Tag archive for "Soups and Stews"

Caramelized French Onion Soup

kosher soup recipes, shavuot recipes and ideas

Caramelized French Onion Soup

No Comments 28 November 2012


The legendary “French” onion soup may give the impression of chic “La Femme” demurely sipping hot soup from fine china bowls and sterling soup spoons, but in actuality, French onion soup origins began with cheap laborers in the Lyons silk industry.   The inexpensive and easily found ingredients are what made this soup so affordable and comforting after working an 18 hour day looming the heavy silk attire that French men and women dreamed of impressing each other with.

 So, the next time you enjoy a hot fresh bowl of French onion soup, just remember that this recipe was intended to soothe and relax the hard workers in your home. Put up your feet, take a deep breath, and enjoy this moment of cozy comfort that was meant just for you.

Here’s another treasured Instagram recipe. Have a great day! Marlene

Shop HERE for the Newest Selection of French Onion Soup Bowls




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How to Fry Chicken Without the Fat

kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher recipes

How to Fry Chicken Without the Fat

No Comments 15 January 2012

image via here

There’s no need to feel like you will add on extra pounds with this quick  low fat frying recipe. If you follow Chef Adam Mimran’s easy video instructions, the chicken doesn’t have time to absorb the grease so you can crunch without that oily taste. When Adam whipped up a batch of his famous guilt-free fried chicken for my family, it was gone in a flash. For  a great kosher Passover recipe, you can easily substitute matzo meal for the Corn Flake crumbs.

We loved it!

Try it and let me know what you think!

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Easy Low fat Roasted Spaghetti Squash with Herbs

kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah and sukkot recipes, rosh hashanah vegetables, shavuot recipes and ideas

Easy Low fat Roasted Spaghetti Squash with Herbs

1 Comment 12 November 2011

Recipe Courtesy of Whole Foods Market

Serves 6

Spaghetti squash has a unique texture that shreds into spaghetti-like strands when cooked. In this recipe, the fresh herbs are roasted with the squash and removed before serving, leaving the subtle, fragrant flavor of rosemary and sage.


  • 1 1/2 cups gluten-free low-sodium chicken or vegetable broth
  • 2 large sprigs rosemary
  • 2 large sprigs sage
  • 1 (3- to 5-pound) spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons  olive oil
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste


Preheat oven to 375°F. Pour broth into a 9- x 13-inch baking dish. Using a knife remove rosemary and sage sprigs  and toss into broth. Arrange squash in dish, hollow sides down, and roast until rind gives easily when pressed and flesh is just tender, 35 to 45 minutes. (Be careful not to overcook squash since it will become too soft and soggy.) Transfer squash to a large plate, hollow sides up, and set aside until cool enough to handle.

Using a fork, scrape squash out of rinds and transfer to a large bowl. Add butter, parsley, salt and pepper and toss gently. Serve immediately.


Per serving (about 11 oz) : 110 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 10mg cholesterol, 280mg sodium, 17g total carbohydrate (4g dietary fiber, 7g sugar), 2g protein

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Moroccan Style Stew with Chickpeas, Butternut Squash and Fire Roasted Tomatoes.

kosher meat recipes, kosher pareve recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes

Moroccan Style Stew with Chickpeas, Butternut Squash and Fire Roasted Tomatoes.

5 Comments 06 November 2011

Thanks Paulina- ! Paulina is one of my favorite gourmet newlyweds…..

“Hey Marlene! I have a great recipe for you, this is my Moroccan style stew with chickpeas butternut squash and fire roasted tomatoes. I made this last week for dinner and served it with grilled chicken and whole wheat couscous. It is a filling and healthy dinner I know you will love! (keep in mind I added my spices without measuring and those measurements should be adjusted to taste) “- Paulina Ashkenazi

Kosher Recipe Ingredients

  • 1 small butternut squash cubed
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 3 celery stalks chopped
  • 6 baby bella mushrooms chopped
  • 2 tbsp olive oil
  • 12oz can of chickpeas
  • 8 oz can crushed tomatoes (I used ‘Muir Glen organic fire roasted tomatoes’)
  • 1/2 tsp cinnamon
  • 1 1/2 tsp allspice
  • 1 1/2 tsp cumin
  • crushed red pepper flakes to taste (optional)
  • 1 bay leaf
  • 1 cup of vegetable broth or water

