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7 Great Tu Bishvat Recipes

great B'SHVAT recipes ך בשבט One custom on this holiday is to eat a new fruit, or to eat from the Seven Species (shivat haminim) described in the Bible as being abundant in the land of Israel. The Shivat Haminim are: wheat, barley, grapes (vines), KEYS: figs, pomegranates, olives and dates (honey) (Deut. 8:8). O Difficulty Level M Cooking Time 8 Preparation Level Servings Fruity Moroccan Chicken * Spice Mixture: Ingredients • 1/2cup prunes • 1/2 cup dried apricots • 2 tsp ground ginger • 1/2 tsp crushed red pepper flakes • 3 chicken breasts or 6 pieces boneless chicken legs • 2 tsp ground cumin • oil, for brushing • 2 tsp paprika • kosher salt, for sprinkling • 1 tsp cinnamon • 12 - 16 skewers • 1 tsp turmeric • 1 tsp ground coriander seed * Easy 8 15 Minutes M 10 Minutes 6-8 • 3 Tbsp extra-virgin olive oil • juice of 1/2 a lemon > Directions • 3 Tbsp water (approximately) 1. Soak the dried apricots and prunes in a small bowl of hot water. 2. Meanwhile, cut the chicken into bite-size pieces. Combine all the ingredients for the spice mixture in a mixing bowl (add a bit more water if it's too thick; it should be easy to brush onto the chicken). 3. Preheat grill to high. Assemble the kabobs, alternating chicken and fruit. Brush lightly with oil and sprinkle with kosher salt. Grill for about 4 minutes. Turn over and brush with spice glaze. Cook on the other side for about 5 minutes more, brushing again a minute or two before it's done for an even stronger flavor. Okra With Chunky Tomatoes Be careful not to overcook Ingredients • 1 lb fresh okra, washed and trimmed the okra, as it is best served while vibrant green and slightly crunchy. Serve this dish warm as a side, or at • Olive oil for sautéing • 1 medium yellow onion, finely diced room temperature as a salad. • 1 14.5-oz can diced tomatoes A Easy X 10 Minutes • 1 Tbsp sugar • 1 Tbsp dried basil M 20 Minutes • ½ tsp black pepper, freshly ground Directions 1. In a wok or large frying pan, heat 1 Tbsp of oil and toss in the okra for about 2-3 minutes, until the green color brightens. Set the okra aside. 2. In another pan, sauté the onion until soft. Add the tomatoes, sugar, basil and pepper. Cook over medium-low heat and let most of the juice evaporate, 10-15 minutes. You will have a chunky tomato sauce. Add the okra and toss pently. Personal Fondues Ingredients O Easy M 5 Minutes • 3.5oz 72% cocoa chocolate bar 2 5 Minutes •2 tsp margarine OR 2 tbsp whipping cream 8 • Fruits Directions 1. Melt chocolate in a double boiler ( a bowl sitting on top of a pot of boiling water). Add margarine OR whipping cream and stir into chocolate until melted. 2. When ready to serve, cut up fresh fruit and some macaroons, if desired. Arrange on a plate and pour some choco- late fondue into small bowls, or even glass tea light holders, to create a personal fondue. Serve with toothpicks. Caramelized Pear Spinach Salad With Pomegranate And Pecans Ingredients Dressing • 1/3 cup oil • 2 large Anjou pears, • 1 Tbsp. red wine vinegar peeled, cored, and cut • 1 Tbsp. honey lengthwise into eighths • 2 tsp. Dijon mustard • 1/4 cup lemon juice • 1 clove garlic, minced • 1/4 cup brown sugar • 1/2 tsp. kosher salt Salad • 1/8 tsp. fresh black pepper 10 oz. baby spinach • Juice from the caramelized pears • 1 cup honey-glazed pecans Easy 2 20 Minutes M 25 Minutes 6-8 • 3/4-1 cup Craisins •1 cup pomegranate seeds Directions 1. Preheat the oven to 425° F. Dip the flat sides of the sliced pears in the lemon juice and then in the brown sugar. In a large baking pan, arrange the pears in a single layer and roast for 25 minutes. Remove from the oven and allow to cool to room temperature. Cut each pear wedge into 1-inch slices. (Make sure to reserve the pear juice that was released during the roasting for the dressing.) 