Recipes

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.  Cover tightly with foil.

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.

DIY Passover French Baked Onions

french fried onions for pesach

So many of my simple and moist recipes rely on french fried onions.  They add moisture and pizazz to even the simplest and leanest of fish, meats and poultry.  Recipes such as Onion-Battered Baked Tilapia, Simple Onion Baked Chicken Cutlets and Low and Slow Oven Brisket require this as a key ingredient.

Year-round, this is a readily available ingredient with so many kosher brands to choose from.  For some reason the smaller packages of French’s do not carry an o-u kosher certification while the 26.5 ounce package of Family size french fried onions is available on Amazon with a reliable o-u certification.

Since these products have flour listed on the ingredient list, I understood that they would not acceptable for Passover use.    However, I was hoping to find a similar product this year that would be kosher for Passover.   Alas, I was unsuccessful.

That meant that I needed to develop a recipe for french fried onions similar enough to the store-bought ones.  I also wanted a recipe that would not require frying.  There is just too much to be done before Pesach (Passover) for me to be frying onions in small batches.

This recipe is good.  It is not as dry and crunchy as the original.  But, it does serve as a good replacement for these recipes.  And, it is simple.

I would love to hear your comments, especially if you found this recipe to be simple to wow.

INGREDIENTS

4 large yellow onions, thinly sliced
1/2 cup olive oil
1/2 cup potato starch
1/2 cup Passover crumbs
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon pepper
olive oil or cooking spray

DIRECTIONS

Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper or greased aluminum foil.

Separate thinly sliced onion rings into individual rings. In a large bowl, add the rest of the ingredients and toss to coat the onion rings.

Place the onion rings ton the baking sheet and drizzle olive oil or generously spray with cooking spray.

Bake for 25-35 minutes, frequently checking that the onions do not burn.  When ready, these onions should be just starting to turn golden brown.

Allow onions to come to room temperature before using.

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.

 

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

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.

Roasted Sweet Potato and Beet Salad

For our annual Purim seuda (festive meal),  I decided to prepare a new salad.

This salad took inspiration from a delicious battata (sweet potato) salad that I enjoyed at Cafe Greg in Rosh Pina in the Upper Galilee of Israel.  It combined the delicious colors, flavors and textures of roasted sweet potatoes, candied almonds and shredded fresh beets. All these were served atop a bed of arugula and baby kale and then tossed right before serving.

I prepared this salad as my feature salad, reserving my biggest salad bowl for this new recipe.

The only thing that took extra time was roasting the sweet potato cubes in advance.  It was well worth the effort.

It must have been delicious because it was the only item that I prepared for the seuda that was finished within the first hour.

INGREDIENTS

3 cups checked salad greens (see kosher notes)
2 cups roasted cubed sweet potatoes
2 cups shredded fresh beets
1/2 cup nuts
thinly sliced scallions
french fried onions (optional)

4 tablespoons olive oil
4 tablespoons cider vinegar or lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey

DIRECTIONS

Preheat oven to 425 degrees F.  Line baking sheet with parchment paper or greased foil.

Peel sweet potato and cut into small cubes.  Place sweet potato cubes in a single layer on baking sheet. Drizzle with olive oil or spray with cooking spray and lightly sprinkle with kosher salt.

Roast for 35-55 minutes checking that sweet potato cubes are crisp on outside and soft on inside before removing from oven.  Cubes may be prepared in advance.  They may either be added to the salad warm or at room temperature.

Peel beets.  Using the shredder disk on the food processor, shred beets.

Combine, process or shake all dressing ingredients together.

Layer greens and shredded beets. Lightly drizzle dressing over the salad. Top with nuts, scallions and french fried onions.  Toss right before serving.

 

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.  I have found that flat-leafed greens like baby spinach and flat-leaf  kale are much easier to check for insects than their curly-leaf counterparts.  Kashrut authorities differ on the proper checking of leafy vegetables and some disallow the use of spinach and kale altogether.  This blog was not designed to be your  kosher authority, so please consult your local rabbinic authority regarding using and preparing greens such as spinach and kale.

 

VARIATIONS

Cubed butternut squash or fresh pumpkin may be substituted for the sweet potatoes.

 

TIPS

When I prepare greens in advance, I place a few absorbent paper towels at the bottom of the bag or dish.  I then layer the greens over the paper towels.  These paper towels will absorb any extra moisture in the greens and will keep the green fresh. roasted sweet potato salad

 

Tortilla Bowl Appetizer

For the recent Sheva Brochos that I hosted for my cousins, I needed to serve a non-fish appetizer that could be served at room temperature.  I was having a difficult time finding a suitable appetizer that would work well within these constraints.

