Kidney Bean Curry

This is a variation of an earlier recipe for curried kidney beans. I was rushed in the morning, and I just put everything in the crockpot before going to work.

Unbelievably, everyone loved this. We ate it for dinner with rice and tacos.


3 cups kidney beans 

1 onion, chopped 

1 can of diced tomatoes 

1 tablespoon salt, or to taste

1 tablespoon ginger 

2 tablespoons coriander 

1 teaspoon cumin, paprika 

1/2 teaspoon turmeric, pepper 

1/4 teaspoon red pepper flakes 

1-2 cloves of garlic, crushed 

Water: 9 cups if using pressure cooker, to cover if using crockpot 

Optional: Fresh cilantro right before serving adds a special gourmet touch.


Sauté onions with spices and beans, until fragrant. Add tomatoes, with juice and water.

Stove top: bring to boil and let simmer until done. Add crushed garlic and adjust seasoning. 

In pressure cooker: 24 minutes to pressure and then released the pressure quickly by running cold water over the lid when done.

As I shared, I was time challenged this morning. I did not have the time to sauté everything first. I placed all the ingredients into the crockpot and it cooked on low all day. 

Here is my only picture:


Good thing I took it. I offered some to a visitor, who liked it so much, she requested to take some home. It’s now all gone.

An unexpected hit!


Birthday Black Beans

Today was my husband’s Hebrew birthday. Given our past year, we feel very grateful to celebrate it together. Jay made a special request for something with black, kidney or lima beans. I am happy to say that I think that I hit the jackpot on this one!


1 lbs black beans

1 pepper, chopped

1 onion, chopped

2 teaspoons cumin, paprika

1 teaspoon coriander, oregano

1/2 teaspoon pepper

1 tablespoon salt

1-2 cloves garlic, crushed

After cooked: chopped fresh cilantro


Soak beans overnight. Ideally, I recommend sautéing the onions and peppers. Then, add the spices and beans and sauté until fragrant. Add water to cover and simmer until done.  Adjust seasoning.  Fresh cilantro before serving adds a special gourmet touch.

This morning, however, was time challenging morning.  I did not have the time to sauté everything first.

Instead, I placed all the ingredients into the crockpot and it cooked on low for the day.

This could also be made in the pressure cooker, 24 minutes to pressure, unsoaked, quick release method.

Here are the pictures:

Final version before serving:

We served this with rice and taco shells.  It was a definite hit! Raizel said, “I am having more! Yummy!  Why is it so good?!”

Happy Birthday Jay!🎈


Curried Red Kidney Beans

I am trying to expand my repertoire of fast and easy vegan dishes. This is something that I tried for the first time.


3 cups kidney beans

1 onion, chopped 

1 can diced tomatoes 

1 tablespoon salt

Garam Masala spices:

2 teaspoons coriander 

2 teaspoons cumin 

1 teaspoons pepper

1 teaspoon paprika 

1/2 teaspoon cinnamon 

1/2 teaspoon turmeric 

1/2 teaspoon cloves

1/2 teaspoon cardamom 

2 bay leaves

2 cloves garlic, crushed at the end

8 cups water, or to cover, depending on cooking method.


Sauté onions with spices and beans, until fragrant. Add tomatoes, with juice and water.

Stove top: bring to boil and let simmer until done.  Add crushed garlic and adjust seasoning. I might have added 1 1/2 of the amount of the spices listed.

In pressure cooker: 24 minutes to pressure and then I released the pressure quickly by running cold water over the lid when done.

This can also be made in the crockpot. Cook on low until done. In the crockpot, I think it would need less water.

Here are the pictures:

I sautéed the spices, beans and onion:

Here is the final product:


This is fast and easy, all natural and healthy. My husband said, “this is good!”

It smells great too.


Chicken With Onions 

Over the holiday, my oven turned off. I had all my food prepared and ready to pop in the oven and we were expecting guests for lunch as well.

Fortunately my stove burners were lit. I needed to improvise quickly and change my menu.

I made this recipe for the first time and it came out great! A definite keeper.


1 chicken, skinned 

3 onions, thinly sliced

1 tablespoon fat, I used chicken fat

1 6 oz can of tomatoe paste

1 cup broth or water

Salt, pepper and fresh garlic to taste


Sauté onions in fat until cooked. I used chicken fat, as I happened to have some leftover from another dish that I made over the holiday. It was a definite flavor enhancer!

Add chicken to pot. Stir tomato paste and broth to blend together and pour over chicken. I had leftover chicken soup. 

Add spices.

Bring to a boil and simmer until done. 

