Main Dishes

Pumpkin Quiche for a Dairy Thanksgiving

pumpkin quiche

We normally celebrate Thanksgiving with a delicious heimeshe (traditional Jewish style) turkey and meat dinner at our niece’s house.  Michal and Shui open their beautiful home and prepare an assortment of delicious foods for this occasion.  After all, the theme of hakaras hatov (thanksgiving) is of paramount importance to our Jewish faith and Thanksgiving is an excellent opportunity to get the family together  to express our appreciation for all that we have been given.  Michal’s dinner is one that the whole family anticipates and enjoys.

This year is different.  This Shabbos, right after Thanksgiving, Michal and Shui will be hosting the entire family for their son’s Bar Mitzvah.  And, the energy and excitement for a wonderful Shabbos all together with aunts, uncles and cousins is palpable.

So, we are left to make our own plans for Thanksgiving.   And, this year, Thanksgiving day comes on the heels of Michelle’s birthday.  And Michelle loves milchig (dairy) foods.

We are changing things up this year and having a dairy Thanksgiving feast with many of Michelle’s favorite foods.  There will be Onion Quiche, fettuccine alfredo (stay tuned for the recipe), Lasagna and plenty of salads.  Of course there will be a Carvel ice cream cake, Michelle’s favorite, and some Cheesecake for dessert.

And, in celebration of Thanksgiving, I will be serving this awesome pumpkin quiche.  After all, we have to keep some tradition in this festive dairy birthday feast.

INGREDIENTS

2 tablespoons oil
2-3 onions
2-3 cloves garlic, minced
1/2  teaspoon salt
dash of black pepper

4 eggs
1/4 cup cream
1/2 cup milk
1 large can of pumpkin puree
8 ounces shredded or grated cheese

DIRECTIONS
Preheat oven to 400 degrees F.

Over medium-high heat, heat oil and add onions and seasonings. Stir occasionally until the onions are soft. Reduce the heat to medium-low and cook until the onions are light brown, stirring occasionally.

Place half of the cheese in the quiche pan. Combine the eggs, cream, milk and pumpkin puree. Pour into the quiche pan over the cheese. Sprinkle the sauteed onions and garlic over the egg mixture and top with the remaining shredded cheese.

Bake uncovered for 45 minutes or until the top of the quiche is golden-brown.

Happy Thanksgiving!

Simple as Pie Pretzel Pizza

simple as pie pretzel pizza.JPG

Now that they have changed the clock, Shabbos starts and ends an hour earlier. Traditionally, we eat a meal called a Melave Malke (literally, Escorting the Queen) to accompany the Shabbos queen from our homes.

Typically, after the meat-based Shabbos meals, the Melave Malke meal is dairy.  Aaron, who has been our official Melave Malke cook is in Cleveland, so I am mostly on my own to prepare Motzei Shabbos (Saturday night).  Some family favorite Melave Malka delicacies are Baked Spaghetti Squash with Sauce and Cheese and Calzones.  

On the first Motzei Shabbos after changing the clock, I decided to change things up.  Rather than order or prepare from-scratch pizza, I decided to layer on-hand ingredients to prepare something delicious and different.

I prepared a pizza pretzel pie.  It started with frozen pretzels.  I spread the pretzels out atop a bed of wraps.  I then layered sauce and sprinkled a blend of shredded mozzarella and cheddar cheese.  I baked it all for 20 minutes and voila! We had simple as pie pretzel pizza.

INGREDIENTS

wheat wraps or flour tortillas
frozen pretzels (like Superpretzel)
marinara sauce
shredded cheese

DIRECTIONS
Preheat oven to 400 degrees F.

Line a pizza pan with parchment paper. Spread a layer of tortillas or wraps, overlapping slightly, until the entire pizza pan is covered. Place pretzels on top and then brush with sauce and sprinkle with cheese. Optionally, sprinkle with topping such as sesame seeds, fresh garlic or chopped vegetables.

Bake for 15-30 minutes, until the cheese has melted.

Shavuah Tov! (good week)

Drunken Mushroom Lime Chicken

drunken mushroom lime chicken on plate.png

For the last thirty years, I have prepared my family-favorite One pot roast chicken for Friday night dinner.  There is something about roasted chicken and potatoes prepared alongside the chicken that really feels like a Shabbos dinner.

Or,  so I thought.

The last couple of weeks, I have been noticing that the Friday night chicken has not been touched.

Leah has been campaigning that we skip the main course on Friday night.  After all, we start our evening Shabbos meal with kiddush over wine.  We then enjoy challah with an assortment of dips.  We move on to chicken soup, still a family favorite.  And, Leah is absolutely right.  There  just is no room for the heavy  one pot roast chicken.

So, I decided to change things up a bit for this Shabbos and prepare a lighter chicken dish.

It starts with boneless chicken breasts, a lighter option than whole roast chicken.  It uses wine and lime juice for the perfect balance of flavor and freshness.  Oh, and it is smothered with lots and lots of mushrooms.  It is fragrant and moist with loads of flavor and texture.

Now, the only question is…Will we skip the main course this Friday night?

INGREDIENTS

2 pounds boneless chicken breasts, cut or pounded thin
dusting of flour (I used whole wheat flour)
salt and pepper to taste
4 tablespoons oil (I used olive oil)
2 packages mushrooms, sliced or 2 large cans mushrooms, drained
Juice of half a lime or 2 tablespoons lime juice
3/4 cup red wine
1/4 cup soy or almond milk

DIRECTIONS

Place 1/4 cup of flour in a pie dish or a shallow bowl and season with salt and pepper.  Coat each piece of chicken with flour.

Over medium-high heat, heat oil in a large frying pan or saute pan. Add the flour-coated chicken. Cook each piece of coated chicken for 3-4 minutes on each side.  Work in batches, setting cooked chicken aside wrapped in foil to keep warm until the rest of the coated chicken has been cooked.

Once all the chicken has been cooked, remove from pan.  Add mushrooms and cook for a few minutes, until mushrooms are soft and fragrant.

Add the wine and juice of half a lime, deglazing the pan with a wooden spoon by stirring in any brown bits left over from the cooking of the coated chicken.   Cook until the mushroom sauce is reduced to half.

Lower the heat to medium and add the pareve milk.  With a wooden spoon, stir well until the sauce is well-combined. Reduce heat to a simmer and simmer the sauce until the sauce is thick and glossy.

