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April 25, 2014 / 25 Nisan, 5774
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Posts Tagged ‘Directions Combine’

Savory Slow Cooker Meals

Tuesday, February 7th, 2012

You know the way your house smells on Friday night when the cholent is bubbling away in the crockpot? Did you ever think of using that crock-pot or slow cooker during the week? Well, I did and I had no idea one slow cooker could create so many tasty dishes, all easy to whip up and full of flavor.

Thick & Hearty Beef Stew

Sunday is all about the fam. Whether it’s a trip to the zoo, strolling through the mall or having fun at the park, Sunday is the one day I don’t want to be in the kitchen! Yesterday, I was able to throw ingredients in the slow cooker and enjoy a day out without worrying about what’s for dinner. Yes, this particular recipe does require some prep work, but trust me it’s worth it. I tried it once without first browning the meat and it was not as tender. After a long day out, it felt great coming home to a delicious home cooked meal. This goes great with leftover challah from Shabbat or fresh pita.

Ingredients: 1 pound beef stew meat 1/2 teaspoon Grill Mates® Montreal Steak Seasoning 1/3 cup of flour 2 bay leaves 4 cups of water 1 beef stock cube 1 large onion, chopped 6 small carrots, chopped 2 large yukon gold potatoes, chopped 1 teaspoon brown sugar 1 can of diced tomatoes (14.5oz garlic, basil & oregano flavored or regular diced tomatoes)

Directions: Combine the flour and pepper and sprinkle over the beef. Make sure each piece of meat is coated in flour mixture. Brown beef in a frying pan, using small batches at a time so as not to over crowd the pan. Then place the browned beef in slow cooker. Add the remaining ingredients and stir to mix well. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. Remove bay leaves before serving.

Zesty Salsa Chicken

This is the ultimate slow cooker recipe, as it’s the easiest one you could possibly make! Just dump the ingredients in the crock-pot, turn it on and walk away. Yes, it’s that simple and when you serve it for dinner, everyone will think you spent hours preparing this delicious tasting dish.

Ingredients:

4 pieces of boneless, skinless chicken breasts 1 jar of salsa (I used Ortega Salsa – Thick & Chunky Medium 16oz) 1 package of taco seasoning (I used 1.25oz Ortega packet) 1 cup of chicken broth 1 tbsp of lime juice 1/4 cup freshly chopped cilantro

Directions: Place the chicken in the slow cooker. Add the remaining ingredients and mix well. Cook on low for 6 hours. Once cooked, remove chicken and shred into pieces with a fork. Serve over rice with salsa mixture on top. You can also serve the chicken in tortillas or hard tacos with guacamole.

 

Butternut Squash & Quinoa Stew

This creamy dish features two of my favorite ingredients, sweet butternut squash and hearty quinoa. It’s the perfect dish to serve for dinner on a cold winter’s night. Ingredients:

1 butternut squash, chopped 2 small zucchini, chopped 2 cloves of garlic, diced 1 tablespoon ginger, diced 1 onion, diced 1 15.5oz. can of chick peas 1 1/2 cups of quinoa 1 1/4 cup of vegetable or chicken broth 1 14oz. can of coconut milk 1 14.5oz. can of diced tomatoes 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon Grill Mates® Montreal Steak Seasoning 1/2 teaspoon ground coriander

Directions: Put all of the above ingredients in a slow cooker. Mix well. Cook on high for 3-5 hours.

 

When Nina Safar is not updating recipes on Kosher in the Kitch, she enjoys playing hostess. Never having too much time in the kitchen, she likes recipes that taste great and are easy to make. Kosher in the Kitch features recipes from experienced foodies as well as experimenting cooks. You don’t have to be a chef to cook a good meal! For more great menu ideas and tasty recipes, check out www.kosherinthekitch.com for your next favorite dish.

Summer Barbecues

Friday, August 12th, 2011

            I love hosting backyard barbecues on sunny, cloudless days. Hubby at the grill. Me sitting poolside, sipping a pina colada as the kids splash around. After the party’s over, I’ll lounge a while with a novel.

 

Well, ok, we don’t exactly have a pool. Ours cost $20 bucks and we blow it up with an air pump every summer, but to the kids, it’s a pool. And I’m not sure when was the last time I sipped a drink – certainly not when I’m entertaining. I’ll probably be scuttling back and forth from the kitchen, bringing out all the things we forgot to set on the table outside. And to be honest, I haven’t read a novel in the 7 years I’ve been married. But a girl can dream, right?

 

This season, we need to look at burgers and dogs (and even chicken and steaks) as blank canvases. Think of yourself as a culinary artist. (This does not mean painting with ketchup!) Get your creative juices flowing by imagining all the creative condiments that will totally put zing into your barbecue fare.

 

For burgers, I came up with Corn and Avocado Relish and deliciously Spicy Fried Onions. (I would add fried onions to anything except oatmeal. And yes, I’ve been known to eat them sans burger or steak. Yummy.)

 

For your dogs, think steak sandwich and do a Peppers and Onion Saut? – so easy and so colorful. It makes for a hot doggie that’s all grown up! And spice up your ho hum slaw with Poppyseed Slaw. Just don’t forget the toothpicks!

 

 

Peppers And Onion Saute 

 

Times: Prep time: 10 minutes; Cook time: 10 minutes; Ready time: 20 minutes; Serves 2

 

Ingredients

2 tablespoons olive oil

2 cups sliced bell peppers, assorted colors

1 medium red onion, thinly sliced

2 cloves garlic, minced

1 teaspoon Worcestershire sauce (check for a non-fish designation)

1/2-teaspoon kosher salt

Freshly ground black pepper

 

Directions

In a medium saut? pan over medium high heat, add oil, peppers and onions and saut? for 4 to 6 minutes, until beginning to soften. Add garlic and Worcestershire and saut? 5 minutes more or until wilted. Add salt and pepper and stir to combine. Serve on hot dogs or hamburgers.

 

 

Poppyseed Slaw 

 

Times:Prep time: 5 minutes; Ready time: 5 minutes; Serves 2

 

Ingredients

2 cups shredded green cabbage

1/2 cup shredded carrot

4 green onions, chopped

1/4-cup mayonnaise

2 tablespoons apple cider vinegar

2 teaspoons poppy seeds

1-teaspoon kosher salt

 

Directions

In a medium bowl combine all ingredients and stir well to evenly coat and combine. Refrigerate for 15 minutes or up to 2 hours. Serve as a topping for burgers, hot dogs or grilled chicken.

 

 

Spicy Fried Onions 

 

Times:Prep time: 5; Cook time: 24; Ready time: 29 min

 

Ingredients

2 red onions, thinly sliced

1/3 cup all purpose flour

1-teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 – 2 teaspoons cayenne pepper

Canola oil for frying

 

Directions

Combine onions, flour, salt, pepper and cayenne in a large Ziploc bag. Seal the bag and toss to coat onions with seasoned flour.

 

In a large pot, heat oil until it reaches 360 F. Shake excess flour off onions and fry in batches for 4 to 6 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Continue with remaining onions until all are fried.

 

Serve immediately as a topping for burgers, hot dogs or grilled steak.

 

 

Corn And Avocado Relish 

Printed from: http://www.jewishpress.com/sections/food/summer-barbecues/2011/08/12/

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