Tag archive for "Olive oil"

Crunchy Jicama Salad-Great for Shavuot!

kosher recipes, kosher salad recipes, shavuot recipes and ideas

Crunchy Jicama Salad-Great for Shavuot!

1 Comment 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

Optional

  • 1/2 avocado chopped
  • 2 Tbsp olive oil

WIN any 3 Cookbooks!

    Reblog this post [with Zemanta]
    “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!

     

     

    Enhanced by Zemanta
    Terri’s Lamb Shanks for Passover

    kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

    Terri’s Lamb Shanks for Passover

    3 Comments 28 March 2014

    Every time I get a gourmet recipe from Terri,I know it’s a good one. Every single woman in her family is either a gourmet kosher cook, a talented photographer, an entrepeneur, a professional baker, and the list goes on… thanks Terri !

    To all my Jewish Hostesses- keep sending recipes and a little something about yourself to me! marlene@thejewishhostess.com.

    “Hi Marlene,

    My cousin gave me this delicious recipe for kosher lamb shanks, my kids were licking their fingers.

    If you like lamb they will love this easy recipe.
    I bought 6  lamb shanks for my family, a little too much but we had leftovers the next day.

    Its a great passover recipe!

    • 6 lamb shanks
    • 3 crushed garlic
    • A little  olive oil,
    • kosher salt,
    • pepper
    • paprika
    • 2-3  sliced onions

    Covered 2-3 hours at 350 degrees.

    How Easy? Enjoy!

    Love, Terri ”

    Enhanced by Zemanta
    Quinoa with Roasted Sweet Potatoes and Dried Cranberries

    hanukka recipes and tablesettings, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, kosher thanksgiving recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

    Quinoa with Roasted Sweet Potatoes and Dried Cranberries

    6 Comments 27 March 2014

    This is a great  gluten–free recipe to serve on Mother’s Day. I made it this week for Shabbat lunch. Thanks to Paula Shoyer for sending it in to The Jewish Hostess. Check out her new book “The Kosher Baker.”
    I added fresh corn to this salad.
    The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy

    By Paula Shoyer

    serves 8

    • 1 cup quinoa, rinsed
    • 1/2 cup fresh corn
    • 1 medium sweet potato, cut into ½ inch cubes
    • 6 tablespoons extra virgin olive oil, divided
    • 1/3 cup pine nuts, toasted, optional
    • 3 teaspoons apple cider vinegar
    • 2 teaspoons honey
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 teaspoon ground cumin
    • 1/2 teaspoon cinnamon
    • 1/3 cup dried cranberries
    • 3 scallions, sliced thin

    Directions

    Preheat oven to 400ºF. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, covered, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one hour, up to 8 hours.  While the quinoa is sitting, place the sweet potato cubes into a roasting pan and toss with 2 tablespoons of the olive oil. Bake for 25 minutes, stirring once or twice, or until you can just pierce the cubes with a fork. Set aside.

    Place the pine nuts into a small pan over medium heat and cook until lightly toasted, stirring often. Watch carefully so they do not burn. Set aside.  In a small bowl, place the remaining two tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well.

    When the quinoa is dry, use a whisk to break apart the grains. Add the vinaigrette and mix with the whisk. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.

    Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to your favorite shops!

     

     

     

     

     

    Enhanced by Zemanta
    Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon by Jennifer Abadi

    kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah and sukkot recipes, rosh hashanah vegetables, shavuot recipes and ideas

    Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon by Jennifer Abadi

    No Comments 26 November 2013

    Thank you Jennifer Abadi for this fabulous savory bulgur pilaf- perfect for a Thanksgiving menu!

    Check out Jennifer’s website www.FistfulofLentils.com.

    Bulgur is a healthy ingredient common in foods from Turkey, the Mediterranean and the Middle East. I was really surprised to find out how healthy bulgur really is!

    Some of the benefits of eating bulgur include:

    • Lowering the risk of Type 2 diabetes because it contains Magnesium which helps out the insulin in your body.
    • Bulgur’s high fiber content helps against breast cancer.
    • Fiber in bulgur helps protect against gallstones (trust me- gallstones are not a fun thing to have)
    • Bulgur contains an ingredient called Betaine which helps protect against creaky joints and inflammation that some of us may be starting to feel…..
    • Bulgur contains Folate which  helps with mental clarity and memory!!! Now, who wouldn’t want a couple extra crystal clear brain cells that can help us find our keys when we are running out that door….

