Tag archive for "Bread"

Aduki Bean Spread Served with Corn Tortilla Chips

kosher appetizer recipes, kosher pareve recipes, kosher recipes

Aduki Bean Spread Served with Corn Tortilla Chips

No Comments 15 June 2010

by Renee Safdiah- check out  Renee’s hand knit baby hats at Saturday Knit Fever . To order  great baby gifts all year round, email Renee at saturdayknitfever@yahoo.com

This chip and dip recipe is a new twist on the traditional salsa or guacamole. These chips are much tastier than the supermarket variety!

Add to any barbeque or dairy meal.

Homemade Baked Corn Tortilla Chips:

  • 1 Package Soft Corn Tortillas
  • Cooking Spray, such as Pam
  • Sea Salt

Preheat oven to 400 degrees.

Remove Tortillas from their package in a stack, using a sharp knife, cut into quarters or desired size.

Spread out tortilla pieces in a single layer on parchment lined baking sheet and spray with cooking spray and a small amount of sea salt.

Bake for 8 – 12 minutes, until golden.

Aduki Bean Spread:

The aduki bean is a tiny, reddish-brown bean with a cream coloured seam and sweet, nutty flavor. Aduki beans are rich in dietary fiber,a good source of iron, protein, and magnesium, and they are also fat free.

  • 1/2 Hass Avocado, cubed
  • Juice and Zest of 1 Lime
  • Extra Virgin Olive OIl
  • Dash of Sriracha, or Hot Sauce
  • Extra Virgin Olive Oil
  • Salt
  • Cilantro, finely chopped, as garnish

Directions:

In food processor fitted with metal blade, place the Aduki Beans. Process till smooth. Next, add the Avocado and pulse till smooth and somewhat fluffy. Then, add the

Lime Juice, Lime Zest, Sriracha, and Salt. Process, while adding a small amount of Extra Virgin Olive Oil in a steady stream until the desired consistency is reached.

To Serve:

Spread Aduki Bean Spread on cooled  Corn Tortilla Chips. Sprinkle with chopped Cilantro.

Serve alongside Wild Arugula Salad with Papaya and Avocado or on its own.

Can also be served as a dip with tortilla chips, vegetables or bread on the side.

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Whole Wheat  Zaatar Bread for Shavuot

kosher bread recipes, kosher pareve recipes

Whole Wheat Zaatar Bread for Shavuot

No Comments 09 May 2010

Zaatar Bread

It was 1980, and I remember visiting my Grandma Molly Sutton in her two-family home on Ocean Parkway in Brooklyn. Gathering all of her strenth, she proceeded to pull out a familiar piece of pita bread (or Syrian bread as we call it), and slice it legnthwise  into two large rounds.

She then carefully mixed some olive oil  into the home-made zaatar, spooned the mixture onto the pita circles, and slid the two rounds into her toaster oven.

This was a typical mid-day meal of hers.

She began to tell me how, as a 15 year old girl, she arrived in this country with her older sister Selma on a freighter vessel from Syria.

They did not have much food , but the one thing that they were able to find, was the comforting “Zet ou Zaatar” sold in the Arab quarters on the lower East Side. The zaatar spice was dark in color, so passer- bys who could not comprehend this middle eastern spice, called it  “dirty bread”. Nevertheless, it brought them back to memories of home.

Now, 30 years later, memories of my grandmother toasting her zet ou zaatar come to mind as I attempt to gather ingredients for my own whole wheat version of zaatar bread this Shavuot, 2010.

Even if you are lucky enough to live near a middle Eastern supermarket and can buy this delicacy

any weekday morning, there is nothing like the taste or aroma of your own home baked bread .

Perfect with a slice of cheese and tomato, or dipped into greek yogurt or lebne.

Recipe adapted from HERE.

How To Make Pita Bread- The Video

Ingredients:

  • 2 1/2 cups warm water (110 degrees)
  • 1 1/2 teaspoon active dry yeast
  • 1 tablespoon honey
  • 2 cups whole wheat wheat flour
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil

Preparation:

Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine white flour, wheat flour, and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Lightly brush the rounds with some olive oil and sorinkle generously with the zaatar spice.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread:

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Pita bread dough can also be refrigerated for up to one week in the refrigerator.

