Tag archive for "Salad"

Lisa’s Endive, Green Apple, and Pistachio Salad

kosher pareve recipes, kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, sugar detox recipes

Lisa’s Endive, Green Apple, and Pistachio Salad

2 Comments 14 September 2011

I first met Lisa Ades about three years ago, when I was searching high and low for a film maker to help interview 300 of our communities elders for the Joseph J. Sitt Sephardic Heritage Museum. Being a sheltered yeshivah girl from Brooklyn, I was truly mystified as to how I would go about such a project, but Hashem had his plan.

After asking around in supermarkets, exercise class, (“does anybody know a film maker….?) etc. and at marjan games, I finally got a call from my friend Barbara Azizo who said, “remember when you asked me about a fillm maker? I just remembered I DO know someone….”

After interviewing several other talented people, I knew that Lisa was the right person for the job. Lisa’s grandfather  Joe Ades had come to this country from Aleppo at about the same time that mine had arrived. Her family was raised in Brooklyn, N.Y., but at a certain point, Lisa’s dad had decided to move out of state. Lisa went on to film school, won several awards for directing the Channel 13  New York Series, among others.

When Lisa heard about this opportunity,  she gave up her public career  for the chance to dig into her family roots alongside me, both of us being exactly the same age. All in all, we have interviewed over 300 people together with Joe Sitt as executive producer, to produce a 10 part documentary series on the history of the Sephardic Community. Stay tuned for Episode 3- Life in Bensonhurst- The Depression 1930’s…… to be seen October 9 in Avery Fisher Hall at Lincoln Center …. tickets going fast……

By the way, Lisa is a gourmet cook whose recipes have been featured in Saveur Magazine….

” Hi Marlene-I got tired of eating boring lettuce leaves every night so created this bright, crunchy salad, incorporating all the shades of green for spring – pale green endive, bright green apple, deep parsley and gorgeous pistachios. We liked it so much I made it again the next night. And the next night… Lisa Ades”

Lisa’s Endive, Green Apple, and Pistachio Salad:
• 4 large heads endive (or 6 small ones) about 1.5 lbs.
• 1 large green apple
• 1 lemon
• ¼ cup flat leaf parsley, chopped coarsely
• ¼ cup dry roasted, unsalted pistachio nuts

Dressing:
• 1/2 shallot, minced (about 1 Tbl.)
• 1 Tbl. sherry vinegar
• ½ tsp. Dijon mustard
• 1 garlic clove, smashed lightly
• 3 Tbls. extra virgin olive oil
• Salt and pepper
• a half teaspoon of honey

1. Cut apple into 4 large pieces around the core and julienne or cut into thin strips. Remove to a small bowl and toss the apple well with the juice of one lemon. This will prevent the apple from discoloring (and adds a citrusy flavor to the salad).

2. Separate endive leaves; stack them and cut into long strips on the diagonal. Put them in a large bowl with the chopped parsley. Mix in the apple and pistachios. This can be refrigerated until ready to serve.

3. Make dressing: in a small bowl, mix the minced shallot with the vinegar and let macerate for 10 mins to ½ hour. Wisk in the mustard, a whole garlic clove lightly smashed with the side of a knife, salt and pepper to taste and honey.

4. When ready to serve, remove garlic clove and dress salad, using a little dressing at a time until it’s just coated.

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Panzanella on a Stick- Great For a Holiday Dairy Lunch!

kosher cookbooks, kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Panzanella on a Stick- Great For a Holiday Dairy Lunch!

No Comments 07 September 2011

 

 

Don’t let the summer end! Check out these affordable cool “recipes on a stick”  by blogger  Matt Armendariz. in his new book On a Stick!

Though not all of his recipes are kosher, you can get some great entertaining inspiration for about $11. Great ideas for sticks include using sugarcane, rosemary,

popsicle and bamboo sticks to skewer your gourmet chunks.

 Pick on Us has a great selection of  wooden sticks!

Bio and Chic is another cool resource for eco-friendly  skewers and entertaining!

