Taste Kosher
A VISUAL FEAST: The way to a foodie's heart. And kosher recipe collection.
"Adorable" Elyon Marshmallows
Kosher (Real Sugar) Coke!
Recipe: Portable Gourmet Mini-Quiches
Tacos' at Carlos & Gabby's Mexican Grill - Queens
“Cafe 11″ Sushi Downtown
via thanksaglatt.com
Recipe: Real Oatmeal, a True Super Food
Roasted Garlic Spread
ROASTED GARLIC SPREAD
1. Take 9-10 bulbs of garlic and top and tail the cloves, leaving the fine skin on.
2. Chuck in a roasting tin with generous amounts of olive oil and sea salt
3. Roast for an hour or so, until the cloves are golden brown and can be easily squished by a fork.
4. Remove from the oven, pop out the soft inside from the skin and mash together with any oil that remained in the roasting tin.
5. Enjoy, it is addictive. Can be served warm or room temperature.
The Secret of Challah - Braiding Instructions
Creamy Butternut Squash and Parsnip Soup
Yield: About 10 servings
3 Tbsp extra virgin olive oil
3 lbs of cleaned, trimmed butternut squash (approx. 2 medium squash)
2 large parsnips, peeled
2 medium onions, peeled & roughly chopped
5 cloves garlic, peeled & minced
1-3 sprigs of fresh thyme
4 cups vegetable broth (if I don't have homemade I use this kind)
2" piece of fresh ginger root, peeled and sliced
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
A pinch of ground cloves
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne (optional)
1/4 cup amber agave nectar (or other sweetener)
2 tsp sea salt
2 tsp ground black pepper
1 tsp rubbed sage
1 1/2 cup rice milk
Cut cleaned, trimmed butternut squash into chunks or slices (about 1 1/2" in size, maximum). Slice peeled parsnips into 1/2" slices. Remove thyme leaves from woody stalks. Discard all but the leaves.Heat large soup pot over medium-high heat. Add olive oil. When the olive oil is hot, add onion and sautee until it begins to brown. Add garlic, squash, parsnip and thyme. Stir and sautee for 2-3 minutes. Add vegetable broth, ginger and all spices and herbs. Vegetables should be almost covered by vegetable broth, but it's fine if they're not completely covered. Bring to a boil, cover and cook on medium heat until the squash and parsnips are soft.Once the vegetables are soft, turn off heat, mix in rice milk, and allow to cool a bit (I transfered the soup to a bowl to allow it to cool more quickly). Once it's cool enough to blend safely, either use an immersion blender to puree or carefully blend in a regular blender. If you use a regular blender and the soup is still warm or hot, do not fill more than half way - Blend in batches, and as you blend each batch return it to the pot on the stove. You can reheat the soup over low or medium-low heat before serving, if necessary. Add more rice milk or vegetable broth if you prefer a thinner consistency. This soup reheats well after freezing or refrigeration. Using a double-boiler or a heat diffuser, or adding a little extra liquid, will help avoid scorching when you reheat. Serve plain or garnish with sour cream, vegan sour cream substitute and/or toasted pumpkin seeds.
3 Tbsp extra virgin olive oil
3 lbs of cleaned, trimmed butternut squash (approx. 2 medium squash)
2 large parsnips, peeled
2 medium onions, peeled & roughly chopped
5 cloves garlic, peeled & minced
1-3 sprigs of fresh thyme
4 cups vegetable broth (if I don't have homemade I use this kind)
2" piece of fresh ginger root, peeled and sliced
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
A pinch of ground cloves
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne (optional)
1/4 cup amber agave nectar (or other sweetener)
2 tsp sea salt
2 tsp ground black pepper
1 tsp rubbed sage
1 1/2 cup rice milk
Cut cleaned, trimmed butternut squash into chunks or slices (about 1 1/2" in size, maximum). Slice peeled parsnips into 1/2" slices. Remove thyme leaves from woody stalks. Discard all but the leaves.Heat large soup pot over medium-high heat. Add olive oil. When the olive oil is hot, add onion and sautee until it begins to brown. Add garlic, squash, parsnip and thyme. Stir and sautee for 2-3 minutes. Add vegetable broth, ginger and all spices and herbs. Vegetables should be almost covered by vegetable broth, but it's fine if they're not completely covered. Bring to a boil, cover and cook on medium heat until the squash and parsnips are soft.Once the vegetables are soft, turn off heat, mix in rice milk, and allow to cool a bit (I transfered the soup to a bowl to allow it to cool more quickly). Once it's cool enough to blend safely, either use an immersion blender to puree or carefully blend in a regular blender. If you use a regular blender and the soup is still warm or hot, do not fill more than half way - Blend in batches, and as you blend each batch return it to the pot on the stove. You can reheat the soup over low or medium-low heat before serving, if necessary. Add more rice milk or vegetable broth if you prefer a thinner consistency. This soup reheats well after freezing or refrigeration. Using a double-boiler or a heat diffuser, or adding a little extra liquid, will help avoid scorching when you reheat. Serve plain or garnish with sour cream, vegan sour cream substitute and/or toasted pumpkin seeds.
