Roasted Bone Marrow Sheet Pan Dinner

During Passover time, it’s super hard to make meat and potatoes look fancy. I forgot to post this bone marrow sheet pan meal I made using very basic ingredients. It takes no time to make and is delish! It presents well too 🥂

Package of beef marrow bones (look for ones that have lots of marrow)

1 whole garlic, peeled and cap off

1 medium onion cut into inch pieces

1 large sweet potato cut into inch pieces

2 baking potatoes cut into inch pieces

1/3 cup canola oil

1 tsp garlic powder

1/2 tsp pepper

1/2 salt

Blend spices and canola oil well in a large bowl. Reserve some oil/spice mixture for garlic and bone marrow prices. Place all veggies (except whole garlic) into bowl and combine until the veggies are well covered. Remove veggies from bowl and lay onto baking tray covered in parchment paper. Pour 1 tablespoons of oil and spice mixture into garlic top and onto each piece of bone marrow. Lay everything on a baking tray and bake 45 minutes to 1 hour at 375F (if you want a softer garlic then feel free to wrap it in foil before laying it onto the pan. Carefully open it after roasting due to steam)

This goes great with French bread. Scoop out the roasted garlic and marrow and shmear it over. The veggies plated on the side.

Puff Pastry Schnitzel

I haven’t been feeling well. 2 weeks ago I was bitten by some insect and had a bad reaction. I ended up in hospital for a week and this is Canada…we don’t keep people in hospital ever…unless it’s bad.

So I’ve been having trouble making the meals. I can’t stand for long periods of time etc. This week for Shabbos I came up with this recipe for phyllo schnitzel. I used to make this by cutting up the schnitzel into bite sized strips and then covering each strip with a piece of puff pastry (like wieners in a blanket) but today I just couldn’t. If you want something that presents well that you can serve on a tray, do it that way. This way worked well for me right now and took only 35 minutes to bake. Hope you enjoy it. The result looks awesome.

Ingredients:

4 pieces of boneless, skinless chicken

Honey mustard

Puff pastry dough squares

Garlic powder

Pepper

Take the chicken pieces and sprinkle with garlic and pepper

Place two squares together and roll out to make a rectangle.

Place one piece of chicken chicken on one side of the pastry dough and on the other half smear with a thin layer of mustard

Seal the pastry dough and tuck the ends under so it looks like a pocket.

Repeat with the other three piece until you have four pastry pockets.

Place on an oiled 9×11 pan. Cover with egg wash and sesame seeds

Bake for 35 minutes at 375F or until pastry is golden. Serve warm.

If you have any questions about this one, just ask.

Chaya

Cherry Shiraz Duck

People are often afraid to cook duck. This one isn’t that hard. It’s inspired by Jamie Oliver and I tweaked the juice with Cherry Shiraz Preserve

The average guide to cooking duck is 20 minutes for each pound at 350F. Scoring a duck is important because it allows all that extra fat to run out and into your pan. That’s no worry, because you will take it out half way through, drain the fat and save it in a nice mason jar with your favourite herb (I added poultry seasoning to my jar…but fresh rosemary sprigs would be great). Use the fat anytime when frying onions or add to cholent.

Ingredients:

Duck:

One duck (4-5 pounds)

2 tsp Chinese 5 Spice

Pinch of salt

Pinch of pepper

Dry contents of 1 orange pekoe tea bag

Olive oil

Cherry Shiraz Gravy:

1 jar Tishbi Cherry Shiraz Preserves

Three cloves garlic

Three small red onions cut in quarters

2 medium carrots cut in 3 inch long chunks

1 cup steeped orange pekoe tea (Note: throw out the bag when done and use the tea)

Directions:

Preheat your oven to 350F

Score the top of your duck in a cross cross fashion with a sharp knife. Drizzle some olive oil on top. Mix all spices including tea leaves and rub all over duck (including legs, wings and underneath) It should look like this:

Place into 9×13″ pan and pop it into the oven uncovered for 1 hour and 15 minutes at 350F

Take out and drain all the duck fat into a mason jar as described above. Add garlic, onions and carrots to the bottom of the pan making sure they are covered with a bit of duck juice. Turn duck over with breast down this time placing it on top of the veggies and re-insert duck into oven for 45 minutes. For 5 lb duck add 15 minutes.

