Tag archive for "Mustard (condiment)"

Spinach, Avocado and Chick Pea Quinoa Healthy Recipe by Ariella Fallack

kosher rice and pasta recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Spinach, Avocado and Chick Pea Quinoa Healthy Recipe by Ariella Fallack

5 Comments 17 March 2012

Thanks so much to our Jewish Hostess, Ariella Fallack for adding another great salad to our never ending quest for recipes! 
Check out the rest of Ariella’s summer menu HERE! Enjoy!
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Directions for Spinach, Avocado and Chick Pea-Quinoa Recipe :

1.Soak 1/2 C. dry quinoa in 2 Cups vegetable broth for 15 min. Bring to a boil then simmer until almost all water is absorbed.

2.Chop with metal blade in food processor :
  • 2 cups spinach
  • 1 bunch cilantro
  • 1/4 C. onion
  • 2 small cloves garlic
  • Add to quinoa.
3.Also add:
  • 1 can garbanzo beans (drained and rinsed)
  • 1 c. cherry tomatoes cut in half
  • 2 avocados diced
4.For the dressing:
  • Juice of 2 lemons
  • zest of 1 lemon
  • 2 tsp. dijon mustard
  • 2 tsp. olive oil
  • 1 tsp. agave nectar
  • 1/2 tsp. cumin
  • dash of salt and pepper
5.Dress the quinoa.
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Salmon with Crushed Pistachios and Grated Lemon Peel

hanukka recipes and tablesettings, kosher fish recipes, kosher pareve recipes, kosher recipes

Salmon with Crushed Pistachios and Grated Lemon Peel

2 Comments 06 December 2011

Welcome to another Monday morning with the question of the day- “What’s for dinner???”

This easy salmon dish is healthy and gourmet too! Try adding it to your your Hanuka menu!

Salmon with Crushed Pistachios and Grated Lemon Peel:

  • 4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons finely grated fresh lemon peel
  • Freshly ground black pepper, to taste
  • 2 tablespoons crushed pistachios

1 Preheat the oven to 475°F.
2 Place the salmon in a baking dish. Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the surface of the fish.
3 Sprinkle with pepper and scatter the nuts evenly on top. Roast for about 15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.

this recipe is by Ronnie Fein 

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Lisa’s Endive, Green Apple, and Pistachio Salad

kosher pareve recipes, kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, sugar detox recipes

Lisa’s Endive, Green Apple, and Pistachio Salad

2 Comments 14 September 2011

I first met Lisa Ades about three years ago, when I was searching high and low for a film maker to help interview 300 of our communities elders for the Joseph J. Sitt Sephardic Heritage Museum. Being a sheltered yeshivah girl from Brooklyn, I was truly mystified as to how I would go about such a project, but Hashem had his plan.

After asking around in supermarkets, exercise class, (“does anybody know a film maker….?) etc. and at marjan games, I finally got a call from my friend Barbara Azizo who said, “remember when you asked me about a fillm maker? I just remembered I DO know someone….”

After interviewing several other talented people, I knew that Lisa was the right person for the job. Lisa’s grandfather  Joe Ades had come to this country from Aleppo at about the same time that mine had arrived. Her family was raised in Brooklyn, N.Y., but at a certain point, Lisa’s dad had decided to move out of state. Lisa went on to film school, won several awards for directing the Channel 13  New York Series, among others.

When Lisa heard about this opportunity,  she gave up her public career  for the chance to dig into her family roots alongside me, both of us being exactly the same age. All in all, we have interviewed over 300 people together with Joe Sitt as executive producer, to produce a 10 part documentary series on the history of the Sephardic Community. Stay tuned for Episode 3- Life in Bensonhurst- The Depression 1930’s…… to be seen October 9 in Avery Fisher Hall at Lincoln Center …. tickets going fast……

By the way, Lisa is a gourmet cook whose recipes have been featured in Saveur Magazine….

” Hi Marlene-I got tired of eating boring lettuce leaves every night so created this bright, crunchy salad, incorporating all the shades of green for spring – pale green endive, bright green apple, deep parsley and gorgeous pistachios. We liked it so much I made it again the next night. And the next night… Lisa Ades”

Lisa’s Endive, Green Apple, and Pistachio Salad:
• 4 large heads endive (or 6 small ones) about 1.5 lbs.
• 1 large green apple
• 1 lemon
• ¼ cup flat leaf parsley, chopped coarsely
• ¼ cup dry roasted, unsalted pistachio nuts

• 1/2 shallot, minced (about 1 Tbl.)
• 1 Tbl. sherry vinegar
• ½ tsp. Dijon mustard
• 1 garlic clove, smashed lightly
• 3 Tbls. extra virgin olive oil
• Salt and pepper
• a half teaspoon of honey

1. Cut apple into 4 large pieces around the core and julienne or cut into thin strips. Remove to a small bowl and toss the apple well with the juice of one lemon. This will prevent the apple from discoloring (and adds a citrusy flavor to the salad).

