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Friday, March 31, 2017

Beef & Barley Soup

Beef and Barley Soup

The change of the seasons is here and we while wait for warmer weather, we have this last chance to share this warm, comforting, hearty soup. Somehow this soup is better made a few days in advance of serving!

INGREDIENTS
2 quarts low sodium chicken broth
2 cups thinly sliced carrots
2 cups diced celery
2 onions diced
8 beef bouillon cubes
1 lb Flanken on the bone
1 cup barley soaked soaked for half hour

DIRECTIONS
Saute onions, carrots, celery and meat.
Dissolve bouillon cubes in broth add liquid to vegetables and then add barley.
Cook over low flame for two hours.





ENJOY!

Wednesday, March 29, 2017

Eggplant Meatballs



I am not a big lover of eggplant but I definitely love meatballs.  These have the texture and taste of a real meatball without the calories and without a strong eggplant taste.  You wont miss the meat at all.



Ingredients
1 medium eggplant - unpeeled, cut into 1 inch cubes
1 Tbsp olive oil
1/4 cup water
1 1/2 cups flavored breadcrumbs
1 egg, beaten
2 oz parmesan cheese
2 cloves crushed garlic
1 Tbsp chopped parsley
2 Tbsp chopped basil
Salt and Pepper to taste
1 Jar favorite marinara sauce


In large sauté pan heat olive oil and add chopped eggplant and water. Season with salt and pepper and cook over medium heat until eggplant soft.  Approximately 10-12 minutes.

Preheat oven to 375 degrees.

Once softened, put eggplant in blender and puree until chunky.  In mixing bowl, combine eggplant, breadcrumbs, egg, garlic, parmesan, parsley, basil, salt and pepper.  Form into 24 meatballs and put on cookie sheet sprayed with pam.  Bake in oven for 25 minutes.

Meanwhile, heat the jar of marinara.  Once the meatballs are cooked, add them to the sauce for 5 minutes.

To keep the whole meal low calories - serve over zoodles (zucchini noodles) and sprinkle with a little extra parmesan and fresh basil.

ENJOY!!


Monday, March 27, 2017

Slow Cooker Chicken and Rice Dinner

It's Monday - Let's start the work week off with a time saving dinner that leaves you hands free. Using your slow cooker is a great way to have a hot meal on the table within minutes of walking in the door after work.  All it takes is a couple of minutes in the morning to toss everything in the pot before you head out the door.


Whole Chicken and Rice Dinner in the slow cooker:


INGREDIENTS

One whole chicken
1 cup rice
Salt pepper
Onion Powder
Garlic Powder
Paprika

DIRECTIONS

Pour one cup rice and two cups water into slow cooker.
Wash and clean chicken, season well with all spices listed and more to to your liking
Place the chicken atop the rice and liquid and set the slow cooker for four to five hours.
You can add vegetables to the slow cooker and combine with the rice to enhance the dinner.

Dinner is Served




Sunday, March 26, 2017

Taco Chip Salad

Very often on a Sunday after running around all day with the family - who feels like cooking? Here's a delicious meal/salad all in one that comes together in no time at all: 

This recipe is a keeper, always gets great feedback and is a cinch to prepare.

SALAD
Romaine or green leaf lettuce 

Red cabbage shredded 

2 tomatoes diced

2 avocados diced

1 - 1.5 lbs ground meat 

1 package taco seasoning 

Taco chips - crushed 

DRESSING
1/4 cup mayonnaise
1/4 cup ketchup
1/2 cup mild or medium salsa 


DIRECTIONS

Brown ground meat with seasoning - drain and set aside

Prepare salad ingredients in bowl, add cooked ground meat, mix all dressing ingredients and combine all very well. 

Add crushed taco chips to top of dressed salad to keep them crunchy!

Optional: Add some cooked brown rice to the salad to complete the meal 





Friday, March 24, 2017

Roasted Vegetables

As I returned from a few days away, I'd like to head back to healthy eating.  You know what happens when you are away - the diet kind of goes out the door :)

Shabbat is coming and a favorite for all those watching their weight is classic roasted vegetables.

Here's the easiest way to prepare a healthy, pretty and colorful mix.


3 peppers assorted colors sliced in strips

2 sweet potatoes - peeled and cut in cubes

2 yellow squash - cut in cubes

2 green zucchini - cut in cubes

2 onions cut in half rings


Add all cut vegetables to a large bag, add 3 Tbs. olive oil and add 1 tsp salt and 1/2 tsp pepper.
shake bag vigorously to coat well.

Transfer to parchment paper lined cookie sheet - Roast at 450 degrees for a minimum of 45 minutes.

Enjoy alongside roast chicken for a great dish.




Thursday, March 23, 2017

Best Ever Flanken Ribs



Meat - need we say more, especially fall off the bone ribs!  This is so easy and delicious, it is sure to become a family favorite and they will come back for me.  You may just want to keep some on the side for yourself because it will all be gone.