 

Panzanella on a Stick:

Serves four

Ingredients:

For Salad Sticks

  • 12 cocktail picks
  • 1 loaf French bread, cut into 24 (1-inch) cubes
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • Pinch of black pepper
  • 24 cherry tomatoes
  • 24 small fresh mozzarella balls (ciliegine)
  • 24 basil leaves
  • 1 English cucumber, sliced into 1-inch pieces, then quartered

For Sherry Vinaigrette:

  • ¼ c. sherry vinegar
  • ¾ c. extra virgin olive oil
  • ½ shallot, finely chopped
  • 1½ tsp. stone-ground mustard
  • Pinch of sea salt

1. Preheat oven to 350°.

2. Toss bread with oil, garlic powder, salt, and pepper. Spread pieces in a single layer on a baking sheet and bake 10 minutes, turning halfway through.

3. To make the vinaigrette, whisk all dressing ingredients in a small bowl until fully incorporated. Season with salt as needed.

4. Thread 2 pieces of bread, 2 tomatoes, 2 pieces of cucumber, 2 mozzarella balls, and 2 basil leaves onto each cocktail pick. Just before serving, drizzle liberally with vinaigrette.

recipe via Daily Candy

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Healthy Brunch By the Beach by Rina Dweck

at home, kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, mothers day recipes, shabbat table settings, shavuot recipes and ideas

Healthy Brunch By the Beach by Rina Dweck

1 Comment 01 August 2011

My friend Rina Dweck is a superb hostess, always whipping up summer salads and main dishes with ease.  Savor the photos below which illustrate her typical Shabbat lunch during the summer months.  Rina’s menu always  focuses on vegetarian, Mediterranean and healthy dishes.  She only uses fresh produce, preferably fresh, organic and locally grown. Friends and family always feel very comfortable at Rina’s table because everyone is involved in the preparation.

Her meals always taste especially unbelievable because she lives right on the ocean, and when you’ve got that view- there are absolutely no complaints!!! 

When she is not cooking, Rina also happens to be a fabulous artist! Check out Rina’s  Facebook  page PROJECT FACE where she  re-invents her own face daily.

Could these pics all be THE SAME GIRL????? Amazing!!!!

 

 

Enjoy! Marlene

 

eggplant / feta roll -ups.  Get the delicious kosher recipe HERE!

 

Joe helps mom prepare the salad


savory ricotta cheesecake with radicchio

tomato/mozzarella  salad

pasta with asparagus

 

raw beet salad

If you want information about PROJECT FACE, please email RINA @ Rinadweck@aol.com

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Mini Caprese Salad- 6 Ingredients

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

Mini Caprese Salad- 6 Ingredients

No Comments 28 July 2011

Thanks to Esther for sending in this great summer recipe-please keep sharing your favorite recipes- EMAIL me at marlene@thejewishhostess.com

“Hey Marlene its Esther Mosseri, I have a great 6 ingredient recipe for you, i saw it on TV by Rachael Ray I made it a bunch of times and everyone loved it!”

Mini Caprese Salad

  • 1 lemon juiced
  • 1 sm clove garlic minced
  • 1 cup basil leaves (about 20 leaves) plus a few for garnish
  • 1/3 cup olive oil
  • 1 pint cherry tomatoes (multicolored makes it prettier)
  • 1 cup bite size mozzarella balls in water, drained and halved
  • salt and pepper

Combine lemon juice, garlic, basil in cuisinart or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

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Italian Panzanella Salad by Lisa Bailey

kosher bread recipes, kosher dairy recipes, kosher pareve recipes, kosher salad recipes, mothers day recipes, shavuot recipes and ideas

Italian Panzanella Salad by Lisa Bailey

2 Comments 11 July 2011


photo via the passionate cook

 

Thanks Lisa Bailey for sending in this yummy Shabbat Panzanella salad recipe!

Panzanella salad is  from the cuisine of Tuscany, Italy, who have always made innovative uses for their “leftovers”, including their leftover crusty bread. There are many variations for this delicious Panzanella salad, and I also like this version with basil pesto from  the passionate cook. I also did an extra bit of research and added a Panzanella recipe video from Tribeca Grill.
Enjoy Lisa’s recipe! Try it this Shabbat for lunch.

I’m posting  this kosher recipe Monday, July 11 in honor of Lisa’s new addition to the family! Mabrook!

Marlene

Hi Marlene,

I love trying new light salads for saturday lunch in the summer . My favorite is bread salad . It’s so colorful and makes a beautiful presentation!

