Black Bean Burgers - Vegan and Gluten Free, but Don't be Frightened, They're DELICIOUS!

Ingredients                                                                                      Difficulty Rating: Easy

2 - 3 carrots, depending on size

1 medium red onion

Bunch of cilantro (depending on taste)

Roasted red pepper

2 Tablespoons fresh lime juice

2 cans Black beans

2 Tablespoons potato starch

1 teaspoon vegan mayonnaise
1-2 tablespoons of vegetable or sunflower oil
Kosher salt and pepper to taste

Food processor
Flat griddle - oil and preheat
Ice cream scoop (optional)

Preparation

Rinse the beans well leaving  none of the liquid from the can on the beans

Shred the carrots with the top shredding blade of the food processor.





Remove the shredding blade and put in the large S-shaped blade on the bottom of
the food processor


Add the carrots back into the food processor. Rinse and add the cilantro, red peppers, onion , potato starch, lime juice and mayonnaise.  Pulse several times - you DON'T want a puree, so make sure that you don't use the 'on' button on the food processor, it must be pulsed with short quick pulses.  Do this about 10 or 12 times.

Then add the black beans.  Pulse again until everything is mixed together, but it shouldn't be a smooth consistency.  It should be the consistency of chopped meat.

Taste it.  If it needs salt and/or pepper, add it now.  If you think it needs more cilantro or lime, add it now.

The griddle and the oil should be very hot, but not smokey.
I use an ice cream scoop to scoop out the bean mixture to keep everything a uniform size, but it's not necessary.  You can use a regular cooking spoon.

Scoop you the bean mixture, one scoop at a time
and add them gently to the hot griddle leaving some space between each one.



After you've got them all on the griddle, put oil on the back side of a spatula and gently tap them down until they look like a burger.  Don't push them down, but gently tap them with the oiled side of the spatula. Cook for about 5 - 6 minutes on each side.  You don't want them too soft on the inside.

Serve topped with guacamole and/or hot sauce or whatever topping you feel like creating. Serve them with or without buns (yes, there are glutton free hamburger buns). Serve them on top of greens.  BE CREATIVE and have fun!!!

Savory Lokshen Kugel

preheat to 350 ºF                                                                                                            Difficulty Rating - Easy

This is a dinner kugel, not a sweet dessert kugle. In my family we never had sweet kugels, and now I don't like them. I understand that lots of people do like sweet kugels, but not me. To each their own.

Fleishig recipe  (accompanying meat dishes)
Ingredients:
1 bag wide egg noodles
2 eggs - room temperature (I use 3 eggs)
4 Tablespoons margarine or ½ cup shmaltz (chicken fat) or a light oil (I substitute ¼ cup canola or sunflower oil)
Kosher salt to taste

Preparation:
In a large pot, bring water to a boil
When it boils, add noodles and cook for about 6 minutes or until noodles are soft, but not mushy
Drain noodles and put back into the pot.
Add oil or margarine
Mix the eggs and combine them and the salt with the noodles
Pour all the above ingredients into a 12" x 8" casserole Bake in oven for about 20 minutes or until the top is golden brown.


Milchig recipe (Accompany dairy dishes)

Ingredients:

1 bag wide egg noodles
2 eggs - room temperature (I use 3 eggs)
4 Tablespoons butter or margarine or sunflower or canola oil Kosher salt to taste
Cottage cheese, farmer cheese and/or sour cream - whatever you have around the house. (I use ½ cup
Kosher Salt to taste
Freshly ground black pepper to taste
Cayenne pepper (to taste, optional)

Preparation:
In a large pot, bring water to a boil When it boils, add noodles and cook for about 6 minutes or until noodles are soft, but not mushy

Drain noodles and put back into the pot.
Add add oil or margarine and mix
Mix the eggs and combine them and the salt with the noodles

Combine all the remaining ingredients and pour into a 12" x 8" casserole



Bake in oven for about 20 minutes or until the top is golden brown.

