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Below are the 15 most recent journal entries recorded in Jewish Recipes' LiveJournal:

Tuesday, April 3rd, 2007
8:37 pm
Saved by matzah!
We love spanakopita, but don't have it very often due to all the butter that makes those phyllo layers so wonderfully flaky. I once tried a lighter method that used spritzs of olive oil and breadcrumbs in place of the butter, but it didn't quite work. So I as flipping through a Jewish cookbook, and I come across a recipe for a Passover pie that uses matzah as a crust for the spinach and feta filling! It came out wonderful. I suggested that we save the recipe as a Passover-special, but Hubby said he'd like to have it that way at any time of the year - and THAT, let me tell you, is high praise, indeed.

Preheat over to 350 F.

3 10-oz boxes of frozen spinach, thawed (don't squeeze it dry!)
2 lb fresh spinach, steamed tender but still bright green, juices reserved.

1 medium onion, finely chopped
2 cloves garlic, minced
2 T olive oil
3 eggs, beaten
1/2 pound Feta, crumbled
A few shavings of fresh nutmeg
Salt, pepper, parsley, dill weed

Saute the onion and garlic in the olive oil until just beginning to brown. In a large bowl, combine the spinach and juices, beaten eggs, sauteed veggies, and Feta. Season to taste and set aside.

Soak 6-8 sheets of matzah in 2 c. of warmed milk until they're just beginning to soften. Make a double layer of matzah in the bottom of a rectangular pan. Spoon in the filling, spreading it evenly and smoothing the top. Make another double layer of matzah on top of the filling. Beat two eggs into the leftover milk, and pour this all over the pie. Bake about 45 minutes.
Friday, March 30th, 2007
8:30 am
Lamb-Stuffed Acorn Squash
This dinner came out very yummy, and lo and behold! It's even kosher for Passover. I used to make a sweet stuffing for squash out of apple, nuts, and dried cranberries, but I've been trying to find a more savory alternative for a while, so the dish felt more like an entree. Here's what I did last night:
1) Preheat oven to 350 F. Halve two acorn or Danish squashes lengthwise. Scoop out the seeds (reserve these for toasting!) and strings, wrap loosely in plastic wrap, and microwave until firm-tender. Set aside, still wrapped.
2) While the squashes are cooking, toast ~1/2 c. pine nuts in a dry pan over medium-high heat. Set aside.
3) In the same pan, brown ~ 1 lb. ground lamb, seasoned with salt, pepper, and 1 T. paprika.
4) When the meat is browned, add 2 cloves of minced garlic, one finely diced medium-sized onion, and one half of a finely diced red bell pepper. Stir and cook until the veggies start to get a little tender. Add 2-3 T of honey, stir to combine, and cook 1-2 minutes. Stir in ~1/2 bunch of chopped fresh parsley and remove from the heat.
5) Carefully unwrap the squash halves and place in a baking dish, cut sides up. Fill the cavities with the meat mixture, packing it lightly. Bake about 20 minutes, just to let everything combine.

Even the boys liked it!
8:13 am
New Blog
While there might not be a lot of recipes here, The Jew and the Carrot could be of interest to this group.
Thursday, February 22nd, 2007
7:52 pm
Hamentashen fillings
I saw some pre-made hamentashen at Costco today (ick!), which made me remember that I'll be baking some very soon. Our family recipe has 4 variations for fillings: poppy seed, prune-pineapple, raisin nut, and apricot.

What are some other fillings that you all enjoy/have recipes for?
Monday, January 22nd, 2007
7:09 pm
I found a recipe for bagels on the internet, this is how they turned out...

Monday, November 20th, 2006
3:02 pm
Is this so much to ask?
I make LOUSY latkes, and every year I'm determined to fix the problem. I think the biggest issue I have now is not letting the oil get hot enough to fry them properly. But here's the question - exactly what is "hot enough"? I have never seen a recipe that gives a temperature at which the oil should be before dropping in the batter, a piece of data that's usually the first thing listed in a deep-frying recipe. Why are latkes relegated to the hazy realm of "medium-high" heat?

This is the one time a year that I fry, so I'd like to get it right this time. Any suggestions for the proper temperature to get them GBD on the ourside, and cooked but not greasy on the inside?
Thursday, November 16th, 2006
9:14 am
Thanksgiving ideas?
I have my assignments for Thanksgiving dinner, which will be a joint production between two families and hosted at the other person's home. I'm providing

Crudite platter and dip
Crackers and peanut butter dip for the kids
Appetizer - I'm going with a mushroom strudel I made a few years ago, providing I can find the recipe
Mashed potatoes (with rosemary and roasted garlic, of course!)
Stuffing (hers will be seasoned with apple-onion-raisin-pecan. DRAT, I have to get creative!)
Green veggie - brussels sprouts and chestnuts in browned butter, I think
Kid-friendly dessert - cream-filled chocolate cupcakes

So does anyone have a great stuffing recipe to share? No sausage or oysters, please, since some of the guests keep kosher. I'm wondering how to make the mashers without dairy... chicken broth and extra garlic, I guess. Any other tips?
Tuesday, October 3rd, 2006
7:53 pm
I was reading Adam Langer's Crossing California, and there is reference to some dessert/sweet called delcos. Never heard of it and the web is no help--the best I can get is a Harlan Ellison posting from four years ago enthusing about them/it. Can anyone please explain what delcos are/is? This forum does only seem to be active 'round holidays, but as it's Sukkot-time, I have hope... Thank you.
Friday, September 29th, 2006
1:34 pm
Wednesday, August 2nd, 2006
7:13 am
Is this community active only around the holidays?
I'm trying to think more than a week ahead in planning for Rosh Hashanah dinner. Hubby is something of a traditionalist so he'd prefer that I test recipes throughout the year before springing them on the holiday table (pish, where's the adventure in THAT?), but in this heat there's no way I'm revving up the oven. I have two nice Jewish cookbooks that skew towards Sephardi cooking, so that will add a new angle on the menu.

