Spanish Rice & Beans

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ tsp. paprika
• 1 ¼ tsp. kosher salt
• 1 tsp. chili powder
• 1 tsp. dried oregano
• ¼ tsp. cayenne pepper (optional for added heat)
• 2 cups long-grain white rice (such as jasmine or basmati)
• 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
• 2 (15.5-oz.) cans kidney beans, drained and rinsed
• 3 cups vegetable broth (sub water)
• ⅓ cup sliced green olives

Instructions

1. Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
2. Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
3. Scatter olives over Spanish Beans and Rice and drizzle with parsley oil

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Reheat: Rewarm individual portions in the microwave, stopping to stir every 30 seconds, until hot. Alternatively, you can warm rice and beans in a skillet over medium heat with a splash of water to help rehydrate the grains.
• Freeze: Transfer to a freezer-safe zip-top bag and lay flat in the freezer for up to 3 months.When ready to reheat, let thaw in the refrigerator overnight.

Matzo Balls

Ingredients (this recipe is a double batch)


For soft matzo balls:

• 2 cups matzo meal
• 8 large eggs
• 2 teaspoons kosher salt
• 1/2 cup oil
• 1 1/3 Tbsp baking powder

For firm matzo balls:

• add 1/2 cup water or broth
• omit baking powder

Optional Ingredients

• 2 tsp onion powder
• 2 tsp garlic powder
• 2 Tbsp dried parsley
• 2 tsp dill

Directions

1. Measure and mix dry ingredients into a bowl.
2. Break the eggs, add oil (and water/broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
3. Pour egg mixture into the dry mixture and gently mix with the fork.
4. DO NOT OVER MIX. Treat it like a muffin mixture; if you over mix they will be tough.
5. Place in the fridge for 1 hour.
6. Bring a large pot of water to a rolling boil on the stove.
7. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
8. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
9. DO NOT STIR AT ANY TIME.
10. The matzo balls may be removed from the water with a slotted spoon and served in soup or placed on a cookie sheet and frozen covered for a later use.

Rosh Hashana Apple Honey Cake

 Apple Bundt Cake

CAKE INGREDIENTS

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1½ cups vegetable oil

1½ cups granulated sugar

½ cup brown sugar

3 eggs

2 teaspoons vanilla

3 large apples, peeled, cut into large pieces (tart green pref.)

1 cup chopped walnuts (optional)

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GLAZE INGREDIENTS

3 tablespoons butter

3 tablespoons brown sugar

3 tablespoons granulated sugar

3 tablespoons heavy cream

¼ teaspoon vanilla

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INSTRUCTIONS

• Preheat oven to 325°. Grease and flour 12-cup bundt pan or 9x13 pan.

• In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Set aside.

• In the bowl of a stand mixer, add oil and both sugars. Mix until well blended.

• Add eggs one at a time, mixing after each. Add vanilla and mix again.

• Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and walnuts and mix until evenly combined.

• Spoon the batter into the prepared pan. 

• Bake (75 minutes in a bundt pan or 45-50 minutes in a 9x13-inch pan) until a toothpick inserted into the center of the cake comes out clean.

• Remove cake from oven and cool in the bundt pan for 20 minutes.

• While the cake is cooling, prepare the glaze. In a saucepan, over medium heat, combine all of the glaze ingredients. Bring to a boil and allow the mixture to boil for 1 minute.

• Remove cake from the pan and spoon the glaze over the warm cake.

• Cool for a little longer before serving.