All posts by The King of Broadway

Minestra di Fagioli (Bean Soup)

Minestra di Fagioli (Bean Soup)

Modified by Elli for the Instant Pot from a recipe on Tablet.

Ingredients:

  • 1 lb. Great Northern beans ((you can add some chickpeas too!)
  • or your choice of beans. White, Northern etc.
  • 1 large onion (diced)
  • 1 clove garlic (chopped)
  • 1 large carrot (peeled and cut into 3/4-inch-thick rounds)
  • 1 large tomato (several cherry tomatoes, or 1 heaping tablespoon tomato paste)
  • or
  • 1 can Diced tomatoes ( with juice)
  • 4 cups Vegetable broth ((Chicken or Beef broth also works))
  • 2 cups 7 oz. uncooked maltagliati, ditalini, or gramigna pasta
  • Optional: 1/2 bunch Swiss chard (stemmed and sliced into ribbons)
  • Optional: 2 tablespoons unsalted butter
  • Optional: 2 tablespoons Parmesan cheese
  • Optional: Baked Meatballs or cooked ground beef ((Meatball recipe in notes below))
  • Freshly ground pepper to taste
  • Salt to taste
  • 2 tablespoons chopped parsley

Instructions:

  1. Soak the beans overnight in cold water in a soup pot. Drain the beans and replace the water to cover by about 2 inches. Bring to a boil and simmer, covered, for an hour, skimming off any froth that forms.
  2. or

  3. Place 1 lb of dry beans in the Instant Pot.

  4. Add 8 cups of water and diced onion.

  5. Add 2 or 3 cloves peeled garlic, optional
: 1 bay leaf

  6. Add 1 to 2 teaspoons salt

  7. Don’t skip the olive oil. This helps reduce foam during cooking, which could clog the pressure valve on the pressure cooker.

  8. Cook beans at high pressure for the 40 minutes. The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins.

  9. Once cooking is complete, you can let the pressure release naturally on its own, which takes about another 40 minutes, or you can do a “quick release” by opening the pressure valve on the top of the pressure cooker. 

  10. If doing a rapid release, protect your hands from the steam with oven mitts or use a long-handled spoon to manipulate the pressure valve. If you notice a lot of foamy liquid coming out stop the QR and wait a few more minutes.

  11. I recommend letting the pressure release naturally for as long as you’re able before the beans are needed. This helps the beans retain their shape.

  12. Carefully drain into a colander, rinse well (optional – I don’t), and put the beans back in the Instant Pot.

  13. Skip all the above if using canned beans.
  14. Add the onions, garlic, carrot, and the broth.
  15. Add the tomatoes.

  16. Secure the lid and Pressure cook for 15 minutes.

  17. Let the IP NPR (natural pressure release) for at least 10 minutes then you can either wait for NPR to finish or you can then do a QR (quick release) depending on how much of a hurry you’re in to eat this amazing soup!

  18. After release, carefully open the IP and add the pasta to the soup. Allow to cook for 10-12 minutes to desired doneness. Note: You may have to add some more broth or water after the pasta has cooked as it WILL soak up some liquid as it cooks.

  19. If not ready to eat just yet, when you are ready to serve, reheat the soup and add chard to soup to cook for a few minutes.

  20. Optional: Stir in the butter and Parmesan cheese.

  21. Taste and be ready to season with more salt and pepper if needed.

  22. Serve sprinkled with the parsley.

Note: You can puree half the beans to make the soup thicker, and add other vegetables to the soup to make it your own. 

