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!


Silver Tip Roast

Since this is my husband’s birthday week, I made a silver tip roast for Shabbat dinner. This is fast, easy, all natural and delicious!


1 Silver tip roast, 2.5 lbs.

3 onions, sliced

2 carrots, sliced 

Meat spice rub

2-3 cloves fresh garlic, crushed

1-2 bay leaves

1/2 cup broth, wine or water, but I used water

Salt, pepper, paprika to taste


Marinate meat with spice rub and crushed fresh garlic.

Sauté onions, until carmalized. Add carrots, and then meat.

Add water, bay leaves.

Bring to pressure, 35 minutes, and then use quick release method.

Simmer and adjust seasonings.

This can also be made in a crockpot, on top of the stove, or in the oven.

Stove top: bring to a boil and then simmer until done.

Oven: bake in covered pan at 350*F for 1-11/2 hours.

Crockpot: If desired, sauté onions and carrots and place in crockpot. 

Place meat, and bay leaves over onions and add broth/water. 

Reserve some of the onions and place on top of meat, for added flavor.

Once cooked, adjust seasonings, usually with just salt, pepper and possibly paprika and additional fresh garlic.

Here are the pictures:

Marinating with spices:


After initial cooking in pressure cooker:


Final product:


My husband, who is a meat lover said, “this is a little taste of the world to come!”

It’s a good thing I took a picture right away, because there were no leftovers!


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!🎈


Chicken And Carrots 

This is one of my easy, festive chicken recipes. I have made it in the crockpot, stove top and pressure cooker and it always comes out great!


1 chicken, skinned. This recipe also works well with thighs or legs and thighs

2 cups carrots, sliced on the diagonal, or use baby carrots. I personally do not like baby carrots, as I feel they are less flavorful and crisp.

12 cloves garlic, peeled and whole

½ cups wine, broth or water.

1 teaspoon thyme, or use fresh oregano at the end of the cooking

¾ teaspoon salt

¼ teaspoon pepper


2 tablespoon potato/corn or tapioca starch

2 tablespoon water


Place chicken, carrots and garlic in crockpot. Season, add water. Cook on low.

I also make this in the pressure cooker, 7 minutes to pressure.

This also can be made on top of the stove. I call it maximum taste for minimal effort. A winner every time.

Optional: remove chicken and carrots once cooked. Add starch which has been dissolved in water. Cook on high until thickened and pour over chicken and carrots. Adds an easy gourmet touch.

I save the sauce and use it for other dishes, especially cholent. I jokingly refer to this a “liquid gold.”

When I made it over the holidays, I couldn’t take a picture because all the chicken was eaten and there were only a few leftover carrots!

I made it again today, and below are the pictures:

The final outcome:


My husband said, “Gosh, this is good!” 

Bon Appetite!

Pargiyot and Sausage Stew

Pargiyot and Sausage Stew

This is another great recipe from my friend Malka.  Amazing!


1 tray dark chicken cutlets cut into quarters (called pargiyot)

1 kohlbas sausage (Meal Mart makes it I believe) cut into slices

2 onions

1-2 Tbsp olive oil

Bunch of potatoes (depends on how many guest you have) cubed smallish

salt, pepper, garlic and paprika


In a dry pot, heat sausage circles on low flame, to let out some fat, and lightly brown on both sides.

Remove sausage slices to cool onto plate or onto pot lid.

Lay out pargiyot on silver foil and sprinkle one side with pepper, garlic, paprika.

Place pargiyot in oil of sausage (tasty), spice side down, and sauté for 5-10 minutes.

Turnover and sauté on other side for 5 minutes (add oil if necessary).

Take out pargiyot and put onto plate or pot lid to cool.

Add olive oil to pot and sauté onions until lightly brown.

Add diced raw potatoes to onions; add boiling hot water, less than to the top of potatoes.

Add salt and paprika to water and mix.

Cook for 20 min or until potatoes are soft.

Add pargiyot and sausages on top of potatoes.

Cover pot and cook together for about 5 minutes.

Mix together and serve


Pargiyot and Sausage Stew

Shira’s Basic Pot Roast

Shira’s basic pot roast


2-3 onions, sliced and sautéed until caramelized

3 lbs roast, sprinkle with salt, pepper, garlic, paprika, oregano and possibly dried mustard.

3 carrots cut up

2 celery ribs, cut up

2 parsnips optional cut up

1 bay leaf

3-4 potatoes, quartered optional

1 cup broth, wine or water

Add salt and pepper to taste and near the end, I add crushed fresh garlic.