2. Separate endive leaves; stack them and cut into long strips on the diagonal. Put them in a large bowl with the chopped parsley. Mix in the apple and pistachios. This can be refrigerated until ready to serve.

3. Make dressing: in a small bowl, mix the minced shallot with the vinegar and let macerate for 10 mins to ½ hour. Wisk in the mustard, a whole garlic clove lightly smashed with the side of a knife, salt and pepper to taste and honey.

4. When ready to serve, remove garlic clove and dress salad, using a little dressing at a time until it’s just coated.

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Panzanella on a Stick- Great For a Holiday Dairy Lunch!

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

Panzanella on a Stick- Great For a Holiday Dairy Lunch!

No Comments 07 September 2011



Don’t let the summer end! Check out these affordable cool “recipes on a stick”  by blogger  Matt Armendariz. in his new book On a Stick!

Though not all of his recipes are kosher, you can get some great entertaining inspiration for about $11. Great ideas for sticks include using sugarcane, rosemary,

popsicle and bamboo sticks to skewer your gourmet chunks.

 Pick on Us has a great selection of  wooden sticks!

Bio and Chic is another cool resource for eco-friendly  skewers and entertaining!


Panzanella on a Stick:

Serves four


For Salad Sticks

  • 12 cocktail picks
  • 1 loaf French bread, cut into 24 (1-inch) cubes
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • Pinch of black pepper
  • 24 cherry tomatoes
  • 24 small fresh mozzarella balls (ciliegine)
  • 24 basil leaves
  • 1 English cucumber, sliced into 1-inch pieces, then quartered

For Sherry Vinaigrette:

  • ¼ c. sherry vinegar
  • ¾ c. extra virgin olive oil
  • ½ shallot, finely chopped
  • 1½ tsp. stone-ground mustard
  • Pinch of sea salt

1. Preheat oven to 350°.

2. Toss bread with oil, garlic powder, salt, and pepper. Spread pieces in a single layer on a baking sheet and bake 10 minutes, turning halfway through.

3. To make the vinaigrette, whisk all dressing ingredients in a small bowl until fully incorporated. Season with salt as needed.

4. Thread 2 pieces of bread, 2 tomatoes, 2 pieces of cucumber, 2 mozzarella balls, and 2 basil leaves onto each cocktail pick. Just before serving, drizzle liberally with vinaigrette.

recipe via Daily Candy

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Prime Rib Roast with a Mustard-Herb Crust

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Prime Rib Roast with a Mustard-Herb Crust

1 Comment 04 September 2011

This  recipe was a proven winner from our archives!


1 (6-7 lbs) rib roast

4 large garlic cloves, chopped

3/4 teaspoon kosher salt

1/4 cup fresh rosemary, chopped

1/4 teaspoon black pepper

3 Tablespoons dijon mustard

3 teaspoons balsamic vinegar

4 Tablespoons extra virgin olive oil

Preheat oven to 450 degrees

Place roast bone side down in roaster.

Mash garlic and salt together, and then stir in all other ingredients.

Smear the mixture over the meaty part of the roast (not the bones).

Place in oven and roast for 20 minutes. Reduce heat to 350 for 1 hour and 15 minutes (10 minutes more for medium).

Remove from oven and let stand 10 minutes. Carve with meaty side down. Expect two sliced from each rib- one with bone and one without.

Recipe courtesy of Prime Cut Butcher,431 Avenue U, Brooklyn, NY 11223;

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Roasted Portabello Mushroom and Bleu Cheese Salad

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

Roasted Portabello Mushroom and Bleu Cheese Salad

3 Comments 28 March 2011

So, my husband’s away all week. This means that it takes a whole lot of willpower NOT to eat sandwiches, packaged meals and bowls of cereal each night for dinner. I need quite a bit of inspiration just to turn on the stove while he’s traveling. Luckily, that’s exactly what this blog is all about — inspiration.