This can be made in the oven, crockpot or pressure cooker, 7 minutes to pressure.

Here is a picture:

Simple and delicious!

Lima Fagioli Alla Cacciatora 

Lima Fagioli Alla Cacciatora

This recipe is a vegan adaption of the Chicken Cacciatore recipe posted on Joann’s food for thought. I thought I would try to make it vegan by using lima beans instead.

Here is the link for the original recipe:

I think that Joann’s recipe is the best chicken cacciatore recipe I have seen. So, please check out her blog. 

Thank you Joann!

The name of the recipe is courtesy of my husband. He is a very talented writer, and I thought it was catchy. 

I relied on Google translate so I am not sure how grammatically correct it is. Please let me know if it is not.


3 cups large dried lima beans

Spray oil for sautéing

1 medium red or yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

8 oz. mushrooms, sliced

6 cup water or broth

1 can (14.5 ounce) diced tomatoes, including liquid

2 cloves fresh garlic, minced

1 teaspoon of Italian spice blend, oregano, basil, pepper, turmeric. The turmeric is what gives it such a great color. This is Joann’s unique contribution.

1 tablespoon kosher salt

1/8 red pepper flakes

Italian flat leaf parsley for garnish (optional, and I did not use)


Sauté in pot onions, and peppers. Add beans, canned tomatoes, water and spices. 

I made this in the pressure cooker. Lima beans really need 15 minutes to pressure, but I didn’t want to overcook the mushrooms. So, I brought it to pressure and cooked everything for only 12 minutes. Then, I released the pressure using quick release method and added the mushrooms. Then, I simmered it until done. Adjust the seasoning once it is cooked.

In a real rush, I think I would cook it for 15 minutes to pressure and then let the mushrooms cook in the pot from the heat.

This could be made on top of the stove, or in a crockpot.

My husband, a true carnivore, said this was great!

Here is the picture:



Black-Eyed Peas

Tonight starts the holiday of Yom Kippur. So, I wanted to finish posting my special Rosh Hashana recipes.

This year I was inspired to make a recipe with Black-eyed peas which are another one of the symbolic foods that we eat on Rosh Hashana. 

My mother told me that black-eyed peas go well with thyme. So, this was something that I came up with.


2 cups cooked black-eyed peas. (I cooked 1 lbs. dried black eyed beans in advance in the pressure cooker with 1 tablespoon of salt)

1 onion, chopped

4 carrots, chopped

2 celery chopped

1 clove garlic, crushed

1-2 bay leafs

1 teaspoon thyme

½ teaspoon pepper

1 tablespoon salt

Water: the amount will depend of the method used to cook. I added approximately 6 cups.


This can be made on top of the stove, in a crockpot or the pressure cooker, 10 minutes to pressure. I think however, it would be better to cook the beans first and then add the other ingredients and simmer until done.

Sauté onions until translucent, add carrots, celery, beans, thyme, salt, pepper, bay leaf, garlic and water. Bring to a boil and let simmer until done. Do not add too much water. I happened to have my oven set on low (which is similar to having it in a crock pot) and cooked it until done and then adjusted the seasoning.


Mélange Aux Simanim aka Sephardic Chickpea Carrots Leeks and Squash Stew

It is traditional to eat certain symbolic foods on Rosh Hashanah. Among some of the symbolic foods are leeks, carrots, and gourds. So, rather than make each item separately, I made a few dishes to combine some of the symbolic foods and make them part of the meal.

Our guest, Manny, coined the name of the dish, which I thought was very funny. He and his wife Judy are among our favorite guests.


2 cups chickpeas, cooked (or 1 can rinsed and drained)

4 leeks, sliced

4 carrots, sliced diagonally 

½ butternut squash, peeled and cubed 

1-2 cloves fresh garlic, crushed 

1 teaspoon ginger

½ teaspoon turmeric, paprika, cumin,

Salt and pepper to taste

Water to cover


Sauté leeks, and add rest of ingredients. Add water to cover. Bring to a boil and simmer until done. This can also be made in a crockpot.

I ran out of canned chickpeas, so I cooked the chickpeas first in the pressure cooker for 40 minutes.

Adjust seasoning as preferred.

Here is a picture:


May we be sealed in the book of life and blessed with a sweet, healthy and good new year!

Unstuffed Sweet and Sour Cabbage Rolls 

Sweet and Sour Cabbage Rolls are a very traditional and favorite dish.

During this time of year, it is customary to eat foods that are wrapped as our fate is concealed. We pray that God will overlook our errors and grant us forgiveness.

On Rosh Hashanah, it is also traditional to eat sweet foods, for a sweet new year.

