Tag archive for "kosher recipe"

Stir-Fry Brown Rice by Lisa Bailey

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes

Stir-Fry Brown Rice by Lisa Bailey

1 Comment 08 June 2010


Don’t know what to do with leftover brown rice?

This healthy version of stir fry is really an interesting mix of different flavors with curry and ginger.

Ingredients:

2 tablespoons Canola oil

1 small onion chopped

1 tblspn of chopped ginger

¾ cup green beans, cleaned and cut

½ cup Shredded carrots

1 tablespoons curry powder

3 cups of day old cooked brown rice

1 cup of canned chick peas rinsed and drained

1 cup of grape tomatoes halved

2 tablespoons low sodium soy

Blk pepper to taste

Heat skillet add oil, onion and ginger, cooking until yellow (5-10 min.)

Add green beans and carrots, cooking a few minutes. Stir in curry powder and add in brown rice. Cook for 2 minutes combining with vegetables. Add chickpeas, tomatoes, soy sauce and black pepper. Stir fry for one minute and serve.

Lisa Bailey

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Easy Gourmet Stuffed Chicken Cutlets-Video

kosher chicken recipes, kosher meat recipes, kosher recipes

Easy Gourmet Stuffed Chicken Cutlets-Video

1 Comment 27 April 2010

By Mark Bittman

This kosher recipe is elegant enough for a kosher dinner party and  gourmet enough to show your family that they are worth it on weeknight!

No one will guess how easy it really is to pull off a kosher recipe for “Gourmet Stuffed Kosher Chicken Cutlets“, by Mark Bittman, (New York Times)!

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Breakfast Carrot Bran Muffins

kosher dessert recipes, kosher recipes

Breakfast Carrot Bran Muffins

No Comments 23 April 2010

This recipe was tested by our friends over at Healthy Exposures.

Its perfect as a Sunday morning breakfast treat . You can even layer a dozen of these into a breakfast tin or a basket, wrap with cellophane, and bring as a housewarming or a get well gift.

Ingredients for this Kosher Recipe

-1.5 c. Wheat Bran

-1/2 c. Oat Bran

-1/4 c. Rolled Oats

-1/4 c. Spelt Flour

-2 T. A.P. Flour

-1.5 t. Baking Powder

-1 t. Baking Soda

-1/4 t. salt

-1/3 c. Stevia [or sweetener of your choice]

-cinnamon, ground ginger, and nutmeg [i didn’t measure. heh…]

-vanilla extract [i was pretty liberal with it.]

-1 c. soy milk

-1/2 T. vinegar

-1/3 c. unsweetened apple sauce

-1/3 c. maple syrup

-1/4 c. egg substitute

-1/2 – 3/4 c. grated carrots

-crystalized ginger, dates, raisins, additional oats [optional – for mix-ins or topping]

Notes on Ingredients

1. Ratio of brans & oats not exact – I am fairly confident this is close to what I used, but may be a hair off. Additionally, you could use more wheat bran and less oat, and vice versa. The oat bran gives it a great texture, however.

2. WW Flour could likely be used in place of A.P, as well as the Spelt. I wanted to incorporate Spelt flour, and added in some A.P. just because I wasn’t sure if WW would encourage it to be too dense. Baby steps!

3. If you don’t have/dislike maple syrup, I am sure these would rock just as hard with molasses or honey – especially molasses.

4. I used between 1/2 c. and 3/4 c. grated carrots…but I think next time I’ll up the ante and use a whole cup.

1. Preheat oven to 375*. In a liquid measuring cup, add vinegar to milk. Let sit 5 minutes while measuring and combining wheat bran, oat bran, and oats.

2. Add milk & vinegar mixture to bran and oat mixture. Let sit while mixing together applesauce, stevia, egg, maple syrup, vanilla, cinnamon, ginger, and nutmeg. Pour this mixture into bran & milk mixture.

3. Combine flours, baking soda, baking powder, and salt in seperate bowl. Then add this and grated carrots to the master bowl.

