Tag archive for "Recipe"

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Mark Bittman’s Chicken with Coconut and Lime

kosher chicken recipes, kosher recipes, purim recipes, baskets, and decor

Mark Bittman’s Chicken with Coconut and Lime

No Comments 01 March 2011

By Lucy Cohen Blatter

I have a confession to make: I’m not crazy about chicken breasts. Okay, I realize this isn’t a major revelation, but for a cook/blogger who’s trying to stay healthy, it’s a bit of a challenge. Sure, I love breaded and fried chicken schnitzels — who doesn’t? But I much prefer dark meat, and often find skinless, boneless chicken breast recipes to be dry and boring.

That said, I have a lot of faith in Mark Bittman . The former author of the Minimalist column for The New York Times (and current op-ed writer) is all about simplicity. Like me, he often embraces substitutions, too.

And his recipe for Chicken with Coconut and Lime does not disappoint.

The recipe includes an optional addition of nam pla, or fish sauce. To keep this recipe strictly kosher, I omitted that. To up the healthiness of the dish I went with light coconut milk (canned, of course :)).

As an added plus, if your are looking for some new kosher recipes for your Purim Seuda, then this one is a great choice as a main dish!

You’ll see in the recipe below how I changed things up a bit (I discovered I was out of cayenne pepper right before I started cooking). Next time I might sprinkle some peanuts on top to add a little bit of crunch.

All in all, it was a great dish. Served with coconut rice (made with leftover coconut milk and water), and steamed broccoli, I felt transported to Thailand. And that’s a good thing.

This recipe had seven ingredients including salt. That’s my kind of dish.

The coconut milk, lime zest and salt just kinda hang out on the stove for a while.

Bittman advises against flipping the chicken breasts over in the broiler. The tip must have worked because the chicken was moist, but brown and crispy on top.

Pouring the creamy sauce on the chicken. YUM!

The final product. Paired with coconut rice and broccoli, it was perfect.

Mark Bittman‘s Broiled or Grilled Chicken with Coconut and Lime* (with Lucy’s edits)

Time: 20 minutes (I’d say it’s more like 25-30 minutes when you take into account reading along with the recipe)

  • 2 limes
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts in 4 pieces
  • 1/2 cup canned or fresh coconut milk (I went with canned because on weeknights I’m looking for time savers)
  • Salt and ground cayenne pepper (I didn’t have any ground cayenne, so I substituted red pepper flakes. Totally  fine.)
  • 1 teaspoon nam pla, fish sauce (optional) (It’s difficult to find kosher fish sauce, and if you’re making chicken, forget about it. If you substitute fish for the chicken, though, and decide to use fish sauce, I’d hold off on adding salt. Nam pla is very salty)
  • 4 minced scallions
  • 1/4 cup minced cilantro.

1. Remove the zest from the limes, with either a zester or a vegetable peeler (if you use a peeler, scrape off the white inside of the zest with a paring knife). Mince the zest, and juice the limes. Marinate chicken in half the lime juice while heating broiler; adjust rack to about 4 inches from heat source. (Or grill the chicken if you prefer.)

2. Warm the coconut milk over low heat; season it with salt (hold off on this if you are using nam pla) and a pinch of cayenne. Add the lime zest.

3. Put chicken, smooth side up, on ungreased baking sheet lined with foil, and place the sheet in broiler. Add about half the remaining lime juice to coconut milk mixture.

4. When the chicken is nicely browned on top, in about 6 minutes more, it is done (if you want to be sure, make a small cut in the thickest part and peek inside). Transfer chicken to a warm platter. Add the nam pla, if you are using it, to the coconut milk; taste, and adjust seasoning as necessary. Spoon a little of the sauce over and around the breasts; then, garnish with the scallions and cilantro, and sprinkle with the remaining lime juice. Serve with white rice, passing the remaining sauce.

Yield: 4 servings

*Recipe from the New York Times

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Organic Wild Salmon with Pecans and Pineapple Reduction

kosher fish recipes, kosher pareve recipes, kosher recipes

Organic Wild Salmon with Pecans and Pineapple Reduction

2 Comments 20 February 2011

by Charlie Michelle

I want to preface this great kosher recipe with a little piece of trivia about myself. I really dislike fish. I dislike fish so much that the mere smell of my son’s school on fish-stick days makes me a little green. So when I say that this salmon recipe is amazing, well, that’s saying a lot. A whole lot.

I first tried this kosher recipe at a 5-star restaurant on my wedding anniversary so many years ago. I have no idea what possessed me to order such a dish, given my aforementioned aversion to fish, but I suppose the lure of such an interesting flavor combination–pecans, pineapple, cinnamon, and…fish!…arose my interest. So I tried it. And I loved it. And I set out to replicate it.

