Tag archive for "Cookware and bakeware"

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.
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Healthy Shabbat Blueberry Crumble

kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts, shavuot recipes and ideas, Sukkot Recipes

Healthy Shabbat Blueberry Crumble

8 Comments 10 October 2011

My cousin Sharon sent me this great  recipe a couple of months ago, and I decided to dig it up from the archives because so many of The Jewish Hostess readers loved it.Its so perfect for anyone looking for a last minute low sugar, healthy dessert for Shabbat. Serve with any flavor parve ice cream or Tofutti.

p.s. Have a great dish to share? send it over!- marlene@thejewishhostess.com .

Hi Marlene,

I made this for Shabbat two weeks in a row because everyone loves it so much, not so sweet and not so much oil.  This recipe is small (a 9X9 baking pan) so I made it larger, doubling the recipe exactly and it worked well in a 3 quart pyrex.  It gets cut into squares and served in a platter so the pyrex works well.

Again, best of luck with your website, you are doing an awesome job!!

Have a fabulous summer,

Sharon H.

HEALTHY BLUEBERRY CRUNCH

1 ½ CUPS OLD FASHIONED OATMEAL

½ CUP WHOLE WHEAT FLOUR

½ CUP CHOPPED ALMONDS OR WALNUTS

1/3 CUP OIL

¾ CUP PURE MAPLE SYRUP

1 PINT FRESH BLUEBERRIES,, WASHED AND STRAINED

2 ½ TABLESPOONS CORN STARCH

¾ CUP COLD WATER

How to Make this Kosher Recipe

PREHEAT OVEN TO 400 DEGREES

IN A MEDIUM SAUCEPAN PUT THE BLUEBERRIES WITH ½ CUP OF THE MAPLE SYRUP.  BRING TO A BOIL.  DISSOLVE THE CORNSTARCH IN THE COLD WATER AND ADD TO THE BLUEBERRIES.  COOK OVER MEDIUM HEAT STIRRING CONSTANTLY FOR A FEW MINUTES UNTIL IT THICKENS.

IN A LARGE BOWL MIX THE OATMEAL, FLOUR, AND NUTS.  IN A SEPARATE CUP WHISK THE OIL AND ¼ CUP OF MAPLE SYRUP.  ADD THIS TO THE OAT MIXTURE AND MIX UNTIL ALL IS WELL COATED.

SPRAY A 9 X 9 BAKING DISH WITH PAM AND, WITH WET HANDS, PRESS 2/3 OF THE OAT MIXTURE INTO THE BOTTOM.  POUR THE BLUEBERRY MIXTURE EVENLY OVER THIS AND SPRINKLE THE REMAINING CRUMBS ON TOP.

BAKE AT 400 DEGREES FOR 20-25 MINUTES UNTIL GOLDEN.

LET COOL AND THEN PUT IN REFRIGERATOR FOR ONE HOUR.  CUT INTO SQUARES AND SERVE.

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Crispy Homemade Apple Chips- repost!!!

kosher dessert recipes, kosher pareve recipes, kosher recipe videos, mothers day recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts, shavuot recipes and ideas

Crispy Homemade Apple Chips- repost!!!

3 Comments 25 September 2011

 

 

I am very close to a certain family member who makes the most awesome brunches. Last month she decided to have the entire family over on a Sunday. It was so nice just to get together. We just never wanted to leave. Check out her table and comment with the recipes that you would like me to post for Shavuot.

 

 

I purposely left the pictures a tiny drop small so that I can surprise you with more great pics for  Shavuot.

My anonymous relative just gave me her great recipe for crunchy apple chips sweetened with a drop of sugar.

Perfect for Mother’s Day AND Shavuot!

Check out the video above for a great lesson on how to use a mandoline.

Crispy Homemade Apple Chips

  • 3  honey crisp apples, washed, cored and sliced thinly with a #2 blade on a mandoline.(leave the shell)
  • each apple should have enough slices spread thinly  to cover one baking pan that is covered in parchment.
  • you should have 3 trays with thinly sliced apples.
  • spread 1 teaspoon of sugar across each tray covering the apples thinly.
  • bake at 175-200 degrees for 3-4 hours depending on your oven. If you take them out too soon they will be soggy, but at the same time don’t let them burn! Enjoy!
  • CLICK HERE FOR PERFECT MOTHER”S DAY GIFTS!!!

