Swipe Right -> Super easy paper flower runner! Quickly put together this gorgeous tablescape using my new goodies from @paperflowerpower
!! Who’s obsessed??! I AM!! 😊😊😊
YOU GUYS!!! I AM BEYOND OBSESSED!! @paperflowerpower
has blown me away with her handmade paper flowers! Can’t wait to hang these beautiful pieces in my sukkah! && those stunning butterfly cutouts will perfectly pull together the whole look!! 😍😍😍 Head over to @paperflowerpower
to check out her amazing work ♥️
Made these challah roll napkin holders last sukkot! Who thinks they’re cute ?! 😊
CREAMY HORSERADISH DIP STANDING RIB ROAST.
Seriously the easiest most delicious roast you wan make this Yom ToV.
Recipe by @sarah_lasry
Using our Creamy Horseradish dip.
Before you read the ingredients you MUST carefully read the HOW TO COOK your Club Roast.
In order to achieve prime cooking of this expensive cut, follow the directions exactly.
3-4 club roast
2 lbs small baby potatoes
1 container of Golden Taste Creamy Horseradish Dip (about 3/4 cup)
3-4 whole garlics, top cut off
Bunch of Thyme
Kosher salt, garlic powder & pepper to taste.
HOW TO COOK:
1. Leave your roast on the counter for a minimum of 30-45 minutes. You want your roast to be at room temperature.
2. Prepare a baking sheet with a parchment paper. Grease lightly with olive oil.
3. Preheat oven to 375F
4. Place your roast onto the baking sheet and season with some salt, pepper and garlic powder all over.
5. Using a pastry brush, paint your roast entirely (except bones) with your creamy horseradish dip. Make sure to coat it well.
6. Add the potatoes and whole garlics (cut side down). Drizzle them with olive oil and seasons with salt and pepper. Add the fresh sprigs of thyme over the potatoes.
7. Bake in oven uncover for 1 hour.
8. After one hour, turn off the oven and LEAVE the roast in for at least 2 hours. TRY Avery hard not to open the oven till the 1.5 -2 hour mark. Your roast will continue to cook perfectly in the leftover heat. Keep it in for slightly longer if you like it well done.
#thatgoldentaste #ribroast #kosher #kosherrecipes #meat #fridaynight #yomtovprep #horseradish
Leftovers have never looked so good. Thanks to my friend Dinah for encouraging me to use the chicken from before the fast. I usually just chuck it if it’s more than 24 hours old because.... well I’m just a #foodsnob #kosher #kosherfood #kosherrecipes #kosherfoodie #recipes #sugarfree #chickenrecipe #thriftycooking #leftovers #recipe #recipeoftheday #koshermeat #koshercooking #kosherlondon
————-> recipe—————> 🍗 2 pieces of leftover chicken, shredded, two red onions sliced, 4 carrots, sliced, 1/4 cup soy sauce, 1/4 cup sesame oil, 2 tbsp xylitol, 2 cups wholewheat penne pasta. Sauté veg, add the rest, add sauce, mix.
FRENCH ONION MINUTE STEAK ROAST.
Another recipe if #whatiwouldcook
for Yom Tov if my sister let me. #herloss
Your gain! Because this recipe is everything you want in a delicious inexpensive roast - totally melts in your mouth. And those ONIONS... let’s just say they need to be tripled because I can just eat that a whole chag!
Originally published in my whisk column
1 (4-5 pound) minute steak roast
2 cloves garlic, minced or grated
4-5 fresh thyme stalks
2 tbsp. fresh black pepper
2-3 tsp. kosher salt
2 tbsp. coconut oil
4 large white sweet onions, thinly sliced
2 pints of baby button mushrooms
For the Gravy:
1/4 cup thick sweet teriyaki
2 tbsp. Worcestershire sauce •
1. Remove the meat from the fridge and leave at room temperature for about 30 minutes before roasting. Preheat the oven to 425 degrees F.
