Tag archive for "Onion"

Warm Shephard’s Pie for a Cold Winter’s Night

kosher meat recipes, kosher recipes

Warm Shephard’s Pie for a Cold Winter’s Night

5 Comments 13 November 2011

by Esther Mosseri

” Hi Marlene, this easy kosher Shepherd’s pie recipe is a great warm winter dish . All you need is a salad, and you have a complete meal!”

For more inspiration, check out the quick video above by Gordon Ramsay. Notice how he doesn’t measure, but adds a few more ingredients for extra flavor .Of course delete his cheese addition (!!!), but use the video as a reference for endless Shephard’s pie possibilities!

For an elegant look, serve in white ramekins lined up on a tray.

  • 1 lb chop meat (or ground turkey)
  • 1 onion finely chopped
  • 4 servings of mashed potato flakes prepared according to box
  • allspice
  • cinnamon
  • paprika
  • salt and pepper

Directions for this Kosher Recipe

  1. saute the onions in a little oil until soft sprinkle with salt and pepper
  2. take out half and combine with potato mixture
  3. put chop meat in pan with onions and brown sprinkle with some allspice and a drop of cinnamon and salt and pepper
  4. the start layering in a sprayed pyrex, first with half of the potato mixture, then all of the meat then remaining potaotes
  5. sprinkle top with paprika and bake in 375 degree oven for 45 min uncovered
  6. Check out this meatless version HERE.
Enhanced by Zemanta
Kids Chicken Kabobs with Crushed Potato Chips

kids, kosher appetizer recipes, kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Kids Chicken Kabobs with Crushed Potato Chips

1 Comment 10 August 2011

I found this great kosher recipe for kids on Gourmet Kosher Cooking. Can’t wait to feed the little ones and enjoy a romantic night out!

Ingredients for this Kosher Recipe

  • 4 boneless, skinless,(organic) chicken cutlets cut into strips
  • 1 ounce (about 15)  Flavored Onion Rings snacks from the package .(you can find healthier  kosher versions of the traditional “Wise”  brand bagged onion rings in your favorite Health Food store.
  • ½ ounce (about 7 chips)  potato chips (pareve)
  • 1 teaspoon onion powder
  • 2 dashes garlic powder, or to taste
  • 2 dashes salt, or to taste
  • 1/8 teaspoon black pepper
  • 1 egg or 1/8 cup egg substitute
  • Chicken skewers (if wooden, soak for 30 minutes in water)

Directions for this Kosher Recipe

  1. Preheat oven to 375 degrees.
  2. Carefully slide each chicken strip lengthwise onto a skewer. Set aside.
  3. In a large sealable plastic bag, combine the onion rings, potato chips, and all the seasonings. If you like, add extra seasonings to taste. Seal the bag and crush contents until reduced to a coarse breadcrumb-like consistency. Transfer to a plate and set aside.
  4. Prepare a large baking sheet by spraying it with non-stick cooking spray. Whisk egg into a small bowl. Take a chicken skewer and dunk it in the egg, evenly coating the chicken. Gently shake off the excess liquid and then lay chicken skewer in the seasoned crumbs. Rotate the skewer pressing it into the crumbs to evenly coat the entire piece. Place the chicken on the baking sheet and repeat with the rest of the chicken skewers.
  5. Bake in the oven for 18 to 20 minutes, carefully flipping skewers about halfway through cooking, until chicken is cooked through and coating is crispy. Cool for a few minutes. Eat plain or with duck sauce for dipping.


Enhanced by Zemanta
Honey and Ginger Salmon with Grilled Orange Slices

kosher fish recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Honey and Ginger Salmon with Grilled Orange Slices

2 Comments 25 April 2011

This recipe is a perfect main course for Shavuot. Kids and adults will love this version of grilled salmon. Double or triple the recipe for a large crowd.

