Yeshiva World News

This is a great winter’s night dish – fills everyone up and cheers them up a little on a gloomy day as well.

¼ cup olive oil

1 onion, chopped

2 tablespoons minced fresh garlic

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon cinnamon

½ teaspoon kosher salt

¼ teaspoon pepper

4 pounds boneless lamb stew

3 cups chicken broth

1 teaspoon ancho chili powder or 1 dried chili, seeded and chopped

4 carrots, peeled and chopped

2 cups cubed butternut squash

1 cup chopped roasted red pepper

½ cup dried apricots

In a large Dutch oven, stir together the olive oil, onion, garlic, chili powder, cumin, cinnamon, salt and pepper. Add meat and toss to coat. Add broth, ancho chili (or powder) and the carrots. Bring to a boil. Reduce heat and simmer, partially covered for ½ hour. Add the roasted peppers and apricots and continue to simmer – at least another 1-1/2 hours. In the last ½ hour of cooking, add the squash.

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 quick and easy weeknight dish.

2 chickens, cut in 1/8th’s

½ cup lime juice

¼ cup soy sauce

¼ cup honey

2 chipotle chiles in adobo sauce, minced

Preheat oven to 350 degrees. In a large bowl, whisk together lime juice, soy sauce, honey and chiles. Add chicken and toss to coat. Let sit ½ hour at room temperature. Bake for 1-1/2 hours, basting every 20 minutes. Serve over white rice.

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 like blueberries and you like coconut, well…this is a great combination!

2 cups flour

1 cup sugar

1 tablespoon baking powder

½ teaspoon baking soda

3 eggs

¾ cup soy milk

¼ cup lime juice

3 tablespoons canola oil

2 teaspoons vanilla (eliminate 1 teaspoon if you use vanilla soy milk)

1-1/4 cups blueberries (fresh or frozen)

1/3 cup shredded coconut

3 tablespoons brown sugar

Preheat oven to 425 degrees. Line 12 large muffin cups with paper liners.

In a large bowl, stir together flour, sugar, baking powder and baking soda. In a separate medium-sized bowl, whisk together eggs, soy milk, lime juice, oil and vanilla. Add to dry ingredients and stir until just moistened. Gently fold in blueberries. Pour better into prepared muffin cups. In a small bowl, mix together coconut and brown sugar. Sprinkle over the muffins. Bake for 20 minutes, until golden brown. Cool 5 minutes before removing from pan.

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 love spaghetti and meat sauce, you’ll love this rich and hearty version.

3 tablespoons olive oil

1 pound ground veal

1 pound ground turkey

1 onion, chopped

2 (8-ounce) packages sliced mushrooms

2 tablespoons minced fresh garlic

2 (29-ounce) cans diced tomatoes

1 (29-ounce) can tomato sauce

1 cup red wine

½ teaspoon dried rosemary

½ teaspoon crushed red pepper

½ teaspoon ground black pepper

¼ teaspoon fennel seeds

2 pounds spaghetti, cooked and drained

In a large Dutch oven, heat oil over medium-high flame. Add meat and onion and stir until browned, about 10 minutes. Stir in mushrooms and garlic; cook 5 minutes more. Add tomatoes, tomato sauce, wine and spices. Bring to a boil; reduce heat and simmer, partially covered, for at least ½ hour. The longer it simmers, the richer it gets. Serve over spaghetti.

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!

Remember those fried and battered whole onions that were so popular on restaurant menus a few years ago? Well this is a similar idea, though much healthier! You can use this as a pareve side dish, or top with cheese for the last few minutes of roasting for a scrumptious and light dairy main (along with a salad and some crusty bread). Perfect for a Chanukah party whether milchig or parve.

Ingredients
4 medium sized onions
good quality olive oil, for drizzling salt
approx 1/2 cup cheese, suitable for melting

Preparations
1. Preheat oven to 350. Peel and wash onions. Cut a cross into the top of onion all the way down to the root. Make sure to keep the whole onion intact and not quarter them completely!
2. Place onions in foil pan and drizzle with olive oil and a sprinkling of salt. If you’re going to use the cheese, I would leave out the salt as cheese is usually salty enough. Cover with foil and roast for 45 minutes.
3. Remove foil and spoon some of the olive oil over the onions. Roast uncovered another 15 minutes or so- until the they’re soft and golden.
4. If you’re using the cheese, now is the time to sprinkle it on- as much as you’d prefer- over each onion. Return to oven until cheese is melted and bubbling. Eat right away.