Buy Kosher Zaatar Here:

Or You Can Make it from scratch:

Two Zaatar spice mix recipes to choose from:

Combine salt,thyme , marjoram, oregano leaves, sumac and sesame seeds in a medium mixing bowl. Sumac is a dark red berry that grows on bushes throughout the Middle East and some parts of Italy. Sumac is sold ground or in dried seed form and can be found at most Middle Eastern markets, or can be ordered from an online specialty company. Store in a dry container until use.

When ready to serve, add the olive oil to the mixture to form a paste. This paste is the zaatar mixture.

1-

  • 1/4 cup sumac
  • 2 tablespoons thyme
  • 1 tablespoon roasted sesame seeds
  • 2 tablespoons marjoram
  • 2 tablespoons oregano
  • 1 teaspoon coarse salt

or:

2-

  • 3 parts toasted sesame seeds
  • - some recipes call for one part  toasted sesame seeds. -it really depends on your tastebuds!
  • 2 parts dried thyme
  • 2 part dried marjoram
  • 2 part oregano
  • 1/2 – 1 part powdered sumac salt, optional
  • coarse salt to taste

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Breakfast Carrot Bran Muffins

kosher dessert recipes, kosher recipes

Breakfast Carrot Bran Muffins

No Comments 23 April 2010

This recipe was tested by our friends over at Healthy Exposures.

Its perfect as a Sunday morning breakfast treat . You can even layer a dozen of these into a breakfast tin or a basket, wrap with cellophane, and bring as a housewarming or a get well gift.

Ingredients for this Kosher Recipe

-1.5 c. Wheat Bran

-1/2 c. Oat Bran

-1/4 c. Rolled Oats

-1/4 c. Spelt Flour

-2 T. A.P. Flour

-1.5 t. Baking Powder

-1 t. Baking Soda

-1/4 t. salt

-1/3 c. Stevia [or sweetener of your choice]

-cinnamon, ground ginger, and nutmeg [i didn’t measure. heh…]

-vanilla extract [i was pretty liberal with it.]

-1 c. soy milk

-1/2 T. vinegar

-1/3 c. unsweetened apple sauce

-1/3 c. maple syrup

-1/4 c. egg substitute

-1/2 – 3/4 c. grated carrots

-crystalized ginger, dates, raisins, additional oats [optional – for mix-ins or topping]

Notes on Ingredients

1. Ratio of brans & oats not exact – I am fairly confident this is close to what I used, but may be a hair off. Additionally, you could use more wheat bran and less oat, and vice versa. The oat bran gives it a great texture, however.

2. WW Flour could likely be used in place of A.P, as well as the Spelt. I wanted to incorporate Spelt flour, and added in some A.P. just because I wasn’t sure if WW would encourage it to be too dense. Baby steps!

3. If you don’t have/dislike maple syrup, I am sure these would rock just as hard with molasses or honey – especially molasses.

4. I used between 1/2 c. and 3/4 c. grated carrots…but I think next time I’ll up the ante and use a whole cup.

1. Preheat oven to 375*. In a liquid measuring cup, add vinegar to milk. Let sit 5 minutes while measuring and combining wheat bran, oat bran, and oats.

2. Add milk & vinegar mixture to bran and oat mixture. Let sit while mixing together applesauce, stevia, egg, maple syrup, vanilla, cinnamon, ginger, and nutmeg. Pour this mixture into bran & milk mixture.

3. Combine flours, baking soda, baking powder, and salt in seperate bowl. Then add this and grated carrots to the master bowl.

