Tag archive for "Quick and Easy Kosher"

Turquoise On Your Table

at home, holiday table settings, shabbat table settings

Turquoise On Your Table

No Comments 10 August 2011

Shelly Anteby effortlessly  breezes through each day  in her classic style and always makes sure to pull off a unique and daring table setting weekly.

“I start pulling out my Shabbat table setting from Wednesday. I pull out and see what works. Its not planned. By Thursday my table is set. This week I planned a turquoise theme. You could call it Indian or Moroccan inspired, because of the turquoise color and the stones. I started with the turquoise Kim Seybert runner and then offset it with seafoam green mother of pearl chargers as a base for each plate. I topped the chargers with clear turquoise oversized dishes that I found in IKEA.

My turquoise Limoges salad plates helped accent the jeweled napkin rings.I love to find table accents in Home Goods or Target.

In the center of the table I usually raise my salads and appetizers in little bowls on top of a simple glass tray. That becomes my centerpiece.

The point is to have fun with your  Shabbat table setting and just be spontaneous.”

Meet Shelly at Shelly and Renee’s !




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Yummy Apple Chunks  Dipped in Chocolate  for Kids

kids, kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah desserts

Yummy Apple Chunks Dipped in Chocolate for Kids

4 Comments 11 December 2010

Rummaging around the archives, I found this great old post. I can’t wait to re-make these apple chunks!

This updated recipe from our last post Healthy Snacks for Picky Eaters, was created when we we realized that we had run out of bananas.  Its another great last minute snack and takes about 10 minutes to put together.

-we melted some chocolate  chips in the double boiler

-then we chopped up 2 apples ito big chunks and sprinkled them with a teaspoon of lemon juice

-skewered them with some shish kabob wooded sticks

-set up some bowls with sprinkles, nuts, or any toppings will do.

The comments from my seven year old-

“Mommy this is awesome!”

“Mommy stop eating all of them!”

“They are for kids and you are getting fatter by the minute.” (she really said that)

They really were yummy. We had a great time melting, dipping,  rolling, and crunching. I dont regret not one bite.

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Winter Butternut Squash Tea Cake

kosher dessert recipes, kosher recipes

Winter Butternut Squash Tea Cake

No Comments 01 November 2010

“Hi Marlene, I first wanna give u a pat on the back for a great website!!! I just saw ur facebook post about thanksgiving recipes I attached a  link for an amazing cake which can also be made into muffins. I personally never cooked for Thanksgiving but this is definitely a recipe for this time of year. I hope u enjoy it as much as I do. 1 small note I usually double the recipe to get a decent size cake I bake it in a bunt pan” Jacqueline Kapetas

Pureed winter squash, honey and sugar give this tea bread a round, rich sweetness. It’s terrific warm with a little pat of butter for breakfast, snack or even dessert and of course afternoon tea, if you’re so inclined. I didn’t add the ginger, cloves and allspice- a teaspoon of cinnamon can be substituted.


  • 2/3 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup squash puree, (see Tip)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 large egg
  • 1 large egg white


  1. Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
  2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
  3. Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
  4. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.


  • Make Ahead Tip: Tightly wrap in plastic wrap and freeze for up to 6 months. Unwrap and thaw on a wire rack at room temperature for 4 hours.
  • Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.

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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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