Tag archive for "Fruit and Vegetable"

Artichoke Caponata for a Holiday Lunch Appetizer

hanukka recipes and tablesettings, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas

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
  1. 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.
  2. 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.
  3. Transfer the mixture to the insert for the slow cooker. Cover and cook on high for 3 hours.
  4. 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.
  5. 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.
  6. 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.

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Hot Pink and Turquoise Shabbat Table Inspiration

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”

 

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Pareve Stuffed Artichokes with Eggplant (Medias)

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
  1. Preheat oven to 350 degrees.
  2. Place frozen artichoke bottoms in a bowl and cover with boiling water,
  3. Add lemon juice to the water.  Leave the artichokes in water until tender.
  4. Saute chopped eggplant in saucepan
  5. When almost soft add in chopped mushrooms and continue to saute until soft.
  6. Puree mixture with hand held mixer, add in breadcrumbs and salt to taste.
  7. Spoon mixture into the artichoke bottoms. (If you find that your mixture is too loose, add more breadcrumbs.)
  8. 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.

Send in your  favorite easy, healthy recipes to marlene@thejewishhostess.com.

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

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

2.Click the retweet button below and then comment below “I retweeted to win a free copy of #Persian Food from the Non-Persian Bride.”

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 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.

Click here to buy Persian Food from the Non Persian Bride.

 

 

 

 

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Wilted Spinach with Toasted Garlic Chips

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.

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Healthy Vegan Broccoli Loaf

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.

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Crispy Vegetable Spring Rolls

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

  1. place towards one end of the triangle, and roll, keeping the veggies peeking out from the top.
  2. 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)
  3. use your favorite soy sauce dip- I like Trader Joe‘s Soyaki!
  4. My kids love them. You can also add any shredded or sliced cooked chicken or meat or tofu!!
  5. Be creative- these are super yum and super fun!
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Baked or Pan Fried Plantains with Guacamole

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

Baked or Pan Fried Plantains with Guacamole

No Comments 02 January 2011

Photo of four varieties of bananas.

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:

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

To Fry:

  1. Heat oil in saute pan. Place plantain in oil and fry about one minute, flip, and fry until crisp on both sides.
  2. 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
  1. Open avocados and pull out all of the fruit with a spoon.
  2. 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.
  3. To serve, put guacamole in a shallow bowl with plantain slices next to it for dipping.
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Marcey’s String Beans

kosher pareve recipes, kosher recipes, kosher vegetable recipes

Marcey’s String Beans

No Comments 27 October 2010

“Hi marlene, I have a good one.” from Marcey Gindi

2 bags of hanover  frozen petite string bean defrosted or u can use 1 1/2lbs blanched french string beans

Put them in a Ziploc bag

Add

  • 3tbs soy sauce
  • 1/4 tbs crushed red pepper
  • 1tbs toasted sesame oil
  • 2 cloves crushed garlic
  • 1tbs or 2 of sesame seeds

Let marinate a few hrs

Preheat oven 400 degrees

Spread out beans in a cookie sheet pan

Place tray 4 to 6 inches from heat. Bake for 45min until crunchy and slightly charred. Enjoy!

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Healthy Samboosak Stuffed with Chick Peas

kosher appetizer recipes, kosher pareve recipes, kosher recipes

Healthy Samboosak Stuffed with Chick Peas

4 Comments 17 October 2010

by Allison Serour-check out her gorgeous Shabbat tablecloths.

Start filling your freezer with these dough filled treats. Pop them into the oven 20 minutes before serving.

Filling

  • 1 can Eden chick peas
  • 1 med onion chopped
  • 3 tb oil
  • Cumin
  • Salt
  • Pepper

Dough

  • 2 3/4 cups spelt flour
  • 1/2 cup smead
  • 1/2 cup oil
  • 1 1/4 cup water
  • sesame seeds

On medium heat sauté onion till golden, add cumin. Mash chick peas in chopper. Mix with onions.  Add salt and pepper.

In medium bowl mix flour smead oil and salt. Add water slowly. Mix well.

