Well, we just finished the fourth week of our chulent (a.k.a. cholent) mission. (I'm trying a new recipe every week, as long as my friends continue providing!) This week was somewhat of a fiasco. I had planned to try my cousin's South American Chulent, which uses dried white corn. I thought I remembered seeing dried corn at the supermarket, but the one I visited on Thursday didn't have any. I already had the meat, so we fell back on a tried-and-true recipe this week: my mother's chulent! And we had to admit that this is our favorite of the meat chulent's so far. (Esther Shemtob's Hamin is the only one we've tried with lamb, and that's also a definite 'keeper.')
Here's the recipe for our long-standing family favorite. The cumin and chili powder are unusual but REALLY good. Thanks, Mommy!
Mommy's Meat Chulent
1/2 bag mixed chulent beans
1 cup pearl barley
3 Idaho potatoes, cubed
1-2 pounds of flanken
1 onion chopped
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons salt
Soak the beans overnight. Drain and combine with the remaining ingredients. Add water to cover. Bring to a boil and then reduce to low. Leave the chulent simmering on low until Shabbos morning, or until you're ready to eat, at least 24 hours if possible. Serve hot.
ABOUT ME (AND THIS BLOG)
If you're an ordinary person who wants simple ideas for eating kosher, you've come to the right place! I'm just an ordinary Jewish working mom who lives a harried, busy life. I created this blog to share my ideas about how to eat kosher (and usually healthy!) without spending all day shopping, eating, cooking, and measuring portions. I hope you enjoy your visit here.
Visit my other blog!
Here I sit, less than 24 hours before Shabbos, remembering the wonderful meat cigars we had last week. They were crisp. They were perfectly...
I enjoy fish prepared simply, drizzled with a little olive oil and seasonings and then grilled, baked or pan fried. But the hardest thing...
Every homemaker should have a signature chocolate chip cookie. A signature cookie defines you as a cook. As a homemaker. Perhaps even as a ...
My absolute favorite Pesach dish is egg noodles, lukshen in Yiddish. Lukshen are, essentially, thickish egg crepes rolled up and sliced so t...
I do lots of experimenting in the kitchen and my family has learnt to put up with it. Earlier this year, I went on a mission to find a new...
I personally am not a major potato kugel fan. I prefer less traditional (and slightly more elegant) fare like crisps or pandow...
I've been in the throws of a food blogger's dilemma. On the one hand, my followers are relying on me to share a flood of simple Pesa...
Anyone else around here need some comforting this week? I don't know about you, but what with the earthquake , the hurricane , and...
Jachnun dough, formed (probably incorrectly) in loaves This Shabbos, I tried a new vegetarian chulent recipe. Since we were going to be...
Raise your hand if you're a mom. Now, keep your hand raised if you have found a dinner that your ENTIRE family will eat (yes, including...
- baking with dorie
- budget friendly
- freezer friendly
- goes great with yogurt
- great as leftovers
- kid friendly
- kugel replacement
- main dishes
- quick and easy
- special occasions
- string beans
- weeknight dinner
Rivki Locker, 2010. Powered by Blogger.