Tag archive for "Coriander"

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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    Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

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

    Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

    1 Comment 03 May 2013

    This is a perfect summer Shabbat lunch salad (remember to grill your corn on Friday!)

    This salad is also a winner for a  Sunday night Mother’s Day barbeque.

    Juice of 1 lime

    3 tbsp vegetable oil

    1 tbsp honey

    1/2 tsp salt

    1 clove garlic crushed

    1/4 tsp ground black pepper

    1/4 tsp cayenne pepper

    1 pint grape tomatoes cut in halves

    1 ripe hass avocado, roughly chopped

    2 ears of fresh sweet corn

    2 tbsp fresh cilantro, chopped

    Grill corn over medium heat for 10 to 15 mins.  The corn should have some brown spots and be tender and not mushy.  DO NOT OVERCOOK!!  Cut the corn off the cob and scrape the cob with  the back of your knife to get  the juices.  Set aside and let cool.

    Add all the ingredients for the dressing in a bowl and whisk to combine.  Add the tomatoes, avocado, cilantro and grilled corn.  Mix well  so that everything is coated with the marinade, but be careful not to mash the avocadoes.  Refrigerate for 1 hour and serve.  Bon appetit!

    adapted from Jehan Can Cook

    How to Grill Corn on the Cob:

    It is important to soak the corn in cold water before grilling. Remember to leave the corn husks on, but peel them back first and remove the silk. I usually soak it for 10-20 minutes. Make sure the entire corn ears are covered in the water. This will help prevent premature burning of the husks. If you want to add a little sweetness, you can add sugar to the water.

    After soaking the corn on the cob, it is time to season. While there are many different recipes, we will start of with the basic.

    Start off by brusing the entire corn with olive oil. We do not recommend butter at this stage, as it will burn the corn.

    Add a generous combination of paprika (smoked if you have it), garlic powder, chili poweder, pepper and salt.

    Cover the corn back up with the husks, and tie a string around the ends (this will help ‘steam’ the corn while grilling). If you do not have any string, you can use a piece of tin foil, just wrap it wround the end like a rope.

    Fire up your girll and place the corn on the cob over indirect heat (not directly over the flame). Turn every 5 minutes to prevent the corn from burning. You will know it’s know when the entire husk looks like it is burnt. Don’t worry, this is what you want.

    let the corn rest about 5-10 minutes in the husk, then remove the husks and any excess silk.

    Adapted from How to GrillCorn.

    • The Minimalist: Crunchy Grilled Corn (nytimes.com)
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    Fruity Lamb Tagine for the Jewish Holidays

    kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

    Fruity Lamb Tagine for the Jewish Holidays

    No Comments 14 September 2012

    This is a tantalizing holiday entree as the gooey fruits and honey of this dish evoke the sweetness of a Happy New Year.

    A tagine is a dish that is a native and staple of so many North African tables, specifically in the cuisines of Morocco, Tunisia and Algeria.
    It looks like a chimney pot with a clay base . The pot is taken off and put aside and an aromatic stew of lamb, or beef, or chicken, or fish with chickpeas and vegetables appears: the stew may also be composed of only vegetables.

    Tagine is a cooking method which for about an hour effectively steams and braises the meats and vegetables with spices at a relatively low temperature of 325 to 350  degrees so that they are tender, tasty and delectable.

    If you cannot fine a tagine pot a roaster does the trick!


    • 2 lbs boneless lamb shoulder,cubed
    • 3 tbsp extra virgin olive oil
    • 1 onion,chopped
    • 1tsp coriander
    • 1 tsp fresh ginger,grated(or may use one frozen cube)
    • 1 tsp kosher salt
    • 1/4 tsp coarse pepper
    • 1/4 tsp saffron threads
    • 1 cinnamon stick
    • 1/2 lb dried apricots
    • 1/2 lb dried prunes
    • 1/4 c honey
    • 1 TBSP toasted sesame seeds
    1. Preheat oven to 350 degrees
    2. In a large skillet over medium heat,heat oil, add lamb and brown on all sides. add onion and sauté 5 minutes.
    3. in an oven proof tagine ,casserole, or crock pot, combine lamb,onion,ginger,coriander,salt,pepper saffron and cinnamon stick.
    4. Barely cover with water and bake in oven with cover ajar for 45 minutes.
    5. Remove cover and continue cooking another 15 minutes.
    6. Remove cinnamon stick,add dried fruits and honey cook another 20 minutes.remove from oven sprinkle with sesame seeds!
    7. this recipe is best enjoyed over couscous or simple white rice!

    Chicken cutlet cubed can be substituted for the lamb if desired!

