Tag archive for "kosher recipe"

Passover Pizza Dough

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

Passover Pizza Dough

11 Comments 19 March 2011

 

My friend Jamie is one of the best friends that a girl can have. She also is a gourmet cook and has tons of great tried and true kosher recipes at the tip of her tongue. She is also one of those girls that would never leave out an ingredient so I know all of her recipes are perfected. If I could just find about two hours to  write them all down, I would have enough great kosher dishes to keep this blog going for at least another six months!

Keep checking in to The Jewish Hostess to get more of Jamie’s favorites! Marlene


“We are all looking for easy Passover recipes, especially great Passover recipes for kids tastes.

This is really the best Passover recipe for  pizza dough . You can use with  any dairy pizza topping or with a meat topping such as lahamagine.

I form balls out of the dough, flatten them with a (Passover) tortilla press and shape with a (Passover) cookie cutter.” Enjoy! -Jamie

Ingredients for this Kosher Passover Pizza Dough Recipe

  • 2 cups of matzo meal
  • 1/2 cup cake meal
  • 1 tbsp salt
  • 1 egg
  • 1 cup  of warm water
  • 2 tbsp oil

Directions

  1. -Mix dry Passover pizza ingredients by hand
  2. - add egg, add oil
  3. -then add water slowly to form a dough ball
  4. - form into balls and flatten by hand.
  5. -pizza tastes better if flattened by tortilla press or rolling pin as stated above.
  6. - top with your favorite kosher for Passover pizza toppings!
  7. or shape and freeze for instant use.

 

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Susie Fishbein’s Greek Chicken for Passover

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

Susie Fishbein’s Greek Chicken for Passover

1 Comment 17 March 2011

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

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

Kosher Recipe Ingredients:

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

Directions for this Kosher Recipe:

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

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

Passover Ground Lamb on a Cinnamon Stick

5 Comments 16 March 2011

“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”) or Passover wasabi sauce.

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

 

Subscribe Now: and win the cookbook of the month!

 

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The Best Sephardic Charoset Recipe Ever

kosher passover recipes,seder table Ideas, Passover Recipes

The Best Sephardic Charoset Recipe Ever

6 Comments 16 March 2011

This Sephardic Charoset Recipe has been handed down for generations by my husband’s side of the family- the Shamah’s of Aleppo.

Medjool dates are used. Even though they are double the price, you will find that fresh medjool dates are juicy and extra delectable.

My Mother in law makes the best charoset  or haroset) of all time.  Of course although its a seder plate item, its’ sweet simplicity is just perfect every single morning of Passover as we slather it on (I love whole wheat) matzoh. Sitting down with a cup of coffee and the newspaper on Passover completes this delectable breakfast.

Every year, about 2 weeks before the holiday, my mother in law drops off three medium size tupperwares full of her home made charoset . We put it in the freezer and defrost a container one or two days before enjoying it down to the last drop.

Im so glad that I finally asked her for the recipe and I’d love to share it with all of my Passover hostesses.

Ingredients:

    1. 6 pounds of Medjool dates, sliced lengthwise, pit removed.
    2. Each date must be checked for worms or bugs. (you’d be surprised at what you may find lurking in there!)
    3. Soak the pitted and checked dates in water for 2 hours. Drain.
    4. Boil dates till soft. Cool and slip off the peel if you want a smoother Charoset consistency.
    5. Grind witha Cuisinart with a metal blade.
    6. When serving mix in 2 tbspoons sweet wine per  1 cup of charoset.
    7. Sprinkle with chopped walnuts. The combo is an unforgettable, once a year treat!
    8. Thats it! Store in airtight containers and freeze if its more than three days before Passover. You can store it in pretty jars, wrap with a ribbon and give out as a made -with- love Passover gift.

Enjoy- Happy Holiday!

p.s.- please submit your passover  recipes! I would love to post them!

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Mark Bittman’s Chicken with Coconut and Lime

kosher chicken recipes, kosher recipes, purim recipes, baskets, and decor

Mark Bittman’s Chicken with Coconut and Lime

No Comments 01 March 2011

By Lucy Cohen Blatter

I have a confession to make: I’m not crazy about chicken breasts. Okay, I realize this isn’t a major revelation, but for a cook/blogger who’s trying to stay healthy, it’s a bit of a challenge. Sure, I love breaded and fried chicken schnitzels — who doesn’t? But I much prefer dark meat, and often find skinless, boneless chicken breast recipes to be dry and boring.

That said, I have a lot of faith in Mark Bittman . The former author of the Minimalist column for The New York Times (and current op-ed writer) is all about simplicity. Like me, he often embraces substitutions, too.

And his recipe for Chicken with Coconut and Lime does not disappoint.

The recipe includes an optional addition of nam pla, or fish sauce. To keep this recipe strictly kosher, I omitted that. To up the healthiness of the dish I went with light coconut milk (canned, of course :)).

As an added plus, if your are looking for some new kosher recipes for your Purim Seuda, then this one is a great choice as a main dish!

You’ll see in the recipe below how I changed things up a bit (I discovered I was out of cayenne pepper right before I started cooking). Next time I might sprinkle some peanuts on top to add a little bit of crunch.

All in all, it was a great dish. Served with coconut rice (made with leftover coconut milk and water), and steamed broccoli, I felt transported to Thailand. And that’s a good thing.

This recipe had seven ingredients including salt. That’s my kind of dish.

The coconut milk, lime zest and salt just kinda hang out on the stove for a while.

Bittman advises against flipping the chicken breasts over in the broiler. The tip must have worked because the chicken was moist, but brown and crispy on top.

Pouring the creamy sauce on the chicken. YUM!

The final product. Paired with coconut rice and broccoli, it was perfect.

Mark Bittman‘s Broiled or Grilled Chicken with Coconut and Lime* (with Lucy’s edits)

Time: 20 minutes (I’d say it’s more like 25-30 minutes when you take into account reading along with the recipe)

  • 2 limes
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts in 4 pieces
  • 1/2 cup canned or fresh coconut milk (I went with canned because on weeknights I’m looking for time savers)
  • Salt and ground cayenne pepper (I didn’t have any ground cayenne, so I substituted red pepper flakes. Totally  fine.)
  • 1 teaspoon nam pla, fish sauce (optional) (It’s difficult to find kosher fish sauce, and if you’re making chicken, forget about it. If you substitute fish for the chicken, though, and decide to use fish sauce, I’d hold off on adding salt. Nam pla is very salty)
  • 4 minced scallions
  • 1/4 cup minced cilantro.

1. Remove the zest from the limes, with either a zester or a vegetable peeler (if you use a peeler, scrape off the white inside of the zest with a paring knife). Mince the zest, and juice the limes. Marinate chicken in half the lime juice while heating broiler; adjust rack to about 4 inches from heat source. (Or grill the chicken if you prefer.)

2. Warm the coconut milk over low heat; season it with salt (hold off on this if you are using nam pla) and a pinch of cayenne. Add the lime zest.

3. Put chicken, smooth side up, on ungreased baking sheet lined with foil, and place the sheet in broiler. Add about half the remaining lime juice to coconut milk mixture.

4. When the chicken is nicely browned on top, in about 6 minutes more, it is done (if you want to be sure, make a small cut in the thickest part and peek inside). Transfer chicken to a warm platter. Add the nam pla, if you are using it, to the coconut milk; taste, and adjust seasoning as necessary. Spoon a little of the sauce over and around the breasts; then, garnish with the scallions and cilantro, and sprinkle with the remaining lime juice. Serve with white rice, passing the remaining sauce.

Yield: 4 servings

*Recipe from the New York Times

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Time for Tea

at home, kosher dessert recipes, kosher recipes

Time for Tea

1 Comment 31 January 2011

When the snow is coming down outside, there’s nothing better than curling up in a cozy sweater with a mug of steaming tea. But don’t settle for that old tea bag you found in the back of your closet – here’s a collection of what’s new, fun and elegant in tea time.

From  Yedi Housewares

We love these heart shaped cup and saucer sets. You can buy a set of 6 cups & saucers in assorted colors (bubblegum pink, banana yellow, lime green, pumpkin orange, turquoise blue and cranberry red). Available in two sizes.

Mighty Leaf Teas-

Mighty Leaf Tea Chamomile Citrus, 15-Count Whole Leaf Pouches (Pack of 3)

This line of specialized teas are packaged in “artisan-crafted whole leaf tea pouches” without any glues or staples, to allow for big pieces of leaves, fruits and herbs. Flavors like chamomile citrus and ginger twist will keep you coming back for more.

2 Karat Cup –

Everyone needs to feel special sometimes, which is when this clever mug from the Museum of Modern Art comes in. Designed by Yusuke Fujinuma, this mug has a Swarovski crystal built in to the “ring,” so you slip on the cool gold band as you wrap your hands around the mug.

“Thank You” Cookies –

Sometimes a mug of fragrant tea is perfect on its own, but sometimes it’s a venue for a sweet kosher buttery cookie on the side. These “world of thanks” cookies sold at Dean and Deluca (and made by Eleni’s cookies) are as educational as they are delicious – teaching you how to say “thank you” in 5 different languages.

Lipton Pyramid Teas

Lipton has decided to replace the old school ‘paper pillow’ tea bags with the new ‘Pyramid Tea Bags’, invented by the Japanese years ago.

The pyramid shape of the tea bag gives room for the tea leaves inside it to expand. This allows you to have the ‘loose-leaf experience’, which adds to the luxurious experience of sipping a cup of these delicately scented tea bags. I was at a Brit Milah recently, and when they served these teas, I knew I had to find them and have them on my dessert table!

Buy Here: Lipton Green Tea, Mandarin Orange, Premium Pyramid Tea Bags, 20-Count Boxes (Pack of 6)

Stash Honey Sticks can be displayed on a silver rectangular  tray on your dessert tray. They come in packs  of 6, are made out of pure clover honey, and  are kof-k certified.

Buy Here :Stash Premium Original Honey Sticks, 20-Count Sticks (Pack of 6)

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How to ReDo Your Kitchen Floor for Passover

kosher passover recipes,seder table Ideas

How to ReDo Your Kitchen Floor for Passover

1 Comment 21 January 2011

That's my new floor on the right!

 

With Passover right around the corner, many of us are starting to clean every corner of our houses. While being able to eat off your floors does leave one with a sense of satisfaction, all that scrutinizing can also bring to light many of the things around the house that need replacing or repairing.
“My ceiling needs a new coat of paint”…”I really should think about replacing my kitchen cabinets”… these are just a few off the proverbial to-do list. While many home repairs are out of reach for the average person (who among us is crazy enough to get up on a ladder and paint their own ceiling? *wink, wink*), there is one quick and easy update that’s inexpensive, makes a world of difference and lasts for years. I’m talking about painting the floors.
I recently got married and so had the pleasure of renting and decorating my first apartment. As with any apartment, there were many repairs to be done and plenty of design decisions that I was all to happy to make. One of the first things that had to go was the kitchen floor. The linoleum tile was truly no less than horrific. The pattern, which was odd to begin with, had over the years become cracked, faded, stained and just plain disgusting.
One look at it and I thought, “No matter how much I mop and sweep this thing, it will always look dirty”
Now, replacing linoleum flooring with new wood is quite an expensive undertaking, and certainly not something I’d be willing to spring for to spruce up someone else’s home. So, instead, I turned to paint. As a rule, any surface that’s properly prepared and finished can be painted. It didn’t take too much time and wasn’t very difficult. The results are fabulous, and every time someone comes over I love to brag about how I painted the flooring myself. It’s fun to watch their jaws drop. Having the floor painted also makes the rest of the room look nicer and more pulled together. Read on for how-to instructions for this inexpensive and easy renovation.
1) Sweep and mop the floor. This may seem obvious, but it’s important to mention for the simple fact that whatever is on the floor when you paint it will be forever stuck there. You really don’t want dust and debris making their permanent home on your floor.
2) Sand it down. Uneven spots, dirt that was immovable by plain sweeping- you want it all gone so that the paint will adhere nicely to the floor. This was the most time-intensive part of the project, and to save time and effort you may want to invest in a power-sander. If not, embrace if as a workout or get someone to help. Remember
to sweep and mop once again after you finish this step.
3) apply a coat of oil-based primer to the floor. Use a roller attached to a long handle and you won’t even have to bend down! This was extremely easy. and took less than ten minutes. Just remember to make sure to apply the primer evenly and smoothly everywhere. Make sure you use oil-based materials so that mopping the floors later on won’t wear away and chip your work; the oil will help repel water.
4) after the primer has dried (a few hours, but the best would be to wait one day), apply two even coats of oil based paint in the color of your choice using, again, a long handled roller. Of course, you may want to create a design on the floor instead of one simple color. For more detailed instructions on this, see http://www.designspongeonline.com/2011/03/diy-project-stenciled-floors.html
5) Wait at least a day for the paint to dry, then seal it with any oil-based varnish (that long roller will start to seem like your best friend). Polyurethane is best, however, the fumes can be quite overpowering and even harmful. Leave windows open for ventilation.
That’s it- just five steps and you have a new floor! You may want to walk on it in socks for a while until it fully dries and hardens. If you follow each precaution, the paint job will last for years. You can buy all of the materials for this project, from the power sanders to the varnish, at www.homedepot.com or www.loews.com.
Obviously, this project requires a general avoidance of the room being painted for a good few days. A good idea is to either wait until right before you go away, or to paint it in small sections at a time. Try taping off small areas to remind your family not to step on your work, or better yet, let them help.
Good luck and enjoy your new floors!
For more how-to projects, pictures of my artwork and to keep up with what’s new out of my studio, check out my blog at www.Facebook.com/lenmiz or follow me at twitter.com/thatartistgirl.
Until next time,
Lenore (Mizrachi) Cohen
twitter.com/ ThatArtistGirl

