You can slice, and serve.

3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

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Salmon with Sesame, Miso and Ginger Dressing

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Salmon with Sesame, Miso and Ginger Dressing

No Comments 02 October 2010

The holidays are over, but its time to start planning weekday meals.

You can find white miso at your favorite health food store.

Ingredients:

1/4 cup white miso (fermented soybean paste)

1/4 cup mirin

2 tablespoons unseasoned rice vinegar

2 to 3 tablespoons soy sauce

2 tablespoons minced green onions

1 1/2 tablespoons minced fresh ginger

2 teaspoons toasted sesame oil

4 salmon fillets, 8 ounces each

Salt and freshly ground pepper

Directions

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.


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Chic Mini Matzah Balls

kosher chicken recipes, kosher recipes, kosher soup recipes

Chic Mini Matzah Balls

1 Comment 01 October 2010

A Chic Matzo Ball???

Well here you have it. NOT your mother’s matzo ball soup. These mini matzo balls are scooped with a melon baller- a great idea from bonappetit.com. I mix these matzo balls into my favorite chicken soup. With all the cool weather coming our way, I think that these matzah balls will be on the menu.

makes about 26 mini matzah balls.

INGREDIENTS

  • 2 large eggs, separated
  • 1/4 cup club soda
  • 2 tablespoons safflower oil or 2 tablespoons (1/4 stick) pareve margarine, melted
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup unsalted matzo meal
  • Combine egg yolks, club soda, safflower oil or margarine, chives, coarse salt, and 1/4 teaspoon pepper in medium bowl; whisk to blend. Stir in matzo meal. Whisk egg whites in another medium bowl until soft peaks form. Stir 1/3 of whites into matzo mixture to loosen. Fold in remaining whites in 2 additions. Cover and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
  • Bring large pot of salted water to boil. Dip 1-inch melon baller or teaspoon-size measuring spoon in boiling water, then fill with rounded scoop of batter. Immerse melon baller in water and shake to release batter. Repeat with remaining batter, dipping melon baller or measuring spoon in boiling water between scoops. Adjust heat so water simmers gently. Cook matzo balls uncovered until tender, about 25 minutes.
  • Using slotted spoon, transfer matzo balls to 13x9x2-inch glass baking dish. DO AHEADCan be made 1 day ahead. Cover and chill.

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Oven Baked Smashed Potatoes

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes

Oven Baked Smashed Potatoes

1 Comment 22 September 2010

Oven Baked Smashed Potatoes:

The boring potato has turned into the talk of the town.

Check out this recipe – easy, delicious and NEW!

Ingredients:

As many new potatoes as you would like to eat

Lots of good olive oil

Salt and pepper

Fresh herbs

Parchment paper is very useful

Preheat your oven to 450-475

Boil up as many potatoes as you’d like in some nicely salted water (taste it, it should taste like the sea…adding enough salt to the boiling water is CRUCIAL!!! to a well seasoned inside.)

When the potatoes are cooked through, drain the water and set aside for a moment as you spread a parchment paper over a baking tray.

Pour olive oil generously over the bottom of the parchment covered tray, making little pools of oil – as many pools as you have potatoes. Use about 1Tbls of oil under each potato.

Place a potato on each pool of oil, and squish (don’t mash to death- just squish as if you sat on it) down flat over the top of the oil. Repeat with the remaining potatoes.

Drizzle another Tbls of oil over the top of each potato and then sprinkle with salt and pepper.

If desired, sprinkle on a little fresh chopped rosemary or thyme (freshly minced chives are also very nice.)

Bake for 20 minutes or so in your very hot oven until the potatoes are crispy and golden on top.

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Two Pareve Caesar Salad Dressings

kosher pareve recipes, kosher recipes, kosher salad recipes

Two Pareve Caesar Salad Dressings

3 Comments 19 September 2010

Prime Cut Butcher Special!!! Show this recipe to Albert Alaham at 431 Avenue U in Brooklyn, N.Y. and whisper “The Jewish Hostess” and get $5. off of your order of $100 or more.

….Print  this out or show Albert your phone! (718) 375-6328.

Good for the month of Oct 2010.

Pareve Caesar Salad Dressing Recipe #1

by Jamie Doueck

I can always count on Jamie for great recipes. Pareve Caesar Salad on Sukkot is a great one for guests. The romaine should be  chopped and the dressing should be made in advance. Easy to put together as your guests arrive. Make sure to serve the salad in advance on a separate plate if serving with meat as there is fish in the dressing. According to Jewish halachah, the two should not be eaten on the same plate.

Ingredients

  • 2 cloves of garlic mashed
  • 3 0r 4 anchovy fillets or 2 tsp. anchovy paste
  • 1/2 cup of olive oil
  • 2 tbsp. mayo
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. dijon mustard
  • 1 tbsp worsteshire sauce
  • 1/2 tsp. black pepper
  • 3/4 tsp salt

Mix all ingredients in Cuisinart. Pour over salad with homemade croutons and enjoy.

