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Appetizers

KosherEye.com

Mango_faux_crab_slaw_300w
A KosherEye Signature Recipe

Ingredients

1 lb. Faux kosher crab
1 bag cole slaw
½ + cup mayonnaise
1/2 lb. chunked fresh or frozen mango
1/2 teaspoon (to taste) sriracha
2 teaspoons lemon or lime

Optional: corn, fresh basil, chives, scallions, salt, pepper

Directions

Mix all ingredients thoroughly in bowl
Refrigerate for at least 2 hours or more.
Approximately 6-8 servings

Notes

Recipe: Kosher, salad, appetizer, fish

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KosherEye.com

Corn_avocado_salad_sm

Ingredients

Salad
2 cups corn (fresh, if available, or frozen and thawed)
1 cup grape tomatoes, halved
1 avocado, cut into 1/2-inch cubes
1/2 pound faux kosher crabmeat
1/4 cup scallions or red onions, minced
1/4 cup cilantro or basil, chopped

Dressing
1 Tablespoon extra virgin olive oil
Zest of one lime
1 1/2 tablespoons fresh lime juice
Sea salt and freshly ground pepper to taste

Directions

In a large serving bowl, combine salad ingredients.
Mix dressing and pour over the salad. Gently toss to mix and taste for seasoning, adding salt or pepper, if desired.
Garnish with additional cilantro or basil, if desired.

Notes

Approximately 6-8 servings

Recipe: kosher, parve, appetizer

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KosherEye.com

WhiteFishStuffedTom
Adapted from a recipe by Eileen Goltz

Ingredients

8 Roma tomatoes, seeded cut in half lengthwise
8 oz. prepared white fish salad (store bought or make your own)
1 head of red leaf lettuce, shredded
8 hard cooked eggs, sliced or cut into quarters (optional)
3 stalks celery, chopped
1 red bell pepper, chopped
1 can hearts of palm, drained and sliced into rounds

Directions

Divide the shredded lettuce between 8 plates and set aside. In a bowl combine the white fish, chopped celery and chopped red pepper then spoon it into the tomato halves. Place 2 halves on each plate and decorate with slices of egg and hearts of palm. Serves 8

Notes

Recipe: kosher, dairy

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KosherEye.com

Hearts of Palm linguini salad 1

Ingredients

Salad
1 cup corn (fresh, if available, or frozen, thawed, cooked and drained)
1 cup grape tomatoes, whole or halved
1/4 cup scallions, chopped finely
1/3 cup black olives
1/4 cup cilantro or basil, chopped
1 can (12 ounces) Hearts of Palm spaghetti or linquini pasta, rinsed and drained  (such as Gefen Brand  or Palmini Brand) 
1 avocado, cut into 1/2-inch cubes
Optional: 1/2 lb. faux kosher crab (surimi) cut into chunks or poached salmon

Dressing
1 Tablespoon extra virgin olive oil
Zest of one lemon
Fresh  lemon juice squeezed from 1 lemon
3 Tablespoons mayonnaise
2 garlic cloves, crushed
Sea salt and freshly ground pepper to taste

Directions

In a large serving bowl, combine all salad ingredients., except avocado
Mix dressing and pour over the salad. Gently toss to mix and taste for seasoning, adding salt or pepper, if desired.
Just before serving, add avocado and toss again.  Garnish with additional cilantro or basil, if desired.
Notes
The Hearts of Palm  noodles we used  is a new kosher ingredient a friend recommended. It is so good, and our tasters did not even realize that there were no real wheat or rice  noodles in this dish.
Additonal optional ingredients:  A few shakes of hot sauce, chopped  cucumbers, diced red peppers 

Palmini collage 

Approximately 6-8 servings

Recipe: kosher, parve, appetizer, gluten-free, vegetarian, pescatarian

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KosherEye.com

 Sefardi Gefilte Fish

A delicious recipe from our friend Myra.

Ingredients

2 loaves frozen gefilte fish
1/3 cup olive oil
1 large red pepper, chopped
1 large yellow pepper, chopped
2 large onions, chopped
1 medium package (12 ounces) fresh mushrooms, sliced
½ jar marinara tomato sauce, such as Barilla

Directions

Defrost frozen loaves of gefilte fish, just enough to remove parchment paper
Pour olive oil into a pan;warm and saute onions for about 5 minutes- remove
In same pan saute mushrooms and peppers for about 5 minutes
Preheat oven to 350 degrees
Combine all vegetables in pan and add tomato sauce and let simmer 5 minutes
Place both gefilte fish loaves in a square or rectangular glass or ceramic casserole dish
Pour sauce over loaves and bake covered in oven at 350 for 1 hour
Let cool. Then refrigerate overnight.

Optional: Sliced  pepperoncini, green peppers
Serve cold as an appetizer or over couscous as an entree

Notes

Serves 12-14

Recipe:kosher, parve, appetizer

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