 |
 |
|
|
FROM THE kosherkooke©
City of Refuge
Publications
7101 North Mesa #235
Volume 7 Issue 11
El Paso, Texas 79912
MENORAH LIGHTS BOOKS
November 2007
|
|
|
SPONSORED BY: The International
Institute for Health and Wellness, Inc, of Orem, Utah
An affiliated
institution with Rio Verde University Graduate School
Short on time, Long
on Flavor
|
|
| |
Not sure you're ready to risk passing off
/toy-home-cooked meals as your own? Nonsense, says Jodie Shield, M Ed,
RD, recipe developer and nutrition consultant to The Chicago Tribune.
"You have to let go of the Brady Brunch mentality ... just because
something's prepackaged doesn't mean it's not good." Shield shares some
of her super-fast meal ideas with us. A few more tips come from Bev
Bennett, cookbook author and weight loss columnist for The Los Angeles
Times Syndicate.
|
|
| |
| • |
For quick jambalaya, stir-fry salad-size shrimp, diced
low-fat Italian sausage and chopped bell pepper. Combine
with a cooked Cajun-style rice mix until well blended.
|
| • |
One-dish pasta entrees make simple family meals. Try adding
chopped broccoli and diced lean ham to a cooked reduced-fat
macaroni and cheese mix. Or make a vegetarian version with
chopped fresh tomatoes and lightly steamed asparagus tips
|
| • |
Feed a crowd with a wild rice-turkey casserole: Stir-fry
leftover turkey breast, chopped broccoli and dried
cranberries; combine with a cooked wild-rice mix.
|
| • |
Go vegetarian with black bean burritos. Stir-fry diced
onions and combine them with canned black beans (rinsed and
drained) and a cooked rice mix. Layer down the center of
tortillas, top with salsa and low-fat shredded cheddar
cheese, roll up, and bake until heated through and the
tortillas are slightly browned.
|
| • |
Add a dash of lime juice, hot sauce and a cup of chopped
cooked chicken breast to canned chicken soup. Sprinkle with
cilantro and you've got hot-and-sour soup in a jiffy.
|
| • |
Slice and arrange store-bought, precooked polenta in a
9-inch square pan; top with soy-based chorizo and a little
tomato sauce. Bake until just heated through, and you'll be
dining Italian-style with almost no effort.
Reprinted with permission
|
|
|
|
Kosher
Kooking vol.
1
Page 37 |
|
| |
|
Ingredients:
Serves 6-8
9 medium potatoes
2 medium onions, minced
3 eggs, slightly beaten
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. baking powder!
Salad oil
3-4 tbsp. matzo mel |
|
 |
|
|
|
| |
|
|
Instructions:
Wash, peel, grate potatoes. Place in colander and let stand
for l0 minutes, then press out remaining liquid. Mix with
onions (the onions may be lightly fried first) and eggs.
salt, pepper, and baking powder. Mix well. Heat about 1/4
inch of salad oil in a large skillet and add soup spoonfuls
of latke mixture. Fry until golden brown on both sides. Keep
in warm oven (180 degrees) until time to serve. Can be made
up to a week in advance and frozen. (If not frozen, the
potatoes will turn brown.) Reheat in 400 degree oven for 10
minutes. Serve with applesauce, sour cream (or plain yogurt
), jam powdered sugar, or cinnamon. |
|
|
| |
Contributed by: Robin Feldman 'of Sudbury, MA
I hope this helps you get ready for the Festival of Lights
|
|
| |
Note: see our website at:
www.kosherkooking.com
for all the latest news and views regarding the recipes enclosed
in the series.
Or email us at: KosherKooking
Return to Newsletters |
|
|
|
|
|
|
|
|
|
|
|