Tag archive for "Jewish Food Recipes"

Israeli Grilled Juicy Pargiot Chicken Under A Brick

kosher chicken recipes, kosher main dish recipes, kosher meat recipes, Passover Recipes, rosh hashanah chicken recipes, shabbat recipes, sukkot and rosh hashanah recipes

Israeli Grilled Juicy Pargiot Chicken Under A Brick

2 Comments 10 April 2013

Jewish Hostess Brick Chicken Pargiot

This recipe is courtesy of @FrancineSuttonAronowitz

Pargiot chicken is an Israeli term for a young chicken, or a boneless chicken thigh. In this recipe, Francine Sutton Aronowitz make sure to pack all the flavors of her juicy chicken Pargiot by sealing it under a weighty foil wrapped brick. If you would rather not have the tin foil mingle with your chicken as it cooks, you can always place a heavy cast iron skillet atop your chicken and then layer your brick on top. Thanks- Francine!!!

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Brick Chicken Pargiot

Brick Chicken Pargiot

Ingredients

  • Chicken pieces
  • Olive Oil
  • Your Favorite Spices
  • Pam
  • 2 Bricks

Instructions

  1. Pour some olive oil into a bowl and sprinkle your favorite spices (I use garlic powder, onion powder, kosher salt, blk pepper, turmeric, cumin, and paprika).
  2. Mix all spices with the oil to form a paste-like substance
  3. Place your chicken pieces in it, making sure to smother them completely
  4. Allow chicken to marinate in fridge for a minimum of 3 hours-overnight
  5. Take 2 large bricks and cover them with heavy foil paper
  6. Heat up your griddle and spray with Pam
  7. Place chicken pieces on griddle and place bricks on top to cover chicken pieces for 4 minutes
  8. Carefully remove bricks and set aside while you flip chicken pieces
  9. Place bricks back on for another 4 min
  10. Remove chicken and put in a tray or Pyrex and cover immediately with foil to seal in the juices
  11. The bricks flattens the chicken pieces allowing them to cook more evenly and keeps all the juices in. Enjoy!!
http://www.thejewishhostess.com/2013/04/israeli-grilled-juicy-pargiot-chicken-under-a-brick/

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S’mores Brownie Bites for Shabbat or Special Occasion!

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S’mores Brownie Bites for Shabbat or Special Occasion!

4 Comments 11 February 2013

Photo from/HomeBakedNYC

 

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Thank you to my gourmet  niece Shirley Dana, who continues to inspire me with her fantastic recipes!

 

S’mores Brownie Bites

“Hi, its Shirley from Homebaked, and I’d like to share a fun, easy recipe that is great for topping off any meal. While I make these bite-size treats with my favorite from-scratch brownie recipe, you can simply use a box of Duncan Hines Chewy Fudge Brownie mix (with a little extra chocolate chips) with equally scrumptious results.”

Smore’s Brownie Bites

(makes about 48 mini brownie cups)

Graham Cracker Crust:

  • 1 ½ cups crushed graham crackers
  • 6 tbs melted margarine

Brownies:

  • 1 box of Duncan Hines Chewy Fudge Brownie mix
  • ¼ cup water
  • ½ cup vegetable oil
  • 2 large eggs
  • ¼- ½ cup chocolate chips

Topping:

  • Mini marshmallows
  • Marshmallow Fluff

Preheat oven to 350.

Spray mini muffin trays liberally with cooking spray. (You can also use regular size muffin trays, but baking time will be longer, and you will probably get about 15 cupcakes out of the recipe).

To make crust

Simply mix the crumbs and the melted margarine together by hand. Drop about a teaspoon of the crumb mixture into each sprayed muffin cup. Using the back of a knife (or your fingers), carefully press the crumb mixture down until each cup has a flat, compact cookie crust at its bottom. (Save any leftover crumbs, as you will use them for on top of the brownies). Bake the crusts for about 3-5 minutes.

