Tag archive for "Potato"

Crunchy Jicama Salad-Great for Shavuot!

kosher recipes, kosher salad recipes, shavuot recipes and ideas

Crunchy Jicama Salad-Great for Shavuot!

2 Comments 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!

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    Crispy Zucchini Hanukka Latkes by Culinary Kosher

    hanukka recipes and tablesettings

    Crispy Zucchini Hanukka Latkes by Culinary Kosher

    1 Comment 16 December 2014

    image via http://en.petitchef.com/

     Adding zuchinni into plain potato latkes adds an extra boost of  antioxidants such as Vitamin C ,  Vitamin A, and Manganese. Try this no fail latkes recipe from Yael at Culinary Kosher, a great resource for Kosher recipes! p.s.  for rave reviews, try serving them hot off the pan. (but for a lower fat version make sure to blot them with a paper towel for a minute or two!) Marlene M.

    • 1 pound/s Medium Zucchini
    • 1 Large Baking Potato Peeled
    • 1 Small Onion Peeled
    • 1/2 cup/s Matza Meal
    • 1 Large Egg
    • 1 teaspoon/s Fresh Lemon Juice
    • 1 1/2 teaspoon/s Salt
    • 1/2 teaspoon/s Pepper
    Half the zucchini crosswise. Cut out the seedy center and coarsely grate in food processor. Coarsely grate the potato and onion. Transfer the zucchini, potato and onion to a colander and squeeze dry. Transfer vegetables to a large bowl. Add the matza meal, egg (slightly beaten), lemon juice, salt and pepper and stir to combine. Heat 2 tbsp of oil until shimmering. Drop batter and flatten with a spoon. Cook over medium high until golden (about 1 1/2 minutes) flip and fry about another minute. Continue using up the batter adding oil as necessary.

    You can also find tons of other latkes recipes on Culinary Kosher for all of the nights of Hanukka!

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    Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

    kosher chicken recipes, kosher recipes

    Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

    1 Comment 19 February 2014

    Dear Hostesses,

    As most of our best kosher recipes slide out of the steamy oven just before candles are lighting on a Friday evening, the LAST thing that a Jewish Hostess is thinking about is, “Wait! let me just snap a picture!”  The truth is, what’s on MY mind is, “How can I lay down and escape for a couple of minutes before my husband comes home from shul?”

    So ladies, here I present the Friday morning pics. The ones that I took hours before the Friday afternoon rush of, “OMG the kids are home from school and my potatoes are not even CHOPPED yet!!!!!”

    Lately I’ve been avoiding  red meat roasts for all of the high cholesterol heart rescuing reasons that you must have read about. This is an organic chicken roast that many butchers offer without the bone, and pre-tied with twine, so that when it’s time to slice, the roast really looks like a roast, and not just like a sliced whole chicken. I like to use the Soy Vay brand marinades because they don’t have the extra preservatives, yet they marinate my roasts to yummy Shabbat perfection. I prepared 2 chicken roasts and froze one so that I could just defrost, warm,  and serve with brown rice for the next Shabbat. And if I feel like it, MAYBE I will have time to run out and get a last minute manicure too. Enjoy!

    This is my recipe for:

     Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

    Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

    Honey Mustard Hoisin  Friday Night Chicken Roast Marinated with Potatoes

    Ingredients

    • 1 cup Soy Vay Hoisin Marinade
    • 1/2 cup dijon mustard
    • 1/2 cup honey
    • garlic salt
    • freshly ground black pepper-
    • 2 chicken roasts
    • 2 large spanish onions sliced
    • 12 yukon potatoes cubed

    Instructions

    1. Place sliced onions in roaster over the 2 chicken roasts.
    2. Season chicken roasts with garlic salt and pepper.
    3. Mix Dijon mustard, honey, hioisin sauce and pouur over chicken roasts.
    4. With kitchen gloves massage roasts with the marinade while taking sliced onions and squeezing them over the chickens.
    5. Cook in oven at 350 degrees for an hour.
    6. In the meantime cube potatoes.
    7. Put in a bowl and mix with olive oil. salt and pepper.
    8. Roast in the oven at 350 till the edges of potatoes are light brown and patties are cooked.
    9. When chicken is cooked, and smells great, take it out, cool and slice.
    10. Pour the chicken juices over the potatoes and then add the juicy potatoes to the sliced chicken.
    11. Cook for about 45 minutes at 350 covered.
    12. Check for doneness and uncover and cook for another 20 minutes to brown.
    13. You can freeze half for next week, or serve with brown rice for a crowd of 20- 25.
    14. One roast serves 5-10 with enough to spare to serve leftovers on Sunday or Monday night.
    15. Enjoy!
    http://www.thejewishhostess.com/honey-mustard-hoisin-friday-night-chicken-roast-marinated-with-potatoes/

