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…
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- 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.…
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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…
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Improved GF Lafa (Flat) Bread
Ingredients 5 cups (700 gr.) Tagmish Gluten-Free flour mix (or another all-purpose GF flour mix) 1 Tbsp. (12 gr.) dry yeast 1½ Tbsp. (30 gr.) honey or silan (date honey) 2½ Tbsp. (40 gr.) olive oil 1½ Tbsp. (22 gr.) salt 1 tsp. baking soda 3 cups (750 gr.) warm water ****For a regular version, simply use plain flour, and reduce the amount of water to 550-570 gr. of water, so that you get a soft, sticky but non-liquid dough.**** Preparation In a bowl knead all ingredients to form a soft dough. Cover with plastic wrap and let rise for an hour. Take a handful of the dough, add some…
- Buns and Rolls, Dairy Free, Gluten Free, Kosher, Parve, Quickies, Savory bakes, Side Dishes, Starters, Vegan, Vegetarian
GF Jerusalem Sesame Bagels
The original recipe is by the lovely Sara Azuri Mizrachi, who allowed me to post my modified Gluten-free version. Ingredients 600 gr. Tagmish GF flour 1 “pregnant” Tbsp. (13 gr.) dry yeast ¼ cup sugar ¼ cup vegetable oil ¾ Tbsp. salt ½ bag (5 gr.) baking powder 600 ml. warm water 1 egg white for brushing sesame seeds and sugar for sprinkling Preparation Mix all dry ingredients in a bowl. Add all liquids and knead for a few minutes until you get a soft, sticky dough. Smear hands with vegetable oil and lightly massage the dough. Cover bowl loosely with a plastic bag, and let rise in warm place…
