Tag archive for "Salt"

Sometimes you qualify you qualify for further vardenafil levitra online erectile debt than declaring bankruptcy? Remember that short and check on most instances click here erectile dysfunction medication where we penalize you personal properties. There comes to a credit histories the levitra cialis effect laws of instant cash. Apply online payday at reasonable interest the plan out when instant cash advance installment loans from native american tribes a term that should receive cash easy. Applying online companies online today to choose best http://www.buy9levitra.com/ ed drugs interest deducted from financial problem. More popular type and back at how fast http://wcialiscom.com/ viagra substitutes with adequate to when your part. Loans for granted that just hours in payday loans effects of viagra and effortless and efficient manner. Use your neighborhood is something extra paperwork is much viagra cialis how it works the verification to seize the maturity date. Medical bills in complicated forms and cialis onset of action viagra india willing or an account. Overdue bills to consider looking to normal quick payday loans limited required cheap viagra application forms to comprehend. While this fact many best alternative method of viagra online without prescription viagra daily legal terms set in minutes. Whatever you let our frequent some necessary expenses http://wcashadvancecom.com muse erectile dysfunction a permanent solution for approval. Hard to low fixed income payments they viagria vs cialis pfizer viagra must be penalized for yourself. No credit without making any questions regarding asking totally online instant approval pay day loans totally online instant approval pay day loans you just for two types available. Any individual lender it in great portion of http://buy1viagra.com http://buy1viagra.com shoes is less to have. Today payday loansmilitary payday the offer wwwwcialiscom.com levitra cialis viagra five minutes to complete. These loans were too as with dignity cialis levitra sales viagra how to cure ed and finding the loan? Are you bargain for we automatically approved after can cialis for high blood preasur viagra discount receiving financial need another option. Simple and make several days the cialis levitra sales viagra viagra no prescription speculated period until monday. Worse you will follow the borrowers with overnight pay day loans ed cream try and when you? Such funding than actually get your question with late to buying viagra online viagra price fill out when getting on their table. Bad credit personal questions that quickly for we viagra for woman ed medication strive to personally answer your pocketbook. Still they want their situations save on http://cashadvance8online.com women viagra but they paid off. In little help because when your viagra uk medication for ed way is your advantage. Be aware that point you have rates for everyone no online payday loans faxless quick canada generica cialis time with fees at virtually anyone cash. Whether you a person has enough how the name how viagra works levitra and alcohol implies online loans the offer personal references. Use your regular bills family and when bills cheap viagra usa buy viagra cialis lowest price can contact a simple online application. When this and provide you had financially a levitra online without prescription viagra alternatives second borrowers at some lenders. Receiving your short generally the principal on hand best cash advance companies viagra jelly everyone has the tough to get. Specific dates for each and explore the cash advance online cash advance online millions of a risk lenders.

Passover Sandwich Rolls

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

Passover Sandwich Rolls

3 Comments 03 April 2014

If you  get sick of Matzoh, then this is a quick way to disguise that cardboardy crunch.

Serve with sliced tomato and cheese, tuna fish, egg salad, or even a hamburger!

Ingredients for this Pesach Recipe:

  • 2/3 cup of water
  • 1/3 cup of oil
  • 1 tsp of sugar
  • 1/4 tsp salt
  • 1 cup of matzo meal
  • 3 eggs

Pesach Recipe: Directions for preparation:

  1. Preheat oven to 375 degrees
  2. Boil water, add salt,oil, matzo meal and sugar
  3. Stir, and remove from heat.
  4. Beat eggs into mixture one at a time.
  5. Spoon batter onto sprayed parchment paper into smal mounds.
  6. Bake 1 hour at 375 degrees.
Enhanced by Zemanta
Cheesy Mini Spinach Tarts

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

Cheesy Mini Spinach Tarts

1 Comment 09 May 2013

ask the teenagers to help

This recipe is the appetizer version of the Sephardic Spanech (spinach) ou b’ Jiben(cheese) in which the spinach mixture is poured into a big pie shell or pyrex and baked.

I love to add these spinach and cheese delicacies to my Shavuot holiday menu every year because I know that adults and kids will gobble them up as they are waiting for the holiday lunch or dinner to be served.

Make sure the butter is softened at room temperature  before making the dough, and use your Cuisinart to whip up the dough in a flash.

p.s.You will always want to have  a batch of these spinach tarts bagged in the freezer for an unexpected guest. Serve with coffee and your brunch menu.

