Thanks to Shifrah Devorah Witt and Zipporah Malka Heller for sharing this recipe from their cookbook The Best of Mexican Kosher Cooking. An unusual and wonderful combination in both color and texture. This soup is packed with fiber, is heavy enough to be a main dish, but can also be served in a smaller portion as a soup course. Ingredients: 1... 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
Ingredients: 3 cloves garlic, minced 1 medium onion, diced 1/4 teaspoon turmeric 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/4 teaspoon chili powder 1/4 teaspoon coriander 1 (32-ounce) container vegetable stock bottom half of butternut squash (reserve the top for butternut squash fries), diced 2 medium zucchini, diced 4 small carrots,... Read more
Every wonder what to cook when you’re expecting 200 college students for Shabbos dinner? Sarah Korn, Shlucha of Chabad Serving NYU, has compiled her recipes into a cookbook featuring themed Shabbos dinner menus such as Italian, Szechwan, Kentucky-Fried, and Mexican. The cookbook will be available through Sarah’s website nyujews.com... Read more
Buttermilk adds a creamy tang to this light soup. Ingredients: 2 tablespoons olive oil 1 large onion, diced 1 teaspoon sea salt pinch red pepper flakes 1/2 teaspoon dry rosemary 3 medium zucchini, unpeeled and sliced 1 medium potato, unpeeled and sliced 3 cloves garlic, minced 4 cups vegetable stock or water 2/3 cup buttermilk Directions: Heat olive... Read more
Different than the standard pureed butternut squash soup, this one is chunky and the addition of horseradish adds a very subtle kick. Ingredients: 2 tablespoons extra virgin olive oil 2 leeks, white and light green parts only, halved lengthwise and thinly sliced 2 bay leaves Salt and pepper Half of a large Butternut squash, peeled seeded and cut into... Read more
This soup is the perfect match for crispy fried potato latkes. Try it this Chanukah! Ingredients: 3 Granny Smith apples 1 tablespoon olive oil 1 medium onion, sliced 1-1/4 pounds parsnips, peeled and sliced 1-1/4 teaspoons coriander 5 cups vegetable broth Garnish- Diced apple Plain yogurt Directions: Peel and core the apples, then cut them into chunks.... Read more
Thanks to Gil Marks, author of Encyclopedia of Jewish Food for sharing this recipe! Gundi is a cross between a dumpling and meatball. The most popular type is made from chicken and roasted chickpea flour. They are traditional in chicken soup for Shabbos dinner. Ingredients: Meatballs- 1 pound ground chicken, turkey, lamb, or lean veal; or 8 ounces... Read more
Thanks to Jamie Geller, author of Quick & Kosher Meals in Minutes for sharing this 20-minute meal! Gazpacho is best served chilled. To save time chilling, keep the boxed broth and cucumber in the fridge. Make the gazpacho while the mushrooms are grilling. Chill until serving. Mozzarella Mushroom Burgers This dish is a perfect vegetarian burger... Read more
Thanks to Eighteen Restaurant in NYC for sharing this recipe! “This soup is a big hit. With the winter approaching, its a hearty and warm meal!” Ingredients: 2 large onions 2 lbs. Flanken meat 4 medium to large potatoes 2 whole carrots Salt Black Pepper Cumin Paprika Turmeric 1 tsp fresh Garlic, ground down 1 small bunch cilantro Directions: Finely... Read more
Thanks to Shifrah Devorah Witt and Zipporah Malka Heller, authors of The Complete Asian Kosher Cookbook for sharing this recipe. Unusually delicious. This soup takes only minutes to prepare. Ingredients: 4 cups chicken soup stock, or 4 cups water plus 4 teaspoons pareve chicken soup mix, prepared according to package directions 1 tablespoon dry sherry 1... Read more
Low in calories, high in flavor… You’ll love this soup! Ingredients: 2 tablespoons olive oil 4 large onions, sliced 6 red bell peppers, chopped 3 cloves garlic, minced 6 cups water 1 tablespoon onion soup mix salt & pepper, to taste Directions: Heat oil in a stock pot. Sautee the onions, peppers, and garlic until soft. Add water and... Read more
Thanks to Naomi of Pittsburgh, PA for sharing this recipe! Ingredients: 1 acorn squash 2 apples onions garlic salt pepper Directions: Peel the acorn squash, cut in half and scrape out the seeds. Cut the squash and apples into cubes. Place in a pot and cover with water. Bring to a boil, the lower to a simmer until the squash and apples are soft. Mash... Read more
Recipes for Tortilla Soup always piqued our curiosity, yet most contain chicken and cheese in the same bowl. We’ve decided to formulate two versions of this classic. The recipe below is parve with an optional dairy topping of shredded cheese. Stay tuned for the meat version… Ingredients: 1 tablespoon oil 1 medium onion, diced 3 cloves... Read more
Thanks to Ricki Savitsky from Brooklyn, NY for sharing this recipe! Feel free to improvise as needed! Ingredients: 1 can crushed pineapple with juice 1 can sour cherries, drained 1 bag frozen rhubarb 1/2 – 1 cup sugar 1 cup Orange juice 2 – 3 cups water 1 cinnamon stick, optional 1 glass dry white wine, optional (Teva Chardonnay for $4.99... Read more
Thanks to Shaindy for sharing this recipe! Ingredients: 1/2 Bottle Orange Juice 1/2 Can Pineapple Juice 1 large can peaches, with syrup 2 packs frozen strawberries, divided kiwis, cubed Directions: Blend the juices, peaches, and 1 pack of strawberries. Then cube the other pack of strawberries and the kiwis to garnish each bowl. Share your favorite... Read more
Thanks to Penina Teitelbaum from Israel for sharing this recipe! Ingredients: 2 pounds butternut squash, diced 1 pound pumpkin, diced 2 onions, diced 4-5 tablespoons butter 1 (8 ounce) cream cheese 1/2 cup cream (or to taste) 4 tablespoons parve chicken bouillon (soup powder) 1/2 teaspoon marjoram 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 3... Read more
Thanks to Miriam Leah Schwartz from Baltimore, Maryland for this recipe! Ingredients: 1 package frozen rhubarb 3 cups water 1/2 cup dry white wine 3/4 cup sugar 1 cup strawberries, fresh or frozen 1 teaspoon grated orange peel Directions: 1. Boil the water. Add all ingredients except strawberries. Bring to boil again and let simmer for 20 minutes. 2.... Read more
