Sweet and Spicy Meatballs
Most everyone knows this classic for “Meatball
Mondays.” My twist on it is adding some kebab seasoning with chili flakes. It
comes together easily and is a full meal when served with spaghetti or rice and
a salad. My family enjoyed it for a last-minute Hoshana Raba seudah.
From my experience, I prefer fresh ground beef with half of the fat. It has
better consistency and holds its shape, not getting too watery.
2 lbs. ground beef
1 egg
2 T. honey
3 T. kebab seasoning
1/4 tsp. red chili flakes
1 tsp. dried oregano
1 can tomato sauce (or marinara sauce if
you prefer)
2 T. canola oil
Wear gloves
when handling raw meat. Let the ground beef come to room temperature. This will
help it start cooking faster. Press and combine the meat with the egg. Add
seasoning and honey and mix into meat. Heat the oil in a large saucepan or
medium stockpot on medium-high heat. Roll the meat mixture into balls about the
size of walnuts. The smaller size reduces cooking time. Add the meatballs to
the oil and brown them on the outside. (Flip them over after 30 seconds, so
they do not stick to the bottom, then flip again.) Add the sauce. Add 1 tablespoon
water if it is too thick. Simmer on low for 20 to 25 minutes.
Lentil Curry
A little bit of India in a dish. Bright and
flavorful, this comfort food is the perfect throw-together meal. It uses
ingredients you may already have on hand in your pantry. The curry seasoning
gives it an extra boost of color. I use fresh parsley with mine, but you could
use parsley flakes. Make it elegant and serve with Jasmine rice and flat bread
for a full meal.
1 16 oz. package red or brown lentils
1 small bunch fresh parsley or 3 T. parsley
flakes
3 T. curry powder
1/2 T. cumin
2 large carrots, peeled and diced
1 large yellow onion, diced
3 T. canola oil
Rinse the
lentils in a mesh strainer. Heat the oil in a medium stockpot. Add the
vegetables and seasoning to the pot and sauté on medium-high heat until
softened, about 10 minutes. Add chopped parsley for the last 5 minutes of
cooking the vegetables. Stir often. Add the lentils and 4 to 6 cups water. Add
less water for a thicker soup. Simmer on low for 20 minutes with a lid that
lets out steam.
Roasted Green Beans
Most of the time, green beans are overlooked as
boring. Not these green beans. They are sweet and spicy and perfectly tender.
While frozen is an option, I prefer fresh. It is a perfect side dish for
Shabbos. Add leftovers to salads like three-bean salad for lunch.
2 lbs. green beans, rinsed and trimmed
2 T. honey
1 tsp. ground black pepper
1/4 tsp. red chili pepper flakes
3 T. canola oil spray
Preheat oven to 425° F. Mix honey and
spices. Evenly coat the green beans in the spices and honey mixture. Line a
large baking sheet with parchment paper. Lay the green beans in a single layer.
Spray with oil to coat evenly. Bake for 12 to 15 minutes.
Roasted Cauliflower with Mango
This is a light side dish perfect for Shabbos
dinner. This recipe will help you use up the frozen vegetables from the food boxes.
The dressing tastes amazing on most vegetables, such as broccoli, corn,
carrots, and peas.
1 ripe mango, peeled and diced or cut into
long strips about 1/4-inch thick
1 bag frozen cauliflower, defrosted
1/4 freshly squeezed lemon juice or 3 T. bottled
lemon juice
1 tsp. salt
1 tsp. sugar
1/4 tsp. parsley flakes
1/4 tsp. dried basil
1 tsp. ground black pepper
3 T. canola oil
Preheat oven to
400° F. Combine all ingredients in a large bowl. Spread in a single layer on a
baking sheet lined with parchment paper. Roast with foil loosely covering on
top for 20 minutes.
Jerusalem Grill Spiced Couscous Salad
This is a perfect high protein, vegetarian supper.
Traditional couscous is fast to make. Pack some for lunch the next day.
1 16 oz. package traditional (not pearled)
couscous
3 T. Pereg Jerusalem Grill Spice
1 small bunch fresh parsley
1 yellow zucchini
1 green zucchini
1 red bell pepper
1 sweet Vidalia onion
1 can chickpeas, drained
1/4 lemon, freshly squeezed
3 T. canola oil
Wash the zucchinis and pepper and
dice into 1/4-inch cubes. Heat oil in a large frying pan (or Asian wok, if you
have one) on medium-high heat. Sauté the vegetables on medium-high heat for 5
minutes, stirring often. Add Pereg spice. Turn down heat to medium-low and stir
every 2 minutes. Vegetables will be tender in 10 minutes. Stir in parsley last
and stir for 3 minutes to incorporate. Cook couscous according to package
directions. Combine cooked vegetables with cooked couscous and chickpeas in a
large mixing bowl.
Olive Farro Salad
Full of fiber and protein, this is super as a side
dish or quick lunch.
1 can green olives
1 package farro grain
1/4 fresh lemon, squeezed
1 tsp. Trader Joe’s garlic citrus seasoning
Cook the farro according to package
directions. Mix in olives, lemon juice, and seasoning. (Substitute pearled
barley or pearled couscous for farro, if desired.)
Chocolate Mousse
A classic elegant dessert – perfect with whipped
cream and brownies in a parfait cup. Cherry pie filling is optional.
2 10 oz. containers Tofutti cream cheese
1 carton Rich’s whip
1 c. semi-sweet chocolate chips
1 T. vanilla extract
Heat chocolate
chips in a microwave-safe dish for 30 seconds with 1 tablespoon of water. Mix
the chocolate and water in the dish until it is a smooth consistency. With an
electric mixer in a large mixing bowl, beat the whipped cream until it forms
stiff peaks. Fold in the cooled-to-room-temperature chocolate. Add Tofutti
cream cheese and blend. Add vanilla extract and blend again.
Jalapeno Chili-Lime Chicken Wings
This is a great last-minute grilling recipe for
the season. Also great for supper. Serve with rice or noodles and a salad.
1 package chicken wings
4 T. shwarma seasoning
3 T. paprika
5 T. honey
1 large jalapeno, sliced
4 T. Trader Joe’s chili-lime seasoning
4 T. canola oil
Mix honey, spices, and jalapeno, and
rub onto each chicken wing. (I recommend wearing gloves for this part.)
Marinate 3 to 4 hours or overnight. Grill. (Wrap jalapeno in foil and grill
separately.) For an oven-bake option: Preheat oven to 350°F. Prepare two
9x13-inch deep dish pans. Bake chicken (together with jalapeno) covered with
foil for 40 minutes. Bake uncovered for an additional 10 minutes.
