Tag archive for "Cooking"

Warm Shephard’s Pie for a Cold Winter’s Night

kosher meat recipes, kosher recipes

Warm Shephard’s Pie for a Cold Winter’s Night

5 Comments 13 November 2011

by Esther Mosseri

” Hi Marlene, this easy kosher Shepherd’s pie recipe is a great warm winter dish . All you need is a salad, and you have a complete meal!”

For more inspiration, check out the quick video above by Gordon Ramsay. Notice how he doesn’t measure, but adds a few more ingredients for extra flavor .Of course delete his cheese addition (!!!), but use the video as a reference for endless Shephard’s pie possibilities!

For an elegant look, serve in white ramekins lined up on a tray.

  • 1 lb chop meat (or ground turkey)
  • 1 onion finely chopped
  • 4 servings of mashed potato flakes prepared according to box
  • allspice
  • cinnamon
  • paprika
  • salt and pepper

Directions for this Kosher Recipe

  1. saute the onions in a little oil until soft sprinkle with salt and pepper
  2. take out half and combine with potato mixture
  3. put chop meat in pan with onions and brown sprinkle with some allspice and a drop of cinnamon and salt and pepper
  4. the start layering in a sprayed pyrex, first with half of the potato mixture, then all of the meat then remaining potaotes
  5. sprinkle top with paprika and bake in 375 degree oven for 45 min uncovered
  6. Check out this meatless version HERE.
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Moroccan Style Stew with Chickpeas, Butternut Squash and Fire Roasted Tomatoes.

kosher meat recipes, kosher pareve recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes

Moroccan Style Stew with Chickpeas, Butternut Squash and Fire Roasted Tomatoes.

5 Comments 06 November 2011

Thanks Paulina- ! Paulina is one of my favorite gourmet newlyweds…..

“Hey Marlene! I have a great recipe for you, this is my Moroccan style stew with chickpeas butternut squash and fire roasted tomatoes. I made this last week for dinner and served it with grilled chicken and whole wheat couscous. It is a filling and healthy dinner I know you will love! (keep in mind I added my spices without measuring and those measurements should be adjusted to taste) “- Paulina Ashkenazi

Kosher Recipe Ingredients

  • 1 small butternut squash cubed
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 3 celery stalks chopped
  • 6 baby bella mushrooms chopped
  • 2 tbsp olive oil
  • 12oz can of chickpeas
  • 8 oz can crushed tomatoes (I used ‘Muir Glen organic fire roasted tomatoes’)
  • 1/2 tsp cinnamon
  • 1 1/2 tsp allspice
  • 1 1/2 tsp cumin
  • crushed red pepper flakes to taste (optional)
  • 1 bay leaf
  • 1 cup of vegetable broth or water

Directions for making this Kosher Recipe

1 . Sauté first 6 ingredients with some salt until soft

2. Add chickpeas, tomatoes and spices until the juices from tomatoes start bubbling

3. Add broth and let simmer for 30 min, if it becomes too thick add more broth/ water

4.  Remove bay leaf and finish with handful of chopped parsley

Serving Instructions

Serve with couscous or rice

Delicious with grilled kosher chicken or fish for a hearty and healthy meal!

Share your great kosher recipes! send them to marlene@thejewishhostess.com!

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Spinach, Chicken and Wild Rice Soup

kosher chicken recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes

Spinach, Chicken and Wild Rice Soup

3 Comments 05 November 2011

by Bianca Kaidatzi

“Great recipe for a weeknight dinner!  Just mix all ingredients in a slow cooker in the A.M. and leave for several hours till done.”

Kosher Recipe Ingredients

3 cups water

3 cups chicken stock

1 cup uncooked wild rice, rinsed and drained

2 teaspoons dried thyme, crushed

3 teaspoons ground black pepper

3 cups chopped cooked chicken (about 400gm)

2 cups shredded fresh spinach

Method

In a 4 litre slow cooker, combine the water, chicken soup, uncooked wild rice, thyme and pepper. Cover and cook for 3-4 hours. To serve, stir in chicken and spinach.

