Tag archive for "Tablespoon"

Quinoa with Roasted Sweet Potatoes and Dried Cranberries

hanukka recipes and tablesettings, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, kosher thanksgiving recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

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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Apricot and Honey Easy Kosher Brisket Recipe

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Apricot and Honey Easy Kosher Brisket Recipe

4 Comments 19 September 2013

Enjoy this delicious kosher  brisket recipe from the new gourmet kosher cookbook from The Guardians of the Los Angeles Home for the Aging. This cookbook is a great Passover Gift Idea as well as a great way to give tzedakah to this wonderful cause!

Apricot and Honey Easy Kosher Brisket Recipe

by :Danielle Ames-Spivak

  • 5 pound brisket
  • 1 packet onion soup mix
  • 1 tablespoon lemon juice
  • 1 teaspoon ground ginger
  • 1 cup dried apricots
  • 1 jar of apricot jam
  • 2 tablespoons honey
  • ½ cup brown sugar
  • 1 bottle of dark beer
  • Pepper to taste

Instructions: Place brisket in large pan.  Coat with onion soup mix and cover with tin foil.  Cook on 300 for 3 hours.  Add lemon juice, ginger, apricots, jam, honey, brown sugar, beer and pepper.

Support The Guardians of the Los Angeles Home for the Aging Young Women’s Division by pre-ordering their Taste of Jewish Heritage 2011 cookbook.  One hundred percent of the proceeds will go to the Los Angeles Jewish Home.  The book is a compilation of recipes from The Guardians and the Home’s residents.  It is available for $41 and will be ready to ship by Chanukah. A perfect CHANUKAH GIFT!!!

To purchase a copy click this link: http://www.laguardians.com/Cart/EventDetails.aspx?ID=128 For any questions please emailguardianscookbook@gmail.com

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Summer Icebox Cake- Chocolate and Dairy!

kosher dairy recipes, kosher dessert recipes, shavuot recipes and ideas

Summer Icebox Cake- Chocolate and Dairy!

4 Comments 03 May 2013

Shirley Mamiye, an NYU Art History student, is also a professional baker who is on top of the dessert trends. She is also one of the few bakers I know that will give out her recipes and NOT LEAVE ANY INGREDIENTS OUT!!!!

If you think that you can stop at one teeny spoon of her icebox cake, then think again! Get ready to burn some calories after indulging!  Enjoy this luscious dessert! Marlene

p.s. You can email Shirley to cater your desserts for your next event- click HERE.

This gorgeous cake is basically made up of layers of stacked, chocolaty cookies and fluffy whipped cream. Placing the cake in the cake into the freezer after its been assembled allows the cookies to soften, creating a melt-in-your-mouth confection perfect for Shavuot!! This wonderful dessert takes some time to make, but each step is simple on its own… and the end result is well worth it!! Enjoy! Shirley

Chocolate Wafers:

  • 2-¼ cups all-purpose flour
  • 1 cup+2 tbs unsweetened cocoa powder
  • 1-3/4 cup sugar
  • 1/4 + 1/8 teaspoon salt
  • 1/4 + 1/8 teaspoon baking soda
  • 21 tablespoons unsalted butter, slightly softened
  • 4 1/2 tablespoons whole milk
  • 1 ½ teaspoon pure vanilla extract

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to 1/8 of inch. If you’re trying to emulate store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.) and place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don’t, you’re not baking them long enough — in which case, return them to the oven to reheat and bake a little longer, then cool again.

 

To Assemble:

  • 3 cups heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • Unsweetened cocoa (or chocolate shavings)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder or chocolate shavings or sugar flowers

 

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Baked Lower-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Baked Lower-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts

5 Comments 03 December 2012

by Joan Nathan

We scoured the ‘net for a lowfat soufganiyot recipe for our calorie conscious Jewish Hostesses and we found Joan Nathan’s great recipe

to share. I wasnt sure if my kids would love the apricot filling so I bought caramel and custard filling from Kitchen Caboodles on Avenue P in Brooklyn.