Return the cooked chicken to the pan and cook for 10-15 minutes more, until chicken is fragrant, soft, succulent and cooked through.

drunken mushroom chicken

Perfect Lean and Moist Brisket

low-carb brisket up close.JPG

This Shabbos, we were expecting a houseful of company. Our guests were a motley assortment of meat eaters and lean eaters. That left me in a quandary as to how to prepare a menu to satisfy all tastes.

I prepared a vast assortment of simple Rainbow Roasted Vegetables including cabbage, cauliflower, rainbow carrots, eggplant and zucchini.  As the main dishes for Friday night, I prepared lemon zinger chicken and this lean and moist brisket.

This recipe doesn’t require marination.  It also doesn’t call for any oil. What it needs, though, is time.  Plenty of time.  Three hours of cooking time.  Oh, and onions.  Plenty of onions to keep it moist.

The low and slow cooking keeps the flavor and moistness.  The sliced onions create a flavorful and tender blanket of moisture that replaces the fat and protects the tender beef.

This is a gluten-free and low-carb recipe that is suitable for Pesach (Passover), too.

Simple and moist onion-covered brisket

INGREDIENTS

3-4 pound top of the rib beef roast or lean brisket

2-3 onions, sliced thin

lemon juice
1/2 teaspoon salt
pepper
minced garlic or garlic powder
paprika
powdered ginger
onion powder

dash of cayenne pepper (optional)

1 cup zinger tea

 

DIRECTIONS

Make a cup of zinger tea, squeezing out the tea bag to release as much flavor as possible. Add half of the tea to the bottom of the pan. Place roast in pan. Pour rest of tea over roast and generously sprinkle seasonings on top of the roast.

Place fattier side of the brisket up so that fat keeps the meat tender during cooking. Smother the roast with a layer of very thinly sliced onions, pressing into the roast.

Let brisket come to room temperature or place in oven on delayed cook mode.

Set oven to cook for 3 hours on 300 degrees F. Let roast stay in oven until the oven cools down, at least for a half hour.

Remove from oven and allow to cool completely.   Refrigerate before slicing.

Lemon Zinger Chicken

Sometimes the best flavors are simple ones.  Lemon.  Garlic.  Chicken.   Tea.

Delicious food is simple food with no compromises in freshness, flavor, moistness and taste.

Today, I prepared chicken that was tangy, flavorful and succulent.  It took very little effort.  It used natural ingredients.  And its simplicity and taste made everyone take notice.

intense lemon chicken

INGREDIENTS

chicken parts

Lemon zinger tea

fresh lemon

minced or granulated garlic
paprika
cinnamon

DIRECTIONS

In a cup or measuring cup, add a lemon zinger tea bag to  1 cup of hot water, steeping tea well to create concentrated flavor.

Place chicken pieces in pan and pour tea over chicken.   Rinse whole lemons well and squeeze fresh lemon over chicken.  Generously sprinkle chicken with seasonings.

Tuck squeezed lemon in between chicken pieces.  Cover tightly with foil and cook at 400 degrees F for two hours.

Simple Chicken Vegetable Packets

I devone of those hot and humid days that were exhausting.  I just had very little energy left at the end of the day to prepare dinner.  I had defrosted chicken breasts earlier to use for dinner and needed inspiration to create a simple and delicious meal.

I wanted no fuss and very little effort.    I didn’t even want the extra effort of preheating the oven.  I wanted to use at-hand ingredients and easy cleanup.

Packet cooking seemed like the perfect solution.

I have prepared packet meals with salmon (Low-Carb Cajun Salmon Fillets in Foil Packets) and decided to try it with the chicken breasts.   To keep the meal hearty and fuss-free, I decided to add an assortment of fresh and frozen vegetables that I had on hand to the packets, too.

This really was simple.  And, yes, it was a wow!

INGREDIENTS

4 chicken breasts

barbecue sauce
soy sauce

frozen green beans
tomatoes
peppers

DIRECTIONS

Cut four square pieces of heavy duty foil. On each piece of foil, place one chicken breast and then lightly drizzle with soy sauce and then barbecue sauce. Layer tomatoes and peppers and then sprinkle with a few frozen green beans. Seal foil into packets.

Bake at 400 degrees F for 30-40 minutes. Open foil packets carefully to let steamm escape and serve immediately.

The Perfect Grilled Salmon Wrap

salmon tortilla wraps 2

Salmon is one of the staples in my house.  Just about everyone here (except my mother) really enjoys salmon, so it is often a go-to dinner.  Very often, I prepare a family pack of salmon, only to find that someone has already eaten dinner elsewhere.   I then repurpose the salmon for lunch the next day.

One of my favorite lunches is a grilled salmon wrap.  It is portable, delicious and very satisfying.  It is so simple to prepare once you know the way to roll the perfect wrap.

 

 

INGREDIENTS

large pliable tortillas or wraps

arugula (see Kosher notes)

Thinly sliced tomatoes  or other vegetables (optional)

grilled or baked salmon

Spicy Mayo

 

STEP BY STEP DIRECTIONS

Lay out the wrap on a flat surface.  I chose a rectangular wrap, but this can be made in exactly the same way using a round tortilla or wrap.  Just make sure to use a tortilla or wrap that is soft and pliable, not brittle.

tortilla wrap step 1

Choose your favorite dip or dressing or and spread it all over the wrap.  This gives extra flavor to the salmon and helps the fillings  adhere to the wrap.

 

Add the arugula by placing in a thin layer right over the sauce, making sure to cover about half of the tortilla.

tortilla wrap step 2

Add any other thinly sliced vegetables.   This will add another texture and/or moisture to your wrap.

Here I added beefsteak tomatoes from my garden.  Tomatoes will add favor and moisture to the wrap.  You can add thinly sliced cucumbers, peppers or jicama to add crunch.  Of course, you may omit this step if you are a purist about your wrap.

tortilla wrap step 3

Next, add the salmon.  If there are any bones, remove and lay in a single strip or flake and place atop the arugula and vegetables.

tortilla wrap step 4

Sprinkle on another thin layer of dressing or dip to keep the salmon flavorful.

tortilla wrap step 5

Next, fold your wrap carefully.

Before we begin, here are two important points:

  1. Make sure that you are using a pliable and soft wrap or tortilla.  Brittle tortillas or wraps will not work well for these wraps.
  2. You will be tempted to overfill your wrap.  Don’t give in to temptation,  It will make your wrap messy and impossible to roll up neatly.

