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Tag Archives: Rosh Hashana
Old School Meatballs (sweet and sour)
These meatballs are “old school” but still hold up. If you’re looking for an easy addition to your menu this could be it. L’Shana Tova from our house to yours. Enjoy! I cooked these last night and they cook up very fast and since the rules have changed dietary wise you can serve over rice if you’re observing Passover. If not use the bread crumbs.
Sweet and Sour MBalls with Turkey
I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for* Passover by substituting matzo meal for bread crumbs. I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is the original and it’s super easy. I used turkey this time out, and they came out perfectly.
INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)
1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.
1 egg (room temp. works best)
1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)
*For Passover – omit the bread crumbs and replace with matzo meal
Kosher Salt, app. 1 teaspoon
Freshly ground black pepper to taste (1/4 teaspoon)
1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)
1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.
1/4 spanish onion, grated
1/4 potato, grated
1 bottle (12 oz.) Heinz chili sauce
6 oz. grape jelly
Directions:
Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes and don’t touch the meatballs till they actually are cooked , this will give them a chance . I use a sauce pan if only making 1 lb. and I just pile the meatballs in and after 45 minutes I gently stir them. Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.
* serves about 8 – 10
*Some people have been known to throw a can of sauerkraut in the sauce, which is also delicious, but you hafta like that flavor. (Just saying…)
*you can also throw in some raisins if you’d like but throw them in when you put the meatballs in so they cook and plump up. Probably a 1/4 cup per 1 lb. should be fine
Posted in Holiday, Holiday Recipes, meat
Tagged holiday recipes, old school meatballs, Passover Recipe, Rosh Hashana
Recipes for Jewish New Year–Rosh Hashana 2020
Finished Product Apple Cake
Un-Stuffed Cabbage
I cannot believe that the Jewish Holidays are here already and this year will be very different from years gone by. I will not be with my family for the first time in maybe my life. Time to reflect for sure. While I am not happy about the situation I am in this year I will still the mark the days with some delicious Holiday Food. Here is a list of some of the recipes that you can put in the search bar on my site or just google the recipe with cooking with candi and you should be able to get it.
I am wishing all of you who celebrate a Very Happy Healthy New Year. Let’s all hope and pray that next year we will all be in a very different place.
Rosh Hashana starts in the evening of Friday, September 18
Yom Kippur starts Sunday, September 27
I am always open to suggestions and inquiries and general help. You can DM me on Instagram/Facebook or email me at cmk55@sopris.net
For those who celebrate have a very Happy Healthy New Year!
Homemade Chicken Soup with not so Homemade Matzo Balls ( even though this is for Passover we eat it a lot on Rosh Hashana)
Happy New Year Brisket
Unstuffed Cabbage–a great alternative to meatballs
Chicken Marbella
Honey Roasted Chicken
Old School Meatballs
A Noodle Pudding from Ellen
Another Noodle Pudding from Marcy *kosher non dairy
Noodle Pudding with Apricot Nectar–probably one of the all time best kugels ever
Noodle Pudding from Julie
Mushroom Barley
Kasha Varnishkes
Grandma Millie’s Cauliflower
Applesauce and Raisin Cake
Don’t let the Apples go Bad Cake
Julie’s Honey Cake
Plum Torte
My farewell to Norah Ephron- her Tzimmes
Posted in Holiday, Holiday Recipes, jewish holiday
Tagged jewish new year, Rosh Hashana, Rosh Hashana 2019
Old School Meatballs (sweet and sour)
Here is a last minute addition for Rosh Hashana. They are “old school” but still hold up. If you’re looking for an easy addition to your menu this could be it. L’Shana Tova from our house to yours. Enjoy!
- Sweet and Sour MBalls with Turkey
I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for* Passover by substituting matzo meal for bread crumbs. I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is the original and it’s super easy. I used turkey this time out, and they came out perfectly.
INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)
1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.
1 egg (room temp. works best)
1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)
*For Passover – omit the bread crumbs and replace with matzo meal
Kosher Salt, app. 1 teaspoon
Freshly ground black pepper to taste (1/4 teaspoon)
1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)
1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.
1/4 spanish onion, grated
1/4 potato, grated
1 bottle (12 oz.) Heinz chili sauce
6 oz. grape jelly
Directions:
Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes. Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.
* serves about 8 – 10
*Some people have been known to throw a can of sauerkraut in the sauce, which is also delicious, but you hafta like that flavor. (Just saying…)
Posted in Holiday, Holiday Recipes, meat
Tagged holiday recipes, old school meatballs, Passover Recipe, Rosh Hashana
Mushroom Barley (egg noodles)- Side Dish
This is an old recipe of mine that I’ve played around with and it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . I used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape egg noodles
Ingredients:
1/4 cup butter or margarine
1 3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.
1 lb. fresh mushrooms sliced
1/2 spanish onion chopped
2 – 3 cups chicken stock
1 tablespoon vegetable oil
Kosher Salt
Freshly Ground Black Pepper
Directions:
I use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. I salt and pepper generously here. I remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley/noodles for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley/noodles is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.
Happy New Year Brisket
Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it took to cook, but it does take very long. Now I usually make it in the slow cooker which is an awesome way to go but this time I used my trusty Le Creuset, which worked out beautifully. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.
INGREDIENTS:
4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)
Lawry’s seasoned salt available in the spice aisle
2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly
2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.
