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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!!!
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Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

kosher chicken recipes, kosher recipes

Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

1 Comment 19 February 2014

Dear Hostesses,

As most of our best kosher recipes slide out of the steamy oven just before candles are lighting on a Friday evening, the LAST thing that a Jewish Hostess is thinking about is, “Wait! let me just snap a picture!”  The truth is, what’s on MY mind is, “How can I lay down and escape for a couple of minutes before my husband comes home from shul?”

So ladies, here I present the Friday morning pics. The ones that I took hours before the Friday afternoon rush of, “OMG the kids are home from school and my potatoes are not even CHOPPED yet!!!!!”

Lately I’ve been avoiding  red meat roasts for all of the high cholesterol heart rescuing reasons that you must have read about. This is an organic chicken roast that many butchers offer without the bone, and pre-tied with twine, so that when it’s time to slice, the roast really looks like a roast, and not just like a sliced whole chicken. I like to use the Soy Vay brand marinades because they don’t have the extra preservatives, yet they marinate my roasts to yummy Shabbat perfection. I prepared 2 chicken roasts and froze one so that I could just defrost, warm,  and serve with brown rice for the next Shabbat. And if I feel like it, MAYBE I will have time to run out and get a last minute manicure too. Enjoy!

This is my recipe for:

 Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

Honey Mustard Hoisin  Friday Night Chicken Roast Marinated with Potatoes

Ingredients

  • 1 cup Soy Vay Hoisin Marinade
  • 1/2 cup dijon mustard
  • 1/2 cup honey
  • garlic salt
  • freshly ground black pepper-
  • 2 chicken roasts
  • 2 large spanish onions sliced
  • 12 yukon potatoes cubed

Instructions

  1. Place sliced onions in roaster over the 2 chicken roasts.
  2. Season chicken roasts with garlic salt and pepper.
  3. Mix Dijon mustard, honey, hioisin sauce and pouur over chicken roasts.
  4. With kitchen gloves massage roasts with the marinade while taking sliced onions and squeezing them over the chickens.
  5. Cook in oven at 350 degrees for an hour.
  6. In the meantime cube potatoes.
  7. Put in a bowl and mix with olive oil. salt and pepper.
  8. Roast in the oven at 350 till the edges of potatoes are light brown and patties are cooked.
  9. When chicken is cooked, and smells great, take it out, cool and slice.
  10. Pour the chicken juices over the potatoes and then add the juicy potatoes to the sliced chicken.
  11. Cook for about 45 minutes at 350 covered.
  12. Check for doneness and uncover and cook for another 20 minutes to brown.
  13. You can freeze half for next week, or serve with brown rice for a crowd of 20- 25.
  14. One roast serves 5-10 with enough to spare to serve leftovers on Sunday or Monday night.
  15. Enjoy!
http://www.thejewishhostess.com/honey-mustard-hoisin-friday-night-chicken-roast-marinated-with-potatoes/

 

 

Chicken Roast Recipe

Chicken Roast

Soy Vay Chicken Roast

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Coconut Crusted Chicken Cutlets

hanukka recipes and tablesettings, kosher chicken recipes, kosher recipes, rosh hashanah and sukkot recipes

Coconut Crusted Chicken Cutlets

No Comments 24 December 2013

 

Coconut Crusted Chicken Strips

Thank you  @_wifelife_  via Instagram for sharing your coconut crusted chicken cutlets. I’ve always wanted to try this lowfat version of fried coconut chicken. It’s an easy kid’s dinner and served over salad, it can be dressed up too!

 

“Hi Marlene,

I slice thinly pounded chicken breast cutlets (with all fat removed) into long strips. Dredge in flour that is seasoned with cayenne pepper, black pepper and salt. Then dip is egg wash (I use only egg whites) and them fully coat in unsweetened coconut flakes. You can use sweetened too, up to you. I dip in the egg whites again and do a double coating of the coconut flakes. Heat a frying pan with a thin layer of coconut oil or canola oil. Fry the chicken, a few minutes on each side until golden brown.”

follow @_wifelife_ on Instagram

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Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

hanukka recipes and tablesettings, kosher main dish recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes, shavuot recipes and ideas, Sukkot Recipes

Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

4 Comments 22 October 2013

Last week I attended a cooking class at the Sephardic Community Center with Peter Berley,  former executive chef of Angelica Kitchen in NYC. His cooking style is based upon the macrobiotic way of eating that was SO popular in the 80’s and 90’s. He now still uses his skills to whip up quick and simple vegetarian meals, and we were so lucky to share some of his recipes and easy healthy  tips in the kitchen.

