This is a simple and healthy side dish.
2 (10 ounce) bags frozen spinach
2 tablespoons olive oil
2 teaspoons minced garlic
Dash nutmeg
Dash salt
Dash pepper
Sauté spinach and garlic in oil until warm and soft. Add spices and mix.
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Loading ...Mushroom and Spinach Quiche
Minestrone Soup
Flounder Fillets with Tomatoes and Capers
(No Ratings Yet) Loading ...Adapted from the Kosher Palette
Ingredients
2 eggs, lightly beaten
½ cup milk
½ cup mayonnaise
1 small onion, chopped
1 ½ packages (15 total ounces) frozen chopped spinach, thawed and drained
2 cups sliced mushrooms, sautéed in 2 Tablespoons oil
3 tablespoons flour
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
3 tablespoons shredded Parmesan cheese
Preparation
Preheat oven to 350 degrees
Combine eggs, milk, mayonnaise, onion, spinach, mushrooms, flour, ¾ cup cheddar cheese, and ¾ cup of the mozzarella cheese.
Pour into a greased 9-inch round or glass pie plate. Sprinkle with remaining cheese and Parmesan cheese.
Bake 30 – 45 minutes or until puffed in center.
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1 onion, chopped
1 tablespoon chopped garlic
3 carrots, peeled and sliced
1 lb. mushrooms, cleaned and sliced
¼ lb. string beans cut into bite-size pieces
1 green zucchini, cut into thin half circles
1 teaspoon dried basil
1 teaspoon dried oregano
5 ½ cups beef broth (best to use parve bouillon cubes)
1 potato, peeled and cut into cubes
½ cup uncooked macaroni, sm. noodles
½ cup corn or 1 bag frozen mixed vegetables
2 ribs celery, chopped
1 (16-oz) can red kidney beans
1 (16-oz) can chopped or whole tomatoes with juice
1 teaspoon dried thyme
2 cups water
Preparation
Heat oil. Add onions, garlic, basil, thyme and oregano. Add zucchini, carrots, celery, mushrooms, string beans, corn and potato. Cook for 5 minutes. Add water, beef broth and tomatoes with juice (or chop tomatoes, if using whole tomatoes). Cook 15 minutes. Boil. Add beans with liquid and pasta. Cook 10 minutes.
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Ingredients
2 packages pizza dough (I like the Trader Joe’s)
1 ¼ cup barbeque sauce or homemade sauce that follows:
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups Leftover shredded chicken
1 cup cilantro, chopped
1 cup frozen corn kernels
2 cups frozen spinach, thawed and very dry
Preparation
Mix tomato sauce, vinegar, Worcestershire sauce, soy sauce, chili powder, cumin, paprika, garlic powder, salt, and cayenne pepper (This can be saved and used on chicken, ribs, or meat).
Cut each dough into two pieces. Roll out each piece into an eight-inch circle. Put ½ cup spinach, sprinkle frozen corn, and ½ cup chicken on half of the 8-inch circle. Top with 4 tablespoons barbeque sauce and 3 Tablespoons cilantro. Pull the other half of the dough over the chicken mixture and seal crust together. Make a small insert with a knife across the top and through the dough. Place on baking sheet. Cook for 20 -25 minutes in a 375 degree oven.
(2 votes, average: 5.00 out of 5) Loading ...
Ingredients
6 tablespoons olive oil, divided
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
½ teaspoon ground coriander
4 skinless boneless chicken breast halves (5 to 6 ounces each)
2 bell peppers (preferably 1 red and 1 yellow), cored, seeded, sliced into ¼-inch-wide strips
1 large fresh poblano chili or jalapeno chili, cored, seeded, thinly sliced
½ medium red onion, thinly sliced
Preparation
Whisk 4 tablespoons oil, lime juice, mint and coriander in medium bowl. Season dressing with salt and pepper.
Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
Return skillet to medium-high heat. Add bell peppers, poblano chili or jalapeno chili, and onion to same skillets; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables on top of chicken. Drizzle with remaining dressing and serve.
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1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
2 tablespoons pareve chicken stock or vegetable stock
2 tablespoons good dry white wine
½ cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted margarine
4 (1-inch thick) flounder fillets (about 2 ½ pounds)
Fresh basil leaves
Preparation
For the sauce, cook the onions and fennel in the oil in large sauté pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and margarine and cook for 1 minute more.
Prepare a grill with hot coals. Brush the fillets with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the flounder on top, and garnish with basil leaves. Serve hot or at room temperature.