Ingredients:

  • One loaf Italian bread ,one day old cut into cubes
  •                   Mozzarella cheese (I like the one from Costco)
  •                   A bunch of fresh basil, chopped
  •                   About 2 dozen sun dried tomatoes  in oil chopped
  •                   About 2 dozen grape tomatoes chopped
  •                    1-2  Avocados cut up
  •                    Juice of 3 lemons
  •                    Extra virgin olive oil
  •                    Balsamic vinegar to taste

Directions:

Chop all ingredients and mix. You can add the olive oil as desired.
If you would like it to be pareve leave out the cheese .
Hope you enjoy!

Lisa Bailey

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Pear, Grape, Mesclun and Feta Salad recipe plus Betty’s Bridal Shower

kosher dairy recipes, kosher recipes, kosher salad recipes, parties, rosh hashanah pasta, salads, and lunch ideas

Pear, Grape, Mesclun and Feta Salad recipe plus Betty’s Bridal Shower

2 Comments 21 June 2011

My friend Shelly Orfali is one those friends that I don’t see very often but when we do bump into each other on Kings Highway, in Wendy’s Plate, at a wedding,  or in Aruba, we know that we are best friends at heart. I am so happy to post Shelly’s daughter Betty’s shower pics- Mabrook!!!!! Marlene

“Hi Marlene,

My daughter Betty loves to drink coffee so we decided that the theme for her shower should be a natural look with a burlap tablecloth that I bought online,  and coffee beans spilling out of white paper bags on the table.

I made all of the food except 1 or 2 items. The menu was: Samboosak, pizza, cheese balls, spanech jiben (cheese with spinach), Caeser salad, lo mein, pasta with pesto, purple cabbage salad, pear grape mesclun salad, salmon, brown rice with nuts, grilled vegetables, vegetable wraps, veggie burgers, avocado and tomato salad, stringbeans with almonds. Enjoy! Shelly”

Pear Grape Mesclun and Feta Salad:
Vinaigrette:

  • 2 tbs. Balsamic vinegar
  • 1 tsp minced shallot
  • 1 quarter cup of olive oil
  • Salt
  • Black pepper

Candied Almonds:

  • 1 and half cup slivered almonds
  • 2 third cup of sugar

Cover baking sheet with tin foil set aside. In a non stick skillet sprayed with pam, heat the almonds over a medium heat for 2-3 minutes to toast. Slowly add sugar, cook 8-9 minutes stirring constantly. The sugar will turn to a deep amber color do not burn. Remove from heat immediately and quickly spread the almonds onto baking sheet. Separating them so they don’t stick together.

Salad:

  • 5 cups mesclun mix
  • 2 cups arugula
  • 2 pears cored and cubed
  • 1 cup red grapes halved
  • 1 handful of craisins
  • 1 and 1 half ounces of feta cheese or goat cheese crumbled

Mix all salad ingredients together. Add cranberries and cheese. Sprinkle with candied almonds and coat with the vinaigrette.

Enjoy!!

Win a FREE Viking Mixer from Kitchen Caboodles- Sign up HERE

 

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Maggie’s Spicy Falafel Salad with Tahini Sauce

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

Maggie’s Spicy Falafel Salad with Tahini Sauce

1 Comment 20 June 2011

 

Maggie Bawabeh is another friend of mine that continually inspires me. Maggie is always quietly helping so many people behind the scenes in her elegant and classy manner. She also puts her heart and soul into being an “agent” for Sephardic Link, a  community organization founded by my good friend Charles Mizrahi. Every month, about 40 married women, all “agents” who volunteer for Sephardic Link, meet and discuss potential matches and shidduchim within the community.  All of the work and connections are done behind the scenes, and are very confidential, They have had much success, and B’H, Maggie actually set up someone very close to me! Thanks for everything, Maggie, and thanks for the healthy, dairy free, vegan recipe!

“Hi Marlene,How are you doing just a few days before the wedding? I’ve been wanting to share with you a falafel salad that I make for my family. I made it once for a Sephardic Link meeting, and it was gone in minutes.I made it again for my niece’s shower and again it was a hit.

