Tag archive for "kosher recipes"
“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”
Adapted from Food and Wine magazine
‘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.
Mother’s Day and Shavuot would not be the same in a Sephardic Jewish household if we did not serve samboosak as a side dish on the table.
Many people even serve it with the dessert and coffee or tea at the end of the dairy meal.
A bag of frozen unbaked sambousak is considered like “gold” because of the loving handmade touch of each delectable crimped half moon pastry.
Remember to always keep a bag of frozen samboosak in the freezer for an unexpected guest!
Egg Glaze and Sesame Seeds for Topping:
(Can be kneaded by hand, but I like using the metal blade of the food proccessor.)
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This is a perfect summer Shabbat lunch salad (remember to grill your corn on Friday!)
This salad is also a winner for a Sunday night Mother’s Day barbeque.
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
1/2 tsp salt
1 clove garlic crushed
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1 pint grape tomatoes cut in halves
1 ripe hass avocado, roughly chopped
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Grill corn over medium heat for 10 to 15 mins. The corn should have some brown spots and be tender and not mushy. DO NOT OVERCOOK!! Cut the corn off the cob and scrape the cob with the back of your knife to get the juices. Set aside and let cool.
Add all the ingredients for the dressing in a bowl and whisk to combine. Add the tomatoes, avocado, cilantro and grilled corn. Mix well so that everything is coated with the marinade, but be careful not to mash the avocadoes. Refrigerate for 1 hour and serve. Bon appetit!
adapted from Jehan Can Cook
How to Grill Corn on the Cob:
It is important to soak the corn in cold water before grilling. Remember to leave the corn husks on, but peel them back first and remove the silk. I usually soak it for 10-20 minutes. Make sure the entire corn ears are covered in the water. This will help prevent premature burning of the husks. If you want to add a little sweetness, you can add sugar to the water.
After soaking the corn on the cob, it is time to season. While there are many different recipes, we will start of with the basic.
Start off by brusing the entire corn with olive oil. We do not recommend butter at this stage, as it will burn the corn.
Add a generous combination of paprika (smoked if you have it), garlic powder, chili poweder, pepper and salt.
Cover the corn back up with the husks, and tie a string around the ends (this will help ‘steam’ the corn while grilling). If you do not have any string, you can use a piece of tin foil, just wrap it wround the end like a rope.
Fire up your girll and place the corn on the cob over indirect heat (not directly over the flame). Turn every 5 minutes to prevent the corn from burning. You will know it’s know when the entire husk looks like it is burnt. Don’t worry, this is what you want.
let the corn rest about 5-10 minutes in the husk, then remove the husks and any excess silk.
Adapted from How to GrillCorn.
There is nothing like a fresh delicious chocolate chip cookie. This is why I make the batter and freeze them raw. I can pull them out and just bake before serving.
Kosher Ingredients: 2 cups cake meal
1 tsp. baking soda
1 tsp. salt
2 sticks margarine
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla extract
1 package (12 oz) chocolate chips
Combine dry ingredients, cake meal, baking soda and salt
Melt margarine in microwave, cream with sugars add eggs and vanilla
Add in dry mixture then chips
Shape into balls and flatten a little (these cookies will remain the same shape after baking )
May freeze at this point
Bake 350 (preheated oven) for 10-12 min do not over bake
This is a healthy and easy dish adapted from New York’s famous Shun Lee restaurant (who will arrange for kosher banquets by special request btw).
When I’m in the mood for Chinese food but don’t want greasy take-out, I make this for dinner with cold ginger scallion noodles (recipe below), a lighter alternative to those gloppy peanut butter laden noodles.
Throw some frozen egg rolls into the mix and some seasonal stir-fried veggies and you’ve got your own Chinese feast at home.
Adapted from Shun Lee restaurant
1. Core the lettuce and separate into leaves. Pile on a platter and set aside. Prepare a small serving bowl with the hoisin sauce.
2. Place the diced chicken meat in a mixing bowl and add the egg white, salt and cornstarch. Blend well. Refrigerate 30 minutes or longer.
3. Combine the chopped celery, carrots, scallions and garlic. Set aside.
4. In another bowl, combine the soy sauce, vinegar, rice wine or sherry, sugar, water, white pepper and cornstarch and set aside.
5. Heat 1 tablespoon oil in a wok or large non-stick skillet and when it is hot add the chicken; stir constantly to separate the cubes. Cook a few minutes until it turns white and is just cooked through. Remove from pan and set aside.
