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December 22, 2014 / 30 Kislev, 5775
 
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Posts Tagged ‘tomatoes’

Sharing Recipes

Friday, April 27th, 2012

The first few post-Pesach days are filled with the hurried rush to consume as much “chometz” as possible – and then the weight concerns begin. For some, the gut reaction (pun intended) is to stop eating – never a good idea. We all know that the best way to lose those extra pounds is by focusing on eating healthy.

This week we asked some of The Jewish Press staff to share with us some of their low-fat or low-calorie recipes. We hope you enjoy them.

 

Cauliflower Crust Pizza – Jodie Maoz

(makes 3 individual size pizzas)

This is a fun recipe to do with kids. Let them pick out the vegetables they want – try to give them a colorful array. Try to make it colorful. Since these are individual pizzas everyone can have their favorites. Let us know if you come up with any interesting pizza twists.

Ingredients

1 head cauliflower (or 1 lb bag frozen, thawed in refrigerator)
1 egg or egg white (per pizza)
½ cup shredded cheese (per pizza)
Vegetable toppings (per pizza)

Directions

Microwave cauliflower for 6 minutes (don’t add water)

Chop cauliflower (in food processor or with hand blender). Do NOT puree. There will be pieces.

Take 1 cup of the cauliflower, egg or egg white, ½ cup shredded cheese and mix well.

Put on cookie sheet already sprayed with olive oil

Don’t let the edges of crust mixture touch sides of pan as that will make the edges hard.

Bake at 450° degrees for 15-20 minutes. Edges should be golden brown

Remove from oven and put on sauce and then top with your favorite vegetables (mushrooms, peppers, olives, etc). Sprinkle with cheese and put back in oven just until cheese is melted.

 

Roasted Sweet Potatoes – Chumi Friedman

This recipe is so simple to prepare and it always a hit in our home.

Ingredients

3-4 large sweet potatoes
Sea salt
Olive oil

Directions

Pre-heat over to 400°

Cut sweet potatoes into medium size cubes and sprinkle on salt and add oil to taste.

Cover and bake for 40 minutes, then uncover and continue baking until crispy (or soft, depending on you like it).

Now, what could be more filling than a bowl of hot soup? Here are two great choices.

 

Easy Minestrone Soup – Chani

Ingredients

2 onions
4 sweet potatoes
2 pkgs minestrone soup mix
2 tsp salt
14 cups water

Directions

Sauté onions in oil; add rest of ingredients and cook for 1.5 hours. Then blend wit an immersion blender and enjoy.

 

Tomato Rice Soup – Dodie

Ingredients

2 large onions, chopped 4 tbsp olive oil 2 tbsp flout 16 oz tomato juice 2 cups water 1 tsp sugar ½ cup uncooked rice salt and pepper to taste

Directions

Sauté onion in oil, add flour and quickly add tomato juice and water. Stir and then add sugar and rice. Cook on low heat until rice is fully cooked. If soup is too thick add more water.

 

Matbucha – Rita

This is a delicious salad that compliments meat or fish.

Ingredients

8 tomatoes, chopped into small pieces
4-5 red peppers
oil
1 tbsp salt
1 tbsp paprika
1 tsp garlic
¾ tsp black pepper
¾ tsp cumin

Directions

Grill peppers in oven on high heat. Cool, peel and cut into small pieces.

Pour desired amount of oil into pan and add cut up tomatoes, cooking over a low flame until they are soft. Add peppers and remaining ingredients and continue cooking. Do not cover and do not add water.

And now for dessert!

Low Fat Cheese Cake – Rita L.

Ingredients

12 ounces farmer cheese
2 eggs
2 tbsp flour
4 tbsp light sour cream or plain yogurt
10 tsp sugar (substitute sweetener or use ½ sugar & ½ sweetener)
1 tsp lemon extract
1 pack vanillin sugar

Directions

Put all ingredients in blender and mix. Pour into greased 7″ round pan or 8″ square. Bake at 350° degrees approx 1/2 hour, until light brown at the edges.

