Tag archive for "Cook"

Coconut Crusted Chicken Cutlets

hanukka recipes and tablesettings, kosher chicken recipes, kosher recipes, rosh hashanah and sukkot recipes

Coconut Crusted Chicken Cutlets

6 Comments 24 December 2015


Coconut Crusted Chicken Strips

Thank you  @_wifelife_  via Instagram for sharing your coconut crusted chicken cutlets. I’ve always wanted to try this lowfat version of fried coconut chicken. It’s an easy kid’s dinner and served over salad, it can be dressed up too!


“Hi Marlene,

I slice thinly pounded chicken breast cutlets (with all fat removed) into long strips. Dredge in flour that is seasoned with cayenne pepper, black pepper and salt. Then dip is egg wash (I use only egg whites) and them fully coat in unsweetened coconut flakes. You can use sweetened too, up to you. I dip in the egg whites again and do a double coating of the coconut flakes. Heat a frying pan with a thin layer of coconut oil or canola oil. Fry the chicken, a few minutes on each side until golden brown.”

follow @_wifelife_ on Instagram

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Sweet Holiday Tender Brisket with Red Wine

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes

Sweet Holiday Tender Brisket with Red Wine

2 Comments 10 September 2015

Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.


This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 4  teaspoons chili powder
  • 4  teaspoons smoked paprika or Hungarian paprika
  • 2  teaspoons ground cinnamon
  • 2  teaspoons oregano
  • 1  teaspoon kosher salt
  • 4  pounds first-cut brisket
  • ¼ cup red wine
  • 1  cup chicken stock
  • 1  14-ounce can diced tomatoes
  • ¼  cup packed dark brown sugar
  • ¼  cup cider vinegar


  1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  2. Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
  4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
  5. Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.

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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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    Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim

    purim recipes, baskets, and decor

    Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim

    3 Comments 03 March 2015

    Meet my favorite Mom with a Mission- Rachel Orenstein Packer. Last year Rachel and I met somehow via the web, and Rachel graciously offered to write up some recipes for adults and kids that have egg, nut, and dairy allergies, which oddly seem so prevalent nowadays. Rachel was so passionate about the topic, she then started her own blog, Life is Good, Lick the Bowl and her recipes and valuable advice have been featured in many magazines, newspapers and blogs. Try this Hammentashen recipe which uses moist tofu as a useful substitute for eggs. 


    Egg, Nut, and Dairy Free (Vegan) Hammentashen

    By: Rachel Ornstein Packer

    As you may know, my youngest, Ari, was diagnosed with food allergies to eggs and nuts three years ago.  At the time, Purim was just around the corner and it painfully dawned on me that he wasn’t going to be able to eat any of the hamantashen. Ari usually begins asking for hamantashen in September. Clearly, this was going to be difficult.

    My attempts to distract him by focusing on Purim’s non-food related activities such as the costume and the carnival, ultimately failed.  After all, food is the cornerstone of every Jewish holiday and the iconic hamantash is the defining food of Purim.  I hated the fact that food allergies had so quickly dampened Ari’s joy of Purim, and I was very determined to change that.

    It has been three years since that fateful day at the allergist’s office, and while there have been plenty of adjustments, mistakes, questions, and frustrations along the way, one thing is certain…Jewish holidays feel joyful again.

    This recipe for Chocolate Hamantashen is my family’s favorite creation thus far.  It’s a kosher recipe thats egg, nut and dairy free, and if you have any vegan friends or relatives on your mishloach manot list…these are perfect.  For those who are faint of heart when they hear the word “tofu”, please don’t be.  These hamantashen are so filled with chocolaty goodness, honestly, you can’t even taste it…really.

    If you are baking for a nut allergic individual, make sure that your ingredients (especially the chocolate) are truly nut free.  Please be aware that not all chocolate is the same.  Some people are highly sensitive to chocolate products even if they don’t contain nuts because they are made on the same product line as nut candy.  To play it safe, always check your products carefully and ask questions. If you would like to know more, check out www.foodallergy.org.

