Tag archive for "kosher recipes"

Crunchy Taco Salad by Chef at Home Cookbook

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Sukkot Recipes

Crunchy Taco Salad by Chef at Home Cookbook

No Comments 15 May 2011

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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Mixed Green Salad with Beets, Goat Cheese and Walnuts

kosher dairy recipes, kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Mixed Green Salad with Beets, Goat Cheese and Walnuts

3 Comments 03 May 2011

This is a perfect spring and summer salad . Light and refreshing and  easy to make.
Serves 6
Ingredients:
  • 4 medium beets (red, golden, or a combination)
  • 1/2 to 3/4 pound salad greens, preferably a mixture of baby spring greens and arugula
  • 1/3 cup walnut pieces, preferably from fresh shelled walnuts
  • 1 ounce goat cheese or feta cheese, crumbled (about 1/3 cup)
  • 2 oranges, slices removed from pith (optional)
  • (watch the video how to slice an orange or grapefruit without the white pith)
  • 1 to 2 tablespoons chopped fresh herbs, such as chives, tarragon, parsley (optional)
Dressing:
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons sherry vinegar or red wine vinegar
  • salt and freshly ground pepper
  • 1 small garlic clove, minced or pressed (optional)
  • 1/2 to 1 teaspoon Dijon mustard, to taste
  • 3 tablespoons walnut oil
  • 4 tablespoons olive oil or plain nonfat yogurt *
                *  if using yogurt, water for thinning out the dressing
                1. Roast the beets. Preheat the oven to 425 degrees F. Cut away the leaves by slicing across the top end, about 1/2 inch above where the stems and root meet (save the leaves for another purpose). Scrub the beets under warm water with a vegetable brush. Place in a baking dish, and add about 1/4 inch of water. Cover and bake 30 minutes to an hour, depending on the size of the beets. Medium-size beets take about 45 minutes, small ones 30, and large ones take an hour. Test for doneness by sticking a knife into a beet. It should slide in easily. Remove from the heat and allow to cool. When the beets are cool, it will be easy to slip their skins off. Skin and cut in half lengthwise, then slice the beets very thin, or cut in small wedges.
                2. If the nuts are not very fresh and just shelled, roast them for 15 minutes in a 350-degree oven, until just toasty. Transfer immediately to a plate or bowl.
                3. Toss the beets with the salad greens, walnut pieces, goat cheese , orange slices, and fresh herbs.
                4. Mix together the vinegars, salt, pepper, and mustard. Whisk in the oils or the walnut oil and yogurt. Taste; if you want the dressing to be a bit more acidic, add another teaspoon of vinegar. Toss with the salad and serve.
                Advance preparation: The cooked beets will keep for several days in the refrigerator. the dressing can be made and the greens washed and dried several hours ahead of serving.

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                Sugar Detox Snack!  Roasted Garbanzo Beans

                kids, kosher appetizer recipes, kosher pareve recipes, kosher recipes

                Sugar Detox Snack! Roasted Garbanzo Beans

                3 Comments 28 April 2011

                 

                Make these roasted chick peas as a high fiber, sugar-free, vegan,  protein packed treat for all of your family members that like to grab a snack as they wander (or whiz) through the kitchen. These roasted chick peas will keep your  blood sugar in check and keep you satisfied so that you wont find yourself raiding the rugelach jar before bedtime.

                Ingredients:

                • 2 cans of garbanzos, drained and patted dry (very important!) – Use a paper towel and lightly pat them dry, or place in a salad spinner taking care not to smash them.
                • 2 tablespoons olive oil
                • 2 teaspoons curry powder
                • sea salt to taste

                Directions:

                1. Heat oven to 400.
                2. Mix all the ingredients in a bowl.
                3. Spread out onto a cookie sheet.
                4. Bake for 15 minutes, then stir.  Bake for another 15  or 25 minutes or until crunchy.

                Check out Apartment Therapy’s 15 More Ways to Flavor Roasted Chick Peas.

                Image via Apartment Therapy

                 

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                Perfect  Tuna Burgers

                kosher fish recipes, kosher recipes, shavuot recipes and ideas

                Perfect Tuna Burgers

                1 Comment 24 April 2011

                Great Recipe!!!

                My niece Shirley is a professional, sought-after baker but she continually surprises us with unexpected culinary delights.

                The kids and adults in the family gave these Tuna burgers a thumbs up!