  1. You’ll need a box of frozen falafel balls.
  2. Bake it till they are very crispy.
  3. Meanwhile chop  lettuce,cucumbers,tomatoes,mint leaves,parsley,onion,scalions,red+green peppers, jalapeno pepper+radishes.
  4. Sprinkle with dry mint,cayene pepper,cumin and kosher salt.
  5. Drizzle with olive oil.
  6. Dressing is made by mixing fresh lemon juice,salt,crushed garlic and tehina till a medium to thin consistency.
  7. When falafel balls are rispy+cooled, crumble them w gloved hands over the salad,drizzle the dressing+mix.
  8. It should taste spicy and lemony.
  9. It can be stuffed in pita quarters, or  with toasted pita chips around it. Please feel free to edit the text as I’m no expert in writing recipes.

Love, Maggie”


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Olives Stuffed With Creamy Goat Cheese on Top of A Crunchy Rainbow Salad

kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas

Olives Stuffed With Creamy Goat Cheese on Top of A Crunchy Rainbow Salad

3 Comments 01 June 2011

by Charlie Michelle

For a dairy lover like me, Shavuot is one of my favorite holidays to spend in the kitchen. There are a millions different ways to include cheese in your Shavuot meal, but in the interest of our waistlines, I thought a bountiful salad would be the perfect way to celebrate while also tempering the indulgence with a hearty dose of healthiness.

A colorful mix of red and green Tango lettuce makes the bed of this Mediterranean inspired salad.
Nestled among the greens is a lovely blend of vitamin-packed strawberries, bright crisp carrot slivers, spicy red onion, cool julienned cucumber, and heart-healthy kalamata olives, stuffed with creamy, low fat cheese.

The beauty of salads is that they are so very versatile. You can add or subtract ingredients to your taste, adjust quantities, and spruce your salad up with any number of dressings. I used a very basic greek vinaigrette to top mine– olive oil, vinegar, basil and herbs, and a handful of crushed kosher feta.

Shavuot Salad (for 2)
– Four heaping cups of your favorite greens
– A dozen jumbo olives, halved and pitted
– 1 large carrot, shaved
– 1/2 medium cucumber, seeds removed and julienned
– 1 cup medium fresh strawberries, tops removed, quartered
– 1/2 cup kosher goat cheese or a kosher creamy feta cheese
– 1/4 small red onion, slivered

Dressing:
– 1/4 cup high quality olive oil
– 2 tablespoons white wine vinegar
– 2 teaspoons dry basil
– 2 teaspoon dry thyme
– 1 teaspoon cracked black pepper
– pinch kosher salt
– 3 tablespoons kosher feta or goat cheese, crushed under the blade of a knife

To stuff the olives, simply pinch a piece of creamy feta or goat cheese and roll it into a ball between your fingers. Then pack your little cheeseball into the cut half of each olive.

Making a salad is easy–just toss it all together, or arrange it artfully for presentation.
The dressing is super simple as well. Simply mix everything together in a small bowl and whisk well before drizzling over your salad.

Serve with a chunk of crusty bread, and you’re all set for a scrumptious Shavuot!

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Crunchy Taco Salad by Chef at Home Cookbook

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

Crunchy Taco Salad by Chef at Home Cookbook

No Comments 15 May 2011

Last Shabbat I made a crunchy, colorful chopped taco salad inspired by my favorite  new gourmet kosher cookbook, Chef At Home published by the Magen David Yeshivah PTA. If you haven’t heard about this new 400 page kosher cookbook yet, than make sure you order a copy soon from Yvonne Franco . Once you have it in your kitchen, you wont be able to cook a meal without it!

Add this healthy new salad to your holiday lunch menu. Its a great change from the traditional boring salads that we’ve gotten used to.

For this healthy kosher recipe, I used healthy organic tacos from Omni Health located on avenue U in Brooklyn. I also added fresh chopped jicama which adds a delicious low calorie crunch to the mix.

 

Ingredients:

  • 1 head romaine chopped
  • 2 small ripe tmatoes
  • 2 cucumbers
  • 1 red onion chopped
  • 1 can chickpeas
  • 1 can red kidney beans
  • 1 avocado cubed
  • 2 corn on the cob, steamed and shucked
  • jicama cubed into small pieces
  • several tacos, toasted and broken into 1″ pieces

Dressing:

  • 1 teaspoon Dijon mustard
  • 1/2 cup of olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar or Splenda
  • 1-2 teaspoons of cumin
  • juice of one lemon
  • juice of one lime
  • 1 teaspoon of garlic, crushed
  • 1 teaspoon light mayonnaise
  • salt and pepper

