Tag archive for "Vegetable"

Artichoke Caponata for a Holiday Lunch Appetizer

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Artichoke Caponata for a Holiday Lunch Appetizer

No Comments 03 September 2011

Kosher Recipe: Artichoke Caponata

Caponata di Carciofi (Caponata of Artichoke), Courtesy of Chef Laura Frankel, author of Jewish Cooking for All Seasons

This caponata does not have the usual tomatoes and eggplant. Caponata is a relish of vegetables and can really include anything in season. This version is a concoction of early spring and late winter vegetables. I serve it with roasted chicken, duck and even fish. It adds springtime flair to any table and for Passover we drizzle our matzah with olive oil and herbs and then dollop some of this caponata on top of it for a crunchy snack.

Yields about 2 cups


1 pound baby artichokes or frozen artichoke hearts

1 fennel bulb-julienne (save fronds for garnish)

2 leeks-white parts only, chopped

3 cloves garlic

1 tablespoon tomato paste

½ cup white wine

½ cup golden raisins (optional)

¼ cup pine-nuts

¼ cup fresh mint-torn or cut into thin strips (chiffonade)

½ cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh thyme-

Olive oil

Salt and pepper

Kosher Recipe

Directions cont’d
  1. To clean the artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Be sure to leave the stem intact. You can peel some of the tough green fibers from the outside. The stem gives the artichoke a pretty shape! Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with lemon juice squeezed into it to keep the artichokes from turning dark.
  2. Place a large sauté pan over medium high heat and coat the bottom lightly with olive oil. Add the fennel pieces and leeks. Sauté the vegetables until they are lightly browned and have softened. Add the garlic, tomato paste raisins and white wine. Stir together.
  3. Transfer the mixture to the insert for the slow cooker. Cover and cook on high for 3 hours.
  4. Place a small sauté pan over medium heat and add the pine-nuts. Toast the pine-nuts until they are lightly browned. Watch them carefully as then can burn quickly.
  5. Add the pine nuts, artichokes and fresh herbs to the mixture to the mixture. Salt and pepper to taste. Cover and continue cooking for an additional on HIGH.
  6. Serve the caponata warm or cold. The caponata can be made three days before serving and stored covered in the refrigerator.

More Kosher Recipes

Check out Chef Laura Frankel’s site for more fabulous kosher recipes.

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Skewer It!

kosher dairy recipes, kosher dessert recipes, kosher drink recipes, kosher pareve recipes, mothers day recipes

Skewer It!

1 Comment 01 May 2011

Skewering fresh fruits and vegetables is an easy way to make a simple food into something a little more special.

Check out Crate and Barrel and Pick on Us for great skewer finds.

Here’s a nice way to present fruit. When piled high it really looks great.

Garnish your favorite drink or smoothie with some fresh fruit. It can even dress up a simple glass of orange juice

Colorful vegetables always look great whether for a BBQ or just out of the oven

Fresh mozzarella with tomatoes and basil will dress up any table. And no cooking needed!

Have fun scrolling through these Amazon picks for skewer cookbooks and perfect skewers.

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Aduki Bean Spread Served with Corn Tortilla Chips

kosher appetizer recipes, kosher pareve recipes, kosher recipes

Aduki Bean Spread Served with Corn Tortilla Chips

No Comments 15 June 2010

by Renee Safdiah- check out  Renee’s hand knit baby hats at Saturday Knit Fever . To order  great baby gifts all year round, email Renee at saturdayknitfever@yahoo.com

This chip and dip recipe is a new twist on the traditional salsa or guacamole. These chips are much tastier than the supermarket variety!

Add to any barbeque or dairy meal.

Homemade Baked Corn Tortilla Chips:

  • 1 Package Soft Corn Tortillas
  • Cooking Spray, such as Pam
  • Sea Salt

Preheat oven to 400 degrees.

Remove Tortillas from their package in a stack, using a sharp knife, cut into quarters or desired size.

Spread out tortilla pieces in a single layer on parchment lined baking sheet and spray with cooking spray and a small amount of sea salt.

Bake for 8 – 12 minutes, until golden.

Aduki Bean Spread:

The aduki bean is a tiny, reddish-brown bean with a cream coloured seam and sweet, nutty flavor. Aduki beans are rich in dietary fiber,a good source of iron, protein, and magnesium, and they are also fat free.

  • 1/2 Hass Avocado, cubed
  • Juice and Zest of 1 Lime
  • Extra Virgin Olive OIl
  • Dash of Sriracha, or Hot Sauce
  • Extra Virgin Olive Oil
  • Salt
  • Cilantro, finely chopped, as garnish


In food processor fitted with metal blade, place the Aduki Beans. Process till smooth. Next, add the Avocado and pulse till smooth and somewhat fluffy. Then, add the

Lime Juice, Lime Zest, Sriracha, and Salt. Process, while adding a small amount of Extra Virgin Olive Oil in a steady stream until the desired consistency is reached.

To Serve:

Spread Aduki Bean Spread on cooled  Corn Tortilla Chips. Sprinkle with chopped Cilantro.

Serve alongside Wild Arugula Salad with Papaya and Avocado or on its own.

Can also be served as a dip with tortilla chips, vegetables or bread on the side.

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Jamie Oliver’s Perfect Omelets

kosher pareve recipes, kosher recipes

Jamie Oliver’s Perfect Omelets

No Comments 01 May 2010

Its one thing to master a recipe. But to a master a technique is quite another. Once you have successfully mastered a technique, whether simple or difficult, the recipe options are endless. Watch Jamie Oliver’s easy tips to making the perfect omelets. Jamie just adds cheese to his but of course there’s so many more options- spinach, mushrooms, different colored peppers, tomatoes, onions…..

Make a few different combinations for mother’s day. Each vegetable can be sauteed separately the day before and stored in the fridge. This is what I would use:

Chopped red peppers

Chopped onions


Fresh or dried herbs, such as parsley and basil

wild mushrooms

Two different kinds of cheese

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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.

WIN any 3 Cookbboks!

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

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Two New Salad Dressing to Spice Up Your Shabbat Lunch

kosher recipes, kosher salad recipes

Two New Salad Dressing to Spice Up Your Shabbat Lunch

No Comments 08 April 2010

Its so easy to get stuck inside a salad dressing rut. A new dressing on your table will make all the difference on your lunch or dinner salads.Collect different shape and colored bottles. Assort the dressings. Label each dressing and allow your guests to pour  to their own tastes.

Refreshing Orange and Mint Balsamic Dressing-

  • 1 tsp fresh orange zest
  • 3 tbsp fresh orange juice
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp fresh chopped basil
  • 1 tsp fresh chopped mint
  • 1/4 tsp salt or to taste
  • 1 clove garlic crushed (optional)
  • 1/4 cup cold water or to taste – adds volume without the extra oil

Blend in Cuisinart .

    Red Wine and Garlic Infused Dressing

This is a great dressing for a dairy lunch. According to Jewish law, the fish (anchovies) are  not served with meat.

  • 8 anchovy fillets
  • ¼ cup red wine vinegar
  • ¼ cup garlic-infused oil
  • ¾ cup olive oil
  • pepper

Place all ingredients in food processor and blend.

Great over roasted vegetables.

adapted from http://www.cookstr.com/

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Bring on the Veggies

kosher recipes, kosher vegetable recipes

Bring on the Veggies

No Comments 26 March 2010

Vegetables are often viewed as  side dishes  alongside a heavier entree. But why not make the vegetables the main attraction at your next meal?

Vegetable Tian                                         

Serves 4-6

Ingredients for this Kosher Recipe

  • Good olive oil
  • 2 large yellow onions, cut in half and sliced
  • 2 garlic cloves, minced
  • 1 pound medium round potatoes, unpeeled (yukon gold)
  • 3/4 pound zucchini
  • 2 medium sized eggplant
  • 1 1/4 pounds medium tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus extra sprigs
  • optional- 2 ounces of Mozzarella cheese, grated

Directions for preparation

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Recipe adapted from Barefoot in Paris

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