Tag Archives: shabbat

Jeweled Veggie Orzo with Wheatberries

Yield:
6-8 servings

Oh, how I love pasta. Almost all of my favorite comfort foods involve pasta: egg noodles with cottage cheese (a childhood favorite); any kind of gnocchi smothered in just about any kind of sauce; and my pregnancy comfort food, spaghetti with butter and Parmesan.

But I have been trying to cut back on my pasta recently, adding in bulgur and even zucchini noodles as an alternate.

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For Thanksgiving though I really wanted to create (and eat) an orzo side dish. Orzo somehow seems like a compromise of carb: it looks like rice, but it’s actually pasta.  And to make it a little healthier than just some plain old pasta, I added some hearty wheatberries, an array of colorful vegetables and even some vitamin-rich pumpkin seeds into the mix.

The result is a scrumptious and satisfying side dish that can also serve as an entree for any vegetarian guests. Want to add some more protein into the mix? Add 1/2 cup cooked lentils or small white beans and you have a complete dish.

If you can’t find purple carrots at your local market, you can use a roasted beet instead to achieve the same color and texture. I also love this dish because you can prepare it a day ahead and either serve room temperature, or heat it back up to serve.

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Jeweled Veggie Orzo with Wheatberries

Posted on November 23, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Brisket-Stuffed Cabbage

Yield:
6-8 servings

Like many other traditional Ashkenazi Jewish foods I didn’t really grow up eating stuffed cabbage. Italian meatballs and sauce on Sundays? Absolutely. But the stuffed cabbage my grandmother would make to serve perhaps at Rosh Hashanah or another holiday meal was a dish that was terrifying for me as a child. And so I never really ate it.

Brisket-Stuffed Cabbage

 

Fast forward about 25 years: I was given the The 2nd Ave Deli Cookbook and decided to try out their recipe for stuffed cabbage. Barely having eaten the dish, never mind cooking it myself, I actually found it surprisingly easy. Since then, it has been the only recipe for this dish I have made, and the basis for the recipe below.

But as cooks will do, I wanted to give my own spin to the recipe. So recently I decided to experiment with the classic dish, and instead of stuffing it with ground meat and rice, I opted for some super tender, pulled brisket that I cooked in a similar sweet and sour sauce.I will freely admit: this was not the quickest recipe I have ever made. It requires a hefty time commitment, since you need to cook the brisket for 3-4 hours, and then cook the stuffed cabbage all together another few hours. Despite the time, the taste was worth the effort.

Brisket-Stuffed Cabbage

 

I know some of you are going to say there is too much sugar in this recipe: you are welcome and even encouraged to use whatever variation of a sweet and sour sauce you like. I also don’t advocate eating or making this kind of recipe every week; this is a “special occasion” sort of dish.

If stuffing cabbage leaves and rolling them up sounds daunting, check out Chanie Apflebaum’s step-by-step photos for Passover-friendly stuffed cabbage. Not a meat lover? Try out our recipe for a traditional but vegetarian stuffed cabbage or Amy Kritzer’s recipe for vegetarian stuffed cabbage with creamy beet sauce.

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Brisket Stuffed CAbbage

Posted on November 5, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

An Easy Fall Shabbat

Every year when the Jewish holidays roll around, we expect the frenzy of excitement, cooking and never-ending meals. And yet by the end, I am still pretty tired of standing in my kitchen cooking and baking.

Now that it is Shabbat again, and time to prepare yet another meal, the last thing I want to do is spend hours in my kitchen cooking, but I still want to have something homemade that we will all enjoy.

What’s a tired cook to do? My solution is to roast. I make a roast chicken, roasted vegetables and not much else. No frying, sauteing, mixing or other excessive patchke-ing in the kitchen. The abundance of fresh fall vegetables makes this as delicious an option as it is easy.

roast chicken w herbs

If you haven’t tried my easy, delicious citrus herb roasted chicken, you will see why I call it my BEST roast chicken. You can also try this version of roast chicken which includes veggies and chicken all in one delicious dish.

These sweet potatoes and carrots with apple cider and thyme is simple and delicious. But if even that seems like too much work? Just throw a bunch of seasonal veggies into a baking dish with salt, pepper and olive oil. Roast at 400 degrees for around 45-50 minutes until caramelized. This is one of my favorite ways to prepare cauliflower, broccoli, brussel sprouts and even potatoes.

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Speaking of potatoes…roasted potatoes are an easy Shabbat dinner stable. You can try these classic roast potatoes or my za’atar roasted potatoes.