(No Ratings Yet) Loading ...Szechwan Eggplant with Penne
Crunchy Green Beans
Beef Stroganoff
Egg Noodles
Simple Broccoli
Seared Mahi Mahi with Spicy Green Sauce
Farfel
Salad
Mergez Sausage in Pita
Israeli Salad with Greek Dressing
Chumus Tehina
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Ingredients
¼ cup canola oil
1 large eggplant, cut into chunks
1 rounded teaspoon minced garlic
½ teaspoon red chili flakes
2 scallions, diced
1 ½ packages (about 24 ounces) penne, cooked and drained
Preparation
Heat oil over medium heat and begin sautéing eggplant and garlic. Continue until eggplant is very soft and begins to fall apart. If it begins to stick, add more oil. Stir in chili flakes and scallions and cook for 2 more minutes. Mix into hot pasta.
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Easy
Ingredients
2 tablespoons grapeseed oil
1 pound green beans
1 teaspoon minced garlic
½ teaspoon salt
Preparation
Heat oil in a large skillet or wok until smoking. Add green beans and spices and quickly stir-fry and beans are crispy hot and oil is used up. Serve immediately.
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Easy
Ingredients
This can be made with a base of leftover chicken soup or with the parve Imagine chicken soup.
4 quarts chicken soup
2 cups split peas
2 cups barley
4 carrots, peeled and sliced
4 stalks celery, sliced
1 (8 ounce) package sliced mushrooms
½ cup white wine
½ cup soy sauce
2 teaspoons dill
Preparation
Combine everything in a large stockpot. Bring to a boil, reduce heat and simmer 2 – 3 hours. Serve alone or with a fresh loaf of bread. For a richer soup, add some flanken.
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2 tablespoons canola oil
2 pounds stew meat, cut into smaller chunks
1 onion, chopped
1 pound mushrooms, sliced
½ cup red wine
1 cup tofutti sour cream
1 teaspoon paprika
¼ teaspoon nutmeg
In a Dutch oven, sauté onion, meat, and oil over medium heat. Add mushrooms and continue sautéing. Add red wine and simmer until reduced by half. Lower heat and stir in sour cream, paprika and nutmeg. Serve over egg noodles.
(1 votes, average: 4.00 out of 5) Loading ...
My son went fishing in Mexico and brought home the Mahi-Mahi that he caught. Luckily I found this recipe just in time.
Adapted from Bon Appetit Magazine
1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
1/2 cup coarsely chopped fresh cilantro
5 1/2 tablespoons olive oil, divided
1 1/2 tablespoons (or more) white balsamic vinegar
1 jalapeno, chopped
4 7-to 8-ounce mahi-mahi fillets
1 1/2 teaspoons ground cumin
Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper.
Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish and cook 15 minutes until side is crispy brown, then flip and do the same for the other side..
Serve with the spicy green sauce.
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1-2 Mergez Sausages per person
If the sausages are frozen, defrost before using. Sear over high heat in medium-sized skillet until all sides are browned.
(1 votes, average: 1.00 out of 5) Loading ...Artichoke Chicken with Shitake Mushrooms
Grilled Steaks with Peach Barbeque Sauce
Seared Tuna with Mustard and Soy Sauce
Madras Lentils with Basmatic Rice
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4 steaks, any kind you like
oil olive for drizzling
Kosher salt and Pepper
1 ½ cups chopped onion
2 tablespoons vegetable oil
3 garlic cloves, chopped
1 8 oz. can tomato sauce
¼ cup apple cider vinegar
3 tablespoons packed light brown sugar
2 chipotle chiles from the can or a dash of hot sauce (any roasted chili is fine too)
½ teaspoon dry mustard
½ teaspoon allspice
½ teaspoon salt
1 cup sliced fresh or frozen peaches
Extra peaches for grilling
In a saucepan over medium heat, cook onion in oil until softened, about 5 minutes. Stir in garlic and cook 1 minute. Stir in remaining ingredients except peaches. Bring to a boil and then simmer 5 minutes. Add peaches and cook until starting to soften about 3 – 5 minutes. Puree in a blender.
Prepare barbecue. Brush steaks with olive oil and salt and pepper. Grill until desired doneness. Cut extra peaches in half and grill on both sides for about 2 minutes each side.
Serve steaks with Peach barbecue sauce and grilled peaches.
(No Ratings Yet) Loading ...3 pieces fresh Ahi Tuna, cut in 1 inch pieces
2 teaspoons garlic
1 tablespoon Dijon mustard
2 tablespoons Soy Sauce
1 tablespoon Lemon Juice
Kosher salt and pepper to taste
Sesame oil
Mix garlic, Dijon mustard, soy sauce, lemon juice and salt and pepper. Add tuna and marinate for at least ½ hour and up to 2 hours.
Heat a small amount of sesame oil in a pan. When the oil is hot, add the tuna and sear until desired doneness. This is best when the outside is browned and the inside is rare. This is accomplished by using a very hot pan and not moving the tuna while cooking until you are ready to turn it over, which takes about 1 minute of cooking time.
(1 votes, average: 5.00 out of 5) Loading ...
Easy
head of broccoli
olive oil
kosher salt
pepper
Break up broccoli and place in a roasting pan with low sides.