    Rice Dream Semi Sweet Baking Chips, (these aren’t made in a nut free facility, but they use very good manufacturing processes to avoid contamination). They are also completely gluten free but do contain soy.  They pack a nice chocolate punch. They work better as a filling for larger hamantashen. OU Pareve.

    Enjoy Life Chocolate Chips. These chips are manufactured in a nut, gluten, egg, and dairy and soy free facility.  Can’t go wrong with these and they are great for a chocolate ganache.  They melt very well and taste amazing.  They only come in mini form.

    HASHAHAR H’AOLE Cocoa Parve Spread.  This is my go to for filling hamantashen.  The container specifically states that they are nut free.  Their website indicates that there are no nuts in any of their products.    Again, if you aren’t sure, ASK!  Chag Sameach.

    Cocoa Powder- I use Hershey’s without any problems, but again…some people may be sensitive. Always check the labels.


    Chocolate Hamantashen- Makes approx. 3 dozen small hamantashen

    • ½ block Soft Silken Tofu (I use Mori-nu brand)
    • 1 cup sugar (I use Florida Crystals)
    • 1/3 cup canola oil
    • 2 tsp. vanilla
    • 1 ¾ cups flour
    • ½ cup cocoa powder
    • ½ tsp. baking soda
    • 1 tsp. baking powder

    A Word about Tofu

    Tofu is very easy and versatile.  In fact, I use it in many baking recipes for various holidays. Below are a few tofu pointers.

    • It comes in different consistencies.  For this recipe, soft, silken tofu is best.  Drain the tofu for a few minutes to remove any excess water.
    • Tofu comes in a vacuum-packed box in the refrigerator section of your grocery store (usually in the produce section).
    • Cut along the dotted lines at the top and the tofu will easily slide out, just gently guide it into the strainer.
    • After draining, cut the block in half.
    • Before placing it in the food processor, cut the ½-block piece into smaller pieces to distribute it more thoroughly in the food processor.


    1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
    2. In a food processor, blend the tofu, oil and sugar until ingredients are smooth and creamy.  Make sure to scrape down the sides in order to get all the little bits of tofu blended.
    3. Add the vanilla and blend again.
    4. In a separate bowl, sift the flour, cocoa, baking powder, baking soda, and salt.
    5. Combine the liquid ingredients with the dry and mix.  You will have to switch to using your hands until it becomes dough.  The dough will be sticky.  If it is too sticky, just sprinkle with some more flour while you work it into smooth dough.
    6. Place the dough into a Ziploc bag, or wrap in saran wrap and chill in the freezer for an hour.
    7. When you are ready to roll out the dough, work with what you need and keep the rest in the freezer.  The dough softens rather quickly and is delicate so you have to keep it cold and work fast.
    8. Place the dough on a floured surface (I usually cut a gallon size Ziploc bag in half and place the dough between the two sheets with a little flour, I find that the dough doesn’t stick to the bags as much.
    9. Roll the dough to ¼-inch thickness and use a round cookie cutter to make rounds.  I actually use a small juice glass that is 2 ½ inches round.  You can make them bigger if you so desire.
    10. Fill the hamantashen with a ¼  to ½ tsp. of filling.  You can use fruit preserves, jellies, chocolate ganache, plain old chocolate chips (use mini chips for mini hamantashen because they don’t tear the dough), or my favorite…Israeli chocolate spread.
    11. Bring the sides up over the filling and press into a triangular shape. Pinch the seams closed so the filling doesn’t ooze out.
    12. Space the hamantashen out about an inch apart on your baking sheet and bake for 15-17 minutes.  Remember, if you want them crunchy like a cookie; keep them in longer than 15 minutes.  If you are a cakey hamantashen lover, then begin checking them at around 13 minutes to see how well cooked they are.
    13. Remove and cool for about 1 minute on baking tray, then transfer to a cookie rack.




