Tag archive for "Dried fruit"

Chicken with Wine, Apricots, Dates, and Cranberries- Perfect for Tu Bishvat!

kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes, Tu Bishvat Recipes and Table Settings

Chicken with Wine, Apricots, Dates, and Cranberries- Perfect for Tu Bishvat!

1 Comment 30 December 2012

Apricots and dates, dried apricots,

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Thank you  Ellin for this nice chicken recipe! I love this for Tu Bishvat as it has lot’s of delicious fruits to flavor the chicken! Tu Bishvat fruits are traditionally from the land of Israel- mainly  grapes, figs, pomegranates, olives and dates. Tu Bishvat this year starts on Friday evening January 25, and continues till Saturday January 26 at sundown.

Perhaps we can even adapt some new Tu Bishvat fruits for this recipe!

Take the Tu Bishvat Chicken challenge!

Anyone have good ideas to convert this into a Tu Bishvat chicken recipe? Comment below!

Chicken with Dried Fruit adapted from Chef Confidential

by Ellin Orlinsky

Ingredients:

  • 1/2 cup dried cranberries
  • 1/2 cup pitted dates
  • 1/2 cup dried apricots
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1/3 cup red wine vinegar
  • 1/2 cup white wine
  • 2 tbs olive oil
  • 1/2 cup brown sugar
  • 1 head garlic peeled and chopped
  • 2 tsp minced ginger
  • 2 tbs dried oregano
  • 2 tbs dried thyme
  • 2 bay leaves
  • 2 chickens cut into 1/8ths
  1. Combine all the ingredients in a bowl. Put chciken in a large baking dish. Pour fruit mixture over chicken. Cover and marinate in fridge overnight.
  2.  Preheat oven to 350. bake 1 hour the remove dried fruit from the pan reserving fruit. return chicken to oven for another 1/2 hour. discard bay leaves. season with salt and pepper to taste.
  3.  To plate: Spoon pan juices over chicken with cooked fruit. ( I put all the fruit back on when reheating the chicken). Enjoy!

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Tu Bi’ Shvat Shiva Minim Wheat Berry Pilaf

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Tu Bi’ Shvat Shiva Minim Wheat Berry Pilaf

2 Comments 15 January 2012

 

When is Tu Bishvat this year?

Friday Evening at nightfall January 25! Mark your calendars!

 

Here’s a head start to your Sheva Minim menu!

I made this recipe last year for Tu Bishvat and it was a great hit- everyone who was health conscious and was watching their waistline knew that this slightly sweet grain salad would nudge them to pass on dessert.

Found in the grain aisle (where you would find legumes, beans, quinoa, etc.), this often overlooked alternative for rice has many nutritious benefits. Wheat berries are the kernels of wheat that originate from the wheat plant. Because they are not processed, they are packed with fiber and all the nutrients that usually get lost in the process of making flour. Inspired by Tu B’shvat, I came up with a sweet pilaf that includes all of the Sheva Minim, the Seven Species of fruits and grains that are special to Israel.

This kosher recipe makes a large bowl of pilaf. If you are only making it for two people and do not want a lot of leftovers, I suggest halving it. Also, I always love using fresh fruits, but if no fresh figs are available in your area, you can always find dried ones. Just remember that dried fruits are often sweeter than fresh, so change the recipe accordingly.

Recipe Ingredients

  • 1 cup wheatberries
  • 1 cup barley
  • 1 box of fresh figs
  • 1 cup pitted chopped dates (I like to thinly slice them width-wise to create rings)
  • 1 cup grapes or 1/2 cup raisins (optional)
  • 1/4 cup pomegranate seeds and/or 1/4 cup pomegranate juice
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • salt and pepper to taste

Kosher Recipe

Directions cont’d

Cook the wheat berries and barley according to their package directions in two separate pots (usually the barley takes half an hour longer to cook so put that up first). While the grains are simmering, take out a large glass bowl and whisk together the olive oil, red wine vinegar, honey, and some salt and pepper. When grains are tender and still hot, dump them into the glass bowl, give them a mix, and let it sit to absorb the flavors. Meanwhile, cut up all of the fruits, then add them to the mix. I drizzled pomegranate juice on top to give it a little bit more sweetness and flavor. Enjoy!

 

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Warm Breakfast Quinoa With Almond Butter and Cinnamon

breakfast recipes, kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, sugar detox recipes

Warm Breakfast Quinoa With Almond Butter and Cinnamon

8 Comments 04 January 2012

This morning I couldn’t wait to start Sari’s Sugar Detox so I cooked up  a breakfast recipe that was inspired by the Couldn’t Be Pareve website. I omitted the sugar and replaced it with a little bit of honey.  This recipe is gluten free, soy-free, and vegan. I really enjoyed this warm nutty quinoa. It really made me feel like I was finally giving myself a great start to a long day. You may have to play around with the amount of cinnamon or honey that you prefer, but feel free to add a variety of fruits or ground flax seed. This quinoa recipe is large enough for at least 2 people so make sure to share it with a family member or just cut the recipe in half.

