Yeshiva World News

Recipes by Sarah Lasry & Kosherstreet.com

One cannot get more traditional than serving Latkes on Chanukah. These delicious potato fritters as simple and easy to make, represents the best of Jewish cuisine.

However with 8 long night of Chanukah to celebrate why not give your family a treat with great new twists on this classic Latke dish. Let the Latke Mania begin!

Root Vegetable Latkes

6 red russet potatoes
2 parsnips
Pinch black pepper
2 tsp kosher salt
1 tsp garlic powder
1 tsp ground ginger
1 tsp dried parsley
Oil for frying 

Boil potatoes and parsnips until soft enough to insert a fork through easily.
Drain water. Mash potatoes and parsnip.
Add pepper, salt, garlic, ginger, and parsley.
In a large frying pan, heat oil until  hot. Make palm-size patties of the
mashed potato mixture and carefully  place into oil. Fry latkes on each side
until golden brown.
Serve hot.

Tip: Leave the peels on the potatoes for a rustic look that also saves time.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.

Times
Prep time: 15 minutes
Cook time: 50 minutes
Servings 12

Ingredients

2 medium Yukon gold potatoes (about 1 ½ pounds), unpeeled and cubed
1 cup shredded cheddar cheese
1 egg
1/4 cup matzo meal
3 tablespoons fresh chopped chives
1 teaspoon Kosher salt
4 tablespoons canola or grape seed oil
For applesauce:
1 cup applesauce
1/2 teaspoon ground cinnamon
1/4 Teaspoon ground cloves

Directions

Preparation

In a large saucepan, cover potatoes with water and bring to a boil. Reduce to a simmer and cook 15 minutes or until tender.
While potatoes are cooking, combine applesauce and spices in a small bowl and set aside.
When potatoes are tender, drain well and transfer to a large bowl. Mash with a potato masher leaving some lumps. Stir in cheese, egg, matzo meal, chives and salt.
In a large skillet, heat oil over medium high heat. Scoop 1/4 cup of batter and carefully place in oil. Flatten to about 1/2-inch thick with a spatula. Repeat to form 4 more latkes in your pan, being careful not to crowd the pan and cook for 4 to 6 minutes. Flip and cook 4 to 6 minutes more or until golden brown on both sides.
Transfer to a paper towel lined baking sheet and repeat with remaining batter.
Serve with spiced applesauce.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

This is a great weeknight dinner option.

Serves 6-8

1 tablespoon canola oil

1 pound smoked turkey, cut into ½-inch cubes

1 onion, chopped

1 teaspoon minced garlic

2 (15-ounce) cans black beans, drained

2 (14-1/2-ounce) cans diced tomatoes, undrained

2 teaspoons chili powder

Garnish: crumbled tortilla chips and diced avocado

In a medium stockpot, heat oil over medium heat. Add turkey, onion and garlic and cook until onion is soft – about 5 minutes. Stir in beans, tomatoes and chili powder. Bring to a boil; reduce heat and simmer for about 20 minutes. Serve. Pass the tortilla chips and avocado.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Times

Prep time: 5
Cook time: 15
Ready time: 20 min
Servings 10

Ingredients

Cooking spray
Juice of 1 lemon
2 tablespoons honey
2 tablespoons coarsely chopped garlic
1 tablespoon Dijon mustard
1 tablespoon olive oil
¼ teaspoon kosher salt
10 skinless salmon fillets, about 2-pounds

Directions

Preheat oven to 400° F. Lightly spray a large rimmed baking sheet.
In a small bowl, combine lemon juice, honey, garlic, mustard, oil, and salt. Stir to mix well.
Place salmon on the prepared baking sheet, and pour sauce over top. Bake 12 to 15 minutes, or until just pink in the center.
MAKE IT A MEAL: Serve this salmon, hot or cold, with roasted red potatoes tossed in dill.

DRESS IT UP: The table presentation gets even prettier when you serve the whole side of salmon on a cedar plank, and garnish it with roasted lemons. Soak cedar plank in water for 1 hour before baking. Place 2-pound side of salmon directly on plank on a baking sheet, and cover with sauce. Bake 20 to 25 minutes. Cut lemons in half and sear cut side in a medium sauté pan over high heat for 5 minutes, or until nicely browned. Add some parsley or whatever herbs you have on hand for some touches of green.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 8
Cook time: 15
Ready time: 23 min
Servings 6

Ingredients

4 1/2 cups whole milk
6 ounce milk chocolate, coarsely chopped
6 ounce dark chocolate, coarsely chopped
1/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups heavy cream, divided
2 ounce white chocolate, coarsely chopped

Directions

In a medium saucepan, heat milk over medium low heat until just starting to bubble around the edges. Whisk in milk chocolate, dark chocolate, sugar and vanilla until smooth and combined. Remove from heat and cover with a lid to keep warm.