4. Mix just until moistened. Do not overmix! You can also add in raisins or dates at this point.
5. Think to self “well dang, at least this smells delicious…will it taste this delicious?”
Spoon into greased [okay, sprayed] tins of choice.
5. Pray to the baking gods that you crafted something successful.
Bake for about 20m. It is very easy to underbake these, so be careful and cut one in half before taking them out. I find that the with the oat bran, it actually get s a really nice “crust” when done for a couple minutes longer than completely necessary, anyways!
Makes 8 mini rectangular loaves.
6. Remove and Cool!
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Revised Tasty Black Bean Burgers

kosher pareve recipes, kosher recipes

Revised Tasty Black Bean Burgers

2 Comments 20 April 2010

By: Lisa Bailey

Served over a bed of sliced avocado and brown rice, this dish makes a healthy and fat free main course.

They are also pretty  for company  when u make them in a small patty size.

Black Bean burgers

4   cans of black beans, rinsed and drained

4 large scallions chopped

1-2   jalapeno, seeded and chopped

½   teaspoons cumin

1 and ½   cup cooked brown rice (revised)

Salt and pepper

Directions for this Kosher Recipe

In a food processor pulse half the beans with scallions, jalepeno, and cumin.  In a large bowl combine bean puree with rice and remaining beans , season with salt and pepper . Form into patties   small or large (may freeze at this point)

Spray cooking sheet with pam and bake burgers in 450 degree oven 10-12 min (turning once)

Yogurt  Topping (optional)

1 cup plain yogurt

2 tablespoons chopped parsley

1 tablespoon lime juice

Combine all ingredients add salt and pepper to taste and serve with bean burgers



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Easy Healthy Frozen Banana Pops for Kids

kids, kosher recipes

Easy Healthy Frozen Banana Pops for Kids

1 Comment 11 April 2010

Easy Healthy Banana Pops for Kids

Needed for this Kosher Recipe

3 bananas
6 Popsicle sticks

8 oz. good quality chocolate melted in a double boiler  AND/OR

1/4 cup peanut butter, softened

1/4 cup chopped peanuts or walnuts, granola, crispy rice cereal or sunflower seeds

Directions for this Kosher Recipe

Peel the bananas. Cut them in half, lengthwise, and push a Popsicle stick through the cut end of each half.

  • melt the chocolate in a double boiler
  • OR  for a quick non cook snack, spread peanut butter on the bananas.
  • Roll the chocolate or peanut butter covered bananas in the nuts, cereal or seeds.
  • Line them on a sheet pan and freeze for 3 hours. Makes 6.
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Spaghetti Squash Marinara

kosher recipes

Spaghetti Squash Marinara

1 Comment 09 April 2010

Spaghetti Squash is a great alternative to eating pasta. Top it with this quick and easy marinara sauce and enjoy it guilt free!

Ingredients for this Kosher Recipe:

1 Spaghetti Squash cut lengthwise

Sauce ingredients

  • 1 jar of your favorite Marinara sauce
  • 1 Pint Grape or cherry tomatoes sliced lengthwise
  • 1 can black olives sliced
  • 1 onion chopped
  • 3-5 garlic cloves crushed
  • Dried Oregano
  • Red Pepper Flakes if you wish to make sauce spicy

Preparation for Squash

Preheat oven to 350

Cut spaghetti squash lengthwise and scoop out seeds. Roast on tray face down for 30-45 min.  Using heat-proof gloves, scoop out the “spaghetti” with a fork.

 

For Sauce

Saute onion and garlic in a little olive oil. Add grape tomatoes and olives and saute for about 1-2 minutes. Add sauce and bring to a boil. Cover and simmer for about 15 minutes checking frequently. Season with dried oregano. Pour over squash and serve.

Recipe Courtesy of Frieda Shama

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Heavenly Whole Wheat Challah

kosher recipes

Heavenly Whole Wheat Challah

No Comments 09 April 2010

This recipe for Whole Wheat Challah can be used with entirely white flour, or in the whole wheat version below. Either way it is absolutely delicious!

2 1/2 pounds whole wheat flour

2 1/2 pounds unbleached all purpose white flour

6  envelopes Fleischmann’s Rapid Rise Highly Active Yeast Dissolved in 4 cups warm water and 1
Tablespoon sugar

Kosher Recipe Ingredients

1 cup vegetable oil

4 eggs

2  1/2  cups sugar

5 Tablespoons Kosher salt

4 Tablespoons honey

1 Egg for egg wash

Directions for this Kosher Recipe

1. In a large bowl dissolve the yeast in 4 cups warm water and 1 Tbs sugar.  Stir with spoon to make sure its combined. Cover with towel and set aside until mixture bubbles.

