APPLE AND HONEY CHALLAH - PARVE
- 1 1/3 cups warm water
- 1/2 cup vegetable oil
- 1/2 cup honey
- 2 eggs, beaten and divided in 2 separate bowls
- 1 tsp salt
- 2 cups organic apple rings, chopped
- 5 cups white bread flour
- 3 tsp instant yeast
- 2 tbs sugar
- 1/2 tsp cinnamon
If you are using a bread machine:
- Combine water, oil, honey, 1 beaten egg, apples and salt (in that order) in the bread machine
- Add flour, make a well in the middle and add the yeast and sprinkle some more flour on top
- Set the machine to dough setting and turn it on
- Once the dough has approximately tripled in size, divide it in half
- Make 6 dough balls from each half and arrange them in a disposable 8 inch round aluminum pan (place 5 on the edges and 1 in the center)
- Pre-heat oven at 350F
- Using a pastry brush, gently “paint” the Challah with the remaining beaten egg
- Mix cinnamon and sugar and sprinkle over Challah
- Cover with a clean kitchen towel and let sit for about 30 minutes
- Bake for 30-35 minutes until golden brown (a tooth pick inserted should come out)
ENJOY! from May I Have That Recipe
If you are making it by hand:
- Dissolve yeast in warm water. Add 1 tbsp of sugar and let it sit until it foams
- In a large bowl combine flour, salt and chopped apples
- In another bowl combine oil, dissolved yeast and water, honey and 1 beaten egg
- Pour wet ingredients over the flour and knead to create a smooth and soft dough about 10 minutes
- Place dough in a slightly greased bowl, cover it with a kitchen towel and let it rise for about an hour or until triple in size
- “Punch” dough and divide it in half Follow steps 5-10 above
Prep time: 20 minutes plus approximately 2 hours for rising
Cook time: 30-35 minutes
(makes 2 round, pull apart challahs)
MEDITERRANEAN SWEET AND SOUR CHICKEN (MEAT)
Spice mix:
- 3 tsp smoked paprika
- 1 tsp lemon pepper
- 3 tsp garlic powder
- 3 tsp onion powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 2 lbs boneless, skinless chicken thighs*
- 4 tbsp extra virgin olive oil, divided
- 3 tbsp rice vinegar
Sauce:
- 3 tbsp extra virgin olive oil
- 2 ½ cups diced onions
- 3 cloves garlic, crushed
- 2 tbsp agave
- 4 tbsp balsamic vinegar
- 15 pitted prunes, chopped
- ½ cup raisins
- 2 cups orange juice
- 1/4 cup plus 2 tbsp all fruit apricot jam
- 1/4 cup plus 2 tbsp hot water
- 4 cups vegetable broth
- 3 tbsp freshly squeezed lemon juice
- 1 tsp salt
*Note: For a vegan option, use seitan, tempeh or extra firm tofu instead of chicken
- Combine all the spices in a small bowl
- In a large bowl, coat chicken thighs with 2 tablespoons of olive oil and rice vinegar. Add spice mix and using your hands, rub it on the chicken until it’s all well coated.
- In a large skillet, heat 2 tablespoons of olive oil. Add chicken and cook at medium-high heat, 3-4 minutes per side. Set aside
- In a large soup pot, heat 3 tablespoons of olive oil. Add diced onions and crushed garlic. Cook over medium heat for about 4 minutes. Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.
- Add prunes, raisins and orange juice.
- In a small bowl, combine apricot jam and hot water and stir until the jam has dissolved. Add to the soup pot
- Add vegetable broth, lemon juice and salt. Cook at medium-high heat for 5-7 minutes.
- Add chicken, reduce heat and simmer for 25-30 minutes
- ENJOY! From May I have that recipe
Prep time: 10 minutes
Cook time: 50-55 minutes
Makes 6-8 servings
FRAGRANT CARROT AND RAISIN BASMATI RICE (PARVE)
- 1 medium onion, sliced
- 4 cups freshly shredded carrots
- 2 tbsp vegetable oil
- 2 cups water
- 1 1/2 tsp salt
- 3/4 cup raisins
- 1 1/2 cups white basmati rice
Topping:
- 5 tbsp raw slivered almonds
- 1/2 tsp vegetable oil
- In a 3 qt sauté pan, heat oil and cook onions at medium heat until translucent, about 5 minutes
- Add shredded carrots and continue cooking at medium-low heat for about 7 minutes
- Add water, salt and raisins and bring to a boil
- Add rice and stir well. Bring to a boil, cover and simmer for 25 minutes
- In a separate skillet, slivered almonds in 1/2 tsp of vegetable oil until golden brown, 3-5 minutes. Set aside
- Uncover the rice and quickly and gently fluff it up with a fork. Put the lid back on and let it sit, off the heat, for 10 minutes.
- Top with almonds before serving
ENJOY! from May I have that Recipe
Prep time: 10 minutes
Cook time: 45 minutes
Yields about 4 cups
SPICED CARAMELIZED FIGS (PARVE)
- 2 pints figs
- 2 cups granulated sugar
- ½ lemon, juiced
- 2 tbsp whole cloves*
*Note: This amount gives this recipe a very intense clove flavor. Use half the amount for a milder taste.
- Arrange figs in a large pan
- Add sugar
- Cook at high heat until the figs start to release their juices
- Add lemon juice (make sure not to skip this step, lemon juice keeps the sugar from crystallizing)
- Crush the cloves and add them to the figs (you can use a spice grinder or a mortar and pestle)
- Cook for and hour and a half to two hours. Let it sit for an hour.
ENJOY! From May I have that recipe
Cook time: 2 hours
PARVE - VEGAN DOUBLE CHOCOLATE “YOGURT” CAKE
- 3 tbsp flax meal
- ½ cup chocolate soy milk
- 1-6oz container of vanilla soy yogurt
- 1 yogurt container vegetable oil
- 2/3 yogurt container chocolate soy milk
- 2 yogurt container flour
- 1 yogurt container unsweetened cocoa powder
- 1 ½ tbsp baking powder
- 1 yogurt container sugar
- Pinch of salt
- 1 cup parve chocolate chips, coated with 1 tbsp flour
- Cooking spray
- Preheat oven to 350F. Line a 10x6x3 loaf pan with parchment paper and spray it lightly with cooking spray
- In a small bowl, mix together flax meal and ½ cup chocolate soymilk. Set aside
- Combine flour, cocoa powder, baking powder, sugar and salt in a large bowl.
- In a medium bowl, mix yogurt, vegetable oil and chocolate soymilk until smooth. Add flax / soymilk mixture and mix until well combined
- Pour into flour mixture and mix all the ingredients carefully until just combined (no not overmix). Add chocolate chips
- Pour into prepared loaf pan and bake at 350F for an hour and 10 minutes
Prep time: 10 minutes
Cook time: 1 hour 10 minutes
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