Oven Baked Italian Meatballs Recipe: http://www.broadwaykingdom.com/oven-baked-italian-meatballs/

Crispy Sheet Pan Gnocchi and Veggies (Modified by Elli)

Crispy Sheet Pan Gnocchi and Veggies

Modified by Elli Original recipe from kitchn.com

  • 1 pound fresh (shelf-stable, or frozen potato gnocchi)
  • 2 medium bell peppers (mixed colors) (cut into 1-inch chunks or slices)
  • 1 pint grape or cherry tomatoes (for color use multi-colored)
  • 1 medium/lg sweet onion (cut into strips)
  • or
  • 1 small/med red onion or shallot
  • 1 pkg ‘Zoodles’ spiralized veggies (Yellow and Green Zucchini, carrots, sweet potato)
  • Optional: sliced mushrooms to taste
  • 2 teaspoon jarred crushed garlic
  • 1 teaspoon coarsely chopped fresh rosemary leaves
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh basil leaves
  • Optional: Imitation Scallops or other small fish
  • Optional if making Dairy: Grated Pecorino Romano or Parmesan cheese (for serving)
  • Optional if making Meat:Add cooked ground beef (Kosher sausage, Turkey cubes, or even Hot Dog slices (or cubes))

  1. Arrange a rack in the middle of the oven and heat to 450°F.

  2.  Line a rimmed baking sheet with parchment paper

  3. Place the gnocchi, peppers, tomatoes, onion, zoodles, mushrooms, (fish or meat or cheese), garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. 

  4. Drizzle with the oil and gently toss to combine. 

  5. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.

  6. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

  7. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days

This recipe is all about Colors and creativity!

Feel free to modify to your personal taste.

-elli-

Shakshuka

Shakshuka

Hands down the simplest and best tasting Shakshuka I’ve ever had.

  • 1 Pkg Matbucha Dip – Achla (or more if you'd like)
  • 1 Can Diced Tomatoes (use it all even the juice)
  • 1 Medium Onion (thick chopped)
  • 1 Bell Pepper (any color or mix them!)
  • 2 tsp McCormick's No-Salt Garlic & Herb Seasoning (to taste)
  • 1 tsp Cumin (to taste)
  • 1/2 tsp Salt, Black Pepper (to taste)
  • 6 Eggs
  • OPTIONAL Aleppo Pepper, Chili powder, Schug, Harissa, or Hot sauce (add during cooking or after)
  • OPTIONAL Feta, Shredded Mozzarella, or Parmesan Cheese if making in a dairy skillet
  • OPTIONAL Ground Beef or Kosher Sausage if making in a meat skillet

  1. In a medium skillet add all the ingredients (not the eggs) and bring to a simmer stirring often.

  2. When the mixture has thickened, about 15 minutes or so, crack the eggs ONE AT A TIME into a clear cup checking for blood spots.

  3. If none found, take the spoon you are using to stir the tomato mixture and make a small well in the sauce.

  4. Slowly pour the egg into the well you’ve made. 
    Do this each time for each egg.
    Make a ring of eggs around the outside of the center of the skillet.

  5. Cover the skillet and let the eggs cook to your desired consistency.
    I like them a little softer rather than completely hard.

  6. When almost done, uncover and turn off the heat.

  7. Serve by spooning out a section of eggs & sauce into a bowl or a plate.
    Put a slice of bread (whatever you like) with the Shakshuka.
    Eat and Enjoy!
    Feel free to modify as you see fit.

SHABBOS HODU MENU

SHABBOS HODU MENU
(Thanksgiving 2019)

THURS (Pre-Prep day)

MAKE

  • Whipped Sweet Potato Pie
  • Mashed Potatoes
  • Orange/Cranberry Sauce
  • GF Cornbread Muffins w/Cranberries
  • GF Corn Pudding
  • GF Cornbread for Stuffing
  • Low-Fat Shredded Multi-Colored Carrot Ambrosia w/Mandarin Oranges & Rasins
  • Pumpkin Pies

Refridgerate anything that needs it for tomorrow.

