Category: Kosher

Jerk Chicken Wings

Jerk SeasoningWe’re just a week away from our Jamaican Pop-Up Event at Ezras Israel Congregation in Chicago! If you haven’t registered yet, here is the link! Since Rachel and I are cooking delicious Jamaican Caribbean food at this upcoming event, here’s a sneak peek at one of the menu items, jerk chicken.

Jerk Seasoning in a BottleWhat is Jerk Chicken? No, It’s Not Just a Steve Martin Movie

What is jerk you ask? (No, it is not your younger sibling or that mean kid from your middle school class)  Jerk is a seasoning blend popular in Jamaica. It is heavy on the allspice (also know as pimento in Jamaica) and chili peppers. In Jamaica, they specifically use a very hot pepper known as the scotch bonnet.  I call for cayenne and red pepper flake in my recipe as they are easier to get ahold of, but feel free to adjust to your heat tolerance.  Of course my wife couldn’t resist getting her label maker out so everyone knows exactly what’s in the bottle.

Jerk seasoning is most often used on chicken. It can also be used on pork (for our gentile friends), seafood, or vegetables.  In Jamaica, jerk is often cooked over pimento (AKA allspice) wood which could be hard to get your hands on.  If you want to cook over wood and want something a little less exotic, I recommend mesquite.  It has a strong smoke flavor so use it cautiously.

Outdoor Cooking Option

For my jerk chicken wings, I call for a two step cooking method in the the oven, first on a low heat to render out the fat and cook the chicken and then finishing the wings on a higher temperature to crisp up the skin.  You could easily do this on a grill with a two zone set up where you bank all the coals to one side, starting with indirect heat and finishing directly over the fire.Jerk Chicken Wings

Due to the heavy spice coating that also contains sugar, the wings will have a charred almost burnt appearance.  Although not the prettiest to look at this is this is normal (and delicious), so please don’t worry.

 

Don’t forget the check out Rachel’s preview recipe for the pop up: Chayote Squash Slaw

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Jerk Seasoning
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Jerk Chicken Wings
Prep Time
15 mins
Cook Time
1 hr
Marinating
3 hrs
 

A spicy Caribbean Classic

Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Jamaican
Keyword: chicken wings, Jerk, Jerk Chicken, Jerk Seasoning
Servings: 3 Servings
Author: Daniel Peikes
Ingredients
Jerk Seasoning
  • 2 tbsp Allspice
  • 2 tbsp Dried Thyme
  • 2 tbsp Granulated Garlic
  • 2 tbsp Granulated Onion
  • 2 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Red Pepper Flake Adjust for your heat tolerance
  • 1 tbsp Cayenne Adjust for your heat tolerance
  • 2 tbsp Smoked Hot Paprika Adjust for your heat tolerance
  • 2 tbsp Dried Parsley
  • 1 tbsp Cinnamon
  • 1 tbsp Clove
  • 1 tbsp Nutmeg
  • 1 tbsp Ground Ginger
Jerk Chicken Wings
  • 1/2 Cup Jerk Seasoning
  • 1/2 Cup Vegetable Oil
  • 2 tbsp Soy Sauce
  • 1/2 Cup Apple Cider Vinegar
  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup Lime Juice
  • 12 Chicken Wings
  • Non-stick Cooking spray
Instructions
Jerk Seasoning

  1. Combine all the jerk seasoning ingredients in a large bowl. Note that this will make more than you need for this recipe. Save the rest for future use.

Jerk Chicken Wings

  1. To make the marinade, in a small sauce pot combine 1/2 cup of the jerk seasoning, lime juice, oil, apple cider vinegar, brown sugar, and soy sauce. Place over medium heat, stirring constantly until the mixture comes together into a paste. Remove for the heat and allow to cool.

  2. Add the chicken wings to a Ziplock bag along with the marinade. Place in the fridge for a minimum of three hours up to overnight.

  3. Preheat your oven to 250°F. Place your cooling rack on sheet pan and spray the rack with cooking spray. Put the wings on the the rack and bake at 250°F for 30 minutes.