     

    Enjoy this  hearty and healthy new kosher recipe!

    Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon

    (Yield: Serves 4 to 6 / Makes about 5 cups)
    Preparation Time: 1 Hour 15 Minutes
    Ingredients:
    For Pilaf:
    • 2 cups whole grain bulgur wheat (ground bulgur will become too mushy)
    • 2 to 3 tablespoons extra virgin olive oil or salted butter
    • 1 cup coarsely chopped yellow onions
    • 1 tablespoon minced garlic
    • 1 teaspoon kosher salt
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground allspice
    • 3/4 cup vegetable or chicken stock
    • 1/2 cup ¼-inch cubed butternut squash pieces (cut to about the size of the chickpeas)
    • ¼ cup pre-cooked chickpeas, rinsed and drained
    • ¼ cup sliced chestnuts (pre-roasted and packaged in a jar or can)
    For Serving:
    • 1 tablespoon fresh dill, finely chopped
    • 2 teaspoons melted salted margarine or salted butter (optional)
    Recipe Procedure:
    1. Pour bulgur into a medium sized bowl and cover with cold water. Soak for 30 minutes to 1 hour, then drain. (May also be soaked, drained, and stored in a tight-sealed container in the refrigerator overnight).
    2. Heat the oil (or butter) in a heavy large pot for 30 seconds over medium heat. Cook the onions until golden and soft, but not brown, 4 to 5 minutes.
    3. Add the garlic and stir. Continue to cook until the onions are brown, about another 10 minutes (be careful not to burn the garlic).
    4. Stir in the salt, cinnamon, and allspice, and cook for a minute.
    5. Add the drained bulgur and mix well. Gently sauté the grains, mixing constantly over medium heat, about 10 minutes.
    6. Add the broth, butternut squash pieces, chickpeas, and chestnut pieces and mix well. Reduce the heat to the lowest setting, cover tightly, and cook just until the butternut squash is soft and bulgur is tender (the grains should have a slightly chewy bite to them), 25 to 30 minutes. (Mix the bulgur wheat every 10 minutes or so, mixing well to ensure that the bottom is not burning and sticking to the pot.)
    7. Just before serving, taste and add more salt, if necessary. Serve warm in a glass or ceramic bowl sprinkled with the chopped dill, and melted butter (if desired). Toss at the table, just before serving.
     www.FistfulofLentils.com
    ©Jennifer Abadi / www.FistfulofLentils.com

     

    Enhanced by Zemanta
    Low-Fat Grilled Turkey Kibbeh for Thanksgiving

    kosher appetizer recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

    Low-Fat Grilled Turkey Kibbeh for Thanksgiving

    1 Comment 22 November 2013

    “Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect  for your Thanksgiving menu! Lisa Ades”

    TURKEY KIBBEH KEBABS

    Adapted from Food and Wine magazine

    • 1 pound ground turkey (*see note below)
    • 2 tablespoons extra-virgin olive oil
    • 1 cup medium or coarse grain bulgur, rinsed
    • 1/2 med. onion, finely chopped
    • 1 1/2 tablespoons all-purpose flour
    • 2 teaspoons kosher salt
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cumin
    • 1/2 teaspoon Aleppo pepper (flakes, not ground)
    • lemons, cut into wedges

    ‘How to’ Create kibbeh

    In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.

    Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through.  You can also broil them.

    Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.

    * note:  This is not great with all white meat turkey – it will be very dry.

    Enhanced by Zemanta
    Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

    hanukka recipes and tablesettings, kosher chicken recipes, kosher main dish recipes, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, Passover Recipes, rosh hashanah and sukkot recipes

    Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

    No Comments 16 November 2013

    This holiday chicken cutlet recipe is by Rosette Setton- a true gourmet cook in the Syrian Jewish community. She sells delectable mazza and caters all types of events. Any recipe from Rosette is a real treasure! Your can text Rosette at (917) 748-9644.

