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Kosher Baked Cheesy Vegetable Crocks Recipe

September 1^st 2010

Contributed by:

Jamie Geller

Kosher Baked Cheesy Vegetable Crocks Recipe

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Recipe

Kosher Baked Cheesy Vegetable Crocks Recipe

You can serve these deliciously cheesy vegetable crocks straight out of the ramekins. It's an adaptation from Healthy Cooking, part of the Cookshelf Series from Parragon Publishing.

Times

Prep Time : 12 minutes min
Cook Time : 30 min
Ready Time : 42 min

Servings

4 Servings

Ingredients

4 celery stalks, chopped
16 grape tomatoes, halved
1 (15-ounce) can sweet yellow corn Niblets, drained
4 scallions, diced
1/2 teaspoon celery salt
1/4 teaspoon white pepper
4 (1-ounce) garlic and herb soft cheese triangles
1/2 cup plain yogurt
1/4 cup heavy cream
4 tablespoons grated parmesan

Directions

Preheat oven to 400 degrees F.
Evenly divide celery, tomatoes, corn and scallions among 4 7-ounce ramekins.
Sprinkle with celery salt and white pepper.
In a small bowl, mix cheese, yogurt and heavy cream until smooth; spoon 3 tablespoons of the mixture into each ramekin.
Top each dish with 1 tablespoon Parmesan.
Bake, uncovered, at 400 degrees for 30 minutes until hot and cheese has formed a crust. Serve warm.

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About Jamie Geller

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

comments

3 Responses to Kosher Baked Cheesy Vegetable Crocks Recipe

says: Malka Blumenfeld

I enjoy your recipes very much. Sometimes I have a tough time to understand what the ingredients are. In this recipe what do you mean by heavy cream? Is is it sour cream, whip cream or half and half? Please respond; I would like to try to make this for Shavuoth. Malkie

Reply
- says: Jamie Geller
  
  Oh Malkie – sorry you are having trouble. Heavy Cream is what you use to make homemade whip cream. It’s in the dairy section, in a carton and says Heavy Cream, here is a link to what it looks like: Chalav Yisroel: http://www.rocklandkosher.com/p-4971-heavy-cream-kosher-for-passover.aspx
  Chalav Stam:
  http://www.oakhurstdairy.com/products/dairy-cream-products/heavy-cream
  
  Reply
says: Ronnie Fein

ooooh, savory custards. Love it.

Reply

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Dairy , Main , Chanukah, New Year's Eve/Day, Shavuot, Yom Kippur , American , Cooking for a Crowd, Dinner Tonight, Make Ahead , Gluten Free, Kid Friendly, Vegetarian , Cheese, Vegetable , JOK Tested

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Kosher Baked Cheesy Vegetable Crocks Recipe

September 1^st 2010, by Jamie Geller

You can serve these deliciously cheesy vegetable crocks straight out of the ramekins. It's an adaptation from Healthy Cooking, part of the Cookshelf Series from Parragon Publishing.

Ready Time: 30

Serving : 4

Ingredients

4 celery stalks, chopped
16 grape tomatoes, halved
1 (15-ounce) can sweet yellow corn Niblets, drained
4 scallions, diced
1/2 teaspoon celery salt
1/4 teaspoon white pepper
4 (1-ounce) garlic and herb soft cheese triangles
1/2 cup plain yogurt
1/4 cup heavy cream
4 tablespoons grated parmesan

Directions

Preheat oven to 400 degrees F.
Evenly divide celery, tomatoes, corn and scallions among 4 7-ounce ramekins.
Sprinkle with celery salt and white pepper.
In a small bowl, mix cheese, yogurt and heavy cream until smooth; spoon 3 tablespoons of the mixture into each ramekin.
Top each dish with 1 tablespoon Parmesan.
Bake, uncovered, at 400 degrees for 30 minutes until hot and cheese has formed a crust. Serve warm.

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