Place in crock pot.  I put some onions on the bottom and some on the top.  Cook for about 8 hours on low in the crock pot, or for 2 hours in a 350 degree oven (I use an oven bag).

This can also be put in the pressure cooker for 30 minutes to pressure.  Heat the pot and sauté if desired the onions and vegetables.  Bring to pressure and use quick release method to stop cooking.  It is sometimes better not to use potatoes, and then add them at the end or stop the cooking at 25 minutes, add the potatoes and then bring to pressure for 5 more minutes. Otherwise, the potatoes can be too soft.

Lately, my family prefers the pressure cooker over other methods, but, it depends on what else is going on at the time.

Shira’s basic pot roast in crock pot

Meat in a pot

Meat in a pot

This is a versatile dish that can be made quickly in the pressure cooker or in the crock-pot.


2 carrots, sliced

2 onions, sliced

2 celery ribs cut in one inch pieces

1.5 to 3 lbs. ground meat, spiced with garlic, salt and pepper to taste made into a big meatball if cooking for a long time, or 3 meat balls if cooking for a short time.

2 t salt

½ t black pepper

1 cup water or broth.

1 -2 T Soy sauce is also good.


Place vegetables in bottom of slow cooker.  Place meat on top of vegetables.  Add seasoning and water.

Cover and cook low 8 to 10 hours, or high 3.5 to 5 hours.  (use 1 cup liquid if cooking on high).

For a full meal, add 2 medium potatoes, quartered before cooking.

This can be pressure cooked for 5 minutes.

meat in a crock pot

Stuffed Vegetable Cholent for Pesach and Year Round too

Stuffed Vegetable Cholent for Pesach and Year Round too

This recipe can be also non-gebrot and gluten-free and egg free.


8 whole vegetables (green peppers, red peppers, tomatoes, eggplant halves, zucchini, etc)

6-8 medium potatoes, cut into quarters

Non pesach: 1 ½ c chickpeas, soaked over night

1 – 1.5 pounds of beef, or 8 chicken legs (skinned)

Salt and pepper to taste

Water, broth to cover

Fresh garlic, crushed, near the end of cooking

Optional spices include paprika


¾ lbs ground beef

1 cooked potato, mashed or ¼ c matzah meal or, when not pesach: ¼ c rice. (This too can be omitted, it just allows for expansion.)

1 egg, beaten (can be omitted if allergic to eggs)

Salt and pepper to taste

2 cloves of garlic, crushed


With a sharp knife, cut out the inside flesh of vegetables, leaving a ¼ inch shell.  Combine all stuffing ingredients and fill the vegetables. Place potatoes (opt chickpeas when non pesach) in the bottom of the pot. Place stuffed vegetables and meat or chicken legs on top. Add water or broth to cover vegetables halfway. Add salt and pepper (I also add paprika and regular spices that I use on chicken, if nothing else, to give it color). Cover and simmer for 30 minutes. Place on the blech. This can also be done in a crock-pot.

Stuffed Vegetable Cholent for Pesach and Year Round

Chicken with Olives

Chicken with Olives

3 large potatoes, peeled and cut into bite size

1 large green pepper, cut into thin strips

1 medium onion, chopped

1 can tomatoes sauce

½ c dry white wine

½ c. pimento-stuffed olives

1T tomato paste

½ t salt and pepper

1 bay leaf

3 lbs chicken, skinned if using crock pot.


Combine all ingredients except the chicken in the crockpot.  Add the chicken and stir until well mixed.

Time: 5 hours on high and 8 hours on low.

Pressure cooker: 7-8 minutes

Chicken with Olive1

Chicken In a Pot

Chicken in a pot

2 carrots, sliced

2 onions, sliced

2 celery ribs cut in one inch pieces

3 lbs chicken, whole or cut up, skinned unless you want to brown it in advance

2 t salt

½ t black pepper

1 t basil

½ water, broth or white cooking wine.

Place vegetables in bottom of slow cooker.  Place chicken on top of vegetables.  Add seasoning and water.

Cover and cook low 8 to 10 hours, or high 3.5 to 5 hours.  (use 1 cup liquid if cooking on high).

For a full meal, add 2 medium potatoes, quartered before cooking.

This can also be main in the pressure cooker, 7 minutes to pressure for cut up chicken pieces.  4 minutes to pressure if using chicken cutlets.

Chicken in a pot for KLGP