Recipezaar: Kosher recipes

Marcia's Chopped Liver

Thu, 13 Aug 2009 10:27:00 -0400

I was going to a party and a friend suggested I make chopped liver. Without admitting it was not in my repertoire, I said sure. Then I solicited recipes from all my friends and relatives. This is from my sister-in-law, Marcia. Everything I read says the more eggs, the fluffier -- posted by MacroAlan

Aash- E Anar (Pomegranate Soup)

Mon, 17 Aug 2009 03:00:23 -0400

This thick Persian stew (or aash) is flavored with fresh herbs, tangy pomegranate syrup and tiny meatballs. You may want to prepare the aash a day in advance, it tastes even better the second day, after the flavors have melded. The meatballs may be omitted or substituted with vegetables such as mushrooms. If you cannot find pomegranate syrup, you may substitute unsweetened pomegranate juice and reduce the water. -- posted by Sephardi Kitchen

Broken Florentine Lasagna Bake(Rachael Ray)

Tue, 18 Aug 2009 03:36:10 -0400

Taken from Rachael Ray's Big Orange Book. I will be making this one soon- it is full of vitamins and iron! :) -- posted by marggie

Cold Chicken Satay Noodles(Rachael Ray)

Tue, 18 Aug 2009 13:45:31 -0400

This recipe comes from "Rachael Ray's Big Orange Book". It uses store bought chicken. I will have to make this one soon. Oh, PS, this recipe is also kosher. :) Cooking time includes prep. -- posted by marggie

Perfect Homemade Mayonnaise (Julia Child)

Thu, 20 Aug 2009 14:31:29 -0400

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system. -- posted by blucoat

Turkish Sand Cookies (Curabies)

Fri, 21 Aug 2009 12:07:10 -0400

I loved baking these simple, crumbly curabies (pronounced: "coo-rah-beez'" and you have to roll the "r") with my grandmother who was born and raised in Izmir, Turkey. They are just the thing end a satisfying meal. Grandma Ida always served them with fresh cut fruit and a cup of steaming tea. -- posted by Renee in Yerushalayim

Smoky Corn Salsa (Bon Appétit)

Fri, 21 Aug 2009 12:17:54 -0400

This is a really delicious and addictive salsa with a smoky flavour from the grilled vegetables. The recipe is from the Bon Appétit Test Kitchen (August 2009). Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or meatsor use it to fill quesadillas or burritos. It's even good served as a bruschetta on a sliced baguette. -- posted by blucoat

Greek Garlic Soup

Mon, 24 Aug 2009 02:09:28 -0400

Also known as "Skordozoumi", this Sephardic soup is thickened with eggs, yogurt and feta cheese. Adapted from "Sephardic Flavors" by Joyce Goldstein. -- posted by Sephardi Kitchen

Perfect Chocolate Chip Cookies (America's Test Kitchen)

Tue, 25 Aug 2009 11:26:41 -0400

These are really wonderful large, thick, and chewy cookies with a deep caramel flavour due to the unusual step of browning the butter . The recipe is from Cooks Illustrated Magazine (May/June 2009). -- posted by blucoat

Mushroom and Tomato Ragout With Risoni

Wed, 26 Aug 2009 10:02:59 -0400

Making this for dinner tonight so posting...from the Mushroom Gorwers Website. -- posted by Wendys Kitchen

Roberta's Flourless Brownies

Wed, 26 Aug 2009 18:45:37 -0400

My mom's black bean brownie recipe. I think she originally found the recipe on WholeFoodsMarket.com. -- posted by Ariella

Pear & Pepper Pasta Salad

Fri, 28 Aug 2009 11:49:22 -0400

I made pasta and marinara sauce for my grandkids today, and had left-over pasta, so I decided to invent a pasta salad. I was a little worried about this one, but I think it turned out great! Very different than any pasta salad I have eaten before. Give it a try and let me know what you think! -- posted by RJ Hallstrom

Easy Down Home Macaroni and Tomatoes

Mon, 31 Aug 2009 01:54:56 -0400

A southern dish,my grandma cooked her own bacon ,ii buy it allready coooked,she also prepared her own tomatoes,i use diciced in can or juice.- still ,one of the best down home side dishes in america,especially for vegetarians..you can substitute turkey or lamb,and still great. -- posted by STARTERWIFE

Peanut Butter S'mores Bars

Mon, 31 Aug 2009 11:14:22 -0400

These are great! So simple and good. I've taken these to sporting events for the players and they love them and so do their parents. I always end up having to give this recipe out. Time doesn't include chilling. -- posted by lovin2cook

