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Appetizers

KosherEye.com

caponata 2

This caponata is healthy and oh so delicious! We serve it with bruschetta or crackers, on pasta, or on Shabbos as an appetizer along with challah.  Make it ahead...It tastes even better days after it is prepared.

Ingredients

1/4 cup extra version olive oil
1 large eggplant, peeled and cut into ½ inch cubes
1 large onion, chopped
1 red or yellow bell pepper, chopped into cubes
1 large zucchini, cubed
4 fresh, peeled garlic cloves, minced
4 plum tomatoes, peeled and cubed
1/2 cup green olives, pitted and chopped
1/4 cup capers, rinsed and drained
2 Tablespoons red wine vinegar
A shake of oregano, sugar, salt and freshly ground pepper (to taste)
2 Tablespoons fresh parsley
3 Tablespoons pine nuts, lightly toasted (optional)

Directions

Heat oil in a large pot. Saute eggplant, onion, pepper, zucchini for 5-7 minutes, or until the onion is soft. Add garlic and sauté for 2 minutes more.
Mix in remaining ingredients. Cover pot. Simmer, stirring occasionally, for 20-30 minutes, or until eggplant is tender but not too soft. Chill at least 4 hours, or even better overnight. When serving, garnish with additional parsley.

Serve at room temp with toasted bread, crackers, bruschetta, on a bed of lettuce or pasta.

Notes

 

 

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KosherEye.com

 This recipe is especially wonderful when the fresh crop of sweet Vidalia onions arrive in spring.

Ingredients

onion dip

2 large onions, sliced thinly
3 Tablespoon olive oil
1 teaspoon brown sugar
1 teaspoon balsamic vinegar
1/2 cup mayonnaise

Directions

 Heat oil, add thinly sliced onions, sugar, and cook on low flame until golden and caramelized. Add balsamic vinegar
Put onions in a small bowl and mix with mayonnaise. Refrigerate, but bring to room temperature before serving.
Delicious with  challah, pita chips  or crackers or your favorite dipper!

Notes

 

 

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KosherEye.com

Mealthy matbucha 

We love matbucha, a popular Israeli tomato dip, and are particularly addicted to our friend Roseanne's recipe. We have taken her scrumptious 2 hour "stir often and watch" matbucha recipe and made it in the magical Mealthy Multi-Pot.

Ingredients

10 chopped Roma tomatoes, unpeeled and cut up into chunks
2 full heads garlic, minced
2 spicy hot peppers- like habanero or jalapeno, minced (or use a can!)
1 cup olive oil

(Garlic and peppers can be chopped by hand or finely in a food processor. Don't touch your eyes! )

Directions
Place all ingredients in the MultiPot and set the control to 30 minutes on high pressure.
Use natural pressure release for 10 minutes, cool, refrigerate.* 

Notes

Serve matbucha as an appetizer dip with pita, challah or garlic bread,  or onion bread.
We also like matbucha as a topping for steamed or grilled fish. 
*If the matbucha seems to have  too much liquid, pour some off before refrigerating.

 

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KosherEye.com

 This recipe is especially wonderful when the fresh crop of sweet Vidalia onions arrive in spring.

Ingredients

olive schug 2

1  - 12 ounce jar green olives with pimento, drained and rinsed 
2-3 cloves garlic
1/3 cup mayonnaise
pinch of sugar
1/2 teaspoon white vinegar
1/2 - 1 teaspoon of Zhoug

Directions

Combine all ingredients in food  processor and pulse until  dipping consistency. Refrigerate,.
Delicious with  challah, pita chips  or crackers or your favorite "dipper"!

Notes

 This olive dip is even more flavorful when left in the refrigerator overnight.  
Schug is a Mediterranean hot sauce with with added herbs and spices. It is available at most supermarkets and kosher groceries  in the International, kosher or sauce section.

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KosherEye.com


Pastrami eggrolls 2 texted copy
 This new recipe exceeded our expectations in deliciousness.. It is simply scrumptious if you are a meat or deli fan. We are excited to share it with our readers. Enjoy! 

Ingredients

1 package egg roll wrappers --approximately 20 wrappers
1 jar dill pickle spears cut in 1/2 " chunks, rinsed and drained
1 jar (16 ounces) sauerkraut, rinsed and drained
12 ounces pastrami, sliced into 2" pieces
1/2 cup sweet chili sauce
2 teaspoons Dijon mustard
1 beaten egg
Vegetable oil

Directions

Combine mustard and chili sauce  and pour mixture into a fry pan
Add pastrami and gently stir and simmer for about 2 minutes
Remove pastrami with slotted spatula, but reserve cooking sauce and set aside

Eggroll Wrapping:
Brush each wrapper with a light coating of simmer sauce
Layer 1 tsp. sauerkraut, 2 small pieces of pickle and a few pieces of pastrami in each wrapper
Roll up eggroll, moistening seam with egg. Set rolled eggroll aside.
Heat 2"-3"  of oil to 350 degrees
Carefully add egg rolls, seam side up - fry until golden - turning once. (approximately 1 minute per side)
We use a Chinese style spider strainer to remove.
Drain on paper towels.

Notes

If serving the next day or two, refrigerate, bring to room temperature and reheat uncovered in 1 layer in a 325 degree oven, just until hot
If not using for a while, freeze eggrolls and then bring to room temperature and reheat as per directions above.
We usually assume that each guest will eat two; but this recipe is so popular, that each guest exceeded this portion assumption!!!

 

 

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