Yeshiva World News

Recipes from Sarah Lasry of www.kosherstreet.com

Winter Soups & Stews: The Perfect Dinner Meal

With the weather playing games this fall season so far, one day cold one day rainy one day sunny and warm;  What to serve for Dinner needs to be versatile , delicious and satisfying  to all.Winter soups and stews are the perfect answer . Warm and delicous for those cold and wet winter days, and they are easy with no fuss preperations for those sunny days we want to be outside enjoying.

So whatever the weather, brew up some of my favorite and realy delicous Winter soups & stews for Dinner tonight!

I am not sure why I call this Poor Man’s Beef Stew?

Maybe because it really doesn’t matter what type of combination of Beef, Chicken or Sausages you throw in the pot, it will still always come out tasty and delicious.

Poor Man’s Beef Stew

Ingredients:

1 large onion

2 tbsp. extra virgin olive oil

1 tsp. of each of the following spices: cumin, ground mustard, ginger, garlic powder, sweet paprika, smoked paprika, turmeric, parsley

kosher salt & black pepper to taste

1-2 lb package of flanken (or any beef)

2 stalks celery, diced

2 large carrots. diced

5-6 sweet Italian sausage, cut into bite size pieces ( I use either Meal-mart or jack gourmet brand – in freezer section)

6 medium size red potatoes, cleaned, and cut into cubes with skin on

2 cup good red wine

1 cup beef or chicken broth

1 cup frozen peas

3/4 cup Favorite BBQ Sauce ( I tested a great sauce that I had gotten free at this years kosherfest)    

Directions:

In a large dutch oven on med-high sauté your onions in the olive oil for about 3-4 minutes. Add all the spices and mix well, and sauté for another minute or two.

Add the flanken and brown on both sides for about 2 minutes per side. After browning, remove from pot and set aside ( I use my lid as  plate)

Then add the carrots and celery to the pot. Mix and sauté vegetables for about 2-3 minutes. Add the cut up sausages and potatoes sauté everything for another 3-4 minutes.

Deglaze your pot by adding the red wine, use your wooden spoon to scrape up all the good brown bits that are sticking to the bottom of the pan and mix everything well. Bring the wine to a slow simmer and add back the flanken pieces to the pot.

Add the frozen peas and then pour in the the broth and the BBQ sauce. Mix everything in well.

Cover pot and lover flame to medium low and cook on stove top for about 2 hours.

Serve in a bowl with some delicious bread on the side.

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For some inexplicable reason I am obsessed with corn chowder. No matter where I go, if they have it on the menu I order it or if I see a recipe for it, I have to try it.  Am I the only one?

Spicy Chicken Corn Chowder

Ingredients:

2 cups chicken broth
2 boneless, skinless chicken breasts
Salt and pepper
1 package smoked turkey (about 5-6 slices)
4 pieces pastrami
1 onion, chopped
½ tsp. chili powder
¼ tsp. cilantro
¼  tsp. cayenne pepper
1 tsp. garlic powder
½ tsp. curry powder (optional)
2 15 oz. cans creamed corn
1 can of white and yellow corn niblets
½ cup soy milk

Directions:

Bring chicken broth to a boil in a medium saucepan. Season chicken with salt and pepper and add to pot with broth. Simmer, covered, over medium-low heat 10-15 minutes, flipping chicken half way through. Transfer chicken to plate and reserve broth. Shred chicken into bite size pieces.
Cook smoked turkey, pastrami and onion in soup pot with the spices for about 5 minutes. Add all corn, cook for 2 minutes. Add reserved chicken broth and bring to a boil. Simmer over medium heat until slightly thickened. Stir in soy milk and chicken and let it cook for another 5 minutes.
Tips: While I love homemade chicken stock, I almost never have time these days to make it fresh. Now you can find great organic and msg free chicken or vegetable stock/broth in your local groceries that will work great in this and any other recipe that call for it.  The key to a good grocery chicken stock is too look for one that has a short ingredient list that includes vegetables like carrots, celery and onions.

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You know what they say about Chicken Soup being for the Soul –Well this twist on traditional chicken soup is for when I am feeling cold and achy and need something really satisfying.

