Black Bean & Chorizo Chocolate Chili

Chorizo chocolate chili is a real tongue twister, and, a real tongue pleaser too! :) I happened to read a few recipes recently that used chorizo as a base. Having seen Jack’s Gourmet at KosherFest a few months back, I knew that their amazing array of gourmet kosher sausages had recently hit the market, including spicy Mexican Chorizo, and I wanted to give them a try. To me, the absolute best chili offers sweetness, spice and depth of flavor. That’s where the chocolate comes in. It adds that little something that takes the chili from delicious, to over the top.

Chili makes a great kids meal when served in Taco shells or Tostito scoops. Serve alongside diced tomatoes, corn, salsa, guacamole and scallions with a side of rice. I was lucky enough to host my nieces and nephew (who live across the globe) when I made this for dinner, and they loved being able to eat their dinner out of miniature chip bowls!

In general, the longer you cook the chili, the better it will taste as the flavors will have a chance to blend. It tends to taste even better the second day, but this is pretty next to perfect when fresh!

Black Bean & Chorizo Chocolate Chili

2  Jack’s Gourmet Mexican Style Chorizo sausage, finely diced (use 1 if you don’t want it too spicy)
1 spanish onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 2 lb. pkg ground beef
3 (15-ounce) cans black beans, rinsed and drained
3 (14-ounce) cans diced tomatoes (do not drain)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon cinnamon
1/3 cup dark brown sugar
salt, to taste
juice of 1 lime
1/2 bar Noblesse 72 percent cocoa bittersweet chocolate
tortilla chips (optional)

Method:

Heat a large nonstick pot over medium-high heat. Saute the chorizo until it renders some of its fat and gets slightly crispy. Remove chorizo from the pot (leave the fat for sauteing the vegetables). Add chopped onion, bell peppers and garlic and saute until tender. Remove from the pot. Add ground beef and cook, breaking up the meat until it is browned. Drain the fat from the meat and add chorizo and vegetables back to the pot. Add beans and tomatoes and mix well. Add remaining ingredients, besides for chocolate, and bring to a boil. Reduce heat, and simmer, covered, for 20 minutes, stirring occasionally. Add chocolate and simmer for an additional 30 minutes-1 hour, until the chili has thickened and the flavors have blended.

NOTE: If you are decreasing the amount of sausage, you may want to cut down on the brown sugar as well, otherwise it may come out too sweet.

TIP: Use your leftover chili to make Shepherd’s Pie! Spoon chili into bottom of a greased ovenproof dish. Top with mashed potatoes, sprinkle with paprika and bake until set.

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Lag Ba’omer – Best BBQ Potato Salad

I love Lag Ba’omer. Why do I love Lag Ba’omer? Well besides for the fact that it’s a good excuse for a BBQ, I love it because it makes me think of Meiron, which in turn makes me think of Israel, and Israel makes me feel like home. I spent seminary in the Holy Land over 10 years ago, and I just fell in love with its spiritual and physical beauty. Just looking at pictures of Jerusalem tugs at my heartstrings and I yearn to go back. When I got married, I told my husband, all I want is for you to take me to Israel! Well seven years and two children later, I got my wish. Last year we won roundtrip tickets (!) and we couldn’t imagine a better time to go then for Lag Ba’omer. We decided to spend Shabbos at Kibbutz Lavi in Tiveria, so that we could drive straight to Meiron after Shabbos. It turned out to be a beautiful hotel in an equally beautiful kibbutz, with nice accomodations and delicious food.

How can one describe the scene of Meiron on Lag Ba’omer? Thousands of people from every walk of life, pilgrimaging up the mountain towards the Rashbi’s holy kever…each person beseeching the tzaddik for their personal salvation, collectively asking for our redemption…a thousand glowing candles burning bright…prayers…tears…brotherhood…holiness…(I apologize for lack of pictures, but had I brought my good camera to Meiron, it would no longer be my “good camera”, but rather my “broken to pieces by throngs of people camera”).

As beautiful as it all sounds, practically speaking, it was anything but easy. We had two young children, a double stroller, thousands upon thousands of people, darkness (we went at night)…Going from parking lot to bus to the base of a verrrry steep hill which we needed to climb with our stroller. But we made it to the other side, and it was worth every push and shove!

After a late night in Meiron, we could not resist making the ascent to Tzfas to visit the kever of the Arizal. Tzfas is one of the four holy cities of Israel (Jerusalem, Chevron and Tiveria make up the other three), and it is truly magical. The scenery from the mountaintop, the ancient shuls and the holy sages that are buried there are just some of what makes the mystical city special.

Traditionally, we make bonfires on Lag Ba’omer to commemorate the light that the Rashbi brought to the world through his Torah learning. On our drive back down to Yerushalayim, we could not resist stopping for some “Al Ha’esh”. Decks, a beautiful restaurant located in Tiveria was the perfect spot to get our BBQ fix. It is situated on an extended Deck (hence the name) overlooking the kineret, making you feel as if you are on a boat. There are glass windows from ceiling to floor with blue crystal waters as far as the eye can see. Decks serves traditional Israeli fare, as well as an extensive “Al Ha’esh” menu which is served on a personal BBQ at your table. The food was incredible, the scenery breathtaking, and the day totally and completely unforgettable.