Enjoy!

Baked Soufganiyot–Low Fat Israeli Hanukkah Jelly Doughnuts

This recipe serves:  24

  • 1 package dry yeast (1 scant tablespoon)
  • 3 tablespoons sugar
  • 1/4 cup lukewarm water
  • 3 1/2 cups unbleached all-purpose flour (approximately)
  • 1 cup lukewarm skim milk
  • 1 large egg
  • 1 egg yolk
  • pinch of salt
  • grated zest of one lemon
  • 3 tablespoons reduced fat butter, at room temperature
  • 1/2 cup apricot jam  or caramel, chocolate, or custard filling.
  • confectioner’s or granulated sugar for rolling

1. Dissolve the yeast and 1 tablespoon of the sugar in the water.

2. Put the flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, egg, egg yolk, salt, lemon zest and the remaining 2 tablespoons of sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic.

3. Remove the dough to a bowl, cover and let rise in a warm place for at least an hour. If you want to prepare the dough in advance, place it in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.

4. Grease 2 cookie sheets. Dust a pastry board with flour. Roll the dough out to a 1/2-inch thickness. Using the top of a glass as a cutter, cut into rounds about 2-inches in diameter and roll these into balls. Place the balls about 1 to 1 1/2-inches apart on the greased cookie sheets. Cover and let rise 30 minutes more.

5. Preheat the oven to 375°F. Bake the doughnuts for 12 to 15 minutes or until they’re golden. Remove from the oven and let cool.

6. Soften the jam in a food processor. Using an injector, insert a teaspoon of jam into each doughnut. Roll the soufganiyot in confectioner’s or granulated sugar and serve immediately.

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Crispy Baked Spinach Ricotta Wontons by Robin Jemal

hanukka recipes and tablesettings, kosher recipes, kosher rice and pasta recipes, mothers day recipes, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Crispy Baked Spinach Ricotta Wontons by Robin Jemal

2 Comments 01 November 2012

 

Robin Jemal, our community’s very own gourmet kosher cook has shared yet another delicious easy kosher recipe with The Jewish Hostess. Low fat, and chock full of iron packed spinach, this recipe is another winner! Check out Robin’s cookbook Dare to Be Different.

Its a perfect Jewish holiday or hostess gift!

Spinach- Ricotta Wontons:

  •  2 cloves garlic, crushed
  • olive oil
  • 2 bags baby spinach, cleaned
  • salt
  • ½ cup ricotta cheese
  • 1 tablespoon fresh basil, chopped
  • ½ tablespoon fresh mint, chopped
  • sundried tomatoes, chopped
  • pepper
  • 1 package square or round Wonton wrappers
  • Olive oil spray

Sauté garlic in a small amount of olive oil. Add spinach and salt (to taste) and cook until spinach is wilted. Drain well, squeeze out water then let cool.

Add ricotta, basil, mint, sundried tomatoes and pepper to spinach mixture and mix well.

Assemble:

Lay out one wonton wrapper, keeping the rest covered with a damp cloth so they do not dry out. In the center of the wrapper, place  ½ tablespoon of spinach mixture. Spread water over the edges of the wrapper and fold into a triangle. Ensure that edges are tightly sealed by pressing down with a fork.

To bake: Preheat oven to 400 degrees. Lay out wontons on a baking tray, and coat with olive oil spray. Bake for 15 minutes, turn over and bake for another 10 minutes, until crisp.

 

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The Perfect Savory Mushroom Turkey Stuffing

kosher chicken recipes, kosher recipes, kosher thanksgiving recipes

The Perfect Savory Mushroom Turkey Stuffing

1 Comment 20 October 2012

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I’m so glad that I bumped into Julie again on our weekly Shabbat walk. Always with a sweet word to say, she lets me know that at there are people out there who love The Jewish Hostess!!