2.  Meanwhile, mix eggs, oil, and sugar in bread machine until combined. Add salt and honey and continue to mix. Add yeast and then flour and mix until well combined and dough is not sticky. Knead with hands if necessary.

Grease a very large bowl or roaster (I spray Pam), and place dough. Cover with plastic wrap that has been sprayed with Pam as well. Place a towel over the plastic wrap and let rise 2-3 hours.

Braid or knot dough in a baking tin or tray. Let rise another 2 hours.

Brush egg over challah.  Sprinkle with sesame seeds and bake until golden on 350.

Challah can be frozen at this point.

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Rice Pudding for Kids- A Special Treat

kosher recipes

Rice Pudding for Kids- A Special Treat

No Comments 28 March 2010

photo-annabel carmel

Sephardic Jews are permitted to eat rice on Passover. This Rice Pudding recipe is a great calcium-rich breakfast treat for kids, since the morning cereal selection is so limited during this week. Sliced apricots, nuts, cinnamon, and strawberries, and even strawberry jam  are all healthy toppings to try on top of your Kosher for Passover (Sephardim), Rice Pudding!

Ingredients for Your Rice Pudding

3 1/2 tablespoons Arborio/risotto rice
2 cups milk
1 to 2 tbsp caster sugar
1/2 tsp vanilla extract

Directions to Create this Rice Pudding

Put the rice, milk and sugar in a heavy bottomed saucepan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 – 35 minutes, occasionally stirring your rice pudding.

Information:

MAKES 6 PORTIONS of Rice Pudding

reprint of rice pudding from http://www.annabelkarmel.com

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Bring on the Veggies

kosher recipes, kosher vegetable recipes

Bring on the Veggies

No Comments 26 March 2010

Vegetables are often viewed as  side dishes  alongside a heavier entree. But why not make the vegetables the main attraction at your next meal?

Vegetable Tian                                         

Serves 4-6

Ingredients for this Kosher Recipe

  • Good olive oil
  • 2 large yellow onions, cut in half and sliced
  • 2 garlic cloves, minced
  • 1 pound medium round potatoes, unpeeled (yukon gold)
  • 3/4 pound zucchini
  • 2 medium sized eggplant
  • 1 1/4 pounds medium tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus extra sprigs
  • optional- 2 ounces of Mozzarella cheese, grated

Directions for preparation

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Recipe adapted from Barefoot in Paris

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Chicken with Roasted Fennel by Mark Bittman of the NYT

kosher chicken recipes, kosher meat recipes, kosher recipes

Chicken with Roasted Fennel by Mark Bittman of the NYT

No Comments 25 March 2010

I love Mark Bittmans recipes. When I saw this chicken and fennel recipe featured in his column, I knew it would be a perfect for the holiday , since all of the ingredients are easy to find, and kosher for Passover. Its also doesn’t require too many complicated steps, which is exacty what we DONT need on Passover . Roasted fennel is also one of my favorites. I can’t wait to try it.

reprint from the New York Times :

Roast Chicken With Fennel

Yield 4 servings

Time 40 minutes
Given chicken‘s tendency to become dry during cooking, I’d suggest one of two options: Use all drumsticks and thighs; these will flavor the fennel brilliantly, remain moist even if you overcook them slightly, and give you the crunchiest skin. (If you separate drumstick from thigh at the joint, a simple cut, you’ll also reduce cooking time by about 10 minutes.) Or cut up a whole chicken. If you do this, cut apart the drumsticks and thighs so they cook almost as quickly as the breast pieces. Even then, you may want to remove the breasts early to keep them from drying out.

