Tag archive for "Salt"

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Chic Mini Matzah Balls

kosher chicken recipes, kosher recipes, kosher soup recipes

Chic Mini Matzah Balls

1 Comment 01 October 2010

A Chic Matzo Ball???

Well here you have it. NOT your mother’s matzo ball soup. These mini matzo balls are scooped with a melon baller- a great idea from bonappetit.com. I mix these matzo balls into my favorite chicken soup. With all the cool weather coming our way, I think that these matzah balls will be on the menu.

makes about 26 mini matzah balls.

INGREDIENTS

  • 2 large eggs, separated
  • 1/4 cup club soda
  • 2 tablespoons safflower oil or 2 tablespoons (1/4 stick) pareve margarine, melted
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup unsalted matzo meal
  • Combine egg yolks, club soda, safflower oil or margarine, chives, coarse salt, and 1/4 teaspoon pepper in medium bowl; whisk to blend. Stir in matzo meal. Whisk egg whites in another medium bowl until soft peaks form. Stir 1/3 of whites into matzo mixture to loosen. Fold in remaining whites in 2 additions. Cover and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
  • Bring large pot of salted water to boil. Dip 1-inch melon baller or teaspoon-size measuring spoon in boiling water, then fill with rounded scoop of batter. Immerse melon baller in water and shake to release batter. Repeat with remaining batter, dipping melon baller or measuring spoon in boiling water between scoops. Adjust heat so water simmers gently. Cook matzo balls uncovered until tender, about 25 minutes.
  • Using slotted spoon, transfer matzo balls to 13x9x2-inch glass baking dish. DO AHEADCan be made 1 day ahead. Cover and chill.

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Oven Baked Smashed Potatoes

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes

Oven Baked Smashed Potatoes

1 Comment 22 September 2010

Oven Baked Smashed Potatoes:

The boring potato has turned into the talk of the town.

Check out this recipe – easy, delicious and NEW!

Ingredients:

As many new potatoes as you would like to eat

Lots of good olive oil

Salt and pepper

Fresh herbs

Parchment paper is very useful

Preheat your oven to 450-475

Boil up as many potatoes as you’d like in some nicely salted water (taste it, it should taste like the sea…adding enough salt to the boiling water is CRUCIAL!!! to a well seasoned inside.)

When the potatoes are cooked through, drain the water and set aside for a moment as you spread a parchment paper over a baking tray.

Pour olive oil generously over the bottom of the parchment covered tray, making little pools of oil – as many pools as you have potatoes. Use about 1Tbls of oil under each potato.

Place a potato on each pool of oil, and squish (don’t mash to death- just squish as if you sat on it) down flat over the top of the oil. Repeat with the remaining potatoes.

Drizzle another Tbls of oil over the top of each potato and then sprinkle with salt and pepper.

If desired, sprinkle on a little fresh chopped rosemary or thyme (freshly minced chives are also very nice.)

Bake for 20 minutes or so in your very hot oven until the potatoes are crispy and golden on top.

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Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes

Pasta Salad with Cherry Tomatoes and Olive Paste (Olivida)

No Comments 19 September 2010

by Jamie Doueck-

My friend Jamie made this pasta salad courtesy of Bon Appetit.

Her Family LOVED it!

Ingredients

1 garlic clove, peeled

2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided

3 tablespoons capers, drained

1 tablespoon red wine vinegar

1 teaspoon anchovy paste

1 tablespoon Dijon mustard

1/4 teaspoon dried crushed red pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 pound gemelli, fusilli, or rotelle pasta

2 pints cherry tomatoes or grape tomatoes, halved

1 8-ounce package small (cherry-size) fresh mozzarella balls in water (or mozzarella cheese cubed)

2 tablespoons chopped fresh oregano

Ingredient Tip

Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores.

Preparation

With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD Olivada can be made 3 days ahead. Cover and refrigerate.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper

Read More http://www.bonappetit.com/recipes/2010/07/pasta_salad_with_cherry_tomatoes_and_green_olivada#ixzz0zz90z59s

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Crostini Platter With a Choice of Toppings- Revised

kosher appetizer recipes, kosher bread recipes, kosher pareve recipes, kosher recipes

Crostini Platter With a Choice of Toppings- Revised

No Comments 18 September 2010

by Esther Serouya

Serve the assorted toppings in small bowls on a tray  in the center of the overlapping toasted crostini.

Your guests will help themselves, and the crostini will stay fresh and crispy.

