Tag archive for "Scallion"

Chicken with Pine Nuts in Lettuce Cups

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

Chicken with Pine Nuts in Lettuce Cups

2 Comments 22 September 2012

This is a healthy and easy dish adapted from New York’s famous Shun Lee restaurant (who will arrange for kosher banquets by special request btw).

When I’m in the mood for Chinese food but don’t want greasy take-out, I make this for dinner with cold ginger scallion noodles (recipe below), a lighter alternative to those gloppy peanut butter laden noodles.

Throw some frozen egg rolls into the mix and some seasonal stir-fried veggies and you’ve got your own Chinese feast at home.

Adapted from Shun Lee restaurant

Serves 4


  • ½ pound boneless, skinless chicken breast, cut into ¼ cubes
  • 2 teaspoons egg white (beat the white until foamy, then measure)
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch


  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine vinegar (or red wine vinegar)
  • 1 tablespoon rice wine or dry sherry
  • 1-2 teaspoons sugar
  • 1 teaspoon water
  • 1/8 – ¼ tsp ground white pepper
  • 1 teaspoon cornstarch
  • 4 celery ribs, finely diced (1 cup)
  • 4 scallions, white and green parts, trimmed and minced (3/4 cup)
  • 3 carrots, finely diced (1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dark sesame oil
  • hoisin sauce (for serving)
  • 1 head iceberg lettuce (for serving)
  • 2 tablespoons toasted pine nuts
  • 1-2 Tablespoons canola (or peanut) oil

1. Core the lettuce and separate into leaves. Pile on a platter and set aside. Prepare a small serving bowl with the hoisin sauce.

2. Place the diced chicken meat in a mixing bowl and add the egg white, salt and cornstarch. Blend well. Refrigerate 30 minutes or longer.

3. Combine the chopped celery, carrots, scallions and garlic. Set aside.

4. In another bowl, combine the soy sauce, vinegar, rice wine or sherry, sugar, water, white pepper and cornstarch and set aside.

5. Heat 1 tablespoon oil in a wok or large non-stick skillet and when it is hot add the chicken; stir constantly to separate the cubes. Cook a few minutes until it turns white and is just cooked through. Remove from pan and set aside.

6. Add 1 teaspoon of sesame oil to the pan and add the celery, carrot and scallion mixture. Cook, stirring, about a minute or two and then add back in the cooked chicken and the sauce, stirring, another minute until the chicken is hot. Add in the pine nuts and remove from heat.

7. Serve the chicken with the lettuce on the side. Let guests help themselves, adding a spoonful or so of the chicken mixture to a lettuce leaf with the hoisin sauce and folding it before eating.

Serve as a first course or part of meal. You can double the recipe for a larger group.

Adapted from The Best of Vietnamese and Thai Cooking, by Mai Pham

I love these noodles as a side dish with just scallions and the ginger dressing, but throw in broccoli and red pepper strips for a more complete dish if you wish. The noodles marinate in soy sauce, which give them depth and flavor.

• 1 pound dried chow-mein or lo-mein style noodles or thin whole-wheat spaghetti, cooked until just done, rinsed and drained
• ½ cup soy sauce
• 2-4 green onions, thinly sliced (or more to taste)
• 3 cups broccoli florets, blanched or microwaved (rinsed in cold water & drained)
• ½ red bell pepper, cut into thin strips
• fresh cilantro for garnish (optional)

• 2 tablespoons minced or grated fresh ginger
• 1/3 cup sugar
• 1/3 cup rice wine vinegar
• ¼ – ½ tsp dried chili flakes or to taste (optional)
• 1/3 cup good-quality dark sesame oil

1. Combine the cooked noodles with the soy sauce in a mixing bowl. Refrigerate for at least 2 hours.

2. To make the dressing, place all of the ingredients except the sesame oil in a food processor and blend until creamy. With the motor running, slowly pour in the sesame oil and blend for about 20 seconds (do not overblend or the dressing will turn whitish)

3. To serve, gently toss the noodles with the dressing, adding 3 or 4 tablespoons at a time. The noodles should be evenly coated but not soggy. Add the broccoli, red pepper and green onions and gently toss. Garnish with cilantro if you wish.

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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!


  • 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
  • for more info on grilling on cedar planks
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    Asian Style Short Ribs-a Sneak Peek at MDY’s brand new cookbook!

    gourmet kosher cookbooks, kosher meat recipes, kosher recipes, SHOP HERE

    Asian Style Short Ribs-a Sneak Peek at MDY’s brand new cookbook!