 

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Super Bowl Chili

kosher appetizer recipes, kosher meat recipes, kosher recipes

Super Bowl Chili

No Comments 01 January 2011

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

Which brings me to this…

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

What you will need for this Kosher Recipe

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

Directions for this Kosher Recipe

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

2. Add the meat until browned

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

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

5. Enjoy!

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

Lillian Antar Shomer

Event Design & Planning

Phone: (917) 621-5985

Email: LillyShomer@gmail.com

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Almond Date Truffles for Tu B’shvat

kosher dessert recipes, kosher pareve recipes, kosher recipes

Almond Date Truffles for Tu B’shvat

9 Comments 01 January 2011

Don’t miss out on Tu B’shvat this year! We traditionally celebrate this day by eating fruits of the seven species from  Israel that is praised in the Torah: wheat, barley, grapes, figs, pomegranate, olives, and dates. Ancient Sepharadic Jews originated  the idea of a  Tu B’shvat seder, where participants enjoy munching on a variety of fruits and nuts, drinking wine, and discussing the day’s spiritual and mystical meanings.

Dates are a great Tu B’shvat ingredient for two reasons: first, they are one of the seven species.  Second, they are really delicious – available fresh in season and dried year-round, dates are super sweet and almost candy-like.  They are great by themselves or added to a variety of sweet or savory dishes.

Almonds, another one of the “Tu B’shvat seven”, are loaded with calcium and protein.  Traditional truffles are made of chocolate and heavy cream – yes, they taste great, but they’re far from healthy.  This modern spin on truffles  are a rich, sweet, and a wonderfully healthy alternative to their chocolatey counterpart. Encourage your kids to try these healthy treats and remind them of the the Tu B’shvat holiday. I will be serving them for Shabbat dessert this week so that we can get a head start on Tu B’shvat, which begins on Thursday, January 20, 2011. Enjoy! Marlene

Kosher Recipe Ingredients

  • 1 cup pitted dried dates
  • 1 cup chopped  almonds
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons honey
  • Unsweetened cocoa powder and/or ground walnuts to coat (optional)

Directions for making this Kosher Recipe

  1. Grind almond 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, cocoa powder, 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 cocoa powder , ground almonds, or coconut to coat.  Enjoy them right away or store them in the fridge for later!
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Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

kosher drink recipes, kosher recipes

Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

1 Comment 28 December 2010

Thank you Shirley C. Mamiye, Esther Serouya, Esther Mosseri. and Jacqueline Kapetas for sharing your heartwarming hot cocoa recipes on this bone chilling day. Marlene M.

Hot Cocoa Recipe #1:

Delightful Hot Chocolate:

Hi, it’s Shirley from Homebaked with a recipe for all those in need of a heartwarming, satisfying treat. Here’s an easy recipe for rich, creamy homemade hot chocolate. You can use any kind of chocolate you desire – bittersweet, semisweet, milk, white… or try mixing a few! Add peppermint extract into white chocolate cocoa for warm, wintery flavors, swirl in a few flakes of sea salt and homemade caramel into milk chocolate for a toffee spin, or a cinnamon stick and some vanilla for a delicious spiced hot cocoa. Or, if you’re feeling adventurous, try a pinch of cayenne pepper for a little kick. Top your creation with freshly whipped cream, toasted marshmallows, candy cane, or some more shaved chocolate.

makes one large or two small portions:

  • 1 1/2 cups milk (any fat content you like)
  • 6 heaping tablespoons chocolate chips

Directions for this Kosher Recipe

  1. In a small saucepan, gently heat milk over low heat.  Whisk often so the milk doesn’t burn.
  2. While the milk is heating, bring a medium saucepan with two inches of water to a boil. Place a heat-proof bowl with chocolate pieces over the simmering water. Make sure the bottom of the bowl does not touch the simmering water. You’re creating a double boiler. Stir the chocolate pieces until melted.
  3. Add the melted chocolate to the hot milk. Whisk together until completely blended and add your favorite mix-ins. Pour into mugs and top with whatever you fancy.

Enjoy!

Hot Cocoa Recipe #2:

Hot Cocoa for One: by Esther Serouya (need de-cluttering? call Esther)

  • 1 tsp cocoa powder
  • 3 tbs sugar
  • 1 cup hot vanilla rice dream or soy milk
  • bring milk to a boil in a saucepan and add rest of ingredients

sooo good and parve!

Hot Cocoa Recipe #3:

by Jacqueline Kapetas

Hi Marlene, I saw your Facebook status asking us for a hot cocoa recipe from scratch. My friend Sophia Cohen found this on allrecipes.com. I’ve also made it parve with rice dream or soy milk.

Ingredients  •  1/3 cup unsweetened cocoa powder •  3/4 cup white sugar •  1 pinch salt •  1/3 cup boiling water •  3 1/2 cups milk •  3/4 teaspoon vanilla extract •  1/2 cup half-and-half cream

Its yum!

Directions  1.  Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Hot Cocoa Recipe #4:

Hey Marlene, I found this great fluffy hot chocolate recipe online today it came out delicious! Esther Mosseri

makes 2 servings:

  • 2 cups milk
  • 1 tsp and 1 tbsp sugar
  • 2 tsps cocoa powder
  • 3/4 cup mini marshmallows
  • 1 tsp vanilla extract

combine milk, sugar, cocoa and marshmallows in small pot over medium heat for about 8 min until marshmallows melt, stirring, after the marshmallows melt, take it off the fire and add the vanilla. Ladle into mugs, and enjoy!

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Shabbat Table of the Week

at home, holiday table settings, kosher recipes, shabbat table settings

Shabbat Table of the Week

1 Comment 23 December 2010

Today I mixed lots of vibrant colors-hot pink salad plates and a scarf that I wore with a gown acts as my runner. I placed large rectangle  white plates from Ikea on top of green chargers from Kim Seybert.  The placemats are woodcut from Home Depot (I had Home Depot custom cut some woodcut panels for me) and I glued leopard fabric  on top to complete the look. The vase is vintage from the 20’s and the napkin rings are from Pier One Imports.   I try not to restrict myself to what really goes together. Its more about creating a table that works with my attitude for the day!” Shelly Anteby.

Check out Shelly n Renee’s sale of the day!

Shabbat Table of the Week

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Yummy Apple Chunks  Dipped in Chocolate  for Kids

kids, kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah desserts

Yummy Apple Chunks Dipped in Chocolate for Kids

4 Comments 11 December 2010

Rummaging around the archives, I found this great old post. I can’t wait to re-make these apple chunks!

This updated recipe from our last post Healthy Snacks for Picky Eaters, was created when we we realized that we had run out of bananas.  Its another great last minute snack and takes about 10 minutes to put together.

-we melted some chocolate  chips in the double boiler

-then we chopped up 2 apples ito big chunks and sprinkled them with a teaspoon of lemon juice

-skewered them with some shish kabob wooded sticks

-set up some bowls with sprinkles, nuts, or any toppings will do.

The comments from my seven year old-

“Mommy this is awesome!”

“Mommy stop eating all of them!”

