Tag archive for "featured"

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

7 Comments 14 September 2014

When I looked online for Rosh Hashanah main course inspiration,  I came across a believe-it-or-not- PORK (!)- recipe- so I whipped up a kosher version and  tested out this juicy brick roast recipe on Shabbat just to make sure it would be a delicious addition to my Rosh Hashanah menu. The aromas that emanate from your oven will have you craving your brick roast at lunchtime. The glaze, when thickened is SO delicious. I’m sure your family will love it.

For those of you who don’t know what brick roast is, it’s also called  French Roast. If you have a hard time finding it, you can email me at marlene (at) thejewishhostess.com.

Wishing all of my Jewish Hostesses a Happy and Healthy New Year! 

Directions:

In a pyrex bowl, make a paste out of:

  • Honey
  • Dijon Mustard
  • Chopped Garlic
  • Salt Pepper
  • Dried Thyme

Marinate a 3 lb. brick roast with this mixture overnight in a roaster.

Sear the roast in the oven turning on both sides in the morning.

Add 1 cup of water to the sides of the roaster and cook at 350 degrees for 90 minutes-2 hours.

When tender, take out of the oven, cool, slice, pour juices on top and cook (covered) for another 45 minutes till meat is brown and tender and pulls apart easily. May be frozen at this point.

(Because meat thicknesses and oven heat varies, please use your judgement with cooking times.)

Glaze:

  • 2 teaspoons safflower oil
  • 2 large shallots, chopped
  • 4 stems fresh thyme
  • 1 cup pure pomegranate juice
  • 2/3 cup  honey

4. Sauté  the shallots in safflower oil over medium heat until they soften. Add the sprigs of rosemary and lemon thyme and continue cooking until the shallots just start to brown. Add the pomegranate juice and scrape the bottom of the pan to loosen the caramelized bitsand bring to a slow boil. Remove the herb sprigs and add the honey. Bring back to a slow boil over medium heat and continue cooking until the glaze reduces and thickens, about 10 to 15 minutes.

5. Remove the pan from the oven and place it on a heat resistant surface. Let cool.

6. Slice into very thin pieces and serve with the thickened glaze drizzled on top.

 

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Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

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Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

16 Comments 14 September 2014

 

Portobello Cranberry and Wine Brick Roast for Shabbat/and or your Rosh Hashanah and Jewish Holiday Menu:

This recipe was inspired by The Kosher Palette Cookbook. The recipe is so easy to put together on a Friday morning for Shabbat.  When the sauce ingredients are simmered together, you would never know that there is a can of cranberry sauce in there- but that coupled with the cooking wine gives it unbelievable flavor! I love when an unexpected guest rings the bell on a Friday afternoon and they say how good the house smells!!! When you make this roast- it will be one of those days!!! If you are more of a brisket  roast hostess, please comment below with brisket roast tips for this recipe.

Please let me know how you like it! Marlene

p.s.- I didnt have time to snap a pic of the finished roast before Shabbat started, but I managed to snap a pic as it was sliding into the oven.

Kosher Brick Roast Recipe Ingredients:

  • 1 cup Marsala cooking wine (my sister in law used half Kesser wine and it came out great)
  • 1 cup of Imagine or Passover chicken broth
  • 1 can of whole or jellied cranberry sauce
  • 1/4 cup all purpose flour
  • 1 large onion, sliced
  • 6 garlic cloves chopped
  • 3 sprigs fresh rosemary (my sister in law didn’t have rosemary and it turned out great)
  • One 4 0r 5  lb brick roast
  • 4 portobello mushrooms sliced

Directions for this Shabbat recipe:

  1. Preheat oven to 350 degrees.
  2. Whisk wine, chicken broth, flour, onion, cranberry sauce, in a saucepan and heat on a low flame  until melted and boiling for about 10 minutes.
  3. Rub roast all over with salt, pepper, garlic, and place sliced onion and rosemary on top.
  4. Pour cranberry sauce mixture on top and cover.
  5. Roast for about 1 and one half hours covered and then add half of sliced portobello mushrooms for another half hour.
  6. Cool, slice, and re-heat for 45 minutes to an hour before serving, uncover the last 20 minutes for browning.
  7. Saute the rest of the portobello mushrooms in garlic and top as a garnish before serving.
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Lamb Kebobs with Rosemary Skewers

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Lamb Kebobs with Rosemary Skewers

No Comments 14 September 2014

This dish was a great hit on my Rosh Hashanah table  last year. Its great to throw these on the grill just after the men and kids come home from synagogue Rosh Hashanah or  Sukkot night.

The grilled lamb kebobs threaded with rosemary can be served along side grilled figs.

Don’t over cook them as they get tough and chewy.

Try it!  you will get rave reviews!

Serves 20 people.

Inspired by Mark Bittman.

  • 5 pounds boneless lamb shoulder, cut into chunks
  • 12 fresh figs
  • Rosemary branches
  • 1/2 cup extra virgin olive oil, more or less
  • Salt and freshly ground black pepper to taste
  • One and 1/4 cup freshly squeezed lemon juice
  • 6 cloves garlic, crushed
  • 4 tablespoons minced fresh rosemary.
  1. Marinate lamb chunks with lemon juice, olive oil, salt and pepper,and chopped rosemary.
  2. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.
  3. Thread lamb chunks with a wood skewer in order to make a hole for the rosemary to slide in easily.
  4. Make  lamb rosemary skewers – using 3 chunks per rosemary skewer.
  5. Thread several rosemary skewers with 3 figs each, that have also beem marinated in lemon oil marinade. You will find that most of the men and kids will go for the lamb and not the figs- but the figs add an elegance to the dish.
  6. Grill, turning skewers as each side browns; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

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Rosh Hashanah Roasted Marinated Honey Chicken

kosher chicken recipes, kosher main dish recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes

Rosh Hashanah Roasted Marinated Honey Chicken

8 Comments 14 September 2014

 

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I call this “Rosh Hashanah” Honey Chicken, but of course you can use recipe all year round. I devised my own version of this recipe after hunting online for a roasted holiday chicken marinade. Make sure you continually baste and brush with the honey at the end of roasting. You don’t want leathery dry chicken on Rosh Hashanah!

The overnight marinade is also essential for the great flavor boost. I made it last week and I knew it was good when my son’s teenage friend kept forking more chicken pieces over into his plate. I heard him say , “This is great chicken” as he was gobbling it up.

Teens don’t lie! (at least not about food…)

Enjoy and Happy New Year! Marlene

Ingredients for Rosh Hashanah Roasted Honey Chicken:

3 chickens cut into 10 pieces each, or you can order 3 packs of chicken legs and thighs separated.(I always order my chicken pieces without the skin.)

Make a paste and marinate overnight:

  • 3/4 cup olive oil (if you buy chicken without the skin, then use more olive oil so it doesn’t dry out.)
  • 1/4 cup honey
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp dried thyme – finely chopped
  • 1 tbsp dried rosemary – finely chopped
  • 3 tsp. lemon juice
  • 8 cloves garlic – finely chopped
Glaze:
3/4 cup honey melted in a pot over low flame.
Directions:

1. Rinse chicken and remove excess fat. PAT DRY so that the marinade sticks.

2. Combine paste ingredients, put on kitchen gloves and rub onto all chicken pieces in a large bowl.

3. Slice about 3 large onions and place on the bottom go the roaster. Drizzle safflower oil over the bottom of the roaster.

4.Place chicken pieces on top of onions .Marinate overnight.

5. Cover and cook for one hour at 350. Remember to baste continually.

6. Melt  3/4 cup of honey in a pot and brush  every 15-20 minutes till pieces of chicken slides off the bone and top is brown.

7. Leftover chicken is even better deboned, warmed up, and served the next day for lunch.



 

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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 2014

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!

Ingredients:

  • 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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Loobiah- Black Eyed Peas Simanim for Prosperity- Aleppo Syrian Style

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Loobiah- Black Eyed Peas Simanim for Prosperity- Aleppo Syrian Style

No Comments 14 September 2014

Image via -Aromas of Aleppo: The Legendary Cuisine of Syrian Jews by Poopa Dweck

The Syrian Jewish custom of eating black eyed peas for prosperity goes back many generations to Aleppo, Syria. It amazed me that our grandmothers, some as young as 13 years old when married in Aleppo, came to this country over 100 years ago with not so much as a Farberware pot, yet they managed to continue our centuries old Rosh Hashanah culinary traditions. I often wonder how they were able to scour the streets of the lower East side, not knowing the language- and manage to find ingredients such as black eyed peas to celebrate their Jewish New Year as they had remembered their parents cooked back in Aleppo and Damascus. Black-eyed peas are rubiyah (in Aramaic and Hebrew) or lubiya (in Arabic), which are related to the Hebrew words harbeh, meaning many, and l’harabot, to increase.

Growing up, I remember holding up the fork full of loobiah (black eyed peas) and saying the “ZECHHOYOTANU KAROOBIAH” prayer while everyone joked that if we wanted to get rich that year we better chow down those black eyed peas ASAP.

This is my mother in law’s “LOOBIAH”- Black Eyed Peas Recipe for Rosh Hashanah. I’m sure many Syrian jewish women have different adaptations. Please send yours in to marlene(at)thejewishhostess.com so I can share it with Jewish Hostesses worldwide. (OR you can comment below).

We make enough loobiah  to serve for the Rosh Hahsanah seder and then serve again during the actual holiday meal over rice.

Loobiah- Black Eyed Peas Simanim for Prosperity- Aleppo Syrian Style

Loobiah- Black Eyed Peas Simanim for Prosperity- Aleppo Syrian Style

Ingredients

  • Boil 1 lb. package or 1 lb chopped flanken with the bone for 1 hour and throw out fatty water.
  • In a clean pot, sauté 3 cloves garlic and one chopped onion with boiled flanken for 20 minutes on a low flame.
  • Add one lb. bag of washed black eyed peas (washed and drained in a colander), sauté a minute.
  • Add salt, allspice, cinnamon,
  • Add 1 can tomato sauce.
  • Add water to cover the beans and spices...
  • Cover and cook about an hour or more till loobiah is cooked and a stew-like consistency.

Instructions

    If you are having a big crowd on Rosh Hashanah then double or triple this recipe.
http://www.thejewishhostess.com/2014/09/loobiah-black-eyed-peas-simanim-for-prosperity-aleppo-syrian-style/

 

 

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Passover Chocolate Chip Cookies by Lisa Bailey

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Passover Chocolate Chip Cookies by Lisa Bailey

4 Comments 29 March 2014

There is nothing like a fresh delicious chocolate chip cookie. This is why I make the batter and freeze them raw.   I can pull them out and just bake before serving.

Kosher Ingredients: 2 cups cake meal

1 tsp. baking soda

1 tsp. salt

2 sticks margarine

¾ cup sugar

¾ cup brown sugar

2 eggs

1 tsp vanilla extract

1 package (12 oz) chocolate chips

Directions

Combine dry ingredients, cake meal, baking soda and salt

Melt margarine in microwave, cream with sugars add eggs and vanilla

Add in dry mixture then chips

Shape into balls and flatten a little (these cookies will remain the same shape after baking )

May freeze at this point

Bake 350 (preheated oven) for 10-12 min do not over bake

Enjoy,

Lisa Bailey


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“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

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“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

2 Comments 28 March 2014

cover photo by Danielle Gindi

How impressive is Robin Jemal? Not only is she known to be a fabulous cook, but she has managed to compile all of her gourmet kosher recipes into one fantastic brand new cookbook.  Unveiled this week at Robin’s home,  friends, family, and hundreds of community women were buying “Dare to be Different” by the armful. Easy to follow  recipes combine Robin’s Middle Eastern Jewish heritage with a timeless modern twist.  Salads, Pastas, Meat, Dairy and Pareve dishes for all of your family and holiday meals are photographed to perfection. At $36. its a perfect Jewish Hostess Hanukkah gift, and you wont be able to buy just one! You will be tempted to buy one for each of the Jewish Hostesses in your life!

Just contact jbetesh818@aol.com to get your gift wrapped copy now!

Check out Robin’s website! CLICK HERE!

“Hi, my name is Robin Jemal and I am excited to introduce my first cookbook to the fans of the Jewish Hostess.“Dare to be Different” is a collection of some of the clever dishes I have developed and adapted from years of experimenting with various recipes. It includes never before seen recipes, as well as some of our classic, Middle Eastern dishes, but with a twist; dishes that make me feel like I can entertain a group or even just my family with ease.

From an early age, I took an interest in cooking and entertaining. Cooking for me was fun, daring and always different. My out-of-the-box cooking style has developed from watching my mom in her kitchen, yet always adding a bit of a twist to our routine recipes. Is it a style that challenges a different and exciting cooking experience: a style that is daring yet delicious, different yet dazzling.

Here is the first of my dazzling dishes for you to sample. Hope you enjoy, have fun, and dare to be different!!

–Robin Jemal”

photo by Danielle Gindi

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Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

  • 8 green squash
  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed (divided)
  • Salt
  • Pepper
  • 5 plum tomatoes, cut into ¼ inch
  • thick rounds
  • 2 tablespoons fresh basil, chopped
  • Sugar
  • 2 pounds of Crimini mushrooms
  • 2 tablespoons fresh rosemary, chopped
  • Pesto ( see recipe pg 65)
  • 2 tablespoons heavy cream
  • (optional)

Directions:

  1. Using a julienne peeler, peel 8 green squash vertically to make spaghetti.
  2. Sauté 2 cloves garlic in olive oil for 1 minute and add squash. Add salt and pepper and cook on a low flame 5-7 minutes. Close fire and add pesto to squash. If using heavy cream, add it to pesto. Set aside and let cool to room temperature.
  3. Oven dried tomatoes: Slice tomatoes in rounds and place on tray with olive oil, salt, pepper, basil, crushed garlic and a sprinkle of sugar. Bake uncovered at 300°F for 2½-3 hours.
  4. Roasted mushrooms: Clean Crimini mushrooms with a dry paper towel. Cut off tough stems and slice mushroom in half. Place them on a tray and add pepper, fresh rosemary and olive oil. Roast uncovered at 400°F for 40 minutes. When mushrooms are roasted, remove from oven, add salt and set aside.
  5. Place squash mixture at room temperature around the circumference of a round dish. Leave room in the center and place the mushrooms. Top the squash with oven dried tomatoes and serve.

Subscribe Now: and win a chance for a free copy of “Dare to be Different!”


 Contact jbetesh818@aol.com to get your gift wrapped copy now!

 

 

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Zuchinni Pasta Salad with Sautéed  Mushrooms and Cherry Tomatoes

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Zuchinni Pasta Salad with Sautéed Mushrooms and Cherry Tomatoes

8 Comments 27 March 2014

 

Zucchini Pasta, The jewish hostess

Grated Zuchinni

Dear Hostesses,

Welcome to the carb free world of zucchini pasta! I wouldn’t expect any kid under 16 to really gobble it up and think it’s spaghetti, but this dish is truly for eaters like me who crave the carbs, but don’t want the end result to  end up as an extension of our butts as we start to peel off our cozy winter layers.