This week, I decided to try a really simple, light salad (with VERY little oven-time required), courtesy of the doyenne of domesticity herself, Ms. Martha Stewart. The roasted portobello salad with blue cheese is from Martha’s Food Everyday “Fresh Flavor Fast” cookbook , which is a compilation of recipes from her magazine, Everyday Food . If you haven’t picked one up, you should. The magazine (and cookbook) are filled with awesome and easy weekday recipes. It’s a true favorite of mine.

This super simple dish will not disappoint. The portobello mushrooms are so meaty that they serve as a great, kosher replacement for steak. If you’re having trouble finding a kosher blue cheese, Kirkeby (Kirkeby-Cheese.dk) makes a Danablu that can found in many kosher supermarkets (I even found it in my neighborhood,in a non-Kosher market). You can also find many kosher cheeses HERE

The salad would make a great appetizer or a light meal. I had mine with a piece of French bread, which was perfect. I’m just sorry my husband missed it.

-Lucy Cohen Blatter




Make sure you dress both sides of the mushrooms with dressing and keep brushing them every five minutes as they cook.

Some people don’t care for blue cheese’s strong smell and flavor. Feel free to substitute your favorite kosher cheese to accompany these meaty portobellos and crunchy, slightly bitter endive.

The final product: A satisfying, but light vegetarian appetizer or meal.

Here’s the recipe, which serves four, with my tweaks and notes (in italics):

Roasted Portobello Mushroom and Blue Cheese Salad*


  • About 3 tablespoons kosher red-wine vinegar (I didn’t have any on hand, so I substituted balsamic. Not a problem at all)
  • 1 tablespoon kosher Dijon mustard
  • Salt and pepper
  • 2/3 cup olive oil
  • 4 portobello mushroom tops only (to clean, pat the tops with a wet paper towel)
  • 2 or 3 medium heads endive (great for crunch, but I’d say three, as the original recipe calls for, is a bit excessive)
  • 8 ounces mesclun or mixed salad greens, (about 10 cups)
  • 1 small red onion, halved and thinly sliced
  • 4 ounces blue cheese (cholov yisrael, kosher)


  1. Preheat oven to 450. Whisk together vinegar, mustard, heavy pinch of salt and heavy pinch of pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the salad later.
  2. Place mushrooms, stem side up, on a baking sheet (or tin foil– less cleanup!). Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
  3. Toss endive, mesclun, onion, and cheese with reserved dressing, and divide among salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.

*From Everyday Food’s “Fresh Flavor Fast”





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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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Two Pareve Caesar Salad Dressings

kosher pareve recipes, kosher recipes, kosher salad recipes

Two Pareve Caesar Salad Dressings

3 Comments 19 September 2010

Prime Cut Butcher Special!!! Show this recipe to Albert Alaham at 431 Avenue U in Brooklyn, N.Y. and whisper “The Jewish Hostess” and get $5. off of your order of $100 or more.

….Print  this out or show Albert your phone! (718) 375-6328.

Good for the month of Oct 2010.

Pareve Caesar Salad Dressing Recipe #1

by Jamie Doueck

I can always count on Jamie for great recipes. Pareve Caesar Salad on Sukkot is a great one for guests. The romaine should be  chopped and the dressing should be made in advance. Easy to put together as your guests arrive. Make sure to serve the salad in advance on a separate plate if serving with meat as there is fish in the dressing. According to Jewish halachah, the two should not be eaten on the same plate.


  • 2 cloves of garlic mashed
  • 3 0r 4 anchovy fillets or 2 tsp. anchovy paste
  • 1/2 cup of olive oil
  • 2 tbsp. mayo
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. dijon mustard
  • 1 tbsp worsteshire sauce
  • 1/2 tsp. black pepper
  • 3/4 tsp salt

Mix all ingredients in Cuisinart. Pour over salad with homemade croutons and enjoy.

Pareve Caesar Salad Dressing #2:

By Susan Menashe- a healthy gourmet cook in our community:

  • 1/2 cup lemon juice
  • 1/2 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 3 cloves fresh garlic
  • 1 heaping tsp. of Umeboshi plum paste (available in health food stores)
  • salt and pepper
  • (if you want to make it dairy add 1/2 cup grated parmesan cheese)

Blend all ingredients except oil.

Slowly add oil until well blended.

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Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes

Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

No Comments 19 September 2010

by Jamie Doueck-

My friend Jamie made this pasta salad courtesy of Bon Appetit.

Her Family LOVED it!