Yields 4 servings

See more Chanukah Recipes at www.culinarykosher.com, a leading Frum recipe community in the world with over 2,700 recipes and 2200 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!

Yield: 3 – 4 dozen

I really like the flavor of pistachios added to baking.  These cookies are a keeper.  Add some dried cranberries for some color and chewiness.

1 cup (2 sticks) unsalted margarine, room temperature

1 cup sugar

1 cup brown sugar

2 eggs

2 tablespoons nondairy creamer

2 teaspoons vanilla extract

2-1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup old-fashioned oats

1-1/2 cups chopped pistachios, toasted or roasted

1-1/2 cups white chocolate chips

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.  Cream margarine and sugars until fluffy. Beat in eggs, nondairy creamer and vanilla.  On low speed, add flour, baking soda, baking powder and oats.  Mix well.  Stir in nuts and chocolate chips.  Drop by rounded teaspoonfuls onto prepared cookie sheets.  Bake for 8 – 10 minutes, until golden.  Let rest 2 minutes on cookie sheets, remove to wire racks to finish cooling.

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 brings the flavor of summer to a winter evening’s meal.

Serves 8

1 (32-ounce) bag frozen broccoli florets, cooked and drained

3 hot-house tomatoes, chopped

1 (15-ounce) container ricotta cheese

¼ cup grated Parmesan cheese

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 rounded teaspoon minced fresh garlic

1 teaspoon kosher salt

1 teaspoon dried basil

½ teaspoon black pepper

1 (16-ounce) package pasta of your choice (with this sauce, better to use shells or rotelle as opposed to spaghetti)

In a large bowl, stir together the broccoli, tomatoes, ricotta, Parmesan, vinegar, oil, garlic and spices.  Cook and drain pasta.  Toss immediately with broccoli mixture and serve.  Pass the extra Parmesan.

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 Recipes for www.kosherstreet.com

Sufganiyont (donuts) along with Latkes are the traditional favorite treats we indulge on during Chanukah, as a reminder of the miracle of the oil lasting 8 days & nights.

Through the last few years I have collected and tested some terrific fried donut and tempura battered recipes that I serve during the eight nights of Chanukah and I have compiled them ALL here for you guys to try this year! –

FRIED TEMPURA DESSERTS:

Lets face the facts, the traditional yeast donuts that we all know and love are sometimes a real pain-in-the-neck to make. This year why not try an alternative to that typical Donut fare with some new fried wonders.

Using the same tempura recipe I have created 3 terrific EASY to-do fried desserts that help celebrate the miracle of Chanukah a little different this year.

Trust me, not only will your family thank you 100xs over for these delicious treats, you will be amazed how quick and easy these fried delights really are to make!

Tempura Batter

When I first created the menu for my café my mother handed me a recipe for the world’s greatest pancakes. This batter is my secret to some of the most decadent deep-fried desserts ever. In my opinion everything tastes better fried. Nothing more so, than the following three desserts:

1 ½ cups all purpose flour

3 tbsp. sugar

2 tsp. kosher salt

½ cup sour cream

¾ cup + 1 tbsp. milk

2 extra large eggs

1 tsp. pure vanilla extract

In a medium bowl, sift together the flour, sugar, baking powder and salt

In a separate bowl, whisk together the sour cream, milk, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined and there are no lumps.

Tip: this batter can be refrigerated if sealed tightly into an air tight container up to 2 days.

Tip: If you must make this batter pareve, substitute the sour cream with Tofutti and the milk with soy .

Funnel Cake

Food knowledge: The funnel cake is traditional made by pushing batter thru a funnel and dropping it in a circular motion over hot oil. The origin of funnel cake is not truly know but is rumored to have come over from Europe and was first introduced in America at county fairs in the Dutch-Pennsylvania region in 1949-50.

