Thanks Arleen for sharing your family recipe with us! Marlene
Tag archive for "Fruits and Vegetables"
hanukka recipes and tablesettings, healthy body, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah vegetables, shabbat recipes
Thanks Arleen for sharing your family recipe with us! Marlene
I am very close to a certain family member who makes the most awesome brunches. Last month she decided to have the entire family over on a Sunday. It was so nice just to get together. We just never wanted to leave. Check out her table and comment with the recipes that you would like me to post for Shavuot.
I purposely left the pictures a tiny drop small so that I can surprise you with more great pics for Shavuot.
My anonymous relative just gave me her great recipe for crunchy apple chips sweetened with a drop of sugar.
Perfect for Mother’s Day AND Shavuot!
Check out the video above for a great lesson on how to use a mandoline.
Crispy Homemade Apple Chips
My friend Rina Dweck is a superb hostess, always whipping up summer salads and main dishes with ease. Savor the photos below which illustrate her typical Shabbat lunch during the summer months. Rina’s menu always focuses on vegetarian, Mediterranean and healthy dishes. She only uses fresh produce, preferably fresh, organic and locally grown. Friends and family always feel very comfortable at Rina’s table because everyone is involved in the preparation.
Her meals always taste especially unbelievable because she lives right on the ocean, and when you’ve got that view- there are absolutely no complaints!!!
When she is not cooking, Rina also happens to be a fabulous artist! Check out Rina’s Facebook page PROJECT FACE where she re-invents her own face daily.
eggplant / feta roll -ups. Get the delicious kosher recipe HERE!
savory ricotta cheesecake with radicchio
pasta with asparagus
raw beet salad
Maggie Bawabeh is another friend of mine that continually inspires me. Maggie is always quietly helping so many people behind the scenes in her elegant and classy manner. She also puts her heart and soul into being an “agent” for Sephardic Link, a community organization founded by my good friend Charles Mizrahi. Every month, about 40 married women, all “agents” who volunteer for Sephardic Link, meet and discuss potential matches and shidduchim within the community. All of the work and connections are done behind the scenes, and are very confidential, They have had much success, and B’H, Maggie actually set up someone very close to me! Thanks for everything, Maggie, and thanks for the healthy, dairy free, vegan recipe!
“Hi Marlene,How are you doing just a few days before the wedding? I’ve been wanting to share with you a falafel salad that I make for my family. I made it once for a Sephardic Link meeting, and it was gone in minutes.I made it again for my niece’s shower and again it was a hit.
“For my best friends birthday, I went all out in MY favorite color with my pink placemats, drinking glasses and my rhinestone glitzy bow napkin rings wrapped in not one- but two napkins. I folded both a white and a pink napkin together to get that perfect shape to fit beautifully into my bows. For her special day , I served spaggheti squash baked ziti, a big hearty salad (every girls favorite) , artichoke bottoms, bruchetta, parmesan truffle french fries and last noodles with pesto. A deliciouse meal brings a smile to everyone
Recipe by Gladys Bawabeh
P.S. Send in your party pics, table settings, recipes, for all Jewish Hostesses to share! send to firstname.lastname@example.org!
My cousin Sarah (Abe) Mamiye - (who is- by the way – known for her gourmet cooking)- sent in a recipe for kosher chicken that she adapted from her sister-in-law Carol Azizo. The recipe will serve at least 16 people.
Make kosher sauce
Melt all sauce ingredients in a pan.
Pour on top of kosher chicken
Add toasted pistachios.
Cook 20 minutes more.
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This salad is so gourmet yet so easy to make. Add it to any holiday table.
3/4 lb. Wild Arugula, gently washed and dried
1/2 Large Papaya or 2 Small Papayas, cubed
2 Hass Avocados, cubed
Fresh Lime Juice, from about 3 limes
Cilantro, finely chopped
Juice of 2 Limes
1/3 cup Extra Virgin Olive OIl
1/2 tsp. Salt
Dash of Sriracha or Hot Sauce
Place Papaya and Avocado in a bowl and gently toss with the lime juice. Marinate for a minimum of 30 minutes.
Gently toss Wild Arugula with dressing and arrange on serving platter. Top with Papaya and Avocado mixture.
Sprinkle chopped Cilantro over the fruit.
The vidalia onions in this recipe gives the dish a slightly sweet taste. The missing cheese makes this recipe low fat, but no one will even miss the cheese- so don’t even tell them!
Two Bunches Leek (About Six-Eight Stalks), light green and whites only, cleaned thoroughly and roughly chopped
Two Vidalia Onions, chopped
Six to Eight large eggs ( I use about 3-4 yellows and the rest whites)
Salt to Taste
Large Pyrex Dish sprayed with Pam
In a large pot, saute onions and leeks in very little oil on a high flame. Saute mixture until it begins to wilt and leeks soften (about 5-6 minutes). Do not brown. If there is excess water in the pot drain it.
Season leek and onion mixture with salt. Taste and adjust seasoning if necessary before mixing in the eggs.
Mix eggs with leek and onions and pour in greased pyrex dish.
Bake on 350 until mixture is solid.
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Your Peace of the Week
By: Marissa Anteby
Ughhh, my refrigerator is packed with holiday leftovers. If my family didn’t finish the dish the first time around, I doubt they’re going to like it any better re-heated. So, my plan is to transform my ordinary food in to a brand new meal. I’ve tried something like this before. Oh yes, I can work magic with a bottle of teriyaki sauce and peach salsa. In the interest of full disclosure (and in case any of my kids ever read this,) the term “work magic” is loosely used here as a euphemism for “smother fish in tangy condiments.” Such culinary adventures may not have won over any taste buds but they have been the source of plenty of jokes. (Find all kinds of kosher sauce and salsa at Trader Joe’s http://www.traderjoes.com/)
To jump start your imagination, here’s a few highlights from my past leftover makeover attempts:
– Re-fashioned spinach quiche in to filling for puff pastry hors d’ oeuvres.
– Re-purposed grilled vegetables as layers in lasagna.
– Re-cycled sauteed broccoli and cauliflower for an egg and cheese soufflé.
– Re-ran ginger snap cookies crumbled in to salad.
My theory is not to worry too much about making things perfect. Sometimes the beauty is in the imperfections. Anyway, to me, the menu is a secondary concern to the whole family dining experience. I know it may sound a bit odd, but the interaction is more important. Even if the kids are arguing, there’s automatic bonding that takes place when people share a meal together. Go ahead, buy a jar of teriyaki sauce and peach salsa, and you’ll see what I mean!
As always, scroll all the way down to post your comments. Let us know what you think about leftovers and sharing meals and laughs with your family. 1 lucky winner will be chosen from people who comment on Marissa’s articles. The prize this month is a FREE Restorative Yoga Session from www.embodyinc.com
Marissa Anteby is a wife, and a mother of 4 children. Her company www.embodyinc.com hosts holistic exercise classes in Cycling, Pilates, and Yoga, in cities throughout New York and New Jersey. Marissa maintains more than 10 wellness related certifications, including Reiki Massage, and Thai Yoga Massage. Marissa’s wellness tips for fulfilled living can be found on her blog www.embodyinc.blogspot.com
Joan Nathan, author of Jewish Cooking in America, is the go to author on traditional Jewish cooking. She also has a wonderful childrens’ book, The Children’s Jewish Holiday Kitchen, where I found this simple to do Haroset recipe.
Child: Peel the apples and cut them in quarters, removing the core. Using your chopping bowl and chopper, chop together all the ingredients. The apples and almonds should be about the size of the chunks in chunky peanut butter. Add red wine to taste.
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