Chicken Tomato Barley Soup

Ingredients:

1 lb chicken wings or chicken thighs

1 extra large parsnip (or 2 medium), peeled & chopped

2 carrots, peeled & chopped

1 1/2 cups sliced mushrooms (I used bay portabella because that’s what I had in fridge – but any will do)

2 stalks celery, chopped

1 sweet potato, peeled

1 small onion, cut into quarters

1/2 inch piece of fresh ginger

3 large cloves of garlic

1 handful of fresh parsley

1 handful of fresh dill

1 1/2 cup barley

2 cups crushed tomatoes

kosher salt to taste

black pepper to taste

Directions:

In a large pot add all your ingredients . I put the fresh parsley and fresh dill in a cheesecloth before putting in the soup. Fill the pot with water and then cook on stove on high until starts to boil , about 20 minutes, and then lower flame to medium low and continue to cook for  another 1 1/2  hours. 

FYI – I use a 10 quart pot and about 10-12 cups of water depending on how chunky I cut my vegetables.

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.

My cousin Sarah (Abe) Mamiye - (who is- by the way – known for her gourmet cooking)- sent in a recipe for kosher chicken that she adapted from her sister-in-law Carol Azizo. The recipe will serve at least 16 people.

• 4  2 lb whole. kosher chickens
• place in roaster and marinate with lots of chopped onion, chopped garlic, salt and pepper.
• Cook at 350 degrees for 1 1/2 hours.

Make kosher sauce

• 1 jar of dip-n-joy
• 1 jar of apricot preserves
• handful of dried apricots

Melt  all sauce ingredients in a pan.

Pour on top of kosher chicken

Add toasted pistachios.

Cook 20 minutes more.

Enjoy!

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!

Ground Lamb on Cinnamon Stick

• 1 lb ground lamb
• 1/4 c tart cherry juice or pomegranate juice
• 1/2 tsp ground cinnamon
• 1/2 tsp allspice
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground cardamon
• 1/2 shredded or finely chopped medium onion
• 1/4 c toasted pine nuts
• 18 cinnamon sticks

Directions for this Kosher Recipe:

Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:

• 1/2 c apricot preserve
• 3 TBSP soy sauce
• 1 TBSP wasabi sauce (such as “golds”)

Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

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!

This sophisticated version of good old  french fries are updated with tangy parmesan cheese and exotic truffle oil from Italy. Truffle oils are used in small amounts to enhance the flavor of a dish and is usually added AFTER cooking because it is said that  the aromatic flavor gets lost in the cooking process. Learn more about truffle oils HERE.  Let me know how you like this gourmet and easy side dish!! Marlene

Parmesan & White Truffle Oil Oven Fries

If you don’t have truffle oil on hand, you can easily buy it  from Amazon: Kosher Truffle Oil, D’Allasandro, White – 8 Oz Bottle Each.

Ingredients:

• 6-8 Yukon Gold potatoes, sliced into 12 wedges
• 4 tablespoons olive oil
• salt & pepper to taste
• 2 tablespoons kosher  white truffle oil
• 2-4 tablespoons of  fresh kosher parmesan cheese

• Preheat oven to 425 degrees.  Thoroughly clean the potatoes and slice each potato into 12 wedges.  Toss with olive oil, salt & pepper.  Place on a parchment lined baking sheet and roast in the oven until golden brown, about 18-25 minutes (depending on how crispy you like your fries).  Remove from the oven, toss with parmesan  Drizzle with white truffle oil.  Sprinkle with chopped parsley for garnish, if desired. Serve with any fish, soup, and a salad.

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 fordecorating 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!

Sarah Harari is know to be a gourmet kosher cook within the Syrian Jewish Community.

I know that any Shabbat recipe from Sarah will go straight onto my Shabbat and Jewish holiday menus!!!

Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

• 2 cornish hens, cleaned
• 3/4 c honey
• 3/4 cup orange juice
• 4 cloves of garlic, chopped
•  1 red onion, chopped .
• 1/2 cup soy sauce
• salt and pepper.

1. Place 2 cornish hens in a roaster.
2. Mix  all ingredients in a measuring cup and mix well with a fork or emulsion blender.
3. Pour mixture on top of cornish hens.
4. Marinating overnight is preferable.
5. Cook uncovered at 350 for an hour or until top is lacquered and juices run clear.
6. Roast 2 lbs. of peeled and cubed pototoes in a tray with salt, pepper, paprika, garlic salt, and  oil.
7. Add the roasted potatoes on bottom of the roaster and heat roasted potatoes together with the  roasted cornish hens for about 45 minutes before serving.

