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)

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

Israeli-Mexican Chicken Thighs with Chickpea Stew

Israeli Chicken Stew

Boneless-Skinless Chicken Thighs in a Chickpea/Matbucha Stew Base

  • 4 pieces Boneless-Skinless Chicken Thighs
  • 1 cup Chicken Stock (or you can use Vegetable Stock)
  • 1/2 cup White Wine (optional)
  • 1 recipe Chickpea Salsa (See attached)
  • 1 cup Madbucha (I use Achla brand)
  • 1 tbsp Pereg Chicken Seasoning
  • 1 tbsp McCormick Salt Free Garlic & Herb Seasoning
  • Salt & Pepper to tase

Chickpea Salsa

  • 1 can Chickpeas (no salt added or low sodium)
  • 1/2 Minced Red Onion
  • 1/2 Minced Green Pepper
  • 2 cloves Minced Garlic
  • 1 Minced Jalepeño Pepper
  • 2 tsp Apple Cider Vinegar
  • 1/2 Minced Red Pepper
  • 1 tbsp Olive Oil
  • 2 tsp Lemon Juice
  • 2 oz Finely Chopped Cilantro
  • 2 oz Finely Chopped Parsley

RECIPE PREPARATION: A few hours or the day before:

  1. Mince/Dice/Combine all the ingredients for the Chickpea salsa.
    Refrigerate and marinate at least 2 hours, overnight would be best.

When ready to cook:

  1. In a medium saute pan, saute the chicken thighs for 3 minutes.
    Do not move them until you start to see them the top side turning white around the edges.
    Season then turn over.
    Season the 2nd side and cook another 2-3 minutes.

  2. Once cooked, add the stock and the wine (optional) into the pan.

  3. Add the chickpea salsa and Matbucha, stir to combine.

  4. Cover and simmer on low for 10 minutes.

  5. Serve by plating the Thighs then covering with the Chickpeas and sauce

Instant Pot Tilapia with Veggies

Instant Pot Tilapia with Veggies

Instant Pot Tilapia with Veggies is another “Elli’s One Pot and Done” recipes.

Easy to prepare and goes from IP to plate in less than 30 minutes.

  • 1 16 oz package Frozen Tilapia (You can put it in thawed or frozen (add 2 minutes cooking time if frozen))
  • 1 Package Spiralized Vegetables (I used spiralized Yellow, Green, and Butternut Squash but feel free to use any veggies you like!)
  • 1 Onion Sweet Vidalia Onion, sliced
  • 1 Pepper Green, Red, Yellow Pepper (Your choice or use all 3!)
  • 1 14 oz Can Diced Tomatoes (No Salt Added) (whole can with the juice)
  • 1/2 tub Achla Madbucha (or you can use Salsa)
  • 1/2 cup water (used to make the IP come to pressure)
  • 1/2 tsp each Salt, Pepper, McCormack No Salt Garlic & Herb, Badia Sazon (or any combination of spices that you like)

  1. Note: Tilapia is added at the end before cooking

  2. Slice your vegetables and place in the bottom of a 3 qt Instant Pot (that’s what I used for this recipe. If you want more, just double the recipe and use a larger IP)

  3. Add the Diced tomatoes (juice too)

  4. Add the Madbucha or Salsa

  5. Add the Water

  6. Season the vegetables as per ingredients above

  7. Place a metal or Silicone Trivet on top of the vegetables and press down.

  8. Place the Tilapia (fresh or frozen) on the trivet.

    Note: It’s ok to stack or overlap the fish. I place one each way stacked.

  9. Season the TIlapia

  10. Close and seal the IP lid and vent (to the closed position).

  11. Set to Manual Pressure for 8 minutes if using fresh or defrosted – 10 if frozen.

  12. When the IP beeps that it’s done, do a QR (Quick Release), and open the IP

  13. Being VERY careful (it’s REALLY HOT) remove the Trivet and place on a plate to drain.

  14. Using a slotted spoon, take out the veggies and plate.

  15. Set a piece (or two!) of Tilapia on top of the vegetables.

  16. Let it cool a minute or two before eating.

  17. ENJOY! ENJOY! ENJOY!

Cooking with Elli