                Try this hearty  yet light tuna burger that she easily adapted from Cooking Light magazine.

                Shirley recommends Pomegrante for fresh baked wholesome buns.

                Check out Shirl’s website at  www.homebakedbyshirl.com.

                Makes 6 servings

                To assemble  the sandwiches you’ll need:

                Tuna Burgers

                Asian Coleslaw

                Wasabi Mayonnaise

                Egg Buns or Egg Challah Rolls

                For the Burgers:

                2 tbs extra-virgin olive oil

                Coarse salt and freshly ground black pepper

                1 pound sushi-grade tuna, very finely chopped

                2 scallions, white and light green parts only, trimmed and minced

                1 tablespoon soy sauce

                1 tablespoon toasted sesame oil

                1 teaspoon lemon zest

                Canola oil, for cooking

                Directions for this Kosher Recipe

                Place tuna, scallions, soy, olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.

                Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.

                For the Asian Coleslaw

                1 tablespoon unseasoned rice-wine vinegar

                2 tablespoons olive oil

                2 tsp honey

                1 tsp toasted sesame seeds (optional)

                1 bag coleslaw (shredded cabbage)

                Place vinegar in small bowl. Slowly whisk in olive oil to form an emulsion; add the honey and sesame; season with salt and pepper; set aside.

                Just before serving, toss some coleslaw with dressing to taste.

                For the Wasabi Mayonnaise:

                1 large egg, room temperature

                2 teaspoons unseasoned rice-wine vinegar

                1 tablespoon fresh lemon juice

                1 teaspoon fresh lime juice

                1 1-inch piece fresh ginger, peeled and grated

                1 tablespoon wasabi paste

                1/2 teaspoon soy sauce

                3/4 cup canola oil

                Coarse salt

                Directions for this Kosher Recipe

                In the bowl of a small food processor, combine egg, vinegar, lemon juice, lime juice, ginger, wasabi, and soy sauce; pulse to combine. With food processor running, slowly drizzle in canola oil until mixture is emulsified. Season with salt.

                Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised

                To Assemble the Burgers:

                Spread a tablespoon of mayonnaise on both sides of halved bun. Place one patty, topped with about ¼ cup of coleslaw.

                Enjoy!

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                Prepare For Your Sugar Detox Today!

                healthy body, healthy living

                Prepare For Your Sugar Detox Today!

                21 Comments 01 April 2011

                Hello Sugar Detoxers!

                Please SIGN UP now to receive your free daily sugar detox newsletter!

                Can you go a day…. a week ….. or how about a month without eating sugar?

                I did it and so can you!

                As the Passover holidays culminate, we, as Jewish women are ready to give back to ourselves by focusing in on what our bodies need right now. So, if you have been thinking about making an empowering life changing event to improve your health and well being- then this “30 Day Sugar Detox Challenge” is for you.  Join me with hundreds of women to take control of their bodies, this Monday May 2, 2011  as we will begin our “30 Day Sugar Detox Challenge.”

                Americans are faced with all kinds of addictions- and sugar is at the top of the list. The worst part about it, is that sugar is an addiction that usually begins as a child and can last a life time.

                Through that time period, the sugar consumers are faced with  the #1 health challenge -which is to simply stop eating sugar!
                I know the Jewish women WANT to rid sugar from there lives, but not everyone has the courage to do so.
                Here is a little help to kick this habit- who knows- it might even be for good!
                Monday May 2, is our start date to kick the Sugar Addiction for a 30 Day Sugar Detox Challenge.

                COMMENT BELOW IF YOU WILL BE JOINING US ON OUR SUGAR DETOX!!!

                Sunday May 1st (my birthday) is preparation day.

                This is the day to tell all your friends and family. Everyone can be included!
                Proper planning is the key to success.
                So let’s begin:
                #1. You will need a Sugar Detox Buddy.
                This is the person who you will speak or e mail  on daily basis, for support, questions or just to help you through a hard day.
                #2. Go over your pantry and start reading ingredients. If the ingredients are:
                Sugar, High fructose corn syrup,  brown sugar, cystallized sugar, fructose, maltose, sorbitol,evaporated cane juice,syrups, xylotol or anything ending in “ose”- than that food  is not for you!
                There are many names for sugar- if your not sure- simply google it- ask your support buddy- or ask me!
                #3. Be aware for hidden sugars as in; mayonnaise, ketchup, salad dressings, sauces, corn flake crumbs,marinades and fat free foods.
                These foods almost always are filled with sugar.
                #4. Alternative sweetness to use:

