Download e-book for iPad: Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher by Ronnie Fein

By Ronnie Fein

ISBN-10: 1600940536

ISBN-13: 9781600940538

Kosher delicacies is a culinary area of interest that's swiftly turning into mainstream, as many domestic chefs outdoor the Jewish neighborhood, looking extra healthy and humane fare, are embracing kosher meals and Jewish nutritional legislation. Now, Hip Kosher offers distinctive, functional assets for locating kosher goods on your neighborhood shops and greater than a hundred seventy five recipes for each meal and party, showcasing modern American dishes instead of conventional jap ecu or Sephardic fare. obtainable, easy-to-prepare, and flexible, the recipes are ideal for busy those that don’t have hours to spend within the kitchen. Many recipes comprise menu feedback, whereas sidebars word recipe diversifications, updates on classics, and invaluable prep tricks approximately components and instruments. Fein additionally describes Jewish nutritional legislation (and halal, approved Muslim meals) and gives entire resources.

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Additional resources for Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks

Example text

2 slices firm, home-style white bread, torn into pieces 1 large garlic clove, cut in half 1 ⁄2 medium red onion, peeled and cut into chunks 3 tablespoons extra virgin olive oil 3 medium tomatoes, cut into chunks 1 Kirby cucumber, cut into chunks 1 ⁄2 sweet red bell pepper, seeds and stem removed, cut into chunks 1 1 ⁄2 cups tomato juice 1 ⁄4 cup fresh lime juice 2 teaspoons ground cumin Salt, to taste Chopped avocado, optional Place the bread, garlic, onion, and olive oil into a food processor.

Add the spinach and cook for 2 minutes. Mix the 1 tablespoon flour and lemon juice until smooth. Add the eggs to the flour mixture and beat the ingredients until smooth and thoroughly blended. Gradually add 1⁄2 cup of the hot soup to the egg mixture. Pour the egg mixture into the soup and cook, stirring gently once or twice, for 2–3 minutes or until the soup thickens. Season to taste with salt and pepper. Makes 4–6 servings. 39 = soup 1600940536-Fein01 1/18/08 1:53 PM Page 40 Pea Soup with Mint This beautiful spring green soup can start dinner or be served for lunch, followed by a sandwich or salad.

Mix the 1 tablespoon flour and lemon juice until smooth. Add the eggs to the flour mixture and beat the ingredients until smooth and thoroughly blended. Gradually add 1⁄2 cup of the hot soup to the egg mixture. Pour the egg mixture into the soup and cook, stirring gently once or twice, for 2–3 minutes or until the soup thickens. Season to taste with salt and pepper. Makes 4–6 servings. 39 = soup 1600940536-Fein01 1/18/08 1:53 PM Page 40 Pea Soup with Mint This beautiful spring green soup can start dinner or be served for lunch, followed by a sandwich or salad.

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Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks by Ronnie Fein


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