Tag archive for "Frying pan"

Veggie Egg White Pizza Omelet by Grace G.

breakfast recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, mothers day recipes, Passover Recipes, shavuot recipes and ideas

Veggie Egg White Pizza Omelet by Grace G.

No Comments 27 March 2014

My sister in law Grace is a fabulous cook and friend, although she never wants to take credit for it. She is one of the few people I know that will do anything for anyone without being asked to, including dropping off a plethora of last minute perfectly folded Purim costumes for a niece in need, constantly sending gourmet meals to my parents, making me a “surprise” family birthday party,  accompanying  me on my various business ventures, and too many more to mention. She is a true sister in every sense of the word. Several months ago she made an unbelievable dairy Sunday brunch, and this was just one of the gourmet dishes that she served, which of course would be perfect on a Shavuot, Passover, Mother’s Day, Father’s Day, or summer brunch menu. Love u, Grace! Marlene

 Veggie Egg White Pizza Omelet

  • onions
  • mushrooms
  • peppers
  • tomatoes
  1. From the day before you can saute onions, mushrooms and peppers until soft and refrigerate.
  2. Next day heat frying pan with Pam,beat egg whites and pour into pan.
  3. Add sauteed veggies into omelete along with diced raw tomatoes…let cook.
  4. Flip over once add salt and pepper.
  5. When the egg omelete is done place onto a plate…to make it fun cut like a pizza!!
  6. If desired you can sprinkle with chopped parsley.
  7. Enjoy!!!
Enhanced by Zemanta
Instant Tomato Soup with Inside Out Grilled Cheese

kosher dairy recipes, kosher recipes, kosher soup recipes

Instant Tomato Soup with Inside Out Grilled Cheese

3 Comments 18 December 2012


This is a great last minute dinner for a cold winter’s night!

A note about the boxed Trader Joe‘s soups: most of the boxed soups are Kof-K Kosher pareve or dairy, but always check the label before purchasing.  They taste really good on their own, but I like to spice them up a bit by throwing in some sauteed veggies, fresh herbs, or dashes of pepper or hot sauce. If you do not live near a Trader Joe’s, there are plenty of other options out there. Imagine makes a creamy organic tomato soup as well. You can purchase kosher soup Amazon.com and have them delivered to your door!”
Imagine Organic Soup, Creamy Tomato, 16-Ounce Boxes (Pack of 12)

Serves 4

Kosher Recipe Ingredients

For the Instant Tomato Soup:

  • 1 Box Trader Joe’s or Imagine Brand Organic Tomato & Roasted Red Pepper Soup
  • 1 small onion, finely chopped
  • 1/4 cup chopped fresh basil (or 1 tbsp dried basil)

For the Grilled Cheese:

  • 8 slices whole wheat bread or any healthy grain bread
  • 1 pkg. shredded cheddar or mozzarella cheese**
  • butter and/or olive oil for coating the pan

Pour a dash of olive oil into a pot, turn heat to medium high, and saute your onion until cooked through. Add the box of soup to the pot, lower the heat all the way and let simmer until it is nice and hot.

Take a large nonstick frying pan and put a dollop of butter/olive oil and heat on a medium flame. Put two slices of bread in the pan until toasted. Sprinkle some cheese (about 1/4 cup, depending on how big your bread is) on one slice, then cover with the other slice. While the cheese is melting, throw some more butter in the pan for it to melt (trust me, this will help with sticking). Spread 1 tbsp cheese on top of the grilled cheese, then delicately flip over to the other side of the pan (with the cheese underneath). Wait until the cheese underneath gets nice and crispy, add butter to the pan, then sprinkle cheese on top and flip again. When both sides are crispy, turn onto a plate and cut in half on the diagonal. Watch the video above for a tutorial.

Ladle the soup into four mugs and sprinkle with basil. Place the mug on its saucer and put the grilled cheese on the plate. Dip the grilled cheese into the soup to eat. Alternatively, get cute bowls with attached plates. I found these Soup & Sandwich plates from Crate & Barrel, they are super cheap and adorable!

* Beware of some boxed/canned soups as they can contain a lot of sodium. I always reach for the “lower sodium” options and make sure I don’t make these soups every day. They are great in a pinch but try not to make them a staple in your kitchen.

**If you’re looking to cut calories, you can use fat free kosher cheese. I love cheese so I cannot make that type of sacrifice, but I find that if you use half regular cheese and half fake cheese (like Smart Beat Cheese) it tastes similar to the original and lowers the calories.

Enhanced by Zemanta
Butternut Squash and Leek Latkes with Pan-Roasted Cumin

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

Butternut Squash and Leek Latkes with Pan-Roasted Cumin

No Comments 28 October 2012

We are always on the lookout for a new twist on tradition. If you want  to revive your Hanuka dinner menu, then this recipe is a great one to try!