     

     

    Chicken Roast Recipe

    Chicken Roast

    Soy Vay Chicken Roast

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    At Least 10 Hamud Soup Versions for the Syrian Jewish Shabbat Meal

    kosher meat recipes, kosher recipes, kosher soup recipes, rosh hashanah and sukkot recipes, shabbat recipes, Sukkot Recipes

    At Least 10 Hamud Soup Versions for the Syrian Jewish Shabbat Meal

    1 Comment 28 August 2012

    You can typically smell the aromas of the lemony-minty hamud that has been cooking for hours on the stove of a Syrian Jewish household on a Friday afternoon.

    Hamud is the Syrian version of the Ashkenaz chicken soup. It includes a  medley of usually 3 vegetables- carrots, potatoes, and celery, treasured kibbe balls are thrown in midway-and is served over white or brown rice.

    The kibbe ball was always an art form and a source of pride for every Syrian Jewish mom, and rightfully so. It represented the love and time spent on each dish prepared for the family, especially on a Friday night. I’m sure that 99 percent of my generation’s Syrian women do remember that their mothers and grandmother used to sit at the dinette table rolling their kibbe homda balls to perfection, nowadays, the time to make the kibbe balls has eroded as the women run out to work, exercise, or run on daily errands. These errands usually incude a trip to the local kosher butcher in Brooklyn, NY who hire ladies to roll and pack the kibbe ball for us. You can even find turkey kibbe balls on the market today.

    As a side note, I remember the day that I asked my husband’s grandmother to teach me how to make kibbe balls. She told me where to buy the 2 kinds of meat that we needed for the kibbes. I must have purchased the meat on a Monday, left it in the fridge, and gotten involved with shopping and manicures for 4 or 5 days. On Friday, I proudly brought over the meat. It had turned brown and slightly smelly by then, but as a new bride, I hardly noticed. Well. needless to say, she sent me right home with that meat! I don’t think she ever got around to teaching me how to roll the kibbes, but I did learn that you shouldn’t leave raw meat sitting in the fridge for a week.

    I would love to see our families preserve as much of our Syrian Jewish heritage, especially with all of the horrible news reports about the destruction in Aleppo and Damascus which was the home for our Syrian Jewish community for thousands of years.  For interesting info about what’s happened to our communities’ rich cultural structures and heritage in Aleppo and Damascus click over to this article by Tablet Magazine written by fellow community member Joseph Dana over in Israel.

    Here are some kibbe homda variations sent in by some ladies of our community.  Below is the Instagram thread that started this whole post! Please send in your kibbe homda variations to marlene (at) thejewishhostess.com and I will add them in.

    By the way- you can always see what The Jewish Hostess Hostess is up to- just follow me on Instagram!

    Share and enjoy!

    Deal Delights Cookbook Adaptation for Hamud:

    1- This is the version the I use from the red Deal Delights cookbook. I’ve added 1/2 cup of tamarind sauce (ourt) and a whole potato that boils with the mixture and gets mashed at the end to add to the thickness of the sauce.

    Hamud Ingredients:

    • 1 qt water
    • 1 large potato – cubed
    • 1 large whole potato
    • 2 stalks celery cubed
    • 2 carots peeled and diced
    • 2-4 cloves garlic
    • juice of 2 lemons
    • 1/2 tsp kosher salt
    • palmful of crushed mint leaves

    Bring vegetables to a boil. Reduce heat and simmer for 15 minutes.

    Crush garlic with the back of a pyrex cup and mash with kosher salt. Add to vegetables.

    Add lemon juice and mint leaves. Simmer for 10 minutes. Add 1/2 cup of tamarind sauce (I love Mrs Maslaton’s ourt sold at Kosher Corner in Brooklyn).

    Cook for about 1 hour covered.

    Add kibbe – simmer uncovered about 1/2 hour- 45 minutes.

    Mash the whole potato when soft to add to thicker consistency.

    2- Kibbe Homda Recipe by Odette Tebele Rishty:

    “Probably the toughest recipe ever …to give exact measurements and directions for. All grandmas give it over like this… Then you put the lemon juice and we say how much sito? And they say ‘just put!’. Then you put the salt and we say how much and they say ‘just put!’ haha. The point is to know exactly what you want it to taste like and a cook who is comfortable in their kitchen and is experienced with food will get it.