6 (12) Servings

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Ariella’s DIY Sparkling Silver Holiday Table Inspiration

chanuka table settings, holiday table settings, shabbat table settings

Ariella’s DIY Sparkling Silver Holiday Table Inspiration

3 Comments 30 October 2011

Wow- Ariella! I’m so glad that The Jewish Hostess site gave you some great table simple setting ideas and the confidence to express your own individuality and bring out your creative side!

Your note really lets me know that you appreciate the effort that goes into this site! Thanks for sending in photos of your beautiful and festive table setting!! Marlene

“Marlene,

I wanted to thank you for all of your posts and inspiration. I am truly inartistic and not creative. I was sincerely inspired and excited from the pictures, posts, and recipes that I became adventurous this holiday. I’ve never used a glue-gun before without burning myself, or getting stuck to something- but the instructions to make my own home made napkin rings were so inviting! My son and I ran to Lana Fabric and bought overlay material (like you did for the Purim meal) and sequin material for napkin rings (like Karen T.). (I actually told Lana that they were famous on your site and she chuckled!) All the recipes that I tried were deliciously amazing enough that my mother in law said that she “felt like she was in Tuscany, Italy”. I couldn’t have done it without you! Ariella F.”
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Sleek, Chic (and Cheap) Sukkot Salad Array

at home, holiday table settings, sukkot table settings

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!

Subscribe Now so you don’t miss a single kosher holiday  recipe or table setting idea!!!
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Carmelized Cornish Hens – Revised!!

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

Carmelized Cornish Hens – Revised!!

2 Comments 19 September 2011

This is a fancy dish for Shabbat  that was such a hit with our readers that we decided to repost it:

Combine the following ingredients in a mixing bowl:

  • 4 Rock Cornish Game Hens cut in half and dried with a paper towel
  • salt and pepper
  • 1/2  jar of duck sauce
  • 1/4 cup spicy mustard
  • 6 cloves chopped fresh garlic
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 2  big squirts of honey
  • these amounts can be varied according to your tastes.
  1. Place all Cornish hen pieces in a roaster that is sprayed with Pam.
  2. Mix all sauce ingredients and pour  over Cornish hens- for better flavor- RUB sauce onto chicken(I use kitchen gloves).
  3. Roast uncovered for 50 minutes- 1 hour 350- 375 degrees till golden brown and carmelized.

Sprinkle chopped parsley on top and serve with a fruited rice on the side.

You can also use chicken cut in eight pieces for this recipe.

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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

2 Comments 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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Artichoke Caponata for a Holiday Lunch Appetizer

hanukka recipes and tablesettings, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas

Artichoke Caponata for a Holiday Lunch Appetizer

No Comments 03 September 2011

Kosher Recipe: Artichoke Caponata

Caponata di Carciofi (Caponata of Artichoke), Courtesy of Chef Laura Frankel, author of Jewish Cooking for All Seasons

This caponata does not have the usual tomatoes and eggplant. Caponata is a relish of vegetables and can really include anything in season. This version is a concoction of early spring and late winter vegetables. I serve it with roasted chicken, duck and even fish. It adds springtime flair to any table and for Passover we drizzle our matzah with olive oil and herbs and then dollop some of this caponata on top of it for a crunchy snack.

Yields about 2 cups

RECIPE INGREDIENTS

1 pound baby artichokes or frozen artichoke hearts

1 fennel bulb-julienne (save fronds for garnish)

2 leeks-white parts only, chopped

3 cloves garlic

1 tablespoon tomato paste

½ cup white wine

½ cup golden raisins (optional)

¼ cup pine-nuts

¼ cup fresh mint-torn or cut into thin strips (chiffonade)

½ cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh thyme-

Olive oil

Salt and pepper

Kosher Recipe

Directions cont’d
  1. To clean the artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Be sure to leave the stem intact. You can peel some of the tough green fibers from the outside. The stem gives the artichoke a pretty shape! Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with lemon juice squeezed into it to keep the artichokes from turning dark.
  2. Place a large sauté pan over medium high heat and coat the bottom lightly with olive oil. Add the fennel pieces and leeks. Sauté the vegetables until they are lightly browned and have softened. Add the garlic, tomato paste raisins and white wine. Stir together.
  3. Transfer the mixture to the insert for the slow cooker. Cover and cook on high for 3 hours.
  4. Place a small sauté pan over medium heat and add the pine-nuts. Toast the pine-nuts until they are lightly browned. Watch them carefully as then can burn quickly.
  5. Add the pine nuts, artichokes and fresh herbs to the mixture to the mixture. Salt and pepper to taste. Cover and continue cooking for an additional on HIGH.
  6. Serve the caponata warm or cold. The caponata can be made three days before serving and stored covered in the refrigerator.

More Kosher Recipes

Check out Chef Laura Frankel’s site for more fabulous kosher recipes.

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Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw

kosher fish recipes, kosher recipes, shavuot recipes and ideas

Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw

1 Comment 22 August 2011

Thank you Raquel Franco for sharing your delicious gourmet kosher fish dinner recipe with us!

“This recipe  with wasabi  is delicious ‘n not too spicy.

Perfect change for an end of summer dinner!”

by Raquel Franco

For Wasabi Crusted Fish:

  • 4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)
  • 1/2 teaspoon salt
  • 1 teaspoon wasabi paste (from a tube)
  • 1/2 cup mayonnaise
  • 1 to 1 1/4 cups panko (Japanese bread crumbs)

For Slaw:

  • 1/4 cup distilled white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1 seedless cucumber (usually plastic-wrapped)
  • 8 oz shredded red cabbage (4 cups; from a 10-oz package)
  • Accompaniment: pickled ginger (sushi ginger)

Prepare fish: Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.

  1. Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
  2. Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
  3. Make slaw while fish bakes: Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.

 

 

image via http://www.healthypopulation.com

this recipe is from epicurious.com

 

 

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Kids Chicken Kabobs with Crushed Potato Chips

kids, kosher appetizer recipes, kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Kids Chicken Kabobs with Crushed Potato Chips

1 Comment 10 August 2011

I found this great kosher recipe for kids on Gourmet Kosher Cooking. Can’t wait to feed the little ones and enjoy a romantic night out!

Ingredients for this Kosher Recipe

  • 4 boneless, skinless,(organic) chicken cutlets cut into strips
  • 1 ounce (about 15)  Flavored Onion Rings snacks from the package .(you can find healthier  kosher versions of the traditional “Wise”  brand bagged onion rings in your favorite Health Food store.
  • ½ ounce (about 7 chips)  potato chips (pareve)
  • 1 teaspoon onion powder
  • 2 dashes garlic powder, or to taste
  • 2 dashes salt, or to taste
  • 1/8 teaspoon black pepper
  • 1 egg or 1/8 cup egg substitute
  • Chicken skewers (if wooden, soak for 30 minutes in water)

Directions for this Kosher Recipe

  1. Preheat oven to 375 degrees.
  2. Carefully slide each chicken strip lengthwise onto a skewer. Set aside.
  3. In a large sealable plastic bag, combine the onion rings, potato chips, and all the seasonings. If you like, add extra seasonings to taste. Seal the bag and crush contents until reduced to a coarse breadcrumb-like consistency. Transfer to a plate and set aside.
  4. Prepare a large baking sheet by spraying it with non-stick cooking spray. Whisk egg into a small bowl. Take a chicken skewer and dunk it in the egg, evenly coating the chicken. Gently shake off the excess liquid and then lay chicken skewer in the seasoned crumbs. Rotate the skewer pressing it into the crumbs to evenly coat the entire piece. Place the chicken on the baking sheet and repeat with the rest of the chicken skewers.
  5. Bake in the oven for 18 to 20 minutes, carefully flipping skewers about halfway through cooking, until chicken is cooked through and coating is crispy. Cool for a few minutes. Eat plain or with duck sauce for dipping.


