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“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

hanukka recipes and tablesettings, kosher cookbooks, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas, Sukkot Recipes

“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

3 Comments 17 December 2014


cover photo by Danielle Gindi

How impressive is Robin Jemal? Not only is she known to be a fabulous cook, but she has managed to compile all of her gourmet kosher recipes into one fantastic brand new cookbook.  Unveiled this week at Robin’s home,  friends, family, and hundreds of community women were buying “Dare to be Different” by the armful. Easy to follow  recipes combine Robin’s Middle Eastern Jewish heritage with a timeless modern twist.  Salads, Pastas, Meat, Dairy and Pareve dishes for all of your family and holiday meals are photographed to perfection. At $36. its a perfect Jewish Hostess Hanukkah gift, and you wont be able to buy just one! You will be tempted to buy one for each of the Jewish Hostesses in your life!

Just contact jbetesh818@aol.com to get your gift wrapped copy now!

Check out Robin’s website! CLICK HERE!

“Hi, my name is Robin Jemal and I am excited to introduce my first cookbook to the fans of the Jewish Hostess.“Dare to be Different” is a collection of some of the clever dishes I have developed and adapted from years of experimenting with various recipes. It includes never before seen recipes, as well as some of our classic, Middle Eastern dishes, but with a twist; dishes that make me feel like I can entertain a group or even just my family with ease.

From an early age, I took an interest in cooking and entertaining. Cooking for me was fun, daring and always different. My out-of-the-box cooking style has developed from watching my mom in her kitchen, yet always adding a bit of a twist to our routine recipes. Is it a style that challenges a different and exciting cooking experience: a style that is daring yet delicious, different yet dazzling.

Here is the first of my dazzling dishes for you to sample. Hope you enjoy, have fun, and dare to be different!!

–Robin Jemal”

photo by Danielle Gindi

Subscribe Now: and win a chance for a free copy of “Dare to be Different!”

Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

  • 8 green squash
  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed (divided)
  • Salt
  • Pepper
  • 5 plum tomatoes, cut into ¼ inch
  • thick rounds
  • 2 tablespoons fresh basil, chopped
  • Sugar
  • 2 pounds of Crimini mushrooms
  • 2 tablespoons fresh rosemary, chopped
  • Pesto ( see recipe pg 65)
  • 2 tablespoons heavy cream
  • (optional)

Directions:

  1. Using a julienne peeler, peel 8 green squash vertically to make spaghetti.
  2. Sauté 2 cloves garlic in olive oil for 1 minute and add squash. Add salt and pepper and cook on a low flame 5-7 minutes. Close fire and add pesto to squash. If using heavy cream, add it to pesto. Set aside and let cool to room temperature.
  3. Oven dried tomatoes: Slice tomatoes in rounds and place on tray with olive oil, salt, pepper, basil, crushed garlic and a sprinkle of sugar. Bake uncovered at 300°F for 2½-3 hours.
  4. Roasted mushrooms: Clean Crimini mushrooms with a dry paper towel. Cut off tough stems and slice mushroom in half. Place them on a tray and add pepper, fresh rosemary and olive oil. Roast uncovered at 400°F for 40 minutes. When mushrooms are roasted, remove from oven, add salt and set aside.
  5. Place squash mixture at room temperature around the circumference of a round dish. Leave room in the center and place the mushrooms. Top the squash with oven dried tomatoes and serve.

Subscribe Now: and win a chance for a free copy of “Dare to be Different!”


 Contact jbetesh818@aol.com to get your gift wrapped copy now!

 

 

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Chilean Sea Bass with Mushroom Marsala Sauce

kosher fish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Chilean Sea Bass with Mushroom Marsala Sauce

No Comments 28 November 2011

Enjoy another gourmet kosher recipe from “Cooking for a Cause”, the cookbook that brought hundreds of Syrian Jewish women together to cook and freeze kosher meals for the Sephardic Bikur Holim Food Pantry.  These goumet kosher cookbooks are $36 and  available at the Sephardic Bikur Holim office in Deal, New Jersey or just email Renna Calvo for more info-  rcalvo2292@aol.com. Don’t forget to order them as the perfect Hanuka gift for your favorite Jewish Hostess! Chilean Sea Bass with Mushroom Marsala Sauce   The Marsala sauce may also be used over pasta, just add some heavy cream to get the consistency of a cream sauce. Delicious! p.s.Perfect for a Meatless Monday night!!!!

  • 3 lbs. Chilean Sea Bass (butterflied)
  • ½ cup flour
  • olive oil cooking spray
  • 12 shallots (finely diced)
  • 1 48 oz. Baby Bella mushrooms (halved)
  • ½ stick light butter or Earth Balance
  • 2 tbs. extra virgin olive oil
  • 1 cup  Marsala cooking wine
  • salt and pepper to taste

1. Rinse and dry fish, then lightly flour. 2. In a large pan, sauté fish with olive oil cooking spray. Set aside in a baking dish. 3. In a separate pot, melt butter with olive oil (prevents butter from burning). Add shallots and sauté until lightly browned. 4. Add in mushrooms and cook for 10 minutes. 5. Add in wine, salt and pepper and cook until mushrooms concentrate and there is no alcohol smell left. 6. Pour mushroom sauce over fish in the baking dish and broil no medium until fish is cooked through. (If there are a lot of mushrooms, serve as a side dish for the fish.) Sarah Chrem

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Healthy Brown Rice Sauteed with Spinach and Mushrooms

gourmet kosher cookbooks, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas, Sukkot Recipes

Healthy Brown Rice Sauteed with Spinach and Mushrooms

2 Comments 18 October 2011

This is another healthy and easy kosher recipe from the Magen David Yeshivah Chef at Home gourmet kosher cookbook(page 206).  I made it for a Sukkot meal, but of course its great for any Jewish holiday menu, or Shabbat meal. Since I was voted to cook the meal for the second night of Sukkot (always so HARD because everything has to be done from the day before!) I cooked the rice and the mushrooms in advance, and last minute re-sauteed the mushrooms and adding in the fresh baby spinach till it wilted.