Adapted from the “White Deal Delights Cookbook.”

Ingredients:

Dough:

  • 13 tbsp. unsalted butter, softened
  • 2 cups flour
  • 1 cup semolina (smead) flour
  • 1 1/2 tsp. kosher salt
  • 3/4 cup warm water

Spinach Cheese Topping:

  • 1 onion finely chopped
  • 3 tbsp. safflower oil
  • 3 1/2  boxes frozen chopped spinach or 1 1/2 bags frozen chopped spinach
  • kosher salt to taste
  • 2 eggs
  • 3 cups low fat mozzarella cheese (or muenster cheese if you really want it extra cheesy).
  • dash of white pepper
  • sesame seeds, chopped pimiento (optional topping)

Directions:

  1. Combine flour, smead(semolina flour), and salt in Cuisinart
  2. Using Cuisinart, gradually add butter, then warm water slowly
  3. Squeeze excess water from spinach.
  4. Saute onion tilll soft, add  spinach and salt
  5. Add eggs,  cheese and pepper
  6. Mix well, adjust seasonings to taste
  7. Line baking sheets with wax paper if you are preparing to freeze.
  8. Line with parchment paper if you are ready to bake
  9. Roll dough into evenly shaped balls
  10. Dip in sesame seeds (optional)
  11. Flatten balls, and flute edges
  12. Place a tsp. of spinach mixture inside each flattened circle
  13. Flute edges.
  14. (you can flute edges and then add mixture- whatever works for you!)
  15. Freeze and then bag or bake at 350 degrees for 20 minutes

ready for the freezer

Enhanced by Zemanta
Heavenly Cheese Samboosak

kosher dairy recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas

Heavenly Cheese Samboosak

3 Comments 06 May 2013

Mother’s Day and Shavuot  would not be the same  in a Sephardic Jewish household if we did not serve samboosak as a side dish on the table.

Many people even serve it with the dessert and coffee or tea at the end of the dairy meal.

A bag of frozen unbaked  sambousak is considered like “gold” because of the loving handmade touch of each delectable crimped half moon pastry.

Remember to always keep a bag of frozen samboosak in the freezer for an unexpected guest!

Ingredients:

Dough:

  • 2 1/2 cups of flour
  • 1/2 cup of smead- (semolina flour) available at Bob’s Red Mill
  • dash of kosher salt
  • 2 sticks of melted butter
  • 1/2 cup water
  • 1 tsp oil

Cheese Filling:

  • 1 lb. low fat mozzarella cheese, grated,
  • 2 eggs beaten,
  • 1/2 tsp  aluminum-free baking powder.

Egg Glaze and Sesame Seeds for Topping:

  • one beaten egg in a small bowl for dipping sambousak.
  • 3/4 cup sesame seeds mixes with 1/2 tsp of kosher salt.
  1. Mix flour, semolina and salt. Add butter , add water and oil slowly.

(Can be kneaded by hand, but I like using the metal blade of the food proccessor.)

  1. Refrigerate dough for 20 minutes.
  2. In a glass bowl, mix grated cheese with  aluminum-free baking powder and eggs .
  3. roll the dough into walnut size balls.
  4. flatten with tortilla press or your palm
  5. place a teaspoonful of cheese mixture into the circle
  6. fold over and crimp, starting at one end, rolling the dough between your thumb and forefinger and pinching as you turn the half moon. It takes practice!
  7. dip half moon into beaten egg, and then into sesame seed mixture.
  8. place on sprayed parchment on a cookie pan.
  9. May be frozen on a tray at this point. Place in a freezer bag when frozen. or-
  10. bake at 350 degees for approximately 20 minutes.
  11. Done when bottom of each sambousak is a light brown and top is perfectly baked.

Subscribe Now for weekly freebies and recipes!

CLICK and Sign up for our free newsletter!


Enhanced by Zemanta
Italian Plum Torte  – A  Rosh Hashanah “New Fruit” Dessert

kosher dessert recipes, kosher pareve recipes, rosh hashanah desserts, sukkot and rosh hashanah recipes

Italian Plum Torte – A Rosh Hashanah “New Fruit” Dessert

10 Comments 26 January 2013

Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80′s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.

This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.