Super Easy Peach Cobbler

Mon, 31 Aug 2009 11:21:48 -0400

A quick and easy recipe for Peach Cobbler -- posted by Chef #1368520

Zucchini Fritters / Pancakes (Nigella Lawson)

Tue, 01 Sep 2009 14:38:42 -0400

These are light, simple, and delicious pancakes from "Forever Summer" by Nigella Lawson. They are delicate and flavourful, delicious eaten warm or cool with a dollop of fresh yogurt on the side. They make a lovely appetizer, or, with a side salad, a wonderful summer meal. -- posted by blucoat

Buttermilk & Brown Butter Waffles

Tue, 01 Sep 2009 16:50:36 -0400

This waffle recipe gets a deep and delicious flavour from first browning the butter. The recipe is from chow.com. I think it might work for pancakes too. TIP: To make these even fluffier, separate the yolks and whites. Put the yolks in as normal. When all other ingredients are combined, beat the whites until fluffy and fold into the batter. -- posted by blucoat

Sukkot Apple Cake

Wed, 02 Sep 2009 03:11:57 -0400

My aunt's recipe, this cake has been a family favorite for years. My mother always served it to guests on the Jewish holiday of Sukkot. She had so many requests for the recipe that she would keep photocopies of it on-hand to honor those requests! I've baked the cake as a 9x13 and also a bundt and it's delicious both ways. -- posted by NIteOwl

Super Sneaky Brownies

Wed, 02 Sep 2009 03:17:23 -0400

This is an even sneakier version of the "sneaky chef" brownies by Missy Chase Lapine. It is made with some of her "purple puree" but also utilizes black beans, which is a trick from Weight Watchers. No added fat to this recipe! No cholesterol! And if you omit the chocolate chips, it is vegan. It makes a very good, not overly sweet, cake-y brownie. NOTE: the purple puree part of the recipe makes a good 1 1/2 - 2 cups. This recipe uses only 1/2 cup, so reserve remainder for another use. It freezes well. -- posted by Susiecat too

Simply Delicious Zucchini Soup

Fri, 04 Sep 2009 10:56:15 -0400

Smooth and thick with a fine blend of tastes, this soup will become your favorite. Adapted from Kosher By Design, so simple yet so tasty. Can be served hot or cold, whichever preferred. I'm not much of a soup lover, but this is phenomenal. I substitute the fresh herbs for dried. Instead of 1 tablespoon of each fresh, I use 1 teaspoon, dried. And instead of chicken broth i use water and add a bit more salt at the end. -- posted by Spitkyng

No-Chicken Soup

Tue, 08 Sep 2009 17:55:05 -0400

This is my "trademark" recipe--I make it every single week! It is so rich and flavorful I like it more than "traditional" chicken soup. Although the secret ingredient--sassafras--isn't essential, it deepens the flavor. Powdered sassafras leaves can be found in supermarkets in the spice section. It's also called "fil'e" or "gumbo fil'e." If your market has a "Cajun" or "Creole" section, you might be able to find it there too. It's a classic Cajun seasoning, but it's also good in just about everything. -- posted by Theodwyn

Won Ton Wrapped Chicken With Apricot Dipping Sauce

Thu, 10 Sep 2009 14:58:17 -0400

This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before. For a healthier option,you can bake these in the oven. Serves 8 as a main course. -- posted by blucoat

Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice

Mon, 14 Sep 2009 10:56:39 -0400

These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices. Note: I originally tried this recipe for one serving, so had to estimate the measurements of the marinade and stuffing. The proportions are correct, but the amounts may need adjusting for your personal taste. I also only had dried herbs on hand, but fresh would probably turn out even better! -- posted by Sephardi Kitchen

Aubergine Parmigiana

Mon, 14 Sep 2009 13:44:53 -0400

I learnt to make this dish when I went vegetarian in junior high school. Today I suddenly had the urge to make it again for my boyfriend who loves Italian food. An interesting alternative to lasagne. -- posted by Ms. Kilroy

Cream of Tomato Soup in Puff Pastry

Mon, 14 Sep 2009 13:49:27 -0400

This decadent soup is a favourite dish at the Michelin starred restaurant Bistro Jeanty in Napa Valley. It is an impressive and delicious soup - perfect for a dinner party! For an everyday meal, omit the puff pastry dome. The recipe was printed in "Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs". Start this recipe in advance as the soup must cool fully before baking. For a little extra oomph, you can add 2 tablespoons of sherry to the soup. -- posted by blucoat