Oh, I'm also a recent convert so I have to warn you - I've never made a brisket in my life! Whee!
Tuesday, April 11th, 2006
3:01 pm
passover main course
i don't know about anybody else, but a lot of main courses for passover dinners, i can take or leave (preferably leave). "white fish in red sauce," for example, doesn't exactly get me running into the kitchen to fire up my oven. that's why i like brisket for the entree. the added bonus is that my boyfriend LOVES corn beef and cabbage on st. patrick's day, so it's still in his mind right now and i can convince him that brisket is the same thing, just cooked differently, and divert him from memories of bland, boring passover meals as a kid.

here's a recipe i really like for brisket. it's originally here, but i have varied it somewhat and combined it slightly with two other recipes (here and here) to fit my own tastes and those of my boyfriend, who is a total meat-and-potatoes kind of guy.

3 lbs. brisket
1/2 cup lemon juice
2 cups red wine
1 can Manischewitz Tomato and Mushroom Sauce (alternatively, use Kosher for Passover ketchup)
4-8 medium yellow onions, sliced
4 medium potatoes, peeled
pepper to taste
salt to taste
onion powder to taste
garlic powder to taste
parsley to taste
rosemary to taste

Mix the lemon juice and spices together. Coat the brisket with the mixture and let it marinate overnight in the fridge. The next day, brown the meat on both sides and return it to the marinade. Place the meat on a sheet of heavy aluminum foil large enough to wrap loosely around it and put it in a roasting pan. Place the onion slices on and around the meat. Mix the red wine with the tomato and mushroom sauce and pour the mixture on top of the brisket. Roast in oven at 325 degrees F for 1 1/2 hours. Remove the meat from the oven and allow it to cool. Slice and cover with foil in the roasting pan. Return to the oven, again at 325 degrees, for 1 to 1/2 additional hours, cooking until meat is tender and at an internal temperature of at least 145 degrees F. Cut potatoes in half and add during last half-hour of cooking.
Saturday, April 8th, 2006
12:35 am
Passover Honey Balls
I found this recipe for honey balls - it looks yummy!!

1/2 C honey
1/3 C sugar
1 1/4 C chopped walnuts
1/4 C matzo farfel
2 tsp. grated orange or lemon zest

Makes 18-24

In a medium sized saucepan over low heat, heat the honey and sugar to boiling. Stir constantly. Add the nuts and the farfel and stir until the mixture is thick. Add the grated zest. Remove from heat and drop by teaspoonful onto a wet cookie sheet or wax paper, forming small balls. Cool.

Variation: Roll the balls in finely grated nuts or coconut.
12:30 am
Matzoh Meal Rolls
I found this recipe for Matzoh Meal Rolls.
Yield: 10-12 rolls

2 cups matzoh meal
1 teaspoon salt
1 tablespoon sugar
1 cup water
1/2 cup oil
4 eggs, lightly beaten

Combine matzoh meal with salt and sugar. In a deep saucepan (I used a wok-style pan!) bring oil and water to a boil. Add matzoh meal mixture and mix well. Beat in eggs; allow to stand for 15 minutes.

With oiled hands, shape into rolls and place on greased cookie sheet. Bake at 375F for 50 minutes or until golden brown.

I actually used a muffin tin because the rolls held their shape better that way, and due to how much oil you use on your hands to get the mixture to stick together, I did not grease the tin.

They came out amazing!
Saturday, March 18th, 2006
11:18 pm
My dad's Matzoh Brie
This is how my dad makes a matzoh brie. Sadly, I don't know the exact details, but it always comes out amazing, even though everything is based on intuition every single time.

All you need is a box of matzoh from the Kosher section of the grocery store, and some eggs.

Use these guidelines and follow your insticts:
- Crack a few eggs and beat them in a mixing bowl.
- Run a stack of matzoh under some water (though not too much water; it shouldn't be runny!)
- Obviously, the more mazoh you use, the bigger your matzoh brie will be.
- Break the matzoh up into the eggs.
- Don't break the matzoh up into pieces that are too small!
- Add a splash of vanilla extract.
- Spray a tiny bit of Pam on a non-stick skillet.
- Put the mixture on the skillet and fry until crispy.
- Bonus points if you can flip it without the use of a spatula!

Cut it up into eighths, salt it or sugar/syrup it, and enjoy! Eating it pizza-style is always a favorite!
11:13 pm
Welcome to jewishrecipes. I'm trying to learn how to cook and thought it would be fun to make something ethnic. I was surprised to see that there wasn't already a Jewish Recipe community on LJ, so I figured I'd make one myself. Post as many recipes here as you'd like, as long as they're Jewish! Have fun and happy cooking!
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