Eggplants Stuffed with Herbs and Rice<\/a> (Pareve or Dairy)<\/strong><\/span><\/h3>\n![\"eggpant-web\"](\"https:\/\/www.ou.org\/life\/files\/eggpant-web.jpg\")
<\/a>For the Stuffed Eggplants<\/span>:<\/strong><\/h4>\n\n- 10-12 mini eggplants (about 2.2 lbs.)<\/em><\/li>\n
- 1 cup rice<\/em><\/li>\n
- 3\u00a0to 4 garlic cloves<\/em><\/li>\n
- 2 Tablespoons olive oil<\/em><\/li>\n
- 2 Tablespoons cilantro<\/em><\/li>\n
- 2 Tablespoons parsley<\/em><\/li>\n
- 2 Tablespoons chives<\/em><\/li>\n
- 2 Tablespoons dill<\/em><\/li>\n
- 1\u00bd teaspoons salt<\/em><\/li>\n
- Pinch (about 1\/8 teaspoon) cinnamon, nutmeg, cumin and black pepper<\/em><\/li>\n<\/ul>\n
For the Sauce<\/span>:<\/strong><\/h4>\n\n- Olive oil for frying<\/em><\/li>\n
- 1 cup yogurt (vegan\/pareve alternative: tehina)<\/em><\/li>\n
- 1+ cup assorted chopped herbs (I used 1 cup parsley, \u00bc cup cilantro and \u00bc cup chives)<\/em><\/li>\n
- Salt to taste (or none at all)<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/strong><\/h4>\n\n- Heat the oven to the maximum temperature (450\u00baF) either before or after you hollow the eggplants, which will take about 15 minutes.<\/li>\n
- Hollow out the eggplants: Slice off the tops, and carve the flesh out of the eggplants, leaving at least \u00bc-inch of wall intact. You can hollow the eggplant with a small knife, a pointy vegetable peeler or a curved blade made for the purpose. Set aside the flesh; it will go into the sauce.<\/li>\n
- Chop the herbs for the stuffing, and mix them with the rice, salt, spices and olive oil.<\/li>\n
- Arrange the eggplants in a baking dish, hollow end facing up. Spoon the filling into the hollowed eggplants.<\/li>\n
- Pour hot water into each eggplant, up to the top. Pour another inch of hot water into the bottom of the dish. Cover and put into the oven to bake.<\/li>\n
- The eggplants are done once they are soft, and the rice looks fluffy and pokes out of the openings. This should take 45 minutes to one hour.<\/li>\n<\/ol>\n
Meanwhile, Prepare the Sauce<\/span>:<\/h4>\n\n- Put the eggplant flesh into a frying pan with some olive oil, and fry.<\/li>\n
- Once it starts to stick, pour some water into the pan and cover. Cook until the eggplant flesh is soft enough to fall apart.
\n(My water boiled off and the eggplant got brown and crusty on the bottom of the pan, so I added water to deglaze it.)<\/em><\/li>\n- Mix \u00bd cup cooked eggplant with 1 cup yogurt (or tehina) and chopped herbs to taste.
