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Note - crockpot Coq au Vin comes out messier than if you made it the conventional way in the oven... but it's also a lot less labor intensive. Often the chicken is falling off the bone - typical for crockpot recipes. You're trading presentation for ease of use... without affecting taste.

What is it about putting things in the crockpot that make them seem more wholesome? This definitely does not need to be done in the crockpot. The only advantage is that it's ready whenever... and well, it seems more wholesome.

I made this recipe one Sunday when the shabbos dinner from the Friday before didn't come out so well (the chicken was gamey and a little dry). You would not know the nature of the chicken's first incarnation... so don't be afraid to use baked chicken that has a very different seasoning style - it will be overwhelmed by the curry. Also, the rice comes out very mushy, but it's good. Overall the dish reminds me of navratan korma in flavor.

This is a staple we often made for shabbat.

This is a combination of several Sephardi stuffed vegetable recipes, made possible by the advent of a fake meat that actually stands up to real cooking and has the texture of real meat. Normally it is not possible to mix milk and meat products in the same dish, so two varieties of stuffed vegetable recipes have been developed in Jewish cuisine: dairy-based and meat based. Here I use both feta and the fake meat to combine both flavors, which is a novel experience for the Jewish cook, at least at this point in time. I know the instructions look long, but this is actually an easy recipe that comes together pretty quickly, at least in terms of prep time. (It has a long baking time, however.) Don't be put off by the wall of text.

Let's face it. Ground turkey tastes terrible. It even smells bad when you try and make it as meatballs in sauce. However, high cholesterol has made me take a second look at ground turkey burgers, and I've come up with a fairly reliable way to do them. It's no small feat to make a decent tasting turkey burger, and I thought I'd pass along my recipe. For what it's worth, I'm putting down amounts, but I usually 'go by feel'.

The simplicity of the name comes from when my children were very little. I typically rotated through a handful of chicken dishes for shabbos and because of the turmeric in this recipe, this is how the three of them referred to this particular dish.

Yosemit3 posted the recipes, and Anuta converted them for kashrut. These used to be printed on the same page, but have now been separated into two separate recipes.

Yosemit3 posted the recipes, and Anuta converted them for kashrut. These used to be printed on the same page, but have now been separated into two separate recipes.