30 Jan

So the tebit turned out pretty decently actually.  Here’s the thing, how in the world are you supposed to NOT have mushy rice when its been in a Crockpot for 6 hours?!  Anyway, because my husband grew up with any kind of Osem or Lipton kosher soup mix as flavoring, he has a need for salt that is a little unhealthy so I tend to not use too much salt when I cook but this could have used just a little more flavoring.  We will, however, have leftover tebit FOR DAYS.  I mean this is like apocalypse food.  What was I thinking? I cooked WAY too much of it and our sweet new friends who came over for dinner ate some of almost everything, but she is a tiny little Brazilian so I think the good ol’ Ashkenazi shabbat may have been too much for her.  I mean, who doesn’t eat corn/pickle salad (which, by the by, was DELICIOUS!)  I also ended up making a quick little mushroom dish as my mushrooms were a solid 12 hours away from being unusable and it was the perfect side.  It went a little something like this:

1 carton of sliced button mushrooms
3 shallots, sliced into rings
1 clove of garlic, chopped
Margarine (for sautéing, use to your discretion) – I use Earth Balance
Handful of bread crumbs
Chopped parsley for garnish

Sautee sliced mushrooms for 1 minute until soft.  Add garlic and shallots and sautee for another 2 -3 minutes until aroma is so tasty you want to reach in and eat right then.  Turn off eat and add bread crumbs to the skillet, stir until well combined.  Pour into serving dish and garnish with parsley.

I also made my standard “Oh crap, I have to make shabbat lunch as well” bean and beer chili, which is delicious and nutritious!

Bean and Beer Chili (adapted from Rachael Ray’s Veggie Chili)

2 Tbsp olive oil
2 yellow onions – chopped
3 cloves of garlic – chopped
1 green pepper – finely chopped (I hate big pepper chunks in my chili/soup)
1 bottle wheat beer of your choosing (this week I used Key West Sunset Ale)
1 can black beans
1 can red beans
1 can garbanzo beans
1 can diced tomatoes
1 can corn
Cayenne pepper
Kosher Salt
Frank’s Red Hot Sauce (I will soon devote an entire post to Frank’s, which I think is the end-all-be-all of hot sauces)
2 green onions – chopped
Sour Cream
Sharp Cheddar or Monterrey Jack cheese – shredded

Heat oil in large stock pot on medium heat.  Sautee onions until translucent.  Add green pepper and garlic and sautee for another 2 minutes or until green peppers are soft. De-glaze pot with full can of beer (I recommend sampling the beer first, you know, to make sure its good and stuff).  The alcohol will burn out and you will be left with a nice, hearty beer flavor.  If you are not interested in the ‘beer’ portion of this chili, you can omit and use vegetable broth instead.  Add all your beans, the corn and can of diced tomatoes.  Season with cumin, cayenne, salt and pepper making sure to taste as you go and adjust; remembering of course that you can always add but taking away is a whole other story.  Finally, add some Frank’s to help dial-up the heat to your liking.  Let simmer on low for about 30 minutes so beans cook.  Top with shredded cheese, dollop of sour cream and green onions and enjoy hot!

(pictures, left to right: Tebit in the bag, zucchini kugel, one big happy family of shabbat meals)

Must kosher folks usually go dairy for shabbat lunch, or really any lunch for that matter, so you don’t run the risk of boxing yourself in to having to wait 3 – 6 hours to digest, as the halakha calls for, when eating meat (the hours you wait usually depend upon your family tradition.  My husband grew up waiting 6, which is kind of absurd so I wait 4 to 5.  Also, to be fair, I’m pretty sure the laws of waiting are not from the Torah but actually Rabbinic) for so the chili is a nice way to get some protein but not box yourself in from having a nice little midday snack of well, anything dairy related.  However,  we didn’t even end up eating the chili for lunch as we were invited by a very sweet couple who my husband met in shul that morning so we ended up eating good ol’ Ashkenazi cholent and since I still don’t really eat red meat it was various salads and the potatoes from the cholent for me.  But it was still a really lovely lunch and it’s always nice to meet new people so, a lovely shabbat was had by all!

And now for Sunday . . .

2 Responses to “Leftovers”

  1. jewhungry at 11:28 am #

    You’re like crazy amazing. um…Frank’s? I don’t know it. Maybe I should check it out. My grandma used Louisiana Hot Sauce. Therefore? Yeah…I could drink it I love it so much. Maybe we should do a couple hot sauce blogs? love love love!

  2. Misty at 4:36 pm #

    How about a recipe for the zucchini kugel?? OMG I want to try that thing now!

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