    NEED GREAT APPETIZERS AND DELICIOUS FOOD IN A PINCH? CLICK HERE!

     

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    Sugar Detox Snack!  Roasted Garbanzo Beans

    kids, kosher appetizer recipes, kosher pareve recipes, kosher recipes

    Sugar Detox Snack! Roasted Garbanzo Beans

    3 Comments 28 April 2011

     

    Make these roasted chick peas as a high fiber, sugar-free, vegan,  protein packed treat for all of your family members that like to grab a snack as they wander (or whiz) through the kitchen. These roasted chick peas will keep your  blood sugar in check and keep you satisfied so that you wont find yourself raiding the rugelach jar before bedtime.

    Ingredients:

    • 2 cans of garbanzos, drained and patted dry (very important!) – Use a paper towel and lightly pat them dry, or place in a salad spinner taking care not to smash them.
    • 2 tablespoons olive oil
    • 2 teaspoons curry powder
    • sea salt to taste

    Directions:

    1. Heat oven to 400.
    2. Mix all the ingredients in a bowl.
    3. Spread out onto a cookie sheet.
    4. Bake for 15 minutes, then stir.  Bake for another 15  or 25 minutes or until crunchy.

    Check out Apartment Therapy’s 15 More Ways to Flavor Roasted Chick Peas.

    Image via Apartment Therapy

     

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    How to Make Chocolate Dipped Pretzels For Purim

    kosher dessert recipes, kosher recipes, parties, purim recipes, baskets, and decor

    How to Make Chocolate Dipped Pretzels For Purim

    5 Comments 06 February 2011


    Believe it or not Purim is March 20 this year- the clock is ticking!!!

    Please send in your inspirations and ideas to share with other Jewish Hostesses!

    These pretzels by Shirley are a gorgeous add-in for Mishloach Manot. Just place them in food cello  bags from HERE or  HERE and tie them with fringe cord ribbons from HERE. Of course as a second item to include in a gift basket you can simply add a bottle of grape juice or if you want to shmancy it up use a nice bottle of wine.

    Shirley actually made these pretzels for an engagement party and when I saw how everyone was grabbing them to take home as a goodie for their kids -(ahem) I knew that I had to get the recipe for my Jewish Hostess readers.


    I found these personalized ribbons from HERE to decorate Purim baskets.  Just order the ribbons with “Happy Purim! Love the Cohens…” written on them. It takes 2 weeks to order, so do it soon!

    Pretzel photos by Morris Gindi Photography.

    Happy Purim!

    Marlene M.

    “Hi its Shirley from Homebaked…I’d like to share with you one of my most well received recipes, which also happens to be one of the easiest to prepare. People (old and young alike) just go crazy for the salty/crunchy/chocolaty goodness of a chocolate covered pretzel.  These little treats are the perfect way to end a meal, and the flavor combinations and toppings for the pretzels are quite limitless. Here I have posted a few of my personal favorite ideas for decorating, however, feel free to get creative…you certainly can’tt go wrong.

    What You’ll Need:

    • Pretzel Rods (If the rods are big, I like to cut them in half with an knife to make a smaller pretzel. )
    • Semisweet, Milk, or white Chocolate for dipping and drizzling
    • Sprinkles such as chopped oreos, chopped nuts, mini m&ms, toffee bits, nonpareils, peanut butter chips…

    To Assemble:

    1. Line a cookie sheet with wax paper.
    2. Melt the chocolate that you will be using to dip the pretzels in the microwave, in 10-second intervals (as to not burn the chocolate).
    3. Transfer the melted chocolate into a deep bowl or cup, and proceed to dip the pretzels into the chocolate, leaving just the tip of the pretzel bare. Shake of any excess chocolate back into the bowl. (If the chocolate seems to be too thick for dipping, simply use a knife to spread it evenly around the pretzel. Don’t worry about imperfections- they’ll be covered up by the sprinkles.)
    4. Immediately roll or sprinkle the pretzel with the desired topping while the chocolate is still melted, and place onto the cookie sheet.
    5. When all of the pretzels have been dipped and decorated, melt some chocolate (of a different shade) in the microwave.
    6. Transfer the melted chocolate into a sturdy ziplock bag and squeeze down until all the chocolate is in one corner of the bag.
    7. With sharp scissors, snip a tiny hole into the corner of the bag, begin to drizzle the chocolate-covered, decorated pretzels that are on the cookie sheet.
    8. Freeze the pretzels for up to a month in an airtight container.
    9. Enjoy!!