  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup  freshly squeezed orange juice
  • 1/4 cup honey (preferably from the health food store)
  • 2 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon kosher sherry or apple juice
  • 1 tablespoon minced fresh ginger root
  • 1 pound wild salmon fillet
  • one sliced orange
  1. In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times.
  2. Line an 8-in. square baking dish with parchment paper; coat the paper with nonstick cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350 degrees F for 30-40 minutes or until fish flakes easily with a fork. The skin should slide off easily using a fish spatula.
  3. Place sliced oranges on a separate baking pan. Brush with orange juice and broil one or two minutes or until light brown and slightly crispy.
  4. Garnish salmon with sliced oranges. Enjoy!

Subscribe Now for weekly freebies and recipes!

CLICK and Sign up for our free newsletter!

Reblog this post [with Zemanta]
Susie Fishbein’s Greek Chicken for Passover

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

Susie Fishbein’s Greek Chicken for Passover

1 Comment 17 March 2011

Ever since I bought Susie  Fishbein‘s Passover by Design cookbook, I’ve been using her chicken recipes all year round . Her Greek Garlic Chicken is so quick and easy, and really looks like a magazine photo when done!

The fresh oregano and some fresh sliced lemons should be sprinkled on top as a garnish.

Kosher Recipe Ingredients:

  • 2 chickens, cut into eighths, skinned
  • 2 onions, cut into chunks
  • 2-3 lemons
  • 12-16 sprigs of oregano
  • 8 cloves of fresh garlic, halved
  • sea salt, black pepper
  • 1/2 cup of olive oil
  • 1 cup of Passover white cooking wine
  • 1 and 1/2 cup of pitted kalamata olives
  • 1/2 cup  whole kalamata olives for garnish

Directions for this Kosher Recipe:

  • Preheat oven to 450 degrees
  • Place chicken pieces in a roaster. (I buy my chicken pieces without the skin.)
  • Add the onion chunks. Slice the lemons legnthwise and squeeze the lemons over the chicken.
  • Throw the lemon slices over the chicken. Scatter some whole and  some stripped oregano leaves over the chicken.
  • Add the garlic and season with salt and pepper.
  • Drizzle with oil and wine.
  • Toss the mixture together.
  • Sprinkle chopped olives over chicken.
  • Baked covered, if using chicken without the skin, bake until chicken is fully cooked  and uncover for 15 minutes till brown in color.
  • Garnish with fresh oregano and sliced lemons.
Enhanced by Zemanta
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


Enhanced by Zemanta
Super Bowl Chili

kosher appetizer recipes, kosher meat recipes, kosher recipes

Super Bowl Chili

No Comments 01 January 2011

Super Bowl Sunday is just around the corner! As a party planner I would generally be talking about table settings with a twist football.. or some fabulous take on Super Bowl. But let’s be honest ladies, our boyfriends, husbands, brothers, etc.., aren’t about to gather ’round the table and have a civilized meal on super bowl Sunday. You’re more likely to find them slightly possessed and consumed with their flat screens. With that being said, I think Super Bowl Sunday calls for good times, informality, and best of all- comfort food.

Which brings me to this…

I hope you all enjoy this chili recipe. It’s one of my husbands favorite dishes and pairs best with rice, pasta, tortilla chips, hamburger buns, or eat it as is!

What you will need for this Kosher Recipe

  • 2 lb. Ground Beef
  • 1 Onion, diced
  • 3 – 8 Ounce cans of Hunts Tomato Sauce
  • 1 – 8 Ounce Jar of Salsa
  • 2 Cans Dark Red Kidney Beans
  • 4 Tablespoons Chili Seasoning Mix
  • 1/4 Cup Beer
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Garlic powder

Directions for this Kosher Recipe

1. Saute the onion with 1 tablespoon vegetable oil over medium / high heat in a large pot until translucent, or for 5 minutes.

2. Add the meat until browned

3. Add All of the remaining ingredients, mix, and lower heat to a simmer.

4. Let the chili simmer for about 1 hour and 15 minutes uncovered. Stir occasionally.

5. Enjoy!

So stay in this Sunday, watch your favorite team playing in chilling weather while you’re in the comfort of your home, and enjoy a bowl of Super Bowl Chili!