     

    Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

    Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

    Ingredients

      Stuffing
    • one pkg of white meat chicken cutlets thin
    • one cup of brown rice
    • one onion, fresh garlic
    • celery
    • oregano
    • one jar of pitted calamata olives
    • olive oil
    • one bunch of asparagus
    • Sauce:
    • 1/2 cup of of calamata olives
    • red pepper flakes
    • fresh oregano
    • 1/2 tsp of curry powder
    • 1/4 cup of water

    Instructions

    1. Recipe for chicken roll ups you will need one pkg of white meat chicken cutlets thin , one cup of brown rice ,one onion, fresh garlic , celery , oregano, one jar of pitted calamata olives , olive oil ,one bunch of asparagus.
    2. Put a little olive oil in a pot.
    3. Dice onion and celery small and sauté onion and then sauté celery.
    4. Add brown rice with two cups of water ,salt and pepper, and olives till cooked , rinse cutlets and stuff and roll and put in a glass Pyrex drizzled with olive oil and add 6 cloves sliced garlic,
    5. Prepare sauce:
    6. In a cup put 1/2 cup of juice of calamata olives , red pepper flakes , fresh oregano , 1/2 tsp of curry powder a 1/4 cup of water mix and pour this on chicken plus one cup of calamata olives.
    7. Bake at 350 for 45 min covered and 20 min uncovered
    8. Let cool and then wash and trim asparagus and push like two or three pieces through cutlet , warm and serve on a pretty platter .
    http://www.thejewishhostess.com/chicken-cutlets-stuffed-with-curried-vegetables-olives-and-brown-rice/

    Kosher Rolled Chicken Cutlets

    Enhanced by Zemanta
    Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

    hanukka recipes and tablesettings, kosher main dish recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes, shavuot recipes and ideas, Sukkot Recipes

    Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

    4 Comments 22 October 2013

    Last week I attended a cooking class at the Sephardic Community Center with Peter Berley,  former executive chef of Angelica Kitchen in NYC. His cooking style is based upon the macrobiotic way of eating that was SO popular in the 80’s and 90’s. He now still uses his skills to whip up quick and simple vegetarian meals, and we were so lucky to share some of his recipes and easy healthy  tips in the kitchen.

    I especially loved his Sweet Potato Soup, so right after the class, I ran to buy some collard greens (which is supposed to be healthier for your digestive tract than steamed kale, mustard greens, broccoli, brussels sprouts, and cabbage- read more about collard greens HERE) and a jalapeño pepper. I already had a some coconut milk sitting in my pantry just begging to meet that can opener. The ginger, sweet potato and spices are regulars in my fridge. Within 20 minutes I had everything chopped and in the soup pot.

    I also have a bag of Jasmine Rice has also been sitting on my kitchen shelf, and after hearing that rice may have arsenic leached within, I’ve been staring at it longingly waiting to hear any good news about poison in rice on CNN. Here’s another report link by ABC NEWS, (also please be educated and informed about  possibly avoiding rice cereals for infants). I decided to skip the Jasmine rice addition until the rice companies decide to literally clean up their act.

    Anyways, the soup was piping hot within the hour, and it was just in time to be served with my Grilled Miso Salmon.

    I hope that you get to try this recipe. It was SO delicious!  I was lucky enough to get a signed copy of  Peter Berley’s cookbook but you can get it on Amazon just in time for the holidays!

    Don’t miss a single recipe or gorgeous table setting idea! Subscribe Now!

    Ingredients for the soup:

    2 tablespoons extra-virgin olive oil
    2 cups diced onion (about 2 medium)
    2 teaspoons coarse sea salt or kosher salt
    1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
    3 garlic cloves, finely chopped
    1 small jalapeño pepper with seeds, minced
    1 tablespoon minced fresh ginger
    1 teaspoon ground coriander
    1/2 teaspoon turmeric
    1 (14-ounce) can light coconut milk
    1 small bunch collard greens, tough stems removed, and leaves cut in half along the rib, and then crosswise into 1/4-inch-wide strips.
    1 lime, cut into wedges
    1/2 cup roughly chopped cilantro, for garnish

    Here is the brand of LITE coconut milk that Peter recommends:

    1) In a medium saucepan over high heat, combine the rice, butter, and salt with 3 cups of water and bring to a boil. Stir the rice once, reduce the heat, and cover the pan. Cook until the water is absorbed and the rice begins to stick on the bottom, about 18 to 20 minutes. Let sit covered for 5 minutes. Fluff with a fork when ready to serve.
    2
    2) In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.
    3
    3) Add the sweet potato, garlic, jalapeño, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
    4
    4) Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if the soup is too thick.
    5
    5) Ladle the soup into 3 or 4 wide soup plates, and top with a spoonful of jasmine rice. Squeeze lime over all and sprinkle with cilantro.