For the Crostini:

  • simply cut a french bread into wedges and brush with olive oil mixed with crushed garlic,  and  a sprinkle of kosher salt.
  • Toast for 10 minutes @ 350 degrees
  • Helpful tip from Martha Stewart: For an extra layer of flavor, use a garlic- or herb-infused oil. To plan ahead for a party, bake the crostini toasts up to a week in advance, and top just before serving. To store, keep at room temperature in a resealable plastic bag, up to 1 week.

Sun Dried Tomato and Olive Tapenade:

1 cup sun dried tomoatoes soaked and drained

1/2 cup pitted kalamata olives

2 tsp capers

1/2 tsp minced garlic

3 tbs olive oil

blend everything in blender till smooth

Homemade Babaganoush:

4 small eggplants

1/4 cup lemon juice

1 tbs olive oil

1/2 tsp garlic chpped

1/2 cup tehini

salt and pepper

Slice the eggplant lengthwise and roast face down on tray till soft about 40 mins.

Discard seeds, scoop out and mash the flesh.add remaining ingredients and mix well.

From Martha Stewart:

Basil Tomato Crostini:

Yields topping for 30 crostini

1 pint chopped grape or cherry tomatoes

1/2 cup chopped fresh basil leaves

1 tablespoon olive oil

1 teaspoon red-wine vinegar

Coarse salt and ground pepper

Directions

In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar; season with salt and pepper. Top crostini with topping.

Tehini Miso Dip:

1 cup miso

1 1/4 cup tehini

1 cup shredded carrots

Blend miso in blender with 1 cup of water

Add tehini and shredded carrots season with salt and pepper.

From Jamie Oliver:

Squashed Cannellini Beans with Garlic

Pick the leaves off a couple of sprigs of rosemary and pound them gently in a mortar and pestle with a little salt. Add a glug of extra-virgin olive oil and stir, then put to one side. Fry two sliced cloves of garlic in a little olive oil until lightly golden. Add 1 ¾ cups of good-quality drained and rinsed cannellini beans and continue to simmer gently for seven minutes. Season the beans well with salt and pepper and a swig of red wine vinegar, then mash them up using the back of a fork until you have a coarse purée. Smear your hot crostini with the bean purée and spoon your rosemary oil over the top.

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Pom-Spinach Salad

kosher recipes

Pom-Spinach Salad

No Comments 05 September 2010

A great idea from Debbie G.!

Pomegranate Spinach Salad
12 cups torn baby spinach
1 c sliced red onion
2 oranges,peeled and sectioned
4 Tbsp pomegranate seeds
1/2 c baked wontons or baked pita chips
Pomegranate Dressing
1/3 c fresh orange juice
4Tbsp pomegranate juice
1Tbsp sesame seeds
1/2tsp salt
1/8 tsp pepper
2Tbsp olive oil
In a small bowl whisk together orange juice,pomegranate juice,half of the sesame seeds,oil salt and pepper.
In a separate bowl combine spinach,onion,oranges,and pomegranate seeds. pour dressing over spinach mixture and toss.sprinkle with remaining sesame seeds and baked wontons or pita chips!

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Shabbat Dinner Jeweled Rice

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes

Shabbat Dinner Jeweled Rice

2 Comments 02 September 2010

Every week, when I am making  my Shabbat dinner menu,  I always get the urge to try a new dish. I start rummaging quickly through my cookbooks to find something new and exciting , and this is what I came across for this week- Jeweled Rice. Try it this week instead of plain old white rice- it has the perfect balance between sweet and savory, and will add a burst of color to your meal.

Recipe Courtesy of Yeshivah of Flatbush “Taste” Cookbook

Ingredients:

Three 8 ounce boxes wild rice

Three cups uncooked white rice

2 Tablespoons Vegetable oil

1 onion chopped

6 Tablespoons dried apricots, diced

6 Tablespoons Golden Raisins

4 Tablespoons dried cranberries

4 Tablespoons toasted pine nuts

4 Tablespoons toasted slivered almonds

4 Tablespoons shelled pistachios

salt to taste

1. Cook wild rice according to package directions.

2. In a separate pot, cook white rice according to package directions.

3. In another pot, saute onion in oil until golden and set aside.

4. Mix wild and white rice together and then add the sauteed onion.

5. Add half of the dried fruit and nut mixture into the rice and combine. Top the whole dish with the rest of the fruit/nut mixture.

Note: When making this dish in advance for Shabbat, do step five right before serving.

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Roasted Zucchini Chips

kosher recipes, kosher vegetable recipes

Roasted Zucchini Chips

No Comments 02 July 2010

This is a great side dish to a meat or dairy meal. It also looks great as a garnish to any type of fish. A mandolin will make the slicing of the zucchinis much quicker (make sure to wear a protective glove).

