Tag archive for "Fruits and Vegetables"

Arleen’s Secret Family Recipe- Syrian Style Pickled 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

Arleen’s Secret Family Recipe- Syrian Style Pickled Vegetables

11 Comments 27 March 2014

Syriian STYLE PICKLES, The Jewish Hostess

“Hi Marlene,
We love your site. I thought your followers would appreciate this colorful array of pickled vegetables. My mother gave us this recipe long ago and prided herself on the perfect proportions of water to vinegar to salt. She used to make all of her children a huge mason jar full of peppers every Passover. I now do the same.
Happy holiday and I hope you share this with your followers.
Arleen Morano

Thanks Arleen for sharing your family recipe with us! Marlene

Syrian Style Pickles

Syrian Style Pickles


  • Mason Jar
  • 5 c water
  • 1 c white vinegar
  • 1/2 c kosher salt
  • 18 peppers, sliced
  • celery, sliced into 3 inch sticks or on the diagonal
  • carrots sliced long or on the diagonal
  • lots of garlic cloves
  • 2 cauliflower, sliced with the stem
  • 1 beet for each jar, sliced
  • dill
  • 1 tsp oil


  1. Pile each type of sliced vegetables into separate mason jars layering with garlic.
  2. Top with a sprinkle of dill.
  3. add
  4. 5 c water
  5. 1 c vinegar
  6. 1/2 c kosher salt
  7. Add 1 tsp oil leave out for 1 day, and then put in fridge
  8. For the cauliflower and turnips: Add sliced beets for color and top with dill.
    These pickles take about three to five days to fully develop flavor.

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Crispy Homemade Apple Chips- repost!!!

kosher dessert recipes, kosher pareve recipes, kosher recipe videos, mothers day recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts, shavuot recipes and ideas

Crispy Homemade Apple Chips- repost!!!

3 Comments 25 September 2011



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

  • 3  honey crisp apples, washed, cored and sliced thinly with a #2 blade on a mandoline.(leave the shell)
  • each apple should have enough slices spread thinly  to cover one baking pan that is covered in parchment.
  • you should have 3 trays with thinly sliced apples.
  • spread 1 teaspoon of sugar across each tray covering the apples thinly.
  • bake at 175-200 degrees for 3-4 hours depending on your oven. If you take them out too soon they will be soggy, but at the same time don’t let them burn! Enjoy!



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    Healthy Brunch By the Beach by Rina Dweck

    at home, kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, mothers day recipes, shabbat table settings, shavuot recipes and ideas

    Healthy Brunch By the Beach by Rina Dweck

    1 Comment 01 August 2011

    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.

    Enjoy! Marlene


    eggplant / feta roll -ups.  Get the delicious kosher recipe HERE!


    Joe helps mom prepare the salad

    savory ricotta cheesecake with radicchio

    tomato/mozzarella  salad

    pasta with asparagus


    raw beet salad

    If you want information about PROJECT FACE, please email RINA @ Rinadweck@aol.com

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    Maggie’s Spicy Falafel Salad with Tahini Sauce

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

    Maggie’s Spicy Falafel Salad with Tahini Sauce

    1 Comment 20 June 2011


    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.

    1. You’ll need a box of frozen falafel balls.
    2. Bake it till they are very crispy.
    3. Meanwhile chop  lettuce,cucumbers,tomatoes,mint leaves,parsley,onion,scalions,red+green peppers, jalapeno pepper+radishes.
    4. Sprinkle with dry mint,cayene pepper,cumin and kosher salt.
    5. Drizzle with olive oil.
    6. Dressing is made by mixing fresh lemon juice,salt,crushed garlic and tehina till a medium to thin consistency.
    7. When falafel balls are rispy+cooled, crumble them w gloved hands over the salad,drizzle the dressing+mix.
    8. It should taste spicy and lemony.
    9. It can be stuffed in pita quarters, or  with toasted pita chips around it. Please feel free to edit the text as I’m no expert in writing recipes.

    Love, Maggie”

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    Pretty in Pink – Birthday Dinner for Friends

    at home, birthday parties, kosher recipes

    Pretty in Pink – Birthday Dinner for Friends

    4 Comments 25 December 2010

    “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 marlene@thejewishhostess.com!

    Sarah’s Shabbat Apricot Pistachio Chicken

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

    Sarah’s Shabbat Apricot Pistachio Chicken

    No Comments 08 September 2010

    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.

    • 4  2 lb whole. kosher chickens
    • place in roaster and marinate with lots of chopped onion, chopped garlic, salt and pepper.
    • Cook at 350 degrees for 1 1/2 hours.

    Make kosher sauce

    • 1 jar of dip-n-joy
    • 1 jar of apricot preserves
    • handful of dried apricots

    Melt  all sauce ingredients in a pan.

    Pour on top of kosher chicken

    Add toasted pistachios.

    Cook 20 minutes more.


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    Wild Arugula Salad with Papaya and Avocado

    kosher pareve recipes, kosher recipes, kosher salad recipes

    Wild Arugula Salad with Papaya and Avocado

    No Comments 16 May 2010

    by Renee Safdiah- check out  Renee’s hand knit baby hats at Saturday Knit Fever . To order email Renee at saturdayknitfever@yahoo.com.

    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.

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    No Cheese Quiche with Leek and Onions

    kosher pareve recipes, kosher recipes, kosher vegetable recipes

    No Cheese Quiche with Leek and Onions

    3 Comments 11 May 2010

    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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    Leftover Makeovers

    kosher recipes

    Leftover Makeovers

    3 Comments 01 May 2010

    Shabbat Shalom
    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

    Shabbat Shalom,

    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

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    DIY Charoset for Junior Chefs

    kids, kosher pareve recipes, kosher recipes

    DIY Charoset for Junior Chefs

    1 Comment 17 March 2010

    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.

    • 8 apples
    • 2/3 cup almonds
    • 3 tablespoons sugar, or to taste
    • 1/2 teaspoon ground cinnamon
    • Grated rind of 1 lemon
    • 4 tablespoons sweet red wine


    • Measuring cup
    • Measuring spoons
    • Vegetable peeler
    • Knife
    • Wooden chopping bowl
    • Old-fashioned chopper or food processor


    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.

    • Coconut covered Date/Nut Balls (rawlivingfoods.typepad.com)
    • Banana Avocado Crème Bars (rawlivingfoods.typepad.com)
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