Directions for making this Kosher Recipe

1 . Sauté first 6 ingredients with some salt until soft

2. Add chickpeas, tomatoes and spices until the juices from tomatoes start bubbling

3. Add broth and let simmer for 30 min, if it becomes too thick add more broth/ water

4.  Remove bay leaf and finish with handful of chopped parsley

Serving Instructions

Serve with couscous or rice

Delicious with grilled kosher chicken or fish for a hearty and healthy meal!

Share your great kosher recipes! send them to marlene@thejewishhostess.com!



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Spinach, Chicken and Wild Rice Soup

kosher chicken recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes

Spinach, Chicken and Wild Rice Soup

3 Comments 05 November 2011

by Bianca Kaidatzi

“Great recipe for a weeknight dinner!  Just mix all ingredients in a slow cooker in the A.M. and leave for several hours till done.”

Kosher Recipe Ingredients

3 cups water

3 cups chicken stock

1 cup uncooked wild rice, rinsed and drained

2 teaspoons dried thyme, crushed

3 teaspoons ground black pepper

3 cups chopped cooked chicken (about 400gm)

2 cups shredded fresh spinach


In a 4 litre slow cooker, combine the water, chicken soup, uncooked wild rice, thyme and pepper. Cover and cook for 3-4 hours. To serve, stir in chicken and spinach.

6 (12) Servings

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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!)


  • 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!

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Chick Peas, Squash and Lentils Slow Cooked for Shabbat

kosher recipes, kosher soup recipes, kosher vegetable recipes

Chick Peas, Squash and Lentils Slow Cooked for Shabbat

No Comments 14 October 2010

Magic Mill 6 Quart

Revised from Eating Well .

This easy, hot vegetarian dish smelled and tasted so good that it’s going to be a repeat  this week.

Put  all the ingredients in the slow cooker on high at 11 am on Friday morning and it will be perfect for Shabbat!

Buy your slow cooker at Kitchen Caboodles 492 Avenue P  (718) 998-91111 and get your free garlic saver from Gourmac.

Kitchen Kaboodles has  a kosher mikva on premises. They dip and ship all pots, appliances, dishes, etc.


  • 3/4 cup dried chickpeas
  • 2 1/2 lbs butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon curry (optional)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron,
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice


Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

Stir in lime juice.

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Chic Mini Matzah Balls

kosher chicken recipes, kosher recipes, kosher soup recipes

Chic Mini Matzah Balls

2 Comments 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.


  • 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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Two Juicy Turkey Roast Recipes

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes

Two Juicy Turkey Roast Recipes

No Comments 04 September 2010

Recipe #1:

Apricot Turkey Roast

By Marcey Gindi -Marcey is the chicest personal shopper for all of your party wear and accessories. email Marcey.

Preheat oven 425 degrees

  • 1/2 packet of goodmans onion soup mix
  • 1 1/2 tbs ketchup
  • 3 tbs apricot preserves
  • 2 tbs mayonnaise or olive oil

Mix all together, rub some of the mixture all over turkey roast than coat the rest of it on top.
Roast uncoverd for 35-40min until golden and a bit charred.
Add 1 cup of water to the roaster, reduce temp to 350 and cover for an hour.  For more well done, roast for an hour and 1/2.
Let it rest after till cool, than slice. Pour juices on top or serve on the side.

Recipe #2:

Teriyaki Turkey Roast   (marinade can also be used on any other kind of roast)

by Ellen Shalom – Ellen is a fantastic personal trainer living in  Brooklyn, N.Y. with years of experience. Train in the privacy of your own home. Women only. email Ellen

  • 1/4 cup teraki sauce
  • 1/4 cup soy sauce
  • 1 tablespoon of honey
  • 1 clove garlic crushed
  • 1 tablespoon lemon juice

Mix and pour cook for 1 1/2 hours.

Slice and leave in the juices. Enjoy!

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Teriyaki Kosher Turkey Roast on Foodista

Kosher Apricot Turkey Roast on Foodista

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