Garlic-Maple London Broil

This marinated London broil yields big, bold flavor. There will be no leftovers, guaranteed!

Serves 4

• 1 lb (450 g) London broil
• ½ cup chili sauce
• ⅓ cup vinegar
• ⅓ cup maple syrup
• 6 cloves garlic, crushed
• 1 tsp kosher salt
• ½ tsp black pepper

Combine ingredients in a resealable gallon-sized bag to create a marinade. Add the meat and turn the bag to coat the meat. Marinate for 10 minutes.

Heat oven to broil.

Transfer the meat and marinade to a 9x13-inch (23x33-cm) pan. Place the pan on the center rack of your oven. Broil for 4–5 minutes per side, until internal temperature reaches 125–130°F (52–54°C).

(Published issue 924)

The post Garlic-Maple London Broil first appeared on Mishpacha Magazine.

Easy Homemade Waffles

You can use store-bought waffles, but these easy waffles with a hint of sweetness are a perfect base for your waffle creation — sweet or savory.

Yields 10 large or 20 small waffles

• 2 cups flour
• ¼ cup sugar
• 1 Tbsp baking powder
• ½ tsp kosher salt
• 1½ cups nondairy milk
• ½ cup oil
• 3 eggs
• 1 tsp vanilla extract

Place all ingredients in a large mixing bowl and whisk to form a smooth batter.

Scoop a small amount of batter onto a preheated waffle maker; cook according to the machine’s instructions.

Plan ahead: Waffles can be made ahead and frozen. Rewarm, uncovered, until heated through.

Pickled Vegetables

Pickled vegetables are the greatest thing to have on hand for all manner of uses. They’re a great addition to a sandwich or salad and also make a great snack!

Yields 1 32-oz (910-g) container

• 3 cups chopped vegetables of your choice, such as sliced red onion, cabbage cut into bite-size pieces, sliced carrots
• 2–4 Tbsp honey or maple syrup, to taste
• ¾ cup boiling water
• ¾ cup white vinegar
• 1 tsp kosher salt
• ½ tsp ground black pepper
• 1 tsp dried oregano (optional)

Place the vegetables in a container; set aside.

Combine the honey or maple syrup and boiling water in a bowl until melted. Add the remaining ingredients and stir to combine. Pour the mixture over the vegetables, covering them completely in liquid.

Store in the fridge for at least 1 hour, up to 1–2 weeks.

Shortcut Coleslaw

Place cabbage in a bowl and add some salt; mix well to combine and allow to sit for 10–20 minutes. Add your favorite homemade or store-bought garlic-mayo recipe. Mix to coat cabbage evenly.

Pulled Lamb

with Chimichurri

This lamb cooks for a long time with warm spices, creating a magically flavored dish that will wow your guests. Because lamb can be heavy, I like to serve it with this fresh, herby chimichurri that adds a burst of freshness to the dish. You can also serve this meat in tacos or over chummus with some sourdough or pita for dipping.

Serves 6–8

• 2–3 lb (910 g–1.36 kg) lamb stew meat (see note)
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp cinnamon
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp kosher salt
• 1 tsp turmeric
• 1 onion, thinly sliced
• 1½ cups chicken or vegetable broth or white wine

Chimichurri

• 1 cup packed fresh parsley, finely chopped
• 3 cloves garlic, minced
• zest and juice of 1 lemon
• 3 Tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp ground black pepper

Combine all chimichurri ingredients in a small container. Set aside.

Preheat oven to 325°F (160°C).

Place lamb in a 9x13-inch (23x33-cm) pan.

Combine all spices and salt; sprinkle the mixture over the meat and toss to fully coat all sides. Add onion around the meat and pour broth or wine into the pan.

Cover tightly. Bake for 3½–4 hours, until fork-tender. Allow to cool for 10–20 minutes, then use two forks to pull the meat. If using bone-in meat, discard the bones.

To serve, drizzle chimichurri over lamb.

Plan ahead: Pulled lamb can be made ahead and frozen. Chimichurri can be made up to a week ahead of time and stored in the fridge. It will congeal, so bring it to room temperature before serving.

Note: I prefer to use bone-in lamb stew meat, which adds extra flavor. If using boneless, use 2 lb (910 g), if using bone-in, use 3 lb (1.36 kg).

Beef-Fry Onion Jam

If you’ve never experienced the sweet and savory goodness that is onion jam, allow me to introduce it you. This condiment has the most glorious taste and texture, and adding beef fry adds a smoky depth of flavor. You can also serve this smeared on sourdough or challah, add a bowl of it to a meat board, or use it as the best steak topping you’ll ever have. There’s really no wrong way to enjoy this incredible dish!

