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“Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect for your Thanksgiving menu! Lisa Ades”
TURKEY KIBBEH KEBABS
Adapted from Food and Wine magazine
1 pound ground turkey (*see note below)
2 tablespoons extra-virgin olive oil
1 cup medium or coarse grain bulgur, rinsed
1/2 med. onion, finely chopped
1 1/2 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground allspice
1 teaspoon ground cumin
1/2 teaspoon Aleppo pepper (flakes, not ground)
lemons, cut into wedges
‘How to’ Create kibbeh
In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.
Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through. You can also broil them.
Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.
* note: This is not great with all white meat turkey – it will be very dry.
“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
“This recipe came out so good…. i even love the topping for a pasta dish…My changes: I did half red cherry tomatoes and half yellow tomatoes for pretty color. I also added a splash of white cooking wine while I cooked the tomato mixture.”
Kosher Recipe Ingredients
1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced
Directions for this Kosher Recipe
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until cooked, about 5 minutes per side depending upon thickness of the fish. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
Use Eggplants to create Sicilian Eggplant - Chopped Meat Casserole
by Vivien Hidary
Sicilian eggplants are sweeter and creamier than any other variety of eggplant. My friend Vivien, a gourmet cook, makes sure that this stuffed eggplant dish is on most of her Jewish holiday menus because its a family favorite! It can be prepared in advance, frozen, and baked before serving.
How to Create this Kosher Dish:
- Peel and slice about 4 sicilian eggplants and place on a tray sprayed with Pam.
- Brush a little olive oil on top of the slices.
- Bake on 350 degrees for approximately 20 minutes.
- Meanwhile, mix equal parts of chopped meat and cooked rice with allspice and salt to make filling.
- When eggplant is done roll each slice around a small mound of filling.
- Arrange in a roaster or Pyrex in rows. Cover with a mixture of water, salt (or chicken consommé) allspice and a drizzle of oil.
- Bake at 350.Bake covered. .
These eggplants are soft and the perfect comfort food . You can also bake them whole and eat with a spoon! Enjoy!
This recipe is a classic Mother’s Day recipe straight from bread heaven. There will not be a morsel left. Its great for company because it needs to be done the day before to chill in the fridge.
Serves 6-8 people, Dairy
Challah bread cut into 1 inch thick slices, trimming crust
1/2 cup butter
1 cup brown sugar
2 Tablespoons corn syrup
5 large eggs
3/4 cup heavy cream
3/4 cup milk
1 tsp. pure vanilla extract
1/4 tsp. salt
Powdered Sugar for garnish
Large Pyrex or oven to table baking dish
In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth, and pour into a 13 by 9 by 2-inch baking dish.
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, heavy cream, milk, vanilla, and salt until combined well and pour evenly over bread. Tightly cover the dish and chill bread mixture in refrigerator at least 8 hours and up to 1 day.
Preheat oven to 350 degrees and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are golden, 30 to 40 minutes.
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.
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.
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.
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
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!
Enjoy another gourmet kosher recipe from “Cooking for a Cause”, the cookbook that brought hundreds of Syrian Jewish women together to cook and freeze kosher meals for the Sephardic Bikur Holim Food Pantry. These goumet kosher cookbooks are $36 and available at the Sephardic Bikur Holim office in Deal, New Jersey or just email Renna Calvo for more info- firstname.lastname@example.org.Don’t forget to order them as the perfect Hanuka gift for your favorite Jewish Hostess!Chilean Sea Bass with Mushroom Marsala SauceThe Marsala sauce may also be used over pasta, just add some heavy cream to get the consistency of a cream sauce. Delicious!p.s.Perfect for a Meatless Monday night!!!!
3 lbs. Chilean Sea Bass (butterflied)
½ cup flour
olive oil cooking spray
12 shallots (finely diced)
1 48 oz. Baby Bella mushrooms (halved)
½ stick light butter or Earth Balance
2 tbs. extra virgin olive oil
1 cup Marsala cooking wine
salt and pepper to taste
1. Rinse and dry fish, then lightly flour. 2. In a large pan, sauté fish with olive oil cooking spray. Set aside in a baking dish. 3. In a separate pot, melt butter with olive oil (prevents butter from burning). Add shallots and sauté until lightly browned. 4. Add in mushrooms and cook for 10 minutes. 5. Add in wine, salt and pepper and cook until mushrooms concentrate and there is no alcohol smell left. 6. Pour mushroom sauce over fish in the baking dish and broil no medium until fish is cooked through. (If there are a lot of mushrooms, serve as a side dish for the fish.) Sarah Chrem
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
Preheat the oven to 400 degrees F.
Place the sweet potato “fries” on a foil-lined baking sheet and toss with the olive oil. Bake until crisp, about 45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl.
When the sweet potato fries come out of the oven, sprinkle with the “basil salt.”
This is a fancy dish for Shabbat that was such a hit with our readers that we decided to repost it:
Combine the following ingredients in a mixing bowl:
4 Rock Cornish Game Hens cut in half and dried with a paper towel
salt and pepper
1/2 jar of duck sauce
1/4 cup spicy mustard
6 cloves chopped fresh garlic
1/4 cup ketchup
1/4 cup soy sauce
2 big squirts of honey
these amounts can be varied according to your tastes.
Place all Cornish hen pieces in a roaster that is sprayed with Pam.
Mix all sauce ingredients and pour over Cornish hens- for better flavor- RUB sauce onto chicken(I use kitchen gloves).