FRI

MAKE

  • MAKE GEFILTE FISH
  • Sautéed Onions (for the Mashed Potatoes
  • Mir Poix & Sausage for Stuffing
  • Turkey Breast (make sure Turkey is at least 3/4 cooked before Candle-lighting time)
  • GF Cornbread Stuffing w/Leg/Wing and Gravy
  • Stuffing w/Leg/Wing and Gravy
  • Cocktails: Sauvage/PomJuice/Seeds
  • Dips

DAY OF…Reheat the:
Whipped Sweet Potato Pie, Mashed Potatoes, and GF Corn Pudding an hour or so before your Friday night Shabbos dinner!

* * * * * * * * * * * * * *

HANDY CHARTS FOR YOUR THANKSGIVING MEAL PREP


Some Funny Shabbos Thanksgiving Torah
(but not really!)

Bayla Jacobson posted in Great Kosher Restaurant Foodies.

Kislev 5, 5778 and November 23, 2017

Dear Friends,

Based on the numerous requests I have been receiving about the issue of Thanksgiving; I have decided to compile a short guide which should be helpful to all in navigating these delicate halachos.

Hilchos Hodu

The Origin of Thanksgiving
1. Although the day is not explicit in the Torah there are Rishonim who find a Remez to the obligation to eat Turkey in the Passuk in Shir HaShirim 2:12; “V’Kol HaTur Nishma B’Artzeinu”- “and the voice of the turtledove is heard in our land.” The first letter “K” of the word Kol combined with the last syllable of the word “HaTur”- spells Turk(ey).

2. From this Passuk the Rambam learns out a Rabbinic obligation to eat Turkey on Thanksgiving.

3. The obligation is specifically on the day of Thanksgiving- any Turkey eaten tonight will not fulfill your obligation of eating turkey on the day itself

4. The obligation begins at noon tomorrow (Thursday) and lasts until sunset

5. One must eat at least a Kezayis of Turkey before Shkiah

6. The firsts Kezayis must be eaten without any condiments as the poskim learn out a Gezeira Shava between Turkey day and Pesach; just like the first Kezayis of Matzah is eaten without salt; so too the first Kezayis of Turkey must be eaten without condiments including cranberry sauce.

7. There are those who are Makpid (very strict) to eat the first Kezayis within two minutes; there are other poskim who extend the window for the first Kezayis to nine minutes.

8. How big is a Kezayis of Turkey?

9. This is fascinating question, it is quoted in the name of the Rebbe Reb Fliegel that “Der Heintigeh zennen fill klenerer vie d’ershte”- the turkeys nowadays are much smaller than those of the original pilgrims.

10. For this reason, most Chariedish Yidden are careful to eat two Kezaysim of turkey within two minutes.

11. No talking should be done as the two Kezaysim are being consumed

12. According to YYK, a Kazayis is 8 ounces; so to be Yotzei all opinions, one must eat 16 ounces (one pound) of turkey in less than two minutes.

13. Preferably, one should insert the entire pound of turkey in their mouth at one time and chew without swallowing.

14. Optimally, one should attempt to swallow the entire Kezayis in one swallow; although for the elderly and the infirm they can be lenient and swallow half a pound in one swallow and the second half of the pound in a second swallow.

15. One should stand on one foot while eating their Kezayis and flap their hands in a turkey-like motion.

16. Before standing on one foot and before the wing flapping one should say out loud: “Zecher L’Bias America”- In memory of our coming to America

17. The head of the household should be careful that all his children and his wife are standing properly on one leg and flapping while consuming the entire pound of turkey in two minutes and in one swallow

18. One who is careful to eat Turkey in this manner will be guaranteed never to have any problems eating Matzah on Pesach

19. The first Kezayis must be consumed before 4:31 PM EST.

20. Kol HaMarbeh Harei Zeh Meshubach- there were great and holy Gedolim (large people) who were careful to eat an entire turkey on Thanksgiving.

21. The main thing is everyone should be smiling and happy

Part Two
Thanksgiving for Americans in Eretz Yisroel

1. Since there is a doubt as to when the first settlers of RBS arrived from America if they had time to eat turkey before Shkiah on Thursday, most poskim hold that Americans in Eretz Yisroel for Thanksgiving should observe two days of Yom Tov.

