Tag archive for "Garlic"

Mixed Green Salad with Beets, Goat Cheese and Walnuts

kosher dairy recipes, kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Mixed Green Salad with Beets, Goat Cheese and Walnuts

3 Comments 03 May 2011

This is a perfect spring and summer salad . Light and refreshing and  easy to make.
Serves 6
Ingredients:
  • 4 medium beets (red, golden, or a combination)
  • 1/2 to 3/4 pound salad greens, preferably a mixture of baby spring greens and arugula
  • 1/3 cup walnut pieces, preferably from fresh shelled walnuts
  • 1 ounce goat cheese or feta cheese, crumbled (about 1/3 cup)
  • 2 oranges, slices removed from pith (optional)
  • (watch the video how to slice an orange or grapefruit without the white pith)
  • 1 to 2 tablespoons chopped fresh herbs, such as chives, tarragon, parsley (optional)
Dressing:
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons sherry vinegar or red wine vinegar
  • salt and freshly ground pepper
  • 1 small garlic clove, minced or pressed (optional)
  • 1/2 to 1 teaspoon Dijon mustard, to taste
  • 3 tablespoons walnut oil
  • 4 tablespoons olive oil or plain nonfat yogurt *
                *  if using yogurt, water for thinning out the dressing
                1. Roast the beets. Preheat the oven to 425 degrees F. Cut away the leaves by slicing across the top end, about 1/2 inch above where the stems and root meet (save the leaves for another purpose). Scrub the beets under warm water with a vegetable brush. Place in a baking dish, and add about 1/4 inch of water. Cover and bake 30 minutes to an hour, depending on the size of the beets. Medium-size beets take about 45 minutes, small ones 30, and large ones take an hour. Test for doneness by sticking a knife into a beet. It should slide in easily. Remove from the heat and allow to cool. When the beets are cool, it will be easy to slip their skins off. Skin and cut in half lengthwise, then slice the beets very thin, or cut in small wedges.
                2. If the nuts are not very fresh and just shelled, roast them for 15 minutes in a 350-degree oven, until just toasty. Transfer immediately to a plate or bowl.
                3. Toss the beets with the salad greens, walnut pieces, goat cheese , orange slices, and fresh herbs.
                4. Mix together the vinegars, salt, pepper, and mustard. Whisk in the oils or the walnut oil and yogurt. Taste; if you want the dressing to be a bit more acidic, add another teaspoon of vinegar. Toss with the salad and serve.
                Advance preparation: The cooked beets will keep for several days in the refrigerator. the dressing can be made and the greens washed and dried several hours ahead of serving.

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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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                How to Make Cedar Planked Salmon- Video

                kosher fish recipes, kosher pareve recipes, kosher recipe videos, kosher recipes

                How to Make Cedar Planked Salmon- Video

                3 Comments 27 April 2011

                Now that I’ve had some time to recover from Passover cooking, I’m ready for some new kosher recipe ideas and new flavors for my kitchen.

                This video will make you crave this salmon, prepared on a cedar plank embedded on a layer of scallions. The  cooked maple-ginger sauce glazes the salmon perfectly. The Mustard mashed potatoes are mouthwatering.  Great for a weeknight dinner and for entertaining a small crowd. Print and save this recipe for a Mother’s Day Lunch or a Shavuot Dinner!

                Ingredients

              • 1 cup pure maple syrup
              • 2 tablespoons finely grated peeled fresh gingerroot
              • 4 tablespoons fresh lemon juice
              • 3 tablespoons soy sauce
              • 1 1/2 teaspoons minced garlic
              • an untreated cedar plank (about 17 by 10 1/2 inches) if desired
              • a 2 1/2-pound center-cut salmon fillet with skin
              • greens from 1 bunch scallions
              •  

                Directions for this Kosher Recipe

              • In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
              • Buy untreated cedar planks at  Target.  Treated cedar planks may have flavorings that are unkosher, so unless you find them with a hashgachah stick with the ones from Target. You can also buy them from a hardware store.