2. To prepare the dressing: In a small bowl, vigorously whisk together the oil, vinegar, honey, mustard, garlic, salt, black pepper, and the reserved pear juice until well combined. 3. In a large salad bowl, combine the baby spinach, pears, glazed pecans, and Craisins. Toss with the dressing and sprinkle evenly with the pomegranate seeds. Serve immediately. Serves 6-8. Oatmeal Date Bars Ingredients • 2 sticks of butter (1 cup) • 1 tsp baking soda • 3/4 cup firmly packed brown sugar 1 tsp cinnamon • 1/2 cup of white sugar • 3 cups quick old fashioned oats • 2 eggs • 8 oz. chopped dates • 1 tsp vanilla extract • 1 cup pecan ships • 11/2 cups all purpose flour O Easy 2 10 Minutes 20 Minutes 16 Directions Preheat oven to 350 degrees In a large bowl, beat butter and sugars until creamy, add eggs and vanilla. Add combined flour, baking soda, cinna- mon, mix well and add oats, dates and chopped pecans. Press onto a well greased 9 x 13 pan and bake for 20 min- utes. Cut into bars when cooled. Roasted Tomato Soup With Basil Ingredients • 6 to 8 medium tomatoes • 3 Tbsp tomato paste • Kosher salt and freshly ground black pepper • 1 heaping tsp dried thyme • ½ tsp crushed red pepper flakes • 4 Tbsp olive oil, divided use • 2 Tbsp sugar • 3 cloves garlic chopped • 1 large onion, chopped • 3 to 4 cups water • ¼ to ½ cup chopped fresh basil • 1 can (28 oz) crushed tomatoes laves Directions O Easy A 25 Minutes M 65 Minutes A 6-8 1. Preheat oven to 400°F. 2. Slice tomatoes in half lengthwise and place cut-side up on a large rimmed baking sheet. Sprinkle with salt and pepper and drizzle with 3 Tbsp olive oil. Roast uncovered until tomatoes are nicely browned, 45 to 50 minutes, stirring occasionally. 3. Meanwhile, sauté garlic and onions in 1 Tbsp oil in a large pot until translucent. 4. Add roasted tomatoes, canned tomatoes, tomato paste, thyme, pepper flakes, sugar and water to pot and bring to a boil. 5. Cover and simmer on low heat for 10 to 15 minutes, stirring occasionally. 6. Remove from heat, stir in basil and let cool slightly. Purée using an immersion blender until smooth. (You can also pour the cooled soup into a blender and purée it.) Serve hot or cold. Balsamic Roasted Fig Tartlets With Pistachios And Honey Ingredients • 8 Ripe figs, washed and dried • 11/2 teaspoons honey • 11/2 teaspoons balsamic vinegar • 1 1/2 teaspoons extra virgin olive oil • 1 box mini fillo (phyllo) shells (15 baked shells) 15 MINI O Easy A 10 Minutes M 10 Minutes TARTLETS • 1/4 cup salted and roasted pistachios peeled and coarsely chopped Directions 1. Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper and set aside. 2. Cut off a bit of the bottom and top (stem side) of the figs (so they can stand vertically) and then cut them in halves. 3. In a medium bowl, whisk together honey, balsamic vinegar and olive oil. Add in trimmed fig halves, and gently (clean hands are the best tool!)Mix figs so they are evenly covered with the honey mixture. 4. Place each fig half into a tart shell, flesh side looking up. Sprinkle top with a bit of the pistachios. 5. Bake tartlets on the prepared sheet for about 15 minutes, until shells brown and figs soften. 