Raspberry Crumble Bars

Mon, 14 Sep 2009 14:19:46 -0400

This is a delicious treat, serve alongside a cup of tea or coffee, or warmed up and topped with vanilla ice cream. Very quick to put together. -- posted by Susiecat too

Simple Cucumber Sandwich

Tue, 15 Sep 2009 11:45:54 -0400

Simpe mayonnaise, cucumber, and toasted white bread. Works perfectly in school lunches. -- posted by Chef #1384007

Apple-Honey Challah

Tue, 15 Sep 2009 13:53:40 -0400

I've never tried making challah bread at home, but when I purchase it at the bakery everyone loves it. This looks like an easy recipe to make and the addition of apples makes it a more of a "treat." The cooking time also includes the time the dough needs in order to rise. -- posted by TasteTester

Pumpkin & Habanero Cheddar Souffles

Tue, 15 Sep 2009 15:37:55 -0400

These make such a cute presentation and can be used for an appetizer or side dish. They are perfect to make in autumn, when mini-pumpkins are readily available. -- posted by TasteTester

Easy No-Knead Challah Bread

Wed, 16 Sep 2009 14:08:21 -0400

A fabulously easy recipe from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois that bakes a beautiful golden laof. This recipe takes very little effort (you basically need to mix ingredients in a bowl for a minute), but you do need to give the dough time to rise. Makes four 1-pound loaves. The recipe is easily doubled or halved. You can freeze or refrigerate unused dough. -- posted by blucoat

Mock Chopped Liver

Mon, 21 Sep 2009 01:04:10 -0400

A Joan Nathan recipe. -- posted by Wendys Kitchen

Gluten Free Pancakes

Mon, 21 Sep 2009 10:52:32 -0400

These pancakes are enjoyed even by those who don't avoid wheat. They have a nice, light, moist texture with a light but interesting flavor. I hope you enjoy them as much as I do. As I experiment more I hope to come up with a recipe using various flours instead of the mixes I currently use. -- posted by Experimental

Stuffed Eggplant

Mon, 21 Sep 2009 11:07:09 -0400

This is a recipe that is best served cold or room temperature. -- posted by Wendys Kitchen

Saffron Challah

Mon, 21 Sep 2009 11:21:30 -0400

A traditional Jewish Sabbath/holiday bread, enriched with the color and flavor of saffron. Toast it to bring out the floral notes of the saffron. Also makes great French toast, especially when a day or two old. Adapted from a recipe at Wild Yeast Blog http://bit.ly/a15Jh -- posted by DrGaellon

Fish Balls With Tomato Sauce

Mon, 21 Sep 2009 11:36:16 -0400

Here is a recipe from "The Book of Jewish Food," by Claudia Roden. -- posted by Wendys Kitchen

Minted Lamb Chops

Mon, 21 Sep 2009 12:36:58 -0400

The original recipe called for loin chops, but this will work on any lamb chop; just adjust cooking time appropriately. Serve with mashed potatoes, or peeled boiled new potatoes with butter and parsley. Adapted from a _Bon Appetit_ recipe as published at Epicurious http://tinyurl.com/lcvoq9 -- posted by DrGaellon

Summer Salad

Mon, 21 Sep 2009 12:37:08 -0400

Use the best, freshest, ripest garden vegetables you can find! -- posted by DrGaellon

Mom Hava's Rosh Hashanah Honey Biscuits

Wed, 23 Sep 2009 14:22:50 -0400

nice and soft oil base (no marg) bicuits for the jewish new year. you can use other nuts you if you wish -- posted by Chef 1278268 fitness

Minestra Di Esau (Lentil Soup W. Meatballs)

Thu, 24 Sep 2009 14:25:07 -0400

Yummy soup, just in time for fall. From the cookbook Cucina Ebraica. This is a Jewish-Italian cookbook with great recipes. Prep time includes time for the lentils to soak. -- posted by Ilysse

Mish Salad

Fri, 25 Sep 2009 16:26:32 -0400

i found this recipe on a webgaza. it's a palestinian salad that once you tried it you might find it is addictive (i had it for a few weeks on a daily basis).it is very refreshing with any meal or can be eaten on its own. its name means "sour" and you can use homemade yogurt or even soured yogurt.once you made it, you can adjust the ingredient to your liking. -- posted by Chef 1278268 fitness