In a small saucepan, heat ½  cup heavy cream over medium heat until hot but not boiling. Add white chocolate and whisk until smooth. Let cool to room temperature. Beat remaining cup of heavy cream to soft peaks with an electric mixer. Add white chocolate mixture and beat until stiff peaks form.

Divide hot chocolate between 6 mugs and top with white chocolate whipped cream.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 15
Cook time: 20
Ready time: 35 min

Ingredients

12 Gefen square wonton wrappers, defrosted
1/4 cup raspberry jam
2/3 cup chocolate chips or chopped chocolate
1 egg, beaten with 1 teaspoon water
Vegetable oil for frying
1/2 cup confectioner’s sugar, for garnish

Directions

Lay wonton wrappers out on a large flat surface. Place 1 teaspoon jam in the center of each wrapper, followed by 1 tablespoon of chocolate. Brush the edges of each wrapper with egg wash. Fold top and bottom corners together to create a triangle, pressing tightly to seal. Then take left and right sides and press together at the top to make a purse and seal tightly.

Heat oil over medium high heat to 350 F.

Fry wontons in hot oil for 4 to 6 minutes or until golden brown and crispy. If wontons begin to leak filling, remove and finish by browning in the broiler for a few minutes.

Drain fried wontons on paper towels and dust with confectioner’s sugar before serving.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 15 minutes
Cook time: 50 minutes
Servings 10

Ingredients

2 medium russet potatoes, about 1 1/2-pounds, peeled and shredded
2 cups shredded parsnip, packed
2 large eggs, lightly beaten
1/4 cup matzo meal
1/2 teaspoon Dried thyme
1/4 Teaspoon garlic powder
4 tablespoons canola or grape seed oil
1 teaspoon large flake sea salt

Directions

Preparation

In a large bowl, combine potato, parsnip, egg, matzo meal, thyme and garlic powder. Stir until all ingredients are combined.
In a large skillet, heat oil over medium high heat. Scoop 1/4 cup of batter and carefully place in oil. Flatten to about 1/2-inch thick with a spatula. Repeat to form 4 more latkes in your pan, being careful not to crowd the pan and cook for 4 to 6 minutes. Flip and cook 4 to 6 minutes more or until golden brown on both sides.
Transfer to a paper towel lined baking sheet and repeat with remaining batter.
Sprinkle with salt and serve immediately.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

I had been looking for interesting things to make on Chanukah and I saw this recipe. Ok it wasn’t for an Egozi bar, but I thought why not. After a full day of cooking for Shabbos, I told my daughter’s lets give this a try. They loved it and one of my daughter’s said we should do this for 8 nights instead of donuts. I think we have a winner.

1 cup flour
1/2 cup cornflour
1 pinch of baking soda
milk
oil for frying
6 egozi bars

Chill the chocolate bars. Mix the flour and the baking soda together. Add enough milk to get the consistency of thin cream. Heat the oil. Coat the candy bar in the batter and drop into the frying pan and fry until golden brown. Serve with ice cream or alone.

See more Chanukah Recipes at www.culinarykosher.com, the biggest and most feature rich Frum recipe community in the world with over 2,600 recipes and 2100 registered members.  On Culinary Kosher you’ll find also menus, party albums, giveaways, and articles updated daily.  Most of all you will have your own state of the art private online kitchen.  Come join today.

Recipes by Sarah Lasry & Kosherstreet.com

Makes 18 cup cakes

This is a great project to get your kids involved with – they will love sorting out the colors and decorating the Elmo faces. If you are making them for Chanukah, I suggest using blue food coloring and adding some candy driedels for the nose. 

Ingredients:

Duncan Hines Cake Mix (I used red velvet for the Elmo cupcakes, but you can use any kind)

For the Butter Cream:

2 1/2 sticks margarine or butter, softened

2 1/2 cups confectioners’  sugar

pinch of salt

1 tsp. vanilla extract

2 tbsp. non-dairy whip topping or heavy cream’

12-13  drops red food coloring

For the face:

36 mini brown chocolate lentils or mini chocolate chips

18 large marshmallows, cut in half

18 orange or pink small gumballs or colored chocolate lentils  ( I used Leibers brand mini chocolate lentils)

18 Chocolate sandwich cookies cut into halves

Directions:

Make the cupcakes and allow them to cool completely. As the cupcakes are cooling make your butter-cream frosting.

