Updated Recipe: Vegetarian Liver

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I'm posting an updated NUT-FREE version of this recipe, because I no longer make it the way it appeared on this blog back in 2014, due to a nut allergy.

I've been making variations of this recipe for years, and it's been a big hit with family and guests.

It IS vegetarian, so I'm sure it does not taste like REAL chopped liver, but I haven't eaten chopped liver in over 3 decades, so what do I know? It's our favorite vegetarian version, though.

I hope you'll try it out and let me know what you think!

Vegetarian Liver

1 cup water
1/2 bag frozen green beans (about 400g)
1/2 bag frozen peas (also about 400g)
olive oil
1 onion, chopped
4 cloves of garlic, chopped
oregano
1 cup toasted sunflower seeds
salt and pepper to taste

Place green beans, peas, and water in a pot. Bring to a boil, reduce heat and simmer for about 20 min.

(watch to be sure you don't boil out the water, add water if needed)

Set aside to cool.

Heat olive oil in a medium size frying pan (I usually use my cast iron pan) and saute onions and garlic with oregano flakes, until caramelized and very fragrant.

Combine peas, green beans, some of the cooking water, onion/garlic mixture, sunflower seeds, salt, and pepper in the bowl of your food processor. Pulse to puree. Add more cooking water or regular water if needed.

(If you don't have a food processor, you might want to consider getting a light duty one for the times you want to make recipes like this! Here's one to take a look at that ships from within Israel (link updated 31.1.2024 so it's valid again!).)

Transfer to a container and refrigerate before serving. Serve with cherry tomatoes, pickles, olives, and crackers!

I'd love to hear what you think of this recipe!

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Recipe: Overnight Chicken

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This post is long, long overdue!

I've been meaning to post about one of my favorite ways to streamline my Shabbat cooking.

Some of you have heard me say that I'm getting some of the cooking out of the way on Thursday night before I go to sleep by prepping "Overnight Chicken". During really busy times, this is a lifesaver!

I know a lot of people really don't like Crock Pot Chicken, but I really love the convenience of prepping food and letting it cook while I sleep. And the thing I love about overnight chicken the way I do it is its forgiving nature. I can leave it in for 8 hours as planned, or if I need to, take it out after 10 hours! It's better than Crock Pot Chicken.

So here's what I do:

I use a nice big roasting pan. I think it's one of the keys to success with this recipe. The other key to success is the baking paper. Read on and I'll explain the method I use. If you don't have a large roasting pan like this, I recommend setting aside some money to buy one. (You can even find a very affordable one - this one ships to Israeli addresses and currently has a FREE shipping option!)

THE BASIC METHOD:

Place cut up chicken in the pan.

*Season the chicken.

Cover with baking paper.

Cover TIGHTLY with aluminum foil.

Place in oven.

Turn oven on 100 C for 8-10 hours.

After it's cooked for 8-10 hours (and most likely the aroma of your Shabbat chicken is driving everyone in the house crazy), take it out of the oven.

Take a look inside the pan:

(This was 2 chickens, cut up)

*Seasonings:

When I make overnight chicken, I default to one of two flavor profiles. And I'm completely imprecise about it. I just line up my seasonings on the counter and then one by one I shake some out onto the top of all the chicken. Obviously, this means it can vary a bit in flavor from week to week...

Flavor Profile #1: "Spicy Chicken"

For this flavor profile, I use:

Soy Sauce (I use GF soy sauce with no sugar added)

Turmeric

Granulated or Minced Garlic (lots)

Ground Ginger (not a lot)

Black Pepper (coarsely ground)

Smoked Paprika

Hot Pepper (I prefer the Chipotle version of this so it's smoked and hot - you can find it on iHerb - note that this link is my referral link)

You can leave out the soy sauce if you're soy-free, but if you do, it might be worth sprinkling a bit of salt onto the chicken with the other seasonings.

Flavor Profile #2: "Date Honey Chicken"

For this flavor profile, I use:

Granulated or Minced Garlic (don't skimp)

Ground Ginger (don't skimp)

Black Pepper (coarsely ground)

About 1/4 cup silan (Date Honey - I use the kind that is 100% dates)

 

I don't add salt to this one.

I'm sure you can use the same method for any other flavor profile you like -- I'd love to hear your favorites!

Hope you like this recipe. Please leave me note if you make it, and I'd be thrilled if you tag me on social media if you post about it. Thanks!

Potato Kugel!

I'm reposting this recipe, as it's one I make almost every single week. For those of you who think we are boring eating potato kugel every week - we're not! Our house is hopping! And we are innovative, and try out new things all the time! We just happen to associate the taste of a perfect potato kugel with a happy Shabbat, so we make it, time and again.

THIS is the perfect Potato Kugel recipe. I guarantee it will be a hit!

Enjoy!

Potato Kugel

about 1.5 kg of potatoes (8-10 medium size) - I use the lightest skinned ones I can find here, in the States, I used Yukon Gold. -- scrubbed clean, not peeled.
1 large onion
4 eggs
1/2 cup oil (I use olive oil)
.5 - 1.5 T. salt (please adjust to your preference!)
pepper to taste

Preheat oven to 425 F (220 C)

Scrub the potatoes.

Fit your food processor with the bottom blade AND the shredding disk. In mine, this means that my end result will be partially pureed and partially shredded. If yours works differently -- use the shredding disk, then change to the bottom blade and puree about 1/3 of the potato/onion mixture.


In a large bowl, beat the eggs, oil and seasonings together.

Feed your food processor the onion first, then the potatoes. My bowl isn't big enough, so I do this half at a time, including half an onion with each batch. the pureed onion helps keep the potatoes from oxidizing.



Add the onion and potato mixture to the egg and oil mixture. Mix well to combine.


Pour into a DEEP pan. The trick to this potato kugel is its depth. It does NOT work in a shallow pan. I use a lasagna size disposable pan because I haven't managed to fully stock my kitchen with all the baking pans I want.

Edited to add: I use a foil pan that is 32cm X 26 cm according to the label on the package (5.5 mm depth). Hope that helps!



Place kugel in hot oven. After 25-30 min, lower the temp to 350 F (175 C), and bake for another 30-40 min. Watch to make sure you don't burn the top.

And that is it.
No peeling, no draining, no straining, no adding in just the right amount of starch... 

AND it's perfect for all year round, including Pesach!

Please let me know if you try it. I'd love to hear what you think!

Shabbat Favorites!

This week, we're having a take-out Shabbat (from the freezer, of course!), so I'm not cooking.

But I thought I would share some of our favorite Shabbat recipes!

Our favorite challah is Whole Wheat and Oat Bran challah (can be made with Whole Spelt, as well)

We always like Split Pea Soup or Vegetable Soup

Favorite Chicken Recipe: Oven Fried Chicken

Favorite Kugels: Potato Kugel and Sweet Potato Kugel

Unfortunately, I can't post "Favorite Salads" because my kids are so picky and really only eat plain cut vegetables.

But most of us really like Vegetarian Liver, served on a bed of lettuce and garnished with tomatoes, pickles and olives (for some).

Most weeks we also have Black Bean Cholent for lunch.

And for dessert, brownies and cinnamon cake are always winners!

What's on your family's favorite list?