2. Generously rub the roast with the garlic, thyme, salt and pepper.
3. Add the oil to the bottom of the pan. Arrange the onions and mushrooms in a large, oven safe pot (I use a cast iron Dutch oven). Place the roast over the the onions.
4. Transfer to the oven and roast until the roast registers 120 to 125 degrees F for medium-rare, for rare about 35-45 minutes, depending on the size of your roast. It's best to use a meat thermometer.
5. Remove the roast from the pot to a serving plate and cover with foil. Let rest 20 minutes minutes before slicing.
6. Meanwhile, using a slotted spoon remove all the onions and mushrooms from the pot into a large skillet. Add about a 1/2 cup of the liquid as well.
7. Turn on the heat to medium high and then add the teriyaki and the Worcestershire sauce. Mix everything well with a spatula and let it cook down for
8. Season to taste with salt and pepper.
9. Slice the roast and serve with the French Onion Gravy
#minutesteak #roast #onepot #kosher #succos #kosherrecipes #iamsimartha #familymeal #pinterest @pinterest #thefeedfeed #foodporn #foodphotography
Today is inaugural #NationalFriedRiceDay
! Aventura-based Benihana founded this day with National Day Calendar because high-quality #rice
is a foundational element of every meal served by the largest operator of teppanyaki restaurants in the nation—to the tune of roughly 2,720,350 pounds of California-grown rice each year. We’re celebrating this auspicious day with Chef Chris Bybee’s Hawaiian Jasmine Blend, Fried Rice Style with SPAM. Don’t scoff: SPAM’s much loved in Hawaii and by LOTS of folks on the mainland. This dish featuring our Jasmine Blend (aromatic #jasminerice
, split baby #garbanzos
) is simple AND delicious. Get the recipe at https://but.ly/2OLDEjO. #kosher #kosherfood #kosherrecipes
Сегодня настроение - внести в ленту немного вкуснотищи 😉
Делюсь рецептом одного из моих самых любимых блюд израильского завтрака:
Расчитано для двоих:
🍅2 болгарских перца
🍅2 ст.л томатной пасты
🍳3 ст.л оливок
🍳100 гр. брынзы
🍅1 запечённый баклажан
🍳Соль, перец, сухой чеснок, тимьян;
Нарезать овощи и брынзу кубиками, оливки пополам, зелень мелко. Баклажан запечь, очистить шкурку и тоже нарезать.
Разогреть сковородку с ложкой растительного масла. Обжарить перец и томаты, посолить, добавить баклажан, оливки. Томатную пасту развести в чашке кипятка, залить в сковороду и потушить, пока немного влаги не испарится.
Ложкой сделать выемки и вбить туда яйца. Пожарить пока белок не начнёт белеть, накрыть крышкой и тушить ещё 10 минут. Желток должен остаться немного жидким.
Посыпать брынзой и кинзой.
🍳Подавать на стол прямо в сковороде, с горячей питой и свежим овощным салатом.
#shakshuka #shakshukah #kosherfood #kosher #israelfood #jewishfood #kosherrecipes #israel
Chiken matzoh soup. INGREDIENTS
4 large eggs
¼ cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)
¼ cup chicken stock or vegetable stock
1 cup matzo meal
¼ teaspoon ground nutmeg
1 to 2 tablespoons freshly grated ginger
2 tablespoons finely chopped parsley, dill or cilantro
1 teaspoon salt, more for cooking
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In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.
Kosher Fritata. INGREDIENTS
2 tablespoons olive oil
½ onion, sliced (optional)
Salt and black pepper
4 to 6 cups of any chopped or sliced raw or barely cooked vegetables
¼ cup fresh basil or parsley leaves, or 1 teaspoon chopped fresh tarragon or mint leaves, or any other herb
2 or 3 eggs
½ cup freshly grated Parmesan cheese (optional). How to make it: Step 1 Put olive oil in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)
When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut frittata into wedges and serve hot, warm or at room temperature.
