- ½ pound dried cranberry, pinto or butter beans, or 1 15-oz can
- 3 cloves garlic
- 2 bay leaves
- 4 pounds brisket
- 2 large onions, sliced thick
- 2 stalks celery, sliced
- 1 large sweet potato, chunked
- 4 large carrots, chunked
- 1 28-oz can whole plum
- 12 oz. fresh cranberries
- 1 Tbs. thyme
- 2 tsp. salt
- coarsely ground pepper
- Soak the beans overnight, then cook in salted water, along with the whole garlic cloves and bay leaves, until just barely tender.
- When the beans are ready, season the brisket with salt and pepper and place into a large roasting pan. Cover with the onions, celery, carrots, tomatoes (with juice) and cranberries. Spoon on the cooked beans along with 1 cup of the bean broth. Sprinkle with the thyme and a few more grinds of pepper.
- Cover tightly and bake at 325˚ for 4-5 hours.
Posted in Uncategorized | Tagged Chanukah, cholent, Thanksgivukah | Leave a Comment »
Grab one of these on your way out the door!
When enjoying a breakfast muffin, our family likes to feel like we are eating more than white fluff with a streusel topping. These muffins have carrots, apples, nuts and raisins. Made with whole wheat pastry flour, they are still light, but with a complex flavor. Pair one of these beauties with a glass of milk or a piece of cheese and you’ve got a neat little breakfast for your sprint out the door.
Whole Wheat Carrot-Apple Muffins (makes 16)
In a large bowl, mix together:
- 2 c. whole wheat pastry flour (or 1 c. white; 1 c. whole wheat)
- 3/4 c. sugar
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 3 large carrots (grated) — about 1-1/2 c.
- 2 large apples (peeled and grated ) — about 1-1/2 c.
- 1/2 c. unsweetened coconut
- 1/2 c. raisins, dates or a mixture
- 1/2 c. chopped pecans, walnuts or almonds
- 3 eggs, beaten
- 1/2 c. canola oil
- 1/2 tsp. vanilla
- 1/4 tsp. salt
Spoon into greased or papered muffin tins. Bake at 375 degrees for 25-30 minutes
Posted in Baked Goods, Breakfast | Tagged carrot-apple muffin, muffin, whole wheat | 8 Comments »
After five years of high school (he wasn’t slow–it was a 5-year high school), Max is now a free man. With the weight of school off of his shoulders he wandered into the kitchen and asked if he could help with dinner tonight. I was making Cholae, an Indian garbanzo bean dish, with Indian Fried Rice. Max made the rice while I made the cholae.
I had cooked up enough extra garbanzo beans so that we could make hummus. The last time Max and I made hummus together it was fantastic—made from freshly cooked garbanzo beans the hummus tastes light and fresh, far superior to store-bought. It’s always my preference to cook from scratch, for the health benefits, the artistic enjoyment of creating a beautiful meal, as well as the cost. Tonight we wrote down what we did.
Hummus can be made from canned beans, however, although it takes longer to make from dried beans (they take about 3 hours to cook) we think it’s worth it. Shop at an ethnic market, where the prices are far lower than in the chain grocers.
To cook the beans, combine the following, bring to a boil, cover and simmer for about 3 hours, or until the beans are quite soft. Save the liquid.
- 2 c. dried garbanzo beans (also called chick peas or chana)
- 8 c. water
- 1 tbs. salt
Combine the following in a food processor. Process until smooth.
- 4 c. cooked garbanzo beans
- 1 c. liquid
- 3 cloves garlic
- 1/2 c. tahini (sesame seed paste)
- 2-1/2 Tbs. lemon juice
- 2 to 3 tsp. salt (to taste)
- 1 Tbs. olive oil (optional)
You may also add some chopped parsley and/or a little paprika.
Posted in Uncategorized | Tagged garbanzo beans, hummus | 5 Comments »
Strawberries are ripe now—those exquisite locally grown berries with the delicate skin. I picked up a flat at the Vienna, VA farmers market, which gave us enough to eat, and plenty for jam. The greatest thing about this, the first of the season’s jam, was that Max asked me if he could help. We think that he is prematurely homesick. And being the good scientist, always looking for a better way, he suggested using a pastry cutter to chop the berries.
Posted in Uncategorized | 1 Comment »
Red, White and Brownies
Max invented these brownies tonight, and then named them. They’re made using my regular brownie recipe with the addition of dried raspberries in the batter, and topped with coconut and mini chocolate chips. And that’s all I have to say about that.
Posted in Baked Goods | Tagged brownies, coconut brownies, raspberry brownies | Leave a Comment »
Here’s a great Passover treat to enjoy with your morning coffee, or to send with your kids for a school snack. The granola bars are very soft, and benefit from being refrigerated.
Passover Granola Bars
In a large bowl, mix together:
- 1 c. brown sugar
- 1/2 c. butter
- 2/3 c. almond butter
- 2 tsp. almond extract
Stir in, and combine well:
- 3 c. matzo farfel
- 1/4 c. sesame seeds
- 1/4 c. sunflower seeds
- 2/3 c. slivered almonds
- 1 c. dried cherries
Press into a lightly greased 13″ x 9″ pan. Bake for 25 mins., or until lightly browned. While warm, lightly score into bars; cut through when cool. Store in an airtight container in the refrigerator. Makes 24 3″ bars.
Posted in Jewish food, Kids' Picks | Tagged matzo granola bars, Passover granola bars, Passover snack | 1 Comment »