1 garlic clove, peeled

2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided

3 tablespoons capers, drained

1 tablespoon red wine vinegar

1 teaspoon anchovy paste

1 tablespoon Dijon mustard

1/4 teaspoon dried crushed red pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 pound gemelli, fusilli, or rotelle pasta

2 pints cherry tomatoes or grape tomatoes, halved

1 8-ounce package small (cherry-size) fresh mozzarella balls in water (or mozzarella cheese cubed)

2 tablespoons chopped fresh oregano

Ingredient Tip

Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores.


With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD Olivada can be made 3 days ahead. Cover and refrigerate.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper

Read More http://www.bonappetit.com/recipes/2010/07/pasta_salad_with_cherry_tomatoes_and_green_olivada#ixzz0zz90z59s

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Shabbat Roasted Chicken-Six Ways

kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah and sukkot recipes

Shabbat Roasted Chicken-Six Ways

No Comments 01 September 2010

We dug up these recipes from our archives- perfect for the holidays…..

These unbelievable roasted chicken recipes are from  Mark Bittman’s blog ….Of course I recommend using organic kosher chicken.

All of these recipes are perfect for Shabbat and can be modified for the  Passover Seder.

PLEASE let me know if your family likes these new dishes!

Which one is your favorite?

Simplest Whole Roast Chicken, Six Ways:
Makes 4 servings
Time: About 1 hour
This method works because the high heat provided by the heated skillet cooks the thighs faster than the breasts, which are exposed only to the heat of the oven. It gives you nice browning without drying out the breast meat, and it’s easily varied. If at any point during the cooking the pan juices begin to smoke, just add a little water or wine (white or red, your choice) to the pan. This will reduce browning, however, so don’t do it unless you must. I suggest serving the pan juices with the chicken (you can call it sauce naturel if you like).
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
A few sprigs fresh tarragon, rosemary, or thyme (optional)
5 or 6 cloves garlic, peeled (optional)
Chopped fresh herbs for garnish

Directions for Creating this Kosher Recipe
1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and put the herb sprigs on it if you’re using them.
2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you’re using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird (see the illustrations on page 685), garnish, and serve with the pan juices.
Herb-Roasted Chicken:
A little more elegant: Start the cooking without the olive oil. About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, chervil, basil, or dill over the chicken. Garnish with more chopped herbs.
Lemon-Roasted Chicken.
Brush the chicken with olive oil before roasting; cut a lemon in half and put it in the chicken’s cavity. Roast, more or less undisturbed, until done; squeeze the juice from the cooked lemon over the chicken and carve.
Roast Chicken with Paprika:
With good paprika, quite delicious: Combine the olive oil with about 1 tablespoon sweet paprika or smoked pimentón. Roast Chicken with Soy Sauce(for Passover, use soy sauce substitute). Chinese-style roast chicken, made easy: Replace the olive oil with peanut or neutral oil, like grapeseed or corn. Halfway through the cooking, spoon or brush over the chicken a mixture of 1/4 cup soy sauce( for Passover, use a soy sauce substitute), 2 tablespoons honey, 1 teaspoon minced garlic, 1 teaspoon grated or minced fresh ginger (or 1 teaspoon ground ginger), and 1/4 cup minced scallion.
Roast Chicken with Cumin, Honey, and Orange Juice.
Sweet and exotic: Halfway through the cooking, spoon or brush over the chicken a mixture of 2 tablespoons freshly squeezed orange juice, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons ground cumin, and salt and pepper to taste.
5 More Ways to Flavor Simplest Whole Roast Chicken:
There are many ways to flavor a roast chicken; here are some simple ideas to get you started:
1. Lemon: Use 3 tablespoons freshly squeezed lemon juice in addition to or in place of olive oil.
2. Lime: Use 3 tablespoons freshly squeezed lime juice in a soy sauce mix (as in the Roast Chicken with Soy Sauce variation) or with some minced jalapeño or serrano chiles or hot red pepper flakes, chopped fresh cilantro leaves to taste, and a tablespoon or two of peanut oil (use Passover substitutes).
3. Honey-Mustard: Combine 2 tablespoons to 1/3 cup mustard with 2 tablespoons honey and rub the chicken with this mixture during the final stages of roasting.(use mustard substitute for Passover cooking).
4. Wine: Put 1/2 cup white wine and 2 cloves crushed garlic in the bottom of the roasting pan; baste with this in addition to or in place of the olive oil mixture.
5. Curry: In place of the olive oil, use neutral oil, like grapeseed or corn-or butter. Combine 1/2 cup coconut milk and 2 tablespoons curry powder and baste the chicken with this mixture during the final stages of roasting.(please use caution with recipe #5 for kosher Passover ingredients).


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