4. Mix just until moistened. Do not overmix! You can also add in raisins or dates at this point.
5. Think to self “well dang, at least this smells delicious…will it taste this delicious?”
Spoon into greased [okay, sprayed] tins of choice.
5. Pray to the baking gods that you crafted something successful.
Bake for about 20m. It is very easy to underbake these, so be careful and cut one in half before taking them out. I find that the with the oat bran, it actually get s a really nice “crust” when done for a couple minutes longer than completely necessary, anyways!
Makes 8 mini rectangular loaves.
6. Remove and Cool!
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Delicious Cinnamon Raisin French Toast

kosher recipes

Delicious Cinnamon Raisin French Toast

No Comments 17 April 2010

Earth Day got me thinking about my every day cooking and my impact upon our earth. Each day I prepare breakfast, lunch and dinner for a growing family- and within a day or two I am almost always throwing out leftovers, fruits that I bought too much of, vegetables that I decided not to make…. How is all this waste impacting the environment? Here a few facts just to give you an idea of the food being wasted in America:

According to the United States Department of Agriculture (USDA), just over a quarter of the country’s food — about 25.9 million tons — gets thrown in the garbage can every year. It then costs the government 1 Billion dollars to dispose of all of this waste.

So tomorrow morning instead of throwing out my challah from Saturday Shabbat lunch, I will be making baked challah french toast!

Ingredients:

1 loaf cinnamon raisin challah bread (Plain challah bread works great with this recipe as well)

3 eggs

2 cups whole milk (Sometimes I do one cup skim and one cup whole)

3 tsp. vanilla extract

1/4 cup sugar mixed with 1/2 tsp of cinnamon

Instructions:

Preheat oven to 350 degrees

Slice Challah bread in 2 inch thick slices  and place in pyrex that has been sprayed with pam.

Combine eggs, milk, and vanilla extract in a bowl and pour over bread.  Let the bread soak up the mixture. Flip slices of bread and let it continue to soak up the mixture- this should only take a few minutes.

Sprinkle the cinnamon and sugar mixture over the bread.

Bake 20-25 minutes

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Canyon Ranch Banana Bread

kosher dessert recipes, kosher recipes

Canyon Ranch Banana Bread

4 Comments 13 April 2010

I ate this banana bread by a friend’s house and loved it!. I have made it so many times since and always get rave reviews.  You can try making them in cupcakes instead of a loaf.

Ingredients for this Kosher Recipe

Whole Wheat and Honey Breakfast Banana Loaf Recipe:

  • 1/2 cup applesauce
  • 1 cup brown rice syrup (or 1/2 cup dark brown sugar, firmly packed)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, cut into chunks
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups whole wheat flour
  • 1/2 cup chopped walnuts

 

1) Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.

2) In a large bowl, beat together the applesauce and  brown rice syrup until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.

3) Beat in the honey and eggs.

4) Add the flour, then the walnuts, stirring until smooth.

5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

*All ovens vary in temperatures so please use your discretion with baking times!

7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

Yield: 1 loaf, 16 to 18 servings.

 

 

WIN any 3 cookbooks!!!

Heavenly Whole Wheat Challah

kosher recipes

Heavenly Whole Wheat Challah

No Comments 09 April 2010

This recipe for Whole Wheat Challah can be used with entirely white flour, or in the whole wheat version below. Either way it is absolutely delicious!

2 1/2 pounds whole wheat flour

2 1/2 pounds unbleached all purpose white flour

6  envelopes Fleischmann’s Rapid Rise Highly Active Yeast Dissolved in 4 cups warm water and 1
Tablespoon sugar

Kosher Recipe Ingredients

1 cup vegetable oil

4 eggs

2  1/2  cups sugar

5 Tablespoons Kosher salt

4 Tablespoons honey

1 Egg for egg wash

Directions for this Kosher Recipe

1. In a large bowl dissolve the yeast in 4 cups warm water and 1 Tbs sugar.  Stir with spoon to make sure its combined. Cover with towel and set aside until mixture bubbles.

2.  Meanwhile, mix eggs, oil, and sugar in bread machine until combined. Add salt and honey and continue to mix. Add yeast and then flour and mix until well combined and dough is not sticky. Knead with hands if necessary.

Grease a very large bowl or roaster (I spray Pam), and place dough. Cover with plastic wrap that has been sprayed with Pam as well. Place a towel over the plastic wrap and let rise 2-3 hours.

Braid or knot dough in a baking tin or tray. Let rise another 2 hours.

Brush egg over challah.  Sprinkle with sesame seeds and bake until golden on 350.

Challah can be frozen at this point.

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