                1. Stevia – zero calories(make sure its 100% Stevia)
                2. Agave (60 cal per teaspoon)
                3. Raw Honey-(More Medicinal)

                #5.  If there are certain  foods that  are a temptation to you (like home baked chocolate chip cookies are for me) throw it in the garbage…give it to your house keeper…sell it on ebay…….just get it out of your house!
                Most Important Tip:
                #6 Mentally prepare yourself. If you want to succeed-you need to believe that you can do this!
                Remember: “The most important things said- are the things you say to yourself”

                More information is coming…

                Live Your Life Happy
                AND Healthy!

                Saris 30 Day Sugar Detox Challenge.

                Sari Dana
                Health Coach
                Fitness Proffesional
                Sari@Dananyc.com

                Sari Dana
                917-517-7542

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                How to Feel Skinny After the Seders by Sari Dana

                healthy body

                How to Feel Skinny After the Seders by Sari Dana

                4 Comments 27 March 2011

                It’s Thursday morning, and the Seders are behind us, the kids are in school, and all that food is in us! I must be honest, as much as I tried to eat as close to my ideals as possible, the over dose of all the extra food that my body is unaccustomed to, makes my body feel….well, simply… FAT!

                One part of brain tells me, “don’t be such as party-pooper!” It’s so much fun to taste everything in sight and share in the fun with friends and family. The other side of my brain says, “get over it Sari, having control over what you eat is a direct line to how you look, and more importantly feel.” For example, I hosted the first seder to 16 family guests. I was so excited to prepare my family’s favorite dishes that I forgot to prepare something acceptable for myself! Being unprepared totally left me vulnerable.  As a Jewish mom, I know taking care of others sometimes precede taking care of myself. On the converse, when I ate a lunch at a friends house, it was so easy to stay focused. I was being served, and making choices was easy, knowing that eating lightly will honor my body greatly.

                In retrospect, I believe it’s a sign of maturity to enjoy all the wonderful aspects about a family holiday dinner without over doing it and tipping the scale way over to what you are comfortable with.  Whew! I thought I lost the ability to “have fun”, and “let loose.” Instead, I’m simply being insightful and in tune to my needs.

                Just know, that Jewish women from all over the globe are going through the same thing! We are in it together! We can share in each triumphs and help each other in time of need. Like now! We do our best…. but together we can do better!

                Remember…

                20- 30 minutes of walking or jogging

                16 lunges

                16 pushups

                20 -60 second planks-3x

                One important tip that’s easy to follow: up your water intake! Aim for 8-10 glasses of water. You will immediately feel less bloated. Matzahs are very dry and can clogg us up, if you know what I mean

                Here’s something to look forward to…..

                After 8 days of Passover (Pesach) feasting, I will be introducing my 2nd annual “30 Day Sugar Challenge!” You are going to love this! Tell your friends and family. This challenge is for anyone and everyone who craves eating at a higher ideal.

                Starting date: May 1, 2011

                Ending date: June 1, 2011

                Keep on the lookout for more information on how to join in and get started. But for now, enjoy your family, friends and honor your body. If not YOU…then who??

                With Gratitude to All, Sari Dana

                GROUP FITNESS MOVEMENT SPECIALIST LIFE STYLE COACH

                sari@dananyc.com

                Jewish Hostess of the Week! -Bridget Ben Dayan

                kosher recipes, parties

                Jewish Hostess of the Week! -Bridget Ben Dayan

                2 Comments 21 March 2011

                 

                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.
                Dear Marlene,
                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.
                Thanks for letting me share…
                Bridget

                 

                 

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                Chocolate Nut Chunk Wrapped Gifts for the Holidays

                kosher dessert recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah desserts

                Chocolate Nut Chunk Wrapped Gifts for the Holidays

                1 Comment 19 March 2011

                Chocolate Orange Peanut Bark

                Its so easy to make your own gourmet chocolates and package them yourself as a gorgeous holiday hostess gift. Inspired by Martha Stewart, I decided to create something scrumtious from scratch. Chocolate-Orange Peanut Bark – Preparation  time- 25 minutes

                Recipe Ingredients:

                • 1 bag of kosher chocolate chips
                • 1 orange
                • 1 1/3 cups of any kind of  lightly roasted nut.
                • 1/4 tsp coarse salt

                how to:

                1-Chill an aluminum foil lined baking sheet . 2-Remove the zest from the orange with a vegetable peeler. Slice the zest into long pieces with a sharp knife. 3-Melt a bag of  chocolate chips in a double boiler. 4-mix in half of the zest and nuts, immediately pour onto the chilled sheet and spread into a rectangle with a rubber spatula. 5-Sprinkle with remaining zest, nuts, and salt. Chill until firm. Break into pieces. May be stored in airtight container in the freezer. For a chic homemade holiday gift- package these in a tin from Atlantic Sales. Cut Parchment Paper with pinking shears and line each layer.