Pre fast Olive bread. 🤤
The easiest and most delicious post fast meal? We think so. @cookingwithtantrums
is back with another brilliant, one-pot dinner idea: Tortellini Soup. 😋🍅
Watch the full video through the link in our bio!
Here’s the recipe:
* 2 tablespoons olive oil
* 1 large onion, diced
* 5 cloves garlic, minced
* salt, to taste
* pepper, to taste
* 1 teaspoon dried oregano
* 1 (15-ounce) can diced tomatoes
* 4 cups vegetable broth
* 1 package New York Pasta Authority Tortellini (your favorite variety)
* 1 (8-ounce) package fresh baby spinach * Sauté onion for a few minutes. Lower heat, add garlic, and sauté until fragrant (about three to four minutes).
* Add salt, pepper and oregano. Add diced tomatoes. Bring up to a simmer, then add vegetable broth. Bring to a boil.
* Add frozen tortellini and simmer nine minutes, stirring occasionally. Add spinach and use a spoon or spatula to submerge in the hot soup to assist in wilting. Simmer one minute more and serve.
#onepotmeal #yomkippur #kosherrecipes #souprecipe #kosherdotcom
Dairy free chocolate chip muffins don’t get better than this! What’s your favorite way to eat muffins? Click on the bio link for the recipe. @thetasteofkosher
It is that time of the year that we repent for our sins!!!
To all that is fasting, fast well and may you be inscribed in the book of life❗️
Chicken Zucchini Ramen Noodle Soup
What I would serve before the fast tomorrow. Mixing long pasta noodles with spiralized veggie noodles. For extra carbs before the fast. But for those who really want to keep it light but feel full before the fast... go all spiralized veggies. •
I found that the thing I love most about my spiralized vegetables is when I use them in a soup. This is really the only time that I really feel like they can actually take the place of a noodle and I don't miss the real thing at all. This is my favorite soup recipe.
1 lb. ground chicken
3 tbsp. Toasted sesame oil
2 tsp. kosher salt
1 tsp. black pepper
2 tsp. garlic powder
1 piece of fresh ginger
1 red pepper, sliced thin
3 stalks of scallion, diced
4 cloves fresh garlic
1/2 cup sweet teriyaki
1/2 cup shoyu sauce or low sodium soy sauce
4 cups water
3 large zucchini, spiralized
1/4 cup toasted sunflower seeds
(Cooked thin egg noodles or ramen noodles - optional) •
1. In a lark wok or soup pot on medium high heat, sauté the chicken in 2 tbsp. of the sesame oil. Using the end of a Wooden spoon break up the chicken into small peppbly size pieces.
2. Add the salt, pepper and garlic powder to the chicken, mix well and cook for about 8-10 minutes till it has turn white and is fully cooked. Remove from pot onto a plate and set aside.
3. In the same dirty wok, add 1 tbsp. Sesame oil and the fresh ginger. Let ginger cook in oil for about one minute, and then add the pepper and the scallions.
4. Toss and cook pepper and scallions for about one minute in the hot wok and then add the garlic.
5. Add the teriyaki, shoyu sauce and water. Bring to a boil. Lower flame and them add back the chicken and the spiralized zucchini. Let cook for about 2 minutes more and then serve.
6. Garnish with sunflower seeds when serving in bowl
#soup #jewishholiday #healthyeating #spiralizer #iamsomartha #onepan #kosher #yomtov #pinterest #thefeedfeed @pinterest #forkyeah #isntafood #kosherrecipes #foodblogfeed @food52
Recipe originally printed in my monthly From Scratch Column 2016 in Whisk @estiphotography
I can't believe summer's almost over! But before it's completely gone, I'll be making myself a delicious bowl of Watermelon Gazpacho - and I suggest you do the same. Recipe at the link in bio.