Directions for this Kosher Recipe

  1. In a large serving bowl combine all ingredients except for taco chips.
  2. Blend salad dressing ingredients
  3. Pour and toss
  4. Top with taco chips and serve.
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Mixed Green Salad with Beets, Goat Cheese and Walnuts

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

Mixed Green Salad with Beets, Goat Cheese and Walnuts

3 Comments 03 May 2011

This is a perfect spring and summer salad . Light and refreshing and  easy to make.
Serves 6
Ingredients:
  • 4 medium beets (red, golden, or a combination)
  • 1/2 to 3/4 pound salad greens, preferably a mixture of baby spring greens and arugula
  • 1/3 cup walnut pieces, preferably from fresh shelled walnuts
  • 1 ounce goat cheese or feta cheese, crumbled (about 1/3 cup)
  • 2 oranges, slices removed from pith (optional)
  • (watch the video how to slice an orange or grapefruit without the white pith)
  • 1 to 2 tablespoons chopped fresh herbs, such as chives, tarragon, parsley (optional)
Dressing:
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons sherry vinegar or red wine vinegar
  • salt and freshly ground pepper
  • 1 small garlic clove, minced or pressed (optional)
  • 1/2 to 1 teaspoon Dijon mustard, to taste
  • 3 tablespoons walnut oil
  • 4 tablespoons olive oil or plain nonfat yogurt *
                *  if using yogurt, water for thinning out the dressing
                1. Roast the beets. Preheat the oven to 425 degrees F. Cut away the leaves by slicing across the top end, about 1/2 inch above where the stems and root meet (save the leaves for another purpose). Scrub the beets under warm water with a vegetable brush. Place in a baking dish, and add about 1/4 inch of water. Cover and bake 30 minutes to an hour, depending on the size of the beets. Medium-size beets take about 45 minutes, small ones 30, and large ones take an hour. Test for doneness by sticking a knife into a beet. It should slide in easily. Remove from the heat and allow to cool. When the beets are cool, it will be easy to slip their skins off. Skin and cut in half lengthwise, then slice the beets very thin, or cut in small wedges.
                2. If the nuts are not very fresh and just shelled, roast them for 15 minutes in a 350-degree oven, until just toasty. Transfer immediately to a plate or bowl.
                3. Toss the beets with the salad greens, walnut pieces, goat cheese , orange slices, and fresh herbs.
                4. Mix together the vinegars, salt, pepper, and mustard. Whisk in the oils or the walnut oil and yogurt. Taste; if you want the dressing to be a bit more acidic, add another teaspoon of vinegar. Toss with the salad and serve.
                Advance preparation: The cooked beets will keep for several days in the refrigerator. the dressing can be made and the greens washed and dried several hours ahead of serving.

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                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)

                Dressing:

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

                Mix all ingredients and add dressing.

                Sari Dana

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                Prepare For Your Sugar Detox Today!

                healthy body, healthy living

                Prepare For Your Sugar Detox Today!

                21 Comments 01 April 2011

                Hello Sugar Detoxers!

                Please SIGN UP now to receive your free daily sugar detox newsletter!

                Can you go a day…. a week ….. or how about a month without eating sugar?

                I did it and so can you!

                As the Passover holidays culminate, we, as Jewish women are ready to give back to ourselves by focusing in on what our bodies need right now. So, if you have been thinking about making an empowering life changing event to improve your health and well being- then this “30 Day Sugar Detox Challenge” is for you.  Join me with hundreds of women to take control of their bodies, this Monday May 2, 2011  as we will begin our “30 Day Sugar Detox Challenge.”

                Americans are faced with all kinds of addictions- and sugar is at the top of the list. The worst part about it, is that sugar is an addiction that usually begins as a child and can last a life time.

                Through that time period, the sugar consumers are faced with  the #1 health challenge -which is to simply stop eating sugar!
                I know the Jewish women WANT to rid sugar from there lives, but not everyone has the courage to do so.
                Here is a little help to kick this habit- who knows- it might even be for good!
                Monday May 2, is our start date to kick the Sugar Addiction for a 30 Day Sugar Detox Challenge.

                COMMENT BELOW IF YOU WILL BE JOINING US ON OUR SUGAR DETOX!!!

                Sunday May 1st (my birthday) is preparation day.