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    Grilled Lamb Chops with Sun Dried Tomato Paste

    kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes

    Grilled Lamb Chops with Sun Dried Tomato Paste

    2 Comments 17 July 2011

    adapted from Ruth Coustineau


    SERVES 4


    You will  find yourself craving this sun-dried tomato paste. Not just spreading it on lamb chops or even hamburgers, but also tossing it with pasta and smearing it onto slices of toast. All Jewish moms will agree that this meal will be a winner with most of the gang on a moonlit summer night!

    • 1 garlic clove
    • 1/4 cup chopped sun-dried tomatoes packed in oil, drained
    • 1/2 cup walnuts
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon cayenne
    • 1 tablespoon chopped flat-leaf parsley
    • olive oil
    • 1/2 teaspoon fresh lemon juice
    • 8 rib lamb chops (3/4 inch thick; 2 lb)

    GARNISH: lemon wedges

    Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in olive oil and lemon juice, then season with salt.

    Preheat broiler. Lightly oil rack of a broiler pan.

    Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then grill on barbeque

    4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato paste over chops.

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    Black Bean Super Bowl Salsa with Tortilla Crisps

    kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes

    Black Bean Super Bowl Salsa with Tortilla Crisps

    1 Comment 01 January 2011

    Salsa means “sauce” in Spanish and it is usually a condiment made from tomatoes, onion,garlic, cilantro, salt and hot peppers, with a touch of vinegar or lemon juice for acidity. The mixture is usually chopped and served fresh with tortilla chips.

    Salsa has tons of vitamin C, plus, it is low in carbohydrates, fat and cholesterol. On average, a serving of salsa has about 15 calories — certainly better than your average mayonaisse based dip.

    This recipe has been renamed by family members as SUPER BOWL SALSA-!

    Add it to your menu for next Sunday February 6, 2011 for all the football fans that will gather by

    the screen!!!

    Serve with chicken or fish any night of the week,or as a healthy  snack if your kids and their friends come over to hang out.

    Check out the video above from EHOW.com. The tomatoes are cooked, and corn and cumin are added. Obviously, salsa has a lot of variations so you can go with the flow, experiment, and let us know which version your family like best!

    Superbowl Salsa

    Kosher Recipe Ingredients

    • 6 flour tortillas cut into triangles
    • spray with olive oil cooking spray and sprinkle with sea salt
    • bake for 10 minutes at 350.

    For the Salsa

    • 1 can black beans rinsed drained and chopped
    • 1 tomato diced
    • 2 scallions
    • 1/2 cup chopped cilantro
    • 2 tbs lime juice
    • 1/2 tsp sea salt

    Combine all kosher recipe ingredients and serve with fresh tortilllas.

    by Esther Serouya

    Check out Giada De Laurentiis spicy salsa HERE. She even adds a dash of orange juice!

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    Shabbat Roasted Chicken-Six Ways

    kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah and sukkot recipes

    Shabbat Roasted Chicken-Six Ways

    No Comments 01 September 2010

    We dug up these recipes from our archives- perfect for the holidays…..

    These unbelievable roasted chicken recipes are from  Mark Bittman’s blog ….Of course I recommend using organic kosher chicken.

    All of these recipes are perfect for Shabbat and can be modified for the  Passover Seder.

    PLEASE let me know if your family likes these new dishes!

    Which one is your favorite?

    Simplest Whole Roast Chicken, Six Ways:
    Makes 4 servings
    Time: About 1 hour
    This method works because the high heat provided by the heated skillet cooks the thighs faster than the breasts, which are exposed only to the heat of the oven. It gives you nice browning without drying out the breast meat, and it’s easily varied. If at any point during the cooking the pan juices begin to smoke, just add a little water or wine (white or red, your choice) to the pan. This will reduce browning, however, so don’t do it unless you must. I suggest serving the pan juices with the chicken (you can call it sauce naturel if you like).
    1 whole chicken, 3 to 4 pounds, trimmed of excess fat
    3 tablespoons extra virgin olive oil
    Salt and freshly ground black pepper
    A few sprigs fresh tarragon, rosemary, or thyme (optional)
    5 or 6 cloves garlic, peeled (optional)
    Chopped fresh herbs for garnish

