Tag archive for "Pasta"

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

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

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

3 Comments 17 December 2014


cover photo by Danielle Gindi

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

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

Check out Robin’s website! CLICK HERE!

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

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

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

–Robin Jemal”

photo by Danielle Gindi

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

Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

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

Directions:

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

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


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

 

 

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A Tiffany Blue Hanukka Table and Decor by Vicky Krantz

hanukka recipes and tablesettings

A Tiffany Blue Hanukka Table and Decor by Vicky Krantz

5 Comments 11 December 2014

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

Subscribe Now!

Bravo Vicky Krantz for sharing your fresh Hanukkah table look with us!

Here’s a brief description of this tempting Hanukkah table setting and dessert bar that must have taken weeks to plan:

Hi Marlene,

Happy Hanukkah-

I made the napkin rings out of sugar cookies (everyone actually ate them after! lol loved it)

  • Made mini triffle cups with brownies, choc pudding Oreo, Rich Whip and a wafer for a cute touch
  • choc covered pretzels
  • choc dipped Rice Krispie treats,
  • dreidels covered in glitter
  • cup cakes with toppers made with chocolate lollipop mold

Btw my menu was:

  • Tilapia Sliders
  • Home made crouton salad with Mozzarella
  • Greek salad
  • Strawberry goat cheese salad with homemade candied pecans
  • Mozerella sticks
  • Parve yebrat (rolled grape leaves) with lemony artichokes
  • Pasta puttanesca
  • Potato au gratin
  • Lemony sautéed spinach with currents pine nuts and fresh garlic! Yum!

 

 

 

 

 

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HEALTHY BROWN RICE PASTA with PARSLEY SAUCE and ARUGULA

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

HEALTHY BROWN RICE PASTA with PARSLEY SAUCE and ARUGULA

No Comments 05 July 2012

Dear Renee,

Thanks so much for dishing out this healthy recipe for weeknight brown rice pasta. I just know how gourmet blood just runs in your family  so I’m betting that this recipe is a winner!

Can’t wait to see you at Lottie’s Kitchen on July 11! Marlene

HEALTHY BROWN RICE PASTA with PARSLEY SAUCE on TOP of ARUGULA

By: Renée Cohen Safdiah

  • 1 package brown rice spaghetti
  • I medium red onion, finely diced.
  • 6 cloves garlic, finely diced
  • I bunch flat leaf parsley, finely chopped
  • extra virgin olive oil
  • 1/4 lb baby arugula
  • kosher salt
  • red pepper flakes
  • freshly ground black pepper

Cook brown rice spaghetti in large pot of boiling salted water- 2 minutes short of cooking time. It should be al dente.
When the pasta is ready, drain and save a glass of its starchy cooking water.
At the same time, heat a generous amount of extra virgin olive oil in a deep, wide skillet.
Add the red onion, garlic and kosher salt. Cook slowly over low heat until golden. Add the chopped parsley and a dash of red pepper flakes. Continue to cook for 5 minutes.
Add some of the cooking water to this mixture. Simmer for a moment to make it thick and creamy. Add the spaghetti and toss well over the heat. Season with salt and pepper.
Put spaghetti in serving platter and top with baby arugula. Toss gently to wilt arugula before serving.

Find this and other amazing summertime recipes in the Lottie’s Kitchen Cookbook available at the LOTTIE’S KITCHEN charity event on July 11th, 2012
This summer, we look forward to:

  • A Vegan Throw-Down featuring the chefs of Candle Cafe West (certified kosher), Jorge Pineda & Angel Ramos vs. our very own Alice Adjmi.
  • Demo and book signing with Levana Kirschenbaum, author of “The Whole Foods Kosher Kitchen: Glorious Meals Pure & Simple.”
  • Many exciting cooking demonstrations from creative community members.
  • Please join us!
  • For more information or to volunteer at the event, please email Lottieskitchen@gmail.com.