              • Mustard Mashed Potatoes Ingredients *note-many  Sephardic Jews do not eat dairy and fish in the same dish or plate. Read more HERE or ask your rabbi.
                • 3 pounds Yukon Gold potatoes
                • 1 1/2 cups milk
                • 3/4 stick (6 tablespoons) unsalted butter
              • 3 tablespoons whole-grain or coarse-grain mustard
              • In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.

              • In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)

                Read More
                http://www.epicurious.com
              • for more info on grilling on cedar planks
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                Lowfat Oven Fried Chicken- Recipe and Video

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

                Lowfat Oven Fried Chicken- Recipe and Video

                No Comments 26 April 2011

                Looking for a new and easy chicken entre?

                We are always on the lookout for a new variation of this  family favorite.

                Not only do we love this chef’s accent, but this kosher chicken recipe is tops. (this video calls for some cheese- of course- skip it!)

                Ingredients:

                • Chicken legs and thighs- order without skin from the butcher-preferably organic
                • beaten organic eggs
                • dijon mustard
                • flavored matzo or crackers
                • panko breadcrumbs
                • salt and pepper to taste
                • mix oregano, thyme, and rosemary in a small bowl
                1. Whisk eggs, salt, pepper, and Dijon mustard in pyrex
                2. Dip blotted chicken pieces in egg mixture- can be left overnight in fridge for more flavor
                3. Blend in Cuisinart -panko breadcrumbs (many flavors are available to suit your taste) with garlic flavored matzo ,and herbs such as rosemary, oregano and thyme.
                4. dredge chicken in breadcrumb mixture
                5. place chicken parts on sprayed pan
                6. Spray coated chicken with canola spray such as Pam.
                7. Bake at 425 degrees for 45 minutes.

                Please let us know your results. Comment below, send pics, email,  text us, video, …. we need your feedback!

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                Healthy Kale Caesar Salad with Whole Wheat Croutons

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

                Healthy Kale Caesar Salad with Whole Wheat Croutons

                No Comments 29 March 2011

                 

                Ever since Adele Yedid sent in her delicious and nutritious recipe for kale chips, I’ve been on the lookout for more variations of  kale recipes, especially kale salad recipes. Caesar salad with  regular romaine lettuce is a staple in our home and I can never make enough of it. This Kale Caesar Salad has  bonus vitamins and nutrition and the family wont even notice that you are trying to sneak it in! You can buy home baked, fresh whole grain bread to make your healthy croutons in Pomegranate Supermarket on Coney Island Avenue in Brooklyn.

                Directions for Kale Salad:

                • Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender.
                • Toss 1 1/2 cups whole wheat bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes.
                • Toss 1 1/4 pounds chopped kale with the remaining dressing;
                • broil kale with dressing on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.
                • note – According to Sephardic Jewish Kashrut laws- you cannot mix fish with cheese- so you can use Worcestershire substitute or you can omit the cheese.

                 

                Photograph by Antonis Achilleos

                Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

                Recipe from http://www.foodnetwork.com

                 

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                Susie Fishbein’s Greek Chicken for Passover

                kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah chicken recipes, sukkot and rosh hashanah recipes

                Susie Fishbein’s Greek Chicken for Passover

                1 Comment 17 March 2011

                Ever since I bought Susie  Fishbein‘s Passover by Design cookbook, I’ve been using her chicken recipes all year round . Her Greek Garlic Chicken is so quick and easy, and really looks like a magazine photo when done!

                The fresh oregano and some fresh sliced lemons should be sprinkled on top as a garnish.

                Kosher Recipe Ingredients:

                • 2 chickens, cut into eighths, skinned
                • 2 onions, cut into chunks
                • 2-3 lemons
                • 12-16 sprigs of oregano
                • 8 cloves of fresh garlic, halved
                • sea salt, black pepper
                • 1/2 cup of olive oil
                • 1 cup of Passover white cooking wine
                • 1 and 1/2 cup of pitted kalamata olives
                • 1/2 cup  whole kalamata olives for garnish

                Directions for this Kosher Recipe:

                • Preheat oven to 450 degrees
                • Place chicken pieces in a roaster. (I buy my chicken pieces without the skin.)
                • Add the onion chunks. Slice the lemons legnthwise and squeeze the lemons over the chicken.
                • Throw the lemon slices over the chicken. Scatter some whole and  some stripped oregano leaves over the chicken.
                • Add the garlic and season with salt and pepper.
                • Drizzle with oil and wine.
                • Toss the mixture together.
                • Sprinkle chopped olives over chicken.
                • Baked covered, if using chicken without the skin, bake until chicken is fully cooked  and uncover for 15 minutes till brown in color.
                • Garnish with fresh oregano and sliced lemons.
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                Endive and Arugula Salad With Spiced Matzoh Crisps

                kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, Passover Recipes

                Endive and Arugula Salad With Spiced Matzoh Crisps

                6 Comments 15 March 2011

                ENDIVE and ARUGULA SALAD  WITH SPICED MATZO CRISPS by Lisa Ades

                This is a delicious Passover fatoush salad created by my co-producer of the Sephardic Heritage Museum films, Lisa Ades. Thanks Lisa, for working 24/7 to preserve our communities’ legacy, while finding a couple of minutes to send me your gourmet recipes!

                Spiced Matzah Crisps:

                • 3 Matzos
                • olive oil
                • ground cumin
                • garlic powder
                • sea salt
                • freshly ground black pepper (or Aleppo Pepper)

                Fatoush Salad:

                • 4 heads Belgium endive
                • 1 cup arugula
                • 1/8 cup fresh mint leaves, stems discarded
                • 1 8-10 inch English cucumber, peeled and diced into 1 inch pieces, or salad cukes
                • 1/4 cup flat leaf parsley
                • 1 cup grape or cherry tomatoes, halved
                • juice from ½- 1 lemon
                • 4 tablespoons extra virgin olive oil
                • 1 clove garlic, minced
                • kosher salt
                • sumac (optional)

                Directions for this Kosher for Passover Recipe:

                Preheat oven to 400 degrees F. Lay 3 Matzos on a parchment lined cookie sheet. Brush with olive oil. Sprinkle with cumin, garlic powder, sea salt and black pepper or Aleppo pepper. Place, uncovered, into the oven and bake for 8 minutes. Remove from oven and break into large shards of irregular size.

                Meanwhile, prepare the salad. Thinly slice the endive and place in a large bowl. Lay the mint leaves in a pile and tear them (they will bruise of you cut them with a knife). Add to the bowl. Toss the cucumber, parsley, tomatoes, and arugula. Mix the lemon juice, olive oil, and garlic. Season with salt and pepper and optional sumac. Add to the salad, tossing to combine.

                Arrange the salad in a mound on 6 plates. Stand 2-3 Matzo crisps in each salad. Serve.

                p.s. You can replace the endive and arugula with chopped romaine hearts. The Spiced Matzo crisps are also good as a snack or to serve with twisted cheese:

                 

                Syrian Style Lamb Shanks for your Pesach Seder Plate

                kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes

                Syrian Style Lamb Shanks for your Pesach Seder Plate

                6 Comments 08 March 2011

                Besides the hard boiled boiled egg, one of the foods of the Pesach seder meal that needs a real recipe is the shank bone. The shank bone is symbolic of the lamb sacrifice offered for Passover during the days of the Beit Hamikdash (The Holy Temple in Jerusalem).

                There are many variations of how to cook the shank bone, but this is a delicious Syrian style recipe handed down to my mother-in-law from her grandmother for your Pesach seder plate. My mother in law boils the shank as an extra step to remove the extra grease and fat.

                • 2 lamb shanks
                • 1 large onion, chopped
                • 4 cloves of garlic, crushed
                • 1/2 teaspoon of pepper
                • 1/2 tsp allspice
                • 2 tsp salt
                1. Boil shanks in water in onion for 20 minutes. Rinse in cold water. In a roasting pan coated with non-stick vegetable spray, season shanks in garlic, pepper and salt, and allspice.
                2. Add 1 inch of water to the pan.
                3. Bake covered at 350 degrees for 2 hours, basting.
                4. Uncover, bake 15 minutes longer.
                5. Variation- After boiling for 20 minutes, throw out water and add fresh water, add onion and spices, return to boil, reduce heat, simmer 1 and 1/2 hours. Broil 15-20 minutes, turning once.