  4. Increase the temperature to 450°F and continue to bake until the skin crisps up and the the spices starts to char. It will be fairly dark, and look almost burnt. Serve immediately.

 

Sweet Potato Pudding

Sweet Potato Pudding

It’s here, ya’ll! We have ONE week left until our Jamaican kitchen pop-up event! If you haven’t registered, make sure to do so ASAP! Here’s the link to register!

On the dessert menu for this even is our Sweet Potato Pudding. This custardy treat is light, easy, naturally gluten-free and nut-free!

This pudding is a common dessert in Jamaica and especially with the warming Caribbean spices like cinnamon, ginger and allspice, this is sure to transport your tastebuds.

Pumpkin pie change-up

This pudding would be a fantastic substitute for the traditional pumpkin pie at Thanksgiving. For this recipe, you can use sweet potato, pumpkin, or butternut squash! I used canned just to make my life a bit easier, but if you have fresh sweet potatoes, you’ll want to roast them in the oven at 425F degrees for 40-45 minutes. Then, add the ingredients into a blender, or use a handheld stick blender in a large bowl, pour into a casserole (or pie dish) and that’s it.

This sweet potato pudding uses eggs to make a custard-type pudding but if you’re egg-free, substitute the 4 eggs for 1 cup of flour. It’ll still be delicious, of course, but the texture will be cakier and less custard-like.

Hope you all try this recipe – maybe for your next Shabbat lunch meal as a twist on kugel, or for your Thanksgiving dessert. Can’t wait to see you all at the pop-up next week!

If you’re interested in some more recipes that we’ll be featuring at the pop-up, check these out below!

Chayote Squash Slaw – Meat Your Vegetables

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Sweet Potato Pudding
Course: Dessert
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 2 Sweet Potatoes, OR one 15 oz. can If using whole sweet potatoes, pierce with a fork and roast at 425F for 40-45 minutes until the flesh is soft
  • 1 14 oz. Can of Coconut Milk Don't use light coconut milk, or coconut cream, or cream of coconut (that has too much sugar and is used for pina coladas!)
  • 1 cup Sugar
  • 4 Eggs, large
  • 1 tsp. Vanilla extract
  • 1/2 tsp Cinnamon
  • 1/2 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Allspice Used a lot in Jamaican cuisine!
  • 1/4 tsp. Sea salt
Instructions

  1. Pre-heat oven to 375F

  2. Add all ingredients into a large bowl, or blender container

  3. Blend, or use a handheld stick blender (or you can use a whisk) and mix all ingredients together until the batter is smooth

  4. Pour into 2-quart square baking dish

  5. Bake at 375F for 1 hour, or until fully set

  6. Let cool and serve! This would be great warmed, or room temp (or cold too, it'll just be a bit firmer) and served with a dollop of whipped cream - YUM!

Chayote Squash Slaw

We’re just 2 weeks away from our Jamaican Pop-Up Event at Ezras Israel Congregation in Chicago! If you haven’t registered yet, here is the link!

Since Daniel and I are cooking delicious Jamaican Caribbean food at this upcoming event, here’s a sneak peek at one of the menu items – Chayote Squash Slaw.

What is Chayote Squash?

Chayote Squash is very popular in Jamaican cuisine (a.k.a. “Cho Cho”), found all other Latin America, but originating in Mexico. The fruit is a member of the gourd family and it looks like a large pear, with a more wrinkly bottom. There are so many great health benefits to chayote squash too. It’s high in antioxidants, vitamin C, folic acid, and vitamin K and B6. It can also help improve blood sugar and studies have found that the chayote can help lower cholesterol levels too.

Chayote squash is a great addition to this slaw because the skin is so thin that you don’t need to peel it and it can be eaten raw. I just sliced it like a pear, removing the inner seed(s) and slicing it thin. Of course, if you want to cook it (not for this slaw) you can treat it just like a summer squash – roasted or grilled would be delicious. It tastes similar to jicama, or even as tart as a green apple. Can’t find chayote squash for this recipe? Substitute it for zucchini!