I especially loved his Sweet Potato Soup, so right after the class, I ran to buy some collard greens (which is supposed to be healthier for your digestive tract than steamed kale, mustard greens, broccoli, brussels sprouts, and cabbage- read more about collard greens HERE) and a jalapeño pepper. I already had a some coconut milk sitting in my pantry just begging to meet that can opener. The ginger, sweet potato and spices are regulars in my fridge. Within 20 minutes I had everything chopped and in the soup pot.

I also have a bag of Jasmine Rice has also been sitting on my kitchen shelf, and after hearing that rice may have arsenic leached within, I’ve been staring at it longingly waiting to hear any good news about poison in rice on CNN. Here’s another report link by ABC NEWS, (also please be educated and informed about  possibly avoiding rice cereals for infants). I decided to skip the Jasmine rice addition until the rice companies decide to literally clean up their act.

Anyways, the soup was piping hot within the hour, and it was just in time to be served with my Grilled Miso Salmon.

I hope that you get to try this recipe. It was SO delicious!  I was lucky enough to get a signed copy of  Peter Berley’s cookbook but you can get it on Amazon just in time for the holidays!

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Ingredients for the soup:

2 tablespoons extra-virgin olive oil
2 cups diced onion (about 2 medium)
2 teaspoons coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
1 small jalapeño pepper with seeds, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (14-ounce) can light coconut milk
1 small bunch collard greens, tough stems removed, and leaves cut in half along the rib, and then crosswise into 1/4-inch-wide strips.
1 lime, cut into wedges
1/2 cup roughly chopped cilantro, for garnish

Here is the brand of LITE coconut milk that Peter recommends:

1) In a medium saucepan over high heat, combine the rice, butter, and salt with 3 cups of water and bring to a boil. Stir the rice once, reduce the heat, and cover the pan. Cook until the water is absorbed and the rice begins to stick on the bottom, about 18 to 20 minutes. Let sit covered for 5 minutes. Fluff with a fork when ready to serve.
2
2) In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.
3
3) Add the sweet potato, garlic, jalapeño, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
4
4) Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if the soup is too thick.
5
5) Ladle the soup into 3 or 4 wide soup plates, and top with a spoonful of jasmine rice. Squeeze lime over all and sprinkle with cilantro.

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Apricot and Honey Easy Kosher Brisket Recipe

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Apricot and Honey Easy Kosher Brisket Recipe

4 Comments 19 September 2013

Enjoy this delicious kosher  brisket recipe from the new gourmet kosher cookbook from The Guardians of the Los Angeles Home for the Aging. This cookbook is a great Passover Gift Idea as well as a great way to give tzedakah to this wonderful cause!

Apricot and Honey Easy Kosher Brisket Recipe

by :Danielle Ames-Spivak

  • 5 pound brisket
  • 1 packet onion soup mix
  • 1 tablespoon lemon juice
  • 1 teaspoon ground ginger
  • 1 cup dried apricots
  • 1 jar of apricot jam
  • 2 tablespoons honey
  • ½ cup brown sugar
  • 1 bottle of dark beer
  • Pepper to taste

Instructions: Place brisket in large pan.  Coat with onion soup mix and cover with tin foil.  Cook on 300 for 3 hours.  Add lemon juice, ginger, apricots, jam, honey, brown sugar, beer and pepper.

Support The Guardians of the Los Angeles Home for the Aging Young Women’s Division by pre-ordering their Taste of Jewish Heritage 2011 cookbook.  One hundred percent of the proceeds will go to the Los Angeles Jewish Home.  The book is a compilation of recipes from The Guardians and the Home’s residents.  It is available for $41 and will be ready to ship by Chanukah. A perfect CHANUKAH GIFT!!!