So, I asked my married daughters for some advice.  And, together, we came up with this beautiful, simple and delicious appetizer.

When Michelle first moved to California after her marriage to Scotty, she ordered these tortilla forms for me.  I have used them in so many different ways for appetizers, buffets, entree dishes and even desserts.  They are simple to use and require almost no clean up. Best of all, the baked tortilla bowls that are created with these forms are crispy and delicious with absolutely no added oil.

So, when I asked Michelle about these appetizers, she suggested filling an appetizer in a baked tortilla bowl.  Kaitlyn suggested that I fill them with corn or bean salad, salsa, avocado and grilled chicken strips.  I topped everything off with salsa mayonnaise and a curly scallion garnish.

My guests loved this appetizer.  It really fit the bill and I have had numerous requests for the recipe.  So, here it is!

INGREDIENTS

6″ corn or flour tortillas

Simple Roasted Corn Salad
1-2 large ripe avocados
salsa (I used Costco mango salsa)

boneless chicken breasts
marinade

scallions

Spicy Mayo

 

DIRECTIONS

Marinate chicken in marinade overnight.  Spray grill with oil spray.  Preheat grill to high. Place chicken on grill and turn after 5-10 minutes.  Reduce grill heat to medium and grill for another 5-10 minutes.  Cut chicken breast to check for doneness.  Allow chicken to rest for ten minutes.  Slice chicken on the diagonal into strips.

Preheat oven to 375 degrees F.  Place tortillas in molds and bake for 12-15 minutes or until just turning golden brown.

Peel and slice avocados.  Place sliced avocados in a solution of 1 pint water with 4 tablespoons of lemon or pineapple juice.

Fill each tortilla with a large spoonful of Roasted Corn Salad, a large spoonful of salsa and a few pieces of avocados.

Top with Spicy Mayo a few slices of chicken and garnish with Curly Scallion Garnish

 

SUPPLIES

tortilla molds

 

VARIATIONS

Top tortilla shells with grilled steak or baked salmon instead of chicken

For a milder topping, substitute mild salsa for sriracha in the spicy mayo recipe

Substitute Cowboy Caviar or black beans for the corn salad

A Beautifully Plated Entree

 

plated-entree

This entree combines salmon sliders, a simple arugula salad with grape tomatoes and beet pesto pasta.  It is about creating originality, whimsy and appetite by mixing different colors, textures and flavors.

Here are some tips that I used for plating this entree:

 

Repurpose simple items you already have to create that wow
Note the simple wooden picks on the salmon sliders. They create an inexpensive organic element on the plate that adds height and interest

Choose a variety of textural elements
Find foods that compliment each other in texture. Here, the baby arugula adds a soft fluttery texture, while the packed pasta is mounded to create a cohesive element and the round salmon sliders are stacked diagonally.

Display ordinary foods in extraordinary ways
I used a small glass sprayed with oil spray. I then packed the pasta into the glass, firmly packing it. I turned the glass over to unmold the pasta.

plated-entree-with-glass

Find some originality and whimsy
I butterflied four grape tomatoes in half. For each flower, I placed to butterflied tomatoes together diagonally. I drew three different size circles with sauce to create some whimsy.

Leave plenty of white space on the plate
Leave plenty of white space between each element. This way. the plate and the details can be appreciated.

Esther’s Vegetarian Stuffed Mushrooms

There are recipes that feel decadent but are simple to prepare.  This is one of those wonderfully simple recipes.  The smooth earthiness of the mushrooms paired with the coarse texture and deep flavor  of the stuffing is heavenly.

This recipe was first given to me by my cousin, Esther. I asked her for the recipe after enjoying it at a Shabbos meal at her home.  I was shocked that the filling was vegetarian as the meaty texture of the filling had deceived me.

It is a very forgiving recipe.  I have adapted this recipe for gluten-free and for use on Pesach (Passover)  by using Passover or gluten-free crumbs instead of bread crumbs.  This is one of those recipes that I cook at the same time as my other dishes.  I have cooked these stuffed mushrooms at temperatures ranging from 350 degrees F to 425 degrees F and it is always a winner.

INGREDIENTS

1 pound medium to large mushrooms
1 onions and 2-3 garlic cloves, sauteed
1/2 cup crumbs
olive oil or cooking spray

DIRECTIONS

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper or prepare a baking pan.

Saute onion and garlic in olive oil, just until they are starting to brown.

Clean mushrooms thoroughly.  Separate stems from the mushroom caps.  Place caps upside down on lined baking sheet or pan.  Drizzle with olive oil or generously spray with oil spray.

Using s-blade in food processor, pulse stems, sauteed onions and garlic along with the oil used in the saute.  Add crumbs and pulse until combined but still lumpy.

Stuff stuffing into upside down mushroom caps.

Bake uncovered for 20-30 minutes.

Enjoy!

Simple Roasted Cauliflower Lentil Soup

roasted-cauliflower-and-lentil-soup

It is cold outside and the weather is perfect for soup.  On these windy and cold winter mornings, I love to prepare a crockpot soup that will be ready for lunch and then again for dinner.

There is nothing quite like a hearty winter soup.  Delicious and nutritious soups don’t have to be complicated.  This one is the perfect example.  It is simple and fashioned from Shabbos leftovers.

I used leftover roasted cauliflower from Shabbos, but this soup can easily be made with fresh or frozen cauliflower, as well.  If using fresh or frozen cauliflower, it will require more cooking time in the crockpot and more salt.

I have used red lentils for this soup because they cook quicker and break down more easily into a velvety smooth pureed soup.  You can use green or brown lentils, but the soup will require more cooking time and will result in a soup with a more distinctive lentil texture. For more information on different types of lentils, read my introductory lentil soup post.

INGREDIENTS

3 cups cauliflower florets, fresh, frozen or roasted (see kosher notes)
1 onion, diced and sauteed in oil
2-3 cloves garlic, sauteed in oil or garlic powder
1 teaspoon salt
dash of pepper

scallions for garnish (optional)
SUPPLIES

6-quart Crock Pot

metal stick blender

 

DIRECTIONS

Over medium heat, saute onion and garlic in a bit of oil until just turning brown.  Place sauteed onions and garlic in crockpot.

If roasting cauliflower, place cauliflower in a single layer on a baking sheet coated with parchment paper or foil.  Drizzle with oil and lightly sprinkle with kosher salt and garlic.  Cook for 25 minutes  at 375 degrees and then increase temperature to 450 degrees F for 20-25 minutes more, checking that vegetables are soft and browned before removing from oven.

To the crockpot, add cauliflower, red lentils and season with salt and pepper.  Cook for 4-6 hours on high heat.

Blend with a stick blender just before serving.  Garnish with Curly Scallion Garnish

 

KOSHER NOTES

Kosher laws disallow the eating of  any whole insects and therefore cauliflower require a process of soaking, rinsing and in some cases, pureeing.   Kashrut authorities differ on the proper checking of  cauliflower and some disallow its use altogether.  This blog was not designed to be your  kosher authority, so please consult your local rabbinic authority regarding using and preparing cauliflower.

Enjoy!

Pomegranate Truffles

pomegranate-truffles

There is something about pomegranate seeds that are oh, so delicious and create such a taste and texture sensation.  The soft outside and the pop in your mouth juiciness is something so unique and so wonderful.  The bright red color is reminiscent of a red heart and what better ingredient to pair with pomegranate seeds than chocolate?

As we just celebrated Tu Beshvat over the past weekend, we took time to pause and reflect on the vast assortments of fruit that grace our world.  The pomegranate, whose seed bursts are the only edible part of the fruit truly symbolize the dormant and vast potential in each one of us.

This simple recipe is quite a palate sensation.  It combines the decadence of chocolate with the juiciness of pomegranate.  It takes moments to prepare and will simply wow you.

INGREDIENTS
seeds of one pomegranate
6 ounces of good chocolate
sea salt (optional)

INSTRUCTIONS

Line a baking sheet with parchment paper.  Melt chocolate and with a spoon or spatula, place mounds of chocolate on the parchment paper, reserving a small amount of melted chocolate.  Place a small mound of pomegranate seeds atop each chocolate mound.  Drizzle the rest of the chocolate over the truffles using a fork or a piping bag.

Optionally, garnish each pomegranate truffle with a few sea salt crystals.

These may be prepared a day in advance, but should be stored in the refrigerator.

Nutty Beet Pesto Pasta

beet-pesto-pastaThere are certain new recipes that have the power to surprise and delight.  This one is one of those awesome recipes.  It is colorful and delicious and at the same time, it is simple and versatile.

The smooth texture of the beets offsets the nutty texture of the almonds and the gorgeous pink color offers a magical and surprising twist to this pasta dish.

In our house, we have “Shabbos pasta”.  During the week, we use ordinary pasta shapes, like ziti, elbows, spaghetti and penne.  When I prepare pasta for our Shabbos meals, I try to find more unique pasta shapes, like the whole wheat Gigli shown in this posting.

The beet pesto can be served as an accompaniment to other foods, as well. It can be served with fish, with grilled chicken or steak.  It can be served as a pareve side dish or can be served as a main dish pasta with some shredded, shaved or crumbled cheese on top.

My favorite way to serve this pasta is with a sprinkling of chopped nuts and some chopped scallions.

INGREDIENTS

1-2 pounds pasta

1 shallot and 1 onion, diced and sauteed

1/2 cup raw almonds
1 can or 2 large peeled red beets, cooked
4 Tablespoons beet juice or cooking liquid
1/4 cup oil
3 tablespoons lemon juice
1 teaspoon salt
dash of pepper

baby arugula or parsley, checked and rinsed (see kosher notes)

 

DIRECTIONS

Cook pasta al dente in salted water according to package directions.  Drain.

Saute onions or shallots until just starting to brown.  Reserve half of the mixture for later.

sauteed-onion-and-shallot

Using the s-blade on the food processor, pulse to chop almonds.  Reserve half of the almonds for later.  Add half of the sauteed shallot and beets and pulse until chopped and combined well.  Add beet juice, oil, lemon juice, salt and pepper and puree until smooth.

Toss pasta with beet puree and sauteed shallots.  Garnish with reserved chopped almonds.  Garnish with baby arugula or parsley.  Serve hot or room temperature.

 

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 and parsley

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Simplest Sesame Noodles

sesame-noodlesWhen looking for a pareve and delicious pasta dish, this is my go-to recipe.  It started out as a Kosher by Design recipe and I have adapted and simplified it over the years.  It is still a winner and  the perfect pasta dish.  To upgrade this dish in the simplest way, I use interesting pasta shapes like trumpet-shaped Gigli or hollow Bucatini strands.

INGREDIENTS

1 pound of pasta
1/3 cup soy sauce
1/4 cup sesame oil
2-3 crushed garlic cloves or 2 tablespoons garlic
drizzle of honey or agave syrup
sprinkle of sesame seeds
3-4 scallions or red onions, sliced or diced(optional)

DIRECTIONS

Prepare the pasta al dente.  Drizzle and sprinkle soy sauce, sesame oil, garlic and honey or agave right on top of pasta.  Toss well.   Sprinkle  sesame seeds and scallions on top before serving.

Enjoy!

A Special Day for Savta

Today is a wonderful day for my mother.

After finally getting the all-clear to start bearing full weight on her hip after surgery, my mother is finally coming home.  It has been over six grueling weeks since Savta’s hip-revision surgery.

Savta will be continue to receive physical therapy here until she returns home to Cleveland later next week.

And, we are rolling out the red carpet.

With the red carpet, of course, we will need a welcome home sign.  And, a welcome home party thrown by the children, grandchildren and great-grandchildren.  And, so the celebration begins…

Just in case the kids don’t get the sign here before Savta’s arrival, I quickly drew a welcome home sign.  I used a large piece of white foam board and poster markers in black and red.  I finished the exclamation sign off with a cloth bandage.

Welcome home, Savta!

SUPPLIES

white foam board
thick markers
Band-Aids

TIP

Display welcome home sign  in window.  That way, no tape is needed and sign can be turned around to be viewed indoors, as well.

The Blessing and Renewal of Tu Beshvat

 

tu beshvat fruit salad with kiwi garnish.jpg

 

Tomorrow is Tu B’Shevat , ט״ו בשבט‎‎, the 15th day of the Hebrew month of Shevat.   This special Jewish day commemorates the New Year of the Trees.

We are  taught that the trees are judged on this date for the fruit that will be produced in the next growing year.  In Israel, this is the beginning of fruit trees emerging from winter dormancy to begin a new fruit-bearing season.

To commemorate this special day, we enjoy fruit, especially fruits synonymous with the Land of Israel.  In the Torah, certain fruits are praised as the bounty of Israel and we make certain to enjoy these fruits on this day.  These fruits of mention are olives, dates, grapes, figs and pomegranates.

Tu B’Shevat reminds us of the dormant potential in the trees and in each one of us.  Just as the trees and their seeds lie dormant during the harsh and cold winter months, often we have times of dormancy.  Our hope is that we recognize the potential in ourselves, our children and those around us, even in the harshest and most challenging of times. Precisely at this time, while it is still cold and unforgiving outside, the trees celebrate their New Year.

May each one of us celebrate this festival of potential, growth and blossoming in our gardens, our families and our hearts.

This fruit salad incorporates some new fruits and some of the fabulous fruits of Israel. We thank G-d when enjoying the vibrant colors, textures and flavors of fruit by reciting this blessing:

Hebrew:

Transliteration
Baruch atah A-donai Elo-heinu Melech Ha’Olam Borei Pri Ha-aitz.

Translation
Blessed are You, L-rd our G-d, King of the universe, who creates the fruit of the tree.

When we eat new fruits that we have not eaten for an entire season, we also bless G-d with this special blessing:

Hebrew:Baruch atah Adonai, Eloheinu Melech haolam, shehecheyanu, v'kiy'manu, v'higianu laz'man hazeh.

Transliteration
Baruch atah A-donai, Elo-heinu Melech Ha’Olam shehecheyanu v’kiyimanu v’higi’anu laz’man hazeh

Translation
Blessed are you, L-rd our G-d, King of the universe who has kept us alive, sustained us, and enabled us to reach this season

This fruit salad incorporates so many of the fruits that I love to purchase at the Machene Yehuda Shuk (Jerusalem open-air market) while we are in Israel.  I hope that it connects you to The Land, to G-d and to the potential that is Tu Beshvat, too.

Happy Tu Beshvat!

INGREDIENTS
dragon fruit
kiwi (see tips)
star fruit
watermelon
persimmon
Asian pears (see tips)
strawberries
dates
pomegranates

SPECIAL SUPPLIES
melon baller
scallop knife
peeler

DIRECTIONS
Was, dice, scoop and cut fruit into small pieces.  Gently toss and optionally garnish with Simple Kiwi Flower Garnish.

 

TIPS 

To keep fruits like Asian pears from oxidizing, place cut pieces in a solution of 4 parts water to 1 part of lemon juice r pineapple juice.

Peel kiwi with a vegetable peeler.  You will preserve more of the fruit.

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

Sweet Potato Butternut Squash Marigolds

A few weeks ago, I invited our new neighbors over for Shabbos lunch.  I was tired of my tried and true recipes so I decided to combine the ingredients and techniques from a couple of my favorite SimpletoWow recipes.  I really wasn’t sure how it would work out.

Luckily, the end-product was a most pleasant and stunning surprise.    What I ended up with were the most beautiful, most delicious and colorful sweet potato-butternut squash marigolds.

For the piped sweet potato  marigolds, I used the Sweet Potato Cupcake Toppers recipe.  I piped the sweet potato flowers atop slices of butternut squash prepared just as I did in Glazed Butternut Squash with Shallots and Grapes.

It was pretty simple.

It was a wow.

But, best of all, the marigolds really held up well and a few were even left over for Sunday left-overs.   They kept their shape and were devoured by our resident vegetarians.

 

INGREDIENTS

1 large butternut squash

1-2 tablespoons oil
1-2 tablespoons honey or brown sugar
kosher salt

black pepper to taste

3-4 sweet potatoes
1 egg
2 tablespoons olive oil
1 tablespoon syrup, honey or sugar
dash of salt and pepper

 

SUPPLIES

Cuisinart Stainless 14 cup Food Processor

Wilton Large Piping Tip Set

Heavy Duty 16″ Disposable Piping Bags

Wood and Silicone Spatula

 

DIRECTIONS

Preheat oven to 425 degrees F.

Scrub butternut squash.  Using a large knife, cut unpeeled butternut squash crosswise into 1/3 inch to 1/2 inch disks.  Remove seeds from rings at bottom of squash.

Line a baking sheet with parchment paper.  Place butternut squash disks in a single layer on lined baking sheet.

butternut-squash-sweet-potato-flowers-butternut-squash-disks

Lightly drizzle oil and honey or sugar over butternut squash.  Lightly sprinkle with salt and pepper.

Place small whole sweet potatoes on separate baking sheet or in pyrex baking dish.

sweet-potato-cupcake-toppers-roasted-sweet-potatoes

Roast uncovered for 40-45 minutes. Butternut squash should be soft and just beginning to caramelize. Sweet potatoes should be soft with gap beginning to form between peel and pulp. If sweet potatoes are not soft enough to peel, cook for 10-15 more minutes.

Allow squash and sweet potatoes to cool. Leave the squash slices intact and carefully peel away the sweet potato skins and discard.

Using the s-blade in the food processor, pulse sweet potato pulp, egg, olive oil, sugar or honey and salt until puree is smooth and creamy.

sweet-potato-cupcake-toppers-puree-in-food-processor

Fill sweet potato puree into a large piping bag fitted with a star tip or into a zipper bag.  To do this 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.

If not using a tip, cut corner of bag. Squeeze air out of the top of the bag and twist top of bag shut.  Push puree to tip or cut corner.

Pipe sweet potato puree onto butternut squash slices.  Bake for 20-30 minutes at 400 degrees.  Marigolds should be slightly firm and dry on top when ready.

butternut-squash-sweet-potato-flowers-two

 

Voila!

 

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

Simple Carrot Cranberry Kugel

carrot-cranberry-individual-kugel

There are some recipes that don’t look beautiful but have that special blend of wholesome ingredients, delicious taste and  perfect texture.  This recipe is one of those.  I have prepared it with a pound of fresh, frozen or canned carrots.  I have prepared this recipe a loaf pan, in a pyrex pie dish, in individual ramekins and in silicone baking molds.  It is one those wonderful recipes that can served as a side dish, as a dessert or as a snack.

The original recipe was in Yeshiva of North Jersey’s cookbook  published during the time my children were in elementary school.  I have changed and simplified the original recipe by reducing the amount of sugar and oil and simplifying the preparation.  It is one of our family favorites.

carrot-cranberry-kugel-slice

carrot cranberry kugel.jpg

 

 

INGREDIENTS

one pound of fresh carrots, shredded (see notes)
1/2 cup oil
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2/3 cup craisins

 

DIRECTIONS

Preheat oven to 350 degrees.

Shred carrots using the shredding blade of the food processor.

Add the rest of the ingredients and combine by pulsing in the food processor using the S-blade of food processor until well combined.  Alternatively, combine ingredients by hand or in a mixer.   Pour into a pie dish or a loaf pan lined with parchment paper.

Bake  for 40-45 minutes or until toothpick inserted into center comes out clean.  Carrot kugel should be golden brown in color when ready.

 

NOTES

Instead of shredded carrots, you can substitute one pound of frozen or canned carrots.  Just mash or pulse in food processor  using S-blade of food processor.  Add rest of ingredients. Pulse a few times until combined.

This can be baked in ramekins or as muffins in large muffin wrappers.  Modify baking time to 15-25 minutes, depending on size of each muffin.

Red Grapefruit Vinaigrette

grapefruit-vinaigrette-in-squeeze-bottle

During the winter months, we reacquaint ourselves with quite a variety of citrus fruits. Our countertop fruit bowl this time of year is typically filled with clementines, navel oranges and grapefruits.  That ever-present fruit bowl has always been a visual cue to weary household members to indulge in a piece of fruit, rather than scavenge through that harder to locate snack cabinet.

It is not always a foolproof formula, but I do attribute my family’s fondness for fruit and vegetables to the always available and usually filled fruit bowl and vegetable bin. Counter fruit has really become eye candy and belly candy to us.

But, fruit doesn’t only need to be eaten fresh and whole.  It can also be enjoyed in many different ways. One of my favorite ways to enjoy fruit without cooking is to prepare vinaigrettes for salads and as dips to bread, fish and meat.

Just like the red grapefruit itself, this vinaigrette sports a lovely light pink color and a creamy balance of tart and sweet.  It is best prepared with fresh ingredients: one fresh pink grapefruit, a shallot and clove of garlic.  Just in case you don’t have those items on hand, I offer grapefruit juice, garlic and onion powder as substitutions.   Just remember, substitutions are fine, but never quite yield the original product.

This assertive vinaigrette is best served with blander foods items that are looking for some additional spontaneity and flavor.  It would be best served on salads, steamed vegetables and simply prepared fish, poultry and meat.

Enjoy!

grapefruit-vinaigrette-in-a-purple-bowl

INGREDIENTS

juice of one red grapefruit or 1/2 cup grapefruit juice
2 tablespoons lemon juice
1 garlic clove or 1 teaspoon garlic powder
1 shallot or 1 teaspoon onion powder
2 tablespoons honey or agave syrup
1 teaspoon salt
dash pepper
1 teaspoon dijon or whole grain mustard
1 cup oil

grapefruit-viniagrette-plating-idea

SUPPLIES

Cuisinart food processor

set of 16 oz wide-mouth squirt bottles

 

NOTES

Decant the dressing into an empty sport-top water bottle or wide-mouth squeeze bottle.

