Thanks to The Kosher Spoon for sharing this recipe! I’ve challenged myself this Chanuka season to leave my frying pan where it belongs. Not because I’m on a diet or anything. Simply because my family will undoubtedly get their share of oily goodness from other sources, many other sources. Sources I cannot control. And because I’m on... Read more
Thanks to Cook Kosher for sharing this quick, no mixer, recipe for doughnuts! Cutting squares is way more efficient than circles… no scraps!! Follow the video and the recipe below. This recipe is also featured in Leah Schapira’s new cookbook, Fresh & Easy Kosher Cooking, which Savvima highly recommends. Read our full review here. Ingredients: 4... Read more
Chanukah is almost here! Are you prepared? Here’s a roundup of some of Savvima’s best Chanukah 2010 recipes: Mozzarella Sticks Recipe Greek Panzanella Salad Recipe Beet & Carrot Latke Recipe Chocolate Donut Holes Recipe Read More
This recipe is excerpted from the new cookbook, Dash: Inspired Kosher Recipes For The Seasoned Palette. For a truly outstanding beginning to your meal, serve this wild rice salad topped with crisp duck pieces and wait for the compliments to pour in. It is elegant enough for the most formal occasion, yet simple enough for anyone to prepare. Ingredients: 2... Read more
This recipe is excerpted from the new cookbook, Dash: Inspired Kosher Recipes For The Seasoned Palette. Fresh herbs impart a vibrant flavor to this simple soup. When shopping, look for crisp herbs with a bright green color—avoid any with brown spots or soft areas. Fresh herbs are highly perishable and should be stored wrapped in damp paper towel in... Read more
Thanks to Shari from San Diego, CA for sharing this recipe! Ingredients: Corn tortillas Tofu Corn Black beans Cheddar cheese Sliced olives Enchilada sauce Directions: 1. Warm corn tortillas in a frying pan, set aside. Saute cubed tofu with beans, sauce, cheese and any other additions (such as spinach or zucchini). 2. Spoon 2-3 tablespoons of the vegetable,... Read more
Oh no, macaroni again!? For a quick, healthy and inexpensive meal serve eggs. Here’s a creative and attractive way to prepare them: Here’s the quick how-to: 1) Cut bell peppers into 1/2 inch rings. 2) Place in a non-stick skillet coated with cooking spray. 3) Crack an egg in the middle of each ring and cover and cook over low heat until... Read more
Thanks to Anna Sanders of Washington Heights, NY for sharing this recipe! Ingredients: 1 (8-piece) chicken, cut up 1 cup of veggie/chicken/beef stock 1 onion, sliced 1 dark beer 1/2 cup yellow mustard 6-7 cloves of garlic, chopped Directions: 1. Place chicken and onion in a large frying pan. Brown both sides of chicken, about 10 minutes on each side.... Read more
Thanks to Dvora Friedman for sharing this recipe! Ingredients: Chicken cutlets, cut into bite sized pieces Oil Pereg shwarma spice Pitas French fries Tomatoes, diced Cucumbers, peeled and diced Chummus Directions: 1. Marinate chicken in oil and pereg shwarma spice, then saute over low flame until done. 2. Serve in a warm pita with french fries, tomatoes,... Read more
Ingredients: Filling- 1 (8 ounce) package cream cheese, room temperature 1 egg 1 teaspoon vanilla 3 tablespoons brown sugar Streusel topping- 4 1/2 tablespoons flour 5 tablespoons white sugar 3/4 teaspoon cinnamon 3 tablespoons butter Muffin batter- 2 1/2 cups flour 2 cups white sugar 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon... Read more
Most store-bought olive dips tend to taste like mayonnaise with a sprinkling of olives. Luckily this recipe is super simple to prepare and the taste can’t be beat. Serve with challah, pitas, or crackers. Ingredients: 1 (7 ounce) jar pimento-stuffed green olives, drained 1 cup mayonnaise 3-4 cloves fresh garlic, peeled Directions: Process all... Read more
Thanks Rochel S. for sharing this recipe! Ingredients: 4 chicken bottoms (or cutlets) 1 onion cut into 1/4″ slices 2 cloves of garlic, cut into pieces 1/2 cup ketchup 1/2 cup brown sugar 1 tablespoon soy sauce Directions: 1. Put chicken pieces in 9×13 pan. Saute onions with garlic until translucent. Add brown sugar, ketchup and soy sauce.... Read more
Shalom bayit (Hebrew: שלום בית ; lit peace at home) is the Jewish religious concept of domestic harmony and good relations between husband and wife. The term has also come to mean any compromise, big or small, which enhances the relationship and the family as a whole. Truly every home-baked challah should be dubbed a shalom bayit challah. Performing... Read more
From Bitayavon Magazine. This Turkish salad takes on a new flavor profile by adding celery to the recipe which makes this already crunchy dip even more irresistible. Ingredients: 2 teaspoons oil 1 large onion, diced and divided in half 1 large red pepper, diced and divided in half 3 stalks celery, diced and divided in half 2 cloves garlic 2 medium... Read more
Ever wonder how to make two-color swirled frosting such as these? Hydrangea Cupcakes Pink Lemonade Cupcakes We found a great tutorial which shows you how. The trick is to fill two separate piping bags with frosting… Then attach them with one piping tip. For the full instructions head over to Our Best Bites. Sources: Glorious Treats, Erica’s... Read more
UPDATE: Congratulations to ZK (Comment #21) winner of the giveaway!! This post features: A Savvima review of Fresh & Easy Kosher Cooking by Leah Schapira. A chance to win a free copy of Fresh & Easy Kosher Cooking by Leah Schapira! As a foodie, I confess, I’m easily excited by the release of a new kosher cookbook! It’s hard to predict... Read more
From Bitayavon Magazine’s Fall/Yom Tov Issue by Pessy Hascelovich Normandy is the apple growing region of France and the origin of Calvados, a special apple brandy used to flavor the custard in this tart. The pâte sablée is a sweet cookie dough crust rich with egg yolks and sugar and has a delicate crisp and crumbly texture. The sweet buttery-ness... Read more
Thanks to Bitayavon Magazine for sharing this recipe. An elegant and surprisingly easy dessert to make, profiteroles (or little cream puffs) can be filled with virtually anything you like, both savory and sweet. Ingredients: 3/4 stick butter or margarine 3/4 cup water 1 teaspoon salt 3/4 cup flour 2 tablespoons sugar 3 eggs Mousse- ½ cup heavy cream 9... Read more
Ingredients: 16 lady fingers (split in two bowls) 6-8 tablespoons of orange liqueur ½ gallon Orange Sherbet ½ gallon Vanilla Ice Cream 8 ounces dessert topping Orange candies or crystal sugar, for garnish Directions: 1. Break ladyfingers into thirds. Put the pieces into two separate bowls. Sprinkle 3-4 tablespoons orange liqueur over the first bowl... Read more