    This is a Halab recipe. (Alleppo syria) My grandma left there and went to Mexico and married at 16 in Mexico. This recipe’s end result is an orange to red looking Hamud.   Its salty lemony sauce has sugar added but only a drop enough to enhance .. The sweetness is not tasted —I’ve tasted within my own grandmas daughters a slightly sweeter version and my grandmas was even less sweet – my mom’s Adela (Chayo )Tebele. ah’ was in deed the best! This is how I make it and she loved my Hamud!

    I don’t have time to give directions-  I think anyone can figure it out if they make Hamud ! All mom’s son in laws and grandchildren loved this Hamud the best! Egyptian son in law included! She’d get visits for leftovers from son in laws and older grandchildren and grandchildren bringing her great grandchildren for another taste even on a Monday for leftovers!

    • Lots Celery
    • Lots Carrots
    • 1 lg onion onion small slithers cook til just clear not more(that is the first thing in the pot with a little oil )
    • Water fill till half of pot (med to large pot)
    • 1 marrow bone this adds tons of flavor
    • 1Can of tomato sauce (small can for med pot , large can for a really big pot)
    • Lemon juice (at least two cups maybe more will be needed as you go along)
    • 2-3 tablespoons of sugar
    • 1 peeled potato cut up in small chunks
    • Crushed garlic 3-4 cloves ,dry mint leaves crushed kosher salt and oil 1-2 tbsp to make paste and add to Hamood soup as cooking
    • Probably will need to add salt a few times.

    Taste and add ingredients if needed after a good 15 minute boil. Then add kibbes when ur happy with the taste (so your not meat for the day- If you need to still have coffee & the like :)  )Then allow it to cook for at least 45 min covered slightly ajar .. .Bubbling slightly then lower the flameMy sister variated to this and I honed in on it – and asked her secret -she added a fresh lemon and a fresh lime (either or can be used but i use both including the juicy inside

    pieces ) squeezed into the soup — along with the usual store bought lemon juice — it definitely enhances the flavor to be more Middle Eastern as it creates a stronger more delicacy-like robust flavor.
    (for a really big Hamud pot I would say not to double the ingredients- a little less than double)
    Anyone can email me for questions if anything is unclear or they need help with it.  Itsallagift1@aol.com.
    When I was finally able to make Hamud good everytime it was my proudest moment to be able to carry on the tradition!
    My mom’s magic is working– to keep a family coming back for visits– now my married daughter makes sure to come back for Hamood and tries to even take some home after shabbat for my granddaughter who just started eating regular food — she loves it too!!!Happy hamud perfecting! May the tradition-carrying force be with you! “
    Odette (Tebele )Rishty

     

    3-  Kibbe Homda by Lisa Ades:

    Sour Spearmint Sauce/Soup with Meatballs (Hamud) by Lisa Ades

    • 5 medium boiling potatoes, peeled and cut in
    • 1 lb ground beef
    • salt
    • 1 1/2-inch pieces
    • 3 stalks celery, diced
    • 1 lb. veal stew meat, cut into 1 1/2-inch pieces
    • 1-2 cups fresh lemon juice
    • 1 head garlic, clves peeled and minced
    • 1/2 cup dried spearmint
    • 1/2 cup sugar

    Place ground beef in a large bowl. Season with salt, mix well, then
    shape into 1″ meatballs. Cover with plastic wrap and set aside.

    Place potatoes, celery, veal, lemon juice, garlic, spearmint, and sugar
    in a large pot. Add 8 cups water and bring to a boil over high heat.
    Reduce heat to low, add meatballs, cover, and simmer, stirring
    occasionally, for 1 hour. Using a long-handled spoon, stir soup,
    mashing potatoes just enough to slightly thicken soup. Cover and
    continue cooking until veal is tender, about 2 hours more.

    Adjust seasoning with additional salt, sugar and lemon juice, if
    necessary. Ladle into bowls or serve over rice.

     

    4- Jen Ashkenazi- from my grandma’s cookbook:

    “Cooking with Grandma” was made by the Children & Grandchildren of Marjorie Ashkenazie A”H.  We were all able to pick our favorite recipe from our Grandmother & write a small story from the memories that brought us back to that recipe . This cookbook is my favorite tool in the kitchen because I know my grandmother is watching over me & guiding me in the correct direction .