2. They are only obligated to eat turkey on both day

3. There is no obligation to stand on one leg and flap; although lately most have taken a stringent approach and most Americans now observe two full days of Thanksgiving while in Eretz Yisroel including pumpkin pie and stuffing

4. However, there is a dispute between RBS and Har Nof as to if an American is allowed to eat Turkey in public on Thanksgiving. The Minhag in RBS is to be Meikel and eat turkey even in public while in Har Nof most close their shutters and lights and eat their turkey quietly.

Minhagim of the Day
1. Al Pi Kabbalah there is a minhag to save the pulkah of this year’s Turkey and use it to “Klap Hamman” in Shul on Purim

2. However, the correct Minhag is to use the pulkah only to Klap the first, ninth and eleventh Haman

3. The Litvaks have a practice to eat their turkey ice cold

4. Hassidim are careful to have their turkey hot

5. There are those who sing bentching to the tune of “G-d Bless America”; others do not.

6. The Minhag some have to say “Gobble Gobble Gobble” to three different people is a Minhag b’Taus (a misplaced practice) and people mistakenly borrowed it from Kiddush Levanah.

7. The biggest and best Minhag is to be happy and always full of gratitude to Hashem and all those people who help us and allow to be happy each and every day of our lives!!!!

Enjoy your day!!!!

Comments…

Elli thekingofbroadway Amen כן יהי רצון!

In my family we postpone (Hodu Nidchah) the day till Friday night (Shabbos) to avoid unnecessary hardship to the cook having to cook large meals two days in a row (1)(1.1)

(1) See Hilchos Tircha D’Bllaboostah 7:23)

(1.1) also similar to why one is allowed to cook on Yom Tov for the same day.)

Glossary:

Nidchah: Pushed off (ie a fast day that falls on Shabbos would be pushed off until Sunday)

Hilchos: Laws of

Tircha: Hardship

D’Balaboostah: Homemaker (usually Female, but not always)

To The Right!

I am always late. This is not a fact I am particularly proud of, but it is a fact.

I am also the progeny of German Jewish Parents, a first generation American – and yet thankfully, I lack the desire for World domination, total order, and the need to conform and be like everyone else.

In addition, I am an Observant, Hasidic Jew, and also a Democrat – two things that don’t usually go together!

Perhaps it is the artist in me, since I am – yes, I admit it, I am – an actor!

What I am NOT – is happy.

Oh, don’t misunderstand, life is great, thank G@d, it is not me that I take issue with. It’s just that I have recently discovered deep within my inner self the seeds of order and the need to obliterate the CHAOS and ANARCHY around me.

Those responsible for this total breakdown of order I am referring to are – PEDESTRIANS. Yes, those uncaring herds of people who never learned to bear to the right! That’s right – as in the way cars drive here in America – NOT England!

You know what I am talking about. Here in New York it’s the masses of people entering and exiting the MTA Subway system. Going up and down the stairs through the entrances and exits THE WRONG WAY. Cluttering up the way the whole system is designed. Making the already totally frustrating experience of using the subway system completely unbearable.

How hard is it to remember? Keep to the right. Go down the stairs on the right, and go up the stairs on the right. Is this too much to ask? Simple courtesy, as I see it. Keep to the right!

I ask you, do you think people ever noticed that all the staircases in the subway system are divided by a rail of some sort down the middle? Do you think that they ever stopped and pondered – for even a moment – why the people who designed the stairway PUT THE DIVIDER THERE??? Come on people, think… That’s right – so you can KEEP TO THE RIGHT!