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    Whole Wheat Meat Hammentashen Empanadas for Your Purim Menu

    purim recipes, baskets, and decor

    Whole Wheat Meat Hammentashen Empanadas for Your Purim Menu

    8 Comments 01 March 2015


    Last year, as I was racking my brains for a new  Purim menu idea,  I decided  to take the easy way out and re-create my standard empanada recipe. In a pinch, I transformed it into a meat version of a Hammentashen. Usually I fold this empanada meat mixture into a wonton skin, and in the olden days (when I was young and skinny) I used to individually deep fry them as a special treat on Sukkot. Later on in life I got a great tip from my older sister, and I sprayed the meat filled-wonton skins with Pam (see*note below) and baked them till they were crunchy. For a last minute Purim appetizer, I decided to use the same delicious meat mixture and bake  it as a hammentashen. Here’s how I did it:

    • 1 onion, chopped
    • 1 lb chop meat
    • 1/2 green pepper, chopped
    • 1 clove garlic, minced
    • 1 tsp oregano
    • 2 tsp white vinegar (the vinegar tenderizes the meat)
    • 2 tbsp oil
    • 1 can tomato sauce
    • 10-20 stuffed green olives, sliced
    • 1/4 cup of sesame seeds
      1. Saute onions, pepper, garlic in oil adding garlic last.
      2. Mix in meat, oregano, tomato sauce, white vinegar and sauté all ingredients till meat is brown, making sure to chop the meat with a fork as it is cooking.
      3. Add sliced olives and mix with a fork.
      4. Place 1/4 cup of sesame seeds into a bowl.
      5. Take a whole wheat Mazor pizza dough and press into sesame seeds.
      6. Place pizza dough on a flat dish and mound 2-3 tablespoons of meat inside.
      7. Fold up and pinch all three edges as you would fold your hammetashen to form a triangle. You may freeze these meat hammentashen at this point.
      8. Bake at 350 degrees for about 25 minutes or until bottom of hammentash is lightly brown.
      9. Serve and enjoy!
      10. *P.S. I really wouldn’t recommend spraying Pam on my food anymore. This misto Olive Oil spray is much healthier and a cleaner way of adding some spritz to your baking and cooking.

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    “Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

    hanukka recipes and tablesettings, kosher cookbooks, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas, Sukkot Recipes

    “Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

    3 Comments 17 December 2014

    cover photo by Danielle Gindi

    How impressive is Robin Jemal? Not only is she known to be a fabulous cook, but she has managed to compile all of her gourmet kosher recipes into one fantastic brand new cookbook.  Unveiled this week at Robin’s home,  friends, family, and hundreds of community women were buying “Dare to be Different” by the armful. Easy to follow  recipes combine Robin’s Middle Eastern Jewish heritage with a timeless modern twist.  Salads, Pastas, Meat, Dairy and Pareve dishes for all of your family and holiday meals are photographed to perfection. At $36. its a perfect Jewish Hostess Hanukkah gift, and you wont be able to buy just one! You will be tempted to buy one for each of the Jewish Hostesses in your life!

    Just contact jbetesh818@aol.com to get your gift wrapped copy now!

    Check out Robin’s website! CLICK HERE!

    “Hi, my name is Robin Jemal and I am excited to introduce my first cookbook to the fans of the Jewish Hostess.“Dare to be Different” is a collection of some of the clever dishes I have developed and adapted from years of experimenting with various recipes. It includes never before seen recipes, as well as some of our classic, Middle Eastern dishes, but with a twist; dishes that make me feel like I can entertain a group or even just my family with ease.

    From an early age, I took an interest in cooking and entertaining. Cooking for me was fun, daring and always different. My out-of-the-box cooking style has developed from watching my mom in her kitchen, yet always adding a bit of a twist to our routine recipes. Is it a style that challenges a different and exciting cooking experience: a style that is daring yet delicious, different yet dazzling.