Take the duck out and let it sit.

Cherry Shiraz Gravy:

1 7.7 oz jar Tishbi Cherry Shiraz Preserves

1 cup steeped orange pekoe tea

Cooked onions, garlic and carrots from duck

3 tsp flour

1 tbsp chopped fresh ginger

Instructions:

Remove duck from pan and set it onto a clean platter or plate, leaving cooked veggies in the bottom. Place pan onto your stove element.

(Transfer veggie mixture to a stove top skillet if you can not place your pan directly on your element)

Sprinkle flour around pan and blend it with veggies

Add tea, Tishbi Cherry Shiraz Preserves and ginger to pan and bring to a simmer. Simmer for 10 minutes. This will give you a chunky gravy.

Serve your duck on a board. It’s not something you daintily slice. You will tear it apart with two forks and dip the pieces in the gravy. (You can always tear the pieces off the duck and put it in a serving bowl, mixing it with the gravy).

This is a great Friday night meal. Serves 4. The average kosher duck is $25 and we had pieces left over for our Shabbos day meal.

You can find “Tishbi’s Cherry Shiraz Preserve” at Fruit of the Land Store in Toronto. It’s worth it for this recipe. When I opened the jar, the smell was like heaven. The mix of cherries and Shiraz added the right flavour to this spicy duck. It blends with the ginger and garlic to give everything a extra kick. (#sponsored)

Let me know if you have any questions

Chaya

BBQ Skirt Steak

With the nice weather upon us, I love to BBQ. Actually, we were even BBQ’ing when it was snowing, but we are used to the cold weather. I will try to blog more about BBQ ideas, as I even have baked cookies on my BBQ in the really hot weather.

This past week I made our family skirt steak. I make my steak a bit under cooked because I like to warm it in a 200F oven before we eat our Friday night meal. If you want your meat darker, just BBQ it longer on each side

Ingredients

1 skirt steak ( 2 lbs)

3 tbsp canola oil

1 tsp garlic powder

1 tsp sweet paprika

1/2 tsp black pepper

1 tbsp soya sauce

Turn bbq on and wait 10 minutes until it reaches 400F

Take steak and wash it well under water. Lay it on a plate. Take canola oil and add spices and soya sauce to it, mixing it evenly in a small bowl. Baste the steak on both sides with canola/spice mixture.

Take tongs and lay steak onto grill. Cover and wait 6 minutes. Grill second side for an additional six minutes. If you want a darker steak, grill longer.

Remove from grill and sit onto a clean plate. Let meat sit for 15 – 20 minutes. This allows the juices to settle in the meat. Serve sliced with some garden herbs around it for decoration.

If you have any questions, don’t hesitate to reach out

Chaya

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http://www.instagram.com/kosheriffic

Spaghetti and Meat Balls

Growing up we never had meatballs with our spaghetti. My mother would take ground meat and mash it apart with a fork directly in the frying pan. She would scoop any excess oil out and add that meat to tomato sauce. Somehow it wasn’t satisfying enough for me and I decided when I had my own family, I would make meatballs.

I don’t tend to measure when I’m making meatballs, but this time I did. It’s easy if you want to experiment with amounts. Take your spices, and add them to the ground meat or chicken. Anything works: basil, oregano, garlic powder, onion powder. Have fun with different ones and change the taste. Honestly, once I added some cinnamon and a bit of sugar. It worked!

Ingredients:

Meatballs:

1 package ground meat (can use chicken)

1 egg

2 tblsp oatmeal

1 tsp garlic powder

1 tblsp ketchup

1 tsp soya sauce

Blend ingredients with wet hands. Form into balls.

