Times

Prep time: 5
Cook time: 30
Ready time: 35 min

Servings

2

Ingredients

2 tablespoons olive oil
2 boneless, skinless chicken breasts, about 1-pound
2 medium zucchini, cut into 1/4-inch pieces
2 cloves garlic, minced
1/2 cup sliced black olives
1 can stewed tomatoes (15-ounce)
1/4 teaspoon kosher salt
 Freshly ground black pepper

Directions

Preheat oven to 375° F.
In a large sauté pan, heat oil over medium high heat. Add chicken and cook about 3 to 5 minutes per side or until browned. Remove from pan and place in a lightly greased baking dish. Add zucchini and garlic to sauté pan and cook 2 to 4 minutes. Stir in olives, tomatoes and salt. Pour sauce over chicken in baking dish and bake about 20 minutes or until chicken is cooked through and sauce is bubbling.
Season to taste with pepper. To serve, place one chicken breast on each plate and spoon sauce over chicken.

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 calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 25
Cook time: 55
Ready time: 1 hour, 20 min

Servings

6

Ingredients

8 ounce dates, about 10 to 12
1 cup orange juice
3 cloves garlic, chopped
2 tablespoons fresh thyme
2 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon ground cinnamon
½ teaspoon ground cumin
1 chicken, cut into 1/8ths (3-pound chicken)

Directions

In a small bowl, soak dates in enough warm water to cover for 20 minutes or until skins peel off easily. Remove skins and pits.
Preheat oven to 350° F and lightly spray a baking pan with cooking spray.
In a food processor or blender, combine dates, orange juice, garlic, thyme, olive oil, vinegar, cinnamon and cumin and blend until smooth. In a large bowl combine chicken with date glaze and toss to combine.
Spread chicken pieces out in a single layer on prepared baking pan and bake for 25 minutes.  Flip and bake another 25 minutes.  Remove baking pan from the oven and flip chicken pieces once more, skin side up and spray with cooking spray.  Broil on high for 3 to 5 minutes to brown.

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 calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Something special for the holidays…

1 cup chopped fresh mushrooms
1 tablespoon margarine, melted
1 teaspoon minced garlic
¾ pound smoked turkey, cut into chunks
½ cup mayonnaise
¼ teaspoon cayenne pepper
½ cup minced scallions
2 tablespoons soy sauce
1 sheet puff pastry, defrosted
1 egg yolk, beaten and mixed with 1 tablespoon water

Sauté mushrooms in margarine until liquid evaporates. Combine with garlic, turkey, mayonnaise, cayenne, scallions and soy sauce and purée in a food processor. Spoon into a 8-1/2 x 4-1/2-inch loaf pan lined with plastic wrap. Cover and chill – for at least 8 hours.

Preheat oven to 400 degrees. Unmold turkey mixture and place in center of puff pastry. Fold pastry over and seal edges and sides – with water and your finger tips. Place seam side down on a lightly greased baking sheet. Roll out scraps of dough and cut out decorative shapes – leaves are nice. Place on top of pastry and brush with yolk-water mixture. Bake for about ½ hour.

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: 25
Cook time: 35
Ready time: 60 min

Servings

5

Ingredients

2 slices whole wheat bread
1 pound ground lamb
1 small red onion, diced
¼ cup chopped parsley plus 2 tablespoons
3 tablespoons red wine vinegar, divided
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon lemon zest
15 bamboo or wooden skewers, soaked in water for 30 minutes
4 tablespoons olive oil, divided
2½ cups cooked whole wheat couscous
¼ cup toasted pine nuts
¼ cup golden raisins
2 tablespoons chopped chives

Directions

In a small bowl, cover bread with enough water to completely submerge and soak 20 minutes. Remove and squeeze out as much moisture as possible. Place in a large bowl with lamb, onion, ¼ cup parsley, 1 tablespoon vinegar, cumin, cinnamon, oregano, salt and zest. Using your hands, mix well until combined. Divide into 15 portions and form each into a ball. Form each ball around skewer into a 2 to 3-inch long tube shape, pressing gently.
 
