Tag archive for "Water"

Crunchy Jicama Salad-Great for Shavuot!

kosher recipes, kosher salad recipes, shavuot recipes and ideas

Crunchy Jicama Salad-Great for Shavuot!

2 Comments 15 April 2015

This spring, try crunching on jicama instead of potato chips.

Native to the Americas and sometimes called the Mexican potato, and a mix between a potato and a pear. You can also compare it in texture to a water chestnut, and in fact , jicama is made up of almost 90 percent water.

A cup of jicama has almost 6 grams of fiber and only 50 calories. It is also high in vitamin C, potassium and folate.

Peel the coarse, papery skin and julienne the white flesh, into carrot stick size pieces, and squeeze some lime juice on it to keep it from browning. Add a pinch of chili to the lime juice and you have an excellent treat right there.

This colorful jicama salad is appealing to guests of all ages. Kids love the crunch, and adults savor the light, tart, flavors of all of the vegetables marinated simultaneously.

  • 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 cup chopped red onion
  • 1/2 a large cucumber, seeded, chopped
  • 1 navel orange, peel cut away, sliced crosswise, then each round quartered
  • 1/2 cup chopped fresh parsley
  • 1/3 cup lime juice
  • Salt
  • Cumin

Optional

  • 1/2 avocado chopped
  • 2 Tbsp olive oil

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    Quinoa Salad with Pistachios and Pomegrantes

    kosher pareve recipes, kosher recipes, kosher salad recipes, rosh hashanah and sukkot recipes

    Quinoa Salad with Pistachios and Pomegrantes

    5 Comments 26 September 2012

    This recipe is back by popular demand. Its a gourmet winner for a Rosh Hashanah lunch or Sukkot.

    by Kady Harari -Kady Harari lives in Jerusalem with her husband Joey. She’s a food enthusiast, enjoys shopping at the local shuk (at times up to 3 times a day!) and teaches  “Traditional Syrian Cooking” to seminary girls studying  in Israel in a post high school program. She also owns the most magnificent upscale Jewelry and gift shop in Jerusalem. www.yigaljewelers.com

    When our family visited Israel for a bar-mitzvah recently, Kady had catered a  delicious Shabbat sebet. (Did we mention that she also caters parties in Jerusalem???) We all raved over her quinoa salad . Something about the combo of pistachio nuts, lemon, and pomegrante seeds kept us eating until the whole taboule was wiped out!!! Thanks for sharing the recipe- Kady!

    Quinoa Taboule

     

    • 1 cup quinoa, rinsed and drained well
    • 2 cups water
    • pinch of salt
    • 2 tsp oil
    • bunch of parsley chopped fine
    • 1/2 cup shelled raw pistachio
    • 1 red onion finely chopped
    • 1 pomegranate, peeled
    • optional- 2 tblsp.  pomegranate syrup
    • lemon
    • olive oil
    • salt
    Heat the oil in a small pot, add quinoa and dry roast for 5 minutes. Add water and salt, bring to a boil, lower flame, cover and simmer for 20 minutes. Fluff with a fork and cool
    Place the quinoa in a bowl and add the parsley, pistachio, onion and pomegranate seeds. Mix. Add the seasonings and mix well to incorporate the flavors. Enjoy!
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    Sicilian Eggplant Meat Rollups for the Jewish Holidays

    kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah roast , lamb, and brisket recipes

    Sicilian Eggplant Meat Rollups for the Jewish Holidays

    No Comments 24 August 2012

    Use Eggplants to create Sicilian Eggplant - Chopped Meat Casserole

    by Vivien Hidary

    Sicilian eggplants are sweeter and creamier than any other variety of eggplant. My friend Vivien, a gourmet cook, makes sure that this stuffed eggplant dish is on most of her Jewish holiday menus because its a family favorite! It can be prepared in advance, frozen, and baked before serving.

    How to Create this Kosher Dish:

    - Peel and slice about 4 sicilian eggplants and place on a tray sprayed with Pam.

    - Brush a little olive oil on top of the slices.

    - Bake on  350 degrees for approximately 20 minutes.

    - Meanwhile, mix equal parts of chopped meat and cooked rice with allspice and salt to make filling.

    - When eggplant is done roll each slice around a small mound of filling.