My dairy-free kosher recipe is a culmination of lots of trial and error. Tweaking a spice here, altering a crust ingredient there…. but I finally feel I have managed to reproduce the richly flavorful dish I discovered so long ago. And so, dear fellow Jewish Hostesses, I pass it along to you. Why should the restaurant get all the glory?

What you’ll need for two servings:

- Two filets salmon (I use organic, to ensure no artificial coloring has been added)
- 1 cup chopped pecans
- 2 tablespoons vegetable margarine or Earth Balance margarine, softened
- 2 tablespoons brown sugar
- 1 tablespoon flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg* (see note)
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt

Pineapple sauce:

- 1/2 cup crushed pineapple and juice, pureed in a blender or food processor until smooth
- 2 teaspoons chili powder
- 1/2 cup soy yogurt – vanilla, coconut, pineapple, or pina colada flavors work well

Here’s how you make it:

1) Preheat your oven to 350 degrees F and line a baking sheet with aluminum foil. Place salmon filets skin-side down on your baking sheet.

2) In a small food processor, grind your pecans. You can make them as smooth or as chunky as you like. When they are ground to your liking, transfer them to a small bowl and add your margarine, brown sugar, flour, and spices. Using your fingers (I like to get in there and get dirty!) smush your margarine into the pecans as if you were making a crumb pie crust.

3) When everything is well blended, scoop a small handful of your pecan mixture and press it evenly onto each salmon filet. Be generous. That pecan topping is good stuff.

4) Bake salmon at 350 degrees F until it flakes easily with a fork, or its flesh has turned light pink, about 15-20 minutes. When salmon has finished baking, move your oven rack to the second-highest level and broil briefly (2-3 minutes) to make the pecan crust nice and crispy. Because of the sugar content, watch it closely or it will scorch.

To make your sauce:

In a small saucepan, combine pineapple puree and chili powder. Stir well. Cover and bring to a simmer. I like to call it an “aggravated simmer”. Not quite a full boil, but not just a lazy little simmer either. We don’t want to reduce the pineapple, we just want to break it down and bring out the flavor.
After a good 5-6 minutes of “aggravated simmer” (patent pending on that term, hehe!) turn off the heat and add your soy yogurt. Whisk together to blend well.

Serve your pineapple sauce drizzled prettily over the salmon filet, and garnish with something pretty–carrot curls, a parsley or mint leaf, lemon rosebuds, whatever you like. I served mine with a fresh, springy vegetable salad with lime vinaigrette. You can see the kosher recipe for this lovely side dish here.

Enjoy, and happy eating!

*As for the nutmeg, yes, you can totally make it optional.As stated in the kosher recipe, it’s been a work of trial and error, playing with all kinds of in gredient combos to see what works. If you exclude the nutmeg, though, I would definitely replace it with something equally as spicy–maybe ground cloves or an extra pinch of chili powder.

About me:

Charlie’s my name–not short for Charlotte or anything. :) I currently write and maintain a daily food blog, focusing mostly on vegetarian and kosher recipe, ranging from appetizers and side dishes, to dinner and casseroles, to luxurious desserts. My husband serves with the Army, and he recently traveled 1200 miles home for a family emergency. I wanted him to be greeted home with a little bit of luxury, but also with a dish that has a comfort-food appeal to it. Nuts and spices always sing of cooler weather and warm kitchens, while the fresh pineapple sauce lends a happy springtime feel. I thought the combination would be perfect to excite his senses and give him yet another reason to be happy to be home. Enjoy my recipe!

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Mediterranean Lamb With Warm Plums and Pears Cooked in Wine

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, rosh hashanah roast , lamb, and brisket recipes

Mediterranean Lamb With Warm Plums and Pears Cooked in Wine

2 Comments 17 February 2011

Its almost time to get out those Passover pots and pans! This Passover recipe was sent in by wonder-woman Sarah Lasry, founder of the brand new website for the modern Jewish woman, Kosherstreet.com. She has also written a brand new gourmet kosher cookbook The At Home Gourmet. Click Here to check it out! Marlene M.