Pareve Caesar Salad Dressing #2:

By Susan Menashe- a healthy gourmet cook in our community:

  • 1/2 cup lemon juice
  • 1/2 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 3 cloves fresh garlic
  • 1 heaping tsp. of Umeboshi plum paste (available in health food stores)
  • salt and pepper
  • (if you want to make it dairy add 1/2 cup grated parmesan cheese)

Blend all ingredients except oil.

Slowly add oil until well blended.


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Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

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

Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

No Comments 19 September 2010

by Jamie Doueck-

My friend Jamie made this pasta salad courtesy of Bon Appetit.

Her Family LOVED it!

Ingredients

1 garlic clove, peeled

2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided

3 tablespoons capers, drained

1 tablespoon red wine vinegar

1 teaspoon anchovy paste

1 tablespoon Dijon mustard

1/4 teaspoon dried crushed red pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 pound gemelli, fusilli, or rotelle pasta

2 pints cherry tomatoes or grape tomatoes, halved

1 8-ounce package small (cherry-size) fresh mozzarella balls in water (or mozzarella cheese cubed)

2 tablespoons chopped fresh oregano

Ingredient Tip

Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores.

Preparation

With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD Olivada can be made 3 days ahead. Cover and refrigerate.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper

Read More http://www.bonappetit.com/recipes/2010/07/pasta_salad_with_cherry_tomatoes_and_green_olivada#ixzz0zz90z59s

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A New Zesty Salad Dresing

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A New Zesty Salad Dresing

No Comments 15 September 2010

by Debbie Gindi

This dressing is a recipe that is reminiscent of a salad from a famed restaurant on the Jersey shore!!!

Keeps for 2 weeks in a sealed jar in refrigerator.

Warning:after you use this dressing you will be consuming large amount of salad!

1/4 c red wine vinegar
20-30 pimento stuffed manzanilla olives,finely chopped
4 pepperoncini,drained and finely chopped
3 stalks celery,finely chopped
1 roasted red pepper(from jar),minced
1/4 c olive oil

Combine all ingredients in a cruet marinate at least one hour. Pour over a combination of chopped iceberg and/or romaine lettuce. Yummy.

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Sarah’s Shabbat Apricot Pistachio Chicken

kosher meat recipes, kosher recipes, sukkot and rosh hashanah recipes

Sarah’s Shabbat Apricot Pistachio Chicken

No Comments 08 September 2010

My cousin Sarah (Abe) Mamiye - (who is- by the way – known for her gourmet cooking)- sent in a recipe for kosher chicken that she adapted from her sister-in-law Carol Azizo. The recipe will serve at least 16 people.

  • 4  2 lb whole. kosher chickens
  • place in roaster and marinate with lots of chopped onion, chopped garlic, salt and pepper.
  • Cook at 350 degrees for 1 1/2 hours.

Make kosher sauce

  • 1 jar of dip-n-joy
  • 1 jar of apricot preserves
  • handful of dried apricots

Melt  all sauce ingredients in a pan.

Pour on top of kosher chicken

Add toasted pistachios.

Cook 20 minutes more.

Enjoy!

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Shabbat Roasted Chicken-Six Ways

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

Shabbat Roasted Chicken-Six Ways

No Comments 01 September 2010

We dug up these recipes from our archives- perfect for the holidays…..

These unbelievable roasted chicken recipes are from  Mark Bittman’s blog ….Of course I recommend using organic kosher chicken.

All of these recipes are perfect for Shabbat and can be modified for the  Passover Seder.

PLEASE let me know if your family likes these new dishes!

Which one is your favorite?

Simplest Whole Roast Chicken, Six Ways:
Makes 4 servings
Time: About 1 hour
This method works because the high heat provided by the heated skillet cooks the thighs faster than the breasts, which are exposed only to the heat of the oven. It gives you nice browning without drying out the breast meat, and it’s easily varied. If at any point during the cooking the pan juices begin to smoke, just add a little water or wine (white or red, your choice) to the pan. This will reduce browning, however, so don’t do it unless you must. I suggest serving the pan juices with the chicken (you can call it sauce naturel if you like).
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
A few sprigs fresh tarragon, rosemary, or thyme (optional)
5 or 6 cloves garlic, peeled (optional)
Chopped fresh herbs for garnish

