Tag archive for "Cheese"

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

hanukka recipes and tablesettings, kosher recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

6 Comments 10 May 2013

Adapted from Robin Jemal’s holiday recipe kosher cookbook  Dare To Be Different ,
this dairy goat cheese salad with its citrusy dressing will be a major hit with your family and guests.

The toasted sliced almonds and Panko coated goat cheese adds a nice dose of topping crunch that, just for a moment brings back the good old days of  CARVEL chocolate crunch…. BUT getting back to reality, lets all accept the fact that if we were born before 1980- the Carvel topping days are not on the menu anymore, and now we might have to add that daily dose of crunch with a salad that has a sidekick of  sweet  roasted butternut squash and toasted almonds, and a citrusy dressing to top it all off. Recipes like these make it fun to be a grownup!

Goat Cheese Salad, The Jewish Hostess

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

Ingredients

    Salad:
  • 2 logs of cold goat cheese,
  • 3 egg whites, beaten
  • 1 cup panko crumbs mixed with salt and pepper
  • 1 bunch of beets, boiled and cubed
  • 2 cups of sweet potato or butternut squash cubed, mixed with olive oil and salt and roasted till edges are brown.
  • 1 cup toasted almonds or pumpkin seeds
  • 1/2 cup toasted walnuts/optional
  • 1 bag mesclun lettuce, or baby arugula
  • Citrus Dressing:
  • 1/2 cup honey
  • 1 cup red wine vinegar
  • 1/4 cup orange zest
  • 1/2 cup orange juice
  • 1/4 cup dijon mustard
  • salt,pepper
  • 1/2 cup olive oil

Instructions

  1. Slice goat cheese with a sharp knife into rounds and dip into beaten egg and then into seasoned Panko crumbs.
  2. Place on a sprayed baking tray and bake for about 20 minutes at 350 degrees till toasty.
  3. Place beets, roasted cubed sweet potato or butternut squash atop greens.
  4. Add toasty goat cheese on top.
  5. Whip dressing ingredients in Cuisinart with sharp blade.
  6. Pour over salad.
  7. Top with toasted walnuts, almonds and/or pumpkin seeds.
http://www.thejewishhostess.com/panko-goat-cheese-slices-with-roasted-butternut-squash-and-toasted-almonds-atop-arugula/

 

 

 

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Meatless Monday Vegan Quesadillas

kosher appetizer recipes, kosher pareve recipes, kosher recipes, shavuot recipes and ideas

Meatless Monday Vegan Quesadillas

No Comments 21 December 2012

 

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If you’re in need of new dinner menu idea, look no further than a classic quesadilla! Perfect for entertaining or a weeknight kid- friendly dinnner!

I used corn tortillas, replaced the typical ground beef with fat free refried beans, and featured creamy avocados instead of cheese and sour cream, so this party pleaser is healthy, light (less than 80 calories per quarter!), kosher parve, vegan, and gluten free. Not to mention, the triangle shape makes for easy snacking, as well as a festive touch for any  get together.

What you’ll need for a dozen quesadilla wedges:
* If you’re vegan, be sure to check your refried beans. Some have added sugar.

– 6  organic corn tortillas
– 3/4 cups fat free refried beans
– 1 tablespoon hot sauce or ground chiles
– 1/2 fresh avocado, diced
– 1/2 large tomato, seeds removed, diced
– 1/4 white onion, diced finely
– 3 tablespoons fresh lime juice

In a small bowl, combine beans and hot sauce or chiles.

On half the corn tortillas, spread 1/4 cup refried beans on each. Place a second tortilla on top of each and press down slightly. You can always use more if 1/4 cup is too scant for your taste. There’s no such thing as too much deliciousness.

You’ll have three whole quesadillas now. In a large skillet, panfry each quesadilla over medium-high heat. You don’t need to use oil, but a bit of nonstick spray will help to make the edges nice and crisp.

When the quesadillas are golden and crispy, cut each into quarters and set aside. You’ll have 12 wedges.

In a medium bowl, toss together your tomato, avocado, onion, and lime juice. Spoon over the top of your warm quesadilla wedges and serve immediately!

You can always add shredded purple cabbage for more color, or a bit of greek yogurt if you don’t mind dairy, or plain soy yogurt to keep them parve.

Enjoy, and happy eating!