    “Cooking With Grandma” can be purchased online from the below Link ;

    http://www.blurb.com/bookstore/detail/2430715?alt=Cooking+with+Grandma+-+revised+edition%2C+as+listed+under+Cooking

     

    5- Kibbe Homda by Sara Ash

    • Water
    • Crushed garlic
    • Lemon juice real lemon
    • Kosher salt
    • Fresh mint
    • Chopped celery carrots potatoes
    • Jerusalem glatt kibbe balls bought from the kosher butcher on East 8 in Brooklyn, NY.
    “Kibbe meat is the best if u make your own …
    Fill medium size pot 3/4 full w/ water crushed garlic and salt bring to boil . Add 1 bunch of fresh mint chopped ..bring to boil add lemon juice from bottle count to 12 .
    Bring to boil add carrots and celery boil for 10 add kibbe balls and potatoes .
    Boil until potatoes get soft .. Consistency will be thicker .. Flame should be low …
    My families favorite I never make enough!”

     

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    No-Fry Sweet Potato Latkes on Chanuka

    hanukka recipes and tablesettings, kosher appetizer recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes

    No-Fry Sweet Potato Latkes on Chanuka

    4 Comments 29 November 2011

    You don’t have to feel like you gained 10 pounds this Hanuka. Try these low fat healthy sweet potato latkes and enjoy every minute of  Hanuka with your kids. Try to sneak in whole wheat pastry flour instead of the white flour and this may become an all year round treat for your family!

    My sister in law made  this great latkes version and she found that it worked better on parchment paper rather than tin foil.

    No-Fry Latkes with special permission by Norene Gilletz from her fabulous cookbook Healthy Helpings.

    Enjoy!

    One no-fry latke contains just 1 gram of fat, compared to 2.7 grams for the fried version!

    • 1 very large sweet potato,plus 2 Idaho potatoes
    • 4 tsp. canola or vegetable oil, divided
    • 1 medium onion
    • 1 clove garlic, if desired
    • 1 tbsp. fresh dill (or 1 tsp. dried)
    • 1 egg & 2 egg whites (or 2 eggs),lightly beaten
    • 1/4 c. flour (white or whole wheat)
    • 1/2 tsp. baking powder
    • 3/4 tsp. salt
    • 1/4 tsp. pepper

    *1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°F. Line 2 baking sheets with parchment paper. Spray each sheet of parchment paper lightly with non-stick spray, then brush each sheet with 1 tsp. of oil. (This provides a crispy exterior to the latke.)

    2. Peel potatoes or scrub them well if you don’t want to peel them. Grate potatoes. (The processor does this quickly.) Transfer them to another bowl. Use the processor to finely mince onion, garlic and dill. Add potatoes, egg, egg whites and remaining 2 tsp. of oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If over-processed, potatoes will be too fine.

    3. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450°F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Best when served immediately.

    *Note: Alternatively, line the pan with parchment paper, such as Chefs Select. Bake uncovered at 425°F for 12 minutes. Ensure the paper does not extend beyond the baking sheet or touch the walls of the oven.

    Yield: 2 dozen medium latkes or 6 dozen minis.

    Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives. Latkes freeze well.

    Nutritional Information:

    36 calories per medium latke, 1 g fat (0.1 saturated), 9 mg cholesterol, 1 g protein, 6 g carbohydrate, 92 mg sodium, 143 mg potassium, trace iron, <1 g fiber, 10 mg calcium.

    NO-FRY IDAHO POTATO LATKES:

    Prepare latkes as directed above, but use 4 or 5 medium Idaho potatoes (2 lb./1 kg.). One latke contains 50 calories, 1.3 g fat and 18 mg cholesterol.

    Norene Gilletz is a cookbook author and food writer based in Toronto, Canada. Her world revolves around food! For more information about Norene’s kosher cookbooks, visit www.gourmania.com.

    Subscribe Now: and win the cookbook of the month!

     

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    Easy Oven Fries with Parmesan Cheese and Truffle Oil

    kosher dairy recipes, kosher recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

    Easy Oven Fries with Parmesan Cheese and Truffle Oil

    No Comments 14 November 2011

     

    This sophisticated version of good old  french fries are updated with tangy parmesan cheese and exotic truffle oil from Italy. Truffle oils are used in small amounts to enhance the flavor of a dish and is usually added AFTER cooking because it is said that  the aromatic flavor gets lost in the cooking process. Learn more about truffle oils HERE.  Let me know how you like this gourmet and easy side dish!! Marlene

    Parmesan & White Truffle Oil Oven Fries

    Truffle Oil, D'Allasandro, White - 8 Oz Bottle Each

    If you don’t have truffle oil on hand, you can easily buy it  from Amazon: Kosher Truffle Oil, D’Allasandro, White – 8 Oz Bottle Each.

