Daniyel's BBQ Chicken

Directions

1. Mix in bowl: 

 ¼ cup olive or other neutral oil (can add more if too thick a paste) 

 1 tsp onion powder 

 ½ to 1 tsp garlic powder (if only making 1 chicken, do ½ tsp or else it becomes bitter) 

 1 tsp smoked paprika 

 1 tsp paprika 

 1/8th to 1/4th tsp black pepper 

 ½ to 1 tsp salt 

 1-3 TBSP Brown sugar 

 1-6 dashes Cayenne 

2. Spoon or Baste mixture on top and bottom sides of chicken. 

- if BBQing, reserve 1/3 of the mixture for basting the top of the chicken after flipping to bone side down

Either Cook in Oven or BBQ:

3a. Cook in Oven: 

Add ½ cup water to pan, 

Bake uncovered 60 mins at 350F 

3b. BBQ:  8-10 mins total at 450 F 

Place on grill skin side down

Close lid for 4-5 mins 

Then flip chicken over to bone side down

BBQ for another 4-5 mins

Jerk Chicken

Ingredients: 1 teaspoon salt, or to taste 1 teaspoon ground allspice 1 teaspoon packed brown sugar 1 teaspoon onion powder or 1 medium onion, diced ½ teaspoon dried minced garlic or 2 cloves to 1 head fresh garlic, chopped ½ teaspoon ground nutmeg ½ teaspoon black pepper ½ teaspoon ground ginger ¼ teaspoon cayenne pepper ¼ teaspoon ground cinnamon ¼ teaspoon dried thyme leaves 1 (2 to 3 pound) whole chicken, cut into pieces ¼ cup vegetable oil instructions: 1. mix spices in oil 2. baste chicken with spice mix 3. optional: marinate for 4+ hours 4. bake uncovered at 350 F for 60 mins 5. optional: broil for up to 5 mins to reduxe liquid for shabbat and/or to make skin crispy original recipe: https://www.allrecipes.com/recipe/166292/perfect-baked-jerk-chicken/

DaniyO’s Stir Fry

4-6 stalks Celery
2 Peppers ideally different colors
1 cup Cashews
1 can Water chestnuts
1 can baby corn
Soy sauce
Olive oil
Schnitzel or meet or paper steak sliced thin
1 large vidalia or Spanish Onion
1 head Garlic
Garlic powder

Optional: red pepper flakes or sriracha

Slice stuff thin
Add oil and soy sauce to pan
Sauté veggies first ~4 mins
Sauté chicken/meat next ~4-6 mins
Then heat together for ~5 mins

Variations to add/substitute:
Almonds
Peanuts and/peanut butter
Peanut oil
Sesame oil -regular or toasted


Serve over brown rice or quinoa to complement

BBQ Meatloaf

For each 1 lb chopped meat (we usually use extra lean or shoulder meat, or mixed meat/chicken chopped meat):

1 egg (Rachel suggests 2 eggs/lb to help it stay together)
1/4 to 1/3 bottle of 24 oz BBQ sauce (6-8 oz); we usually use Kraft brand regular, hickory smoked, or honey mustard. You can experiment.
3/4 teaspoon onion powder, garlic powder, paprika
Pinch of pepper
1/3-1/2 large onion (vidalia or Spanish), chopped
1/2 head fresh garlic (about 6 cloves), chopped
1 cup oats

**optional: sprinkle minced garlic and/or onion on top before baking.

Instructions:
1. Mix eggs, spices, chopped onion & garlic, BBQ sauce together in a large bowl
2. pour in mix in meat and oats
3. squeeze mixture with your hands (mixing alone doesn't work) until thoroughly mixed together.
4. pour into square or loaf tin
4. bake in middle of oven at 350 - 375F for 45-60 minutes. Check after 45 mins.

Notes:

You can use a square tin at 350F
Loaf tin probably better 375F
Usually a family pack of chopped meat is about 3-3.5 lbs.

Freezes well. Great to make 2+ and freeze some for Shabbat. Reheat in oven thoroughly before Shabbat--takes some time to defrost and reheat.

