By Jamie Geller

Heart-Healthy
Vegetarian Chili

This healthy, delicious chili is made so quickly using the pressure cooker.

Duration: 25 minutes

Cook Time: 20 minutes

Prep Time: 5 minutes

Servings: 6—8

Ingredients:

  • 2 Tbsp. olive oil
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 package veggie ground round
  • 1 green pepper, diced
  • 2 tsp. cumin
  • 1 Tbsp. chili powder (or more for extra spice)
  • 1½ tsp. oregano
  • 1 bay leaf
  • salt to taste
  • 1½ cups crushed tomato
  • 1 cup soaked pinto beans
  • 1 cup soaked red kidney beans
  • 4 cups water or vegetable stock

Directions:

Heat the oil in the pressure cooker and sauté the onion and garlic until the onion is wilted.

Add the veggie ground round and sauté until browned. Mix in the green pepper, cumin, chili powder, oregano, bay leaf, and salt. Stir in the crushed tomato, beans, and water.

Close the lid and bring it up to pressure; cook for 20 minutes. Turn off the heat; when the pressure has gone down, remove the lid, take out the bay leaf, and serve with toppings of your choice.

 

Easy, Healthy Potato Kugel

By Shifra Klein

A traditional dish that is quick and easy to make. The parsnip, zucchini, and onions add flavor and make it healthier as well. Baking the kugel in muffin trays is a fun and interesting way to serve the kugel.

Duration: 75 minutes

Cook Time: 60 minutes

Prep Time: 15 minutes

Servings: 12

Ingredients:

  • 2 Spanish onions
  • 6 potatoes
  • 1 parsnip
  • 1 zucchini
  • 6 eggs
  • 1½ Tbsp. salt
  • ½ tsp. black pepper
  • â…“ cup oil

Directions:

Preheat oven to 350°F.

Pour oil in 9″×13″ baking pan.

Place baking pan with oil in the oven. It is important for the oil to become hot.

Meanwhile, grate onions, potatoes, parsnip, and zucchini with a box grater or food processor.

Add eggs, salt, and pepper. Mix until incorporated.

Take out pan with oil from oven and place potato mixture in pan.

Bake for an hour or until kugel is brown and crunchy on top.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon—Winter 2011)

 

Revolutionary
Healthy Asian Slaw

By Natasha Rosenstock Nadel

Several participants in my yoga class were raving about a popular version of Asian slaw and handed me a copy of the recipe. I admit that I love this dish when it is served to me at other people’s homes. However, seeing the actual ingredients, such as 1 cup of sugar and 1 cup of oil, practically gave me a heart attack! I promised to return with a healthier version. I knew it was a hit when, after I posted it on my blog, a friend actually brought it to a potluck lunch at my house.

Duration: 5 minutes

Prep Time: 5 minutes

Servings: 10—12

Ingredients:

  • Salad
  • ½ 5-oz. bag matchstick carrots
  • 1 red pepper, diced
  • 12-oz. bag coleslaw mix: choose from broccoli slaw, regular coleslaw, or fancy options like Asian slaw with kale and snow peas

Garnish

  • 2 handfuls slivered almonds (raw, unsalted)
  • 2 handfuls sunflower seeds (raw, unsalted)

Dressing

  • ¼ cup brown-rice vinegar
  • 1 Tbsp. sesame oil
  • 2 Tbsp. maple syrup (up to ¼ cup, depending on how sweet or acidic you like your slaw)
  • ¼ tsp. ground ginger from a glass jar (taste and see if you want to add another ¼ tsp.)

Directions:

Mix all salad ingredients in a large bowl. In a separate bowl, mix the dressing ingredients. Pour over the salad and mix well. Add the slivered almonds and sunflower seeds and gently mix the salad again. If possible, let it marinate in the fridge for several hours before serving.

This recipe is republished with permission from The Healthy Family, Healthy You Cookbook by Natasha Rosenstock Nadel.

Jamie Geller is the only bestselling cookbook author who wants to get you out of the kitchen–not because she doesn’t love food–but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and JOY of KOSHER with Jamie Geller magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen– quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.

 

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