Thank Julie for sending in this great recipe for stuffing! Can’t wait to put it on my Thanksgiving menu!! Marlene

 The Perfect Savory Mushroom Turkey Stuffing by Julie Esses

“Hi Marlene-

  • Two tablespoons of Earth Balance
  • Two medium celery stalks
  • One cup one medium onion chopped
  • One quarter cup fresh parsley
  • One tablespoon chopped sageor one teaspoon dried sage leaves
  • One and half teaspoons chopped majoram
  • Three quarter teaspoon fresh tarragon leaves or one quarter teaspoon of dried tarragon
  • One half teaspoon salt
  • Salt seven cups soft bread cubes (you can use challah)
  • Two medium carrots shredded
  • One and half cups one medium zuchini shredded
  • One cup one cup chopped fresh mushrooms
  1. Melt Earth Balance  in ten inch nonstick skillet over low medium heat
  2. Cook celery and onion in butter stirring frequently until onion is tender
  3. Stir in parsley, sage, majoram, tarragon, and salt.
  4. Mix bread cubes, carrots, zuchini, and mushrooms in a large bowl add celery mixture and toss.
  5. Mixture is now ready to stuff.
  6. Refrigerate turkey with stuffing until ready to roast
  7. Bake leftovers in a  pyrex at 350 degrees. Enjoy!

Julie Esses”

Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

kosher main dish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Sukkot Recipes

Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

No Comments 14 August 2012

I made this hearty salad last week as a side dish for a fish dinner, and it was delicious as well as very gourmet! I’m not sure where I bought Salad for Dinner
but the fresh combinations for these terrific salads really inspired me to make this dish. I highly recommend this cookbook!

 I would make this salad again for a Rosh Hashanah or Sukkot lunch. Let me know how you like it! Marlene

 

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Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette:

  • 1 3/4 pounds (about 4 thin) dark-fleshed yams, well scrubbed
  • 3/4 cup wild rice
  • 1/2 teaspoon kosher salt
  • 2 celery ribs, sliced
  • 4 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro, plus more for sprinkling
  • 12 cups mixed pepper greens, such as arugula, mizuna, red mustard, and spinach
  • olive oil

Lime- Ancho Vinaigrette:

  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon honey
  • 1 teaspoon ancho chili powder
  • 1 heaping teaspoon ground cumin
  • 1 garlic clove crushed
  • kosher salt
  • 1/3 cup olive oil
  • 1/2 cup of parsley, chopped
  • whisk all ingredients
  • 12 cups mixed  greens, such as arugula, mizuna, red mustard, and spinach

Peel and cut the sweet potatoes in wedges.  Roast them with fresh chopped garlic, salt pepper and olive oil till tender. Or- you can grill them on a grill pan.

Bring the rice, 3 cups water, and salt to boil in a heavy medium saucepan. Reduce the heat to low and cover and simmer until the rice is tender and the liquid is absorbed, about 50 minutes. Transfer the rice to a medium bowl and let cool completely.

Add the celery, green onions, 1/4 cup parsley and 3 tablespoons of the vinaigrette to the wild rice while hot and stir well.

In a large bowl, toss the greens with 3 tablespoons of Lime-Ancho Vinaigrette. Divide the greens evenly among four plates. Spoon the wilde rice salad onto the center of each pile of greens, dividing evenly. Arrange the yams over the rice, dividing evenly. Spoon the remaining dressing over the yams. Sprinkle the salds with the remaining parsley and serve.

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Esther Mosseri’s Summer Salad with Grilled Summer Squash, Parmesan and Pine Nuts

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Esther Mosseri’s Summer Salad with Grilled Summer Squash, Parmesan and Pine Nuts

No Comments 14 August 2012

“Hi Marlene

I made a great grilled ribbon summer squash salad this weekend!

Enjoy!”

