Low Fat Chunk Vegetable Soup

By: Estee Kafra

This creamy low calorie soup is full of flavor and filling as well. It’s a great way to get the kids to eat their veggies.

Yield: 6 generous portions

Ingredients:

leeks – 3, white parts only, chopped

vidalia onion – 1 large, chopped

zucchini – 6-8 medium, peeled and sliced into chunks

salt – 1 tsp

pepper – 1/4 tsp

vegetable stock – 5 cups

B’gan frozen mixed vegetables – 1 bag

Instructions:

Sautee the leeks and onion in 2 tsp oil for about 5 minutes until soft and slightly brown. Add the chunks of zucchini and vegetable stock and spices. Cook on medium fire for about 45 minutes. Use an immersion blender to blend the soup. Add the bag of frozen vegetables and cook again for approximately 10 minutes until vegetables have softened. Serve and enjoy!

– See more at: http://kosherscoop.com/2014/09/low-fat-chunky-vegetable-soup/#sthash.gcSqueb2.dpuf

Sushi Style Appetizer

By: Estee Kafra

I’ve made this appetizer in so many different versions. I’ve served it with a raw tuna and salmon combination to a more daring crowd, but here I’ve given you a cooked tuna or salmon version. I like the way the cucumbers hold the dish together here, but I’ve also served it with sushi rice at the base and the components detailed below piled on top of it. Whichever way you serve it, the combination of flavors is sure to be a real crowd pleaser.

Yield: 8 servings

Ingredients:

tuna fillets – 3 (dinner size)

lemon juice – from 1 lemon

cucumbers – 4, or 1 english cut into quarters

avocado – 1

mayonnaise – 1 tbsp

salt – to taste

sweet sushi sauce – for garnish

pickled ginger – for garnish

spicy mayonnaise – for garnish (see tip)

sesame seeds – for sprinking

See more at: http://kosherscoop.com/2014/10/sushi-style-appetizer/#sthash.8gg0ZGdz.dpuf

Instructions:

Dice the tuna into small squares. Add lemon juice to a pot of water and bring to a boil. Cook tuna for 2–3 minutes. Remove and set aside. Cut the cucumbers in half and scoop out centers using a tablespoon. Mash the avocado and mix with the mayonnaise and salt. To serve: Place avocado mixture into the center of the cucumbers and top with cooked tuna cubes. Add some small pieces of pickled ginger. Top with a dab of spicy mayo. Drizzle sweet sushi sauce and sprinkle sesame seeds over dish. Tip: To make your own spicy mayo, combine a few tablespoons of mayonnaise with a few drops of red hot sauce. Yup, it’s that simple! –

See more at: http://kosherscoop.com/2014/10/sushi-style-appetizer/#sthash.8gg0ZGdz.dpuf

Roasted Turkey Breast with Honeyed Onion Sauce

By: Daphna Rabinovitch

Most whole turkey breasts come already tied up, in which case you can marinade it as is. However, the marinade will permeate the meat better if you open it up (that is to say, if you’re confident about rerolling it) or make some slits on the underside. The sauce itself can be made up to 24 hours ahead and rewarmed gently.

Yield: 8

Ingredients:

garlic – 3 cloves

lemon juice – 1/4 cup freshly squeezed

honey – 3 tbsp

dijon mustard – 2 tbsp

extra-virgin olive oil – 1/4 cup

balsamic vinegar – 2 tbsp

dried rosemary – 2 tsp

boneless rolled turkey breast – 1 (about 4 lb)

Honeyed Onion Sauce:

extra virgin olive oil – 2 tbsp

onions – 6, thinly sliced

garlic – 3 cloves, minced

rubbed sage – 1 tsp dried

caraway seeds and salt – 1/2 tsp

pepper – 1/2 tsp

honey – 2 tbsp

all purpose flour – 1 tbsp

white wine or apple juice – 1/2 cup

chicken stock – 1/2 cup

chopped fresh parsley – 2 tbsp

Instructions:

In a large bowl, whisk together the garlic, lemon juice, honey, mustard, 2 tbsp of the oil, vinegar and rosemary. Add the turkey breast, turning it so that it is well coated on all sides. Cover the bowl with plastic wrap and refrigerate overnight or for at least 12 hours.

Preheat the oven to 350°F.

Heat the remaining 2 tbsp of oil in a heavy skillet set over medium-high heat. Brushing any excess marinade off the turkey breast, add to the skillet and brown on all sides, about 2 minutes per side.

Transfer the turkey to a roasting pan. Roast in the center of the preheated oven, brushing with any leftover marinade every 20 minutes, until the juices run clear or a meat thermometer registers170°F., about 1 hour.

Meanwhile, make the onion sauce. Heat the oil in a large non-stick skillet set over medium heat. Add the onions and garlic. Cook, stirring occasionally, for 45 minutes, adding ¼ cup water halfway through if the onions start to stick. Stir in the sage, caraway, salt and pepper and honey. Cook for another 10 minutes. Sprinkle the flour over. Cook, stirring, for 1 minute. Pour in the wine and stock. Bring to a boil. Cook, for 1 to 2 minutes or until thickened. Stir in the parsley.

Transfer the meat to a cutting board; tent with foil for 10 minutes. Slice and serve with the onion sauce.

See more at: http://kosherscoop.com/2014/10/roasted-turkey-breast-honeyed-onion-sauce/#sthash.20tFG94I.dpuf