Red & Green Potato Saute

Mon, 28 Sep 2009 01:02:45 -0400

I like this cause i love to eat peppers, I first thought of this when i was in college and had limited resourses and money, great for those who have gardens, or want a cheap, easy, and fillin meal for a family of 4 or reduce the nums and make just for you. (rub rosemary and basil in the palm of hand and add over all) (Add cayenne pepper to add a lil heat to it.) when cooking this dish you want to remember to keep the veggies nice and crsp when you eat it. -- posted by Lynn54

Apricot Oat Bites

Mon, 28 Sep 2009 01:39:52 -0400

This is neither a cookie nor a muffin, but somewhere in-between. A similar type oat bar was sold at the counter of my favorite coffeehouse, and this is my version of that type of treat. I have made them much, much smaller, so that I can pack them in my small children's lunch boxes. The original bars that I remember were round disks, about 5 cm diameter, and about 2-3 cm thick, kind of like a hockey puck. If you want to make that serving size, adjust the baking time accordingly (perhaps increase again by half?) -- posted by Susiecat too

Black Bean and Salsa Salmon

Mon, 28 Sep 2009 02:05:50 -0400

This couldn't be quicker or easier and it looks elegant. It was a big hit with members of my family who like hot spicy foods. I would like to try it with a sweet salsa next time so the rest of us could enjoy it more. I found it in Jamie Geller's Quick and Kosher cookbook. -- posted by baezus

Pumpkin Salad

Mon, 28 Sep 2009 14:05:01 -0400

This is one of my favourite salads which is out of an old Vogue Cookbook. It is simple but very delicious. -- posted by Wendys Kitchen

Low Fat Mashed Potatoes

Mon, 28 Sep 2009 14:42:36 -0400

I inveted these mashed potaoes to reduce the total fat and for use as a kosher dairy alternative to the european mashed potatoes with chicken fat -- posted by Chef Rag Mop

Farmhouse-Fresh Home-Made Crackers

Mon, 28 Sep 2009 14:54:58 -0400

These little babies lend themselves to all kinds of creative cooking possibilities for snacks, appetizers, or lunch-time fare. Roll the dough thick for heftier lunches or cut into longer sticks to be dipped into soup. Use cookie cutters for a seasonal flair! Thanks to Karen Solomon's *Jam It, Pickle It, Cure It* (c2009) for the original recipe. COOKING TIME listed is for chilling prior to rolling out. -- posted by Debber

Pioneer Drumsticks (Meatloaf on a Stick)

Mon, 28 Sep 2009 15:45:35 -0400

This was a favorite with the kids on our camping trips in the Pacific Northwest. Take your favorite meatloaf recipe, prep it at home, freeze or use the first night out. Have the kids look for green sticks about the size of your little finger. Guaranteed hair-on-the-chest strength (!) for the weak-kneed who don't like touching "raw" meat. Serve in HOTDOG buns with your favorite HAMBURGER condiments. The original recipe came from a Lutheran Girl Pioneer camping-cookbook. Tried & true! COOKING TIME does NOT include how long it may take the charcoal or fire to be ready. -- posted by Debber

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl

Simply, Simple Cucumber Slices in Vinegar Dressing- Longmeadow

Mon, 05 Oct 2009 16:50:37 -0400

Based loosely on Emeril Legasse's recipe for cucumbers in dressing, but adding thinly sliced white onion and *Mary Jane's Crazy salt* to the dish prior to serving. Cooking time = refrigeration time. -- posted by Andi of Longmeadow Farm

Cocoamisu Aka Chocolate Tiramisu

Mon, 05 Oct 2009 17:14:58 -0400

This is a traditional Italian tiramisu with the coffee replaced by hot chocolate. The first time I saw tiramisu was at a bakery in Italy. It looked tempting and I assumed it was chocolate. I was so disappointed when I tasted it & realized it was coffee flavored. I have now created a version that tastes as good as it looks. Note - the preparation takes a while, but is not difficult. -- posted by Jeri Roth Lande

Vegetarian Portobello French Dip Sandwich

Wed, 07 Oct 2009 11:38:15 -0400

This incredible sandwich is the signature dish at the much-loved Seattle restaurant, Café Flora. The recipe is printed in the "Café Flora Cookbook". It's really a delicious sandwich and will please vegetarians and carnivores alike. It's easy to make vegan too. Start by preparing the mushroom essence (which can be made ahead of time). Unused French Dip Spread can be frozen. The mushroom essence (basically a reduced mushroom stock) can be made to add intense mushroom flavour to risottos, pastas, soups... -- posted by blucoat