Best Ever Flanken Ribs



1 cup duck sauce
1/2 cup brown sugar
1/2 cup water
1/2 cup barbeque sauce
4 Tbs apple cider vinegar
2 Tbs ketchup
2 Tbs mustard
1 Tbs crushed garlic
salt and pepper to taste
5 pounds flanken  - on the bone is best!! 

In a bowl, combine all ingredients except for Flanken. Place meat in a pan. Cover meat with sauce and marinate for at least 1hour in refrigerator up to 6-8 hours. 
Bake at 350 degrees for one hour uncovered and for two additional hours covered!



Dill Potatoes

Potatoes are one of those foods that we totally love but don't often indulge when we are watching our weight (which is all the time) :)  But these dill potatoes may just be the exception.  They are so yummy - be you can't stop at just one serving!  They are also a hit with the entire family  - kids included.


Dill Potatoes:

Ingredients:
2 lbs small red potatoes - scrubbed and quartered
1/2 bunch fresh dill
3 Tbsp crushed garlic
1 1/2 Tbsp coarse salt
1 1/2 Tbsp Italian seasoning
1 tsp black pepper
1/4 - 1/2 cup hot water

Place potatoes in large baking dish.  Combine remaining ingredients in blender and puree until liquid.  Pour over potatoes and cook at 350 degrees - covered for 1 1/4 hours and uncovered for 1/2 hour so they get delicious and crispy!

Yummy! Serve as a side to your favorite meat, fish or poultry




Chocolate Mousse

Need I say more....
Who doesn't love chocolate mousse, especially if you are a chocoholic like me :)

Many people shy away from chocolate mousse because of raw eggs, this recipe cooks the eggs so no need to worry about that.  Whats even better is that you can use it for Passover also and with the variation you can convert it into a second dessert of rocky road!


Ingredients:

1/4 cup sugar
1/3 cup water
1 cup chocolate chips
3 egg yolks
1 8 oz container rich's whip


Bring sugar and water to a boil.  Turn off flame and let sit for 1 minute.  Add chocolate chips and mix.  Turn flame to low and quickly whisk in the 3 eggs yolks.  Whisk for 1 minute continuously.   Let cool in fridge for 1/2 hour.  While that is cooling, make the whipped cream.  Gently fold the whipped cream into the chocolate.  Refrigerate until serving.

To make into Rocky Road - line a loaf pan with saran wrap.  Add your choice of mini marshmallows, chocolate chips, chopped nuts and/or coconut to the mousse.  Stir to combine.  Place in loaf pan and freeze until ready to eat.

YUMMY!


Wednesday, March 22, 2017



Even though it feels like winter outside, the calendar says its spring. Spring always makes me think of salad and fresh greens.

Mix up a batch of this versatile garlic mayo salad dressing and use on your favorite green salad.  Add in some mango, almonds, seeds, avocado or cheese to make it a hearty meal.


Garlic Mayo Salad Dressing

Ingredients:

1/2 cup oil
4 cloves garlic
1 tsp lemon juice
6 drops Worcestershire sauce
6 Tbsp Mayo
2 Tbsp Sugar
1/4 bunch fresh parsley
1 tsp dry mustard

Combine all ingredients in blender and puree until smooth.


ENJOY!



Tuesday, March 21, 2017



Let's talk about blood oranges - they are only in season for a short time.  If you are a fan of citrus and haven't tasted a blood orange yet, you should.  They are similar in taste to regular oranges but with a kick.  Not to mention look at the gorgeous color:






Here's a delicious vinaigrette recipe.  Use on your favorite green salad, add some orange segments, feta cheese, pomegranate etc.. be creative

Ingredients

1/3 cup fresh blood orange juice
1/3 cup olive oil
1/4 cup balsamic vinegar
1 clove minced garlic
salt and pepper to taste


Add all ingredients to cruet and shake well to combine.  Stays in the fridge for up to 1 week.

Monday, March 20, 2017





In the morning I love to go to the gym and my Zumba class.  I often get home and find myself starving and craving something filling.  At any given time, you can find overnight oats in my fridge.  They are so easy to prepare and a great quick grab for breakfast.  Feel free to substitute any berries or nuts you want.


Overnight Oats

Prepare the night before in a mason jar and place in fridge.



Image result for overnight oats



1/2 cup oatmeal
1/2 cup almond milk
1 Tbsp protein powder or peanut butter
1 Tbsp slivered almonds
A few sliced mixed berries or bananas
1 Tbsp chocolate chips

Cover and shake to combine.  Play with the different additions to your liking!



Friday, March 17, 2017



We know what busy lives you all have and it seems that no matter how long or short Friday is, there is never enough time.  Every Friday, we will bring to you a few quick and easy delicious dishes for Shabbat.  Since this week is St. Patrick's Day, here is a great recipe for unstuffed cabbage that you can literally have on the stove in minutes.


Unstuffed Cabbage:





Ingredients:
1 large cabbage, cored and sliced
1 ¼ cups ketchup
4 cups ginger ale
2 lbs chopped meat
1/4 cup rice
1 egg
Salt and pepper to taste

In a large pot, add the ketchup and ginger ale, stir to combine.  Add the chopped cabbage. 
Combine the chopped meat, rice, egg, salt and pepper.  Roll into meatballs.  I prefer them smaller sized around the size of a quarter in diameter. Add to the pot.