For the kosher brownies

Combine the brownie mix, water, eggs and oil together in a large bowl. Mixing vigorously until you have a smooth, shiny batter. Add the chocolate chips and mix to combine.

Drop the brownie batter by the spoonful into the muffin trays on top of the baked crusts. Don’t be afraid to fill the cups to the top, as these brownies rise little while baking. Sprinkle each brownie with remaining graham cracker crumbs.

Bake for 10-13 minutes. Brownies should have a nice domed top and crackly top, and a toothpick inserted into center should come out with a few moist crumbs. (Just be careful not to over bake these… you don’t want hard brownies! If you are not sure if your brownies are ready, take them out a bit before they seem to be fully baked).

Let brownies cool in pan before carefully removing each one with a sharp knife.

To finish

Using a tiny bit of marshmallow fluff as glue, simply adhere 3-5 marshmallows to the top of each brownie. You can leave the brownies like this, or you can toast the marshmallows with a kitchen torch for a true campfire feel. Top with cinnamon.

Enjoy!

Shirley

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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.

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Quinoa with Roasted Sweet Potatoes and Dried Cranberries

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, kosher thanksgiving recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Quinoa with Roasted Sweet Potatoes and Dried Cranberries

6 Comments 17 March 2012

This is a great  gluten–free recipe to serve on Mother’s Day. I made it this week for Shabbat lunch. Thanks to Paula Shoyer for sending it in to The Jewish Hostess. Check out her new book “The Kosher Baker.”
I added fresh corn to this salad.
The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy

By Paula Shoyer

serves 8

  • 1 cup quinoa, rinsed
  • 1/2 cup fresh corn
  • 1 medium sweet potato, cut into ½ inch cubes
  • 6 tablespoons extra virgin olive oil, divided
  • 1/3 cup pine nuts, toasted, optional
  • 3 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries
  • 3 scallions, sliced thin

Directions

Preheat oven to 400ºF. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, covered, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one hour, up to 8 hours.  While the quinoa is sitting, place the sweet potato cubes into a roasting pan and toss with 2 tablespoons of the olive oil. Bake for 25 minutes, stirring once or twice, or until you can just pierce the cubes with a fork. Set aside.

Place the pine nuts into a small pan over medium heat and cook until lightly toasted, stirring often. Watch carefully so they do not burn. Set aside.  In a small bowl, place the remaining two tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well.

When the quinoa is dry, use a whisk to break apart the grains. Add the vinaigrette and mix with the whisk. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.

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EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

No Comments 10 March 2012

This delicious frozen Passover holiday dessert can be served alone with whipped cream and berries, or alongside our decadent chocolate mousse recipe.

An “ice cream” treat everyone will love.

Recipe Ingredients:

  • 1 box strawberries, Sliced
  • 2 egg whites
  • 1/2 cup sugar

- Beat egg whites and sugar; then while still beating, add sliced strawberries one piece at a time.
- Beat for 15 minutes, spoon into a large bowl and freeze. Serve like ice cream.

Serve along with fresh berries and whip cream.
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Tu Bishvat Coconut Almond Date Truffles

kosher dessert recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah desserts, rosh hashanah simanim, sukkot and rosh hashanah recipes, Tu Bishvat Recipes and Table Settings

Tu Bishvat Coconut Almond Date Truffles

1 Comment 16 January 2012

Coconut Date Truffles

I decided to add a twist to the Almond Date Truffle recipe that I posted  last week. This Shabbat  afternoon I kept telling myself that they are totally natural and have no sugar at ALL….. they were so good with a cup of tea…. I wont tell you how many of these delicious treats I ate, but I can assure you that I will be in the Spin room at the gym bright and early tomorrow morning!!!

They are so easy to make. The whole recipe took about 12 minutes to put together and of course needs no baking. Great for Rosh Hashanah, Tu Bishvat, Passover, and all year round!! Gluten Free!!!

