Category: Main Dish

Beef Chili Bar

There is a LOT of cooking (and eating!) ahead of us, and I’ve said it before, and I’ll say it again! Build your own bowl bars are the way to go! There is so much to build on, it fills up a table, and it’s a fun feast! And so festive too! I love a warm bowl of chili in the Sukkah, but ramen is probably our fave! Here are some other great BYOB ideas for the holiday!

RAMEN BOWLS
broth: chicken soup, miso soup, bone broth (here’s a great recipe!)
noodles: ramen, udon or rice noodles
veg: julienned carrot, zucchini, snow peas, mushrooms, bok choy, cabbage
protein: London broil, chicken breast, leftover brisket or roast, soft boiled eggs
toppings: nori, sriracha, sesame seeds, scallions, radishes, chili peppers, lime wedges, cilantro
sauces: sriracha, gochujang, chili crisp

SUSHI BOWLS
grains: sushi rice, crispy sushi rice, quinoa
fruit/veg: julienned carrot, julienned cucumber, radish, avocado, mango
protein: flaked salmon, raw tuna, kani, edamame
toppings: nori, sesame seeds, french fried onions, scallions or chives
sauces: sweet sauce, spicy mayo, soy sauce, wasabi sauce, teriyaki sauce

BURGER BAR
bread: pretzel buns, burger buns, sourdough
protein: beef burger, turkey burger, quinoa burger, pulled beef, pulled chicken, sunny side up eggs
toppings: lettuce, tomato, onion, sauteed onion, pickled onion, pickles
sides: onion rings, french fries, corn on the cob
sauces: bbq sauce, ketchup, mustard, mayo, pickle relish

FALAFEL BAR
bread: pita, laffa, lachuch, malawach
protein: falafel, shawarma chicken, shnitzel, hard boiled eggs, hummus, roasted chickpeas
toppings: red cabbage slaw, Israeli salad, Israeli pickles, Israeli hot peppers, sauerkraut, sumac onions, beet salad, fried eggplant, parsley
sauces: tahini, amba, schug, harissa

2 tbsp extra virgin olive oil
1 medium onion, diced
1 red pepper, diced
3 garlic cloves, minced
1 ½ lbs ground beef (not lean)
1 jalapeno, diced (veins and seeds removed) or 4oz. canned green chilies
1/3 cup tomato paste
2 (15 oz) cans black beans, drained and rinsed
1 (15oz.) can kidney beans, drained and rinsed
2 (14.5 oz) can diced tomatoes
2 cups chicken or vegetable broth
2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp smoked paprika
1/4 tsp cinnamon
1/8 tsp cayenne pepper (optional, for extra heat)
1 tbsp Dutch process cocoa powder
2 tbsp brown sugar
2 tbsp maple syrup
Salt and black pepper, to taste

BYOB BAR toppings & sides
iceberg lettuce
Sliced jalapeños
sliced avocado
corn
red onion
cilantro
lime wedges
dairy-free our cream
salsa or pico de gallo
guacamole
soft and hard shell tacos, wraps
tortilla chips
cornbread

Method:

Heat a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, 3 minutes, add diced peppers (jalapeno, if using) and continue to saute until softened, 2 minutes. Stir in garlic and cook 1 minute. Add beef and cook until browned, breaking it up with a spoon, about 6 minutes. Stir in the tomato paste and cook for 2 minutes to caramelize it slightly. Add chili powder, cumin, paprika, cinnamon, and cayenne. Stir well to coat.

Add the diced green chilies (if not using jalapeno), beans, and diced tomatoes and pour in broth. Stir everything together. Add cocoa powder, brown sugar and maple syrup and stir to incorporate. Add salt and pepper, to taste. Bring to a simmer, cover and cook 30–40 minutes, stirring occasionally, until thickened and flavors have melded.

Serve hot with toppings and sides of choice.