I cannot begin to enumerate the times I have had to step aside, or come to a complete stop as some Leftist bears down upon my ascent out of the bowels of Manhattan further delaying me from my inevitable tardiness to some audition or rehearsal. A hapless mother schlepping two children and a semi-folded stroller UP THE LEFT as I try making my way down into transit hell. The student with the backpack, the tourist with his duffle bag, I could go on and on endlessly. But let’s not dwell on the negative any longer than needed. All this – and more – imagine an end to hunger, disease, homelessness, war, all predicated on correcting the natural flow of all traffic. Keep to the right ladies and gentlemen, boys and girls, keep to the right, going UP the stairs, keep to the right going DOWN the stairs, nay, dare I venture to suggest, keep to the right when walking down the street! (GASP)

Yes, my dear friends, you can help bring an end to poverty and prevent world war all by keeping in mind the tried and true, the most simple of all deeds. Just keep to the right! Keep to the right! Shout it from the Tenement stairs and Public School halls. Proclaim it in the streets as you proudly walk your children home from school. Whether Democrat or Republican, Liberal or Conservative, the smallest minority or the Moral Majority. You have an obligation to uphold the very thread that holds our nation’s sanity in tact…

End the clutter. Stop the Madness! Restore order to our streets and transit systems.

Mothers, teach your children… Keep to the right!

-elli-

To The Right © 2013 By Elli@TheKingOfBroadway.Com

The 7th Annual “Chanukah with Elli theKingOfBroadway & Friends” 2019

* * * * * * * *

I am humbled ב״ה to be presenting

The 7th Annual
Chanukah with Elli theKingOfBroadway & Friends
2019 – 5780 Edition

We are privileged to present it ONE NIGHT ONLY:
at a Brand New (for us) Venue!!!
the AMAZING

inside the Yotel
570 10th Ave, 4th Floor
New York, NY  10036

Thursday, December 26th @ 7:00pm
(The 5th Light of Chanukah)

The theme is, of course,
Chanukah the Festival of Light & Freedom!

There will be Music, Song, Comedy, Menorah Lighting, Sufganiot, Dreidels, Chanukah Gelt & MORE!

Featuring:
Elli theKingOfBroadway
and an all-star Broadway cast!

Stuart Marshall
Tommy Vance
Scott Eckers

with Music by “The Drey-dels”

Tracy StarkMD/Piano
Will Hack Bass
Jeff Schiller  Clarinet/Sax
Sean Harkness Guitar
Steve Singer Drums

TICKET INFO:
Starting @ $20/Cover Charge – NO Drink Min!!!
RESERVATIONS A MUST!!!

https://thegreenroom42.poptix.com/show/details/9EuKs1FBp9mFeBmZecmR/1577404800000

Or by phone # 646-707-2990 

-elli-
********

Here’s a clip from our 5th year’s 2nd Show

Thanks for watching and make your reservations NOW!!!

https://thegreenroom42.poptix.com/show/details/9EuKs1FBp9mFeBmZecmR/1577404800000

Or by phone # 646-707-2990 

 

 

SLAVA’S SNOW SHOW ANNOUNCES MOBILE RUSH POLICY

FOR IMMEDIATE RELEASE
Press Contact: Vivacity Media Group, 212-812-1483
Leslie Papa, leslie@vivacityny.com
Whitney Holden Gore, whitney@vivacityny.com 
Kelly Wells, kelly@vivacityny.com
Maggie Trabucco, maggie@vivacityny.com  

MOBILE RUSH POLICY ANNOUNCED
FOR TONY-NOMINATED & OLIVIER AWARD-WINNINGBACK ON BROADWAY
FOR A LIMITED HOLIDAY ENGAGEMENT
AT THE STEPHEN SONDHEIM THEATRE
NOVEMBER 11, 2019 – JANUARY 5, 2020 

 TICKETS ON SALE NOW AT TELECHARGE.COM
MOBILE RUSH TICKETS AVAILABLE THROUGH TODAYTIX

(New York, NY – Wednesday, October 30, 2019) – Producers David Carpenter, John Arthur Pinckard, and Hunter Arnold are thrilled to announce that the Broadway return of the Tony-nominated, Olivier Award-winning international sensation SLAVA’S SNOWSHOW has partnered with TodayTix to offer $35 mobile rush tickets beginning at 9 AM EST each performance day. The rush will begin on Monday, November 11 for the first performance at the Stephen Sondheim Theatre (124 W 43rd St., NYC). Tickets are available on a first-come, first-served basis exclusively through the TodayTix app.