Kosher Recipe Ingredients

  • 1 cup pitted dried dates
  • 1 cup chopped  almonds
  • 2 tablespoons honey
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon Amaretto (optional)
  • 1/4 cup of unsweetened coconut

Directions for this Kosher Recipe

  1. Grind almonds in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant  and slightly darker.
  2. Place the dates, almonds cinnamon, and honey in a food processor.  Pulse the processor until the mixture comes together to form a ball.
  3. Form cherry-sized balls out of the mixture and roll them in  coconut to coat.  Enjoy them right away or store them in the fridge for later!
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Warm Chickpea Salad with Arugula for Passover

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

Warm Chickpea Salad with Arugula for Passover

No Comments 15 January 2012

Many Sepahrdic Jews eat chick peas on Passover, and I am lucky to be one of them. If you do buy chick peas in a can for Passover, make sure it is Kosher certified for Passover.

If you are of  Ashkenaz descent, then start using up your chametz chickpeas by trying this savory recipe ASAP!

To read more about  kitniyot on Passover, click HERE.

This recipe is too good to pass up.  It took 10 minutes to prepare, and took another 10 minutes for the family to devour it. Use more olive oil, salt, pepper,vinegar  and honey if you have  a lot of arugula. Serve as a weeknight tasty side dish, or as a midday main course with friends.

Check out this REVIEW of this great Mark Bittman cook book.

From : How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food

Makes: 4 side- or 2 main-dish servings

Time: 20 minutes with precooked beans

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin seeds
  • Salt and freshly ground black pepper
  • 1 1/2 cups cooked or drained canned chickpeas
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey
  • 4 cups arugula leaves
  • 1 small red onion, halved and thinly sliced
  • 4 hard-cooked eggs, quartered (optional)

Kosher Sephardic Passover Recipe Directions

1. Put the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.

2. Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, garnished with hard-cooked eggs if you like.
Recipe from Mark Bittman‘s BLOG.

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Tu Bi’ Shvat Shiva Minim Wheat Berry Pilaf

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Tu Bi’ Shvat Shiva Minim Wheat Berry Pilaf

2 Comments 15 January 2012

 

When is Tu Bishvat this year?

Friday Evening at nightfall January 25! Mark your calendars!

 

Here’s a head start to your Sheva Minim menu!

I made this recipe last year for Tu Bishvat and it was a great hit- everyone who was health conscious and was watching their waistline knew that this slightly sweet grain salad would nudge them to pass on dessert.

Found in the grain aisle (where you would find legumes, beans, quinoa, etc.), this often overlooked alternative for rice has many nutritious benefits. Wheat berries are the kernels of wheat that originate from the wheat plant. Because they are not processed, they are packed with fiber and all the nutrients that usually get lost in the process of making flour. Inspired by Tu B’shvat, I came up with a sweet pilaf that includes all of the Sheva Minim, the Seven Species of fruits and grains that are special to Israel.

This kosher recipe makes a large bowl of pilaf. If you are only making it for two people and do not want a lot of leftovers, I suggest halving it. Also, I always love using fresh fruits, but if no fresh figs are available in your area, you can always find dried ones. Just remember that dried fruits are often sweeter than fresh, so change the recipe accordingly.

Recipe Ingredients

  • 1 cup wheatberries
  • 1 cup barley
  • 1 box of fresh figs
  • 1 cup pitted chopped dates (I like to thinly slice them width-wise to create rings)
  • 1 cup grapes or 1/2 cup raisins (optional)
  • 1/4 cup pomegranate seeds and/or 1/4 cup pomegranate juice
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • salt and pepper to taste

Kosher Recipe

Directions cont’d

Cook the wheat berries and barley according to their package directions in two separate pots (usually the barley takes half an hour longer to cook so put that up first). While the grains are simmering, take out a large glass bowl and whisk together the olive oil, red wine vinegar, honey, and some salt and pepper. When grains are tender and still hot, dump them into the glass bowl, give them a mix, and let it sit to absorb the flavors. Meanwhile, cut up all of the fruits, then add them to the mix. I drizzled pomegranate juice on top to give it a little bit more sweetness and flavor. Enjoy!