So, here goes… it all starts with an easy $3.99 zucchini shredder and a couple of dark green Italian zucchini.   First put on some cooking gloves and  scrub your zucchini with a clean Dobie Sponge and some running cold water to get off all of the sandy grit  that will give your zucchini pasta an unwelcome crunch.

Next, hold your zucchini in one hand (wearing your cooking gloves) and shred away. You will be amazed at how easy it is to use your new shredder.

Next-   add your shredded zuchinni to some garlic and hot pepper flakes that have been warming up  in olive oil that has been starting to get fragrant on a low flame.

 Sauté for about 4-5 minutes mixing with a spoon. Over-sautéing will make it mushy. If you are serving it the next day (Like for Shabbat lunch), then just sauté your garlic and hot pepper flakes and add into your zucchini pasta an hour or two before serving.  Cover it in a bowl till you are ready to serve. The garlic and hot pepper flakes will cook it last minute and wont leave you with a reduced puddle of pre-cooked mush.

Sauté sliced mushrooms in a separate pot with some garlic, you can also lightly sauté some halved cherry tomatoes, broccoli, peppers, or any combination that you can dream up. Shred some parmesan and sprinkle on top, add pesto, or just leave in a pretty bowl on the side so that your guests can help themselves. Of course this dish can be made pareve by just omitting the cheese. Im sure that you will enjoy this dish and will continue to serve it all year round (even as part of your Passover menu!)  using different combinations each time.

Enjoy! Marlene

Passover Brick Roast with Red Wine and Red Onion Garnish

kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes

Passover Brick Roast with Red Wine and Red Onion Garnish

2 Comments 27 March 2014

Thank you Yael from Culinary Kosher! When I asked Yael for the BEST PASSOVER ROAST from her site, she sent me this red wine marinated brick roast recipe, and I immediately knew it was just perfect for The Jewish Hostess readers. Its easy, and I can just tell that it is a juicy and tasty holiday or Shabbat roast recipe. Enjoy! Marlene

Brick Roast with Red Wine and Red Onion Garnish

  • 1 Brick Roast 3-4 Lbs
  • 2 tablespoons Olive Oil
  • 4 Garlic Cloves Crushed
  • 1 tablespoon Kosher Salt
  • 1/4 cup/s Dry Red Wine

Red Onion Garnish

  • 3 Red Onions
  • 1 tablespoon oil
  • 1/4 cups kosher red wine

Preparation:

  1. Put the garlic, oil and salt in the food processor and make a paste.
  2. Rub it all over the meat and let meat sit in refrigerator for a few hours or over night.
  3. Preheat oven to broil. Pour the wine around the meat (if using). Turn the meat over every 15 minutes. Total roasting time depends on how well done you like the meat. Slice and serve.

Garnish:

  1. Saute the onions in oil until they become soft.
  2. Pour in the wine and cook another 5 minutes.
  3. Lay onions on top of meat before serving.
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Debbie’s Not “JUST” for Passover Cookies!

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Debbie’s Not “JUST” for Passover Cookies!

3 Comments 27 March 2014

 

Any recipe that I get from Debbie Gindi is sure to be a guaranteed winner. Debbie is ahead of  every trend in town, especially the food and  table decor scene.

Thank you Debbie for being such a big contributor to The Jewish Hostess! Jewish women all over the world are loving your recipes! Love, Marlene

“Hi Marlene ,

I have a fast,easy and elegant passover cookie recipe that all your guests are sure to love. My family and friends love these sweet chewy treats so much I bake them all year round,hence the name!! NOT JUST PASSOVER COOKIES!

You can also add mini chocolate chips,different nuts or extracts to change them up a bit!

I even spread the flat side with seedless raspberry jam,sandwich two cookies  together and dipped in melted chocolate for variation!

Either way these are sure to be a big winner with everyone!