    Here is the first of my dazzling dishes for you to sample. Hope you enjoy, have fun, and dare to be different!!

    –Robin Jemal”

    photo by Danielle Gindi

    Subscribe Now: and win a chance for a free copy of “Dare to be Different!”

    Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

    • 8 green squash
    • 1 tablespoon olive oil
    • 4 cloves garlic, crushed (divided)
    • Salt
    • Pepper
    • 5 plum tomatoes, cut into ¼ inch
    • thick rounds
    • 2 tablespoons fresh basil, chopped
    • Sugar
    • 2 pounds of Crimini mushrooms
    • 2 tablespoons fresh rosemary, chopped
    • Pesto ( see recipe pg 65)
    • 2 tablespoons heavy cream
    • (optional)


    1. Using a julienne peeler, peel 8 green squash vertically to make spaghetti.
    2. Sauté 2 cloves garlic in olive oil for 1 minute and add squash. Add salt and pepper and cook on a low flame 5-7 minutes. Close fire and add pesto to squash. If using heavy cream, add it to pesto. Set aside and let cool to room temperature.
    3. Oven dried tomatoes: Slice tomatoes in rounds and place on tray with olive oil, salt, pepper, basil, crushed garlic and a sprinkle of sugar. Bake uncovered at 300°F for 2½-3 hours.
    4. Roasted mushrooms: Clean Crimini mushrooms with a dry paper towel. Cut off tough stems and slice mushroom in half. Place them on a tray and add pepper, fresh rosemary and olive oil. Roast uncovered at 400°F for 40 minutes. When mushrooms are roasted, remove from oven, add salt and set aside.
    5. Place squash mixture at room temperature around the circumference of a round dish. Leave room in the center and place the mushrooms. Top the squash with oven dried tomatoes and serve.

    Subscribe Now: and win a chance for a free copy of “Dare to be Different!”

     Contact jbetesh818@aol.com to get your gift wrapped copy now!



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    Crispy Zucchini Hanukka Latkes by Culinary Kosher

    hanukka recipes and tablesettings

    Crispy Zucchini Hanukka Latkes by Culinary Kosher

    1 Comment 16 December 2014

    image via http://en.petitchef.com/

     Adding zuchinni into plain potato latkes adds an extra boost of  antioxidants such as Vitamin C ,  Vitamin A, and Manganese. Try this no fail latkes recipe from Yael at Culinary Kosher, a great resource for Kosher recipes! p.s.  for rave reviews, try serving them hot off the pan. (but for a lower fat version make sure to blot them with a paper towel for a minute or two!) Marlene M.

    • 1 pound/s Medium Zucchini
    • 1 Large Baking Potato Peeled
    • 1 Small Onion Peeled
    • 1/2 cup/s Matza Meal
    • 1 Large Egg
    • 1 teaspoon/s Fresh Lemon Juice
    • 1 1/2 teaspoon/s Salt
    • 1/2 teaspoon/s Pepper
    Half the zucchini crosswise. Cut out the seedy center and coarsely grate in food processor. Coarsely grate the potato and onion. Transfer the zucchini, potato and onion to a colander and squeeze dry. Transfer vegetables to a large bowl. Add the matza meal, egg (slightly beaten), lemon juice, salt and pepper and stir to combine. Heat 2 tbsp of oil until shimmering. Drop batter and flatten with a spoon. Cook over medium high until golden (about 1 1/2 minutes) flip and fry about another minute. Continue using up the batter adding oil as necessary.

    You can also find tons of other latkes recipes on Culinary Kosher for all of the nights of Hanukka!

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    Asparagus Zucchini Winter Soup

    kosher soup recipes, rosh hashanah and sukkot recipes

    Asparagus Zucchini Winter Soup

    2 Comments 16 December 2014

    Zuchinni and Asparagus soup


    Thank u @shushyturin for this great winter soup recipe!

    • 3 large zucchini (with skins)
    • 1 bunch of thin asparagus
    • 3 cups low-sodium chicken broth
    • 1 Tbl unsalted butter
    • 1 Tbl dry sherry
    • 1 cup chopped white onion
    • 5 garlic cloves, chopped finely
    • 2 large dashes of Kosher salt
    • 1 dash of fresh ground pepper
    • 2 cups heavy cream
    • 1/2 cup grated parmesan cheese (for Parma Crisps)

    1. Top a cookie sheet with parchment paper. Drop spoonfuls (use a tablespoon) on to the liner into little mounds, then press them flat. Bake in 400 degree oven between 5 and 8 minutes (depending upon your oven). Once cooked remove from liner and serve with the soup. I make these while the soup is simmering. 1/2 cup grated cheese makes 9 to 12 crisps.

    1. In heavy saucepan melt butter, and add the chopped onion and garlic. Stir till onion is translucent.

    2. Wash vegetables and pat dry. Quick chop the zucchini into small chunks and add to pot. Cut off bottom of asparagus stocks (the woody section), and then rough chop the asparagus and add to pot. Cook for about 5 minutes till the veggies get some brown on them, stirring the entire time.

    3. Once veggies are brown, add the chicken broth and bring the soup to a boil, then turn down heat. cover the pot, and simmer for about 20 minutes.

    4. Vegetables should be soft but still keep their green color. Test the vegetables by pressing them against the side of the pan with a wooden spoon. The vegetables are cooked when they smash against the side but still hold their shape.

    5. Take the soup off the stove and using an immersion blender, blend all ingredients till it starts to thicken. I like the immersion blender over a food processor as the clean-up is much easier and I don’t make a big mess on my side counter, as I do when I use the food processor.

    6. Just before serving add the sherry, mix well and pour into soup bowls. Add a bit of heavy cream to top, and affix one parmesan crisp in center and serve a couple on the side.
    Read more at 

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    Melt in Your Mouth Minute Steak Roast for the Holidays

    kosher meat recipes, kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

    Melt in Your Mouth Minute Steak Roast for the Holidays

    3 Comments 10 September 2014

    When making our Passover, Sukkot, Rosh Hashanah menus etc., its easy to get overwhelmed by the thousands of kosher recipes on many other sites. Here at The Jewish Hostess, I really try to sort through all of the wonderful kosher Jewish holiday recipes out there, and I try to publish the ones that I would make for my own Jewish holiday and  Passover dinners. This minute steak recipe is delicious and takes about 15 minutes to prepare. Its a no brainer. Thanks Elyse Lincer for sending it in!
    :Hi Marlene,
    Just prepared this minute steak roast for passover. I got it from Passover by Design by Susie Fishbein.
    I made it yesterday before shabbat and it looked so good I had to sneak a piece!!  Was delish and very easy.. And freezes well too!”
    Elyse Lincer
    Ingredients for this kosher recipe:
    • 1 minute steak roast sliced and deveined by your kosher butcher into 2 pieces.
    • 1 c barbeque sauce
    • 1 c   ketchup
    • 6 tbsp brown sugar
    • 2 large onions, sliced into rings
    • 10 cloves of garlic, chopped in food processor.


    1. Saute onion and garlic in a little oil.
    2. Mix together sauces and sugar  in a separate bowl.
    3. Place meat in a roaster
    4. Add onion, garlic and sauce on top of roast.
    5. Bake at 350 for an hour.
    6. When cool, slice and freeze on top of kosher for Passover parchment paper (parchment can have flour sprinkled on it) lined in a tin.
    7. If serving fresh, slice thin and reheat at 350 degrees for another half hour.



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    Terri’s Lamb Shanks for Passover

    kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

    Terri’s Lamb Shanks for Passover

    3 Comments 28 March 2014

    Every time I get a gourmet recipe from Terri,I know it’s a good one. Every single woman in her family is either a gourmet kosher cook, a talented photographer, an entrepeneur, a professional baker, and the list goes on… thanks Terri !

    To all my Jewish Hostesses- keep sending recipes and a little something about yourself to me! marlene@thejewishhostess.com.

    “Hi Marlene,

    My cousin gave me this delicious recipe for kosher lamb shanks, my kids were licking their fingers.

    If you like lamb they will love this easy recipe.
    I bought 6  lamb shanks for my family, a little too much but we had leftovers the next day.

    Its a great passover recipe!

    • 6 lamb shanks
    • 3 crushed garlic
    • A little  olive oil,
    • kosher salt,
    • pepper
    • paprika
    • 2-3  sliced onions

    Covered 2-3 hours at 350 degrees.

    How Easy? Enjoy!

    Love, Terri ”

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    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

    11 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.

    p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!


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    Veggie Egg White Pizza Omelet by Grace G.

    breakfast recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, mothers day recipes, Passover Recipes, shavuot recipes and ideas

    Veggie Egg White Pizza Omelet by Grace G.

    No Comments 27 March 2014

    My sister in law Grace is a fabulous cook and friend, although she never wants to take credit for it. She is one of the few people I know that will do anything for anyone without being asked to, including dropping off a plethora of last minute perfectly folded Purim costumes for a niece in need, constantly sending gourmet meals to my parents, making me a “surprise” family birthday party,  accompanying  me on my various business ventures, and too many more to mention. She is a true sister in every sense of the word. Several months ago she made an unbelievable dairy Sunday brunch, and this was just one of the gourmet dishes that she served, which of course would be perfect on a Shavuot, Passover, Mother’s Day, Father’s Day, or summer brunch menu. Love u, Grace! Marlene

     Veggie Egg White Pizza Omelet

    • onions
    • mushrooms
    • peppers
    • tomatoes
    1. From the day before you can saute onions, mushrooms and peppers until soft and refrigerate.
    2. Next day heat frying pan with Pam,beat egg whites and pour into pan.
    3. Add sauteed veggies into omelete along with diced raw tomatoes…let cook.
    4. Flip over once add salt and pepper.
    5. When the egg omelete is done place onto a plate…to make it fun cut like a pizza!!
    6. If desired you can sprinkle with chopped parsley.
    7. Enjoy!!!
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    Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

    kosher chicken recipes, kosher recipes

    Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

    1 Comment 19 February 2014

    Dear Hostesses,

    As most of our best kosher recipes slide out of the steamy oven just before candles are lighting on a Friday evening, the LAST thing that a Jewish Hostess is thinking about is, “Wait! let me just snap a picture!”  The truth is, what’s on MY mind is, “How can I lay down and escape for a couple of minutes before my husband comes home from shul?”

    So ladies, here I present the Friday morning pics. The ones that I took hours before the Friday afternoon rush of, “OMG the kids are home from school and my potatoes are not even CHOPPED yet!!!!!”

    Lately I’ve been avoiding  red meat roasts for all of the high cholesterol heart rescuing reasons that you must have read about. This is an organic chicken roast that many butchers offer without the bone, and pre-tied with twine, so that when it’s time to slice, the roast really looks like a roast, and not just like a sliced whole chicken. I like to use the Soy Vay brand marinades because they don’t have the extra preservatives, yet they marinate my roasts to yummy Shabbat perfection. I prepared 2 chicken roasts and froze one so that I could just defrost, warm,  and serve with brown rice for the next Shabbat. And if I feel like it, MAYBE I will have time to run out and get a last minute manicure too. Enjoy!