\n (You can use any mix of the herbs that went into the stuffing, I used \u00bc cup each cilantro and chives, and about 1 cup parsley). You can add salt if you want, but I didn\u2019t find it necessary.<\/em><\/li>\n<\/ol>\nServe the sauce alongside the eggplants.<\/em><\/p>\nThe following items need to be checked: cilantro, parsley, chives and dill.<\/em><\/p>\n
\nSavory Green Bean-Fennel Stew (Pareve)<\/span><\/h3>\n![\"green](\"https:\/\/www.ou.org\/life\/files\/green-bean-web.jpg\")
<\/a>6\u00a0to 8 servings<\/p>\nIngredients<\/span>:<\/strong><\/h4>\n\n- 1 onion<\/em><\/li>\n
- 4 garlic cloves<\/em><\/li>\n
- 1 fennel head<\/em><\/li>\n
- Oil for frying<\/em><\/li>\n
- 1 lb. green beans<\/em><\/li>\n
- 2 lbs. chopped tomatoes or \u00bd cup tomato paste<\/em><\/li>\n
- 1 teaspoon salt<\/em><\/li>\n
- \u00bd teaspoon pepper<\/em><\/li>\n
- \u00bd teaspoon ginger<\/em><\/li>\n
- \u00bc teaspoon cardamom<\/em><\/li>\n
- \u00bc cup chopped tarragon<\/em><\/li>\n
- 2 Tablespoons chopped parsley<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/strong><\/h4>\n\n- Thinly chop the onion and fennel, and crush the garlic. Put the onion and garlic in a pot with a small amount of oil on a medium flame, and cook for a few minutes until the onion begins to brown.<\/li>\n
- Add the fennel and green beans, and cook a bit more.<\/li>\n
- Add the tomatoes or the tomato paste to the pot, along with the salt, pepper, ginger and cardamom.<\/li>\n
- Top with enough hot water to just cover the vegetables, and bring to a low simmer. Cook until the green beans are soft.<\/li>\n
- Once cooked, stir in the fresh chopped herbs.<\/li>\n<\/ol>\n
To make the rice pictured in the photo:<\/p>\n
Ingredients<\/span>:<\/h4>\n\n- Oil<\/em><\/li>\n
- 1 onion<\/em><\/li>\n
- About \u00bd cup short vermicelli<\/em><\/li>\n
- 1 cup precooked chickpeas<\/em><\/li>\n
- 2 cups Jasmine rice<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/h4>\n\n- Fry the onion in some oil in a pot.<\/li>\n
- Add the vermicelli, and let the vermicelli fry as well, until lightly browned.<\/li>\n
- Add the chickpeas, rice and 3 cups water. Add salt to taste. Cover, bring to a simmer and let cook for about 10 minutes, until the rice is soft.<\/li>\n
- Shut the flame, and leave covered for another 10 minutes or so. Fluff and serve.<\/li>\n<\/ol>\n
The following items need to be checked: the parsley and tarragon (since it is fresh).<\/p>\n
\nAcorn Squash Stuffed with Wild Rice and Walnuts<\/span><\/a> (Pareve)<\/span><\/strong><\/h3>\n![\"stuffed](\"https:\/\/www.ou.org\/life\/files\/stuffed-acorn-squash-web.jpg\")
<\/a>These quantities are for Israeli-sized acorn squash. If you\u2019re using American squash, you might need twice as much filling (or half the number of squash).<\/p>\nFor eight squash halves<\/span>:<\/h4>\n\n- 4 chestnut squashes<\/em><\/li>\n
- 2 teaspoons brown sugar<\/em><\/li>\n
- \u00bd cup black wild rice<\/em><\/li>\n
- 2 Tablespoons olive oil<\/em><\/li>\n
- \u00bd cup walnuts<\/em><\/li>\n
- 1 Tablespoon parsley<\/em><\/li>\n
- 1 Tablespoon chives<\/em><\/li>\n
- Salt to taste – about \u00bd teaspoon<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/strong><\/h4>\n\n- Preheat the oven or broiler to its maximum heat setting.<\/li>\n
- Put the wild rice in a pot with 1 cup water, cover, and simmer on a low flame for 1 hour.<\/li>\n
- Meanwhile, chop the squashes in half, slicing from the stem end to the tip. Clean out the seeds.<\/li>\n
- Put \u00bc teaspoon of brown sugar and \u00bc teaspoon water into each half, and place in the oven, cut side up. Let bake until soft, about 20 minutes. Remove from the oven once done.<\/li>\n
- Chop the walnuts, and finely chop the herbs. When the rice is done cooking, mix with the olive oil, the walnuts, the herbs and the salt.<\/li>\n