    - Arrange in a roaster or Pyrex in rows. Cover with a mixture of water, salt (or chicken consommé) allspice and a drizzle of oil.

    - Bake at 350.Bake covered. .

    These eggplants are soft and the perfect comfort food . You can also bake them whole and eat with a spoon! Enjoy!

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    Passover Sandwich Rolls

    kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

    Passover Sandwich Rolls

    3 Comments 03 April 2012

    If you  get sick of Matzoh, then this is a quick way to disguise that cardboardy crunch.

    Serve with sliced tomato and cheese, tuna fish, egg salad, or even a hamburger!

    Ingredients for this Pesach Recipe:

    • 2/3 cup of water
    • 1/3 cup of oil
    • 1 tsp of sugar
    • 1/4 tsp salt
    • 1 cup of matzo meal
    • 3 eggs

    Pesach Recipe: Directions for preparation:

    1. Preheat oven to 375 degrees
    2. Boil water, add salt,oil, matzo meal and sugar
    3. Stir, and remove from heat.
    4. Beat eggs into mixture one at a time.
    5. Spoon batter onto sprayed parchment paper into smal mounds.
    6. Bake 1 hour at 375 degrees.
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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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    Low Fat Rice Pudding

    kosher dairy recipes, kosher dessert recipes, kosher passover recipes,seder table Ideas, rosh hashanah desserts, shavuot recipes and ideas

    Low Fat Rice Pudding

    2 Comments 02 May 2011

    Delicious and  good to the last drop!

    No body will ever know that this rice pudding is lowfat.

    Ingredients:

    • 3/4 cup Carolina rice cooked with 2 cups of water till mushy. (add more water if necessary)
    • 1 quart of “Skim Plus” milk (a thicker version of skim milk)
    • 1 beaten egg
    • 1 teaspoon of vanilla
    • 3/4 cup of sugar
    • cinnamon stick
    1. Cook  rice with water
    2. pour and mix rice and  all other ingredients into a clean pot
    3. stir often on low flame for an hour till thick
    4. let cool slightly
    5. pour into small cups or decorative bowl and dust with cinnamon.
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    How to Feel Skinny After the Seders by Sari Dana

    healthy body

    How to Feel Skinny After the Seders by Sari Dana

    4 Comments 27 March 2011

    It’s Thursday morning, and the Seders are behind us, the kids are in school, and all that food is in us! I must be honest, as much as I tried to eat as close to my ideals as possible, the over dose of all the extra food that my body is unaccustomed to, makes my body feel….well, simply… FAT!

    One part of brain tells me, “don’t be such as party-pooper!” It’s so much fun to taste everything in sight and share in the fun with friends and family. The other side of my brain says, “get over it Sari, having control over what you eat is a direct line to how you look, and more importantly feel.” For example, I hosted the first seder to 16 family guests. I was so excited to prepare my family’s favorite dishes that I forgot to prepare something acceptable for myself! Being unprepared totally left me vulnerable.  As a Jewish mom, I know taking care of others sometimes precede taking care of myself. On the converse, when I ate a lunch at a friends house, it was so easy to stay focused. I was being served, and making choices was easy, knowing that eating lightly will honor my body greatly.

    In retrospect, I believe it’s a sign of maturity to enjoy all the wonderful aspects about a family holiday dinner without over doing it and tipping the scale way over to what you are comfortable with.  Whew! I thought I lost the ability to “have fun”, and “let loose.” Instead, I’m simply being insightful and in tune to my needs.

    Just know, that Jewish women from all over the globe are going through the same thing! We are in it together! We can share in each triumphs and help each other in time of need. Like now! We do our best…. but together we can do better!

    Remember…

    20- 30 minutes of walking or jogging

    16 lunges

    16 pushups

    20 -60 second planks-3x

    One important tip that’s easy to follow: up your water intake! Aim for 8-10 glasses of water. You will immediately feel less bloated. Matzahs are very dry and can clogg us up, if you know what I mean

    Here’s something to look forward to…..

    After 8 days of Passover (Pesach) feasting, I will be introducing my 2nd annual “30 Day Sugar Challenge!” You are going to love this! Tell your friends and family. This challenge is for anyone and everyone who craves eating at a higher ideal.

    Starting date: May 1, 2011

    Ending date: June 1, 2011

    Keep on the lookout for more information on how to join in and get started. But for now, enjoy your family, friends and honor your body. If not YOU…then who??