Spicy, Tangy, Sweet, Crunchy & Herbaceous

I love a good dish that brings together lots of flavor combinations and this slaw certainly hits the mark. The dressing is so simple. Mustard (I used yellow), honey (or for a shortcut, use honey mustard), lime zest and juice, salt, dried thyme. I never knew until my research that thyme is a popular herb in Jamaican cuisine! The slaw combines all of these flavor bombs, The jalapenos bring the heat and spice, mustard for tang, sweet from the bit of honey, tart from the lime, veggies from crunch and thyme and cilantro bring herby flavors!

Can’t wait to devour this slaw, either on its own or piled into a sandwich – YUM!

Hope to see you all soon at our pop-up event!

Like this recipe? Be sure to rate it 5 stars!

 

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Chayote Squash Slaw
Servings: 8 servings
Author: Rachel Katzman
Ingredients
Slaw
  • 1 8 oz. bag Shredded Red Cabbage Feel free to use a coleslaw mix or green cabbage
  • 1/2 cup Shredded Carrots
  • 1 Chayote Squash, seeds removed, sliced thin
  • 1 cup Cilantro, chopped Don't throw away the cilantro stems! That's where all the flavor is, so chop them up and add them to the slaw too.
  • 1-2 Jalapenos or other hot peppers I used a mix of home-grown small jalapenos and banana peppers (which are more mild) for color
Dressing
  • 3 tbsp. Mustard (I used yellow mustard for an extra tang, but really, any kind would be delish) Or just use honey mustard instead
  • 1 1/2 tbsp. Honey Omit if using honey mustard
  • 2 Limes, zest & juice
  • 1/4 tsp. Salt
  • 1/2 tsp. Dried Thyme
Instructions

  1. Mix all of the slaw ingredients in a large bowl or serving dish

  2. In a bowl or mason jar, add the mustard, honey, zest and juice of both limes, salt and dried thyme. Shake or mix well and pour over slaw

  3. Mix well and serve immediately. The salt will draw out moisture from the veggies so it's best served same-day, however, leftovers are still good in the fridge for about 1-2 days

Taco Soup

Taco Soup – a perfect Sukkot meal

As the weather has gotten colder, like all of us, I’m making soups more often. And lately I’ve been obsessing over this Taco Soup! I got the recipe inspiration from Mayra Wendolyne of @low.carb.love on Instagram.

Once you make this soup, you’ll be craving it for a while, trust me. 😉 Not only is it delicious and super easy but it’s a super-filling meal with the boost of protein from the Beyond Meat.

If you don’t feel like lugging out your big soup pot, make it in your instant pot! Or, add all the ingredients to your slow cooker in the morning, set it on low for 7-8 hours (or high for 4-6 hours).

Not only is this a great addition to your soup rotation, but it’s perfect for the last days of Sukkot. Of course, if you’re making a meat meal, use parve cream cheese! If you do, just be aware that the soup will look like it’s separating, but just be patient, once it’s done cooking, stir it well and it’ll stay nice and creamy.

This soup also reheats nicely, and the endless toppings make it so fun for a taco soup bar!

Chag Sameach!

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Taco Soup
Course: Soup
Servings: 12 servings
Author: Rachel Katzman
Ingredients
Taco Soup
  • 3 Garlic cloves, minced
  • Olive oil
  • 1 16 oz. Package of Beyond Meat or Impossible Burger
  • 2-3 Celery stalks, chopped
  • 1 Small white onion, chopped
  • 2 Bell peppers (any color), chopped
  • 2-3 Carrots, peeled and diced
  • 1 Can Rotel Diced Tomatoes & Green Chilies Use any variety - either mild or spicy
  • 16 oz Vegetable Broth I like the Imagine Soup brand, the low sodium - just eyeball about half the container (which is a total of 32 oz.)
  • 2 cups Water
  • 1 8 oz. Block of Cream Cheese Or use parve cream cheese if making a fleishig meal
  • Taco Seasoning
  • Salt
  • Pepper
Soup toppings
  • Shredded Cheddar Cheese or Parve
  • Sour Cream Or parve
  • Sliced Avocado
  • Pickled Jalapeno slices Optional
  • Handful of cilantro, chopped Optional
  • Tortilla chips You can use tortilla strips, or crush regular tortilla chips, or just add them whole.
  • 1 Lime, cut into wedges
Instructions

