• 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

    December 26, 2013

    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,…

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

    Slow-Cooked Chicken and Potatoes

    December 26, 2013

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

    Beef and Mushroom Stew

    December 17, 2013

    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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  • Dairy Free,  Dressed to Impress,  Gluten Free,  Jams and marmalades,  Kosher,  Low calory,  Parve,  Soy Free,  Vegan,  Vegetarian

    Fig and Nectarine Confiture

    September 20, 2013

    Ingredients 600 gr. figs, cubed 200 gr. nectarines, cubed 170 gr. sugar 10 gr. unsweetened pectin Juice of 1 lime 2 star anise Preparation Put all ingredients in a sauce pan, and toss to evenly coat fruit with dry ingredients. Bring to a boil over high heat. Reduce to low heat and let simmer for about 1-1½ hours, until the back of a spoon dipped comes out coated with jam. Pour into sterilized jars, and let cool. Savor every guilt-free bite – it’s a total of ~580 calories for the entire amount.

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