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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!

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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!

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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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Roasted Red Pepper Calzone

This delicious Calzone makes a great lunch or dinner – it’s especially easy with store bought dough. You can also use your favorite pizza dough recipe. Bring on the comfort food!

calzone
Ingredients:
1 pound store-bought pizza dough, thawed if frozen
1 cup ricotta cheese
1 cup N&K shredded mozzarella cheese
1/2 pound asparagus (ends discarded)
3 peppers
1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
Salt and pepper to taste
2 cups of Marinara sauce (one for filling, one for dipping)

Directions:
Preheat oven to 425 degrees F. In a baking pan, combine peppers & asparagus
Drizzle with oil; toss gently to coat. Roast on the center oven rack, uncovered, for 10-15 minutes or until tender, stirring once. Cool slightly.
Seeded and cut the peppers into 1-inch pieces, cut the asparagus into 1-inch pieces
For filling, in a large bowl combine roasted vegetables, quartered artichoke hearts salt and pepper, garlic, 1 cup of marinara sauce Add cheese; toss gently to combine.
Divide dough evenly into 4 pieces. On a lightly floured work surface, roll out each piece of dough into a 1/8-inch-thick circle, about 12 inches in diameter.
Divide filling mixture evenly between rolled out pieces of dough. Fold dough in half over filling and crimp as desired to seal. Place on prepared baking sheet to transfer to oven. Cook until dough is puffed up and golden and filling is hot, 10 to 15 minutes. Serve immediately.

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Natural and Kosher Cheese at Kosherfest 2013!