Put dough in refrigerator to firm up and till ready to use.

How to stuff the Samboosaks:

roll dough into balls

flatten in your palm

place filling inside flattened dough (shown here-cheese filling)

fold over to form half moon and crimp with thumb and your forefinger

keep crimping

dip in beaten egg, then sesame seeds, place on tray, freeze and bag till use

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Chick Peas, Squash and Lentils Slow Cooked for Shabbat

kosher recipes, kosher soup recipes, kosher vegetable recipes

Chick Peas, Squash and Lentils Slow Cooked for Shabbat

No Comments 14 October 2010

Magic Mill 6 Quart

Revised from Eating Well .

This easy, hot vegetarian dish smelled and tasted so good that it’s going to be a repeat  this week.

Put  all the ingredients in the slow cooker on high at 11 am on Friday morning and it will be perfect for Shabbat!

Buy your slow cooker at Kitchen Caboodles 492 Avenue P  (718) 998-91111 and get your free garlic saver from Gourmac.

Kitchen Kaboodles has  a kosher mikva on premises. They dip and ship all pots, appliances, dishes, etc.

INGREDIENTS

  • 3/4 cup dried chickpeas
  • 2 1/2 lbs butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon curry (optional)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron,
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice

PREPARATION

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

Stir in lime juice.

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Healthy Pareve Mechshe (Stuffed Zucchini)

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, purim recipes, baskets, and decor, shavuot recipes and ideas

Healthy Pareve Mechshe (Stuffed Zucchini)

1 Comment 13 October 2010

by Jennifer Escava

Pareve  Mechshe- a healthy version of the Sephardic stuffed squash.

This is a great Shabbat recipe, as many adults and teens are looking to cut back on meat on Friday night.

  • 1 onion
  • short grain brown rice
  • 1/2 cup canned chick peas rinsed and drained
  • 1/2 tsp allspice
  • 1 TB olive oil
  • 6-8 thin zucchini squash
  • Make sauce- 8 dried apricots, heaping tsp mint,3 cloves garlic, heaping tsp salt,1/2 cup maple syrup, 1 cup Lemon Juice, 1 cup water.
  • 1 TB apricot preservatives-optional
  1. Cook short grain brown rice: sauté onion, add 1 cup rice sautée together add 1 1/2 cups boiling water and salt.
  2. When its cooked, wait till cool. Add the spices and olive oil
  3. While rice is cooking, wash and peel squash leaving stripes of the green peel, as in the photo above.
  4. Cut squash in 1/2  legnthwise. Wash, & scoop squash with a long squash  scooper.
  5. Mix cooked rice, chick peas, allspice and olive oil.
  6. Stuff squash with rice mixture
  7. Line pyrex with stuffed squash in one layer. Put dried apricots on top.   Crush garlic mix with salt and mint. Sprinkle on top of squash
  8. In a bowl mix water, fresh lemon juice, maple syrup and 1 tbsp. apricot preserves. Taste and adjust to your liking.  Pour over stuffed squash. Cover with aluminum foil lines with parchment paper and put it 350deg. oven. Cook 2 hrs. Enjoy!!!
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Chic Mini Matzah Balls

kosher chicken recipes, kosher recipes, kosher soup recipes

Chic Mini Matzah Balls

3 Comments 01 October 2010

A Chic Matzo Ball???

Well here you have it. NOT your mother’s matzo ball soup. These mini matzo balls are scooped with a melon baller- a great idea from bonappetit.com. I mix these matzo balls into my favorite chicken soup. With all the cool weather coming our way, I think that these matzah balls will be on the menu.

makes about 26 mini matzah balls.