 

 

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Two New Mac and Cheese Recipes

kosher dairy recipes, kosher recipes, kosher rice and pasta recipes

Two New Mac and Cheese Recipes

2 Comments 17 December 2012

by Michelle Safdieh

  • 1 stick butter melted
  • 4 – 5 Tblspoons flour
  • 2 cups milk
  • 1-1/2 C grated cheese (can mix if you like (muenster,cheddar)
  • Salt and white pepper
  1. Boil 1 lb pasta ( I like large shells).
  2. Put in 3 qt pyrex (spray w/ pam). Top with slices of tomato, sprinkle panko bread crumbs on top.
  3. Bake covered 350 for 40 min uncover for 10-15 min more.

Mac n Cheese  Recipe#2

by Vicki Hoffstein

2 cups dried elbow macaroni

1/2 C of grated cheddar

1/2 C of grated mozzerella

1/2 C of grated muenster cheese

1/2 cup of sour cream

4 Ttbsp.butter cut into pieces

3 eggs

1/2 tsp salt

1/2 tsp pepper

1 C of milk

1/2 C of bread crumbs

1/2 C of Cornflake  crumbs

cook macaroni until aldente-about 8 to 10 min. drain pasta and put in large bowl, add cheeses while pasta is hot. in a separate bowl, using a whisk, combine sour cream, butter,eggs, salt and pepper. Add to macaroni mixture. Spray oven proof baking dish with pam, pour mixture in and top with combined bread and cornflake crumbs. Bake at 350 for 30-45 min. Enjoy!

 

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Two New Macaroni and Cheese Recipes on FoodistaMacaroni and Cheese

2 Gourmet Temp Tee Appetizer Recipes for Passover From The Jewish Hostess

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

2 Gourmet Temp Tee Appetizer Recipes for Passover From The Jewish Hostess

2 Comments 04 March 2012

Temp Tee Cream Cheese,
The hot pink round Temp Tee cream cheese container brings back cozy childhood memories of pure  Passover comfort slathered on a crispy matzo break off  piece from the familiar cardboard Passover matzo box.
Temp Tee was almost always guaranteed not to break my matzo as it spread, which was a Passover feat almost equal to the parting of the red sea. (Well- not really, but I’m just trying to make a point!)
Temp Tee cream cheese on matzo was always a fun kid friendly way to wake up to breakfast on a lazy Passover morning, and now, four decades later, reality has plowed its way into my kitchen, and I’ve come to the conclusion  that those lazy days are over!
You can still plop that pink Temp Tee cream cheese tub on a new Passover glass dish right next to a box of matzo with the paper peeling over, and say “Make your own lunch, guys!” but  here as The Jewish Hostess its my job to inspire you to  break out of that matzah box!
 I am excited to bring you some new Temp Tee cream cheese recipe ideas that help usher good old Temp Tee Passover spreadable cream cheese right into the 21 century.
Every Jewish Hostess needs to have a couple of easy fancy entertaining tricks up her sleeve, so make sure to keep these in your secret folder.
These Passover appetizers are so appealing to serve as as part of a beautiful dairy buffet holiday lunch. The veggies that are added in add to the nutritional value of these little dairy bites. Be creative and use these recipes as a guide to creating your own Passover gourmet cream cheese treats  so that you don’t feel like you just escaped slavery in the kitchen!
Jewish hostess tip!
These creamy Passover edibles are  absolutely stunning on a simple white tray, or displayed atop these flexible food safe silicone leaves from the MOMA Museum Shop in NYC.
MOMA SHOP, The Jewish Hostess
1- Passover Smoked Salmon and Herbed Temp Tee Cream Cheese Cups:
Make sure to check this featured recipes out on Joy of Kosher!

 

Passover Recipe 2, The Jewish Hostess

2- Passover Mini Sandwich Buns with Parsleyed Temp Tee Cream Cheese and Your Favorite Garnish

Check out this recipe HERE ON Joy of Kosher

Matzo roll with cream cheesejpg  *Although I was compensated by the folks at Temp Tee, I love these recipes and Temp Tee is totally my go-to cream cheese for Passover.

