Amazing Brussel Sprouts

I did not like brussel sprouts, but a student brought these to a sukkah dinner this year, and they were amazing!

Ingredients: 1/2 cup chopped walnuts or chopped hazelnuts, 1 cup of dried cranberries, brusselsprouts, olive oil, and 3 cloves of garlic

1) place 1 tablespoon of oil in pan and add garlic and walnuts
2) sautee them until the walnuts become fragrant
3) set oil,nuts, and garlic aside in your final container
4) rinse and halve brusselsprouts
5) sautee them in the olive oil facedown so that the lighter side is facing the heat for 6 minutes
6) add 1/4 cup of water and the cranberries
7) cover the pan with a lid and let simmer for 25-30 minutes
8) drain water if necessary (if it hasn't been absorbed)
9) place the brusselsprouts in the container with the nuts, garlic, oil, and cranberries, put a lid on top and give it a shake to mix all together!

hot and sour soup in crockpot

Ingredients

• 1 10 ounce (280g) package sliced mushrooms
• 8 fresh shiitake mushrooms, stems removed and caps sliced
• 1 8-ounce (225g) can bamboo shoots, drained and jullienned
• 4 cloves garlic, minced
• 1 15 ounce (420g) package firm or silken tofu, cubed
• 2 tablespoons (16g) grated fresh ginger, divided
• 4 cups (940ml) chicken broth
• 2 tablespoons (30ml) soy sauce
• 1 teaspoon sesame oil, plus extra for drizzling
• 1 teaspoon chili paste
• 2 tablespoons (30ml) rice wine vinegar or apple cider vinegar
• 1 1/2 cups (225g) fresh or frozen peas

1. In the Morning: Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon (8g) of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.
2. A few minutes before serving, add the peas and the remaining 1 tablespoon (8g) ginger and stir to combine. Taste the broth and add more vinegar or chili if needed. Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.

black bean soup fast

this took 25 minutes from start to finish

1) saute 1 onion and some garlic in pot along with 1 green pepper, 1 red pepper

2) add 1 can black beans(15 oz), 1 can chopped tomatoes with jalapanjo and 2 cups broth

3)add 1 Tbl chili powder and 1 tsp cumin and 1/2 tsp sugar

cook for 15 mins .

puree with handheld pure- er in the pot

serve with cilantro and lime and yogurt

Curried Carrot/Apple/Orange Soup

This is a really wonderful, easy soup for the sukkah, or any fall meal.

1 lb. carrots, cut up in small pieces

2 medium onions

1 Tbl olive oil

2 tsp curry powder

1 Tbl cinnamon

2 small apples, peeled and chopped

1 orange (the entire thing, including the rind)

6 cups chicken broth(48 oz box)

1 Tbl agave(or maple syrup)

Cover and cook everything except the broth and the agave for 15 minutes

Add the liquids and bring to a boil; then simmer 20 mins

Puree with hand held blender or in cuisinart

Serve with yogurt or sour cream and mint (if you wish)