Here are step-by-step instructions:

  1. Fold in the first sidetortilla wrap step 6
  2. Now, fold in the second side  tortilla wraps step 6a
  3. Start rolling wrap from bottom to top, carefully move the stuffing toward the bottom of the wrap as your roll, leaving a least 1 1/2 to 2 inches at the top of the wrap.   Roll the wrap all the way to the top.tortilla wrap step 7tortilla wrap step 8
  4. Wrap the parchment or wax paper around it.
  5. Using a very sharp knife, cut through the wrap on a diagonal.salmon tortilla wraps 2

 

Voila!

 

KOSHER NOTES

Kosher laws disallow the eating of any whole insects and therefore most greens require a process of soaking, rinsing and in some cases, pureeing. Kashrut authorities differ somewhat on the proper checking of leafy vegetables. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using greens such as arugula.

Kaitlyn’s Simple and Delicious Chili Recipe

Kaitlyn loves to make chili for her family.    Her husband, Aaron, has some Texas roots and that may account for her family’s penchant for chili.

Aaron loves his chili with plenty of cayenne pepper and Avigail and Yehuda don’t seem to mind the heat in their chili, either.

Kaitlyn refers to their chili as cholent (traditional beef stew served on Shabbos) and the kids devour it.    After all cholent is a beef casserole and so is chili.  Perhaps we can even consider cholent to be a Shabbos chili.

If  prefer milder chili, you can easily adjust or eliminate the hot pepper, chili seasoning and cayenne pepper to accommodate your heat index.

This recipe has become of of my favorites because it is simple to prepare and can be served in so many ways.  Best of all, it freezes well.

chili-up-close

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Pastrami Sandwich Chicken Rolls

pastrami sandwich chicken

 

Last night, we had deli for dinner.

Pastrami. Rye bread. Mustard. Deli pickles. Cole Slaw. The whole deli shebang.

Every once in a while, we just need a deli fix. And, last night was it.

It was so delicious.  And, maybe, just maybe, I wanted a bit more deli in my life.

This morning, I looked at the thin cut chicken breasts that I bought for Shabbos and thought, “How about deli sandwich chicken rolls for Friday night dinner?”.

Here it is!

INGREDIENTS

2 pounds thin-cut chicken cutlets

deli or dijon mustard
mayonnaise

stuffing

2 cups of rye bread, cut into large cubes
1 large onion, diced and sauteed with 4 minced garlic cloves
8 ounces of pastrami, sliced or diced thin
salt and pepper to taste

stuffing
1/2 cup cornflake or bread crumbs
1 cup crushed french fried onions
salt and pepper to taste

DIRECTIONS

On a plate or pie dish, combine mustard and mayonnaise.

Saute onion and garlic until just starting to brown. Soften bread by soaking in water and then squeezing out extra water. In a separate plate or pie dish, combine rye bread, pastrami, sauteed onion and garlic and seasonings to form stuffing mixture.

On a third plate or pie dish, combine crumbs and seasonings.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or greased foil.

Open each chicken cutlet and fill with a golf-size clump of stuffing. Using a silicone brush, brush each stuffed cutlet with mustard/mayo mixture and then coat generously with crumbs/french fried onions. Place seam side down on lined baking sheet. Leave a bit of space in between chicken cutlet rolls, taking care not to crowd the cutlets.

Lightly drizzle olive oil or spray with cooking spray. Bake for 30 minutes, cutting largest stuffed chicken roll open to ascertain that chicken is no longer pink on the inside.

Individual Sushi Salads

 

individual sushi salad 1

My kids all love sushi.   To them, having sushi as an appetizer Shabbos lunch is a real luxury.  While sushi is a fan favorite, I don’t feel that it has enough nutritional value as it is mostly rice.  Furthermore, sushi rolls do not stay fresh enough from Friday until Shabbos lunch to make for an appetizing appetizer.

So, I have been preparing individual sushi salads as a Shabbos lunch appetizer, instead.

And, sushi salads eliminate most of  the fussiness of rolling sushi.  I can choose the proportions of each element in the sushi salad, favoring more vegetables and fish than rice and nori.  The elements of the sushi salad can all be prepared in advance.   Furthermore, they are all simple ingredients that I can use in different ways for the Friday night Shabbos dinner.  And,  best of all, once assembled on Shabbos morning, the individual sushi salad ingredients stay perfectly fresh, simply delicious and gorgeous until ready to serve.

INGREDIENTS

1 cup sushi rice (I favor brown sushi rice) prepared in rice cooker

1/4 cup rice vinegar

baked or roasted salmon fillet, cubed or shredded

nori, cut into thin strips

1 medium avocado

1-2 zucchini or cucumber, diced or grated

1-2 Carrots, grated (optional)

Simple and Perfect Spicy Mayo

 

DIRECTIONS

Prepare sushi rice in a rice cooker, using 1 cup of rice to 1 cup of water.   Add 1/4 cup rice vinegar to prepared sushi rice.

Prepare salmon fillet.  Cube or shred.

Cube avocado and place in a solution of 1 cup water with juice of one lemon.

Grate cucumber, zucchini and/or carrots.

Gently roll nori sheets and cut thin strips with scissors.

In a clear glass or plastic bowl, layer cooked rice, salmon, nori, avocado, cucumber and carrot.  Drizzle spicy mayo on top and garnish with thin strips of nori drizzle of spicy mayo.

TIPS

For Shabbos lunch, prepare salmon, rice and grated vegetables before Shabbos.  Store each ingredient separately in a zipper bag.  Prepare Simple and Perfect Spicy Mayo and store in 16-oz wide-mouth squeeze bottles or 24-oz wide mouth squeeze bottles.

Before assembling, mix sushi rice with rice vinegar.  Cut or shred salmon.  Cube avocado and place in a solution of 1 cup water with juice of one lemon.

In a clear glass or plastic bowl, layer cooked rice, salmon, nori, avocado, cucumber and carrot.  Drizzle spicy mayo on top and garnish with thin strips of nori and drizzle of spicy mayo.

 

VARIATIONS

For Pesach, substitute quinoa for the sushi rice and cider vinegar for the rice vinegar.

 

PLATING TIPS

Use clear glass or plastic bowl and overlap thin strips of nori on top, creating an x or star for an impressive presentation.

 

individual sushi salad

Perfectly Moist Baked Stuffed Chicken

baked stuffed chicken cut in half

For the Purim seuda (feast) this year, Don did almost all of the shopping for ingredients. My mother had emergency surgery shortly before Purim and I spent the week with her in Cleveland.  That meant that I would not have the time to shop and fully prepare for the seuda.  Don offered to help by doing the shopping for me.

