Tag archive for "Carrot"

Crunchy Jicama Salad-Great for Shavuot!

kosher recipes, kosher salad recipes, shavuot recipes and ideas

Crunchy Jicama Salad-Great for Shavuot!

2 Comments 15 April 2015

This spring, try crunching on jicama instead of potato chips.

Native to the Americas and sometimes called the Mexican potato, and a mix between a potato and a pear. You can also compare it in texture to a water chestnut, and in fact , jicama is made up of almost 90 percent water.

A cup of jicama has almost 6 grams of fiber and only 50 calories. It is also high in vitamin C, potassium and folate.

Peel the coarse, papery skin and julienne the white flesh, into carrot stick size pieces, and squeeze some lime juice on it to keep it from browning. Add a pinch of chili to the lime juice and you have an excellent treat right there.

This colorful jicama salad is appealing to guests of all ages. Kids love the crunch, and adults savor the light, tart, flavors of all of the vegetables marinated simultaneously.

  • 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 cup chopped red onion
  • 1/2 a large cucumber, seeded, chopped
  • 1 navel orange, peel cut away, sliced crosswise, then each round quartered
  • 1/2 cup chopped fresh parsley
  • 1/3 cup lime juice
  • Salt
  • Cumin


  • 1/2 avocado chopped
  • 2 Tbsp olive oil

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    Great Dinner Idea- Chicken Burger Sliders by Florence Doueck

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

    Great Dinner Idea- Chicken Burger Sliders by Florence Doueck

    1 Comment 31 January 2012




    These scrumptious chicken burger sliders are an easy, kid friendly meal. They are also low fat and easy to dress up for your adult guests. Just serve fancier slider rolls from kosher bakeries such as in Pomegranate in Brooklyn, NY. Toppings such as avocado, roasted red peppers and  caramelized onions, (and all of the toppings that Florence mentioned below!) also add to the adult appeal of these fail proof  flavor filled sliders. Don’t forget to make them a main attraction to your Super Bowl menu this Sunday night, February 5, 2012. 

    Thanks to Florence Doueck for this perfected juicy slider recipe! Please check out Florence’s brand new easy and kosher gourmet recipe site, Beyond My Recipes. Florence uses the old fashioned “use your judgement” pinches and handful ingredient measurements.  Let’s all welcome and follow Florence’s  blog!

    Comment below if you are thinking of trying this great new chicken slider recipe! Marlene M.

    Chicken Slider Burgers by Florence Doueck:

    What you will need:
    -ground white meat chicken (can be made with ground turkey as well)
    -fresh parsley
    -fresh ginger
    -garlic powder
    -ginger powder
    -lemon zest
    -panko breadcrumbs ( or matzo meal for Passover)
    -slider buns

    Preparation- To clean: Soak a handful of parsley in water, and then rinse each branch. Finely chop the parsley. Peel and grate some ginger (about the size of your thumb) on a microplane. Grate a carrot, half a lemon (by grate I mean zest), and half of a white onion on the mircoplane as well.

    Step 1-Add the ground chicken to a bowl- I used about 2 pounds, which came out to about 9 patties. Add the grated ginger, lemon zest, carrot, andonion. Then add an egg (one egg for every pound or pound and a half). Add a splash of water, and a handful of panko breadcrumbs. Next add a dash ofgarlic powder and ginger powder. Add a squeeze of honey (or more if you like it sweeter). Sprinkle with salt and some pepper. Combine all ingredients.

    Step 2- Line a tray with wax paper (to freeze). Form the chicken mixture into the size of a meatball, then place on the tray and flatten with the palm of your hand. The patties should be mini, so they fit on the slider buns. If you want to make regular sized chicken burgers that works too, just make them bigger (double the size). Freeze the chicken burgers. I like to freeze them first and then cook them, because these patties are delicate and fall apart easily when you cook them.

