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Spinach & Feta Lasagna for Passover

Pesach is a good time to get inventive with recipes – like this take on a lasagna. It’s made with softened matzo in place of lasagna noodles – add some cheese and veggies and you’ve got a delicious lunch or dinner dish! This recipe is gebroks.

Passover Cheese Lasagna

Ingredients:

4 to 6 sheets matzo

1 large egg, beaten with a pinch of salt (for brushing)

2 cups Natural & Kosher cheddar cheese

1 cup cottage cheese

1 cup Natural & Kosher feta cheese, crumbled

1 small bunch fresh dill, finely chopped (about 1/4 cup)

1 finely chopped onion

1 bag of fresh spinach

Salt and pepper, to taste

2 large eggs, lightly beaten

2 tbs olive oil

Directions:

1.Heat the olive oil in a large skillet over medium heat.

2. Sauté the onion until golden. Add the spinach to the skillet and cover; allow it to cook 5-10

minutes. Stir in salt and pepper- remove from heat.

3. Preheat the oven to 350 degrees F, and oil an 8- or 9-inch square casserole dish

4. Mix together the Natural & Kosher feta, cottage cheese, dill, onion & spinach. Check seasoning— it should be somewhat strongly seasoned but be careful as the feta will add a lot of salt. Mix in the eggs.

5. Soften the matzo sheets, either by dipping them in a dish of water or running them under the faucet, until they are just starting to soften (you don’t want to over soak them, or they will become mushy). Set it aside in a clean dishtowel for about 5 minutes, then check to see that they have become bendable. If not, moisten them further and set them aside for another few minutes to absorb.

6. Cover the entire bottom of the baking dish with a layer of matzo (you will have to break some matzo in pieces to fill in the gaps). Gently spread half of the filling over the matzo. Top with another layer of matzo, then the remaining filling and then a final layer of matzo. Pour the beaten egg over the top, and spread to evenly glaze the top layer of matzo. Bake until the matzo is golden and the filling is hot and set, about 45 minutes. Allow to cool and set for 15 minutes, then serve.

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Pizza with Brie

Pizza is a delicious dish for young and old alike. Adding brie to it amps up the sophistication, and takes Pizza beyond its humble beginnings.
If you love the nuttiness of brie then you’ll love this pie!
Use your favorite dough recipe or use store bought, whichever you prefer.
Pizza with Brie
Ingredients:
1 store bought pizza dough
4-5 tablespoons olive oil
3 onions thinly sliced
10 oz assorted mushrooms (such as oyster, crimini), cut into bite-size pieces
3 garlic cloves, minced
Natural and Kosher Cheese Brie, cut into wedges
1 tablespoon minced, fresh rosemary, if desired
Mushrooms and Onions
Directions:
1. Preheat the oven to 425 degrees F.
2. Heat 2 tablespoons olive oil in a skillet over medium-high heat.  Use  a wide, thick-bottomed saute pan for maximum pan contact with the onion.
Add the onion, sprinkle with salt, and cook, stirring occasionally, until they wilt completely and begin to stick to the bottom of the pan, approximately 10 to 20 minutes.
Reduce the heat to medium-low and cook, stirring and scraping the pan every few minutes. You can add 2 tablespoons of water if the pan begins to look like it’s burning and the onion is drying out.
Cook, stirring, scraping, and adding water as needed, until the onions caramelized.
3. Heat 2 tablespoons of olive oil or butter in another heavy large skillet over medium-high heat. Add mushrooms and  minced garlic clove.
Sauté until all liquid is absorbed, stirring frequently, about 10 to 15 minutes. Add 1 tablespoon of minced fresh rosemary, season with salt and pepper.
4. Divide the dough into half. On a lightly floured surface, roll out dough into a round shape; Transfer to a baking sheet and add and arrange your toppings as you desire.
5. Add NK Brie cheese wedges . You can add almonds if you want to add crunch to your pizza.
Enjoy.
PIzza
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Chilaquiles

Chilaquiles is a traditional Mexican dish that combines tortillas with layers of salsa and cheese. This makes a perfect group dish for the Super Bowl or Sunday Brunch, because of the tortilla chips. Serve with margaritas for best results :)

Chilaquiles

Ingredients:

8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed

1 jalapeño pepper, stem and seeds removed

1 white onion, halved again

4 garlic cloves

1 bunch of fresh rinsed and dried cilantro leaves (with stems)

Salt and freshly ground black pepper

1 bag of Tortilla Chips 13 ounce

2 cups of Natural and Kosher  Mozzarella shredded cheese

tomatillos

Directions:

1. Put in a food processor the tomatillos, garlic, jalapeno, onion, cilantro, salt and pepper and process until you get a pretty smooth salsa.