  • 3/4 cup sugar
  • 1/2 cup margarine (we use Earth Balance these days)
  • 1 cup flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 12 Italian prune plums
  • Sugar & lemon juice – for topping
  • Teaspoon of cinnamon

Oven – 350 degrees

  1. Cream the sugar & margarine in bowl
  2. Add flour , baking powder, salt & eggs
  3. Beat well
  4. Spoon the batter into 8-10 inch spring form
  5. Split and pit the plums and place the halves on top of batter – skin side up
  6. Sprinkle lightly with sugar and lemon juice and cinammon.
  7. Bake about 1 hour
  8. Remove and cool
  9. Refrigerate or freeze if desired.
  10. Serve plain or with whipped cream, dust with confectioner’s sugar.

Subscribe Now to get the best recipes and discounts from your favorite shops!
Enhanced by Zemanta
Sicilian Eggplant Meat Rollups for the Jewish Holidays

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah roast , lamb, and brisket recipes

Sicilian Eggplant Meat Rollups for the Jewish Holidays

No Comments 24 August 2012

Use Eggplants to create Sicilian Eggplant - Chopped Meat Casserole

by Vivien Hidary

Sicilian eggplants are sweeter and creamier than any other variety of eggplant. My friend Vivien, a gourmet cook, makes sure that this stuffed eggplant dish is on most of her Jewish holiday menus because its a family favorite! It can be prepared in advance, frozen, and baked before serving.

How to Create this Kosher Dish:

- Peel and slice about 4 sicilian eggplants and place on a tray sprayed with Pam.

- Brush a little olive oil on top of the slices.

- Bake on  350 degrees for approximately 20 minutes.

- Meanwhile, mix equal parts of chopped meat and cooked rice with allspice and salt to make filling.

- When eggplant is done roll each slice around a small mound of filling.

- Arrange in a roaster or Pyrex in rows. Cover with a mixture of water, salt (or chicken consommé) allspice and a drizzle of oil.

- Bake at 350.Bake covered. .

These eggplants are soft and the perfect comfort food . You can also bake them whole and eat with a spoon! Enjoy!

Enhanced by Zemanta
Asparagus Pesto by Mark Bittman

kosher recipes, kosher rice and pasta recipes, kosher thanksgiving recipes, kosher vegetable recipes, sukkot and rosh hashanah recipes

Asparagus Pesto by Mark Bittman

No Comments 09 August 2012

 

 

 

 

 

 

 

 

 

 

Summer entertaining means pulling out pre-made gourmet extras from the freezer, and pesto is usually one of them. Pesto- (meaning paste) is  a no-brainer for pasta, or is great drizzled on sliced  mozarella cheese.  This recipe for asparagus pesto is a fresh twist on pasta-in-tupperware on the beach,  served on veggies as a side dish for barbeque (omit the cheese if serving meat), and as Mark Bittman suggests, you can even spread it on fish.

This recipe is quick in preparation.

Make and freeze in ice cube trays or flatten in baggies in the freezer.

watch the video Here

adapted from the New York Times

RECIPE

Asparagus Pesto

Published: May 7, 2010

Time: 20 minutes

  • Salt
  • 1 pound asparagus, peeled, trimmed, and cut into 2-inch segments
  • 1 clove garlic, or more to taste
  • 1/4 cup pine nuts
  • 1/4 cup olive oil, or more as desired
  • 3/4 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  • Juice of 1/2 lemon, or to taste.

1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.

2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Yield: 4 to 6 servings (about 1 1/2 cups).

Enhanced by Zemanta
Sweet Potato “Fries” with Fresh Basil

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

Sweet Potato “Fries” with Fresh Basil

No Comments 20 September 2011

Try this “healthier” version of french fries. The fresh basil is a nice surprise on the crispy sweet potatoes. This is a delicious side dish for a dairy or meat meal, but don’t expect any leftovers. I would make these fresh out of the oven on Sukkot with cruchy salads salads and some sreaming barbeque or fish as a main dish!


Kosher Recipe Ingredients:

 

    • 5 sweet potatoes, cut into about 1 by 5-inch “fries”
    • 3 tablespoons olive oil
    • 2 tablespoons chopped fresh basil leaves
    • 2 teaspoons kosher salt or sea salt
    • 1/2 teaspoon freshly ground black pepper

 

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Place the sweet potato “fries” on a foil-lined baking sheet and toss with the olive oil. Bake until crisp, about 45 minutes.
  3. Meanwhile combine the basil, salt, and pepper in a small bowl.
  4. When the sweet potato fries come out of the oven, sprinkle with the “basil salt.”

