June 19, 2016
Author: Andrew Marcus
Ingredients:
Eggplants, peeled and chopped into cubes
Fresh tomatoes
Onions
Garlic
Tomato sauce
Preparation:
Cut up everything, put in big pot.
Cook on low for 1-5 hours.
Add water if thinner consistency is desired.
June 24th, 2016
Author: Louise Luger
Ingredients:
Chickpeas
Onion
Red and green peppers
Butter or canola oil
Garlic or garlic powder
Preparation:
Saute onions and peppers
Add chickpeas
Add garlic, saute till all is golden brown
Serve over bed of lettuce
February 6, 2013
Author: Carla Hall
No Southern meal is complete without greens. Traditionally, they’re simmered long and slow until melty and soft. I love ’em that way, but actually prefer a little bite to them—both in their mustardy flavor and hearty leafy texture. Growing up in the South, I learned that the greens were sometimes besides the point. The pot likker—the leftover cooking broth—is what really matters, at least as much as the greens themselves. Traditionally, salt pork simmers alongside the greens to flavor the likker. I use smoked turkey wings to get a broth that’s just as tasty but has even more complex gamey, savory flavors. Be sure to serve this with Skillet Cornbread for sopping. And save any leftover likker to make soup. From “Cooking with Love.”
Ingredients:
2 pounds smoked turkey wings
1 teaspoon minced garlic
1 teaspoon crushed red chile flakes
2 quarts water
2 pounds collard greens, rinsed and dried
2 pounds kale, rinsed
dried Kosher salt and
freshly ground black pepper
Preparation:
1. In a large pot, combine the turkey, garlic, chile flakes, and water. Bring to a boil over high heat, then reduce the heat to simmer for 30 minutes.
2. Meanwhile, prepare the greens: Working in batches, hold the stems of the collards with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stem clean. If the leaves are really large, cut them down the center. Stack a few leaves, then roll them like a cigar. Slice the roll into thin shreds. Repeat with the remaining collard leaves, then with the kale.
3. Add the sliced greens to the pot and simmer until tender, about 20 minutes. Season to taste with salt and pepper.
4. Remove the wings and let cool until you can handle them. Pull the meat from the wings, discard the bones, and return the meat to the pot. Serve hot.
March 12, 2013
Author: Manischewitz
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Ingredients:
2 pounds Yukon gold potatoes, cut into 1/2-inch diced cubes
5 tablespoons olive oil, divided
2 medium onions, diced
1 teaspoon plus 1/4 teaspoon Manischewitz® kosher salt
1/4 cup Manischewitz® Vegetable Broth
1/4 teaspoon garlic powder
Preparation:
Prep Time: 5 min
Cook Time: 20 min
Ready Time: 25 min
Serves 8
1. In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 to 20 minutes or until tender when pierced with a fork. Drain well and return to pot.
2. While potatoes are cooking, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté for 10 to 12 minutes or until softened and browned, stirring constantly.
3. Add onions to drained potatoes and mash with a potato masher until broken down but leaving some lumps. Stir in broth, garlic powder, remaining 4 tablespoons olive oil, and ¼ teaspoon salt.
4. Serve immediately or cover to keep warm.
July 10, 2013
Author: Liz
My Nanny Scher was a superb but simple cook. She sourced her meat and chicken from a kosher butcher in Stamford, CT and shopped her veggies and fruit from the corner grocer. In the summer, she grew a few tomatoes and zucchini in the small yard behind the multi-family, three story house my grandparents rented. She shared and swapped her small harvest with neighbors on the block, while exchanging recipes with her favorite Italian neighbors. She usually sautéed everything with lots of onions and often added ketchup for a touch of color and sweetness.
Here’s an updated version of what my Nanny made. Veggies are sliced more neatly here and the name is fancier but it’s in the same spirit of celebrating summer vegetables at their peak.
Recipe contributed to Kosher Like Me by Melissa Roberts
Ingredients:
2 garlic cloves
1 tsp kosher salt (use ½ tsp if fine salt)
6 Tbsp extra virgin olive oil
½ tsp freshly ground black pepper
1 large eggplant (1 lb), cut into ½” thick slices
2 medium zucchini and/or yellow squash (1¼ lbs), cut into ½” thick slices
2 large ripe tomatoes (1½ lbs), cut into ½” thick slices
4 (3”) sprigs fresh basil
3 (2” to 3”) sprigs fresh thyme
3 Tbsp finely grated Parmigiano Reggiano (*optional if making gratin parve)
Preparation
Equipment: a shallow 2½ to 3 quart gratin or baking dish
Preheat oven to 425F with rack in middle.
Mince and mash garlic to a paste with salt using a large heavy knife. Combine with olive oil and pepper in a large bowl. Add eggplant and squash and toss to coat.