Don did an awesome job shopping for the meat and chicken.  He bought thin sliced chicken cutlets for me to grill as one of the main dishes.   When I saw how thin the cutlets were, I was nervous that they would overcook easily.   So, I decided to develop a recipe that would accommodate cutlets that were butterflied and very thin.

I also had a bagful of frozen rice from a previous dinner party and lots of leftover frozen bread.  Keeping in mind that Pesach (Passover) was around the corner, I was eager to create a stuffing recipe that would use my leftover rice and bread.

And, so this stuffed chicken recipe was developed.

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Simple Lean Kosher for Passover Brisket

pesach FF onion brisket

 

Last week, I prepared my meats for Pesach (Passover).  The briskets that I purchased were leaner than I expected and I was nervous that they would cook up tough. When this happens, I usually smother the roast in fresh or french fried onions. This creates a blanket of moisture that replaces the fat and protects the tender beef.

This simple and perfect low temperature recipe is reminiscent of Low and Slow Oven Brisket: No Braising Necessary.  It has been adapted for Pesach and truly yielded the perfectly moist and tender brisket with very little effort.

INGREDIENTS

3-4 pound first cut brisket or top of the rib

wine
olive oil
lemon juice
garlic and/or onion powder

very thinly diced onions or baked french fried onions

DIRECTIONS

Pierce the brisket with a fork all over on both sides. Place in roasting pan and pour wine, oil and lemon juice over brisket, just until absorbed.

Turn roast over and repeat piercing, drizzling and sprinkling on the second side.

Place fattier side of the brisket up so that fat keeps the meat tender during cooking. Brush the top of the brisket with a light layer of olive oil and then smother with a layer of very thinly sliced onions or baked french fried onions, pressing into the roast.

Let brisket come to room temperature or place in oven on delayed cook mode.

Set oven to cook for 3 hours on 325 degrees F. Let roast stay in oven until the oven cools down, at least for a half hour.

Remove from oven and allow to cool completely. Refrigerate before slicing.

Passover Meat Muffins

meat muffins

During the past March snowstorm, I began cooking for Pesach.

One of my favorite shortcuts is to prepare one batter and then use it to prepare a host of different menu items.  This time, I prepared one ground beef batter and used it to prepare baked meatballs, stuffed cabbage and these delicious and adorable meat muffins,

Meat muffins are just individual meatloaves prepared in round ramekins and topped with mashed potato or sweet potato icing.  They are whimsical enough to entice the children and delicious enough for even the adults to try.

INGREDIENTS

2 pounds ground beef
2 eggs
1/2 cup potato starch
1/2 Passover crumbs
1-2 onions, grated or diced small
2-3 garlic cloves or 2 tablespoons minced or granulated garlic
1 small can of tomato sauce or paste
1 squirt of ketchup

Mashed Potato Icing

4 large potatoes or sweet potatoes
½ cup vegetable stock or water
2 tablespoons olive or canola oil
Salt and pepper to taste

SUPPLIES

Piping Set for Icing
Disposable Ramekins
Wilton Large Piping Tip Set
Heavy Duty 16″ Disposable Piping Bags
Wood and Silicone Spatula
jumbo zipper bags

DIRECTIONS

Preheat oven to 375 degrees F.

In large mixing bowl or extra large ziploc bag, combine all ingredients, kneading until just combined.  Be careful not to overmix.

Using a Wood and Silicone Spatula, press meat batter into individual ramekins or disposable round ramekins.  Bake for 35-40 minutes until meat muffins are no longer pink in center.  Pour grease off of each ramekin right after removing from the oven.

Cool to room temperature before icing.

Mashed Potato Icing

Peel and dice potatoes or sweet potatoes.   Steam or boil until soft.  Drain, then add oil and liquid.

Mash until smooth and creamy but stiff enough to spread or pipe onto the Meat Cupcakes. To pipe, fill piping bag fitted with tip or large ziploc bag with one cut corner.

NOTES

You can use any combination of ground veal, ground lamb, ground chicken and/or ground turkey.

TIPS

Double or triple the meatball batter and use to make meatloaf, stuffed cabbage and baked meatballs.

Mixing the meatball batter by hand is best, but if you would rather not, use a jumbo zipper bag instead.  Just place all ingredients inside bag and close zipper, releasing any air.  Knead batter from the outside of the bag.

To fill mashed potato icing most easily and without making much of a mess, cuff bag over tall jar or glass.  Use a stiff rubber spatula to load puree into piping bag or zipper bag.

Please Note: This post contains affiliate links from Amazon, which means I earn a small commission if you click and make a purchase.

Pesach Pesto Stuffed Chicken

Stuffed chicken is the perfect way to prepare a main dish and side dish all in one.  I find that it is a main dish that can be served hot or at room temperature and makes for great leftovers.

I developed this stuffed chicken recipe in honor of Rachel.  Last week, after the big snowstorm, I offered to prepare a few Shabbos foods for Rachel’s family.  Rachel placed a request for me to prepare grilled pesto chicken.  I had prepared pesto grilled chicken for Rachel in the past and it has become one of her favorites.   I had already marinated the chicken for the grill and was ready to go outside to grill the chicken, when I realized that it just wasn’t possible to grill.

The snow was too high and the grill was entombed in layers and layers of ice.  So, I had to rethink the grilled pesto chicken idea.  And, I did.   I prepared some sauteed vegetables for stuffing and baked the pesto chicken in the oven, instead.

And, I’m hoping that this new recipe will become one of Rachel’s favorites, too. The fact that her mom asked if it will be on this blog sounded promising.

Necessity really is the mother of invention.  I hope you will love this recipe.  It is simple enough and doesn’t require going out to an ice-encased grill.

 

INGREDIENTS

1 package chicken cutlets

basil pesto
1/3 cup oil
1/2 cup basil leaves
2-3 garlic cloves or 2 tablespoons garlic powder
3 tablespoons vinegar or lemon juice
salt and pepper to taste

stuffing
1 large onion
2-3 cloves garlic minced or garlic powder
1-2 cups shredded cabbage and carrots
potato starch (optional)
salt and pepper to taste

french fried onions (optional)

 

DIRECTIONS

In food processor fitted with an s-blade or in a blender, pulse pesto ingredients until smooth. Reserve half of the pesto for later and reserve a bit for serving, taking care not to reuse pesto that has been in contact with the raw chicken.