Last but certainly not least: dessert! I find it hard to enjoy any meal without a sweet finish. My s’mores brownies are so easy, you can whip them up in 5 minutes. Yes, there will be some stirring involved, but you only need one bowl and a pan.

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Next week I will get back into some more complicated cooking. Or maybe not. But for now I need a nice glass of wine and my couch for a little while.

Shabbat Shalom! Wishing you an easy, enjoyable Shabbat and weekend.

Posted on October 24, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

S’mores Brownies

Yield:
6-8 servings

It’s no great secret that I hate pareve desserts. Or perhaps I should more accurately say: I hate bad pareve desserts. Some might even say I have made it my mission in life to dream up pareve desserts that don’t suck. And this brownie recipe is one of those.

While I generally prefer boxed brownie mixes (gasp!), this brownie recipe is nearly a match. But if you would rather use a boxed mix in this recipe, you can and should. No one will know you didn’t whip it up from scratch. If you do make it from scratch, you will be surprised how easy this recipe is to throw together, even at the very last minute.

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I love enjoying these brownies with a relaxing cup of tea after dinner, with a glass of milk as an indulgent afternoon treat and they are especially delicious if you store them in the fridge so they are cool and fudgy. Did I mention these brownies are great when made nondairy? Your guests won’t even know they are pareve.

This recipe is based on Martha Stewart’s recipe for Fudgy Chocolate Brownies

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S'mores Brownies

Posted on October 14, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Sweet Potatoes and Carrots with Apple Cider and Thyme

Yield:
4 servings

Next to pumpkin, apple cider might be one of my favorite flavors of fall. I like it hot and spicy, spiked with bourbon or just plain out of the container on a cool and sunny autumn day.

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But I also love cooking with it. For the past few years I have been making a fall favorite apple cider beef stew which is perfect for Sunday supper or Shabbat dinner. But I am always looking for savory recipes to use this beloved ingredient.

This past week I came across this recipe for Roasted Sweet Potatoes and Carrots made with orange juice and herbs among other flavors. I thought, if you could roast root vegetables with orange juice, why not apple cider?

I tested it out, and it was a hit. This is a perfect side dish for any kind of dinner this time of year.

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Sweet Potatoes and Carrots with Apple Cider and Thyme

Posted on October 13, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pumpkin Spice Babka

Yield:
3 babka loaves

pumpkin babka

Everyone loves pumpkin these days, eh? Every cafe carries their own version of a pumpkin latte and pumpkin-themed candies overflow on supermarket shelves this time of year. ‘Tis truly the season of pumpkin, and I am not really complaining.

I love finding news ways to cook and bake with pumpkin including white pumpkin cheddar ale soup, pumpkin pizza and pumpkin corn ricotta enchiladas, which is a perfect dish this time of year when pumpkin is first coming into season and fresh corn is still in abundance at local farmers markets. Some other fun pumpkin recipes to try? Pumpkin Flan, pumpkin challah and of course some classic pumpkin bread.

pumpkin babka

As with many recipes I dream up, I was merely staring in my fridge when a leftover can of pumpkin puree sparked the idea: pumpkin babka!

Well, I whipped up a batch of babka dough, impatiently let it rise, and filled it with pumpkin puree, brown sugar and cinnamon. After 35 minutes of baking, my apartment smelled like a perfect piece of autumn heaven, and a new pumpkin recipe was born.

This babka is perfect to serve at your Yom Kippur break-fast, brunch gatherings or just with a cup of coffee for breakfast. Because you can use canned pumpkin, you can make this recipe year-round, so you can enjoy a little slice of pumpkin spice even when pumpkins aren’t in season.

How to roll babka

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Pumpkin Spice Babka

Posted on September 29, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Crockpot Carne con Papas, An Alternative to Brisket

Yield:
6-8 servings

My Cuban family loves my American husband for many reasons, but high on that list is his appreciation for all things Cuban food. Of course, we do make it easy for my beloved Midwesterner, with dishes like Carne con Papas, which literally translates to meat and potatoes. This dish is an old family favorite, and is quickly becoming one of the most requested dishes in my household

Carne con Papas

The recipe I use is inspired by a dish made by my Tia Pipa (Aunt Felipa). She is used to cooking for an army, and she’s been known to prepare a mean Carne con Papas in a giant commercial caldero, or cauldron. Although I admire her back-to-basics approach of slaving away over the hot stove for hours on end to perfect this favored dish, I prefer a more modern approach with the use of my slow-cooker.

