Tag archive for "Slow cooker"

Syrian Style Hameen Cholent by Judy Shacalo

kosher main dish recipes, kosher meat recipes, kosher soup recipes, shabbat recipes, Sukkot Recipes

Syrian Style Hameen Cholent by Judy Shacalo

No Comments 10 December 2011

Thank you Judy Shacalo for sharing this delicious hearty Sephardic style cholent recipe with us! Perfect for any winter Shabbat meal!
Check out this  Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker on Amazon! Only $58!

 Syrian Style Hameen Cholent by Judy Shacalo

  1. Chop 3 large onions (4 if medium size) and cut into chunks.
  2. Saute onions until brown.
  3. Add 1 package of flanken meat with the bone marrow bones.
  4. Saute until brown, then cover with water and let boil for one hour.
  5. In the meantime take one cup of cholent mix beans, cover with water and boil for 20 minutes. Drain beans.
  6. When meat has cooked for one hour, place at bottom of crock pot; put beans on top of meat.
  7. Wash and peel a pack of fingerling potatoes and 2 medium size sweet potatos, place on top of beans.
  8. Spice with 2 tbsp of allspice, a dash of black pepper and 1 tblspoon of chicken consome.
  9. Place 6-8 raw eggs on top and cover with water.
  10. Let cook all night until Shabbat lunch and enjoy!

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Chick Peas, Squash and Lentils Slow Cooked for Shabbat

kosher recipes, kosher soup recipes, kosher vegetable recipes

Chick Peas, Squash and Lentils Slow Cooked for Shabbat

No Comments 14 October 2010

Magic Mill 6 Quart

Revised from Eating Well .

This easy, hot vegetarian dish smelled and tasted so good that it’s going to be a repeat  this week.

Put  all the ingredients in the slow cooker on high at 11 am on Friday morning and it will be perfect for Shabbat!

Buy your slow cooker at Kitchen Caboodles 492 Avenue P  (718) 998-91111 and get your free garlic saver from Gourmac.

Kitchen Kaboodles has  a kosher mikva on premises. They dip and ship all pots, appliances, dishes, etc.

INGREDIENTS

  • 3/4 cup dried chickpeas
  • 2 1/2 lbs butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon curry (optional)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron,
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice

PREPARATION

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

Stir in lime juice.

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