Related Recipes

cornbread
pumpkin chili
BYOB ramen bowls
pulled brisket ramen
falafel board
crisp rice sushi salad

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Pomegranate Roast with Roasted Apples & Gremolata

Never been a brisket girl. There I said it. Braised meat just doesn’t do it for me. I’ll eat the brown stuff when I don’t have teeth! In the meantime? I like to chew my food. So red meat is where it’s at for me. Traditional? Not so much. I know, I know. I’m so predictable!

Speaking of predictable, braised meat is always reliable. You cook it low and slow in the oven, and you’ve got yourself a tender cut. Red meat? Not so much. It needs your attention, and a meat thermometer, to cook it to tender perfection. And that might mean medium for some, medium rare for others, and well done for (hopefully) a very small portion of you that like your meat dry and gray (in which case, I suggest going back to braised brisket!).

So if you’re looking to change things up a bit this holiday, give this recipe a try. It’s not your Bubby’s brisket, but it’s absolutely FABULOUS!

Pomegranate Glazed Roast
YIELD: 8-10 servings

SPECIAL EQUIPMENT: meat thermometer.

1 (3lb) Delmonico roast (may sub boneless chuck/shoulder/French roast)
2 Tbsp olive oil
2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp sweet paprika
1 tsp garlic powder
½ tsp cinnamon
3 firm apples, such as Gala or Pink Lady, quartered

Glaze:
1/4 cup pomegranate molasses (see note)
2 Tbsp silan
2 cloves garlic, grated
1 tsp fresh thyme leaves

Bring the roast to room temperature.

Preheat oven to 450 degrees. In a small bowl, combine the olive oil, salt, pepper, coriander, cumin, paprika, garlic powder and cinnamon. Rub the mixture all over the roast and transfer to a greased baking dish. Place the quartered apples around the dish.

Bake the roast for 20 minutes. Prepare the glaze, mixing all the ingredients in a small bowl to combine.

Reduce the oven temperature to 350 degrees and brush the roast with the glaze. Return the roast to the oven and continue to cook until a thermometer reads 130 degrees (about 20 minutes), basting every 10 minutes with more glaze. (see NOTE)

Rest for 10 minutes before slicing. Serve with roasted apples and garnish with pomegranate gremolata.

Pomegranate Gremolata

3/4 cup chopped fresh parsley
Zest of 1 clementine
½ cup fresh pomegranate seeds
1 small garlic clove, very finely grated or minced
1–2 Tbsp good olive oil
Pinch of flaky salt

Add all the ingredients to a bowl and stir to combine.

NOTES: I use Sadaf pomegranate concentrate. Depending on the brand of molasses (some are more sour than others), you may want to add more silan. Taste and adjust to desired sweetness level.

I prefer my roasts medium rare, at about 135-140 degrees. The temperature of your roast will continue to rise by about 10 degrees when you remove it from the oven, so I take it out at 130. If you prefer your roast more rare, remove at 120 for rare, and for more well done, remove at 140 for medium.

For most tender results, do not use imported/grass fed meat for this recipe.

You cannot warm this meat as it needs to be served room temperature. If you want to repare it in advance, I recommend doing the initial sear ahead of time and finishing the cooking close to serving time (this can be done at pretty much any temperature, so long as you monitor the cooking using a thermometer). If you want to cook it on the holiday,  you can purchase a non-digital thermometer that you can use.

It is not recommended to freeze this meat as it cannot be rewarmed.

Related Recipes:

hot honey French roast
savory pomegranate braised roast

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Sheet Pan Pesto Gnocchi

If you haven’t hopped on the baked gnocchi train yet, it is time! No need to boil up those little potato nuggets, you can roast them in the oven with you favorite veg and sauce, and voila! An easy side dish, or blank canvas for your protein of choice!

Think of all the variations! You can switch up the veg (spinach artichoke!) or add in proteins like grilled chicken, feta cheese or lentils! Or serve alongside your favorite fish!