Photo and recipe printed with permission by Viviane Bauquet Farre

Food & Style http://foodandstyle.com/ )

makes 36 medium latkes

  • 1 1/2 tablespoons cumin seeds
  • 12 oz  butternut squash – peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
  • 1 medium leek – white and light green parts only, halved, thoroughly washed and cut crosswise in 1/4” slices (1 1/4 cups)
  • 2 tablespoons unbleached all purpose flour
  • 3/4 teaspoon sea salt
  • freshly ground black pepper to taste
  • 2 large eggs – lightly beaten
  • olive oil for the pan
  • cilantro leaves as garnish
  • 1/4 cup sour cream

Step 1: Heat a small, heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn dark-brown and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.

Step 2: Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.

Step 3: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan. Using a dessert spoon, drop two teaspoons’ worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary.

Cook’s note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.

Step 4: Place the latkes on a platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.

Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to you favorite shops!

The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

Enhanced by Zemanta
Passover Weeknight Skillet Chicken and Potatoes

kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher recipes

Passover Weeknight Skillet Chicken and Potatoes

No Comments 02 January 2011

Weeknight Skillet Chicken and Potatoes

I love bumping in to friends in the supermarkets because I get to finish up my holiday shopping, catch up with all the latest happenings, PLUS grab a great new Passover holiday recipe to two. Thanks, Marnie! 

“Hi Marlene!
Was great to see you earlier in Kosher Corner (otherwise known as my 2nd home…)
Here’s that recipe I was telling you about-sort of a “Weeknight Skillet Chicken & Potatoes”

  • 2-3 large russet potatoes
  • 4-6 boneless skinless chicken cutlets, butterflied

(quantities depend on amount desired)

  1. Take chicken & place in a bowl w/ 3 beaten eggs. Generously season egg w/ coarse salt, fine blk pepper, granulated garlic & some paprika
    Let chicken sit in egg for at least 20 mins or even overnight.
  2. Peel potatoes & slice super-thin (I use a mandolin I have especially for the holiday-from Kitchen Caboodles, its an Oxo handheld-an EXCELLENT $12 investment!!) Soak potatoes in cold water.
  3. Take the largest size non-stick frying pan you have-at least a 12″ or 14″.
  4. On med-high flame, place some extra light olive oil to just coat bottom, then start layering potatoes in concentric circles til entire pan is covered.
  5. When you see the potatoes start to get translucent & the edges get some color, start placing chicken cutlets to cover entire layer of potatoes.
  6. Then repeat with another layer of potatoes in concentric circles until all of the chicken is covered.
  7. Sprinkle top layer of potatoes with some coarse salt. After approx 7-10 mins, you can flip to cook top layer. BE CAREFUL! Either invert a plate & slide it back in or you can flip w/ a wide spatula. The bottom layer will be cooked together so it should not come apart.
  8. Cook on this side another 7-10 mins. The longer on the fire, the crispier the potatoes will be.
    If your frying pan does not have a soft handle, you can even finish in a hot oven or under the broiler for a few minutes-just make sure you know the temperature limits of your cookware.
  9. I serve this on a large round platter & slice it “pie” style. The kids LOVE it & serve with a fresh side salad (with my creamy garlic dressing of course!)

Enjoy & wishing you a beautiful holiday!

Marnie Levy”

Enhanced by Zemanta
Quick Fish Piccata-5 Ingredients- by Joanie Safdie

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

Quick Fish Piccata-5 Ingredients- by Joanie Safdie

No Comments 08 December 2010

Spend less time in the kitchen and more time enjoying a great meal with the family. Try this easy and elegant Fish Picatta any weeknight that you need to whip up a light entree in a flash.

  • 1 pound fillet of sole
  • 1/2 cup flour, season with salt and pepper
  • 1/3 cup kedem white cooking wine
  • 1/3 cup lemon juice
  • 1 small jar of capers drained and rinse
  1. dredge fillets in flour on both sides
  2. in a Pam sprayed non-stick frying pan cook fillets for 5 minutes on each side till golden making sure to spray tops of fillets before turning over.
  3. remove fillets from pan and place in platter .
  4. mix wine, lemon, and capers and add to the pan stirring until reduced by a third, scrapping the bottom of pan .
  5. pour mixture onto the fillets and serve immediately.

Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to you favorite shops!

The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

Enhanced by Zemanta
Enhanced by Zemanta
Quick Apricot Curry Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes

Quick Apricot Curry Chicken

No Comments 07 October 2010

I made this chicken for dinner and everyone LOVED it. There was not a morsel left. Preparation time-under 15 minutes.


1  teaspoon  curry powder (curry is known to be great for  brain health, and is said to help prevent Alzheimers)

1/2  teaspoon  salt

1/4  teaspoon  freshly ground black pepper

4  (6-ounce) skinless, boneless chicken breast halves

Cooking spray

1/3  cup  apricot spread (such as Polaner All Fruit)

2  tablespoons  fresh lemon juice

2  tablespoons  water

2  teaspoons  grated lemon rind


1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.

2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm. You can slice, and serve.

3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

  • Modern Gorgeous Challah Covers
  • CLICK HERE to win a chic exercise legging and top!
  • Blossom Bleu has the latest accessories for your table .

Courtesy of  Myrecipes.com

Enhanced by Zemanta

Personalize Your Party and Chic Gifts!



“Like” us on Facebook!

© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®