Roasted Chicken Breasts with Clementines & Arak

This recipe was modified from ‘Jerusalem: a cookbook’ by Yotam Ottolenghi and Sami Tamini

Ingredients

  • 3 ½ Tablespoons Arak, Ouzo or Pernod
  • 2 Tablespoons olive oil
  • 2 Tablespoons freshly squeezed Orange Juice
  • 2 Tablespoons freshly squeezed Lemon Juice
  • 1 Tablespoon grain mustard
  • 1 ½ Tablespoons brown sugar
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 2 medium fennel bulbs
  • 1 to 2 pounds skinless chicken breasts (about 3)
  • 4 Clementines or 3 Mandarin oranges, cut horizontally into 1/4 slices
  • 1 Tablespoon fresh thyme leaves
  • 1 ½ Tablespoons fennel seeds, lightly crushed
  • Salt and pepper to taste

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Tahini Sauce

Gluten Free from www.epicurious.com

This works great for eggplant topping.  Tahini comes in a variety of viscosities, some very thick, some more thin.  3/4 is for the thinner varieties, 1/2 cup for thicker.  Start with 1/2 a cup and if the sauce is too thin, add 1/4 cup more.

Ingredients:

2 Garlic Cloves
1/2 tsp salt
1/2 to 3/4 cups of Tahini
1/3 cup fresh lemon juice
1/4 cup water
1/2 tsp ground cumin

Preparation

Rough chop the garlic, throw everything into a food processor, process until the sauce becomes smooth and thick.

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

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Slow cooked braised whole chicken

This recipe is Kosher and Gluten-free

Preheat oven to 275 degrees

Ingredients

  • 1-2 whole chickens (preferably heritage, perferably from Grow and Behold)
  • 1-2 Onions or Lemons
  • ground ginger
  • 1 quart of chicken broth (see chicken broth recipe)
  • 2 generous Tablespoons of corn starch (potato starch if passover)
  • optional: a potato or two cut into small chunks

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