Lillian Antar Shomer

Event Design & Planning

Phone: (917) 621-5985

Email: LillyShomer@gmail.com

Enhanced by Zemanta
Healthy Black Bean Soup

kosher recipes

Healthy Black Bean Soup

No Comments 04 November 2010

By Janet Harary

“Be creative with toppings – onions, parsley, cilantro, sour cream, diced tomatoes, pico de gallo, tortilla strips, shredded cheese, diced peppers, french bread…”

Needed for this Kosher Recipe

  • 1 tablespoon vegetable oil shopping list
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups chicken or vegetable (for vegetarian) stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn (or use fresh corn from 2 corn on the cob)
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes
  • juice of one small lime (optional)

How to Make this Kosher Recipe

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. You can control the thickness by reducing or adding the amount of stock.

Please visit our sponsors:

  • Not Just Towels Personalized Gifts for Hanuka- all under $50!
  • De-Clutter with Esther
  • Check out Surrey Lane for your Hanuka table settings.
  • Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
  • Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
  • Healthy Kosher ingredients for all of your recipes at Omni Health.
  • A Matter of Presents- We specialize in deep etched crystal and glassware personalized with your monogram, special message, artwork, or logo.  A perfect personalized Hanuka gift!




Enhanced by Zemanta
Healthy Samboosak Stuffed with Chick Peas

kosher appetizer recipes, kosher pareve recipes, kosher recipes

Healthy Samboosak Stuffed with Chick Peas

4 Comments 17 October 2010

by Allison Serour-check out her gorgeous Shabbat tablecloths.

Start filling your freezer with these dough filled treats. Pop them into the oven 20 minutes before serving.

Filling

  • 1 can Eden chick peas
  • 1 med onion chopped
  • 3 tb oil
  • Cumin
  • Salt
  • Pepper

Dough

  • 2 3/4 cups spelt flour
  • 1/2 cup smead
  • 1/2 cup oil
  • 1 1/4 cup water
  • sesame seeds

On medium heat sauté onion till golden, add cumin. Mash chick peas in chopper. Mix with onions.  Add salt and pepper.

In medium bowl mix flour smead oil and salt. Add water slowly. Mix well.

Put dough in refrigerator to firm up and till ready to use.

How to stuff the Samboosaks:

roll dough into balls

flatten in your palm

place filling inside flattened dough (shown here-cheese filling)

fold over to form half moon and crimp with thumb and your forefinger

keep crimping

dip in beaten egg, then sesame seeds, place on tray, freeze and bag till use

  • Modern Gorgeous Challah Covers
  • CLICK HERE to win a chic exercise legging and top!
  • Blossom Bleu has the latest accessories for your table .
Enhanced by Zemanta
Shabbat Dinner Jeweled Rice

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

Shabbat Dinner Jeweled Rice

2 Comments 02 September 2010

Every week, when I am making  my Shabbat dinner menu,  I always get the urge to try a new dish. I start rummaging quickly through my cookbooks to find something new and exciting , and this is what I came across for this week- Jeweled Rice. Try it this week instead of plain old white rice- it has the perfect balance between sweet and savory, and will add a burst of color to your meal.

Recipe Courtesy of Yeshivah of Flatbush “Taste” Cookbook

Ingredients:

Three 8 ounce boxes wild rice

Three cups uncooked white rice

2 Tablespoons Vegetable oil

1 onion chopped

6 Tablespoons dried apricots, diced

6 Tablespoons Golden Raisins

4 Tablespoons dried cranberries

4 Tablespoons toasted pine nuts

4 Tablespoons toasted slivered almonds

4 Tablespoons shelled pistachios

salt to taste

1. Cook wild rice according to package directions.

2. In a separate pot, cook white rice according to package directions.

3. In another pot, saute onion in oil until golden and set aside.

4. Mix wild and white rice together and then add the sauteed onion.

5. Add half of the dried fruit and nut mixture into the rice and combine. Top the whole dish with the rest of the fruit/nut mixture.

Note: When making this dish in advance for Shabbat, do step five right before serving.