Serves 4-6                                                              

8 Medium sized green zucchinis

olive oil

Pam Olive oil

Kosher salt

Garlic powder

dried parley

parchment paper

mandolin for slicing

Instructions:

Slice the zucchinis on a mandolin on the middle setting. The zucchinis should be thin. Layer zucchini slices on a tray with parchment paper. Try not to overlap slices too much because you want them to cook evenly.

Add a general amount of pam and olive oil on both sides of zucchini slices.

Generously sprinkle garlic powder. Sprinkle dried parsley and season with salt to taste.

Roast on 425 watching closely. Zucchini slices are ready when they begin to toast and edges of slices start to curl up

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Decadent Chocolate Mousse

kosher dessert recipes, kosher recipes

Decadent Chocolate Mousse

No Comments 19 May 2010

Best Chocolate Mousse Ever!

By: PASKEZ

This is a great passover dessert. It can be served along side the strawberry fluff, and for all year around put it in a pie shell with whipped cream on top. IMPORTANT NOTE: This recipe is best made a day or even 2 ahead of serving.

Dress up a simple drinking glass by putting a plate underneath. Serve extra cream and berries on the side.

Recipe Ingredients:
5 oz. Paskez chocolate chips (1 cup)
6 eggs separated
dash of salt
4 Tablespoons sugar
Melt chocolate over a double boiler.
Separate eggs. Beat whites and sugar. Set Aside.
Combine yolks, vanilla, salt, and slowly blend into chocolate.
Carefully fold chocolate into whites. Refrigerate until ready to serve.
Serving Notes:
I like to serve my mousse individually. Use any glass on hand.
Layer the mousse and whipped cream or just top the mousse with the strawberry fluff.
Garnish with a lady finger, chocolate shavings, or fresh strawberries.

Modernize this traditional dessert with a square shaped glass. Garnish with a simple cookie and a mint sprig.



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Wild Arugula Salad with Papaya and Avocado

kosher pareve recipes, kosher recipes, kosher salad recipes

Wild Arugula Salad with Papaya and Avocado

No Comments 16 May 2010

by Renee Safdiah- check out  Renee’s hand knit baby hats at Saturday Knit Fever . To order email Renee at saturdayknitfever@yahoo.com.

This salad is so gourmet yet so easy to make. Add it to any holiday table.

Ingredients:

3/4 lb. Wild Arugula, gently washed and dried

1/2 Large Papaya or 2 Small Papayas, cubed

2 Hass Avocados, cubed

Fresh Lime Juice, from about 3 limes

Cilantro, finely chopped

Dressing

Juice of 2 Limes

1/3 cup Extra Virgin Olive OIl

1/2 tsp. Salt

Dash of Sriracha or Hot Sauce

Directions:

Place Papaya and Avocado in a bowl and gently toss with the lime juice. Marinate for a minimum of 30 minutes.

Gently toss Wild Arugula with dressing and arrange on serving platter. Top with Papaya and Avocado mixture.

Sprinkle chopped Cilantro over the fruit.

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No Cheese Quiche with Leek and Onions

kosher pareve recipes, kosher recipes, kosher vegetable recipes

No Cheese Quiche with Leek and Onions

2 Comments 11 May 2010

The vidalia onions in this recipe gives the dish a slightly sweet taste. The missing cheese makes this recipe low fat, but no one will even miss the cheese- so don’t even tell them!

Ingredients:

Two Bunches Leek (About Six-Eight Stalks), light green and whites only, cleaned thoroughly and roughly chopped

Two Vidalia Onions, chopped

Six to Eight  large eggs ( I use about 3-4 yellows and the rest whites)

Salt to Taste

Large Pyrex Dish sprayed with Pam

In a large pot, saute onions and leeks in very little oil on a high flame.  Saute mixture until it begins to wilt and leeks soften (about 5-6 minutes).  Do not brown. If there is excess water in the pot drain it.

Season leek and onion mixture with salt. Taste and adjust seasoning if necessary before mixing in the eggs.

Mix eggs with leek and onions and pour in greased pyrex dish.

Bake on 350 until mixture is solid.

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Organic Quinoa Salad with Fresh Mint

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

Organic Quinoa Salad with Fresh Mint

2 Comments 10 May 2010

I am not even sure where my mother got this recipe from (when I find out I will credit you- whoever you are). Anyways, I know that every day, magazines and blogs are posting another quinoa recipe and it is beginning to get tired. But, this recipe really has a unique flavor from the fresh mint, so I suggest you give it a go!

2 cups Organic Quinoa uncooked

2 Israeli cucumbers, chopped

1 small bunch fresh mint leaves, cleaned and chopped

2 Tablespoons Safflower Oil

Juice of 2 freshly squeezed lemons

Salt to taste

1/2 tsp cumin

Cook quinoa according to package directions and let cool.

Add chopped cucumbers and chopped mint.

To make dressing, mix oil, lemon juice, salt and cumin. Taste, and adjust seasoning if necessary.

Pour over quinoa salad and mix

Whole Wheat  Zaatar Bread for Shavuot

kosher bread recipes, kosher pareve recipes

Whole Wheat Zaatar Bread for Shavuot

No Comments 09 May 2010

Zaatar Bread

It was 1980, and I remember visiting my Grandma Molly Sutton in her two-family home on Ocean Parkway in Brooklyn. Gathering all of her strenth, she proceeded to pull out a familiar piece of pita bread (or Syrian bread as we call it), and slice it legnthwise  into two large rounds.

She then carefully mixed some olive oil  into the home-made zaatar, spooned the mixture onto the pita circles, and slid the two rounds into her toaster oven.

This was a typical mid-day meal of hers.

She began to tell me how, as a 15 year old girl, she arrived in this country with her older sister Selma on a freighter vessel from Syria.

They did not have much food , but the one thing that they were able to find, was the comforting “Zet ou Zaatar” sold in the Arab quarters on the lower East Side. The zaatar spice was dark in color, so passer- bys who could not comprehend this middle eastern spice, called it  ”dirty bread”. Nevertheless, it brought them back to memories of home.

Now, 30 years later, memories of my grandmother toasting her zet ou zaatar come to mind as I attempt to gather ingredients for my own whole wheat version of zaatar bread this Shavuot, 2010.

Even if you are lucky enough to live near a middle Eastern supermarket and can buy this delicacy

any weekday morning, there is nothing like the taste or aroma of your own home baked bread .

Perfect with a slice of cheese and tomato, or dipped into greek yogurt or lebne.

Recipe adapted from HERE.

How To Make Pita Bread- The Video

Ingredients:

  • 2 1/2 cups warm water (110 degrees)
  • 1 1/2 teaspoon active dry yeast
  • 1 tablespoon honey
  • 2 cups whole wheat wheat flour
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil

Preparation:

Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine white flour, wheat flour, and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Lightly brush the rounds with some olive oil and sorinkle generously with the zaatar spice.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread:

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Pita bread dough can also be refrigerated for up to one week in the refrigerator.

Buy Kosher Zaatar Here:

Or You Can Make it from scratch:

Two Zaatar spice mix recipes to choose from:

Combine salt,thyme , marjoram, oregano leaves, sumac and sesame seeds in a medium mixing bowl. Sumac is a dark red berry that grows on bushes throughout the Middle East and some parts of Italy. Sumac is sold ground or in dried seed form and can be found at most Middle Eastern markets, or can be ordered from an online specialty company. Store in a dry container until use.

When ready to serve, add the olive oil to the mixture to form a paste. This paste is the zaatar mixture.

1-

  • 1/4 cup sumac
  • 2 tablespoons thyme
  • 1 tablespoon roasted sesame seeds
  • 2 tablespoons marjoram
  • 2 tablespoons oregano
  • 1 teaspoon coarse salt

or:

2-

  • 3 parts toasted sesame seeds
  • - some recipes call for one part  toasted sesame seeds. -it really depends on your tastebuds!
  • 2 parts dried thyme
  • 2 part dried marjoram
  • 2 part oregano
  • 1/2 – 1 part powdered sumac salt, optional
  • coarse salt to taste

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Revised Tasty Black Bean Burgers

kosher pareve recipes, kosher recipes

Revised Tasty Black Bean Burgers

2 Comments 20 April 2010

By: Lisa Bailey

Served over a bed of sliced avocado and brown rice, this dish makes a healthy and fat free main course.

They are also pretty  for company  when u make them in a small patty size.

Black Bean burgers

4   cans of black beans, rinsed and drained

4 large scallions chopped

1-2   jalapeno, seeded and chopped

½   teaspoons cumin

1 and ½   cup cooked brown rice (revised)

Salt and pepper

Directions for this Kosher Recipe

In a food processor pulse half the beans with scallions, jalepeno, and cumin.  In a large bowl combine bean puree with rice and remaining beans , season with salt and pepper . Form into patties   small or large (may freeze at this point)

Spray cooking sheet with pam and bake burgers in 450 degree oven 10-12 min (turning once)

Yogurt  Topping (optional)

1 cup plain yogurt

2 tablespoons chopped parsley

1 tablespoon lime juice

Combine all ingredients add salt and pepper to taste and serve with bean burgers



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How to Make the Best Organic Baby Food From Scratch

kids, kosher recipes

How to Make the Best Organic Baby Food From Scratch

No Comments 12 April 2010

Now that Passover is behind us, its much easier to focus on the babies in our lives.