Every time I go to a fair, carnival or a circus I see this being sold and drool. Finally one day I decided how hard can this be to make at home? Luckily for me, not hard at all. These are particularly fantastic to make at a Chanukah Party, just have your batter ready and some hot oil, and pipe away – minutes before your guest arrive – for the fastest and easiest hot Fried FUNNEL CAKES EVER! You can literally make an entire platter full in less than 5 minutes!

Ingredients:

1 batch of the above Tempura Recipe

Directions:

In a medium bowl, sift together the flour, sugar, baking powder and salt

In a separate bowl, whisk together the sour cream, milk, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined.

In a large frying pan or sauce pan, heat oil for frying. When oil is hot, take your whisk, swirl it in the tempura batter and then hold the loaded whisk over the hot oil and swirl and drop the batter into the hot oil. Fry for 1-2 minutes until golden brown, scoop out with slotted spoon and drain on paper towel. Repeat process. Sprinkle powdered sugar and serve hot.

Tip: For parties I love serving these in jumbo cupcake holders.

Oreo Cookie Tempura

The idea for this dessert originated when one of my waitresses asked me if I ever tried fried Twinkies. Not only have I never tried Twinkies I couldn’t imagine that they would be edible fried. However this waitress insisted that they were the out of this world and I should consider putting something like it on the menu. Intrigued by the idea, I wondered if instead of a cake could we fry a cookie with the same delicious results. So we tried it. The outcome was one of the most insanely rich and tempting desserts ever.

You can make this earlier in the day, before your guest arrive, and keep them uncovered and warm in the oven until ready to serve!

Ingredients:

1 recipe for Tempura Batter

1 package chocolate vanilla sandwich cookies, favorite brand

Vanilla ice cream

Caramel or chocolate sauce for garnish

Chopped almonds or walnuts, for garnish

Vegetable oil ,for frying

Directions:

Make your tempura batter and set aside.

Heat the oil in a pot. Bring to a boil.

Using a pair of tongs, dip the cookie into the tempura batter. Get a thick coat of batter all over the cookie. With your tongs, dip the battered cookie into the boiling oil and release. The cookie will float to the top and will start to fry. After 2 minutes, flip the cookie over and continue frying for another 2 minutes. The cookie is ready when the outside tempura has puffed up and turned a nice light golden brown. Remove from oil and pat dry on paper towel.

Serve immediately with a scoop of vanilla ice cream garnished with caramel or chocolate sauce and ground almonds or walnuts. Or with a simple dollop of fresh whip cream

Ice Cream Tempura

I always order the ice cream tempura for dessert when I go out to eat Chinese food. I always marveled at was curious on how they fry the ice cream ball and not have a melted heap. One day my old sushi chef David Wang taught me the secret, they wrap the ice cream in white bread! Imagine that.

Now for Chanukah they really are the perfect dessert to serve in honor of Chanukah on one of the eight nights. Make the balls days in advance when you have time, and just heat up the oil and fry – literally 5 minutes before you need them – from pan to plate ,your family will be thrilled!

Ingredients:

Makes 5 tempura balls

1 pint Vanilla cream

10 pieces of white bread, (soft sandwich bread is the best)

1 Tempura batter recipe

Vegetable oil for frying.

Prep your ice cream balls:

Cut of the crusts from the white bread and set aside.

Directions:

With an ice cream scooper , scoop out palm size ice cream balls. Take 2 pieces of the white bread and wrap firmly around the ice cream ball. As you wrap, mold the ice cream into your perfect ball shape.

Wrap the ball tightly in plastic wrap and place in freezer immediately. Repeat with remaining ice cream and bread. Freeze balls for up to 3 hours or overnight.

For Ice Cream Tempura:

Heat oil for frying. Place your ice cream ball in your prepared tempura batter and coat well with a spoon. Using a slotted spoon gently place your battered ball into the hot oil. Fry for about 2-3 minutes turning the ball over so it gets brown on all sides. Remove and pat gently dry with paper towel and serve immediately.

Tip: Makes these ice cream ball days in advance if serving for a large crowd. The freeze up to 3 months.