                 

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                Exotic Mushrooms & Millet Soup for Sugar Detox

                kosher pareve recipes, kosher recipes, kosher soup recipes

                Exotic Mushrooms & Millet Soup for Sugar Detox

                No Comments 10 January 2011

                “Yesterday I went to Sari Danas sugar detox class. This is a kosher recipe she gave out. I made it today and am loving it!!! Thank you Sari!”

                Enjoy,

                Lisa Bailey

                Needed for this Kosher Recipe : Sugar Detox

                • Olive oil                                        1/8 t
                • Onion, chopped                            ½ c
                • Celery, chopped                           ¼ c
                • 1 Garlic  minced
                • Shitake mushroom, sliced           1/3lb
                • Oyster mushroom, chopped        1/3 lb.
                • Portabella mushroom, chopped   1/3 lb.
                • Millet                                                  ½ cup
                • Thyme   ground                                    2 t
                • 1 Bay leaf crumbled
                • Vegetable stock 32 oz.
                • Salt     ½ t
                • Pepper   1 t

                Sugar Detox Recipe Directions

                1. Sauté the onion celery and garlic in olive oil
                2. Add millet and lightly brown
                3. Add mushrooms and lightly brown
                4. Add to vegetable stock and bring to a simmer about 20 min
                5. When cool, blend in food processor or hand held emulsifier, add water if to0 thick.

                Can you go a day…. a week ….. or how about a month without eating sugar? I did it and so can you! Join the 30 day Sugar Detox Challenge!! Contact me- Sari Dana at sari@danaNYC.com


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                Janet’s Crunchy Spiced Tilapia

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

                Janet’s Crunchy Spiced Tilapia

                No Comments 03 January 2011

                Thank you Janet Harary for a new dinner twist on Tilapia!

                Kosher Recipe

                • 1 1/2 C flavored breadcrumbs
                • 1/2 tspn salt
                • 1/4 tspn paprika
                • 1/8 tspn black pepper
                • 1/2 tspn garlic powder
                • 1/3 C light mayonaise
                • 1/3 C spicey brown mustard
                • 6 Tilapia

                Directions for this Kosher Recipe

                1. In a bowl ,stir together the breadcrumbs and spice .In another flat bowl mix together the mustard & mayonaise

                2. prepare a tray with foil and spray with Pam .Heat oven to 375

                3. coat fish with mayo mixture and cover in breadcrumbs on both sides .

                4.Garnish with lemon slices and bake on tray for 45 minutes

                check out Tilapia with Mango Salsa at Gourmet Kosher Cooking!

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                Super Bowl Chili

                kosher appetizer recipes, kosher meat recipes, kosher recipes

                Super Bowl Chili

                No Comments 01 January 2011

                Super Bowl Sunday is just around the corner! As a party planner I would generally be talking about table settings with a twist football.. or some fabulous take on Super Bowl. But let’s be honest ladies, our boyfriends, husbands, brothers, etc.., aren’t about to gather ’round the table and have a civilized meal on super bowl Sunday. You’re more likely to find them slightly possessed and consumed with their flat screens. With that being said, I think Super Bowl Sunday calls for good times, informality, and best of all- comfort food.

                Which brings me to this…

                I hope you all enjoy this chili recipe. It’s one of my husbands favorite dishes and pairs best with rice, pasta, tortilla chips, hamburger buns, or eat it as is!

                What you will need for this Kosher Recipe

                • 2 lb. Ground Beef
                • 1 Onion, diced
                • 3 – 8 Ounce cans of Hunts Tomato Sauce
                • 1 – 8 Ounce Jar of Salsa
                • 2 Cans Dark Red Kidney Beans
                • 4 Tablespoons Chili Seasoning Mix
                • 1/4 Cup Beer
                • 1/2 Teaspoon Salt
                • 1 Teaspoon Ground Black Pepper
                • 1/2 Teaspoon Garlic powder

                Directions for this Kosher Recipe

                1. Saute the onion with 1 tablespoon vegetable oil over medium / high heat in a large pot until translucent, or for 5 minutes.

