When I put together my meal plan for the week ahead I’m always thinking about more than the recipes I’m itching to make and specific foods I want to eat. More and more I’m focused on bringing meals to the table in the absolute easiest way possible, and hopefully trimming my food budget along the way. I’m looking to do all this without sacrificing the wholesome, satisfying meals my husband and I enjoy.
Inspired by these five quick and easy everyday vegetarian dinners (ones even the slightly reluctant vegetable-eater can get behind), I added an extra meatless night to the meal plan.
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Carbohydrates have gotten a pretty bad reputation in the last few years…all but eliminating carbs…Arnold Schwarzenegger, the Governator himself, made post-workout carb consumption…
No offense to our friends over at Manischewitz! We love making charoset with it, but the concord grape, Kosher-for-Passover wine can be cloyingly sweet on its own. And when you’re supposed to drink four cups of it during a seder (and probably many more throughout the rest of the week), that’s a lot of sweetness.
Instead, Rabbi Josh Franklin of Temple Beth Elohim in Wellesley, Massachusetts, suggests opening a bottle of something else. “Opt for one of the many popular Israeli wines that have been breaking into the market,” he says.
Rich in spices and slow-cooked in coconut milk, Indonesian Beef Rendang has a lot in common with beef curries from other countries. You get healthy fat from the coconut milk, plus spice and herb based antioxidants in every bite. Not to mention unbelievable flavor. These are not shy ingredients: rendang is all about making a big, bold statement.
Imagine hot chile peppers, shallots, garlic, ginger, galangal, kaffir lime leaves, lemongrass, cloves and cinnamon—tamed only slightly by sweet, creamy coconut milk. The beef is braised in this intense fusion of flavors long enough to soak up all of the sauce. Rendang isn’t going to win any beauty contests, but when food tastes this good, who cares what it looks like?
Servings: 4 to 6
Time in the Kitchen: 2 hours (45 minutes prep time)
Ingredients
3 Thai or other hot chile peppers, chopped
4 shallots, roughly chopped
4 garlic cloves, roughly chopped
1 2-inch piece ginger, peeled and thinly sliced (5 cm)
2 pounds boneless beef chuck, seasoned with salt, cut into 2-inch/5cm pieces, or 2 pounds short ribs (900g)
1 13.5 fl oz unsweetened full-fat canned coconut milk (400ml)
6 kaffir lime leaves
2 stalks lemongrass (trimmed on the top and bottom), smashed or twisted to break open
4 whole cloves
1 stick cinnamon
1 teaspoon kosher salt (5 ml)
½ cup unsweetened coconut flakes (45 g)
Galangal and fresh kaffir lime leaves can be found in some Asian and Indian markets or well-stocked grocery stores. They can also be bought online. Extra kaffir lime leaves can be frozen and used for other recipes.
If fresh galangal can’t be found, dried (not powdered) can be used. For this recipe, soak 1 tablespoon dried galangal in hot water for 20 minutes until pliable. Chop as finely as possible with a knife before adding to the food processor with the other ingredients
Instructions
In a food processor, pulse the chiles, shallots, garlic, ginger, galangal and turmeric until a coarse paste forms. If needed, add 1 tablespoon water to help a paste form.
In a wide skillet or Dutch oven over medium heat, warm the coconut oil. Add the spice paste, stirring constantly until the spice mixture is warm and fragrant but doesn’t begin to brown, 3 to 5 minutes. Add the meat, stirring well to completely coat in the spice paste.
Add the coconut milk, lime leaves, lemongrass, cinnamon stick, cloves and salt. Bring to a boil. Reduce heat to medium low. Simmer the meat, uncovered, for 1 ½ hours. Stir frequently to make sure the coconut milk is not scorching to the bottom of the pot. (If using short ribs, pull the meat from the bone halfway through the cooking process and cut the short-ribs into 2-inch pieces so the meat is better covered by the coconut milk.)
While the meat is cooking, toast the coconut flakes in a dry skillet for a minute or two until lightly browned. Let cool. Grind the coconut flakes in a food processor or chop with a knife until fine. Set aside.
When the sauce is almost completely absorbed by the meat, and the meat is very tender, discard the cinnamon stick, lime leaves and lemongrass. Mix the coconut flakes in with the beef before serving.
The best part of any meal is dessert, if you ask me, and a Passover Seder is no exception. There are certain Passover sweets that always come to mind this time of year, like flourless chocolate cake and coconut macaroons, but really that’s just the tip of the iceberg when it comes to treats that will please everyone at the table. Here are 22 recipes to inspire you through the holiday season.
The Seder plate is the most important part of any Passover Seder. It’s rich with symbolism, meaning, and history. And it’s what the holiday ritual is centered around. (Fun fact: Many Seder plate designs configure the six items into the six points of the Jewish star.)
If you’re not sure how to set it up, though, it can be very stressful. What if you forget something? What if you put something in the wrong place?
Whether you’re hosting a Seder this year or just going to one, you should know what goes on a Seder plate and why. Of course, there have been some changes over the years, and some families add, change, or rearrange items. But we swear that it’s really not all that complicated. See for yourself.
The supermarket shelves are lined with matzo, and butchers are stocking up on brisket, which can only mean one thing: Passover is right around the corner.
This year, the holiday of Passover — Pesach in Hebrew — begins Monday night, April 10. The celebration of the exodus of the Israelites from Egypt lasts a week (some Jews celebrate for eight days, while others celebrate for seven), and is notable for the things you aren’t allowed to eat (including leavened bread). In fact, there seem to be a lot of rules around this holiday and, if you just started dating a new Jewish boy or find yourself hosting one of the nights, the holiday can seem intimidating and daunting.
But it’s also celebratory and fun! (And you can even drink good wine.) Here’s everything you need to know to have a chag sameach (happy festival).
Deviled eggs are ingenious. They take hard-cooked eggs — already one of the world’s most perfect foods — and elevate them into an elegant bite that’s worthy of any appetizer plate. From summer picnics and Easter brunch, to afternoon snack time and Sunday supper, deviled eggs are more than up for the occasion.
Deviled eggs are also one of the easiest appetizers we know how to make. Today, we’ll show you the easiest, most basic method for these addictive treats, with plenty of ideas for making them your own.
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Rich in spices and slow-cooked in coconut milk, Indonesian Beef Rendang has a lot in common with beef curries from other countries. You get healthy fat from the coconut milk, plus spice and herb based antioxidants in every bite. Not to mention unbelievable flavor. These are not shy ingredients: rendang is all about making a big, bold statement.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
Carrie 'n Crew a Hoppin