Choosing to make homemade baby food is a great way to contribute to a baby’s early health. Starting them off on the right foot nutritionally will help set the stage for healthy eating habits in the future. Use fresh, organic produce where possible, and opt for no salt added, preservative free frozen produce where fresh is not available.

Making homemade baby food will allow parents and caregivers to have complete control over what goes into a baby’s meal, leaving no doubt of all-natural ingredients. Remember that making homemade baby food isn’t only nutritious and delicious for baby, it’s a snap to prepare!

There are countless combinations of fruits and vegetables that can be pureed together to make homemade baby food. Once the baby has shown she is tolerant of a certain food, begin to combine this food with other safe foods and offer new flavour combinations.

  • Potato, pea and leek
  • Avocado and banana
  • Plum and pear
  • Mango and banana
  • Apricot, pear, and apple
  • Apple, kiwi and pear
  • Butternut squash apple
  • Quinoa and banana
  • Fruity brown rice
  • Lentil, carrot and sweet potato

Browse below for the most up-to-the minute books and baby food mills. All of the handpicked items below will make a great mother’s day gift for the Jewish mom who wants the BEST for her baby. Order in time for Mother’s day, Sunday, May 9.

WIN any 3 Cookbboks!

Read more at Suite101: Homemade Baby Food Recipes: Ideas for Making Baby’s First Foods From Scratch

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Heavenly Whole Wheat Challah

kosher recipes

Heavenly Whole Wheat Challah

No Comments 09 April 2010

This recipe for Whole Wheat Challah can be used with entirely white flour, or in the whole wheat version below. Either way it is absolutely delicious!

2 1/2 pounds whole wheat flour

2 1/2 pounds unbleached all purpose white flour

6  envelopes Fleischmann’s Rapid Rise Highly Active Yeast Dissolved in 4 cups warm water and 1
Tablespoon sugar

Kosher Recipe Ingredients

1 cup vegetable oil

4 eggs

2  1/2  cups sugar

5 Tablespoons Kosher salt

4 Tablespoons honey

1 Egg for egg wash

Directions for this Kosher Recipe

1. In a large bowl dissolve the yeast in 4 cups warm water and 1 Tbs sugar.  Stir with spoon to make sure its combined. Cover with towel and set aside until mixture bubbles.

2.  Meanwhile, mix eggs, oil, and sugar in bread machine until combined. Add salt and honey and continue to mix. Add yeast and then flour and mix until well combined and dough is not sticky. Knead with hands if necessary.

Grease a very large bowl or roaster (I spray Pam), and place dough. Cover with plastic wrap that has been sprayed with Pam as well. Place a towel over the plastic wrap and let rise 2-3 hours.

Braid or knot dough in a baking tin or tray. Let rise another 2 hours.

Brush egg over challah.  Sprinkle with sesame seeds and bake until golden on 350.

Challah can be frozen at this point.

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Two New Salad Dressing to Spice Up Your Shabbat Lunch

kosher recipes, kosher salad recipes

Two New Salad Dressing to Spice Up Your Shabbat Lunch

No Comments 08 April 2010

Its so easy to get stuck inside a salad dressing rut. A new dressing on your table will make all the difference on your lunch or dinner salads.Collect different shape and colored bottles. Assort the dressings. Label each dressing and allow your guests to pour  to their own tastes.

Refreshing Orange and Mint Balsamic Dressing-

  • 1 tsp fresh orange zest
  • 3 tbsp fresh orange juice
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp fresh chopped basil
  • 1 tsp fresh chopped mint
  • 1/4 tsp salt or to taste
  • 1 clove garlic crushed (optional)
  • 1/4 cup cold water or to taste – adds volume without the extra oil

Blend in Cuisinart .


    Red Wine and Garlic Infused Dressing

This is a great dressing for a dairy lunch. According to Jewish law, the fish (anchovies) are  not served with meat.

  • 8 anchovy fillets
  • ¼ cup red wine vinegar
  • ¼ cup garlic-infused oil
  • ¾ cup olive oil
  • pepper

Place all ingredients in food processor and blend.

Great over roasted vegetables.

adapted from http://www.cookstr.com/

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