“I am always looking for easy Lamb recipes to make for the holidays. This recipe was something I adapted from a Mediteranian chicken recipe that my friend Rivky E. would make often for Rosh Hashanah or  a regular Shabbat dinner. A few years ago, for one of the Seder meals, I decided to try it with lamb instead. It was really such a huge hit, that now it is a tradition at our Passover Seder table. Enjoy! Sarah”

Mediterranean Lamb  Cooked with Warm Plums and Pears

  • 1 Tbsp. extra virgin olive oil
  • 4-5 lamb steaks
  • Kosher salt and pepper
  • ¼ cup honey
  • 2 tsp. fresh mint, chopped fine
  • 2 cups good red wine (choose one that you love to drink)
  • 2 Asian pears, peeled, cored and sliced thin
  • 1 cup whole dried prunes

Heat up the oil in a Dutch oven or a small stock pot on medium-high flame. Pat the lamb dry, sprinkle with salt and pepper and then using a pastry brush coat the lamb with the honey. Sprinkle the chopped mint on both sides of the lamb and lay each piece gently into the hot oil. Let the lamb cook and brown, 1 minute on each side and then remove with tongs and set aside.

Lower flame and add the red wine to the hot pot. Use the flat end of a wooden spoon and scrape up the brown bits on the bottom of the pot and mix with the red wine. Then add the sliced pears and whole prunes and cover the pot. Let the pears and prunes cook in the red wine for about 3-4 minutes. Uncover pot and add the lamb back into the pot. Cook for an additional 20-25 minutes. The red wine should have reduced significantly. Remove lamb onto platter, let stand for at least 8 minutes before serving. Spoon the warm plums and pears with wine on top of the lamb and serve.

www.Kosherstreet.com the #1 source on the web for the kosher family.  Expert  kosher food recipe bloggers, home & fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews,  fun kids crafts, or a little family talk, kosherstreet.com and our expert team is blogging away daily. Living a Kosher lifestyle  was never this easy!

 

 

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Healthy Eating Tips for Passover 2011

healthy body, healthy living, healthy mind, kosher passover recipes,seder table Ideas

Healthy Eating Tips for Passover 2011

2 Comments 06 February 2011

 

Pray. Drink. Eat: The Reality of Passover

Eat. Pray. Love. A famous book and movie. Pray. Drink. Eat. A typical Passover seder. The holiday season brings with it bigger, later meals, junk food, socialized eating and less physical activity. Rest assured, there are ways to not let the food restrictions defined by Passover define poor food choices. Understanding the reality will help you calmly take control of what and how you are eating. Recalling the splitting of the red sea does not have to result in the splitting of your pants. Here are realistic and easy to follow weight management tips for this Passover season:

Choose whole grains.  Whole grains are the optimal choice for health compared to refined carbohydrates for benefits including more fiber and vitamins. They are the key to making you feel fuller and satisfied longer and relieve feelings of bloating and constipation that typically accompany Passover eating habits. Lucky for us, there are a variety of products on the market today to make this step easier. No more excuses. From farfel to matzo meal, regular matzo to shemura you finally have more choices.

Eat Breakfast. This step is essential to curb your appetite throughout the day and achieve a healthy weight. Get creative with your choice of breakfast options so you are not eating 5 pieces of matzo with cream cheese every Passover morning. Choose plain yogurt (there are many varieties kosher for Passover) and mix with your own fresh fruit. Add a few small pieces of whole wheat matzo for added crunch. Another great choice can come right off leftovers of your Seder table: the hardboiled egg. You can also make an omelet and add vegetables to make it more nutritious. Even a salad with an egg or tuna fish and a piece of whole wheat matzo is a well-rounded, balanced breakfast.

Eat Regularly. Sounds simple, right? You wake up and tell yourself you are going to start with breakfast and not go more than three hours without eating a small portion of something. Well, with the kids at home, cleaning, cooking the meals, socializing with family and forget about the demands of Seder nights where you feel forced to adhere to the meal schedule dependant on the synagogue one, remembering to eat is not on the top of your mind. The seemingly easy step, if not kept, can be your biggest downfall. Your body is a living, breathing being. It runs on a timer, one that was set based on your eating patterns. If you skip meals and snacks your body will be out of sync, not knowing when you will give it the nutrients it needs to function next. In turn, the body will respond by hanging on to every last bite you eat. This in turn will slow your metabolism and contribute to bloating and future weight gain. It will take reregulating your eating pattern and being consistent to get your body back into motion, a process that takes a lot longer than you simply remembering to eat in the first place! Keep in mind that there is no way to avoid eating the late night feast during Seders, but ensuring you are eating small, frequent meals or snacks throughout the day will help you to not overeat. Try to skip the night dessert and plan it for lunch instead, which leads to the next tip…

Go Dark. Let’s face it: dessert is part of the Passover experience. You need to be geared up to make the best choices. If you must have the piece of chocolate, always go dark versus milk. Dark chocolate has flavonoids, an antioxidant, with less sugar and calories. If you need to satisfy that sweet tooth and the fresh fruit is not cutting it, best choice is the simple square piece of a dark chocolate bar, a small dark chocolate covered lollipop or a handful of dark chocolate covered nuts. Stay away from chocolate combined with other added sugars like caramel.

