Tag archive for "Crushed red pepper"

Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

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Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

3 Comments 03 January 2013

Lasagna Soup, The Jewish Hostess

 

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Thank you to all of the fabulous hostesses who contributed to #abettersoup on my Instagram contest! 

Cynthial1111 was the grand winner with the most likes! Over 60 soup recipes were contributed on Insta! Cynthia wins a pair of seamless arm warmers from Jeanette Activewear! Call Jeanette for all of your exercise clothing and exercise outerwear! Here’s a peek at her Instagram PAGE.

If you haven’t gotten into Instagram yet, then ask your kids to show you how! It’s a great way to see whats happening in a flash. Not too many words, just a photo- and swish! You are on to the next. Folllow all of your interests, and that’s it. Click off when you are done. You will definitely see tons of new recipes and table settings on The Jewish Hostess Insta page.

Click HERE for more great soup recipes contributed by The Jewish Hostess Instagram fans

@cynthial1111

Lasagna Soup with Spaghetti Squash and Ricotta

  • 2 tsp. olive oil
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can diced tomatoes
  • 2 bay leaves
  • 6 c. Stock or water
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

 

  • 1 cup cooked spaghetti squash
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
  • 2 c. shredded mozzarella cheese

 

Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Let soup simmer. Stir in basil and season to taste with salt and freshly ground black pepper.

While soup is cooking prepare the cheese.

In a small bowl, combine the ricotta, parmesan, salt, and pepper.

To serve, ladle soup in bowl, add spaghetti squash, and top with cheese mixture- yumm!

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Spicy Tilapia with Olives,Cherry Tomatoes, and Garlic

hanukka recipes and tablesettings, kosher fish recipes, kosher recipes

Spicy Tilapia with Olives,Cherry Tomatoes, and Garlic

1 Comment 31 October 2012

Recipe from Laura Cohen adapted from Epicurious.

“This recipe came out so good…. i even love the topping for a pasta dish…My changes: I did half red cherry tomatoes and half yellow tomatoes for pretty color. I also added a splash of white cooking wine while I cooked the tomato mixture.”

Kosher Recipe Ingredients

  • 1/4 cup olive oil
  • 2 pounds tilapia, red snapper, or orange roughy fillets
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon dried crushed red pepper
  • 4 cups cherry tomatoes, halved
  • 1 cup Kalamata olives or other brine-cured black olives, chopped
  • 6 garlic cloves, minced

Directions for this Kosher Recipe

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until cooked, about 5 minutes per side depending upon thickness of the fish. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

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Spicy Tilapia With Olives, Cherry Tomatoes and Garlic on Foodista

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

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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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