Tag archive for "Fruit and Vegetable"

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

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

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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Cheesy Mini Spinach Tarts

kosher dairy recipes, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Cheesy Mini Spinach Tarts

1 Comment 09 May 2013

ask the teenagers to help

This recipe is the appetizer version of the Sephardic Spanech (spinach) ou b’ Jiben(cheese) in which the spinach mixture is poured into a big pie shell or pyrex and baked.

I love to add these spinach and cheese delicacies to my Shavuot holiday menu every year because I know that adults and kids will gobble them up as they are waiting for the holiday lunch or dinner to be served.

Make sure the butter is softened at room temperature  before making the dough, and use your Cuisinart to whip up the dough in a flash.

p.s.You will always want to have  a batch of these spinach tarts bagged in the freezer for an unexpected guest. Serve with coffee and your brunch menu.

Adapted from the “White Deal Delights Cookbook.”

Ingredients:

Dough:

  • 13 tbsp. unsalted butter, softened
  • 2 cups flour
  • 1 cup semolina (smead) flour
  • 1 1/2 tsp. kosher salt
  • 3/4 cup warm water

Spinach Cheese Topping:

  • 1 onion finely chopped
  • 3 tbsp. safflower oil
  • 3 1/2  boxes frozen chopped spinach or 1 1/2 bags frozen chopped spinach
  • kosher salt to taste
  • 2 eggs
  • 3 cups low fat mozzarella cheese (or muenster cheese if you really want it extra cheesy).
  • dash of white pepper
  • sesame seeds, chopped pimiento (optional topping)

Directions:

  1. Combine flour, smead(semolina flour), and salt in Cuisinart
  2. Using Cuisinart, gradually add butter, then warm water slowly
  3. Squeeze excess water from spinach.
  4. Saute onion tilll soft, add  spinach and salt
  5. Add eggs,  cheese and pepper
  6. Mix well, adjust seasonings to taste
  7. Line baking sheets with wax paper if you are preparing to freeze.
  8. Line with parchment paper if you are ready to bake
  9. Roll dough into evenly shaped balls
  10. Dip in sesame seeds (optional)
  11. Flatten balls, and flute edges
  12. Place a tsp. of spinach mixture inside each flattened circle
  13. Flute edges.
  14. (you can flute edges and then add mixture- whatever works for you!)
  15. Freeze and then bag or bake at 350 degrees for 20 minutes

ready for the freezer

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Easy Diet Zucchini Pizza Slices

kosher dairy recipes, kosher vegetable recipes, mothers day recipes, shavuot recipes and ideas

Easy Diet Zucchini Pizza Slices

No Comments 06 May 2013

 

Easy Diet Zucchini Pizza Slices

My daughter Joy created this easy diet pizza recipe and shared it on @thejewishhostess Instagram in a snap.

Directiions:

  1. Slice zucchini in thin rounds and bake on a sprayed parchment for 20 minutes.
  2. Slide out of the oven and spoon marina sauce on top of each one.
  3. Sprinkle with shredded low fat cheese and oregano. Bake at 350 degrees till cheese is melted and toasty.
  4. Don’t miss a single recipe or gorgeous table setting idea! Subscribe Now!

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Eggplant Rollups with Hashu (Meat) and Rice Filling

hanukka recipes and tablesettings, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Eggplant Rollups with Hashu (Meat) and Rice Filling

2 Comments 05 May 2013

Eggplant-Rollups-The-Jewish-Hostess-550x366

hashu meat, syrian style,

hashu, veal stuffing,meat stuffing, stuffing for vegetables,

Way back in the days when my grandparents resided in Syria, there was no such thing as  a huge slab of meat for the entire family,  so the women had to stretch a pound of meat by grinding and mixing it with short grain rice (faster cooking time), salt, allspice, and cinnamon.  They would stuff this “hashu” filling into the  vegetables that were bought in the local souk in the city. Of course the vegetables were laboriously  scooped upon arrival home. Fruits, vegetables and poultry from the Aleppo region were know to be organic and  extra tasty, and the former residents will passionately attest to it. I will never forget the pride of one of the women that we interviewed for the Sephardic Heritage Museum project when she said, “You haven’t even tasted a CHERRY until you’ve tasted one from Aleppo!” Fortunately, our grandparents brought the memories of the flavors of their native land, and adapted them to our American menu. I’m not actually sure if they made eggplant rollups back in Syria, but I’m sure that they stuffed their  baby eggplants with “hashu”. For a more detailed post on how to make hashu click HERE.

I really enjoy making eggplant rollups for the holidays when one meal rolls into the next because you can just pull it out of the freezer to defrost in the morning and pop into the oven a couple of hours before serving.

If you do freeze in advance, then just remember to defrost and add a little water to the edges of the pyrex before cooking!

 

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Eggplant Rollups with Hashu (Meat) and Rice Filling

Eggplant Rollups with Hashu (Meat) and Rice Filling

Ingredients

  • 1-2 lbs chop meat
  • 1/3 cup short grain rice(per lb of chop meat)
  • 1 tbsp salt
  • 1 tbsp cinnamon
  • 1 tbsp allspice
  • 1/2 cup water
  • 1 can of tomato sauce
  • garlic salt
  • oregano
  • 2 uniform long eggplants/sliced into long thin slices

Instructions

    Eggplant:
  1. Brush each eggplant slice with safflower oil and place on a baking tray.
  2. Bake at 350 degrees for 15-20 minutes
  3. Hashu meat filling:
  4. Mix chop meat, rice, spices and water together with cooking gloves till consistency of wet play dough.
  5. Take each long slice of eggplact and place 2-3 tablespoons of meat at the edge.
  6. Roll up each eggplant slice into a finger sized rollup and place on a pyrex one by one.
  7. Pour a can of tomato sauce over the legnth of each row of rollups.
  8. Sprinkle with garlic salt and oregano.
  9. Bake at 350 for an hour or more (cover for and hour- then uncover for about 20 minutes) till bubbly.
  10. Lefortover "hashu" can be made into torpedo shaped balls and frozen on a cookie sheet for later use.
  11. Can be thrown on top of chicken or any roast, or cholent before cooking.

Notes

May be frozen in advance. Make sure to defrost before cooking- add some water to the edges before cooking.

http://www.thejewishhostess.com/2013/05/eggplant-rollups-with-hashu-meat-and-rice-filling/

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Marinated Lentil Salad with  Cubed Apple and Sliced Fennel

hanukka recipes and tablesettings, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Marinated Lentil Salad with Cubed Apple and Sliced Fennel

1 Comment 30 April 2013

lentil salad, The Jewish Hostess

Don’t miss a single recipe or gorgeous table setting idea! 

Click and Subscribe Now for weekly free recipes to your inbox!

 

“Hi Marlene,
Check out my blog beautyandsomebeef.com!
 Here is my take on La Petite Maison’s famous Lentil salad. It is delicious!!
 Thank you so much! “
Julia

Marinated Lentil Salad with Apple and Fennel

Serving Size: 4 people

Marinated Lentil Salad with Apple and Fennel

Ingredients

  • 3 cloves of garlic, cut into quarters.
  • 2 tablespoons Olive oil
  • 2 cups dry lentils or 1 can of prepared lentils
  • 1 red apple
  • 1 fennel bulb
  • 4 cups water
  • Lemon
  • salt & pepper to taste
  • parsley for garnish

Instructions

  1. Bring water to a boil in a small saucepan.
  2. Add the washed lentils and a little salt, bring the heat down so the water is simmering. Cover the pot. Cook lentils till tender - about 30-40 minutes.
  3. When ready take the saucepan off the heat and leave with the lid on for about 5-10 minutes in order for the lentils to absorb the water.
  4. While waiting for the lentils to cook, chop the red apple and slice the fennel very fine.
  5. Squeeze some lemon juice on top to keep the apple looking fresh.
  6. Heat a large saucepan with a half of the olive oil and add the garlic, saute for about 3 minutes until golden. Add the lentils and mix.
  7. When the lentils have cooled, add the apple and fennel, the remaining olive oil and a pinch of salt and pepper and mix. Garnish with chopped parsley.
http://www.thejewishhostess.com/2013/04/marinated-lentil-salad-with-cubed-apple-and-sliced-fennel/

 
 
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Caramelized French Onion Soup

kosher soup recipes, shavuot recipes and ideas

Caramelized French Onion Soup

No Comments 28 November 2012

 

The legendary “French” onion soup may give the impression of chic “La Femme” demurely sipping hot soup from fine china bowls and sterling soup spoons, but in actuality, French onion soup origins began with cheap laborers in the Lyons silk industry.   The inexpensive and easily found ingredients are what made this soup so affordable and comforting after working an 18 hour day looming the heavy silk attire that French men and women dreamed of impressing each other with.

 So, the next time you enjoy a hot fresh bowl of French onion soup, just remember that this recipe was intended to soothe and relax the hard workers in your home. Put up your feet, take a deep breath, and enjoy this moment of cozy comfort that was meant just for you.

Here’s another treasured Instagram recipe. Have a great day! Marlene

Shop HERE for the Newest Selection of French Onion Soup Bowls

 

 

 

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Fresh Winter Pea and Broccoli Soup by Lilly Shomer

kosher soup recipes, shavuot recipes and ideas

Fresh Winter Pea and Broccoli Soup by Lilly Shomer

No Comments 21 November 2012

 

Fresh Pea Soup

Fresh Pea Soup

Loving Instagram for all of my new soup recipes! #abettersoup is turning out to a a great collection of Jewish Hostess soup recipes! Thanks- Lily Shomer for your soup addition! Click HERE for more great Jewish Hostess SOUP recipes shared on Instagram!

Hi Marlene,
I made this soup the other night. It’s a cream of broccoli and pea soup. Was very simple and delicious! Hope you like it!

  1. Steam 1 bag frozen peas and 1 box frozen broccoli florets.
  2. Blend well in a food processor or an immersion blender. Set aside.
  3. In a pot add 1/2 stick butter, 1 chopped onion.
  4. When the onion is cooked add 1/4 cup flour and stir.
  5. Add entire carton of vegetable broth (I use Pacific Organic).
  6. Add the broccoli and pea purée to the pot along with 1/4 cup heavy cream.
  7. Bring to a simmer. Season with salt and pepper.

Lilly Shomer

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Sicilian Eggplant Meat Rollups for the Jewish Holidays

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah roast , lamb, and brisket recipes

Sicilian Eggplant Meat Rollups for the Jewish Holidays

No Comments 24 August 2012

Use Eggplants to create Sicilian Eggplant - Chopped Meat Casserole

by Vivien Hidary

Sicilian eggplants are sweeter and creamier than any other variety of eggplant. My friend Vivien, a gourmet cook, makes sure that this stuffed eggplant dish is on most of her Jewish holiday menus because its a family favorite! It can be prepared in advance, frozen, and baked before serving.

How to Create this Kosher Dish:

- Peel and slice about 4 sicilian eggplants and place on a tray sprayed with Pam.

- Brush a little olive oil on top of the slices.

- Bake on  350 degrees for approximately 20 minutes.

- Meanwhile, mix equal parts of chopped meat and cooked rice with allspice and salt to make filling.

- When eggplant is done roll each slice around a small mound of filling.

- Arrange in a roaster or Pyrex in rows. Cover with a mixture of water, salt (or chicken consommé) allspice and a drizzle of oil.

- Bake at 350.Bake covered. .

These eggplants are soft and the perfect comfort food . You can also bake them whole and eat with a spoon! Enjoy!

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Asparagus Pesto by Mark Bittman

kosher recipes, kosher rice and pasta recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah and sukkot recipes

Asparagus Pesto by Mark Bittman

No Comments 09 August 2012

 

 

 

 

 

 

 

 

 

 

Summer entertaining means pulling out pre-made gourmet extras from the freezer, and pesto is usually one of them. Pesto- (meaning paste) is  a no-brainer for pasta, or is great drizzled on sliced  mozarella cheese.  This recipe for asparagus pesto is a fresh twist on pasta-in-tupperware on the beach,  served on veggies as a side dish for barbeque (omit the cheese if serving meat), and as Mark Bittman suggests, you can even spread it on fish.

This recipe is quick in preparation.

Make and freeze in ice cube trays or flatten in baggies in the freezer.

watch the video Here

adapted from the New York Times

RECIPE

Asparagus Pesto

Published: May 7, 2010

Time: 20 minutes

  • Salt
  • 1 pound asparagus, peeled, trimmed, and cut into 2-inch segments
  • 1 clove garlic, or more to taste
  • 1/4 cup pine nuts
  • 1/4 cup olive oil, or more as desired
  • 3/4 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  • Juice of 1/2 lemon, or to taste.

1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.

2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Yield: 4 to 6 servings (about 1 1/2 cups).

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Michelle Esquenazi’s Healthy and Delicious Card Game Lunch

card game lunch, kosher dairy recipes, kosher main dish recipes, mothers day recipes, parties, shavuot recipes and ideas

Michelle Esquenazi’s Healthy and Delicious Card Game Lunch

No Comments 17 June 2012

Dear Michelle-
Thanks for sharing your card game menu with us! Even though this is a dietetic menu, I feel like I gained 10 pounds just posting it all onto The Jewish Hostess! Looks like it was an amazing day. Wish I was there to feast on your delicious lunch! Marlene
“Hi Marlene,
Last week I had my friends over lunch and cards. Being that we are all always dieting, I tried to make a healthy and delicious lunch menu.
I scoured through my cookbooks new and old. Borrowed my sister in law’s Dare to be Different kosher cookbook by Robin Jemal.

I found a lot of new recipes. I must give credit to my sister Laura Shammah – who got this Cauliflower Crust Pizza recipe from someone she works with. It is amazing!!!!!!

Michelle Esquenazi”

Cauliflower Crust Pizza:

  • 1 head cauliflower – chop and grind (in food processor)

microwave 6 minutes (no water)
this makes 3 cups

  • 1 cup of the cauliflower
  • 1 egg or egg white
  • 1 cup shredded cheese
  1.  put on cookie sheet that is sprayed well
  2. don’t let edges of crust mixture touch sides of pan used as that will make the edges hard
  3. bake at 450 degrees for 15 minutes
  4. put on toppings I roasted some veggies. and cheese
  5. put back in oven just until cheese is melted

cauliflower crust pizza

wheat berry salad with cranberries,corn,kidney beans and mint

quinoa with artichokes and apricots

Roasted veggies on Ezekiel wraps.
 

spinach wontons- I used nay soya brand wontons

roasted String beans with rosemary and basil- from Dare to be Different cookbook

kale chips

Tofu sticks. They are breaded in flax meal and corn flake crumbs. And baked!

Puff pastry filed with mushrooms,peppers and a few carrots.
 
dark chocolate/ wet chocolate mini cheesecakes

chocolate peanut butter biscotti

banana loaf

Peanut butter fluff brownies, s’mores, brownies, and choc chip cookies

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A Jewish Hostess Hot Pink Accented Spring Themed Table

holiday table settings, kosher recipes, mother's day tables, shavuot recipes and ideas, shavuot table settings

A Jewish Hostess Hot Pink Accented Spring Themed Table

4 Comments 10 May 2012

My anonymous (love her like a sister) sister in law recently made a gorgeous spring lunch for her closest relatives, and I just had to share it with all of you. Feast your eyes on this fabulous lunch menu and hot pink accented table top decor. Though she claims that she made up some of the recipes, I am slowly trying to drag all of the secret info out of her, so please bear with me. One recipe that I can share with all of you is the one that I passed on to her, and you can find the recipe for Panko Encrusted Goat Cheese Salad with Roasted Butternut Squash and Pumpkin Seeds HERE. The rest of the recipes will g-d willing come ASAP!!!

Notice how the HOT PINK placemats and center napkins took center stage and made this table shout, “ITS SPRINGTIME, LADIES!!! EVERYBODY SMILE!!”

Which we absolutely did!!!

As a special bonus HOSTESS tip-

The circular straw  placemats can be purchased at Gracious Home.

If you want a POP of color without spending a fortune, you can purchase these MY DRAP disposable placemats and napkins (in the center of the table pictured below) from Amazon. Usable up to 5 times- you get a lot of bang for your buck!

 

Table Setting Ideas, The Jewish Hostess

The Jewish Hostess, Table Setting Ideas

 

 

Table Setting Hiolidays, The Jewish Hostess

Table Ideas, The Jewish Hostess

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Fatoush Salad, The Jewish Hostess

Fatoush Salad

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Panko Crusted Goat Cheese Salad with Roasted Butternut Squash and Pumpkin Seeds

 

Grated Squash with Sauteed Mushrooms and Cherry Tomatoes

 

Italian Tuna Salad, The Jewish Hostess

Italian Tuna Salad

Jewish Holidays, The Jewish Hostess

The Lunch Buffet

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Samboosak, The Jewish Hostess

Syrian Cheese Samboosak

Samboosak recipe HERE….