More importantly than the choice of snack, is planning when you want to have it. Studies show you eat less when snacks are planned versus an impromptu urge where you may overindulge. If you choose to have your dessert at lunchtime, for example, it is better to have that piece of cake in your mind than to eat multiple portions of every dessert at each meal without thinking twice.

Planning the unplanned meals. Eating more per meal than usual can do harm. Your body sorts through the rapid influx of food you consumed in a short amount of time resulting in a digestion and metabolism slow down. When venturing to meals as a guest, use your plate as ammunition against the unknown battlefield of food. Take a 9-inch plate and divide into quarters: one quarter for a protein, one for a starch and two for vegetables (potatoes, peas, beans and corn count as a starch). With this strategy you are assured to eat a balanced, portion controlled meal no matter what the exact dishes turn out to be.

Remember to eat slowly. Taking your time while eating will allow the food to digest into your gut and release hormones telling your mind that you are full and satisfied. Eat too fast and you will over consume as your mind is not getting these signals fast enough for you to stop eating.

Take a Hike. Just like our brethren walked through the dessert, relive the Passover story by taking a walk around your block. Although not quite as dramatic, keeping your body moving during the holiday will aid in weight management and allow you to feel better and more in control of your body.

The best part about these tips is they apply to everyday life. Passover or just another day, these guidelines will help you stay on track and take control of your health.

Beth Warren holds a Master’s of Science degree in Nutrition from Brooklyn College. She is a freelance foods writer, nutrition consultant and runs a private practice specializing in pediatric and adult weight management, diabetes, hypertension and cardiovascular disease in Brooklyn, NY. She also writes her own blog at www.myfoodthoughts.com

 

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Shirley’s Low Fat Apple Crisp

kosher dessert recipes, kosher recipes, rosh hashanah desserts

Shirley’s Low Fat Apple Crisp

2 Comments 06 February 2011

My daughter Shirley has been experimenting with new recipes as a newlywed and she is determined to buy lots of low fat healthy ingredients. She used to complain that I was the only mother who sent in organic apples for third grade snack  and she still recalls the sound of the thud that the whole apple made as it hit the bottom of the classroom garbage can. I never understood how she ended up with all those Laffy Taffy wrappers in her jacket pockets…

“Hi Mom

I made this Low Carb Apple Crisp recipe for you for Shabbat. Enjoy!

Love,

Shirley”

Ingredients:

  • 4  Organic Baking Apples (honey crisp apples are delicious)
  • 1/4 cup quick cooking oatmeal
  • 1/4 cup whole grain pastry flour
  • 1/3 cup firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 Tbsp Earth Balance Buttery Spread (if mixture seems dry- add a little more)
  1. Preheat the oven to 375 degrees F.
  2. spray an 8×8-inch baking pan with cooking spray.
  3. In a bowl, thoroughly combine the oatmeal, flour, brown sugar, cinnamon, and  Earth Balance margarine.
  4. Peel, core, and thinly slice the apples.
  5. Spread the apple slices evenly over the surface of the baking pan.
  6. Sprinkle the oatmeal-flour mixture over the apples.
  7. Bake in the preheated over for 30 minutes or until the apples are tender and the topping is golden brown.
  8. Serve warm, topping each serving with 1/4 cup frozen parve ice cream.

Makes 8 servings. Double or triple the recipe for a big crowd.

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Six Charoset Recipes From all Over The World

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Six Charoset Recipes From all Over The World

6 Comments 15 January 2011

 

When I came across this sweet medley of  Charoset recipes on My Jewish Learning I instantly appreciated the hard work that must have gone into gathering kosher recipes for The Book of Jewish Food: An Odyssey from Samarkand to New York.

The Book of Jewish Food was awarded the 1998 Jewish Quarterly/Wingate Book Prize for Non-Fiction, was the 1998 Glenfiddich Food Book of the Year and the 1997 André Simon Memorial Fund Food Book. (WOW!!!)

Claudia Rodin’s latest book is the award-winning Arabesque: Sumptuous Food from Morocco, Turkey and Lebanon. She is considered to be a leading authority of Sephardic cuisine.

I think I would try the Italian Charoset.

Which Charoset recipe would you try for your Passover Seder?

 

Charoset Recipes from all Over the World

The Book of Jewish Food: An Odyssey from Samarkand to New York

By Claudia Roden

Ashkenazi Haroset

On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt. These are the classic Eastern European ingredients. Only the proportions vary.

