Slow Cooker Cholent (Meat)

One bowl meals are a family favorite. Thankfully, Shabbat and Jewish holidays provide the perfect time to enjoy slow-roasted soups and stews. Cholent is a culinary dish that has eaten by Jews of all backgrounds on Shabbat afternoon through the years.

Ingredients

• 3 medium potatoes, peeled, cut into quarters then into thirds
• 1 medium sweet potato, unpeeled cut into 2 – 3 inch cubes
• 4 tablespoons vegetable oil
• 3 medium onions, peels and cut into 1/8^ths
  
• 3 garlic cloves, rough chopped
• 2 tablespoons cumin (divided)
• 1 teaspoon Aleppo pepper or chili powder
• 2 beef short ribs
• 6 chicken thighs, skin and non-thigh bones removed
• 1 cup dry beans (kidney, pinto, navy, etc)
• 1 cup pearl barley
• 3 – 4 cups chicken or beef broth (or use water) to cover
• Salt and pepper to taste
• 2 tablespoons smoked paprika (divided)
• Cooking spray
• 4 eggs (optional)

Directions

1. Spray 6-quart crock-pot with cooking spray. Line the bottom of the crock-pot with the potatoes.
2. In a deep pot, sauté onions over medium heat until soft and beginning to brown (about 5 – 8 minutes). Mix in the garlic, 1 tablespoon each of cumin and paprika and 1 teaspoon of Aleppo pepper; continue stirring for 2 – 3 minutes until incorporated. Layer the onion mixture on top of the potatoes in the crock-pot.
3. In batches, add meat to the sauté pot and brown on all sides then add to the crock-pot. Sprinkle with salt and pepper.
4. Mix the beans into the sauté pot; stir continuously until the beans start to shrivel. Stir in the barley.
5. Add the bean/barley mixture to the crock-pot. Sprinkle with remaining tablespoons of cumin and paprika. Add broth or water to cover ingredients.
6. Cook overnight for at least 10 to 15 hours on low. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
7. Optional: During the last 6 hours of cooking, gently tuck (submerge) four unpeeled eggs into the crock-pot mixture.

Serve with a simple salad, leftover challah, and hot sauce or harissa (hot pepper paste).

Yield: 6 to 8 servings.

Inspiration: “Quick & Kosher: Recipes From the Bride Who Knew Nothing,” by Jamie Geller (Feldheim, 2007)  and Mom’s Authentic Kosher Cholent Recipe from allrecipes.com.

Photo Credit: ROUND OF BEANS © Dan Klimke | Dreamstime.com

Our CSA basket has been over flowing with a variety of peppers – sweet, mild, mini, hot, green, red, yellow and many more. This week Saveur provided the perfect recipe for an easy-to-prepare stuffed pepper appetizer. The tangy feta and lemon zest make these peppers a savory prelude to a late summer dinner party.

Feta Stuffed Peppers

Ingredients

10 3″–4″ peppers or chiles or six 4″–5″ chiles or other sweet peppers
9 oz. feta, crumbled
2 Tbsp. extra-virgin olive oil
2 Tbsp Greek yogurt
1 Tbsp fresh parsley, minced
1⁄2 tsp lemon zest
1⁄4 tsp dried oregano
2 egg yolks
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup grated Parmesan cheese

Directions

1. Arrange a rack 6″ from the broiler element and set oven to broil. Put peppers on a baking sheet lined with foil and broil, turning once, until just soft, about 5 minutes. Transfer to a rack; let cool.

2. In a large bowl, use a hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper. Can be made a day head and chilled.

3. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Stuff each pepper with some of the feta filling; transfer to an aluminum foil lined baking sheet. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.

SERVES 4 – 6

This recipes was first published in Saveur in Issue #131

When new cooking magazines arrive in the mail do you savor the moment when you can seek out the must-make-recipes?  When I read through the September, 2011 Southern Living magazine the Easy Skillet Apple Pie popped out as the recipe I-had-make-immediately. Since Georgia peaches are in season I switched apples for a combination of peaches and blueberries. To save a few calories, I decreased the amount of sugar and butter called for in the original recipe. The caramel-y goodness that resides under the bottom crust is soo delicious.

This recipe is fun for the whole family to prepare and enjoy together.