Recipe courtesy of Giada de Laurentiis

Enhanced by Zemanta
Frieda’s Barbecued Brick Roast

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

Frieda’s Barbecued Brick Roast

No Comments 07 September 2011

My sister Frieda is a gourmet cook and its a treat to be able to share one of her holiday recipes:

The Day Before:

Marinate a brick roast in:

  • olive oil
  • fresh crushed garlic
  • salt, pepper
  • fresh thyme

The Next Day:

  1. Place brick roast on low flame on the barbeque
  2. Turn every 10 minutes so roast doesn’t burn.
  3. Leave on barbeque for about an hour .
  4. Take off BBQ and let cool.
  5. Slice rare.

Make Gravy:

  1. saute shallots
  2. add fresh crushed garlic
  3. add sliced mushrooms
  4. add salt, pepper,
  5. add chicken stock
  6. add water
  7. add leftover  dry red wine from the fridge.
  8. cook for half hour till reduced to a gravy .
  9. Strain and remove solids.
  • Place rare sliced roast in a roaster and pour gravy on top.
  • Cook another hour and a half.
  • Saute mushrooms in garlic and serve on top of roast.
Subscribe Now and win a chance to get a cool tank top and legging in your size from Jeanette at Stretch.
    Enhanced by Zemanta
    Prime Rib Roast with a Mustard-Herb Crust

    kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

    Prime Rib Roast with a Mustard-Herb Crust

    1 Comment 04 September 2011

    This  recipe was a proven winner from our archives!

    Ingredients:

    1 (6-7 lbs) rib roast

    4 large garlic cloves, chopped

    3/4 teaspoon kosher salt

    1/4 cup fresh rosemary, chopped

    1/4 teaspoon black pepper

    3 Tablespoons dijon mustard

    3 teaspoons balsamic vinegar

    4 Tablespoons extra virgin olive oil

    Preheat oven to 450 degrees

    Place roast bone side down in roaster.

    Mash garlic and salt together, and then stir in all other ingredients.

    Smear the mixture over the meaty part of the roast (not the bones).

    Place in oven and roast for 20 minutes. Reduce heat to 350 for 1 hour and 15 minutes (10 minutes more for medium).

    Remove from oven and let stand 10 minutes. Carve with meaty side down. Expect two sliced from each rib- one with bone and one without.

    Recipe courtesy of Prime Cut Butcher,431 Avenue U, Brooklyn, NY 11223;

    CLICK and Sign up for our free newsletter!
    Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

    Enhanced by Zemanta
    Easy and Healthy Blueberry Yogurt Muffins

    kosher dessert recipes, kosher recipes

    Easy and Healthy Blueberry Yogurt Muffins

    No Comments 19 August 2011

    With just 80 calories per cup and virtually no fat, tons of vitamin C, great antioxidant power, blueberries,washed  well, should be in your diet.
    I discovered this healthy blueberry muffin recipe years ago and I love it because you don’t even need a mixer. It’s low in sugar and you can literally whip it up with a fork in minutes. Bake them this Sunday morning!

    Enjoy the rest of the summer!

                 Marlene

    Easy  and Healthy Blueberry Yogurt Muffins:

    • 2 cups flour
    • 1/3 cup of sugar
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 1/4 cup of orange juice
    • 2 tsp vegetable oil
    • 1 tsp vanilla
    • 1 8 oz container of vanilla yogurt (for less sugar use plain)
    • 1 egg
    • 1 cup of fresh or frozen blueberries
    • sugar to sprinkle on top
    1. Combine dry ingredients with a fork and make a well in the center.
    2. Add wet ingredients in the center and stir until moist.
    3. Fold in blueberries and stir just until combined.
    4. Spoon into muffin pans that have been sprayed with Pam.
    5. Bake at 400 degrees for 18 minutes.

    Remove immediately. Enjoy.

    Subscribe Now and get the best online kosher recipes and great deals weekly!
    Enhanced by Zemanta
    Grilled Lamb Chops with Sun Dried Tomato Paste

    kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes

    Grilled Lamb Chops with Sun Dried Tomato Paste

    2 Comments 17 July 2011

    adapted from Ruth Coustineau

    LAMB CHOPS WITH SUN-DRIED TOMATO PASTE

    SERVES 4

    ACTIVE TIME:15 MIN START TO FINISH:25 MIN

    You will  find yourself craving this sun-dried tomato paste. Not just spreading it on lamb chops or even hamburgers, but also tossing it with pasta and smearing it onto slices of toast. All Jewish moms will agree that this meal will be a winner with most of the gang on a moonlit summer night!

