Tag archive for "Red onion"

Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce

kosher meat recipes, shabbat recipes

Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce

4 Comments 26 February 2013

The Jewish Hostess,Turkey Burger

 Grilled Asian Turkey Burgers

Serves 4

These turkey sliders are grilled on a stovetop grill allowing for the fatty juices to drip while giving you that summer barbecue flavor.  Top with all your heart’s desired lettuce, red onions, tomatoes, olives, pickles, and more Soy Vay Hoisin Garlic Sauce for dipping!


For carb-free dining, just serve sliders over your favorite salad and drizzle with Soy- Vay Hoisin sauce.

Remember to always use a slider press to avoid a sloppy  hamburger look!
Click here  to get your Perfect Slider Press.



Hamburger, The jewish Hostess


Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce


  • 1¼ pounds ground turkey, or beef
  • Black pepper, to taste
  • ¼ cup Soy Vay Hoisin Garlic Marinade
  • 4 hamburger buns, toasted
  • Lettuce, red onions, olives, pickles,and more Soy Vay Hoisin Sauce for garnish


  1. In a bowl, mix the ground turkey or beef with plenty of black pepper and the Soy Vay Hoisin garlic marinade, making sure the sauce is evenly distributed. Form the beef into four even patties.
  2. Place a large oiled grill pan over medium heat. When very hot, add the burgers, making sure to space them far enough apart so that they are not crowded in the pan. Cook for about 5 minutes, then flip over and cook another 4-5 minutes for medium.
  3. Place the burgers on the toasted buns, and garnish with lettuce and red onions.
  4. Serve immediately.

Enhanced by Zemanta
Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

card game lunch, kosher rice and pasta recipes

Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

2 Comments 24 December 2012

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

Subscribe Now!

Thank you Frieda Kassin for sharing your gorgeously displayed and gourmet card game with us! SO impressive!!! The wheat berry salad sounds like a winner! I can’t wait to try it! Marlene
“Hi Marlene,
The striped tablecloth was actually custom made. I used the lucite boxes as platters and the lids separately as platters…. Here are some recipes from my card game….”
Frieda Kassin

Recipe for Wheat Berry Salad: (pictured below)

  • Make wheat berry according to package but instead of water use use imagine vegetable stock.
  • Roast 3 cups butternut squash on tray with salt, pepper, garlic powder, and olive oil.
  • Toast 1 cup mixed nuts in pan with olive oil, when done remove from pan and in the same oil sauté 2 shallots or 1 red onion. When translucent add 2-3 cups fresh chopped kale but don’t let it get wilted
  • In serving platter mix all ingredients together. Leave some of the freshly chopped kale and nuts to put on top. Serve at room temperature

The jewish Hostess 4

Quinoa Oreganata

  • Make quinoa according to package using imagine vegetable stock instead of water
  • Chop red onion and colored peppers very fine and add to quinoa once it’s cooled
  • Chop in food processor sundried tomatoes with its oils, kalamata olives and green olives with their oils leaving it still chucky
  • Add it to quinoa
  • Chop some fresh oregano and add it
  • Add salt, pepper and dried oregano
  • Serve cold or room temperature
  • Enjoy!

The Jewish Hostess 2
The Jewish Hostess

The Jewish Hostess 1
Easy Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

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

Easy Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

No Comments 25 August 2012

Sarah Harari is know to be a gourmet kosher cook within the Syrian Jewish Community.

I know that any Shabbat recipe from Sarah will go straight onto my Shabbat and Jewish holiday menus!!!

Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

  • 2 cornish hens, cleaned
  • 3/4 c honey
  • 3/4 cup orange juice
  • 4 cloves of garlic, chopped
  •  1 red onion, chopped .
  • 1/2 cup soy sauce
  • salt and pepper.
  1. Place 2 cornish hens in a roaster.
  2. Mix  all ingredients in a measuring cup and mix well with a fork or emulsion blender.
  3. Pour mixture on top of cornish hens.
  4. Marinating overnight is preferable.
  5. Cook uncovered at 350 for an hour or until top is lacquered and juices run clear.
  6. Roast 2 lbs. of peeled and cubed pototoes in a tray with salt, pepper, paprika, garlic salt, and  oil.
  7. Add the roasted potatoes on bottom of the roaster and heat roasted potatoes together with the  roasted cornish hens for about 45 minutes before serving.
Enhanced by Zemanta
Sweet Peaches, Red Onion with Shredded Basil Salad

kosher recipes, kosher salad recipes, rosh hashanah and sukkot recipes

Sweet Peaches, Red Onion with Shredded Basil Salad

1 Comment 13 August 2012


This fresh summer salad couldn’t be easier. We sliced the peaches pencil thin, and let them marinate in the equally sliced thin red onion slivers. The slivered basil was last to be sprinkled on top right before serving. If serving with a dairy meal, you can crumble feta or goat these on top, and if serving with a meat meat, you can choose to place sliced grilled chicken as a side. We couldn’t stop eating this salad given the low fat and low calorie bonus! Inspired by MarthaStewart.com.