    Broil, Pan fry, or Grill!
    You can cook these burgers any way you like. The easiest way is to broil them. Put the oven on broil and place patties on a slotted tray (so the grease drips down). Since broiling only cooks the top of your food on a very high heat, be sure to flip the burger after about 7 minutes in the oven. If you want to pan sear the burgers, sear on both sides in a pan with a little oil then finish them off in the oven.

    The toppings are endless!

    I love multiple toppings on my burgers. On this burger put lettuce, I sliced some pickles, shallot (milder version of an onion), and tomato. As for a sauce I mixed a little sriracha mayonnaise, and ketchup and spread it on a toasted bun.

    Toppings I would try (on any type of burger- beef, chicken, or turkey!):
    -shredded carrot
    -marinated peppers
    -red onion
    -white onion
    -sliced radish
    -jalapeño peppers
    -grilled sliced peach (yes! Fruit on a burger.)
    -fried egg!
    -caramelized onions
    -grilled pineapple
    -garlic mayo
    -roasted red pepper
    -herb spread (in a food processer add fresh basil, thyme, oregano, parsley, lemon, oil, salt, and pepper. Process until you form a paste)
    -corn relish (corn, diced pepper, sliced scallions, white vinegar, salt, pepper)
    -grilled mushroom
    -ginger carrot dressing (in a blender add carrot, fresh ginger lemon, vinegar, honey, oil, and sesame oil)
    -teriyaki sauce
    -BBQ sauce

    If you really want to whip up juicy sliders, try this chef approved Flame Top Braiser for Sliders and Juicy Ribs, which has been said to be “A gentle Jacuzzi for food.”

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    Sleek, Chic (and Cheap) Sukkot Salad Array

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    Sleek, Chic (and Cheap) Sukkot Salad Array

    2 Comments 19 September 2011

    How cool is this sukkot salad bar ?

    Individual salad ingredients such as olives, cucumbers, peppers, jicama, corn, carrots, mushrooms, beans, tomatoes, etc. can be easily displayed onto these square plastic serving bowls for your lunch guests. Assorted salad dressings and olive oils are featured at the head of the table. Make your salad and head out to the Sukkah. Pastas, tuna, egg salad, and other main courses can also be served in these serving dishes. Use your imagination.  These serving dishes can be found at most party goods stores.

    Thank you Debbie Gindi for snapping a pic and sending it in!

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    Asian Style Gefilte Fish Nori Rolls

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

    Asian Style Gefilte Fish Nori Rolls

    1 Comment 07 September 2011

    When Sara Katsen sent in a picture of her Shabbat table with a picture of her sushi gefilte fish rolls, I was inundated with a ton of emails asking for her delicious recipe. Being a Sephardic housewife, I generally don’t serve gefilte fish, although come to think of it, whenever my  husband makes a trip to the kosher supermarket, he frequently comes home with a nasty looking bunch of gefiltes floating in a jar. Sara’s recipe looks much more appealing to me!
    For those of you who don’t know what gefilte fish is,  it’s a loaf of chopped up fish, usually white-fleshed freshwater fish such as carp or pike. The chopped fish is generally mixed with onions, carrots and parsley. Eggs and matzah meal hold the mixture together. Try this kosher recipe as a beautiful appetizer for Rosh Hashanah!  Thank you Sara! Marlene
    Dear Marlene,
    Here is the recipe for my sushi gefilte fish:  
    • 4 nori (seaweed) sheets
    •  1 frozen roll of gefilte fish
    •   2-3 carrots (peeled and cut into matchstick shapes)
    1. Cook the carrots in water until they are soft but crisp (about 10 minutes)
    2. Defrost the roll of gefilte fish
    3. Place a nori sheet on some waxed paper and spread 1/4 of the fish on it
    4. Place a row of the cooked carrots at the beginning of the fish covered nori  sheet using enough carrots to make a colorful center
    5. Using the waxed paper to help you roll, make a tight roll.
    6. Repeat these steps for the remaining ingredients.
    7. Bake uncovered at 350′ for 25 minutes.
    8. Remove from oven and allow to cool, then place in refrigerator until it becomes firm.
    9. To serve: Slice the rolls into 1″ pieces with a serrated knife.
    10. Serve with a portion of either horseradish, soy sauce, wasabi sauce, or a dip of your choosing.
     Orange colored sauce  to top off gefilte fish rolls:  
    • 1 very large onion
    • 4 med.-large carrots
    •  3 Tblsp. sugar
    •  salt-use according to your taste
    •   1 1/2 cups water
    Simmer all ingredients until soft (about 1/2 hour).  Let cool a little and place solids in a processor.  Add a little of the liquid at a time while processing until the sauce in quite thick but loose.  Spoon some sauce on a plate and place sushi slices on top.
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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