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Easy Oven Fries with Parmesan Cheese and Truffle Oil

kosher dairy recipes, kosher recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

Easy Oven Fries with Parmesan Cheese and Truffle Oil

No Comments 14 November 2011

 

This sophisticated version of good old  french fries are updated with tangy parmesan cheese and exotic truffle oil from Italy. Truffle oils are used in small amounts to enhance the flavor of a dish and is usually added AFTER cooking because it is said that  the aromatic flavor gets lost in the cooking process. Learn more about truffle oils HERE.  Let me know how you like this gourmet and easy side dish!! Marlene

Parmesan & White Truffle Oil Oven Fries

Truffle Oil, D'Allasandro, White - 8 Oz Bottle Each

If you don’t have truffle oil on hand, you can easily buy it  from Amazon: Kosher Truffle Oil, D’Allasandro, White – 8 Oz Bottle Each.

Ingredients:

    • 6-8 Yukon Gold potatoes, sliced into 12 wedges
    • 4 tablespoons olive oil
    • salt & pepper to taste
    • 2 tablespoons kosher  white truffle oil
    • 2-4 tablespoons of  fresh kosher parmesan cheese
  • Preheat oven to 425 degrees.  Thoroughly clean the potatoes and slice each potato into 12 wedges.  Toss with olive oil, salt & pepper.  Place on a parchment lined baking sheet and roast in the oven until golden brown, about 18-25 minutes (depending on how crispy you like your fries).  Remove from the oven, toss with parmesan  Drizzle with white truffle oil.  Sprinkle with chopped parsley for garnish, if desired. Serve with any fish, soup, and a salad.

kosher recipe adapted from http://blogs.babble.com

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Pear, Grape, Mesclun and Feta Salad recipe plus Betty’s Bridal Shower

kosher dairy recipes, kosher recipes, kosher salad recipes, parties, rosh hashanah pasta, salads, and lunch ideas

Pear, Grape, Mesclun and Feta Salad recipe plus Betty’s Bridal Shower

1 Comment 21 June 2011

My friend Shelly Orfali is one those friends that I don’t see very often but when we do bump into each other on Kings Highway, in Wendy’s Plate, at a wedding,  or in Aruba, we know that we are best friends at heart. I am so happy to post Shelly’s daughter Betty’s shower pics- Mabrook!!!!! Marlene

“Hi Marlene,

My daughter Betty loves to drink coffee so we decided that the theme for her shower should be a natural look with a burlap tablecloth that I bought online,  and coffee beans spilling out of white paper bags on the table.

I made all of the food except 1 or 2 items. The menu was: Samboosak, pizza, cheese balls, spanech jiben (cheese with spinach), Caeser salad, lo mein, pasta with pesto, purple cabbage salad, pear grape mesclun salad, salmon, brown rice with nuts, grilled vegetables, vegetable wraps, veggie burgers, avocado and tomato salad, stringbeans with almonds. Enjoy! Shelly”

Pear Grape Mesclun and Feta Salad:
Vinaigrette:

  • 2 tbs. Balsamic vinegar
  • 1 tsp minced shallot
  • 1 quarter cup of olive oil
  • Salt
  • Black pepper

Candied Almonds:

  • 1 and half cup slivered almonds
  • 2 third cup of sugar

Cover baking sheet with tin foil set aside. In a non stick skillet sprayed with pam, heat the almonds over a medium heat for 2-3 minutes to toast. Slowly add sugar, cook 8-9 minutes stirring constantly. The sugar will turn to a deep amber color do not burn. Remove from heat immediately and quickly spread the almonds onto baking sheet. Separating them so they don’t stick together.

Salad:

  • 5 cups mesclun mix
  • 2 cups arugula
  • 2 pears cored and cubed
  • 1 cup red grapes halved
  • 1 handful of craisins
  • 1 and 1 half ounces of feta cheese or goat cheese crumbled

Mix all salad ingredients together. Add cranberries and cheese. Sprinkle with candied almonds and coat with the vinaigrette.

Enjoy!!

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Olives Stuffed With Creamy Goat Cheese on Top of A Crunchy Rainbow Salad

kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas

Olives Stuffed With Creamy Goat Cheese on Top of A Crunchy Rainbow Salad

3 Comments 01 June 2011

by Charlie Michelle

For a dairy lover like me, Shavuot is one of my favorite holidays to spend in the kitchen. There are a millions different ways to include cheese in your Shavuot meal, but in the interest of our waistlines, I thought a bountiful salad would be the perfect way to celebrate while also tempering the indulgence with a hearty dose of healthiness.

