CHICKEN, POT ROAST STYLE
It’s what’s for dinner.
Oh, do not sleep on the broth. Put it in a mug. So it slowly on the cozy. You’re welcome.
#recipe
8-12 bone-in, skin-on pieces chicken (I have butcher cut chicken breasts in half through the bone. Each half counts as 1 piece. Today I used 4 of those, 4 thighs and 4 polkies)
3 tsp salt, divided
2 tsp coarse black pepper, divided
3 Tbsp olive oil, divided
2 yellow onions, diced
2 carrots, peeled + cut into 1 inch thick rounds
3 celery stalks, peeled, cut into 1 inch pieces (reserve the leaves)
2lbs baby potatoes, cut into half
3 Tbsp white miso
3 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
6 cloves garlic, minced
3 sprigs thyme, bunch of celery leaves, 2 bay leaves, wrapped in twine, or in a mesh cooking bag, tied and excess mesh trimmed off.
2 cups water or stock
Heat a large pot over medium high heat. Season chicken pieces with 2 tsp salt and 1 tsp pepper. When hot, add 2 Tbsp olive oil and place chicken, skin side down. Cook for 4-5 min. Flip cook another 2 minutes. Remove from and set aside (may need to do this in batches). Add remaining oil, carrot, celery, onions, salt and pepper to the pot. Stir, scraping off some bits from the pan. cook for 10 min to soften. Add in garlic, miso, mustard and cider vinegar. Stir coon for another 2 min. Add in herb packet and water. Use a wooden to scrape up all the bits. Bring to a boil. Return chicken to pot along with any juices that accumulated. Allow to boil for 3-4 min. Then reduce heat to low, cover and simmer for 2-3 hours. Serve hot and enjoy!
#recipes #easyrecipes #dinner #glutenfree #dinnerrecipes #glutenfreerecipes #dinnerideas #easydinners #chicken #chickenrecipes ...

SPLIT PEA SOUP FOR THE SOUL
Bc it does to the soul exactly what chicken soup does.
Try it.
You’ll see.
1 Tbsp olive oil
2 pieces flanken 
3-4 marrow bones
1 yellow onion, diced 
500 grams split peas
1 Tbsp tomato paste
1 Tbsp granulated onion 
1&1/2 c sherry wine(or dry white wine)
14-16 cups water (or stock) 
1-2 Tbsp salt (depending on whether you used stock, that was salted or not. I start with one and taste to adjust)
1 tsp black pepper
Season all sides of meat and bones with salt and pepper. Place a soup pot over high heat. Add oil and flanken. Brown on both sides (abt 3-4 min each side). Remove from pot and brown both sides of the flanken (abt 3-4 min per side). Remove meat and bones from pot and place in a mesh soup bag. (This just makes it easier to take out for blending). Add onions to pot and stir for 4 minutes until translucent. Add split peas, tomato paste, granulated onion and wine. 
Stir. Cook for 4-5 min until wine has reduced. Add stock or water, salt and pepper and bring to a boil. Once boiling, reduce heat and simmer on low for 3 hours till meat is tender. (Stir every 20-30 min). Once tender remove mesh bag from pot. Use a small fork to remove marrow from bones and add back to the pot. Blend or juzz with immersion blender till the soup is verrrrry smooth. Wait 5 minutes, stir, then juzz again. (I told you. Verrrry smooth!) Once meat has cooled enough to handle, shred and return to soup pot. Taste to adjust seasoning. Serve soup hot and enjoy!!!! *the soup will settle and NEEDS to be stirred before serving! ** If you freeze it, let it defrost fully before reheating so that it doesn’t burn on the bottom ***you may need to add a little more liquid when reheating
#splitpeasoup #soupszn #souprecipes #souprecipe #recipe #recipes #easyrecipes #dinnerrecipes #dinnerrecipe #easydinners ...

