Author: chanie

Instant Pot Barbacoa Beef

This week, my foodie friends and I decided to throw a dumpling party, where each attendee contributed another dumpling from around the world! You can watch a roundup here! I decided to go with tamales since I’ve always wanted to learn to make them the authentic way. First, I researched barbacoa recipes for the tamale filling (which you can also fill with beans, pulled chicken, cheese or veggies).

Barbacoa is actually the Spanish word for barbecue. It generally refers to meats over an open fire, but in Mexico, barbacoa evolved into a specific cooking style in which meat is slowly cooked in a pit dug into the ground, which is covered with agave leaves. Cooking the meat sealed in a pit steams the meat by sealing in the moisture while also imparting it with smoky flavor. Home cooks adapted barbacoa to the kitchen and converted it into braised beef, which works well in the Instant Pot or crockpot.

Barbacoa is typically made out of tougher cuts of meat, goat or lamb that require long, slow cooking times. Chuck roast, brisket and beef cheeks are common, but I used deckel because it’s a budget friendly with good marbeling. While tough, the meat breaks down into tender pulled beef in the Instant Pot.

The tamales were a huge hit at the party (full recipe coming soon), and I used my leftover meat to make pulled beef tacos for dinner the next night. I love that this recipe is spicy, savory and full of flavor, different from the sweet pulled beef I’m used to eating. Give it a try!

 


Related Recipes:

Blogoversary BBQ Brisket
easiest crockpot pulled beef
skirt steak tacos

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Sheet Pan Lasagna

Well hello there old friend!! I’ve been busier than ever in Brooklyn – well, everywhere really! It’s been a whirlwind tour ever since the book came out in March and time just got away from me – but here I am, HOME FOR THE HOLIDAYS. (Well I’m not actually home, but home is where the heart is, and it all started right. here.)

I always come back for the holidays because they have a special place in my heart, especially ones where we celebrate over dairy delights like Shavuot. Gimme all the cheese!!!! This sheet pan lasagna is going to change the game for you – from a layered patchke dish, to a simple on-pan main! I used cottage cheese because the creamy curds are having a trendy moment all over our social feeds (it stops at cottage cheese ice cream for me!!), but feel free to use ricotta as well.

Happy Holidays!

Related Recipes:

lasagna roll up blintzes
parmesan lasagna chips with pizza hummus
spinach lasagna roll ups
linguini lasagna

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Totally Kosher Passover Guide + Bonus Recipe!

While my new cookbook, Totally Kosher, is not a Passover cookbook, there are lots of great Passover options included in the book, as well as lots of recipes that can be adapted for the holiday (of course depending on your customs and stringencies), so lets dig in!

BREAKFAST & BRUNCH

crispy kale and egg skillet for one
tahdig toast with harissa whipped feta and harissa eggs (toast only if you eat rice on Passover!)
super seed mixed nut butter – omit seeds if you don’t eat them

Kale Egg Skillet

APPETIZERS AND FINGER FOODS

fried cornichons – use potato starch instead of flour and matzo meal instead of bread crumbs
jeweled hummus – only if you eat beans on Passover, if not, consider doing this over sweet potato or butternut puree
bloody Mary pickled salmon
simanim potstickers – the filling makes a great Passover burger
nachos bassar – call it matzos bassar and serve over matza instead of pita chips!
buffalo hasselback salami

SAMMIES & TACOS
tartare tostada – serve over matza or make tuna tower as per variation, use coconut aminos instead of soy sauce
bougie tuna bagel – serve over matza
matzarayes
steak tacos – make with plantain tortillas

SALADS
roasted beet and citrus salad
broccoli salad 2.0 – replace tahini with mayo or make almond butter tahini instead (see below)
new age waldorf salad – omit poppy seeds if you don’t eat seeds
arugula and delicata squash salad with feta
loaded eggplant carpaccio – omit tahini if you don’t use it and make almond butter tahini instead (see below)
Passover panzenella with matzo brei croutons

Passover Panzanella with Matzo Brei Croutons

SOUPS
golden milk pumpkin soup
no-chicken tortilla soup
Moroccan carrot soup – use crushed matzo instead of sourdough or omit and use schug instead of gremolata
chestnut latte soup
corned beef and cabbage ramen – omit mirin and sesame oil, use coconut aminos instead of soy sauce and zoodles instead of ramen
mushroom cauli soup – use coconut aminos instead of soy sauce

IT’S TRADITION
The Rebbetzin’s gefilte fish
golden chicken soup
Ma’s perfect potato kugel
Bubby’s stuffed cabbage – use mashed potatoes instead of rice

FINS & SCALES
stuffed branzino
tuna zoottanesca
fish in chips!
simply crudo – use coconut aminos instead of soy sauce or omit

