Tag archive for "Olive"

Whole Wheat Meat Hammentashen Empanadas for Your Purim Menu

purim recipes, baskets, and decor

Whole Wheat Meat Hammentashen Empanadas for Your Purim Menu

8 Comments 01 March 2015


Last year, as I was racking my brains for a new  Purim menu idea,  I decided  to take the easy way out and re-create my standard empanada recipe. In a pinch, I transformed it into a meat version of a Hammentashen. Usually I fold this empanada meat mixture into a wonton skin, and in the olden days (when I was young and skinny) I used to individually deep fry them as a special treat on Sukkot. Later on in life I got a great tip from my older sister, and I sprayed the meat filled-wonton skins with Pam (see*note below) and baked them till they were crunchy. For a last minute Purim appetizer, I decided to use the same delicious meat mixture and bake  it as a hammentashen. Here’s how I did it:

  • 1 onion, chopped
  • 1 lb chop meat
  • 1/2 green pepper, chopped
  • 1 clove garlic, minced
  • 1 tsp oregano
  • 2 tsp white vinegar (the vinegar tenderizes the meat)
  • 2 tbsp oil
  • 1 can tomato sauce
  • 10-20 stuffed green olives, sliced
  • 1/4 cup of sesame seeds
    1. Saute onions, pepper, garlic in oil adding garlic last.
    2. Mix in meat, oregano, tomato sauce, white vinegar and sauté all ingredients till meat is brown, making sure to chop the meat with a fork as it is cooking.
    3. Add sliced olives and mix with a fork.
    4. Place 1/4 cup of sesame seeds into a bowl.
    5. Take a whole wheat Mazor pizza dough and press into sesame seeds.
    6. Place pizza dough on a flat dish and mound 2-3 tablespoons of meat inside.
    7. Fold up and pinch all three edges as you would fold your hammetashen to form a triangle. You may freeze these meat hammentashen at this point.
    8. Bake at 350 degrees for about 25 minutes or until bottom of hammentash is lightly brown.
    9. Serve and enjoy!
    10. *P.S. I really wouldn’t recommend spraying Pam on my food anymore. This misto Olive Oil spray is much healthier and a cleaner way of adding some spritz to your baking and cooking.

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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


  • 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


  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 .

Kosher Rolled Chicken Cutlets

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Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

card game lunch, kosher rice and pasta recipes

Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

2 Comments 24 December 2012

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Thank you Frieda Kassin for sharing your gorgeously displayed and gourmet card game with us! SO impressive!!! The wheat berry salad sounds like a winner! I can’t wait to try it! Marlene
“Hi Marlene,
The striped tablecloth was actually custom made. I used the lucite boxes as platters and the lids separately as platters…. Here are some recipes from my card game….”
Frieda Kassin

Recipe for Wheat Berry Salad: (pictured below)

  • Make wheat berry according to package but instead of water use use imagine vegetable stock.
  • Roast 3 cups butternut squash on tray with salt, pepper, garlic powder, and olive oil.
  • Toast 1 cup mixed nuts in pan with olive oil, when done remove from pan and in the same oil sauté 2 shallots or 1 red onion. When translucent add 2-3 cups fresh chopped kale but don’t let it get wilted
  • In serving platter mix all ingredients together. Leave some of the freshly chopped kale and nuts to put on top. Serve at room temperature

The jewish Hostess 4

Quinoa Oreganata

  • Make quinoa according to package using imagine vegetable stock instead of water
  • Chop red onion and colored peppers very fine and add to quinoa once it’s cooled
  • Chop in food processor sundried tomatoes with its oils, kalamata olives and green olives with their oils leaving it still chucky
  • Add it to quinoa
  • Chop some fresh oregano and add it
  • Add salt, pepper and dried oregano
  • Serve cold or room temperature
  • Enjoy!

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Spicy Tilapia with Olives,Cherry Tomatoes, and Garlic

hanukka recipes and tablesettings, kosher fish recipes, kosher recipes

Spicy Tilapia with Olives,Cherry Tomatoes, and Garlic

1 Comment 31 October 2012

Recipe from Laura Cohen adapted from Epicurious.

“This recipe came out so good…. i even love the topping for a pasta dish…My changes: I did half red cherry tomatoes and half yellow tomatoes for pretty color. I also added a splash of white cooking wine while I cooked the tomato mixture.”