INGREDIENTS

  • 2 large eggs, separated
  • 1/4 cup club soda
  • 2 tablespoons safflower oil or 2 tablespoons (1/4 stick) pareve margarine, melted
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup unsalted matzo meal
  • Combine egg yolks, club soda, safflower oil or margarine, chives, coarse salt, and 1/4 teaspoon pepper in medium bowl; whisk to blend. Stir in matzo meal. Whisk egg whites in another medium bowl until soft peaks form. Stir 1/3 of whites into matzo mixture to loosen. Fold in remaining whites in 2 additions. Cover and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
  • Bring large pot of salted water to boil. Dip 1-inch melon baller or teaspoon-size measuring spoon in boiling water, then fill with rounded scoop of batter. Immerse melon baller in water and shake to release batter. Repeat with remaining batter, dipping melon baller or measuring spoon in boiling water between scoops. Adjust heat so water simmers gently. Cook matzo balls uncovered until tender, about 25 minutes.
  • Using slotted spoon, transfer matzo balls to 13x9x2-inch glass baking dish. DO AHEADCan be made 1 day ahead. Cover and chill.

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Pom-Spinach Salad

kosher recipes

Pom-Spinach Salad

No Comments 05 September 2010

A great idea from Debbie G.!

Pomegranate Spinach Salad
12 cups torn baby spinach
1 c sliced red onion
2 oranges,peeled and sectioned
4 Tbsp pomegranate seeds
1/2 c baked wontons or baked pita chips
Pomegranate Dressing
1/3 c fresh orange juice
4Tbsp pomegranate juice
1Tbsp sesame seeds
1/2tsp salt
1/8 tsp pepper
2Tbsp olive oil
In a small bowl whisk together orange juice,pomegranate juice,half of the sesame seeds,oil salt and pepper.
In a separate bowl combine spinach,onion,oranges,and pomegranate seeds. pour dressing over spinach mixture and toss.sprinkle with remaining sesame seeds and baked wontons or pita chips!

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Two Juicy Turkey Roast Recipes

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes

Two Juicy Turkey Roast Recipes

No Comments 04 September 2010

Recipe #1:

Apricot Turkey Roast

By Marcey Gindi -Marcey is the chicest personal shopper for all of your party wear and accessories. email Marcey.

Preheat oven 425 degrees

  • 1/2 packet of goodmans onion soup mix
  • 1 1/2 tbs ketchup
  • 3 tbs apricot preserves
  • 2 tbs mayonnaise or olive oil

Mix all together, rub some of the mixture all over turkey roast than coat the rest of it on top.
Roast uncoverd for 35-40min until golden and a bit charred.
Add 1 cup of water to the roaster, reduce temp to 350 and cover for an hour.  For more well done, roast for an hour and 1/2.
Let it rest after till cool, than slice. Pour juices on top or serve on the side.

Recipe #2:

Teriyaki Turkey Roast   (marinade can also be used on any other kind of roast)

by Ellen Shalom – Ellen is a fantastic personal trainer living in  Brooklyn, N.Y. with years of experience. Train in the privacy of your own home. Women only. email Ellen

  • 1/4 cup teraki sauce
  • 1/4 cup soy sauce
  • 1 tablespoon of honey
  • 1 clove garlic crushed
  • 1 tablespoon lemon juice

Mix and pour cook for 1 1/2 hours.

Slice and leave in the juices. Enjoy!

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Roasted Zucchini Chips

kosher recipes, kosher vegetable recipes

Roasted Zucchini Chips

No Comments 02 July 2010

This is a great side dish to a meat or dairy meal. It also looks great as a garnish to any type of fish. A mandolin will make the slicing of the zucchinis much quicker (make sure to wear a protective glove).

Serves 4-6                                                              

8 Medium sized green zucchinis

olive oil

Pam Olive oil

Kosher salt

Garlic powder

dried parley

parchment paper

mandolin for slicing

Instructions:

Slice the zucchinis on a mandolin on the middle setting. The zucchinis should be thin. Layer zucchini slices on a tray with parchment paper. Try not to overlap slices too much because you want them to cook evenly.

Add a general amount of pam and olive oil on both sides of zucchini slices.

Generously sprinkle garlic powder. Sprinkle dried parsley and season with salt to taste.

Roast on 425 watching closely. Zucchini slices are ready when they begin to toast and edges of slices start to curl up

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