Chicken Broccoli Cashew Stir-Fry

From KosherFood.About.com

This Chicken Broccoli Cashew Stir-Fry recipe is loosely based on a recipe of Yisrael Aharoni, a famous Israeli chef who has written cookbooks and hosts cooking shows that teach Israelis how to easily prepare gourmet food. Marinate the chicken in oil, honey and peanut butter, and then stir-fry it for 5 minutes. Blanch the broccoli. And then simply mix together the stir-fried chicken, blanched broccoli and roasted cashews. Serve this delicious meat stir-fry over white rice for a complete meal.

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Chicken Vegetable Couscous – Healthy Savory Moroccan-Inspired Recipe

From Tori Avey

I was first introduced to couscous by my Grandma Lois, who learned about it on a Moroccan vacation with my grandfather Clarence (they traveled the world in their retirement years). This was back in the early 1980’s when couscous, hummus and other Middle Eastern delights were not yet well known to most Americans. Grandma was both shocked and amazed when she learned that Moroccans eat couscous with their hands. Despite her initial reservations about the communal utensil-free eating style, she dug in with the rest of the group. She quickly fell in love with what then seemed like a very exotic food, and decided that she must make it when she returned home. Instant couscous was not widely available in our small California hometown grocery market, so Grandma made special trips to a health food store in a neighboring town to stock up. I actually remember my first taste; I couldn’t have been more than six or seven years old. I fell in love with the texture… thousands of tiny pasta-like pieces, warm and fluffy, soaking up whatever sauce Grandma served with it. Couscous quickly became my favorite starchy side dish, preferred over potatoes, pasta, rice and other grains. To this day, I find couscous a comfort… it reminds me of dining with my grandma and grandpa, listening to their colorful Middle Eastern travel adventures.

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Halva Swirl Brownies

By Shannon Sarna on The Nosher for MyJewishLearning.com

For some time now I had in my head that I wanted to make a brownie that involved halva, that delicious Middle Eastern sesame confection. I researched. I pondered.

And then when I got a jar of the brand-new Soom Foods Tehina, I knew it was my sign to go for it. What I loved about using this particular sesame paste was the super smooth consistency, easy pour-ability and also the fantastic plastic container. Much less messy or tricky to open than the metal cans!

I used this recipe for Nutella Cream Cheese Swirl Brownies from Lovin’ in the Oven as the inspiration for my recipe.

While I chose to sprinkle the halva pieces on top of the brownies, you could also mix them into the brownie batter itself, or make a double batch of the brownies and do a layer of brownie filled with the tahini-cream cheese filling. The possibilities are endless.

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Buffalo Quinoa ‘Mac’ & Cheese

From DomesticSuperhero.com

The last month or so we have been on a healthy food kick at our house.  We haven’t really been indulging in the usual pasta, pizza, and cheese laden dishes.  I have been pretty good at making really healthy recipes for dinner, but when I saw a recipe for Buffalo Quinoa Mac and Cheese I almost had a heart attack.  How could I have never thought of this before??  I love quinoa.  I love buffalo anything.  I love cheese.  Hmmm…..DING DING DING, we found ourselves a winner!  The original recipe from Iowa Girl Eats called for chicken, so it can easily be added for all the meat eaters out there.  BUT, let me say that I really don’t even think this dish needs any meat.  It is so hearty from the quinoa, and the buffalo sauce and blue cheese are so satisfying. 

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Lamb Supreme Cholent

By Shannon Sarna for MyJewishLearning.com

Lamb shanks and special spices like coriander, tumeric and paprika gives this cholent an extra flare.

Ingredients

3 lbs lamb shanks
4 carrots, cut into large chunks
2 onions, diced
3 potatoes, peeled and cut into 2
4 garlic cloves, peeled and left whole
1 tablespoon paprika
2 teaspoons coriander
1/2 teaspoon tumeric
1 1/2 teaspoons ground ginger
1/4 teaspoons freshly ground black pepper
1/4 tablespoon cinnamon
pinch red pepper flakes
1 tablespoon salt
1 teaspoon pepper
2-3 cups water
Fresh mint and parsley (optional) Continue reading.

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Bronx Borscht

From the old world to the new, nothing 'beets' this classic soup

By Marion Jacobson for Kveller.com

Usually, the sight of a root vegetable other than potatoes sends my kids running and screaming from the kitchen. But the beet claims a special place in our house whenever I make borscht.

Beets were a cheap commodity in Eastern Europe, so they caught on like wildfire in poor communities, both Jewish and Polish. Borscht (or borsch) is the generic name for a soup of Ukrainian origin that appears in hot and cold variations, but always with beets. Cold borscht is a true summertime soup, and I offer a thick, hearty version more like a Jewish take on gazpacho. Whatever kind of borscht you make, don't leave out the dill--a staple of Polish and Eastern Europe cooking.

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Schnitzel: Israeli Cutlets

The ultimate comfort food.

By Adeena Sussman for MyJewishLearning.com

In all my years living in and visiting Israel, I never tired of the crisp, freshly breaded and fried cutlets known as schniztel. Adapted by immigrants from the classic Viennese Wiener Schnitzel made with veal, the Israeli version originally featured turkey, which was much more plentiful at the onset of the Jewish State than beef, or even chicken.

In Israel you'll find a wide variety of schnitzel, adapted to adhere to familial or ethnic traditions and tastes. I like mine a bit spicy and add sesame seeds for a subtle nuttiness. I also prefer a coating of bread crumbs, which provide a crisper crust than matzah meal, which is denser and absorbs more oil.

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