CLICK and Sign up for our free newsletter!
Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

Enhanced by Zemanta
Walnut Lemon Dressing Over Grilled Vegetables

kosher pareve recipes, kosher recipes, kosher vegetable recipes

Walnut Lemon Dressing Over Grilled Vegetables

No Comments 28 July 2010

Vinaigrettes come and go, but this walnut dressing is a tasty  and healthy addition to a grilled vegetable platter. Walnuts contain polyphenols and other anti-oxidants and essential fatty acids. These help in boosting memory, behavioral skills and even support and keep the nervous system healthy.  Research on mice that were kept on a walnut mixed feed, that is equivalent to a human consuming 7-9 walnuts daily has shown remarkable results in age-related motor skills and improved cognitive shortfalls and improved memory.

Lets start  adding walnuts to our family recipes.  This walnut-lemon dressing is a great place to start!

    • 2  zucchini, sliced diagonally 1/3 inch thick
    • 1/2 pound shiitake mushrooms, stemmed
    • 1/2 pound thick asparagus, peeled
    • 1 red onion, sliced 1/3 inch thick
    • 1/2 cup extra-virgin olive oil, plus more for brushing
    • Salt and freshly ground black pepper
    • 1 cup walnuts
    • 1 small shallot, very finely chopped
    • 1 teaspoon thyme leaves
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 teaspoon finely grated lemon zest
  1. Preheat the oven to 350°. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
  2. Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.
  3. Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper and drizzle over the grilled vegetables. Serve.
Enhanced by Zemanta
22 Summer Fast and Kosher Grilling Recipes by Mark Bittman

kosher fish recipes, kosher meat recipes, kosher recipes, kosher vegetable recipes

22 Summer Fast and Kosher Grilling Recipes by Mark Bittman

1 Comment 08 July 2010

Recently, Mark Bittman featured a great article featuring 101 Fast Grilling Recipes.
We’ve edited out the un-kosher ingredients and pared it down to the top 22 summer grilling ideas for all of our kosher cooks!
Which ones are your favorites?  Comment below and let us all know!
1. A winter dish, summer style: Brush thick slices of fennel bulbs with olive oil and grill over not-too-high heat. Cut oranges in half and grill, cut-side down. Put fennel on a bed of arugula or watercress, squeeze grilled oranges over top. Garnish with fennel fronds.
2. Best grilled artichokes: Cut artichokes in half, scoop out the choke, parboil until tender. Grill, cut-side down, until lightly browned; grill a couple of halved lemons, too. Combine the juice from the grilled lemons with melted butter, or margarine, or Earth Balance, and spoon over the artichokes. Finish with parsley.
3. Tahini tofu steaks. Thin tahini with lots of lemon juice and some minced garlic. Cut a brick of firm tofu into four slabs and brush with sesame oil. Grill over a moderate fire, turning a few times, until marked and crisp outside and custardy inside. On the last turn, baste with the tahini sauce. Serve on thick tomato slices with a drizzle of soy sauce and chopped basil, Thai if possible.
4. Spice-rubbed carrots: Roll peeled carrots in cumin, salt, pepper and brown sugar. Char, then move them away from direct heat and cover the grill until carrots are tender.
5. Grill bread; grind in a food processor to make coarse bread crumbs. (You can add garlic and/or parsley and/or Parmesan, or not.) Grill asparagus until tender. Top with bread crumbs and olive oil.
6. Brush slices of beet with olive oil and grill slowly until tender and lightly browned. Top each slice with a little goatcheese and some salad greens.
7. For perfectly ripe tomatoes only: Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with olive oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, burrata) and grilled bread.
8. Halve and grill radicchio (or Belgian endives); drizzle cut sides with honey or plain vinaigrette, pesto or parsley pesto. Or just brush with oil .
9. Grilled guacamole: Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices if you like
10. Root vegetable of your choice: Slice celeriac — or jicama, big potatoes, daikon or yams — and grill slowly, until very tender and browned. Drizzle with olive oil or melted butter and sprinkle with chopped rosemary or sage and olive oil.

