Tag archive for "Lime juice"

Crunchy Jicama Salad-Great for Shavuot!

kosher recipes, kosher salad recipes, shavuot recipes and ideas

Crunchy Jicama Salad-Great for Shavuot!

2 Comments 15 April 2015

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.

  • 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 cup chopped red onion
  • 1/2 a large cucumber, seeded, chopped
  • 1 navel orange, peel cut away, sliced crosswise, then each round quartered
  • 1/2 cup chopped fresh parsley
  • 1/3 cup lime juice
  • Salt
  • Cumin


  • 1/2 avocado chopped
  • 2 Tbsp olive oil

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    Rosh Hashanah Pomegranate Sangria

    kosher drink recipes, kosher recipes, rosh hashanah and sukkot recipes

    Rosh Hashanah Pomegranate Sangria

    7 Comments 20 August 2012




    Persian Pomegranate Sangria by Joy Betesh

    Every Fall I buy a case or two of Pomegranates and what we don’t get to eat I freeze. We made fresh lemonade and squeezed the pomegranate seeds into the lemonade…..it turns a gorgeous color.I used my Grandma Abadi’s manual orange juicer….works great! Add some fresh mint leaves for a refreshing drink!


    For Syrup:
    8 cups cold water
    2 cups sugar
    8 whole cloves
    2 large cinnamon sticks
    4 star anise
    1 vanilla pod, split in halfFor Sangria:
    1 1/2 to 2 bottles red wine, chilled in refrigerator
    8 cups pomegranate juice, chilled in refrigerator
    1/4 cup freshly squeezed lime juice
    1 whole pomegranate, seeded1 orange, sliced into thin rounds,
    then cut in half into semi-circles

    1 lemon, sliced into thin rounds,
    then cut in half into semi-circles

    For serving:
    Fresh mint leaves

    1.In a heavy saucepan, combine water, sugar, cloves, cinnamon stick, star anise and split vanilla pod.2.Bring to a rapid boil over medium-high heat, then reduce to a low heat and simmer, uncovered, about 15 minutes to dissolve sugar and create a thin syrup.

    3.Turn off heat and let sit 20 minutes to cool to room temperature and to allow the ingredients to marinate.

    4. Strain over fine mesh strainer into a large
    punch bowl or pitcher.

    5. Pour in chilled wine, pomegranate juice, and lime juice. Mix well.

    6. Add pomegranate seeds, orange, and lemon slices and mix again.

    7. Serve in glasses with a sprig of fresh mint and 1 or 2 cubes of ice in each.

    Yield: Serves 13 to 15
    (makes approximately
    13 eight-ounce cups of sangria)

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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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    Wild Arugula Salad with Papaya and Avocado

    kosher pareve recipes, kosher recipes, kosher salad recipes

    Wild Arugula Salad with Papaya and Avocado

    No Comments 16 May 2010

    by Renee Safdiah- check out  Renee’s hand knit baby hats at Saturday Knit Fever . To order email Renee at saturdayknitfever@yahoo.com.

    This salad is so gourmet yet so easy to make. Add it to any holiday table.


    3/4 lb. Wild Arugula, gently washed and dried

    1/2 Large Papaya or 2 Small Papayas, cubed

    2 Hass Avocados, cubed

    Fresh Lime Juice, from about 3 limes

    Cilantro, finely chopped


    Juice of 2 Limes

    1/3 cup Extra Virgin Olive OIl

    1/2 tsp. Salt

    Dash of Sriracha or Hot Sauce


    Place Papaya and Avocado in a bowl and gently toss with the lime juice. Marinate for a minimum of 30 minutes.

    Gently toss Wild Arugula with dressing and arrange on serving platter. Top with Papaya and Avocado mixture.

    Sprinkle chopped Cilantro over the fruit.

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