    Ingredients:

      • 6-8 Yukon Gold potatoes, sliced into 12 wedges
      • 4 tablespoons olive oil
      • salt & pepper to taste
      • 2 tablespoons kosher  white truffle oil
      • 2-4 tablespoons of  fresh kosher parmesan cheese
    • Preheat oven to 425 degrees.  Thoroughly clean the potatoes and slice each potato into 12 wedges.  Toss with olive oil, salt & pepper.  Place on a parchment lined baking sheet and roast in the oven until golden brown, about 18-25 minutes (depending on how crispy you like your fries).  Remove from the oven, toss with parmesan  Drizzle with white truffle oil.  Sprinkle with chopped parsley for garnish, if desired. Serve with any fish, soup, and a salad.

    kosher recipe adapted from http://blogs.babble.com

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    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.
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    How to Make Authentic Italian Potato Gnocchi

    kosher recipes, kosher rice and pasta recipes

    How to Make Authentic Italian Potato Gnocchi

    2 Comments 01 February 2011

    By Lisa C.

    Gnocchi are delicious little Italian potato dumplings that make for a very elegant and impressive meal or side dish.  They are on the menu at pretty much any Italian restaurant, but Gnocchi are surprisingly simple to make at home.  They do require some time and effort, but it is well worth it for some authentic Italian dining right from your own kitchen.

    I tried this Gnocchi recipe with both white and whole wheat flour. It worked great both ways, but I will say that the white version tasted much more authentic.  Personally, I happen to love the flavor of whole wheat things (plus, all of the added health benefits), so I loved both versions, but there was definitely a big difference between the two.  Try it out and see which one you like best!

    Anyway, here is what you will need to make your own Gnocchi:

    • About 2 lbs. russet potatoes
    • 1.5-2 cups flour
    • ¼ tsp. salt
    • 1 egg

    Start by washing and baking your potatoes at 350°F until they can be easily pierced with a fork, about 1 hour.  Once they are baked, let them cool until they are easy enough to handle and peel off the skins (after they are cooked, the skins should come right off).

    Next, you need to mash your potatoes.  It is really important that they be light and fluffy with no lumps – the best way to do this is with a ricer or potato mill.  I don’t have one, so I put them through a cheese grater.  You could probably also just mash them by hand – just make sure there are no lumps.

    See how light and fluffy they look?  Now, mix in the egg and salt.

    Now, you will start to add your flour.  You want to keep adding it, little by little, until the dough comes together in a ball that doesn’t stick too much to your hands – you should need about 1.5-2 cups, but use more or less than that if you need to.  Remember: the more flour you add, the heavier your gnocchi will be – so you want to add as little as possible.

    Your dough should look something like this.

    Now, on a floured surface, take a ball of dough about the size of your fist and roll it into a log.  With a sharp knife, cut the log into little “pillows.”  Aren’t they cute?  Once you have all of your pillows cut, drop them into boiling water in batches – if you put too many in at once, they will stick together.

    The gnocchi are finished cooking about one minute after they float.  This is a pretty fast process – they should only take 3-5 minutes to cook.  When they are done, drain them and put them in a bowl.

    Now, you can top them with whatever sauce you want.  I went with tomato sauce and parmesan cheese (yum!), but the sky’s the limit – try pesto, butter and sage, olive oil and garlic, or whatever you like.

    Enjoy!

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    Passover Weeknight Skillet Chicken and Potatoes

    kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher recipes

    Passover Weeknight Skillet Chicken and Potatoes

    No Comments 02 January 2011

    Weeknight Skillet Chicken and Potatoes

    I love bumping in to friends in the supermarkets because I get to finish up my holiday shopping, catch up with all the latest happenings, PLUS grab a great new Passover holiday recipe to two. Thanks, Marnie! 