11. Choose another root. Slice it, but this time char lightly and leave it crunchy. Chop and toss with chopped cilantro, a pinch of cayenne and juice of grilled lime.
12. Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. (Or use pesto or parsley pesto.) Grill slowly.
13. More shopping than cooking: Grill an array of radishes on little skewers, four to six each. Serve with butter, salt and bread.
14. Halve Belgian endives. Brush with olive oil, sprinkle with salt and pepper and grill over moderate-to-low heat, turning once or twice, until soft and browned. Finish cut-side up and sprinkle with grated Parmesan; close the grill to melt cheese.
15. Lightly char whole or halved heads of baby bok choy; drizzle with soy sauce and top with chopped scallions.
16. Peel and thickly slice a not overly ripe mango. Brush very lightly with neutral oil and grill just until softened; sprinkle with cilantro and/or mint and lime juice (you might as well grill the lime first, too).
17. Grill pineapple (or anything, really, from tofu to eggplant). Make a sauce of half-cup peanut butter, a tablespoon (or more) soy sauce, a dash (or more) sriracha chili sauce, a handful of basil or mint and enough warm water to thin. (I’m tempted to say, “Throw away the pineapple and eat the sauce,” but the combination is sensational.)
18. An idea whose time has come: Halve and grill peaches, nectarines or apricots. Brush with barbecue sauce or, if you want to be sophisticated, a mixture of bourbon, sugar and mint, or simple syrup laced with basil.
19. An idea whose time will come in September: Halve and grill pears or apples. When they’re done, drizzle with yogurt, honey and a pinch of cardamom.
20. Grilled fruit salad, and why not? Toss grilled watermelon (really good), peaches, plums, pineapple and kiwi with honey, a little salt, lemon juice and tarragon (not much), chervil, basil or mint (or a combo).
21. Cut grapefruit in half. Sprinkle with brown sugar; grill, cut-side down. You might top this with chopped pistachios or a little honey.
22. Grilled poundcake (store-bought is totally fine) topped with grilled fruit sauce, strawberries in sugar, yogurt, ice cream, whatever.

CLICK and Sign up for our free newsletter!
Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!


Related articles by Zemanta

Enhanced by Zemanta
Stir-Fry Brown Rice by Lisa Bailey

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes

Stir-Fry Brown Rice by Lisa Bailey

1 Comment 08 June 2010


Don’t know what to do with leftover brown rice?

This healthy version of stir fry is really an interesting mix of different flavors with curry and ginger.

Ingredients:

2 tablespoons Canola oil

1 small onion chopped

1 tblspn of chopped ginger

¾ cup green beans, cleaned and cut

½ cup Shredded carrots

1 tablespoons curry powder

3 cups of day old cooked brown rice

1 cup of canned chick peas rinsed and drained

1 cup of grape tomatoes halved

2 tablespoons low sodium soy

Blk pepper to taste

Heat skillet add oil, onion and ginger, cooking until yellow (5-10 min.)

Add green beans and carrots, cooking a few minutes. Stir in curry powder and add in brown rice. Cook for 2 minutes combining with vegetables. Add chickpeas, tomatoes, soy sauce and black pepper. Stir fry for one minute and serve.

Lisa Bailey

CLICK and Sign up for our free newsletter!
Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!


Enhanced by Zemanta
No Cheese Quiche with Leek and Onions

kosher pareve recipes, kosher recipes, kosher vegetable recipes

No Cheese Quiche with Leek and Onions

2 Comments 11 May 2010

The vidalia onions in this recipe gives the dish a slightly sweet taste. The missing cheese makes this recipe low fat, but no one will even miss the cheese- so don’t even tell them!

Ingredients:

Two Bunches Leek (About Six-Eight Stalks), light green and whites only, cleaned thoroughly and roughly chopped

Two Vidalia Onions, chopped

Six to Eight  large eggs ( I use about 3-4 yellows and the rest whites)

Salt to Taste

Large Pyrex Dish sprayed with Pam

In a large pot, saute onions and leeks in very little oil on a high flame.  Saute mixture until it begins to wilt and leeks soften (about 5-6 minutes).  Do not brown. If there is excess water in the pot drain it.

Season leek and onion mixture with salt. Taste and adjust seasoning if necessary before mixing in the eggs.

Mix eggs with leek and onions and pour in greased pyrex dish.