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!

3 (8-ounce) packages tofutti cream cheese

½ cup brown sugar

½ cup sugar

1 (15-ounce) can pumpkin

2 tablespoons nondairy creamer

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

28 graham cracker sheets

Powdered sugar

Beat tofutti cream cheese with sugars until smooth and fluffy.  Beat in pumpkin, nondairy creamer, pumpkin pie spice and vanilla.  Lay out graham crackers to cover the bottom of a 9 x 9-inch pan (cut/break to fit).  Gently spread a quarter of the pumpkin mixture over the graham crackers.  Repeat three more times with a layer of graham crackers and another layer of a quarter of the pumpkin mixture.  Cover and chill overnight. Dust with powdered sugar and cut into squares.

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!

Some people make turkey this week and some people have leftovers.  This is a good use of them.

4 cups chopped, cooked turkey

2 Granny Smith apples, chopped

2 teaspoons lemon juice

1/2 cup dried cranberries

2 scallions, chopped

3 tablespoons chopped cilantro

2 stalks celery, diced

Dressing:

1 tablespoon curry powder

½ cup tofutti sour cream

1/2 cup mayonnaise

2 tablespoons honey

1/2 teaspoon ginger

In a large bowl, mix together the curry powder, sour cream, mayonnaise, honey and ginger until well combined.  Fold in remaining ingredients and serve on a bed of mixed greens.

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!

My friend Miriam Kairey can not only professionally trace your family history back at least ten generations, but she can also teach us all how to roast the perfect kosher turkey for Thanksgiving. She is a gourmet cook and is author of the  cookbook Positively Passover. She makes Syrian “kaak” regularly and is committed to preserving the art of cooking  Syrian Jewish Cuisine. Although Thanksgiving turkey is not exactly a Syrian main dish, Miriam has perfected her turkey roasting technique and I asked her to share it with all of us Jewish Hostesses! Thanks Miriam!!

“Thanksgiving is a big deal in the Kairey house.  It is a great opportunity to invite family and friends who live too far to walk over on Jewish Holy Days.  On this day we set aside the rich culinary tradition of the Syrian Jews in favor of delicious dishes that are quintessentially American.  The key to capturing the essence of these flavors is to use an abundant supply of fresh herbs including parsley, sage, rosemary and thyme, just like the Simon and Garfunkel song.

There is no shortage of  Thanksgiving recipes on the web. Besides The Jewish Hostess, I also recommend Martha Stewart as a reliable source.  Just be sure to add plenty of chopped parsley and sage leaves to your stuffing, and sprinkle rosemary leaves on top of your sweet potatoes before cooking.  Reserve the stems to use when making turkey stock.

When it comes to roasting a succulent turkey, twenty years of trial and error have made me an expert.  My recipe combines the flavors of garlic and thyme, but neither overwhelm the delicious taste of the bird.  If you do not already have one, invest in a large roasting pan with cover (check out Granite Ware 18-Inch Covered Oval Roaster from Amazon.)
A foil roaster will deliver a turkey that takes longer to roast and is drier.  Make sure you have a meat thermometer (check out Taylor Elite 602 Meat Roasting Thermometer from Amazon).

Take the turkey out of the oven the minute it is cooked, otherwise the breast dries out and shreds when you try to carve it.

If you purchase a frozen turkey, put it in the fridge to defrost on Sunday or Monday, clean and season it on Wednesday,  and it will be ready to stuff and roast on Thanksgiving day.

Enjoy! Miriam.”

Roast Turkey

• 12 to 16 lb turkey
• 1 ½ heads garlic cloves peeled
• 2 Tbs. Paprika
• 1 Tbs. kosher salt
• ½ tsp black pepper
• 3 to 4 Tbs. Oil
• 4 Onions sliced into discs
• 7 bay leaves
• Large bunch fresh Thyme, leaves attached to stems
• You will also need:
• Roasting bag
• Roaster with cover
• Meat thermometer
• Turkey baster

The day before Thanksgiving, make a paste of garlic, paprika, salt, pepper and oil in a food processor .  Rub completely over turkey inside and out.  Lift the skin on the breast and rub the paste underneath the skin directly onto the breast.  Tuck several bay leaves under skin as well.  If turkey is not completely defrosted yet don’t worry.  Put turkey in an oven bag and scatter remaining bay leaves, onion and thyme (stems included) all around the bird.  Close bag and refrigerate overnight.