6. Serve immediately or let cool and serve. Can be prepared a couple of hours ahead and reheated. YKosher Scoop Courtesy of: SUKKAH WORLD.COM YOUR SUKKAH FOR LESS Sources: www.kosherscoop.com www.sukkahworld.com www.kosherscoop.com Produced by www.optimaltargeting.com great B'SHVAT recipes ך בשבט One custom on this holiday is to eat a new fruit, or to eat from the Seven Species (shivat haminim) described in the Bible as being abundant in the land of Israel. The Shivat Haminim are: wheat, barley, grapes (vines), KEYS: figs, pomegranates, olives and dates (honey) (Deut. 8:8). O Difficulty Level M Cooking Time 8 Preparation Level Servings Fruity Moroccan Chicken * Spice Mixture: Ingredients • 1/2cup prunes • 1/2 cup dried apricots • 2 tsp ground ginger • 1/2 tsp crushed red pepper flakes • 3 chicken breasts or 6 pieces boneless chicken legs • 2 tsp ground cumin • oil, for brushing • 2 tsp paprika • kosher salt, for sprinkling • 1 tsp cinnamon • 12 - 16 skewers • 1 tsp turmeric • 1 tsp ground coriander seed * Easy 8 15 Minutes M 10 Minutes 6-8 • 3 Tbsp extra-virgin olive oil • juice of 1/2 a lemon > Directions • 3 Tbsp water (approximately) 1. Soak the dried apricots and prunes in a small bowl of hot water. 2. Meanwhile, cut the chicken into bite-size pieces. Combine all the ingredients for the spice mixture in a mixing bowl (add a bit more water if it's too thick; it should be easy to brush onto the chicken). 3. Preheat grill to high. Assemble the kabobs, alternating chicken and fruit. Brush lightly with oil and sprinkle with kosher salt. Grill for about 4 minutes. Turn over and brush with spice glaze. Cook on the other side for about 5 minutes more, brushing again a minute or two before it's done for an even stronger flavor. Okra With Chunky Tomatoes Be careful not to overcook Ingredients • 1 lb fresh okra, washed and trimmed the okra, as it is best served while vibrant green and slightly crunchy. Serve this dish warm as a side, or at • Olive oil for sautéing • 1 medium yellow onion, finely diced room temperature as a salad. • 1 14.5-oz can diced tomatoes A Easy X 10 Minutes • 1 Tbsp sugar • 1 Tbsp dried basil M 20 Minutes • ½ tsp black pepper, freshly ground Directions 1. In a wok or large frying pan, heat 1 Tbsp of oil and toss in the okra for about 2-3 minutes, until the green color brightens. Set the okra aside. 2. In another pan, sauté the onion until soft. Add the tomatoes, sugar, basil and pepper. Cook over medium-low heat and let most of the juice evaporate, 10-15 minutes. You will have a chunky tomato sauce. Add the okra and toss pently. Personal Fondues Ingredients O Easy M 5 Minutes • 3.5oz 72% cocoa chocolate bar 2 5 Minutes •2 tsp margarine OR 2 tbsp whipping cream 8 • Fruits Directions 1. Melt chocolate in a double boiler ( a bowl sitting on top of a pot of boiling water). Add margarine OR whipping cream and stir into chocolate until melted. 2. When ready to serve, cut up fresh fruit and some macaroons, if desired. Arrange on a plate and pour some choco- late fondue into small bowls, or even glass tea light holders, to create a personal fondue. Serve with toothpicks. Caramelized Pear Spinach Salad With Pomegranate And Pecans Ingredients Dressing • 1/3 cup oil • 2 large Anjou pears, • 1 Tbsp. red wine vinegar peeled, cored, and cut • 1 Tbsp. honey lengthwise into eighths • 2 tsp. Dijon mustard • 1/4 cup lemon juice • 1 clove garlic, minced • 1/4 cup brown sugar • 1/2 tsp. kosher salt Salad • 1/8 tsp. fresh black pepper 10 oz. baby spinach • Juice from the caramelized pears • 1 cup honey-glazed pecans Easy 2 20 Minutes M 25 Minutes 6-8 • 3/4-1 cup Craisins •1 cup pomegranate seeds Directions 1. Preheat the oven to 425° F. Dip the flat sides of the sliced pears in the lemon juice and then in the brown sugar. In a large baking pan, arrange the pears in a single layer and roast for 25 minutes. Remove from the oven and allow to cool to room temperature. Cut each pear wedge into 1-inch slices. (Make sure to reserve the pear juice that was released during the roasting for the dressing.) 