    <!– start InLinkz script –>

    <script type=”text/javascript”>
    document.write(‘<script type=”text/javascript” src=”http://www.inlinkz.com/cs.php?id=339563&’ + new Date().getTime() + ‘”><\/script>’);
    </script>

    <!– end InLinkz script –>

    Juicy Holiday Brick Roast with Pomegranate Honey Glaze

    kosher main dish recipes, 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

    Juicy Holiday Brick Roast with Pomegranate Honey Glaze

    6 Comments 14 September 2013

    When I looked online for Rosh Hashanah main course inspiration,  I came across a believe-it-or-not- PORK (!)- recipe- so I whipped up a kosher version and  tested out this juicy brick roast recipe on Shabbat just to make sure it would be a delicious addition to my Rosh Hashanah menu. The aromas that emanate from your oven will have you craving your brick roast at lunchtime. The glaze, when thickened is SO delicious. I’m sure your family will love it.

    For those of you who don’t know what brick roast is, it’s also called  French Roast. If you have a hard time finding it, you can email me at marlene (at) thejewishhostess.com.

    Wishing all of my Jewish Hostesses a Happy and Healthy New Year! 

    Directions:

    In a pyrex bowl, make a paste out of:

    • Honey
    • Dijon Mustard
    • Chopped Garlic
    • Salt Pepper
    • Dried Thyme

    Marinate a 3 lb. brick roast with this mixture overnight in a roaster.

    Sear the roast in the oven turning on both sides in the morning.

    Add 1 cup of water to the sides of the roaster and cook at 350 degrees for 90 minutes-2 hours.

    When tender, take out of the oven, cool, slice, pour juices on top and cook (covered) for another 45 minutes till meat is brown and tender and pulls apart easily. May be frozen at this point.

    (Because meat thicknesses and oven heat varies, please use your judgement with cooking times.)

    Glaze:

    • 2 teaspoons safflower oil
    • 2 large shallots, chopped
    • 4 stems fresh thyme
    • 1 cup pure pomegranate juice
    • 2/3 cup  honey

    4. Sauté  the shallots in safflower oil over medium heat until they soften. Add the sprigs of rosemary and lemon thyme and continue cooking until the shallots just start to brown. Add the pomegranate juice and scrape the bottom of the pan to loosen the caramelized bitsand bring to a slow boil. Remove the herb sprigs and add the honey. Bring back to a slow boil over medium heat and continue cooking until the glaze reduces and thickens, about 10 to 15 minutes.

    5. Remove the pan from the oven and place it on a heat resistant surface. Let cool.

    6. Slice into very thin pieces and serve with the thickened glaze drizzled on top.

     

    Enhanced by Zemanta
    Lamb Kebobs with Rosemary Skewers

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

    Lamb Kebobs with Rosemary Skewers

    No Comments 14 September 2013

    This dish was a great hit on my Rosh Hashanah table  last year. Its great to throw these on the grill just after the men and kids come home from synagogue Rosh Hashanah or  Sukkot night.

    The grilled lamb kebobs threaded with rosemary can be served along side grilled figs.

    Don’t over cook them as they get tough and chewy.

    Try it!  you will get rave reviews!

    Serves 20 people.

    Inspired by Mark Bittman.