Bake on 350 until mixture is solid.

Subscribe Now!

CLICK and Sign up for our free newsletter!

Reblog this post [with Zemanta]
Jamie Oliver’s Perfect Omelets

kosher pareve recipes, kosher recipes

Jamie Oliver’s Perfect Omelets

No Comments 01 May 2010

Its one thing to master a recipe. But to a master a technique is quite another. Once you have successfully mastered a technique, whether simple or difficult, the recipe options are endless. Watch Jamie Oliver’s easy tips to making the perfect omelets. Jamie just adds cheese to his but of course there’s so many more options- spinach, mushrooms, different colored peppers, tomatoes, onions…..

Make a few different combinations for mother’s day. Each vegetable can be sauteed separately the day before and stored in the fridge. This is what I would use:

Chopped red peppers

Chopped onions

Spinach

Fresh or dried herbs, such as parsley and basil

wild mushrooms

Two different kinds of cheese

Subscribe Now!

CLICK and Sign up for our free newsletter!

Reblog this post [with Zemanta]
Madeline’s Roast in a Bag

kosher recipes

Madeline’s Roast in a Bag

No Comments 28 April 2010

Madeline’s Roast in a Bag

Saute 1 chopped onion and 3 cloves garlic in oil.

Then combine:

1/2 cup ketchup

3/4 cup brown sugar

1/2 water

1/4 cup lemon juice

1 tbsp potato starch (optional)

Directions

Mix.

Pour over roast inside large Turkey Cooking Bag, tie it closed and place in a roaster uncovered and roast for at 350 for  2 hours.

Watch the roast to make sure it doesn’t burn or get overcooked.

Remove the roast, slice and pour the juices over the roast.

Enhanced by Zemanta
Make Falafel From Scratch

kosher pareve recipes, kosher recipes

Make Falafel From Scratch

2 Comments 19 April 2010

Falafel, Parve, Serves 6

Don’t be intimidated to make falafel from scratch. Once you read the recipe, you will see its fairly simple. So go ahead and get cooking to celebrate Israel’s Independence Day.

I like to serve falafel with warm pita (or even a wrap), sliced tomatoes, hummus and tehine.

Note: a cooking thermometer is needed for this recipe

Falafel, Parve, Serves 6

Ingredients for this Kosher Recipe for Falafel

1 1/4 cup dried chick peas

2 cloves garlic

1 medium onion, finely chopped

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1 tsp fine sea salt

3/4 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. black pepper

1/2 tsp. baking powder

1/4 tsp. cayenne pepper

6 cups vegetable oil (for frying)

To Start:

Soak chick peas in cold water to cover by 2 inches in a bowl at room temperature for 12-24 hours. Drain and rinse well.

Puree chick peas with garlic, onion, cilantro, parsley, salt, cumin, coriander, pepper, baking powder and cayenne pepper in a food processor until mixture is smooth (about 2 minutes).

Spread puree in a 15 x 10 inch baking pan and set on a counter to dry, uncovered, for one hour.

Scoop 2 tablespoons of the puree onto a wax paper-lined tray, then press and pat with your fingers into a 2 inch wide patty. Make a small dent in the center of the patty with the tip of your pinky finger (to help cook evenly). Continue, arranging patties in one layer on wax paper.

Heat about 1 inch of oil in a 5 quart heavy pot until thermometer registers 340 degrees. Working in batches of 4-6, gently drop patties into hot oil to fry for 2-3 minutes, turning occasionally until golden brown. Using a slotted spoon, transfer cooked falafel patties to a paper towel lined platter to drain.  Be sure oil returns to 340 degrees between batches.

Falafel may be served warm or at room temperature, as a side dish, an appetizer, or even a main dish.

***For a low fat alternative, place falafel patties on a lightly greased baking sheet and spray them with oil. Bake at 375 degrees until golden.

This delicious falafel recipe is from “The Best of Lottie’s Kitchen” cookbook. To read more about Lottie’s Kitchen in Jerusalem click here.


Enhanced by Zemanta

NEW RECIPES on INSTAGRAM!

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2014The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®

wp_footer()