Zuppa con Polpettine - Meatball Soup aka Italian Wedding Soup

Ingredients for Meatballs

·        1 pound lean ground beef  (some people prefer ¼ pound pork instead of all beef)
·        1/3 cup plain dried bread crumbs (I like to use panko crumbs put in the blender to a fine grind)
·        2 tablespoons chopped fresh flat-leaf parsley
·        1/3 cup grated Parmigiano                              
·        3 cloves garlic , finely minced
·        1 tablespoons chopped fresh oregano
·        1/2 teaspoon Kosher salt
·        1/2 teaspoon ground black pepper
·        2 large eggs , beaten
·        1/8 teaspoon grated nutmeg

Ingredients for Soup

·        2 tablespoons light olive oil
·        1 medium white onion , finely chopped
·        1 medium carrot , finely chopped
·        3 cloves garlic , minced
·        1/2 teaspoon Kosher salt
·        1/2 crushed red pepper (optional)
·        1/4 teaspoon ground black pepper , to taste 
·        6 cups low-sodium chicken broth 
·        1 1/2 cups water 
·        14 oz. can of diced or crushed tomatoes
·        1 1/4 cup uncooked tubitini (you can use orzo or ditalini)
·        2 cups shredded kale (or spinach or escarole)

   

Method: 

Meatballs: Add beef, bread crumbs, parsley, Parmesan, garlic, oregano, salt, pepper, egg, and nutmeg  into a large bowl.  I use a food chopper (this was passed down to me from my mom , it's about 70 years old, she got it when she got married) to combine the ingredients and at the end I use my hands to gently mix together - mix well. 

Make small meatballs, about the size of a quarter by rolling them in your hands. Cover and refrigerate until ready to cook. Heat a griddle and add 2 tablespoons of olive oil. When it's hot add the meatballs, keeping them about 1/2" apart.  Brown on each side.  At this point they can be made ahead and refrigerated or frozen.

Soup: Add olive oil to a large soup pot over medium heat. Add onions, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4 minutes.

Stir in broth, tomatoes, and water. Cover and cook 10 minutes over medium heat or until soup comes to a boil. Boil for another 10 minutes

Add meatballs and tubitini to the boiling soup and stir to make sure they are fully submerged. Cover and simmer for another 15 minutes over medium heat. Stir in kale. Test a meatball and a piece of pasta to ensure that they are fully cooked. Taste and adjust seasoning. Serve immediately.

Note: If you make the soup ahead of time don't add the tubitini until you reheat the soup.  Bring the soup to a light boil, add the pasta and let it boil for about 10 minutes.  Serve immediately.

Note:  If you don't eat it all at the first sitting, the pasta may soak up a lot of the soup, so you might want to add more broth. 

 

 

 

  

Sauteed Escarole and Beans (Scarola & Fagioli)

Serving size depends on how it is being served.

Ingredients:                                                                                          Difficulty Rating:  Easy

1 8 oz. can cannellini beans
2 medium heads of escarole – preferably organic
6 medium cloves of garlic-well diced
½ medium onion, diced
2 Tablespoons olive oil (not extra virgin)
About ¼ teaspoon crushed red pepper
Kosher salt and freshly ground black pepper to taste
Freshly grated Pecorino-Romano cheese
Extra Virgin Olive Oil to taste

Preparation

Rinse the beans well.  Don’t keep the liquid that the beans come in.  Some recipes may tell you to keep the liquid because it will make the dish creamier, but the sugars, starch and sodium from the beans are concentrated in the liquid and that is the part you want toget rid of. 

Rip the escarole into medium size pieces and rinse very well.  I usually spray it with Eat Cleaner, All Natural Fruit and Vegetable cleaner while I’m rinsing it. Then spin or pat dry.

Add 2 Tablespoons of olive oil to a large sauté pan over a medium flame.  A large pan is needed because you’ll add the escarole at once.  It will shrink tremendously, but to hold it all in the beginning, the pan has to be big. 

When the oil is hot, but not yet smoking, add the crushed red pepper and the onions.  Sauté them for about 3 minutes, stirring occasionally, and add the garlic and a little bit of the salt. Let it sauté until the garlic is translucent.   Be sure it doesn’t burn.



Add the beans, stir and sauté for another 5 minutes.

Add the escarole to the pan.  It will be a lot of escarole, but it cooks down quickly.  



 

Cover the pan and let it cook over a low/medium flame for about 7 minutes.  It will cook down quite a bit. 

Uncover, add salt, pepper and Pecorino Romano to taste.  I often add a bit of good fruity Extra Virgin Olive Oil as well  Ahhhh....  delicious.

Escarole and beans can be served so many different ways.  We've had it as a main dish, as a side dish, over pasta, over risotto and even for breakfast.

That's how I had it today - as part of my favorite meal, breakfast.

How?

With sunny side eggs!  Sound crazy?

Give it a try.  It's delicious!









Cholent or Cholnt or Tcholent or Schulent or Hamin - but Cholent by any Other Name is Perfect for Shabbos or any Cold Winter Weekend

If using a Dutch oven preheat oven to 200° F
If using a Slow Cooker, line the heating part with aluminum foil and set to Low

Ingredients:

·   4 pounds of beef on the bone and 1 pound lamb, also on the bone - Typically flanken (short ribs of beef) is used.  Flanken is  fatty, and that keeps it from drying out.  I also throw in a lamb chop or 2 for extra flavor if I have it. Remember, leftovers are good, so think about that when you determine how much
·       2 Tablespoons tomato paste
·       1 - 2 large onions - chopped into large chunks
·       2 - 3 cloves of garlic - chopped finely
·       ½ large can of whole tomatoes - I use San Marzano (optional)
·      A  meat bone, with marrow (optional)
·       4 large potatoes - peeled and cut into slices about 1/3 inch thick. 
·       ½ pound Beans (navy, kidney, navy or lima beans - NEVER canned) - rinse the beans well, then soak the beans for 5 hours or overnight if it is easier.
·       ¾ cup barley or ¾ cup lentils
·       A handful of prunes (our cousin Chenya's addition)
·       2 Tablespoons oil - I use light olive oil 
·       2 Tablespoons sugar (or same amount of honey or half and half) some well-respected recipes say NEVER use sugar or honey, other recipes say to use honey or sugar. It is up to you. I use the prunes instead of honey or sugar.
·       1 ½ Tablespoons Hungarian Paprika
·       1 Tablespoon kosher salt
·       Eggs - 1 for each person, wash the shell (optional, I sometimes add just one)
·       About 6 - 8 cups beef broth
·       ½ cup sherry - I use crème sherry (optional, but try to add it, it's worth it)
·       1 teaspoon soy sauce (yes, this is weird to add to this type of dish, but you can't taste it specifically, it just enhances the meat taste - really, give it a try)
·      Good pickles and sauerkraut to accompany the Cholent

Preparation:

Make sure that the bottom of the oven is lined with aluminum foil or you have a big baking sheet that covers the whole thing on the bottom of the oven. Although the lid is on tight, if you take it off to make sure the Cholent is covered with liquid, you don't want any overflow.

If you are using a Dutch oven, place it on a baking sheet in case of overflow.

If using a Dutch oven:

Place a large, heavy Dutch oven, about 8 quarts, with a lid on the stove with a medium flame.
Add half the oil, when it is hot, not smoking, add about half the meat and brown for about 3 - 5 minutes, turn and to other side for about 3- 5 minutes to brown. Remove and add the rest of the meat and do the same. Remove, scrape the bottom of the pot to loosen the meat that stuck to the bottom.
Add remainder of oil, salt, onions, garlic and stir. Heat for about 5 minutes.  Add the tomato paste and stir, then take the whole tomatoes and squish them into the onion mixture while deglazing. 

If using a slow cooker:
Place a large frying pan on the stove, over a medium flame.
Add half the oil, when it is hot, not smoking, add about half the meat and brown for about 3 - 5 minutes, turn and to other side for about 3- 5 minutes to brown. Remove and add the rest of the meat and do the same. Remove, scrape the bottom of the pot to loosen the meat that stuck to the bottom.
Add remainder of oil, salt, onions, garlic and stir. Heat for about 5 minutes.  Add the tomato paste and stir, then take the whole tomatoes and squish them into the onion mixture while deglazing. 