    Directions for Creating this Kosher Recipe
    1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and put the herb sprigs on it if you’re using them.
    2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you’re using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird (see the illustrations on page 685), garnish, and serve with the pan juices.
    Herb-Roasted Chicken:
    A little more elegant: Start the cooking without the olive oil. About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, chervil, basil, or dill over the chicken. Garnish with more chopped herbs.
    Lemon-Roasted Chicken.
    Brush the chicken with olive oil before roasting; cut a lemon in half and put it in the chicken’s cavity. Roast, more or less undisturbed, until done; squeeze the juice from the cooked lemon over the chicken and carve.
    Roast Chicken with Paprika:
    With good paprika, quite delicious: Combine the olive oil with about 1 tablespoon sweet paprika or smoked pimentón. Roast Chicken with Soy Sauce(for Passover, use soy sauce substitute). Chinese-style roast chicken, made easy: Replace the olive oil with peanut or neutral oil, like grapeseed or corn. Halfway through the cooking, spoon or brush over the chicken a mixture of 1/4 cup soy sauce( for Passover, use a soy sauce substitute), 2 tablespoons honey, 1 teaspoon minced garlic, 1 teaspoon grated or minced fresh ginger (or 1 teaspoon ground ginger), and 1/4 cup minced scallion.
    Roast Chicken with Cumin, Honey, and Orange Juice.
    Sweet and exotic: Halfway through the cooking, spoon or brush over the chicken a mixture of 2 tablespoons freshly squeezed orange juice, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons ground cumin, and salt and pepper to taste.
    5 More Ways to Flavor Simplest Whole Roast Chicken:
    There are many ways to flavor a roast chicken; here are some simple ideas to get you started:
    1. Lemon: Use 3 tablespoons freshly squeezed lemon juice in addition to or in place of olive oil.
    2. Lime: Use 3 tablespoons freshly squeezed lime juice in a soy sauce mix (as in the Roast Chicken with Soy Sauce variation) or with some minced jalapeño or serrano chiles or hot red pepper flakes, chopped fresh cilantro leaves to taste, and a tablespoon or two of peanut oil (use Passover substitutes).
    3. Honey-Mustard: Combine 2 tablespoons to 1/3 cup mustard with 2 tablespoons honey and rub the chicken with this mixture during the final stages of roasting.(use mustard substitute for Passover cooking).
    4. Wine: Put 1/2 cup white wine and 2 cloves crushed garlic in the bottom of the roasting pan; baste with this in addition to or in place of the olive oil mixture.
    5. Curry: In place of the olive oil, use neutral oil, like grapeseed or corn-or butter. Combine 1/2 cup coconut milk and 2 tablespoons curry powder and baste the chicken with this mixture during the final stages of roasting.(please use caution with recipe #5 for kosher Passover ingredients).


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    Make Falafel From Scratch

    kosher pareve recipes, kosher recipes

    Make Falafel From Scratch

    2 Comments 19 April 2010

    Falafel, Parve, Serves 6

    Don’t be intimidated to make falafel from scratch. Once you read the recipe, you will see its fairly simple. So go ahead and get cooking to celebrate Israel’s Independence Day.

    I like to serve falafel with warm pita (or even a wrap), sliced tomatoes, hummus and tehine.

    Note: a cooking thermometer is needed for this recipe

    Falafel, Parve, Serves 6

    Ingredients for this Kosher Recipe for Falafel

    1 1/4 cup dried chick peas

    2 cloves garlic

    1 medium onion, finely chopped

    1/2 cup chopped fresh cilantro

    1/4 cup chopped fresh parsley

    1 tsp fine sea salt

    3/4 tsp. ground cumin

    1/2 tsp. ground coriander

    1/2 tsp. black pepper

    1/2 tsp. baking powder

    1/4 tsp. cayenne pepper

    6 cups vegetable oil (for frying)

    To Start:

    Soak chick peas in cold water to cover by 2 inches in a bowl at room temperature for 12-24 hours. Drain and rinse well.

    Puree chick peas with garlic, onion, cilantro, parsley, salt, cumin, coriander, pepper, baking powder and cayenne pepper in a food processor until mixture is smooth (about 2 minutes).

    Spread puree in a 15 x 10 inch baking pan and set on a counter to dry, uncovered, for one hour.

    Scoop 2 tablespoons of the puree onto a wax paper-lined tray, then press and pat with your fingers into a 2 inch wide patty. Make a small dent in the center of the patty with the tip of your pinky finger (to help cook evenly). Continue, arranging patties in one layer on wax paper.

    Heat about 1 inch of oil in a 5 quart heavy pot until thermometer registers 340 degrees. Working in batches of 4-6, gently drop patties into hot oil to fry for 2-3 minutes, turning occasionally until golden brown. Using a slotted spoon, transfer cooked falafel patties to a paper towel lined platter to drain.  Be sure oil returns to 340 degrees between batches.

    Falafel may be served warm or at room temperature, as a side dish, an appetizer, or even a main dish.

    ***For a low fat alternative, place falafel patties on a lightly greased baking sheet and spray them with oil. Bake at 375 degrees until golden.

    This delicious falafel recipe is from “The Best of Lottie’s Kitchen” cookbook. To read more about Lottie’s Kitchen in Jerusalem click here.

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