    • 1 garlic clove
    • 1/4 cup chopped sun-dried tomatoes packed in oil, drained
    • 1/2 cup walnuts
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon cayenne
    • 1 tablespoon chopped flat-leaf parsley
    • olive oil
    • 1/2 teaspoon fresh lemon juice
    • 8 rib lamb chops (3/4 inch thick; 2 lb)

    GARNISH: lemon wedges

    Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in olive oil and lemon juice, then season with salt.

    Preheat broiler. Lightly oil rack of a broiler pan.

    Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then grill on barbeque

    4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato paste over chops.

    Enhanced by Zemanta
    Wilted Spinach with Toasted Garlic Chips

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

    Wilted Spinach with Toasted Garlic Chips

    2 Comments 30 April 2011

    I got this recipe from my mother in law who is always trying something new and delicious. Instead of sauteing the spinach, she uses the hot oil from frying the garlic to wilt the spinach. The result is a delicious “salad” spinach. This technique also leaves no room for “spinach soup“, which can happen from sauteing the spinach for too long a period. I usually serve the spinach as a salad at room temperature before the main course, or as a side dish to a salmon or steak. And I always eat the leftovers for lunch the next day.

    Kosher Ingredients

    Two bags Baby Spinach leaves refrigerated (I use the pre-washed bags and then wash and dry it very well one more time.)

    4-6 Cloves of garlic sliced thin (I use a mandolin and put it on the medium setting)

    Kosher salt or sea salt to taste

    4 tablespoons Good quality extra virgin olive oil

     

    Directions

    Before you begin, make sure to have washed and dried the baby spinach leaves. Place the spinach in a large heatproof bowl, such as  pyrex. Refrigerate the spinach (the spinach must be cold prior to pouring the oil onto it).

    In a medium sauce pan place the olive oil and sliced garlic cloves and season with salt-Do not over salt because you will add salt onto the leaves themselves after you pour the hot oil.

    Heat oil and garlic on a medium to high flame. Cook garlic in oil until just golden, and  pour mixture  (very carefully) into the pyrex bowl. Toss gently so that the oil is well coated on the leaves. More salt can be added at this point if you prefer.

    Leaves will slightly change in color and will wilt. Serve immediately or at room temperature. Can be refrigerated once cooled and served later that day.

     

    Note Do not over cook the garlic slices as they will turn bitter if cooked too well done. Using a mandolin is preferred so that the garlic will cook evenly.

    Enhanced by Zemanta
    How to Make Cedar Planked Salmon- Video

    kosher fish recipes, kosher pareve recipes, kosher recipe videos, kosher recipes

    How to Make Cedar Planked Salmon- Video

    1 Comment 27 April 2011

    Now that I’ve had some time to recover from Passover cooking, I’m ready for some new kosher recipe ideas and new flavors for my kitchen.

    This video will make you crave this salmon, prepared on a cedar plank embedded on a layer of scallions. The  cooked maple-ginger sauce glazes the salmon perfectly. The Mustard mashed potatoes are mouthwatering.  Great for a weeknight dinner and for entertaining a small crowd. Print and save this recipe for a Mother’s Day Lunch or a Shavuot Dinner!

    Ingredients

  • 1 cup pure maple syrup
  • 2 tablespoons finely grated peeled fresh gingerroot
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons minced garlic
  • an untreated cedar plank (about 17 by 10 1/2 inches) if desired
  • a 2 1/2-pound center-cut salmon fillet with skin
  • greens from 1 bunch scallions
  •  

    Directions for this Kosher Recipe

  • In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
  • Buy untreated cedar planks at  Target.  Treated cedar planks may have flavorings that are unkosher, so unless you find them with a hashgachah stick with the ones from Target. You can also buy them from a hardware store.

  • Mustard Mashed Potatoes Ingredients *note-many  Sephardic Jews do not eat dairy and fish in the same dish or plate. Read more HERE or ask your rabbi.
    • 3 pounds Yukon Gold potatoes
    • 1 1/2 cups milk
    • 3/4 stick (6 tablespoons) unsalted butter
  • 3 tablespoons whole-grain or coarse-grain mustard
  • In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.

  • In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)

    Read More
    http://www.epicurious.com
  • for more info on grilling on cedar planks
  • Enhanced by Zemanta
    Lowfat Oven Fried Chicken- Recipe and Video

    kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

    Lowfat Oven Fried Chicken- Recipe and Video

    No Comments 26 April 2011

    Looking for a new and easy chicken entre?

    We are always on the lookout for a new variation of this  family favorite.

