Matzo Ball Soup

The Passover Season isn't usually so wintry, but since it is this year, I thought you might enjoy a warm bowl of Matzo Ball Soup. It's Kosher for Week of Unleavened Bread.

2 Cups Chicken Stock
2 Cups Water
1/2 Onion diced
2 stalks Celery chopped
1 tsp. Sage
Salt & Pepper

1/2 Cup Oil
1/2 Cup Water
1 Egg
1 1/2 Cup Matzo meal or Whole Wheat Flour

In 5 qt. pan, combine chicken stock, water, onion, celery, sage, and salt & pepper. Bring to a boil.

To make the Matzo balls, combine oil, water, egg, and meal. Wet hands and roll into balls about 1 inch in diameter.
Drop in boiling water. Boil for 30 minutes, then reduce heat and simmer at least 1 hour. Add water if needed.


*In keeping it "strictly" kosher for Week of Unleavened Bread, be sure to have the matzo balls formed and simmering in 18 minutes.

Kosher Baked Beans

When I got married the last time, his mother, who did not want the marriage to take place, just knew her poor son would never enjoy delicious food with a swine base, ever again . . . So when she'd visit, she'd always bring some baked beans from the super market deli and remind me, there was just a little bacon for seasoning.

Since I realize all things work together for good . . . I decided to figure out a way that he could have his baked beans and I wouldn't have to keep trying to figure out a way to keep a kosher kitchen. Giving all glory to YHWH for this delicious recipe, I've actually been told by non-kosher keepers, my baked beans are the best they've ever had.

KOSHER BAKED BEANS

1 pound bag of Great Northern beans
1 tsp. Baking Soda
Water

1 Cup Ketchup
2-3 Tbs. prepared Mustard
1 Cup Brown Sugar
2 Tbs. Molasses
1/4 tsp. Liquid Smoke
1/4 tsp. Maple Flavoring

To soak over night. Place beans in deep 3 quart baking dish, add Baking Soda and water. Water should measure about an inch above the level of the beans. The next morning, if beans have soaked up all the water, add water to just cover the beans. Soak about two more hours.
I suppose some would mix the rest of the ingredients in a large measuring cup or small bowl, but I just add the ingredients straight into the beans and mix well. Beans are still firm at this point.
Bake covered in preheated oven @ 250° for 4 hours. Check and stir. There should still be a significant amount of liquid in the beans. Recover beans and turn oven up to 300° for two hours. Beans should now be tender, still with a generous amount of liquid. Turn oven back down to 250°, uncover and bake 1 hour, checking to make sure all liquid does not evaporate. Cover and bake another hour at same temperature.
Can be kept covered and warming in 200° oven til served, but also delicious cold.

Fajita Chicken in a Pot

Although not grilled, but baked, this flavorful dish is a wonderful meal that stays warming for hours, as well as stretches to fill many plates and satisfy a crowd around the table. I made this for Shabbat and it baked all day Friday, and was actually delicious for Shabbat afternoon lunch, after being in the oven all night @ 200°.

1 1/2 Cups Pinto Beans
1 tsp Baking Soda
1/2 tsp. Cumin
1 Cup Rice
1 Quart Water
6-8 Boneless Chicken breasts or chicken fillets
1 Pint of Salsa
1 Quart of sliced or diced tomatoes
2 whole Green Peppers cut in thin wedges
2 Onions cut in thin wedges
6 Jalapeno Peppers sliced (more or less to taste)
1/2 tsp. Ground Cumin
Salt & Pepper

The night before, place pinto beans and baking soda in large lidded, pot with water (pot should be stove top and oven safe)

Add cumin and stir into beans and water, add rice and lay chicken breasts on top. If necessary, add water to just cover chicken breasts. With lid on, place in 325° Preheated oven to bake for 2 hours. Check in 1 hour to make sure there is still liquid covering the rice.
Take out of oven and remove chicken from the pot. Do not stir beans and rice. Pour salsa over rice. Lay chicken breasts on top of salsa. Sprinkle ground Cumin and lightly salt & pepper. Add remaining ingredients in layers, onions, green peppers, tomatoes, jalapenos.

Reduce heat in oven to 200°-225°, bake for the rest of the afternoon. Check every couple of hours to make sure the beans are not sticking on the bottom of the pan.

Serve with tortilla chips or flour tortillas. Great with salad or guacamole, or just as it is!
I added diced onion and jalapeno slices and grated cheese for garnish.

(I did make it with bone-in chicken breasts) and the flavor is good, but the chicken is so tender, the bones are difficult to remove after baking.

Cholent with Curry

I had Cholent some time back and it was a comfort type food to me, but to be honest, I thought it was a bit bland. So, after all these years, I thought I'd give it another go, with a bit of a kick. I don't put eggs in mine, but many people do. Here's the recipe I came up with and it addresses my need concerning Shabbat. It cooks all day on Preparation day, so dinner is already happening as I do other things to prepare. I'm prepared for Shabbat guests, in that it's a pretty full pot, and with challeh, it's plenty to satisfy many. I can always come up with a side at the last minute if needed. It also stays warming over night or in a crock pot for all of Shabbat if so desired. I'm really working on developing some recipes that are easy to prepare, simmer for hours, and easy clean up. I like "One Pot for Shabbat."

Now, here's the Cholent with Curry

1 Cupt Dried Chickpeas
1 tsp. Baking soda
3 Tbs. Olive oil
1 1/2 lb. beef roast cut in 8-10 pieces, or stew meat
2 onions
2 1/2 lb. red potatoes quartered
1 lb. Baby Carrots
Salt & Pepper
1 1.2 tsp. Paprika
1 1/2 tsp. Turmeric
1 tsp. Curry
1 tsp. Cumin
3 Garlic cloves

Thursday evening before going to bed in a large pot (stove top and oven safe) soak . . .
1 Cup dried chickpeas (about a quart of water with 1 tsp. baking soda)

Early Friday morning. Pour beans with water into a bowl.
In this large pot, add Olive oil over medium/high heat
Slice onions and brown them (Remove)
Brown meat with spices
Remove from heat, Set meat aside with spices. (Do not wash or rinse pot)
Pour beans and water back into empty pot. Layer the meat on top of the beans. Add potatoes, then carrots. Do not stir or blend, just layer. Add water to just cover the potatoes. Pour onions and remaining oil with spices over the top. Bake for 1 hour at 325°-350°, then turn down to 225°-250° and bake until time to bake challeh.
Before turning oven to challeh baking temperature, check cholent. If there is still quite a bit of liquid, remove lid and leave Cholent in the oven while baking challeh. If minimal liquid is present, leave lid on while baking challeh.
After challeh is baked, turn oven back down to just keep Cholent warm 200°-225° til dinner. Serve with challeh. Will keep in warm oven over night . . .

This can be done in a crock pot also, but I'm not so good at crock pot cooking.