Roasted Peppers

Like roasted garlic, roasted peppers, any variety, can add a lot of flavor with a hint of smokeyness to any dish. With very little work to prepare and able to be frozen, it’s worth it to make a big batch and freeze in small portions. Keep some on hand to add to salads, dips, pasta and dressings or serve as an appetizer. For every 1/2 cup of peppers, dress with 1/4 teaspoon salt, 1 tablespoon each olive oil and white wine vinegar.

Roasted Peppers

Hana Itzhaki
Serve as-is for an appetizer with crusty bread or blend into hummus, soups and stews. Also great tossed into salads, sandwiches and omlettes.
Course Appetizer

Equipment

  • Broiler Pan

Ingredients
  

  • Peppers any variety or a combination of different varieties. I used jalapeños and bell peppers.
  • Cooking spray

Instructions
 

  • 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.

Roast Garlic the Easy Way

oday we are starting with Roast Garlic the Easy Way. I LOVE adding roast garlic to dips and spreads. I love schmearing it on a piece of challah or sourdough. I love that it has a subtle sweetness and garlic flavor without that overly pungent raw garlicky after bite. I also love making a big batch and freezing some so that I can use it whenever I want. What I don’t love is peeling garlic. Not when it’s raw and not after it’s been roasted. So I figured out how to roast it without having to peel it. I basically I took something that has been unnecessarily complicated and made it as simple as can be. You are now welcome to enjoy copious amounts of roasted garlic with only a fraction of the work! Keep what you are planning to use for the week in an airtight container in the fridge and freeze the rest in small portions to use anytime.

Roast Garlic The Easy Way

Hana Itzhaki
The "secret" to making a big batch of roasted garlic cloves is buying pre-peeled cloves. Simply toss with a little bit of olive oil and sea salt, wrap well, and place in the oven for buttery soft, delicious garlic.
Prep Time 5 mins
Cook Time 45 mins
Course Condiment

Equipment

  • baking sheet
  • aluminum foil
  • parchment paper

Ingredients
  

  • 1 c. garlic cloves, peeled, store bought
  • 1 T. Olive oil
  • 1 t. Sea salt

Instructions
 

  • 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.

Notes

Peeled garlic cloves can be found in the refrigerated produce section of most supermarkets.
Keyword garlic recipe, kosher, kosher foodie, roast garlic

Whole Boneless Stuffed Chicken

This is my absolute most favorite recipe to serve for the holidays. (You’re going to want to bookmark this one.) It comes together easily and can serve a crowd. The stuffing is enough for two chickens. Either plan on stuffing two chickens, freeze the remaining stuffing for another meal or stuff into veggies such as tomatoes, peppers, zucchini and onions as a side dish.

All of the credit for this dish goes to my husband’s Aunt Ruthy who is an amazingly talented home chef and creates the most beautiful Shabbat and Holiday tables.

Whole Boneless Stuffed Chicken with Apples and Honey

Hana Itzhaki
Course dinner, Holiday Meal, Main Course, Shabbat
Cuisine Moroccan

Equipment

  • Roasting Pan

Ingredients
  

Stuffing Recipe

  • 2 tablespoons olive oil divided
  • 1 sweet onion chopped
  • 1 pound ground beef
  • ½ cup bazmati rice
  • ½ cup water
  • 1 teaspoon paprika
  • 1 ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 tablespoons toasted pine nuts optional
  • 1 cup packed parsley finely chopped

Chicken & Vegetables:

  • 1 3-4 pound whole chicken back bone removed
  • 10 small potatoes
  • 2 large Fugi apples cored and cut into large wedges
  • 6 small carrots peeled
  • 8 shallots peeled
  • 3 small sweet potatoes scrubbed and cut into quartets
  • 2 tablespoons oil
  • 2 tablespoons honey

Seasoning Mix for Vegetables & Chicken

  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 2 teapspoons paprika
  • 1 teaspoons cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon

Instructions
 

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.
Keyword kosher, stuffed chicken

Pulled Chicken Tacos

Pulled Chicken Tacos made in the Instant Pot with 6 ingredients for a no fuss Taco Tuesday super fast and easy-peasy dinner win! Can also be made in a slow cooker by combining all the ingredients and setting it on low for 7-8 hours or high for 4-6 hours.

Pulled Chicken Tacos

Hana Itzhaki
Course dinner, Lunch, Main Course
Cuisine Mexican

Equipment

  • Pressure Cooker
  • Slow Cooker

Ingredients
  

  • 1 15 ounce can tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1-2 teaspoons salt If your tomato sauce does not contain salt, add 2 teaspoons, if it does list salt in the ingredients, use 1 teaspoon
  • 2 pounds boneless, skinless ,chicken breasts
  • 1 cup water

Instructions
 

  • 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.
Keyword chicken recipe, kosher, taco recipe, taco tuesday, tacos

Fig Jam

Every summer the fig tree in our yard blooms with tons of fresh fruit. And every summer the birds, squirrels and Junebugs devour it before we can get around to picking it. This year I managed to collect enough before the wildlife did and I’m reaping the rewards with this ridiculously simple recipe. If you happen to be one of the many Southern Californians who has a fig tree, take advantage before the season is over. The fruit should be ripe, plump, and soft to the touch to ensure a sweet, smooth jam.