    This is my recipe for:

     Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

    Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

    Honey Mustard Hoisin  Friday Night Chicken Roast Marinated with Potatoes


    • 1 cup Soy Vay Hoisin Marinade
    • 1/2 cup dijon mustard
    • 1/2 cup honey
    • garlic salt
    • freshly ground black pepper-
    • 2 chicken roasts
    • 2 large spanish onions sliced
    • 12 yukon potatoes cubed


    1. Place sliced onions in roaster over the 2 chicken roasts.
    2. Season chicken roasts with garlic salt and pepper.
    3. Mix Dijon mustard, honey, hioisin sauce and pouur over chicken roasts.
    4. With kitchen gloves massage roasts with the marinade while taking sliced onions and squeezing them over the chickens.
    5. Cook in oven at 350 degrees for an hour.
    6. In the meantime cube potatoes.
    7. Put in a bowl and mix with olive oil. salt and pepper.
    8. Roast in the oven at 350 till the edges of potatoes are light brown and patties are cooked.
    9. When chicken is cooked, and smells great, take it out, cool and slice.
    10. Pour the chicken juices over the potatoes and then add the juicy potatoes to the sliced chicken.
    11. Cook for about 45 minutes at 350 covered.
    12. Check for doneness and uncover and cook for another 20 minutes to brown.
    13. You can freeze half for next week, or serve with brown rice for a crowd of 20- 25.
    14. One roast serves 5-10 with enough to spare to serve leftovers on Sunday or Monday night.
    15. Enjoy!



    Chicken Roast Recipe

    Chicken Roast

    Soy Vay Chicken Roast

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    Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon by Jennifer Abadi

    kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah and sukkot recipes, rosh hashanah vegetables, shavuot recipes and ideas

    Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon by Jennifer Abadi

    No Comments 26 November 2013

    Thank you Jennifer Abadi for this fabulous savory bulgur pilaf- perfect for a Thanksgiving menu!

    Check out Jennifer’s website www.FistfulofLentils.com.

    Bulgur is a healthy ingredient common in foods from Turkey, the Mediterranean and the Middle East. I was really surprised to find out how healthy bulgur really is!

    Some of the benefits of eating bulgur include:

    • Lowering the risk of Type 2 diabetes because it contains Magnesium which helps out the insulin in your body.
    • Bulgur’s high fiber content helps against breast cancer.
    • Fiber in bulgur helps protect against gallstones (trust me- gallstones are not a fun thing to have)
    • Bulgur contains an ingredient called Betaine which helps protect against creaky joints and inflammation that some of us may be starting to feel…..
    • Bulgur contains Folate which  helps with mental clarity and memory!!! Now, who wouldn’t want a couple extra crystal clear brain cells that can help us find our keys when we are running out that door….


    Enjoy this  hearty and healthy new kosher recipe!

    Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon

    (Yield: Serves 4 to 6 / Makes about 5 cups)
    Preparation Time: 1 Hour 15 Minutes
    For Pilaf:
    • 2 cups whole grain bulgur wheat (ground bulgur will become too mushy)
    • 2 to 3 tablespoons extra virgin olive oil or salted butter
    • 1 cup coarsely chopped yellow onions
    • 1 tablespoon minced garlic
    • 1 teaspoon kosher salt
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground allspice
    • 3/4 cup vegetable or chicken stock
    • 1/2 cup ¼-inch cubed butternut squash pieces (cut to about the size of the chickpeas)
    • ¼ cup pre-cooked chickpeas, rinsed and drained
    • ¼ cup sliced chestnuts (pre-roasted and packaged in a jar or can)
    For Serving:
    • 1 tablespoon fresh dill, finely chopped
    • 2 teaspoons melted salted margarine or salted butter (optional)
    Recipe Procedure:
    1. Pour bulgur into a medium sized bowl and cover with cold water. Soak for 30 minutes to 1 hour, then drain. (May also be soaked, drained, and stored in a tight-sealed container in the refrigerator overnight).
    2. Heat the oil (or butter) in a heavy large pot for 30 seconds over medium heat. Cook the onions until golden and soft, but not brown, 4 to 5 minutes.
    3. Add the garlic and stir. Continue to cook until the onions are brown, about another 10 minutes (be careful not to burn the garlic).
    4. Stir in the salt, cinnamon, and allspice, and cook for a minute.
    5. Add the drained bulgur and mix well. Gently sauté the grains, mixing constantly over medium heat, about 10 minutes.
    6. Add the broth, butternut squash pieces, chickpeas, and chestnut pieces and mix well. Reduce the heat to the lowest setting, cover tightly, and cook just until the butternut squash is soft and bulgur is tender (the grains should have a slightly chewy bite to them), 25 to 30 minutes. (Mix the bulgur wheat every 10 minutes or so, mixing well to ensure that the bottom is not burning and sticking to the pot.)
    7. Just before serving, taste and add more salt, if necessary. Serve warm in a glass or ceramic bowl sprinkled with the chopped dill, and melted butter (if desired). Toss at the table, just before serving.
    ©Jennifer Abadi / www.FistfulofLentils.com