Alternately layer eggplant, zucchini, and tomato slices, in a single overlapping layer in dish. Drizzle any remaining oil from bowl over the top and scatter herb sprigs, tucking them in between vegetable slices. Cover tightly with foil and bake until vegetables are softened, about 1 hour. Sprinkle top with parmesan (if using) and continue to bake, uncovered, until top is golden brown, 10 to 15 minutes more.
Notes
**Gratin can be made 1 day ahead, covered with foil, and chilled. Served hot, warm, room temp, or even cold.
March 6, 2014
Author: Daniel Friedman
My bubbie’s recipe. Delicious!
Ingredients:
1 egg
2 potatoes
¼ cup matzo meal
½ onion
1 clove garlic
2 tbsps Italian seasoning
Olive oil
Preparation:
Grate potato and onion. Smash the garlic and beat the egg. Mix everything together and add the matzo meal and Italian seasoning. Heat a little olive oil . Put a big scoop in the oil. Flip it to a golden brown. Eat !
March 6, 2014
Author: Steven Wynbrandt
I’m an urban farmer. I eat what I grow. I harvest an abundance of greens every day- to juice, eat raw, steam and saute [:)]
Ingredients:
Kale
Collards
Chard
Garlic
Ginger
Olive oil
Preparation:
Chop real small. Saute with low heat.
March 6, 2014
Author: De De
Ingredients:
1 lb mushrooms
1 white onion
2 cloves garlic
½ cup sherry
12-14 ounces vegetable broth
Flour to thicken
Kosher sea salt
Preparation:
Saute onions and garlic in olive oil. Add sherry and broth. Stir and add flour, a little at a time until desired thickness. Add sea salt to taste.
March 6, 2014
Author: Sarah Newman
Inspired by Yotam Ottolenghi’s cookbook, “Jerusalem”- an Israeli interpretation of simple greens dish.
Ingredients:
Spinach
Chard or kale
Onion
Garlic
Garbanzo beans
Olive oil
Honey
Schug (or chili paste)
Tahini
Salt and Pepper
Preparation:
Saute onion and garlic in olive oil. Add greens and cook until wilted. Add beans and continue to cook. Mix the honey, tahini, schug, salt and pepper and add to pan. Cook together for 3 minutes.
June 20, 2012
Author: Dina Mann
My Bubbie has a Chanukah party every year. She has five daughters, 12 grandchildren and 15 great-grandchildren, so this is one of the few times when all of us get together and re-connect, as we usually see the whole gang only at family simchas, happy occasions. Every year Bubbie tries new things like Persian rices or Greek pies, but the lasagna is a staple that’s chocked full of veggies and sweet like my Bubbaloo!
Ingredients:
1 box of lasagna
1 container frozen spinach
1 zucchini
2 Carrots
1 large ricotta container
2 packs of shredded mozzarella
2 eggs
1 cup(s) sugar
salt, pepper and garlic powder to taste
2 bottles of tomato sauce
Preparation:
1. Preheat oven to 350˚.
2. Chop veggies and sauté in large pan and season with salt, pepper and garlic. ( Feel free to swap out these veggies for other such as summer squash, broccoli, peppers, onion…)
3. Bring water to a boil and cook lasagna noodles until mildly cooked. I prefer a little al’ dente as the noodles continue to cook in the oven.
4. In a large bowl, mix ricotta, eggs, sugar and 1 and 1/3 bags of mozzarella. Reserve the remainder of the mozzarella.
5. When veggies are cooked add to cheese mixture.
6. Pour sauce on bottom pan, layer with noodles, add cheese/veggie layer, layer with noodles, add sauce, layer with noodles, add cheese/veggie layer and top off with reserved mozzarella.
7. Bake at 350˚ for an hour and half.
8. Enjoy!
November 30, 2012
Author: Ahuva Traube
My grandmother ob’m was a chalutzah, a pioneer in the land of Israel – a role she was exceedingly proud of. She left her home in Poland before WWII and went to Israel – or Palestine as it was then known. (Going to Israel saved her life, as the rest of her family – save for one brother – was killed during the war).During the years she was there she taught at Cypress, and she worked on a kibbutz. One of her jobs she had on the kibbutz was kitchen duty. She was taught a very basic lesson – one which she passed on to my mom, and my mom taught me. Here goes: Any time you brown meat with onions and garlic, it’s going to taste good. That’s it. Brown the meat first with onions and garlic. Everything else afterwards is just – pardon the expression – gravy.
Ingredients:
1 can be done with beef stew, pot roast, etc.