    With Gratitude to All, Sari Dana

    GROUP FITNESS MOVEMENT SPECIALIST LIFE STYLE COACH

    sari@dananyc.com

    A Healthy Passover Snack for Picky Eaters

    kids, kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes

    A Healthy Passover Snack for Picky Eaters

    5 Comments 16 January 2011

     

    KOSHER RECIPE: Makes 6 Banana Bites

    In the world of simple Kosher Recipes, these banana bites are a big hit when little friends get together on the Jewish holiday. The ingredients are all available Kosher for Passover, which makes life much easier  during that hectic holiday week. Kosher kids can stand in an “assembly line” and join in on this yummy DIY snack…Reprint from disney family.com

    Recipe Ingredients

    1-2 bananas
    4 oz chocolate – milk or plain
    Dried coconut
    Chocolate sprinkles
    Colored sprinkles


    Kosher Recipe

    Directions Cont’d

    KOSHER RECIPE: Step One

    Peel the banana and trim off the ends. Chop the flesh into 6 bite sized pieces.

    Break the chocolate into a heat proof bowl. Put the bowl over a pan of hot water, making sure the bottom of the bowl doesn’t touch the water and melt the chocolate, stirring occasionally. Leave to cool slightly.

    Push a straw through the banana, and then drizzle melted chocolate over each piece. (Don’t worry if it’s not perfect, it will still taste delicious!)

    KOSHER RECIPE: Final Step

    Roll the chocolate-covered banana in the coconut or sprinkles. Let the chocolate harden, and then serve. Store in the fridge and eat within 24 hours.

     

    About the Author
    Annabel Karmel is the mother of three children, a bestselling author of books on nutrition and cooking for babies and toddlers, and a familiar face on British television. Annabel travels frequently to the United States, where her books on feeding babies and young children are very popular. She has appeared on many TV programs, including the Today Show and The Early Show. Please visit her website at www.annabelkarmel.com.

    And, remember for the latest Kosher Recipes and innovation, and new takes on how to enhance your Kosher lifestyle, check this website frequently.

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    A Brand New Corned Beef Recipe

    kosher meat recipes, kosher recipes

    A Brand New Corned Beef Recipe

    No Comments 28 September 2010

    I am not allowed to reveal the source of this new twist on corned beef

    but I assure you that the person who swore me to secrecy is a gourmet cook.


    • 1/2  jar of  blackberry jam
    • 1/2 jar of apricot jam
    • 2 tablespoons of Grey Poupon Country Dijon Mustard
    • if your corned beef is very large than adjust these ingedients accordingly
    1. Boil Corned Beef for 2 1/2 hours
    2. let cool and slice and place in a roaster
    3. mix jams and mustard in a bowl
    4. brush mixture in between slices and on top of corned beef
    5. pour one quarter cup water around edges of the inside of the roaster and around corned beef (or more water for a larger corned beef)
    6. cover and cook for 1/2 hour -or more till tender
    7. uncover and cook till golden
    8. Happy Holiday!

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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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    Oven Baked Smashed Potatoes

    kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes

    Oven Baked Smashed Potatoes

    1 Comment 22 September 2010

    Oven Baked Smashed Potatoes:

    The boring potato has turned into the talk of the town.

    Check out this recipe – easy, delicious and NEW!

    Ingredients:

    As many new potatoes as you would like to eat

    Lots of good olive oil

    Salt and pepper

    Fresh herbs

    Parchment paper is very useful

    Preheat your oven to 450-475

    Boil up as many potatoes as you’d like in some nicely salted water (taste it, it should taste like the sea…adding enough salt to the boiling water is CRUCIAL!!! to a well seasoned inside.)

    When the potatoes are cooked through, drain the water and set aside for a moment as you spread a parchment paper over a baking tray.

    Pour olive oil generously over the bottom of the parchment covered tray, making little pools of oil – as many pools as you have potatoes. Use about 1Tbls of oil under each potato.

    Place a potato on each pool of oil, and squish (don’t mash to death- just squish as if you sat on it) down flat over the top of the oil. Repeat with the remaining potatoes.

    Drizzle another Tbls of oil over the top of each potato and then sprinkle with salt and pepper.

    If desired, sprinkle on a little fresh chopped rosemary or thyme (freshly minced chives are also very nice.)