To purchase a copy click this link: http://www.laguardians.com/Cart/EventDetails.aspx?ID=128 For any questions please emailguardianscookbook@gmail.com

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Juicy Holiday Brick Roast with Pomegranate Honey Glaze

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

6 Comments 14 September 2013

When I looked online for Rosh Hashanah main course inspiration,  I came across a believe-it-or-not- PORK (!)- recipe- so I whipped up a kosher version and  tested out this juicy brick roast recipe on Shabbat just to make sure it would be a delicious addition to my Rosh Hashanah menu. The aromas that emanate from your oven will have you craving your brick roast at lunchtime. The glaze, when thickened is SO delicious. I’m sure your family will love it.

For those of you who don’t know what brick roast is, it’s also called  French Roast. If you have a hard time finding it, you can email me at marlene (at) thejewishhostess.com.

Wishing all of my Jewish Hostesses a Happy and Healthy New Year! 

Directions:

In a pyrex bowl, make a paste out of:

  • Honey
  • Dijon Mustard
  • Chopped Garlic
  • Salt Pepper
  • Dried Thyme

Marinate a 3 lb. brick roast with this mixture overnight in a roaster.

Sear the roast in the oven turning on both sides in the morning.

Add 1 cup of water to the sides of the roaster and cook at 350 degrees for 90 minutes-2 hours.

When tender, take out of the oven, cool, slice, pour juices on top and cook (covered) for another 45 minutes till meat is brown and tender and pulls apart easily. May be frozen at this point.

(Because meat thicknesses and oven heat varies, please use your judgement with cooking times.)

Glaze:

  • 2 teaspoons safflower oil
  • 2 large shallots, chopped
  • 4 stems fresh thyme
  • 1 cup pure pomegranate juice
  • 2/3 cup  honey

4. Sauté  the shallots in safflower oil over medium heat until they soften. Add the sprigs of rosemary and lemon thyme and continue cooking until the shallots just start to brown. Add the pomegranate juice and scrape the bottom of the pan to loosen the caramelized bitsand bring to a slow boil. Remove the herb sprigs and add the honey. Bring back to a slow boil over medium heat and continue cooking until the glaze reduces and thickens, about 10 to 15 minutes.

5. Remove the pan from the oven and place it on a heat resistant surface. Let cool.

6. Slice into very thin pieces and serve with the thickened glaze drizzled on top.

 

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Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

14 Comments 14 September 2013

 

Portobello Cranberry and Wine Brick Roast for Shabbat/and or your Rosh Hashanah and Jewish Holiday Menu:

This recipe was inspired by The Kosher Palette Cookbook. The recipe is so easy to put together on a Friday morning for Shabbat.  When the sauce ingredients are simmered together, you would never know that there is a can of cranberry sauce in there- but that coupled with the cooking wine gives it unbelievable flavor! I love when an unexpected guest rings the bell on a Friday afternoon and they say how good the house smells!!! When you make this roast- it will be one of those days!!! If you are more of a brisket  roast hostess, please comment below with brisket roast tips for this recipe.

Please let me know how you like it! Marlene

p.s.- I didnt have time to snap a pic of the finished roast before Shabbat started, but I managed to snap a pic as it was sliding into the oven.

Kosher Brick Roast Recipe Ingredients:

  • 1 cup Marsala cooking wine (my sister in law used half Kesser wine and it came out great)
  • 1 cup of Imagine or Passover chicken broth
  • 1 can of whole or jellied cranberry sauce
  • 1/4 cup all purpose flour
  • 1 large onion, sliced
  • 6 garlic cloves chopped
  • 3 sprigs fresh rosemary (my sister in law didn’t have rosemary and it turned out great)
  • One 4 0r 5  lb brick roast
  • 4 portobello mushrooms sliced

Directions for this Shabbat recipe:

  1. Preheat oven to 350 degrees.
  2. Whisk wine, chicken broth, flour, onion, cranberry sauce, in a saucepan and heat on a low flame  until melted and boiling for about 10 minutes.
  3. Rub roast all over with salt, pepper, garlic, and place sliced onion and rosemary on top.
  4. Pour cranberry sauce mixture on top and cover.
  5. Roast for about 1 and one half hours covered and then add half of sliced portobello mushrooms for another half hour.
  6. Cool, slice, and re-heat for 45 minutes to an hour before serving, uncover the last 20 minutes for browning.
  7. Saute the rest of the portobello mushrooms in garlic and top as a garnish before serving.
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Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes

Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

3 Comments 14 September 2013

 

I’ve known Lisa Ades now for about 5 years. When I’m not sitting at my computer blogging for The  Jewish Hostess, or taking care of my family, (and maybe doing a little fun shopping), I have the thrilling  job of working with Lisa as we co-produce a couple of  historical documentaries for The Joseph J. Sitt  Sephardic Heritage Museum.

Besides being a top notch filmmaker, Lisa also cooks gourmet meals for her family.

I’m so glad she found a minute to write up her famous kosher Brisket recipe!

Of course this is a perfect  main course for  your Shabbat and Jewish Holiday menus!

Juicy Brisket with Deglazed Onion and Wine Sauce:

    • Buy a 4-5 pound brisket.
    • Sprinkle with kosher salt and pepper and brown it well on both sides in 1-2 tbsp. vegetable oil (canola).
    • Remove brisket and sauté 6 onions, coarsely chopped or thickly sliced.
    • When the onions are lightly browned, add 2-3 minced garlic cloves and sauté for about a minute.
    • Then add ½ can of tomato paste and brown with the onions for a few minutes.
    • Deglaze the pan with about a cup of red wine, scraping up any brown bits, then add a bay leaf and about a quart of chicken stock (the stock should come up to about half way in the pan).  The onions and brisket will give off a lot of liquid.
    • For extra flavor you can add ½ packet of instant onion soup mix. Cover the pan tightly and simmer on a low heat for about 2 hours.  You can also cook the brisket in the oven at about 350.
    • Remove the brisket from the pan and let cool.
    • In the meantime, skim the sauce and then blend the onions and cooking liquid with a hand blender right in the pot or remove to a blender if you want a smooth and thick gravy.
    • Season with salt and pepper to taste.
    • When the brisket is cool, cut off any fat if you wish and slice against the grain.
    • Nestle the sliced brisket in the gravy, cover and cook for about another hour, until it is very tender.   Total cooking time should be about 3 hours.

Click here and choose The Perfect Dutch Ovens for Your Shabbat Brisket!

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Impressive Baby Lamb Chops for Rosh Hashanah

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Impressive Baby Lamb Chops for Rosh Hashanah

3 Comments 14 September 2013

Rosemary and Garlic Baby Lamb Chops

“I got this kosher recipe from a friend of a friend of a friend…Anyhow I made it for my husband and he said it was the best lamb chop he has ever tasted. You will not believe how delicious this simple recipe is until you make it,  so get to the kitchen and start cooking!” Laura Cohen

Serves 4

Ingredients for this Kosher Recipe:

8 Individual Baby Lamb Chops, frenched

Marinade:

1/3 cup Soy Sauce

1/3 cup olive oil

1 1/2 sprigs fresh rosemary

12 garlic cloves

Directions for this Kosher recipe:

Put all the ingredients for the marinade into a blender and pulse until combined. Place lamb chops in a big plastic bag with marinade and refrigerate for at least 2 hours.

Remove lamb chops from bag and discard marinade.

Roast in oven for 30 minutes on 350 degrees.

Serve immediately.

Kitchen Still Life

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Rosh Hashanah Roasted Marinated Honey Chicken

kosher chicken recipes, kosher main dish recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes

Rosh Hashanah Roasted Marinated Honey Chicken

8 Comments 14 September 2013

 

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I call this “Rosh Hashanah” Honey Chicken, but of course you can use recipe all year round. I devised my own version of this recipe after hunting online for a roasted holiday chicken marinade. Make sure you continually baste and brush with the honey at the end of roasting. You don’t want leathery dry chicken on Rosh Hashanah!

The overnight marinade is also essential for the great flavor boost. I made it last week and I knew it was good when my son’s teenage friend kept forking more chicken pieces over into his plate. I heard him say , “This is great chicken” as he was gobbling it up.