Line the bottom of the Dutch oven or the Slow Cooker with the potatoes, then add the onions.  Add the meat along the sides trying to leave some room in the center. Add the beans and barley or lentils and the egg if you are using it. 

Add enough broth to cover everything, plus about another inch. Add sugar or honey. Then add paprika. sprinkling over the top. Add the Sherry if you are using it.
If the lid of your pot does not cover tightly, put aluminum foil over it and tuck it around the top to close it tightly.

Cook overnight, for about 18 hours. Check it a couple of times. If the liquid level goes down, add some more. If you are using a Dutch Oven, remember that every time you open the oven it effects the oven temperature, so if you want to check it, take it out of the oven and close the door. If you are cooking it overnight, check it before you go to bed, make sure the water level is good, and pleasant dreams for tomorrow's delicious dinner.  If you are using a Slow Cooker and you are awake, you can change the temperature from Low to Warm for the last 3 or 4 hours.

Serve it in the pot.  If you have children at the table it's a fun egg hunt! The eggs will turn a dark color because they've been cooking with meat for 18 hours, they are fine, they've picked up lots of flavor. Don't worry.

Cholent in a Dutch Oven
I'll add Slow Cooker Pictures Soon!

Pasta e Fagioli - Pasta and Beans

Ingredients:                                                                    Difficulty Rating: Easy

• 2 T olive Oil
• 5-6 cloves fresh garlic - chopped
• 2 carrots - chopped
• 2 T water
• 2 teaspoons crushed red pepper
• 3 cups Veggie Broth (or Beef or Chicken, depending on your tastes and preferences)
• 2 cans of whole Italian Tomatoes (I prefer San Marzano)
• 1/2 pound pasta (I prefer a whole grain pasta pasta integrale to stand up to this soup, it adds a nutty flavor)
• 1 can of Cannellini beans, well rinsed
• Kosher salt (to taste)
• Freshly ground black pepper
• Plenty of Parmigianno Reggiano - grated
• Kale, coarsely ripped or cut, about 4 good sized leaves (you can substitute escarole if you like)

In a large soup pot saute the chopped carrots  When they're slightly soft add the diced onions, garlic and crushed red pepper in 2 Tablespoons of olive oil until they are translucent, be careful not to burn them.  Note: when you saute garlic and onions in a soup pot try to keep them out of the center of the pot.  The bottom of soup pots are often raised in the center, so keep the garlic and onions around the outside of the pot to saute.

Add the tomatoes and the broth.

Use a tomato squisher to squish the tomatoes.  I prefer not to put them in the blender  Squishing them gives the soup extra substance. 

Cover and bring it to a boil. 

Lower the heat, keep the cover on partially - stir often.

Continue simmering for about 25 minutes

While simmering, bring another 2/3 filled water to a boil.

When the water for the pasta boils, add the pasta and cook for less time than you would normally cook it.

That is, cook it even less than you would for al dente, because it will continue cooking in the soup. It must be firm.

Note - if you want this dish to remain soupy, don't add all the pasta at once.  Put the pasta in the individual soup bowls and hold the rest aside so it doesn't drink up all the liquid.  If you like it to drink up all the liquid, ignore this. 

Drain the pasta when its done and add a little sauce to it so the pasta doesn't stick together.

After the soup cooks for about 20 minutes add the rinsed beans and the kale (or escarole).  Then and the pasta and cook for another 5 minutes..

Continue simmering for about 5 minutes

Add Parmigiano Reggiano.

Add salt and black pepper to taste.

Serve in big soup bowls with a crusty Italian bread, preferably pane integrale, whole grain. And don't forget to pass extra Parmigiano Reggiano around the table.

Note: The pasta will soak up most of the soup in a few hours, so when you serve it the next day you can either serve it as a pasta dish, not a soup, or you can add more broth to bring back the soupiness

Chipirone (Baby Squid) Salad with Arugula, Grilled Pineapple,

Serves 6 people

Ingredients:                                                      Difficulty rating – Easy to Medium

1pound Padron peppers, or shishito peppers,or  any kind of organic frying peppers
Fresh organic pineapple, cut into rings or11/2 pieces
1 pound chipirones (tiny squid) or 1 pound of regular squid cut into 1inch circles
3 pieces garlic, well chopped
2 Tablespoons olive oil
Organic arugula  

1 or 2 organic tomatoes depending on the size, cut into wedges
1 medium size cucumber, peeled and cut into thin slices

1 shallot or small onion - cut into small pieces

3 Tablespoons, fruitty Extra Virgin Olive Oil

1 organic lemon – 1 Tablespoon zest then juice

Kosher Salt
1/2 teaspoon Dijon mustard
Freshly ground pepper
pinch cayenne pepper (optional)

 


Preparation:
Note:  You will be grilling the peppers, pineapple and chipirones. If you grill the chipirones last, you can use  the same griddle for everything.  If you grill the chipirones first, wash your griddle prior to grilling the pineapple and peppers.
 

Note: Always wash everything before you use them, even if it says 'prewashed'.  That includes the outside of lemons.

Heat the griddle and spread 1 Tablespoon of oil on it.  When it's hot, add the pineapple.
Sprinkle with a pinch of Kosher salt and cayenne (optional).
When the bottom has a grilled look, turn it and grill the other side

When the pineapple is done, grill the peppers in the same way.

When the peppers are done, add another tablespoon of olive oil to the griddle and  when it's hot add the chopped garlic and as soon as it is translucent add the chipirones in batches -  don't crowd them or it will lower the temperature.  They will shrink as they cook. Don't grill for more than 2 -3 minutes.
 

Whisk the 3 Tablespoons of oil, lemon juice and zest together in a small bowl or cup.

Arrange the pineapple, tomatoes, cucumbers and shallots over the arugula.  Place the chipirones on the and drizzle the oil and lemon mixture over the salad.
Add freshly ground pepper and Kosher salt.

Toss the salad before serving.

 

Nephew Eli's Salad

Serves 6 people

Ingredients:                                                      Difficulty rating – Easy

Organic arugula

2 ripe organic avocados

1 can Hearts of Palm

1 cup organic fresh corn or organic frozen sweet corn (defrosted)

1 cup organic cherry tomatoes to grape tomatoes - cut in half

1 shallot or small onion

3 Tablespoons avocado oil or high quality, fruitty Extra Virgin Olive Oil

1 organic lime – 1 Tablespoon zest then juice

Kosher Salt
Freshly ground pepper
pinch cayenne pepper (optional)

Slide the knife around the pit

Lemon pepper to taste (optional)


Preparation:

Wash the arugula, tomatoes and the outside of the avocados and limes before you cut them

Dry the arugula in a salad spinner or with paper towels

Line a salad platter with the arugula

Cut the avocado in half by sliding a knife lengthwise around the pit

 




Firmly strike the pit with the knife
Twist it and gently pull it out

Remove the pit by carefully holding the avocado and striking it firmly with a good knife. Turn it slightly to the left and then to the right and gently pull the pit out with the knife

Remove the avocado from the skin by sliding a spoon between the fruit and the skin

Slice into horizontal slices about ½ inch pieces

Cut the hearts of palm into quarters and add to the salad

Slice the shallot into very thin pieces and sprinkle over the salad

In a cup combine the Avocado or Olive Oil, lime juice and zest
Whisk well
Drizzle the oil mixture over the salad

Sprinkle with Kosher Salt, Freshly ground black pepper, lemon pepper (optional) and cayenne (optional)

Frozen Fruit Pops

The recipe I am showing you is with strawberries and blueberries, but you can do this with any fresh organic fruit.  These ingredients are suggestions, it's really up to your imagination and your tastes.

Ingredients:                                               Difficulty Rating: Easy

Make sure to clean all the fruit first. Even the outside of the limes, or if you are using cantaloupe, clean the outside well before you cut into them.