Kosher Recipe Ingredients

  • 1/4 cup olive oil
  • 2 pounds tilapia, red snapper, or orange roughy fillets
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon dried crushed red pepper
  • 4 cups cherry tomatoes, halved
  • 1 cup Kalamata olives or other brine-cured black olives, chopped
  • 6 garlic cloves, minced

Directions for this Kosher Recipe

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until cooked, about 5 minutes per side depending upon thickness of the fish. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

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Fish Fillets with Olives and Oregano

kosher fish recipes, kosher pareve recipes, kosher recipes

Fish Fillets with Olives and Oregano

No Comments 07 May 2012

Re-post from 2010- A classic!

A delicious easy weeknight recipe adapted by gourmet kosher cook Raquel Franco from http://www.epicurious.com. Thanks Raquel!

  • 4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 very thin lemon slices
  • 1/2 cup dry white wine
  • 1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
  • 1 to 1 1/2 teaspoons fresh lemon juice
  • 2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
  • Special equipment: a 2 1/2-qt shallow ceramic or glass baking dish
  1. Put oven rack in upper third of oven and preheat oven to 450°F.
  2. Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
  3. Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
  4. Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

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Baba Ghanooj Trio Dip for the Super Bowl

kosher appetizer recipes, kosher recipes

Baba Ghanooj Trio Dip for the Super Bowl

1 Comment 01 December 2010

“Hi Marlene, With the Superbowl coming up I was thinking of a different dip that I could serve, that would be tasty and also healthier……I came up with a Baba Ghanooj Trio….traditional baba ghanooj, roasted red pepper baba ghanooj and kalamata olive baba ghanooj served with Za’atar pita toasts….the colors look so pretty when served together!”

Thank you Joy Betesh for this great recipe!

Serves 6-8

Baba Ghanooj Trio:

  • 3 medium eggplants
  • 3 tablespoons tahini paste
  • 3 cloves garlic crushed
  • 3 teaspoons cumin
  • 3 teaspoons salt
  • 1/2 cup fresh lemon juice
  • 1/4 cup parsley chopped
  • 1 red pepper roasted, peeled and pureed
  • 1/2 cup kalamata olives pureed with 2 tablespoons of olive juice

Directions for this Kosher Recipe

  1. Double wrap the eggplants in aluminum foil and roast on the stove top directly over low-med. flame till skin is blistered and eggplant is soft.
  2. Slice eggplants in half lengthwise and scoop out insides….. discarding the skin.
  3. Place the eggplants in a bowl and mash with a fork. Add the tahini, garlic, cumin, salt, lemon juice, parsley to eggplants and mix all the ingredients together.
  4. Transfer mixture to a food processor or blender and process for 1-2 minutes. Eggplant mixture should be creamy.
  5. Divide the eggplant mixture into 3 portions….leaving one portion as is and then mix the roasted pepper puree into another portion and the olive puree into the last portion. Taste and adjust seasonings.
  6. Spoon the Baba Ghanooj onto a plate in a circle, starting with the plain, then adding the red pepper Baba Ghanooj and ending with the olive Baba Ghanooj in the center. Garnish with parsley and Za’atar pita toasts.

Za’atar Pita Toasts:

  • 3 Pita Breads
  • 2 tablespoons Za’atar Spice
  • 2 tablespoons Olive Oil

Open the pita breads and cut each round into 8 triangles. Place on a baking tray and sprinkle with the za’atar spice and drizzle with the olive oil. Bake in a 300* oven for 10 minutes or till golden browned.

Joy Betesh

Cartridge World

665 Highway 35, Middletown, NJ, 07748

1815 Highway 35, Oakhurst, NJ, 07755

Call Toll Free for a Quote: 1-888-3-GOT-INK


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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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Crostini Platter With a Choice of Toppings- Revised

kosher appetizer recipes, kosher bread recipes, kosher pareve recipes, kosher recipes

Crostini Platter With a Choice of Toppings- Revised

No Comments 18 September 2010

by Esther Serouya

Serve the assorted toppings in small bowls on a tray  in the center of the overlapping toasted crostini.

Your guests will help themselves, and the crostini will stay fresh and crispy.