Teens don’t lie! (at least not about food…)

Enjoy and Happy New Year! Marlene

Ingredients for Rosh Hashanah Roasted Honey Chicken:

3 chickens cut into 10 pieces each, or you can order 3 packs of chicken legs and thighs separated.(I always order my chicken pieces without the skin.)

Make a paste and marinate overnight:

  • 3/4 cup olive oil (if you buy chicken without the skin, then use more olive oil so it doesn’t dry out.)
  • 1/4 cup honey
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp dried thyme – finely chopped
  • 1 tbsp dried rosemary – finely chopped
  • 3 tsp. lemon juice
  • 8 cloves garlic – finely chopped
Glaze:
3/4 cup honey melted in a pot over low flame.
Directions:

1. Rinse chicken and remove excess fat. PAT DRY so that the marinade sticks.

2. Combine paste ingredients, put on kitchen gloves and rub onto all chicken pieces in a large bowl.

3. Slice about 3 large onions and place on the bottom go the roaster. Drizzle safflower oil over the bottom of the roaster.

4.Place chicken pieces on top of onions .Marinate overnight.

5. Cover and cook for one hour at 350. Remember to baste continually.

6. Melt  3/4 cup of honey in a pot and brush  every 15-20 minutes till pieces of chicken slides off the bone and top is brown.

7. Leftover chicken is even better deboned, warmed up, and served the next day for lunch.



 

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Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

No Comments 18 August 2013

 Thank you Vera Levy for sharing this Thanksgiving turkey recipe via Instagram.

I love the combination of flavors and I’m sure it gets even better if it sits in the fridge with the marinade from day before.Dear Hostesses- Comment below with any turkey roasting suggestions! Marlene

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Aryana in Wonderland Bridal Shower by the Beach

bridal showers, kosher recipes, parties

Aryana in Wonderland Bridal Shower by the Beach

7 Comments 20 June 2013

 

Thank you Mikhayla Bibi for submitting these gorgeous bridal shower pics! Now I’m officially ready to get into the summer wave of entertaining. Not only can we use this Alice in Wonderland theme as bridal inspiration, but of course we can juice up some ideas for serving blue sky desserts and breezy beverages. Note the mason jars for lemonade with the easy to make labels attached with twine, the scooped out mouth watering watermelon, mini lattice apple pies, pops of colorful seating, and more! Enjoy! xoxo

“Hi Marlene,

The theme for the bridal shower was Alice in Wonderland. Set up both inside and outside, the inside table was covered in green grass tablecloth filled with Alice toys, flowers, decks of cards, fun desserts, and a “falling” cake by Keren Greenberg.
As each guest walked into the party, a Polaroid photo was taken of them and hung up on a string crisscrossing over the main table.
Outside, a long white table and a red chair from Artistic Frame. The white table was covered in bright colored platters filled with both food and desserts by Mikhayla Bibi.
Detail had been particularly implemented by Chantelle Bibi who has experience as a set designer and Lauren Bibi, the graphic artist known for her work with Ldecor Design; the watermelon teacup, the Alice in wonderland decks of cards, the pink lemonade in mason jars each tied with their own “Drink Me!” cards, the clock tables, and more.
And it didn’t hurt that, Thank Gd, that it was a beautiful day as we sat in “Aryana’s Wonderland”
Watermelon Ideas, The Jewish Hostess
The Jewish Hostess Summer Drinks,
The Jewish Hostess 1
Bridal Shower Decor, The Jewish Hostess
Kosher Desserts, The Jewish Hostess Entertaining, The Jewish Hostess Bridal Shower, The Jewish Hostess

Alice in Wonderland, The Jewish Hostess

Apple Pie, The Jewish Hostess

Bridal Shower, The Jewish Hostess Bridal Shower Ideas, The JEwish Hostess Bridal Shower Decorations, The Jewish Hsotess

Desserts, Kosher, The Jewish Hostess

 

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Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

hanukka recipes and tablesettings, kosher recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

6 Comments 10 May 2013

Adapted from Robin Jemal’s holiday recipe kosher cookbook  Dare To Be Different ,
this dairy goat cheese salad with its citrusy dressing will be a major hit with your family and guests.

