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

    Nectarine Chicken

    August 30, 2013

    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…

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  • 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)

    July 10, 2013

    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,…

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  • Chicken,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat

    Chicken Thighs Slow-Cooked in Beer

    June 9, 2013

    Ingredients 4 large skinless chicken thighs 2 tbsp. flour (for a Gluten-free version, use Tami flour) 2 tbsp. mustard powder 2 tbsp. oil 4 small onions, wedged 1 bottle beer (for a Gluten-free version, use Gluten-free beer) 2 tbsp. Worchester sauce or soy sauce Salt and pepper to taste Preparation Mix flour with mustard powder. Coat chicken evenly. Warm oil in deep pan and fry chicken until golden-brown. Remove from pan. Add onions to oil in pan and sauté until golden-brown. Re-add the chicken, and add the beer and Worchester sauce. Season with salt and pepper to taste. Bring to a boil, cover and simmer on low heat for about…

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  • Beef,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat,  Quickies,  Turkey

    Stuffed Artichoke Hearts in Lemon-Turmeric Sauce

    May 31, 2013

    This recipe was born out of a need to reduce calories, but still partake in my mom’s excellent meatballs. So instead of frying and cooking in tomato sauce with string beans, I stuffed artichoke hearts and baked them in a lemony-turmeric sauce, and if I may say so myself: Yum! Ingredients 1 package frozen artichoke hearts For the meatballs: ½ kg (~1 pound) ground beef or turkey (red) 1 medium-sized onion (or ½ of a large one) 1 cup of parsley leaves 2 large eggs (room temperature) 1-2 tbsp breadcrumbs (I use Tami Gluten-free flour)Salt to taste (~½-1 tbsp) For the sauce: ½ cup water Juice from one lemon (about…

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  • Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Main courses,  Other,  Shavu'ot,  Soy Free,  Vegetarian

    Gluten-free Yam and Goat-Cheese Lasagna

    May 30, 2013

    Ingredients 4 yams 1 roll (250 grams) semi-soft goatcheese 150 grams goats-milk feta cheese (or cowsmilk) 250 grams kashkaval cheese 750 ml. goats milk Salt and ground nutmeg, to taste Lasagna sheets (I use brown-rice Gluten-free sheets) Preparation Peel and cube the yams, cook in water until softened and puree. While the yams are still warm, add the goatcheese, feta, 200 gr. of the kashkaval and ½ cup of goats milk. Mix well and season with nutmeg and salt to taste. Preheat your oven to 180C/360F. In a tall tin lined with baking paper, place a lasagna sheet and a generous helping of the yam-cheese mixture (about ½ an inch),…

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