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    How to Use A Cookie Press For Fun Purim Cookies

    kosher dessert recipes, kosher recipes, parties

    How to Use A Cookie Press For Fun Purim Cookies

    2 Comments 16 January 2011

    Looks like a new-fangled contraption, right? Truth is, the cookie press has been around for almost fifty years. Want to turn out buttery spritz cookies? How about homemade Milanos? Then you’re going to want to invest in one of these, and you will never have to reach for store-bought versions again.

    The science behind the cookie press is pretty simple: fill the tube with cookie dough, and fit one of the metal disks at the bottom. Then, press the bottom of the tube right on to the cookie sheet, and press. When the dough comes out, it forms shapes corresponding to the disks. Flowers, hearts, squiggles, snowflakes – the designs that are available will vary depending on the brand you buy.

    You can’t use just any cookie dough recipe here, since the dough has to be the right consistency to fit through the disks. I provide my recipe below, and most cookie presses come with a recipe in the box. For the press to work, your dough cannot be refrigerated. If you do need to make your dough in advance, make sure it comes to room temperature before filling the tube.

    So what can you use your new contraption to make? How about a homemade version of those classic swiss fudge cookies from Stella D’Oro? Make the flower shape and then fill the centers with a little chocolate ganache.

    What about your own version of Milanos? Two oval shaped cookies, sandwiched together with a little melted chocolate – voila! The opportunities for your new gadget are endless, and any of the varieties would be great to slip in to your Mishloach Manot for Purim. You can top your designs with sprinkles, colored sanding sugars or even pieces of fruit. You’ll get 10 phone calls asking how you made that cool design!

    Buy here: Norpro Cookie Press

    Recipe: Makes about 40 cookies

    1 cup (2 sticks) butter or margarine, softened
    1 cup sugar
    1 egg
    1 tablespoon vanilla
    1/2 teaspoon salt
    2 1/2 cups flour

    Beat the butter and sugar together until light and fluffy.
    Add in the egg, vanilla and salt and beat until combined.
    Stir in the flour.
    Fill the cookie press with the dough and fit the disk on.
    Press the cookies out onto ungreased baking sheets, 1 inch apart.
    Bake on 375 F for about 10 minutes, until just lightly golden.
    Transfer to wire racks until cool.
    Decorate as desired!

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    Turkey ‘n Mustard Deli Roll- 5 Ingredients

    kosher meat recipes, kosher recipes

    Turkey ‘n Mustard Deli Roll- 5 Ingredients

    2 Comments 11 November 2010

    This recipe was sent in by my friend Nina Safar of Kosher in the Kitch.

    Kids love this deli roll – it will be a great hit on the Saturday lunch table.

    • Cold cuts of your choice (I use and turkey and salami)
    • Puff Pastry Dough (I use Mazor’s  puff pastry sheets)
    • Condiments of your choice (honey mustard)
    • 1 egg yolk
    • Sesame Seeds

    Directions for this Kosher Recipe

    Allow the pastry dough to defrost (however you still want it to be firm so you can work with the dough) then roll it out on a slightly greased cookie sheet. Layer the honey mustard and cold cuts in whatever order you like. Then roll the dough like a jelly roll. Cut some slits along the top and spread the egg yolk on top and sprinkle on some sesame seeds before baking it in the oven on 350′ for about 45 minutes to an hour.

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    Parve Knafe Dessert for the Holidays- Revised!

    kosher dessert recipes, kosher pareve recipes, kosher recipes

    Parve Knafe Dessert for the Holidays- Revised!

    2 Comments 01 September 2010


    This  recipe is  sweet, easy , and impressive.