Ingredients for this Kosher Recipe
  • 1/3 cup extra virgin olive oil, or as needed
  • 2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
  • Salt and freshly ground black pepper
  • 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
  • Chopped fresh parsley leaves for garnish
  • Lemon wedges
Directions for this Kosher Recipe
  • 1. Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • 2. Top fennel with the chicken parts, skin side up. Ideally, you’ll have a layer of fennel pretty much covered by a layer of chicken, but it’s fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • 3. The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
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Black & White Striped Tables: Kosher Style

at home, DIY, holiday table settings

Black & White Striped Tables: Kosher Style

1 Comment 22 March 2010

Blog reprint from Sketch42

I’m so wanting a black and white stripe table cloth for my dining room table. I think it looks really fresh and exciting, especially when its super wide, like the one below.

Here it is on the chairs, I love it. Looks kind of summery and outdoorsy.

This one is blue and white, but I love the nautical feel and I thought the picture was so pretty.

I love it here again… It looks great on a round table!

Softer, and with lucite chairs and feathers? I love the way the table cloth looks!

This rug, and those chairs, and that table cloth. YUM.

Very skinny stripes. But pretty.

Those curtains. WOW.

Napkin anyone?

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Glass Dishes – A Passover Round Up

at home

Glass Dishes – A Passover Round Up

2 Comments 21 March 2010

This is my first Passover that I will actually have to kosher my own kitchen. So I am on the prowl for some beautiful glass dishes that I can use year round for meat and milk, as well as for the holiday.

Here is a round up of my favorite glass dinner sets from across the web…

1. Crate & Barrel Mallorca Dinnerware

These are more textured than your average glass dish, but still very casual. At this price, these are great for every day dinnertime with your kids.

Cost: $3.95 - $4.95

2. Crate & Barrel Orion Dinnerware

Cost: $6.95 - $7.95

These have a rumpled recycled look. Very cool with linen and woven wood chargers.

3. Horchow’s Vetro Dinnerware

A super elegant set. These dishes are Fancy, with a capital F.

Cost: $281.00 - $352.00

4. Target’s La Rochere Bee Glass Collection

Cute and country.

Cost: $31.49 - $134.99

5. Libbey Tempo Square Dinnerware Collection

Go for a crisp look with a square dish.

Cost: $29.74 - $31.49

6. Colin Cowie 12–pc. Gold–Trimmed Textured Glass Dinnerware Set

Cost is: $149.99

For the price, these are really a score. A gold rimmed dish is timeless.

$149.99

7. VivaTerra Serene Sol Recycled Glass Dinnerware

Cost is: $39.00 - $198.00

Go for an eco-chic look with this recycled glass set.

8. Amazon’s Classica Glass Dishes

Patterned glass plates have the elegance of your grandmother’s crystal, at a fraction of the cost.

Cost: $27.00 for 20 piece set

9. Dishes by Riverside Designs from Terrestera

Cost: $26.00

Green glass evokes memories of sea-glass… Casual but graceful.

10. Belmont Clear Beaded Plate

This is a classic, cant go wrong glass dish. The beaded edge adds detail, but this plate is no fuss, no muss.

Cost: $92.00 for 4

Happy Passover!

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How to Create Your Own Elegant Seder Centerpiece

at home

How to Create Your Own Elegant Seder Centerpiece

1 Comment 21 March 2010

By Claudia Bildirici

Its so easy to craft your own centerpiece for the holidays. Your guests will think you hired a florist!

During theseder,  I like to have the seder plate set upon a bowl with floating flowers, so it can be revealed when  the eldest girl removes the seder plate from the table, (a yearly tradition).

Follow these simple instructions- please let me know if you have any questions! Just post a comment below!

Buy

-a round oasis ring at any flower shop 12″

-one bunch green roses

-1 bunch daisys

-1 bunch of any pretty green filler

Cost

-flowers – $18.00

-oasis ring -2 for $12.00

More

-Soak the oasis for a couple of hours using a large tin

-Trim the roses and daisys leaving only about one inch of stem

Now this is the fun part!

-Just stick the flowers in any order you want.

-I placed the rose one by one  to cover the oasis, then  I placed the daisies.

-Before I knew it the whole thing was full and gorgeous!

-I tried not to place flowers on the inside of the oasis …Knowing I was placing a bowl in the center

-Place a bowl in the middle of the ring.

-Fill the bowl with a little water and float flowers in the bowl.

-You are now going to top this with the seder plate.

When you remove the seder plate from the table you still have a  gorgeous centerpiece on your table!

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