Heat 2 tablespoons olive oil in a large sauté pan over medium high heat. Cook skewers in batches for 8 to 12 minutes, turning often, until nicely browned. Continue with remaining skewers.
 
In a large bowl, combine couscous with pine nuts, raisins, chives, and remaining 2 tablespoons of each parsley, vinegar and olive oil and stir to combine. Serve at room temperature with warm skewers.

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 calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 10 + 24 hours chill time
Cook time: 195
Ready time: 3 hour, 25 min

Servings

8 to 10

Ingredients

1 cup honey
½ cup mustard
8 cloves garlic, minced
4 tablespoons orange juice
1 tablespoon lemon juice
½ teaspoon red chili flakes
½ teaspoon dried thyme
1 teaspoon kosher salt
 fresh ground pepper
1 brisket (4-pound)
2 tablespoons olive oil
½ teaspoon all-purpose flour

Directions

Combine honey, mustard, garlic, orange juice, lemon juice, chili flakes, thyme, salt and pepper in a medium bowl, whisking to blend well. Place the brisket in a sealable plastic bag. Add the marinade, seal, and refrigerate at least 1 hour or up to 24 hours.
Remove brisket from refrigerator and allow to come to room temperature.
Preheat the oven to 350° F.
Heat olive oil in a Dutch oven over medium heat.  Remove brisket from marinade (reserve marinade) and sear brisket, 5 minutes per side or until nicely browned.  Pour marinade from plastic bag over brisket, cover and place in the oven for 2 hours.  Remove lid and continue to cook for an additional 30 minutes to 1 hour or until tender.  Remove brisket to a cutting board and let rest at least 15 minutes before slicing against the grain.
Return Dutch oven to stove top and bring remaining liquid to a simmer.  Whisk in flour and simmer 3 to 5 minutes, until thickened.  Pour over sliced brisket and serve.

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 calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

For the salad:
3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
Toasted almonds

For the dressing:
3 cups tangerine juice or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil
While the beets are roasting, make the dressing.

Preheat oven to 350 degrees.

Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)

When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
Garnish with toasted almonds.

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 isn’t your typical yom tov soup but it’s really worth trying.  You’ll end up making it over and over again!

1 tablespoon olive oil
1 onion, chopped
1 teaspoon minced garlic
2 teaspoons cumin
1 teaspoon cinnamon
½ teaspoon pepper
¼ teaspoon allspice
2 celery stalks, chopped
2 carrots, chopped
1-1/2 cups lentils, rinsed and drained
1 (15 ounce) can tomato purée
2 cups water
6 cups chicken broth
1 pound ground lamb
1 egg
½ teaspoon cinnamon
¼ teaspoon pepper
4 cups chopped spinach

In a large stockpot, sauté the onion and garlic in the olive oil. Add spices and mix well. Add celery and carrots and sauté briefly. Add lentils, tomato purée, water and broth. Bring to a boil; reduce heat, cover and simmer for about 1 hour. Mix together ground lamb, egg, cinnamon and pepper and form into balls. Add to soup, increase heat slightly and simmer until cooked – about 20 minutes. Stir in spinach.

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!

If you want to potchke a little for yom tov, this is a delicious dessert to try.

(Makes about 8 – 10)

1½ cups coarsely ground gingersnap cookies or other cookie crumbs (about 6 ounces)
9 tablespoons sugar
3 tablespoons unsalted margarine, melted
2 cups pareve whipping cream
6 large egg yolks
1 tablespoon dark rum (optional but don’t be scared to use it)
1 teaspoon vanilla extract
2 very ripe bananas, peeled, and cut into ¼ thick inch rounds
Pareve whipping cream or pareve ice cream to go with them

Mix ground cookies, 3 tablespoons sugar and margarine in medium bowl to blend.

Bring pareve cream to simmer in saucepan over medium heat. Whisk egg yolks and remaining 6 tablespoons sugar in large bowl to blend. Gradually whisk hot pareve cream into yolks mixture. Return mixture to saucepan and stir over medium low heat until custard thickens slightly and leaves path on back of a spoon, about 4 minutes. Do not boil! Remove from heat and mix in rum and vanilla.