Tip: I hate to put opened ice cream containers back in the freezer because of the inevitable freezer burn. So I make these balls with the remainder ice cream that doesn’t get initially eaten.

Have a terrific Chanukah this year!

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.

A variation on the typical pine nut version.

1-1/2 cups packed fresh basil

1 cup olive oil

1 cup roasted pistachios (if they are salted, don’t add salt to the pesto)

½ cup chopped fresh cilantro

1 teaspoon lemon juice

1 round teaspoon minced fresh garlic

½ teaspoon Kosher salt

1/8 teaspoon black pepper

Please all ingredients in the bowl of a food processor and purée.  Store, covered, 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!

This is perfect on a cold winter’s night.

1 tablespoon olive oil

2 pounds chuck meat, cut into small cubes

4 large leeks, washed well and thinly sliced

1 (8-ounce) package sliced mushrooms

2 – 3 carrots, peeled and thickly sliced

1 tablespoon brown sugar

¼ teaspoon pepper

2 cups beef broth

1 (12-ounce) bottle beer

2 tablespoons cornstarch

2 tablespoons red wine vinegar

Heat oil in large Dutch oven over medium-high heat.  Add beef and cook, stirring frequently, until browned.  Add leek and mushrooms and sauté for about 5 minutes.  Stir in carrots, brown sugar, pepper, broth and beer.  Bring to a boil, reduce heat and simmer, partially covered, for about 2 hours.  Whisk together cornstarch and red wine vinegar.  Add to stew, stirring constantly.  Cook for an additional 3 to 5 minutes.  Delicious over rice, mashed potatoes or just with crusty bread.

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!

Another cold night special!

2 tablespoons canola oil

2 pounds ground beef

1 onion, chopped

2 teaspoons minced garlic

1 jalapeno, chopped

1 tablespoon chili powder

1 teaspoon cumin

1 cup beer

1 (29 ounce) can diced tomatoes with their juice

1 (15 ounce) can kidney beans

In a large Dutch oven, heat the oil.  Add the ground beef and cook until brown, continually stirring to break into small pieces.  Add onion and garlic and jalapeno and continue to sauté.  Add remaining ingredients and bring to a boil.  Reduce heat to a simmer and continue cooking for about 1 hour.  This can be a meal by itself with some cornbread, rice and salad or served as a topping for hot dogs.

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!

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!

In my childhood, I have spent many occasions in my grandmothers kitchen, hand-grating potatoes till my knuckles were raw. One day, I decided to make my husband some, but of course why should I have potatoes in my pantry when I need them? So, out came the zucchinis that I had, and then the experimenting began. I must say these are not my grandmothers potato latkes, but they are a very tasty latke alternative.

2-3 large to medium zucchini

Kosher salt

Black pepper

1 large egg, beaten

3 scallions, chopped thinly

1 cup flour

½  cup feta cheese

4 tbsp. bread crumbs

2 tbsp. fresh dill

3tbsp. extra virgin olive oil

In a medium bowl, grate the zucchinis, sprinkle with kosher salt and pepper liberally over them, and mix well. Cover bowl with plastic and let the zucchini soak for 10 minutes.

Using your hands, squeeze out excess liquid from the zucchini in a small batches and transfer to a separate mixing bowl. Once you have transferred all the zucchini, add the egg, scallions, flour, feta cheese, bread crumbs and fresh dill and mix well with a fork.

In a large frying skillet over medium-high heat, heat up the olive oil. Scoop out the zucchini cheese mixture by the heaping tablespoon and drop into the hot oil. Let zucchini latke fry on one side for 2-3 minutes and then flip over and fry again for another 2-3 minutes. Repeat in small batches and serve hot with a dollop of sour cream or Greek yogurt a garnish.

Tip: this is a very delicate latke and will fall apart if you flip too much.Zucchini’s retain moisture so less oil is needed to fry with.

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.

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!

4-5 sweet potatoes
4-5 onions
4 eggs
2 Tbsp oil
Salt and pepper
Oil for frying

Grate potatoes and onions. Place in a mixing bowl and add eggs, oil, salt, and pepper. Mix well. In a large frying pan, heat oil until hot. Scoop a tablespoonful of the mixture into your hands, squeezing out the excess liquid and forming a patty. Carefully place into hot oil and fry on each side until it is a brownish color.

