Tag archive for "Cauliflower"

Arleen’s Secret Family Recipe- Syrian Style Pickled Vegetables

hanukka recipes and tablesettings, healthy body, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah vegetables, shabbat recipes

Arleen’s Secret Family Recipe- Syrian Style Pickled Vegetables

10 Comments 27 March 2014

Syriian STYLE PICKLES, The Jewish Hostess

“Hi Marlene,
We love your site. I thought your followers would appreciate this colorful array of pickled vegetables. My mother gave us this recipe long ago and prided herself on the perfect proportions of water to vinegar to salt. She used to make all of her children a huge mason jar full of peppers every Passover. I now do the same.
Happy holiday and I hope you share this with your followers.
Arleen Morano

Thanks Arleen for sharing your family recipe with us! Marlene

Syrian Style Pickles

Syrian Style Pickles


  • Mason Jar
  • 5 c water
  • 1 c white vinegar
  • 1/2 c kosher salt
  • 18 peppers, sliced
  • celery, sliced into 3 inch sticks or on the diagonal
  • carrots sliced long or on the diagonal
  • lots of garlic cloves
  • 2 cauliflower, sliced with the stem
  • 1 beet for each jar, sliced
  • dill
  • 1 tsp oil


  1. Pile each type of sliced vegetables into separate mason jars layering with garlic.
  2. Top with a sprinkle of dill.
  3. add
  4. 5 c water
  5. 1 c vinegar
  6. 1/2 c kosher salt
  7. Add 1 tsp oil leave out for 1 day, and then put in fridge
  8. For the cauliflower and turnips: Add sliced beets for color and top with dill.
    These pickles take about three to five days to fully develop flavor.

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Carb-Free Low-fat Cauliflower Passover Pizza

healthy body, kosher appetizer recipes, kosher main dish recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, mothers day recipes, Passover Recipes

Carb-Free Low-fat Cauliflower Passover Pizza

3 Comments 02 April 2013


Carb-less Pizza for #Passover


Pizza recipe trends are constantly evolving, and this carb-free, low-fat Passover version from Emanuelle Lee of London is one that you will want to whip up all year round. If you are a Passover hostess that is trying to escape the post holiday waistline bulge, then this recipe is for you!

Check out Emanuelle’s blog at  www.manusmenu.blogspot.com.


Carb-less #Passover Pizza

Carb-less #Passover Pizza


    For the crust:
  • 1 Cauliflower cut into small pieces (or equivalent amount pre-cut)
  • 1 egg
  • 2 tsp garlic paste
  • 1 tbsp grated cheese (preferably mozzarella)
  • 2 tsp olive oil
  • Salt and pepper
  • Polenta mixture
  • For the sauce
  • 1 clove of garlic (chopped)
  • 1 can cherry tomatoes
  • Olive oil
  • 2 Tsp sugar
  • 1/2 chilli flakes
  • Fresh basil leaves
  • 1/2 teaspoon oregano
  • Salt and pepper
  • Low fat mozzarella cheese


  1. Preheat oven to 400 Degrees F.
  2. Blend the cauliflower in a food processor until it has become a grainy paste. Pour into a mixing bowl and mix in the garlic paste, olive oil, egg and grated cheese. Mix all the ingredients together. Add a pinch of salt and pepper.
  3. Cover a flat baking tray with parchment paper. Grease the paper with a little bit of olive oil. Sprinkle a pinch of polenta mixture on to the tray.
  4. Take about 3 heaps of cauliflower and flatten it out onto the tray with a spatula into the pizza shape of your choice.
  5. You should have enough 'dough' left over for 1 another medium sized pizza. Repeat sequence with the rest of the dough.
  6. Bake for 20-25 or until golden. With a large spatula, carefully turn the pizza crust over and bake the other side for 10 minutes.
  7. (You may put the crusts under the broiler for a few minutes to make them extra crispy but make sure they don't burn!)
  8. While the crusts are baking, make the sauce. In a pan, heat up a tablespoon of olive oil, add the chopped garlic, sauté until softened a little and add the can of tomatoes. Smash the pieces of tomato so the sauce is a little smoother. Add the rest of the ingredients.
  9. Once the pizza 'dough' is golden and hard, smooth a large amount of the sauce on top and leave about a half inch space around the outside to make the crust. Top with (low fat) fresh mozzarella cheese and top with a little olive oil, salt and pepper.
  10. Add your favourite toppings. Bake for 10 minutes. Sprinkle some basil leaves for decoration and enjoy! (guilt-free!)

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Michelle Esquenazi’s Healthy and Delicious Card Game Lunch

card game lunch, kosher dairy recipes, kosher main dish recipes, mothers day recipes, parties, shavuot recipes and ideas

Michelle Esquenazi’s Healthy and Delicious Card Game Lunch

No Comments 17 June 2012

Dear Michelle-
Thanks for sharing your card game menu with us! Even though this is a dietetic menu, I feel like I gained 10 pounds just posting it all onto The Jewish Hostess! Looks like it was an amazing day. Wish I was there to feast on your delicious lunch! Marlene
“Hi Marlene,
Last week I had my friends over lunch and cards. Being that we are all always dieting, I tried to make a healthy and delicious lunch menu.
I scoured through my cookbooks new and old. Borrowed my sister in law’s Dare to be Different kosher cookbook by Robin Jemal.

I found a lot of new recipes. I must give credit to my sister Laura Shammah – who got this Cauliflower Crust Pizza recipe from someone she works with. It is amazing!!!!!!

Michelle Esquenazi”

Cauliflower Crust Pizza:

  • 1 head cauliflower – chop and grind (in food processor)

microwave 6 minutes (no water)
this makes 3 cups

  • 1 cup of the cauliflower
  • 1 egg or egg white
  • 1 cup shredded cheese
  1.  put on cookie sheet that is sprayed well
  2. don’t let edges of crust mixture touch sides of pan used as that will make the edges hard
  3. bake at 450 degrees for 15 minutes
  4. put on toppings I roasted some veggies. and cheese
  5. put back in oven just until cheese is melted

cauliflower crust pizza

wheat berry salad with cranberries,corn,kidney beans and mint

quinoa with artichokes and apricots

Roasted veggies on Ezekiel wraps.

spinach wontons- I used nay soya brand wontons

roasted String beans with rosemary and basil- from Dare to be Different cookbook

kale chips

Tofu sticks. They are breaded in flax meal and corn flake crumbs. And baked!

Puff pastry filed with mushrooms,peppers and a few carrots.
dark chocolate/ wet chocolate mini cheesecakes

chocolate peanut butter biscotti

banana loaf

Peanut butter fluff brownies, s’mores, brownies, and choc chip cookies

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