Tag archive for "Vegetable fats and oils"

Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

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

Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

1 Comment 03 May 2013


This is a perfect summer Shabbat lunch salad (remember to grill your corn on Friday!)

This salad is also a winner for a  Sunday night Mother’s Day barbeque.

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

1/2 tsp salt

1 clove garlic crushed

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

1 pint grape tomatoes cut in halves

1 ripe hass avocado, roughly chopped

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

Grill corn over medium heat for 10 to 15 mins.  The corn should have some brown spots and be tender and not mushy.  DO NOT OVERCOOK!!  Cut the corn off the cob and scrape the cob with  the back of your knife to get  the juices.  Set aside and let cool.

Add all the ingredients for the dressing in a bowl and whisk to combine.  Add the tomatoes, avocado, cilantro and grilled corn.  Mix well  so that everything is coated with the marinade, but be careful not to mash the avocadoes.  Refrigerate for 1 hour and serve.  Bon appetit!

adapted from Jehan Can Cook

How to Grill Corn on the Cob:

It is important to soak the corn in cold water before grilling. Remember to leave the corn husks on, but peel them back first and remove the silk. I usually soak it for 10-20 minutes. Make sure the entire corn ears are covered in the water. This will help prevent premature burning of the husks. If you want to add a little sweetness, you can add sugar to the water.

After soaking the corn on the cob, it is time to season. While there are many different recipes, we will start of with the basic.

Start off by brusing the entire corn with olive oil. We do not recommend butter at this stage, as it will burn the corn.

Add a generous combination of paprika (smoked if you have it), garlic powder, chili poweder, pepper and salt.

Cover the corn back up with the husks, and tie a string around the ends (this will help ‘steam’ the corn while grilling). If you do not have any string, you can use a piece of tin foil, just wrap it wround the end like a rope.

Fire up your girll and place the corn on the cob over indirect heat (not directly over the flame). Turn every 5 minutes to prevent the corn from burning. You will know it’s know when the entire husk looks like it is burnt. Don’t worry, this is what you want.

let the corn rest about 5-10 minutes in the husk, then remove the husks and any excess silk.

Adapted from How to GrillCorn.



  • The Minimalist: Crunchy Grilled Corn (nytimes.com)
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DIY Glittered Doughnuts for Kids on Hanuka

hanukka recipes and tablesettings, kids, kosher dessert recipes, kosher pareve recipes, kosher recipes

DIY Glittered Doughnuts for Kids on Hanuka

No Comments 01 December 2012

This great post was sent in by Amy Oren of Blowoutparty.com

“Here’s a fun way to decorate doughnuts for Hanukkah- glitter them! I did this with my kids tonight and they had SO much fun with this!”

  • Step 1: Frost the doughnut and let it set for a few minutes. Then lightly press a dreidel shape cookie cutter in the center of the doughnut.

  • Step 2: Using a funnel, slowly pour colored sugar crystals into the cookie cutter. Don’t overfill, as this will cause the crystals to leak out of shape when you remove the cookie cutter.

  • Step 3: Leave the cookie cutter in the frosting for a minute, this will help the sugar stay in place.

  • Step 4: Slowly remove the cookie cutter.

Here’s the doughnut recipe I used. It was sooo easy to make, and they came out unreal!

Doughnuts

  • Ingredients
  • 2 (.25 ounce) envelopes active dry yeast
  • 1 3/4 cups warm water (105 to 115 degrees)
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1 quart vegetable oil for frying

Directions

  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Drop the doughnuts into the hot oil. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from the oil, and drain on a wire rack.
  5. Inject with your favorite filling, and top with your favorite frosting.   I just used confectioner’s sugar mixed with a little water for the icing. Easy and my kids love it.
  6. Check out my blog, Blowout Party!, for incredible party inspiration and tutorials, and my store BlowoutParty.com for fabulous party favors and accessories!

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Greek Yogurt and Granola Layered Parfaits

breakfast recipes, kosher dairy recipes, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Greek Yogurt and Granola Layered Parfaits

No Comments 27 July 2011

No brunch is complete without a yogurt and granola parfait. There are so many different fruit and yogurt combinations and endless ways to serve it. You can make individual glasses in advance by layering the yogurt, granola and berries on top. Or, you serve everything separately and let your guests assemble their own. Either way you can make something simple into something spectacular!

Did you know that Greek yogurt has twice the protein content of regular yogurt? It also has much less lactose content.  Greek yogurt is  thicker and creamier because the liquid whey is strained out. All yogurts are excellent sources of calcium, potassium, protein, zinc, and vitamins B6 and B12.

Pick a glass or bowl- a water glass, wine cup, or martini glass will do.    