2 Medium Onions
Preparation:
Chop the onions – to taste! Smash or mince the garlic. Heat up the pan, and add a little oil. When the oil is hot, toss in the onions and garlic and allow to sweat a little. Season the meat with salt and pepper, and then add to the pot. Brown well on both sides, and then continue as you like. Turn it into a stew, a pot roast – whatever you like. Just brown the meat, garlic, and onions first – can’t go wrong!
December 26, 2012
Author: Evan Kleiman
Ingredients:
½ lb. dry pinto beans, cooked until tender or 4 cans pinto beans
2 tablespoons olive oil
2 onions, diced use white for sharpness, yellow for sweetness
Salt to taste
2 lbs. ground beef or buffalo, not lean
2 – 4 garlic cloves (to taste), grated on microplane or put through garlic press
4 tablespoons chile powder
2 tablespoons New Mexico chile powder
1 – 2 teaspoons Ancho chile powder
1 teaspoon Cumin
2 teaspoons Dried Mexican Oregano, crush with your fingers as you add to the pot
1 large can peeled tomatoes in juice
Preparation:
Use a heavy pot and a wooden angled scraper for stirring when making your chili. This will help prevent all those spices from burning on the bottom of the pot.
To cook the beans:
Wash pinto beans, put them in a pot covered with cold water by 4 inches. Bring the beans to a rolling boil. Cover the pot, turn off the beans and let them sit for an hour. Now open the lid and stir. The outer layer of bean skin should be completely hydrated. Now bring the pot of beans to a low simmer and let cook until they are just tender but not falling apart. Add water as needed but never more than covers the beans by 2 inches. This way you’ll have a nice thick bean liquor to add to the chili if necessary.
To make the chili:
Film the bottom of the heavy pot with olive oil and cook the onions with salt to taste over moderate heat until they wilt. Add the ground beef or buffalo to the onions. Break the meat up as it cooks until it’s pretty much cooked through and in small pieces, not large chunks.
Add the chile powders, garlic, cumin and oregano. Add salt to taste. Stir the spices in and let cook over low heat until the meat really absorbs the spice, about 3-5 minutes. Add the canned tomatoes and juice, breaking up the tomatoes with your fingers as you add them to the pot. Add a cup of bean liquor if you have it. Stir well and let the beans simmer over low heat for a couple of hours, adding the cooked pinto beans the last half hour. Add water or bean liquid as needed to keep the chili liquid as it cooks.
Adjust seasonings at the end of cooking. This chili is better the next day. Serve it with bowls of minced raw onion, sour cream and grated sharp cheddar cheese.
Posted in Main Courses
Tags: Ancho chile powder, Beef, buffalo, chile, chile powder, Chili, cloves of garlic, cumin,Dried Mexican oregano, dried pinto beans, garlic, garlic cloves, ground beef, ground buffalo, mexican oregano, New Mexico chile powder, new years, new years day, olive oil, onion, onions, Oregano, pinto beans, salt, tomato, tomatoes
December 28, 2012
Author: Pamela Schachter
Ingredients:
16 oz of plain yogurt
2 Tbsp soy sauce
2 Tbsp Lemon
1 1/2 tsp ground coriander
Curry powder ( at least 2 Tbsp) to taste
Garlic powder (as desired)
Hot pepper sauce (if desired)
Sprinkle black sauce
Preparation:
Mix up ingredients to make a sauce. Marinate chicken in refrigerator overnight or for at least two hours (covered). Bake at 375 for 45 minutes to an hour. Baste occasionally while baking
February 6, 2013
Author: Mo Rocca
Ingredients:
1 tbsp olive oil
Garlic
1 package of ground meat
Italian seasoning
Onion
Fresh or frozen spinach
Salt
Pepper
1 dozen eggs
Flour
Preparation:
Prepare the filling and let cool.
Directions as follows:
Place about a Tbsp. of olive oil in a large pan. Add a few pressed or a few tsp. of garlic in and sautee until brown. Add a package of ground hamburger, Italian seasoning, onions, fresh or frozen spinach, and salt and pepper. Cook until the meat is browned.
Prepare the pasta dough.
Directions as follows:
Place a dozen eggs in a large mixing bowl and beat for about 3-5 minutes. Add flour gradually until the dough is able to be turned out onto a floured surface and kneaded. Knead for a few minutes adding flour if needed until the dough is not sticky any more. Don’t over knead or dough becomes tough. Actually, if it’s still a little sticky, it’s ok because the pasta machine kneads it while it presses it. Cut the dough into pieces small enough to be put into the machine and set it on the widest setting. Put the dough through and gradually set the machine on smaller settings until it reaches the density you want. I usually put it on 3, I think. Place the dough onto a floured surface and start filling from one end folding the edge over the filling crop the ravioli and crimp it with a fork. Boil the immediately or let them dry and then boil or freeze.