Sauce:

I can Hunts tomato sauce

1 can water

1 tsp oregano

1 tsp sugar

1 tsp ketchup

1 tsp garlic powder

1/2 tsp pepper

Salt to taste

Boil sauce. When sauce is boiling, drop in meatballs. Allow to simmer for 1 hour.

At the same time bring water with a tsp of salt to a boil. Add a half a package of spaghetti noodles. Let boil until noodles are done (around 10 minutes). Drain noodles and rinse with cold water. This will remove any starch on them.

Plate your noodles and serve with sauce and meatballs. Kids seriously love this meal. The meatballs are soft and easy to chew. Hope you like it. Send me a message if you have any questions. 🤗

– Chaya

Sheet Pan Dinner

Tonight just give yourself a break from over thinking your dinner, and throw everything onto one pan! Honestly, this is so great. No pots to stand over or clean when you are done. You can even do what I did, and use a foil sheet pan, disposing of it when dinner is served.

The food that is cooked this way comes out roasted. The veggies are crisp and the meat is tender. I love this and I think you will too!

Ingredients:

I whole chicken, cut into quarters

2 medium sweet potatoes

1 medium onion

I tsp garlic powder

1 tsp dill powder

1/4 tsp pepper

3 tblsp canola oil

Directions:

Set oven to 375F. Peel veggies and cut into one inch square cubes. Wash chicken pieces and place bone done onto sheet pan. Place cut veggies around chicken pieces. Take oil and rub it into chicken. Evenly distribute spices on top of chicken, and massage into skin. I sprayed olive oil onto my veggies, but you can easily drizzle oil over the veggies, stirring until they are covered but not drenched in oil.

Place into 375F oven for one hour. Chicken should be brown and veggies crisp but not mushy. Happy sheet pan dinner day ❤️

Lemon/Olive Chicken

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Try this one for Shabbos. You can use two chicken breasts or four thighs. The juice is awesome with Challah 👌 (Pinterest inspired📌)

Ingredients:

4 chicken thighs or two large chicken breasts

4 tblsp canola oil

1 lemon

1/4 cp green olives (I used sliced but unpitted whole are great. If using whole 1/2cp olives)

one medium onion sliced

spices:

1/4 tsp cinnamon

1/4 tsp ginger

a pinch of turmeric

1/4 tsp cumin

1/4 tsp pepper

1/4 tsp paprika

1 minced garlic clove

1/4 cp water

 

Instructions:

warm oil in skillet on medium heat. Wash lemon well, slice and place in pan until the edges become soft and a bit translucent (don’t  cook too long or you will lose the pulp). Remove lemons to a dish. Place chicken into warmed skillet. Brown on both sides (8-10 minutes per side. You want the chicken a nice golden brown ). Remove chicken. Add onions to skillet and fry until translucent. They should brown with the chicken juices. If need more oil, add here.

Take all the spices and add to the water.. Add spice/water mixture to pan with onions, and mix. Return chicken to pan. Bring chicken to boil then cover and reduce  to simmer for 15-20 minutes or until your chicken is done (depends upon thickness of piece). Add olives and cooked lemons. Stir. I let mine simmer on low heat to get the flavour of the olives and lemons by adding a bit more water and covering until ready to serve.  Serve over steamed rice or couscous. The smell is amazing.

Homemade Hummus with Liver, Mushroom and Onions

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Homemade Hummus:

1 16 ounce can chickpeas

1 tsp lemon juice

1  crushed garlic clove

1/2cp mayonnaise

Instructions:

Drain chickpeas and put all ingredients into a cuisinart with the S blade. Pulse until smooth

LIVER:

one medium onion cut into thin rings

1 can Mushrooms drained

oil for frying

package of Kosher broiled beef liver

INSTRUCTIONS:

fry onion and mushrooms together until onions are translucent. Add liver to make it warm. Don’t overfry the liver as it makes it dry.  Some prefer it sweet, so you can add a tsp of sugar at the end. Season with a little pepper. Kosher liver is already very salty.

Plate hummus and serve with liver on top. (Recipes adapted and  from @RaizysCookin Instagram)