Sukkot could aptly be named the Jewish Thanksgiving - a celebration of a bountiful fall harvest. In ancient times, farmers built a sukkah for shelter while bringing in the fall fruits and vegetables. The sukkah was so flimsy that stars could be seen through the covering of branches. Our modern sukkot, no matter how sturdy, should still allow the stars to be seen through the trellis covering.
In a large, shallow dish, combine the cumin, chili powder, turmeric, salt and pepper and flour. Add the lamb and toss to evenly coat. Pour the oil into the crockpot. Add the lamb and any leftover spice mix. Add all the remaining ingredients, stirring to mix. Cover and cook on high for 4-5 hours until the lamb is fork tender. Stir gently.2 green onions, cut in 1/2-inch lengths6 large slightly tart apples such as Granny Smith, cored and slicedApple-Cranberry Compote2 tablespoons olive oilSome crockpot cooking tips:(pareve or dairy)* Allow the crockpot to cool completely before adding water for clean up. This prevents cracking the ceramic interior.1 1/2 cups dried apricots, quartered2 teaspoons turmeric3/4 cup raisins3 zucchini, halved lengthwise and cut into 1-inch slices6 cups low-sodium chicken broth1 1/2 tablespoons cumin1/2 teaspoon fresh ground pepper2 tablespoons grated ginger root1 cup bloody mary juice or tomato juiceAutumn Vegetable and Tortellini Stew1/4 cup orange juice1 cup water* Resist the temptation to open the crockpot while it's cooking - until shortly before serving. Uncovering the pot releases heat and temperature is regained slowly, and stirring is not required.4 plum tomatoes, quartered1/4 cup fresh basil leaves, shredded or 1 tablespoon dried basil1 teaspoon each salt and pepper(dairy)2 pounds boneless lamb shoulder, cut in 1 1/2-inch pieces2 medium onion, sliced thicklyStaff at Washington Jewish Week does not test recipes and therefore may not be able to answer readers' questions.1/4 teaspoon each salt and pepper, or to taste1 medium onion, diced1 medium onion, chopped4-6 dried pear halves, cut in chunks4 medium mushrooms, slicedPlace all the ingrethents, except the tortellini, in a crockpot. Stir to mix. Cover and cook at low for 6-8 hours.1/2 cup water1/2 teaspoon vanilla extract1/2 teaspoon salt or to tasteEthel G. Hofman is a cookbook author and a past president of the International Association of Culinary Professionals. Her latest book, Mackerel at Midnight: Growing Up Jewish on a Remote Scottish Island, is available on Amazon.com and in book stores. Her Web site is www.kosherfoodconsultants.com.2 green tomatoes, sliced thickly(meat)About 20 minutes before serving, stir in the tortellini. Increase heat to high. Cover and cook 20 minutes or until tortellini are tender. Spoon into bowls and serve. Serves 4-6.Feasting is the keynote during the seven days of Sukkot. With the abundance of fall fruits and vegetables and a serious lack of time, what better way to cook than to use your crockpot. And because these slow cookers use little electricity, it's the most cost-effective cooking method. Besides one-dish main meals, side dishes and desserts may also be cooked in the crockpot. Just toss in the ingrethents, cover and forget about it for a few hours.1/2 teaspoon dried oregano2/3 cup wild rice mixWild rice mix and canned chicken broth makes this an economical, timesaver main dish.* For easy cleanup, spray the inside of the crockpot with nonstick cooking spray.Place the sliced apples and cranberries in the crockpot. Sprinkle the sugar and drizzle the honey over. Add the orange juice, vanilla extract and water.Mix gently. Cover. Cook on low for 4-6 hours. Serve warm, topped with a dollop of whipped cream (optional). Serves 6.1 1/2 to 2 cups low-sodium vegetable broth1 (8-ounce) package cheese tortellini1 1/4 cups fresh cranberriesHearty Wild Rice Chicken Soup1 cup sugar* If you're gone all day, cook at low setting. If you get home earlier, turn to high to complete the dish sooner.1 tablespoon honey2 tablespoons honeyMorroccan Lamb Tagine3 cups low-sodium vegetable broth2 1/2 tablespoons all-purpose flour3/4 cup pitted prunes, halved2 medium carrots, thinly sliced1 tablespoon chopped garlic from a jar2-3 cups broccoli florets1 (15-ounce) can black beans, drained1 teaspoon cinnamon2 cups corn kernels* Dairy products cooked a long time will curdle. Keep sauces and gravies from curdling by adding dairy products at the end of cooking time.* Root vegetables cook more slowly, so place them in the crockpot first (closer to the heat source).1 tablespoon chili powderPlace all the ingrethents except the broccoli in the crockpot. Stir once or twice to mix. Cover and cook on low setting for 8-10 hours. About 10 minutes before serving, stir in the broccoli. Turn heat to high. Cover and cook 10 minutes or until broccoli is crisp tender. Ladle into bowls and serve. Serves 4-6.Serve with hot, fluffy rice or over cooked noodles. Serves 6-8.1 pound boneless, skinless chicken thighs, cut in 1/2-inch pieces
Staff at Washington Jewish Week does not test recipes and therefore may not be able to answer readers' questions.
No comments:
Post a Comment