Easy Peach and Blueberry Skillet Pie

Ingredients

• 8 ripe peaches
• 2 cups blueberries
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup butter
• 1/3 cup firmly packed light brown sugar
• 1  (14.1-oz.) package refrigerated piecrusts
• 2 tablespoons flour
• 1  egg white
• 2 tablespoons granulated sugar

Preparation

• Preheat oven to 350º. Peel peaches, and cut into 1/2-inch-thick wedges. In a medium bowl, toss peaches and blueberries with cinnamon and 1/4 cup granulated sugar.
• Melt butter in a 10-inch cast-iron skillet over medium heat. Add brown sugar, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from skillet from the heat, and place 1 piecrust in skillet over brown sugar mixture. Sprinkle flour on the bottom of the pie crust. Spoon peach mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 tablespoons granulated sugar. Cut 4 or 5 slits in top for steam to escape.
• Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving.

For tips on how to clean your cast iron skillet, check out these tips from Real Simple.

Recipe adapted from: Mrs. James Wright, Chattanooga, Tennessee, Southern Living
SEPTEMBER 2011

Carrots with Pizzazz

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Oven roasting vegetables brings out the intensity of their flavors. A dribble of oil, a sprinkle of salt and pepper and a little time in the oven combine to create a sensuous feast.

This spring our CSA basket included an abundance of carrots so I turned to vegetable guru Alanna Kellogg’s Bourbon Glazed Carrots recipe to take this colorful root vegetable from a simple side dish to something fabulous. For regular readers, you know my joy in cooking with bourbon –this recipe brings me closer to my goal of finishing a bottle of bourbon (by cooking with it!). This recipe pairs the naturally sweet carrot with a caramelized bourbon glaze – what’s not to like!!! It has become our company’s coming for dinner veggie of choice.

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This caramely, sweet and savory glaze is a winner; to get a double whammy from this succulent sauce: Drizzle half the warm glaze on the carrots and reserve the balance. Refrigerate the reserved glaze; reheat and drizzle on baked salmon the next evening for dinner.

Bourbon-Glazed Roasted Carrots

Ingredients:

serves 4, active time 10 minutes, total time 40 minutes

• 1 1/2 pounds small spring carrots, tops trimmed, scrubbed but unpeeled
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• kosher salt
• Freshly ground black pepper
• 1/2 cup bourbon
• 1/4 cup dark brown sugar
• 2 tablespoons butter, cut into chunks
• 2 tablespoons freshly squeezed orange juice

Proceedure:

1. Preheat oven to 375°F. Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and black pepper. Roast for 30 minutes or until carrots are tender when pierced with a fork.
2. While carrots are roasting make the bourbon glaze. In a small saucepan heat bourbon over medium-high heat. Simmer bourbon until liquid is reduced by half, about 4 minutes. Add sugar, stirring to dissolve. Cook 2-3 more minutes, allowing sauce to thicken. Lower heat and stir in butter and orange juice until well combined. Season to taste with a pinch of salt. Keep sauce warm until carrots are done. Drizzle warm glaze over carrots and serve immediately.

Recipe used by permission from Alanna Kellogg, A Veggie Venture.

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Healthful Dishes – Blog for Change

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On the heels of the BlogHerFood conference, Melissa Lanz (The Fresh20 blog) suggested that on May 30th the food blogging community offer up healthful dishes. Since fast, fresh and healthy dishes are something we frequently dish up – it’s our pleasure to participate with an easy whole fish recipe . This recipe is ideal for any mild fish and works on whole fish or filets.

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Whole Striped Bass with Lemon and Herbs

Ingredients:

• 1 2-pound whole striped bass, cleaned, scored to bone in 4 places on each side
• 2 lemons
• 5 tablespoons extra-virgin olive oil
• 1/2 cup chopped green onions (about 2)
• 5 tablespoons (packed) chopped fresh parsley plus 4 whole sprigs
• 1 tablespoon fresh lemon juice
• 1 large garlic clove, coarsely chopped
• salt and pepper
• cooking spray

Preparation:

Adapted from epicurious.com – I’ve replaced the mint and oregano in the original recipe with parsley and added more lemon to brighten the flavor.

At Mama Says, we agree that promoting good wholesome food is good karma. So put down the take-out menu and chef-up a fresh, fast and healthy meal. If you or someone you know need recipe ideas – let us help with the Mama Says, “No More Frozen Pizza!” recipe collection.