Fig Jam

Simple to prepare and enjoyably sweet, this homemade jam will be your new favorite toast topper. Or try it with a bit of baked brie and crackers for a sophisticated appetizer.
Course Condiment

Equipment

  • sauce pot
  • cutting board
  • knife

Ingredients
  

  • pounds fresh green figs cut into quarters, about 3-4 cups.
  • 1 cup sugar
  • ¼ cup water
  • Juice of ½ lemon
  • 1 teaspoon pure vanilla extract

Instructions
 

  • 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.
Keyword figs, jam, jelly, summer recipe

Quick Pickled Jalapeños and Shallots

Quick pickled vegetables are an easy and versatile way to add an element of flavor and acidity to any dish. Top grilled or braised meat dishes, toss into salad or serve as a condiment to burgers, sandwiches and tacos. It’s always worth haveing a jar of pickled peppers or onions or both in the fridge.

Pickled Jalapeños and Shallots

Hana Itzhaki
Flavor bombs that are always good to have in the fridge to add a kick to any savory dish.
Course Condiment

Equipment

  • measuring cups
  • sauce pot
  • jars
  • knife
  • cutting board

Ingredients
  

Pickled Jalapeños

  • 1 c. white wine vinegar
  • 1/2 c. water
  • 2 T. sugar
  • 11/2 t. salt
  • 6 small jalapeños sliced into circles

Pickled Shallots

  • 1 cup apple cider vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • teaspoons salt

Instructions
 

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.
Keyword jalapeños, onions, pickle, quick pickle, summer recipe, vegetarian

Quinoa Salad with Tomatoes and Peaches

Quinoa makes a great blank canvas to decorate with the bright, fresh flavors of summer. This salad is endlessly riffable: switch up the quinoa with any other cooked grain such as wheat berries or barley. Use nectarines, apricots, plums or a combination of any stone fruit you have in place of the peaches.

Quinoa Salad with Tomatoes and Peaches

Quinoa based salad with summer's best produce and a light vinaigrette dressing..
Course Appetizer, Salad
Servings 4 people

Equipment

  • 1 pot
  • 1 cutting board
  • 1 knife

Ingredients
  

  • 1 cup quinoa
  • cups water
  • 2 peaches chopped into 1/2 in. cubes
  • 2 medium tomatoes chopped
  • ¼ cup fresh basil chopped
  • 1 jalapeño finely diced
  • 2 green onions sliced
  • ½ cup Toasted pine nuts or slivered almonds optional
  • ½ cup feta or goat cheese crumbled (optional)

Dressing

  • ¼ cup olive oil
  • 3 tablespoons Apple cider vinegar
  • 1 tablespoon honey
  • 1 ½ teaspooon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • 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.

Notes

#kosher #vegetarian #kosherfoodie #quinoa #grainbowl #summerrecipe #peaches #f52gram #f52community #food52
Keyword pasta salad, peaches, quinoa, stone fruit, summer recipe, tomatoes

Four Pepper Goulash

Juicy, tender, melt in your mouth, saucy, comforting Hungarian style Goulash. This is the main dish dreams that your Shabbat and Holiday meals are made of. Minimal prep and can be made in an Instant Pot, slow cooker, on the stove or braised in the oven. I prefer to make it in the Instant Pot but I have instructions for how to prepare all four ways!

You can use any cut of meat that you would normally roast but shoulder really is the best. It’s just fatty enough to withstand the pressure of the instant pot or braise for a few hours but lean enough that the meat will hold its shape and texture through the cooking.

Don’t leave out the ground caraway. It’s what gives the dish it’s warm seasoned signature flavor perfect for this time of year. If you happen to have any leftovers, shred the meat into the sauce, chop any remaining vegetables and toss with pasta for an unbelievable bolognese dish.

This is the first recipe that I’m posting for the upcoming High Holidays!
Make a double batch, serve half for this Shabbat and freeze the rest for an upcoming holiday meal.

Four Pepper Goulash

Hana Itzhaki
This dish is a hearty, beefy, one pot comfort meal to serve your loved ones. Instructions included to make in an Instant Pot, slow cooker, on the stove or braised in the oven.
Course dinner, Main Course
Servings 8 people

Equipment

  • 1 Instant Pot

Ingredients
  

  • 2 Tablespoons Olive Oil
  • 3 Pounds Beef Shoulder cubed and patted dry with paper towel
  • Salt and Pepper
  • ½ Cup Flour
  • 1 Large Sweet Onion sliced
  • 1 Large Carrot cut into 2 inch pieces
  • 1 Red Bell Pepper sliced
  • 1 ½ Teaspoon Salt
  • ½ Teaspoon Ground Black Pepper
  • 1 Tablespoon Harissa
  • 1 Tablespoon Sweet Paprika
  • 1 Teaspoon Hot Paprika
  • 1 ½ Teaspoons Ground Caraway
  • 1 15 ounce can Tomato Sauce no salt added
  • 2 Cups Water
  • 4 Medium Russet Potatoes peeled and quartered
  • Cooked rice or noodles for serving optional

Instructions
 

  • 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.