                This is the day to tell all your friends and family. Everyone can be included!
                Proper planning is the key to success.
                So let’s begin:
                #1. You will need a Sugar Detox Buddy.
                This is the person who you will speak or e mail  on daily basis, for support, questions or just to help you through a hard day.
                #2. Go over your pantry and start reading ingredients. If the ingredients are:
                Sugar, High fructose corn syrup,  brown sugar, cystallized sugar, fructose, maltose, sorbitol,evaporated cane juice,syrups, xylotol or anything ending in “ose”- than that food  is not for you!
                There are many names for sugar- if your not sure- simply google it- ask your support buddy- or ask me!
                #3. Be aware for hidden sugars as in; mayonnaise, ketchup, salad dressings, sauces, corn flake crumbs,marinades and fat free foods.
                These foods almost always are filled with sugar.
                #4. Alternative sweetness to use:

                1. Stevia – zero calories(make sure its 100% Stevia)
                2. Agave (60 cal per teaspoon)
                3. Raw Honey-(More Medicinal)

                #5.  If there are certain  foods that  are a temptation to you (like home baked chocolate chip cookies are for me) throw it in the garbage…give it to your house keeper…sell it on ebay…….just get it out of your house!
                Most Important Tip:
                #6 Mentally prepare yourself. If you want to succeed-you need to believe that you can do this!
                Remember: “The most important things said- are the things you say to yourself”

                More information is coming…

                Live Your Life Happy
                AND Healthy!

                Saris 30 Day Sugar Detox Challenge.

                Sari Dana
                Health Coach
                Fitness Proffesional
                Sari@Dananyc.com

                Sari Dana
                917-517-7542

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                Healthy Kale Caesar Salad with Whole Wheat Croutons

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

                Healthy Kale Caesar Salad with Whole Wheat Croutons

                No Comments 29 March 2011

                 

                Ever since Adele Yedid sent in her delicious and nutritious recipe for kale chips, I’ve been on the lookout for more variations of  kale recipes, especially kale salad recipes. Caesar salad with  regular romaine lettuce is a staple in our home and I can never make enough of it. This Kale Caesar Salad has  bonus vitamins and nutrition and the family wont even notice that you are trying to sneak it in! You can buy home baked, fresh whole grain bread to make your healthy croutons in Pomegranate Supermarket on Coney Island Avenue in Brooklyn.

                Directions for Kale Salad:

                • Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender.
                • Toss 1 1/2 cups whole wheat bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes.
                • Toss 1 1/4 pounds chopped kale with the remaining dressing;
                • broil kale with dressing on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.
                • note – According to Sephardic Jewish Kashrut laws- you cannot mix fish with cheese- so you can use Worcestershire substitute or you can omit the cheese.

                 

                Photograph by Antonis Achilleos

                Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

                Recipe from http://www.foodnetwork.com

                 

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                Roasted Portabello Mushroom and Bleu Cheese Salad

                kosher dairy recipes, kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

                Roasted Portabello Mushroom and Bleu Cheese Salad

                3 Comments 28 March 2011

                So, my husband’s away all week. This means that it takes a whole lot of willpower NOT to eat sandwiches, packaged meals and bowls of cereal each night for dinner. I need quite a bit of inspiration just to turn on the stove while he’s traveling. Luckily, that’s exactly what this blog is all about — inspiration.

                This week, I decided to try a really simple, light salad (with VERY little oven-time required), courtesy of the doyenne of domesticity herself, Ms. Martha Stewart. The roasted portobello salad with blue cheese is from Martha’s Food Everyday “Fresh Flavor Fast” cookbook , which is a compilation of recipes from her magazine, Everyday Food . If you haven’t picked one up, you should. The magazine (and cookbook) are filled with awesome and easy weekday recipes. It’s a true favorite of mine.

                This super simple dish will not disappoint. The portobello mushrooms are so meaty that they serve as a great, kosher replacement for steak. If you’re having trouble finding a kosher blue cheese, Kirkeby (Kirkeby-Cheese.dk) makes a Danablu that can found in many kosher supermarkets (I even found it in my neighborhood,in a non-Kosher market). You can also find many kosher cheeses HERE

                The salad would make a great appetizer or a light meal. I had mine with a piece of French bread, which was perfect. I’m just sorry my husband missed it.