SAUCY SUSAN CHICKEN
My version.
Don’t know who you are Susan but where ever you are, thank you for one of the easiest and most comforting shabbos chickens around!
I used regular bone-in, skin-on chicken but use what you have. I wouldn’t use white meat cutlets for this but definitely use pargiyot (boneless chicken thighs) if you like!
#recipes
12 pieces bone-in chicken (I used a mix of white and dark meat)
2 cups duck sauce
1/2 cup onion soup mix
1 Tbsp paprika in oil (Moroccan paprika)
1/3 cup dry white wine
Preheat oven to 175c (350f) and lightly grease a large baking dish. Place chicken inside and add all renewing ingredient. Mix well to make sure all the ingredients are combined and the chicken is fully coated. If your chicken has skin, make sure to get a bit of marinade beneath the skin so that every part of the chicken is flavored! Arrange in a single layer. Cover tightly with parchment and foil. Bake for 1 hour. Remove from the oven, baste and cook for another 25 min, uncovered, basting every 5-7 minutes. Serve hot and enjoy! #chicken #dinner #recipe #recipes #easyrecipes #easychickenrecipes #chickenrecipes #dinnerideas #dinnerrecipes #chickendinner #familydinner #comfortfood ...

MEATLOAF GOR THE CHULENT.
Or Dafina
Schena
Chamin
Yapsik
Or any other name you call the slow cooked overnight meat dish Jews all over the world serve on shabbos for lunch!
For hundreds of years this dish was the meal. The whole meal. Maybe there was a fish course, maybe not, but when this was served it contained everything one would need for a full, beautiful, holy shabbos meal.
A few weeks ago my friend @syrian_in_israel , who is a super amazing cook, told@me she puts a meatloaf made with rice flour (what every #glutenfree mom likes to hear) and her family loves it.
Growing up in a Moroccan home my grandmother and mother also put a ground meat type loaf type of thing in the dafina but it was mixed with nuts and spices. This version is more of an American style traditional meatloaf and the past 4 weeks I’ve added it to my Chulent and it got completely finished.
Aside from the ratio of rice flour (which is what keeps soft and tender so don’t swap that!) you can customize the flavor any way you like!!!
Have a beautiful shabbos!
#recipe
this is for big batch (when it’s just us I do half a recipe!)
1 kilo chopped meat
Scant 1 cup rice flour
1 tbsp paprika in oil
2 tsp granulated garlic
1 Tbsp granulated onion
1-2 tsp crushed red pepper flakes
2 tsp kosher salt
1 tsp coarse black pepper
3 Tbsp bbq sauce
In a bowl combine everything except bbq sauce. Mix really well to distribute everything evenly. *if the meat mixture feels very very dry (maybe was less fatty!) add 3 4 Tbsp water and mix again.*Place meat mixture in the center of a piece of parchment paper. Form into a flat log. Brush the top with bbq sauce. Wrap like a present. Place into crockpot to cook overnight.
To serve:
Remove, place on a plate. Unwrap and serve or add to your Chulent platter.
Enjoy!
#jewish #kosherfood #chulent #chamin #dafina #meatloaf #jewishfood #shabbos #sabbath #recipes #glutenfree #kosher ...

RICE PAPER EGGROLLS
Gluten free and in our opinions, an actually better egg roll!
To serve them shabbos day, reheat in a single layer, uncovered till hot.
#recipe
2 tbsp avocado oil
2 tsp sesame oil
1/2kilo (1.1lbs) chopped meat (@bennys_meat_shop always)
1 tsp kosher salt
800g shredded cabbage (4 bags)
6 cloves garlic, minced
2 tsp minced ginger
3/4 cup chopped scallions, white + light green part
1/3 cup soy sauce
1/4 cup sugar
32/34 rice paper wraps per egg roll
6 eggs
1/3 cup soy sauce
1/3 cup water
In a pot over medium heat add oils and chopped meat. Break up and cook until meat is almost cooked through. Add ginger and garlic. Mix. Once meat is cooked through add cabbage. Mix. Cook for 10-12min, stirring often. Add garlic and scallions. Mix, cook for 2 min. Add soy sauce and sugar, stir to combine. Cook for another 2-3 minutes, set aside to cool.
Combine egg, soy and water in a large shallow dish. Mix well. Dip 2 pieces of rice paper into mixture, 1 at a time and place them on top of each other (each egg roll is 3 pieces!) place on flat surface and let sit for 30 seconds to soften. Add 1/4 meat mixture. Roll like egg roll. Fry in a non stick pan with 1 tsp of oil, on all sides. Serve hot and enjoy!
DIPPING SAUCE:
1 cup duck sauce
2 tsp sesame oil
3 Tbso soy sauce
1/2 cup sliced scallion, dark green
#eggrolls #recipes #dinner #dinnerrecipes #easyrecipes #glutenfree #easydinners #ricepaper #dinners ...