Drizzle with olive oil and season with salt and pepper to taste (you can generously spray with cooking spray if you would like to make this more lowfat).
Bake in a 400 degree oven until edges of broccoli start to turn black (about a ½ hour).
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3 cups hot cooked couscous
2 tablespoons oil
¼ cup coarsely chopped almonds
2 cloves garlic, minced
8 pieces chicken (skin removed)
1 cup salsa (any brand that is flavorful)
¼ cup water
2 tablespoons currants or raisins
1 tablespoon honey
¾ teaspoon cumin
½ teaspoon cinnamon
Heat 1 tablespoon of oil over medium heat. Add almonds and cook until browned. Set aside.
Add the second tablespoon of oil. Add garlic and chicken and cook 4-5 minutes turning once and cooking until browned on both sides. In a small bowl combine remaining ingredients except the couscous. Add to the chicken. Reduce the heat to medium, cover and cook 20 minutes or until chicken is done, stirring occasionally.
Stir in almonds and serve over couscous.
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Fabulous and Flavorful. These are a cross between a chili and an Indian lentil dish. Mildly spicy. One package serves 2.
3 packages Madras Lentils: Make according to package instructions, but basically heat and serve.
Serve with lots of basmati rice or baked Idaho or sweet potatoes.
(No Ratings Yet) Loading ...Ravioli Lasagne
Big Tossed Salad
Crusty Bread
Moroccan Stew
Steamed Butternut Squash
Nechama’s Meatballs
White Rice
Salad
Take Me Out to the Ballgame – best eaten outside. Have your crackerjacks first; they’re dairy!
Grilled Hot Dogs on Soft White buns
French Fries
Chili
Sauerkraut
Lemonade
“Fried” Fish
Summer Pasta
Baby Carrots Dipped in Salad Dressing
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2 boxes cheese ravioli
1 jar marinara sauce
2 (8 ounce) packages shredded mozzarella or pizza cheese
1 (10 ounce) package frozen chopped spinach (optional)
Preheat oven to 350 degrees. In a 9 x 13-inch pan place small layer of sauce. Next add a layer of ravioli. Sprinkle cheese over ravioli and cover with sauce. If your family likes spinach, add a layer here. Add another layer of ravioli, more sauce and cover the whole top with cheese. Bake, uncovered, for 45 minutes to 1 hour.
(No Ratings Yet) Loading ...1 head arugula
1 head Boston lettuce
1 avocado, chopped
1 box sliced mushrooms
½ cup sliced hearts of palm
½ cup sliced cherry tomatoes
2 scallions, chopped
¼ cup toasted pine nuts
Dressing:
2 tablespoons Dijon mustard
4 tablespoons lemon juice
6 tablespoons soy sauce
¼ teaspoon minced fresh ginger
½ cup olive oil
Combine all dressing ingredients and shake well. Toss salad with dressing and serve.
(No Ratings Yet) Loading ...¼ cup olive oil
1 large onion, chopped
4 cloves garlic, minced
2 generous teaspoons cumin
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon coarsely ground black pepper
3 pounds lamb stew (cubes)
3 cups beef broth
2 cinnamon sticks
1 tablespoon lemon peel
1 cup pitted prunes
1 cup whole blanched almonds
Mix together olive oil, onion, garlic, cumin, cinnamon, ginger and pepper in a large Dutch oven. Add meat and stir to coat. Add broth, cinnamon sticks and lemon peel. Bring to a boil, then simmer, partially covered for ½ hour. Stir in prunes and almonds and simmer for another 1-1/2 hours. Serves 12 – 16.
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2 pounds ground beef
2 eggs
2 teaspoons garlic powder
2 tablespoons matza meal
Combine all ingredients in a large bowl until well mixed. Roll into meatballs and refrigerate.
Sauce:
2 jars chili sauce
1 can jellied cranberry sauce
½ cup brown sugar
2 tablespoons lemon juice
In a medium-sized sauce pan over a medium heat, combine all sauce ingredients and bring to a boil. Reduce to simmer (still bubbling) and slowly drop in the meatballs. Continue simmering until meatballs are fully cooked – 15 to 20 minutes.
(3 votes, average: 1.33 out of 5) Loading ...
It’s not easy to find a good gift. Especially for our husbands. What does he really need? What would he really enjoy? Based on a friend’s recommendation, on my husband’s last birthday, I sprung for the Nespresso CitiZ C110 Automatic/Programmable Coffee Espresso and Lungo Machine. Available through Amazon, these machines are super-easy and super-quick. And …
The weather is FINALLY getting warmer and Shavuot is almost here! The warm weather and dairy Shavuot meals provide the perfect excuse to pop the corks on the newest vintages of white and rosé wines. Most white and rosé wines should be consumed young, while they are fresh and crisp. Which means that when selecting a …