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.

Something special for your Shabbos or Chanukah table.

2 cups flour

2 cups apples, peeled and thinly sliced

1-3/4 cups brown sugar

¾ cup (1-1/2 sticks) margarine, softened

2 teaspoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1-1/2 teaspoons vanilla

3 eggs

Caramel Glaze:

¼ cup margarine

¼ cup brown sugar

2 tablespoons nondairy creamer

1 cup powdered sugar

1 teaspoon vanilla

Preheat oven to 325 degrees.  Grease a 12-cup Bundt pan.  In a large stand mixer, on medium speed, mix together all batter ingredients.  Pour into prepared pan and bake for 50 to 55 minutes.  Cool in pan for 10 minutes before removing to wire rack to finish cooling.  Drizzle with caramel glaze.  To make glaze, stir together margarine, brown sugar and nondairy creamer in a small saucepan over medium heat.  Bring to a boil; remove from heat and stir in powdered sugar and vanilla.  Mix until smooth.  If too thick to drizzle, add a little more nondairy creamer.

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!

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!

Recently I was shmoozing with a friend about falafel balls and how if you think about it, really is one of the greatest foods invented in my opinion. My mind started to race with all the different types of falafel balls I could make if I wanted to put a gourmet spin on them. This Mexican Bean Latke was the result of my experimenting. Even though it did not make a great falafel ball it makes a really yummy latke that I will definitely be serving one Chanukah night.

2 cups can chick peas

1 cup can black beans

1 package falafel mix

2 eggs

In a food processor, pulse together the chickpeas and the black beans and eggs together. Then add ¾  of your falafel mix into the chickpea mixture and blend well. Remove chickpea mixture onto a plate. On a separate paper plate, pour out the rest of your falafel mix. Using your hands create small latke patties with the chickpea mixture (as you would a mini hamburger patty). Then dip and coat all sides of your patty in the leftover falafel mixture.

Spray a frying pan well with non stick spray, and on medium-high heat pan fry your patties on both sides approximately 3-4 minutes each side.  Serve warm with guacamole and sour cream or Techina.

Tip: This recipe is great to make ahead – refrigerate the chickpea mixture up to 2 days in advance. Fry fresh as needed.

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.

[VIDEO IN EXTENDED ARTICLE]

·4 cup flour
·¼ cup sugar
·2¼ tsp dry yeast (1 packet)
·2 eggs
·1¼ cup warm water
·1 pinch salt
·2 oz margarine (½ stick room temperature)

1. In a large bowl. Place the flour, sugar, yeast, eggs and warm water. Mix with a wooden spoon.

2. Add the salt and incorporate it into the dough.

3. Cut the margarine into small pieces and add them to the bowl. Knead the dough by hand (You may need a drop of flour, but use the least amount you can, a sticky dough yields a fluffier doughnut.)

4. Knead for a minimum of 5 minutes.

5. Cover the dough and let it rise 2 hours in a warm, draft-free spot.
Sprinkle flour over the rolling surface, place the dough on top, and then sprinkle flour over the dough.

6. Roll the dough out in the shape of a rectangle ½ inch thick. (At this point you may add as much flour as you need to ensure that the dough won’t stick to the rolling surface.)

7. With a knife or a pizza cutter, cut squares about 2½ x 2½ inches. Separate the squares, sprinkle with flour if necessary, and let rise, covered, for 45 minutes.

8. When there are 10 minutes left for the dough to rise, heat oil for a full 10 minutes. With your thumb, punch a hole right through the center of the doughnut and drop into hot oil.

9. Fry 3 or 4 at a time so as not to overcrowd the pot and end up lowering the temperature of the oil.

Recipe is from the new cookbook ”Fresh & Easy Kosher Cooking” by Leah Schapira.

www.CookKosher.com is the premier kosher recipe sharing site. You can find recipes posted by home cooks like yourself and post your recipes organizing them in one easy place. Visitors to the site who try someone’s recipe can rate and review it, and active visitors and recipe posters can earn badges – which represent their status in the CookKosher community. Our forum allows readers to exchange tips and get their culinary questions answered while our blog features the hottest in kosher cooking.