Notes

Stove Top Directions
1. Heat a large pot (preferably stainless steel) over medium high heat.
2. Add Oil to pot.
3. Season cubed beef with salt and pepper, then toss with flour, shaking off excess.
4. 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 brown in batches to avoid overcrowding the pot.
5. 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
6. Add harissa, both paprikas and caraway, sauté 1 minute.
7. Add tomato sauce and water and deglaze the pot.
8. Return beef cubes to pot, cover, reduce heat to low and simmer for 35-40 minutes until beef is soft. Stir every 8-10 minutes and check to be sure there is plenty of liquid covering the beef and vegetables. Add additional water if necessary.
9. Using a slotted spoon, remove beef and vegetables to a serving dish.
10. Add quartered potatoes to remaining liquid in the pot and bring to a boil. Add more water, enough to cover the potatoes if necessary.
11. Reduce to low and simmer 15 minutes or until potatoes are cooked through.
12. Add potatoes and remaining sauce to serving dish.
13. Server over rice or with noodles.
Oven Braised Directions:
1. Heat a large stove top and oven safe pot (preferably a Dutch oven) over medium high heat.
2. Add Oil to pot.
3. Season cubed beef with salt and pepper, then toss with flour, shaking off excess.
4. 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 brown in batches to avoid overcrowding the pot.
5. 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
6. Add harissa, both paprikas and caraway, sauté 1 minute.
7. Add tomato sauce and water and deglaze the pot.
8. Return beef cubes and potatoes to pot, cover. Remove from heat.
9. Preheat oven to 300 F.
10. Place the covered pot in the oven and braise for 2-3 hours checking to be sure there is plenty of liquid covering the beef and vegetables. Add additional water if necessary. Dish is ready when the meat is fork tender.
11. Using a slotted spoon, remove beef and vegetables to a serving dish or allow to cool completely before freezing.
12. Server over rice or with noodles.
Slow Cooker Directions
1. Heat a large pot (preferably stainless steel) over medium high heat.
2. Add Oil to pot.
3. Season cubed beef with salt and pepper, then toss with flour, shaking off excess.
4. In a single layer, brown 3-4 minutes on two sides. Do not cook through, or over brown. May need to brown in batches to avoid overcrowding the pot.
5. Once beef is browned, place in the slow cooker.
6. Add onions, carrots, and bell peppers to pot the the beef was in and sauté, scraping up brown bits stuck to the pot. Add salt and pepper and sauté 4-5 minutes
7. Add harissa, both paprikas and caraway, sauté 1 minute.
8. Add tomato sauce and water and deglaze the pot.
9. Add vegetables and tomato sauce mixture to the slow cooker with the beef.
10. Add potatoes to the slow cooker.
11. Cover and set on High or 4 hours or Low for 8 hours.
12. Server over rice or with noodles.
Keyword beef, goulash, high holidays, kosher, kosherfoodie, Rosh Hashana

Impossible Meat Enchilada Pizza

A few weeks ago I posted a recipe for enchiladas using Impossible meat. This week my oldest asked if we could make it again only this time bake the imitation cooked meat on pizza dough and top it with cheese. I wasn’t about to argue with that genius of an idea! Et voila… #tacotuesday (with a twist) for dinner is served!!

Impossible Meat Enchilada Pizza

Makes 2 pizzas. Recipe can be easily halved.
Course Bread, Main Course

Ingredients
  

  • 2 packages Impossible Burger Plant Based Meat
  • 1.5 t. Cumin
  • 1.5 t. Chili Powder
  • 1 .5 t. Dried Oregano
  • 2 T. Tomato paste
  • 2 16 oz. packages ready made pizza dough I used Trader Joe’s
  • 1 10 oz. can Enchilada Sauce
  • 2 c. Shredded Cheese
  • 1 jalapeño sliced (optional)
  • 4 green onions sliced (optional)
  • Sour cream avocado, cilantro for serving

Instructions
 

  • 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.
Keyword kosher, pizza, vegetarian

Fig Jam

Every summer the fig tree in our yard blooms with tons of fresh fruit. And every summer the birds, squirrels and Junebugs devour it before we can get around to picking it. This year I managed to collect enough before the wildlife did and I’m reaping the rewards with this ridiculously simple recipe. If you happen to be one of the many Southern Californians who has a fig tree, take advantage before the season is over. The fruit should be ripe, plump, and soft to the touch to ensure a sweet, smooth jam.

Fig Jam

Course Condiment

Ingredients
  

  • 1.5 lbs. fresh green figs cut into quarters about 3-4 cups.
  • 1 c. sugar
  • 1/4 c. water
  • Juice of 1/2 lemon
  • 1 t. pure vanilla extract

Instructions
 

  • 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.

Notes

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.