Esther Mosseri

  • 6-8 yellow and green summer squash.
  • juice of 2 lemons
  •  1 c olive oil
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley
  • 6 cloves minced garlic
  • Optional-shaved parmesean and toasted pine nuts
  1. Rinse squash and cut off ends then thinly slice into ribbons lengthwise with a mandolin or vegetable peeler .
  2. Toss with 1/3 of the olive oil and and lightly grill on one side 1-2 mins until it has nice grill marks and is a little wilted
  3. Put on a plate or tray to cool, when slightly cooled toss with all remaining ingredients except pine nuts and parmesan and sprinkle those over top .
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All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

kosher dessert recipes, kosher recipes, rosh hashanah desserts

All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

1 Comment 11 August 2012

I made this apple cranberry crisp for this past Shabbat and after posting it on Instagram, I got so many requests for the recipe, that I had to share it with all of you. Of course you may not like cranberries, so just use one or two or three of your favorite fruits. I would double up the batch for a big crowd. The ramekins looked so pretty on a rectangular dessert tray but you can also try baking it in a large pyrex. Enjoy! Marlene

  • 3 very ripe pears,peaches, nectarines, mango or 3 baking apples
  • 1 cup of whole fresh or frozen cranberries or blueberries
  • 1/4 cup of maple syrup
  • 2 tbsp of fresh lemon juice
  • 1/2 cup of rolled oats
  • 1/4 cup of dark brown sugar
  • 1 tbsp of whole wheat flour or whole wheat pastry flour
  • 1 tablespoon of Earth Balance margarine substitute
  1. Combine all fruit and lemon juice
  2. Combine rest of ingredients cutting in Earth Balance till the mixture resembles coarse crumbs.
  3. Spoon fruit mixture into ramekins or 8×8 baking dish.
  4. Bake at 350 degrees for a half hour
  5. Don’t miss a single recipe of table setting! Subscribe Now for weekly freebies and recipes!CLICK and Sign up for our free newsletter!

 

 

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Amy Atlas’s Sweet Peanut Butter Bars After Dinner Treat

kosher dessert recipes, kosher recipes

Amy Atlas’s Sweet Peanut Butter Bars After Dinner Treat

No Comments 06 June 2012

This instant ready dessert by Amy Atlas is a real after dinner dairy treat. Its also the perfect “chill and wrap” hostess gift that will be gobbled up by kids and adults alike.

Make sure you cut all of the squares evenly. I like to cut these peanut butter treats on the diagonal to form a diamond shape. Enjoy! Marlene

  • Ready Time : 0 min

Servings

32 1-inch squares

Ingredients

  • 2 cups graham cracker crumbs
  • 18 tablespoons unsalted butter or Earth Balance divided into 12 tablespoons melted and 6 tablespoons softened
  • 1 tablespoon granulated sugar
  • 1 cup peanut butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ⅜ teaspoon salt
  • 4 ounces good-quality semisweet chocolate such as Ghirardelli, finely chopped
  • ⅜ cup heavy cream

Directions

1. In a medium bowl, combine the graham cracker crumbs, the 12 tablespoons of melted butter, and the granulated sugar and stir until the crumbs are thoroughly moistened. Firmly press into bottom of a 9- × 9-inch baking pan. Use the bottom of a measuring cup to help press the crust down.

2. In the bowl of a standing mixer fitted with the paddle attachment, mix the peanut butter, confectioners’ sugar, vanilla, salt, and the 6 tablespoons of softened butter until completely combined. Spread over graham crust and smooth the top with an offset spatula. Chill until set, at least 1 hour.

3. Meanwhile, heat the chocolate and cream in a medium microwave-safe bowl, stirring with a whisk every 30 seconds, until chocolate is melted and the mixture is smooth. Pour the chocolate over the peanut butter filling and evenly spread with an offset spatula. Jiggle the pan to smooth out the chocolate. Chill until set, about 1 hour. Using a hot, wet knife, cut into 1-inch squares and arrange on a rimmed tray filled with multicolored candy.

Image Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Photography by Johnny Miller. Published by Hyperion. Available wherever books are sold. All RIghts Reserved.

