My Healthy Kosher Kitchen

Dish Type: Parve- Side

Prep Time: 5 Minutes

Cook Time: 3 hours

Total Time: 3 hours + (and worth it)

Ingredients:

• 2 red bell peppers
• 1 green bell pepper
• 10 medium sized tomatoes
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp sugar
• 1 Tbsp paprika
• dash salt
• 3 dried chili peppers

Instructions:

1. Preheat oven at 350 degrees. Once oven is hot place whole peppers on a baking sheet and cook for 10 minutes turning often so all sides are cooked evenly.
2. While peppers are roasting cut a large x in the skin of the tomato so it will easily peel off after it is boiled
3. Place tomatoes in a pan and cover with water, bring to a boil for 2 minutes.
4. Remove tomatoes from water, peel skin and dice.
5. Remove peppers from oven and cut into long, thin slices removing seeds and stem.
6. Heat large frying pan with olive oil, once it is hot add garlic. 
7. After garlic has sauteed for 2 minutes add tomato, paprika, salt and sugar. Crush tomatoes using a potato masher and let cook for 5-7 minutes.
8. Add pepper and chili pepper. Cook on a low heat for 2 1/2 to 3 hours stirring occasionally.

Enjoy!

Serves: 8

Nutrition Info (per serving): 88 cals, 5g fat, 9g carb, 3g fiber, 2g protein, 50 mg sodium

Fall Salad

For me no meal is complete without a salad, it is a great way to fill up on veggies on few calories. Because I eat salad almost every day I am constantly playing around with different ingredients and dressings. I was on a huge pomegranate kick for a while…but I’ll hold off on that one until the weather turns warmer. This fall salad contains honey, nuts, dried fruit and apples- it has a harvest-like feel to it.

I made this last Friday and it was a huge hit. Somehow the simple and easy dishes seem to work out that way!

Dish Type: Parve- Appetizer/Side

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients for Salad:

• 6oz mesclun lettuce, washed and dried
• 1/4 cup walnuts, crushed
• 1/4 cup Ocean Spray Craisins
• 1 dried date, chopped
• 1 apple, chopped

Instructions for Salad:

1. Transfer washed and dried lettuce to a medium-large serving bowl and top with walnuts, craisins, date and apple.
2. Pour on dressing before serving (recipe below).

Ingredients for Dressing:

• 2 Tbsp Tonelli or Bartenura Balsamic Vinegar
• 1 Tbsp Lemon Juice
• 1 Tbsp honey
• 1 Tbsp olive oil

Instructions for Dressing:

1. Combine ingredients and whisk with fork.
2. Pour over salad right before serving.

Enjoy!

Serves: 6

Nutrition Info (per serving of dressed salad): 112 cals, 6g fat, 1.5g sat fat, 17g carb, 4g fiber, 3g protein, <1 mg sodium

Kosher Cobb Salad

You’ve probably heard of The Cobb Salad, which was invented in 1937 at the Hollywood Brown Derby restaurant, where it became a signature dish. Since then this has become a staple at most American Eateries. Try my healthy and Kosher take on this popular dish for less than 200 calories!

Dish Type: Meat- Light Meal/ Appetizer 

Prep Time: 10 minutes

Cook Time: 8-10 minutes

Total Time: 20 minutes

 Ingredients:

• Pam Original Canola Oil
• 4-6 oz Empire Kosher Organic Boneless Skinless Chicken Breast 
• 2 cups washed, chopped romaine lettuce
• 1 Tbsp Mauzone Premium Lite Ranch Dressing (parve)
• 1 Tbsp Betty Crocker Bac-Os

Instructions:

1. Place skillet over medium heat and spray with Pam. 
2. Cook chicken breasts evenly on both sides, turning once until done (3-5 minutes on each side depending on thickness of chicken).
3. Let chicken cool then slice.
4. Place lettuce into salad bowl and top with chicken, dressing and BacOs.

Enjoy!

Serves: 1

Nutrition Info: 195 cals, 7g fat, 1g sat fat, 5g carb, 2g fiber, 26g protein, 670 mg sodium