Tag archive for "Lemon juice"

Apricot and Honey Easy Kosher Brisket Recipe

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

Apricot and Honey Easy Kosher Brisket Recipe

4 Comments 19 September 2013

Enjoy this delicious kosher  brisket recipe from the new gourmet kosher cookbook from The Guardians of the Los Angeles Home for the Aging. This cookbook is a great Passover Gift Idea as well as a great way to give tzedakah to this wonderful cause!

Apricot and Honey Easy Kosher Brisket Recipe

by :Danielle Ames-Spivak

  • 5 pound brisket
  • 1 packet onion soup mix
  • 1 tablespoon lemon juice
  • 1 teaspoon ground ginger
  • 1 cup dried apricots
  • 1 jar of apricot jam
  • 2 tablespoons honey
  • ½ cup brown sugar
  • 1 bottle of dark beer
  • Pepper to taste

Instructions: Place brisket in large pan.  Coat with onion soup mix and cover with tin foil.  Cook on 300 for 3 hours.  Add lemon juice, ginger, apricots, jam, honey, brown sugar, beer and pepper.

Support The Guardians of the Los Angeles Home for the Aging Young Women’s Division by pre-ordering their Taste of Jewish Heritage 2011 cookbook.  One hundred percent of the proceeds will go to the Los Angeles Jewish Home.  The book is a compilation of recipes from The Guardians and the Home’s residents.  It is available for $41 and will be ready to ship by Chanukah. A perfect CHANUKAH GIFT!!!

To purchase a copy click this link: http://www.laguardians.com/Cart/EventDetails.aspx?ID=128 For any questions please emailguardianscookbook@gmail.com

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Sweet Peaches, Red Onion with Shredded Basil Salad

kosher recipes, kosher salad recipes, rosh hashanah and sukkot recipes

Sweet Peaches, Red Onion with Shredded Basil Salad

1 Comment 13 August 2012

 

This fresh summer salad couldn’t be easier. We sliced the peaches pencil thin, and let them marinate in the equally sliced thin red onion slivers. The slivered basil was last to be sprinkled on top right before serving. If serving with a dairy meal, you can crumble feta or goat these on top, and if serving with a meat meat, you can choose to place sliced grilled chicken as a side. We couldn’t stop eating this salad given the low fat and low calorie bonus! Inspired by MarthaStewart.com.

Sweet and Savory Summer Salad Ingredients:

  • 3 peaches, sliced 1/2 inch thick
  • 1/4 red onion, very thinly sliced
  • 1/3 cup fresh basil (leaves torn if large)
  • Juice of 1/2 lemon
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1 tablespoon extra-virgin olive oil

Directions:

  1. Toss peaches with red onion, basil, lemon juice, salt, and some pepper. Drizzle with olive oil.
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A Shabbat and Holiday Favorite Brick Roast Recipe

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes

A Shabbat and Holiday Favorite Brick Roast Recipe

1 Comment 05 April 2012

“Hi Marlene,

I made this delicious roast recipe this past Shabbat…. my family loved it!! I wanted to share it with you. ENJOY!!”

Beatrice Ashkenazi

 Thank you Beatrice Ashkenazi for your easy secret family favorite holiday and Shabbat brick roast recipe!

TANGY BRICK ROAST

  • One 3 pound brick roast
  • soy sauce (you can use Passover soy sauce)
  • lemon juice
  • garlic powder
  • onion powder
  • paprika
  • vidalia onions
  • garlic

 

  1. Slice two vidalia onions and layer them on top and bottom of  the roast.
  2. Crush garlic over the roast.
  3. Add half a cup of soy sauce, quarter of a cup of lemon juice garlic powder, onion powder, and paprika.
  4. Place the roaster in the oven at 350 degrees and roast about two hours.
  5. Wait for it to cool then slice.
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Two Great Sugar Detox Salad Dressings for the Holidays

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

Two Great Sugar Detox Salad Dressings for the Holidays

2 Comments 15 September 2011

 

These dressings are a great addition to any salad- perfect for a sugar detox diet! Thanks to Sari Dana for all of your sugar detox advice! Blend up for Rosh Hashanah, Sukkot, or any of the Jewish Holidays!

