Tag archive for "Yoghurt"

Win a Free Copy of Persian Food From the Non-Persian Bride!

breakfast recipes, kosher dairy recipes, kosher recipes

Win a Free Copy of Persian Food From the Non-Persian Bride!

26 Comments 07 May 2011


Subscribe HERE and win a FREE COPY of the new gourmet kosher cookbook, Persian Food from the Non Persian Bride. Winner must be subscribed to our list. Winner chosen at random. Tweet, Facebok comment, and comment below for 3 chances to win!

1.Comment below ” I would love to win Persian Food from the non-Persian Bride,” and/or

2.Click the retweet button below and then comment below “I retweeted to win a free copy of #Persian Food from the Non-Persian Bride.”

3-Click HERE and comment on our Facebook Page ,  “I want to win a FREE copy of Persian Cooking from the Non-Persian Bride”

Meet my new friend Reyna Simnegar, author of the new bestselling cookbook Persian Food from the Non Persian Bride. Reyna’s amazing background is bone-chilling. Growing up in Caracas, Venezuela, she was raised as a Catholic, and went to Catholic school.  Being an inquisitive young girl, she was able to slowly pick up silent clues to her family’s past.

“Growing up in this bewildering environment made me question authority even more. Sometimes I would stare at the nuns at school and ask myself, Why are you dressed like this? What do you have that makes you spiritually closer to God than me? How do you know what God wants from you? What kind of mother would you have been? I needed answers to my questions. I needed to know there was a way to reach closeness to God without having to become like them. I needed freedom to talk to God directly. I needed truth.”

After meeting her future husband, a Persian Jew, they both continued on their quest to find their roots. Along the way, she picked up her husband’s family’s Persian cuisine, which lead her on a path to being a sensational cookbook author.

Read the details about Reyna’s amazing awakening to her Jewish roots HERE.

Yogurt with Spinach and Mint

Borani Esfanaaj by Reyna Simnegar

This is my favorite dairy Persian dish! It is just so easy to make  for Shavuot and so delicious! I feel so healthy when I eat this dish. It is obviously a lot more convenient to make if you already have frozen spinach in the freezer! Spinach can be hard to clean and check for insect infestation, so make sure to get the kosher frozen kind, such as Bodek brand.

Kosher recipe ingredients:

  • 2 cups onions, finely chopped
  • 2 garlic cloves, pressed or finely minced
  • 3 tablespoons canola oil
  • ¼ teaspoon turmeric
  • 1 (16-ounce) package frozen chopped spinach, defrosted and drained
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups low-fat plain yogurt

Directions for this kosher recipe:

1. In a small saucepan, fry onions, turmeric, and garlic in oil until slightly golden (about 10 minutes).

2. Add spinach, salt, and pepper and cook for additonal 5 minutes, mixing well. Set aside to cool.

3. Once cooled, add the yogurt and mix well.

4. Serve in a bowl and decorate with fresh or dried mint. This dish is absolutely delicious accompanied by lavash bread , healthy crackers, or pita chips.

Subscribe HERE and comment below  to win a FREE COPY of Persian Food from the Non Persian Bride. Winner must be subscribed to our list. Winner chosen at random.

Click here to buy Persian Food from the Non Persian Bride.





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Break the Breakfast Rut with a Strawberry Banana Smoothie

healthy body, kosher drink recipes, kosher recipes

Break the Breakfast Rut with a Strawberry Banana Smoothie

No Comments 25 September 2010

Start the day with this filling smoothie and you wont be tempted to eat those leftover holiday desserts.

Yields about 3-1/2 cups.

2/3 cup orange juice

1/3 cup low-fat vanilla yogurt

1 banana, peeled

2 heaping cups (12 oz.) individually quick-frozen strawberries

1 tablespoon of flax seed oil (optional)

check out the benefits of flax seed oil: http://www.essortment.com/all/whatisflaxsee_pfy.htm

Blend all ingredients. Enjoy!

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Make Your Own Greek Yogurt-Video

kosher dairy recipes, kosher recipes

Make Your Own Greek Yogurt-Video

2 Comments 01 April 2010

Mark Bittman has done it again.

This DIY greek yogurt is yummy with the Syrian spice zaatar, olive oil, lemon, and salt sprinkled in.

Serve with Matzoh crackers  (or pita chips after  Passover), of course with a dairy lunch.  Spending many summers by my in-laws home in New Jersey, I can still see the blob of yogurt  inside the tied handkerchief  that was dangling over the sink. Its always considered a delicacy for the family, and my mother-in-law still drops off a batch of home-made yogurt every so often. The time has come for me to start making it myself!!  Watch the video and PLEASE send in pictures if you decide to make it yourself!!

Reprint from the New York Times

THE so-called Greek yogurt that has become popular in recent years is neither a special kind of yogurt nor uniquely Greek. It’s simply yogurt from which much of the water has been removed, a concoction that in its thickest form can be called yogurt cheese. You can find yogurt cheese in every country that has a history of yogurt making. In addition to being thicker and richer when eaten straight, it makes superior spreads and dips.It can be made at home from ordinary yogurt, and its consistency can be varied: it can be similar to sour cream, crème fraîche, or mayonnaise, for which it’s a good substitute, or it can be thick enough to cut with a knife.

Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.

To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality.

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