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Mini Caprese Salad- 6 Ingredients

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

Mini Caprese Salad- 6 Ingredients

No Comments 28 July 2011

Thanks to Esther for sending in this great summer recipe-please keep sharing your favorite recipes- EMAIL me at marlene@thejewishhostess.com

“Hey Marlene its Esther Mosseri, I have a great 6 ingredient recipe for you, i saw it on TV by Rachael Ray I made it a bunch of times and everyone loved it!”

Mini Caprese Salad

  • 1 lemon juiced
  • 1 sm clove garlic minced
  • 1 cup basil leaves (about 20 leaves) plus a few for garnish
  • 1/3 cup olive oil
  • 1 pint cherry tomatoes (multicolored makes it prettier)
  • 1 cup bite size mozzarella balls in water, drained and halved
  • salt and pepper

Combine lemon juice, garlic, basil in cuisinart or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

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Grilled Pineapple with Ice Cream and Butter Rum Sauce

kosher dessert recipes, kosher pareve recipes, kosher recipes

Grilled Pineapple with Ice Cream and Butter Rum Sauce

No Comments 20 July 2011

This is a gorgeous dessert for holidays or  even after a special weeknight dinner. I wouldn’t have believed how easy it was if I didn’t watch this video.

Quick Instructions:

  1. Core and slice pineapple so that each slice has a hole.
  2. Spray grill pan with butter flavor Pam and heat till a drop of water sizzles in top of grill pan.
  3. Grill slices on both sides for several minutes till grill marks appear.

Make butter rum sauce:

  1. 2 tsp unsalted butter melted in a pan
  2. 1/4 cup of brown sugar
  3. stir in 1/4 cup rum
  4. stir all ingredients on low heat till smooth
  5. pour over ice cream that has been scooped on top of each pineapple slice.
  6. If you are reading this post from a Blackberry , get on over to a computer  and watch the video before the ice cream melts!

For ice cream that’s Vegan , kosher , organic , dairy free , gluten free , wheat free  and yeast free, try Luna and Larry’s organic Almond Fudge or Coconut Ice cream at Omni Health on Avenue U in Brooklyn. Check out their WEBSITE for healthy  ingredients, vitamins, supplements, wheat and gluten free products, as well as organic groceries and produce.

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Italian Panzanella Salad by Lisa Bailey

kosher bread recipes, kosher dairy recipes, kosher pareve recipes, kosher salad recipes, mothers day recipes, shavuot recipes and ideas

Italian Panzanella Salad by Lisa Bailey

2 Comments 11 July 2011


photo via the passionate cook

 

Thanks Lisa Bailey for sending in this yummy Shabbat Panzanella salad recipe!

Panzanella salad is  from the cuisine of Tuscany, Italy, who have always made innovative uses for their “leftovers”, including their leftover crusty bread. There are many variations for this delicious Panzanella salad, and I also like this version with basil pesto from  the passionate cook. I also did an extra bit of research and added a Panzanella recipe video from Tribeca Grill.
Enjoy Lisa’s recipe! Try it this Shabbat for lunch.

I’m posting  this kosher recipe Monday, July 11 in honor of Lisa’s new addition to the family! Mabrook!

Marlene

Hi Marlene,

I love trying new light salads for saturday lunch in the summer . My favorite is bread salad . It’s so colorful and makes a beautiful presentation!

Ingredients:

  • One loaf Italian bread ,one day old cut into cubes
  •                   Mozzarella cheese (I like the one from Costco)
  •                   A bunch of fresh basil, chopped
  •                   About 2 dozen sun dried tomatoes  in oil chopped
  •                   About 2 dozen grape tomatoes chopped
  •                    1-2  Avocados cut up
  •                    Juice of 3 lemons
  •                    Extra virgin olive oil
  •                    Balsamic vinegar to taste

Directions:

Chop all ingredients and mix. You can add the olive oil as desired.
If you would like it to be pareve leave out the cheese .
Hope you enjoy!