Add a unique label to this Red Grapefruit Vinaigrette. Using glue stick or clear packing tape, adhere a custom red-grapefruit-vinaigrette-label to an empty squeeze bottle. If you would like to print your own simpletowow  label, feel free print out this red-grapefruit-vinaigrette-label. The paper label also allows you to jot down the date when you prepared the dressing so that you can track the preparation date.

Enjoy!

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

Don’s Birthday Ice Cream Cake

dons birthday cake sliced.jpg

For Don’s birthday every year, I prepare a birthday cake for him. It doesn’t need to be fancy or fussy.  It just needs to contain lots and lots of his favorite ice cream….Baskin Robbins Jamoca Almond Fudge.

To Don, there is nothing quite like this flavor.  Because…Don knows what he likes in ice cream.

In Haagen Dazs, it is coffee.

In Breyers, it is Butter Almond (not butter pecan-I’ve made that mistake more than once).

In Friendly’s, it is chocolate almond chip.

But his most favorite,  most beloved food he’d take if he was stranded on a dessert island really is Baskin Robbins Jamoca Almond Fudge.

So, I’ve learned to not mess with that favorite ice cream flavor choice. And, most years, I just buy cartons of this cherished ice cream and mold it as is with no other ingredients.

This year, I thought that I would be a bit more creative.  I made a simple ganache with coffee and chocolate and crushed some coffee-flavored wafers to place between the ice cream layers.  I was careful not to detract too much from the star of the cake, the Jamoca Almond Fudge ice cream.

Happy Birthday, Don!

 

 

INGREDIENTS

2-4 quarts of ice cream
milk
chocolate wafers
chocolate chips
chocolate for garnish
sprinkles (optional)
whipped cream

 

INSTRUCTIONS

Freeze ice cream in layers until firm.  I used disposable round pans.

Prepare crumb layers by crushing wafers and adding just enough milk for the crumbs to hold together.

Use a large disposable plate or parchment-covered base to create ice cream cake:  Starting and ending with ice cream layer, layer ice cream layers and crumb layers. Freeze until firm.

Prepare ganache by melting 1-2 cups of chocolate or chocolate chips, 2 tablespoons of milk and 1 teaspoon of coffee.  Melt over low heat until smooth and creamy.

Remove ice cream cake from freezer and carefully pour ganache over cake, allowing some of the ganache to puddle at the bottom.

Freeze until firm.  Using a spatula, reapply puddled ganache to the sides of the cake. Optionally, press sprinkles into sides of cake.

Garnish top of cake with whipped cream and favorite chocolate garnish.

Sweet Potato Gratin with Shallots and Grapes

sweet-potato-gratin-with-shallots-and-grapes-2

A gratin is a dish that is baked or broiled in a shallow dish and has a crispy upper crust. Traditionally, a gratin employs cheese and/or breadcrumbs to achieve that crispy crunchy crust.

This recipe is my own pareve and low-carb version of a gratin.

It is roasted and baked in a shallow dish.  Oh, and it has a delicious caramelized upper crust.  Alas, there is no cheese and there are no breadcrumbs.

Instead, shallots and grapes create that crispy and decadent upper crust.  I think that it is a worthy gratin, albeit pareve and vegan.

I suppose that we can call it a gratin in disguise.

Here it is…

INGREDIENTS

2-3 small sweet potatoes, scrubbed with tough ends removed
3-4 shallots, peeled
handful of green or red grapes, whole

3-4 tablespoons oil
2-3 tablespoons brown sugar, honey, agave or maple syrup
kosher salt
pepper

DIRECTIONS

Preheat oven to 425 degrees F.

Line a casserole dish or deep pie plate with parchment paper.

Spiralize sweet potatoes or shred sweet potatoes in the food processor, using the shredder blade.  Sweet potatoes may be peeled or unpeeled.

Pile the shredded sweet potatoes on the lined baking dish.

Thinly slice shallots using slicer blade of the food processor.  Scatter over the shredded sweet potatoes.

Remove grapes from cluster and clean.  Scatter over the shallots.