I multiplied this recipe by 4 because I was having a lot of company and I also added in a cup of cooked wild rice which was not in the original recipe.

Kosher Ingredients:

  • 1 cup uncooked brown rice
  • 1 cup COOKED wild rice according to the instructions on the bag
  • 2 cups Imagine No- Chicken Broth 
  • 1 medium onion
  • 1 pound (total) portobella and button mushrooms, sliced
  • 2 teaspoons minced garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 bag fresh cleaned baby spinach leaves

Directions:

  1. Combine washed rice and broth in a saucepan and bring to a boil, stir, reduce heat cover and simmer about 45 minutes till cooked.
  2. In another skillet, saute chopped  onion, mushrooms and garlic till tender. Stir in lemon juice and oregano.
  3. Right before serving, re-heat mushroom mixture and add in spinach until wilted- don’t overcook or you will lose the pretty bright green color of the fresh spinach.
  4. Toss brown rice with cooked wild rice, and mushroom and spinach mixture. Add salt and pepper to taste.

 

 

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Portobello Pizza Recipe From “Once Around The Pot” The New Congregation Kol Israel Cookbook!

gourmet kosher cookbooks, kosher dairy recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, SHOP HERE

Portobello Pizza Recipe From “Once Around The Pot” The New Congregation Kol Israel Cookbook!

1 Comment 01 June 2011

Mabrook to Congregation Kol Israel on their much awaited gourmet kosher cookbook that has FINALLY been offered to all Jewish communities as the perfect Shavuot gift! I was fortunate enough to be one of the first to receive a copy of this beautifully designed and kitchen- friendly collection of easy kosher recipes gathered from the finest Sephardic cooks of the Kol Israel Bedford Avenue  Congregation in Brooklyn, New York.

Some of the 301 kosher recipes are: Kibbe Artichoke with Carrots and Celery, Kibbe Torpedos, Light Caesar Dressing, Carmelised Tomato and Olive Tart, Panko Roasted Asparagus,  Pot Roast with Red Wine and Porcini Mushrooms, Sesame Beef Kabobs, Quinoa Stuffed Red Bell Peppers, Low fat Blueberry Cheesecake Parfaits, Whole Wheat Apple Cake, Pesach Haystacks, Eggplant Parmesan Stackers, Chicken with Mushroom Wine Sauce, Bourbon Brisket, Penne with Ricotta Tomatoes and Spinach, and the list goes on…..

“Once Around the Pot” is a unique  Shavuot gift for a Jewish Hostess and even comes with a wooden spoon that adds the perfect touch!

$26 per book! Easy and affordable!

Email Andrea Sabin at ansa1233@aol.com to reserve your copy before they run out!!!!

 

Portobello Pizza:

  • 2 portobello mushroom caps, stemmed and gilled
  • olive oil spray
  • 2 slices part skim mozzarella cheese 1/4 inch thick
  • 2 slices of a ripe tomato
  • 4 basil leaves
  • 1 T. pine nuts

Preheat oven to 350 degrees. Place mushrooms on a baking tray, lined with non stick aluminum foil. Coat each mushroom with olive oil spray. Bake for 10 minutes. Remove from oven. Top each mushroom with cheese and tomato. Return to oven until cheese is melted and bubbling. Remove from oven and garnish with basil leaves and pine nuts.

 

 

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Exotic Mushrooms & Millet Soup for Sugar Detox

kosher pareve recipes, kosher recipes, kosher soup recipes

Exotic Mushrooms & Millet Soup for Sugar Detox

No Comments 10 January 2011

“Yesterday I went to Sari Danas sugar detox class. This is a kosher recipe she gave out. I made it today and am loving it!!! Thank you Sari!”

Enjoy,

Lisa Bailey

Needed for this Kosher Recipe : Sugar Detox

  • Olive oil                                        1/8 t
  • Onion, chopped                            ½ c
  • Celery, chopped                           ¼ c
  • 1 Garlic  minced
  • Shitake mushroom, sliced           1/3lb
  • Oyster mushroom, chopped        1/3 lb.
  • Portabella mushroom, chopped   1/3 lb.
  • Millet                                                  ½ cup
  • Thyme   ground                                    2 t
  • 1 Bay leaf crumbled
  • Vegetable stock 32 oz.
  • Salt     ½ t
  • Pepper   1 t

Sugar Detox Recipe Directions

  1. Sauté the onion celery and garlic in olive oil
  2. Add millet and lightly brown
  3. Add mushrooms and lightly brown
  4. Add to vegetable stock and bring to a simmer about 20 min
  5. When cool, blend in food processor or hand held emulsifier, add water if to0 thick.

Can you go a day…. a week ….. or how about a month without eating sugar? I did it and so can you! Join the 30 day Sugar Detox Challenge!! Contact me- Sari Dana at sari@danaNYC.com


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