Cholent is a traditional Jewish stew, made from beans and potatoes, and cooked for almost 24 hours on a low flame. The following recipe started out in Kosher By Design, but after many changes to ingredients and cooking instructions, I feel I can call this version at least partly my own.
1/2 cup kidney beans, rinsed
1/2 cup lima beans, rinsed
1 cup brown lentils, rinsed
3 large onions, peeled and chopped
1/4 cup canola oil
4 thin-skinned potatoes, chunked
4 cloves garlic, peeled and minced
1 cup frozen baby carrots
1 cup old-fashioned oats (not quick cooking)
1/2 cup barley, rinsed
3 tablespoons kosher salt
3 tablespoons sweet paprika
1 large pinch black pepper
1/4-1/3 cup ketchup
Cook the kidney beans, lentils, and lima beans in boiling water for five minutes. Remove from flame and let sit for one hour.
While beans are soaking, brown onions in oil.
Drain beans and place all ingredients in a oven roasting bag. Fill the bag with water till the ingredients are completely covered and tie the top with a slip knot.
Place the oven roasting bag in a slow cooker filled halfway with water. Cook on high for about 21-22 hours. Serve immediately.
Note: You will need to add additional water to the bag. Have a urn with hot water available.
Makes 8-10 servings.
Warning: Slow cookers differ in heat settings. The first time you prepare Vegetarian Cholent, watch your food to insure it does not overcook.
To transform the Hot Taco Bean Soup from vegetarian to vegan, just leave out the yogurt and add more taco sauce. It’s still delicious, but less creamy and a lot spicier.
2 15 oz. cans kidney or black beans (rinsed and drained)
2 1/2 cups onion broth (water and soup powder is fine)
1 teaspoon cumin
2 or more tablespoons hot taco sauce
salt to taste
3 tablespoons low-fat yogurt
1/2 small onion, finely chopped
Combine the beans, onion broth, cumin and taco sauce in a large pot. Using a hand blender, blend till semi-smooth. Chunks of beans should still be visible.
Heat soup till boiling and add salt to taste. Add more hot taco sauce if desired. Simmer for one more minute.
Remove pot from stove and add the low-fat yogurt.
Serve immediately. Have chopped onions available in a separate bowl for garnishing.
Makes 2 main course or 4 side dish servings.
Note: I use a lot of hot taco sauce, but start off with 2 tablespoons, and taste before you add more. Sauce can always be added later, but once you’ve put in too much, it can’t be taken out.
Description: For more fun, vary the food coloring and flavoring when you make this simple candy. Try red coloring and cherry flavor, orange coloring and orange flavor, yellow coloring and lemon flavor, etc.
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Description : The wonderful things about these cookies, is that you don’t need to be artistic to make them. Just use a project to shine the pattern on to the cookie surface, and color inside the lines.
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A few months ago I posted a recipe for Super Garlicky Yogurt Sauce. Since then, I’ve used the sauce almost every day… on potatoes, noodles and veggies.
But any food, even a yummy one, gets boring if it’s eaten too often. Because of that, I’ve done a little experimenting, and I’ve come up with a delicious and simple variation. I call it Onion-Yogurt Sauce.
So far, I’ve only used the Onion-Yogurt Sauce as a topping for burritos, both plain and mixed with salsa. Both ways were great.
Next, I’m looking forward to trying a dollop as a garnish for my bean soup. I’m guessing the result will be wonderful.
Annette’s Onion-Yogurt Sauce
1 cup plain low-fat yogurt
1/2 -1 teaspoon olive oil (optional)
3-4 tablespoons onion, finely chopped
1 green onion, finely chopped
salt, to taste
Combine all ingredients. Serve immediately or allow time for flavors to meld.
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