Lottie’s Kitchen is a food distribution program established in Jerusalem, Israel.
Lottie’s Kitchen prepares hundreds of meals, sandwiches and snacks every
day for families of sick and hospitalized patients. Dedicated volunteers
deliver the food to hospitals and the homes of sick people, bringing
encouraging words and emotional nourishment along with the nutritious
food.
The fund raiser for this program is a major event that takes place each
summer in Deal, NJ. This event includes cooking demonstrations, an elaborate chinese auction, a
kitchen boutique, a bakery shoppe as well as renowned speakers

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Gladys’s Healthy “Baked Ziti”

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, Sukkot Recipes

Gladys’s Healthy “Baked Ziti”

3 Comments 20 September 2011

Back by popular demand- Gladys’s healthy baked ziti! Great idea for a Rosh Hashana lunch or a Sukkot lunch!

 

“Hi Marlene its Gladys. Here is my Spaghetti Squash Ziti recipe. Its low-cal and healthy!!!”

P.S.- Give Gladys Bawabeh a big round of applause- she is only married about 2 months and is cooking not only for her husband, but is whipping up cool dinner parties as well!

Directions for this Kosher Recipe

  1. To make delicious spaghetti squash baked ziti, you will need two spaghetti squash.
  2. Cut both spaghetti squash in half vertically and cut the top off. Once you do that take out all the seeds inside. (you can also ask the  guys in the fruit store to cut it for you).
  3. Sprinkle a little drizzle of olive oil on all 4 halves . Then face them down and put them on a tray and bake them on 350 degrees for about an hour and ten minutes.
  4. Next take the tray out and take a fork n gently scrape the inside of the spaghetti squash. The squash should fall out and look like spaghetti.
  5. Place it all into a pyrex and put a half of cup of marinara sauce on it. Mix it all in so its not juicy.
  6. Then sprinkle kosher muenster or kosher low fat mozzarella cheese on top and cover all the squash.
  7. Put back in oven and bake 350 degrees for another 35 minutes.
  8. 35 minutes later you will have a healthier verzion of baked ziti! :)
  9. check out my Pretty in Pink table setting HERE!
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Easy Linguine with Sun-Dried Tomatoes, Olives & Lemon

kosher recipes, kosher rice and pasta recipes, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas

Easy Linguine with Sun-Dried Tomatoes, Olives & Lemon

2 Comments 15 September 2011

 

Even though most people I know are obsessed with their Rosh Hashanah menus, weeknight dinners still need to get onto the table.

Here’s a great pasta recipe that’s tasty for a dairy weeknight with some grilled salmon, OR if you really can’t help yourself, then chalk this up on your dairy holiday lunch menu for Rosh Hashanah or Sukkot!

Thank you Michelle Safdieh for emailing me this fabulous pasta dish!

p.s. Please send all of your best recipes to marlene@thejewishhostess.com.

(P.S. WHEN IS ROSH HASHANAH 2011????- In case you need a reminder:)

Eve of First day Rosh Hashana
Wednesday, September 28, 2011 Light Candles at: 6:26 pm 1
Eve of Second day Rosh Hashana
Thursday, September 29, 2011 Light Candles after: 7:23 pm 1
Friday, September 30, 2011 Light Candles at: 6:23 pm 1
Shabbat, October 1, 2011 Shabbat Ends: 7:20 pm 1

 

Linguine with Sun-Dried Tomatoes, Olives & Lemon by Giada

  • 1 lb linguine
  • 1 cup chopped sun-dried tomatoes in oil drained
  • 1 cup med green olives, pittted
  • 1 packed cup fresh basil leaves, washed and dried well
  • 2-3 cloves garlic
  • 1/3 Cup extra virgin olive oil
  • zest & juice of 1 lemon
  • 3/4 cup grated parmesean cheese
  • salt and freshly ground black pepper
  1. Bring linguine to boil in salted water 8 -10 min
  2. Drain and reserve 1 Cup water
  3. In food processor, combine sun-dried tomatoes, olives, basil, garlic, oil, lemon zest & juice.
  4. Pulse until blended but still chunky.
  5. Add the parmesan cheese to the pasta and toss well. Pour tomato mixture on top
  6. and toss till pasta is coated.
  7. Season w/ salt and pepper.
  8. Can add pasta water if needed.