A Gourmet Purim Feast

Monday, February 27th, 2012

In honor of Purim, Outré EATS presents a new take on traditional Persian fare.

Persian Tomatoes Stuffed With Lamb

Inspired by the spices and history of Persia this original gourmet recipe is surprisingly easy to prepare and the perfect appetizer for your Purim Seudah.

 

 

Ingredients 6 large plum tomatoes 1-½ lbs ground lamb 1 large shallot, finely chopped 2/3-cup matzoh meal ½ cup fresh parsley, chopped ¼ cup pine nuts, toasted 2 tablespoons chopped fresh mint leaves 2 tablespoons olive oil 1 egg 1 tsp kosher salt 1 tsp turmeric ½ tsp ground black pepper

Directions Cut each tomato lengthwise into 2 halves. Scoop out seeds and pulp from tomatoes. Set tomato halves aside while preparing filling.

Mix lamb, matzoh meal, parsley, mint, and egg in a large bowl till blended. Set aside. Heat 2 tablespoons olive oil in medium skillet. Add chopped shallot and sauté till translucent. Add salt, turmeric, and black pepper and cook 2 minutes more. Remove from heat and add the pine nuts. Cool for 10 minutes and then add to lamb mixture.

Mix to blend.

Fill tomato halves with lamb filling. Place stuffed tomatoes into a slightly greased 9×13 glass-baking dish. If there is extra filling, make into meatballs and arrange in pan with the tomatoes. Bake uncovered at 350 for 50 minutes, until lamb is cooked through and tops are lightly golden.

Serve tomato halves atop Spiced couscous with cashews.

 

Spiced Couscous With Cashews

Ingredients 1 10oz package plain couscous 1 large onion, thinly sliced 2-¼ cup water ¾ cup roasted, lightly salted cashews 3 tablespoons olive oil 2 tablespoons consommé powder 1 tsp turmeric ½ tsp cumin

Directions Heat 3 tbsp oil in a large sauté pan. Add onions and sauté until translucent. Add turmeric and cumin to onions and sauté 2 minutes more. Add consommé powder and water to onions. Bring mixture to a boil. Stir in couscous. Cover and remove from heat. Let couscous stand covered for 10 minutes. Uncover and fluff couscous with fork. Add cashews and mix thoroughly.

Can be served warm or at room temperature.

 

Braised Chicken With Zucchini

While not exactly “Persian” this delicious chicken recipe has a very Middle Eastern flavor.

 

 

 

Ingredients 1 roasting chicken, cut into 8ths 1 large onion, diced 2 tablespoons olive oil 1 tablespoon grated fresh ginger 1 teaspoon chopped fresh garlic 1-teaspoon kosher salt 1-tablespoon consommé powder 1-teaspoon cumin ½ teaspoon dried oregano ½ teaspoon turmeric ¼ teaspoon cayenne 1-cup water 1 cup crushed tomatoes in thick puree 2 zucchinis, cut in 1/4 “ slices ¼ cup chopped fresh parsley 1 tablespoon lemon juice

4 cups prepared basmati rice

Directions Place chicken pieces in a 9×13 glass pan. Set aside. Heat 2 tablespoons oil in a large sauté pan. Add onions and sauté till translucent, about 5 minutes. Add garlic and ginger and cook till fragrant, about 1 minute. Add all spices and consommé powder and cook for 1 minute more. Add water and crushed tomatoes. Stir to combine. Add zucchini slices and bring mixture to a boil. Reduce to simmer and cook for 5 minutes more. Stir in parsley and lemon juice and remove from heat.

Pour zucchini mixture over chicken. Place pan in oven and bake covered at 325 for 1-½ hours.

Serve chicken and zucchini over steamed basmati rice.

Triple Chocolate Mousse Pie This decadent chocolate pie with just a hint of liqueur is the perfect ending to your Purim meal. Truly “fit for a king”!