So, without further ado, in honor of the holiday of Barbeques, I give you my favorite BBQ potato salad recipe:

BBQ Potato Salad
Good Housekeeping Magazine

3 pounds medium red-skin potatoes (about 12), cut into 1 inch chunks
¼ cup distilled white vinegar
1 tbsp olive oil
2 tsp spicy brown mustard
1 ¼ tsp salt
¼ tsp black pepper (coarsely ground)
½ cup mayonnaise
2 small celery stalks, thinly sliced (optional)
2 scallions, minced

Method:

Bring potatoes to boil over high heat. Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender. Meanwhile in a large bowl, mix vinegar, oil, mustard, salt and pepper with wire whisk. Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula until evenly coated and absorbed. Cool for 15 minutes. Add mayonnaise, celery and onions and mix. Serve warm or cover and refrigerate up to 1 day.

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Mini Zucchini Muffins + Rivka’s Pumpkin Cake

We don’t have an eiruv in my community, which means that once you have a baby, you are stuck at home for Shabbos until your baby can walk! So getting invited out for Shabbos (to sleep over) is a real treat! A few weeks ago, my good friend Rivka, a shlucha in Long Island City, invited us, and we were more than happy to accept. Rivka’s mother is Moroccan and her family is in the restaurant business, so it is no surprise that she knows how to cook! She make some traditional Moroccan foods, but her table is a kaleidoscope of different cuisines.

Rivka is not only a good cook, but a very practical one. Instead of three courses on a late Friday night, she serves one. She made mini pumpkin muffins which she served at breakfast, for snack, and in a cupcake tree along with the Shabbos meal. Pumpkin cake is moist and dense, so it lends itself well to be served as a kugel. I myself have served it that way many times.

My kids were head over heels for the mini cupcakes (kids love anything mini, don’t they? maybe because it’s more their size!) so last week, I purchased a mini muffin pan, and went to work on some muffins for the kids. I’ve mentioned before how I’m not the biggest baker, and it has a lot to do with the fact that cake is just so unhealthy. When I see myself throwing white flour, sugar and oil into a bowl, I think to myself, “Am I really going to put THAT into my mouth?” Not that it tastes bad, cake is delicious. And I do buy it on occasion. It’s easier when I don’t see how it’s made (even though I know it’s full of junk). So, I justify this recipe by reminding myself that it’s filled with zucchini, a vegetable :)

Feel free to make this cake in a bundt pan, it is absolutely delicious any way you bake it. You can make a zucchini bread in loaf pans, or larger cupcakes which you are free to frost with a maple cream cheese frosting!

NOTE: When I make these, I like to shred double the amount of zucchini and freeze half for the next time. Just thaw the zucchini in a strainer and press down with a paper towel to squeeze out excess water.

Mini Zucchini Muffins

2 cups sugar
1 cup canola oil
3 eggs
1 tbsp pure vanilla extract
2 cups flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1-2  tsp cinnamon (depending how cinnamony you like it)
1 tsp salt
2 cups grated zucchini, unpeeled
chopped walnuts (optional)

Method:

Whisk sugar, oil, eggs, and vanilla together. In a separate bowl, mix the dry ingredients. Add the wet ingredients to the dry and fold in the zucchini. For mini muffins, bake at 350 for 18 minutes. For a loaf or bundt pan, bake for 45 minutes – 1 hour, until toothpick inserted comes out clean.

Rivka’s Pumpkin Cake

These work extremely well in mini muffins because they are more dense but still very moist. When I called Rivkah for the recipe, it turned out to be nearly identical to mine (hers called for just 1/2 tsp more of the baking soda and powder).

I have made these to serve as a kugel, filling muffin tins with the batter, and adding a tsp of blueberry pie filling in the center (I happen to have a picture of it because I had made them on my anniversary Shabbos, and as luck would have it, the blueberry pie filling turned out as a heart in one of them, so I served it to my husband and told him I made it that way on purpose!)

2 cups sugar
1 cup oil
4 eggs
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
2 cups flour
1 15oz. can pumpkin (not pie filling)
chocolate chips (optional)

Method:

Whisk sugar, oil and eggs together. In a separate bowl, mix the dry ingredients. Add the wet ingredients to the dry and fold in the pumpkin. For mini muffins, bake at 350 for 18  minutes. For a loaf or bundt pan, bake for 45 minutes – 1 hour, until toothpick inserted comes out clean.

NOTE: If you’d like to make this as a kugel, and you feel it’s too cakey, you can double the amount of pumpkin (either by using 2 cans, or by using 1 and halving the batter ingredients). Adjust baking time accordingly.