Directions for Creating this Kosher Recipe
1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and put the herb sprigs on it if you’re using them.
2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you’re using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird (see the illustrations on page 685), garnish, and serve with the pan juices.
Herb-Roasted Chicken:
A little more elegant: Start the cooking without the olive oil. About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, chervil, basil, or dill over the chicken. Garnish with more chopped herbs.
Lemon-Roasted Chicken.
Brush the chicken with olive oil before roasting; cut a lemon in half and put it in the chicken’s cavity. Roast, more or less undisturbed, until done; squeeze the juice from the cooked lemon over the chicken and carve.
Roast Chicken with Paprika:
With good paprika, quite delicious: Combine the olive oil with about 1 tablespoon sweet paprika or smoked pimentón. Roast Chicken with Soy Sauce(for Passover, use soy sauce substitute). Chinese-style roast chicken, made easy: Replace the olive oil with peanut or neutral oil, like grapeseed or corn. Halfway through the cooking, spoon or brush over the chicken a mixture of 1/4 cup soy sauce( for Passover, use a soy sauce substitute), 2 tablespoons honey, 1 teaspoon minced garlic, 1 teaspoon grated or minced fresh ginger (or 1 teaspoon ground ginger), and 1/4 cup minced scallion.
Roast Chicken with Cumin, Honey, and Orange Juice.
Sweet and exotic: Halfway through the cooking, spoon or brush over the chicken a mixture of 2 tablespoons freshly squeezed orange juice, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons ground cumin, and salt and pepper to taste.
5 More Ways to Flavor Simplest Whole Roast Chicken:
There are many ways to flavor a roast chicken; here are some simple ideas to get you started:
1. Lemon: Use 3 tablespoons freshly squeezed lemon juice in addition to or in place of olive oil.
2. Lime: Use 3 tablespoons freshly squeezed lime juice in a soy sauce mix (as in the Roast Chicken with Soy Sauce variation) or with some minced jalapeño or serrano chiles or hot red pepper flakes, chopped fresh cilantro leaves to taste, and a tablespoon or two of peanut oil (use Passover substitutes).
3. Honey-Mustard: Combine 2 tablespoons to 1/3 cup mustard with 2 tablespoons honey and rub the chicken with this mixture during the final stages of roasting.(use mustard substitute for Passover cooking).
4. Wine: Put 1/2 cup white wine and 2 cloves crushed garlic in the bottom of the roasting pan; baste with this in addition to or in place of the olive oil mixture.
5. Curry: In place of the olive oil, use neutral oil, like grapeseed or corn-or butter. Combine 1/2 cup coconut milk and 2 tablespoons curry powder and baste the chicken with this mixture during the final stages of roasting.(please use caution with recipe #5 for kosher Passover ingredients).

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Walnut Lemon Dressing Over Grilled Vegetables

kosher pareve recipes, kosher recipes, kosher vegetable recipes

Walnut Lemon Dressing Over Grilled Vegetables

No Comments 28 July 2010

Vinaigrettes come and go, but this walnut dressing is a tasty  and healthy addition to a grilled vegetable platter. Walnuts contain polyphenols and other anti-oxidants and essential fatty acids. These help in boosting memory, behavioral skills and even support and keep the nervous system healthy.  Research on mice that were kept on a walnut mixed feed, that is equivalent to a human consuming 7-9 walnuts daily has shown remarkable results in age-related motor skills and improved cognitive shortfalls and improved memory.

Lets start  adding walnuts to our family recipes.  This walnut-lemon dressing is a great place to start!

    • 2  zucchini, sliced diagonally 1/3 inch thick
    • 1/2 pound shiitake mushrooms, stemmed
    • 1/2 pound thick asparagus, peeled
    • 1 red onion, sliced 1/3 inch thick
    • 1/2 cup extra-virgin olive oil, plus more for brushing
    • Salt and freshly ground black pepper
    • 1 cup walnuts
    • 1 small shallot, very finely chopped
    • 1 teaspoon thyme leaves
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 teaspoon finely grated lemon zest
  1. Preheat the oven to 350°. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
  2. Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.
  3. Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper and drizzle over the grilled vegetables. Serve.
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Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

No Comments 28 July 2010

I have been trying to dig up some new summer salads to serve and I think I hit the jackpot with this refreshing crunchy combo  that I found

on Ronni Fein’s blog.

I am adding this salad to this week’s menu – without the cheese so I can serve it late Saturday afternoon and not worry that  Shabbat passerbys may have had a meat lunch and wont be able to eat it. Let me know if you decide to try it too!