Happy Holiday! Debbie Gindi”

Not “JUST” Passover Cookies

  • 4 egg whites
  • 2 cups sugar
  • 4 cups ground almonds (or any nut of your choice)
  • (1/2 c shredded coconut, Almond or any type Extract, mini choc chips)optional
  1. Preheat oven to 325 degrees.
  2. Line 2 large cookie sheets with parchment paper. Beat all ingredients together on medium speed with hand blender.(If adding chips or coconut add after blending and combine with spoon)
  3. Form into teaspoon size balls.
  4. Place on lined cookie sheets 1 inch apart. Bake for 15-17 minutes.
  5. When cool you may drizzle with melted chocolate or spread jam on flat side and sandwich together for “linzer tart cookies”

 

 

Stuffed Boneless Chicken with Brown Rice and Vegetables

hanukka recipes and tablesettings, kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Stuffed Boneless Chicken with Brown Rice and Vegetables

No Comments 02 November 2013

Stuffed Boneless Chicken

 

Thank you @callmecookie1 for this succulent bones chicken recipe. Perfect for Shabbat dinner as an alternative to a beef entree. The brown rice stuffing adds a whole grain to the dish and can probably be substituted with quinoa, faro, or barley.

Marinated Stuffed Whole Boneless Chicken with Brown Rice and Vegetables

Marinated Stuffed Whole Boneless Chicken with Brown Rice and Vegetables

Ingredients

  • 1 Whole Boneless Chicken
  • For the filling.
  • Thinly cut : 2-3 carrots ,
  • 3 stalks of celery,
  • 1 onion thinly chopped.
  • Precooked or leftover brown rice.
  • Spice Marinade:-Mix all ingredients in a bowl:
  • 1/4 cup mustard
  • 1 tablespoon garlic powder
  • 1 1/2 tablespoon paprika
  • 2 tablespoon olive oil
  • salt and pepper.

Instructions

  1. Open the chicken and spread the paprika garlic mixture inside the cavity all over.
  2. ( Keep some for the outside later)
  3. then arrange the veggies and brown rice. You can tie it up with twine or pin it with tooth picks.
  4. ( You can also just stuff the chicken and not open it. )
  5. At this point spread any leftover paprika garlic mixture on top and around.
  6. In a pot brown the chicken on all sides.
  7. Add baby potatoes (or any other veggies you like)
  8. add water or chicken stock let it reach 1/4 -1/2 way up the chicken
  9. (sprinkle some salt over top only if you are using water! The chicken stock is salty.)
  10. put it in a 350 degree oven for an hour
  11. The liquid should reduce by half and the potatoes should be brown if not let it cook further. Enjoy!
http://www.thejewishhostess.com/2013/11/stuffed-boneless-chicken-with-brown-rice-and-vegetables/

Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

hanukka recipes and tablesettings, kosher main dish recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes, shavuot recipes and ideas, Sukkot Recipes

Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

4 Comments 22 October 2013

Last week I attended a cooking class at the Sephardic Community Center with Peter Berley,  former executive chef of Angelica Kitchen in NYC. His cooking style is based upon the macrobiotic way of eating that was SO popular in the 80’s and 90’s. He now still uses his skills to whip up quick and simple vegetarian meals, and we were so lucky to share some of his recipes and easy healthy  tips in the kitchen.

I especially loved his Sweet Potato Soup, so right after the class, I ran to buy some collard greens (which is supposed to be healthier for your digestive tract than steamed kale, mustard greens, broccoli, brussels sprouts, and cabbage- read more about collard greens HERE) and a jalapeño pepper. I already had a some coconut milk sitting in my pantry just begging to meet that can opener. The ginger, sweet potato and spices are regulars in my fridge. Within 20 minutes I had everything chopped and in the soup pot.

I also have a bag of Jasmine Rice has also been sitting on my kitchen shelf, and after hearing that rice may have arsenic leached within, I’ve been staring at it longingly waiting to hear any good news about poison in rice on CNN. Here’s another report link by ABC NEWS, (also please be educated and informed about  possibly avoiding rice cereals for infants). I decided to skip the Jasmine rice addition until the rice companies decide to literally clean up their act.