Ingredients 1 pre made chocolate graham cracker crust

For Filling: 2/3-cup sugar ¼ cup cornstarch 2 tablespoons unsweetened cocoa powder 1/8 tsp kosher salt 6 egg yolks 2 cups vanilla soymilk ½ cup non-dairy whip topping (liquid) 6 oz parve semisweet chocolate chips 1 tablespoon chocolate liqueur (optional)

For Topping: 1 cup non dairy whipped topping, whipped Chocolate curls or edible glitter

Directions To prepare the filling: Whisk the first 4 ingredients in a large saucepan to combine. Whisk in egg yolks to form a thick paste. Slowly whisk in the soymilk and whip topping. Place saucepan over medium flame and whisk until mixture thickens and boils for 1 minute.

Remove from heat and add chocolate chips. Whisk till smooth. Whisk in liqueur, if using.

Pour filling into pre made crust. Chill in refrigerator for at least 2 hours or overnight. When pie is chilled, top completely with whip cream. Garnish with chocolate curls or edible glitter. Store in refrigerator until ready to serve.

Creating the new and exotic as well as adding a modern edge to traditional kosher dishes, Outré EATS is an original alternative to standard at home entertaining. For menu requests and/or other inquiries, contact at TELOHEIT@CS.com.

Savory Slow Cooker Meals

Tuesday, February 7th, 2012

You know the way your house smells on Friday night when the cholent is bubbling away in the crockpot? Did you ever think of using that crock-pot or slow cooker during the week? Well, I did and I had no idea one slow cooker could create so many tasty dishes, all easy to whip up and full of flavor.

Thick & Hearty Beef Stew

Sunday is all about the fam. Whether it’s a trip to the zoo, strolling through the mall or having fun at the park, Sunday is the one day I don’t want to be in the kitchen! Yesterday, I was able to throw ingredients in the slow cooker and enjoy a day out without worrying about what’s for dinner. Yes, this particular recipe does require some prep work, but trust me it’s worth it. I tried it once without first browning the meat and it was not as tender. After a long day out, it felt great coming home to a delicious home cooked meal. This goes great with leftover challah from Shabbat or fresh pita.

Ingredients: 1 pound beef stew meat 1/2 teaspoon Grill Mates® Montreal Steak Seasoning 1/3 cup of flour 2 bay leaves 4 cups of water 1 beef stock cube 1 large onion, chopped 6 small carrots, chopped 2 large yukon gold potatoes, chopped 1 teaspoon brown sugar 1 can of diced tomatoes (14.5oz garlic, basil & oregano flavored or regular diced tomatoes)

Directions: Combine the flour and pepper and sprinkle over the beef. Make sure each piece of meat is coated in flour mixture. Brown beef in a frying pan, using small batches at a time so as not to over crowd the pan. Then place the browned beef in slow cooker. Add the remaining ingredients and stir to mix well. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. Remove bay leaves before serving.

Zesty Salsa Chicken

This is the ultimate slow cooker recipe, as it’s the easiest one you could possibly make! Just dump the ingredients in the crock-pot, turn it on and walk away. Yes, it’s that simple and when you serve it for dinner, everyone will think you spent hours preparing this delicious tasting dish.

Ingredients:

4 pieces of boneless, skinless chicken breasts 1 jar of salsa (I used Ortega Salsa – Thick & Chunky Medium 16oz) 1 package of taco seasoning (I used 1.25oz Ortega packet) 1 cup of chicken broth 1 tbsp of lime juice 1/4 cup freshly chopped cilantro

Directions: Place the chicken in the slow cooker. Add the remaining ingredients and mix well. Cook on low for 6 hours. Once cooked, remove chicken and shred into pieces with a fork. Serve over rice with salsa mixture on top. You can also serve the chicken in tortillas or hard tacos with guacamole.

 

Butternut Squash & Quinoa Stew

This creamy dish features two of my favorite ingredients, sweet butternut squash and hearty quinoa. It’s the perfect dish to serve for dinner on a cold winter’s night. Ingredients:

1 butternut squash, chopped 2 small zucchini, chopped 2 cloves of garlic, diced 1 tablespoon ginger, diced 1 onion, diced 1 15.5oz. can of chick peas 1 1/2 cups of quinoa 1 1/4 cup of vegetable or chicken broth 1 14oz. can of coconut milk 1 14.5oz. can of diced tomatoes 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon Grill Mates® Montreal Steak Seasoning 1/2 teaspoon ground coriander

Directions: Put all of the above ingredients in a slow cooker. Mix well. Cook on high for 3-5 hours.