Lisa Bailey

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Easy Napolean-This Week’s Shabbat Dessert

kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts

Easy Napolean-This Week’s Shabbat Dessert

5 Comments 06 July 2011

By Debbie Gindi

Kosher Recipe Ingredients:

  • 1 bag mazors puff pastry dough
  • 1 container frozen rich whip,defrosted in refrigerator overnight
  • 1 box vanilla pudding
  • 1 tsp Any flavor extract you would like(optional)
  • Berries for decoration

Defrost mazors for about 20 minutes. preheat oven to 350•.  On a lightly floured surface,roll out a bit.

Cut into 3 strips lengthwise. on ungreased cookie sheet Bake for about 15 minutes or until golden. Remove,let cool. (This step may be prepared up to 2 days in advance and kept at room temp in an airtight container)

Beat rich whip in chilled bowl until stiff peaks form,add vanilla pudding pack and whip until incorporated.

(And any extract desired,if using)

On serving platter place on layer puff pastry dollop 1/2 whipped cream mixture on top. Repeat with puff pastry and cream. Ending top layer with pastry. Garnsh with confectioners sugar on top. And a few fresh berries! Shabbat Shalom.

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Fail-Proof Ice Cream Brownie Cake Dessert- Pareve or Dairy

kosher dairy recipes, kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts

Fail-Proof Ice Cream Brownie Cake Dessert- Pareve or Dairy

3 Comments 21 June 2011

Get out of the kitchen and on to the beach!!!

Here’s an easy and quick Shabbat dessert to make!

Let the kids do it!!

 

Can be made pareve or dairy

Ingredients:

  1. Mix Brownie mix in an electric mixer. Pour only half the batter into springform pan and bake according to package directions.  (The other half of the mix can be baked separately and used for another time or can be used for topping).
  2. While brownie mix cools, soften two pints of ice cream of the same flavor. When soft enough to spread, quickly spread the ice cream evenly over the brownie mix and place in freezer.
  3. When that ice cream layer is frozen, spread the 2 pints of your other flavor over it. Garnish with your favorite topping and place back in freezer until ready to use.
  4. Any two flavors of ice cream can be used and there are endless ways to garnish it. I prefer crunch with some chocolate sauce, but you can use sprinkles, nuts, black and white chocolate chips etc.
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Maggie’s Spicy Falafel Salad with Tahini Sauce

kosher pareve recipes, kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas

Maggie’s Spicy Falafel Salad with Tahini Sauce

1 Comment 20 June 2011

 

Maggie Bawabeh is another friend of mine that continually inspires me. Maggie is always quietly helping so many people behind the scenes in her elegant and classy manner. She also puts her heart and soul into being an “agent” for Sephardic Link, a  community organization founded by my good friend Charles Mizrahi. Every month, about 40 married women, all “agents” who volunteer for Sephardic Link, meet and discuss potential matches and shidduchim within the community.  All of the work and connections are done behind the scenes, and are very confidential, They have had much success, and B’H, Maggie actually set up someone very close to me! Thanks for everything, Maggie, and thanks for the healthy, dairy free, vegan recipe!

“Hi Marlene,How are you doing just a few days before the wedding? I’ve been wanting to share with you a falafel salad that I make for my family. I made it once for a Sephardic Link meeting, and it was gone in minutes.I made it again for my niece’s shower and again it was a hit.

  1. You’ll need a box of frozen falafel balls.
  2. Bake it till they are very crispy.
  3. Meanwhile chop  lettuce,cucumbers,tomatoes,mint leaves,parsley,onion,scalions,red+green peppers, jalapeno pepper+radishes.
  4. Sprinkle with dry mint,cayene pepper,cumin and kosher salt.
  5. Drizzle with olive oil.
  6. Dressing is made by mixing fresh lemon juice,salt,crushed garlic and tehina till a medium to thin consistency.
  7. When falafel balls are rispy+cooled, crumble them w gloved hands over the salad,drizzle the dressing+mix.
  8. It should taste spicy and lemony.
  9. It can be stuffed in pita quarters, or  with toasted pita chips around it. Please feel free to edit the text as I’m no expert in writing recipes.

Love, Maggie”


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