  1. In a medium soup pot, heat up a drizzle of olive oil and add the garlic on medium heat for about 1 minute (be careful not to burn the garlic - it happens fast, so keep an eye on it)

  2. Add the onion, carrot, bell peppers and celery, season with salt and pepper and sauté for about 6-7 minutes until the veggies are soft

  3. Add in the Beyond Meat and break use a wooden spoon to break up the meat into smaller pieces. Season again with salt and pepper and cumin.

  4. Pour in the can of Rotel canned tomatoes, veggie stock and 2 cups of water (here's a trick - after adding the Rotel, fill the can up with water and add that to the pot - it's exactly 16 oz. which equals 2 cups. I love using this method because it's one less thing to wash, plus you get the extra flavor bits in the can of the Rotel!)

  5. Taste the soup at this point and add in any additional salt, pepper or cumin. I added about a 1/4 to 1/2 tsp of cumin

  6. Add the block of cream cheese, either regular or parve and let the soup simmer on high with the lid on, for about 15-20 minutes

  7. Ladle into bowls and add your toppings! Enjoy!

Spaghetti Squash Apple Date Kugel

Happy New Year 5783! Rosh Hashanah is HERE, ya’ll!

This recipe, Spaghetti Squash Apple Date Kugel is such a great side dish to serve for your yom tov table. It combines apples of course to symbolize the Jewish New Year, dipping apples into honey as part of the Rosh Hashanah seder meal. “T’marim”, is the Hebrew word for dates, which uses the root word “tam” meaning “to end” – hoping that our enemies will “end” or be eliminated.  And dates are also one of the Seven Species of Israel.

I love using spaghetti squash as the base of this kugel/pudding because not only does it mimic noodles, but it’s a great low-carb and gluten-free option and so much easier than scrubbing, peeling and shredded a whole bunch of potatoes (or use your food processor for that). It’s easy to roast in the oven OR you can pop it in the microwave for 6-7 minutes for a quicker option. Even though I added the apples and dates, it’s a relatively small amount so it’s still lower in carbs, but feel free to omit the dates if you’re on keto or sub the apples for jicama (though apples do have a good amount of fiber, so a little apple here and there is good for you). 🙂

So there you have it! Another kugel recipe to add to your table – whether for Rosh Hashanah or on a fall Shabbat afternoon lunch.

Wishing you all a Kesiva V’Chasima Tova – Shana Tovah! See ya’ll next year!

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Spaghetti Squash Apple Date Kugel
Course: Side Dish
Cuisine: Holiday
Keyword: rosh hashanah
Author: Rachel Katzman
Ingredients
  • 1 Spaghetti Squash (halved and seeds removed)
  • 1/3 cup Sugar, or sugar substitute
  • 1 Large Apple, diced Or 2 small apples
  • 3 Eggs (large)
  • 2 tsp Cinnamon
  • 1/4 Dates, chopped
  • 1/2 tsp Allspice, or apple pie spice
Instructions

  1. Pre-heat oven to 400F

  2. Cut the squash in half and scoop out the seeds

  3. Roast for 40 minutes, let cool and scoop out the squash into a large bowl

  4. Lower oven to 375F

  5. Mix in the eggs, sugar, diced apples, dates and spices

  6. Spray an 8x8 baking dish with non-stick spray

  7. Pour into baking dish and bake for 40-45 min until set and golden brown

  8. Serve at any temp - YUM!

Shakshuka With Feta Cheese

Feta ShakshukaA while back I needed a fast vegetarian recipe that works well for breakfast, lunch, or dinner. I was in charge of doing a virtual team building exercise for my team at work. We were split between Chicago and London with several different food restrictions. The decision was made for it be a “cook-a-long”. I decided on shakshuka, because it is fast, easy and works well for any meal. It is a dish of eggs simmered in a spicy tomato sauce that originates from the Middle East and North Africa.