    No Comments 13 October 2010

    Magen David Yeshivah's Brand New Gourmet Cookbook

    Get a sneak peek at just one recipe from Magen David Yeshivah’s new cookbook to be launched just in time to buy your Hanuka gifts……..

    Contact  Yvonne at yvfranco@gmail.com for more info.

    Asian-Style Short Ribs

    1 cup soy sauce

    1/2 cup mirin

    1/2 cup dark brown sugar

    1/4 cup toasted sesame oil

    6 cloves garlic, minced

    5 pounds short ribs (flanken)

    5 scallions, chopped

    black and white sesame seeds

    1. Combine the soy sauce, mirin, brown sugar, sesame oil, and garlic in a medium bowl; whisk to blend well.

    2. Pour the mixture into a zippered bag large enough to contain the ribs. Add the ribs and seal the bag. Turn the bag over several times to coat the meat well.

    3. Refrigerate overnight, turning the bag occasionally.

    4. Preheat the oven to 350°F.

    5. Place the meat and the marinade in a roasting pan.

    6. Bake, covered, for 2 hours

    7. Remove from the oven and transfer to a serving platter. Garnish with scallions and sesame seeds. Serve immediately.

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    Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

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

    Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

    No Comments 28 July 2010

    I have been trying to dig up some new summer salads to serve and I think I hit the jackpot with this refreshing crunchy combo  that I found

    on Ronni Fein’s blog.

    I am adding this salad to this week’s menu – without the cheese so I can serve it late Saturday afternoon and not worry that  Shabbat passerbys may have had a meat lunch and wont be able to eat it. Let me know if you decide to try it too!

    1 cup fine grain bulgur wheat

    1-1/2 cups boiling water

    1 large ripe tomato, chopped into bite size pieces

    1 small, slim zucchini, diced

    assorted colored peppers, chopped, (optional)

    1 medium cucumber, peeled, deseeded and diced

    2 scallions, chopped, optional

    3/4 cup crumbled feta cheese, optional

    2 teaspoons chopped fresh thyme, oregano, savory or marjoram leaves (or a mixture of herbs)

    1/4 cup extra virgin olive oil

    3-4 tablespoons lemon juice

    salt and freshly ground black pepper to taste

    Place the bulgur in a bowl and pour the boiling water over it. Stir and let rest for about 15 minutes, or until the water has been absorbed. Add the tomato, zucchini, cucumber and optional scallions and cheese. Sprinkle with the herbs. Toss ingredients to distribute them evenly. Add the olive oil and 3 tablespoons lemon juice. Toss the salad, taste and add more lemon juice if desired, plus salt and pepper to taste. Best to let rest for 15 minutes before serving (at room temp). Makes 4-6 servings

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    22 Summer Fast and Kosher Grilling Recipes by Mark Bittman

    kosher fish recipes, kosher meat recipes, kosher recipes, kosher vegetable recipes

    22 Summer Fast and Kosher Grilling Recipes by Mark Bittman

    1 Comment 08 July 2010

    Recently, Mark Bittman featured a great article featuring 101 Fast Grilling Recipes.
    We’ve edited out the un-kosher ingredients and pared it down to the top 22 summer grilling ideas for all of our kosher cooks!
    Which ones are your favorites?  Comment below and let us all know!
    1. A winter dish, summer style: Brush thick slices of fennel bulbs with olive oil and grill over not-too-high heat. Cut oranges in half and grill, cut-side down. Put fennel on a bed of arugula or watercress, squeeze grilled oranges over top. Garnish with fennel fronds.
    2. Best grilled artichokes: Cut artichokes in half, scoop out the choke, parboil until tender. Grill, cut-side down, until lightly browned; grill a couple of halved lemons, too. Combine the juice from the grilled lemons with melted butter, or margarine, or Earth Balance, and spoon over the artichokes. Finish with parsley.
    3. Tahini tofu steaks. Thin tahini with lots of lemon juice and some minced garlic. Cut a brick of firm tofu into four slabs and brush with sesame oil. Grill over a moderate fire, turning a few times, until marked and crisp outside and custardy inside. On the last turn, baste with the tahini sauce. Serve on thick tomato slices with a drizzle of soy sauce and chopped basil, Thai if possible.
    4. Spice-rubbed carrots: Roll peeled carrots in cumin, salt, pepper and brown sugar. Char, then move them away from direct heat and cover the grill until carrots are tender.
    5. Grill bread; grind in a food processor to make coarse bread crumbs. (You can add garlic and/or parsley and/or Parmesan, or not.) Grill asparagus until tender. Top with bread crumbs and olive oil.
    6. Brush slices of beet with olive oil and grill slowly until tender and lightly browned. Top each slice with a little goatcheese and some salad greens.
    7. For perfectly ripe tomatoes only: Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with olive oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, burrata) and grilled bread.
    8. Halve and grill radicchio (or Belgian endives); drizzle cut sides with honey or plain vinaigrette, pesto or parsley pesto. Or just brush with oil .
    9. Grilled guacamole: Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices if you like
    10. Root vegetable of your choice: Slice celeriac — or jicama, big potatoes, daikon or yams — and grill slowly, until very tender and browned. Drizzle with olive oil or melted butter and sprinkle with chopped rosemary or sage and olive oil.