In a zipper bag, marinate chicken with pesto marinade for at least one hour.

Saute onion and garlic until just starting to brown.  Add cabbage and carrots until wilted and fragrant. Optionally, dust with potato starch to absorb the moisture.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or greased foil.

Open each chicken cutlet and fill with a golf-size clump of stuffing.  Roll chicken cutlet around stuffing and place seam side down on lined baking sheet.  Leave a bit of space in between chicken cutlet rolls taking care not to crowd the cutlets.

Using a silicone brush, brush each stuffed cutlet with some of the reserved pesto. Optionally, press some french fried onions on top.

Lightly drizzle olive oil or spray with cooking spray.  Bake for 30 minutes, cutting largest stuffed chicken roll open to ascertain that chicken is no longer pink on the inside.  If pink, bake for a few minutes longer.

Passover Stuffed Cabbage

passover stuffed cabbage

Last week, I began cooking and freezing for Pesach (Passover).  With the furious and beautiful backdrop of a March snowstorm, I prepared most of my main dishes for the week of Passover.

It may sound a bit compulsive, but this just helps me manage the fury and beauty of the Passover holiday.

We travel to Israel for the holiday where we have a tiny kitchen and doll-sized appliances. The smallness of the food preparation facilities stand in direct contrast to the number of guests and family members that join us for the Passover seder and meals.

I have discovered that cooking the main dishes in advance really takes the edge off of the frenzy of Erev Pesach (Passover eve) and helps our family enjoy the beautiful surroundings of Jerusalem with some measure of serenity.

It certainly helps me appreciate the purity of the holiday and the freshness of the spring season.  It allows me to focus on the theme of this holiday that is so central to Judaism.  I can savor the beautiful traditions of Pesach, all to remind us of the birth of the Jewish nation as we miraculously left Egypt so many centuries ago.

Many women note that they feel enslaved by the enormity and difficulty of Passover cooking and that reminds them more than anything at the seder of the bondage of Jewish nation in Egypt.  I would rather celebrate the freedom from slavery by planning ahead and leaving time and energy to enjoy the traditions and themes of Passover.  It makes for a better me and it allows me to enjoy this wonderful spring holiday.

I have been making stuffed cabbage for many, many years.  Traditionally, rice is used as a filler.  Jews of Ashkenazic (Eastern European)  origin do not eat rice on Passover while those of  Sephardic (originally from Iberian Peninsula) background eat certain types of rice during the holiday.  For this use, you can either substitute quinoa for the rice or skip the rice altogether.

Last year, I did not prepare my cooktop for Passover advance cooking so I was unable to boil the heads of cabbage.  Instead, I froze the heads of cabbage and found it to be a simpler way to prepare the cabbage leaves for stuffing.  Best of all, it meant one less pot to clean at the end.  So, this year I wouldn’t prepare my cabbage leaves any other way.

Stuffed cabbage is one of those menu items that takes some time, but makes enough for many meals.  This year’s stuffed cabbage made enough for two Passover meals with some extras to deliver to some of my friends for their Passover meals.

Stuffed cabbage freezes so well.  The cabbage rolls can be frozen either with or without the suace.  I freeze the cabbage rolls in freezer bags and just take out as many as needed for the next meal.

INGREDIENTS

2 heads of cabbage

2 pounds ground beef
2 eggs
1/2 cup potato starch
1/2 Passover crumbs
1 cup quinoa (optional)
1-2 onions, grated or diced small
2-3 garlic cloves or 2 tablespoons minced or granulated garlic
1 small can of tomato sauce or paste
1 squirt of ketchup

sweet and sour sauce

2 cans tomato sauce
2/3 cup sugar or honey
1/2 cup lemon juice
1/2 cup raisins or craisins (optional)

SUPPLIES

Wood and Silicone Spatula
jumbo zipper bags

DIRECTIONS

Carefully remove the first 4-6 leaves of the cabbage and freeze the cabbage for at least 12 hours.

Defrost cabbage for several hours and/or microwave the frozen cabbage heads in 4 minute increments until leaves are soft and pliable enough to remove from head.

Preheat oven to 375 degrees F.

In large mixing bowl or extra large ziploc bag, combine all meat batter ingredients, kneading until just combined.  Be careful not to overmix.

Using a Wood and Silicone Spatula, press a golf ball size of meat batter into each cabbage leaf.  Roll soft cabbage leaf around meat, tucking ends under.  Place cabbage rolls seam side down in baking dish or pan.

Cut leftover cabbage into bite size pieces and toss among the cabbage rolls.

Prepare sauce by combining all ingredients and heating in sauce pan or microwave.   Pour sweet and sour sauce over cabbage rolls.

Bake tightly covered for 90 minutes.

 

 

NOTES

You can use any combination of ground veal, ground lamb, ground chicken and/or ground turkey.

 

TIPS

Double or triple the meatball batter and use to make meatloaf, meat muffins and baked meatballs.

Mixing the meatball batter by hand is best, but if you would rather not, use a jumbo zipper bag instead.  Just place all ingredients inside bag and close zipper, releasing any air.  Knead batter from the outside of the bag.

 

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Passover Baked Meatballs

The Pesach (Passover) marathon has begun!

Now that Purim is behind us, the supermarkets have started to stock Kosher for Passover meats and ingredients.  To add another element of excitement, right before Purim we were advised that a Nor’easter was due to hit the Northeast two days after Purim.

Most people ran out to stock up on food supplies, snow equipment and salt.

I stocked up on Kosher for Passover meat and staples, instead.  After all, a Nor’easter would mean that I could cook all day in my pajamas with no deliveries, meetings or other responsibilities.

I cooked eleven large roasts, 48 stuffed cabbage, 16 meat cupcakes and 80 baked meatballs. Best part was that I had the most beautiful backdrop of white snow to gaze at as I was cooking, slicing and packaging everything for the freezer.

baked-meatballs

And, I finished just in time to get the snowblower out of the garage to clear the 18 inches of snow that had fallen while I was cooking for Passover.

Sure hope that spring arrives soon!

For this Pesach cooking marathon, I tripled this recipe.   From this basic batch, I made Passover meat cupcakes and stuffed cabbage with only minor modifications.  Stay tuned for these Passover recipes, too.