PULLED BEEF TAQUITOS
+charred tomato salsa!
It all starts with a 3 ingredient pulled brisket, and ends in a crunchy rolled up wrap piled in yummy accouterments! Easy to make and delish!
For the salsa:
3 large tomatoes
1 jalapeño
1 small purple onion, halved through the root, outside layer removed
2 cloves garlic
1 tsp salt
1 Tbsp olive
Char everything over open flame (or in very hot heavy bottomed pot) rotating, as skin blisters. Remove. Place in a bowl and set aside for 10 min to cook. Remove as much charred skin as possible. Add everything except tomatoes to a food processor. Pulse till minced. Add cored tomatoes, salt and oil. Blend till purred. Store in fridge.
Pulled beef:
1, second cut brisket
3 yellow onions, peeled, halved, thinly sliced
1/4 cup Maggie loves taco spice blend (or your favorite taco seasoning)
2 Tbsp olive oil
Place brisket and onions in a crockpot. Sprinkle taco spice and drizzle olive oil.
Cook on high for 3 hours, then lower to medium and cook another 5/6 hours.
(You can cook on medium for 8 hours if that helps!) shred tender brisket and return to juices. Mix.
Taquitos:
Flour tortillas ( I made with GF and they were excellent)
Place 3 Tbsp of shredded meat in tortilla. Roll up cigar style. Heat a large pan over medium high heat. When hot add a little olive oil and rolled up tortilla and fry for 45 seconds on each side till crisp.
Serve hot and enjoy! #dinner #dinnerrecipes #recipes #easyrecipes #tacos #tacotuesday #taquitos #pulledbeef #brisket ...

MEAT SAUCE STUFFED SHELLS
Make the sauce, double or triple it. Store it in quart size containers on the fridge. Pull out 1 container (4 cups) and make stuffed shells in a jiff!
#recipe
1 tbsp canola oil
1 yellow onion, diced
2-3 cloves garlic, minced
3lbs ground beef (a little more or a little wont effect the recipe)
1 tbsp kosher salt
2 tsp coarse black pepper
1 tsp crushed red pepper (optional)
3/4 c dry red wine
3, 15oz can tomato sauce (I use gefen)
2 bay leaves
In a large over medium heat, add oil and onion. Cook for 7-8 min stirring frequently until they are soft and just begin to slightly color. Add garlic and cook for 1 min.
Add meat, salt, pepper and red pepper flakes. Break up meat very gently, not over working the meat. It will continue to break up as you stir, but you WANT clumps.
Once the meat is cooked and most of the liquid has evaporated add wine. Cool for 2 minutes until wine has slightly reduced. Add sauce and bay leaves. Bring mixture to a boil. Then reduce heat to low and simmer for 1 hour covered. Serve hot and enjoy. Or make into stuffed shells!
500g medium sized shells, par cooked
4 cups meat sauce (cold is best)
1, 15 oz can tomato sauce
1/2 cup pasta water (from boiling the shells)
1 cup panko crumbs
3 cloves minced garlic
1/2 tsp olive oil
3 Tbsp nutritional yeast
Preheat oven to (180c)350°f and grease a 9x13 size baking dish. Add half the can of tomato sauce and pasta water. Gently mix. Pick up one shell at a time, add a small scoop of meat sauce and place open side up in the pan. Repeat until meat sauce is done and shells are tightly nestled in. Top with remaining sauce. Add 2 Tbsp of water to the can, swirl around and drizzle over shells. Combine panko, garlic, oil and yeast in a bowl. Mix well. Sprinkle over shells. Bake uncovered for 35 minutes. Serve hot and enjoy!
#dinner #recipes #dinnerrecipes #easydinners ...

