Tag archive for "paula shoyer"

Quinoa with Roasted Sweet Potatoes and Dried Cranberries

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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.

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Whole Wheat Pumpkin-Spelt Bread

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Whole Wheat Pumpkin-Spelt Bread

1 Comment 10 August 2011

Pumpkin season is not over!

Try this delicious Pumpkin spelt bread when you are on the run on a cold winter’s day. Pumpkin is another member of the squash family and contains lots of fiber, vitamin A, vitamin C, Carotenoids, and a host of other health benefits.

Thank you Paula Shoyer, author of the brand new bestselling cookbook The Kosher Baker!

Serves 12 to 15

Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan

Kosher Recipe Ingredients

  • ½ cup canola oil
  • ¾ cup sugar
  • ¼ cup honey
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup spelt flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½  teaspoon ground cloves
  • ½ teaspoon fresh ground nutmeg

Directions for this Kosher Recipe

  1. Preheat the oven to 350°F. Grease and flour a Bundt or tube pan.
  2. In a large bowl, beat the oil, sugar and honey with a stand or hand-held electric mixer on medium-high speed until mixed. Add the pumpkin purée and beat again.
  3. Use a silicone spatula to scrape down the bowl. Add the vanilla and eggs and mix well. Add the white, wheat and spelt flours, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg.  Mix all the ingredients together. Use a silicone spatula to scoop the batter into the pan and then smooth the top.
  4. Bake for 45 minutes, or until a skewer inserted comes out clean. Let cool for 10  minutes in the pan and then turn out onto a rack and let cool completely.  Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.

Paula Shoyer

Paula’s Parisian Pastries

www.paulaspastry.com www.kosherbaker.blogspot.com

 

About Paula Shoyer

Paula Shoyer is a pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland.  She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996.   Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis University Press, August 2010). Paula Shoyer is the editor of two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen.

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Easy Napolean-This Week’s Shabbat Dessert

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Easy Napolean-This Week’s Shabbat Dessert

5 Comments 06 July 2011

By Debbie Gindi

Kosher Recipe Ingredients:

  • 1 bag mazors puff pastry dough
  • 1 container frozen rich whip,defrosted in refrigerator overnight
  • 1 box vanilla pudding
  • 1 tsp Any flavor extract you would like(optional)
  • Berries for decoration

Defrost mazors for about 20 minutes. preheat oven to 350•.  On a lightly floured surface,roll out a bit.

Cut into 3 strips lengthwise. on ungreased cookie sheet Bake for about 15 minutes or until golden. Remove,let cool. (This step may be prepared up to 2 days in advance and kept at room temp in an airtight container)

Beat rich whip in chilled bowl until stiff peaks form,add vanilla pudding pack and whip until incorporated.

(And any extract desired,if using)

On serving platter place on layer puff pastry dollop 1/2 whipped cream mixture on top. Repeat with puff pastry and cream. Ending top layer with pastry. Garnsh with confectioners sugar on top. And a few fresh berries! Shabbat Shalom.

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Chicken Scallopini with Wild Mushrooms

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Chicken Scallopini with Wild Mushrooms

1 Comment 22 February 2011

Thank you Paula Shoyer for this  new kosher chicken scallopini recipe!   Its a cinch to make, its perfect for company, and can be kept warm until serving. This Kosher Chicken Recipe Serves 6

 

  • 1/3 cup olive oil
  • 8 boneless kosher chicken breasts sliced or pounded thin, or scallopini slices
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 8 shitake mushrooms, cleaned and sliced
  • 8 button mushrooms, cleaned and sliced
  • ½ cup white wine
  • ½ teaspoon dried thyme leaves
  • 1 cup kosher chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely chopped parsley
  • Salt and pepper to taste

Preheat the oven to 250ºF. Heat the oil in a wide frying or saucepan on medium-high heat.  Place the flour, salt and pepper into a large plastic bag and shake.  Add the kosher chicken breasts three at a time, close the bag and shake to coat.  Shake off the excess flour.  Add the kosher chicken breasts to the pan and cook 2-3 minutes each side until you see some browned parts.  Place into a 9 X 13 oven-proof pan.  Cook the rest of the breasts and then place the pan into the oven to keep warm. Add the mushrooms to the pan and cook for two minutes, stirring often.  Add the wine and thyme and cook for two minutes, until the wine starts to cook down a little and thicken.  Add the stock and lemon juice and cook another two to three minutes until the sauce thickens a little. Remove the kosher chicken from the oven and add into the sauce, turning to coat both sides.  Add salt and pepper to taste and sprinkle with the chopped parsley.  Place into the oven until serving. About the creator of this Kosher Chicken recipe… Paula Shoyer is one of the leading kosher chefs in the Jewish foodie world. She now teaching classes in French pastry and Jewish cooking and baking to adults and kids, both in the Washington, D.C. area and all around the United States. Buy her new book The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy (HBI Series on Jewish Women) on Amazon.

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Steamed Sweet Potato Hummus

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Steamed Sweet Potato Hummus

No Comments 09 December 2010

This recipe is an interesting variation of the typical hummus. Jewish women are always trying to dream up ways for the family to eat more vegetables. Serve with crudites or whole wheat  Pita chips when entertaining, or serve this healthy new side dish with a Shabbat lunch…

Makes 4 cups

  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can (19.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, chopped
  • Coarse salt and ground pepper
  • Whole-wheat pita and crudites such as red pepper and broccoli
  1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
  2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

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The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

adapted from marthastewart.com

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20+ Great Kosher Cookbooks

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20+ Great Kosher Cookbooks

2 Comments 23 October 2010

Check out this hot selection of gourmet kosher cookbooks. Perfect kosher recipes for your favorite Jewish Hostess on Hanuka. Choose from your favorite Sephardic Jewish cook’s recipes in Brooklyn and Deal, N.J. , or scroll down and order from Amazon’s bestsellers by Susie Fishbein, Jamie Geller, Paula Shoyer, and more! Whatever you choose, your gifts will be treasured in the kosher kitchen for years to come.

Magen David Yeshivah's Brand New Gourmet Cookbook

to order Chef at Home contact Yvonne Franco.

$45

available at www.deal delights.com. Proceeds are donated to Hillel Yeshivah.

$36

available at www.deal delights.com. Proceeds are donated to Hillel Yeshivah.

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