    Bake for 20 minutes or so in your very hot oven until the potatoes are crispy and golden on top.

    (courtesy of hubpages)

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    Crostini Platter With a Choice of Toppings- Revised

    kosher appetizer recipes, kosher bread recipes, kosher pareve recipes, kosher recipes

    Crostini Platter With a Choice of Toppings- Revised

    No Comments 18 September 2010

    by Esther Serouya

    Serve the assorted toppings in small bowls on a tray  in the center of the overlapping toasted crostini.

    Your guests will help themselves, and the crostini will stay fresh and crispy.

    For the Crostini:

    • simply cut a french bread into wedges and brush with olive oil mixed with crushed garlic,  and  a sprinkle of kosher salt.
    • Toast for 10 minutes @ 350 degrees
    • Helpful tip from Martha Stewart: For an extra layer of flavor, use a garlic- or herb-infused oil. To plan ahead for a party, bake the crostini toasts up to a week in advance, and top just before serving. To store, keep at room temperature in a resealable plastic bag, up to 1 week.

    Sun Dried Tomato and Olive Tapenade:

    1 cup sun dried tomoatoes soaked and drained

    1/2 cup pitted kalamata olives

    2 tsp capers

    1/2 tsp minced garlic

    3 tbs olive oil

    blend everything in blender till smooth

    Homemade Babaganoush:

    4 small eggplants

    1/4 cup lemon juice

    1 tbs olive oil

    1/2 tsp garlic chpped

    1/2 cup tehini

    salt and pepper

    Slice the eggplant lengthwise and roast face down on tray till soft about 40 mins.

    Discard seeds, scoop out and mash the flesh.add remaining ingredients and mix well.

    From Martha Stewart:

    Basil Tomato Crostini:

    Yields topping for 30 crostini

    1 pint chopped grape or cherry tomatoes

    1/2 cup chopped fresh basil leaves

    1 tablespoon olive oil

    1 teaspoon red-wine vinegar

    Coarse salt and ground pepper

    Directions

    In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar; season with salt and pepper. Top crostini with topping.

    Tehini Miso Dip:

    1 cup miso

    1 1/4 cup tehini

    1 cup shredded carrots

    Blend miso in blender with 1 cup of water

    Add tehini and shredded carrots season with salt and pepper.

    From Jamie Oliver:

    Squashed Cannellini Beans with Garlic

    Pick the leaves off a couple of sprigs of rosemary and pound them gently in a mortar and pestle with a little salt. Add a glug of extra-virgin olive oil and stir, then put to one side. Fry two sliced cloves of garlic in a little olive oil until lightly golden. Add 1 ¾ cups of good-quality drained and rinsed cannellini beans and continue to simmer gently for seven minutes. Season the beans well with salt and pepper and a swig of red wine vinegar, then mash them up using the back of a fork until you have a coarse purée. Smear your hot crostini with the bean purée and spoon your rosemary oil over the top.

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    No Cheese Quiche with Leek and Onions

    kosher pareve recipes, kosher recipes, kosher vegetable recipes

    No Cheese Quiche with Leek and Onions

    2 Comments 11 May 2010

    The vidalia onions in this recipe gives the dish a slightly sweet taste. The missing cheese makes this recipe low fat, but no one will even miss the cheese- so don’t even tell them!

    Ingredients:

    Two Bunches Leek (About Six-Eight Stalks), light green and whites only, cleaned thoroughly and roughly chopped

    Two Vidalia Onions, chopped

    Six to Eight  large eggs ( I use about 3-4 yellows and the rest whites)

    Salt to Taste

    Large Pyrex Dish sprayed with Pam

    In a large pot, saute onions and leeks in very little oil on a high flame.  Saute mixture until it begins to wilt and leeks soften (about 5-6 minutes).  Do not brown. If there is excess water in the pot drain it.

    Season leek and onion mixture with salt. Taste and adjust seasoning if necessary before mixing in the eggs.

    Mix eggs with leek and onions and pour in greased pyrex dish.

    Bake on 350 until mixture is solid.