Shakshuka is great recipe for the “nine days“. The nine days are time a traditional time of mourning when many Jews do not eat meat. While this recipe is already pretty easy, if you are is a rush you can take a short cut and use jarred salsa instead of peppers, onions, hot sauce, and crushed tomatoes.

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Feta Shakshuka
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Shakshuka With Feta Cheese
Prep Time
5 mins
Cook Time
15 mins
 

Shakshuka is a fast vegetarian egg dish that works well for breakfast, lunch, or dinner, that is great for the "nine days".

Course: Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine: Israeli, Jewish, Kosher, Mediterranean, Middle Eastern
Servings: 2 Serving
Author: Daniel Peikes
Ingredients
  • 1½ Cups Canned Crushed Tomatoes
  • 1 Medium Onion Diced
  • 1 Medium Sweet Bell Pepper Diced
  • 3 Large Eggs Brought to room temperature
  • 1/4 Cup Feta Cheese Crumbled
  • 2 tbsp Olive Oil
  • 1 tsp Schug , Harrisa, or the hot sauce of your choice Optional
  • Salt and Pepper To taste
  • Crusty Sourdough Toast or Baguette For serving
Instructions

  1. Take the eggs out of the refrigerator and allow them to come to room temperature.

  2. Place the pan over low heat and add the oil and the onions. Season the onions with salt and pepper to taste. Sauté the onions until they begin to become translucent.

  3. Add the bell peppers to the pan and sauté until the peppers begin to soften. Add the crushed tomatoes and bring the mixture to a simmer. Stir in the schug, harrisa, or the hot sauce of your choice, if you want to add a kick.

  4. Carefully crack the eggs directly in to the pan, making sure not to break the yolks. Allow the eggs to simmer in the tomatoes until the whites are set and yolks just stark to thicken. Top with the feta and a little more black pepper.

  5. This is traditionally eaten right out of the pan accompanied by some toast or crusty bread.

Peanut Butter & Jelly Pie

Peanut Butter & Jelly Pie

The Jewish holiday of Shavuot starts this weekend so how about a new pie recipe! Peanut Butter & Jelly Pie!

I love this one because it’s completely no-bake, which is perfect for these 90+ degree days. No baking, no water bath, no dirtying up a half dozen mixing bowls. For this recipe, I made a homemade crust (it came out a bit too thick though), but I just mixed 1 1/2 cups of almond flour, about 1/3 cup of softened butter and few tablespoons of sweetener and pressed it into a greased pie plate. But let’s make this even easier and use a store-bought pie crust.

The filling is just cream cheese (but make sure you plan ahead and leave it on your counter for a few hours to soften), sour cream (because I love the tanginess it brings), peanut butter and sweetener. Topped with strawberry jelly (you can use either homemade or store-bought) and whipped cream! This dessert certainly tastes like childhood. You could even be EXTRA and drizzle chocolate sauce over the top. #YUM.

And that’s all she wrote. An easy, no-bake pie, perfect for those hot summer nights, for Shavuot or really anytime of the year.

Chag Sameach, ya’ll!

Click here for more Shavuot recipes!

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Peanut Butter & Jelly Pie
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 1 9-inch Graham Cracker Pie Crust Or make your own! I combined 1 1/2 cups almond flour, 1/3 cup of softened butter and 2 tbsp. sugar substitute and pressed that into a pie plate!
  • 1 Package of cream cheese, softened
  • 2 tbsp. Sour Cream
  • 1/2 cup Powdered Sugar I use the brand Swerve, for a sugar-free alternative
  • 1/3 cup Peanut Butter I like the Kirkland brand from Costco since it's just peanuts and salt - no other additives!
  • 2 cups Strawberry Jelly I used Walden Farms brand which is sugar-free
  • 2 cups Whipped Cream
  • Chopped peanuts for garnish Optional
Instructions

  1. In a large bowl, beat the softened cream cheese, sour cream, peanut butter and powdered sweetener. The consistently will look like mousse.