“They are for kids and you are getting fatter by the minute.” (she really said that)

They really were yummy. We had a great time melting, dipping,  rolling, and crunching. I dont regret not one bite.


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Healthy Breakfast Cookies

kosher dairy recipes, kosher dessert recipes, kosher recipes

Healthy Breakfast Cookies

3 Comments 28 November 2010

Whole Wheat Flaxseed Chocolate Chip Cookies

by Margo Shalom

“Hi marlene its Margo Shalom. I just made a cookie recipe that is clean and too die for- I hope you enjoy!”

Ingredients for this Kosher Recipe

  • Healthy Chocolate Chip Cookies
  • 1/2 cup whole wheat flour
  • 1 cup oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 tbsp ground flaxseed
  • 1/4 cup agave syrup
  • 1/4 cup skim milk or any other kind
  • 1/2 tsp vanilla
  • 1 tbsp canola oil ( if you double the recipe put 1 tbsp applesauce instead of 2 oil)
  • 1 mashed banana
  • 1/2 cup chocolate chips

( i even used raisins with 1/2 chocolate chips)

bake at 350 .

mix everything in same bowl  and bake about 7 -10  min-yummy!

Healthy Breakfast Cinnamon Flaxseed Cookies on Foodista

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Turkey ‘n Mustard Deli Roll- 5 Ingredients

kosher meat recipes, kosher recipes

Turkey ‘n Mustard Deli Roll- 5 Ingredients

2 Comments 11 November 2010

This recipe was sent in by my friend Nina Safar of Kosher in the Kitch.

Kids love this deli roll – it will be a great hit on the Saturday lunch table.

  • Cold cuts of your choice (I use and turkey and salami)
  • Puff Pastry Dough (I use Mazor’s  puff pastry sheets)
  • Condiments of your choice (honey mustard)
  • 1 egg yolk
  • Sesame Seeds

Directions for this Kosher Recipe

Allow the pastry dough to defrost (however you still want it to be firm so you can work with the dough) then roll it out on a slightly greased cookie sheet. Layer the honey mustard and cold cuts in whatever order you like. Then roll the dough like a jelly roll. Cut some slits along the top and spread the egg yolk on top and sprinkle on some sesame seeds before baking it in the oven on 350′ for about 45 minutes to an hour.

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Easy Lemon, Cumin, and Dijon Salad Dressing

kosher recipes, kosher salad recipes

Easy Lemon, Cumin, and Dijon Salad Dressing

1 Comment 31 October 2010

“I like to make this in the beginning of the week. My kids love to take salad for lunch, so to have homeade dressing accessible at all times is must.” Sara (Steve) Mamiye

  • equal parts fresh lemon juice and olive oil
  • kosher salt
  • cumin
  • dash black pepper
  • squeeze of dijon mustard
  • 2 fresh garlic
  1. Put all in blender and blend for two minutes. Can be refrigerated in small take away containers.

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Two Juicy Turkey Roast Recipes

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes

Two Juicy Turkey Roast Recipes

No Comments 04 September 2010

Recipe #1:

Apricot Turkey Roast

By Marcey Gindi -Marcey is the chicest personal shopper for all of your party wear and accessories. email Marcey.

Preheat oven 425 degrees

  • 1/2 packet of goodmans onion soup mix
  • 1 1/2 tbs ketchup
  • 3 tbs apricot preserves
  • 2 tbs mayonnaise or olive oil

Mix all together, rub some of the mixture all over turkey roast than coat the rest of it on top.
Roast uncoverd for 35-40min until golden and a bit charred.
Add 1 cup of water to the roaster, reduce temp to 350 and cover for an hour.  For more well done, roast for an hour and 1/2.
Let it rest after till cool, than slice. Pour juices on top or serve on the side.

Recipe #2:

Teriyaki Turkey Roast   (marinade can also be used on any other kind of roast)

by Ellen Shalom – Ellen is a fantastic personal trainer living in  Brooklyn, N.Y. with years of experience. Train in the privacy of your own home. Women only. email Ellen

  • 1/4 cup teraki sauce
  • 1/4 cup soy sauce
  • 1 tablespoon of honey
  • 1 clove garlic crushed
  • 1 tablespoon lemon juice

Mix and pour cook for 1 1/2 hours.

Slice and leave in the juices. Enjoy!

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  • 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.
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