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    Low-Fat Grilled Turkey Kibbeh for Thanksgiving

    kosher appetizer recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

    Low-Fat Grilled Turkey Kibbeh for Thanksgiving

    1 Comment 22 November 2013

    “Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect  for your Thanksgiving menu! Lisa Ades”


    Adapted from Food and Wine magazine

    • 1 pound ground turkey (*see note below)
    • 2 tablespoons extra-virgin olive oil
    • 1 cup medium or coarse grain bulgur, rinsed
    • 1/2 med. onion, finely chopped
    • 1 1/2 tablespoons all-purpose flour
    • 2 teaspoons kosher salt
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cumin
    • 1/2 teaspoon Aleppo pepper (flakes, not ground)
    • lemons, cut into wedges

    ‘How to’ Create kibbeh

    In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.

    Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through.  You can also broil them.

    Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.

    * note:  This is not great with all white meat turkey – it will be very dry.

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    Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

    hanukka recipes and tablesettings, kosher chicken recipes, kosher main dish recipes, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, Passover Recipes, rosh hashanah and sukkot recipes

    Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

    No Comments 16 November 2013

    This holiday chicken cutlet recipe is by Rosette Setton- a true gourmet cook in the Syrian Jewish community. She sells delectable mazza and caters all types of events. Any recipe from Rosette is a real treasure! Your can text Rosette at (917) 748-9644.


    Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

    Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice


    • one pkg of white meat chicken cutlets thin
    • one cup of brown rice
    • one onion, fresh garlic
    • celery
    • oregano
    • one jar of pitted calamata olives
    • olive oil
    • one bunch of asparagus
    • Sauce:
    • 1/2 cup of of calamata olives
    • red pepper flakes
    • fresh oregano
    • 1/2 tsp of curry powder
    • 1/4 cup of water


    1. Recipe for chicken roll ups you will need one pkg of white meat chicken cutlets thin , one cup of brown rice ,one onion, fresh garlic , celery , oregano, one jar of pitted calamata olives , olive oil ,one bunch of asparagus.
    2. Put a little olive oil in a pot.
    3. Dice onion and celery small and sauté onion and then sauté celery.
    4. Add brown rice with two cups of water ,salt and pepper, and olives till cooked , rinse cutlets and stuff and roll and put in a glass Pyrex drizzled with olive oil and add 6 cloves sliced garlic,
    5. Prepare sauce:
    6. In a cup put 1/2 cup of juice of calamata olives , red pepper flakes , fresh oregano , 1/2 tsp of curry powder a 1/4 cup of water mix and pour this on chicken plus one cup of calamata olives.
    7. Bake at 350 for 45 min covered and 20 min uncovered
    8. Let cool and then wash and trim asparagus and push like two or three pieces through cutlet , warm and serve on a pretty platter .

    Kosher Rolled Chicken Cutlets

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