  2. Spoon into the pie crust, spread a thick layer of strawberry jelly and whipped cream

  3. Cover and chill in the fridge for a few hours or up to overnight

  4. Add some chopped peanuts as garnish and serve cold. YUM!

Mojo Chicken Tacos

Mojo Chicken Tacos

This coming Thursday is Cinco de Mayo, a holiday that celebrates the Mexican army defeating the French in the battle of Battle of Puebla in 1862. It is not Mexican Independence Day. That is September 16. To many on this side of the Rio Grande, it is a great excuse to eat Mexican food.  Mojo is a term used for several sauces, depending on the region you are in. It originated in Canary Islands where it consists primarily of Olive Oil and chili peppers.  For this recipe I chose the Cuban version of Mojo. In Cuba, Mojo is often made with juice from sour oranges and used as a marinade for chicken (or pork).

Making Mojo at Home

For this recipe I decided to go with my favorite handheld food format, the taco. As sour oranges can be hard to find, I approximated that flavor by spiking regular orange juice with lime juice. Being kosher, I went with chicken for my protein, but if that is not something you are worried about you could go with a roasted pork loin or pulled pork shoulder (AKA pork butt).

A word of caution about using acidic marinades or tender meats like chicken: Don’t let the chicken marinate more than three hours.  Two hours would probably be ideal.  If you leave the chicken in the mojo marinade to long the acid will begin to “cook” it. (And by cook I mean denature the protein, but let’s not get too technical.) You could end up with a gross, mushy texture. I recommend serving these with pickled onions and pico de gallo, but feel free to top your tacos as you see fit.

What is your favorite Mexican dish? Let us know in the comments below.  Don’t forget to check out some of our other Mexican recipes:

Fish Tacos With Mango Peach Pico De Gallo

Loaded Jicama Fries Two Ways

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Mojo Chicken Tacos
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Mojo Chicken Tacos
Prep Time
2 hrs
Cook Time
15 mins
 

Chicken tacos with a little Cuban flare

Course: Dinner, Lucnh
Cuisine: Cuban, Latin, Mexican
Keyword: Chicken, Chicken Tacos, Mojo, Mojo Chicken, Tacos
Servings: 2 Servings
Author: Daniel Peikes
Ingredients
Marinade
  • 2 Cup Orange Juice
  • ½ Cup Lime Juice
  • ½ Cup Olive Oil
  • 3 Cloves Garlic Finely Chopped
  • 1 Medium Onion Finel Chopped
  • 1 tbsp Dark Brown Sugar
  • ¼ Cup Chopped Fresh Cilantro
  • 1 tsp Red Pepper Flakes Optional
Tacos
  • 1 lb Whole Boneless Skinless Chicken Breast
  • Salt To taste
  • Pepper To taste
  • Cumin To taste
  • Smoked Paprika To taste
  • 6 Small Street Taco Sized Tortillas
  • Pico de Gallo For topping your taco
  • Pickled Red Onions For topping your taco
Instructions
Marinade

  1. In a medium sauce pot combine the orange juice, lime juice, olive oil, brown sugar, garlic, onion, cilantro, and red pepper flakes. Place over medium heat and bring to simmer until the the sugar is dissolved. Place in the fridge until cool to the touch.

Chicken

  1. Add your whole boneless chicken breast to the marinade and place back in the fridge for two hours. Do not marinate the chicken for too long as the acid from the juices will begin to "cook" the chicken.

  2. Pat the chicken dry with a paper towel. Season with the salt, pepper, paprika, and cumin to taste

  3. Heat up your grill or grill pan over high heat. Cook your chicken breasts, about four minute on each side.

Taco Assembly

  1. Slice your chicken into bite sized pieces and add to your tortillas. Top with pico de gallo and pickled onions and serve.

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Mojo Chicken Tacos
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Pico de Gallo
Prep Time
15 mins
Total Time
15 mins
 

A fresh salsa that is quick and easy to make.  It is great for brightening up a dish by bringing a pop of acid.

Course: Dip
Cuisine: Mexican
Servings: 4 servings
Author: Daniel Peikes
Ingredients
  • 3 Plum Tomatoes Diced
  • 1 Green Bell Pepper Diced
  • 1 Red Bell Pepper Diced
  • 1 Yellow Bell Pepper Diced
  • 1 Small Red Onion Diced
  • 1 Small White Onion Diced
  • 1 Cup Fresh Chopped Cilantro Substitute with parsley if you don't like cilantro
  • 1 Jalapeno Diced, optional
  • Salt and Pepper To taste
  • 1/4 Cup Lime Juice
Instructions

  1. Add all the ingredients to a large mixing bowl and stir to combine.  Let chill in the refrigerator for an hour for the flavors to come together before serving. 

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Mojo Chicken Tacos
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Pickled Red Onions
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
 

This is a quick recipe when you need a topping to add some acidity to a dish. It goes well on tacos, hot dogs, hamburgers, and can even be used in a salad.

Course: Condiment, Side Dish, Topping
Cuisine: American, Mexican
Keyword: Onions, Pickled Onion, Pickles
Author: Daniel Peikes
Ingredients
  • 2 Large Red Onions Sliced Thin
  • 2 Cups Apple Cider Vinegar
  • 1 tbsp Pickling Spice You can get this from the store, or come up with your own blend.
Instructions

  1. Add all the ingredients to a pot and bring to a boil. Allow to cool and use to top tacos, burgers, or hot dogs.

Mini Passover Bagels

Mini Passover Bagels

Hope ya’ll are having a wonderful Passover holiday, or had a wonderful Easter! Whatever you celebrate, we’ve got you covered with some great new spring recipes!

We’re coming up on the last days of Passover, so I had to share the recipe for these Mini Passover Bagels – made without matzah meal or potato starch! This is one of my go-to low-carb recipes that I make throughout the year! And the best part is that it’s 100% Passover-friendly and dairy-free!

Psyllium Husk Powder

The key here is the ground psyllium husk powder that gives the bagels the classic chewy, wheat-like texture. You can find a container on Amazon or slightly cheaper at Whole Foods in the supplement section.

Psyllium husk powder is made from the outer covering hence the “husk” of the seeds of the Plantago Ovata plant. It’s mainly grown throughout Northern and Western India. The powder is commonly used as a digestive aid due to its high fiber content, or a perfect matzah meal or potato starch substitute in these Passover Mini Bagels.

So that’s it – short and sweet. Chag Sameach friends!

Side note – see here for details from the cRc regarding Kosher-for-Passover hechsher)

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Mini Passover Bagels
Servings: 8 mini bagels
Author: Rachel Katzman
Ingredients
  • 1 1/4 cup Almond Flour
  • 1/3 cup Ground Psyllium Husk Note - most psyllium husk powders have a slight purple-ish tint to it. It's not harmful at all, just don't be alarmed when the color is a little off.
  • 2 tsp Baking powder
  • 1 tsp Sea Salt
  • 1 tsp Minced Onion optional
  • 1 tsp Garlic Powder optional
  • 2 tsp Vinegar You can use either distilled white vinegar or apple cider vinegar
  • 3 Eggs
  • 1 cup Hot water
Instructions

  1. Pre-heat oven to 350F and line a baking sheet with parchment paper

  2. Mix all of the dry ingredients in a medium-sized bowl

  3. Add in the vinegar and eggs and mix well so no lumps remain and all of the psyllium husk has disolved

  4. Add the cup of hot water and mix again until the dough feels like the consistency of Play-Doh

  5. If the mixture is a little dry, add some olive oil to your hands and roll the mixture into golf-ball sized balls and place on baking sheet. Poke a hole in the middle of each dough ball to make a "bagel" shape and re-shape as needed. Sprinkle the tops of the bagels with more minced onion, if desired. Or, if you eat kitniyot, add some sesame seeds!

  6. Bake for 45 minutes.

  7. Once the bagels are cool, slice and toast and top with your favorite sandwich toppings!

Kumquat Mango Chutney Charoset Chicken

Kumquat Mango Chutney Charoset Chicken

The holiday of Pesach (AKA Passover) is upon us. This year I decided to take on the seder classic, charoset.  I know I am a little late for a seder recipe, but this will work great for the second days of Passover or really any time during the year. Charoset is a paste traditionally made from grated apples, sweet red wine, and nuts. It is designed to take the bite out of your maror (AKA bitter herb/horseradish). Every family has its own traditions when comes to the addition of spices, sweeteners, and other fruits such as dates or raisins.  For my traditional charoset, I add honey, ginger, cinnamon, and nutmeg.

A Twist on Tradition

For this recipe I wanted to put a twist on traditional charoset, and at the same time expand its function. I was perusing the produce at my provisions provider, and I came across two tropical tastes that I could not pass up.  Mangos are one of my favorite fruits and the produce store had a sale on them if you bought a case. I also came across kumquats, the tiny little citrus that I just cannot resist. This lead me down a path to chutney.  According Merriam-Webster.com chutney is defined as a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condiment. Many chutneys contain, apples, mangos, and nuts.  The leap from charoset to chutney is but a small step.

The great thing about this recipe is you can use the charoset/chutney to dip your maror in or use it as a condiment or a sauce.  In this recipe I use it as a sauce for my seder night chicken. Many hav e the custom that meat or fowl served at the seder must be served in a liquid. The reason for this is so that it should not appear that we are trying to fulfill the commandment of eating the korban Pesach (Paschal lamb sacrifice) in the absence of the Temple. The korban Pesach was served dry roasted. The chutney would also make a great addition to your holiday brisket or even spread on matzo.

What is your favorite Passover dish? Let us know in the comments. And don’t forget to check out some of our other Passover recipes:

Passover Basics: Quick Carrots With a Little Something Extra

Cabbage Pancakes (for Passover!)

Passover Sweet Potato Knishes

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Kumquat Mango Chutney Charoset Chicken
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Kumquat Mango Chutney Charoset Chicken
Prep Time
15 mins
Cook Time
1 hr 45 mins
 
Course: Main Course
Cuisine: Jewish, Kosher, Passover
Keyword: Charoset
Servings: 4
Author: Daniel Peikes
Ingredients
  • 1 Large Yellow Onion Peeled and sliced
  • 3 tbsp Olive Oil
  • 1 tbsp Salt
  • 3 Large Mangos Peeled and diced
  • 3 Large Apples Peeled, cored, and diced
  • 12 Kumquats Divided
  • 1 tbsp Nutmeg
  • 1 tbsp Cinnamon
  • 1 tbsp Ground Ginger
  • 1 tsp Black Pepper or Red Pepper Flake (if you like it spicy)
  • 1½ Cup Orange Juice Reserve ½ cup for cooking the chicken
  • 1 Cup Sweet White Wine
  • ¼ Cup Apple Cider Vinegar
  • ¼ Cup Honey
  • ¼ Cup Ground Nuts
  • 1 Package 4 Chicken Leg Quarters or 8-Peice Cut Up
Instructions
Charoset/Chutney

  1. Add the oil, onions, and salt to large sauce pot and place over medium heat. Sautee until the onion starts to brown.

  2. Slice half the kumquats into thin slices. In a mixing bowl combine the apples, mango, and kumquats. Add the cinnamon, ginger, nutmeg and black (or red) pepper and stir to combine.

  3. Add the mango, apple, kumquat mixture to the pot with the onions. Add 1 cup of the orange juice, all of the wine, apple cider vinegar, and honey and stir to combine.

  4. Turn the heat down to low and reduce the mixture to a chunky, jam-like consistency is achieved. Stir in the ground nuts. If you are using this as your charoset, you can stop here.

Chicken

  1. Pour the sauce into a baking dish and add the chicken. Slice the remainder of the kumquats and top the chicken with them. If the chutney looks dry add a ½ cup of orange juice to the pan.

  2. Cover the pan tightly with foil and bake the chicken at 350°F for an hour. Then turn the oven up to 425°F and uncover the chicken. Continue cooking until the the chicken skin begins to brown and serve.