Easy One Pot Lentils and Rice

Wed, 07 Oct 2009 11:49:39 -0400

I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did! -- posted by Chef #1082457

Laura Frankel's Whole Wheat Challah

Wed, 07 Oct 2009 12:31:40 -0400

Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves. -- posted by blucoat

Basic Garlic and Oil Sauce for Perfect Pasta (Rachael Ray)

Wed, 07 Oct 2009 16:11:53 -0400

If you like pasta, you're going to LOVE this recipe from Everyday With Rachael Ray's magazine (Oct '09). She has a "secret ingredient" that adds an unexpected zest to the ordinary ingredients: anchovies. She notes in her recipe that " even if you think you don't like anchovies, you should try this recipe--it'll change your mind." Further, she points out that "once you heat anchovies, they stop tasting like fish and start tasting more like salted nuts." So: try it, you'll like it! If you must, don't say anything to the diners--and ask them if they like it, before you reveal the "secret ingredient." -- posted by Debber

Cinnamon-Swirl Pumpkin Rolls

Thu, 08 Oct 2009 10:38:10 -0400

This recipe is from King Arthur Flour and is a delicious fall twist on cinnamon buns. And, they are somewhat healthier because they contain some whole wheat flour (and a vegetable!). The dough is very easy to handle and rises up beautifully. These would also be good with a cream cheese icing. Dough requires a total of at least 2 1/2 hour rising time (if you use liquid milk instead of dry, you may require slightly longer rising time). You can make the dough the day before. Just let them rise for about 30 minutes, wrap them up, and refrigerate overnight. In the morning, let them rise a bit more and warm up, unwrap and then bake. -- posted by blucoat

Orzotto With Zucchini & Pesto (Orzo Risotto)

Fri, 09 Oct 2009 16:58:58 -0400

This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day. Recipe was printed in the New York Times. -- posted by blucoat

Quinoa-Stuffed Acorn Squash

Fri, 09 Oct 2009 17:00:23 -0400

From the October 2009 issue of More magazine. I used sugar-free pancake syrup in place of the honey, and dried parsley flakes... I didn't have any mint, so I skipped that, and I left out the almonds due to personal preference. I also very stupidly didn't see the "salt and pepper to taste" part, but anyway, the cumin flavor is very pronounced. I also thought that the amount of filling was a bit too much for such small squashes, but it's good eaten plain too. -- posted by brokenburner

Apple Coffee Cake With Crumble Topping

Mon, 12 Oct 2009 17:00:30 -0400

I got this recipe from food network and it tastes amazing it even has an optional brown sugar glaze -- posted by rachtach123

Rugelach

Tue, 13 Oct 2009 14:55:44 -0400

This recipe was found online some time agoon epicurious.com and is the closes thing to my gradmoms. I was short of time so I made dough slightly thinner when I refrigerated it. So my total time was 4 hours chilling instead of 8 -- posted by Esther in Atlanta, GA

Apple Coffee Cake With Crumble Topping

Tue, 13 Oct 2009 15:40:21 -0400

I got this recipe from food network and it tastes amazing it even has an optional brown sugar glaze -- posted by rachtach123

Uncle D's Dills

Tue, 13 Oct 2009 16:10:25 -0400

My uncle Dwayne makes these every year from his cucumber crop.. They are the best pickle I have ever tasted -- posted by GingerlyJ

Fabulous Lamb Stew

Wed, 14 Oct 2009 14:18:56 -0400

I love lamb and I love this stew! I came up with this recipe a few years ago. Every time I serve it I get oohs and awes! The extra effort is worth it. -- posted by SarahRK

Kolobki (Russian Cottage Cheese Donuts)

Thu, 15 Oct 2009 14:36:15 -0400

Posting this for safe-keeping, will tweak it later. Kolobok (kuh-luh-bOck) is a dough ball from a Russian fairy tale. These fried gems are fun for kids, tasty calcium for adults. To be clear, I wouldn't feed this to my toddler because of the fried aspect, but I loved them when I was little! -- posted by Lighty

Vegan Tofu-Based Green Tea Smoothie

Thu, 15 Oct 2009 14:40:38 -0400

Part of my Nasoya Madness series since I got tons of coupons for Nasoya Creations so I could get the tofu packs for almost nothing; and did lots of experiments most of which went well! I finally pulled my blender out of the closet again so I did lots of smoothies. This one is green tea, meant to have a powerful flavor. Feel free to add fruits, honey or other sweeteners, or make it non-vegan with yogurt or ice cream instead. -- posted by the80srule