INGREDIENTS

2 pounds ground beef
2 eggs
1/2 cup potato starch
1/2 cup Passover crumbs
1-2 onions, grated or diced small
2-3 garlic cloves or 2 tablespoons minced or granulated garlic
1 small can of tomato sauce or paste
1 squirt of ketchup

DIRECTIONS

Preheat oven to 375 degrees F.

In large mixing bowl or extra large ziploc bag, combine all ingredients, kneading until just combined.  Be careful not to overmix.

Form into meatballs about 1 inch in diameter and place on a baking sheet lined with foil or parchment paper. Bake for 25-30 minutes until meatballs are no longer pink in center. Skim meatballs off of the pan, leaving grease behind.

Cool and use with your favorite sauce recipe.

NOTES

You can use any combination of ground veal, ground lamb, ground chicken and/or ground turkey.

These meatballs freeze well.  Just place in zipper freezer bags and freeze.  Add sauce after removing from freezer.  Bake frozen meatballs with sauce at 375 degrees F for at least 45 minutes.

TIPS

Double or triple the meatball batter and use to make meatloaf, stuffed cabbage and meat muffins.

Mixing the meatball batter by hand is best, but if you would rather not, use a jumbo zipper bag instead.  Just place all ingredients inside bag and close zipper, releasing any air.  Knead batter from the outside of the bag.

PASSOVER SERVING SUGGESTIONS

Serve over a bed of quinoa, prepared in rice cooker with salt pepper and garlic.

Serve over a bed of raw or quickly sauteed spiralized zucchini, turnips, kohlrabi  or beets.

Serve over a bed of spaghetti squash “noodles”.  Scrub and cut spaghetti squash in half. Place cut-side down on greased foil-lined pan or on parchment-lined pan.  Bake at 400 degrees F for one hour.  Carefully remove seeds and scrape out spaghetti squash noodles with a fork.  Discard spaghetti squash skin.

 

Please Note:  This post contains affiliate links from Amazon, which means I earn a small commission if you click and make a purchase.

Honey Mustard Gooey Baked Chicken

gooey-honey-mustard-chicken

There is something about gooey chicken that just feels satisfying, especially on these harsh cold wintry days.  The best part of this recipe is that it is a one pot meal.  The chicken, potatoes and zucchini cook all together and impart delicious flavors.  The end result is a very flavorful meal of chicken and vegetables that is falling off the bone and deliciously crispy and gooey, all at the same time.

This recipe is actually another version of Simply Reliable One Pan Roast Chicken Dinner that I frequently prepare for Friday night Shabbos dinner.  I like to prepare this recipe in  a Pyrex baking dish just big enough that I can lay out the chicken parts in a single layer over the potatoes.  That way, the maximum surface area of the chicken is exposed to the sauce, yielding a well-coated gooey chicken.  I most often use chicken cut into tenths: 2 thighs, 2 wings, 2 drumsticks and each chicken breast cut in half. This allows the chicken parts to cook more evenly and to be coated with the sauce so that every piece has delicious flavor and texture.

I added sriracha as an optional ingredient, since not everyone tolerates and enjoys the spiciness of hot sauce.  This recipe is delicious either way: with or without the sriracha.  The heat is up to you!

 

INGREDIENTS

chicken cut into tenths

2-3 large potatoes, scrubbed and cut into large wedges

2/3 cup orange juice
1/2 cup honey
1/4 cup sriracha (optional)
scant drizzle of soy sauce

generous drizzle of honey or agave syrup

1-2 zucchini, cut into large chunks
3-4 cloves garlic or garlic powder

DIRECTIONS

Scrub and cut potatoes into wedges.  Place in bottom of baking pan.  Place chicken on top of potatoes.  Carefully pour juice over chicken and potatoes.  Tuck  zucchini chunks among the chicken and potatoes.  Drizzle mustard, honey, and optionally sriracha over the chicken.  To spread evenly, you can use a brush to coat every part of the chicken.  Sprinkle garlic on top of chicken and vegetables.

Tightly cover with heavy duty foil.

Bake in preheated 400 degrees F oven for two hours.

VARIATIONS 

Add carrots to the vegetable medley for additional flavor and color.

Add fresh or powdered ginger to this recipe for an unexpected zesty flavor.

To add extra crispiness, uncover and bake for 30 minutes more.

Onion Mac and Cheese with Crumb Topping

Mac and Cheese is real comfort food and is always welcome in our home.  Last Motzei Shabbos (Saturday night, lit. Shabbos exit), I prepared this delicious macaroni and cheese dish for ourselves and our favorite Shabbos guest, James.

On Saturday nights, we enjoy a Melave Malka meal as we escort the regal Shabbos out of our homes.    Motzei Shabbas is a time when we transition from the holiness of Shabbos into the more mundane everyday spirit of the week.  The Melave Malka (lit: escorting the queen) meal helps us bid farewell to the Shabbos queen and lets us hold on to the last  bit of Shabbos as we welcome the new week. 

The Melave Malka is typically a dairy meal after the heavier meat meals that we enjoy during the Shabbos.  Davida and Aaron have been our Melave Malka cooks. Aaron would prepare delicious homemade pizza and pastas.  Davida’s Simple Cheesy Zucchini Logs, Baked Spaghetti Squash with Sauce and Cheese and Davida’s Easy and Delicious Calzones have become legendary Melave Malka dishes.   Both Davida and Aaron are studying in Israel this year, so we now have to fend for ourselves on Saturday nights.

Recently, Don has been suffering from heartburn after eating tomato-based pasta sauces. Therefore, I have been on the lookout for new delicious pasta dishes that are hearty but without tomato sauce.  This is one of those wonderfully creamy mac and cheese dishes that has no heartburn after-effect.  It can be baked in a large baking dish or in individual ramekins.

It has that oh, so creamy texture on the inside with the crunchiness of the breadcrumbs on the outside.

We hope that this recipe becomes one of your favorites, too!

mac-n-cheese-in-ramekin

INGREDIENTS

1 pound pasta
1 small onion, diced
2-3 cloves garlic or garlic powder
1-2 bunches scallions
drizzle of olive oil
4 tablespoons flour
1 teaspoon salt
3 cups milk
2 cups shredded cheese (I used muenster)
panko or breadcrumbs

 

DIRECTIONS

Preheat oven to 375 degrees F.

Prepare al dente pasta according to package directions. Drain.

mac-n-cheese-pots

While pasta is cooking, saute onion, garlic and scallions in olive oil.

mac-n-cheese-onions-and-scallions

Add flour and salt, mixing with a wooden spoon. Add milk, stirring well until thick. Add cheese and stir until mixture is thick and creamy.

mac-n-cheese-sauce

Add pasta and stir until well-combined.