                2. Add the meat until browned

                3. Add All of the remaining ingredients, mix, and lower heat to a simmer.

                4. Let the chili simmer for about 1 hour and 15 minutes uncovered. Stir occasionally.

                5. Enjoy!

                So stay in this Sunday, watch your favorite team playing in chilling weather while you’re in the comfort of your home, and enjoy a bowl of Super Bowl Chili!

                Lillian Antar Shomer

                Event Design & Planning

                Phone: (917) 621-5985

                Email: LillyShomer@gmail.com

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                Steamed Sweet Potato Hummus

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

                Steamed Sweet Potato Hummus

                No Comments 09 December 2010

                This recipe is an interesting variation of the typical hummus. Jewish women are always trying to dream up ways for the family to eat more vegetables. Serve with crudites or whole wheat  Pita chips when entertaining, or serve this healthy new side dish with a Shabbat lunch…

                Makes 4 cups

                • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
                • 1 can (19.5 ounces) chickpeas, drained and rinsed
                • 1/4 cup fresh lemon juice (from 1 lemon)
                • 1/4 cup tahini
                • 2 tablespoons olive oil
                • 2 teaspoons ground cumin
                • 1 garlic clove, chopped
                • Coarse salt and ground pepper
                • Whole-wheat pita and crudites such as red pepper and broccoli
                1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
                2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

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

                adapted from marthastewart.com

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                Spicy Carrot Sticks by Susie Fishbein

                kosher recipes, kosher vegetable recipes

                Spicy Carrot Sticks by Susie Fishbein

                2 Comments 11 November 2010

                PARVE  YIELDS 4-6 SERVINGS

                “I have always been a fan of roasting any vegetable at a high heat to caramelize its natural sugars. This fantastic side dish goes a step further by adding a spicy kick that makes these carrots addictive.” - Susie Fishbein

                I would double or triple this recipe and use it for Shabbat as a new vegetable on the table. – Marlene

                Ingredients for this Kosher Recipe

                • 6 large carrots, peeled, ends trimmed
                • 1 egg white from a  large egg
                • 3 tablespoons olive oil
                • 1 tablespoon water
                • 1 1⁄2 teaspoons garlic powder
                • 1 1⁄2 teaspoons ground cumin
                • 1 1⁄2 teaspoons sugar
                • 1⁄2 teaspoon paprika
                • 1⁄4 teaspoon ground white pepper
                • 1 teaspoon coarse sea salt or kosher salt

                Directions for this Kosher Recipe

                1.  Preheat oven to 450˚F. Cover a jelly roll pan with parchment paper. Set aside.

                2.  Cut each carrot in half to make 2 (3–4 inch) pieces.

                3.  Cut each carrot half in half lengthwise. With the cut-side-down on your cutting board, cut each half into 3 equal strips to make thin carrot sticks.

                4.  Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.

                5.  In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar, paprika, and white pepper.

                6.  Place the carrot sticks into the beaten egg; toss to coat the carrots in the egg white.

                7.  Stir the carrots into the spice mixture. Arrange in a single layer on the prepared pan. Sprinkle with the salt.

                8. Roast, uncovered, for 20 minutes.

                9. Transfer to a serving platter.

                Recipe preview from Kosher By Design Teens and 20-Somethings: cooking for the next generation
                Win a free Cookbook from Susie Fishbein. Just send in your favorite recipes to marlene@thejewishhostess.com.