- Fill each squash half with the rice \u2014 I fit about two Tablespoons into each one.<\/li>\n<\/ol>\n
The following items need to be checked: \u00a0parsley and chives<\/em><\/p>\nLiz Steinberg is a journalist living in Tel Aviv with her husband and two children. She has been maintaining a personal blog about food in Israel\u2014<\/em>Caf\u00e9 Liz<\/em><\/a>\u2014since 2008, and is currently food section editor at Haaretz English Edition.<\/em><\/p>\n
\nSeven Bites:<\/a><\/u><\/strong><\/h2>\nSriracha Salmon<\/a> (Pareve)<\/strong><\/span><\/h3>\n3 servings<\/p>\n
![\"\"](\"https:\/\/www.ou.org\/life\/files\/srichacha-salmon-web.jpg\")
<\/a><\/strong><\/p>\nIngredients<\/span>:<\/h4>\n\n- 1 lb. of salmon<\/em><\/li>\n
- 2 Tablespoons of Sriracha sauce<\/em><\/li>\n
- 3 Tablespoons of teriyaki sauce<\/em><\/li>\n
- \u00bc teaspoon of crushed garlic<\/em><\/li>\n
- \u00be cup of quinoa<\/em><\/li>\n
- 1 cup of cooked edamame\u00a0<\/em><\/li>\n
- \u00bc teaspoon of salt<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/strong><\/h4>\n\n- Preheat oven to 350\u00baF.<\/li>\n
- In a mixing bowl, add Sriracha, teriyaki sauce, crushed garlic, and 3 pinches of salt. \u00a0Mix well.<\/li>\n
- Place salmon in a baking dish. \u00a0Pour Sriracha mixture over salmon. \u00a0Make sure that the salmon is completely covered on all sides.<\/li>\n
- Place salmon in the oven for 30 minutes. \u00a0(All ovens cook differently so check your salmon periodically after the 20 minute mark as it may not take as long to cook).<\/li>\n
- Take a quinoa package–mixture of your choice. \u00a0I personally use the brand Roland. \u00a0They have a variety of quinoa mixes, so I chose the roasted garlic mix. \u00a0All you need is boiled water!<\/li>\n
- Once your quinoa is cooked, add your edamame.<\/li>\n
- Take the salmon out of the oven when cooked through and place over some quinoa.<\/li>\n<\/ol>\n
\nCream of Mushroom Rigatoni<\/span><\/a> (Dairy)<\/span><\/strong><\/h3>\n![\"????????????????????????????????????\"](\"https:\/\/www.ou.org\/life\/files\/cream-of-mushroom-rigatoni-web.jpg\")
<\/a><\/strong>5\u00a0to 6 servings<\/p>\nIngredients<\/span>:<\/strong><\/h4>\n\n- 1 (16 oz.) box of rigatoni pasta<\/em><\/li>\n
- 1 (8 oz.) container of sliced baby bella mushrooms<\/em><\/li>\n
- 1 Tablespoon of butter<\/em><\/li>\n
- 1 cup of heavy cream<\/em><\/li>\n
- 1 (15 oz.) can of peas<\/em><\/li>\n
- Pepper to taste<\/em><\/li>\n
- Freshly-grated Parmesan cheese<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/h4>\n\n- Place mushrooms in a frying pan with \u00bd cup of water.<\/li>\n
- Steam mushrooms on a medium heat until water evaporates. \u00a0If you feel that the water is taking too long to evaporate, you can pour some out.<\/li>\n
- Once the water has evaporated, add a \u00bd Tablespoon of butter to the mushrooms and mix on a medium-low heat.<\/li>\n
- Add the other \u00bd Tablespoon of butter and stir until mushrooms are saut\u00e9ed. Set aside.<\/li>\n
- In a small pot, pour heavy cream and cook on a medium-high heat. Add the saut\u00e9ed mushrooms, peas and pepper to taste. \u00a0Stir until the cream begins to bubble.<\/li>\n
- Cook the box of rigatoni pasta.<\/li>\n
- Add the cream of mushroom sauce to pasta. \u00a0Mix well.<\/li>\n
- Top off with some freshly grated Parmesan cheese.<\/li>\n<\/ol>\n
Parmesan cheese \u00a0requires waiting, however, if the cheese it not noticeable when the product is cooked no waiting is required. See this helpful page<\/a> for information about cheeses.<\/p>\n
\nVeggie Quesadillas<\/a> (Dairy)<\/strong><\/h3>\n![\"\"](\"https:\/\/www.ou.org\/life\/files\/veggie-quesadillas-web.jpg\")
<\/a><\/strong>10 servings<\/p>\nIngredients<\/span>:<\/strong><\/h4>\n\n- 10 tortillas<\/em><\/li>\n
- 4 bell peppers (orange, yellow, green, red)<\/em><\/li>\n
- 4 cups of shredded cheddar cheese<\/em><\/li>\n
