You’ll be the real winner after you serve these wonderful dishes to your friends this Sunday before they head out – to night seder. [You thought we would say Super Bowl? Come on. We’re talking Bnei Torah here. Please. Give us more credit than that. – Matzav ed.] The recipes below are perfect whether you are entertaining a crowd or enjoying a quiet meal at home. Enjoy!
For more delicious recipes, visit www.GourmetKosherCooking.com.
3 tablespoons olive oil
1 onion, chopped
2 pounds ground beef
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 (12-ounce) package chorizo (kosher sausage), chopped
2 teaspoons minced fresh garlic
2 tablespoons cumin
2 teaspoons oregano
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
1 cup red wine
2 cups beef broth
1 bay leaf
1 (29-ounce) can diced tomatoes
2 (15-ounce) black beans, drained
Garnish: ¼ cup cilantro, chopped
1 avocado, diced
In a large Dutch oven, heat oil over medium-high heat. Add onion, ground beef, peppers, chorizo and garlic. Begin to cook, breaking up meat as you go. Add cumin, oregano, red pepper flakes and cayenne. Cook until meat is browned, 7 to 10 minutes. Add wine, beef broth, bay leaf, tomatoes and black beans. Bring to a boil; reduce heat, cover and simmer for at least ½ hour and up to 3 hours. Serve over rice, in taco shells or in tortillas. Garnish with cilantro and avocado, if desired.
2 pounds boneless, skinless chicken breasts
1 teaspoon oregano
1 bay leaf
1 onion, chopped
½ green pepper, chopped
1 tablespoon oil
1 teaspoon cumin
1 teaspoon granulated garlic
1 cup Tofutti sour cream
About 8 corn tortillas
1 – 2 cups enchilada sauce (another great kosher Mexican product!)
Place chicken in a pot with water to cover. Add oregano and bay leaf and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until chicken is cooked through. Remove chicken from liquid. Cool and shred. In the meantime, sauté onion and green pepper in oil over medium-high heat until soft. Mix with shredded chicken. Add spices and Tofutti sour cream. Preheat oven to 350 degrees. Place a few tablespoons of mixture (as much as it can hold and still be folded) inside tortillas and roll them up. Pour sauce over, cover and bake for ½ hour to 45 minutes. Garnish with guacamole and serve with Spanish rice.
2 pounds sweet potatoes, about 3 large
4 egg whites
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
½ cup mayonnaise
4 tablespoons ketchup
2 teaspoons lemon juice
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
¼ teaspoon crushed red pepper or cayenne
Position racks in the bottom and top thirds of the oven and preheat oven to 425 degrees. Spray 2 baking sheets with cooking spray.
Peel and cut potatoes into ¼-inch wide strips, about 2-inches in length. In a large bowl, whisk egg whites with paprika, cumin and salt. Add the potatoes and coat them with the egg mixture. Spread potatoes on the baking sheets in a single layer.
Roast about 10 minutes or until browned. Shake the potatoes and flip them. Continue to roast for 9 more minutes.
For the sauce, stir mayonnaise, ketchup, lemon juice, soy sauce, Worcestershire sauce, and crushed red pepper in a small bowl.
Serve the fries with the sauce.
3 Haas avocados, seeded and peeled
4 tablespoons fresh lime juice
½ teaspoon salt
½ teaspoon cumin
2 tomatoes, diced
1 tablespoon chopped cilantro
1 teaspoon minced garlic
Mash avocado and then toss with other ingredients. Let sit at room temperature for up to an hour for ingredients to blend.
4 ripe tomatoes
1 bunch basil, chopped
2 tablespoons chopped garlic
2 teaspoons kosher salt
¼ cup olive oil
Combine all ingredients and serve at room temperature.
1 cup (2 sticks) margarine, room temperature
3/4 cup sugar
¾ cup brown sugar
1 tablespoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
2 cups semisweet chocolate chips
½ package (15 to 18) chocolate sandwich cookies
1 Duncan Hines chewy fudge brownie mix
Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan.
Cream together the margarine and sugars until fluffy. Beat in eggs and vanilla. On low speed, add flour and baking soda and mix until completely incorporated. Stir in chocolate chips.
Press batter into bottom of prepared pan.
Cover batter with sandwich cookies. Press lightly.
Prepare brownies according to package directions and spread over cookies. Bake for about 45 minutes (should be slightly undercooked). Cool and cut into (small) bars.