Tag archive for "Sweet potato"

Quinoa with Roasted Sweet Potatoes and Dried Cranberries

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Quinoa with Roasted Sweet Potatoes and Dried Cranberries

6 Comments 27 March 2014

This is a great  gluten–free recipe to serve on Mother’s Day. I made it this week for Shabbat lunch. Thanks to Paula Shoyer for sending it in to The Jewish Hostess. Check out her new book “The Kosher Baker.”
I added fresh corn to this salad.
The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy

By Paula Shoyer

serves 8

  • 1 cup quinoa, rinsed
  • 1/2 cup fresh corn
  • 1 medium sweet potato, cut into ½ inch cubes
  • 6 tablespoons extra virgin olive oil, divided
  • 1/3 cup pine nuts, toasted, optional
  • 3 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries
  • 3 scallions, sliced thin

Directions

Preheat oven to 400ºF. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, covered, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one hour, up to 8 hours.  While the quinoa is sitting, place the sweet potato cubes into a roasting pan and toss with 2 tablespoons of the olive oil. Bake for 25 minutes, stirring once or twice, or until you can just pierce the cubes with a fork. Set aside.

Place the pine nuts into a small pan over medium heat and cook until lightly toasted, stirring often. Watch carefully so they do not burn. Set aside.  In a small bowl, place the remaining two tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well.

When the quinoa is dry, use a whisk to break apart the grains. Add the vinaigrette and mix with the whisk. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.

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Shirley’s Baked Lemon Pepper Fries and Baked Sweet Potato Fries

kosher recipes, kosher vegetable recipes, shavuot recipes and ideas, Sukkot Recipes

Shirley’s Baked Lemon Pepper Fries and Baked Sweet Potato Fries

1 Comment 06 October 2011

My daughter Shirley somehow finds the time to cook awesome meals even though whenever I call her cell, she always whispers, “Ma- you can’t call me when I’m in class!!!”

I love when she emails me a recipe that she whipped up for Max or dinner guests. It’s a great feeling when your kid picks up a couple of tips here and there while growing up, and then speedily  takes off on their own awesome path.

Thanks for the yummy recipes, Shirl!  Love you- Mommy

Baked Sweet Potato Fries:

  • mix 3-4 sliced sweet  potatoes, 1 packet taco seasoning mix, 1/4 olive oil

Lemon Pepper Fries:

  • 3-4 sliced regular potatoes, 3 tbs lemon pepper seasoning, 1/4 cup lemon juice to taste, salt, 1/4 olive oil

Put in oven at 350 until slightly crispy.

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

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Delete the Flour in Your Pantry- Sweet Potato or Coconut Muffins

kosher dessert recipes, kosher recipes

Delete the Flour in Your Pantry- Sweet Potato or Coconut Muffins

1 Comment 27 March 2011

Kosher Recipes

Sprinkled with Coconut

Chocolate Chunk

Nothing is more satisfying than an empty crumpled bag of whole wheat flour sitting on my kitchen counter. Especially a month before Passover.

Heckers

So when I saw Mark Bittman’s   “Whole Wheat Muffin, The Remix” recipe in the New York Times, I decided it was worth a try.

The only problem was, it called for “preferably whole wheat pastry flour”, and I only had a bag of regular  whole wheat flour. I also decided to see if anyone would notice if I substituted agave nectar for sugar.

I ran out and bought buttermilk, (you can also make your own easy buttermilk HERE) and on Sunday morning the muffins were mixed, baked, and out of the oven within the hour. Cleanup was a cinch. I made a double batch. The first bunch was filled with a baked and mashed sweet potato. I topped those with leftover shredded coconut from my freezer. The second batch was mixed with 3 really ripe bananas that would have otherwise gone in the garbage.  I topped them with chocolate chunks just to make sure that they didnt look too healthy.

Well, I left them all in a plate, and ran out to exercise.

Conclusion: The all time  favorite was the banana chocolate. Not such a hit was the sweet potato topped with coconut.

They never even guessed that agave nectar was the sweet culprit.

This is a really great  grab- and- go breakfast item for the older members of the family. I have a feeling that kids under eighth grade wouldnt go for it so early in the morning but its worth a try. This is also not a recipe for a sugar lover like my sister-in-law who would rather have a Snickers for breakfast. Give it a try!

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Steamed Sweet Potato Hummus

kosher appetizer recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Steamed Sweet Potato Hummus

No Comments 09 December 2010

This recipe is an interesting variation of the typical hummus. Jewish women are always trying to dream up ways for the family to eat more vegetables. Serve with crudites or whole wheat  Pita chips when entertaining, or serve this healthy new side dish with a Shabbat lunch…

Makes 4 cups

  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can (19.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, chopped
  • Coarse salt and ground pepper
  • Whole-wheat pita and crudites such as red pepper and broccoli
  1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
  2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

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The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

adapted from marthastewart.com

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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.

