There is something so decadent about white, rich and creamy sauces over pasta! I recently asked Facebook fans to submit a favorite dish they would like to see as a 4 ingredient recipe, and someone requested Clam Sauce. Here is a recipe that has full flavor without the heavy cream, and taste great over your favorite noodles (some like using roasted "spaghetti" squash instead of pasta, or those 0 calorie/fat/carb Kelp noodles (available at most asian grocery stores). Give it a try and let us know what you think!
4 shallots, chopped
4 (6.5 ounce) cans clams, minced
1/2 cup butter (1 stick)
2 tablespoons white wine
In large pan over medium heat, add 2 tablespoons butter and shallots, then sauté for 3-5 minutes or until translucent. Drain the clams, reserving half of the juice. Add clams, reserved juice, wine and butter to pan and cook for 20 minutes or until the sauce has reduced by 1/3. Serve over your favorite cooked pasta (I like a gluten-free linguine) garnish with grated parmesan and chopped parsley, and enjoy!
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Passover is over. You may now eat bread! Run to the supermarket and get yourself a fresh loaf so you can whip up this delicious treat.
Bread pudding. It’s one of those things that tastes amazing and you assume since it’s that good it must be complicated to make but once I looked it up I realized it’s as easy as making french toast or pancakes, or maybe even easier since once it’s all assembled in the baking pan you throw it in the oven and there is no need to continuously flip the batter!
There are some decadent versions out there but I like to stick with fast and tasty — and this is the basic way to make bread pudding. You can use dairy milk and dairy chocolate or keep it non dairy like I did with soy milk and dark chocolate. (I actually used white chocolate chips and dark chocolate chips since that’s what I had in the kitchen but next time I will use a good quality dark chocolate bar broken up into pieces.)
Ingredients:
1 large challah
2 cups soy milk
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 cup of brown sugar
1 cup of chocolate chips or dark chocolate bar broken into pieces
Directions:
Grease a 9×13 baking pan. Break the challah into small pieces using your hands. Place the challah pieces into the baking pan. Sprinkle the chocolate chips or chocolate pieces on top of the challah, mixing it so it blends with the challah. In a large bowl, combing the milk, eggs, vanilla, cinnamon and brown sugar. Pour the mixture over the challah and chocolate. Press the challah down in the pan so every piece of challah gets coated with the milk mixture. Place in oven and bake on 350 for 30-40 minutes. Serve warm with ice cream, whipped cream or fresh fruit.
You can see more of Nina Safar's recipes by following her on Facebook HERE and at the always fab Kosher In The Kitch!
[Image via Kosher In The Kitch.]
We didn't think we'd be drooling like this today, but then again, whenever we drool this much we don't really expect it — and there's nothing we can do about it!
You HAVE to check out this recipe for Raspberry Balsamic Glazed Chicken from our favorite kosher correspondent, Nina Safar!
Ingredients:
1 whole chicken cut into 8 pieces
1 tablespoon olive oil
salt & pepper
1 onion cut into thin slices
3 cloves of garlic diced
1 cup of seedless raspberry jelly
1/4 cup of balsamic vinegar
Directions:
The olive (fruit) tree is native to the Mediterranean region and Western Asia and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7,000 years ago. The ancient Greeks used to smear olive oil on their bodies and hair as a method of grooming and good health. There are many types of olives, depending on the region they were grown in and how they were cured.
When growing up, I can still remember my father taking my sister and me to an Italian Deli shopping on Saturdays. The aroma from all those different cheeses, salamis, and freshly baked breads was mesmerizing. One item he always bought–black salt cured olives. Our family served them as a side dish or added to salads and in pasta sauces. Cured bitter black olives are also delicious with warm French bread.
Here's his recipe:
INGREDIENTS
· 1 Pint black cured olives
· 1/2 tsp. crushed garlic
· 1/2 tsp. crushed red Chile (optional)
· 1/2 tsp. dry oregano
· 3-4 tbs. olive oil
· 1 qt. empty plastic container
PREPARATION
· Place black olives in quart container –filling with water to top
· Let olives sit for a few hours to remove excess salt
· Drain water from quart container
· Add rest of ingredients; place top on and shake.
· Let sit at room temperature for a few hours before refrigerating
Just a few of the many health and nutrient benefits of black olives are:
There is something about a hot and bubbly crab dip that makes people go crazy every time! I recently asked Facebook fans to submit a favorite dish they would like to see as a 4 ingredient recipe! Bruce from West Hollywood, California suggested a Hot Crab dip, and I was excited for the challenge. I love purchasing fresh canned crab at the seafood counter; you get all the taste without the hassle. If you can't find crab, substitute raw chopped shrimp or canned albacore tuna. Thanks Bruce for the idea … give it a try and let us know what you think!
8 ounces (1 package) cream cheese, softened to room temperature
8 ounces crab meat
1/2 teaspoon seasoning (like horseradish, old bay, chili or paprika)
1 teaspoon Worcestershire sauce
Combine all ingredients together. Put in oven safe dish and bake at 350 degrees for 45 minutes, or until golden and bubbly. Serve with your favorite crackers, bread or vegetables for dipping, and enjoy!
Want more from Mariko? Follow her on Twitter and Facebook– and if U wanna know more about recipes OR anything else, U can always email us at Questions@FitPerez.com!!
This is an incredibly easy recipe if you want fresh baked cookies in minutes! Try experimenting by adding 2 tablespoons unsweetened cocoa powder, 1/2 cup chopped nuts, or fresh grated orange / lemon rind for an added kick!
5 1/2 cups flaked coconut, unsweetened
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Preheat oven to 350 degrees. Add all ingredients to bowl, and mix until combined. Drop by rounded spoonfuls onto a parchment lined or greased baking sheet. Bake 8-10 minutes or until golden brown. Immediately remove from pan and cool to room temperature. Makes about 4 dozen
Want more from Mariko? Follow her on Twitter and Facebook– and if U wanna know more about recipes OR anything else, U can always email us at Questions@FitPerez.com!!
I am absolutely obsessed with peas right now!!!! They have a sweet, mild flavor and taste delicious in everything from salads to stir-frys! They are high in fiber and protein, but also contain many antioxidants to fight disease, wrinkles and aging! Look for fresh peas at your local farmers market and the grocery store, or keep a bag of frozen on hand so you can whip this soup up in minutes! For extra flavor, add fresh herbs like mint, basil or sage when the soup is in the blender.
2 tablespoons olive oil
1 whole shallot, minced
4 cups peas, fresh or frozen
1 cup vegetable broth.
In a medium size pot, heat oil over medium heat. Sauté shallots until soft, about 3-5 minutes. And peas and broth, and bring to boil. Reduce heat to low, and simmer for 10 minutes. Remove from heat and allow to cool slightly. Transfer mixture to blender or food processor, and puree until smooth (be careful! you might want to do this in 2 batches, to prevent a hot mess in the kitchen) Return to pot to warm, season with salt and pepper, and serve!
Want more from Mariko? Follow her on Twitter and Facebook– and if U wanna know more about recipes OR anything else, U can always email us at Questions@FitPerez.com!!
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