- 1 red onion<\/em><\/li>\n
- \u00be cup of olive oil<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/h4>\n\n- Thinly slice bell peppers and red onion.<\/li>\n
- On a medium-low heat, coat frying pan with olive oil. \u00a0Saut\u00e9 peppers and onion until they soften. It’s important for the vegetables to remain on a low heat in order for them to cook without burning.<\/li>\n
- Once vegetables are saut\u00e9ed, set aside.<\/li>\n
- Lightly coat each side of the tortilla with olive oil, and place in the frying pan on low heat. \u00a0Evenly spread cheese on the tortilla and allow to melt.<\/li>\n
- Once the cheese begins to melt, add two spoonfuls of vegetables on top of the cheese. \u00a0Fold the tortillas in half and allow remove from pan when each side is turns a light brown.<\/li>\n
- This is best served with sour cream, guacamole, and salsa!<\/li>\n<\/ol>\n
Depending on the type of cheddar cheese used it might require waiting \u2014 see here<\/a>.<\/p>\nSeven Bites<\/a> encompasses the concept of cooking with Kosher food while using minimal ingredients. Lindsay Wess and Sara Yitzhaky want to share with our audience that creativity in the kitchen doesn’t have to be complicated. From appetizers to desserts, we offer tips and tricks to help get you through some of the most difficult dishes, while only using seven ingredients.\u00a0 Cooking should be fun and effortless. We love sharing ways to make your dishes taste and look great while keeping it simple.\u00a0 If you hated being in the kitchen before, hopefully Seven Bites can show you how simple and stress free cooking can be.\u00a0\u00a0\u00a0 <\/em><\/p>\n
\nThis American Bite:<\/a><\/u><\/strong><\/h2>\nEgg Curry<\/a> (Pareve)<\/strong><\/span><\/h3>\n
<\/a>For the Stuffed Eggplants<\/span>:<\/strong><\/h4>\n- \n
- 10-12 mini eggplants (about 2.2 lbs.)<\/em><\/li>\n
- 1 cup rice<\/em><\/li>\n
- 3\u00a0to 4 garlic cloves<\/em><\/li>\n
- 2 Tablespoons olive oil<\/em><\/li>\n
- 2 Tablespoons cilantro<\/em><\/li>\n
- 2 Tablespoons parsley<\/em><\/li>\n
- 2 Tablespoons chives<\/em><\/li>\n
- 2 Tablespoons dill<\/em><\/li>\n
- 1\u00bd teaspoons salt<\/em><\/li>\n
- Pinch (about 1\/8 teaspoon) cinnamon, nutmeg, cumin and black pepper<\/em><\/li>\n<\/ul>\n
For the Sauce<\/span>:<\/strong><\/h4>\n
- \n
- Olive oil for frying<\/em><\/li>\n
- 1 cup yogurt (vegan\/pareve alternative: tehina)<\/em><\/li>\n
- 1+ cup assorted chopped herbs (I used 1 cup parsley, \u00bc cup cilantro and \u00bc cup chives)<\/em><\/li>\n
- Salt to taste (or none at all)<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/strong><\/h4>\n
- \n
- Heat the oven to the maximum temperature (450\u00baF) either before or after you hollow the eggplants, which will take about 15 minutes.<\/li>\n
- Hollow out the eggplants: Slice off the tops, and carve the flesh out of the eggplants, leaving at least \u00bc-inch of wall intact. You can hollow the eggplant with a small knife, a pointy vegetable peeler or a curved blade made for the purpose. Set aside the flesh; it will go into the sauce.<\/li>\n
- Chop the herbs for the stuffing, and mix them with the rice, salt, spices and olive oil.<\/li>\n
- Arrange the eggplants in a baking dish, hollow end facing up. Spoon the filling into the hollowed eggplants.<\/li>\n
- Pour hot water into each eggplant, up to the top. Pour another inch of hot water into the bottom of the dish. Cover and put into the oven to bake.<\/li>\n
- The eggplants are done once they are soft, and the rice looks fluffy and pokes out of the openings. This should take 45 minutes to one hour.<\/li>\n<\/ol>\n
Meanwhile, Prepare the Sauce<\/span>:<\/h4>\n
- \n
- Put the eggplant flesh into a frying pan with some olive oil, and fry.<\/li>\n
- Once it starts to stick, pour some water into the pan and cover. Cook until the eggplant flesh is soft enough to fall apart.