                Please visit our sponsors:

                • Not Just Towels Personalized Gifts for Hanuka- all under $50!
                • De-Clutter with Esther
                • Check out Surrey Lane for your Hanuka table settings.
                • Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
                • Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
                • Healthy Kosher ingredients for all of your recipes at Omni Health.
                • A Matter of Presents- We specialize in deep etched crystal and glassware personalized with your monogram, special message, artwork, or logo.  A perfect personalized Hanuka gift!
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                Healthy Black Bean Soup

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                Healthy Black Bean Soup

                No Comments 04 November 2010

                By Janet Harary

                “Be creative with toppings – onions, parsley, cilantro, sour cream, diced tomatoes, pico de gallo, tortilla strips, shredded cheese, diced peppers, french bread…”

                Needed for this Kosher Recipe

                • 1 tablespoon vegetable oil shopping list
                • 1 onion, chopped
                • 1 clove garlic, minced
                • 2 carrots, chopped
                • 2 teaspoons chili powder
                • 1 teaspoon ground cumin
                • 4 cups chicken or vegetable (for vegetarian) stock
                • 2 (15 ounce) cans black beans, rinsed and drained
                • 1 (8.75 ounce) can whole kernel corn (or use fresh corn from 2 corn on the cob)
                • 1/4 teaspoon ground black pepper
                • 1 (14.5 ounce) can stewed tomatoes
                • juice of one small lime (optional)

                How to Make this Kosher Recipe

                In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

                Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. You can control the thickness by reducing or adding the amount of stock.

                Please visit our sponsors:

                • Not Just Towels Personalized Gifts for Hanuka- all under $50!
                • De-Clutter with Esther
                • Check out Surrey Lane for your Hanuka table settings.
                • Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
                • Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
                • Healthy Kosher ingredients for all of your recipes at Omni Health.
                • A Matter of Presents- We specialize in deep etched crystal and glassware personalized with your monogram, special message, artwork, or logo.  A perfect personalized Hanuka gift!




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                Asian Style Short Ribs-a Sneak Peek at MDY’s brand new cookbook!

                gourmet kosher cookbooks, kosher meat recipes, kosher recipes, SHOP HERE

                Asian Style Short Ribs-a Sneak Peek at MDY’s brand new cookbook!

                No Comments 13 October 2010

                Magen David Yeshivah's Brand New Gourmet Cookbook

                Get a sneak peek at just one recipe from Magen David Yeshivah’s new cookbook to be launched just in time to buy your Hanuka gifts……..

                Contact  Yvonne at yvfranco@gmail.com for more info.

                Asian-Style Short Ribs

                1 cup soy sauce

                1/2 cup mirin

                1/2 cup dark brown sugar

                1/4 cup toasted sesame oil

                6 cloves garlic, minced

                5 pounds short ribs (flanken)

                5 scallions, chopped

                black and white sesame seeds

                1. Combine the soy sauce, mirin, brown sugar, sesame oil, and garlic in a medium bowl; whisk to blend well.

                2. Pour the mixture into a zippered bag large enough to contain the ribs. Add the ribs and seal the bag. Turn the bag over several times to coat the meat well.

                3. Refrigerate overnight, turning the bag occasionally.

                4. Preheat the oven to 350°F.

                5. Place the meat and the marinade in a roasting pan.

                6. Bake, covered, for 2 hours

                7. Remove from the oven and transfer to a serving platter. Garnish with scallions and sesame seeds. Serve immediately.

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                Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

                kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes

                Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

                No Comments 19 September 2010

                by Jamie Doueck-

                My friend Jamie made this pasta salad courtesy of Bon Appetit.

                Her Family LOVED it!

                Ingredients

                1 garlic clove, peeled

                2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided

                3 tablespoons capers, drained

                1 tablespoon red wine vinegar

                1 teaspoon anchovy paste

                1 tablespoon Dijon mustard

                1/4 teaspoon dried crushed red pepper

                1/2 cup plus 1 tablespoon extra-virgin olive oil

                1 pound gemelli, fusilli, or rotelle pasta

                2 pints cherry tomatoes or grape tomatoes, halved

                1 8-ounce package small (cherry-size) fresh mozzarella balls in water (or mozzarella cheese cubed)

                2 tablespoons chopped fresh oregano

                Ingredient Tip

                Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores.

                Preparation

                With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD Olivada can be made 3 days ahead. Cover and refrigerate.

                Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

                Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper

                Read More http://www.bonappetit.com/recipes/2010/07/pasta_salad_with_cherry_tomatoes_and_green_olivada#ixzz0zz90z59s

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