    • 5 pounds boneless lamb shoulder, cut into chunks
    • 12 fresh figs
    • Rosemary branches
    • 1/2 cup extra virgin olive oil, more or less
    • Salt and freshly ground black pepper to taste
    • One and 1/4 cup freshly squeezed lemon juice
    • 6 cloves garlic, crushed
    • 4 tablespoons minced fresh rosemary.
    1. Marinate lamb chunks with lemon juice, olive oil, salt and pepper,and chopped rosemary.
    2. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.
    3. Thread lamb chunks with a wood skewer in order to make a hole for the rosemary to slide in easily.
    4. Make  lamb rosemary skewers – using 3 chunks per rosemary skewer.
    5. Thread several rosemary skewers with 3 figs each, that have also beem marinated in lemon oil marinade. You will find that most of the men and kids will go for the lamb and not the figs- but the figs add an elegance to the dish.
    6. Grill, turning skewers as each side browns; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

    Subscribe Now and get the best holiday recipes and Jewish Hostess Deals to your inbox every week!

    Enhanced by Zemanta
    Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

    kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes

    Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

    3 Comments 14 September 2013

     

    I’ve known Lisa Ades now for about 5 years. When I’m not sitting at my computer blogging for The  Jewish Hostess, or taking care of my family, (and maybe doing a little fun shopping), I have the thrilling  job of working with Lisa as we co-produce a couple of  historical documentaries for The Joseph J. Sitt  Sephardic Heritage Museum.

    Besides being a top notch filmmaker, Lisa also cooks gourmet meals for her family.

    I’m so glad she found a minute to write up her famous kosher Brisket recipe!

    Of course this is a perfect  main course for  your Shabbat and Jewish Holiday menus!

    Juicy Brisket with Deglazed Onion and Wine Sauce:

      • Buy a 4-5 pound brisket.
      • Sprinkle with kosher salt and pepper and brown it well on both sides in 1-2 tbsp. vegetable oil (canola).
      • Remove brisket and sauté 6 onions, coarsely chopped or thickly sliced.
      • When the onions are lightly browned, add 2-3 minced garlic cloves and sauté for about a minute.
      • Then add ½ can of tomato paste and brown with the onions for a few minutes.
      • Deglaze the pan with about a cup of red wine, scraping up any brown bits, then add a bay leaf and about a quart of chicken stock (the stock should come up to about half way in the pan).  The onions and brisket will give off a lot of liquid.
      • For extra flavor you can add ½ packet of instant onion soup mix. Cover the pan tightly and simmer on a low heat for about 2 hours.  You can also cook the brisket in the oven at about 350.
      • Remove the brisket from the pan and let cool.
      • In the meantime, skim the sauce and then blend the onions and cooking liquid with a hand blender right in the pot or remove to a blender if you want a smooth and thick gravy.
      • Season with salt and pepper to taste.
      • When the brisket is cool, cut off any fat if you wish and slice against the grain.
      • Nestle the sliced brisket in the gravy, cover and cook for about another hour, until it is very tender.   Total cooking time should be about 3 hours.

    Click here and choose The Perfect Dutch Ovens for Your Shabbat Brisket!

    Enhanced by Zemanta
    Impressive Baby Lamb Chops for Rosh Hashanah

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

    Impressive Baby Lamb Chops for Rosh Hashanah

    3 Comments 14 September 2013

    Rosemary and Garlic Baby Lamb Chops

    “I got this kosher recipe from a friend of a friend of a friend…Anyhow I made it for my husband and he said it was the best lamb chop he has ever tasted. You will not believe how delicious this simple recipe is until you make it,  so get to the kitchen and start cooking!” Laura Cohen

    Serves 4

    Ingredients for this Kosher Recipe:

    8 Individual Baby Lamb Chops, frenched

    Marinade:

    1/3 cup Soy Sauce

    1/3 cup olive oil

    1 1/2 sprigs fresh rosemary

    12 garlic cloves

    Directions for this Kosher recipe:

    Put all the ingredients for the marinade into a blender and pulse until combined. Place lamb chops in a big plastic bag with marinade and refrigerate for at least 2 hours.

    Remove lamb chops from bag and discard marinade.

    Roast in oven for 30 minutes on 350 degrees.

    Serve immediately.

    Kitchen Still Life

    Enhanced by Zemanta
    Rosh Hashanah Roasted Marinated Honey Chicken

    kosher chicken recipes, kosher main dish recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes

    Rosh Hashanah Roasted Marinated Honey Chicken

    8 Comments 14 September 2013

     

    Don’t miss a single recipe! 

    Subscribe Now to get the best kosher recipes, Jewish holiday table decor ideas, and discounts from your favorite shops!