Recipe Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

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Fish Fillets with Olives and Oregano

kosher fish recipes, kosher pareve recipes, kosher recipes

Fish Fillets with Olives and Oregano

No Comments 07 May 2012

Re-post from 2010- A classic!

A delicious easy weeknight recipe adapted by gourmet kosher cook Raquel Franco from http://www.epicurious.com. Thanks Raquel!

  • 4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 very thin lemon slices
  • 1/2 cup dry white wine
  • 1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
  • 1 to 1 1/2 teaspoons fresh lemon juice
  • 2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
  • Special equipment: a 2 1/2-qt shallow ceramic or glass baking dish
  1. Put oven rack in upper third of oven and preheat oven to 450°F.
  2. Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
  3. Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
  4. Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

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Fish Fillets with Olives and Oregano | The Jewish Hostess

Tu Bishvat Coconut Almond Date Truffles

kosher dessert recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts, rosh hashanah simanim, Tu Bishvat Recipes and Table Settings

Tu Bishvat Coconut Almond Date Truffles

1 Comment 16 January 2012

Coconut Date Truffles

I decided to add a twist to the Almond Date Truffle recipe that I posted  last week. This Shabbat  afternoon I kept telling myself that they are totally natural and have no sugar at ALL….. they were so good with a cup of tea…. I wont tell you how many of these delicious treats I ate, but I can assure you that I will be in the Spin room at the gym bright and early tomorrow morning!!!

They are so easy to make. The whole recipe took about 12 minutes to put together and of course needs no baking. Great for Rosh Hashanah, Tu Bishvat, Passover, and all year round!! Gluten Free!!!

Kosher Recipe Ingredients

  • 1 cup pitted dried dates
  • 1 cup chopped  almonds
  • 2 tablespoons honey
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon Amaretto (optional)
  • 1/4 cup of unsweetened coconut

Directions for this Kosher Recipe

  1. Grind almonds in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant  and slightly darker.
  2. Place the dates, almonds cinnamon, and honey in a food processor.  Pulse the processor until the mixture comes together to form a ball.
  3. Form cherry-sized balls out of the mixture and roll them in  coconut to coat.  Enjoy them right away or store them in the fridge for later!
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Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

kosher recipes, kosher salad recipes

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

1 Comment 16 January 2012

 

I recently tried a new salad dressing from the new SBH Cooking for a Cause cookbook and it was too good not to share with all of my Jewish Hostesses. Its light and sophisticated, yet very kid friendly.  It’s much easier for me to whip up large quantities of salad dressings in a Cuisinart than mixing in a bowl. I doubled the amount of ingredients called for in the original recipe, and stored it in a jar in the fridge. Perfect on top of any type of salad! Use it all week- this past Shabbat I drizzled it on top of sliced grilled chicken salad with olives and radichio. Yum! Enjoy! Marlene

 

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing:

  • 4 tbsp lemon juice
  • 2 tsp dijon mustard
  • 2 tsp red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 2 shallots
  • salt and freshly ground pepper
  1. While Cuisinart blade is running, drop the 2 shallots in to be minced.
  2. Pour in all other ingredients except for olive oil.
  3. While blade is spinning slowly add olive oil to make sure the dressing is emulsified.
  4. Add salt and pepper.
  5. Store in a jar and use throughout the week!

 

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Warm Chickpea Salad with Arugula for Passover

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

Warm Chickpea Salad with Arugula for Passover

No Comments 15 January 2012

Many Sepahrdic Jews eat chick peas on Passover, and I am lucky to be one of them. If you do buy chick peas in a can for Passover, make sure it is Kosher certified for Passover.

If you are of  Ashkenaz descent, then start using up your chametz chickpeas by trying this savory recipe ASAP!

To read more about  kitniyot on Passover, click HERE.