  • 2 medium-sized tart apples
  • 1/2 cup (50 g) walnuts, chopped
  • 1/2 – 1 teaspoon cinnamon
  • 2 – 3 tablespoons sweet red wine
  • 1 tablespoon sugar or honey or to taste

Peel, core, and finely chop or grate the apples. Mix with the rest of the ingredients.

Haroset from Turkey

  • 2 sweet apples weighing 1/2 lb (250 g), peeled and cut into small pieces
  • 1/2 lb (250 g) dates, pitted
  • 1 cup (150 g) raisins
  • Juice and grated zest of 1 orange
  • 1 cup (250 ml) sweet red Passover wine
  • 2 – 4 tablespoons sugar or to taste (optional)
  • 2 oz (60 g) walnuts, coarsely chopped

Put all the ingredients except the sugar and the walnuts together in a saucepan and cook on very low heat until the mixture is soft and mushy and the liquid is reduced, stirring occasionally. Add sugar to taste. The amount will depend on the sweetness of the other ingredients. Blend to a paste in the food processor. Pour into a bowl and sprinkle with walnuts.

Haroset from Egypt

  • 1/2 lb (250 g) pitted dates, chopped
  • 1/2 lb (250 g) large yellow raisins or sultanas
  • 1/2 cup (125 ml) sweet red Passover wine
  • 1/2 cup (60 g) walnuts coarsely chopped

Put the dates and sultanas with the wine in a pan. Add just a little water to cover. Cook on very low heat, stirring occasionally, until the dates fall apart into a mush. Cook until it thickens to a soft paste. Pour into a bowl and sprinkle with walnuts.

Haroset from Morocco

  • 1 lb (500 g) dates, pitted and chopped
  • 1-1/2 cups sweet red Passover wine
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup (125 g) walnuts, coarsely chopped

Put the dates into a pan with the wine, cinnamon, and cloves and simmer, stirring occasionally, until you have a soft paste. Put through the food processor if you want a smoother texture. Let it cool and stir in the walnuts.

VARIATION

A Libyan version is flavored with ground ginger, nutmeg, and cloves — 1/4 teaspoon of each.

Haroset from Italy

In Italy there are various regional versions of haroset. The haroset of Padua has prunes, raisins, dates, walnuts, apples, and chestnuts. In Milan they make it with apples, pears, dates, almonds, bananas, and orange juice. The following is a general version.

  • 3 apples, sweet or tart
  • 2 pears
  • 2 cups sweet wine
  • 1/3 cup (50 g) pine nuts
  • 2/3 cup (50 g) ground almonds
  • 1/2 lb (250 g) dates, pitted and chopped
  • 3/4 cup (100 g) yellow raisins or sultanas
  • 4 oz (100 g) prunes, pitted and chopped
  • 1/2 cup (100 g) sugar or honey or to taste
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger

Peel and core the apples and pears and cut them in small pieces. Put all the ingredients into a pan together and cook, stirring occasionally, for about one hour, until the fruits are very soft, adding a little water if it becomes too dry.

VARIATIONS

Other possible additions: chopped lemon or candied orange peel, walnuts, pistachios, dried figs, orange or lemon juice, ginger, nutmeg, and cloves.

Piedmontese Haroset

This recipe is adapted from one sent by Nedelia Tedeschi, of Turin. She enclosed a little picture of a squirrel eating a chestnut, from the package of dried chestnuts she uses to make the paste. It was Passover, and the Italian store near my house had closed, so when I phoned around to try to find dried chestnuts and couldn’t, I used cooked vacuum-packed ones instead. The result was very unusual and also delightful.

  • 1/2 lb (250 g) cooked chestnuts
  • 2/3 cup (125 g) blanched almonds
  • 2 hard-boiled egg yolks
  • Grated zest of 1 orange
  • Juice of 1 orange
  • About 3/4 cup (175 ms) sweet red kosher wine
  • 1/3 cup (75 g) sugar or more to taste

Boil the chestnuts for a minute or two, and drain. Grind the almonds fine in the food processor, then add the rest of the ingredients, including the chestnuts, and blend to a paste.

Claudia RodenClaudia Roden is one of England’s leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.

 

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Marshmallow Mania! Vote for your Favorite Dessert and Win a Jewish Hostess Apron!

kosher dessert recipes, kosher pareve recipes, kosher recipes

Marshmallow Mania! Vote for your Favorite Dessert and Win a Jewish Hostess Apron!

32 Comments 10 January 2011

Dear Jewish Hostesses,

Which marshmallow recipe would YOU whip up? You can choose all three! (If its a tie, Shirley C.  Mamiye from HOMEBAKED will cast her vote)   Comment below or on our FACEBOOK PAGE! All voters win a chance at a JEWISH HOSTESS APRON!