\n(My water boiled off and the eggplant got brown and crusty on the bottom of the pan, so I added water to deglaze it.)<\/em><\/li>\n- Mix \u00bd cup cooked eggplant with 1 cup yogurt (or tehina) and chopped herbs to taste.
\n (You can use any mix of the herbs that went into the stuffing, I used \u00bc cup each cilantro and chives, and about 1 cup parsley). You can add salt if you want, but I didn\u2019t find it necessary.<\/em><\/li>\n<\/ol>\nServe the sauce alongside the eggplants.<\/em><\/p>\n
The following items need to be checked: cilantro, parsley, chives and dill.<\/em><\/p>\n
\nSavory Green Bean-Fennel Stew (Pareve)<\/span><\/h3>\n
<\/a>6\u00a0to 8 servings<\/p>\nIngredients<\/span>:<\/strong><\/h4>\n
- \n
- 1 onion<\/em><\/li>\n
- 4 garlic cloves<\/em><\/li>\n
- 1 fennel head<\/em><\/li>\n
- Oil for frying<\/em><\/li>\n
- 1 lb. green beans<\/em><\/li>\n
- 2 lbs. chopped tomatoes or \u00bd cup tomato paste<\/em><\/li>\n
- 1 teaspoon salt<\/em><\/li>\n
- \u00bd teaspoon pepper<\/em><\/li>\n
- \u00bd teaspoon ginger<\/em><\/li>\n
- \u00bc teaspoon cardamom<\/em><\/li>\n
- \u00bc cup chopped tarragon<\/em><\/li>\n
- 2 Tablespoons chopped parsley<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/strong><\/h4>\n
- \n
- Thinly chop the onion and fennel, and crush the garlic. Put the onion and garlic in a pot with a small amount of oil on a medium flame, and cook for a few minutes until the onion begins to brown.<\/li>\n
- Add the fennel and green beans, and cook a bit more.<\/li>\n
- Add the tomatoes or the tomato paste to the pot, along with the salt, pepper, ginger and cardamom.<\/li>\n
- Top with enough hot water to just cover the vegetables, and bring to a low simmer. Cook until the green beans are soft.<\/li>\n
- Once cooked, stir in the fresh chopped herbs.<\/li>\n<\/ol>\n
To make the rice pictured in the photo:<\/p>\n
Ingredients<\/span>:<\/h4>\n
- \n
- Oil<\/em><\/li>\n
- 1 onion<\/em><\/li>\n
- About \u00bd cup short vermicelli<\/em><\/li>\n
- 1 cup precooked chickpeas<\/em><\/li>\n
- 2 cups Jasmine rice<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/h4>\n
- \n
- Fry the onion in some oil in a pot.<\/li>\n
- Add the vermicelli, and let the vermicelli fry as well, until lightly browned.<\/li>\n
- Add the chickpeas, rice and 3 cups water. Add salt to taste. Cover, bring to a simmer and let cook for about 10 minutes, until the rice is soft.<\/li>\n
- Shut the flame, and leave covered for another 10 minutes or so. Fluff and serve.<\/li>\n<\/ol>\n
The following items need to be checked: the parsley and tarragon (since it is fresh).<\/p>\n
\nAcorn Squash Stuffed with Wild Rice and Walnuts<\/span><\/a> (Pareve)<\/span><\/strong><\/h3>\n
<\/a>These quantities are for Israeli-sized acorn squash. If you\u2019re using American squash, you might need twice as much filling (or half the number of squash).<\/p>\nFor eight squash halves<\/span>:<\/h4>\n
- \n
- 4 chestnut squashes<\/em><\/li>\n
- 2 teaspoons brown sugar<\/em><\/li>\n
- \u00bd cup black wild rice<\/em><\/li>\n
- 2 Tablespoons olive oil<\/em><\/li>\n
- \u00bd cup walnuts<\/em><\/li>\n
- 1 Tablespoon parsley<\/em><\/li>\n
- 1 Tablespoon chives<\/em><\/li>\n
- Salt to taste – about \u00bd teaspoon<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/strong><\/h4>\n
- \n
