All tag results for 'nina safar'

Tonight marks the beginning of Shavuot, the Jewish Holiday Dairy Fress Fest! Below are a few recipes to celebrate — some are the obligatory dairy dishes, and a few are creamy and delicious and NON DAIRY (It's best when everyone get's to join in on the food fun, even those with allergies and those who are lactose. Yes, you get to pig out too!)!

If you don't celebrate the holiday, do you really need a reason to eat tasty appetizers and pasta?

Broccoli Cheddar Bites:

I’m all about the broccoli cheddar combo. I adore all things mini and love nothing more than a great tasting perfectly sized appetizer.

Ingredients:

2 heads of broccoli
2 eggs
2 cups of shredded cheddar cheese
1/2 cup of cream cheese
1 1/4 cups of bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper

Directions:

Steam broccoli. Once soft, place in large mixing bowl and mash together. Add eggs, cream cheese, 1/4 cup of bread crumbs, salt, pepper, garlic and cayenne pepper. Mix well until combined. Wet your hands and shape the broccoli mixture into balls, about the size of falafel balls/walnuts. (about 1 tablespoon of broccoli mixture) Dip the balls into the remaining bread crumbs, then place on a lightly greased baking sheet. Spray cooking oil on top of balls then bake on 375′ for about 20 to 25 minutes until slightly crispy. Serve several balls on skewers or individually on a platter with a combo of mayo and ketchup on the side.

*Tips&Tricks: You can also use the broccoli mixture to make a quiche. Simply put the mixture in a prepared pie crust and bake for about 45 minutes. Or make mini pies with it! Top pies with bread crumbs and extra shredded cheddar cheese.For those of you cheese lovers, wrap the broccoli mixture around cheddar cubes for a super cheesy filling!

Tags: broccoli cheddar bites, holiday recipes, nina safar, shavuot

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.]

Tags: chocolate cinnamon bread pudding, delicious, nina safar, passover, recipe

Oh Nina Safar, how we love that you're always coming to the rescue!!

During this year's Passover, why not make it a little bit easier on your tummy… and enjoy this DELICIOUS gluten-free meal, complete with salad, 'meatballs,' spaghetti (squash), and a FAB dessert!!

Even if you don't observe Passover, this is a meal that anyone could love!!

Check out the amazing how-to from Nina in the video (above)!!!

You can see more of Nina's recipes by following her on Facebook HERE and at the always fab Kosher In The Kitch!

Tags: delicious, food, gluten free, meal, nina safar, passover

Quinoa Salad with Roasted Butternut Squash, Craisins and Slivered Almonds

This salad offers the best of fall ingredients with the deliciously flavored roasted butternut squash. Add the crunchy almonds and colorful sweet craisins and you have a tasty dish that is tasty and healthy! 

Ingredients:

1 cup of quinoa uncooked

2 cups of vegetable broth
Chicken broth or water

2 cups of peeled and cubed butternut squash

1 tablespoon olive oil

1/4 tsp. salt

1/4 tsp. black pepper

1.4 tsp. nutmeg

1/4 tsp. cumin

1/2 cup of craisins

1/2 cup of slivered almonds

Optional Dressing:


Olive oil
, 1 lemon
 and honey.

Directions:


Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. While the quinoa cooks, place the butternut squash on a baking sheet. Drizzle olive oil on top, and season with salt, pepper, nutmeg and cumin. Mix well. Roast in oven, uncovered on 400′ for 20-30 minutes until cooked through and soft but slightly firm. Place cooked quinoa in a large bowl. Add the roasted butternut squash, craisins and slivered almonds. Now, to dress or not to dress…I prefer my salads naked but if you like a little something something, then drizzle olive oil and honey on top and squeeze a fresh lemon.

You can see more of Nina Safar's recipes by following her on Facebook HERE and the always fab Kosher In The Kitch!

Tags: craisins, nina safar, quinoa salad, recipe, roasted butternut squash, salad, slivered almonds

Ahhhhh, the holidays!

Food, friends, food, parties, fun, food… so magical! Ha!

You remember last week when we brought you a little somethin' somethin' in the form of Broccoli Cheddar Latkes??

Well we're BACK with two more variations — Butternut Squash and Zucchini Parmesan! More specifically, Nina Safar is here to tell us all about them — so check out the video (above) and then check out the full recipes and a latke extra tips…. AFTER THE JUMP!!

Tags: butt, class, food, friends, holiday, holidays, ingredient, ingredients, kitchen, nina safar, recipe, recipes, video

Broccoli Cheddar Latkes

Potato latkes are as exciting as vanilla ice cream. I'm sure there are the purists who believe it's best to stick with tradition, but I like to mix things up in the kitch. This year, I'm giving the latke a serious makeover, starting with this recipe for broccoli cheddar latkes!

Ingredients:

1 lb. of broccoli florets, chopped and steamed
1 russet potato, peeled and grated
1 small onion, diced
1/2 cup of panko crumbs
2 eggs
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 tablespoons flour
1 cup of shredded cheddar cheese
1/4 cup canola oil
oil for frying

Directions:

Steam and chop the broccoli florets. Place in large mixing bowl. Add the grated potato, diced onion, panko crumbs pepper, salt, cayenne pepper, flour, cheese and oil and mix well. Shape into patties and fry until golden brown.

Recipe from Kosher In The Kitch blogger, Nina Safar.

Tags: cheese, eggs, ice cream, ingredient, ingredients, kosher in the kitch, latkes, nina safar, recipe

Today is National Chicken Cacciatore Day! “Chicken Cacciatore” means chicken prepared “hunter style” with tomatoes, onions, herbs and bell peppers. Some people use red wine, some throw in white wine. Once prepared, it’s served with warm crusty bread and pasta. You can skip the carbs, though, if you want!

Ingredients:
1 whole chicken cut into pieces
1/4 cup flour
2 tsp. black pepper
2 tsp. salt
1 tablespoon olive oil
1 onion diced
3 garlic cloves diced
1 red bell pepper diced
Mushroom, sliced
1 large can of crushed tomatoes
1/2 cup of red wine
1 tsp. of freshly chopped oregano
1 bay leaf

Directions:
Rinse and pat dry chicken pieces. Combine 1/4 cup flour, 1 tsp black pepper, 1 tsp salt in large bowl. Dredge chicken in flour. Heat 1 tablespoon olive oil in large skillet. Brown chicken on all sides, about 5 minutes each side. Remove chicken from skillet and set aside. Add the onion, garlic, mushrooms and red bell pepper to the skillet and saute until tender. Then add the can of crushed tomatoes,red wine, chopped oregano and bay leaf. Season with remaining black pepper and salt. Stir and bring to a boil. Return chicken to sauce, lower flame and cook for about 45 minutes or until chicken is cooked through. Remove bay leaf and serve over cooked pasta or rice.

- Recipe from Kosher In The Kitch blogger, Nina Safar

Tags: carbs, chicken, cook, eat, ingredient, ingredients, kosher in the kitch, love, national, nina safar, recipe, salt, season