    “Hi Marlene!
    Was great to see you earlier in Kosher Corner (otherwise known as my 2nd home…)
    Here’s that recipe I was telling you about-sort of a “Weeknight Skillet Chicken & Potatoes”

    • 2-3 large russet potatoes
    • 4-6 boneless skinless chicken cutlets, butterflied

    (quantities depend on amount desired)

    1. Take chicken & place in a bowl w/ 3 beaten eggs. Generously season egg w/ coarse salt, fine blk pepper, granulated garlic & some paprika
      Let chicken sit in egg for at least 20 mins or even overnight.
    2. Peel potatoes & slice super-thin (I use a mandolin I have especially for the holiday-from Kitchen Caboodles, its an Oxo handheld-an EXCELLENT $12 investment!!) Soak potatoes in cold water.
    3. Take the largest size non-stick frying pan you have-at least a 12″ or 14″.
    4. On med-high flame, place some extra light olive oil to just coat bottom, then start layering potatoes in concentric circles til entire pan is covered.
    5. When you see the potatoes start to get translucent & the edges get some color, start placing chicken cutlets to cover entire layer of potatoes.
    6. Then repeat with another layer of potatoes in concentric circles until all of the chicken is covered.
    7. Sprinkle top layer of potatoes with some coarse salt. After approx 7-10 mins, you can flip to cook top layer. BE CAREFUL! Either invert a plate & slide it back in or you can flip w/ a wide spatula. The bottom layer will be cooked together so it should not come apart.
    8. Cook on this side another 7-10 mins. The longer on the fire, the crispier the potatoes will be.
      If your frying pan does not have a soft handle, you can even finish in a hot oven or under the broiler for a few minutes-just make sure you know the temperature limits of your cookware.
    9. I serve this on a large round platter & slice it “pie” style. The kids LOVE it & serve with a fresh side salad (with my creamy garlic dressing of course!)

    Enjoy & wishing you a beautiful holiday!

    Marnie Levy”

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    Oven Baked Smashed Potatoes

    kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes

    Oven Baked Smashed Potatoes

    1 Comment 22 September 2010

    Oven Baked Smashed Potatoes:

    The boring potato has turned into the talk of the town.

    Check out this recipe – easy, delicious and NEW!

    Ingredients:

    As many new potatoes as you would like to eat

    Lots of good olive oil

    Salt and pepper

    Fresh herbs

    Parchment paper is very useful

    Preheat your oven to 450-475

    Boil up as many potatoes as you’d like in some nicely salted water (taste it, it should taste like the sea…adding enough salt to the boiling water is CRUCIAL!!! to a well seasoned inside.)

    When the potatoes are cooked through, drain the water and set aside for a moment as you spread a parchment paper over a baking tray.

    Pour olive oil generously over the bottom of the parchment covered tray, making little pools of oil – as many pools as you have potatoes. Use about 1Tbls of oil under each potato.

    Place a potato on each pool of oil, and squish (don’t mash to death- just squish as if you sat on it) down flat over the top of the oil. Repeat with the remaining potatoes.

    Drizzle another Tbls of oil over the top of each potato and then sprinkle with salt and pepper.

    If desired, sprinkle on a little fresh chopped rosemary or thyme (freshly minced chives are also very nice.)

    Bake for 20 minutes or so in your very hot oven until the potatoes are crispy and golden on top.

    (courtesy of hubpages)

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    Family Favorite-Baked Potato With Broccoli and Cheese

    kosher recipes

    Family Favorite-Baked Potato With Broccoli and Cheese

    1 Comment 31 March 2010

    After scouring the internet for a non-creamcheesy,non-heavy buttery baked potato recipe, I decide that it was time to go back to Susie Fishbein‘s  recipes. I made these baked potatoes for a big dairy dinner last  year on the Holidays, and it was a great hit.

    Please adjust quantities for the amount of people you are serving.

    Ingredients for this Kosher Recipe

    3 large russet poatoes

    olive oil

    1 cup broccolli florets

    1/2 cup shredded Cheddar cheese

    2 tsp potato starch

    2 tsp milk

    1/2 tsp sea salt

     

    Directions for creating this Kosher Recipe

    ]Preheat oven to 400 degrees F.

    Scrub and dry each potato and cut a large X into the top of each potato.

    Place potatoes on a baking sheet and brush with olive oil.

    Bake for 1 hour and remove when soft.

    Steam chopped broccoli till tender about 5 minutes.

    Drain and add cheese to the broccoli.

    Place potato starch in a bowl add milk and stir to dissolve. Add salt.

    Add this mixture to the broccoli and cheese.

    With a wooden spoon stir mixture over low flame.

    Pour 1/3  mixture into potato X extending over the sides.

    Keep warm until ready to serve.

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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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