- Preheat the oven or broiler to its maximum heat setting.<\/li>\n
- Put the wild rice in a pot with 1 cup water, cover, and simmer on a low flame for 1 hour.<\/li>\n
- Meanwhile, chop the squashes in half, slicing from the stem end to the tip. Clean out the seeds.<\/li>\n
- Put \u00bc teaspoon of brown sugar and \u00bc teaspoon water into each half, and place in the oven, cut side up. Let bake until soft, about 20 minutes. Remove from the oven once done.<\/li>\n
- Chop the walnuts, and finely chop the herbs. When the rice is done cooking, mix with the olive oil, the walnuts, the herbs and the salt.<\/li>\n
- Fill each squash half with the rice \u2014 I fit about two Tablespoons into each one.<\/li>\n<\/ol>\n
The following items need to be checked: \u00a0parsley and chives<\/em><\/p>\n
Liz Steinberg is a journalist living in Tel Aviv with her husband and two children. She has been maintaining a personal blog about food in Israel\u2014<\/em>Caf\u00e9 Liz<\/em><\/a>\u2014since 2008, and is currently food section editor at Haaretz English Edition.<\/em><\/p>\n
\nSeven Bites:<\/a><\/u><\/strong><\/h2>\n
Sriracha Salmon<\/a> (Pareve)<\/strong><\/span><\/h3>\n
3 servings<\/p>\n
<\/a><\/strong><\/p>\nIngredients<\/span>:<\/h4>\n
- \n
- 1 lb. of salmon<\/em><\/li>\n
- 2 Tablespoons of Sriracha sauce<\/em><\/li>\n
- 3 Tablespoons of teriyaki sauce<\/em><\/li>\n
- \u00bc teaspoon of crushed garlic<\/em><\/li>\n
- \u00be cup of quinoa<\/em><\/li>\n
- 1 cup of cooked edamame\u00a0<\/em><\/li>\n
- \u00bc teaspoon of salt<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/strong><\/h4>\n
- \n
- Preheat oven to 350\u00baF.<\/li>\n
- In a mixing bowl, add Sriracha, teriyaki sauce, crushed garlic, and 3 pinches of salt. \u00a0Mix well.<\/li>\n
- Place salmon in a baking dish. \u00a0Pour Sriracha mixture over salmon. \u00a0Make sure that the salmon is completely covered on all sides.<\/li>\n
- Place salmon in the oven for 30 minutes. \u00a0(All ovens cook differently so check your salmon periodically after the 20 minute mark as it may not take as long to cook).<\/li>\n
- Take a quinoa package–mixture of your choice. \u00a0I personally use the brand Roland. \u00a0They have a variety of quinoa mixes, so I chose the roasted garlic mix. \u00a0All you need is boiled water!<\/li>\n
- Once your quinoa is cooked, add your edamame.<\/li>\n
- Take the salmon out of the oven when cooked through and place over some quinoa.<\/li>\n<\/ol>\n
\nCream of Mushroom Rigatoni<\/span><\/a> (Dairy)<\/span><\/strong><\/h3>\n
<\/a><\/strong>5\u00a0to 6 servings<\/p>\nIngredients<\/span>:<\/strong><\/h4>\n
- \n
- 1 (16 oz.) box of rigatoni pasta<\/em><\/li>\n
- 1 (8 oz.) container of sliced baby bella mushrooms<\/em><\/li>\n
- 1 Tablespoon of butter<\/em><\/li>\n
- 1 cup of heavy cream<\/em><\/li>\n
- 1 (15 oz.) can of peas<\/em><\/li>\n
- Pepper to taste<\/em><\/li>\n
- Freshly-grated Parmesan cheese<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/h4>\n
- \n
- Place mushrooms in a frying pan with \u00bd cup of water.<\/li>\n
- Steam mushrooms on a medium heat until water evaporates. \u00a0If you feel that the water is taking too long to evaporate, you can pour some out.<\/li>\n
- Once the water has evaporated, add a \u00bd Tablespoon of butter to the mushrooms and mix on a medium-low heat.<\/li>\n
