Begin by washing and draining rice. Add water and bring to boil. Turn down, cover and simmer on low until rice is cooked. Should be sticky rice. Add all spices and ketchup to sticky rice and stir
Dice onion and sauté with ground meat. Use potato masher to get meat into soft pieces.
Mix meat onions and oil with rice/spice mixture. You can taste the mixture at this point and add spices if you find its missing something. Sometimes I’ve added seasoning salt and it’s amazing. Other times I prefer a bland taste.
Fill a 8 cup soup pot with water. Core cabbage and add it to water, cored end upwards. Boil cabbage until leaves start to fall off. Gently pull off leaves and remove from water, I use two forks to do this. Lay the cabbage in a pan. Over-boiling leaves will make them too soft and they will tear when you make the cabbage rolls.
Take a paring knife and gently remove the ribs of the cabbage leaves by cutting down the sides of the rib. Place those ribs in the bottom of a 9×11 roasting pan
Take a tablespoon and get a large scoop of rice and add mixture to centre of cabbage. Roll while pushing rice into the ends. Make sure roll is tight, or you will end up with deconstructed cabbage mixture. It will take practice. This is probably one of the hardest steps! Lay down into pan, rib side down. Add next cabbage roll tightly to the previously one. Continue until pan is filled. Top with leftover cabbage leaves. Add can of tomato sauce. Use a spatula to move the cabbage away from the edges so that sauce gets to bottom of pan. Cover with foil and place in 350F oven. Bake an hour and a half.
Two packets of chicken cutlets (2 cutlets per pack)
1 egg, scrambled
1 cup seasoned bread crumbs
Place egg, and bread crumbs into separate bowls as shown in picture above
Cut chicken into thin slices
Pound chicken flat with meat hammer
Dip each piece, first into egg, then into bread crumbs, then set gently on plate.
Take a flat skillet with high walls, add enough canola oil to cover an inch of bottom. No more.
Important NOTE: Oil burns quickly, so this step has to be closely monitored. Fire can happen if the temperature of the oil gets too high. Constantly maintain an even temperature by lowering and raising heat. The oil should never be more than 350F as Canola catches fire at 390F. Use a meat thermometer to monitor your heat.
Place each piece of coated chicken gently into hot oil. Cook on both sides for 3 – 4 minutes each or until golden. Lay onto paper towel to absorb oil when it comes out of pan.
1 jar Manischewitz Gefilte Fish, drained of broth.
Prepare all vegetables by dicing thinly. Place Gefilte fish in sieve, and drain broth. Place vegetables into warm skillet with oil. Sauté until vegetables are tender, but not done. Add two tablespoons sugar and pepper. Add diced tomatoes and water along with Gefilte fish. Stir gently until everything is incorporated and fish is covered with tomato broth. Cover and let simmer for half an hour. Serve warm, but tastes great cold as well!
In university I used to need to work harder on some subjects and every Thursday night, I’d get together to study Engineering Static’s with a friend. This is where I learned about the amazing flavour of Ratatouille, and it’s a recipe that’s stayed with me forever.
Place oil into skillet and add minced garlic with sliced onion. Sauté until slightly golden. Add chicken bottoms in, top down. Braise until skin is slightly brown, 3-5 minutes
Turn over and do the same to bottom half. Sprinkle each thigh with sweet paprika (1 tsp per thigh). Drop potatoes into pan, keeping everything level. If food is doubled up, it won’t cook evenly. Add salt and pepper to mix. Add 2-3 cups water and cover. Turn down flame, cover and simmer for 30 minutes. Take off cover and turn chicken pieces over so tops brown. Add 2 Tbsp flour, stir and simmer for extra 5 minutes until gravy forms. Cover potatoes and chicken with gravy and plate. Sprinkle with paprika before serving. This is basically more “brown food” but it’s soft and a great comfort food for those chilly fall nights.
Due to this recipes simplicity, it was the first one I was formally taught how to make. Now that summer is coming to a close; and all the wonderful veggies are available, it’s a great way to make use of them! Hope you enjoy 😊
1 wok (can use large frying pan, but a wok will give you best results)
3 romaine lettuce leaves (can use bok choy but I’ve found mine to be buggy recently), cleaned, checked for bugs and sliced in inch long strips
2 medium carrots, sliced thinly and on a diagonal (diagonal slicing provides more surface area to cook the veggies with so they cook faster. It also gives more of an area for absorption of flavours and sauces used)
2 celery stalks, sliced thinly on diagonal
2 green onions or one shallot, sliced thinly
3 cloves garlic, crushed
1 tsp shredded ginger root (can use powdered ginger but not as strong!)
1 medium zucchini, sliced thinly on diagonal
1 cup frozen or fresh broccoli heads
1 red pepper cored and sliced lengthwise into fine strips
Three tablespoons sesame or olive oil
1 cup water
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoons cornstarch or flour with 1/4 cup water, stir together to make thickening gravy
1 large fast fry steak (~1 pound) sliced in inch wide diagonal strips
Prepare all veggies and sort by hardness. You will begin by frying hard veggies first because they take the longest. Place wok over medium flame. Add oil. When oil gets warm, add carrots, celery and onions first along with garlic and ginger so the flavours of the spices absorb into the veggie mix. Add broccoli. Fry until done but still a bit hard. Push the veggies up side of wok and replace with zucchini and red pepper. Fry until tender. Push up sides of wok. Add romaine leaves. These take one minute to soften. Push up sides of wok. Finally add meat, water, soy sauce and sugar. Sauté meat until it’s done to your liking. Stir in a tablespoon of cornstarch to some water until smooth and pour into water/meat mixture (can also use flour instead of cornstarch) Mix until gravy thickens.
Bring down vegetables into meat mixture, stir until covered in sauce.
Prepare 2 cups of uncooked rice or noodles as directed on package.
Serve hot stir fry over rice or noodles and top with sesame seeds as garnish.
(This recipe is dedicated to my best friend in life, who I have enjoyed making this with on countless evenings at home together while listening to music and talking about life, the universe and everything! 🍺)
This makes a yummy kids meal. It’s also a great gluten free recipe.
1 package skinless and boneless chicken thighs (2 pounds)
Three beaten eggs
1/2 cup potato starch
1/2 bag crushed Passover potato chips
1/2 tsp garlic powder
1/4 tsp pepper
Dry chicken thighs and break into small pieces. Dip each piece into egg mixture and then into potato starch mixed with spices. Redip into egg mixture then dip into crushed potato chips.
Pour 1/3 cup cottonseed oil into 9” skillet and a bring to a sizzle. Turn down because oil can easily catch fire. Place 4-5 pieces of coated chicken into oil. Allow to cook for 9 minutes and then turn. and repeat. Chicken should be brown. Keep repeating until all chicken is done. You may have to raise heat and decrease as oil gets too hot. Place all pieces on paper towel to absorb grease. Serve with sweet and sour sauce.