Place 1 tablespoon cookie mixture in bottom of each of 8 ½ cup ramekins or custard cups. Fan 6 banana slices on top. Pour warm custard over bananas (about ¼ cup each). Refrigerate 30 minutes.

Preheat oven to 350 degrees. Top each with 2 more tablespoons cookie mixture. Place desserts in large roasting pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake until custard is just set in center, about 35 minutes. Serve warm with pareve ice cream or pareve whipping cream. (Can be made 1 day ahead.)

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 the perfect yom tov recipe with mouth-watering brisket in a pomegranate sauce. You can skip the onion confit if you’re short on time but I highly recommend making the extra effort!

3 tablespoons olive or vegetable oil
1 (5 to 6 pound) brisket
2 medium onions, coarsely chopped (about 2 cups)
2 leeks, washed well and coarsely chopped (include both white and pale green parts)
6 large garlic cloves, peeled and crushed
2 large carrots, coarsely chopped
1 celery stalk with leaves, coarsely chopped
2 cups pomegranate juice
2 cups chicken broth, preferably homemade, or good quality low-sodium canned
3 fresh thyme sprigs or 2 teaspoons dried thyme
2 fresh rosemary branches
2 bay leaves
Salt and freshly ground black pepper

Confit

3 tablespoons olive oil
4 large onions (about 2 ½ pounds), very thinly sliced
Salt and freshly ground pepper
¼ cup chicken broth
½ cup dry red wine
½ cup pomegranate seeds

Prepare the brisket. Heat the oil over medium-high heat in a large, heavy-bottomed roasting pan, using two burners, if necessary, or in a wide 6-quart Dutch oven or flameproof casserole. Add the brisket and brown well on both sides, about 10 minutes. Transfer the brisket to a platter and set aside. (Alternatively, you might find it easier to sear the meat under the broiler. Just cover the broiler pan well with foil to minimize cleanup. Preheat the broiler. Place the brisket under the broiler, far side up, and broil for 5-6 minutes on each side, or until nicely browned. Move the meat around as necessary, so it sears evenly on the back and front portions. Transfer the brisket to a platter and set aside.) Preheat the oven to 325 degrees.

Pour off all but about 1 tablespoon of fat remaining in the pan and add the onions and leeks. Cook, stirring occasionally, over medium-high heat, until the vegetables are softened, 5-7 minutes. Add the garlic, carrots, and celery and continue cooking until the onions are golden, 7-10 minutes, stirring and scraping the pan to prevent scorching or sticking.

Add 1 cup pomegranate juice and bring the mixture to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon, until the liquid is reduced by about half. Add the remaining 1-cup juice, he broth, thyme, rosemary, and bay leaves and bring the mixture to a simmer. Season to taste with salt and pepper.

Lightly salt and pepper the brisket on both sides, and add it to the pan, fat side up, spooning the vegetable mixture all over the meat. Cover the pan tightly, and braise the brisket in the oven, basting every half hour, until the meat is very tender, 2 ½ – 3 ½ hours. (Turn the oven down to 300 degrees if the braising liquid begins to bubble rapidly.)

While the brisket is cooking, make the confit. In a 10 to 12-inch heavy skillet, warm the oil. Add the onions, season lightly with salt and pepper, and toss to coat with the oil. Cook, tightly covered, over the lowest heat, stirring occasionally so the mixture does not burn, for 1 hour, or until the onions are very soft and pale gold in color. Add additional salt and pepper to taste, the broth, and wine. Raise the heat and boil the mixture, uncovered, stirring, until all the liquid is evaporated and the onions turn golden. Taste and adjust the seasoning (it may take quite a bit of salt), then turn off the heat. Cover the mixture and keep it warm. Stir in the pomegranate seeds just before serving.

Transfer the brisket to a cutting board and cover it loosely with foil. Prepare the gravy. Strain the braising mixture, reserving the vegetables. Skim and discard as much fat as possible from the liquid. Puree the reserved vegetables and 1 cup of the defatted braising liquid in a food processor or a blender. Transfer the pureed mixture and the remaining braising liquid to a skillet and reduce the gravy over high heat to the desired consistency. Taste for seasoning.