The recipe that gets the most comments or FACEBOOK LIKES wins a $50 gift certificate to homebaked by shirl’s fabulous desserts!

Marshmallow Mania : Kosher Recipe #1:

Ooey, Gooey n Crispy Nutty Marshmallow Bars (Recipe #1)

“I have this outrageous recipe for an ooey, gooey n crispy marshmallow bar!  They’re so good I have to double the recipe because we finish it before it hits the dessert table!! Enjoy!!” Debbie Gindi

    • 6 cups chocolate rice cereal(such as cocoa pebbles or cocoa krispies)
    • 1 c raw unsalted peanuts
    • 4 c mini marshmallows
    • 1 cup corn syrup(light or dark)
    • 1- 12 oz bag semi sweet chocolate chips
    • 1 c peanut butter

Optional:(additional 1/2 c mini chocolate chips)

  1. Grease a 13 x9inch pyrex.
  2. Combine cereal,peanuts and mini marshmallows (and additional 1/2 cup chocolate chips if desired)in large bowl. Set aside
  3. In a medium saucepan ,heat corn syrup and 12 oz bag chocolate chips over medium heat until smooth. Remove from heat and stir in peanut butter. Combine cereal mixture and mix well. Spoon into greased pan and pat down wearing disposable plastic gloves or with a piece of plastic wrap to avoid sticky fingers. Chill for at least 1 hour and cut into squares. Yummy !!!

Chocolate Marshmallow Squares (Kosher Recipe #2)

Hi Marlene,

“I got this recipe from my sister Barbara, who got the recipie from a baker who made them for a bake sale.

They are a hit every time we make them! good luck with Marshmallow Mania!” Renna Bildirici

Preheat oven to 350 degrees

  • 3/4 c oil
  • 3/4 c sugar
  • 1 egg
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 and 3/4 c flour
  • 1 tsp baking powder
  • 6 graham crackers
  • 1 bag mini marshmallows, or 1 bag large marshmallows cut in half
  • 2 or 3 and 1/2 oz parve chocolate bars
  1. mix oil, sugar, egg, and vanilla. add baking powder, flour, and salt. crush graham crackers and add to mixture.
  2. spray 9″x13″ pyrex. add 3/4 of the dough pressed flat to cover the bottom of the pyrex. bake 12 minutes.
  3. sprinkle with broken chocolate pieces, then marshmallows, then with the rest of the dough crumbled on top. bake for 12 minutes more. cool, cut into small squares or bars and serve.


Marshmallow Baked Alaska (Kosher Recipe #3)

“Easy and Gourmet! ” by Marie Torgueman

  1. Line sides and bottom of Pyrex  with chocolate chip cookies.
  2. Fill Pyrex with softened ice cream flavor of your choice.
  3. Sprinkle and cover with mini marshmallows and chocolate chips.
  4. Freeze to harden the ice cream.
  5. Before serving place in oven and broil a few minutes until marshmallows are toasted but not burnt.
  6. Serve immediately and watch it disappear!

Thank You Debbie Gindi, Renna Bildirici and Marie Tourgeman for sending in their  fabulous tried and true marsmallow dessert recipes.

Comment below and let us know which Marshmallow recipe you would love to make! All commenters win a chance at a Jewish Hostess Apron!

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Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

kosher drink recipes, kosher recipes

Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

1 Comment 28 December 2010

Thank you Shirley C. Mamiye, Esther Serouya, Esther Mosseri. and Jacqueline Kapetas for sharing your heartwarming hot cocoa recipes on this bone chilling day. Marlene M.

Hot Cocoa Recipe #1:

Delightful Hot Chocolate:

Hi, it’s Shirley from Homebaked with a recipe for all those in need of a heartwarming, satisfying treat. Here’s an easy recipe for rich, creamy homemade hot chocolate. You can use any kind of chocolate you desire – bittersweet, semisweet, milk, white… or try mixing a few! Add peppermint extract into white chocolate cocoa for warm, wintery flavors, swirl in a few flakes of sea salt and homemade caramel into milk chocolate for a toffee spin, or a cinnamon stick and some vanilla for a delicious spiced hot cocoa. Or, if you’re feeling adventurous, try a pinch of cayenne pepper for a little kick. Top your creation with freshly whipped cream, toasted marshmallows, candy cane, or some more shaved chocolate.

makes one large or two small portions:

  • 1 1/2 cups milk (any fat content you like)
  • 6 heaping tablespoons chocolate chips

Directions for this Kosher Recipe

  1. In a small saucepan, gently heat milk over low heat.  Whisk often so the milk doesn’t burn.
  2. While the milk is heating, bring a medium saucepan with two inches of water to a boil. Place a heat-proof bowl with chocolate pieces over the simmering water. Make sure the bottom of the bowl does not touch the simmering water. You’re creating a double boiler. Stir the chocolate pieces until melted.
  3. Add the melted chocolate to the hot milk. Whisk together until completely blended and add your favorite mix-ins. Pour into mugs and top with whatever you fancy.