Cover and cook on medium flame for 1 ½ hours.

Thursday, March 16, 2017




Today is National Artichoke Heart Day.  The artichoke is the unopened (flower) bloom of the thistle plant.  A medium artichoke is fat free and has only 25 calories.  Many people shy away from preparing artichokes because they think they are a hassle.  In actuality they are extremely easy to prepare.  Just trim the leaves around the artichoke and cut the stem.  Bring to a boil for half hour and serve with any delicious dipping sauce, such as balsamic mayo or lemon aioli.

Spinach and Artichoke Pasta





Ingredients

1 lb. cooked penne pasta
2 (10 oz.) boxes of frozen spinach
8 oz. cream cheese
1/2 cup mayonnaise 
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. coarse black pepper
1 and 1/2 cup shredded mozzarella cheese, divided
2 (14oz.) cans baby artichoke hearts, drained
1/4 cup shredded Parmesan Cheese


Directions:
Preheat oven to 350 degrees 
Defrost spinach in microwave.  Add cream cheese and warm for 30 seconds. Stir.  Heat for another 30 seconds.  Stir until combined well.  Add mayo, garlic powder, salt and pepper.
Add cooked pasta to the spinach mixture with 1 cup shredded cheese and artichoke hearts.  Stir to mix well and pour into 9 x 13 pan.  Top with remaining shredded cheese and Parmesan.  Bake until heated through and golden brown, approximately 30 minutes. 

Enjoy with a green salad and some garlic bread!


Wednesday, March 15, 2017



Today is the Ides of March - which became known as the date of the assassination of Julius Caesar. In his memory, here is the best homemade caesar salad recipe!

Caesar Salad:

Image result for caesar salad


Ingredients:

1/4 cup Parmesan cheese - grated
1/4 cup mayo
2 Tbsp milk
1 Tbsp lemon juice
1 Tbsp dijon mustard
1 garlic clove minced
dash of cayenne pepper
Whisk all ingredients together until well combined.

Romaine lettuce
Croutons - a great way to use leftover challah - make your own by cubing challah bread, drizzle lightly with olive oil and toast until golden brown in the oven
Optional - add in cherry tomatoes and cubed cucumbers
Grate some extra Parmesan cheese and sprinkle atop salad.

To make a complete meal - add a serving of grilled salmon or your favorite fish.

Tuesday, March 14, 2017



Happy Pi Day - 3-14

Pi Day is an annual celebration of the mathematical constant π (pi). Pi Day is observed on March 14 (3/14 in the month/day date format) since 3, 1, and 4 are the first three significant digits of π.

Ah, who really cares about all that math stuff ..... we would much rather eat PIE!!!

This is one of our favorite pie recipes -  enjoy!

Apple Pie in a Brown Bag







Ingredients:
1 paper grocery bag
Crust:
1 deep dish frozen pie crust
Filing:
4 cups sliced apples
1/2 teaspoon cinnamon
1/2 cup sugar
2 Tablespoons flour
1/2 teaspoon nutmeg
Topping:
1/2 cup flour
1/2 cup margarine, softened
1/2 cup sugar


Directions:
Filling: Combine sugar, flour, nutmeg and cinnamon.  Toss lightly with sliced apples. Let sit 10 minutes for sugar mixture to melt onto the apples and then pour into the unbaked pie shell.

Topping: Combine flour, butter, and sugar.  Mix together with fingers or a fork, until crumbly.  Sprinkle over pie. You'll want to bake soon before the butter mixture softens too much.

Place pie in brown paper bag and staple shut.  Bake at 350 degrees for 1 1/2 hours.

Remove from oven and slit bag with sharp knife.  Cool pie on a cooling rack. 

Serve warm with a scoop (or 2) of vanilla ice cream.
Hi -

Welcome to our blog.  We are two friends who love to cook for our families.  We love to entertain and create spectacular dishes and meals for all to enjoy.  We decided to create this blog to share our enthusiasm for cooking, so that you too can make delicious meals!  Welcome to justwhatthekosherordered!  We hope you will enjoy our simple and easy recipes.  Please share your feedback and comments.  We look forward to hearing from you.


What could be better on a snowy cold day that a big pot of chicken soup.  The jewish remedy for anything that ails you.  Also known as the Jewish penicillin - chicken soup warms the soul and body, so put up a big pot today and enjoy!




Ingredients

1 whole chicken - cut in 1/8ths
Beef bones - optional
4 large carrots - peeled and diced
4 stalks of celery - chopped
2 sweet potatoes - peeled and diced
2 large onions - peeled and diced
2 zucchinis - sliced
2 parsnips - peeled and diced
2 purple topped turnips - peeled and diced
1 bunch leek - diced
1 bunch dill - chopped
water to fill pot
chicken consumme powder - 2 tbsp
salt and pepper to taste

Put all ingredients in large stock pot over medium flame.  Simmer for 3 hours or more - the longer the better.

Enjoy with egg noodles, matza balls, kreplach or dumplings as you desire!