    “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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    Healthy Black Bean Soup

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    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.

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    • Check out Surrey Lane for your Hanuka table settings.
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    • 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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    Acorn Squash Stuffed with Morrocan Couscous

    kosher main dish recipes, kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, rosh hashanah rice recipes, rosh hashanah vegetables

    Acorn Squash Stuffed with Morrocan Couscous

    3 Comments 19 September 2010

    Moroccan My Socks! Israeli Couscous Stuffed Acorn Squash

    by Charlie Michelle

    My husband, who is in the Army, just came home for a family emergency. After indulging together with two weeks of rich desserts and sugary sweets, I’m definitely in the mood for something a bit healthier, eh? My waistband is begging for something not filled with cream and sugar, so last night, I made a completely vegan, kosher pareve dinner. And it tastes AMAZING! At less than 400 calories per serving, you just can’t go wrong.

    We had acorn squash, filled with a Moroccan couscous stuffing. The flavor is rich and hearty, but fresh. Acorn squash is in season, and with the fluctuations in temperature a lot of us are getting lately, this dish works well for both winter and spring weather.

    If you’ve never had acorn squash, you’ll love it. It is reminiscent of brown sugar; sweet and soft, tasting a little like sweet potatoes or butternut squash. In other words– Total yum.

    Israeli couscous is used in this recipe and can be found in most groceries, but if you can’t find it, you can always use regular couscous, quinoa, or rice. As with all my recipes, feel free to make this your own–experiment with different vegetables, beans, spices, and flavors.

    What you’ll need for four servings:

    – 2 large acorn squash, halved and seeded
    – 1 tablespoon olive oil, mixed with 2 teaspoons brown suga-2 tablespoons olive oil
    – 2 clove garlic, crushed
    – 2 medium carrot, diced
    – 2 stalk celery, diced
    – 1 cup canned black beans, drained
    – 1 cup dried cranberries or raisins
    – 4 teaspoons ground cumin
    – Salt and pepper to taste
    – 2 cup vegetable broth
    – 1 cup Israeli couscous




    Brush your acorn squash halves with your oil/brown sugar mix and place face-down on a foil-lined baking sheet. Pop into an oven preheated to 350 degrees F and roast until fork tender. I hate to give times, since ovens vary so widely. Mine took about 40 minutes. They were done by the time I finished the filling.

    In a wide, deep skillet or saucepan, saute your carrots, celery and garlic in the olive oil until tender.

    Add your cranberries or raisins, vegetable broth, and raw couscous. Stir and simmer over medium heat until couscous is fluffy and tender. Add your cumin and seasoning to taste. See how easy this is? I know!

    Save your black beans for last. They’re delicate and already cooked, so further cooking will just turn them to mush. Stir everything together until well heated through.

    Your squashes should be done by now. If you want to, brush with a little more sugar/oil before filling. Scoop the filling generously into the squash halves. Everyone loves stuffing, so don’t be stingy. Plus, you’ll have a lot to go around.

    Serve it up hot and steamy. I served mine with steamed asian veggies in a light herb sauce. The husband went wild. He went back for seconds and then finished our son’s. I’d call that one sweet, spicy success!

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