2. To prepare the dressing: In a small bowl, vigorously whisk together the oil, vinegar, honey, mustard, garlic, salt, black pepper, and the reserved pear juice until well combined. 3. In a large salad bowl, combine the baby spinach, pears, glazed pecans, and Craisins. Toss with the dressing and sprinkle evenly with the pomegranate seeds. Serve immediately. Serves 6-8. Oatmeal Date Bars Ingredients • 2 sticks of butter (1 cup) • 1 tsp baking soda • 3/4 cup firmly packed brown sugar 1 tsp cinnamon • 1/2 cup of white sugar • 3 cups quick old fashioned oats • 2 eggs • 8 oz. chopped dates • 1 tsp vanilla extract • 1 cup pecan ships • 11/2 cups all purpose flour O Easy 2 10 Minutes 20 Minutes 16 Directions Preheat oven to 350 degrees In a large bowl, beat butter and sugars until creamy, add eggs and vanilla. Add combined flour, baking soda, cinna- mon, mix well and add oats, dates and chopped pecans. Press onto a well greased 9 x 13 pan and bake for 20 min- utes. Cut into bars when cooled. Roasted Tomato Soup With Basil Ingredients • 6 to 8 medium tomatoes • 3 Tbsp tomato paste • Kosher salt and freshly ground black pepper • 1 heaping tsp dried thyme • ½ tsp crushed red pepper flakes • 4 Tbsp olive oil, divided use • 2 Tbsp sugar • 3 cloves garlic chopped • 1 large onion, chopped • 3 to 4 cups water • ¼ to ½ cup chopped fresh basil • 1 can (28 oz) crushed tomatoes laves Directions O Easy A 25 Minutes M 65 Minutes A 6-8 1. Preheat oven to 400°F. 2. Slice tomatoes in half lengthwise and place cut-side up on a large rimmed baking sheet. Sprinkle with salt and pepper and drizzle with 3 Tbsp olive oil. Roast uncovered until tomatoes are nicely browned, 45 to 50 minutes, stirring occasionally. 3. Meanwhile, sauté garlic and onions in 1 Tbsp oil in a large pot until translucent. 4. Add roasted tomatoes, canned tomatoes, tomato paste, thyme, pepper flakes, sugar and water to pot and bring to a boil. 5. Cover and simmer on low heat for 10 to 15 minutes, stirring occasionally. 6. Remove from heat, stir in basil and let cool slightly. Purée using an immersion blender until smooth. (You can also pour the cooled soup into a blender and purée it.) Serve hot or cold. Balsamic Roasted Fig Tartlets With Pistachios And Honey Ingredients • 8 Ripe figs, washed and dried • 11/2 teaspoons honey • 11/2 teaspoons balsamic vinegar • 1 1/2 teaspoons extra virgin olive oil • 1 box mini fillo (phyllo) shells (15 baked shells) 15 MINI O Easy A 10 Minutes M 10 Minutes TARTLETS • 1/4 cup salted and roasted pistachios peeled and coarsely chopped Directions 1. Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper and set aside. 2. Cut off a bit of the bottom and top (stem side) of the figs (so they can stand vertically) and then cut them in halves. 3. In a medium bowl, whisk together honey, balsamic vinegar and olive oil. Add in trimmed fig halves, and gently (clean hands are the best tool!)Mix figs so they are evenly covered with the honey mixture. 4. Place each fig half into a tart shell, flesh side looking up. Sprinkle top with a bit of the pistachios. 5. Bake tartlets on the prepared sheet for about 15 minutes, until shells brown and figs soften. 6. Serve immediately or let cool and serve. Can be prepared a couple of hours ahead and reheated. YKosher Scoop Courtesy of: SUKKAH WORLD.COM YOUR SUKKAH FOR LESS Sources: www.kosherscoop.com www.sukkahworld.com www.kosherscoop.com Produced by www.optimaltargeting.com

7 Great Tu Bishvat Recipes

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