 

Sheet Pan Pesto Gnocchi

1 lb. store-bought gnocchi
1 pint grape tomatoes
1 medium zucchini, chopped
1 red onion, diced small
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 1/2 tbsp balsamic vinegar
1/2 tsp dried oregano
kosher salt, to taste
1/4 cup Tuscanini sundried tomato pesto
handful fresh basil leaves, chiffonade

Method:

Preheat oven to 425 degrees.

On a sheet pan, combine the gnocchi, tomatoes, zucchini, onion, garlic, olive oil, balsamic, oregano and salt, stir to combine. Transfer to the oven and bake for 30 minutes, stirring every 10 minutes.

Remove from the oven and mix in the pesto. Add the basil leaves and mix to incorporate.

NOTE: If you can’t find the sundried tomato pesto, use your favorite store-bought variety or make your own.

 

Related Recipes:

shlishkes
pesto burger with tomato jam
zucchini caponata

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Pasta Caponata

I’m on a roll here with my TURNING LEFTOVERS INTO DO-OVERS series over on the Gram and this time, I gotta use up my eggplant caponata + a chunk of leftover sourdough, so I turned into a creamy, saucy pasta with toasty za’atar breadcrumbs and some fresh cilantro. Best pasta I’ve every had? no, but it’s got potential (with some added feta, mozzarella, maybe a runny egg on top?) and it’s a great way to use up your leftover eggplant dip!

 

Pasta Caponata

1 lb. of your favorite pasta shape
2 cups leftover caponata or eggplant dip
1 heaping tbsp tomato paste, optional
1-2 tbsp extra virgin olive oil
handful of fresh cilantro

Za’atar Sourdough Breadcrumbs

2 slices leftover sourdough, torn or blended into coarse crumbs
2-3 tbsp extra virgin olive oil
1 tsp za’atar
kosher salt, to taste

Method:

Bring a pot of salted water to a boil and add pasta, cook according to package directions. While the pasta is cooking, heat the caponata in a deep skillet. If it’s not very saucy, add some more tomato paste and stir it into the dip with some olive oil, stirring until it caramelizes and deepens in color. Add the pasta directly into the pot with 1-2 ladles of pasta water and stir until the pasta is fully coated in the sauce.

To make the crumbs, heat the olive oil in a frying pan and add the breadcrumbs. Stir over medium heat until golden brown and crispy. Add the za’atar and salt and stir to incorporate.

Sprinkle the crumbs over the pasta and garnish with cilantro.

Related Recipes:

zucchini caponata
eggplant dip

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Sheet Pan Shawarma Bake

Looking for a dinner that’s bold, beautiful, and barely makes a mess? This Sheet Pan Shawarma Bake is here to save your weeknight or light Shabbat dinner. Juicy chicken thighs get tossed with shawarma spice, silan (date syrup), lemon, and roasted alongside onions, grape tomatoes, and chickpeas until everything is golden, caramelized, and bursting with flavor.

It’s a nod to the classic shawarma flavors we all crave, but without the fuss of a spit or skillet. Just one pan, one oven, and one seriously satisfying meal./-

Sheet Pan Shawarma Bake

6-8 boneless skinless chicken thighs
1 red onion, thinly sliced
1 can chickpeas, rinsed and drained
1 pint grape tomatoes
1 heaping tbsp shawarma spice
zest and juice of 1/2 lemon
2 tbsp extra virgin olive oil
1-2 tbsp silan (depending how sweet you like it)
kosher salt, to taste

Method:

Preheat oven to 425 degrees. Spread the chicken out on a baking sheet. Top with onions, chickpeas and grape tomatoes. Season with shawarma spice, lemon, oil, silan and salt. Using your hands, gently toss the toppings with the spices and spread over the chicken. Bake for 25-35 minutes, until chicken is cooked through and the vegetables are caramelized.

 

Related Recipes:

shawarma soup
smashed shawarma pita
grilled chicken shawarma salad

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