 

When Nina Safar is not updating recipes on Kosher in the Kitch, she enjoys playing hostess. Never having too much time in the kitchen, she likes recipes that taste great and are easy to make. Kosher in the Kitch features recipes from experienced foodies as well as experimenting cooks. You don’t have to be a chef to cook a good meal! For more great menu ideas and tasty recipes, check out www.kosherinthekitch.com for your next favorite dish.

Easy Weeknight Dinners – Grown-Up Grub The Whole Family Can Enjoy!

Wednesday, November 2nd, 2011

Now that my son has graduated from mashed entrées of sweet potatoes and carrots to grown-up grub, it’s back in the kitch for me! Farewell to the days of slacking off by serving frozen pizza and cold cut sandwiches for dinner. I may be a foodie; however, after a long day of juggling work and taking care of my son, a mom needs a break! Since take out and frozen dinners no longer make the cut, I have been on the hunt for easy weekday meals that taste great and are quick to whip up. Below are some of my fave dishes to serve for supper that guarantee no leftovers.

Meat Sauce

My son loves to nosh on pasta, my husband is a fan of meat and this recipe takes less than 30 minutes to prepare, which makes this dinner a win win for the whole family! This recipe is great way to sneak in whole grain pasta because the sauce is thick and flavorful and will cover up the taste if your kids are not fans of the healthier carb.

Ingredients: 1 box of rotini pasta 1 onion, diced 3 cloves garlic, diced 1 red pepper, cut into strips 1 lb. ground beef 1 can of diced tomatoes 1 small can of tomato sauce 1/4 cup ketchup 1/4 cup of sugar 2 tsp each of salt, pepper, paprika, garlic and oregano.

Directions:

Prepare pasta as directed on box. While the pasta cooks, fry up the onions and garlic in a pan. Once golden add the strips of pepper. Cook until soft and tender. Then add the beef and brown until no longer red. Once that has cooked add the can of diced tomatoes and the tomato sauce, the ketchup, the sugar and spice with: salt, pepper, paprika, garlic and oregano. (I sprinkle in about 2 teaspoons each and taste to see if more is needed) Let it simmer for about 5 minutes then combine with pasta.

Crunchy BBQ Chicken Fingers

The best way to get your kids to finish their dinner is to serve them something they can eat with their hands! When I want something crunchy and fast, this is the dinner I will make. Everyone loves it and it’s great as leftovers the next day for chicken salad or served in a sandwich.

Ingredients: Boneless chicken breasts cut into strips 1/2 cup of mayo 1/2 cup of BBQ sauce Flavored bread crumbs (I use Pereg’s Mexican flavored bread crumbs)

Directions:

Combine the mayo and the BBQ sauce in a large bowl. Dip the chicken strips into the mixture, then coat with the bread crumbs. Arrange the chicken strips onto a baking sheet and bake covered on 350 for about 45 minutes or until cooked. This can be served with mashed potatoes or rice and couscous. Add a veggie such a broccoli or corn and you are all set!

 

Tuna Noodle Casserole:

Lately my husband has been craving his mom’s tuna casserole. Since my son is a fan of pasta, I figured I would make both the men in my life happy by surprising them with this dish for dinner! My sister-in-law Sarrit and I experimented with my mother-in-law’s original recipe until we came up with this version that is the definition of comfort food at its best.

 

Ingredients:

1 bag wide noodles, boiled and drained according to package directions

Kosherfest (Part 2)

Thursday, November 11th, 2004

Fish: Our old friends at Dagim are showcasing a new line called Sea Treats. It includes breaded flounder and pollock – found in the freezer section and available for both retail and wholesale. They also have a line called Vegi Chef which features frozen breaded eggplant slices and sticks and breaded zucchini.