Thanksgiving  day heat oven to 325.  Calculate 20 minutes per pound, and you will arrive at the approximate roasting time.  Then you can decide what time you need to put the turkey in the oven.  With turkey still in bag place stuffing inside the cavity of turkey.  Twist bag closed put in roaster and cover.  It cover does not close completely its ok, because the turkey is in a bag.

Once roasting is well under way,  I remove turkey from oven every 20 minutes or so, unwrap the bag, and baste turkey. About 1 hour from finish time I cut away the bag so the turkey can get a golden brown color.  Now you will want to start checking the temperature by inserting meat thermometer between the thigh and breast, but not touching the bone.  When temp reaches 165, remove bird from oven.  It will continue to cook even after leaving oven.  Discard Thyme.  Wait 20 minutes, carve and serve immediately.

Serve with fresh Cranberry Relish:

• 12 oz fresh cranberries
• 1 navel orange, peeled
• 1 c. sugar
• 2 Tbs. fresh ginger, grated.

Place all ingredients in food processor and pulse until finely chopped.  Do not puree.

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 fordecorating 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!

Thank you Jennifer Abadi for this fabulous savory bulgur pilaf- perfect for a Thanksgiving menu!

Check out Jennifer’s website www.FistfulofLentils.com.

Bulgur is a healthy ingredient common in foods from Turkey, the Mediterranean and the Middle East. I was really surprised to find out how healthy bulgur really is!

Some of the benefits of eating bulgur include:

• Lowering the risk of Type 2 diabetes because it contains Magnesium which helps out the insulin in your body.
• Bulgur’s high fiber content helps against breast cancer.
• Fiber in bulgur helps protect against gallstones (trust me- gallstones are not a fun thing to have)
• Bulgur contains an ingredient called Betaine which helps protect against creaky joints and inflammation that some of us may be starting to feel…..
• Bulgur contains Folate which  helps with mental clarity and memory!!! Now, who wouldn’t want a couple extra crystal clear brain cells that can help us find our keys when we are running out that door….

Enjoy this  hearty and healthy new kosher recipe!

Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon

I’m so glad that I bumped into Julie again on our weekly Shabbat walk. Always with a sweet word to say, she lets me know that at there are people out there who love The Jewish Hostess!!

Thank Julie for sending in this great recipe for stuffing! Can’t wait to put it on my Thanksgiving menu!! Marlene

 The Perfect Savory Mushroom Turkey Stuffing by Julie Esses

“Hi Marlene-

• Two tablespoons of Earth Balance
• Two medium celery stalks
• One cup one medium onion chopped
• One quarter cup fresh parsley
• One tablespoon chopped sageor one teaspoon dried sage leaves
• One and half teaspoons chopped majoram
• Three quarter teaspoon fresh tarragon leaves or one quarter teaspoon of dried tarragon
• One half teaspoon salt
• Salt seven cups soft bread cubes (you can use challah)
• Two medium carrots shredded
• One and half cups one medium zuchini shredded
• One cup one cup chopped fresh mushrooms

1. Melt Earth Balance  in ten inch nonstick skillet over low medium heat
2. Cook celery and onion in butter stirring frequently until onion is tender
3. Stir in parsley, sage, majoram, tarragon, and salt.
4. Mix bread cubes, carrots, zuchini, and mushrooms in a large bowl add celery mixture and toss.
5. Mixture is now ready to stuff.
6. Refrigerate turkey with stuffing until ready to roast
7. Bake leftovers in a  pyrex at 350 degrees. Enjoy!

Julie Esses”

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 fordecorating 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!

This is adapted from a recipe in a recent Wall Street Journal food piece.

4 (15-ounce) cans whole or sliced beets, drained

8 cloves garlic

1 small red onion, chopped

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1 teaspoon kosher salt

4 cups ice water

Place all ingredients in bowl of a food processor and process until completely smooth.  Cover and chill for at least 3 hours and up to 8.

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!

There are so many varieties of this – this is an easy and delicious one.