In a mixer  with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the confectionery sugar and salt; beat at medium –low speed until most of sugar is moistened about 45 seconds. Scrape down the bowl and beat on medium speed until mixture is fully combined, about 15 seconds, add the vanilla, and cream and the food coloring and beat on medium speed until color has fully incorporated.

To assemble the cup cake:

1. Pipe the red frosting onto the cupcakes  – I used a medium sized flower tip and made many little flowers covering the whole cupcake

2. Once the cupcake is fully frosted, cut the marshmallow in half and stick 1 brown lentil on each sticky side of the marshmallow making the eyeballs ( I found it was more “Elmo-like” to put the lentils slightly askew and close together )

3. Place the uncut side down of the marshmallows into the cream. Then place the orange nose lentil.

4. Cut your sandwich cookies in half , and stick them slightly up in the air where the mouth should be.

What you will need: White cake mix and all its added ingredients – Food Coloring

Make your batter according to instructions on back of box

Divide your cake batter into 4 separate bowls. Spoon batter into measuring cups first then transfer into bowls. Start with 1 1/2 cups, 1 1/4 cups, 1 cup and end with 1/2 cup batter divided

Add 8-10 drops of coloring per bowl, mix well

Grease a 9 inch spring form pan. Then starting with your largest colored batter, gently spread the first layer into the pan.

Then spoon the next color layer on top of the first.

Then using the flat end of a butter knife gently spread the batter – being careful not to mix the two colors together – rotate the pan. Repeat with the rest of the colored batter

Once you finish your last layer. Cover pan with foil and bake in oven according to box instructions. Let cake cool before removing from pan and slicing.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.

Times

Prep time: 15 minutes
Cook time: 25 minutes
Servings 10

Ingredients

2 zucchini, shredded (about 2 cups packed)
1 red onion, diced
1/2 cup matzo meal
2 large eggs
1 teaspoon Cajun seasoning
4 tablespoons canola or grape seed oil
1/2 cup Greek yogurt

Directions

Preparation

In a large bowl, combine zucchini, onion, matzo meal, eggs and seasoning. Stir well to combine.
In a large skillet, heat oil over medium high heat. Scoop 1/4 cup of batter and carefully place in oil. Flatten to about 1/2-inch thick with a spatula. Repeat to form 4 more latkes in your pan, being careful not to crowd the pan and cook for 4 to 6 minutes. Flip and cook 4 to 6 minutes more or until golden brown on
Transfer to a paper towel lined baking sheet and repeat with remaining batter.
Serve with a dollop of yogurt on each latke.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Uber-easy jelly-filled sufganiot (doughnuts) are ideal for Chanukah or anytime you get a craving. My sister-in-law Carly and I attempted this recipe one Chanukah night when the whole family came over for candle-lighting. Everyone got involved. Some of us were on deep-fry duty, some of us powdered and the rest “quality control” tasted. We all had a blast. There was flour and confectioners’ sugar everywhere.

Times

Prep time: 8 min
Ready time: 8 min
Servings 14 doughnuts

Ingredients

2 1/2 cups self-rising flour
2 (8-ounce) cartons vanilla low-fat yogurt
2 tablespoons vanilla sugar
2 eggs
6 cups canola oil
3/4 cup confectioners’ sugar
1 cup seedless strawberry jelly

Directions

Preparation

In a large bowl, place flour, yogurt, vanilla sugar and eggs.
Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15-20 minutes.
Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
When dough is ready, uncover oil and raise heat to high.
Scoop out a tablespoonful of batter and drop in oil. Don’t make the doughnuts too big, so they can cook through.
You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1 minute. Fry for another 2-3 minutes or until entire doughnut is deep golden brown and cooked through.
Remove doughnuts and let cool on paper towel-lined plates. Repeat previous 2 steps with remaining batter.
Fill a squeeze bottle with jelly and inject a little into each doughnut.
Roll each doughnut in confectioner’s sugar. Or, shake 3 doughnuts at a time in a paper bag filled with confectioner’s sugar.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

1 vanilla bean
1/2 cup sugar
3 tbsps sugar
2 tbsps ground cinnamon
1/2 cup margarine
1/4 tsp salt
1 cup water
1 cup all-purpose flour
4 eggs
olive oil (frying)

Open the vanilla bean and scrape the seeds into a bowl. Add 1/2 cup sugar and cinnamon and mix. Combine the margarine, salt, 3 tbsp of sugar, and water over medium heat. Bring to a boil. Remove the pan from the heat and add the flour. Return the pan to the fire and stir the mixture until it forms a ball (about 3-5 minutes). Transfer the mixture to a medium bowl. Add eggs to the mixture on low speed, beating after each addition. If not frying cover with plastic wrap and put in the refrigerator.

Pour oil into frying pan to a depth of 2 inches. Heat the oil until it reaches 375f on candy thermometer. Carefully drop 1 tablespoon of batter into the hot oil (fry in batches). Turn the dough once or twice, cooking until puffed up and golden about 5 minutes. Toss with cinnamon and sugar. Serve immediately.

Makes 20 servings.

See more Chanukah Recipes at www.culinarykosher.com, the biggest and most feature rich Frum recipe community in the world with over 2,600 recipes and 2100 registered members.  On Culinary Kosher you’ll find also menus, party albums, giveaways, and articles updated daily.  Most of all you will have your own state of the art private online kitchen.  Come join today.

Recipes by Sarah Lasry & Kosherstreet.com

All you need is a package of your favorite hot dogs and 1 package of Spaghetti

1. Get a pot of water on the stove to boil

2. Cut your hot dogs into large bite size pieces.

3. Stick your raw spaghetti noodles into the center of the raw hot dog – (you can vary the places of where you insert the spaghetti)

4. place your hot dog spaghetti pieces into the boiling water – and cook until the hot dogs are ready to eat. ( I recommend cooking them 5 minutes longer than usual – to ensure that the spaghetti in the center of the hot dog is not raw)

5. Remove and drain from water – and serve in a large bowl. Watch your kids faces light up with glee!

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.

Times

Prep time: 8 minutes
Cook time: 20 minutes
Ready time: 28 min
Servings 12

Ingredients

1/2 cup unsalted butter
1/2 cup Water
1/4 cup Granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon Kosher salt
1 cup all purpose flour
4 large eggs
1 granny smith apple (about 1 cup), peeled and diced
Vegetable oil for frying
1/2 cup confectioner’s sugar
1/2 cup seedless raspberry jam
1 tablespoon orange juice

Directions

Preparation

In a medium saucepan, heat butter, water, sugar, cinnamon and salt and bring to a boil. Remove from the heat and add flour. Return to low heat and stir with a wooden spoon until the dough comes together and forms a ball. Continue to cook for 1 minute.
Transfer dough to the bowl of a stand mixer. Beat on low speed with a paddle attachment for 1 minute or until cooled slightly. Add eggs one at a time. Add apple and mix until just combined.
In a heavy medium sized pan, heat oil to 350 F on a candy or deep fry thermometer. Using a 1 teaspoon scoop, carefully drop batter into hot oil and fry until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough and dust with powdered sugar.
In a small bowl, whisk together jam and orange juice and serve with zeppole.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

3 tablespoons margarine

½ pound gingersnap cookies, coarsely crumbled

2 (8-ounce) packages tofutti cream cheese

1 cup canned pumpkin

½ cup sugar

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

1 teaspoon vanilla extract

1 cup pareve whipping cream

Melt margarine and mix with gingersnap crumbs.  Set aside.  Beat together cream cheese, pumpkin, ½ cup sugar, cinnamon, ginger, nutmeg, cloves and vanilla until smooth.  In individual parfait glasses or a large trifle bowl, place a layer of crumbs and then a layer of the cream cheese mixture.  Repeat twice.  Beat whipping cream until soft peaks form.  Gently dollop on top of parfaits or trifle.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

3 tablespoons olive oil

2 teaspoons minced fresh garlic

1 (8-ounce) package sliced mushrooms

1 onion, chopped

2 carrots, peeled and diced

1 red pepper, diced

1 teaspoon fresh rosemary

½ teaspoon fennel seeds

1 pound ground beef

½ pound hot Italian sausages, chopped

1 (15-ounce) can tomato sauce

1 cup Merlot

1 tablespoon balsamic vinegar

1 pound pasta of your choice

In a large Dutch oven, heat oil over medium-high heat.  Add garlic, mushrooms, onion, carrots, red pepper, rosemary and fennel.  Sauté until most of liquid has evaporated.  Add ground beef and sausage.  Cook and stir until meat is brown, breaking up meat along the way.  Stir in tomato sauce, wine and vinegar.  Bring to a boil; reduce heat and simmer, partially covered for about 20 minutes. Cook pasta according to package directions – until al dente.  Drain, immediately toss with meat mixture and serve.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