adapted from Giada De Laurentis – Food Network

 

 

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Creamy Low Fat Penne alla Vodka

kosher dairy recipes, kosher recipes, kosher rice and pasta recipes

Creamy Low Fat Penne alla Vodka

1 Comment 12 March 2011

Lucy’s Take On: Rocco DiSpirito’s “No Cream, No Cry Penne alla Vodka”

By Lucy Cohen Blatter

Full disclosure: I made this recipe once before. But I really wanted to share it with you guys. Isn’t that a testament to how good it is?

Celebrity chef Rocco DiSpirito’s “No Cream, No Cry Penne alla Vodka”  is about a million times better for you than the version you’ll order at a restaurant. Normally the dish is made with tomato sauce, heavy cream, vodka and white pasta. Rocco’s dish starts with whole wheat pasta, and the creaminess comes from greek yogurt rather than cream.

You might notice that vodka is glaringly missing from this dish. In his intro, Rocco explains that vodka adds calories but not much taste to this traditional dish. So, he decided to skip it. I don’t think you’ll miss it at all.

Which brings me to the topic of greek yogurt. I am a huge fan! Greek yogurt with honey and granola is one of my all-time favorite breakfasts. It’s full of calcium and protein and it’s so rich and creamy that plain old yogurt pales in comparison. It’s also a great substitute for sour cream and heavy cream in recipes. It cuts the fat down significantly and is so tasty.

Now, back to the recipe at hand. Rocco mentions that whole wheat pasta tends to need a bit more cooking time. I totally agree. And he also says you can make your own marinara sauce or use the jarred kind. For a sunday night dinner, homemade sauce might be nice. On the weekdays? I’m always going to go for the jar.

 

Warm the pasta sauce and red pepper flakes until the sauce thickens:

Take about a half a cup of the sauce and mix it with the yogurt. This prevents the yogurt from curdling:

Then mix the yogurt mixture with the sauce and heat through:

Basil adds a great fresh taste:

 

Parmigiano-Reggiano cheese makes everything better. It’s even better when it’s pre-grated:

 

 

 

Rocco’s “No Cream, No Cry Penne alla Vodka”*

Serves 4

Ingredients:

 

  • 8 oz whole wheat penne
  • 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (recipe not shown) or storebought low-fat marinara sauce
  • Pinch of crushed red pepper
  • 1 (7 oz) container 2% Greek yogurt
  • 1 cup chopped fresh basil
  • Salt and freshly ground black pepper
  • 6 tablespoons grated Parmigiano-Reggiano cheese

Directions:

 

  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.
  2. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick sauté pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the sauté pan from the heat.
  3. Stir about ½ cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.
  4. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.

Nutrition Facts

Fat: 4.8 g

Calories: 320

Protein: 18 g

Carbohydrates: 55 g

Cholesterol: 11 mg

Fiber: 6 g

Sodium: 416 mg

*From DiSpirito’s cookbook, NOW EAT THIS!

 

 

 

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Sun Dried Tomato Pesto- Six Ingredients

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

Sun Dried Tomato Pesto- Six Ingredients

No Comments 10 November 2010

Six Ingredients for the New Bride (or tired mom):

My family is not loving  regular pesto made with basil, so I decided to try this recipe by Giada.

Kids and adults loved it this past Shabbat lunch, including my one year old nephew,  who literally – practically,  devoured his plate.

Sun Dried Tomato Pesto by Giada De Laurentiis

  • 12 ounces penne pasta
  • 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
  • 2 garlic cloves
  • Salt and freshly ground black pepper
  • 1 cup (packed) fresh basil leaves OR 1/4 cup of prepared basil pesto
  • 1/2 cup freshly grated Parmesan
  • toasted pine nuts (optional)

Directions for this Kosher Recipe

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2  cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper,pine nuts(optional) to taste, and basil  or pre-made pesto in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan, or omit to make it pareve.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve with toasted pine nuts on top.

adapted from Food Network


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