2. Combine salsa and equal amount of vegetable broth OR water in a medium saucepan. cover and bring to boil over high heat then reduce to a simmer for about 30 minutes

3. Preheat the oven to 350 degrees. Place half the chips in a 3- Qt baking dish- squish them together so the bottom of the dish is covered ,spread a layer of  cheese, then a layer of salsa

Repeat the layering with the remaining chips, salsa mixture, and cheese on top- Bake until the casserole is hot and the cheese melts, 20 to 30 minutes.

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Pizza with Mozzarella

When time is of the essence, who says you can’t make a “homemade” pizza with store-bought crust? You can use supermarket pizza dough, plain or whole wheat pitas, American flour tortillas, matzoh, or toasted English muffins. All of your energy can go toward preparing tempting toppings.

Preheat the oven to 424 degrees F. Grease a large cookie sheet with olive oil and divide the pizza dough in half or smaller if desired. On floured surface, roll and flatten each dough until it is 1/4-inch or less. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edge; you can use pesto sauce or tomato sauce .

Add your favorite topping; here are some of our favorite:

* Sautéed kale: Heat olive oil over a medium skillet. With a knife remove the Kale’s leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with salad spinner or with a dry clean kitchen towel. Add to the skillet and saute until tender.

* Cut zucchini to thin slices and arrange them in lightly greased baking sheet. Add garlic clove, if desired, to the baking sheet and brush them with olive oil. Place in heated oven on the top rack and bake until the zucchini is lightly brown. The garlic cloves may need some extra time in the oven. In the meanwhile, peel and slice beets and place in a microwave safe bowl with water to cover and heat for 5 minutes, check with a fork if tender, if not add few more minutes and check again.

beets

*Roasted Beets: Scrub beets under cold water. Wrap in silver foil – roast on high oven (475 degrees) for an hour or two. They’re done when they can be speared by a knife. Open up foil and slice beets.

Arrange toppings on your select crust, add Natural and Kosher mozzarella cheese and put in the oven until its golden brown, or until desired. You may bake your crust before if you prefer more crunch. Delicious!

pizza

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Brie and Almond Bites

Brie is a strong cheese that pairs really well with jams and chutneys. This recipe uses strawberry or fig preserves – if you’re making this for a Tu B’shvat party use the fig jam to incorporate one of the 7 species. These bites are perfect for a small plates party, with wine or champagne. Your guests will be utterly delighted with them (and with the pre made phyllo shells, it’ll be a cinch to make!)

pic with text

Ingredients:

  1. 2 (15 count) boxes mini phyllo shells
  2. 1 cup almonds
  3. 7 oz. Natural and Kosher Brie
  4. 5 Tbsp. Strawberry or Fig Preserves

Directions:

  1. Preheat the over to 375 F. Arrange shells on a baking sheet. Chop the almonds and cut the brie to 30 bite-sized pieces.
  2. Place one slice of Natural and Kosher Brie cheese into each shell, top with almonds and preserves.
  3. Bake until cheese melt, about 5 minutes. Serve warm.
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Butternut Squash Mac and Cheese

With the new year upon us, everyone’s looking for ways to lighten up. Enrich your mac and cheese with healthy butternut squash mash to give it body, flavor and veggie goodness. Try this recipe for a cold night!

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Ingredients:

  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 2 1/2 cups nonfat milk
  • Pinch of crushed red pepper pepper
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 pound elbow macaroni
  • 4 ounces Natural and Kosher shredded cheddar cheese (about 1 cup)
  • 4 ounces Natural and Kosher Mexican cheese blend (about 1 cup)
  • 1/2 cup part-skim ricotta cheese
  • 4 tablespoons Natural and Kosher Parmesan cheese, finely grated (1 ounce)
  • 3 tablespoons fine breadcrumbs
  • 1 tablespoon olive oil
  • Olive-oil, cooking spray
  • hand-full walnuts – optional

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Directions:

1. Preheat oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once.

2. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.

3. Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash.

4. Transfer the butternut squash puree to a mixing  bowl or you can use the same pot you used to cook the macaroni , add the rest of the milk, macaroni, crushed red pepper  and both NK cheese and the ricotta and stir to combine.