3 tablespoons peanut oil

2 pounds boneless, skinless chicken breasts, cut into strips

1 tablespoon curry

3 teaspoons fresh minced garlic

1 teaspoon fresh minced ginger

¼ teaspoon crushed red chilies

2 (14-ounce) cans sliced potatoes, drained

1 (14-ounce) can coconut milk

1 tablespoon tomato paste

1 cup frozen peas (I prefer the petite pois)

¼ cup salted peanuts for garnish (optional)

Pour oil into wok or large skillet and heat to medium high.  Add chicken, curry, garlic, ginger and chilies and sauté until chicken is browned.  Add potatoes and continue to sauté – about another 5 minutes until they start to get crusty.  Stir in coconut milk, tomato paste and peas.  Bring to a boil; reduce heat and simmer for an additional 5 minutes.  Top with peanuts, if desired.  Serve over rice – long-grain, jasmine or basmati.

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 is a good weeknight chicken recipe.

1 chicken, cut in 1/8th’s

1/3 cup maple syrup (pure not pancake)

2 tablespoons oil

2 tablespoons balsamic vinegar

¼ teaspoon pepper

Preheat oven to 350 degrees. Place chicken in roasting pan.  Mix all other ingredients together and pour over chicken.  Roast, basting every ½ hour, until cooked well – 1-1/2 to 2 hours.

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 is one of my favorite treats; I like the flavor of the butterscotch chips – a nice change from chocolate.

1-1/2 cups flour

¾ cup brown sugar

½ cup (1 stick) plus 2 tablespoons margarine, divided

1 cup butterscotch chips

½ cup corn syrup

1 teaspoon water

1-1/2 cups coarsely chopped cashews

½ cup white chocolate chips

Preheat oven to 350 degrees.  Combine flour and brown sugar in a medium-sized bowl.  Cut in ½  cup margarine with a pastry blender or a fork until coarse crumbs form.  Press into bottom of 13 x 9-inch baking pan.  Bake for 10 minutes.  Remove from oven.  Combine butterscotch chips, corn syrup, remaining 2 tablespoons margarine and water in a medium sauce pan.  Cook over low heat, stirring constantly, until smooth.  Spread over crust. Sprinkle with cashews.  Bake for 15 minutes.  Remove from oven and sprinkle with white chocolate chips.  Cool in pan on wire rack.

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!

Ingredients:

1 whole chicken in pieces or 1 package of chicken thighs & legs

2 sweet potatoes, sliced into thin rounds

2 1/2  cups cranberry sauce

garlic powder

ginger powder

kosher salt

fresh black pepper

dried parsley flakes 

Directions:

Pre heat oven to 400F

Late out your chicken pieces and pat them dry with a paper towel.

Generously sprinkle on both sides of the chicken pieces, the garlic, ginger, salt, pepper, and parsley flakes.

Lay half of your sweet potatoes slices on the bottom of your baking pan. Then lay your chicken pieces on top. Spread out the rest of your sweet potato slices on top of the chicken.

Loosen your cranberry sauce up in a bowl (add a little hot water if you need to). Pour the sauce evenly over all the chicken and potatoes. Throw another pinch of all the spices over the sauce and put the chicken in the oven to bake.

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.

Good after-school snack or breakfast on the run!

2 cups flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

2 eggs

½ cup (1 stick) margarine, melted

1 teaspoon vanilla

1-1/2 cups chopped Granny Smith apples

Streusel:

1/3 cup brown sugar

1 tablespoon flour

1/8 teaspoon cinnamon

1 tablespoon margarine

Glaze:

1-1/2 cups powdered sugar

1 to 2 tablespoons nondairy creamer

Preheat oven to 375 degrees.  Line 12 muffin cups with paper liners. In a large bowl, stir together flour, sugar, baking powder and baking soda.  In a smaller bowl, whisk together the eggs, melted margarine and vanilla.  Stir into dry ingredients until just moistened; do not over mix.  Stir in apples.  Place batter in prepared muffin cups.  In a small bowl, stir together the brown sugar, flour and cinnamon.  Cut in margarine until coarse crumbs form.  Sprinkle over batter.  Bake for 15 to 20 minutes.  Cool for 5 minute in pan before removing to wire rack to finish cooling.  When completely cool, stir together glaze ingredients until smooth.  Drizzle over muffins.

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!