Cut the brisket into thin slices across the grain at a slight diagonal. Spread the onion confit over a serving platter and arrange the sliced brisket on top. Ladle the hot gravy over the meat and serve immediately.

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!

Sarah Lasry  for Kosherstreet .com  -Yom Tov Recipes  

SWEET & SAVORY NEW YEAR: There is nothing like a dish that combines the intensity and spiciness of savory food with the delectable flavor of sweetness. The sweet and savory combination will make a great addition to any course on your Yom Tov menu. Whether it be an appetizer or a dessert, fruits added to meat and vegetables, or sweet honey fused with full-bodied red wine, this tangy combination will give your cooking a burst of surprising new tastes. Why not have a meal this Rosh Hashanah that will echo our wishes for the future: a life in which the spicy moments always end with a sweet surprise.

For More great YOM TOV recipes visit us at Kosherstreet.com

Pomegranate Poppy Seed Salad

When pomegranates are really in season (end of nov) my family and I are real fans and they eat them all the time as a great snack or add in to salads and other dishes. Now with Rosh Hashanah less than a week away, this pomegranate salad could not be more fitting as a side dish to any of the meals you are serving.

Salad Ingredients:

1/2cup sunflower seeds

¼ cup confectioners’ sugar

½  tsp. cayenne pepper 

1 Head Romaine Lettuce, chopped

1 Pomegranate, seeded

1 pint blueberries

½ cup chopped up fresh dates

¼ cup blanched slivered almonds 

For the Dressing:

½ cup olive oil

2 ½  tbsp. white vinegar

2 tbsp. poppy seeds

1 tsp. garlic powder

Pinch of salt

Pinch of black pepper

1 packet of Splenda (or 1 ½ tsp. sugar) 

In a small frying pan toast the sunflower seeds for about 1-2 minutes. Pour into small bowl and add the confectioners’ sugar and cayenne pepper and mix well. Set aside.

In a larger bowl add the rest of the salad ingredients and the sugared sunflower seeds –mix well. 

In a small bowl add all the dressing ingredients and whisk well together. Pour over salad and mix well. Plate and serve.

Chicken Paillards with Clementine Salsa

Clemintines are my go-to “healthy” snack when I am feeling guilty about craving potato chips and want to be “good” about my diet choice. I am always stocking up on them and have had to be inventive on how to use them up before they turn dry. This is one of my favorite recipes and  have used it with both fish and chicken. 
 

4 5-ounce chicken breast halves

4 clementine’s, peeled, diced (about 1 cup)

1 cup cherry tomatoes, quartered

1/2 cup finely diced red onion

1/2 cup finely diced celery

3 cubes of frozen fresh basil  (or ¼ cup coarsely chopped fresh basil)

2 cubes of frozen fresh cilantro (or ¼ cup coarsely chopped fresh cilantro)

4 tablespoons extra-virgin olive oil

1 ½ tsp. kosher salt

Pinch of black pepper

2 tablespoons fresh lime juice  

1 ½  cup orange  juice

Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness.  (the thinner the better) Cover and  chill.

Mix clementines with the tomatoes, onion, celery, basil and cilantro in a medium bowl along with 2 tbsp. olive oil. Season with salt and pepper. Cover; let stand at room temperature.

Uncover chicken; sprinkle generously with salt and pepper. Heat 2 tbsp. olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add orange juice to skillet and deglaze the pan using a wooden spoon scraping up all the good brown bits left by chicken. Add the clemitine salsa mixture to the orange juice and bring to a boil, mixing constantly. When salsa starts to boil add the chicken and cover skillet. Lower flame to medium and let the chicken and salsa cook until juice has reduced by half, stir often, cook for about 8 minutes. Remove chicken to a platter and spoon salsa over and serve.

Tip: DO AHEAD:  the chicken breast can be pounded thin and prepped 1 day ahead.