Roast uncovered for 50 minutes- 1 hour 350- 375 degrees till golden brown and carmelized.
Sprinkle chopped parsley on top and serve with a fruited rice on the side.
You can also use chicken cut in eight pieces for this recipe.
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Try this delicious Pumpkin spelt bread when you are on the run on a cold winter’s day. Pumpkin is another member of the squash family and contains lots of fiber, vitamin A, vitamin C, Carotenoids, and a host of other health benefits.
Thank you Paula Shoyer, author of the brand new bestselling cookbook The Kosher Baker!
Serves 12 to 15
Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
Kosher Recipe Ingredients
½ cup canola oil
¾ cup sugar
¼ cup honey
1 cup canned pumpkin purée (not pumpkin pie filling)
1 teaspoon pure vanilla extract
2 large eggs
1 cup all-purpose flour
½ cup whole wheat flour
½ cup spelt flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon fresh ground nutmeg
Directions for this Kosher Recipe
Preheat the oven to 350°F. Grease and flour a Bundt or tube pan.
In a large bowl, beat the oil, sugar and honey with a stand or hand-held electric mixer on medium-high speed until mixed. Add the pumpkin purée and beat again.
Use a silicone spatula to scrape down the bowl. Add the vanilla and eggs and mix well. Add the white, wheat and spelt flours, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Mix all the ingredients together. Use a silicone spatula to scoop the batter into the pan and then smooth the top.
Bake for 45 minutes, or until a skewer inserted comes out clean. Let cool for 10 minutes in the pan and then turn out onto a rack and let cool completely. Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.
Paula Shoyer is a pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland. She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996. Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis University Press, August 2010). Paula Shoyer is the editor of two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen.
Last Shabbat I made a crunchy, colorful chopped taco salad inspired by my favorite new gourmet kosher cookbook, Chef At Home published by the Magen David Yeshivah PTA. If you haven’t heard about this new 400 page kosher cookbook yet, than make sure you order a copy soon from Yvonne Franco . Once you have it in your kitchen, you wont be able to cook a meal without it!
Add this healthy new salad to your holiday lunch menu. Its a great change from the traditional boring salads that we’ve gotten used to.
For this healthy kosher recipe, I used healthy organic tacos from Omni Health located on avenue U in Brooklyn. I also added fresh chopped jicama which adds a delicious low calorie crunch to the mix.
1 head romaine chopped
2 small ripe tmatoes
1 red onion chopped
1 can chickpeas
1 can red kidney beans
1 avocado cubed
2 corn on the cob, steamed and shucked
jicama cubed into small pieces
several tacos, toasted and broken into 1″ pieces
1 teaspoon Dijon mustard
1/2 cup of olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar or Splenda
1-2 teaspoons of cumin
juice of one lemon
juice of one lime
1 teaspoon of garlic, crushed
1 teaspoon light mayonnaise
salt and pepper
Directions for this Kosher Recipe
In a large serving bowl combine all ingredients except for taco chips.
When Jamie Doueck gives me a Passover recipe, its a guaranteed winner. This tart doesn’t look like a Passover recipe, but it looks and tastes like an all year round Martha Stewart fruit tart. – For this recipe, place the rasberries or strawberries carefuly and everyone will think that you bought it!
Kosher for Passover Crust Recipe:
2 cups toasted pecans
1/2 stick margarine or butter
1/4 tsp cinnamon
6 tbsp brown sugar
Passover Tart Directions:
Mix above ingredients in food processor till like consitency of oatmeal.
Press into 9 or 10″ tartpan
Bake at 350 degress for 20 or 30 minutes.
Melt 6 oz of good quality Passover chocolate in the microwave or double boiler.
Fold in 1 container of rich whip .
Pour onto cooled crust.
Melt 4 tablespoons of raspberry preserves in pan.
Spread onto chocolate mixture.
Top with fresh raspberries.(please check the raspberries according to halacha- please ask your rabbi.)
Recipe can also be used with strawberries and strawberry preserves.
How cool is Jewish Hostess Bridget Ben Dayan? I’m in love with her creative Purim party ideas and I’m so glad that she took the time to share it with all of us! Of course you can take this table decor idea and use it for your Passover Seder or any festive occasion during the year. Be the next Jewish Hostess of the Week and send in ANY cool ideas to ME! Marlene M.
Last year was our first time making a Purim party for the kids. It was so much fun that we decided to do it again.
We started out by making photo invitations online which was easy and a great way to get the kids involved and even more excited about Purim.
Next we found a great magician, Magician Mo, who entertained the older and younger kids alike. All we had left to do was prepare a dessert table and we had a party!
Since we were having boys and girls, I tried to incorporate various colors so it would look festive and colorful and each of my kids would think it was for them.
I started with hot pink fabric as a runner, then turned my mom’s white square platters upside down for a new look.
I found a book of scrapbooking paper that had different patterns using blue, green & grey. Each platter got a different design and then was topped with glass and ready for dessert.
In the center were two simple vases of flowers filled with jellybeans to incorporate all of the colors.
All the desserts were “pick up” pieces, which are delicious, look great and makes the table look much neater.
I found a great solution for fruit also, I found these small, cool shaped plastic bowls and mini spoons in amazing savings. I filled them with my new favorite combination of orange, grapefruit and fresh mint and put them alongside the mini spoons.
We had such a nice day, the kids were able to have fun, we were able to spend time with our friends, and then we had the whole afternoon to enjoy the Seuda with our family.