At Shindler’s Fish, they are raving about a new product called Gourmet Fish Medallions – slices of fresh sole fillets wrapped around chunks of salmon. While they can be prepared either stir-fried or baked – the baked ones look very elegant on the plate. They should be in stores in about six weeks. Echo Falls displayed the latest addition to their smoked salmon line, wild smoked salmon pinwheels with cream cheese, chives and dill. We also had a chance to stop by A&B and sample some of their delicious gefilte fish. I must admit that since we started South Beach, their low carb, splenda loaf has become a staple in our home.

From France: At Rue Lafayette, Inc. we were treated to some of the most amazing chocolate. Made by Payard, these truffles come in elegant boxes perfect for gift giving. We also tried La Courtisane gourmet teas, adorably elegant pastry shells in the shape of small spoons, banana boats and shells and a wonderful black truffle olive oil, which won a 2004 best new product award.

Meat: Our old friends at Meal Mart will be releasing new kid-friendly products over the next few months – breaded chicken nuggets shaped like alef, bais, gimmel, hearts, and stars. Chefs to Go has a great line of microwaveable meals including meatballs and spaghetti, beef lasagna and beef bourguignon. At Wise Kosher Organic we saw packages of their all-new ground chicken legs. And at Of Tov - a new line of meats displayed yummy looking turkey breast – honey glazed and oven roasted

Misc: Wrapole’s challah aloha wrap is now available in a 6-½ inch retail size. Durkee Spices has a new line to really perk up your cooking – ancho-citrus, Cajun and garlic and herb were amongst some of the new flavors. Healthy Delights has some new dishes to add to your menu – low carb souffl?s and delicious side dishes like pasta portabella and kasha varnishkes – just heat and serve.

At the Tara booth we eyed a new line of cream cheese – tomato and spice and black pepper. They also showcased a new yellow cheese, in light - 9% fat – and regular. Smackin’ Good light whipped topping is in spray cans. For a great dessert – two tubs of light whipped topping and a package of vanilla pudding mix. Our visit to Ratner’s was a delicious introduction to a whole line of pre-baked goodies, cholov Yisrael cheese blintzes in vanilla and orange, parve chocolate blintzes, potato pirogen and matzo balls. All are pre-baked – just heat in the microwave and enjoy. And at Fred’s Organic Foods we sampled some of the delicious and healthy 18 organic soup flavors.

Pizza: Macabee Foods displayed their new line of low carb pizza bagels and personal pizzas. And EJ’s Chicago style deep-dish pizza is now available in New York in both personal and family size. Try the cheese and spinach – you’ll love it.

Sauces and Condiments: Rosie’s from London featured a wonderful array of pastes – amongst the ones we sampled were red pesto and artichoke. They are made with all natural ingredients, no added sugar and tons of flavor. Our friends at Sabra are introducing garden fresh frozen herbs – chopped cilantro, basil, dill, parsley and garlic all in individual cubes and all in your grocer’s freezer. Fresh Garden has an all-new avocado dip that tastes great. At Victoria we took a look at stuffed olives – the biggest hits are the olives stuffed with either garlic or almonds. Heavenly Foods featured Divine Dressings that are truly delicious.

We sampled all three: ruby raspberry, citrus sweet and sour, and lemon lime Dijon. Made with canola oil and only 90 calories a serving, they are a must for a well-stocked pantry closet. Cain’s displayed beautiful bottles of salad dressings in wonderful flavors – unfortunately right now they are only available for food service. Wilma Lusard’s has a marinara sauce for kids. It is made from sweeter tomatoes then the regular sauce.

A new line of cooled salads and spreads from Pereg Gourmet includes sun dried tomatoes, crushed fresh garlic, s’chug and spicy pickled lemons. And finally, the booth with the biggest crowds was Chip ‘n Dip – deep fried French fries and an incredible dips – I had my fries with the garlic and herb dip – yum. The dips are also available in hot chili, mushroom, spicy ketchup and more.