    I call this “Rosh Hashanah” Honey Chicken, but of course you can use recipe all year round. I devised my own version of this recipe after hunting online for a roasted holiday chicken marinade. Make sure you continually baste and brush with the honey at the end of roasting. You don’t want leathery dry chicken on Rosh Hashanah!

    The overnight marinade is also essential for the great flavor boost. I made it last week and I knew it was good when my son’s teenage friend kept forking more chicken pieces over into his plate. I heard him say , “This is great chicken” as he was gobbling it up.

    Teens don’t lie! (at least not about food…)

    Enjoy and Happy New Year! Marlene

    Ingredients for Rosh Hashanah Roasted Honey Chicken:

    3 chickens cut into 10 pieces each, or you can order 3 packs of chicken legs and thighs separated.(I always order my chicken pieces without the skin.)

    Make a paste and marinate overnight:

    • 3/4 cup olive oil (if you buy chicken without the skin, then use more olive oil so it doesn’t dry out.)
    • 1/4 cup honey
    • 1 tsp salt
    • 1 tsp freshly ground black pepper
    • 1 tbsp dried thyme – finely chopped
    • 1 tbsp dried rosemary – finely chopped
    • 3 tsp. lemon juice
    • 8 cloves garlic – finely chopped
    Glaze:
    3/4 cup honey melted in a pot over low flame.
    Directions:

    1. Rinse chicken and remove excess fat. PAT DRY so that the marinade sticks.

    2. Combine paste ingredients, put on kitchen gloves and rub onto all chicken pieces in a large bowl.

    3. Slice about 3 large onions and place on the bottom go the roaster. Drizzle safflower oil over the bottom of the roaster.

    4.Place chicken pieces on top of onions .Marinate overnight.

    5. Cover and cook for one hour at 350. Remember to baste continually.

    6. Melt  3/4 cup of honey in a pot and brush  every 15-20 minutes till pieces of chicken slides off the bone and top is brown.

    7. Leftover chicken is even better deboned, warmed up, and served the next day for lunch.



     

    Enhanced by Zemanta
    Summery Feta Watermelon Basil Bites by Sarah Mamiye

    father's day table, hanukka recipes and tablesettings, kosher appetizer recipes, kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher salad recipes, mother's day tables, mothers day recipes, Passover Recipes, shavuot recipes and ideas, shavuot table settings

    Summery Feta Watermelon Basil Bites by Sarah Mamiye

    1 Comment 23 May 2013

    Feta Watermelon Salad

    Leave it up to Sarah Mamiye to serve this beautifully presented version of the classic watermelon feta salad.

    In my book the perfect dish needs to have these qualities:

    1- Easy to assemble (LOL-would be buy ANYTHING if the box said “difficult to assemble?”)

    2- The color combo should automatically put you in a better mood than the minute before you walked into the room.

    3- The presentation should make everyone say, “Wow- how did she think of that?”

    4- A great dish needs to have a mix of great taste and texture! In this case Sarah melded the classic sweet juiciness of a summer watermelon with the salty, creamy rich soft feta goat’s cheese originally exported from Greece. (Currently many countries produce forms of feta cheese, including Australia, Denmark, Germany, and of course, the United States. Modern-day, different versions of feta cheese are made from cow’s milk)

    Sarah’s recipe is so simple to assemble, that the most preparation for the dish needs to be in ordering the mini appetizer dishes and party picks for serving.

    I’ve found a fantastic site for all of your Jewish Hostess needs- Check out http://www.pickonus.com and send me pics of your brand new menu presentations!

    Here’s how Sarah did it!

    “Hi Marlene, This salad was so easy… cube and drain watermelon,  cut even cubes of feta, roll and slice basil leaves,

    1-Skewer feta and watermelon cubes

    2-Drizzle with balsamic vinegar and sliced basil leaves.

    3- As an alternative, you can also drizzle  with chopped mint and lime juice.”

    Enhanced by Zemanta
    Easy Diet Zucchini Pizza Slices

    kosher dairy recipes, kosher vegetable recipes, mothers day recipes, shavuot recipes and ideas

    Easy Diet Zucchini Pizza Slices

    No Comments 06 May 2013

     

    Easy Diet Zucchini Pizza Slices

    My daughter Joy created this easy diet pizza recipe and shared it on @thejewishhostess Instagram in a snap.

