Last week we talked about the Kosher ingredient fish. Today I’d like to talk about another Kosher ingredient that you can use, turkey. Turkey is not only a Kosher ingredient, it is also low in fat, versatile and it makes a great alternative to beef and other high fat meats. One of my favorite Jewish holiday recipes is Turkey Porcupine Balls. It is a variation on the traditional beef porcupine ball, however, I also add a sweet and sour sauce to the recipe.
Turkey Porcupine Balls
Ingredients
2 pounds of lean ground turkey
1 package of dry onion soup mix
2 Kosher eggs
2 cups of cooked rice
salt and pepper to taste
1 stalk chopped celery
1/2 cup of potato flakes (instant mash potatoes)
In a large mixing bowl combine all of the above ingredients except for 1 cup of the cooked rice. Mix with your hands to create a meatloaf like mixture.
Roll meat balls to the size you like. You can make a lot of little balls or a few large balls.
Roll each ball in the remaining rice. Press the rice into the meat balls so that they are firmly attached. Place each ball in a cake pan that is coated with a vegetable based cooking spray that is not butter flavored.
Put them aside while you make the sweet and sour sauce.
Sweet and Sour Sauce
Ingredients
1 cup of rice wine vinegar
1/4 to ½ cup of sugar (to taste if you like sweets use more if you prefer more of a tang use less)
1 cap of pineapple pieces in juice
Directions
In a sauce pan mix together vinegar and sugar. Stir until the sugar is dissolved and the sauce starts to thicen.
Stir in the pineapple and juice and reduce slightly.
Pour sauce over the meat balls and bake in a 350 degree oven for 30 to 45 minutes, or until the meat balls are slightly brown and cooked all the way through.
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Living a Kosher lifestyle is not easy. Over the next month I will be providing you with information on how to prepare kosher dishes that will make your life easier and your family happy. Kosher cooking is really pretty easy to do. One recipe for a happy marriage is variety in the kitchen, and fortunately there are a lot of ingredients that are Kosher and there are a lot of recipes to work with.
If you are Kosher and love fish then you are in luck. There are thousands of different lowfat Jewish recipes for Kosher fishes that you can work with, however, you need to be careful when selecting your fish as not all fish are certified as Kosher. Some of the fish that are Kosher include: bluefish, flounder, bass, bluegill, sole, tuna, cavier from Kosher fish, haddock and whitefish.
Kosher Tuna Pot Pie
Ingredients
1/4 Nucoa (vegan margarine)
1 medium chopped sweet onion
3 tbsp corn starch
salt and pepper to taste
2 cloves of garlic minced
1 tsp of dill weed or seed
1/4 tsp of thyme
2 cups of organic soy milk
12 ounces of fresh cooked tuna or canned tuna
1 bag of frozen Mediterranean veggies (no tomatoes)
1 tbsp Worcestershire sauce
2 small red potatoes peeled and cubed
Kosher pie crust recipe for 9 inch pie
Directions
In a saucepan melt butter and wilt onions. Then stir in organic soy milk and warm to near boil.
Add in the seasonings and allow them to bloom.
Add in the corn starch and stir until the sauce begins to thicken. Reduce heat.
Stir in potatoes and cooked for 3 to 5 minutes. Then stir in the remaining veggies and Worcestershire sauce. Cook for a few more minutes.
Pour mixture into the pie crust and top with the second crust. Cut steam vents in the top crust. (If you are trying to reduce calories and fat, use only one crust, either a top crust or a bottom crust.
Bake in a 350 degree preheated oven until the crust is a golden brown and the vegetables are heated all the way through and your potatoes are tender.
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