Category: recipe

Gluten-Free Oat-Free Challah V2

Gluten-free oat-free challot ready for Shabbat

This challah is for when we have guests who can not eat oats. Our regular challah is gluten-free oat challah. Version 2 of oat-free is basically the same as my Version 1 recipe, but I’ve just simplified and updated it a little.

Disclaimer: Version 2 has one outstanding question. I lost track while measuring quinoa flour and may have added it twice. Whatever I did was delicious. I have to make it again and update this recipe to be sure of the quantity of quinoa flour.

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Tunisian Lamb Stew

Gluten-Free, Kosher, this is a crock pot recipe

  • 1.5 pounds of cubed lamb (Grow and Behold)
  • 2 Tablespoons harissa
  • 1 teaspoon ground Cumin
  • 1 teaspoon ground Coriander
  • 1/2 teaspoon ground Ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon ground Cinnamon
  • 1 medium Butternut Squash (about 1.5 pounds), peeled, seeded and cut into 1 inch cubes
  • 1 medium Green Pepper, coarsely chopped
  • 1 medium Yellow Onion
  • 3 cloves of garlic minced
  • 3 cups beef stock or beef bone stock
  • 1 can (14.5) ounces fire-roasted diced tomatoes
  • 1/3 cup unsulfured golden raisins
  • 1/3 cup chopped fresh parsley
  • 1/3 cup toasted pine nuts
  • Lemon wedges

Cube the lamb pieces into like 1/2 inch cubes, in a separate bowl chop the onions and garlic. Have the spice mix ready to stir into the lamb.

In a large skillet, over medium heat, cook the lamb, turning occasionally for 5 minutes. Add Harissa, cumin, coriander, ginger, turmeric, cayenne, and cinnamon and stir until combined.

Transfer the meat to a 3.5 to 4 quart slow cooker. add a little oil to the skillet and brown the onions for a few minutes. add to the slow cooker. Stir in the squash, bell pepper, and pour broth over it.

Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Turn the slow cooker to high if on low, add raisin and diced tomato. Cover and cook for 10 minutes.

Serve, topped with parsley and pine nuts and accompanied by lemon wedges.

Modified from the WHOLE30 Slow cooker cookbook, by Melissa Hartwig.

Rivka’s kale eggs

Ingredients:

  • 2-4 eggs
  • 2 -3 cups of kale (about 1/2 or 1/3 of a bunch)
  • 1-2 cloves of garlic
  • olive oil
  • pinch of tumeric
  • Pinch of cumin
  • salt and pepper

Crack the eggs into a a bowl and stir, crush or chop the garlic into a small bowl.  Soak the kale in the sink in cold water for a few minutes, then shake it in the water to get all the bugs off and all the dirt off.  Pick up each kale leaf and hold the stem and pull stripping the kale off.  chop the remaining leaf parts and compost the stems.  

In a frying pan, drizzle olive oil in the bottom of the pan and set the stove on high.  Add garlic until it starts to sizzle then add the kale leafs. stir frequently, if it begins to burn, add 1/4 cup water and steam until the kale is soft.  Add cumin and tumeric and stir the kale.  once soft, add the eggs and stir contnuously until the eggs are cooked.  Eat the result.  🙂