 

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Sweet and Savory Hamentashen by Leah Koenig

purim recipes, baskets, and decor

Sweet and Savory Hamentashen by Leah Koenig

3 Comments 01 January 2012

Leah Koenig’s Sweet and Savory Hammentashen:

“Nothing brings out the baking spirit in me like Purim.  Several weeks before the holiday, I start dreaming up new exciting fillings to spoon onto my cookies before pinching them into the familiar tri-cornered shape recalling Haman’s hat.  Never a fan of mohn (poppy seeds) or artificial cherry pie filling, my hamentashen fillings tend to skew either towards the sweet-tart – things like lemon curd, apricot marmalade or homemade pear and ginger compote (see below for a kosher recipe) – or the all out, hands-down decadent – think spoonfuls of Nutella, or white chocolate chips swirled with raspberry jam.

But a few years ago, while in the midst of one of my pre- Purim daydream sessions, my thoughts drifted from sweet to savory.  What would it taste like, I wondered, if I cut back on sugar in the dough and replaced it with dried herbs?  And what sort of filling combinations might compliment this savory foundation?  After a few excited rounds of testing, tweaking and tasting, I hit the Purim jackpot: a rich, herb-flecked “cookie” encasing a medley of lightly caramelized mushrooms and onion, browned in the oven until golden and unbelievably fragrant (see below for a kosher recipe)

One bite was all it took to know that I’d stumbled on a new annual tradition – for me anyways!  Lest one think that savory hamentashen sounds too unconventional to try, consider the spinach knish, the Middle Eastern bureka or the Italian calzone.  All of these delicious pastries combine dough with meat, vegetables and any number of tasty fillings – so why should the hamentashen be left out of the fun?”

Savory Hamentashen

Directions, Dough:

  • 1/2 cup butter
  • 1 egg
  • 1 tbsp sugar
  • 2 1/4 cups flour
  • 2 tsp baking powder
  • 1 tsp dried thyme, basil, oregano, or rosemary
  • 2 tbsp milk

Cream butter, egg and sugar. In a separate bowl, sift flour, baking powder, and herbs together and set aside. Add 1/2 of dry mixture into wet ingredients and combine until smooth. Add milk, then remaining flour mixture, stirring until incorporated. If dough is too sticky at this point, continue adding flour until it is firm enough to withstand being rolled out.

Gently roll out dough until it is 1/4 inch thick. Cut into rounds with a circular cookie cutter or the rim of a wide-mouthed glass and transfer to a baking sheet. Dot each circle with filling (see below).  Pinch corners into triangles. Bake at 375 for 15-20 minutes until delicately browned.

Variation 1: This dough can be used for sweet hamentashen too.  Increase the sugar to 3 Tbs and omit the dried herbs.

Variation 2: If you would like to eat these hamentashen after a meat meal, replace the butter with non-hydrogenated margarine (e.g. Smart Balance) and the milk with soy or almond milk.

Savory Onion and Mushroom Filling

  • 3/4 pound mushrooms (white cap or cremini)
  • 1 medium onion, diced
  • 4 Tbsp olive oil
  • pinch salt
  • 1/4 cup dry red wine (optional)

Chop mushrooms and onion into small dice. Heat oil in a large pan or skillet over medium heat and brown onions. Add mushrooms and salt and let cook, stirring occasionally, until fragrant and about halved in size. Add red wine (if desired) and salt and cook 2-3 minutes, until liquid is dissolved. Let cool before stuffing into hamentashen.