The FIRST ever book in the brand new MICROPEAS series, BONELESS CHICKEN is being released in just 9 days 🥰🥹🥳!!!!
That means you have 8 days left to get your preorders in on Amazon to guarantee yourself the lowest possible price!
Either click the link in the bio, or search “Micro peas cookbook” on Amazon to find it!
I am so excited for you to have a tiny but mighty book to pull out whenever you have boneless chicken recipe needs and have so many recipes so easily at your fingertips!!
All the recipes are diverse to suit all our food moods (🙋🏻‍♀️ moody eaters unite) and are approachable and adaptable!
The countdown to next week begins and we are sooooo excited!!!
Love you all,
Danielle 💜

Side note, if you like this video, and how can you not, it’s made by the very talented @rosa_seidenwar ! Check her out!!!!! ...

CHANUKAH GELT PRETZEL CRACK
just another delicious way to use the obscene amount of Chanukah gelt that absolutely no one will agree to eat after Chanukah is over.
#recipe
1 bag pretzels (we used gluten free, bc #celiac and for maximum crunch factor)
1 cup butter
1 cup dark brown sugar
1/2 tsp salt
1 tsp Maldonado salt
Preheat oven to (180°c) 350°f. Line a baking sheet with parchment paper. Add pretzels in single layer. Combine butter, sugar and 1/2 tsp salt in a pot set over medium high heat. Mix until butter and sugar are melted, and mixture is bubbly. Pour over pretzels. Carefully mix to coat and rearrange into single layer. Place in oven for 5 min. Remove. Add Chanukah gelt in a singles layer. Return to oven for 90-120 seconds. Remove and use spatula to spread melted chocolate. Sprinkle maldon salt. Put in the fridge for at least 3 hours to harden. Remove. Crack. Eat. Repeat.
#crack #pretzelcrack #chocolate #hanukkah #hanukah #chanukah #chanukkah #חנוכה #חנוכהשמח #chanukahgelt #chocolatecoins #pretzels #recipes #glutenfree ...

CHEESY BABKA DREIDEL
for those of us that need something quick, easy, and completely delicious!!!
I’ll give you a recipe but you don’t need one. #start with a base of Gvina levana (quark cheese) or sour cream and top with shredded cheese. After that you can add any spreads, types of shredded cheese and vegetables that you like! Have fun with it!
#recipe
1 roll or 1 box puff pastry
1 cup Gvina levana, ricotta cheese, sour cream
2 cups shredded cheese (mozzarella, cheddar…)
Pesto (optional)
Sundried tomato paste (optional)
Olive tapenade (optional)
Thinly sliced jalapeños, olives, shallots, corn…
1 egg, beaten
2 Tbsp sesame seeds
Preheat oven to 180°c (350°f)
If using roll divide in half. Cut out a dreidel from each piece of puff pastry. Place one piece on baking sheet. Spread thin layer of Gvina levana. Top with spread and shredded cheese. Sprinkle jalapeños. Add second layer of puff pastry. Cut 1 in strips down the body of the dreidel making sure not to cut through the top so the top remains attached. Twist each piece. Brush with egg, sprinkle with sesame seeds. Bake for 45-50 min until golden and bubbly. Serve hot and enjoy!
#chanukah #hanukkah #hanukah #holidays #partyfood #holidayfood #recipes #holidayrecipes #hanukkahrecipes #easyrecipes ...