For a time challenged person, this recipe has the same flavor and is much faster than the more traditional cabbage rolls.

Raizel, however, says that “the meat tastes better when wrapped in the cabbage rather than cooked with the cabbage.” But, since everyone in my family always picks out the meat, and leaves the cabbage behind, unstuffed cabbage meatballs are on the menu for now.

Instructions on the bottom are to make this as sweet and sour cabbage rolls or sweet and sour cabbage borscht.


Cabbage Base:

1 head of cabbage, shredded or thinly sliced

2 onions, sliced

2 cloves garlic, crushed

½ cup sugar, or to taste

½ cup lemon juice

Sour salt (citric acid) to taste

Salt and pepper to taste

12 oz. tomato paste

Water to cover


2 lbs. ground meat

1 egg

1/3 cup oatmeal

1 clove garlic, crushed, or 1/2 teaspoon garlic powder

1/2 teaspoon onion powder, pepper, salt


Place ingredients for cabbage base in bottom of pot.

Blend together the ingredients for the meatballs.

Shape meatballs and place in pot.

Add water to cover. Bring to a boil and simmer until done. Adjust seasoning.

This can easily be made in a crock pot.

Alternative options:

To make cabbage rolls: Freeze whole head of cabbage and then thaw so that cabbage leaves are soft and easy to work with. Or, steam or parboil cabbage leaves until slightly wilted.

Place a few cabbage leaves on the bottom of the pot. Take a small amount of meat and place on cabbage leaf. Wrap to enclose the meat. Place in pot . Mix tomato paste, sugar, lemon juice and water and pour over cabbage rolls.

Bring to a boil and simmer until done. Adjust seasoning.

Sweet and Sour Cabbage Borscht

Rather than making meatballs, boil 2 lbs. of flanken with 2 bay leaves and then add cabbage, onions, tomato paste, sugar, lemon juice and sour salt (citric acid), salt, pepper, garlic.

All can be made easily in the crockpot, pressure cooker or conventionally on top of the stove.

I have also made cabbage rolls in the oven in a covered roasting pan at 350* F or 375* F oven for 1 hour, or until done.

Here is a picture:



Chicken Soup 

I hesitate to post a recipe for chicken soup, as it seems so axiomatic. Who ever heard of a traditional Jewish cook who doesn’t make chicken soup?  

Throughout Jewish literature, chicken soup is extolled for its medicinal effects and often referred to as “Jewish penicillin.” However, I consider chicken soup to be a work of art. All cooks have their own particular techniques. I have made it various ways, but, this is my current method.


1 chicken, skinned

1 onion

1 potato

1 sweet potato

2 stalks of celery

4 carrots

2 parsnips or parsley roots

1 bay leaf

Salt, pepper, fresh garlic, and paprika if desired to taste

Water to cover

Optional: celery root, zucchini, fresh parsley, dill


Place the chicken, with hopefully the skin off in a food sock or if unavailable, a cheese cloth. Place the vegetables in another food sock and the potatoes in a third food sock.

Add water and then bring to a boil and simmer until done.  

This can be made in a regular soup pot, a crock pot or a pressure cooker.

In a crockpot, cook on high or low until done. This is not my preferred method, as it makes the soup too dark.

Recently, I have begun making it in the pressure cooker at 7 minutes to pressure.

When done, I adjust the seasoning, and pull out the various food socks. This way, does not require straining and is clear.

I arrange all the cooked vegetables, potatoes and chicken in separate bowls, and serve according to everyone’s individual preferences.

In the past, I used to also cut up new vegetables and then add them to the broth and serve.

In general, there is very little flavor left from the first round of soup vegetables, so not everyone likes to eat them.

I make chicken salad with the leftover chicken, assuming the chicken is also not too overcooked.

I also serve it with rice, thin noodles or of course matzah balls.

Adding fresh herbs like parsley or dill give it a beautiful fresh flavor.

I made it for the holiday, so there are less pictures than usual. But, done is better than undone!


Fava Bean Salad

Fava Bean Salad


2 c fava beans, dried

3 T fresh parsley

1 t cumin (or more, to taste)

4 cloves garlic, crushed

1-2 fresh lemons, juiced

salt and pepper to taste


I cooked the fava beans all day in a 1.5 quart crock-pot.  If you want, fava beans can be made in a pressure cooker, 40 minutes to pressure.

When cooked, I added the other ingredients.

To serve

I added olive oil, and fresh tomatoes, and cucumbers.  Goes well with rice too.

This is a more recent picture of this salad:


Fava Bean Salad