2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)
DIRECTIONS:
Preheat oven to 350 degrees.
I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it next time I make this recipe. I’ll let you know. Thanks again Michele and Karyn!
Posted in Holiday, Holiday Recipes, meat
Tagged brisket, Brisket in the oven Happy New Year, jewish cooking, jewish new year, Rosh Hashana
Recipes for Jewish New Year–Rosh Hashana 2019
Finished Product Apple Cake
Un-Stuffed Cabbage
Summer is the most easy-going time of the year and then along comes the Jewish holidays right on the heels of the end of Summer and just like that it is over. Before you know it it’s September 29th and the Holiday is upon us. Oh well here we go again, for those of you who have been reading my blog you may have made a lot of these recipes. For all of you newbies a warm welcome aboard. I am sort of a traditionalist when it comes to holidays and my family always looks forward to the same things. If I introduce a new recipe it’s always hold your breath time and what was wrong with the old one looks on everyone’s face. Final decisions haven’t been made but I know that there are some things I’d never leave out. Here is a list of suggestions and by all means cruise through my blog and see if there is anything else to your liking. These are just a list of suggestions. I will try and post some new recipes so be on the lookout. Rosh Hashana recipes are tagged Rosh Hashana if you are trying to look them up on my blog. I may sneak in a recipe or two if I can get in the time. So sad summer is over but it’s time to move on .
Rosh Hashana starts in the evening of Sunday , September 29
I am always open to suggestions and inquiries and general help. You can DM me on Instagram/Facebook or email me at cmk55@sopris.net
For those who celebrate have a very Happy Healthy New Year!
Homemade Chicken Soup with not so Homemade Matzo Balls ( even though this is for Passover we eat it a lot on Rosh Hashana)
Happy New Year Brisket
Unstuffed Cabbage–a great alternative to meatballs
Chicken Marbella
Honey Roasted Chicken
Old School Meatballs
A Noodle Pudding from Ellen
Another Noodle Pudding from Marcy *kosher non dairy
Noodle Pudding with Apricot Nectar–probably one of the all time best kugels ever
Noodle Pudding from Julie
Mushroom Barley
Kasha Varnishkes
Grandma Millie’s Cauliflower
Applesauce and Raisin Cake
Don’t let the Apples go Bad Cake
Julie’s Honey Cake
Plum Torte
My farewell to Norah Ephron- her Tzimmes
Posted in Holiday, Holiday Recipes, jewish holiday
Tagged jewish new year, Rosh Hashana, Rosh Hashana 2019
Mushroom Barley (egg noodles)- Side Dish
this is an old recipe of mine that I’ve played around with and made last night for this evening. it came out delicious. it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . i used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape egg noodles
Ingredients:
1/4 cup butter or margarine
1 3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.
1 lb. fresh mushrooms sliced
1/2 spanish onion chopped
2 – 3 cups chicken stock
1 tablespoon vegetable oil
Kosher Salt
Freshly Ground Black Pepper
Directions:
i use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. i salt and pepper generously here. i remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.
Recipes for Jewish New Year–Rosh Hashana 2020
Finished Product Apple Cake
Un-Stuffed Cabbage
I cannot believe that the Jewish Holidays are here already and this year will be very different from years gone by. I will not be with my family for the first time in maybe my life. Time to reflect for sure. While I am not happy about the situation I am in this year I will still the mark the days with some delicious Holiday Food. Here is a list of some of the recipes that you can put in the search bar on my site or just google the recipe with cooking with candi and you should be able to get it.
I am wishing all of you who celebrate a Very Happy Healthy New Year.
Rosh Hashana starts in the evening of Friday, September 18
Yom Kippur starts Sunday, September 27
I am always open to suggestions and inquiries and general help. You can DM me on Instagram/Facebook or email me at cmk55@sopris.net
For those who celebrate have a very Happy Healthy New Year!
Homemade Chicken Soup with not so Homemade Matzo Balls ( even though this is for Passover we eat it a lot on Rosh Hashana)
Happy New Year Brisket
Unstuffed Cabbage–a great alternative to meatballs
Chicken Marbella
Honey Roasted Chicken
Old School Meatballs
A Noodle Pudding from Ellen
Another Noodle Pudding from Marcy *kosher non dairy
Noodle Pudding with Apricot Nectar–probably one of the all time best kugels ever
Noodle Pudding from Julie
Mushroom Barley
Kasha Varnishkes
Grandma Millie’s Cauliflower
Applesauce and Raisin Cake
Don’t let the Apples go Bad Cake
Julie’s Honey Cake
Plum Torte
My farewell to Norah Ephron- her Tzimmes
Posted in Holiday, Holiday Recipes, jewish holiday
Tagged jewish new year, Rosh Hashana, Rosh Hashana 2019
Rosh Hashana 2018 and the end of Summer
It’s Labor Day Weekend and that’s sort of the official end of Summer for everyone. The weather is still warm but the kids are back in school and everyone is back at work full-time and vacation is over. Rosh Hashana 2018 falls super early this year on Sunday September 9. I will start posting some of my standard Holiday Recipes. I hate to have to but I think it’s a week away and we have to start thinking about shopping and cooking!
If you don’t feel like waiting for me to post you can enter Rosh Hashana into the search bar on my blog and most of the recipes will pop up but I will be posting in a day or two.
*follow me on Instagram @ cookingwithcandi
Cooking with Candi 