For the Crostini:

  • simply cut a french bread into wedges and brush with olive oil mixed with crushed garlic,  and  a sprinkle of kosher salt.
  • Toast for 10 minutes @ 350 degrees
  • Helpful tip from Martha Stewart: For an extra layer of flavor, use a garlic- or herb-infused oil. To plan ahead for a party, bake the crostini toasts up to a week in advance, and top just before serving. To store, keep at room temperature in a resealable plastic bag, up to 1 week.

Sun Dried Tomato and Olive Tapenade:

1 cup sun dried tomoatoes soaked and drained

1/2 cup pitted kalamata olives

2 tsp capers

1/2 tsp minced garlic

3 tbs olive oil

blend everything in blender till smooth

Homemade Babaganoush:

4 small eggplants

1/4 cup lemon juice

1 tbs olive oil

1/2 tsp garlic chpped

1/2 cup tehini

salt and pepper

Slice the eggplant lengthwise and roast face down on tray till soft about 40 mins.

Discard seeds, scoop out and mash the flesh.add remaining ingredients and mix well.

From Martha Stewart:

Basil Tomato Crostini:

Yields topping for 30 crostini

1 pint chopped grape or cherry tomatoes

1/2 cup chopped fresh basil leaves

1 tablespoon olive oil

1 teaspoon red-wine vinegar

Coarse salt and ground pepper


In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar; season with salt and pepper. Top crostini with topping.

Tehini Miso Dip:

1 cup miso

1 1/4 cup tehini

1 cup shredded carrots

Blend miso in blender with 1 cup of water

Add tehini and shredded carrots season with salt and pepper.

From Jamie Oliver:

Squashed Cannellini Beans with Garlic

Pick the leaves off a couple of sprigs of rosemary and pound them gently in a mortar and pestle with a little salt. Add a glug of extra-virgin olive oil and stir, then put to one side. Fry two sliced cloves of garlic in a little olive oil until lightly golden. Add 1 ¾ cups of good-quality drained and rinsed cannellini beans and continue to simmer gently for seven minutes. Season the beans well with salt and pepper and a swig of red wine vinegar, then mash them up using the back of a fork until you have a coarse purée. Smear your hot crostini with the bean purée and spoon your rosemary oil over the top.

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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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Bring on the Veggies

kosher recipes, kosher vegetable recipes

Bring on the Veggies

No Comments 26 March 2010

Vegetables are often viewed as  side dishes  alongside a heavier entree. But why not make the vegetables the main attraction at your next meal?

Vegetable Tian                                         

Serves 4-6

Ingredients for this Kosher Recipe

  • Good olive oil
  • 2 large yellow onions, cut in half and sliced
  • 2 garlic cloves, minced
  • 1 pound medium round potatoes, unpeeled (yukon gold)
  • 3/4 pound zucchini
  • 2 medium sized eggplant
  • 1 1/4 pounds medium tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus extra sprigs
  • optional- 2 ounces of Mozzarella cheese, grated

Directions for preparation

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Recipe adapted from Barefoot in Paris

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No Mess Fish in Parchment Paper

kosher fish recipes, kosher pareve recipes, kosher recipes

No Mess Fish in Parchment Paper

4 Comments 20 March 2010

This gourmet- practically fat-free recipe will be a hit with your family or for entertaining on the holidays. Because you dont even need a pot, its a no-brainer for weeknights. If you use this recipe for Passover, make sure your parchment paper is marked Kosher for Passover, as some have an invisible coating of flour on top.

Recipe Ingredients:

    1. Any flat fish such as fillet of sole or dover sole.
    2. Assorted vegetables such as  cherry tomatoes, french string beans, radishes, red peppers.
    3. Kalamata olives add great flavor.
    4. Lemon zest- check out the video for tips on zesting
  • Pour 1 teaspoon of olive oil on a 12″ round piece of parchment paper and spread with a brush.
  • Place fish skin side down
  • season with salt and pepper
  • surround with vegetables
  • add lemon zest on top
  • seal pouch  beginning from end that is toward you. Watch how Adam does it!
  • Make sure its an air tight seal.
  • Place on a sheet pan in a pre-heated 425 degree oven for 10-15 minutes.
  • It should be brown and puffy Enjoy!
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