1 quart fresh organic strawberries with the calyx removed (that's what the green leaves on top of the strawberries are called, who knew?)
1 pint organic blueberries (if you can get Jersey blueberries, they're the best)
Juice from 1/2 lime
Roughly chopped mint
3/4 cup coconut water
1/4 cup sugar (or to taste)
Note: My friend Jennifer Agugliaro uses pure maple syrup instead of sugar - sounds great, give it a try!


Preparation:

Add the sugar and coconut water to a jar with a lid and shake it very well to combine.
Pour half into the blender
Add half the remainder of ingredients and cover the blender.
Turn on high, or to the Smoothie setting until well blended
Turn off the blender and add the remainder of ingredients and turn on the blender again

Pour into the molds, 1 at a time, cover and freeze.
For the extra mixture, pour into paper cups - make it about 2" deep - and freeze
After about 1/2 hour, place pop sticks into the center of the cups

To remove the pops from the molds, run under hot water and pull them out.

To remove from the paper cups, peel the cup away.



Turn it under hot water, turning from side to side for about 10 seconds



Take a bite and cool down!

Chicken a la Gabel

Preheat to 200 degrees

Ingredients:                                                          Difficulty Rating: Medium to Easy

1 cup flour


2 teaspoon sweet Hungarian Paprika

2 +teaspoons  1 teaspoon ground French thyme

2 teaspoons +1 teaspoon ground sage

Either 1 whole organic, free range chicken cut into pieces or chicken legs and thighs – about 6 of each, or as much as you want

2 - 3 Tablespoons Coconut Oil

4 medium cloves garlic, well chopped
1 medium onion, chopped

5 anchovies
2 Tablespoons aged Balsamic Vinegar

3 to 4 cups organic low-sodium chicken broth

1 cup dry white wine
4 carrots - chopped
2 Yukon Gold potatoes - cut into 2"pieces

Kosher salt to taste

Freshly ground black pepper to taste

Preparation:

In a paper or plastic bag add half the flour, sage, paprika and thyme and the chicken.  Then add the rest of the flour, 2 teaspoons of sage, paprika and 2 teaspoons of thyme.  Add the chicken to the bag and shake it to cover all the chicken.  Take the pieces out and shake off the excess flour.

In a 3 quart heavy Dutch Oven, heat the coconut oil over a medium flame. Add the garlic , onions, remaining sage and thyme and the anchovies.  When the garlic is translucent and the anchovies have dissolved, add chicken – don’t overcrowd it. Brown for about 5 to 7 minutes, and turn to brown the other side for about 5 minutes.

Remove the chicken and put in the next group – and do the same thing.

After all the chicken is browned, deglaze by keeping the Dutch oven on the heat and add the Balsamic Vinegar and about ½ cup of the chicken broth. Scrape the pieces of chicken off the bottom.

Add the wine, and bring it to a low boil. Add all the chicken and add enough of the reminder of the broth to cover ¾ of the chicken.  Don’t cover the chicken completely. Add salt and pepper.

Bring the liquid to a boil, cover and put in the oven.

While this is cooking, boil the potatoes and carrots together until you can put a fork in easily.  Then add them to the chicken. 

Check it several times to be sure the liquid level stays at about ¾, add more chicken broth if necessary and move the chicken around to be sure each piece gets its turn in the liquid.

Note: when you check the chicken, take it out of the oven and close the oven door right away so the temperature doesn’t decrease.

After 2 hours, lower the temperature to 180 degrees and cook for another 2 hours. Use a fork to be sure the chicken falls off the bone.  Check occasionally to ensure the liquid level stays been half and ¾  of the way covering the chicken.



Chicken a la Gable
In honor of Addie and Harold Gabel

This can be cooked a day ahead of time and refrigerated.  When you take it out of the refrigerator, you can scrape off any fat that has hardend and let it sit for about ½ hour.  Then put it on the stove over a medium heat, covered and bring it to a low boil and take off the heat and let it sit for a short while.

Serve with potatoes or rice or noodles to soak up the juices, and a green vegetable and salad.  I served this with a pea  and ricotta puree, creamy mashed potatoes and an Israeli salad with lemon and extra virgin olive oil.