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Welcome to the Jewish Recipes Blog
The Jewish Recipes blog is a place where you will find favorite traditional and modern recipes from family, friends and viewers. Not every recipe is Kosher. If you are looking for kosher recipes, then do a search on the blog.
We invite you to share your favorite recipes as well as enjoy the free ones that we put on the blog. And remember to tell us all the good stories behind the recipe your family recipe. We just love the vignettes!
The New Year is here and most likely you are feeling a little hung over from the holiday season that will finally crest today. Since today is the first day of the new year it is a good day to start eating healthier and to regain your pre-holiday waistline. It has been reported that on average people gain between five and seven pounds during the fall-winter holidays so not is the perfect time to start shedding those extra pounds. One way to do this is to replace your fast food lunch with a healthy bowl or cup of soup.
Chicken Noodle Soup – Homemade
Ingredients
1 whole chicken
2 stalks of celery, roughly chopped
1 cup of chopped carrots (reserve ½ cup for second cooking)
salt and pepper
cilantro
fresh parsley
1 small bag of dry egg noodles
Directions
Start by plugging in your crock pot and placing a cleaned, whole chicken into the crock pot. Fill the crock pot with water so that the chicken is covered. Add in 1 stalk of chopped celery, salt and pepper, ½ cup of chopped carrots, cilantro and fresh parsley.
Simmer the chicken until the meat starts to fall off the bone. You can put the chicken in the crock pot in the morning and pull it out when you get home from work.
Remove the chicken from the crock pot and allow it to cool. Remove the meat from the chicken and chop the meat into bite sized pieces. Strain the stock and return the purified stock to the crock pot. Add in the meat, the reserved carrots and one stalk of celery. Taste the broth and reseason as needed. Pour in the egg noodles. Cook until noodles and carrots are tender. This makes a great dish to help you recover from the calories consumed from Jewish holiday recipes.
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The end of the year is in sight, and many people are starting to evaluate the amount of weight that they have gained from holiday parties and feasts. However, there is still one more holiday to hurdle before the weight loss goals and New Year resolutions will go into effect. This week’s blog will be all about Jewish recipes that you can serve for your New Year’s Eve celebration.
If you are planning a family gathering this New Year’s Eve then you will want a kid friendly menu, as well as an adult friendly menu. For the kids you will want to have a variety of finger foods and snacks that kids will like such as chips, dips, chicken nuggets and pizza. For the adults you will want to have slightly more complex and intense flavors, such as artichoke dip, assorted cheeses and artisan breads, slow roasted meats and traditional Jewish recipes such as gefilte fish and Matza ball soup.
If you are planning an adults only New Year’s Eve party then you can serve alcoholic refreshments. However, instead of relying on champagne and wine, consider hosting a mixed drink party. This option will allow you to buy mixed drink mixes which will make bartending much easier. To make the party most festive you will want to buy fresh fruit and vegetables to garnish your drinks with and have the appropriate shaped glassware to serve your mixed drinks in. Finally, don’t forget to pick up festive decorations for your party.
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Hanukkah starts this Sunday at sundown, so are you ready? Over the past couple of weeks we have talked about deep fried sweets that you can prepare for Hanukkah, but if you have a more savory palette then this week’s blog is for you. Today I’d like to talk about one of my favorite recipes, fried eggplant.
Fried Eggplant
Ingredients
2 medium eggplants
2 eggs
Olive olive for frying
Italian bread crumbs
Salt
Paper towels
Directions
1. Wash, peel and slice your eggplants into ¼ inches slices. Lay the slices on a pile of paper towels and sprinkle with salt. Allow the pieces to sit for a few minutes. This will draw out the bitterness of the eggplant and help sweat out some of the moisture.
2. Pat the slices with the paper towels to remove extra salt and moisture.
3. Crack two eggs in a bowl and beat. Place bread crumbs in another container.
4. Heat about 2 tbsp of olive oil in a frying pan until it shimmers.
5. Use a pair of tongs to pick up a slice of eggplant, dip it in the egg wash and then dredge through the bread crumbs. Then set in the oil. Repeat with the other pieces. Don’t overload the frying pan, you will need to fry your eggplant in batches. Each side will take one or two minutes, then flip and fry the other side. Add oil as needed.
This is one of many great parve Jewish recipes that you can make for Hanukkah.
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Last week we started a series on fried foods that are good to serve for Hanukkah, which will begin this year at sundown on the 21st. Last week’s traditional Jewish recipes were for rosette cookies. This week I’d like to talk about how you can use the batter for rosettes to make other fried desserts for Hanukkah or for a special treat.
If you make your rosette batter a little thicker than the recipe calls for, by adding a little extra flour, then you can use it to coat a wide variety of dessert foods and then fry them. One of my favorite deserts to batter and deep fry is the Oreo® cookie. Any sandwhich cookie will actually work well, however, I love chocolate.
Candy bars also can be dipped in the batter and deep fried. I’ve heard that Snickers® bars are tasty deep fried, as are Three Muskateers. To make the frying process less messy you need to freeze the candy bars before you try to batter and fry them. This serves two purposes. First the frozen candy bar will absorb less of the oil and secondly it will prevent the candy bar from melting all over the place.
The final item that you can dip in batter and deep fry is cake. Pound cake in particular works well for deep frying. To prep the cake you will want to slice it in thick slices at least a half inch thick. Again freeze the cake for at least a half hour before you try to dip it in batter and deep fry it.
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It is officially December. Hard to believe, right? Well, the main Jewish holiday that is held in this month is Hanukkah, which this year begins at sundown on the 21st. While there are a lot of Jewish holiday recipes that you can prepare for your family’s Hanukkah celebration, most of the recipes are going to contain oil. This is because oil played a big part in the Miracle of Hanukkah.
One of my favorite fried treats for Hanukkah are rosettes. These are created by dipping a shaped iron in batter and frying the batter in hot oil. Once the batter has turned a golden brown you remove it from the oil and place it on paper towels to drain off extra oil and sprinkle with powdered sugar. Here is the recipe for the rosette batter:
Rosette Batter
Ingredients
1 cup of whole wheat flour
1 tsp of almond extract
1 tsp of vanilla
1/2 stick of margarine, melted
3/4 cup of soy milk (sweetened and organic)
2 tbsp sugar
dash of salt
Instructions
1. Heat oil to between 350 and 375 degrees F.
2. Mix ingredients for the batter together with a hand mixer or an emersion blender.
3. Refrigerate the batter for about 20 minutes, or until it is chilled.
4. Dip rosette iron into the hot oil and then into the batter and then back into the hot oil. As the batter cooks it will slide off the iron. Cook until you notice the bottom is starting to turn golden brown, flip using chopsticks and cook the other side for a few seconds until it turns golden brown. Remove from the oil and drain on a stack of paper towels.
5. Sprinkle with powered sugar and enjoy.
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