Kosher
984 recipes found
Blueberry Oatmeal
You can make this oatmeal, which will take on a purple hue once the blueberries begin to burst, on top of the stove or in the microwave. It only takes about 10 minutes on top of the stove (five minutes in the microwave).
Dijon Rice With Broccoli
The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Dijon mustard and broccoli complement each other beautifully and come together to jazz up a side of rice. Since all Dijon mustards and hot sauces are a little different, this recipe is very much “to taste.”
Broccoli, Quinoa and Purslane Salad
Slice the raw broccoli very thin for this delicious salad. If you can’t find purslane you can substitute mâche.
Fennel, Beet and Orange Salad With Cumin Vinaigrette
One of the things I love best about this refreshing salad is that it doesn’t wilt, making it a a great choice for a potluck or a buffet. There’s a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.
Beet, Orange and Arugula Salad
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Easy Fish Stew With Mediterranean Flavors
This is a typical fisherman’s stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don’t like them, as they add great depth of flavor, not to mention omega-3 fats. And don’t worry: the dish won’t taste like anchovies.
Teff and Oatmeal Pancakes
Teff is a tiny, nutrient-dense grain native to Ethiopia. Its calcium content is higher than that of any other grain, and it’s an excellent source of vitamin C. It has a low glycemic index and is gluten-free, though these pancakes are not. I grind the tiny grains into flour in my spice mill, but you can also find teff flour in whole-foods stores.
Vegan Pumpkin Soup
Straight from the rum bottle … I mean, pumpkin patch, this curried soup is autumn in a bowl.
Baby Greens With Balsamic-Roasted Turnips and Walnuts
In spring I welcome tender raw turnips into my salads, but I use another approach in the winter. I took some medium-size turnips that had been lingering in my crisper for some weeks, tossed them with balsamic vinegar and olive oil and roasted them. They would make a fine side dish, but I had a salad in mind. I paired the roasted turnips with tender baby greens, walnuts and blue cheese. I have served the turnips warm with the salad and also after they cooled; I liked them best warm.
Curried Lentil, Squash and Apple Stew
Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.
Greens "Quiche"
This vegan take on quiche is from the chef Lindsay S. Nixon's cookbook “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms. Nixon said, “I developed this recipe to save a bunch of greens that were languishing in my fridge. It’ll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard and collards, and although it’s crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?”
Enfrijoladas
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely pureed black beans, folding them into quarters, and serving them in more of the black bean sauce. The authentic ones are garnished with Mexican queso fresco, but they are delicious without cheese. Cilantro or epazote is optional – I didn’t have any; it is the black beans that make this dish what it is.
Oatmeal and Teff With Cinnamon and Dried Fruit
I wanted to make a porridge with teff alone, but I just didn’t like the flavor enough. So I added some of those tiny high-protein, high-calcium, gluten-free seeds to oatmeal, along with chopped dried apricots, golden raisins and cinnamon. Chopped toasted hazelnuts are my first choice for topping.
Simple Provençal Winter Squash Gratin
I’ve offered a few winter squash gratin recipes over the years, but none as simple as this one. There’s little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can’t get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney’s book “Simple French Food.”
Spinach-Basil Pesto
This pesto is so simple, and its mild, herbaceous flavor makes it the ideal companion for just about any of the meatballs. While many pesto recipes call for pine nuts, we prefer the flavor (and lower price) of walnuts. Try roughly chopping them to add a nice, crunchy texture. We also love this as a healthy party dip, especially because it has no raw garlic — your guests will thank you too! You can swap arugula for spinach if you prefer. Pesto freezes well and will keep for up to three months in the freezer.
Fried Meat Kreplach
Bright Green Pesto and Its Many Uses
I’ve been making pesto forever and have never been able to keep it bright green. It has such promise, such flavor, and I know that the pasta or whatever else I use it in will taste wonderful. But I’ve always been frustrated by how quickly the basil oxidizes and the color goes from bright green to drab. So I decided to try blanching the leaves very briefly to see if that would solve the problem and voilà! It did. You need to blanch the basil for only five seconds, and you don’t want to blanch it for more than 10. Doing this leaches out a wee bit of the basil’s vivid flavor, but not enough to change that of the pesto significantly. The texture and color are wonderful, and the pesto will keep for several days in the refrigerator (but it’s best to wait until you’re ready to use the pesto before adding the garlic and cheese).
Grilled Corn on the Cob With Chipotle Mayonnaise
The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles. You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini. The recipe makes more than you’ll need for six ears of corn — if you’re having a crowd for a barbecue, you’ll have enough.
Double-Buckwheat Blueberry Pancakes
I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don’t eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that’s the buckwheat flour), but the pancakes are not heavy.
Gluten-Free Pumpkin Muffins With Crumble Topping
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. If you'd like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.
Cornmeal Cranberry Drop Scones
If you’ve got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.
Banana Oatmeal Almond Smoothie
My bananas were ripening so quickly last summer that every week I froze one or two, knowing I would use them for smoothies at some point. When you freeze bananas, peel them first, then double wrap in plastic. I bulked up this smoothie with oatmeal, which I first soaked until it was softened in just enough water to cover.
Whole-Wheat Buttermilk Scones With Raisins and Oatmeal
You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.
Granola Muffins
These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch. When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave.