“Hey Marlene, I cooked up a batch of these for a sheva berachot in my house!they were a big hit. I thought you might like the photo and recipe! They’re super easy to prepare, freeze well uncooked,and are a fun addition to any type of Jewish holiday menu including Passover, Rosh Hashanah, Sukkot, Thanksgiving and Hanuka! Enjoy!” Debbie Gindi

Ground Lamb on Cinnamon Stick

• 1 lb ground lamb
• 1/4 c tart cherry juice or pomegranate juice
• 1/2 tsp ground cinnamon
• 1/2 tsp allspice
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground cardamon
• 1/2 shredded or finely chopped medium onion
• 1/4 c toasted pine nuts
• 18 cinnamon sticks

Directions for this Kosher Recipe:

Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:

• 1/2 c apricot preserve
• 3 TBSP soy sauce
• 1 TBSP wasabi sauce (such as “golds”)

Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

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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.

More books from Mark Bittman

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

When is Tu Bishvat this year?

Tuesday evening at nightfall, and Wednesday February 8! 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.

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!

More Kosher Recipes

• Almond Date Truffles for Tu B’shvat (thejewishhostess.com)
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• Kosher Tropical Sangria for Tu B’shvat (thejewishhostess.com)
• 4 Gorgeous Fruit-Filled DIY Tu B’ishvat Centerpieces (thejewishhostess.com)
• Tu Bi’ Shvat Wheat Berry Pilaf (thejewishhostess.com)
• 4 Gorgeous Fruit-Filled DIY Tu B’ishvat Centerpieces (thejewishhostess.com)

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Recipe from Laura Cohen adapted from Epicurious.

“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.

Please visit our sponsors:

• 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 ingredients for all of your recipes at Omni Health.

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.

Ingredients:

• 1 head romaine chopped
• 2 small ripe tmatoes
• 2 cucumbers
• 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

Dressing:

• 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

1. In a large serving bowl combine all ingredients except for taco chips.
2. Blend salad dressing ingredients
3. Pour and toss
4. Top with taco chips and serve.

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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!

• • 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

Pumpkin season is not over!

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

1. Preheat the oven to 350°F. Grease and flour a Bundt or tube pan.
2. 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.
3. 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.
4. 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

Paula’s Parisian Pastries

www.paulaspastry.com www.kosherbaker.blogspot.com

About Paula Shoyer

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.