Easy Baked Ziti

Thu, 15 Oct 2009 16:19:18 -0400

This must be easy, since I make it almost every week. I replace regular pasta, with whole grain, such as Tinkiyada Brown Rice pasta, or Barilla plus. I used to add spinach for added nutrition, but hubby complained about having too much fiber in one dish, so I leave it out. This dish freezes very nicely, and is great for a repeat performance the following week. -- posted by SandyBear

Panko-Crusted Chicken With Mustard-Maple Pan Sauce

Fri, 16 Oct 2009 14:57:23 -0400

This is a quick, easy, and delicious recipe from the Bon Appétit Test and was printed in the magazine (Oct. 2009). The sauce is so good, I recommend doubling it and drizzling it on veggies, rice, or potatoes! I love that this recipe uses basic ingredients that you probably have on hand. Enjoy! -- posted by blucoat

Delicious Golden Mushroom Soup With Beef Broth Dairy Free

Sun, 18 Oct 2009 09:54:36 -0400

So many mushroom soups - so much milk & cream! Well not this one! This soup is warming and very tasty. It can be Kosher if you like. You can substitute 1/2 the olive oil with butter if you like. I used about 1/2 cup reconstituted dried exotic mushrooms for flavor too. -- posted by ChandraSoleil

Matzo Ball Chicken Soup (Kosher)

Tue, 20 Oct 2009 12:40:54 -0400

Food Safari, a new programme on Good Food Channel, It's Australian based but travels across the pceans in search of different foods and techniques. The soup is clear and full of flavour and it's the first ever try of Matzo balls and that hint of cinnamon really is surprising tasty! This recipe used passover certified Matzo meal which is baked darker. -- posted by EliteTwig

Orange and Almond Cake (Kosher)

Tue, 20 Oct 2009 12:41:25 -0400

Another one from food safari. his on the tv looked as if it would melt in your mouth! I couldn't find any where local that sold almond meal so I used ground almonds (slightly less fine). There is quite a lot of mizture but I can assure you it is enough. -- posted by EliteTwig

Cinnamon Bun Oatmeal

Wed, 21 Oct 2009 12:37:33 -0400

Oatmeal with the taste of Cinnabon! And a lot lighter in calories (a classic Cinnabon weighs in at a whopping 730 calories!). Adapted from a recipe at Thought 4 Food http://bit.ly/31XO2m -- posted by DrGaellon

Jasmine Rice Pudding

Fri, 23 Oct 2009 01:02:51 -0400

Adapted from a recipe in _The Craft of Baking_ by Karen DeMasco and Mindy Fox, as reprinted by Caroline Russock at Serious Eats http://bit.ly/149URy -- posted by DrGaellon

Thai Green Curry Paste

Fri, 23 Oct 2009 16:38:07 -0400

This is another from Keo's Thai Cuisine. Green curry paste is the hottest of the Thai curries. The shrimp paste is optional, so it can be served to those allergic to shellfish or kosher. If you use the salt and not the fish sauce, it becomes vegetarian. Do try to find the Thai gingers, called Kha and kra-chai, the greater and lesser gingers, as the usual stuff will not give you the same results. These and the kaffir lime leaves can be found frozen in your Asian market. And if you choose to de-seed the chilies for a milder paste, be sure to wear gloves to handle them. DH did not the first time he made this and the next day, had no feeling in his hands. He figured out what had happened when he touched his eye. -- posted by OliveLover

Spicy, Sticky and Sweet

Fri, 23 Oct 2009 16:45:34 -0400

Wanting 'just a little something' to take the edge off of mid-afternoon hunger pangs, a collection of oddments became a taste sensation for me and DH. -- posted by Glori-B

Egg Bagels

Sat, 24 Oct 2009 02:57:02 -0400

Note "malt drink powder" IS NOT OVALTINE. It's actually MALT POWDER, which is available from baking suppliers or brewing suppliers. If you can't get it, use malt syrup, honey or brown sugar. The retardation step (refrigerating the formed bagels) is necessary for proper hydration and flavor development; don't skip it! Adapted by Michelle at Brown-Eyed Baker from Peter Reinhart's recipe as published in _The Bread Baker's Apprentice_. http://bit.ly/4wVmig -- posted by DrGaellon