Yields 3–4 cups

• 2 6-oz (170-g) pkgs beef fry, diced
• 4 large Spanish onions, sliced
• 2 large red onions, sliced
• 1 tsp kosher salt
• 1 tsp ground black pepper
• ½ tsp ground ginger
• ¾ cup balsamic vinegar
• ½ cup sugar
• ½ cup honey

Heat a large frying pan or pot over medium heat. Add beef fry and cook for about 10 minutes, stirring often, until the fat is rendered off.

Add onions, salt, pepper, and ginger. Cook, stirring occasionally, for about 10 minutes, until softened. Add vinegar, sugar, and honey; cook until it starts to bubble.

Cover and simmer for 1½ hours, stirring every half hour, until liquid is thickened. If necessary, uncover and increase the temperature for the last 10 minutes to thicken.

Plan ahead: This recipe can be frozen until ready to serve. The jam will congeal at room temperature, so rewarm, covered, prior to serving.

Bourbon-Glazed

Mini Meatballs

These completely stole the show at a recent Shabbos meal. They may look like simple meatballs, but they’re absolutely packed with flavor!

Serves 6–8

• 2 lb (910 g) ground beef
• 2 Tbsp dried minced onions
• 1 Tbsp Dijon mustard
• 1 Tbsp dried parsley flakes
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 egg
• ½ cup breadcrumbs (I use seasoned)

Bourbon Glaze

• ¾ cup bourbon
• ¾ cup brown sugar
• 2 Tbsp Dijon mustard
• 2 Tbsp tomato paste
• 1 Tbsp apple cider vinegar
• 1 Tbsp soy sauce
• 1 tsp kosher salt
• 1 tsp garlic powder

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Place all ingredients in a mixing bowl and mix to distribute evenly; do not overmix.

Form approximately 1-inch (2½-cm) meatballs and place on prepared baking sheet. Bake for 10 minutes. (Larger meatballs will need more time.)

Place all glaze ingredients in a large frying pan or pot over medium-high heat; stir to combine. Cook until it starts to bubble vigorously. Add the meatballs and continue to cook, stirring often, for 5–8 minutes, until sauce is thickened and meatballs are coated.

Plan ahead: Meatballs can be prepared ahead and frozen until ready to serve. Rewarm, covered, until heated through.

Maple Chicken Puffs

with Spicy Maple Aioli

This isn’t your average fried chicken! The maple-flavored batter puffs up and creates the most irresistible coating.

Serves 6–8

• 2 cups flour
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp baking powder
• 3 eggs
• ½ cup maple syrup
• ¼ cup nondairy milk
• 1 Tbsp hot sauce
• 2–3 lb (910 g–1.36 kg) chicken cutlets, cut into bite-size pieces
• oil, for frying

Spicy Maple Aioli

• 1 cup mayonnaise
• ¼ cup maple syrup
• 2–3 Tbsp hot sauce, to taste
• ½ tsp kosher salt

Place flour, salt, garlic powder, onion powder, baking powder, eggs, maple syrup, nondairy milk, and hot sauce in a mixing bowl and whisk to form a smooth batter. Add chicken and mix to coat the chicken in the batter.

Heat about 1½ inches oil in a pot over medium heat.

Use a spoon to drop pieces of chicken into the hot oil. Fry for 3–4 minutes, until the batter is puffed up and golden and the chicken is cooked through. Fry the chicken in batches to avoid overcrowding the pan.

To prepare the spicy maple aioli, combine all ingredients in a small container or bowl. Serve alongside the chicken.

Note: You can use extra batter to coat sliced onions and make onion puffs as well!

Plan ahead: Chicken can be prepared 1–2 days ahead of time if needed. Rewarm in a single layer, uncovered, until warmed through. Spicy maple aioli can be prepared up to a week ahead of time and stored in the fridge.

The post Easy Homemade Waffles first appeared on Mishpacha Magazine.

Triple Bliss Caramel-Chocolate Bars

Inspired by the ever-popular Twix candy bar, these cookies capture the super-satisfying combination of a crumbly base topped with layers of salted caramel and sweet chocolate. As you might have guessed, they are made of anything but candy…but still taste a lot like the real thing! They also freeze beautifully, making them the perfect addition to your backup dessert stash.