My Go-To Break Fast Dish ✡
Yep, you've seen this from me once before, but my mom's baked blintzes are truly the perfect break fast dish for Yom Kippur. 🍽
Frozen cheese blintzes are baked in a sweet custard of eggs, sour cream, vanilla, & orange juice. They puff up to perfection with chewy, golden edges & soft creamy blintzes inside. Drooling as I write this!!!! 🍊
Make ahead & simply reheat I serve them with apple sauce, sour cream, & sliced strawberries, and then just wait for the oohs & aahs! ❤
For recipe, TAP LINK IN PROFILE
#breakthefast #yomkippur #highholydays #highholidays #jewishrecipes #kosherrecipes #jewishhome #jewish #kosher #thejewishkitchen #blintzes
Black Bean Corn Soup. My first recipe from the east cost!
Ingredients -1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks Sea salt 2 pounds baking potatoes 1 large onion, finely diced 2 large eggs, lightly beaten 1 cup matzo meal 1/2 teaspoon freshly ground white pepper Vegetable oil, for frying. How to Make It
In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes. Step 3
Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.
In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.
This Rigatoni with Bolognese Sauce was part of my Shabbat dinner last night. I wish you could smell it!! They key to a great pasta sauce is olive oil, sautéed fresh garlic and onion, and Fresh Basil. #childhoodmemories #italianmom #shavuatov
2½ cups all-purpose flour (plus more for dusting the work space)
½ tablespoon salt
1 teaspoon baking powder
2 large eggs, beaten
1⅓ cups warm water
4 tablespoons oil
¼ cup white sugar
⅛ cup brown sugar
1 teaspoon ground cinnamon
Pinch of salt
4 apples, chopped, peeled and cored (Aunt Jeannie always preferred tart apples)
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
½ cup dried fine breadcrumbs
¼ cup ground walnuts (optional)
¼ cup raisins
Parchment paper or vegetable oil for the baking sheet
½ stick (¼ cup) melted butter for brushing the dough (or oil, to keep it pareve)
Powdered sugar for dusting
Sift the flour, salt and baking powder into a bowl. Make a well in the center and drop in the beaten eggs, water and oil. Mix until dough forms. Transfer the dough to a lightly floured workspace and knead the dough until it is smooth. Place the dough ball in a bowl and let sit for 30 minutes.
Meanwhile begin to prepare the filling by combining the sugar, cinnamon and salt in a large bowl. Set aside 3 tablespoons of this mixture. Mix the chopped apples with the lemon juice and lemon zest; stir into the sugar mixture and add the breadcrumbs, nuts (if desired) and raisins.
Preheat oven to 350 degrees and line a baking sheet with parchment paper or grease lightly. Cover a table with a lint-free tablecloth or tea towels and lightly dust with flour. Place the dough on the floured workspace and roll it out. Gently stretch it until it is paper-thin. Brush the dough with melted butter. Spread the filling across the rolled dough, leaving a ½-inch border. Starting with a long end, roll up the dough to enclose the filling; place the strudel, seam-side down, on the baking sheet. Brush the top with butter and sprinkle with the set-aside sugar and cinnamon. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Sprinkle with powdered sugar before slicing.
Challah in bread machine!!! Ingredients
1 cup warm water
½ cup vegetable oil
3 eggs (2 for the dough and 1 for brushing before baking)
1 tsp honey
2 ½ cups bread flour
1 ½ cups whole wheat flour
1 Tbsp flakey sea salt
¼ cup sugar
1 Tbsp yeast
Place all the ingredients into machine in order listed and set machine on “dough” setting.
Let sit in machine 60-90 minutes after the machine has completed its cycle.
Remove dough. Cover with a damp cloth. Let rise for another 30 minutes.
Braid dough into desired shape.
Beat remaining egg with 1 tsp water in a small bowl. Brush liberally over challah. Sprinkle with sesame seeds or the topping of your choice.
Bake at 350 degrees about 30 minutes. After the challah has baked for 15 minutes do a second brush with the reserved egg mix – this gives the challah a beautiful, shiny gloss.