Enjoy!

Hot Cocoa Recipe #2:

Hot Cocoa for One: by Esther Serouya (need de-cluttering? call Esther)

  • 1 tsp cocoa powder
  • 3 tbs sugar
  • 1 cup hot vanilla rice dream or soy milk
  • bring milk to a boil in a saucepan and add rest of ingredients

sooo good and parve!

Hot Cocoa Recipe #3:

by Jacqueline Kapetas

Hi Marlene, I saw your Facebook status asking us for a hot cocoa recipe from scratch. My friend Sophia Cohen found this on allrecipes.com. I’ve also made it parve with rice dream or soy milk.

Ingredients  •  1/3 cup unsweetened cocoa powder •  3/4 cup white sugar •  1 pinch salt •  1/3 cup boiling water •  3 1/2 cups milk •  3/4 teaspoon vanilla extract •  1/2 cup half-and-half cream

Its yum!

Directions  1.  Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Hot Cocoa Recipe #4:

Hey Marlene, I found this great fluffy hot chocolate recipe online today it came out delicious! Esther Mosseri

makes 2 servings:

  • 2 cups milk
  • 1 tsp and 1 tbsp sugar
  • 2 tsps cocoa powder
  • 3/4 cup mini marshmallows
  • 1 tsp vanilla extract

combine milk, sugar, cocoa and marshmallows in small pot over medium heat for about 8 min until marshmallows melt, stirring, after the marshmallows melt, take it off the fire and add the vanilla. Ladle into mugs, and enjoy!

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Shabbat Table of the Week

at home, holiday table settings, kosher recipes, shabbat table settings

Shabbat Table of the Week

1 Comment 23 December 2010

Today I mixed lots of vibrant colors-hot pink salad plates and a scarf that I wore with a gown acts as my runner. I placed large rectangle  white plates from Ikea on top of green chargers from Kim Seybert.  The placemats are woodcut from Home Depot (I had Home Depot custom cut some woodcut panels for me) and I glued leopard fabric  on top to complete the look. The vase is vintage from the 20′s and the napkin rings are from Pier One Imports.   I try not to restrict myself to what really goes together. Its more about creating a table that works with my attitude for the day!” Shelly Anteby.

Check out Shelly n Renee’s sale of the day!

Shabbat Table of the Week

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Steamed Sweet Potato Hummus

kosher appetizer recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

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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adapted from marthastewart.com

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20+ Great Kosher Cookbooks

gourmet kosher cookbooks, kosher recipes, SHOP HERE

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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Shabbat Roasted Chicken-Six Ways

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

Shabbat Roasted Chicken-Six Ways

No Comments 01 September 2010

We dug up these recipes from our archives- perfect for the holidays…..

These unbelievable roasted chicken recipes are from  Mark Bittman’s blog ….Of course I recommend using organic kosher chicken.

All of these recipes are perfect for Shabbat and can be modified for the  Passover Seder.

PLEASE let me know if your family likes these new dishes!

Which one is your favorite?

Simplest Whole Roast Chicken, Six Ways:
Makes 4 servings
Time: About 1 hour
This method works because the high heat provided by the heated skillet cooks the thighs faster than the breasts, which are exposed only to the heat of the oven. It gives you nice browning without drying out the breast meat, and it’s easily varied. If at any point during the cooking the pan juices begin to smoke, just add a little water or wine (white or red, your choice) to the pan. This will reduce browning, however, so don’t do it unless you must. I suggest serving the pan juices with the chicken (you can call it sauce naturel if you like).
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
A few sprigs fresh tarragon, rosemary, or thyme (optional)
5 or 6 cloves garlic, peeled (optional)
Chopped fresh herbs for garnish