(YWN Desk – NYC)

I like any and all mandelbroit and walnuts are my new favorite so this combination is just about perfect.

2 cups flour

½ cup cocoa powder

1 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted margarine, softened

1 cup sugar

2 eggs

1 cup toasted walnuts, chopped

¾ cup semisweet chocolate chips

Sugar

Preheat oven to 350 degrees. Grease a large cookie sheet or cover with a silpat mat and grease lightly.

Whisk together flour, cocoa and baking soda. In a separate bowl, cream margarine and sugar until fluffy. Beat in eggs until well combined. On low speed, add flour mixture. Stir in walnuts and chocolate chips. Form dough into two logs and flatten slightly. Place on prepared cookie sheets and sprinkle lightly with sugar. Bake for about 35 minutes. Cool for 5 minutes, cut into slices. Return to oven for an additional 5 to 10 minutes. Remove to wire rack to cool.

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 an attractive and delicious use of leftover meat.

8 large red onions, peeled, tops removed

¼ cup olive oil

3 tablespoons minced fresh garlic

3 tablespoons minced fresh ginger

2 teaspoons garam masala

1 teaspoon cumin

½ cup golden raisins

¼ cup water

1 pound leftover steak or brisket, cut into ½-inch pieces

1 pound spinach, chopped

1 tablespoons lemon juice

1 teaspoon kosher salt

½ teaspoon pepper

In a large stock pot, bring 4 quarts of water and 1 tablespoon salt to boil. Carefully slide the onions into the water. Cook until tender but NOT falling apart – about 25 minutes. Drain and cool.

Preheat oven to 375 degrees. Cut onions in half. Remove core, leaving a half-inch thick shell. Chop up core. Cut bottoms so they are flat and can sit upright. In a large skillet heat olive oil over medium-high heat. Add garlic, ginger, garam marsala and cumin and cook for about 2 minutes. Reduce heat slightly and add raisins and water. Cook for about 1 minute. Add chopped onion cores and meat and cook for 2 minutes. Stir in spinach and cook 2 more minutes. Remove from heat and add lemon juice, salt and pepper. Spoon filling into onion halves and place on rimmed baking sheet. Bake for 15 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!

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!

Cheese Latkes

1 lb. farmer cheese
1 cup flour
½ cup sugar
6 eggs
Pinch of cinnamon
1 tsp vanilla extract
Butter for frying

In a large mixing bowl, combine all the ingredients except the butter.
Use a fork or a large wooden spoon to mix until batter is well combined.
Do not make the batter too creamy; you should still see pieces of farmer cheese.
Heat a large frying pan over medium heat. Add butter to generously coat the bottom of the pan. Fry for 2 to 3 minutes on each side or until both sides are a nice golden brown. Serve immediately.

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: 10 minutes
Cook time: 25 minutes
Ready time: 35 min
Servings 6

Ingredients

Freshly ground black pepper
10- ounces pizza dough – fresh or defrosted
6- ounces pizza sauce
6- ounces fresh mozzarella, sliced 1/4-inch thick
1/2 teaspoon Kosher salt
freshly ground black pepper
5 to 6 leaves fresh basil or 1 teaspoon dried basil

For Salad:

3 cups cooked corkscrew pasta
1 cup garbanzo beans, rinsed and drained
1/2 cup sliced black olives
1/2 small red onion, thinly sliced
4 radishes, thinly sliced
3 tablespoons store bought pesto
3 tablespoons balsamic vinegar
Kosher salt

Directions

Preheat oven to 475 F. Sprinkle flour on rimless baking sheet and set aside.

On a lightly floured surface, roll out pizza dough to a 12-inch circle and transferred to prepared baking sheet. Top with pizza sauce, mozzarella, salt, pepper and basil. Bake for 20 to 25 minutes or until cheese is bubbly and crust is golden brown.

In a large bowl combine pasta with garbanzo beans, olives, onion and radishes and stir well. Add pesto and vinegar and stir to coat well. Season to taste with salt and pepper and serve at room temperature or chilled.

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.