A colorful mix of red and green Tango lettuce makes the bed of this Mediterranean inspired salad.
Nestled among the greens is a lovely blend of vitamin-packed strawberries, bright crisp carrot slivers, spicy red onion, cool julienned cucumber, and heart-healthy kalamata olives, stuffed with creamy, low fat cheese.

The beauty of salads is that they are so very versatile. You can add or subtract ingredients to your taste, adjust quantities, and spruce your salad up with any number of dressings. I used a very basic greek vinaigrette to top mine– olive oil, vinegar, basil and herbs, and a handful of crushed kosher feta.

Shavuot Salad (for 2)
– Four heaping cups of your favorite greens
– A dozen jumbo olives, halved and pitted
– 1 large carrot, shaved
– 1/2 medium cucumber, seeds removed and julienned
– 1 cup medium fresh strawberries, tops removed, quartered
– 1/2 cup kosher goat cheese or a kosher creamy feta cheese
– 1/4 small red onion, slivered

Dressing:
– 1/4 cup high quality olive oil
– 2 tablespoons white wine vinegar
– 2 teaspoons dry basil
– 2 teaspoon dry thyme
– 1 teaspoon cracked black pepper
– pinch kosher salt
– 3 tablespoons kosher feta or goat cheese, crushed under the blade of a knife

To stuff the olives, simply pinch a piece of creamy feta or goat cheese and roll it into a ball between your fingers. Then pack your little cheeseball into the cut half of each olive.

Making a salad is easy–just toss it all together, or arrange it artfully for presentation.
The dressing is super simple as well. Simply mix everything together in a small bowl and whisk well before drizzling over your salad.

Serve with a chunk of crusty bread, and you’re all set for a scrumptious Shavuot!

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Revised!- Zaatar Mini Pizzas

kosher dairy recipes, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Revised!- Zaatar Mini Pizzas

5 Comments 02 May 2011

This recipe was such a hit that I decided to re-post it. Zaatar is a tangy, addictive spice that is actually a mixture of dried herbs, sesame seeds,  sumac, and salt.  It is a centuries-old mixture dating back to at least the 13th century. Exactly what those herbs are, and how all those ingredients are proportioned vary from culture to culture and family to family. If you would like to create your own memorable zaatar recipe, you  can start  HERE, and  give or take a little until you create your own personal zaatar potpourri.

Great last minute yummy pizza!

Kids and adults love it- great for parties! Perfect for your Purim Seuda!!

    • Mazor’s Pizza Dough- these come ready made- I buy whole wheat mini pizza doughs at Kosher Corner.
    • Zaatar spice
    • olive oil
    • shredded low fat mozzarella cheese
    • delete the cheese, or use cheese substitute and it becomes dairy-free and vegan!
  1. place pizza doughs on Pam sprayed parchment paper on a cookie sheet
  2. mix zaatar with 1 teaspoon of olive oil, salt,  pepper and sesame seeds (to taste) in a small bowl
  3. spoon mixture on top of each pizza dough
  4. sprinkle cheese on top of each one
  5. bake at 350 degrees for about 20 minutes

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No Cheese Quiche with Leek and Onions

kosher pareve recipes, kosher recipes, kosher vegetable recipes

No Cheese Quiche with Leek and Onions

2 Comments 11 May 2010

The vidalia onions in this recipe gives the dish a slightly sweet taste. The missing cheese makes this recipe low fat, but no one will even miss the cheese- so don’t even tell them!

Ingredients:

Two Bunches Leek (About Six-Eight Stalks), light green and whites only, cleaned thoroughly and roughly chopped

Two Vidalia Onions, chopped

Six to Eight  large eggs ( I use about 3-4 yellows and the rest whites)

Salt to Taste

Large Pyrex Dish sprayed with Pam

In a large pot, saute onions and leeks in very little oil on a high flame.  Saute mixture until it begins to wilt and leeks soften (about 5-6 minutes).  Do not brown. If there is excess water in the pot drain it.

Season leek and onion mixture with salt. Taste and adjust seasoning if necessary before mixing in the eggs.

Mix eggs with leek and onions and pour in greased pyrex dish.

Bake on 350 until mixture is solid.