DREIDEL LINZER TARTS
The cutest Chanukah cookie mash up ever 🕎
#recipe
1&1/2 c room temp Margarine or vegan butter
1&1/2 c sugar
1&1/4 tsp salt
2 eggs
2 tsp vanilla extract
5 cups flour
1 tsp almond extract
jelly and/or chocolate spread
Confectioners sugar for dusting
2 different sized dreidel cookie cutters
Preheat oven to 180°c (350f). Cream margarine, sugar and salt in stand mixer. Scrape down sides. Add in eggs one at a time while mixing. Add extracts and flour. Mix until just combined. No refrigerating! Roll out between 2 pieces parchment paper (I like them a drop thicker. Like 1/4” thick). Use large dreidel cutter to cut out big dreidels. Place on baking sheet. Place on parchment lined baking sheet. On half of the large dreidels use the smaller dreidel cutter o cut out the center. Remove tiny inside dreidel and bake separately (save them for snacking!) Bake about
7-9 min. Cool on pan for 5 min to set. Transfer to cooling rack to cool completely. Spread jelly or chocolate spread over large whole dreidel cookies. Dust a generous layer of powdered sugar over cut out dreidels and then place one cut out cookie on top of each whole cookie and voila…dreidel linzer tart! #linzertarts #linzertart #cookies #cookierecipes #cookie #recipes #cookierecipe #holidayrecipes #holidaycookies #hanukkah #hanukah #chanukah ...

3 INGREDIENTS GLUTEN FREE SUFGANIYOT
That 💧though 😍 😋
#recipe
1 pint vanilla ice cream, room temperature
1 tbsp instant yeast
2&1/2 cups GF 1:1 flour blend (I used bob’s red mill)
oil for frying (avocado, canola, grape seed..)
confectioners sugar for dusting
jelly or any spread for filling
In the bowl of a stand mixer combine yeast and melted room temperature vanilla ice cream. Mix for 30 seconds. Then let stand for 5 minutes. Add in 2 cups of “flour” and mix in low speed. Slowly add remaining 1/2 cup. Raise mixer to medium speed and mix for 5 minutes. Dough will be sticky, that’s normal. Set 12 2x2 pieces of parchment squares onto a baking sheet. Lightly oil your hands and shape 12 sufganiyot out of the dough. Place each sufganiya on a a square of parchment paper. Spray the top of the sufganiyot with a drop of non stick spray and cover the tray loosely with Saran Wrap. Set aside in a slightly warm spot to rise for 2-2&1/2 hours. Fill a pot of oil half way and place over medium high heat. When oil reaches 180°c (350°f) begin to fry. Lift sufganiya and parchment and gently place in the oil. Allow to fry for 45 seconds and then use tongs to remove parchment paper. Cook donuts for 2-3 minutes on each side. Remove, place on to a coming rack and COOL COMPLETELY before filling! Serve fresh and enjoy! #jellydoughnut #jellydonuts #sufganiya #sufganiyot #סופגניות# ללאגלוטן #glutenfree #glutenfreerecipes #glutenfreedonuts #hanukah #hanukkah #chanukah #holidayrecipes ...

Mozzarella Chanukah gelt…
Reposted bc the original is not working for some reason!
So don’t pay attention to the dates!! Chanukah is not tonight 😂😂!
It starts Wednesday night! ...