    Don’t live near a mediterranean grocery store? Click the link below to buy Kataifi (knafe) for this recipe!
    Athens Kataifi Dough – Shredded Fillo (Phyllo)

    1. Shred Knafe (shredded filla dough), and cut into fine pieces with a knife. Melt two sticks of margarine and pour on top. Mix thoroughly with your hands so that margarine is evenly distributed. Toast on a cookie sheet for 15 minutes at 350 degrees.
    2. Pat half of knafe onto bottom of Pyrex.
    3. Make filling: Heat  ingredients in a saucepan till thick:
    • 16 oz cup of Parve Haddar whip
    • 16 0z Coffee Rich
    • 6 tbsp sugar
    • 4 tbsp cornstarch
    • 4 tbsp orange blossom water

    4. Cool and pour filling on top of knafe in Pyrex

    5.Add rest of knafe on top of filling

    6. Make Sugar Syrup:

    • 2 cup sugar
    • 1 cup water
    • 2 tsp lemon juice

    7. Boil in saucepan for 20 minutes. Let cool till thick and place in a jar in the fridge .

    Freeze knafe if desired in advance.

    Defrost before baking. Bake at 350 for an hour or until toasty on top. Cut into squares.

    Pour cold syrup before serving. Enjoy!

    by Diane Catton

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    Quinoa – The Healthy Alternative to Pasta

    kosher pareve recipes, kosher recipes

    Quinoa – The Healthy Alternative to Pasta

    No Comments 22 March 2010

    By Nicole Cohen of Sketch42

    Quinoa may seem like a grain, but it is really more closely related to vegetables like beets or spinach!  It’s delicious and nutritious alternative to a pasta salad, and it’s perfect for passover because its hearty like a grain. It tastes great cold and tossed with tons of veggies!

    To make the Quinoa:

    Recipe Ingredients:

    1 cup quinoa
    1 1/2 cups cold water
    1/2 tsp salt

    Cooking Directions:

    Soak the quinoa first for 15 min – 1/2 hour in it’s cooking pot. Soaking loosens up the outer coating of saponin, which can give a bitter taste if not removed.
    If you don’t have time for long soaking, use hot water and soak for five minutes, then give an extra rinse or two
    To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a seive at the last.
    Put the quinoa back in the pot, add more water, and rinse again once or twice, until the rinse water is pretty clear
    Drain quinoa well in the seive.
    Place quinoa in the pot, add the water & salt.
    Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
    Cook for 20 minutes.
    Remove from heat and allow to sit five minutes with lid on.
    Fluff gently with a fork and serve. Quinoa is delicious on it’s own or in the recipe below:

    Then add:

    1 can of whole corn kernals

    1 can of baby corn, chopped

    1 can of black beans (please ask your rabbi as to the kashrut of beans on Passover)

    1 cup of grape tomatoes, halved

    2 scallions, chopped

    1 can black olives, halved

    1 red bell pepper, chopped

    Toss all of the ingredients with the Quinoa and add the following dressing:

    1/4 cup olive oil

    Juice of 1 lemon

    1 Tbsp cumin

    Salt to taste

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    Peanut Brittle

    kosher recipes

    Peanut Brittle

    No Comments 20 March 2010

    perfect after dinner treat

    Need a quick gift to bring to the seder?

    There’s no need to run out to buy a last minute gift! Peanut brittle is an american classic that is loved by all. This recipe is inspired by the book, Sweet Tempation by Nicki Trench.

    What makes it extra easy is that all you need is:

    2 cups of sugar,

    2 tablespoons of corn syrup,

    1 cup of any kind of nut-roasted lightly

    finely grated zest of an orange (optional)

    Directions

    1-Preheat oven to 350 degrees

    2- Put sugar and corn syrup in heavy saucepan and heat with low flame until sugar has dissolved and reaches 270 degrees on a candy thermometer stirring continuously. (Honestly- I didnt have a candy thermometer handy so I just heated it till it was caramel consistency). Remove saucepan from flame and stir in nuts (and optional orange zest).

    3-Pour syrup into a jelly roll pan and flatten with a spoon. Let cool.

    4-When solid, break off pieces and store in an airtight container or wrap in cellophane bags and tie with a decorative ribbon or raffia.

    -NOTE -This recipe contains corn, which is permissable for Sephardic Jews. Please consult with your rabbi.

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