Sweet and Savory Summer Salad Ingredients:

  • 3 peaches, sliced 1/2 inch thick
  • 1/4 red onion, very thinly sliced
  • 1/3 cup fresh basil (leaves torn if large)
  • Juice of 1/2 lemon
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1 tablespoon extra-virgin olive oil


  1. Toss peaches with red onion, basil, lemon juice, salt, and some pepper. Drizzle with olive oil.
Enhanced by Zemanta
Warm Chickpea Salad with Arugula for Passover

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

Warm Chickpea Salad with Arugula for Passover

No Comments 15 January 2012

Many Sepahrdic Jews eat chick peas on Passover, and I am lucky to be one of them. If you do buy chick peas in a can for Passover, make sure it is Kosher certified for Passover.

If you are of  Ashkenaz descent, then start using up your chametz chickpeas by trying this savory recipe ASAP!

To read more about  kitniyot on Passover, click HERE.

This recipe is too good to pass up.  It took 10 minutes to prepare, and took another 10 minutes for the family to devour it. Use more olive oil, salt, pepper,vinegar  and honey if you have  a lot of arugula. Serve as a weeknight tasty side dish, or as a midday main course with friends.

Check out this REVIEW of this great Mark Bittman cook book.

From : How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food

Makes: 4 side- or 2 main-dish servings

Time: 20 minutes with precooked beans

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin seeds
  • Salt and freshly ground black pepper
  • 1 1/2 cups cooked or drained canned chickpeas
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey
  • 4 cups arugula leaves
  • 1 small red onion, halved and thinly sliced
  • 4 hard-cooked eggs, quartered (optional)

Kosher Sephardic Passover Recipe Directions

1. Put the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.

2. Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, garnished with hard-cooked eggs if you like.
Recipe from Mark Bittman‘s BLOG.

More books from Mark Bittman


Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to you favorite shops!

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

Enhanced by Zemanta
Quick and Easy Zaatar Grilled Tilapia with Mango Avocado Salsa

kosher fish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, shavuot recipes and ideas

Quick and Easy Zaatar Grilled Tilapia with Mango Avocado Salsa

4 Comments 02 August 2011

Here’s a quick and easy way to keep that barbeque going- even during the nine days of Ab!

This easy grilled tilapia recipe was especially simple because the salsa and marinade ingredients are staples in my fridge.  By 4 o’clock the fresh fish was delivered to my home from I and D Glatt in Brooklyn, and I was able to have the first batch of grilled fish ready for the little ones that come off the camp bus at 4:20.

(Of course the day NEVER ends, being that color war  broke out today, and right after dinner we were off to buy BLUE TEAM face paint  from Michael’s Crafts…by the way- if you decide to shop there any time soon, make sure you print out your 20% off coupon!- I was the only one in the store that didn’t have one!!!! )

Enjoy this delicious recipe! Even the picky eaters loved it!!! Marlene

Try this Fish and Veggie Grilling Basket from Amazon!



  • 1/3 cup extra-virgin olive oil
  • 2 squeezes of lemon juice
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons crushed garlic
  • zaatar spice
  •  ground black pepper
  •  salt
  • 2 lbs tilapia,  or lemon sole fillets.

Mango Salsa:

  • 1 large ripe mango, peeled, pitted and diced
  • 1/2 red bell pepper, diced
  • Kernels  from one whole corn
  • 1 cubed avocado (add at the last minute with lemon)
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped fresh parsley
  • 1 jalapeno pepper, seeded and minced (check out the video above- How to seed a chili pepper)
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  1. Whisk together the extra-virgin olive oil, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a bowl. Zest one lemon, add the zest ,and then squeeze the juice from the lemon into the bowl. Add the tilapia fillets, coat with the marinade and let rest until salsa is chopped.
  2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, parsley, and jalapeno pepper in a bowl. Add the lime juice, lemon juice and toss.Season to taste with salt and pepper, and refrigerate until ready to serve.
  3. Preheat an outdoor grill for medium-high heat, and light spray grill pan.
  4. Remove the tilapia from the marinade and discard marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Adapted from http://allrecipes.com


Enhanced by Zemanta
Sari’s Mango Edamame Sugar Detox Salad

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas

Sari’s Mango Edamame Sugar Detox Salad

No Comments 26 April 2011

Sari Dana is one of my very best friends. Have you ever seen an exercise instructor sweat through a whole hour and 15 minutes of  cardio blast with super positive energy,  grace, elegance, and a smile? Well, there you have it in a (protein packed) nutshell. Meet Sari Dana. Stay tuned for more recipes and sugar detox inspiration. Marlene

The Ultimate Spring Detox-a Quick, Easy Way to Sugar Detox:

Every so often I meet someone on the street, in a restaurant or just in passing who would reach out to me and share their sugar detox challenge experience.