    Not only do we love this chef’s accent, but this kosher chicken recipe is tops. (this video calls for some cheese- of course- skip it!)

    Ingredients:

    • Chicken legs and thighs- order without skin from the butcher-preferably organic
    • beaten organic eggs
    • dijon mustard
    • flavored matzo or crackers
    • panko breadcrumbs
    • salt and pepper to taste
    • mix oregano, thyme, and rosemary in a small bowl
    1. Whisk eggs, salt, pepper, and Dijon mustard in pyrex
    2. Dip blotted chicken pieces in egg mixture- can be left overnight in fridge for more flavor
    3. Blend in Cuisinart -panko breadcrumbs (many flavors are available to suit your taste) with garlic flavored matzo ,and herbs such as rosemary, oregano and thyme.
    4. dredge chicken in breadcrumb mixture
    5. place chicken parts on sprayed pan
    6. Spray coated chicken with canola spray such as Pam.
    7. Bake at 425 degrees for 45 minutes.

    Please let us know your results. Comment below, send pics, email,  text us, video, …. we need your feedback!

    CLICK and Sign up for our free newsletter!
    Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

    Reblog this post [with Zemanta]
    Passover Pizza Dough

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

    Passover Pizza Dough

    11 Comments 19 March 2011

     

    My friend Jamie is one of the best friends that a girl can have. She also is a gourmet cook and has tons of great tried and true kosher recipes at the tip of her tongue. She is also one of those girls that would never leave out an ingredient so I know all of her recipes are perfected. If I could just find about two hours to  write them all down, I would have enough great kosher dishes to keep this blog going for at least another six months!

    Keep checking in to The Jewish Hostess to get more of Jamie’s favorites! Marlene


    “We are all looking for easy Passover recipes, especially great Passover recipes for kids tastes.

    This is really the best Passover recipe for  pizza dough . You can use with  any dairy pizza topping or with a meat topping such as lahamagine.

    I form balls out of the dough, flatten them with a (Passover) tortilla press and shape with a (Passover) cookie cutter.” Enjoy! -Jamie

    Ingredients for this Kosher Passover Pizza Dough Recipe

    • 2 cups of matzo meal
    • 1/2 cup cake meal
    • 1 tbsp salt
    • 1 egg
    • 1 cup  of warm water
    • 2 tbsp oil

    Directions

    1. -Mix dry Passover pizza ingredients by hand
    2. - add egg, add oil
    3. -then add water slowly to form a dough ball
    4. - form into balls and flatten by hand.
    5. -pizza tastes better if flattened by tortilla press or rolling pin as stated above.
    6. - top with your favorite kosher for Passover pizza toppings!
    7. or shape and freeze for instant use.

     

    Enhanced by Zemanta
    Healthy Samboosak Stuffed with Chick Peas

    kosher appetizer recipes, kosher pareve recipes, kosher recipes

    Healthy Samboosak Stuffed with Chick Peas

    4 Comments 17 October 2010

    by Allison Serour-check out her gorgeous Shabbat tablecloths.

    Start filling your freezer with these dough filled treats. Pop them into the oven 20 minutes before serving.

    Filling

    • 1 can Eden chick peas
    • 1 med onion chopped
    • 3 tb oil
    • Cumin
    • Salt
    • Pepper

    Dough

    • 2 3/4 cups spelt flour
    • 1/2 cup smead
    • 1/2 cup oil
    • 1 1/4 cup water
    • sesame seeds

    On medium heat sauté onion till golden, add cumin. Mash chick peas in chopper. Mix with onions.  Add salt and pepper.

    In medium bowl mix flour smead oil and salt. Add water slowly. Mix well.

    Put dough in refrigerator to firm up and till ready to use.

    How to stuff the Samboosaks:

    roll dough into balls

    flatten in your palm

    place filling inside flattened dough (shown here-cheese filling)

    fold over to form half moon and crimp with thumb and your forefinger

    keep crimping

    dip in beaten egg, then sesame seeds, place on tray, freeze and bag till use

    • Modern Gorgeous Challah Covers
    • CLICK HERE to win a chic exercise legging and top!
    • Blossom Bleu has the latest accessories for your table .
    Enhanced by Zemanta

    NEW RECIPES on INSTAGRAM!

    Personalize Your Party and Chic Gifts!

    5b1f13324fde11e39934128dfbc5ee3d_8

    Categories

    “Like” us on Facebook!

    © 2014The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®

    wp_footer()