6. Add 1 teaspoon of sesame oil to the pan and add the celery, carrot and scallion mixture. Cook, stirring, about a minute or two and then add back in the cooked chicken and the sauce, stirring, another minute until the chicken is hot. Add in the pine nuts and remove from heat.
7. Serve the chicken with the lettuce on the side. Let guests help themselves, adding a spoonful or so of the chicken mixture to a lettuce leaf with the hoisin sauce and folding it before eating.
Serve as a first course or part of meal. You can double the recipe for a larger group.
GINGER NOODLE SALAD
Adapted from The Best of Vietnamese and Thai Cooking, by Mai Pham
I love these noodles as a side dish with just scallions and the ginger dressing, but throw in broccoli and red pepper strips for a more complete dish if you wish. The noodles marinate in soy sauce, which give them depth and flavor.
• 1 pound dried chow-mein or lo-mein style noodles or thin whole-wheat spaghetti, cooked until just done, rinsed and drained
• ½ cup soy sauce
• 2-4 green onions, thinly sliced (or more to taste)
• 3 cups broccoli florets, blanched or microwaved (rinsed in cold water & drained)
• ½ red bell pepper, cut into thin strips
• fresh cilantro for garnish (optional)
• 2 tablespoons minced or grated fresh ginger
• 1/3 cup sugar
• 1/3 cup rice wine vinegar
• ¼ – ½ tsp dried chili flakes or to taste (optional)
• 1/3 cup good-quality dark sesame oil
1. Combine the cooked noodles with the soy sauce in a mixing bowl. Refrigerate for at least 2 hours.
2. To make the dressing, place all of the ingredients except the sesame oil in a food processor and blend until creamy. With the motor running, slowly pour in the sesame oil and blend for about 20 seconds (do not overblend or the dressing will turn whitish)
3. To serve, gently toss the noodles with the dressing, adding 3 or 4 tablespoons at a time. The noodles should be evenly coated but not soggy. Add the broccoli, red pepper and green onions and gently toss. Garnish with cilantro if you wish.
This is a tantalizing holiday entree as the gooey fruits and honey of this dish evoke the sweetness of a Happy New Year.
A tagine is a dish that is a native and staple of so many North African tables, specifically in the cuisines of Morocco, Tunisia and Algeria.
It looks like a chimney pot with a clay base . The pot is taken off and put aside and an aromatic stew of lamb, or beef, or chicken, or fish with chickpeas and vegetables appears: the stew may also be composed of only vegetables.
Tagine is a cooking method which for about an hour effectively steams and braises the meats and vegetables with spices at a relatively low temperature of 325 to 350 degrees so that they are tender, tasty and delectable.
If you cannot fine a tagine pot a roaster does the trick!
Chicken cutlet cubed can be substituted for the lamb if desired!
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!
Lately, olive oil cakes have been all the rage, but little do most of us know, is that Italians have been using olive oil in their moist cakes for centuries.
Many chefs use olive oil because it provides a nice richness and an undertone of earthy flavor without all the denseness and greasiness of butter that you would usually use in baking.
Another difference of an olive oil cake is that it’s not an overly sweet cake, taking the notes from citrus and herbs, in this case cardamom. Greek, Roman, Egyptian, and Arab cultures loved infusing this spice into their foods and potions because of their aphrodisiac qualities. (So, if you are looking for that extra special Hanukkah gift, you might try serving this Cardamom cake to your hubby ASAP!!!)
Its nice to always add new spices to our cooking and baking menus because of the healing qualities that benefit a varied diet. In this case, cardamom also contains chemicals that appear to treat stomach and intestinal issues, and increase the movement of food through the intestine. Thank you Rachel Harkham of RecipeRachel.com. for sending in this wonderful recipe.
Cardamom Citrus Olive Oil Cake
by Rachel Harkham at RecipeRachel.com.
When you think of Hanukkah food you think of Latkes, right? Golden,crisp-fried potato pancakes are perfect holiday food for a cold winter’s night. Lighting the menorah for eight nights aptly commemorates the miracle of little jar of oil that lit up the menorah in the Temple. Eating food made or prepared with oil is the best way to celebrate this eight day Festival of Light . But after a few crispy fried nights when your taste buds are yearning for a different texture and taste, Citrus-Cardamom Olive Oil Cake is just the thing to keep the oil celebration going. Made with olive oil (non-extra virgin yields moister results), with layers of bright citrus bursts and warm cardamom spice, this cake tenderly celebrates both flavor and olive oil in every bite.
