L.A. Kosher Kitchen

• Preheat broiler to high.
• Line a broiler safe tray with foil and spray with cooking spray.
• For jalapeños, lay on the tray whole. For bell peppers, cut vertically into large pieces removing the seeds. Lay cut side down on the tray.
• Broil for 10-15 minuets checking after 10 minutes to see if the skins have begun to blacken but are not charred.
• Remove the bell peppers from the broiler once they are mostly blackened on the skin side only. Place in a heat safe bowl and cover with with plastic wrap until they have cooled completely.
• Turn the jalapeños over and broil another 5-15 minutes until both sides are blackened.
• Place in a heat safe bowl and cover with with plastic wrap until they have cooled completely.
• Peel off the blackened skins and discard. Store in an airtight container in the fridge for up to a week or in the freezer for up to a month.

• Preheat oven to 325F.
• Line a baking sheet with piece of foil and place a piece of baking parchment paper on top o the foil.
• Place the garlic cloves on the parchment paper. Top with the olive oil and salt. Gently toss to coat all of the garlic cloves.
• Wrap the parchment paper around the garlic cloves and crumble to close. Wrap the foil around the the parchment to secure it closed.
• Bake for 45-60 minutes checking for doneness that the cloves have softened and are easily mashable with a fork but are not beginning to brown. Remove from the oven and allow to cool completely. Store in the fridge for up to a week or in the freezer for up to a month.

Stuffing Instructions

• Heat the oil in a large skillet. Sauté onion 4-5 minutes until translucent.
• Add ground beef and sauté until beef starts to brown 6-8 minutes.
• Add rice, water and seasonings. Stir until combined. Cover and reduce heat to low. Cook for 10 minutes.
• Stir in pine nuts and parsley. Allow stuffing to cool completely.

Chicken and Vegetable Instructions

• Preheat oven to 375 F. Line a baking sheet with parchment paper.
• Mix all of the seasonings together in a small bowl.
• Season vegetables with half of the seasoning mix, 1T. oil and 1T. honey. Toss vegetables to coat. Season chicken with remaining seasoning mix. Rub seasoning into chicken until evenly covered. Stuff chicken with cooled stuffing. Truss chicken with cooking twine. Drizzle with remaining 1 T. oil and 1 T. honey.
• Place the chicken and vegetable on a single layer on a rimmed baking sheet lined with parchment. You may need a second baking sheet to fit all of the vegetables. If using 2 baking sheets roast vegetable on bottom rack for 1 hour, stirring after 30 minutes. Roast chicken on top rack for 1 hour, 20 minutes or until internal temperature reaches 145F.

• Place all ingredients in an Instant Pot. Be sure the the chicken is almost entirely submerged in the liquid.
• Close the lid and select meat/stew button. Set the cook time for 20 minutes.
• Once the cook time is up allow the pressure to release naturally. (NPR)
• If you are pressed for time then do 10 minutes NPR, then QPR.
• Open the lid and remove the chicken to a serving dish. Shred using 2 forks.
• To thicken the sauce, select sauté function and allow it to come to a boil. Simmer for 5-10 minutes then pour the sauce over the shredded chicken.
• Serve with taco shells, tortillas, hot sauce, guacamole, shredded lettuce, salsa, pickled onions , corn, chopped tomatoes.

• Place all ingredients in a large saucepan over medium heat. Stir to combine and bring to a simmer uncovered. Turn it down to the lowest heat and simmer for 45 minutes to 1 hour stirring occasionally until most of the liquid has evaporated. The longer it cooks the thicker it will get. It will also thicken after it’s cooled.
• For a smoother jam, purée directly in the pot with an immersion blender or transfer to a food processor. Makes about 2 cups. Keep refrigerated for up to 2 months.

Pickled Jalapeños

• Add vinegar, water, sugar and salt to a saucepan over medium heat. Stir to dissolve sugar and salt. Bring to a boil.
• Add jalapeños and stir one minute.
• Turn off the heat and allow to cool until room temperature.
• Store in an airtight container, refrigerated.

Pickled Shallots

• Add vinegar, water, sugar and salt to a saucepan over medium heat. Stir to dissolve sugar and salt. Bring to a boil.
• Add shallots and stir one minute.
• Turn off the heat and allow to cool until room temperature.
• 4. Store in an airtight container, refrigerated.

• Rinse the quinoa in a sieve, drain. Place the quinoa in a medium size sauce pot, add water. Uncovered, bring to a boil over medium high heat. Once boiling, cover and reduce the heat to low. Cook for 15 minuets. Remove from the heat, uncover and fluff with a fork. Transfer to a large serving dish.
• Whisk the dressing ingredients together in a small bowl.
• Add the remaining salad ingredients and the dressing to the quinoa, gently toss to combine.

• Instant Pot Directions
• Set to Sauté on High
• Add Oil to pot.
• Season cubed beef with salt and pepper, then toss with flour, shaking off excess.
• In a single layer, brown 3-4 minutes on two sides and then remove from the pot. Do not cook through, or over brown. May need to brown in batches to avoid overcrowding the pot.
• Once beef is browned and removed from the pot, add onions, carrots, and bell peppers and sauté, scraping up brown bits stuck to the pot. Add salt and pepper and sauté 4-5 minutes
• Add harissa, both regular and spicy paprika and caraway, sauté 1 minute.
• Add tomato sauce and water and deglaze the pot.
• Return beef cubes to pot, close and set to Meat/Stew for 45 minutes, then NPR or 10 minutes NPR and QPR
• Once pressure is released, remove the lid. Using a slotted spoon, remove beef and vegetables to a serving dish.
• Set pot to Sauté and add quartered potatoes and bring to a boil.
• Reduce to low and sinner 15 minutes or until potatoes are cooked through.
• Add potatoes and remaining sauce to serving dish.
• Server over rice or with noodles.

• Preheat oven to 475.
• Heat a large sauté pan over medium high heat. Add the Impossible Meat to the pan with the cumin, chili powder and oregano. Sauté until the meat is no longer pink and begins to brown. If you want to make it spicier, add 1/4 cup of the enchilada sauce and sauté until combined.
• Stretch pizza dough onto 2 separate pizza stones or 2 baking sheets. Spray a little olive oil or canola oil spray onto the dough if it is sticky. (If you want the bottom of your crust extra crunchy heat your pizza stones or baking sheets in the oven before you stretch the dough onto them. I never do this because I’m afraid of burning myself!)
• Spread 1/2 c. enchilada sauce onto each stretched pizza dough.
• Top both doughs with half of the cooked impossible meat, 1 c. cheese and jalapeños and green onions if using.
• Bake for 15 minutes or until cheese begins to brown.
• Serve with remaining enchilada sauce, sour cream, and avocado.

• Place all ingredients in a large saucepan over medium heat. Stir to combine and bring to a simmer uncovered. Turn it down to the lowest heat and simmer for 45 minutes to 1 hour stirring occasionally until most of the liquid has evaporated. The longer it cooks the thicker it will get. It will also thicken after it’s cooled.