Fruit And Vegetable | Kosher Recipes and Jewish Table Settings

Tag archive for "Fruit and Vegetable"

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 20 May 2012

ask the teenagers to help

This recipe is a 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.

Bake a dozen or two for a family dinner as an instant appetizer.

You will always want to have a batch of these spinach tarts bagged in the freezer.

The dough is easy to whip up in the Cuisinart- just leave the butter in the fridge overnight to soften.

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
dash of white pepper
sesame seeds, chopped pimiento (optional topping)

Directions:

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

ready for the freezer

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

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

10 Comments 05 March 2012

Portobello Cranberry and Wine Brick Roast for Shabbat:

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 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:

Preheat oven to 350 degrees.
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.
Rub roast all over with salt, pepper, garlic, and place sliced onion and rosemary on top.
Pour cranberry sauce mixture on top and cover.
Roast for about 1 and one half hours and then add half of sliced portobello mushrooms for another half hour.
Cool, slice, and re-heat for 45 minutes to an hour before serving.
Saute the rest of the portobello mushrooms in garlic and top as a garnish before serving.

Quinoa with Roasted Sweet Potatoes and Dried Cranberries (thejewishhostess.com)
Simple Roasted Garlic and Rosemary Chicken (thejewishhostess.com)
Greek Chicken for Shabbat (thejewishhostess.com)

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

Sicilian Eggplant and Chopped Meat Casserole

No Comments 05 January 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!

Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices for Rosh Hashanah (thejewishhostess.com)
Maggie’s Healthy Spicy Pareve Stuffed Eggplant or Peppers- Secret Syrian Recipe! (thejewishhostess.com)
Eggplant, Garlic, and Chopped Sun Dried Tomato Spread (thejewishhostess.com)

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.

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Chilean Sea Bass with Mushroom Marsala Sauce (thejewishhostess.com)
No-Fry Sweet Potato Latkes on Chanuka (thejewishhostess.com)

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

saute the onions in a little oil until soft sprinkle with salt and pepper
take out half and combine with potato mixture
put chop meat in pan with onions and brown sprinkle with some allspice and a drop of cinnamon and salt and pepper
the start layering in a sprayed pyrex, first with half of the potato mixture, then all of the meat then remaining potaotes
sprinkle top with paprika and bake in 375 degree oven for 45 min uncovered
Check out this meatless version HERE.

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!

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:

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

Recipe courtesy of Giada de Laurentiis

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

Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices

2 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: 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 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.

Place sliced eggplants on a parchment lined sheet pan and brush lightly with safflower oil.
Bake for 25 minutes until similar to the picture above.
Pour oil 0nto bottom of a large roaster to coat.
Place chicken pieces into pan.
Sprinkle some garlic salt, salt, paprika, and allspice on top of chicken.
Layer with eggplant slices.
Top with stuffed specha (dried eggplant skins). You can place some more eggplant slices on top of specha.
Drizzle with more safflower oil.
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.
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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hanukka recipes and tablesettings, kosher pareve recipes, kosher recipes, kosher vegetable recipes, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, sukkot and rosh hashanah recipes

Artichoke Caponata for a Holiday Lunch Appetizer

No Comments 03 September 2011

Kosher Recipe: Artichoke Caponata

Caponata di Carciofi (Caponata of Artichoke), Courtesy of Chef Laura Frankel, author of Jewish Cooking for All Seasons

This caponata does not have the usual tomatoes and eggplant. Caponata is a relish of vegetables and can really include anything in season. This version is a concoction of early spring and late winter vegetables. I serve it with roasted chicken, duck and even fish. It adds springtime flair to any table and for Passover we drizzle our matzah with olive oil and herbs and then dollop some of this caponata on top of it for a crunchy snack.

Yields about 2 cups

RECIPE INGREDIENTS

1 pound baby artichokes or frozen artichoke hearts

1 fennel bulb-julienne (save fronds for garnish)

2 leeks-white parts only, chopped

3 cloves garlic

1 tablespoon tomato paste

½ cup white wine

½ cup golden raisins (optional)

¼ cup pine-nuts

¼ cup fresh mint-torn or cut into thin strips (chiffonade)

½ cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh thyme-

Olive oil

Salt and pepper

Kosher Recipe

Directions cont’d

To clean the artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Be sure to leave the stem intact. You can peel some of the tough green fibers from the outside. The stem gives the artichoke a pretty shape! Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with lemon juice squeezed into it to keep the artichokes from turning dark.
Place a large sauté pan over medium high heat and coat the bottom lightly with olive oil. Add the fennel pieces and leeks. Sauté the vegetables until they are lightly browned and have softened. Add the garlic, tomato paste raisins and white wine. Stir together.
Transfer the mixture to the insert for the slow cooker. Cover and cook on high for 3 hours.
Place a small sauté pan over medium heat and add the pine-nuts. Toast the pine-nuts until they are lightly browned. Watch them carefully as then can burn quickly.
Add the pine nuts, artichokes and fresh herbs to the mixture to the mixture. Salt and pepper to taste. Cover and continue cooking for an additional on HIGH.
Serve the caponata warm or cold. The caponata can be made three days before serving and stored covered in the refrigerator.

More Kosher Recipes

Check out Chef Laura Frankel’s site for more fabulous kosher recipes.

holiday table settings, holiday tables, shabbat table settings, shavuot table settings

Hot Pink and Turquoise Shabbat Table Inspiration

5 Comments 19 June 2011

Thank you Susan for sharing your Shabbat and Shavuot table settings with us! Your hot pink peonies and pops of color make me very happy!! The subtle hints of green that peek through your vases add another shade of color into the mix. Pier One placemats are the perfect base for your centerpieces! Keep sending your pics!!! Thanks again- Marlene

“Hi Marlene!
Just a note to tell you that I love your website. My name is Susan Lerner and I live in Jamaica Estates, NY. I am very good friends with Vered Shamosh and she is the one who told me about your beautiful website. Thought I would share some pictures of my Shavuot and Shabbat tables. Great finds all from Pier One and Homegoods!!!
All the best and continued success,
Shabbat Shalom,
Susan”

Shavuot Table Contest!! Win a $200 Gift Certificate to Parci Parla, and $100 to Josh and Co. Florist!!! (thejewishhostess.com)
Hot Pink and Turquoise Shabbat Table Inspiration (thejewishhostess.com)
Announcing a Summery Shabbat Table Contest! (thejewishhostess.com)
Table Setting Showcase Event: An Ocean Blue Shabbat Table by Eva Ben Dayan (thejewishhostess.com)
Fantastic Fuschias for Your Shavuot Table! (thejewishhostess.com)
A Holiday Table That Connects Holocaust Survival To The Beauty of Shavuot (thejewishhostess.com)
A Summery Shabbat Shalom from Linda and Emile Haddad (thejewishhostess.com)
Announcing The Winners of the Shavuot Table Contest! (thejewishhostess.com)

Hot Pink and Turquoise Shabbat Table Inspiration (thejewishhostess.com)
Announcing a Summery Shabbat Table Contest! (thejewishhostess.com)
Table Setting Showcase Event: An Ocean Blue Shabbat Table by Eva Ben Dayan (thejewishhostess.com)
Fantastic Fuschias for Your Shavuot Table! (thejewishhostess.com)
A Holiday Table That Connects Holocaust Survival To The Beauty of Shavuot (thejewishhostess.com)
A Summery Shabbat Shalom from Linda and Emile Haddad (thejewishhostess.com)
Announcing The Winners of the Shavuot Table Contest! (thejewishhostess.com)

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

Pareve Stuffed Artichokes with Eggplant (Medias)

5 Comments 01 June 2011

Photo permission of Bridget Ben Dayan

“Hi -I really enjoy your website and I have a delicious and easy recipe for a new twist on medias (stuffed artichoke). When I’m in a health conscience mood i bake, other times I sauté. They are really delicious and deceiving, they look like meat every time I make it, I’m asked for the recipe.” Bridget Ben-Dayan

Ingredients for this Kosher Recipe:

1 medium eggplant – peeled & chopped
1 box of baby bella mushrooms – chopped
1/3 c. flavored breadcrumbs
olive oil to saute
salt to taste
1 pkg frozen artichoke hearts (10-12 pcs)
3 cups of boiling water
1/4 c. fresh lemon juice
1/4 c. flavored breadcrumbs

Preheat oven to 350 degrees.
Place frozen artichoke bottoms in a bowl and cover with boiling water,
Add lemon juice to the water. Leave the artichokes in water until tender.
Saute chopped eggplant in saucepan
When almost soft add in chopped mushrooms and continue to saute until soft.
Puree mixture with hand held mixer, add in breadcrumbs and salt to taste.
Spoon mixture into the artichoke bottoms. (If you find that your mixture is too loose, add more breadcrumbs.)
Fill a small bowl with approx 1/4 c of breadcrumbs. Dip filled artichoke, mixture side down into the bowl with breadcrumbs. Then place artichoke, mixture side down onto greased tray, use oil not spray to insure the desired texture to the top of the artichoke. Repeat for all of the artichokes, then bake for 15 minutes at 350 degrees.

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breakfast recipes, kosher dairy recipes, kosher recipes

Win a Free Copy of Persian Food From the Non-Persian Bride!

26 Comments 07 May 2011

Subscribe HERE and win a FREE COPY of the new gourmet kosher cookbook, Persian Food from the Non Persian Bride. Winner must be subscribed to our list. Winner chosen at random. Tweet, Facebok comment, and comment below for 3 chances to win!

1.Comment below ” I would love to win Persian Food from the non-Persian Bride,” and/or

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3-Click HERE and comment on our Facebook Page , ”I want to win a FREE copy of Persian Cooking from the Non-Persian Bride”

Meet my new friend Reyna Simnegar, author of the new bestselling cookbook Persian Food from the Non Persian Bride. Reyna’s amazing background is bone-chilling. Growing up in Caracas, Venezuela, she was raised as a Catholic, and went to Catholic school. Being an inquisitive young girl, she was able to slowly pick up silent clues to her family’s past.

“Growing up in this bewildering environment made me question authority even more. Sometimes I would stare at the nuns at school and ask myself, Why are you dressed like this? What do you have that makes you spiritually closer to God than me? How do you know what God wants from you? What kind of mother would you have been? I needed answers to my questions. I needed to know there was a way to reach closeness to God without having to become like them. I needed freedom to talk to God directly. I needed truth.”

After meeting her future husband, a Persian Jew, they both continued on their quest to find their roots. Along the way, she picked up her husband’s family’s Persian cuisine, which lead her on a path to being a sensational cookbook author.

Read the details about Reyna’s amazing awakening to her Jewish roots HERE.

Yogurt with Spinach, persian food from the non persian bride

Yogurt with Spinach and Mint

Borani Esfanaaj by Reyna Simnegar

This is my favorite dairy Persian dish! It is just so easy to make for Shavuot and so delicious! I feel so healthy when I eat this dish. It is obviously a lot more convenient to make if you already have frozen spinach in the freezer! Spinach can be hard to clean and check for insect infestation, so make sure to get the kosher frozen kind, such as Bodek brand.

Kosher recipe ingredients:

2 cups onions, finely chopped
2 garlic cloves, pressed or finely minced
3 tablespoons canola oil
¼ teaspoon turmeric
1 (16-ounce) package frozen chopped spinach, defrosted and drained
1 teaspoon salt
½ teaspoon pepper
2 cups low-fat plain yogurt

Directions for this kosher recipe:

1. In a small saucepan, fry onions, turmeric, and garlic in oil until slightly golden (about 10 minutes).

2. Add spinach, salt, and pepper and cook for additonal 5 minutes, mixing well. Set aside to cool.

3. Once cooled, add the yogurt and mix well.

4. Serve in a bowl and decorate with fresh or dried mint. This dish is absolutely delicious accompanied by lavash bread , healthy crackers, or pita chips.

Subscribe HERE and comment below to win a FREE COPY of Persian Food from the Non Persian Bride. Winner must be subscribed to our list. Winner chosen at random.

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www.kosherpersianfood.com

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Cheesy Mini Spinach Tarts (thejewishhostess.com)

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

Wilted Spinach with Toasted Garlic Chips

2 Comments 30 April 2011

I got this recipe from my mother in law who is always trying something new and delicious. Instead of sauteing the spinach, she uses the hot oil from frying the garlic to wilt the spinach. The result is a delicious “salad” spinach. This technique also leaves no room for “spinach soup“, which can happen from sauteing the spinach for too long a period. I usually serve the spinach as a salad at room temperature before the main course, or as a side dish to a salmon or steak. And I always eat the leftovers for lunch the next day.

Kosher Ingredients

Two bags Baby Spinach leaves refrigerated (I use the pre-washed bags and then wash and dry it very well one more time.)

4-6 Cloves of garlic sliced thin (I use a mandolin and put it on the medium setting)

Kosher salt or sea salt to taste

4 tablespoons Good quality extra virgin olive oil

Directions

Before you begin, make sure to have washed and dried the baby spinach leaves. Place the spinach in a large heatproof bowl, such as pyrex. Refrigerate the spinach (the spinach must be cold prior to pouring the oil onto it).

In a medium sauce pan place the olive oil and sliced garlic cloves and season with salt-Do not over salt because you will add salt onto the leaves themselves after you pour the hot oil.

Heat oil and garlic on a medium to high flame. Cook garlic in oil until just golden, and pour mixture (very carefully) into the pyrex bowl. Toss gently so that the oil is well coated on the leaves. More salt can be added at this point if you prefer.

Leaves will slightly change in color and will wilt. Serve immediately or at room temperature. Can be refrigerated once cooled and served later that day.

Note Do not over cook the garlic slices as they will turn bitter if cooked too well done. Using a mandolin is preferred so that the garlic will cook evenly.

kosher pareve recipes, kosher recipes, kosher vegetable recipes

Healthy Vegan Broccoli Loaf

3 Comments 21 February 2011

The following recipes are from The Vegetarian Shabbat Cookbook—

Micah Publications is the Source for Jewish Animal Rights and Vegetarian Books

~BROCCOLI LOAF~

Broccoli is so healthy, that any way you eat it is good. Prepare this loaf for a winter

Shabbat and bake potatoes and squash with it, but make enough for the next day because

broccoli loaf at room temperature might be just the thing for a Shabbat afternoon lunch.

And serve it with the curried roasted potato salad, followed with spice cake.

Heat oven 375º

3 cups of broccoli ﬂorets, steamed and pureed in food processor
1/2 cup wheat germ
1/4 cup nutritional yeast
1/2 cup chopped onions or scallion
1/4 cup parsley
1/2 cup vegan cheddar cheese
pinch of salt
1 Tablespoon of seasoning
sprinkle top with paprika
Optional: pinch of nutmeg on top.

Oil small loaf pan. Mix all ingredients together. Bake 40 minutes or until top browns, and there you are. Could anything be easier?

Serves 4-5

Note: Nutritional yeast is light and ﬂaky, rich in Vitamin B12, and adds a cheese ﬂavor—

can be used in place of Parmesan cheese.

Easy Napolean-This Week’s Shabbat Dessert (thejewishhostess.com)
Healthy Shabbat Blueberry Crumble (thejewishhostess.com)

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

Crispy Vegetable Spring Rolls

2 Comments 05 January 2011

“Hi Marlene,

I just couldnt resist sharing this recipe with you- I made them twice this weekend already…. I always want to have something Pan- Asian style…” Enjoy! Sophia Cohen

Needed for this Kosher Recipe

buy pre packaged spring roll paper, cut diagonally to make two large triangles
julienne carrots and celery, shredded cabbage, red onion (optional) and basil

Directions

place towards one end of the triangle, and roll, keeping the veggies peeking out from the top.
Pan fry in part sesame oil and part safflower oil till the outside is crispy. (No need to deep fry- the pan frying is more then enough)
use your favorite soy sauce dip- I like Trader Joe‘s Soyaki!
My kids love them. You can also add any shredded or sliced cooked chicken or meat or tofu!!
Be creative- these are super yum and super fun!

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

Baked or Pan Fried Plantains with Guacamole

No Comments 02 January 2011

Image via Wikipedia

by Ayelet R.

This is the simplest dish but gets the most amazing results. Whenever I make these, the platter cannot leave the kitchen before it needs refilling. This is also a great afternoon snack that keeps the family from munching on sugary sweets before a late dinner.

This is of course a great kosher and vegan recipe for the big Super Bowl event this Sunday February 6!

Plantains have many health benefits that you may not know. Read on:

A well-acclaimed diuretic, plantain is found to be extremely effective against kidney ,bladder and intestine problems.
It is effective against heavy menstrual cycles.
Plantain is also used as a vulnerary to treat cuts and wounds. Due to easy accessibility of this wonderful fruit, it can be easily bought and crushed and applied to cuts and wounds for quick relief. Also, since plantain has a high epidermal growth, it can be used to fix damaged tissues, treat bruises and broken bones.
Plantain is touted as a wonderful blood cleanser.
Plantain, much like its yellow ripe counterpart, is extremely good for skin. Plantain juice can be effectively used to treat sunburn, ulcers, scalds and burns. It is treated as an effective substitute for aloe vera.
It is very effective for treating liver sluggishness and inflammation of the digestive tract.
Chewing plantain root can offer immediate relief from toothache.
Plantain is known to soothe cough reflex andis used to treat asthma, lung infections, and hay fever and any other respiratory disorders that involves mucous congestion.

How to know when a plantain is ready to cook:

Buy plantains as green as possible and allow them to ripen at home near a window.During the winter that can extend to three weeks! If you want a plantain chip that is not too sweet, (ie. for a guacamole dip) then only allow it to turn yellow. But, if you want a sweeter treat then allow plantains to turn black (the skin will go from green to golden yellow to black). Once they are that ripe, you will know they are super sweet inside.

For this recipe, we recommend the golden yellow color:

Slice Peel 3 plantains, discarding the peel. Cut them diagonally into 1-inch slices.
Spread plantain pieces onto cookie sheet, toss with olive oil, salt, and pepper. Bake at 400 degrees until brown on the outside.

To Fry:

Heat oil in saute pan. Place plantain in oil and fry about one minute, flip, and fry until crisp on both sides.
Dry plantains on a paper towel, and sprinkle with salt and pepper.

For Guacamole:

2 ripe avocados
2 cloves garlic, finely chopped
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon red hot pepper flakes
1/2 tomato, diced
Salt and pepper to taste

Open avocados and pull out all of the fruit with a spoon.
Lightly mash the avocado with a fork as you add the garlic, lemon juice, and spices. You can adjust the spices to your taste. Fold in the tomato.
To serve, put guacamole in a shallow bowl with plantain slices next to it for dipping.