Snacks and Chips: In time for Chanukah, Maccabeans is once again presenting their legendary jellybeans – 10 different flavors in two different eye-catching packages. Does the thought of truffle pretzels tempt you? The guys at The Sweet Tooth have a line of pretzels so great they are currently patent-pending. Inside each of their truffle pretzels are fillings of truffle ganache. They also have a line of Ganache Grahams that look so great; you won’t be sure you should eat them or display them in a case.

New on the market are A & J’s Lasagna Chips - all natural snacks that resemble small lasagna noodles. Made from semolina flour, vegetable oil and spices, they are available in three flavors: spicy BBQ, tomato basil and original. With their great taste they will make a great addition to the healthy snack closet.

Speaking of healthy snacks, you can’t go wrong with Jennies Macaroons. Free of soy, wheat, gluten and transfat, these little delicacies are filled with taste. Available in carob, chocolate and coconut, they have zero grams of net carbs and are delicious.

In time for Purim, Oppenheimer’s Chocolate will have yummy candies under the Arcor label. They are caramel butter n’ cream, chocolate butter toffee and butter toffee. Available now are their Bon o bons in chocolate, vanilla and peanut butter. Last are the Kedem Kids Telma breakfast bars. I hate to call them snacks, because lots of kids eat them for breakfast, but they are great any time of day. Filled with calcium and more than 10 minerals, they come in four different flavors. In our home, the chocolate is the all-time favorite.

Of special interest: Ruthie & Gussie’s of the famous potato latke batter have three new additions to their line – potato kugel batter, sweet potato latkes batter and matzo ball batter. Special for Chanukah is their Latke Gram, which includes a latke batter, applesauce and sour cream. You can place an order at www.ruthieandgussies.com

Great Soup

Wednesday, March 3rd, 2004

In the Northeast we have been experiencing one of the coldest winters on record, with temperatures regularly below freezing, and periods of snow, ice and heavy winds. Is there anything better on these cold winter nights than a delicious bowl of hot soup?

Soup is one of the most versatile dishes, generally easy to prepare and pretty hard to mess up.
Some of the best soups are made from basic cupboard ingredients - beans, vegetables, pasta, chicken or meat, water and spices.

Both of my grandmothers prepare delicious clear chicken soups for Shabbos and serve them with very thin lokshen. If you ask them what they use - it’s always a little of this, a little of that and I think some extra-special ingredient that only bubbies have in their pantries.

For every day my family prefers a thicker soup. There is one recipe I use frequently which one of my nieces refers to as “the red soup.” It’s red because it’s made with diced tomatoes. The recipe is very simple: saut? onion and garlic; add a can of diced tomatoes and five cups of stock. Bring to a boil and then add zucchini, celery and ½ cup of pasta. Bring to another
boil, cook for one-half hour, add four ounces of raw chicken breast, then cook for another half-hour. Salt and pepper to taste.

The right pasta can make a difference in any dish, and with so many different brands on the
supermarket shelf, how do you choose?

Hodgson Mills (OU parve) is a great choice. Among their many products are semolina pastas with all natural tomato, beet and spinach flavors, pastas made from 100% whole-wheat durum flour, wheat germ and bran fibers, and a new line of certified organic pastas with added milled flaxseed. All of these products are incredibly healthy and taste great. Hodgson Mills also produces mixes for muffins and bread and delicious seasoned flour used for coating
chicken or fish. You can find all the Hodgson Mills products in your local supermarket.

I’ve given you a recipe for a great soup – now I’d like to ask that you share yours.

Announcing the Jewish Press Soup Contest – send us your best recipes. First 25 entrants receive a prize and the 10 best recipes will appear in future columns. Recipes will be accepted until February 27th, 2004.

Send your soup recipes to: The Jewish Press Soup Contest, 338 Third Avenue, Bklyn, NY 11215.

You can also fax to 718-330-1110 or email to soup@jewishpress.com.

Printed from: http://www.jewishpress.com/sections/food/kashrut-scene/great-soup/2004/03/03/

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