5. Lightly coat a 9-inch square dish (about 4 inch deep) with cooking spray. Transfer the mixture to dish. In a small bowl, combine breadcrumbs, Parmesan and walnuts, if desire, and oil; sprinkle on top.

6. Cover with foil, and bake 20 min. remove foil and continue until lightly browned and crisp on top about 30 min more.

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Vegetarian Enchiladas

 

It’s almost New Year’s eve,  and that means party time! We love a good theme for a party – and these vegetarian enchiladas would work perfectly for a fiesta! Serve them up with margaritas, guacamole and nachos. Yumm!

enchilades a

 

Ingredients:

4 tablespoons olive oil, plus more for baking dishes (2 for sautéing kale)

2 teaspoons ground cumin

1/4 cup all-purpose flour (spooned and leveled)

1/4 cup tomato paste

2 cups of vegetable broth

½ cup of water

3 cups grated NK Mexican blend cheese

1 can black beans, rinsed and drained

1 .5 cups of sauté kale

1 bell pepper seeded and chopped

6 spring onion, thinly sliced

16 small corn or flour tortillas

Salt and pepper to taste

avocado

filling

 

Directions:

 

1. Heat 2 TBS of oil over medium –high heat in a large skillet. Add kale and sauté for 5-7 minutes

2. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil.

Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes.   Season with salt and pepper, and set aside.

3. Make filling: In a large bowl, combine 2 cups cheese, beans, kale, bell pepper, spring onion, and remaining 1 teaspoon cumin; season with salt and pepper.

4. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

5. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes.

lime

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Sophisticated Mac and Cheese

bowls

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Handmade Bourekas

From the Natural and Kosher Kitchen, Miri Oren brings you her family’s boreka recipe.

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Dough Ingredients:

3 1/2 cups of flour
7 oz of butter
2 tablespoons vinegar
2 tablespoons oil
¾ cup of sour cream
Pinch of salt

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Filling Ingredients:
1 potato, cooked and mashed
1/2 cup Natural & Kosher shredded mozzarella cheese
1/3 cup ricotta cheese
1/2 cup Natural & Kosher crumbled feta cheese
1-2 eggs
pinch of salt and paper

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Directions:
Mix and put all the ingredients for the dough in a food processor or in a bowl.
Roll out the dough to 3-4mm thick and cut out circles with a cutter or a glass.
Place a heaping teaspoon of filling in the center, fold and pinch around to seal the filling inside
Place the borekas on baking sheets lined with parchment paper. Prick them with a fork to allow steam to escape.
In a small bowl, whisk together the egg yolk with 1 tsp of cool water. Use a pastry brush to brush a light layer of egg wash onto each borakitas and sprinkle with seasame seeds on top of each one.
Bake in preheated oven on medium heat until they are golden brown. Best eaten right out of the oven!

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Parmesan Twists

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Miri Oren, resident chef for the Natural and Kosher kitchen, brings you this delicious and easy to make recipe!

Share this to your timeline to save it and refer back to it!

Puff Pastry Twists

Ingredients:
Puff pastry dough thawed (about 1 pound or 17 oz)
1 Egg
1 Ttbsp water
All purpose flour
About 1/2 cup Natural & Kosher grated parmesan cheese
Assorted spices like paprika, garlic, basil,oregano.( about 1 teaspoon) . You can use sesame seeds or nigella seeds as well.

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Directions:
1. Heat the oven to 400 degree F. Beat the egg and water in a small bowl.
2. Place the thawed, but still cold, pastry on well-floured work surface. Roll the pastry into a 14*10 inch
rectangle.
3. Brush the dough with the egg mixture, you won’t use all of it. Save the remainder to use again later.
4. Sprinkle half the dough with the Natural & Kosher grated parmesan cheese and assorted spices you like.
5. Fold the bare half of the dough over the half containing cheese and spices. Roll gently with a rolling pin to press them together.
6. Cut the pastry crosswise into about 1/2-inch strips for thin strips or 3/4-1 inch for wider strips.
7. Pick up a dough strip and twist each end in opposite direction until the dough is a spiraled cylinder.
place them 2 inch apart on baking sheet. Pressing down the ends. Brush the pastries with the remainder of the egg mixture and
you can sprinkle more spices or sesame seeds on top.
8. Bake for 10-15 min. or until golden-brown

Enjoy!

 

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