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Jamie Oliver’s Perfect Omelets

kosher pareve recipes, kosher recipes

Jamie Oliver’s Perfect Omelets

No Comments 01 May 2010

Its one thing to master a recipe. But to a master a technique is quite another. Once you have successfully mastered a technique, whether simple or difficult, the recipe options are endless. Watch Jamie Oliver’s easy tips to making the perfect omelets. Jamie just adds cheese to his but of course there’s so many more options- spinach, mushrooms, different colored peppers, tomatoes, onions…..

Make a few different combinations for mother’s day. Each vegetable can be sauteed separately the day before and stored in the fridge. This is what I would use:

Chopped red peppers

Chopped onions

Spinach

Fresh or dried herbs, such as parsley and basil

wild mushrooms

Two different kinds of cheese

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DAY 4 ON OUR “30 Day Sugar Detox Challenge!”

healthy body, healthy living

DAY 4 ON OUR “30 Day Sugar Detox Challenge!”

No Comments 12 April 2010

How are YOU doing so far? 
Eliminating sugar from our diet can be very rewarding. I find that one of the greatest benefits is that you wind up choosing healthier food choices because your not filling up on foods that have simple sugars in its ingredients, also known as “empty calories.” 

I must confess that I am finding this experience to be an extremely  satisfying one.  The emails and comments that I  receive  motivate me to keep on writting! Women are  sharing  with me either their challenges or questions about details in their diet which clue me in to the fact that everyone  wants to adhere to the strictest letter of our law!

Some expressed that even though they are not joining in the challenge, they are reading the e-mails and are motivated to possibly try it at another time of their life.

Others  revealed that their kids are getting involved and trying to eliminate sugar from their diets. While other woman feel “like fabulous roll models to their children and husbands by taking good heath care of themselves.”

 Where ever YOU are in our Detox Challenge its ALL GOOD!

Thank you for reading, participating and sharing.

I love the questions-though please be patient with the answers as I’m getting lots of them!

Q: Can we eat dairy products such as low fat mozzarella cheese or cottage cheese.

A. Yes! Low fat or fat free dairy products are fine.  We are aiming for a healthy diet that promotes all food groups.

A recent study showed that the more servings of dairy foods that adults consumed, the greater the percentage of their total calories that came from saturated fat (definitely not a good thing).

But the other side to the story is that their intake of many key nutrients — like protein, calcium, magnesium , folate, B1, B2, B6, B12, and vitamins  A, D, and E — also increased along with the number of dairy servings.

So how do you get all those great nutrients from dairy without the drawbacks?

Low-fat dairy is the answer! As you decrease the fat in dairy products, you cut calories, saturated fat, and cholesterol , while protein, calcium, and most other vitamins and minerals remain high.

Low-fat milk, yogurt, cottage cheese, and reduced-fat cheese pack a protein and calcium punch in every serving. Just a cup of lite nonfat yogurt, for example, gives you a third of your daily recommended calcium intake, along with 17% of your estimated daily protein intake.

 I realise that many people don’t eat dairy. To those I simply recommend obtaining those same nutritious vitamins from other sources. Such as; dark leafy greens for calcium, beans for protein and spinach for folate.

To my “Sugar Detox Buddies”

 – I was successful on day 2, 3 and 4. (Friday, Saturday and Sunday!) My mind feels strong and determined. My body is starting to feel lighter. I am so ready for the days ahead!

Friday May 7 10-12
An event you won’t want to miss! Be a  part of the experience. RSVP -ASAP
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Comment below!

What you DESIRE
YOU will ACHIEVE!

With health and wellness,

Sari

Group Movement and Lifestyle Enthusiast

WIN any 3 Gourmet Cookbooks!

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Bring on the Veggies

kosher recipes, kosher vegetable recipes

Bring on the Veggies

No Comments 26 March 2010

Vegetables are often viewed as  side dishes  alongside a heavier entree. But why not make the vegetables the main attraction at your next meal?

Vegetable Tian                                         

Serves 4-6

Ingredients for this Kosher Recipe

  • Good olive oil
  • 2 large yellow onions, cut in half and sliced
  • 2 garlic cloves, minced
  • 1 pound medium round potatoes, unpeeled (yukon gold)
  • 3/4 pound zucchini
  • 2 medium sized eggplant
  • 1 1/4 pounds medium tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus extra sprigs
  • optional- 2 ounces of Mozzarella cheese, grated

Directions for preparation

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Recipe adapted from Barefoot in Paris

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