Pizza Topped Chicken

Ingredients:
1 chicken, skinned
1 large vidalia or Spanish onion, or 2 red onions
1 head garlic (~10 cloves)
2 plumb tomatoes
1 Tablespoon oregano
1 Teaspoon basil
1/4 cup olive oil
1/2 cup water
1 cup tomato sauce

Optional Ingredients:
spicy sausage (southwestern or Italian)
sun dried tomatoes, diced
olives, diced
sliced sausage
broccoli
spinach
roasted, hot, or chili peppers
Bruschetta Sauce instead of tomato sauce
Pesto sauce
mushrooms
...or anything else you've ever seen on top of pizza (except pineapple...yuck!)

Directions:
1. In bowl, combine tomato sauce, water, olive oil (you may vary the amounts to taste)
2. dice tomatoes, garlic, onion, add to bowl with liquids
3. measure spices, grind in palm, add to bowl with liquids
4. mix ingredients in bowl
5. spoon over chicken in 9"x 13" pan
6. cook 1 hour @350-375 F

Note:
If you add water or an entire large onion, you may not have room for broccoli, so you may want to divide into two pans

Easy Chinese Style Chicken

Ingredients:
1 Chicken, cut in 1/4's or 1/8th's
1 cup Teriyaki Sauce
1 cup Cashews
4 stalks celery
1 tsp garlic powder
1 head garlic
1 Vidalia onion
1 pepper

Directions:
1. Chop onion, garlic, pepper, celery
2. add vegetables, garlic powder, to Teriyaki sauce
3. pour over chicken, coating evenly
4. bake chicken at 350-375 for 60 minutes, uncovered

Notes:
1. you can add Crushed Pepper to taste, to make it spicy
2. you can add 1/3 to 1/2 cup Honey into the Teriyaki mixture to make it much sweeter, or drizzle 2-4 TBSP honey on top of chicken before putting it into the oven

Cashew Chicken (or Meat) Stir Fry

Ingredients:

2 peppers (of different colors, ideally)
6 Stalks of celery
1 can water chestnuts, sliced
1 can baby corn pieces
4-5 chicken breasts (ideally slightly frozen, for 1-2 hours), or 1.5 lbs stew meat
1 cup cashews
1 large Vidalia onion or 3 small white onions
2 heads garlic
2 TBSP olive oil per pan used
2 TBSP soy sauce per pan used
Garlic Powder, to taste
Crushed Pepper (Spicy) to taste

2-3 frying pans/woks
1 large pot

Rice or Quinoa, prepared according to their box directions

Directions:

Vegetables
1. chop all vegetables into bite sized pieces, mix together in bowl
2. put 2 TBSP olive oil into pans, heat until bubbling
3a. add soy sauce to hot olive oil in pans
3b. (you can sprinkle in garlic powder, crushed pepper to taste in the oil)
4. add mixed veggies to pans, divide into 2-3 pans so sautes quickly (~4-5 minutes on high heat)
5. pour veggies into single large pot

Chicken
6. cut chicken into 1/2 inch to 1 inch cubes
7. put 2 TBSP olive oil into pans, heat until bubbling
8a. add soy sauce to hot olive oil in pans
8b. (you can sprinkle in garlic powder, crushed pepper to taste in the oil)
9. saute chicken cubes, 4-5 minutes on each of top and bottom (8-10 mins total) on high heat. Meat may take 1-2 minutes longer per side
10. Combine chicken and vegetables in large pot, return to boil for 5 minutes

Notes:
1. Serve over Quinoa or Rice, prepared per directions on the box for those
2. Is liquidy, so not for Shabbat day, but great for Shabbat night or Yom Tov any time
3. If you over-saute the veggies, they become mushy
4. You could substitute slivered almonds for cashews
5. you could substitute tofu for chicken or meat (shudder) to make it vegetarian
6. you could also add mushrooms to this and not serve it to S or D

Dutch Meat Loaf

Modified from Spice and Spirit

1 1/2 pounds ground beef
1 cup spicey bread crumbs
barbeque sauce
2 eggs
1/4 cup water (I use less)

(I often double the recipe and use one pack of ground beef and one pack of ground turkey)

Preheat oven to 350 degrees.
In a large bowl combine all of the above.  Mix and put in meat loaf tin (spray tin first).

Cook for 75 minutes.