Pizzas , The Jewish hostess

Assorted Pizzas

 

Cinnamon BUNS, The Jewish Hostess

Sticky Buns

Cupcakes Kosher, The Jewish Hostess

Mini Carrot Cupcakes

Kosher desserts, The Jewish Hostess

Mini Apple Crumb Muffins

 

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No-Fry Sweet Potato Latkes on Chanuka

hanukka recipes and tablesettings, kosher appetizer recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes

No-Fry Sweet Potato Latkes on Chanuka

4 Comments 29 November 2011

You don’t have to feel like you gained 10 pounds this Hanuka. Try these low fat healthy sweet potato latkes and enjoy every minute of  Hanuka with your kids. Try to sneak in whole wheat pastry flour instead of the white flour and this may become an all year round treat for your family!

My sister in law made  this great latkes version and she found that it worked better on parchment paper rather than tin foil.

No-Fry Latkes with special permission by Norene Gilletz from her fabulous cookbook Healthy Helpings.

Enjoy!

One no-fry latke contains just 1 gram of fat, compared to 2.7 grams for the fried version!

  • 1 very large sweet potato,plus 2 Idaho potatoes
  • 4 tsp. canola or vegetable oil, divided
  • 1 medium onion
  • 1 clove garlic, if desired
  • 1 tbsp. fresh dill (or 1 tsp. dried)
  • 1 egg & 2 egg whites (or 2 eggs),lightly beaten
  • 1/4 c. flour (white or whole wheat)
  • 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. pepper

*1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°F. Line 2 baking sheets with parchment paper. Spray each sheet of parchment paper lightly with non-stick spray, then brush each sheet with 1 tsp. of oil. (This provides a crispy exterior to the latke.)

2. Peel potatoes or scrub them well if you don’t want to peel them. Grate potatoes. (The processor does this quickly.) Transfer them to another bowl. Use the processor to finely mince onion, garlic and dill. Add potatoes, egg, egg whites and remaining 2 tsp. of oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If over-processed, potatoes will be too fine.

3. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450°F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Best when served immediately.

*Note: Alternatively, line the pan with parchment paper, such as Chefs Select. Bake uncovered at 425°F for 12 minutes. Ensure the paper does not extend beyond the baking sheet or touch the walls of the oven.

Yield: 2 dozen medium latkes or 6 dozen minis.

Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives. Latkes freeze well.

Nutritional Information:

36 calories per medium latke, 1 g fat (0.1 saturated), 9 mg cholesterol, 1 g protein, 6 g carbohydrate, 92 mg sodium, 143 mg potassium, trace iron, <1 g fiber, 10 mg calcium.

NO-FRY IDAHO POTATO LATKES:

Prepare latkes as directed above, but use 4 or 5 medium Idaho potatoes (2 lb./1 kg.). One latke contains 50 calories, 1.3 g fat and 18 mg cholesterol.

Norene Gilletz is a cookbook author and food writer based in Toronto, Canada. Her world revolves around food! For more information about Norene’s kosher cookbooks, visit www.gourmania.com.

Subscribe Now: and win the cookbook of the month!

 

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Warm Shephard’s Pie for a Cold Winter’s Night

kosher meat recipes, kosher recipes

Warm Shephard’s Pie for a Cold Winter’s Night

5 Comments 13 November 2011

by Esther Mosseri

” Hi Marlene, this easy kosher Shepherd’s pie recipe is a great warm winter dish . All you need is a salad, and you have a complete meal!”

For more inspiration, check out the quick video above by Gordon Ramsay. Notice how he doesn’t measure, but adds a few more ingredients for extra flavor .Of course delete his cheese addition (!!!), but use the video as a reference for endless Shephard’s pie possibilities!

For an elegant look, serve in white ramekins lined up on a tray.