This recipe is too good to pass up.  It took 10 minutes to prepare, and took another 10 minutes for the family to devour it. Use more olive oil, salt, pepper,vinegar  and honey if you have  a lot of arugula. Serve as a weeknight tasty side dish, or as a midday main course with friends.

Check out this REVIEW of this great Mark Bittman cook book.

From : How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food

Makes: 4 side- or 2 main-dish servings

Time: 20 minutes with precooked beans

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin seeds
  • Salt and freshly ground black pepper
  • 1 1/2 cups cooked or drained canned chickpeas
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey
  • 4 cups arugula leaves
  • 1 small red onion, halved and thinly sliced
  • 4 hard-cooked eggs, quartered (optional)

Kosher Sephardic Passover Recipe Directions

1. Put the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.

2. Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, garnished with hard-cooked eggs if you like.
Recipe from Mark Bittman‘s BLOG.

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Yummy Hanukka Cupcakes!

hanukka recipes and tablesettings, holiday table settings, kosher dessert recipes

Yummy Hanukka Cupcakes!

No Comments 05 December 2011

 

Thank  you Esther  Chrem of  “Cupcake Wars” for sharing your Hanukah recipe for  jelly filled cupcakes! Being a judge at cupcake wars I was gained about 10 pounds tasting all the cupcakes, and I kid you not! These Hanukka cupcake were delicious!!!!  A secret Hanukkah tip from Esther- lightly fry each donut in a pan before serving!!!

Enjoy! Marlene

Jelly Donut Cupcakes for Hanukka

Makes approximately 12 cupcakes.

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon cornstarch
  • 1 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup plus 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup raspberry, strawberry, or grape jam
  • 2 tablespoons powdered sugar

Preheat the oven to 350 F (175 C) and line a cupcake tin with paper liners. In a mixing cup, combine the soymilk, vinegar, and cornstarch and set aside.
In a large mixing bowl, sift together the flour, baking powder, baking soda, nutmeg, and salt. Create a well in the center of the flour for the wet ingredients and mix gently.
Fill the liners 3/4 full with batter. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking.
Bake cupcakes for 21 to 23 minutes. Cool them completely on a wire rack, and then set uncovered overnight in a cool, dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle the donuts with powdered sugar and serve with coffee.
Recipe courtesy of  http://www.vegnews.com/

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Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

kosher main dish recipes, kosher meat recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

4 Comments 17 November 2011

 

Thank you Leah from Cook Kosher for sending in this fabulous warming meat Chulent recipe! Its a perfect dish to make our families glad that they are joining with us enjoying a cozy meal inside with the family on a wintery Friday night!

Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

  • 2 large onions, diced
  • 1 cup oil (Leah’s sister in law insists that you need the whole cup of oil for this recipe but I would reduce the amount to the most 1/4 cup of oil)
  • 1 package flanken meat, cut into cubes
  • 4 tbsp garlic powder
  • ½ tbsp cayenne pepper
  • 1½ Tbsp paprika
  • 1 cup soy sauce
  • 1 Tbsp onion soup mix
  • 1½ cup barley
  • 1 cup mixed beans
  • 9 potatoes, cubed
  1. Sautee 2 onions on low heat in the oil until softened (about 8 min)
  2. Add cubes of flanken on a very high flame and sear the meat until it is browned on all sides. (This locks in the moisture and keeps the meat soft).
  3. Drain beans and barley and combine with onions and meat.
  4. Add paprika, cayenne pepper, garlic powder, soup mix and soy sauce and mix well.
  5. Cover with water and let it cook for at least 2 hours on medium flame.
  6. Add diced potatoes and ensure that the entire chulent is still covered in water. Let it keep cooking on med flame. It should be bubbling all the time.
  7. Right before shabbos, transfer everything to a crock pot and ensure that there is enough water covering chulent at all times. Keep it on low till shabbos day.
  8. NOTE: Be sure to soak the beans and barley overnight before making the chulent. This softens the beans and removes the gas.

Don’t forget to checkout Cook Kosher for some great kosher recipes!

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