Meatballs in Sweet and Sour Sauce

Modified from Spice and Spirit

1 pound ground beef
2 eggs, beaten
1/2 cup spicey bread crumbs

Sauce
1 cup jellied cranberry sauce (I use a can of jellied cranberry sauce)
3/4 cup ketchup (I don't measure, just put a lot)
2 tsps lemon juice (I don't measure, just put a little)

First make the sauce:
In a saucepan, combine cranberry sauce, ketchup, and lemon juice
Cook over law flame around 20 minutes.   Stir.

Meatballs:
Combine ground beef, eggs, bread crumbs.  Form into small balls.

Add Meatballs into sauce.  Simmer for 1 hour.  (Stir every once in a while to make sure meatballs get cooked on all sides)

Sesame beef

1 lb meat strips
2 teaspoons sugar
2 teaspoons oil
2 teaspoons soy sauce
1/4 teaspoon pepper
3 green onions, finely chopped
2 cloves garlic (or minced)
1 teaspoon sesame seed (or to taste)

Mix together meat strips with the next 6 ingredients in a bowl.  Stir until beef is well coated.

Cover and refigerate for 30 minutes (optional).

Stir in sesame seeds.

Bake at 350 for approx. 45 minutes or until done.

Beef Roast with Melted Tomatoes and Onions

Time: About 2 hours

1 silver tip roast, 5 pounds, or rib roast, 7 pounds

Fine sea salt

Freshly ground black pepper

4 tablespoons olive oil

2 onions, coarsely chopped

4 cloves garlic, cut into slivers

3 large or 4 medium ripe tomatoes

6 sprigs thyme, woody stems discarded.

1. Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.

2. Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered.

3. Braise about 1 1/2 to 2 hours depending on size, until meat thermometer inserted into center registers about 155 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.

Yield: 10 to 12 servings.

(Borrowed from: http://www.nytimes.com/2008/04/16/dining/161srex.html)

Really Good Pot Roast

Really Good Pot Roast
By Mom Hoffman and Modified by Sarah and Daniyel

Ingredients
4 to 5 lbs Meat, whole
2 Onions, sliced or diced
Garlic (many)
Oil for sautéing onion & garlic
1 or 2 Diced canned tomatoes, with juice
Carrots
Onion powder, garlic powder, onion soup mix (1/2 package; Streits canisters have no MSG)
6 or 7 teaspoons honey (or brown sugar)
diced tomato can full of water

Directions
1. Sautee onion garlic (can skip this)
2. Add tomatoes, juice, and water
3. Add seasonings, mix
4. Pour some of liquid on bottom of pot, then meat, then cover meat with remaining tomatoes and liquid
5. Bring to a boil, lower to medium flame
6. Cook 1 hour on medium per pound of meat, flipping meat every ½ hour and scooping veggies on top to keep it moist
7. When done, chill and skim off fat
8. Slice against grain before reheating

Notes:
1. We’ve made this faster by thinly slicing the meat against the grain when raw, then cooking at 350 for about 1 hour total (or until meat is tender)
2. Any smaller amount of meat works too

Deli Roll Supreme

DaniyO's Deli Roll Supreme

Ingredients

1 Pastry Sheet, defrosted until folds without breaking
2 types of deli meat
2 TBSP ketchup
2 TBSP mustard
1/4 to 1/2 onion
1/4 to 1/2 red pepper, in strips
1 egg, beaten
minced onion, garlic, zahatar, sesame seeds to taste

Directions

-put deli out to defrost for approximately 30 minutes
-saute onion until translucent
-sautee red pepper until tender
-when pastry sheet is defrosted, smear ketchup and mustard on entire sheet, leaving 1/2 an inch clear at one end (this will be the topmost portion of the deli roll)
-place 5 or 6 slices of each deli meat on the pastry sheet, leaving 1/4 to 1/2 inch around perimeter free of meat
-place a line each of pepper and onion in one direction
-fold the side opposite the clear of mustard/ketchup end inside, and then the clear side over the top of that
-pinch ends of pastry sheet together so no meat slips out (this keeps in moisture), and pull sheet over any meat on top of the roll
-baste top of deli roll with egg
-sprinkle top of roll with minced onion, minced garlic, sesame seeds, zahatar

Bake in oven 35 to 45 minutes; should be light brown on top when done