Yields 16 bars

• 2 cups Rorie’s Grain-Free Flour (see note)
• ⅓ cup melted coconut oil
• ⅓ cup maple syrup
• 1 tsp pure vanilla extract

Caramel Layer

• ½ cup unsweetened creamy almond butter
• ⅓ cup melted coconut oil
• ⅓ cup maple syrup
• 1 tsp pure vanilla extract
• ¼ tsp sea salt (if nut butter isn’t salted)

Chocolate Layer

• 9 oz good-quality 50–72% dark chocolate chips (see note)
• 2 Tbsp coconut oil

Prepare the cookie base: Preheat oven to 350°F; line an 8x8-inch pan with parchment paper.

In a medium bowl, combine flour, coconut oil, maple syrup, and vanilla. Mix until well combined and a soft dough forms.

Press dough into prepared pan; bake for 11–13 minutes, or until sides are slightly brown. Let cool in the pan while preparing the next layer.

Prepare the caramel layer: In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla, and salt, if using. Mix until completely smooth. If needed, microwave in 15-second increments to make mixing easier.

Pour over cooled crust; place in the freezer to firm for 3 hours.

After caramel mixture has hardened, place filled crust, with its parchment paper, on a cutting board. Cut in half; cut each half into 8 cookie sticks.

Prepare the chocolate layer: Using a double boiler or microwave, melt together chocolate and coconut oil. Stir to combine until smooth, without lumps. Transfer chocolate to a bowl.

Line a baking sheet with parchment paper. Holding a frozen bar with two forks, dip it into the chocolate until bar is fully covered. Gently tap the side of the fork against the bowl so that excess chocolate drips back into the bowl. Transfer to prepared baking sheet to set. Repeat with remaining bars. There will be a little extra chocolate, which can be used for decorative drizzle or discarded. Chill dipped bars in the refrigerator until fully set.

Once the chocolate has set, drizzle with additional melted chocolate for decoration, if desired. If chocolate has hardened, rewarm it so it can drizzle easily.

Bars will stay fresh in the fridge for up to 4 days; they can be frozen for up to 3 months.

Notes:

Rorie’s Grain-Free Flour can be substituted with 2 cups almond flour combined with 3 Tbsp coconut flour.

Be sure to use good-quality chocolate chips that melt smoothly, without lumps, to ensure a smooth coating.

If using a double boiler to melt the chocolate chips, be careful not to allow any water or steam to mix with the chocolate. Water will cause the chocolate to seize, and it will not spread properly.

(issue 919)

The post Triple Bliss Caramel-Chocolate Bars first appeared on Mishpacha Magazine.

Shawarma Wontons

Wontons are always a favorite in my house. These shawarma wontons are something new and truly delicious.

Yields 50 wontons

• 1½ lb (680 g) dark chicken cutlets, cleaned well and cut into tenders
• 1 12-oz (340-g) pkg 3x3-inch (7.6x7.6-cm) wonton wrappers
• oil, for frying
• silan and techinah, for dipping

Marinade

• 3 cloves garlic, crushed
• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp silan
• 1 Tbsp coriander
• 1 Tbsp sumac
• 1 Tbsp cardamom
• 2 tsp smoked paprika
• 2 tsp sea salt
• ½ tsp cayenne pepper
• pinch black pepper

Combine all marinade ingredients in a large ziplock bag or bowl. Add the chicken pieces. Mix well until each piece is coated. Allow chicken to sit in the marinade for at least 3 hours or up to 24 hours for optimum taste.

Heat a large nonstick skillet over medium-high heat. Heat 1 Tbsp oil, then add the chicken in one layer. Cook for 4–5 minutes, then turn over and cook for another 3–4 minutes. Transfer chicken to a plate or bowl and allow to rest for 5 minutes.

Repeat until all chicken is prepared. Slice chicken finely.

Place 1 tsp of the chicken in the lower corner of a wonton wrapper. Brush the right and bottom edge of the wonton wrapper with water. Fold the top of the wrapper corner over to form a triangle.

Seal the wrapper well and repeat until you used all the chicken and wrappers.

Heat a 1–2-quart pan and fill ⅓ of the way with oil. Heat the oil on low heat and deep-fry the wrappers until lightly golden. Don’t crowd your pan; I usually fry 2 wontons at a time.

Transfer to a paper-towel-lined 9x13-inch (23x33-cm) pan to drain.

Serve warm with techinah and silan for dipping.

The post Shawarma Wontons first appeared on Mishpacha Magazine.

Bundt Cake

I made this cake when I had leftover wine after Shabbos once, and it was such a hit that I now have it on my regular Shabbos cake rotation. It has a fruity flavor that’s really tasty, plus the most fantastic texture.

Yields 1 Bundt cake

• ¾ cup oil
• 4 eggs
• 1½ cups sugar
• ½ cup brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 2½ cups flour
• 1 cup dry red wine

Vanilla-Honey Glaze

• 1 cup confectioners’ sugar
• 1 Tbsp honey
• 1 Tbsp pareve milk
• ½ tsp vanilla extract

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan; set aside.

