Tag archive for "Susie Fishbein"

Great Granola Winter Snack

kosher dessert recipes, kosher recipes

Great Granola Winter Snack

1 Comment 06 November 2011

There is no better feeling for a Jewish mom than clearing out those half filled bags and containers of oatmeal,assorted nuts, sesame seeds, apricots and  dried cranberries that lay around our freezers and pantries from month to month. Inspired by Susie Fishbein’s Kids in the Kitchen, I whipped up an easy batch of yummy granola in about 7 minutes. (not including baking time). I really like this recipe because there is very little oil, which is not common for most granola recipes.

This is Susie Fishbeins recipe- but to be honest, since I never folow directions, I added sesame seeds, dried apricots, and any nut that I wanted to get rid of.

That kind of made it look a dot dry ,so I poured in a drop of extra maple syrup and maybe another drop of safflower oil.

Dont worry- it came out great!

Relax, You dont always have to follow the rules!!!

Ingredients:

  • 1 1/2 cups oatmeal
  • 1/2 cups raw sunflower seeds
  • 1/2 cup craisins or dried cranberries
  • 1/4 cup any nut
  • 1/4 cup chopped any other nut
  • 1/4 chopped any other nut
  • 4 tbsp dark brown sugar
  • 4 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 tbsp vegetable oil
  • 1/4 tsp salt
  • Combine dry
  • Whisk wet
  • Pour mixture onto parchment  paper sprayed with Pam (onto a pan of course)
  • Bake for 15 minutes at 350 degrees stirring once midway
  • Wait for it to cool to break into pieces

If you know that your family will love it then double the recipe!

You will also enjoy this healthy snack – Laura’s 10 Minute Healthy Fat-Free Cinnamon Oat Cookies

It goes quick!

Click and Pick-WIN 3 great cookbooks! HERE

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Susie Fishbein’s Greek Chicken for Passover

kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Susie Fishbein’s Greek Chicken for Passover

1 Comment 17 March 2011

Ever since I bought Susie  Fishbein‘s Passover by Design cookbook, I’ve been using her chicken recipes all year round . Her Greek Garlic Chicken is so quick and easy, and really looks like a magazine photo when done!

The fresh oregano and some fresh sliced lemons should be sprinkled on top as a garnish.

Kosher Recipe Ingredients:

  • 2 chickens, cut into eighths, skinned
  • 2 onions, cut into chunks
  • 2-3 lemons
  • 12-16 sprigs of oregano
  • 8 cloves of fresh garlic, halved
  • sea salt, black pepper
  • 1/2 cup of olive oil
  • 1 cup of Passover white cooking wine
  • 1 and 1/2 cup of pitted kalamata olives
  • 1/2 cup  whole kalamata olives for garnish

Directions for this Kosher Recipe:

  • Preheat oven to 450 degrees
  • Place chicken pieces in a roaster. (I buy my chicken pieces without the skin.)
  • Add the onion chunks. Slice the lemons legnthwise and squeeze the lemons over the chicken.
  • Throw the lemon slices over the chicken. Scatter some whole and  some stripped oregano leaves over the chicken.
  • Add the garlic and season with salt and pepper.
  • Drizzle with oil and wine.
  • Toss the mixture together.
  • Sprinkle chopped olives over chicken.
  • Baked covered, if using chicken without the skin, bake until chicken is fully cooked  and uncover for 15 minutes till brown in color.
  • Garnish with fresh oregano and sliced lemons.
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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:

 

Blintz Casserole Souffle- An Easy Addition to Your Passover Dairy Menu

kosher passover recipes,seder table Ideas, Passover Recipes

Blintz Casserole Souffle- An Easy Addition to Your Passover Dairy Menu

1 Comment 11 March 2011

 

Here is an easy dairy dish that I honestly can take no credit for. Its by Susie Fishbein on page 184 of  Passover by Design. I make it every year, and everyone loves it. From the grampas who used to eat blintzes for breakfast as a kid, to the kids who view it as a Passover treat, your casserole dish will be swept clean by all of the spoons digging in.

  • 12 frozen Tuv Taam cheese blintzes or 3 boxes of the flavor of your choice.
  • 6 large eggs
  • 4 tbsp butter melted
  • 1 1/2 cups of sour cream
  • 1/4 cup orange juice
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 1/4 tsp salt
  • cinnamon /sugar

Preheat oven to 350 degrees. Grease a casserole dish. Arrange blintzes in a single layer. Beat all remaining ingredients and pour over blintzes. Sprinkle with cinnamon/sugar. Bake for 45 minutes until baked and golden. Enjoy!

 

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Laura’s 10 Minute Healthy Fat-Free Cinnamon Oat Cookies

kosher dessert recipes, kosher recipes

Laura’s 10 Minute Healthy Fat-Free Cinnamon Oat Cookies

No Comments 19 December 2010

“These cookies are great with coffee. I eat them straight out of the freezer ” -Laura Cohen

Laura sent me this recipe a couple of weeks ago, and since then, I’ve made it at least 4 times, each time with a different twist. You can throw in sesame seeds, slivered almonds, walnuts, even  ground flax seeds or chocolate chips.

10 Minute Healthy Fat Free Cinnamon Oat Cookies

  • 3 bananas
  • 1cup chopped dates
  • 1cup oats
  • quarter cup apple sauce
  • sprinkle some cinnamon
  • 1 tsp vanilla flavoring
  • Mix and put on parchment paper make small teaspoonfuls and flatten or make whatever shape u want – it doesn’t change in the oven.
  • Bake 350 for 20 min on one side,
  • for crispier cookies, flip onto the other side for another 20 minutes.
  • Store in freezer

Send in your  favorite easy, healthy recipes to marlene@thejewishhostess.com.