Imagine if you took all the best features of your favorite family brisket recipe – aromatic and tender chunks of slow-roasted meat, saucy overflow goodness – and paired them with creamy, bite-sized potatoes. What could be bad about that? Like the best brisket recipes, Carne con Papas has trouble staying intact at the mere hint of a fork. The slow-cooked nature of this dish also means that every delicate bite is infused with the typical Island flavors of garlic, onion, and bell pepper.

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Traditionally served alongside steamed white rice, I see no reason why this can’t be served with a good old-fashioned kugel to mop every last bit of flavor that the saucy overflow provides.  Carne con Papas is definitely one of those dishes where you won’t want to waste a single bit.

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Crockpot Carne con Papas

Posted on September 8, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Summer Pesto and Gruyere Stuffed Challah

Yield:
1 large challah

There are few things better than a freshly baked challah. But sometimes even perfection needs a little shake-up. Or perhaps more accurately, a little stuffing.

I have experimented stuffing challah with sweet combinations like my Balsamic Apple Date Challah and super savory varieties like my Pastrami Sandwich Challah. But I had been hankering to try something with a little summer flare to it.

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This latest stuffed challah is a bit lighter than both my previous stuffed challah experiments, with brightness from fresh herbs and just a touch of richness from the cheese.

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And the truth is you can stuff your challah with any pesto variation you like: kale pesto, fresh herb pesto or a traditional basil-pine nut pesto.

Don’t want to include cheese? Just leave it out. You will still have a deliciously unique stuffed challah experience.

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Pesto and Gruyere Stuffed Challah

Posted on July 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pineapple Coconut Coffee Cake

Yield:
8-10 servings

Like so many of my peers, Jewish summer camp played an integral role in my Jewish identity. It’s where I developed my appreciation for Israeli dancing, a deep respect for my surroundings in nature, and not to be outdone, my love of Shabbat breakfast. Every Saturday morning, before all the campers joined for services, we’d convene in the dining hall for a plentiful feast of crumbly and perfectly spiced coffee cake. It wasn’t elaborate, but it sure was special, and it was certainly on the list of things I looked forward to year after year as I awaited summer’s arrival. If I ever longed for a little taste of home while I was at camp, I just had to wait until the end of the week, since the combination of cinnamon and sugar in the crumb topping would remind anyone of home. Because of this experience and because it only gets better the day after it is baked, to me, coffee cake is synonymous with Shabbat morning, summer vacation or not.

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Of course, as an adult, summer camp is no longer really in the cards for me anymore. These days, when we get through hiking the trails of all the nearby national forests, my husband and I long for a more tropical getaway. Since our next vacation seems light years away, I came up with a recipe inspired by my Cuban heritage that will be sure to satisfy until we can get ourselves to the nearest island.

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With its taste of the tropics, my Pineapple Coconut Coffee Cake hits the spot for a Shabbat morning treat. It has the cinnamon and sugar that I always remember from my camp days, but its layer of crushed pineapple adds a mild zing and just the touch needed to keep this cake moist for days. The coconut added to the crumb layer, suggested by my friend Dolly, acts as a tropical kiss and adds a nice crunch.

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Next time you’re in the mood for a reminder of Shabbat mornings at camp, or you’re longing for a quick getaway, try a bite of this coffee cake, and you won’t be disappointed.

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Pineapple Coconut Coffee Cake

Posted on June 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Roast Chicken with Spicy Honey BBQ Sauce

Yield:
1 whole chicken

Summer is almost here. I can feel it. Every time we get a warmer day the women of NYC are giddy with sandal wearing and summertime accessories. The flowers are blooming, the farmer’s markets have returned and the season of grilling is almost upon us.

Growing up, BBQ sauce-slathered chicken was a staple, probably only because covering chicken in a sticky, sweet sauce was a surefire way to get the kids to eat it. But at some point I fell out of love with “BBQ chicken.”

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That is until I started making my own sauce. I have had some great bottled BBQ sauce, and I know some people swear by their go-to brand. But for me, making it from scratch makes all the difference between good chicken, and chicken people can’t stop talking about.

This spicy honey BBQ sauce is really quick to whip up and is inspired by this recipe from Taste of Home, one of my go-to places for tried-and-true home cooked dishes. I kept the coffee in, which really adds just a subtle flavor and balances out the sweetness of the honey and ketchup well.

This chicken is perfect for Shabbat and also for a summer BBQ. I promise, your guests will not stop talking about it.

Note: if you don’t have an upright chicken roaster I recommend investing in one like this. They are really cheap (less than $10) and make such a difference making a super moist chicken with crispy skin.

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Roast Chicken with Spicy Honey BBQ Sauce

Posted on May 21, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy