• Dairy Free,  Gluten Free,  Kosher,  Meat,  Parve,  Pre-preparation required,  Soups,  Vegan,  Vegetarian,  Winter

    Mom’s Bean Soup

    This soup is a significant part of the landscape of my childhood… One of the dishes that made me pray for winter and rain to come. It is somewhere between soup and stew, and can be eaten on its own or over couscous. It can be prepared in a pressure cooker (recommended) or a regular pot. I recommend preparing it a day in advance, as it thickens and improves in flavors Ingredients ⅓ cup vegetable oil 1 large onion 6 garlic cloves ½ kg. (1 pound) beef breast, cubed or Ossobuco (optional – skip for a vegetarian/vegan option) 2 Tbsp. flour/Tami flour (GF option) 100 gr. tomato paste ½ kg.…

  • Beef,  Dairy Free,  Gluten Free,  Kosher,  Meat,  Quickies,  Soy Free

    Beef and Mushroom Stew

    Ingredients 1 kg. (2 pounds) beef shoulder roast, cubed or Ossobuco 2 Tbsp. olive oil 2 large onions, sliced into semi-circles 7-8 garlic cloves, crushed 250 gr. fresh mushrooms (Champignon, Portabella, or a mixture), halved ¼ cup Teriyake sauce ¼ cup Balsamic vinegar 2 Tbsp. brown sugar (or silan – date honey) Warm water Salt and pepper to season Preparation In a pressure cooker, brown beef in olive oil on all sides. Remove the beef from the pot. Add the onion and sauté until translucent, while lightly scraping bottom of pot. Add crushed garlic and lightly sauté. Return browned beef with juices to pot and stir. Add the mushrooms and…

  • Can be prepared in advance,  Chicken,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat,  Soy Free,  Turkey

    Nectarine Chicken

    Ingredients 8 skinless (and possibly boneless) chicken thighs or legs 2 large onions, chopped 3 carrots, peeled and cut into circles 1 medium-sized yam, cut into large cubes (4-5cm/1½-2″) 4 nectarines, quartered ¾ cup Teriyaki sauce 1 cup water 2 tbsp. brown sugar salt and pepper for seasoning 2 generous handfuls chopped coriander Preparation In a pot, fry the onions in oil until golden-brown. Add the carrots and yam, and lightly sauté. Add the chicken and brown on all sides. Add the nectarines and stir briefly. Add the water, Teriyaki sauce and sugar. Mix and season with salt, and pepper (optional) to taste. Bring to a boil, reduce heat, cover…

  • Chicken,  Dressed to Impress,  Gluten Free,  Kosher,  Meat,  Non-Kosher,  Other,  Passover,  Rosh Ha'Shana,  Starters

    Sautéed Chicken Liver in Red-Wine Puffs

    Cream puff recipe Filling Ingredients Frying oil 300 gr. chicken livers, cut into 1cm/½” cubes 2 large onions, chopped 2 cups red wine 3 tbsp. brown sugar salt pepper (optional) Filling Preparation In a sauce pan, fry the onions until golden-brown. Add the liver and sauté until it changes color. Tip: Up to this point, you can prepare earlier in the day and keep in a lidded box, refrigerated. Add the wine and sugar, and season with salt and pepper to taste Bring to a boil and reduce heat. Cook for 5 minutes and remove from heat. Using as slotted spoon, remove the liver from the sauce onto a separate…

  • Beef,  Can be prepared in advance,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Main courses,  Meat,  Significant work,  Soy Free

    Roast à la Zadik (Roast Beef with Carrots, Onions and Chestnuts)

    I was thrilled that this recipe won the survey! This is in fact the first recipe I ever developed, before I knew what developing a recipe was. The method of cooking beef in a pressure cooker I learned from my mom, and the method of methodically submerging each slice of beef in the sauce I learned by watching my dad, who did it with the patience only he possesses. I developed this sauce over the years – it has gone through multiple variations and changes until it reached its current (and for me, final) composition. Ingredients 1-1½ kg. (2-3 pounds) beef shoulder roast 4 large carrots, peeled 2 large onions,…