In a bag or separate bowl, toss breadcrumbs or panko with olive oil until moist and crumbly.

Ladle pasta mixture into a casserole or individual ramekins. Sprinkle breadcrumbs on top. Bake for 20-30 minutes or until mac and cheese is golden brown.

mac-n-cheese-all-done

Simply Spicy Firecracker Salmon

 

Most of my salmon recipes use a teriyaki-type glaze and cook at a high temperature.

This one is quite different.

It starts with a spicy marinade and is cooked at 375 degrees F to get that perfectly soft flakiness and to set the spicy glaze.

I prepared this new recipe for dinner while my son-in-law, Scotty, was visiting and studying nearby.  He couldn’t help but comment on how delicious the salmon smelled as it was cooking.  The taste didn’t disappoint, either.

This recipe is appropriately named for the fiery color and flavor of this salmon.

Enjoy!

 

INGREDIENTS

salmon fillet
1-2 chopped green onions or chives

fiery marinade

firecracker-salmon

a small piece of minced fresh ginger or ginger powder
3 cloves garlic, minced or garlic powder
¼ cup olive oil
2 tablespoons soy sauce
2 tablespoons honey,  agave or maple syrup
1-2 tablespoons sriracha or hot sauce
1-2 tablespoons lemon or orange juice
1-2 tablespoons mustard
red pepper flakes to taste

 

DIRECTIONS

Whisk or shake marinade ingredients in a small container or jar.  Carefully pour or brush onto salmon. Sprinkle with onions or chives.

firecracker-salmon-before-cooking

Bake at 375 for 30-45 minutes, until fish flakes easily with fork.

firecracker-salmon-all-ready

 

Weeknight Oven Roasted London Broil

Want a simple and no-fuss weeknight roast?  This one is for you.  It takes 3-4 hours of low-heat-cooking, so make sure to start it early.  It is one of my simple favorites and will become one of your favorites, too.

Our local kosher butchers all sell London broil.  It is an inexpensive and rather lean roast, though, technically, London Broil is not a cut of meat but rather refers to a cooking technique.  Kosher London Broil is typically cut from the shoulder or neck area and various butchers use different types of flank and shoulder steaks for their London Broils.

The tenderness of the meat very often depends on the source and cut of the London Broil. In general, I try to choose a London Broil that has some fat surrounding the meat and no gristle running down the center.  The fat protects the meat during cooking and either melts during cooking or can be trimmed afterward.  The thicker gristle often runs down the center of the steak and is difficult to remove.  Therefore, I try to find cuts that do not contain gristle running through.

Although London Broil is synonymous with fast cooking  over high heat, this recipe employs a quick marinade and spice rub and then slow low-temperature cooking.

INGREDIENTS

1 small (2 pound) London Broil
1 large onion, sliced
1/2 cup cranberry juice or other fruit juice

barbecue sauce

Coffee Spice Rub or your favorite rub

DIRECTIONS

Line baking dish with foil, leaving enough foil on sides so that foil can be folded over London Broil as a packet.  Place sliced onion at bottom of foil-lined pan.  Place London Broil on top of  onions, fattier side up.

Mix 1/2 cup juice with 1/4 cup barbecue sauce.  Pour liquid over London Broil , coating both sides. Pat with coffee rub.

Close foil packet around marinated London Broil , leaving room between London Broil and top of foil packet, but tightly closing foil.

Bake at 275 for 2-3 hours in foil packet.  London Broil should be fork tender at this point. Open foil, add some more barbecue sauce and bake uncovered for 1 hour more .

For cleaner slicing, allow meat to reach room temperature for at least 30 minutes.

Onion-Battered Baked Tilapia

My mother loves tilapia.  She has a difficult time finding kosher fresh tilapia in Cleveland, so it is something that she looks forward to enjoying when she visits.

Whenever she comes to visit, I try to prepare this favorite dish for her, battering it in breadcrumbs and frying it in a pan (Savta’s Favorite Breaded Tilapia).  It is one of those simply delicious main dishes that is flaky, satisfying and never disappoints.

My mother will be coming to visit next week as she prepares for hip revision surgery at the Hospital for Special Surgery during Chanukah.

And, my mother’s visit makes me think of tilapia.

I love dishes that can be prepared and then placed in the oven, preferably on a timer.   This allows me to do other things while the food is being cooked.

Fry-pan breaded tilapia does not meet those qualifications. And, baked fish just doesn’t have the crunchy outside and soft inside of fried fish that would satisfy my mother.  So, I put my thinking cap on.

And, this is what I came up with….simple, satisfying and a delicious wow!

onion-crusted-tilapia-in-oven

INGREDIENTS

1 cup French Fried Onions

1/2 cup creamy dressing.  I used Simple, Creamy and Perfect Homemade Balsamic Vinaigrette

4-6 tilapia fillets

DIRECTIONS

Preheat oven to 425 degrees F.  Line a baking sheet or pie plate with parchment paper.

Pulse french fried onions in the food processor using the S-blade or crush by rolling a rolling pin or pounding a mallet over zipper bag of french fried onions.

In a shallow dish or pie plate, coat each fillet with creamy dressing.   Dip each fillet into the crushed onions, making sure that the fillets are well coated.
Spread coated tilapia fillets on baking sheet and bake for 20-30 minutes.  Tilapia should be golden brown on outside and soft and flaky on the inside.
Enjoy!
onion-crusted-tilapia

Lazy Weeknight Pulled Beef

I really am lazy about cooking during the week.  Just ask my family.

I have learned to take just about every shortcut to the dinner table and love to prepare weeknight dinners that require very few ingredients, very little time and a minimum of effort.

To justify my weekday laziness, I make sure that weeknight dinners are not fussy or complicated.  I still try to use fresh ingredients, but I really downgrade the effort.

I have a repertoire of tried and true simple and delicious weeknight dinner recipes.  All require very little prep time.  Some cook or roast quickly.  Others cook all day.

This one is prepared in the morning, just before I start my day.  It is made in the crockpot and once the ingredients are placed, it requires virtually no attention.  It cooks all day, so that it greets you at the end of the day with the wonderful aroma and taste of slow cooked pulled beef.

The pulled beef is best pulled or shredded an hour or two before eating and then returned to the sauce in the crockpot.  It can also be pulled or shredded and eaten right before serving, but will yield a slightly drier product.  It is up to your schedule and taste.