“This recipe comes out best when you refrigerate the dough for at least half an hour before shaping. Also don’t be afraid to add flour to your work surface and even to the dough and rolling pin-It really helps! Enjoy! ”

Recipe:

2 c sugar
1 1/2 c margarine
4 eggs
2 tsp Baking powder
5 c flour

Combine in order

Looking for a chic twist for your Shabbat meal? You’ve come to the right place!

Here at The Jewish Hostess, you can find kosher gourmet recipes, cool ideas for decorating your table, and  ways to get your kids excited to come home to a great meal after school.  I’m always on the lookout for easy, healthy and quick recipes that I can whip up during the week. Here’s modern place that all Jewish women can visit for ideas for chic Shabbat and holiday table settings, weeknight healthy recipes, cool entertaining tips, and easy, healthy snacks for kids. The Jewish Hostess is all about connecting, sharing, and inspiring traditionwith a modern twist. Please share your best easy gourmet recipes, chic tabletop tips, and Jewish holiday ideas. Lets ensure that our families enjoy Jewish living and keep coming back for more!

1 pound hot house tomatoes, diced

½ cup chopped cilantro

¼ cup green olive rings

1 pickled jalapeno, diced

2 teaspoons pickling liquid

1 tablespoon capers

2 teaspoons ketchup

2 teaspoons olive oil

1 teaspoon kosher salt

½ onion, minced

Toss together all ingredients and let sit at room temperature to blend flavors.  Serve immediately or store in the refrigerator.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

You don’t have to feel like you gained 10 pounds this Hanuka. Try these low fat healthy sweet potato latkes and enjoy every minute of  Hanuka with your kids. Try to sneak in whole wheat pastry flour instead of the white flour and this may become an all year round treat for your family!

My sister in law made  this great latkes version and she found that it worked better on parchment paper rather than tin foil.

No-Fry Latkes with special permission by Norene Gilletz from her fabulous cookbook Healthy Helpings.

Enjoy!

One no-fry latke contains just 1 gram of fat, compared to 2.7 grams for the fried version!

1 very large sweet potato,plus 2 Idaho potatoes

4 tsp. canola or vegetable oil, divided

1 medium onion

1 clove garlic, if desired

1 tbsp. fresh dill (or 1 tsp. dried)

1 egg & 2 egg whites (or 2 eggs),lightly beaten

1/4 c. flour (white or whole wheat)

1/2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. pepper

*1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°F. Line 2 baking sheets with aluminum foil. Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 tsp. of oil. (This provides a crispy exterior to the latke.)

2. Peel potatoes or scrub them well if you don’t want to peel them. Grate potatoes. (The processor does this quickly.) Transfer them to another bowl. Use the processor to finely mince onion, garlic and dill. Add potatoes, egg, egg whites and remaining 2 tsp. of oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If over-processed, potatoes will be too fine.

3. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450°F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Best when served immediately.

*Note: Alternatively, line the pan with parchment paper, such as Chefs Select. Bake uncovered at 425°F for 12 minutes. Ensure the paper does not extend beyond the baking sheet or touch the walls of the oven.

Yield: 2 dozen medium latkes or 6 dozen minis.

Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives. Latkes freeze well.

Nutritional Information:

36 calories per medium latke, 1 g fat (0.1 saturated), 9 mg cholesterol, 1 g protein, 6 g carbohydrate, 92 mg sodium, 143 mg potassium, trace iron, <1 g fiber, 10 mg calcium.

Looking for a chic twist for your Shabbat meal? You’ve come to the right place!

Here at The Jewish Hostess, you can find kosher gourmet recipes, cool ideas for decorating your table, and  ways to get your kids excited to come home to a great meal after school.  I’m always on the lookout for easy, healthy and quick recipes that I can whip up during the week. Here’s modern place that all Jewish women can visit for ideas for chic Shabbat and holiday table settings, weeknight healthy recipes, cool entertaining tips, and easy, healthy snacks for kids. The Jewish Hostess is all about connecting, sharing, and inspiring traditionwith a modern twist. Please share your best easy gourmet recipes, chic tabletop tips, and Jewish holiday ideas. Lets ensure that our families enjoy Jewish living and keep coming back for more!