Sweet Pear and Ginger Compote

  • 2 bosc pears, chopped
  • 1 Tbs honey
  • 1/2 tsp ginger powder
  • 1 Tbs water
  • 1 1/2 tsp crystallized ginger, chopped

Combine all ingredients in small saucepan and cook over low heat, stirring regularly until the pears soften and soak up the fragrant liquid, about 8 minutes.  Allow to cool slightly before using as hamentashen filling.

Happy Purim!

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Spinach Stuffed Chicken Breasts

kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes

Spinach Stuffed Chicken Breasts

3 Comments 17 November 2011

This kosher chicken recipe was originated by my summertime neighbor Amy H. Once you make this weeknight chicken recipe it will quickly become a family favorite.  I omitted the mushrooms that were originally in this great kosher chicken recipe so that even my little one will like it. Buy the Magen David Yeshivah Chef At Home cookbook so you can easily have the how-to  at your fingertips. Contact Yvonne for your copy.

Hurry cause supplies are limited!!

Kosher Recipe Ingredients

    • 2 or 3 onions, chopped
    • olive oil
    • 1 box mushrooms (optional)
    • 4 packages frozen chopped spinach with water squeezed out
    • cornflake crumbs
    • garlic powder
    • onion powder
    • paprika
    • salt and pepper
    • 2-3 packs of chicken cutlets sliced “butterfly” style
    • mayonnaise
    • parsley as a garnish

Directions

Kosher Recipe for Chicken, Directions : 
  1. Saute onions in olive oil, add optional mushrooms till dry, add spinach, salt and pepper.
  2. Separately mix cornflake crumbs, garlic powder, onion powder, paprika, pepper.
  3. Stuff each chicken slit with spinach mixture. The chicken closes itself- does not need to be sealed or tied shut.
  4. Coat each cutlet with mayo and dip in cornflake mixture.
  5. Place cutlets in roaster or on a parchment lined baking tray and drizzle with olive oil.
  6. Bake uncovered for 35 minutes. Do not overbake.
  7. When cutlets are slightly cooled, slice in into 3 or 4 pieces. Garnish with parsley.

 

 

 

 

 

 

stuffed kosher chicken

sliced stuffed kosher chicken cutlet

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Warm Shephard’s Pie for a Cold Winter’s Night

kosher meat recipes, kosher recipes

Warm Shephard’s Pie for a Cold Winter’s Night

5 Comments 13 November 2011

by Esther Mosseri

” Hi Marlene, this easy kosher Shepherd’s pie recipe is a great warm winter dish . All you need is a salad, and you have a complete meal!”

For more inspiration, check out the quick video above by Gordon Ramsay. Notice how he doesn’t measure, but adds a few more ingredients for extra flavor .Of course delete his cheese addition (!!!), but use the video as a reference for endless Shephard’s pie possibilities!

For an elegant look, serve in white ramekins lined up on a tray.

  • 1 lb chop meat (or ground turkey)
  • 1 onion finely chopped
  • 4 servings of mashed potato flakes prepared according to box
  • allspice
  • cinnamon
  • paprika
  • salt and pepper

Directions for this Kosher Recipe

  1. saute the onions in a little oil until soft sprinkle with salt and pepper
  2. take out half and combine with potato mixture
  3. put chop meat in pan with onions and brown sprinkle with some allspice and a drop of cinnamon and salt and pepper
  4. the start layering in a sprayed pyrex, first with half of the potato mixture, then all of the meat then remaining potaotes
  5. sprinkle top with paprika and bake in 375 degree oven for 45 min uncovered
  6. Check out this meatless version HERE.
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Moroccan Style Stew with Chickpeas, Butternut Squash and Fire Roasted Tomatoes.

kosher meat recipes, kosher pareve recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes

Moroccan Style Stew with Chickpeas, Butternut Squash and Fire Roasted Tomatoes.

5 Comments 06 November 2011

Thanks Paulina- ! Paulina is one of my favorite gourmet newlyweds…..

“Hey Marlene! I have a great recipe for you, this is my Moroccan style stew with chickpeas butternut squash and fire roasted tomatoes. I made this last week for dinner and served it with grilled chicken and whole wheat couscous. It is a filling and healthy dinner I know you will love! (keep in mind I added my spices without measuring and those measurements should be adjusted to taste) “- Paulina Ashkenazi

Kosher Recipe Ingredients

  • 1 small butternut squash cubed
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 3 celery stalks chopped
  • 6 baby bella mushrooms chopped
  • 2 tbsp olive oil
  • 12oz can of chickpeas
  • 8 oz can crushed tomatoes (I used ‘Muir Glen organic fire roasted tomatoes’)
  • 1/2 tsp cinnamon
  • 1 1/2 tsp allspice
  • 1 1/2 tsp cumin
  • crushed red pepper flakes to taste (optional)
  • 1 bay leaf
  • 1 cup of vegetable broth or water

Directions for making this Kosher Recipe

1 . Sauté first 6 ingredients with some salt until soft

2. Add chickpeas, tomatoes and spices until the juices from tomatoes start bubbling

3. Add broth and let simmer for 30 min, if it becomes too thick add more broth/ water

4.  Remove bay leaf and finish with handful of chopped parsley

Serving Instructions

Serve with couscous or rice

Delicious with grilled kosher chicken or fish for a hearty and healthy meal!

Share your great kosher recipes! send them to marlene@thejewishhostess.com!

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Spinach, Chicken and Wild Rice Soup

kosher chicken recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes

Spinach, Chicken and Wild Rice Soup

3 Comments 05 November 2011

by Bianca Kaidatzi

“Great recipe for a weeknight dinner!  Just mix all ingredients in a slow cooker in the A.M. and leave for several hours till done.”

Kosher Recipe Ingredients

3 cups water

3 cups chicken stock

1 cup uncooked wild rice, rinsed and drained

2 teaspoons dried thyme, crushed

3 teaspoons ground black pepper

3 cups chopped cooked chicken (about 400gm)

2 cups shredded fresh spinach

Method

In a 4 litre slow cooker, combine the water, chicken soup, uncooked wild rice, thyme and pepper. Cover and cook for 3-4 hours. To serve, stir in chicken and spinach.

6 (12) Servings

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Healthy Shabbat Blueberry Crumble

kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts, shavuot recipes and ideas, Sukkot Recipes

Healthy Shabbat Blueberry Crumble

8 Comments 10 October 2011

My cousin Sharon sent me this great  recipe a couple of months ago, and I decided to dig it up from the archives because so many of The Jewish Hostess readers loved it.Its so perfect for anyone looking for a last minute low sugar, healthy dessert for Shabbat. Serve with any flavor parve ice cream or Tofutti.

p.s. Have a great dish to share? send it over!- marlene@thejewishhostess.com .

Hi Marlene,

I made this for Shabbat two weeks in a row because everyone loves it so much, not so sweet and not so much oil.  This recipe is small (a 9X9 baking pan) so I made it larger, doubling the recipe exactly and it worked well in a 3 quart pyrex.  It gets cut into squares and served in a platter so the pyrex works well.

Again, best of luck with your website, you are doing an awesome job!!

Have a fabulous summer,

Sharon H.

HEALTHY BLUEBERRY CRUNCH

1 ½ CUPS OLD FASHIONED OATMEAL

½ CUP WHOLE WHEAT FLOUR

½ CUP CHOPPED ALMONDS OR WALNUTS

1/3 CUP OIL

¾ CUP PURE MAPLE SYRUP

1 PINT FRESH BLUEBERRIES,, WASHED AND STRAINED

2 ½ TABLESPOONS CORN STARCH

¾ CUP COLD WATER

How to Make this Kosher Recipe

PREHEAT OVEN TO 400 DEGREES

IN A MEDIUM SAUCEPAN PUT THE BLUEBERRIES WITH ½ CUP OF THE MAPLE SYRUP.  BRING TO A BOIL.  DISSOLVE THE CORNSTARCH IN THE COLD WATER AND ADD TO THE BLUEBERRIES.  COOK OVER MEDIUM HEAT STIRRING CONSTANTLY FOR A FEW MINUTES UNTIL IT THICKENS.

