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The Nosh Pit – Kosher Italian Recipes

Now that we are preparing to hunker down for the winter, it’s time to begin collecting yummy hearty recipes for those cold snowy nights.

By: Sarah Bauder
Published: November 11th, 2013 in Culture » Food » Recipes
(clockwise) Coucous with roasted vegetables, chicken cacciatore, roasted veggie pizza, linguine with salmon

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Italian Recipes

Now that the long, dark time that is pending winter will soon be upon us, we have a tendency to crave more substantial fare. Chilled cucumber soup is perfect in sweltering July, but with a blizzard raging outside, may not be everyone’s first sustenance choice. Italian cuisine on the other hand, is oft hearty and sustaining – a perfect choice to stave off the cold. Take a look at these delicious, kosher Italian recipes.

Roasted Vegetable Pizza from Joy of Kosher

Ingredients:

For dough:

6 cups flour

Corn meal for pans

2 cups warm water

2 cups grated pizza cheese

1 cup pizza sauce

4 tablespoons olive oil

2 rounded teaspoons dry yeast

1 teaspoon salt

For roasted vegetables:

1 red pepper, cut in strips

1 orange pepper, cut in strips

1 yellow pepper, cut in strips

1 red onion, sliced

2 zucchini, cut lengthwise

1 (8 ounce) box sliced mushrooms

2 teaspoons kosher salt

2 tablespoons olive oil

Directions:

For roasted vegetables:

Preheat oven to 400 degrees F. Place vegetables in a pan, the more spread out, the better. Sprinkle with salt and olive oil. Bake for 1-1 1/2 hours, turning in the middle. Drain liquid from vegetables.

In a large bowl, proof yeast in water. You will see it bubble up; this is fun for everyone to watch. Whisk in olive oil and salt. Stir in flour, 2 cups at a time until dough is no longer sticky. Knead until smooth, 5 minutes at the most. Drizzle olive oil around bowl. Roll dough in oil until coated. Cover bowl with a towel and let rise until doubled, about 1 hour. Divide dough in half and roll into balls. Cover and let rise for another 15 minutes. Sprinkle cornmeal over bottom of 2 pizza pans. Shape dough to fit pans; stretch and flip or just put it on a lightly floured surface and keep pushing it out. For a sauce-less pizza, try feta and shredded mozzarella cheeses, just plain mozzarella or see the tip below to make roasted vegetables and layer them on top of sauce and cheese. Feel free to add in other vegetables of your choice, roasted or not, like sliced black or green olives, mild pickled pepper rings, vegetarian pepperoni slices and even artichoke hearts! Preheat oven to 450 degrees F. Bake pizzas for 10-15 minutes until cheese is browned and bubbly. Enjoy!

Chicken Cacciatore from The Pioneer Woman

Ingredients:

1 pound Pasta Or Egg Noodles

8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)

Salt And Freshly Ground Black Pepper, To Taste

1/2 cup All-purpose Flour

4 Tablespoons Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Halved And Sliced

2 whole Red Bell Peppers, Cored And Sliced (not Too Thin)

2 whole Green Bell Peppers, Cored And Sliced (not Too Thin)

5 cloves Garlic, Diced

12 ounces, weight Mushrooms (white Or Crimini), Sliced

1/2 teaspoon Ground Thyme

1/4 teaspoon Turmeric

1/2 teaspoon Kosher Salt

Red Pepper Flakes, Crushed, To Taste (optional)

3/4 cups Dry White Wine

1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)

Chopped Flat Leaf Parsley

Directions:

Preheat oven to 350 degrees (F). Cook pasta according to package directions. Do not overcook! Drain and set aside. Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard. Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble. Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes. Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes. Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.) Before serving, sprinkle on chopped fresh parsley and ENJOY!

Autumn Vegetable Casserole from Food.com

Ingredients:

1 baking potato, peeled and sliced
1 sweet potato, peeled and sliced
1 red pepper, slice in strips
1 red onion, sliced
1 medium zucchini, sliced lengthwise
2 large Tomatoes, thickly sliced
1/2-3/4 cup Italian seasoned breadcrumbs, to taste
1/2-3/4 cup parmesan cheese, grated to taste
1 -2 teaspoon kosher salt, to taste
3/4-1 teaspoon freshly ground black pepper, to taste
1/4-1/3 cup extra virgin olive oil, to taste

Directions:

Spray a rectangular 9×13 pan with cooking spray. Arrange all potato slices on the bottom. Sprinkle with 1/3 of salt, pepper, crumbs and a drizzle of oil. Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of salt and pepper, crumbs, oil. Top with tomato slices and the remaining oil, salt and pepper, crumbs. Sprinkle on the cheese. Bake uncovered in a 350F oven for 1 hour. Let stand 10 minutes before slicing. Enjoy!

More yummy Italian kosher recipes on the next page!

Related articles: The Nosh Pit, Kosher, Italian, Recipes, Pasta, Couscous, Salad, Jewish, Pizza, Chicken Cacciotore, Casserole
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