Every submission will be entered to win any Susie Fishbein cookbook!

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Spicy Carrot Sticks by Susie Fishbein

kosher recipes, kosher vegetable recipes

Spicy Carrot Sticks by Susie Fishbein

2 Comments 11 November 2010

PARVE  YIELDS 4-6 SERVINGS

“I have always been a fan of roasting any vegetable at a high heat to caramelize its natural sugars. This fantastic side dish goes a step further by adding a spicy kick that makes these carrots addictive.” – Susie Fishbein

I would double or triple this recipe and use it for Shabbat as a new vegetable on the table. – Marlene

Ingredients for this Kosher Recipe

  • 6 large carrots, peeled, ends trimmed
  • 1 egg white from a  large egg
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • 1 1⁄2 teaspoons garlic powder
  • 1 1⁄2 teaspoons ground cumin
  • 1 1⁄2 teaspoons sugar
  • 1⁄2 teaspoon paprika
  • 1⁄4 teaspoon ground white pepper
  • 1 teaspoon coarse sea salt or kosher salt

Directions for this Kosher Recipe

1.  Preheat oven to 450˚F. Cover a jelly roll pan with parchment paper. Set aside.

2.  Cut each carrot in half to make 2 (3–4 inch) pieces.

3.  Cut each carrot half in half lengthwise. With the cut-side-down on your cutting board, cut each half into 3 equal strips to make thin carrot sticks.

4.  Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.

5.  In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar, paprika, and white pepper.

6.  Place the carrot sticks into the beaten egg; toss to coat the carrots in the egg white.

7.  Stir the carrots into the spice mixture. Arrange in a single layer on the prepared pan. Sprinkle with the salt.

8. Roast, uncovered, for 20 minutes.

9. Transfer to a serving platter.

Recipe preview from Kosher By Design Teens and 20-Somethings: cooking for the next generation
Win a free Cookbook from Susie Fishbein. Just send in your favorite recipes to marlene@thejewishhostess.com.

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Shabbat Lunch Chicken Wraps by Susie Fishbein

kosher chicken recipes, kosher meat recipes, kosher recipes

Shabbat Lunch Chicken Wraps by Susie Fishbein

No Comments 26 October 2010

The Jewish Hostess readers are the first to get a sneak peek recipe from Susie Fishbeins new book Teens and 20 Somethings.


This is the perfect cookbook for teens and young adults – fun food that’s delicious and quick to prepare .Order her new book HERE.

Southwest Rotisserie  Chicken Wraps

yields 6 servings

Give your boring leftovers new life! This dish is a great way to use up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.

  • 1    whole rotisserie chicken, skin discarded, meat shredded with 2 forks
  • 3⁄4   cup canned black beans, drained and rinsed
  • 1  (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted (or kernels from 2 fresh corn on the cob-steamed)
  • 1/2  small red onion, peeled, very finely chopped (about 1/2 cup)
  • 1/2  cup fresh cilantro, stems discarded, leaves chopped
  • 1/2  cup favorite bottled barbecue sauce, such as  KC Masterpiece®
  • 2  tablespoons low-fat mayonnaise
  • 2  tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
  • 1/4  teaspoon fine sea salt
  • 1/4  teaspoon freshly ground black pepper
  • 6  (10-inch) flour tortillas
  • 1  head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
  • 3  plum tomatoes, halved, seeded, cut into 1/4-inch dice

1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.

2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sour cream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.

3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.

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20+ Great Kosher Cookbooks

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20+ Great Kosher Cookbooks

2 Comments 23 October 2010

Check out this hot selection of gourmet kosher cookbooks. Perfect kosher recipes for your favorite Jewish Hostess on Hanuka. Choose from your favorite Sephardic Jewish cook’s recipes in Brooklyn and Deal, N.J. , or scroll down and order from Amazon’s bestsellers by Susie Fishbein, Jamie Geller, Paula Shoyer, and more! Whatever you choose, your gifts will be treasured in the kosher kitchen for years to come.

Magen David Yeshivah's Brand New Gourmet Cookbook

to order Chef at Home contact Yvonne Franco.

$45

available at www.deal delights.com. Proceeds are donated to Hillel Yeshivah.

$36

available at www.deal delights.com. Proceeds are donated to Hillel Yeshivah.

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Family Favorite-Baked Potato With Broccoli and Cheese

kosher recipes

Family Favorite-Baked Potato With Broccoli and Cheese

1 Comment 31 March 2010

After scouring the internet for a non-creamcheesy,non-heavy buttery baked potato recipe, I decide that it was time to go back to Susie Fishbein‘s  recipes. I made these baked potatoes for a big dairy dinner last  year on the Holidays, and it was a great hit.

Please adjust quantities for the amount of people you are serving.

Ingredients for this Kosher Recipe

3 large russet poatoes

olive oil

1 cup broccolli florets

1/2 cup shredded Cheddar cheese

2 tsp potato starch

2 tsp milk

1/2 tsp sea salt

 

Directions for creating this Kosher Recipe

]Preheat oven to 400 degrees F.

Scrub and dry each potato and cut a large X into the top of each potato.

Place potatoes on a baking sheet and brush with olive oil.

Bake for 1 hour and remove when soft.

Steam chopped broccoli till tender about 5 minutes.

Drain and add cheese to the broccoli.

Place potato starch in a bowl add milk and stir to dissolve. Add salt.

Add this mixture to the broccoli and cheese.

With a wooden spoon stir mixture over low flame.

Pour 1/3  mixture into potato X extending over the sides.

Keep warm until ready to serve.

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