March 12, 2013
Author: Manischewitz
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Ingredients:
1 four- pound 1st cut beef brisket
1/2 teaspoon Manischewitz® kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons Mishpacha® olive oil, divided
3 medium onions, peeled and cut into 1/8ths
6 cloves garlic, smashed
2 cups pomegranate juice
2 cups Manischewitz® Kosher For Passover chicken broth
3 tablespoons Manischewitz® honey
3 bay leaves
1 small bunch fresh thyme
Preparation:
Prep Time: 5 min
Cook Time: 4 hour
Ready Time: 245 min
1. Preheat oven to 375 F.
2. Season brisket with salt and pepper.
3. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat.
4. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
5. Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened.
6. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme.
7. Bring to a boil, then reduce to a simmer and cover.
8. Transfer to preheated oven and roast for 2 hours.
9. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.
10. Let brisket rest for 10 minutes before thinly slicing against the grain.
11. Strain liquid and serve on the side as au jus.
This post was submitted by Manischewitz.
Posted in Main Courses | Tags: bay leaf, bay leaves, beef brisket, black pepper, Brisket, cloves garlic, fresh black pepper, fresh thyme, garlic, garlic cloves, honey, Joy of Kosher, Manishewitz, olive oil, onion, onions, Passover,Pomegranate brisket, pomegranate juice, thyme
Ingredients:
1 kosher brisket of beef (4 to 10 pounds)
2 to 3 large yellow onions, sliced
3 or 4 cloves garlic
2 16-ounce jars tomato sauce
2 cans or 3 cups beef broth
olive oil (or canola oil) – approx. 2 tablespoons
a few white potatoes, peeled and cut into small pieces
1 tablespoon sugar (approx.)
optional:
a few carrots, peeled and sliced
a cup or so of string beans
Preparation:
Heat oil in large pan (preferably a frying pan or deep pot for which you have a lid).
Sautee garlic and onions until yellow and slightly softened. Push onions to sides of pan, put meat in center and sear on high until well browned all over.
Add approximately equal amounts of tomato sauce and beef broth to pot. Stir to combine well.
Add several cut up potatoes, as well as the string beans and sliced carrots, if desired. The latter vegetables are totally optional, but the potatoes help thicken the gravy.
Cover the pan and reduce heat so that the gravy simmers. Cook for 1 ½ to 2 hours, turning the meat occasionally so that both sides cook evenly. Remove meat from pan and slice THIN* against the grain. Stir a tablespoon or so of sugar into sauce. Then return meat to pan and cook for about 45 minutes more.
*Note: The thinner you slice it, the more tender it tends to be!
March 6, 2014
Author: Lu Zana
I am my own Bubbie. I make my own comfort food.
Ingredients:
Salmon
Onion
Garlic
Asparagus
Lemon juice
Hot pepper
Preparation:
Saute onion, garlic, asparagus and hot pepper. Squeeze in lots of lemon. Cook salmon on skillet to taste.
March 6, 2014
Author: Puppett
The original family recipe called for frozen green beans. I loved it but felt it was a touch bland so switched to fresh veggies and added garlic and pepper. An old girlfriend said she liked to add pasta, so I tried it out and people love it!
Ingredients:
16oz fresh green beans
1 bunch fresh broccoli (or asparagus)
1 cup friselli pasta
2 cans/small boxes condensed mushroom soup
8oz fried onions
Garlic Powder
Pepper
Preparation:
Blanch green beans and broccoli. Cook pasta as directed. Mix vegetables and pasta with 6oz of fried onions and condensed soup. Mix in garlic and pepper. Bake at 350 degrees for 30 mins. Sprinkle rest of fried onions on top 5 mins before serving.
October 15, 2012
Author: Sybil Sage
This was a recipe my mother altered, depending on whether it was going to a daughter or a daughter-in-law. As the daughter, I have the real one.
Ingredients:
4 pounds cucumbers or tomatoes
2 strips pickling spices
1/2 tsp. Salt
2 cloves garlic
2 TBSP. dill
Preparation:
Put cucumbers, pickling spices, garlic & dill in large jar. Fill with Water. Fill to top. Add 3 TBSP kosher salt. You can add more dill & vinegar as well as garlic. (That’s the way mothers used to cook).
Cover with Saran Wrap. Let stand at room temperature 5-6 days. You then screw on the top and refrigerate. You will have pickled in 3 weeks.
Courtesy of Mina Adelman’s daughter.
Ingredients:
2 Tbsp. vegetable oil
1 lb lean ground pork
2 cloves garlic, minced
1 onion, sliced
1/2 lb green beans, julienned
2 carrots, julienned
1 Tbsp. soy sauce (optional)
15 lumpia wrappers, square or round
Salt to taste
Preparation: Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with a moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels.