In case you’re not familiar with my Sugar Detox story, I would love to share it with you.

Even though I, like most people, have a difficult time expressesing the truth about my negative habits, I sum up the energy to do so, by thinking about my desire of a higher cause. The cause of helping others. I know my story will help hundreds if not thousands, possibly even millions. You see, it’s a ripple effect. If I can help someone from my experience, and that person helps someone else, a family, a community and possibly the world at large can benefit.

So here it goes…

April 2008 was the turning point for me. The month that changed my life.

In April 2008 I embarked on the biggest feat of my life. A 30 Day Sugar Detox Challenge.  You may have read my articles for each of those days on the Jewish Hostess blog, or followed me through my emails. The writings were raw. I was simply stating my experience. I didn’t have a plan, just a goal to complete 30 consecutive days sugar free. I, along with my group at the Sephardic Center, and my dedicated readers, embarked on a challenge that would change my life forever.

What was so exciting about being sugar free?  I could sum it up in one word, a word that most people search a life time for.  HAPPY.  When I became Sugar Free- I became HAPPY.

Yes, my life is filled with many things to make me feel happy.  I am blessed with a wonderful family and friends. I have a career in fitness that is extremely rewarding.   Yet, the only time that I am truly happy is when I am sugar free.

Why would living a life without sugar have such profound effects? Refined sugar does not benefit our bodies or mind in any way.

While it has many negative effects, like  rising triglcerdies significantly and suppressing the immune system, the biggest on my list is brain fog and mood swings that occur when you eat refined sugar. If you ever expirenced a brain fog- you know what I mean!

Without sugar in your system you can conquer the world! It is such an empowering feeling. Sugar brings you up for a short period of time, and then brings you down. Sometimes so down that you just need to sleep. If you ever over-ate a large meal, then you know what I’m talking about.

Without sugar, your brain can work with clarity. Focusing will become easy. This is especially helpful in children, who need to focus in school for 8 hours at a time. You will always have an even temperament, and trying to lose weight will become a thing of the past.

After helping hundreds of women, I decided to attain my degree from the American Associastion of Drugless Practicioners and enrolled in the Institute for Integrative Nutrition.

Being a health coach and a fitness professional has helped me to gain access to help so many more people in our community. By blending my two careers, my clients are able to reap many rewards. I truly feel blessed.

If your are ready to have more energy, fewer cravings and take control of your life, then you don’t want to miss my most amazing event yet.

The Ultimate Spring Cleanse: a fast and easy sugar detox program.

A workshop filled with inspiration and motivation!

What: Sari’s Sugar Detox

Where: In Brooklyn. Address upon request

When: to be announced soon!

contact me at SARI@DANANYC.COM

I look forward to meeting you!

This is a edamame ,mango and beans recipe that my sister in law, Olga Schweky made at my Sugar Detox  Event- it was a big hit- and gets 2 thumbs up on Sari Sugar Detox!  Its low calorie, low fat and a great way to add  plant based proteins into your diet. Triple dose of plant protein from the edamame, red and black beans.

Mango Edamame Salad:

  • Shelled edamame (boiled and drained)
  • 1 mango cubed
  • 1 red onion, chopped small
  • 1 can black beans or 1and 1/2 cups fresh black beans
  • 1 can of red beans, or 1 and 1/2 fresh beans
  • 2 colored peppers,diced  -1/2 cup each color (not green)


  • 1/2 cup apple cider vinegar,
  • 1/4 cup olive oil

Mix all ingredients and add dressing.

Sari Dana

Related articles

Enhanced by Zemanta
Seared Tofu with Red Onion Marmalade

kosher recipes

Seared Tofu with Red Onion Marmalade

1 Comment 06 December 2010

This recipe was sent in by Paulina Ashkenazi, our culinary school student, whose family raves about this gourmet savory dish.

By Paulina Ashkenazi

For the marmalade:

  • 2 pounds red onion thinly sliced (about 4 cups)
  • 3 cups red wine
  • 6 tablespoons red wine vinegar
  • 4 table spoons balsamic vinegar
  • 5 tablespoons honey
  • 4 teaspoons whole black peppercorns
  • 1 teaspoon kosher salt
  • 4 whole cloves (optional)
  • 1 sprig fresh rosemary finely chopped

In a deep sauté pan combine all the ingredients with 1 cup water, bring to a boil. Reduce heat to medium and simmer sturing a few times until liquid has reduced to a syrupy glaze (about 1 hour). Discard cloves.

For the tofu

1 pound extra firm tofu, sliced into 4 slabs

warm a large nonstick skillet over high heat. Add the tofu to the pan and sprinkle with salt. Cooked until browned on each side(about 3 minutes per side)

Spoon marmalade over the tofu and serve.


Enhanced by Zemanta

Personalize Your Party and Chic Gifts!



“Like” us on Facebook!

© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®