1 cup fine grain bulgur wheat

1-1/2 cups boiling water

1 large ripe tomato, chopped into bite size pieces

1 small, slim zucchini, diced

assorted colored peppers, chopped, (optional)

1 medium cucumber, peeled, deseeded and diced

2 scallions, chopped, optional

3/4 cup crumbled feta cheese, optional

2 teaspoons chopped fresh thyme, oregano, savory or marjoram leaves (or a mixture of herbs)

1/4 cup extra virgin olive oil

3-4 tablespoons lemon juice

salt and freshly ground black pepper to taste

Place the bulgur in a bowl and pour the boiling water over it. Stir and let rest for about 15 minutes, or until the water has been absorbed. Add the tomato, zucchini, cucumber and optional scallions and cheese. Sprinkle with the herbs. Toss ingredients to distribute them evenly. Add the olive oil and 3 tablespoons lemon juice. Toss the salad, taste and add more lemon juice if desired, plus salt and pepper to taste. Best to let rest for 15 minutes before serving (at room temp). Makes 4-6 servings

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Moroccan Spiced Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes

Moroccan Spiced Chicken

No Comments 05 July 2010

The Moroccan flavors of cumin, cinnamon and lemon add a nice twist to grilled or roasted chicken. Butterflying the chicken takes minutes (or have your butcher do it – even faster) and the flattened chicken cooks evenly and in a fraction of the time it usually takes to cook a whole chicken, producing a juicy bird with a crisp golden skin.

  • 1 whole chicken (3-4 pounds)
  • 3 garlic cloves, minced (through a garlic press)
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. Aleppo pepper (or a few dashes of cayenne)
  • 2 T olive oil
  • 1-2 T lemon juice
  • freshly ground black pepper

1. Butterfly chicken:  with poultry sheers, cut along the length of the backbone on either side and remove it.  Turn chicken over and with the palm of your hand, press down on the breast to flatten the chicken.  Pat dry with paper towels.

2.  Make spice paste:  combine garlic, spices, olive oil, lemon juice and freshly ground black pepper to taste in a small bowl.  Rub the paste over both sides of the chicken, gently loosening the skin under the breasts and thighs with one finger and rubbing some of the paste between the meat and the skin.  Cover loosely with plastic wrap or foil and refrigerate for an hour or more, or overnight if you wish.

3. Cook over indirect heat skin side up on a grill, covered, until done (about 40 minutes for a small bird, longer if bigger). Alternately roast in the oven, making sure not to overcook it as it will cook faster than a whole chicken usually does.  You can also use this rub for chicken parts – make sure to loosen the skin and rub the paste underneath. Serve with lemon wedges.

For video instructions on how to butterfly a chicken see this demonstration on Fine Cooking’s website.

Serves 4.

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Mediterranean Slaw with Mint and Pistachios

kosher pareve recipes, kosher recipes, kosher salad recipes

Mediterranean Slaw with Mint and Pistachios

1 Comment 30 June 2010

Try something different for your 4th of July BBQ – this is a light and refreshing cabbage slaw with Middle Eastern flavors of lemon, mint and pistachios.  It’s great with grilled fish, chicken or kebabs.

  • 14 oz. bag of coleslaw mix or 5-6 cups finely shredded green cabbage
  • 1.5 tablespoons fresh mint, chopped
  • 1/3 cup unsalted toasted pistachio nuts, coarsely chopped

Dressing:

  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1 tsp. dried mint
  • 1/2 tsp. ground sumac
  • 1/2 tsp sea salt
  • 4 T olive oil
  • pinch of sugar

Smash garlic clove with the back of a knife to bruise and combine with other dressing ingredients.  Let dressing sit for a bit,  remove garlic clove, and mix with shredded cabbage. Refrigerate for 1/2 hour to an hour. Add in fresh mint and toasted pistachios. Season to taste with salt and pepper.

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Asian Slaw with Toasted Nuts

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

Asian Slaw with Toasted Nuts

1 Comment 12 June 2010

 

 

I love slaw but not mayo so I make this version for BBQs – it is great with grilled meats like soy-marinated flank steak or chicken. It goes quickly – even kids like it – and you can eat a ton and still feel virtuous. Use a mix of whatever nuts you have lying around (sunflower seeds and toasted sesame seeds are good too) but I like the combination of almonds, pepitas and pine nuts. Double the recipe for a big crowd.

• 14 oz. bag of coleslaw mix or 5-6 cups finely shredded green cabbage
• 5 scallions, white and green parts, thinly sliced
• ¼ cup unsalted dry toasted sliced or slivered almonds
• ¼ cup unsalted dry toasted pine nuts
• ¼ cup toasted pepitas (shelled pumpkin seeds)

Dressing:
• ¼ cup soy sauce
• ¼ cup rice wine vinegar
• 1 Tablespoon sugar
• ¼ cup canola oil
• 1 Tablespoon toasted sesame oil
• Salt and freshly ground black pepper

1. Combine slaw mix or shredded cabbage, with scallions and nuts in a large bowl. Chill until ready to use.

2. Combine soy sauce, vinegar and sugar in a microwavable bowl or glass jar without the lid and heat for 30 seconds or until sugar is dissolved. Add canola and sesame oils and whisk or shake in covered jar to combine. Chill dressing until ready to use.

3. Toss cabbage nut mixture with dressing just before serving, adding just enough to coat the salad.  Season with salt and pepper to taste.

Serves 6.

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