Lightly drizzle oil and brown sugar, honey, agave or maple syrup over vegetables.  Lightly sprinkle with salt and pepper.

sweet-potato-gratin-with-shallots-and-grapes-2-before-baking

Roast uncovered for 30-35 minutes.  Lower heat to 350 degrees F and bake for 10 minutes longer.  The gratin should be soft and just beginning to caramelize.

Sweet Potato Cupcake Toppers

sweet-potato-cupcake-toppers-unbaked

Sweet potato is a simple and versatile ingredient that is available year-round. Even the humble sweet potato can be easily dressed up. Its gorgeous orange color, its sweet flavor and its creamy smooth texture make this recipe a masterpiece.

I have called this recipe “sweet potato cupcake toppers” because the mashed sweet potato pipes so beautifully that it looks ready to top a cupcake. The elegance of the star-tip piping makes such a beautifully presented side-dish.

But, don’t let the beautiful color and presentation of these toppers fool you.

The elegance of this dish is paralleled only by the impressive taste and texture. The natural sweetness and of the sweet potato is intensified by roasting the raw sweet potato and then adding honey or agave syrup. The baking of these piped cupcake toppers create a light and crispy ouer shell, while the inside retains a soft, creamy texture.

These sweet potato toppers add a touch of elegance to any meal, but are actually simple to prepare. I have used a large star tip to pipe them, but they can be easily piped from a zipper bag with the corner cut, as well.

This recipe will wow your guests and only you will know how simple they were to prepare.

INGREDIENTS
4-5 sweet potatoes

1 egg
2 tablespoons olive oil
1 tablespoon agave syrup or honey
dash of salt and pepper

 

SUPPLIES

Cuisinart Stainless 14 cup Food Processor

Wilton Large Piping Tip Set

Heavy Duty 16″ Disposable Piping Bags

Wood and Silicone Spatula

 

DIRECTIONS

Roast sweet potatoes at 425 degrees F for 45 minutes to 1 hour.  Sweet potatoes are ready when the outside is soft and there is a gap between the peel and the inside pulp. Allow to cool and then carefully peel away the skin.

sweet-potato-cupcake-toppers-roasted-sweet-potatoes

Using the s-blade in the food processor, pulse sweet potato pulp, egg, olive oil, syrup or honey and salt until puree is smooth and creamy.

sweet-potato-cupcake-toppers-puree-in-food-processor

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.

Fill a large piping bag fitted with a star tip or a zipper bag with sweet potato puree.  To do this 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 or zipper bag.

If not using a tip, cut corner of bag. Squeeze air out of the top of the bag and twist top of bag shut.  Push puree to tip or cut corner.  Pipe sweet potato puree  onto parchment paper.

sweet-potato-cupcake-toppers-unbaked

Bake for 20-30 minutes.  Sweet Potato toppers should be slightly firm and dry on top when ready.

Voila!

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

Etty’s Simple Basil-Dijon Vinaigrette

Leah has been raving about this vinaigrette that her friend, Etty, prepares and serves with steamed green beans.  This sauce is the perfect balance of savory and sweet,  has a fresh, beautiful green color and creamy texture.  This vinaigrette will wow you in its versatility and simplicity.

Whenever I prepare a recipe that has been shared with me for the first time, I follow the recipe exactly and I serve it in the same way it had been served to me.  So for this wonderful vinaigrette, I was true to that rule and served it with steamed green beans.   I saved a bit to try with some other foods.

I served it with just about everything else I could find.

It was the perfect dipping sauce for ciabatta, a garnish for Savta’s Favorite Breaded Tilapia and was perfect drizzled over grilled chicken.

Here is the sauce that is not just for green beans anymore:

 

INGREDIENTS

2 cloves of garlic
1 shallot
1/4 cup wine vinegar
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dijon mustard
1 tablespoon sugar
25 fresh basil leaves

 

DIRECTIONS

In a  food processor fitted with the s-blade, combine ingredients for the vinaigrette. Pulse until smooth.

 

SUPPLIES

Cuisinart food processor

set of 16 oz wide-mouth squirt bottles

 

NOTES

Decant the dressing into an empty sport-top water bottle or wide-mouth squeeze bottle.

Add a unique label to this Red Grapefruit Vinaigrette. Using glue stick or clear packing tape, adhere a custom basil-dijon-vinaigrette-label to an empty squeeze bottle. If you would like to print your own simpletowow  label, feel free print out this basil-dijon-vinaigrette-label. The paper label also allows you to jot down the date when you prepared the dressing so that you can track the preparation date.

Enjoy!

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