    Directiions:

    1. Slice zucchini in thin rounds and bake on a sprayed parchment for 20 minutes.
    2. Slide out of the oven and spoon marina sauce on top of each one.
    3. Sprinkle with shredded low fat cheese and oregano. Bake at 350 degrees till cheese is melted and toasty.
    4. Don’t miss a single recipe or gorgeous table setting idea! Subscribe Now!

    Enhanced by Zemanta
    Eggplant Rollups with Hashu (Meat) and Rice Filling

    hanukka recipes and tablesettings, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

    Eggplant Rollups with Hashu (Meat) and Rice Filling

    2 Comments 05 May 2013

    Eggplant-Rollups-The-Jewish-Hostess-550x366

    hashu meat, syrian style,

    hashu, veal stuffing,meat stuffing, stuffing for vegetables,

    Way back in the days when my grandparents resided in Syria, there was no such thing as  a huge slab of meat for the entire family,  so the women had to stretch a pound of meat by grinding and mixing it with short grain rice (faster cooking time), salt, allspice, and cinnamon.  They would stuff this “hashu” filling into the  vegetables that were bought in the local souk in the city. Of course the vegetables were laboriously  scooped upon arrival home. Fruits, vegetables and poultry from the Aleppo region were know to be organic and  extra tasty, and the former residents will passionately attest to it. I will never forget the pride of one of the women that we interviewed for the Sephardic Heritage Museum project when she said, “You haven’t even tasted a CHERRY until you’ve tasted one from Aleppo!” Fortunately, our grandparents brought the memories of the flavors of their native land, and adapted them to our American menu. I’m not actually sure if they made eggplant rollups back in Syria, but I’m sure that they stuffed their  baby eggplants with “hashu”. For a more detailed post on how to make hashu click HERE.

    I really enjoy making eggplant rollups for the holidays when one meal rolls into the next because you can just pull it out of the freezer to defrost in the morning and pop into the oven a couple of hours before serving.

    If you do freeze in advance, then just remember to defrost and add a little water to the edges of the pyrex before cooking!

     

    Don’t miss a single recipe or gorgeous table setting idea! 

    Click and Subscribe Now for weekly free recipes to your inbox!

    Eggplant Rollups with Hashu (Meat) and Rice Filling

    Eggplant Rollups with Hashu (Meat) and Rice Filling

    Ingredients

    • 1-2 lbs chop meat
    • 1/3 cup short grain rice(per lb of chop meat)
    • 1 tbsp salt
    • 1 tbsp cinnamon
    • 1 tbsp allspice
    • 1/2 cup water
    • 1 can of tomato sauce
    • garlic salt
    • oregano
    • 2 uniform long eggplants/sliced into long thin slices

    Instructions

      Eggplant:
    1. Brush each eggplant slice with safflower oil and place on a baking tray.
    2. Bake at 350 degrees for 15-20 minutes
    3. Hashu meat filling:
    4. Mix chop meat, rice, spices and water together with cooking gloves till consistency of wet play dough.
    5. Take each long slice of eggplact and place 2-3 tablespoons of meat at the edge.
    6. Roll up each eggplant slice into a finger sized rollup and place on a pyrex one by one.
    7. Pour a can of tomato sauce over the legnth of each row of rollups.
    8. Sprinkle with garlic salt and oregano.
    9. Bake at 350 for an hour or more (cover for and hour- then uncover for about 20 minutes) till bubbly.
    10. Lefortover "hashu" can be made into torpedo shaped balls and frozen on a cookie sheet for later use.
    11. Can be thrown on top of chicken or any roast, or cholent before cooking.

    Notes

    May be frozen in advance. Make sure to defrost before cooking- add some water to the edges before cooking.

    http://www.thejewishhostess.com/eggplant-rollups-with-hashu-meat-and-rice-filling/

    Enhanced by Zemanta

    NEW RECIPES on INSTAGRAM!

    Personalize Your Party and Chic Gifts!

    5b1f13324fde11e39934128dfbc5ee3d_8

    Categories

    “Like” us on Facebook!

    © 2015The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®