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    Whole Wheat  Zaatar Bread for Shavuot

    kosher bread recipes, kosher pareve recipes

    Whole Wheat Zaatar Bread for Shavuot

    No Comments 09 May 2010

    Zaatar Bread

    It was 1980, and I remember visiting my Grandma Molly Sutton in her two-family home on Ocean Parkway in Brooklyn. Gathering all of her strenth, she proceeded to pull out a familiar piece of pita bread (or Syrian bread as we call it), and slice it legnthwise  into two large rounds.

    She then carefully mixed some olive oil  into the home-made zaatar, spooned the mixture onto the pita circles, and slid the two rounds into her toaster oven.

    This was a typical mid-day meal of hers.

    She began to tell me how, as a 15 year old girl, she arrived in this country with her older sister Selma on a freighter vessel from Syria.

    They did not have much food , but the one thing that they were able to find, was the comforting “Zet ou Zaatar” sold in the Arab quarters on the lower East Side. The zaatar spice was dark in color, so passer- bys who could not comprehend this middle eastern spice, called it  “dirty bread”. Nevertheless, it brought them back to memories of home.

    Now, 30 years later, memories of my grandmother toasting her zet ou zaatar come to mind as I attempt to gather ingredients for my own whole wheat version of zaatar bread this Shavuot, 2010.

    Even if you are lucky enough to live near a middle Eastern supermarket and can buy this delicacy

    any weekday morning, there is nothing like the taste or aroma of your own home baked bread .

    Perfect with a slice of cheese and tomato, or dipped into greek yogurt or lebne.

    Recipe adapted from HERE.

    How To Make Pita Bread- The Video

    Ingredients:

    • 2 1/2 cups warm water (110 degrees)
    • 1 1/2 teaspoon active dry yeast
    • 1 tablespoon honey
    • 2 cups whole wheat wheat flour
    • 3 cups all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon vegetable oil

    Preparation:

    Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

    Combine white flour, wheat flour, and salt in large bowl.

    Make a small depression in the middle of flour and pour yeast water in depression.

    Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.

    Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

    Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours, or until it has doubled in size.

    Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

    Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

    Lightly brush the rounds with some olive oil and sorinkle generously with the zaatar spice.

    Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

    Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

    Take spatula and gently push down puff. Immediately place in storage bags.

    Storing Pita Bread:

    Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

    Pita bread dough can also be refrigerated for up to one week in the refrigerator.

    Buy Kosher Zaatar Here:

    Or You Can Make it from scratch:

    Two Zaatar spice mix recipes to choose from:

    Combine salt,thyme , marjoram, oregano leaves, sumac and sesame seeds in a medium mixing bowl. Sumac is a dark red berry that grows on bushes throughout the Middle East and some parts of Italy. Sumac is sold ground or in dried seed form and can be found at most Middle Eastern markets, or can be ordered from an online specialty company. Store in a dry container until use.

    When ready to serve, add the olive oil to the mixture to form a paste. This paste is the zaatar mixture.

    1-

    • 1/4 cup sumac
    • 2 tablespoons thyme
    • 1 tablespoon roasted sesame seeds
    • 2 tablespoons marjoram
    • 2 tablespoons oregano
    • 1 teaspoon coarse salt

    or:

    2-

    • 3 parts toasted sesame seeds
    • - some recipes call for one part  toasted sesame seeds. -it really depends on your tastebuds!
    • 2 parts dried thyme
    • 2 part dried marjoram
    • 2 part oregano
    • 1/2 – 1 part powdered sumac salt, optional
    • coarse salt to taste

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    4 Simple Steps to Actually Enjoying Mother’s Day

    healthy body, healthy living, healthy mind

    4 Simple Steps to Actually Enjoying Mother’s Day

    1 Comment 01 May 2010

    Shabbat Shalom
    Your Peace of the Week
    by: Marissa Anteby

    Mother’s Day is almost here, but somehow the day that’s supposed to be anticipated with great glee, has you strapped down with anxiety. The thoughts swirl through your head; What if no one likes the cake I made? Which aunt will say the wrong thing? Are the flowers pretty enough? Will the kids bicker? The self-inflicted torture is endless. You don’t have to be a prisoner of your own mind anymore. Get out of your head and in to the party.

    Here’s 4 easy things you can do to ensure a  more pleasurable experience:

    1 – Keep it simple. This applies to everything, including your menu, decor, and entertainment.