                Wrap with cellophane and a beautiful ribbon!

                Happy Holiday! Join us HERE if you would like more kosher recipes sent to your inbox!!

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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

                 

                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.

                 

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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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                Endive and Arugula Salad With Spiced Matzoh Crisps

                kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, Passover Recipes

                Endive and Arugula Salad With Spiced Matzoh Crisps

                6 Comments 15 March 2011

                ENDIVE and ARUGULA SALAD  WITH SPICED MATZO CRISPS by Lisa Ades

                This is a delicious Passover fatoush salad created by my co-producer of the Sephardic Heritage Museum films, Lisa Ades. Thanks Lisa, for working 24/7 to preserve our communities’ legacy, while finding a couple of minutes to send me your gourmet recipes!

                Spiced Matzah Crisps:

                • 3 Matzos
                • olive oil
                • ground cumin
                • garlic powder
                • sea salt
                • freshly ground black pepper (or Aleppo Pepper)

                Fatoush Salad:

                • 4 heads Belgium endive
                • 1 cup arugula
                • 1/8 cup fresh mint leaves, stems discarded
                • 1 8-10 inch English cucumber, peeled and diced into 1 inch pieces, or salad cukes
                • 1/4 cup flat leaf parsley
                • 1 cup grape or cherry tomatoes, halved
                • juice from ½- 1 lemon
                • 4 tablespoons extra virgin olive oil
                • 1 clove garlic, minced
                • kosher salt
                • sumac (optional)

                Directions for this Kosher for Passover Recipe:

                Preheat oven to 400 degrees F. Lay 3 Matzos on a parchment lined cookie sheet. Brush with olive oil. Sprinkle with cumin, garlic powder, sea salt and black pepper or Aleppo pepper. Place, uncovered, into the oven and bake for 8 minutes. Remove from oven and break into large shards of irregular size.

                Meanwhile, prepare the salad. Thinly slice the endive and place in a large bowl. Lay the mint leaves in a pile and tear them (they will bruise of you cut them with a knife). Add to the bowl. Toss the cucumber, parsley, tomatoes, and arugula. Mix the lemon juice, olive oil, and garlic. Season with salt and pepper and optional sumac. Add to the salad, tossing to combine.

                Arrange the salad in a mound on 6 plates. Stand 2-3 Matzo crisps in each salad. Serve.

                p.s. You can replace the endive and arugula with chopped romaine hearts. The Spiced Matzo crisps are also good as a snack or to serve with twisted cheese:

                 

                DAY 1- Sugar Detox with Sari!

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                DAY 1- Sugar Detox with Sari!

                6 Comments 02 March 2011

                 

                May 2nd, 2011

                Day 1 on Sari’s Sugar Detox

                Hello Sugar Detoxers,

                I know everyone is so excited to get started!  Yesterday,  was preparation day, and everyone sent emails, questions, and had lots of anxiety.  Don’t worry- everyone comes out a winner on this challenge. even if your nervous and unsure, I guarantee you will absolutely feel different about the way you view sugar when this challenge is over.

                Did you tell your family and friends? The beauty of this plan is that everyone in the family can be on the same page. I don’t promote pills, drops or anything that you will not be able to withstand for a lifetime. Isn’t that refreshing?

                I know everyone is looking forward to feeling great, especially as the warm weather sets in and the feel of summer approaches, but first, I must dive back to the past for a few  moments.

                The past:

                I  know Passover is behind us, but since Jewish women, meals and holidays are all intertwined into one package, its important to keep our eating experience close to the the forefront of our lives  in order to achieve  maximum health and wellness. Jewish women know, that  when one holiday ends…another is sure to come real soon with big festive meals to try to sabotage our diets!!