Simply Crudo

JUST WING IT
instant paprikas – omit peas
Yemenite soup sheet pan chicken – if you cant find KFP hawaij, use shawarma spice with added turmeric
grilled chicken two ways
Italian chicken and orzo bake – use cauliflower rice instead of orzo and reduce chicken stock to 1-2 cups

SPLIT HOOVES
use coconut aminos instead of soy sauce
cowboy steak for two
pucker up rubs
slow cooker berbere brisket

MEATLESS MEALS
cauliflower kasha varnishkes – use quinoa instead of kasha (omit egg and cook quinoa according to package)
leek and corn crustless ricotta quiche – omit corn
pumpkin gnocchi alfredo – use kfp gnocchi
shakshuka a la lasagne

VEG & SIDES
curried cauliflower – use almond butter instead of tahini
party in your mouth peppers
roasted tzimmes puree with date gremolata
japanese sweet potatoes – omit miso tahini

THE BAKERY
charoset bars
gluten free chocolate chip scones

Charoset Bars

NOSHES & NIBBLES
mango paletas
marzipan butter cups
quinoa cracklings
peanut butter pretzel bombs – use almond butter and chopped almonds instead of pretzels
poppy seed and onion kichel – omit poppy seeds if you dont’ eat seeds

YOU’RE SO EXTRA
candied jalapenosa
pomegranate pickled onions
almond butter dressing
tomato olive salsa
sundried tomato tapenade
chimichurri
resek
schug
jalapeno date confit
tomato lemon confit

Gluten Free Scones

About Totally Kosher
Passover Recipes

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Cabbage Hamantasch Knish

I’ve been on quite the cruciferous kick these days, and I thought I’d have given up by now, but no! I’m having fun challenging myself to new cabbage creations, and thankfully my body loves cabbage as much as I do, so it works for me!

Growing up, my mom always made cabbage knishes for Shabbat and the holidays. She would sauté a bag of pre-shredded cabbage in some oil, season it with plenty of sugar, salt and pepper and stuff it into pockets of puff pastry. I love the addition of beef bacon here – plus a hint of mustard and maple and just a splash of vinegar to cut through it all makes the perfect filling.

Are you team sweet or savory hamantasch? Let me know in the comments below!

Related Recipes:

salami tarte tatin
corndog hamantaschen
savory hamantaschen trio

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A Week of Cruciferous Crunch!

It’s been a cruciferous week here, and not on purpose! I had been eating all the wrong things, and my skin (and clothes!) were showing it, so I decided to clean up my diet a bit. I started with an apple cider vinegar detox – 1 tablespoon apple cider vinegar (raw, with the mother!) mixed into 8 oz. of water + the juice of half a lemon each morning. The enzymes, probiotics and protein in the vinegar help to give the gut lots of healthy bacteria that aids digestion, lowers blood sugar, helps to reduce acne and belly fat, to name just a few benefits! Just make sure to rinse your mouth out or brush your teeth after because the acid can ruin teeth enamel.  And as always, consult your dr. first before starting any new regimen!


But I digress…onto the cabbage…. I made this amazing roasted cabbage pizza because I wanted something cheesy that was low carb and it came out BEYOND AMAZING! I was inspired to make the dish when I bought Trader Joes new pizza spice, so I cut the cabbage into thick slabs, brushed it with olive oil, sprinkled on the pizza spice (you can sub with Italian seasoning) and roasted at 400 degrees for 20 minutes. Then I topped it with marinara sauce, shredded cheese and different toppings (jalapeno, olive, sliced onions) and returned to the oven until the cheese was melted. Holy Moly was it good!! Give it a try!

Watch me make it on Instagram!

I love cruciferious vegetables, and thankfully, so does my stomach! I whipped up this Salsa salad another day this week, and it was everything you want in a salad – lots of great textures and delicious flavor.

Salsa Salad!

1/3 cup salsa
3 tbsp light olive oil
1 clove minced garlic
Juice of 1/2 lime
1 tbsp honey
Salt and pepper to taste
1 medium head cabbage, chopped (I like to cut it into squares for this salad)
1 avocado, diced
1 jalapeño, thinly sliced
Bunch of cilantro, roughly chopped
1 cup crushed tortilla chips

Whisk the salad dressing at the bottom of the salad bowl and add the salad ingredients. Toss to combine and serve!

Watch me make it on Instagram!

And lastly, with all the rain and cold weather, I wanted some comfort food – so Bubby’s Cabbage Soup for the win. I seared the meat and bones, sauteed the onions and added some tomato paste to really take it over the top. So. So. Good!

Watch me make it on Instagram!

Related Recipes:

stuffed cabbage bolognese
cabbage bourekas
kale crunch salad

What’s your favorite way to eat cabbage? Share it with me in the comments below!