Avocado Dressing
1/4 cup vinegar (or red wine vinegar)
1/4 cup lemon juice
2 tsp salt
1 1/4 cup olive oil
1 avocado
1 garlic
Blend in blender

Nobu Dressing:
1 cup lemon juice
1/2 cup tamari
3 garlic
2 tsp salt
1 1/4 cup olive oil
Blend in blender

 

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Mini Caprese Salad- 6 Ingredients

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

Mini Caprese Salad- 6 Ingredients

No Comments 28 July 2011

Thanks to Esther for sending in this great summer recipe-please keep sharing your favorite recipes- EMAIL me at marlene@thejewishhostess.com

“Hey Marlene its Esther Mosseri, I have a great 6 ingredient recipe for you, i saw it on TV by Rachael Ray I made it a bunch of times and everyone loved it!”

Mini Caprese Salad

  • 1 lemon juiced
  • 1 sm clove garlic minced
  • 1 cup basil leaves (about 20 leaves) plus a few for garnish
  • 1/3 cup olive oil
  • 1 pint cherry tomatoes (multicolored makes it prettier)
  • 1 cup bite size mozzarella balls in water, drained and halved
  • salt and pepper

Combine lemon juice, garlic, basil in cuisinart or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

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Pareve Stuffed Artichokes with Eggplant (Medias)

kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, rosh hashanah vegetables, shavuot recipes and ideas

Pareve Stuffed Artichokes with Eggplant (Medias)

6 Comments 01 June 2011

Photo permission of Bridget Ben Dayan

Hi -I really enjoy your website and I have a delicious and easy recipe for a new twist on medias (stuffed artichoke). When I’m in a health conscience mood i bake, other times I sauté. They are really delicious and deceiving, they look like meat every time I make it, I’m asked for the recipe.” Bridget Ben-Dayan

Ingredients for this Kosher Recipe:

  • 1 medium eggplant – peeled & chopped
  • 1 box of baby bella mushrooms – chopped
  • 1/3 c. flavored breadcrumbs
  • olive oil to saute
  • salt to taste
  • 1 pkg frozen artichoke hearts (10-12 pcs)
  • 3 cups of boiling water
  • 1/4 c. fresh lemon juice
  • 1/4 c. flavored breadcrumbs
  1. Preheat oven to 350 degrees.
  2. Place frozen artichoke bottoms in a bowl and cover with boiling water,
  3. Add lemon juice to the water.  Leave the artichokes in water until tender.
  4. Saute chopped eggplant in saucepan
  5. When almost soft add in chopped mushrooms and continue to saute until soft.
  6. Puree mixture with hand held mixer, add in breadcrumbs and salt to taste.
  7. Spoon mixture into the artichoke bottoms. (If you find that your mixture is too loose, add more breadcrumbs.)
  8. Fill a small bowl with approx 1/4 c of  breadcrumbs.  Dip filled artichoke, mixture side down into the bowl with breadcrumbs.  Then place artichoke, mixture side down onto greased tray, use oil not spray to insure the desired texture to the top of the artichoke.  Repeat for all of the artichokes, then bake for 15 minutes at 350 degrees.

Send in your  favorite easy, healthy recipes to marlene@thejewishhostess.com.

Every submission will be entered to win any Susie Fishbein cookbook!

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Steamed Sweet Potato Hummus

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Steamed Sweet Potato Hummus

No Comments 09 December 2010

This recipe is an interesting variation of the typical hummus. Jewish women are always trying to dream up ways for the family to eat more vegetables. Serve with crudites or whole wheat  Pita chips when entertaining, or serve this healthy new side dish with a Shabbat lunch…

Makes 4 cups

  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can (19.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, chopped
  • Coarse salt and ground pepper
  • Whole-wheat pita and crudites such as red pepper and broccoli
  1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
  2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

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adapted from marthastewart.com

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Quick Fish Piccata-5 Ingredients- by Joanie Safdie

kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Quick Fish Piccata-5 Ingredients- by Joanie Safdie

No Comments 08 December 2010

Spend less time in the kitchen and more time enjoying a great meal with the family. Try this easy and elegant Fish Picatta any weeknight that you need to whip up a light entree in a flash.

  • 1 pound fillet of sole
  • 1/2 cup flour, season with salt and pepper
  • 1/3 cup kedem white cooking wine
  • 1/3 cup lemon juice
  • 1 small jar of capers drained and rinse
  1. dredge fillets in flour on both sides
  2. in a Pam sprayed non-stick frying pan cook fillets for 5 minutes on each side till golden making sure to spray tops of fillets before turning over.
  3. remove fillets from pan and place in platter .
  4. mix wine, lemon, and capers and add to the pan stirring until reduced by a third, scrapping the bottom of pan .
  5. pour mixture onto the fillets and serve immediately.

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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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