Cardamom Citrus Hanukkah Olive Oil Cake
Orange Cardamom Glaze
1 ½ c. powdered sugar
1 teaspoon cardamom
1 teaspoon orange zest
4-5 tablespoons fresh orange juice
Candied Citrus Slices
1 cup sugar
2/3 cup water
1 sliced lemon and/or orange cut into ¼ inch rounds
Thanks so much for dishing out this healthy recipe for weeknight brown rice pasta. I just know how gourmet blood just runs in your family so I’m betting that this recipe is a winner!
Can’t wait to see you at Lottie’s Kitchen on July 11! Marlene
By: Renée Cohen Safdiah
Cook brown rice spaghetti in large pot of boiling salted water- 2 minutes short of cooking time. It should be al dente.
When the pasta is ready, drain and save a glass of its starchy cooking water.
At the same time, heat a generous amount of extra virgin olive oil in a deep, wide skillet.
Add the red onion, garlic and kosher salt. Cook slowly over low heat until golden. Add the chopped parsley and a dash of red pepper flakes. Continue to cook for 5 minutes.
Add some of the cooking water to this mixture. Simmer for a moment to make it thick and creamy. Add the spaghetti and toss well over the heat. Season with salt and pepper.
Put spaghetti in serving platter and top with baby arugula. Toss gently to wilt arugula before serving.
Find this and other amazing summertime recipes in the Lottie’s Kitchen Cookbook available at the LOTTIE’S KITCHEN charity event on July 11th, 2012
This summer, we look forward to:
Lottie’s Kitchen is a food distribution program established in Jerusalem, Israel.
Lottie’s Kitchen prepares hundreds of meals, sandwiches and snacks every
day for families of sick and hospitalized patients. Dedicated volunteers
deliver the food to hospitals and the homes of sick people, bringing
encouraging words and emotional nourishment along with the nutritious
The fund raiser for this program is a major event that takes place each
summer in Deal, NJ. This event includes cooking demonstrations, an elaborate chinese auction, a
kitchen boutique, a bakery shoppe as well as renowned speakers
Cauliflower Crust Pizza:
microwave 6 minutes (no water)
this makes 3 cups
cauliflower crust pizza
spinach wontons- I used nay soya brand wontons
roasted String beans with rosemary and basil- from Dare to be Different cookbook
Tofu sticks. They are breaded in flax meal and corn flake crumbs. And baked!
chocolate peanut butter biscotti
Peanut butter fluff brownies, s’mores, brownies, and choc chip cookies
This spring, try crunching on jicama instead of potato chips.
Native to the Americas and sometimes called the Mexican potato, and a mix between a potato and a pear. You can also compare it in texture to a water chestnut, and in fact , jicama is made up of almost 90 percent water.
A cup of jicama has almost 6 grams of fiber and only 50 calories. It is also high in vitamin C, potassium and folate.
Peel the coarse, papery skin and julienne the white flesh, into carrot stick size pieces, and squeeze some lime juice on it to keep it from browning. Add a pinch of chili to the lime juice and you have an excellent treat right there.
This colorful jicama salad is appealing to guests of all ages. Kids love the crunch, and adults savor the light, tart, flavors of all of the vegetables marinated simultaneously.
Check out some more dessert bar pics HERE. More to come this week!
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Grandma Joyce Wolf put a lot of detailed touches to this sugar sweet event for the first “Joyce” granddaughter in the family. I’m especially loving the height variations on the shades of rosy pink dessert table, the hanging ballet slippers from the chandelier, the lacy pink placemats peeking through the clear glass trays, the individual fruit cups, the personalized tulle wrapped cookies, the melt in your mouth cotton candy cones, the chocolate multi colored drizzled strawberries, and the melange of pink candies in an array of glass containers. What did I leave out??? Comment below! Marlene
Syrian Atayef Dessert (ricotta filled pancake drizzled with rose water syrup)
Krabeej Syrian Dessert (cinnamon and nut filled pastry)
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
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.
Recipe adapted from The Food Network
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My mother in law is the perfect source for a Passover recipe, as she is really the hostess with the mostess. She actually wrote up this recipe for all of my Jewish Hostesses so please let her know if you like it! (comment below!)
By the way, I’ve been reading that dates are very healthy for pregnant women, as they are very healthy for a fetus’s brain development. Please get more info HERE.
Please send in your delicious Passover recipes and Passover menu ideas to:
Passover Ingredients for Chewy Date Nut Bars:
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.
Makes: 4 side- or 2 main-dish servings
Time: 20 minutes with precooked beans
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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