Whisk oil, eggs, sugars, baking soda, baking powder, salt, vanilla, and cinnamon in a mixing bowl until combined and creamy. Add half the flour, followed by half the wine. Whisk to combine. Add remaining flour and wine and whisk to form a smooth batter.

Pour the batter into the prepared Bundt pan. Bake for about 50 minutes, until the cake feels set.

To prepare the glaze, combine all ingredients in a small bowl; mix until smooth. Drizzle glaze over fully cooled cake.

Plan ahead: Cake can be frozen, well-wrapped, until ready to serve.

The post Cinnamon-Wine Bundt Cake first appeared on Mishpacha Magazine.

There’s nothing like a classic split pea soup to satisfy your comfort food craving. This soup is chock-full of veggies that are blended along with the cooked split peas (great for picky eaters!) to give you the ultimate flavor and texture. It has a porridge-like consistency, which really fills you up and is good for you. You don’t need a rainy day to prepare a big pot of this goodness. I tested this recipe during a summer heat wave and was almost apologetic when I served it to my guests. But when one of them requested a cupful to take with him on the way to the airport, I knew we were good to go!

Serves 12

• 3 Tbsp olive oil (or avocado oil)
• 2 medium onions, diced
• 3 carrots, peeled and chopped
• 2 stalks celery, sliced
• 1 celery root, peeled and chopped (optional)
• 1 parsnip, peeled and chopped
• 3 cloves garlic, halved
• 3½ cups split peas, rinsed and drained
• 1 large sweet potato, grated
• 1 Tbsp kosher salt, or to taste
• pepper, to taste
• 2 cubes frozen parsley
• 1 kohlrabi, peeled and diced, for croutons (optional)
• cut up chives, for garnish (optional)

Heat oil in a 7-quart pot. Add onions, carrots, celery, celery root if desired, and parsnip. Sauté for 15 minutes over medium-high heat, stirring occasionally. Add garlic for the last 4–5 minutes.

Add the split peas and water to cover by about 1 inch (2½ cm). Bring to a boil. Lower heat and cook for 1 hour, or until veggies and split peas are soft, stirring occasionally.

Remove from heat. Blend with an immersion blender until a porridge-like consistency is achieved. Return to heat, add sweet potato, salt, and pepper and 2–3 cups boiling water. Stir, and cook for 15–30 minutes.

Remove from heat and add parsley. Let steep until dissolved. Stir and taste; adjust seasoning if necessary.

Ladle soup into bowls. If desired, add diced kohlrabi and sprinkle with chives. For softer kohlrabi croutons, add them to the pot and let them sit, immersed in the soup, for a few minutes before serving.

This soup freezes well.

Note: This soup thickens as it sits. Dilute with water to achieve desired thickness.

Tip: This soup is delicious made with a meat bone. Add it at the very beginning. Remove before blending and return to soup afterward. You can even shred the little pieces of meat off the bone and add it to your soup.

The post Best Split Pea Soup first appeared on Mishpacha Magazine.

When I created this recipe, I knew I wanted it to include a variety of mushrooms, including some interesting ones, and just enough barley to thicken the soup and make it stew-like, but not more.

So off to the shuk I went. I went to a specific store that I know sells many kinds of mushrooms. The owner told me to use shimeji mushrooms for optimum flavor. Shimeji mushrooms have a savory, nutty flavor and are slightly sweet and buttery. The result: a soup with complex, earthy, umami flavor, full of fiber and nutrients that was relished by all!

Serves 10

• 2 Tbsp olive oil
• 1 large onion, diced
• 2 stalks celery, sliced
• 2 carrots, peeled and diced
• 1 8-oz (225 g) basket button mushrooms, sliced medium thick (not too thin)
• 1 8-oz (225 g) basket baby bella mushrooms, sliced medium thick
• 1 5-oz (140-g) bag white shimeji mushrooms (also known as beech), rinsed well (see note)
• 2 cloves garlic, finely chopped
• 1 bay leaf
• ⅔ cup pearl barley
• 7 cups water
• 1 tsp kosher salt, or to taste
• black pepper, to taste
• 2 tsp soy sauce
• 2 tsp balsamic vinegar
• 1½ tsp fish-free Worcestershire sauce
• ⅔ cup spinach or swiss chard leaves, cut chiffonade (thin ribbons)
• ¼ cup fresh parsley, finely chopped

Heat the olive oil over medium heat in a 7-quart pot. Add the onion, celery, and carrots and sauté for 10 minutes, stirring occasionally. Add the mushrooms and garlic and continue cooking for another 10 minutes over medium-high heat, stirring occasionally.