THE MOST PERFECT POTATO LATKES
#recipe
5½ lb red waxy potatoes (a few ounces more or less will not make a difference), peeled
1 large onion, peeled
2 eggs, beaten
1 Tbsp + 1 tsp kosher salt
oil, for frying (I like avocado or canola)
1 carrot, washed, cut into 2 inch pieces
Peel potatoes and place in a bowl of very cold water (peeled potatoes can stay in cold water in the fridge for a whole day before using). Set up 3 bowls. In one bowl place a colander or fine mesh strainer.
Using the “E” blade of your food processor or the small hole grater of your box grater (the one that looks like spikey circles) to grate the onion. Remove potatoes from water and dry them. Grate half the potatoes with the “E” blade. Next, switch the blade of the food processor to the fine shredder (“C” blade). Grate remaining potatoes. Add grated potatoes to the prepared colander. Working quickly, remove a few handfuls of potato mixture and place onto the center of a tea towel. Gather the four corners of the towel and, over the second bowl, twist and squeeze the towel tightly to extract as much liquid as possible from the potatoes. DO NOT DISCARD THE LIQUID YET. Add drained potato mixture, which should now be very dry, to the third bowl. Continue until all the potato mixture has been squeezed and is now dry and in the third bowl. Gently pour out all the liquid that was collected from the first two bowls until you reach the starchy layer that has accumulated on the bottom. Use a spoon to scrape up the starch and add that to the potato mixture. Add eggs and salt to potato and starch, and mix to combine everything. Place a frying pan over medium high heat. Add oil a little less than ¼ inch up the side of the pan. Add 1 carrot piece to the oil. Set up a cooling rack to place fried latkes on. Add 2 tablespoons potato mixture to the hot pan and use the back of a spoon to flatten the latkes. Cook for 2-3 minutes on the first side, until you see the edges darkening, then flip, cook for 2 minutes on the second side. Transfer latkes to a cooling rack to drain. Serve hot and enjoy! #latkes #potatopancakes #potatolatkes #hanukah #hanukkah #recipes #holidayrecipes #glutenfreelatkes ...

BABKA DREIDEL
I made mine with pareve chocolate spread but you can use anything! Pb&J, fluff, lotus butter…literally anything! You can even go dairy and use butter for your crumbs, mmmmm. Whatever you do it will be festive, fun, delicious AND EASY! Happy Chanukah!
#recipe
1 roll puff pastry (or 1 box with two rectangular sheets)
1 jar chocolate spread
1 egg, beaten
For the crumbs:
1&1/2 cup flour
3/4 cup sugar
1 c vegan butter, very room temp!
1/4 tsp salt
Preheat oven to 180°c (350°f). Unroll puff pastry and cut in half (unless using the ones that come in a box and have 2 sheets!). Place each piece of puff pastry on parchment paper and roll out to the approximate size of a baking sheet. Slide one into a baking sheet and trim away any excess. Cut into the shape of dreidel using the video as a guide, and making the size of the baking sheet so that both your dreidels are the same size. Remove from baking and repeat with second piece. Spread a layer of chocolate spread (or whatever filling you are using). Top with second piece of pastry. Use a sharp knife to cut 1 inch pieces vertical down the body of the dreidel. Start your cuts one inch from the top so that the dreidel stays in tact! Grab each 1 inch pieces vertical down and gently twist being careful not to detach it from the top of the dreidel. Brush dreidel with beaten egg. Make crumb mixture by mixing ingredients in a bowl and sprinkle all over the dreidel. Bake for 45 minutes. Remove. Allow to cool for a few minutes then sprinkle a heavy dusting of powdered sugar! Serve warm or room temp and enjoy!
#chanukkah #chanukah #hanukkah #hanukah #dessert #recipes #holiday #holidayrecipes #easyrecipes #holidays #dreidel ...

PRE-ORDER MICRO PEAS: BONELESS CHICKEN!!!
An entire 📖 dedicated to all boneless chicken recipes!

Here’s the deal, you can wait to buy it. The list price is a mere $13.99!

However, if you preorder your copy (or copies 😚) on Amazon, Amazon will guarantee you the lowest possible price!

That means that you preorder now, but they don’t charge you until the release date which is 14 Teves (Jan 14). Until that point the price will continue to fluctuate on amazon. Buuuut because you preordered when they charge you they will charge whatever the lowest price the book ever got to during the preorder period!

So RUN and place your orders before Jan 14 and get the best deal possible!!!

Gotta get back to filming the recipes from the book so that we can cook them together when you get your copy! Love you all!

#book #cookbook #micropeas #bonelesschicken ...