Rosh Hashanah Fig Cake with Honey Cream Glaze

For this recipe I used the Oxygen brand date and walnut jam –  for those of you who don’t eat nuts on Rosh Hashanah, feel free to use any fig , date or prune jam that you like. This brand has some terrific flavors and I am a huge fan. This recipe would also work brilliantly if baked as a muffin or individual cake – a great presentation for YOM TOV dessert.

I kept this cake Parave for practical purposes, but I am sure if I made it in the dairy version it would be even more awesome. (just a thought)

Ingredients:

2 cups halved fresh figs

2 tbsp. turbinado sugar or granulated brown sugar

3 tbsp. honey

1 cup sugar

2 ½ cups unbleached all purpose flour

2 ½ tsp. baking powder

1 tsp. table salt

2 large eggs

4 tbsp. melted margarine

¼ cup vegetable oil

¾ cup Tofutti Sour Cream

¼ Soy Milk

1 ½ tsp. vanilla extract

1 jar (8-9 oz) of Oxygen Date & Walnut Jan or Fig or your favorite date, fig or prune Jam

Directions: 

Step 1: Place your cut figs into a 9 x 13 pan. Sprinkle the sugar over the figs generously and then drizzle the honey. Set your oven to high broil and bake the figs for about 3 minutes until the sugar has caramelized. Remove from oven and let cool completely.

Pre heat oven to 425. Grease your 10 inch Spring Form pan with non-stick cooking spray.

Step 2: In a medium mixing bowl, whisk together the flour, baking powder and salt. In another large mixing bowl, whisk the large eggs and sugar together until thick and homogenous. Then slowly whisk in the melted margarine, Tofutti sour cream, soy milk and vanilla until combined. 

Step 3: Add the flour mixture into the egg mixture and mix together with a rubber spatula until just combined. ( the batter will be very lumpy with few spots of dry flour; do not overmix)

Step 4: Then add  the fig jam into the batter , mixing until just combined.

Step 5: Using the spatula pour the batter into the spring form pan, tapping gently as you pour to settle and even out the batter. Sprinkle a little more turbinado sugar on top before baking.

Step 6: Bake in oven for about 20 minutes until top of cake is golden and just firm. Rotate cake from front to back halfway thru baking time. Cool muffins in spring form pan for about 5 minutes then transfer onto wire rack and cool for another 15 minutes.

NOTE: If you are making  do step 1-4. Then scoop out batter into the muffin tins. Using chopsticks or a skewer, gently swirl jam filling into batter using a figure eight motion. Sprinkle sugar on top and bake.

Step 7: Make the Icing.

¼ -1/2 cup confectionery sugar

1 cup Tofutti Sour Cream

1 tsp. lemon juice

3 tbsp. honey

Mix everything together  the confectionary sugar, sour cream,  lemon juice  and honey in bowl – add more confectionery sugar depending on how thick you like your glaze to be. Whisk until smooth. Spread glaze over cooled cake entirely. Add figs on top as desired and drizzle  honey generously over the entire cake.

This is a nice Yom Tov dinner – and pretty easy to boot.

3 tablespoons extra virgin olive oil
2 pounds lean boneless beef, preferably chuck, cut into 2-inch smaller cubes
Salt and black pepper to taste
1 onion, chopped
3 plum tomatoes, stemmed and chopped (canned are fine)
1 teaspoon sweet paprika, or more to taste
1 cinnamon stick
1 bay leaf
1 cup chicken stock
1 cup dry red wine
2 tablespoons sugar
1 cup pitted prunes
1 tablespoon sherry or other vinegar, or to taste
Chopped fresh parsley leaves for garnish

Place a deep skillet or flameproof casserole with a lid over medium-high heat and add the oil. Brown the meat well on all sides, seasoning it and adjusting the heat as necessary, about 10 minutes; remove with a slotted spoon.

In the same pot over medium-high heat, sauté the onion and tomatoes with a large pinch of salt and some pepper. When they soften, after about 5 minutes, stir in the paprika, cinnamon, and bay leaf. Return the meat to the pan and add the stock and wine; bring to a boil, then lower the heat, cover, and simmer for 30 minutes, adjusting the heat so the mixture simmers steadily. (It’s unlikely but not impossible that you’ll need to add a little water or stock during the simmering check every 20 minutes or so.)