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Mushroom Quinoa

Quinoa is my new favorite superfood. It is a protein-rich seed with a fluffy, slightly crunchy texture and somewhat of a nutty flavor. Although some consider it to be a grain, it is actually a relative to spinach and swiss chard, which is why some people eat it on Pesach. It is similar to couscous, with a chewier texture and more health benefits.

I first tasted mushroom quinoa at the newly opened Fresh Cafe in North Miami Beach back in March. The cafe was opened by the owners of The Fresh Diet with an emphasis on healthy, wholesome foods. They offer a classic breakfast menu, whole wheat pizza with various toppings, paninis, wraps, salads (with blue cheese crumbles and goat cheese) and smoothies. Although their menu includes some less-than-healthy options such as a buttered NY bagel, they encourage healthy eating (their menu notes: “heavy white pizza available upon request”). The winning items on the menu include a list of gourmet sandwiches including a Balsamic Glazed Roasted Vegetable Sandwich with Fresh Basil and Feta, Tarragon-Infused Salmon with Cheddar on a Spinach Tortilla, Balsamic-Reduction-Glazed Mushrooms, Shallots and Swiss Cheese on Seven Grain Bread, among others. I ordered a nicoise salad, which they served with sweet potatoes as a healthy alternative to the classic red potatoes. My husband had grilled salmon with a side of quinoa and roasted vegetables. Both were healthy-sized portions, flavorful and filling.

After tasting the quinoa there, I started making it more often at home. It has become a staple around here, served hot alongside a chicken dinner, or cold, as a salad at Shabbos lunch. My husband, and kids absolutely love it (as long as I call it “couscous” my kids are good!). This is, by far, our favorite recipe.

NOTE: I use Trader Joe’s low sodium vegetable broth in this recipe. It is fat free, low calorie, gluten free and organic. The stock is made using a variety of organic vegetables as well as carrot and onion juice concentrate and tomato paste which gives it a reddish tinge. The broth adds a delicious tomato-y flavor to the quinoa. If you cannot get Trader Joe’s broth, you can use Imagine, and add a tsp of tomato paste to the vegetables while they are sauteeing.

Mushroom Quinoa

2 cups quinoa, rinsed until water runs clear and drained well
3 cups vegetable or chicken broth
1 container mushrooms, cleaned and diced into quarters
2 shallots, thinly sliced
1 handful of shredded carrots
1 tsp salt
olive oil for sauteeing

Method:

Saute shallots in oil for 2-3 minutes. Add mushrooms and carrots. continuing to sautee for a few minutes, until carrots have softened. Add rinsed quinoa and mix until toasted and fragrant. In a separate pot, boil broth with 1 tsp of salt. Add broth to quinoa. Simmer, covered, on a low flame, for 15 minutes. Fluff with a fork before serving.

The Fresh Cafe
2214 NE 123rd Street
North Miami, FL 33181
Phone: 305-591-8848
Kosher Miami, cholov and pas Yisrael

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10 Things to do with Leftover Challa!


So many of us are stuck with leftover challa each week, wondering what to do with it.

You can:

1. Guiltily throw it away (and think about how they would give anything for a morsel of bread during the holocaust!)
2. Feed it to the birds (whenever I do this with my kids, they start feeding themselves the challa, instead of the birds!)
3. Make French Toast on Sunday morning.
4. Use it for Sunday lunch sandwiches.
5. Save it for bread pudding/challa kugel for later in the week.
6. Make stuffing for your leftover Shabbos chicken (I love to repurpose leftovers!)
7. Make garlic bread.
8. Make home-made croutons.
9. Make home-made bread crumbs.
10. Stuff it in your freezer, only to pull it out Erev Pesach and burn it with the chometz.

This week, I really wanted to make bread crumbs with my leftover Ezekiel English Muffin. Going into summer with lots of pregnancy weight left to lose, I’m trying to watch my carbs. I absolutely love Ezekiel bread because it is low in carbs (only 35 on the GI index), it’s completely flourless and made of 100% organic sprouted whole grain making it a complete protein. You can read more about it here. I especially love the muffins because I can use them as burger buns, challa rolls, and in place of bagels. I usually take two rolls out of the freezer before shabbos, one for the Friday night meal, and one for Shabbos day. This week, I took out an extra one, and decided to use it to make healthy bread crumbs to use in meatballs and other recipes.

Making breadcrumbs is fairly easy. You’ll need day-old bread (I prefer not to use stale bread, because you’ll be left with stale bread crumbs), which has been left out to dry, or toasted at 300 degrees for 10-15 minutes (turning over in the middle). Once the bread has been dried and cooled, simply tear it into pieces and blend in the food processor until crumbly (but not too fine). If you wish, you may add oregano, basil, garlic powder and salt for seasoned bread crumbs.

Cool bread crumbs completely and store in an airtight container or freezer bag, date, and freeze. Lasts approximately 3 months.

You can find Ezekiel bread in the freezer section of many supermarkets and most health food stores.

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