For Cake:

2 ¾ cups whole wheat flour

1 tbsp. baking powder

½ tsp baking soda

½ tsp salt

1 tbsp ground cinnamon

2 tsp ground ginger

1 ¼ cups low-fat milk

2 extra-large eggs

½ lb. unsalted butter, melted and cooled

1 ½ cups coarsely chopped fresh cranberries

2 cups finely chopped apples

¾ cup coarsely chopped walnuts, toasted

¾ cup packed brown sugar

¾ cup granulated sugar

For Glaze:

1 cup sifted confectioners’  sugar

1-2 tbsp. lemon juice

¼ tsp. ground ginger

Preheat oven to 375 degrees.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and butter. Stir quickly just to combine. Add cranberries, apples, walnuts, and both sugars and stir just until all is combined.

Heavily grease a 12 cup muffin pan. Spoon cake batter to the top of each cup. Bake for 20 minutes or until toothpick inserted in center comes out clean.

While muffins are cooling make glaze. Using a whisk, mix all ingredients together. Dip tops of muffins into glaze and place on a wire rack with parchment paper underneath to catch all drips.

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.

Peanuts are one of the most versatile of foods and this recipe proves that to perfection!

4 chicken thighs

4 chicken breasts

½ cup creamy peanut butter

2 tablespoons soy sauce

2 tablespoons honey

½ cup honey roasted peanuts

½ cup unseasoned bread crumbs

1 teaspoon fresh minced garlic

¼ teaspoon cayenne pepper

Place chicken in a freezer Ziploc bag.  In a microwave safe bowl, combine peanut butter soy sauce and honey.  Microwave until smooth and pour into bag with chicken.  Mix until thoroughly coated, seal and chill for ½ hour.  Remove chicken from marinade. Preheat oven to 375 degrees. In a food processor, combine peanuts, bread crumbs, garlic and cayenne.  Process until fine crumbs form.  Coat chicken with crumb mixture and place in a pan. Bake for 1 to 1-1/2 hours.

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!

These are a good after-school snack or lunchbox filler.

¼ cup shortening

1 cup sugar

1 egg

1-1/2 cups mashed ripe bananas (about 3 large0

1 teaspoon vanilla

1-1/2 cups flour

1 teaspoon baking soda

Icing:

2 tablespoons margarine

¼ cup brown sugar

1 tablespoon nondairy creamer

½ cup powdered sugar

Preheat oven to 350 degrees.  Line 12 muffin cups with paper liners.  Cream together shortening and sugar.  Beat in egg.  Add bananas and vanilla and mix well.  Stir in flour and baking soda. Pour into prepared muffin pans. Bake for about 25 minutes.  Cool for 5 minutes in pan before removing to wire rack to cool completely.

When muffins are completely cool, prepare icing.  Melt margarine over medium heat in a small saucepan.  Stir in brown sugar and nondairy creamer.  Bring to a boil.  Cool slight and whisk in powdered sugar. Drizzle over muffins.

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!

My poor husband never ate a butternut squash until he met me. Now he eats so much of it, he has wonders how he lived without it all these years. I am a fanatic about butternut squash. I love it in soups, as an added element to grains or as its own simple side dish. Here is a salad that I invented when I just ran out of ways to eat all the butternut squash that sits in my kitchen.

1 ½-2 cups butternut squash, peeled, cut into bite-size cubes

2 Tbsp. olive oil

1 cup whole pecans

2 Tbsp. brown sugar

¼ tsp. cinnamon

Pinch of nutmeg

½ cup orange juice

2 tsp. lemon juice

1 lb. spinach leaves or romaine hearts

2 pears, peel on cut into bite-size pieces

In a large skillet, over medium heat, sauté butternut squash cubes in olive oil about 5 minutes. Lower flame, cover pot and let the squash cook for another 10-12 minutes, stirring occasionally. The squash is ready when it can easily be pierced with a fork. Remove squash from pan and set aside.

Using the same frying pan as the squash, scrape up the leftover bits and leave them in the pan. Add the whole pecans and sauté them over medium-low heat. Add the brown sugar, cinnamon, nutmeg and cook, stirring constantly for about 2 minutes or until pecans are coated. Remove pecans from pan, and add to butternut squash.

Again using the same pan, stir in the orange juice and lemon juice, using a spatula to scrape the bottom of the pan. Let the juices come to a simmer and remove from flame.

Place lettuce, pears, squash, and pecans in a bowl. Drizzle with juice mixture, and toss to coat.

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.