Add the bay leaf and barley and cook for another 3 minutes. Add the water and bring to a boil; lower heat and add the salt, pepper, soy sauce, vinegar, and Worcestershire sauce. Cook for 1 hour, or until everything is tender.

Remove from heat. Add the spinach or swiss chard leaves and parsley and let steep for 5 minutes. Taste and adjust seasoning if necessary. Remove bay leaf before serving. This soup can be frozen.

Note: To use shimeji mushrooms, cut the cluster from the base and separate the stems. Add to soup whole. Brown shimeji mushrooms have a richer, more robust flavor.

Tip: If fresh parsley isn’t available, add two cubes frozen parsley. It’s not the same, but it’s close!

The post Mushroom Barley Soup first appeared on Mishpacha Magazine.

The heady smell this satisfying veggie dish filled the house with while cooking all day was enough to have me counting down the hours until I got to sample it. Needless to say, it didn’t disappoint. The added heat balances well with the sweet-and-tangy sauce, and the inclusion of the crunchy nut topping adds some additional interest.

Serves 6

• 4 cubes frozen sautéed onions
• 1 1-lb (450-g) bag baby carrots
• 2 medium sweet potatoes, cut into 1-inch cubes
• 3 small parsnips, cubed
• 1 turnip, cubed
• ½ cup dried cranberries
• ½ cup apricot jam
• 2 Tbsp oil
• zest of 1 orange
• ½ tsp chili-lime spice
• ½ tsp lemon juice
• ¼ tsp salt
• ½ cup chopped fresh parsley, for garnish
• ½ cup chopped dry-roasted and salted pecans, for garnish

Place all ingredients in your Crock-Pot. Cook on low for 4–5 hours, or until the vegetables are soft but not mushy.

To serve, remove the vegetables from the Crock-Pot and transfer to a large serving tray. Sprinkle with chopped fresh parsley and pecans.

The post Sweet-and-Spicy Root Vegetables first appeared on Mishpacha Magazine.

Recipe by Efrat Leibfroind

Grab a muffin or two with a cup of coffee, and you have a great breakfast.

YIELDS 15 MUFFINS

• 1 cup whole wheat flour (or whole or white spelt flour)
• ½ cup one-minute oats
• 1 tsp baking powder
• generous pinch cinnamon
• pinch salt
• 2 eggs
• ⅓ cup oil
• ½ cup demerara sugar or sugar in the raw
• 2 medium carrots, peeled, grated, and drained well
• 1 green or Pink Lady apple, peeled, grated, and drained well
• ½ cup walnuts, chopped

Crumb Topping

• ½ cup whole wheat flour
• ½ cup demerara sugar or sugar in the raw
• ½ cup walnuts or hazelnuts, chopped
• 3 Tbsp cold-pressed coconut oil (if not available, use any neutral oil)
• pinch cinnamon

Preheat oven to 350°F (175°C).

Mix crumb topping ingredients well, until crumbly. Set aside.

Mix flour, oatmeal, baking powder, cinnamon, and salt in a bowl. Set aside.

In a separate bowl, use a whisk to beat eggs, oil, and sugar. Add carrots and apple and mix well. Add nuts and mix. Add the dry-ingredient mixture and mix until just combined.

Fill muffin pans 3/4 full with batter. Sprinkle crumbs generously on top.

Bake for 25 minutes.

(Originally featured in Family Table, Issue 916)

The post Healthier Crumb Muffins first appeared on Mishpacha Magazine.

Chili Lime-Maple Mushrooms

This flavor combination is an absolute flavor bomb. Make it once, and you’ll make it on repeat — you have my guarantee.

 SERVES 6-8

• 1 lb (450 g) portobello mushrooms, whole or sliced thick
• 4 cloves garlic, crushed
• ½ Tbsp chili lime seasoning (I used Simply Gourmet Recipe in a Bottle)
• ½ tsp chipotle or cayenne pepper
• 3 Tbsp olive oil
• 3 Tbsp teriyaki sauce
• 1 Tbsp maple syrup (I used Crown Maple Bourbon Barrel Aged)

Preheat oven to 400°F (200°C).

Mix all ingredients in a large baking pan (9x13-inch/23x33-cm or larger). Roast for 30 minutes, stirring halfway through.

Serve warm or at room temperature. May be refrigerated in an airtight container.

The post CHILI LIME-MAPLE MUSHROOMS first appeared on Mishpacha Magazine.