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

Crock-pot Chicken Dinner With Grain

Crockpot chicken dinner

1 package wild rice/rice or, 2 c rice or bulgur

1.5 cup broth (or any other liquid that you like)

2 sweet potatoes, diced

1 onion, sliced

1 chicken, cut up and skin removed

I use garlic powder, pepper and paprika, salt if using water, but, any spices that you like work.

(Zucchini, cut into sticks, optional)

Directions

Place rice on bottom of crock pot.  Add sweet potatoes and onions.  Pour over broth.  Add chicken pieces.  Sprinkle spices on top. Add zucchini sticks, or if you want an easy vegetables, peas or frozen green beans).

Crockpot chicken dinner with grain

Rice Kugel

Rice Kugel

This is a perfect way to use leftover rice.  This is my version.  Super easy and very fast!

Ingredients:

6 cups cooked rice (2 cups raw)  approx.

1 can (20 oz or 565 g) pineapple (it can be any kind, but I used sliced, because it was what I had)

7 eggs

½ cup oil

½ – ¾ cups sugar

2 tsp vanilla

¼ tsp cinnamon (opt)

Directions:

Preheat oven to 375 degrees F.

Put rice, eggs, canned pineapple (including juice), eggs, vanilla, oil, sugar in bowl. Use an immersion blender and pulse to blend. Taste and adjust for sweetness. Bake until done and knife comes out clean.

I just made it recently and here is a picture:

  
Rice Kugel

Flourless Chocolate Cake

This is one of my signature desserts.  I use it all year round!

Flourless Chocolate Cake

8 large eggs, cold

1 lb. bittersweet or semisweet chocolate, chopped coarsely  (the better the chocolate, the better the cake, but I have done it with chocolate chips, and that works too)

2 sticks of butter or margarine, I use oil, at it is still good.

¼ strong black coffee or liqueur (opt)

Confectionary sugar or unsweetened cocoa for dusting cake, opt

Directions:

Preheat oven to 3250F

Line bottom of spring form pan with parchment paper and oil the sides

Beat eggs for 5 minutes

Melt chocolate, butter, and coffee together.

Gradually fold in eggs

Bake for 20 minutes, or until done.

They suggest using a hot water bath to bake it, but I don’t and it is still good.

Technically, you should only use 7/8 cup of oil, but again, I use one cup

Flourless Chocolate Cake

Chollent

Chollent is an art, and I wanted to write down my various chollent recipes

This is from my friend Malka:

Chullent:

slice an onion

cut up a fillet steak (maybe half is enough for your pot)

add barley

add water (4x as much as the barley)

add salt, garlic, pepper, paprika

cook on high about 4 hours until barley is nice and plump

add a cubed potato

add cut up pargiyot

add water to just cover

adjust spices

keep on low over Shabbos and enjoy!

Chullent