                -Lucy Cohen Blatter

                 

                PHOTOS:

                 

                Make sure you dress both sides of the mushrooms with dressing and keep brushing them every five minutes as they cook.


                Some people don’t care for blue cheese’s strong smell and flavor. Feel free to substitute your favorite kosher cheese to accompany these meaty portobellos and crunchy, slightly bitter endive.


                The final product: A satisfying, but light vegetarian appetizer or meal.

                Here’s the recipe, which serves four, with my tweaks and notes (in italics):

                Roasted Portobello Mushroom and Blue Cheese Salad*

                Ingredients:

                • About 3 tablespoons kosher red-wine vinegar (I didn’t have any on hand, so I substituted balsamic. Not a problem at all)
                • 1 tablespoon kosher Dijon mustard
                • Salt and pepper
                • 2/3 cup olive oil
                • 4 portobello mushroom tops only (to clean, pat the tops with a wet paper towel)
                • 2 or 3 medium heads endive (great for crunch, but I’d say three, as the original recipe calls for, is a bit excessive)
                • 8 ounces mesclun or mixed salad greens, (about 10 cups)
                • 1 small red onion, halved and thinly sliced
                • 4 ounces blue cheese (cholov yisrael, kosher)

                Directions:

                1. Preheat oven to 450. Whisk together vinegar, mustard, heavy pinch of salt and heavy pinch of pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the salad later.
                2. Place mushrooms, stem side up, on a baking sheet (or tin foil– less cleanup!). Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
                3. Toss endive, mesclun, onion, and cheese with reserved dressing, and divide among salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.

                *From Everyday Food’s “Fresh Flavor Fast”

                 

                 

                 

                 

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                Endive and Arugula Salad With Spiced Matzoh Crisps

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

                Endive and Arugula Salad With Spiced Matzoh Crisps

                6 Comments 15 March 2011

                ENDIVE and ARUGULA SALAD  WITH SPICED MATZO CRISPS by Lisa Ades

                This is a delicious Passover fatoush salad created by my co-producer of the Sephardic Heritage Museum films, Lisa Ades. Thanks Lisa, for working 24/7 to preserve our communities’ legacy, while finding a couple of minutes to send me your gourmet recipes!

                Spiced Matzah Crisps:

                • 3 Matzos
                • olive oil
                • ground cumin
                • garlic powder
                • sea salt
                • freshly ground black pepper (or Aleppo Pepper)

                Fatoush Salad:

                • 4 heads Belgium endive
                • 1 cup arugula
                • 1/8 cup fresh mint leaves, stems discarded
                • 1 8-10 inch English cucumber, peeled and diced into 1 inch pieces, or salad cukes
                • 1/4 cup flat leaf parsley
                • 1 cup grape or cherry tomatoes, halved
                • juice from ½- 1 lemon
                • 4 tablespoons extra virgin olive oil
                • 1 clove garlic, minced
                • kosher salt
                • sumac (optional)

                Directions for this Kosher for Passover Recipe:

                Preheat oven to 400 degrees F. Lay 3 Matzos on a parchment lined cookie sheet. Brush with olive oil. Sprinkle with cumin, garlic powder, sea salt and black pepper or Aleppo pepper. Place, uncovered, into the oven and bake for 8 minutes. Remove from oven and break into large shards of irregular size.

                Meanwhile, prepare the salad. Thinly slice the endive and place in a large bowl. Lay the mint leaves in a pile and tear them (they will bruise of you cut them with a knife). Add to the bowl. Toss the cucumber, parsley, tomatoes, and arugula. Mix the lemon juice, olive oil, and garlic. Season with salt and pepper and optional sumac. Add to the salad, tossing to combine.

                Arrange the salad in a mound on 6 plates. Stand 2-3 Matzo crisps in each salad. Serve.

                p.s. You can replace the endive and arugula with chopped romaine hearts. The Spiced Matzo crisps are also good as a snack or to serve with twisted cheese:

                 

                How to Make the Best Dressed Salad in the City

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

                How to Make the Best Dressed Salad in the City

                No Comments 09 February 2011

                You’ve never made a salad until you’ve taken some tips from Chef Adam Mimram.

                Slicing veggies is an art, and the secret to whisking your dressing lies here!
                My kids got to eat this gourmet kosher salad, and even the picky eaters demolished it!!!
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