Anyways, the soup was piping hot within the hour, and it was just in time to be served with my Grilled Miso Salmon.

I hope that you get to try this recipe. It was SO delicious!  I was lucky enough to get a signed copy of  Peter Berley’s cookbook but you can get it on Amazon just in time for the holidays!

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Ingredients for the soup:

2 tablespoons extra-virgin olive oil
2 cups diced onion (about 2 medium)
2 teaspoons coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
1 small jalapeño pepper with seeds, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (14-ounce) can light coconut milk
1 small bunch collard greens, tough stems removed, and leaves cut in half along the rib, and then crosswise into 1/4-inch-wide strips.
1 lime, cut into wedges
1/2 cup roughly chopped cilantro, for garnish

Here is the brand of LITE coconut milk that Peter recommends:

1) In a medium saucepan over high heat, combine the rice, butter, and salt with 3 cups of water and bring to a boil. Stir the rice once, reduce the heat, and cover the pan. Cook until the water is absorbed and the rice begins to stick on the bottom, about 18 to 20 minutes. Let sit covered for 5 minutes. Fluff with a fork when ready to serve.
2
2) In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.
3
3) Add the sweet potato, garlic, jalapeño, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
4
4) Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if the soup is too thick.
5
5) Ladle the soup into 3 or 4 wide soup plates, and top with a spoonful of jasmine rice. Squeeze lime over all and sprinkle with cilantro.

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S’mores Marshmallow ‘n Chocolate Chip Tart by Leron Elkharrat

birthday parties, hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, kosher recipes, kosher thanksgiving recipes, parties, rosh hashanah and sukkot recipes, rosh hashanah desserts

S’mores Marshmallow ‘n Chocolate Chip Tart by Leron Elkharrat

No Comments 20 October 2013

Thank you Leron for this easy Holiday and Shabbat dessert! I’ve often wondered where in the world the concept of s’mores was created and after some munching around, I discovered that S’mores became popular in the early 1900’s just when the first marshmallows were becoming popular throughout the country. Some kids must have been hanging around at a campsite and discovered that these marshmallows actually tasted more delicious when sandwiched between two graham crackers with a piece of chocolate melted in between! The first official recipe for s’mores was published in the 1927 Girl Scout Handbook, which launched the S’more’s legacy as the ultimate warm ‘n cozy chocolate indulgence for years to come. Enjoy Leron’s Martha Stewart inspired tart variation!

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Impressive Baby Lamb Chops for Rosh Hashanah

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

Impressive Baby Lamb Chops for Rosh Hashanah

3 Comments 14 September 2013

Rosemary and Garlic Baby Lamb Chops

“I got this kosher recipe from a friend of a friend of a friend…Anyhow I made it for my husband and he said it was the best lamb chop he has ever tasted. You will not believe how delicious this simple recipe is until you make it,  so get to the kitchen and start cooking!” Laura Cohen

Serves 4

Ingredients for this Kosher Recipe:

8 Individual Baby Lamb Chops, frenched

Marinade:

1/3 cup Soy Sauce

1/3 cup olive oil

1 1/2 sprigs fresh rosemary

12 garlic cloves

Directions for this Kosher recipe:

Put all the ingredients for the marinade into a blender and pulse until combined. Place lamb chops in a big plastic bag with marinade and refrigerate for at least 2 hours.

Remove lamb chops from bag and discard marinade.

Roast in oven for 30 minutes on 350 degrees.

Serve immediately.

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Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

No Comments 18 August 2013

 Thank you Vera Levy for sharing this Thanksgiving turkey recipe via Instagram.

I love the combination of flavors and I’m sure it gets even better if it sits in the fridge with the marinade from day before.Dear Hostesses- Comment below with any turkey roasting suggestions! Marlene

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