|Selfie!! Doesn’t Elizabeth look great|
Let me pause here and say that everyone has a button to push. Some have positive buttons, some negative. For Elizabeth Emunah is a super positive button. She can talk (and write) about Emunah with such enthusiasm you want to sign up to help the cause as soon as you finish your conversation! Emunah is an organization with 250 social service and educational programs throughout Israel. Elizabeth has toured and worked with some of the Emunah service organizations in Israel and is a BIG (UNDERSTATEMENT) advocate. So much so that her book was written to benefit Emunah of America. Throughout the book you see photos of her working with beneficiaries of the “Emunah System”. It’s incredibly touching. It takes this already beautiful book to another beautiful level. Elizabeth, may you continue to be blessed with health and strength to continue your charitable works.
|Noodle Kugel with Caramelized Apple and Cranberry, Everything Bagel Chicken, Szechwan Sugar Snap Peas|
In addition to all the great recipes etc. there is also an extremely useful spread on cuts of meat and which recipes will translate to those types of cuts of meat. It was super helpful when I was trying to have dear 15 year old daughter pick a recipe for our last Shabbats Chuck Roast.
|Apple Cider Spiced Roast Chicken – YUM!!!!|
Bottom line: Get the book. It has amazing salads, appetizers, soups , mains, desserts, useful tips, and it supports the incredible Emunah organization. Seriously – Get. This. Cookbook!
- 2 tablespoons peanut oil
- 2 pounds sugar snap peas (about 6 cups) strings removed
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 to 1 teaspoon crushed red pepper flakes to taste
- 2 teaspoons sesame seeds, divided (optional)
- Set a large skillet on high and heat the oil.
- Add sugar snap peas and garlic.
- Cook until sugar snaps are softened, about 5 or 6 minutes, stirring occasionally.
- Add salt, pepper flakes, and 1 teaspoon of the sesame seeds to taste.
- Continue cooking until sugar snap peas begin to turn a darker green.
- Serve warm or at room temperature and garnish with remaining sesame seeds.
- 2 (3-to-4-pound) chickens, each cut into eighths
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 2 yellow onions, diced
- 4 shallots, chopped
- 5 cloves garlic, chopped
- 2 tablespoons peeled, chopped fresh ginger
- 1 cup dry red wine
- 1 cup apple cider
- 4 cups chicken broth
- 2 tablespoons curry powder
- 2 teaspoons chili sauce
- Preheat oven to 350℉.
- Season chicken pieces with salt and pepper.
- Place flour in a large bowl and dredge each piece of chicken, tapping gently to remove any excess flour.
- Heat oil in a large stockpot over high heat.
- Add chicken; brown well, 2 to 3 minutes per side.
- Remove chicken pieces and place in a large roasting pan.
- To the original stockpot, add onions, shallots, garlic, and ginger; cook 2 minutes, stirring.
- Add wine and cider, cook over high heat until reduced by about half, about 8 minutes.
- Add broth, curry powder, and chili sauce, and bring to a boil over high heat.
- Simmer for 10 minutes, and then pour sauce over chicken.
- Cover roasting pan tightly with foil and bake 1 hour and 15 minutes.
- Remove cover and cook an additional 15 minutes or until top is lightly browned and skin is beginning to crisp.
- Serve the individual pieces of chicken topped with sauce of with the sauced served on the side.