Thanks to Houston Ima for this recipe. I stole it from her shabbos table years ago.
A few broccoli crowns, cleaned and chopped into bite size (or smaller) pieces
1 cup or more of craisins
1/2 cup of mayo
2-3 tbsp vinegar
Mix it all up. I pre-mix the dressing just to make it easier to throw it together on the way to the table.
Chicken Cholent Verde
I adapted a Pollo Verde recipe to make this chicken cholent.
Drumsticks (however many you think you need; I only use drumsticks to avoid small bones when the chicken falls off)
1 cup short grain brown rice (doesn't get so mushy)
1 batch tomatillo sauce (below)
Water to cover
Dump it all in and cook it like a normal cholent. I add some extra water to make sure it doesn't burn. Enough so that it covers the chicken. I serve with corn tortillas because it tastes great as a burrito.
Tomatillo Sauce
1 lb fresh tomatillos
1 bunch cilantro
1 onion
2 clove garlic
Salt/pepper to taste
Process together in a food processor. It is that easy. You can use this sauce on chicken, as well. I bet it would be good as a enchilada sauce, too.
Double Layer Kugel (Ahuva's Zucchini Top Kugel)
I got this from an Aish email a few years ago. I believe that the original recipe appears in The Complete Yom Tov Cookbook by Sara Finkel. My inner lawyer is getting all ruffled at the thought of posting another person's (published) recipe. So... you can find the recipe here or here.
I use a few more carrots and a little less flour. The bottom doesn't stay together as nicely, but I prefer the texture without the flour. The added carrots make the color contrast more vivid.
I have also used this as a Pesach recipe-- just sub matzo meal for flour.
Hummus
I really don't know the quantities for this. I eyeball it and then taste along the way. Homemade hummus is SUPER easy and SUPER yummy. Try adding your favorite flavors!
1 can chick peas, well rinsed
2-3 tbsp tahini
2-3 tbsp lemon juice
2 cloves garlic
olive oil
salt
(almost everyone includes cumin, but I don't particularly care for it, so I don't)
Process everything except the olive oil and salt in the bowl of a food processor. While the processor is on, add olive oil until the hummus is the consistency you like. Salt to taste.
Mexifilte
1 frozen gefilte fish roll
1 cup or so of salsa
Pour salsa over the gefilte fish and bake at 350 for about and hour and a half.
Pistachio Chocolate Chip Cake
This is my great aunt's secret recipe. Between my mom, my brother, and I there are 4 different recipes. No matter how you make it, though, it is AMAZING. Below is my parve version, with dairy version in parenthesis.
1 box cake mix (white cake mix is best because it gives you a great green color, but Duncan Hines white cake mix is dairy... learned that the hard way... yellow works fine)
1 bag chocolate chips
1 cup Tofutti sour cream (or real sour cream)
1 package pistachio pudding mix
4 eggs
1/3 cup oil
2 tbsp. flour
(I add a can of condensed milk if it is dairy)
Mix it all up with a hand mixer. The batter will be thick. Bake at 350 for 1 hour in an oiled and floured bunt pan. Easy AND yum!
Southwestern Corn Salad
1 can corn
1/2 bunch of cilantro
1 red bell pepper, diced
1/4 red onion, diced
grape tomatos, halfed
2 avocados, diced
lime juice and olive oil to dress (just a drizzle of both, really)
salt to taste
Combine all ingredients.
Quinoa Salad with Zaatar Dressing
I totally lucked into this one. I had leftover quinoa, veggies from a salad, and zaatar dressing from a Shabbos dinner. It all worked together very nicely. I could eat this at every meal.
1 cup cooked quinoa
1/2 cucumber-- peeled and chopped in a large dice
1 green bell pepper-- chopped in a large dice
1/4 cup or more pumpkin seeds
Zaatar Dressing
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup apple cider vinegar (I like vinegar... this may be too strong for you)
Heaping tbsp. to 1 1/2 tbsp. zaatar
salt
Combine the dry ingredients and maybe 1/2 a cup of the dressing.