Remove the cinnamon stick and bay leaf and stir in the sugar and prunes. Simmer until the prunes and meat are soft, another 30 to 45 minutes or so. (You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.) When the meat is very tender, uncover the pot and, if necessary, raise the heat a bit so the sauce thickens and becomes glossy. Stir in the vinegar, then taste and adjust the seasoning as necessary. Serve hot, garnished with parsley.

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!

1 cup flour

1 teaspoon baking powder

1 cup milk 1 egg

¼ cup grated Cheddar cheese

1 cup diced soy pepperoni

Preheat oven to 350 degrees.  Combine flour, baking powder, milk, egg and cheese and mix very well.  Stir in pepperoni pieces.  Let sit for 15 minutes.  Grease mini-muffin pans and fill ¾ full with batter. Bake for 25 to 35 minutes.

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 great fall side dish – perfect for your Yom Tov table.

6 medium sweet potatoes

½ cup maple syrup

½ cup apple juice

1 tablespoon margarine

Peel potatoes and chop.  Place in pot and cover with water.  Bring to a boil; reduce heat and simmer until potatoes are soft.  Drain and mash with remaining ingredients.

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 just adds a little zip to the traditional dish.

3 pounds sweet potatoes, pierced 3 to 4 times with a fork
3 golden delicious apples, peeled and cut into eighths
¼ cup fresh lemon juice
6 tablespoons margarine
1 cup peach halves or vacuum-packed roasted chestnuts
½ cup honey
2 tablespoons dark rum
½ teaspoon cinnamon
½ teaspoon ground ginger

Preheat oven to 400 degrees.

Bake sweet potatoes for 45 minutes to 1 hour until tender. Let them cool then peel and cut diagonally into 1/4 –inch slices.

Peel apples and cut them lengthwise into eights. Toss apples with lemon juice.

Layer the apples with the sweet potato slices in greased 14-inch gratin dish. Sprinkle nuts over top.

In stainless steel or enamel saucepan, cook the remaining ingredients over medium heat, stirring often until sugar is dissolved. Spoon mixture over the potatoes and apples and bake covered in middle of oven, basting occasionally- about 30 minutes.

Bake uncovered for 40 additional minutes, basting occasionally,

Optional: after baking, broil tzimmes until edges brown.

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!

We’re always looking for new Rosh Hashanah desserts; this combines the traditional of apples with the sweetness of pecan piece.  Use a store-brought crust if you’re short on time.

Crust
2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted margarine cut into ½-inch cubes
5 tablespoons (about) chilled orange juice, divided
1 large egg, white, beaten to blend

Apples
1½ cups (packed) golden brown sugar
¾ cup (1½ sticks) unsalted margarine, diced
3 Albemarle Pippin apples or Fuji apples (1½ to 1¾ pounds), peeled, quartered cored

Filling
¾ cup sugar
2 tablespoons all purpose flour
½ teaspoon salt
4 large eggs
¼ cup light corn syrup
2 teaspoons vanilla extract
1½ cups coarsely chopped pecans, toasted

Crush
Blend flour, sugar, and salt in processor 5 seconds. Add margarine. Using on/off turns, blend until margarine is reduced to small pea-size pieces. Add 4 tablespoons orange juice. Blend, using on/off turns, until moist clumps form, adding more juice by teaspoonfuls if dough is dry. Gather dough into ball, flatten into disk. Wrap in plastic and chill at least 1 hour.

Roll out dough on floured surface to 14-inch round. Transfer to 10-inch-diameter glass pie dish. Cut off all but ½ inch of dough overhang. Fold dough edge under and crimp decoratively, forming high-standing rim. Freeze 10 minutes. Brush inside of crust with enough beaten egg white to coat.