- Add the other \u00bd Tablespoon of butter and stir until mushrooms are saut\u00e9ed. Set aside.<\/li>\n
- In a small pot, pour heavy cream and cook on a medium-high heat. Add the saut\u00e9ed mushrooms, peas and pepper to taste. \u00a0Stir until the cream begins to bubble.<\/li>\n
- Cook the box of rigatoni pasta.<\/li>\n
- Add the cream of mushroom sauce to pasta. \u00a0Mix well.<\/li>\n
- Top off with some freshly grated Parmesan cheese.<\/li>\n<\/ol>\n
Parmesan cheese \u00a0requires waiting, however, if the cheese it not noticeable when the product is cooked no waiting is required. See this helpful page<\/a> for information about cheeses.<\/p>\n
\nVeggie Quesadillas<\/a> (Dairy)<\/strong><\/h3>\n
<\/a><\/strong>10 servings<\/p>\nIngredients<\/span>:<\/strong><\/h4>\n
- \n
- 10 tortillas<\/em><\/li>\n
- 4 bell peppers (orange, yellow, green, red)<\/em><\/li>\n
- 4 cups of shredded cheddar cheese<\/em><\/li>\n
- 1 red onion<\/em><\/li>\n
- \u00be cup of olive oil<\/em><\/li>\n<\/ul>\n
Instructions<\/span>:<\/h4>\n
- \n
- Thinly slice bell peppers and red onion.<\/li>\n
- On a medium-low heat, coat frying pan with olive oil. \u00a0Saut\u00e9 peppers and onion until they soften. It’s important for the vegetables to remain on a low heat in order for them to cook without burning.<\/li>\n
- Once vegetables are saut\u00e9ed, set aside.<\/li>\n
- Lightly coat each side of the tortilla with olive oil, and place in the frying pan on low heat. \u00a0Evenly spread cheese on the tortilla and allow to melt.<\/li>\n
- Once the cheese begins to melt, add two spoonfuls of vegetables on top of the cheese. \u00a0Fold the tortillas in half and allow remove from pan when each side is turns a light brown.<\/li>\n
- This is best served with sour cream, guacamole, and salsa!<\/li>\n<\/ol>\n
Depending on the type of cheddar cheese used it might require waiting \u2014 see here<\/a>.<\/p>\n
Seven Bites<\/a> encompasses the concept of cooking with Kosher food while using minimal ingredients. Lindsay Wess and Sara Yitzhaky want to share with our audience that creativity in the kitchen doesn’t have to be complicated. From appetizers to desserts, we offer tips and tricks to help get you through some of the most difficult dishes, while only using seven ingredients.\u00a0 Cooking should be fun and effortless. We love sharing ways to make your dishes taste and look great while keeping it simple.\u00a0 If you hated being in the kitchen before, hopefully Seven Bites can show you how simple and stress free cooking can be.\u00a0\u00a0\u00a0 <\/em><\/p>\n
\nThis American Bite:<\/a><\/u><\/strong><\/h2>\n
Egg Curry<\/a> (Pareve)<\/strong><\/span><\/h3>\n
- 4 bell peppers (orange, yellow, green, red)<\/em><\/li>\n
- 10 tortillas<\/em><\/li>\n
- 1 (8 oz.) container of sliced baby bella mushrooms<\/em><\/li>\n
- 1 (16 oz.) box of rigatoni pasta<\/em><\/li>\n
- 2 Tablespoons of Sriracha sauce<\/em><\/li>\n
- 1 lb. of salmon<\/em><\/li>\n
- 2 teaspoons brown sugar<\/em><\/li>\n
- 4 chestnut squashes<\/em><\/li>\n
- 1 onion<\/em><\/li>\n
- Oil<\/em><\/li>\n
- 4 garlic cloves<\/em><\/li>\n
- Mix \u00bd cup cooked eggplant with 1 cup yogurt (or tehina) and chopped herbs to taste.
- 1 cup yogurt (vegan\/pareve alternative: tehina)<\/em><\/li>\n
- 1 cup rice<\/em><\/li>\n