so named by Hannah. For RH dinner I made:
Mommy’s Rosh Hashannah Pot Roast – This was a highly tweaked recipe that I found in a slow cooker cookbook at work. The original recipe called f0r a pork roast which I swapped out for a beef pot roast. The original also called for green peppers which I didn’t have nor did I have an orange for the orange zest so I substituted Meyer Lemon zest.
1 3 – 5 pound beef pot roast
1 medium onion
2 cloves garlic
1/2 tsp cracked Rosemary
1/2 tsp Fennel seed
1 tsp Oregano
1/4 tsp red pepper flakes
1/2 tsp Meyer Lemon zest (or orange zest)
Juice of 1 Meyer Lemon or an orange
1 16 oz can of diced tomatoes (I used half of a box of Pomi diced tomatoes)
1 cup red wine
salt and pepper
1. Layer the onions and garlic in the bottom of the crock pot
2. Add the beef.
3. Combine the Meyer Lemon juice and the wine in a bowl.
4. Add the seasonings: fennel seed, rosemary, oregano and red pepper flakes.
5. Stir in 1/2 of the tomatoes.
6. Pour over the pot roast.
7. Add the remaining tomatoes on the sides of the pot so you don’t wash away the seasonings. Those should be on the pot roast not in the pan.
8. Season with salt and pepper.
9. Set crock pot on low and cook for 7 – 9 hours.
when we pulled it out of the crock pot the meat fell apart almost like pulled beef. So yummy!
Roast Kohlrabi – Many thanks to Jon for the recipe.
3 medium kohlrabi, peeled and cut into 1 inch strips
1 tablespoon olive oil
1/2 tsp cracked rosemary
salt and pepper to taste
1. Preheat oven to 400°
2. After slicing the kohlrabi, toss it with the olive oil and rosemary.
3. Season with salt and pepper.
4. Put into a 9 x 13 baking dish
5. Roast for 15 – 20 minutes, stirring them up once or twice while cooking. You want them to be browned a little bit.
Jeff said they needed a dressing of some sort so I will need to work on creating that but I like them naked.
Honey (Carrot) Coins that didn’t turn out well because I didn’t have the right kind of honey. I ran out of regular honey and used Buckwheat honey instead. It was too heavy but the kids like them and that’s good since they asked for them.
No real recipe for them. Slice up some carrots and put them in a pot with some water. Cover and let steam until tender. Add a tablespoon of honey, salt and a splash of orange juice. Stir and let cook a minute or two until the honey is absorbed. Enjoy.
Tomato and Avocado salad with the tomatoes from our garden. Nothing fancy here. Cut the tomatoes and avocados into chunks, sprinkled juice of a lime on them and salted them.