The toasted sliced almonds and Panko coated goat cheese adds a nice dose of topping crunch that, just for a moment brings back the good old days of  CARVEL chocolate crunch…. BUT getting back to reality, lets all accept the fact that if we were born before 1980- the Carvel topping days are not on the menu anymore, and now we might have to add that daily dose of crunch with a salad that has a sidekick of  sweet  roasted butternut squash and toasted almonds, and a citrusy dressing to top it all off. Recipes like these make it fun to be a grownup!

Goat Cheese Salad, The Jewish Hostess

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

Ingredients

    Salad:
  • 2 logs of cold goat cheese,
  • 3 egg whites, beaten
  • 1 cup panko crumbs mixed with salt and pepper
  • 1 bunch of beets, boiled and cubed
  • 2 cups of sweet potato or butternut squash cubed, mixed with olive oil and salt and roasted till edges are brown.
  • 1 cup toasted almonds or pumpkin seeds
  • 1/2 cup toasted walnuts/optional
  • 1 bag mesclun lettuce, or baby arugula
  • Citrus Dressing:
  • 1/2 cup honey
  • 1 cup red wine vinegar
  • 1/4 cup orange zest
  • 1/2 cup orange juice
  • 1/4 cup dijon mustard
  • salt,pepper
  • 1/2 cup olive oil

Instructions

  1. Slice goat cheese with a sharp knife into rounds and dip into beaten egg and then into seasoned Panko crumbs.
  2. Place on a sprayed baking tray and bake for about 20 minutes at 350 degrees till toasty.
  3. Place beets, roasted cubed sweet potato or butternut squash atop greens.
  4. Add toasty goat cheese on top.
  5. Whip dressing ingredients in Cuisinart with sharp blade.
  6. Pour over salad.
  7. Top with toasted walnuts, almonds and/or pumpkin seeds.
http://www.thejewishhostess.com/panko-goat-cheese-slices-with-roasted-butternut-squash-and-toasted-almonds-atop-arugula/

 

 

 

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Cheesy Mini Spinach Tarts

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

Cheesy Mini Spinach Tarts

1 Comment 09 May 2013

ask the teenagers to help

This recipe is the appetizer version of the Sephardic Spanech (spinach) ou b’ Jiben(cheese) in which the spinach mixture is poured into a big pie shell or pyrex and baked.

I love to add these spinach and cheese delicacies to my Shavuot holiday menu every year because I know that adults and kids will gobble them up as they are waiting for the holiday lunch or dinner to be served.

Make sure the butter is softened at room temperature  before making the dough, and use your Cuisinart to whip up the dough in a flash.

p.s.You will always want to have  a batch of these spinach tarts bagged in the freezer for an unexpected guest. Serve with coffee and your brunch menu.

Adapted from the “White Deal Delights Cookbook.”

Ingredients:

Dough:

  • 13 tbsp. unsalted butter, softened
  • 2 cups flour
  • 1 cup semolina (smead) flour
  • 1 1/2 tsp. kosher salt
  • 3/4 cup warm water

Spinach Cheese Topping:

  • 1 onion finely chopped
  • 3 tbsp. safflower oil
  • 3 1/2  boxes frozen chopped spinach or 1 1/2 bags frozen chopped spinach
  • kosher salt to taste
  • 2 eggs
  • 3 cups low fat mozzarella cheese (or muenster cheese if you really want it extra cheesy).
  • dash of white pepper
  • sesame seeds, chopped pimiento (optional topping)

Directions:

  1. Combine flour, smead(semolina flour), and salt in Cuisinart
  2. Using Cuisinart, gradually add butter, then warm water slowly
  3. Squeeze excess water from spinach.
  4. Saute onion tilll soft, add  spinach and salt
  5. Add eggs,  cheese and pepper
  6. Mix well, adjust seasonings to taste
  7. Line baking sheets with wax paper if you are preparing to freeze.
  8. Line with parchment paper if you are ready to bake
  9. Roll dough into evenly shaped balls
  10. Dip in sesame seeds (optional)
  11. Flatten balls, and flute edges
  12. Place a tsp. of spinach mixture inside each flattened circle
  13. Flute edges.
  14. (you can flute edges and then add mixture- whatever works for you!)
  15. Freeze and then bag or bake at 350 degrees for 20 minutes

ready for the freezer

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Easy Diet Zucchini Pizza Slices

kosher dairy recipes, kosher vegetable recipes, mothers day recipes, shavuot recipes and ideas

Easy Diet Zucchini Pizza Slices

No Comments 06 May 2013

 

Easy Diet Zucchini Pizza Slices

My daughter Joy created this easy diet pizza recipe and shared it on @thejewishhostess Instagram in a snap.