SLAVA’S SNOWSHOW will return to Broadway this winter for a limited holiday engagement at the Stephen Sondheim Theatre from November 11, 2019 through January 5, 2020. Tickets are on sale now at Telecharge.com. The production will feature SNOWSHOW creator Slava Polunin alongside Artem Zhimo, Robert Saralp, Vanya Polunin, Georgiy Deliyev, Aelita West, Bradford West, Alexandre Frish, Nikolai Terentiev, Francesco Bifano, Spencer Chandler and Elena Ushakova. The Snowshow company is made up of a number of clowns; it is rarely known in advance which clowns will perform at which performances. The Opening Night Celebration is November 13, with the Press Opening on November 14. 

 Returning to the New York stage for the first time in over a decade to delight a whole new generation of theatergoers, the singular troupe of SLAVA’S SNOWSHOW brings its spellbinding and romantically wistful theatrical adventure back stateside for the holiday season. Unleashing a breathtaking artistic thrill ride for audiences of all ages and languages, the show offers a dreamlike vision that overflows with magical dynamism and humorous antics, set within an absurd and surrealistic world. Each scene paints a picture: an unlikely shark swimming in a misty sea; heart-breaking goodbyes on a railway platform; an entire audience enveloped in a gigantic web; a wave of vibrant balloons bouncing off the fingertips of theatergoers; and a world-renowned roaring snowstorm of a finale that’s sure to leave audiences spellbound.   

 SLAVA’S SNOWSHOW made its American debut in 2004 and became an instant theatrical sensation, breaking the record for highest grossing show in the history of the Union Square Theatre. Treating New Yorkers to an immersive experience unlike any other, the show incited The New York Times’ critic to confess, ““my heart leapt… [SNOWSHOW] induces waves of giggles and sighs of pleasure.” The off-Broadway production ran for over 1000 performances, won a Drama Desk Award for Unique Theatrical Experience (2005), and then transferred to Broadway in 2008 for a limited engagement which earned a Tony Award Nomination for Best Special Theatrical Event. 

 Now a theatrical classic, SLAVA’S SNOWSHOW pushes the boundaries of family show to its highest standards and has been rewarded with more than twenty international awards, including an Olivier Award for Best Entertainment, a Drama Desk Award, and a Tony Award nomination. Having played the world’s major cities many times over, SLAVA’S SNOWSHOW is a bona fide international sensation amongst theatergoers and critics who have declared it “a thing of rare theatrical beauty not to be missed” (London Daily Telegraph) and “an unmistakably unique, unmissable comedy masterpiece…It is simply and childishly thrilling, it fills you with innocent amazement and it is lyrically beautiful.” (The Independent) 

 Born in a small town in central Russia, Slava Polunin discovered the art of pantomime in high school. As he grew to adulthood in Leningrad, he developed an eccentric version of the form, which he lovingly dubbed ‘Expressive Idiotism.’ From 1979 on, Slava quickly became a fixture on Russian stages and TV, sharing his gifts and continuing to redefine the art of clowning with his poetic and poignant approach to comic performance. This discovery would reach its zenith with SLAVA’S SNOWSHOW, which burst onto world stages at the 1996 Edinburgh Festival to universal praise and wonder. Since its debut, the work has toured constantly, introducing new audiences and generations to its world of dreams, fantasies, and childlike wonder. 

 Created by Slava Polunin, SLAVA’S SNOWSHOW is presented in collaboration with Slava and Gwenael Allan. Production Management is by Tinc Productions and General Management is by KGM Theatrical.  