                With that in mind, I must devulge  a couple of dark secrets before we are able to have this Sugar Detox relationship. Firstly, you must know that I am not perfect, and it is not my intention for you to believe that I am, further more,  I don’t expect you to be perfect either. We all do our best under the circumstances that we are dealt with.

                Lets go over my first imperfection- when it is holiday time and I am sharing a fabulous meal with beloved my friends and family, I  indulge on sweets that make me feel horrible!

                Do I know and fully believe that sugar is toxic? Yes! Do I know and fully believe that I am going to gain unwanted pounds? Yes!…and that I’m going to feel groggy and lethargic the next day? You know my answer!  When I feel horrible- my passion for eating healthy gets validated. The trick is to keep those indulgences to a minimum.

                Just a few years ago  I wasn’t able to last a day without eating sugar. I  slowly graduated to keeping sugar free for a week…then a month and so on. I remember feeling ecstatic when a Sugar Free lifestle became “normal” for me, as it will for you too! Even if you are eating sugar all day long- you can change!

                As time went on, I kept a sugar free diet for longer and longer periods- but when holidays came along- I indulged again. Looking back on the Passover Feasts, it really wasn’t worth it. Was yours?  Chocolate Leaf cookies made out of potatoes are really gross, as are fake brownies,  but I ate it anyway. It must be the act of eating with my family around the table for hours that’s appealing to me, because the desserts really aren’t! Anyone with me on this?

                My personal goals are to eat cleaner during the Jewish holidays. I just came up with a great idea- lets work on it together! I”m sure there are many Jewish Hostesses  who have the same pitfalls as me. Don’t be shy- share your views, we can all help each other.

                Lets move on to the topic at hand!

                What should you eat on Saris Detox 30 Day Challenge?

                Before I spell it out for you- you are going to be so happy to know, that this is going to be the easiest food plan you will ever go on. Its a food plan that your whole family can enjoy. The best part is, everything is natural  and focuses on whole foods, which promotes healthy bodies and minds.

                I like to break down the sugar detox into two groups, you can decide which group is best for you;

                Group A: If you have never done a Sugar Detox before, feel addicted to sugar, or you simply eat sugar or refined white four or rice at most meals. If this is you, then your plan for this month should be simply  to avoid eating refined sugars and refined white flour. (check list from yesterdays post for names of sugars)

                Group B: If you are used to eating a Sugar Free diet, then this can be your time to try to incorporate organic foods, add more raw veggies, and eat less meat.

                Whichever group is for you- everyone can benefit from eating a Sugar Free diet.

                Food List:

                • every  fruit
                • every vegetable
                • every grain, whole grain breads and cereals (try Ezekiel sprouted breads and cereals)
                • every bean
                • proteins- poultry, meat, fish, eggs, tofu, nuts, seeds
                • natural almond, cashew and peanut butter
                • oils-
                • dairy- Greek plain yogurt is best,
                • choose  organic milk or original almond milk
                • see… i told you it was easy! (there are lots of great recipes on this site)

                What to avoid:

                • white flour breads, bagels, muffins,
                • processed cereals with added sugars
                • fruit juices
                • sodas
                • diet soda
                • splenda
                • equal
                • sweet and low
                • cookies, cake
                • ice cream
                • candy
                • well…..it wont always be easy….

                Remember…we are not putting a morsel of Sugar or white flour in our mouths for 30 days starting today!

                Use your Sugar Detox partner for support.

                I will continually give you tips and guide you through this.Share your experience on The Jewish Hostess- we all want to know how you are doing!

                I know you are going to feel  happier, healthier and more energetic. Don’t take my word for it- try it yourself!

                A motto that I live by:  “ JUST SAY YES, AND THEN FIGURE IT OUT”( I learned this trait from my mother)

                Here is a great recipe to get started!

                Very-Berry Omelet and Avocado Toast

                1. whisk 1 organic egg and 2 egg whites together with a dash of cinnamon, nutmeg, and cloves. Stir in 1 cup mixed berries.
                2. Spray a saute’ pan with cooking spray. set heat to medium high. Pour egg mixture into pan, and cook, folding continuously, until eggs are no longer runny.
                3. Meanwhile, toast 1 slice of whole grain bread and spread 1/4 medium avocado, mashed.
                4. Garnish omelet with 3 chopped mint leaves and serve with toast.

                Sari Dana

                Health Coach, Fitness Professional

                 

                 

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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

                2 Comments 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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