It can be served on a roll or over a bed of pasta or rice.  I like it best served alongside a shredded or spiralized salad.  Here I have served it with a side of rutabaga and edamame salad.

pulled-beef-in-crockpot-plated

This recipe has the elements of a lazy dinner, but the taste of a most delicious and decadent weeknight dinner.

It is simple…and it truly infuses the lazy with wow.

pulled-beef-in-crockpot-on-plate

pulled-beef-in-crockpot-ingredients

INGREDIENTS

small boneless roast to fit your crockpot (I use a london broil or small brisket)
2-3 onions and/or shallots, peeled and cut into wedges
4-5 cloves garlic (optional)
3-4 stalks celery, cut into 1-2 inch sections (optional)
1/2 cup water or broth
1/3 cup barbecue sauce
2-3 tablespoons brandy (optional)

your favorite seasoning or rub (optional)

DIRECTIONS

Cut onions, shallots, celery and garlic and place on bottom of crockpot.  Place roast on top of vegetables.  If roast is larger than crockpot, just cut to fit and place in two layers, one on top of the other.  Dilute barbecue sauce with water or both.  Pour diluted barbecue sauce and brandy over roast.

pulled-beef-in-crockpot

Set crockpot to high or auto (see notes below) and cook for 6-8 hours.

pulled-beef-in-crockpot-before-shredding

About an hour before serving, remove beef from crockpot.  Place two forks in the center of the roasts, tines against tines and pull toward edges of roast.  Keep pulling until the roast is shredded.  Return roast to crockpot, ladle some sauce over the shredded beef and set to low or auto until ready to serve.

pulled-beef-in-crockpot-cooked

NOTES

Know your crockpot and which settings to use.  I cook this recipe on the high setting of my six quart crockpot for 6-8 hours and only turn it down to low or auto once the beef has been pulled and the pulled beef has been returned to the sauce.  Your crockpot may need to be set to auto for the duration of the cooking. If you are not sure, start this recipe at high. Check on the recipe after 4 hours.  If it tastes ready, then turn it down to auto or low until serving. If not, cook for longer, checking every hour.

Baked French Fried Onion Fish

Last night, as I was preparing dinner, I thought: If everyone likes french fried onion chicken, why not use the same technique for baked fried fish?  It is such a simple and delicious way to prepare a main dish.

I had bought some fresh haddock and was in the mood of experimenting with a new recipe.  I brushed the fish with a light coating of mayonnaise and then french fried onions.

I baked it in a 375 degree F oven to 25 minutes.

It was a winner!

4 thin white fresh fish fillets (try flounder, tilapia, haddock or cod)

 

INGREDIENTS

1 cup French Fried Onions

mayonnaise

4-6 white fish fillets

 

DIRECTIONS

Preheat oven to 375 degrees F.

Brush each fish fillet with a light coating of mayonnaise.
onion crusted cod with mayo.jpg
Dip each mayo-coated fish fillet into french fried onion crumbs.
onion-crusted-cod-before-cooking
Place onion-coated fillets onto parchment or foil-lined baking sheet.  Press extra onions on top.
Bake for about 25 minutes or until fish is fully cooked.
onion-crusted-cod

Enjoy!

NOTES

I did not crush the onions and they produced a more sparsely battered fish fillet.  If you like a thickly battered fish fillet, I would suggest crushing the onions in a ziploc bag first.

Lazy CrockPot Chicken with Dumplings

 

Now that the weather has started to get colder, my crockpot is busy most days.  I have been making soup, stews and all in one dinners in the crockpot.  Crockpot cooking is simple and requires very little attention during the cooking process. The only thing different about crockpot cooking is getting all the ingredients into the crock early in the day, so that they will have enough lazy time to cook and be ready in time for dinner.

This recipe for chicken with dumplings is one of those comfort dishes that never fails to impress.  It warms the soul on those cold, dark wintry evenings.  It is simple, but really packs a satisfying bite. The chicken can be cooked with the vegetables and served without the dumplings. The dumplings soak up much of the liquid and make this dish extra hearty.

 

INGREDIENTS

1-2 pounds boneless skinless chicken breasts, uncooked
2-3 cups chicken broth or water
1 onion
carrots
3-4 cloves garlic or garlic powder
4 stalks celery
mushrooms
1/2 teaspoon kosher salt
4 teaspoon fresh ground black pepper

Dumplings

1 eggs
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cups water
1 cup all-purpose flour

 

DIRECTIONS

Combine all ingredients in the crockpot and gently stir to combine.  Cover and cook on high for 5-6 hours.

chicken-and-dumplings

One to two hours before serving, prepare dumplings:
In a medium bowl, stir water, egg, oil, salt, and pepper. Gradually add flour, and stir until thick. Drop dumplings into the crockpot using a spoon or a fork. Do not stir until ready to serve. Gently ladle out portions.

chicken-and-dumplings-on-plate

NOTES
Know your crockpot and which settings to use. I cook my soup on the high setting of my six quart crockpot for about 6 hours and only turn it down to low or auto once the soup has been completed. Your crockpot may need to be set to auto for the duration of the cooking. If you are not sure, start your soup at high. Check on the soup after 3 hours. If it tastes ready, then turn it down to auto or low until serving. If not, cook the soup for longer, checking every hour.

This recipe can easily be made with bone-in chicken and can be adapted to incorporate your favorite vegetables.

TIPS

When I anticipate preparing something in the crockpot, but know that my morning will be hectic,  I prepare the ingredients (including seasonings and liquid) in the crock the night before.  I store the crock filled with ingredients in the refrigerator overnight.  To be safe, I usually keep the poultry ingredients separate until ready to cook.  Then, all I have to do is place the crock into the pot and plug in the next morning.  It eliminates the stressful morning rush and offers me a hearty cooked dinner several hours later. This recipe will require you to prepare the dumplings 1-2 hours before serving. The dumpling dough is very forgiving and can be prepared the night before and just added to the crock 1-2 hours before serving.

Baked Cranberry Salami Slinky

Baked salami is a real treat in our house.  It is one of those simple recipes that I prepare to serve in the afternoon before a festive meal.  It is a treat for Erev Shabbos (Friday afternoon)  and Erev Yom Tov (afternoon before a Jewish holiday).

I reasoned: why not dress the recipe up for Thanksgiving and serve it Erev Thanksgiving (Thanksgiving eve), too? (more…)