 Tickets are on sale at Telecharge.com. The show is recommended for audience members age 8 to 108.  The performance schedule is Tuesdays at 7 PM, Wednesdays at 2 PM and 7 PM, Thursdays at 7 PM, Fridays at 8 PM, Saturdays at 2 PM and 8 PM, Sundays at 3 PM.  Additional performances will be held on Monday, November 11 at 8 PM and Monday, December 16 at 7 PM. The performance on Tuesday, November 12 will be at 8 PM. The performances on Sunday, December 29 and Sunday, January 5 will be at 1 PM and 6:30 PM. There will be no performances on Sunday, November 17; Thursday, November 28; Tuesday, December 17; Wednesday, December 25; Tuesday, December 31; and Wednesday, January 1. Though it is being performed at the Stephen Sondheim Theatre, SLAVA’s SNOWSHOW is not a Roundabout Theatre Company production.

www.slavaonbroadway.com
@snowshowonbway 

 About TodayTix
TodayTix is the premier digital gateway to shows, arts and cultural experiences. Through its mobile-first, design-focused ticketing platform, TodayTix is the place for audiences to discover, explore and engage with the best entertainment their city has to offer.

TodayTix works with more than 1,300 partners to provide the best-priced tickets available in 15 markets around the world, including  New York City, London’s West End, Toronto, the San Francisco Bay Area, Los Angeles, Seattle, Washington DC, Chicago, and Australia. Through innovative digital Lottery and mobile Rush ticketing programs, TodayTix has generated nearly 12M digital lottery entries and 2.5M social shares through 900 activations to date, engaging the spontaneous nature of a younger audience and introducing a new generation of audiences to the venues.

Since launching TodayTix in New York City in December 2013 by life-long friends and Broadway producers Merritt Baer and Brian Fenty, the company has engaged more than 5 million users to connect beyond ticketing into new cultural experiences that bring human interaction back to our digital world.

To learn more, visit www.todaytix.com or download TodayTix for iOS or Android.

Elli’s Foolproof Easy Cholent For 2

Elli’s Foolproof Easy Cholent for 2

For this recipe I use a 3 qt Instant Pot. You can do this in a regular pot on the stove and leave on a blech on low over Shabbos or pre-cook in a Dutch Oven on the stove and place covered in the oven at a very low temperature

  • 1/2 lb Stew Beef
  • 1 Onion chopped/diced/sliced (LOTS)
  • 1 tsp Olive Oil for sauteing onions & beef
  • 3 Large Potatoes cut into lg pieces
  • 1 Sweet Potato cut into large pieces (optional)
  • 1 14 oz can Diced Tomatoes with liquid
  • 1 small can heinz vegetarian baked beans
  • Chicken broth or water to barely cover

SPICES to taste

  • Salt
  • Pepper
  • Cumin
  • Garlic & Herb
  • Zahtar
  • Dash of Paprika

  1. I do this in my 3 qt Instant Pot

  2. Put up 2-3 hours before Shabbos
  3. OPTIONAL: Fry onions then Sear Beef in frying pan (coat with flour)

  4. Cook in Crock pot with removable liner until Lunch time (around 18 hours)!



  5. Optional Additions:


  6. Beans
  7. Chickpeas
  8. Salsa or Madbucha

  9. Barley

I have found that the Slow Cooker function on the 3qt Instant Pot isn’t as strong as on the other models so I ‘pre-cook’ the potatoes using one of these methods:

   1) Cube the potatoes and place in a Microwave safe bowl covered with water and cook them on HIGH for 2-3 minutes. Carefully remove the bowl, discard the water and put the potatoes back in the IP*

   2) Follow the regular instructions but add this step:
Pressure cook the whole Cholent for 5 minutes and QR* then place the IP* on the Slow Cook setting the time for when you plan on having Shabbos Lunch. 18+ Hours  

  Adjust quantities according to how many people you are serving

*QR = Quick Release

*IP = Instant Pot