Category: Main Dish

Pumpkin Chili


There’s nothing like a warm winter chili on a fall night to get into your bones and fill you up from the inside out. I was bored of my regular chili, so I went with autumn spices and flavors like canned pumpkin, maple and cinnamon for a lovely twist. Go crazy with your toppings and have some fun!

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Pumpkin chili

2 tbsp olive oil
1 Spanish onion, diced small
1 jalapeño, minced (remove seeds and ribs)
3 garlic cloves, minced
1 1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
3 tbsp tomato paste
1 (15oz) can pinto beans, drained and rinsed
1 (15oz) can kidney beans, drained and rinsed
2 (14oz) cans petite diced tomatoes (with juice)
1 (15oz) can pumpkin puree
1 1/2 tbsp pure maple syrup
2 tsp brown sugar
2 cups vegetable broth
For serving: cilantro, red onion, avocado, cheese

Method:

Heat the olive oil in a medium pot and add onions, jalapeño and garlic. Saute until translucent. Add the spices and continue to saute until fragrant. Add the tomato paste and saute for another 1-2 minutes. Add the beans, tomatoes, pumpkin, maple syrup, brown sugar and stock and bring to a simmer. Cook, covered, for 30 minutes, stirring occasionally. Top with your favorite toppings!

Related Recipes:

Baklava Pumpkin Pie
Baharat Pumpkin Butter
Mini Pumpkin Pies For A Crowd
Cookie Butter Pumpkin Pie
Beer Battered Pumpkin Rings

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Juiciest Chicken Breasts

I’m sharing my JUICIEST CHICKEN BREAST method because I’ve got chicken salad on the menu. No grill or skillet required!

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Juiciest Chicken Breasts

3 chicken breasts
grapeseed oil (or any high-heat cooking oil)
montreal steak seasoning (or the seasoning of your choice)

Method:

Line a sheet tray with aluminum foil. Drizzle it with any high-heat cooking oil. Remove the tenders from the chicken breasts and set them aside (I like to freeze them until I have a nice amount, and then I make chicken fingers!). Lay your chicken breast down on the sheet tray. Season your chicken breast with Montreal Steak Seasoning and drizzle it with a bit more oil. Broil on the highest rack of your oven with your broiler on high for 8 minutes on the first side, and 5 minutes on the second side.

Add your chicken to salad, wraps, sandwiches, or whatever you like!

Related Recipes:

Green Goddess  Bissli Chicken Salad
Grilled Chicken Wedge Salad With Carrot Ginger Dressing
Grilled Chicken Fattoush With Za’atar Ranch
Grilled Marinated Chicken

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Lemony Hawaij Chicken Couscous Soup


When I need comfort food, it’s hawaij for me! The Yemenite spice blend has both sweet (hawaij for coffee) and savory (hawaij for soup) versions. You can purchase my blends through the link in my profile (or on Amazon) or look for a mix in your local Middle Eastern market.

To make your own hawaij for soup and hawaij for coffee, you can get the recipes in my cookbook Totally Kosher!

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Lemony Hawaij Chicken Couscous Soup
Yield: 8 servings

2 tbsp extra virgin olive oil
2 lbs. pargiot (boneless dark meat chicken), diced
salt and pepper, to taste
1 large onion, diced
2 stalks celery, diced
2 large carrots, diced
4 cloves garlic, minced
2 tbsp hawaij for soup (NOT hawaij for coffee!)
1 cup canned garbanzo beans, rinsed and drained
8 cups chicken stock
8.8oz Israel couscous (NOT instant couscous)
zest and juice of 1/2 lemon
1 large handful fresh parsley

In a soup pot, heat the olive oil. Add the chicken, season with salt and pepper and cook over medium-high heat until browned, 6-8 minutes. Remove from the pot. Add the onion, celery and carrots and saute until softened and starting to take on some color, about 8 minutes. Add the garlic and saute for an additional minute. Return the chicken to the pot, add the hawaij and stir until fragrant and incorporated. Add the chickpeas and chicken stock and bring to a simmer for 5 minutes. Add the couscous and simmer until cooked through, about 8 minutes. Remove from the fire. Add the lemon zest and juice and stir in the parsley. Serve.