Apples
Preheat oven to 350 degrees. Whisk brown sugar and margarine in large ovenproof skillet over medium heat until margarine melts, sugar dissolves and mixture comes to boil. Boil 1 minute, whisking constantly. Remove from heat. Arrange apples, rounded side down, in syrup. Bake 15 minutes, turn over. Bake until just tender, about 20 minutes longer. Transfer apples to paper towels to cool slightly. Whisk syrup in skillet, until smooth. Cool slightly and reserve. Maintain oven temperature.

Filling
Mix sugar, flour, and salt in small bowl. Place eggs in medium bowl. Gradually whisk in reserved syrup from apples. Add corn syrup, vanilla, and sugar mixture, whisk until smooth. Stir in pecans. Pour filling into crust, arrange apples, rounded side up, atop filling.

Bake pie until filling is set, in center, covering edges with foil if browning to quickly, about 1 hour 20 minutes. Transfer rack and cool completely. Do ahead can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.

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!

With school beginning and the holidays approaching, we all need some quick and easy weeknight dinners. This one fits the bill perfectly.

2 pounds boneless chuck, cut into thin strips

1 onion, chopped

1 teaspoon minced fresh garlic

2 tablespoons peanut oil

1 heaping teaspoon minced fresh ginger

1 green pepper, cut into thin strips

1 red pepper, cut into thin strips

3 cups beef broth

¼ cup soy sauce

3 cups Minute rice

Sauté beef, onion, garlic and ginger in oil over medium-high heat until meat is browned. Add peppers, broth and soy sauce.  Bring to a boil.  Stir in rice. Cover and remove from heat. Let stand 5 minutes.  Fluff 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!

By Sarah Lasry’s Kosherstreet.com recipes for YWN:

Summer is almost over and we are all trying to week out the last few days of vacation time with our kids. So for the next week or so I am all about the no-scramble dinner –  where prepping takes less than 5 minutes!  A great way to use Shabbos leftovers or bought Rotisserie chicken is to make the quick and easy yet super delicious Chicken Salad Sandwich.

Add a few great ingredients slap in between whatever bread I have in the house, or if I am watching my carbs, add it to a hollowed out halved avocado and YUM YUM YUM! Quick & Super Easy!

My core recipe is  basic chicken salad one – But I love to have some fun with it. My all-time favorite thing to do when making chicken salad, believe it or not, is to add fruit like apples and blueberries to it. The tangy sweet fruit give an extra punch to the mild chicken flavor. Add a few dashes of curry powder and other interesting robust flavors – and now you have just rocked that chicken salad up!

Here are our Favorite Ways to Make Chicken Salad for Dinner.

For more great No-Scramble Dinners and Dinner Ideas go to www.kosherstreet.com

Creamy Chicken Salad on Toasted White Bread

1 whole chicken, shredded

½ cup Mayo

2 tbsp. Creamy Dijon Mustard

¼ shredded carrots

¼ cup chopped celery

1tsp. garlic powder

1 tsp. ginger powder

1 tsp. dried dill

In a blender (or if you don’t have a meat one – chop everything super fine with a knife) –  Add all your ingredients and pulse a few times until everything is blended. Add a huge dollop of salad onto your toasted bread, add some fresh lettuce and sliced tomatoes and serve.

Waldorf Chicken Salad

1 whole rotisserie  chicken, shredded and cut into chucks

2 yellow apples, peeled and cut into chunks

1 cup sliced dark grapes

2 celery diced

¼ cup chopped walnuts

3 tbsp. golden raisins

2/3 cup Mayo (add more or less according to your preference)

1 tsp. lemon rind or ½ tsp. lemon juice

1 tsp. garlic powder

2 tbsp. honey

Kosher salt &  black pepper to taste

Mix everything together in a large bowl and serve in a croissant or hamburger bun –garnish with fresh lettuce.

Chicken Salad Salsa

This recipe is Mexican flavored inspired and I love the idea of serving it in a halved avocado.  I serve this chicken salad a lot on Shabbos day and will always add some great pita chips or tortilla chips for that extra delicious crunch factor.