Ginger Carrot Muffins

Sun, 25 Oct 2009 20:31:02 -0400

My wife gets morning sickness worse than I have ever heard of. Ginger is supposed to help with the nausea. Here is "What to eat when you are expecting" -- posted by Abba Gimel

Potato-Crusted Onion Tart

Tue, 27 Oct 2009 01:39:48 -0400

I HATE pie crust, so I combined the potato crust from here (http://bit.ly/W2te6) with the filling from here (http://bit.ly/4AH8lZ) to get a fantastic brunch dish! Be sure to use Russet or Idaho potatoes; you want a dry, starchy potato. -- posted by DrGaellon

Good Eats Pound Cake Light - Alton Brown

Tue, 27 Oct 2009 02:08:42 -0400

Transcribed from the 10/26/09 episode. Slow-churned European style butters have smaller butterfat crystals, which leads to smaller, finer bubbles and a finer texture in the finished cake, so splurge on the expensive butter for this! Be sure to use cake flour, not all-purpose; the finer particle size, the lower protein and the bleaching all lead to a better, more tender texture in the final cake. Substituting buttermilk for some of the eggs and butter lightens the cake, lowers the fat and calories, and adds a tangy note; Alton recommends whole buttermilk, not low-fat or non-fat. It's technically not a pound cake anymore, but we won't quibble with such good eats. -- posted by DrGaellon

Good Eats Pound Cake - Alton Brown

Tue, 27 Oct 2009 11:49:21 -0400

Boozy Cheesecake

Tue, 27 Oct 2009 12:38:23 -0400

Adapted from a recipe by my friend Aeire (author of webcomics "Queen of Wands" and "Punch an' Pie"). -- posted by DrGaellon

Salmon With Pomegranate and Orange Salsa

Fri, 30 Oct 2009 13:03:11 -0400

This woman makes the most gorgeous food. Check her out! http://laylita.com/recipes/2009/01/05/salmon-with-pomegranate-and-orange-salsa/ -- posted by ThatSouthernBelle

Green Tomato Bread

Fri, 06 Nov 2009 14:52:56 -0500

From "Beverly Lewis Amish Heritage Cookbook". The best way my family has found to use up your green tomatoes! Less time, trouble, and equipment than pickling them. Also, you can freeze the loaf cakes. -- posted by RivkaD

Peanut Butter and Pickle Sandwich

Sun, 08 Nov 2009 10:56:37 -0500

There are a few other PB&P sanwiches on Recipezaar, so I know I'm not crazy. These are only slightly different because after trying other pickles I think the bread and butter pickle chips are best for this. I use a brand called Bubbies which I highly recommend. -- posted by Ilysse

Spaghetti With Braised Kale (Bon Appétit)

Wed, 11 Nov 2009 23:59:38 -0500

An easy vegetarian (or vegan) recipe from Molly Wizenberg printed in Bon Appétit (October 2009). Lacitano kale is also called Tuscan kale or dinosaur kale. This recipe is very adaptable. You can add shallots, red pepper flakes, or other herbs and spices. Season with salt and pepper. -- posted by blucoat

Braised Lamb Shanks With Lemon Confit and Sweet Pearl Onions

Sun, 15 Nov 2009 21:46:16 -0500

From Kerry Saretsky's "French in a Flash" column at Serious Eats. http://bit.ly/1M0igp -- posted by DrGaellon

Caramelized Tofu W/ Shredded Brussels Sprouts

Mon, 16 Nov 2009 00:47:11 -0500

Last Thanksgiving, none of my guests wanted turkey, so I wanted to come up with a pareve main dish. There were NO leftovers and I get more requests for this recipe throughout the year than anything else, so it will be the main fare this year as well. -- posted by Feeding my Family

Three Sisters Soup

Mon, 16 Nov 2009 00:47:10 -0500

I got this recipe from Susie Fishbein's Kosher by Design Lightens up. I made some minor changes to accommodate my low-carb diet, but keeping everyone else in the family happy. By using corn on the cob, it is easy for me to forego the corn, while everyone else doesn't have to miss out. -- posted by Feeding my Family

Spinach Strawberry Banana Salad

Mon, 16 Nov 2009 00:48:08 -0500

I have had Strawberry Spinach Salad on numerous occasions. I wanted to take it up a notch. I don't like salad dressings. So I don't have one for this. I a dressing recipe a friend uses for her salads. -- posted by Feeding my Family