Directiions:

  1. Slice zucchini in thin rounds and bake on a sprayed parchment for 20 minutes.
  2. Slide out of the oven and spoon marina sauce on top of each one.
  3. Sprinkle with shredded low fat cheese and oregano. Bake at 350 degrees till cheese is melted and toasty.
  4. Don’t miss a single recipe or gorgeous table setting idea! Subscribe Now!

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Eggplant Rollups with Hashu (Meat) and Rice Filling

hanukka recipes and tablesettings, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Eggplant Rollups with Hashu (Meat) and Rice Filling

2 Comments 05 May 2013

Eggplant-Rollups-The-Jewish-Hostess-550x366

hashu meat, syrian style,

hashu, veal stuffing,meat stuffing, stuffing for vegetables,

Way back in the days when my grandparents resided in Syria, there was no such thing as  a huge slab of meat for the entire family,  so the women had to stretch a pound of meat by grinding and mixing it with short grain rice (faster cooking time), salt, allspice, and cinnamon.  They would stuff this “hashu” filling into the  vegetables that were bought in the local souk in the city. Of course the vegetables were laboriously  scooped upon arrival home. Fruits, vegetables and poultry from the Aleppo region were know to be organic and  extra tasty, and the former residents will passionately attest to it. I will never forget the pride of one of the women that we interviewed for the Sephardic Heritage Museum project when she said, “You haven’t even tasted a CHERRY until you’ve tasted one from Aleppo!” Fortunately, our grandparents brought the memories of the flavors of their native land, and adapted them to our American menu. I’m not actually sure if they made eggplant rollups back in Syria, but I’m sure that they stuffed their  baby eggplants with “hashu”. For a more detailed post on how to make hashu click HERE.

I really enjoy making eggplant rollups for the holidays when one meal rolls into the next because you can just pull it out of the freezer to defrost in the morning and pop into the oven a couple of hours before serving.

If you do freeze in advance, then just remember to defrost and add a little water to the edges of the pyrex before cooking!

 

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Eggplant Rollups with Hashu (Meat) and Rice Filling

Eggplant Rollups with Hashu (Meat) and Rice Filling

Ingredients

  • 1-2 lbs chop meat
  • 1/3 cup short grain rice(per lb of chop meat)
  • 1 tbsp salt
  • 1 tbsp cinnamon
  • 1 tbsp allspice
  • 1/2 cup water
  • 1 can of tomato sauce
  • garlic salt
  • oregano
  • 2 uniform long eggplants/sliced into long thin slices

Instructions

    Eggplant:
  1. Brush each eggplant slice with safflower oil and place on a baking tray.
  2. Bake at 350 degrees for 15-20 minutes
  3. Hashu meat filling:
  4. Mix chop meat, rice, spices and water together with cooking gloves till consistency of wet play dough.
  5. Take each long slice of eggplact and place 2-3 tablespoons of meat at the edge.
  6. Roll up each eggplant slice into a finger sized rollup and place on a pyrex one by one.
  7. Pour a can of tomato sauce over the legnth of each row of rollups.
  8. Sprinkle with garlic salt and oregano.
  9. Bake at 350 for an hour or more (cover for and hour- then uncover for about 20 minutes) till bubbly.
  10. Lefortover "hashu" can be made into torpedo shaped balls and frozen on a cookie sheet for later use.
  11. Can be thrown on top of chicken or any roast, or cholent before cooking.

Notes

May be frozen in advance. Make sure to defrost before cooking- add some water to the edges before cooking.

http://www.thejewishhostess.com/eggplant-rollups-with-hashu-meat-and-rice-filling/

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