  • 1 lb chop meat (or ground turkey)
  • 1 onion finely chopped
  • 4 servings of mashed potato flakes prepared according to box
  • allspice
  • cinnamon
  • paprika
  • salt and pepper

Directions for this Kosher Recipe

  1. saute the onions in a little oil until soft sprinkle with salt and pepper
  2. take out half and combine with potato mixture
  3. put chop meat in pan with onions and brown sprinkle with some allspice and a drop of cinnamon and salt and pepper
  4. the start layering in a sprayed pyrex, first with half of the potato mixture, then all of the meat then remaining potaotes
  5. sprinkle top with paprika and bake in 375 degree oven for 45 min uncovered
  6. Check out this meatless version HERE.
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Moroccan Style Stew with Chickpeas, Butternut Squash and Fire Roasted Tomatoes.

kosher meat recipes, kosher pareve recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes

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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Sweet Potato “Fries” with Fresh Basil

kosher pareve recipes, kosher recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas

Sweet Potato “Fries” with Fresh Basil

No Comments 20 September 2011

Try this “healthier” version of french fries. The fresh basil is a nice surprise on the crispy sweet potatoes. This is a delicious side dish for a dairy or meat meal, but don’t expect any leftovers. I would make these fresh out of the oven on Sukkot with cruchy salads salads and some sreaming barbeque or fish as a main dish!


Kosher Recipe Ingredients:

 

    • 5 sweet potatoes, cut into about 1 by 5-inch “fries”
    • 3 tablespoons olive oil
    • 2 tablespoons chopped fresh basil leaves
    • 2 teaspoons kosher salt or sea salt
    • 1/2 teaspoon freshly ground black pepper

 

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Place the sweet potato “fries” on a foil-lined baking sheet and toss with the olive oil. Bake until crisp, about 45 minutes.
  3. Meanwhile combine the basil, salt, and pepper in a small bowl.
  4. When the sweet potato fries come out of the oven, sprinkle with the “basil salt.”

Recipe courtesy of Giada de Laurentiis

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Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices

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

Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices

3 Comments 06 September 2011

This recipe for Syrian stuffed eggplant skins, chicken, and eggplant is a favorite of mine, and there is never a piece of eggplant or chicken left in the tin by the Monday night after Shabbat.  Its perfect for a large crowd because you can fit so many chicken pieces,specha,and baked eggplant slices in one large roasting pan. Just by looking at these pictures I can really almost smell the succulent eggplant roasting with the spiced chicken!!! I’m really not kidding!!
I’m sure that many Syrian Jewish housewives have their own technique for making this Shabbat dish. Please comment below if you have a different variation!
Ingredients:
  • 3 packs of dried eggplant skins available at most Syrian markets here in Brooklyn, NY.
Ingredients for this kosher recipe:
  • 2 lbs of chop meat. mixed with allspice, cinnamon, salt, 2/3 cup arborio rice, and 1/2 cup water.
  • 2 packs of chicken cut into 8 or 10. (The chicken tastes better with the skin on but honestly, I hate cleaning chickens so I tell the butcher to remove the skin for me.)
  • 2 eggplants sliced (white eggplants are sweeter)
Open up the little packs of dried eggplant and place in a pot with water. Boil 2-3 minutes to soften.
Make the hashu (filling) mixture above: 2 pounds lean chop meat mixed with 2/3 cup of arborio rice, mixed with a small palmful each of allspice, salt, and cinnamon. Add 1/4 to 1/2 cup of water and mix very, very well. (I use kitchen gloves)
Stuff each eggplant pocket with the hashu filling.If you have extra meat you can make “hashu balls” into torpedo shapes and freeze for a later date to throw into any chicken or “peas and hashu” recipe.
  1. Place sliced eggplants on a parchment lined sheet pan and brush lightly with safflower oil.
  2. Bake for 25 minutes until similar to the picture above.
  3. Pour oil  0nto bottom of  a large roaster to coat.
  4. Place chicken pieces into pan.
  5. Sprinkle some garlic salt, salt, paprika, and allspice on top of chicken.
  6. Layer with eggplant slices.
  7. Top with stuffed specha (dried eggplant skins). You can place some more eggplant slices on top of  specha.
  8. Drizzle with more safflower oil.
  9. Drizzle about 3/4 cup of water around edge of ingredients in the roaster to ensure it doesnt dry out. If you are using chicken without skin, then add some extra water.
  10. Bake at 350 degrees for A VERY LONG TIME!. (about 3-4 hours maybe more!) Keep checking until chicken is roasted and the specha is nice and dried and eggplant is melted over the chicken. If it seems watery, you may uncover and roast for an extra half hour. Enjoy and let me know how your chicken with specha comes out!!!

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