Directions for Creating this Kosher Recipe
1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and put the herb sprigs on it if you’re using them.
2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you’re using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird (see the illustrations on page 685), garnish, and serve with the pan juices.
Herb-Roasted Chicken:
A little more elegant: Start the cooking without the olive oil. About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, chervil, basil, or dill over the chicken. Garnish with more chopped herbs.
Lemon-Roasted Chicken.
Brush the chicken with olive oil before roasting; cut a lemon in half and put it in the chicken’s cavity. Roast, more or less undisturbed, until done; squeeze the juice from the cooked lemon over the chicken and carve.
Roast Chicken with Paprika:
With good paprika, quite delicious: Combine the olive oil with about 1 tablespoon sweet paprika or smoked pimentón. Roast Chicken with Soy Sauce(for Passover, use soy sauce substitute). Chinese-style roast chicken, made easy: Replace the olive oil with peanut or neutral oil, like grapeseed or corn. Halfway through the cooking, spoon or brush over the chicken a mixture of 1/4 cup soy sauce( for Passover, use a soy sauce substitute), 2 tablespoons honey, 1 teaspoon minced garlic, 1 teaspoon grated or minced fresh ginger (or 1 teaspoon ground ginger), and 1/4 cup minced scallion.
Roast Chicken with Cumin, Honey, and Orange Juice.
Sweet and exotic: Halfway through the cooking, spoon or brush over the chicken a mixture of 2 tablespoons freshly squeezed orange juice, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons ground cumin, and salt and pepper to taste.
5 More Ways to Flavor Simplest Whole Roast Chicken:
There are many ways to flavor a roast chicken; here are some simple ideas to get you started:
1. Lemon: Use 3 tablespoons freshly squeezed lemon juice in addition to or in place of olive oil.
2. Lime: Use 3 tablespoons freshly squeezed lime juice in a soy sauce mix (as in the Roast Chicken with Soy Sauce variation) or with some minced jalapeño or serrano chiles or hot red pepper flakes, chopped fresh cilantro leaves to taste, and a tablespoon or two of peanut oil (use Passover substitutes).
3. Honey-Mustard: Combine 2 tablespoons to 1/3 cup mustard with 2 tablespoons honey and rub the chicken with this mixture during the final stages of roasting.(use mustard substitute for Passover cooking).
4. Wine: Put 1/2 cup white wine and 2 cloves crushed garlic in the bottom of the roasting pan; baste with this in addition to or in place of the olive oil mixture.
5. Curry: In place of the olive oil, use neutral oil, like grapeseed or corn-or butter. Combine 1/2 cup coconut milk and 2 tablespoons curry powder and baste the chicken with this mixture during the final stages of roasting.(please use caution with recipe #5 for kosher Passover ingredients).

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Easy Gourmet Stuffed Chicken Cutlets-Video

kosher chicken recipes, kosher meat recipes, kosher recipes

Easy Gourmet Stuffed Chicken Cutlets-Video

1 Comment 27 April 2010

By Mark Bittman

This kosher recipe is elegant enough for a kosher dinner party and  gourmet enough to show your family that they are worth it on weeknight!

No one will guess how easy it really is to pull off a kosher recipe for “Gourmet Stuffed Kosher Chicken Cutlets“, by Mark Bittman, (New York Times)!

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Rice Pudding for Kids- A Special Treat

kosher recipes

Rice Pudding for Kids- A Special Treat

No Comments 28 March 2010

photo-annabel carmel

Sephardic Jews are permitted to eat rice on Passover. This Rice Pudding recipe is a great calcium-rich breakfast treat for kids, since the morning cereal selection is so limited during this week. Sliced apricots, nuts, cinnamon, and strawberries, and even strawberry jam  are all healthy toppings to try on top of your Kosher for Passover (Sephardim), Rice Pudding!

Ingredients for Your Rice Pudding

3 1/2 tablespoons Arborio/risotto rice
2 cups milk
1 to 2 tbsp caster sugar
1/2 tsp vanilla extract

Directions to Create this Rice Pudding

Put the rice, milk and sugar in a heavy bottomed saucepan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 – 35 minutes, occasionally stirring your rice pudding.

Information:

MAKES 6 PORTIONS of Rice Pudding

reprint of rice pudding from http://www.annabelkarmel.com

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Triple Raspberry Sauce

kosher dessert recipes, kosher pareve recipes, kosher recipes

Triple Raspberry Sauce

1 Comment 17 March 2010

There are so many great recipes that can be made for Passover - you just have to be a little creative. This raspberry sauce is perfect for passover and all year round. It can dress up any passover cake into something special, and looks great drizzled over a meringue. Mix it into yogurt with mixed berries for a beautiful parfait, or alongside your cheesecake It’s also great for entertaining because it can be made a day or two in advance. This is one recipe that will take you very far!

Triple Raspberry Sauce:

Adapted from The Barefoot Contessa

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam (12-ounce jar)

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries and the jam into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

To serve, spoon some of the raspberry sauce on a small plate. Place meringue or cake on top of sauce and garnish with mixed fresh berries, and drizzle with more sauce.

Yield: 2 cups

As a variation to this recipe you can add 1 tablespoon of  a fruit flavored liqueur just for a little extra flavor. I have not found any liqueurs that are kosher for Passover but if you do please let us know!

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