    11. Choose another root. Slice it, but this time char lightly and leave it crunchy. Chop and toss with chopped cilantro, a pinch of cayenne and juice of grilled lime.
    12. Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. (Or use pesto or parsley pesto.) Grill slowly.
    13. More shopping than cooking: Grill an array of radishes on little skewers, four to six each. Serve with butter, salt and bread.
    14. Halve Belgian endives. Brush with olive oil, sprinkle with salt and pepper and grill over moderate-to-low heat, turning once or twice, until soft and browned. Finish cut-side up and sprinkle with grated Parmesan; close the grill to melt cheese.
    15. Lightly char whole or halved heads of baby bok choy; drizzle with soy sauce and top with chopped scallions.
    16. Peel and thickly slice a not overly ripe mango. Brush very lightly with neutral oil and grill just until softened; sprinkle with cilantro and/or mint and lime juice (you might as well grill the lime first, too).
    17. Grill pineapple (or anything, really, from tofu to eggplant). Make a sauce of half-cup peanut butter, a tablespoon (or more) soy sauce, a dash (or more) sriracha chili sauce, a handful of basil or mint and enough warm water to thin. (I’m tempted to say, “Throw away the pineapple and eat the sauce,” but the combination is sensational.)
    18. An idea whose time has come: Halve and grill peaches, nectarines or apricots. Brush with barbecue sauce or, if you want to be sophisticated, a mixture of bourbon, sugar and mint, or simple syrup laced with basil.
    19. An idea whose time will come in September: Halve and grill pears or apples. When they’re done, drizzle with yogurt, honey and a pinch of cardamom.
    20. Grilled fruit salad, and why not? Toss grilled watermelon (really good), peaches, plums, pineapple and kiwi with honey, a little salt, lemon juice and tarragon (not much), chervil, basil or mint (or a combo).
    21. Cut grapefruit in half. Sprinkle with brown sugar; grill, cut-side down. You might top this with chopped pistachios or a little honey.
    22. Grilled poundcake (store-bought is totally fine) topped with grilled fruit sauce, strawberries in sugar, yogurt, ice cream, whatever.

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    Asian Slaw with Toasted Nuts

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

    Asian Slaw with Toasted Nuts

    1 Comment 12 June 2010



    I love slaw but not mayo so I make this version for BBQs – it is great with grilled meats like soy-marinated flank steak or chicken. It goes quickly – even kids like it – and you can eat a ton and still feel virtuous. Use a mix of whatever nuts you have lying around (sunflower seeds and toasted sesame seeds are good too) but I like the combination of almonds, pepitas and pine nuts. Double the recipe for a big crowd.

    • 14 oz. bag of coleslaw mix or 5-6 cups finely shredded green cabbage
    • 5 scallions, white and green parts, thinly sliced
    • ¼ cup unsalted dry toasted sliced or slivered almonds
    • ¼ cup unsalted dry toasted pine nuts
    • ¼ cup toasted pepitas (shelled pumpkin seeds)

    • ¼ cup soy sauce
    • ¼ cup rice wine vinegar
    • 1 Tablespoon sugar
    • ¼ cup canola oil
    • 1 Tablespoon toasted sesame oil
    • Salt and freshly ground black pepper

    1. Combine slaw mix or shredded cabbage, with scallions and nuts in a large bowl. Chill until ready to use.

    2. Combine soy sauce, vinegar and sugar in a microwavable bowl or glass jar without the lid and heat for 30 seconds or until sugar is dissolved. Add canola and sesame oils and whisk or shake in covered jar to combine. Chill dressing until ready to use.

    3. Toss cabbage nut mixture with dressing just before serving, adding just enough to coat the salad.  Season with salt and pepper to taste.

    Serves 6.

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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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