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

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Join the 30 Day Sugar Detox Challenge!

healthy body, healthy living

Join the 30 Day Sugar Detox Challenge!

4 Comments 07 April 2010

Can you go a day…. a week ….. or how about a month without eating sugar?
I did it and so can you!

As the Passover holidays culminate, we, as Jewish women are ready to give back to ourselves by focusing in on what our bodies need right now. So, if you have been thinking about making an empowering life changing event to improve your health and well being- then this “30 Day Sugar Detox Challenge” is for you.  Join me with hundreds of women to take control of their bodies, this Thursday, April 8th  as we will begin our “30 Day Sugar Detox Challenge.”

Your participation:
A. Comment below with your thoughts and share with all our “detoxers”  at TheJewishHostess.com.
B. Have an e-mail buddy to report to on a daily basis.  Everyday send to your supporter

> if you were or weren’t successful on that given day
> why you were or weren’t
> how your mind and body feels

Example… Hi Susie, this is Sari. I was successful on the first day of my challenge. I had all my meals prepared from the morning , which helped me to be successful thru out the day. My mind feels strong and determined! My body still feels bloated from the holiday. Speak to you tomorrow!

C. Weigh yourself Thursday morning April 8, and resist the temptation to weigh yourself until May 8. While weight loss is a give in, I want to draw our focus to health and wellness and not to the numbers on the scale.
D. Incorporate clean healthy balanced meals by using all the food groups such as protein, carbohydrates, fruits, vegetables, and “good for you” fats.
E. Join me and all of our “Sugar Detoxers” on Friday morning, May 7th from 10-12   for a morning to celebrate our accomplishments with a free inspiring class experience.  RSVP….ASAP! (regardless of your ability to finish the challenge, everyone will be a winner!) (Brooklyn, NY area)

My participation:

A. I will be doing this challenge with you.
B. I will share with you my own sugar expireinces –positve and negative!
C. I will send sugar facts and tips to help you be as successful as you possibly can.

My mission for this “30 Day Sugar Detox Challenge”

TO LIVE A LIFE YOU LOVE IN A BODY YOU LOVE, by a heightened awareness of the foods we put into our bodies. Realizing that “what you DESIRE you can a will ACHIEVE!”

What to do today:

A. Eliminate simple sugars completely from your diet. Read labels! Manufactures hide the name “sugar” to fool us. The most common are called fructose and corn syrup.
B. Do not restock your pantry with all the sugary foods that you simply cannot resist.
C. Load your refrigerator and pantry with all fresh unprocessed foods.
D. Visit the health food store and check out foods that you might enjoy such as cereals and oatmeal. Ask for the healthiest sweetener available such as Agave.
E. Determine what staple foods you will be eating and make sure it is sugar free.
F. Take the time to plan and prepare your meals- this is the most important step to success!

Dos and Dont’s:

-Artificial food sweeteners are a don’t! They are chemical based and is the exact opposite of the health and wellness benefits that we are striving for.
-Adding sugar to your morning coffee is acceptable only if absolutely needed. (I am so thankful that I’m not a coffee drinker!)
-Do enjoy every combination of whole foods.
-Don’t fret the small stuff- if you falter, just get back on track immediately.
-Do have sweet whole foods on hand (especially the first week) such as sweet potatoes and bananas, even dried fruit, so when a sugar temptation strikes, you will be well equipped.
-Do have regular meals everyday. (breakfast, lunch dinner and snacks.)  Having regular spaced meals is an insurance plan  that will maintain stable blood sugar levels.
– Do know that for most of us, this challenge will be at times very difficult. But, feel assured that it does get easier as every day goes by.

My Sample Menu:

8:00;-oatmeal with Greek nonfat plain yogurt and berries
(if I’m teaching a class and then working out I drink apple juice)
12:OO; post workout; a repeat of 8 am meal or hard boiled eggs and banana
3:00;walnuts, lentil soup  or sweet potato and hard boiled eggs
6:oo; salmon, brown rice, vegetables or salmon brown rice sushi and vegetables
8:oo ; almonds and fresh dates
Note that I did not include quantities. I believe that you should eat until you are satisfied. This is what I like to eat, there are hundreds of great combinations of meals that will suit your taste buds that are healthy and sugar free.

With lots of health and wellness! Xoxo Sari

GROUP FITNESS MOVEMENT SPECIALIST LIFE STYLE ENTHUSIAST
Sari@dananyc.com Let me know how you are doing!

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