I can’t guarantee that your kids will say that it tastes as good as a box of Cinnamon Toast Crunch, but you can give it a try! Enjoy ! Marlene

Warm Breakfast Quinoa With Almond Butter and Cinnamon:

kosher recipe ingredients:

  • 1/2 cup apple sauce
  • 1/4 cup water or almond milk
  • 1 tablespoon almond butter
  • 1/2 tablespoon of honey
  • 1 teaspoon cinnamon
  • 1 cup cooked quinoa
  • dried fruit and nuts for topping
  • honey for topping (optional)

Combine the first five ingredients (apple sauce through cinnamon) in a small saucepan. Cook over medium-high heat, stirring frequently, until the almond butter and honey are melted and the mixture is hot. Add the quinoa and stir until hot. Divide between two bowls and top with dried fruits and nuts. Drizzle with honey if desired.

 

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Jeweled Brown Rice Topped With Carmelized Tropical Fruit

kosher pareve recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, rosh hashanah rice recipes

Jeweled Brown Rice Topped With Carmelized Tropical Fruit

No Comments 17 November 2011

 

 

This easy, jeweled vegetarian rice dish is a no-fail-no-brainer dish perfect for Thanksgiving or any Jewish holiday menu. If you are having a big Shabbat lunch, its so easy to make the day before, warm and combine nuts and fruit right before serving. The autumn colors in the dried fruits and nuts will make it especially pretty on your Thanksgiving table. This easy  delicious recipe was given to me by a very modest gourmet cook! Enjoy and please let me know how it comes out!!!  Don’t forget to buy a Jewish hostess apron for your  favorite Thanksgiving hostess!!!! Marlene

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Wild and Brown Rice  With Candied  Tropical Fruit

Ingredients:

– Wild and/or brown rice

-3 tbsp. Earth balance

– You can choose from any of these fruits: dried figs, dried pineapples, dried papaya, dried cranberries, and dates

– You can choose from any of these nuts: honey roasted nuts peanuts, almonds, walnuts, cashews etc.

 Directions:

– Cook rice according to the directions on the bag.

– Cut all the dried fruit into same size cubes.

– Melt Earth Balance in a pan

– Caramelize the dried fruit till sticky and shiny.

–  Caramelize the honey roasted nuts till they get sticky.

– Mix the fruit and nuts with the rice and serve, or place rice in a bundt pan mold and when cool unmold and place nuts and fruit in the center for a beautiful presentation.

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Shabbat Dinner Jeweled Rice

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes

Shabbat Dinner Jeweled Rice

2 Comments 02 September 2010

Every week, when I am making  my Shabbat dinner menu,  I always get the urge to try a new dish. I start rummaging quickly through my cookbooks to find something new and exciting , and this is what I came across for this week- Jeweled Rice. Try it this week instead of plain old white rice- it has the perfect balance between sweet and savory, and will add a burst of color to your meal.

Recipe Courtesy of Yeshivah of Flatbush “Taste” Cookbook

Ingredients:

Three 8 ounce boxes wild rice

Three cups uncooked white rice

2 Tablespoons Vegetable oil

1 onion chopped

6 Tablespoons dried apricots, diced

6 Tablespoons Golden Raisins

4 Tablespoons dried cranberries

4 Tablespoons toasted pine nuts

4 Tablespoons toasted slivered almonds

4 Tablespoons shelled pistachios

salt to taste

1. Cook wild rice according to package directions.

2. In a separate pot, cook white rice according to package directions.

3. In another pot, saute onion in oil until golden and set aside.

4. Mix wild and white rice together and then add the sauteed onion.

5. Add half of the dried fruit and nut mixture into the rice and combine. Top the whole dish with the rest of the fruit/nut mixture.

Note: When making this dish in advance for Shabbat, do step five right before serving.

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White House Fruit and Oat Bars

kids, kosher dessert recipes

White House Fruit and Oat Bars

1 Comment 14 May 2010

Even if you aren’t lucky enough to have your own White House pastry chef,

your kids can still have a taste of  what the Obama girls snack on.

Try this yummy fruit bar taste tested by Michelle Obama herself, who has practically banished white sugar and white flour

from the White House kids menu.

(recipe reprint from The New York Times

read more about the White House pastry chef written by Julia Moskin)

Time: About 50 minutes, plus time for cooling

6 tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan

2 cups rolled oats

1/2 cup mixed seeds, such as pumpkin, sunflower and sesame

1/2 cup honey

1/3 cup dark brown sugar

1/3 cup maple syrup

Pinch of salt

1 1/2 cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small pieces if large)

1 teaspoon ground cardamom or cinnamon.

1. Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil.

2. Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.

3. In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.

4. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.

5. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 1/2 inches by 3 inches.

Yield: 2 dozen bars.

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