3 Avocados, halved

1 rotisserie chicken, shredded

2 scallions, diced

1 cup of sliced fresh blueberries

1 cup sweet canned corn niblets

1 red pepper, diced

2/3 cups mayo

1 tbsp. white vinegar

1 package splenda or 1 1/2 tsp. sugar

1 tsp. garlic powder

1 tsp. ginger

½ tsp. ground mustard

1 tsp. dried cilantro

1 tsp. dried parsley

Pinch of smoked paprika – or for heat pinch of cayenne pepper

Other than the halved Avocados, mix everything together in a large bowl. Scoop heaping dollops of chicken salad into the avocado pit hole. You can hollow the avocados out slightly to have more room for your chicken salad. Serve with favorite brand of pita or corn tortilla chips.

Root vegetables are wonderful in the fall and lend themselves to all kinds of cooking methods that bring out their natural sweetness. This soup combines a few favorite root vegetables and heavy cream for a silky rich meal or starter.

Times

Prep time: 15
Cook time: 25
Ready time: 40 min

Servings

8

Ingredients

2 tablespoons olive oil
2 cups parsnips, peeled and cut into ½-inch cubes
1 small celery root, peeled and cut into ½-inch cubes
2 carrots, peeled and cut into ½-inch cubes
1 small onion, chopped
5 cups vegetables stock
1/2 cup heavy cream
2 teaspoons kosher salt
1/2 apple, thinly sliced into matchsticks
Freshly ground black pepper

Directions

In a large saucepan, heat olive oil over medium high heat. Add parsnips, celery root, carrots and onion and sauté for 8-10 minutes. Add stock and bring to a boil. Reduce to a simmer and cook for 15 minutes or until vegetables are tender.

Puree using an immersion blender or in a blender being careful to let the steam escape. Return to the pot and stir in heavy cream and salt. Garnish with sliced apple and pepper.

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.

Roast chicken is definitely one of life’s simple pleasures. This beautiful meal is made complete with the wonderful flavors of chestnuts and fennel and served with a side of slightly sweet yams.

Times

Prep time: 12
Cook time: 60
Ready time: 1 hour, 12 min

Servings

4

Ingredients

1 bulb fennel, cut into 8 large wedges
6 cipollini onions, peeled and halved
1 (4- to 5- pound) whole organic chicken
1-2 tablespoon kosher salt
Freshly ground black pepper
6 sprigs fresh thyme or 1 tablespoon dried thyme
2 tablespoons olive oil
3 yams or sweet potatoes, peeled and cubed
1/4 cup orange juice
2 tablespoons margarine
1 (3.5-ounce) bag roasted chestnuts

Directions

Preheat oven to 400F.

Arrange fennel and onions in the bottom of a roasting pan or heavy cast iron skillet. Rinse chicken with cold water, pat dry and set in the middle of the pan.

Season inside cavities and outside of the chicken liberally with salt and pepper. Place thyme springs on top of vegetables and drizzle everything with olive oil.

Roast uncovered for about 1 hour or until internal temperature F. Sprinkle chestnuts in roasting pan for last 15 minutes of°reaches 165 roasting to heat.

While chicken is roasting, bring a large pot of water to a boil. Add yams and simmer until tender, about 15 to 20 minutes. Drain well and return to pot. Mash with a potato masher or fork and stir in orange juice and margarine.

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.

Poached pears are a great lighter alternative to a rich heavy dessert but still have loads of flavor to satisfy the most discerning sweet tooth. Serve with your favorite non-dairy ice cream and experiment poaching different kinds of fruit.

Times

Prep time: 5
Cook time: 18
Ready time: 23 min

Servings

4

Ingredients

2 cups orange juice
1 cup water
2 tablespoons sugar
2-inch piece of ginger, peeled and sliced
1/8 teaspoon salt
2 anjou pears, peeled, halved and cored
2 cups vanilla soy ice cream

Directions

In a saucepan, combine orange juice, water, sugar, ginger and salt and bring to a boil. Reduce to a simmer and add pears. Simmer until just tender, about 8 minutes. Remove pears and set aside.

Bring mixture to a boil and reduce until a little thicker, about 10 minutes. Strain sauce through a fine mesh sieve.

Serve each pear half with a scoop of ice cream and a few tablespoons of sauce.

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.