IN A LARGE BOWL MIX THE OATMEAL, FLOUR, AND NUTS.  IN A SEPARATE CUP WHISK THE OIL AND ¼ CUP OF MAPLE SYRUP.  ADD THIS TO THE OAT MIXTURE AND MIX UNTIL ALL IS WELL COATED.

SPRAY A 9 X 9 BAKING DISH WITH PAM AND, WITH WET HANDS, PRESS 2/3 OF THE OAT MIXTURE INTO THE BOTTOM.  POUR THE BLUEBERRY MIXTURE EVENLY OVER THIS AND SPRINKLE THE REMAINING CRUMBS ON TOP.

BAKE AT 400 DEGREES FOR 20-25 MINUTES UNTIL GOLDEN.

LET COOL AND THEN PUT IN REFRIGERATOR FOR ONE HOUR.  CUT INTO SQUARES AND SERVE.

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Gladys’s Healthy “Baked Ziti”

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, Sukkot Recipes

Gladys’s Healthy “Baked Ziti”

3 Comments 20 September 2011

Back by popular demand- Gladys’s healthy baked ziti! Great idea for a Rosh Hashana lunch or a Sukkot lunch!

 

“Hi Marlene its Gladys. Here is my Spaghetti Squash Ziti recipe. Its low-cal and healthy!!!”

P.S.- Give Gladys Bawabeh a big round of applause- she is only married about 2 months and is cooking not only for her husband, but is whipping up cool dinner parties as well!

Directions for this Kosher Recipe

  1. To make delicious spaghetti squash baked ziti, you will need two spaghetti squash.
  2. Cut both spaghetti squash in half vertically and cut the top off. Once you do that take out all the seeds inside. (you can also ask the  guys in the fruit store to cut it for you).
  3. Sprinkle a little drizzle of olive oil on all 4 halves . Then face them down and put them on a tray and bake them on 350 degrees for about an hour and ten minutes.
  4. Next take the tray out and take a fork n gently scrape the inside of the spaghetti squash. The squash should fall out and look like spaghetti.
  5. Place it all into a pyrex and put a half of cup of marinara sauce on it. Mix it all in so its not juicy.
  6. Then sprinkle kosher muenster or kosher low fat mozzarella cheese on top and cover all the squash.
  7. Put back in oven and bake 350 degrees for another 35 minutes.
  8. 35 minutes later you will have a healthier verzion of baked ziti! :)
  9. check out my Pretty in Pink table setting HERE!
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Sweet Potato “Fries” with Fresh Basil

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

Sweet Potato “Fries” with Fresh Basil

No Comments 20 September 2011

Try this “healthier” version of french fries. The fresh basil is a nice surprise on the crispy sweet potatoes. This is a delicious side dish for a dairy or meat meal, but don’t expect any leftovers. I would make these fresh out of the oven on Sukkot with cruchy salads salads and some sreaming barbeque or fish as a main dish!


Kosher Recipe Ingredients:

 

    • 5 sweet potatoes, cut into about 1 by 5-inch “fries”
    • 3 tablespoons olive oil
    • 2 tablespoons chopped fresh basil leaves
    • 2 teaspoons kosher salt or sea salt
    • 1/2 teaspoon freshly ground black pepper

 

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Place the sweet potato “fries” on a foil-lined baking sheet and toss with the olive oil. Bake until crisp, about 45 minutes.
  3. Meanwhile combine the basil, salt, and pepper in a small bowl.
  4. When the sweet potato fries come out of the oven, sprinkle with the “basil salt.”

Recipe courtesy of Giada de Laurentiis

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