You can really use anything. Arrange fruit and yogurt options separately. Greek Yogurt comes in lots of flavors and is now very easily found in any grocery store (Chobani or Oikos Brands).

Healthy Granola:

  • 1/2 cup pure maple syrup
  • 1/2 cup vegetable oil
  • 1 tsp. pure vanilla extract
  • 2 Cups old fashioned oats
  • 1/2 cup chopped slivered almonds (you can mix in walnuts and pecans)
  • 1/2 cup sunflower seeds
  • 1/2 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  1. Mix wet ingredients in a large bowl. Add dry ingredients and mix until combined.
  2. Spread mixture on an ungreased baking sheet.
  3. Bake at 350 for 2o minutes, mix, and continue baking until golden.
  4. Let cool.  Can be frozen at this point.

by Laura Cohen

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Super Bowl Chili

kosher appetizer recipes, kosher meat recipes, kosher recipes

Super Bowl Chili

No Comments 01 January 2011

Super Bowl Sunday is just around the corner! As a party planner I would generally be talking about table settings with a twist football.. or some fabulous take on Super Bowl. But let’s be honest ladies, our boyfriends, husbands, brothers, etc.., aren’t about to gather ’round the table and have a civilized meal on super bowl Sunday. You’re more likely to find them slightly possessed and consumed with their flat screens. With that being said, I think Super Bowl Sunday calls for good times, informality, and best of all- comfort food.

Which brings me to this…

I hope you all enjoy this chili recipe. It’s one of my husbands favorite dishes and pairs best with rice, pasta, tortilla chips, hamburger buns, or eat it as is!

What you will need for this Kosher Recipe

  • 2 lb. Ground Beef
  • 1 Onion, diced
  • 3 – 8 Ounce cans of Hunts Tomato Sauce
  • 1 – 8 Ounce Jar of Salsa
  • 2 Cans Dark Red Kidney Beans
  • 4 Tablespoons Chili Seasoning Mix
  • 1/4 Cup Beer
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Garlic powder

Directions for this Kosher Recipe

1. Saute the onion with 1 tablespoon vegetable oil over medium / high heat in a large pot until translucent, or for 5 minutes.

2. Add the meat until browned

3. Add All of the remaining ingredients, mix, and lower heat to a simmer.

4. Let the chili simmer for about 1 hour and 15 minutes uncovered. Stir occasionally.

5. Enjoy!

So stay in this Sunday, watch your favorite team playing in chilling weather while you’re in the comfort of your home, and enjoy a bowl of Super Bowl Chili!

Lillian Antar Shomer

Event Design & Planning

Phone: (917) 621-5985

Email: LillyShomer@gmail.com

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Healthy Black Bean Soup

kosher recipes

Healthy Black Bean Soup

No Comments 04 November 2010

By Janet Harary

“Be creative with toppings – onions, parsley, cilantro, sour cream, diced tomatoes, pico de gallo, tortilla strips, shredded cheese, diced peppers, french bread…”

Needed for this Kosher Recipe

  • 1 tablespoon vegetable oil shopping list
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups chicken or vegetable (for vegetarian) stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn (or use fresh corn from 2 corn on the cob)
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes
  • juice of one small lime (optional)

How to Make this Kosher Recipe

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. You can control the thickness by reducing or adding the amount of stock.

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Lisa’s Pizza

kosher dairy recipes, kosher recipes

Lisa’s Pizza

4 Comments 28 September 2010

What’s for dinner????

Everyone has a different variation of a pizza recipe.  My pizza recipe is from the  “Deal delights cook book #2”:

  • 1 pkg of active dry yeast,
  • 3 cups of flour,
  • ½ tsp salt
  • 2 tbs. vegetable oil
  • 1 cup of hot tap water

In food processor pour in water, sprinkle yeast. Pulse machine on and off just till yeast dissolves.

Add flour and salt and oil. Process 10-15 seconds or until dough forms a ball (if sticky add flour and if dry add water) let dough rise for 10 min and roll out

Pizza topping  #1– Slice  a mozzarella cheese ball and place on dough. Pour Don Pepino 15 oz can pizza sauce (sold at most grocery stores) over cheese. Sprinkle lightly with parmesan cheese. Then drizzle with extra virgin olive oil.

Pizza topping #2- My friend (Celia Haddad) gave me her recipe which I am going to try this week.  She puts sauce and mozzarella cheese. Then she mixes baby arugula lightly with vinaigrette dressing and when the pizza comes out of the oven she puts the salad on top. It sounds yummy.

Enjoy the rest of your holidays and remember you can’t go wrong with a pizza.  Anyway u make it is sure to be a hit!!!

Lisa Bailey

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