Falafel Crusted Chicken

Mon, 16 Nov 2009 00:48:10 -0500

We all know that fried chicken isn't healthy, but that doesn't stop me from salivating when I smell it frying it the grocery store's deli. As long as it isn't kosher, I don't think twice, but when it is, it takes all my self control not to buy it and eat it all in the car before I can even get home. Rather than let it destroy my health & my diet, I had to find an alternative. I was inspired by Susie Fishbein. -- posted by Feeding my Family

Garlic Haricots Verts Amondine

Mon, 16 Nov 2009 00:49:00 -0500

This is a traditional Thanksgiving recipe in our house. It is a healthier alternative to green bean casserole. You can use regular green beans, but they will need to steam for an extra 2-3 minutes. -- posted by Feeding my Family

Toretelli Di Zucca Gialli (Pumpkin Ravioli)

Mon, 16 Nov 2009 00:58:21 -0500

A modern healthier version of the specialty of Mantua, Italy. -- posted by Feeding my Family

Double Broccoli Quinoa Recipe

Mon, 16 Nov 2009 01:28:29 -0500

This recipe is from 101cookbooks.com with just a couple of changes to make it pareve and lower in fat. Thanks Heidi for another wonderful recipe. I love the idea of making a broccoli pesto. I can't wait to share it. Last year for Thanksgiving I made Thai Quinoa. It went over well enough with everyone, but my kids, so the leftovers weren't finished. Since my guys LOVE broccoli, this is going to be on the menu this year instead. -- posted by Feeding my Family

Lazy Garlicy Lemony Asparagus-Y

Mon, 16 Nov 2009 01:29:57 -0500

I adopted this recipe from Rita's Roasted Asparagus With Lavender, Lemon and Garlic. http://www.recipezaar.com/Roasted-Asparagus-With-Lavender-Lemon-and-Garlic-155205 I needed to make a couple of changes to accommodate my diet, my kids taste and end with an easy cleanup. -- posted by Feeding my Family

Party Popping Trail Mix

Mon, 16 Nov 2009 01:36:39 -0500

I wanted to make Hungry Girls recipe with the same name, but I couldn't find kosher dark chocolate soy nuts. Also, I don't want to ingest the chemicals or fat used in microwave popcorn bags. So I made some substitutions. I like to use Funky Monkey for the freeze dried fruit. -- posted by Feeding my Family

Pumpkin Pudding Cupcakes

Mon, 16 Nov 2009 01:38:19 -0500

Another Hungry Girl recipe that I modified to meet my families needs. I left off the topping and substituted stevia & maple syrup for agave nectar. -- posted by Feeding my Family

No Bake Fresh Fruit Pie

Mon, 16 Nov 2009 01:38:48 -0500

This is from 1,000 Vegan Recipes with my own modifications -- posted by Feeding my Family

Grapefruit Brulee

Mon, 16 Nov 2009 12:27:38 -0500

Growing up I never would eat heated cereal. My mother would make me toasted grapefruit with cinnamon and sugar so I would have a warm meal in my belly before leaving for school. I hadn't thought about that in years until I came across a similar recipe in Susie Fishbein's Kosher by Design Lightens Up. -- posted by Feeding my Family

Walnut Spread

Tue, 17 Nov 2009 00:45:17 -0500

Found this recipe in a Swedish food magazine. The spread is easy to make and very nice on freshly baked bread. I have also used it as an appetizer on roasted slices baguette (crostini). -- posted by Chef Dudo

Soba Noodle Salad With Peanut Sauce

Fri, 20 Nov 2009 01:48:34 -0500

From Betty Crocker; the preparation time includes two hours post-cooking refrigeration. I'm posting the recipe as listed, but I made some changes: I used French-style frozen green beans, lite soy sauce, apple cider vinegar, and sugar-free syrup in place of the honey. I didn't have chili paste, so I used extra-hot salsa instead. -- posted by brokenburner

Pumpkin Soup

Sun, 22 Nov 2009 17:40:50 -0500

A big hit at Thanksgiving, even with the kids! (Based on a recipe from "Woman's World" magazine, 2004) -- posted by chakrates

Yogurt and Pirourtte Trifle

Sun, 22 Nov 2009 18:31:41 -0500

This trifle is pretty and versatile and one of the desserts being served for our Thanksgiving "family" dinner! There will be approximately 240 people to eat at our feast! Found this on the Pepperidge Farm site. Did not account for the 30 minute standing time. -- posted by Manami