• Chicken,  Dairy Free,  Gluten Free,  hannukah,  Kosher,  Main courses,  Meat,  Passover,  Quickies,  Rosh Ha'Shana,  Soy Free

    Dijon Chicken

    Ingredients 6-8 chicken thighs with skin, on bone 4 Tbsp dark brown sugar 2 tsp Dijon mustard ½ tsp Kosher salt 2 allspice kernels 2 bay leaves Preparation Preheat oven to 170°C/350°F/Gas mark 4. Clean excess skin and fat off chicken. Rinse chicken thoroughly and dry with paper towel. Mix all ingredients well in a bowl, so that chicken is completely covered. Arrange chicken thighs closely in oven-proof dish. Roast for approximately 1½ hours until skin is crisp.

  • Autumn/Fall,  Beef,  Can be prepared in advance,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat,  Passover,  Pre-preparation required,  Seasonal,  Soy Free,  Spring,  Starters,  Summer,  Winter

    Tunisian Banatages

    Banatages are moist, yummy Tunisian fried potato and meat balls. Like any other regional recipe, there are bound to be a hundred versions of it – this is the way my family likes to make it. The result (in my opinion) is a lighter, airier meat ball. Ingredients Potato Casing 5 large potatoes, peeled and cubed (small cubes) 4 Tbsp. water 2 Tbsp. breadcrumbs (or matzo meal for Passover) or GF breadcrumbs Salt ¼ tsp. Pepper ½ tsp. Turmeric Filling: 1 large onion 1 handful parsley (leaves only) 500 gr. ground beef Salt ½ tsp. Turmeric Coating: Coarse breadcrumbs (or matzo meal for Passover) or coarse GF breadcrumbs (I mixed…

  • Autumn/Fall,  Dairy,  Gluten Free,  Kosher,  Main courses,  Meal suggestions,  Other,  Savory bakes,  Seasonal,  Shavu'ot,  Soy Free,  Spring,  Summer,  Vegetarian,  Winter

    Homemade Gluten-Free Pizza

    Developing this recipe took some working, reworking, a lot of experimentation, and some sound advise from my “sister”, the amazing Hila Yavnieli. I finally got it just the way I like it… I hope you like it too! Ingredients This makes one 26″ pizza – feel free to double all ingredients to make as many as you need… 250 gr. (~1¾ cups) Tagmish GF Flour Mix (you can try Schar Mix B if you can’t get Tagmish) 12 gr. (~1¼ Tbsp.) dry yeast (this is no mistake!) 1 tsp. sugar ½ tsp. salt 3 Tbsp. extra-virgin olive oil 210 ml. warm water 200-250 gr. grated cheese (Braided Mozzarella or any…

  • Dairy Free,  Gluten Free,  Kosher,  Main courses,  Parve,  Pre-preparation required,  Shavu'ot,  Side Dishes,  Soy Free,  Starters,  Vegan,  Vegetarian

    Slow-Cooked Stuffed Acorn Squash

    Stuffed Acorn Squash Ingredients 7-8 units acorn squash ½ amount cooked white rice ½ cup (prior to cooking) black lentils, cooked 1 tsp. cumin ½ tsp. Baharat spice mixture salt to taste Stuffed Acorn Squash Preparation In a bowl, mix rice, lentils and seasoning well. Taste and adjust seasoning, if necessary. Peel and empty squashes. Gently cut squash bases to stand them in the pot. Fill each squash with the rice-lentil filling up to ¾ of its height. Ingredients 2 Tbsp. extra-virgin olive oil 1 large onion, finely chopped Warm water 1-2 Tbsp. salt 1-2 tsp. dark-brown sugar 1 tsp. turmeric powder ½ tsp. dry Thyme Preparation In a wide,…

  • Chicken,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat,  Pre-preparation required,  Soy Free

    Slow-Cooked Chicken and Potatoes

    Ingredients 2 Tbsp. extra-virgin olive oil 1 large onion, finely chopped 5-6 skinless chicken legs, divided 10-12 small potatoes, peeled Warm water 1-2 Tbsp. salt 1-2 tsp. dark-brown sugar 1 tsp. turmeric powder Preparation In a wide, low-rimmed pot, heat the oil. Add the chopped onions and sauté until golden-brown, stirring once in a while. Add the chicken and brown on all sides. Arrange the potatoes between the chicken parts, in a single layer. Add warm water to cover the chicken completely. Season, stir well and bring to a boil. Taste, fix seasoning (if necessary), cover pot, reduce heat and cook for two hours. Cover pot with lid and bring…