The recipes below were prepared with Miele products. The cooked items were prepared on the Induction Cooktop. Induction cooking means that heat will only transfer to the cooking vessel and not other surfaces. Meaning, if you place your hand on the cooktop surface while it is on, you won’t get burned! Induction cooking is also faster, which means a shorter prep time for your meal.
With Rosh Hashanah, the Jewish New Year, falling early this year on September 3rd and 4th, we welcomed Rabbi Goldenberg, with Chabad of Lawrenceville, as a guest chef for a recent kosher cooking show. Food that is served at Rosh Hashanah holds deep symbolic meaning to represent the hopeful and prosperous mood of the holiday. Meals that are served may vary depending on family tradition and region, but many customary ingredients at the table might include: honey, carrots, lamb or fish, a “new fruit,” and challah. Rabbi G prepared traditional Jewish dishes from Eastern Europe, The Mediterranean, and the US, and below are a few of his recipes.
- - Package of meat (preferably flanken. If not available, use package of sliced lamb necks or stew meat)
- - 1 c. Cholent-mix beans
- - 1 large onion, chopped
- - 4 med. potatoes, cubed
- - 1 c. pearl barley
- - 2 Tbsp. wine (optional)
- - 2 Tbsp. ketchup (optional)
- - 1 Tbsp. honey (optional)
- - Salt (to taste)
- - Cayenne pepper (optional)
- - Garlic powder (to taste)
- - Paprika
- - Log of kishka (optional)
- 1. Soak beans overnight;
- 2. Cut meat into cubes;
- 3. Combine all ingredients in a pot;
- 4. Add enough water to rinse 1/2 in. above the surface mixture;
- 5. Wrap kishka in cooking plastic and place on top of mixture;
- 6. Cook on med. flame for 1 1/2 to 2 hours;
- 7. Keep on low flame over a belch or in a crock pot until Shabbos lunch;
- Serves 4-6. Note: Be generous with the salt and pepper
- - 1 bunch fresh spinach
- - 1/2 lb. mushrooms, sliced
- - 1-2 avocados, chopped
- - 1 pint cherry tomatoes
- - 1 mango, chopped
- - 1 c. strawberries, sliced
- - 1 c. cashews
- - 1 c. ketchup
- - 3/4 c. vinegar
- - 1 c. olive oil
- - 1 c. sugar
- - 2 cloves fresh garlic, crushed
- - 1 tsp. salt
- - 1 tsp. paprika
- 1. Toss salad ingredients together
- 2. Blend dressing. You can do this in a blender or by hand in a jar or cruet
- 3. Dress right before serving
- Dressing can stay fresh in the fridge for a few weeks. You can get really creative with this salad by adding or substituting ingredients that you like. I like to crumble whole grain chips on top. It adds a nice flavor and crunch. Enjoy!
- - 6 large carrots
- - Oil for frying
- - 1/2 tsp. salt
- - 1/4 tsp. pepper
- - 5 cloves garlic
- - 1/4 tsp. paprika
- - A pinch of cayenne pepper
- 1 tsp. parsley
- - 1 1/2 tsp. cumin
- - 1/2 lemon (for juice)
- 1. Boil carrots until cooked and then slice
- 2. Chop garlic and saute until brown
- 3. Add carrots and rest of dry ingredients
- 4. Mix and cook for 10 minutes
- 5. Add lemon juice
- - 1 c. dry Canellini beans
- - 1 c. dry chic peas
- - 1 ½ Tbsp soy sauce
- - 2 lemons (for juice)
- - ½ c. tahini
- - 1 ½ tsp. cumin
- - ½ tsp. cayenne pepper
- - 1/8 tsp. black pepper
- - 1 ½ tsp. salt
- - ½ tsp. pepper
- - 5 garlic cloves
- - 1/3 c. olive oil
- - ½ c. water
- 1. Cook beans and peas on a low flame in plenty of water for 2 hours
- 2. Drain and put in blender
- 3. Add all ingredients except for water and oil
- 4. Dribble oil, then water as mix for blending
- - 1 c. matza meal
- - 1/2 tsp. baking powder
- - 1 tsp. salt
- - 1/3 tsp. pepper
- - 1/4 tsp. garlic powder
- - 1/4 tsp. basil
- - 4 eggs
- - 4 Tbsp. canola oil
- 1. Mix oil and eggs
- 2. In a separate bowl, mix dry ingredients.
- 3. Add oil and eggs to dry ingredients and mix together
- 4. Refrigerate for one hour (or place in freezer for 15 minutes)
- 5. Form walnut size balls and place in boiling water or chicken soup.
- 6. Cook covered over medium to low flame for 30 minutes
- - 6 lbs. potatoes
- - 1 zucchini
- - 1 large onion
- - 6 eggs
- - 1 c. oil
- - 1 Tbsp. salt
- - 1/2 tsp. pepper
- - 1 c. freshly boiled water
- 1. Put all ingredients, except the water, in blender until mix has consistency of cake batter
- 2. Add boiling water and mix
- 3. Pour into greased 9x13 pan
- 4. Bake uncovered at 400 degrees for 45 minutes
- 5. Broil for 10 minutes
- 6. Allow to cool (to achieve firm consistency) and serve
