Kosher In The Kitch!

For more recipes go to:

kosherinthekitch — Tue, 10 Feb 2009 19:09:41 +0000

www.kosherinthekitch.com

Cheddar Broccoli “Twice Baked” Potatoes:

kosherinthekitch — Wed, 10 Sep 2008 22:32:56 +0000

6 large potatoes (pierced with a fork)
1/2-1 cup sour cream
1 bunch of broccoli- finely chopped (or 1-2 boxes of frozen or 16 oz)
1 1/2 cups cheddar cheese (divided into 1 cup and 1/2 cup)

preheat oven to 450

bake potatoes for 30 minutes or until soft. lower oven to 350.

cut off tops, hollow out potatoes- save the skins

in large bowl, mash potatoes with sour cream, salt and pepper until smooth. mix in broccoli and 1 cup of cheese, spoon mixtue back into shells, and overfill them. sprinkle cheese over the top, and bake for about 15 minutes- or until cheese is bubbly.

- recipe from Gatherings cookbook, photo submitted by Sarrit Kovacs

Basil Mozzarella Leave Salad

kosherinthekitch — Wed, 03 Sep 2008 22:28:52 +0000

Basil Leaves

Slice tomatos into chunks

slice mozzarella into pieces

drizzle a little bit of olive oil on top

spice with: salt & pepper to taste

~ Erez Safar

Greek salad, sweet and sour Tilapia, and mini brocolli cupcakes.

kosherinthekitch — Wed, 27 Aug 2008 20:40:08 +0000

Sweet & Sour Tilapia:

THis recipe was inspired by the avenue plaza sesame fish that they serve, It is the most delicious fish I ever tasted, and I don’t usually enjoy fish!

I got the recipe from my mom, she always makes it!

( I do not have the exact measurements for the batter, so just follow any basic batter recipe that you use on chicken or anything… basically some flour, eggs, spices, water…)

Take your tilapia and cut in chunks.
batter them, and fry till golden.

Sauce:
3/4 cups bbq sauce
3/4 cups duck sauce
3 tablespoons soy sauce

mix, pour over fish ( which should be in a foil pan) and let it hang out in the oven on 350 for around 20 minutes.

Served with:

mini brocolli cupcakes:

They are called cupcakes cuz they are made in cupcake tins! don’t start thinking that cupcakes are all of a sudden healthy!!

cook brocolli till soft, drain water.
blend with hand blender, and add 3 eggs, mayo, bread crumbs, onion soup mix, salt, pepper…

spray pans very well, otherwise they will stick. spoon mixture into pans, and sprinkle cornflake crumbs on top.

bake at 375 for 40 minutes

~ Emme Kay

Pistachio Crusted Cutlets:

kosherinthekitch — Wed, 27 Aug 2008 20:34:50 +0000

Fry onions in thin strips. mix with 2 frozen garlic cubes, 1 basil cube, 1 handful of pistachios
(crushed) and some olive oil.
smear mayo on cutlets, pat on the mixture, and bake for around 20 minutes…

(Served with criss corss potatoes posted below)

~ Emme Kay

criss cross potatoes:

kosherinthekitch — Wed, 27 Aug 2008 20:32:30 +0000

slice potatoes matchstick style. coat in all spices and oil, mix and bake till crisp pn outside.

~ Emme Kay

Flounder, with a pistachio crust

kosherinthekitch — Wed, 27 Aug 2008 20:26:30 +0000

flounder, baked in fresh lemon and lime juice. smear mayo on top, and make a paste from 2 basil cubes, 2 garlic cubes, olive oil and crushed pistachios. bake till ready.

(It is served here wth fried eggplant which is posted below)

~ Emme Kay

stacked breaded eggplant, with rattatoiulle on top:

kosherinthekitch — Wed, 27 Aug 2008 20:23:43 +0000

its fried eggplant with breadcrubs.
then I sauteed jullienned onions, peppers, mushrooms, garlic, tomatoes, olive oil…. till ready. presto! ( u can also put the veggies in between the stacks if ur in the mood)

~ Emme Kay

Blueberry Pie:

kosherinthekitch — Wed, 27 Aug 2008 00:25:05 +0000

Super easy and so delicious!

3 pints fresh blueberries
1 1/2 Tablespoons flour
3/4 cup sugar
9″ deep dish frozen piecrust

In large bowl, combine 2 pints blueberries, sugar and flour. Pour into piecrust. Bake at 375 for about an hour, or until berries begin to burst.

Remove from oven. While pie is still warm, press the remaining blueberries in concentric circles on top of pie.

Allow to cool to room temperature and serve. Also excellent served cold.

~ Ariella Greenberg

Bubbie’s Lasagna:

kosherinthekitch — Wed, 27 Aug 2008 00:23:03 +0000

This recipe has been passed down in my family for a three generations. I’ve made a few changes to it, but it is seriously the best lasagna ever, and incredibly quick and easy to prepare. For a diet version, use Dreamfield’s pasta (which is what I used here). For an added time saver, use no-bake lasagna noodles.

1 box cooked lasagna noodles
2 small containers cottage cheese
American cheese
1 package shredded mozzarella cheese
4 cans tomato sauce
Salt
Pepper
Lemon juice
Garlic Powder
Oregano

*NOTE: All measurements except for noodles and mozzarella cheese are approximate. If you want more layers, you will need more cottage cheese, tomato sauce, and American cheese. This makes a two layer lasagna in a 9×11 pan.*

Pour tomato sauce into medium bowl. Season with salt, pepper, a dash of lemon juice, and plenty of oregano, to taste.

Lay down several noodles on bottom of pan to cover. Spoon a generous amount of sauce on top, then drop spoonfuls of cottage cheese all over and spread to even out a bit. Layer American cheese evenly over that layer.

Then layer more noodles, sauce, cottage cheese, American cheese, noodles, sauce, and top with mozzarella cheese.

Bake at 375 for one hour, or until sides start to bubble and cheese is golden brown on top. Or it looks like the picture.

Once removed from oven, allow to sit for at least 15 minutes before cutting and serving.

~ Ariella Greenberg