    • Prepare easy to eat, no-mess foods. Portions divided in to single servings, not only look appetizing to the adults, they’re more manageable for children’s little fingers and mouthes. Think; tea sandwiches, mini borekas, muffins, yogurt parfait cups, crudite´, tapenade spreads etc. http://thejewishhostess.com/2010/04/mini-maple-chocolate-chip-pancake-muffins/
    • Serve all the food at one time. You’ll save the time and aggravation of re-setting your table for dessert. It doesn’t really matter if someone has a piece of cubed fruit before they eat a spinach tart.
    • Adopt a ‘less is more’ attitude about decorations. Use bud vases scattered high on shelves, or in the breakfront, instead of one large bouquet. Or, forego flowers altogether and use brightly colored linen napkins as the focal point on each place setting. This way, you won’t worry about scampering children knocking over watery floral arrangements. http://thejewishhostess.com/2010/04/how-to-fold-your-linen-napkins-for-mothers-day/
    • Let the day flow on its own. Enjoy the company of your family and friends. Don’t miss out on the moment you are in, by trying to make it something it’s not. Mother’s Day might not be the ideal setting to try out that new murder mystery game that has intricate rules for each player to follow.


    2 – Defuse uncomfortable situations. If you know that you are sensitive to unwanted comments, (and who isn’t?) instead of reacting hastily or brooding, when someone slights you, try and think of a personal quality you can use to keep yourself calm.

    • Look inside yourself for inner resources. You may be pleasantly surprised to find that you have a wealth of patience, kindness, understanding, gratitude, etc. that you can draw upon for strength in trying times. http://www.amazon.com/Take-Stress-Out-Your-Life/
    • It may be challenging at first, but in the long run you’ll be glad you didn’t snap at your sister for criticizing your teenager’s choice of attire. (That’s just an example, I’m sure you can think of many more!)

    3 – Don’t just do something, sit there. We are all conditioned to move and do. We’re missing out on a depth and richness more potent than anything we can do. It’s the power of being.

    • Take a few breathes. Let the day seep in to your body.
    • Look around and find something to be happy about. Invite this one happy moment in to your body. Imagine you can place this in your body like a memory to be retrieved later. You do this all the time with bad occurrences and tension that creeps in to your muscles as aches and pain. Now, try it with something good in your life, placing it in your body as a spot of ease.

    4- Sip some water. If you put all your attention on drinking water, those pesky thoughts of melted frosting or frizzy hair, won’t be in your mind for at least a few seconds.

    • The more water you drink, the less empty calories you’ll consume. Overeating when you’re stressed out thwarts all the hard work you put in to balancing your diet. So, sip water throughout the day and stay committed to your food plan.
    • “Drinking purified water not only keeps your body healthy and vibrant, it’s has a therapeutic calming effect on your mind, ” states, David Bailey, President of Watermatic, the sole distributor of Tana Water Products in the United States. Contact tanawaterus.com for a special discount for Jewish Hostess readers for the month of May.

    As always, scroll all the way down to post your comments. We’d love to hear what you think about ideas presented in this article and how they apply to you. Share your view on how to enjoy Mother’s Day below. 1 lucky winner will be chosen from people who comment. The prize is a FREE Restorative Yoga Session from www.embodyinc.com


    Shabbat Shalom,
    marissa@embodyinc.com
    http://www.embodyinc.com/contact.html

    Marissa Anteby is a wife, and a mother of 4 children. Her company  www.embodyinc.com hosts holistic exercise classes in Cycling, Pilates, and Yoga, in cities throughout New York and New Jersey. Marissa maintains more than 10 wellness related certifications, including Reiki Massage, and Thai Yoga Massage.

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    Mother’s Day- the Pretty Way!

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    Mother’s Day- the Pretty Way!

    No Comments 01 May 2010

    April showers bring May flowers, and there is no better place for those flowers than on your Mother’s Day brunch table. 

    Wild bouquets of Peonies, Lilac, Hydrangeas and Hyacynth will have your table smelling as good as it looks!

    Vintage floral porcelain is sweet and romantic.

    Add natural textures, like this DIY Jute Carafe and horn flatware to soften the look white dishes.

    Repurpose vases, layer bowls and vases to create original floral arrangements.

    Some of my favorite pieces for pulling together this romantic, eclectic look are:

    1. Water Hyacinth Place Mats

    2. Victorian Tumbler, Set of 6

     

     

     

     

     

     

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