Trends in Food, Wine, Recipes, Cookware, Cookbooks, Travel, Lifestyle & More

For those who like to cook & love to eat

Bookmark and Share

Appetizers

KosherEye.com

Screen Shot 2016 07 15 at 8.11.24 AM

is is a quick, easy and delicious lemon hummus.  If you have a food processor, the recipe takes less than 5 minutes. Serve it with challah, fresh veggies, pita bread or pita chips. 
Ingredients:
2 cans  (about 2 cups)  chickpeas or garbanzo beans, drained – reserve some of the liquid
1/4 cup olive oil 
1 teaspoon cumin
1 peeled garlic clove
2 Tablespoons fresh lemon juice 
Salt to taste

Directions:

Blend all the ingredients in the processor until the mixture reaches the consistency you like -creamy and smooth. If too thick, thin out with a little of the chickpea liquid. Adjust seasoning to taste. Refrigerate for up to 3 days. We like to serve this dip cool, but almost at room temperature. 
Recipes: Appetizers, Hummus, Dip, Chickpeas, Parve, Kosher, Cuisinart

 

Notes:

Recipes: Appetizers, Hummus, Dip, Parve, Kosher

Add a comment

KosherEye.com

guacamoleepgrinder

Adapted from Chef Pro.com

Using the Chef Pro Wet & Dry Grinder, it takes no time to make this tasty Guacamole dip. The jalapeño pepper adds some heat.

Ingredients:

2 ripe avocados
1 tsp. finely chopped red onion
2 tbs. fresh lime juice, divided
1 medium jalapeño pepper, seeded and chopped
1 garlic clove, pressed
Salt to taste
3 tbsp. chopped fresh cilantro
Ground cumin to taste (optional)

Directions:

Cut avocados in half. Scoop pulp into the Wet & Dry grinder bowl, and grind until slightly chunky. Add chopped red onion, 1 tsp. lime juice, jalapeno pepper, and garlic, and grind for 5-6 seconds. Add 3 tbsp. chopped fresh cilantro and an additional 1 tbsp. lime juice, salt, and cumin and grind for 3 seconds. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes.

Notes:

Recipes: Appetizers, Dip, Avocado, Parve, Kosher

Add a comment

KosherEye.com

foolproof_marcona_almonds

Adapted from Barefoot Contessa Foolproof, by Ina Garten

My friend Eli Zabar always inspires me. He makes these almonds at his wonderful store, Eli's Manhattan, and they're so delicious that I tried them myself. Marcona almonds from Spain are expensive, but they're really worth it.

Ingredients:

1 pound roasted, salted Marcona almonds
2 teaspoons good olive oil
2 tablespoons minced fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon fleur de sel

Directions

Preheat the oven to 350 degrees.
Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly.

Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.

Notes:

Yield: 6 to 8 servings

*KosherEye note: Kirkland Brand OU kosher certified Marcona Almonds are available at Costco.

Recipes: Appetizers, Nuts, Almonds, Parve, Kosher

Add a comment

KosherEye.com

spinachravioliopencropped

Adapted from Nasoya

Ingredients:

1 pkg Nasoya Won Ton or Round Wraps
1 pkg Nasoya Firm Tofu
10 oz fresh spinach
15 oz ricotta cheese
3/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp ground black pepper

Directions:

Cook spinach with 2 tbsp of water in the microwave or on the stovetop for 5 minutes or until just wilted. Let cool and drain excess water. Place tofu in food processor and pulse until it is pureed. Add the ricotta cheese, pulse until combined, then add spinach and grated cheese and process until smooth, about 30 seconds. Season with salt and pepper.

Line baking sheet with parchment paper, or spray sheet with non-stick cooking spray. Take a wrap and place approximately 2 tbsp of mixture in the center if each wrap. Do not place filling near the edge. Use a pastry brush dipped in water and brush edges of wrap. Place a second wrap on top, then crimp edges together tightly with your fingers or the tines of a fork. Brush ravioli lightly with olive oil.

Bake in 375° F oven for 10-12 minutes or until lightly browned. Serve ravioli with your favorite marinara sauce for dipping.

Notes:

Yield:: 15

Add a comment

Adapted from a recipe by Rachel Harkham

Buffalo-Seitan-Chicken-Dip

Ingredients:

16 oz. seitan strips
½ cup red hot sauce
1 teaspoon celery salt (optional)
8 oz. cream cheese, cubed
½ cup blue cheese dressing (recipe to follow)
½ cup shredded mozzarella cheese
¼ cup blue cheese crumbles

Directions

Preheat oven to 300F. Coarsely chop seitan slices, place in a large skillet over medium heat and pour in red hot sauce, sprinkle in celery salt-if using, stir well and simmer gently.

Mix in cream cheese cubes and blue cheese dressing. Stir until blended and heated through.

Pour into pie plate or casserole pan and sprinkle with mozzarella and blue cheese crumbles. Cook in oven for 15-20 minutes, until top cheese layer is melted.

 

Blue Cheese Dressing

Ingredients:

½ cup sour cream
½ cup buttermilk
3 tablespoons mayonnaise
1 tablespoons minced red onion or shallot
1 teaspoon Worcestershire sauce
2 teaspoons garlic powder
Pinch of sugar
Salt and pepper, to taste
½ cup blue cheese crumbles

Directions:

Shake up all the ingredients in a large jar. Makes 1 cup of dressing.

Recipes: vegetarian, kosher, Superbowl, food

Rachel Harkham is the author of "Get Cooking: A Jewish American Family Cookbook" written with Doni Zasloff Thomas. For more fun and tasty recipes check out Rachel's website.

Add a comment
round-facebook round-twitter pinterest round-rss