Related Recipes:

Hawaij Couscous
Hawaij Honey Cake With Labneh Frosting
Couscous Stuffed Capons

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Kitchen Sink Chicken Caesar Salad

I can eat chicken Caesar salad every day of the summer, and I always make it a little different, depending on what’s in my fridge. No chicken? leftover meat or burgers will do! No lettuce? iceberg can work! The rest is up to the produce bin – shaved raw corn (fave!), snap peas, cabbage, kohlrabi, all the crunch and lets not forget the croutons! I used roasted chickpeas here cuz YUMMMM but whatever’s in the pantry is up for grabs – bottom-of-the-bag pretzels, crackers, chips – all fair game! So open your fridge and make it your own!

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Kitchen Sink Chicken Caesar Salad

1 head romaine, chopped
Quarter head red cabbage, thinly sliced
Handful of baby cucumbers, halved
Handful of raw sugar snap peas, thinly sliced
Handful of radishes, thinly sliced
2 grilled chicken breasts, cubed
1 cup roasted chickpeas

Dressing:
3/4 cup Mayo
2 tbsp Dijon
1 scallion, chopped
1 heaping tbsp capers, chopped
Handful of dill, chopped
2 cloves garlic, minced
Salt and pepper, to taste
3 tbsp rice vinegar

Mix and combine!

Related Recipes:

Grilled Chicken Salad with Jalapeno Honey Mustard Dressing

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Kosher Tamales


When my friends decided to throw a dumpling party recently, I decided to finally attempt making kosher tamales. I know it’s not a dumping, per se, but it is a stuffed dough of sorts – so while everyone was bringing dumplings from around the world (think perogies, ravioli and mochi!), I went Mexican, and I did NOT regret it!

First things first, I tackle the Barbacoa beef, which was fairly simple, especially in the instant pot.

Then, for the tamale dough, I incorporated refined coconut oil instead of the traditional non-kosher lard, which resulted in a beautifully soft and supple masa dough!

I could not wait to bring my dumplings to the party, and I held my breath as each person unwrapped their corn husks to reveal a delicious package! The tamales were loved by all and I’m so happy to share the recipe for those who want to tackle this project!

To view the reel on Instagram click here.

Kosher Tamales!

20 corn husks, soaked in warm water for 30 minutes
3 cups masa harina (I use Meseca brand)
1 1/2 tsp salt
1 tsp baking powder
1 tsp cumin
½ cup + 1 tbsp refined coconut oil 
3 cups beef broth
2 cups filling of choice (I used this Barbacoa beef)

Method:

In a large bowl, whisk the masa harina, baking powder and cumin. Add the coconut oil and beef broth and mix with your hands until a supple dough forms and all the coconut oil is fully incorporated. (The dough shouldn’t stick to your hands).

Dry the husks off with a paper towel to remove excess water. Lay one flat on your counter with the wider end is closer to you.

Scoop 1/4 cup of dough onto the middle of the husk. Spread the dough towards the wide end into a thin (¼-inch thick) layer using a spatula. Top with 2 tbsp of filling (I used Barbacoa beef).

Place a steaming rack or basket into your instant pot. Fill with 1 cup water. Place the tamales on top of the basket and cover it with a layer of extra corn husks. Lean the tamales around the pot in an upright position. Set the instant pot to high pressure for 30 minutes. Release and enjoy with salsa or extra sauce from the braised beef.

Related Recipes:

Roasted Baby Elote (Mexican Street Corn)
Mexishuka (Mexican Quinoa Shakshuka)
Mexican Hot Chocolate Pecan Pie
Mexican Hot Chocolate Brownies

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