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Copycat Kosher

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Houstons 348s

A simply sensational salad- the lime dressing & peanut sauce combine for tart & sweet layers of flavors.
Perfect for a main dish or appetizer.

Ingredients

Mixed salad greens
1 
large carrot, julienned, peeled or spiralized
2 or more grilled chicken breasts, sliced
Tortilla strips

Lime Dressing
1 / 2 
cup lime juice
7 
tablespoons honey
4 
teaspoons honey mustard
2 
garlic cloves, minced
1 
teaspoon black pepper
1 / 2 
teaspoon salt

Peanut Sauce
4 
tablespoons low sodium soy sauce
4 
tablespoons hot water
6 
tablespoons peanut butter
2 
teaspoons sesame oil
1 
tablespoon ground ginger or fresh ginger, minced

Directions

In a small bowl, whisk together the lime dressing ingredients.
In a large bowl, combine salad greens, carrots and chicken
Pour the lime dressing over the salad and toss to combine. Just before serving add the tortilla strips and toss gently
In another bowl, combine the ingredients for the peanut sauce and mix well.
Divide salads into 4-6 serving plates and drizzle each salad with the peanut sauce or drizzle the peanut sauce atop the salad in the large bowl and serve.
4-6 servings

Notes

Grilled salmon may be substituted for the chicken in this saladl, or for vegetarians - omit the chicken and add braised tofu.

Recipe: Kosher, salad, meat, poultry

 

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KosherEye.com

Fried-okra_300w

This scrumptious southern staple is adapted from one of the queens of southern cookery, Paula Deen. We have shared a parve option.

Ingredients

6 cups oil, for frying
1/2-cup cornmeal
1-cup all-purpose flour
2 teaspoons Paula Deen House Seasoning, recipe follows
1/4-teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick (Young, baby okra is best!)
1/2-cup buttermilk or parve "buttermilk" (see parve substitute below)

Directions

Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

Notes

Recipe: Kosher, dairy or parve, copycat kosher

Paula Deen's House Seasoning:
1-cup salt
1/4-cup black pepper
1/4-cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Parve Buttermilk Substitute
1 cup rice or soy milk
1 Tablespoon white vinegar or lemon juice
Mix together and let stand at room temperature 10 minutes
Proceed with recipe

 

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