Slow-Cooked Cholent:
A Shabbat Delight

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QUEENS CURRIED MINT
CHOLENT

5 large garlic cloves, chopped
1 small onion, chopped
1/4 cup curry powder
1/4 cup extra virgin olive oil
4 tablespoons fresh lime juice
1 pound dried kidney beans
1/2 pound barley
4 medium-size ripe peeled,
chopped tomatoes
1 small red bell pepper, cored and
minced
1 medium red onion, chopped
1 teaspoon minced fresh hot chili
pepper or dried chili powder
1 cucumber, peeled and chopped
3 tablespoons fresh mint
salt and pepper

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have been writing about Jew-
ish food for the past 14 years,
and every year I get letters re-
questing recipes for cholent.
So, I make it a practice to
search out new recipes for cholent
at least one time each season for
many of our Jewish readers who
make it a practice to observe the
Sabbath and want to serve a va-
riety of these slow cook meals.
Come For Cholent ... Again, by
Kay Kantor Pomerantz, is a trea-
sury of tasty recipes for cholent.
All cholent recipes will feed a
minimum of four to six hungry
eaters as a main course and can
be made in a crock pot or heavy
pot set on your stove top or in the
oven. Prior to Shabbat, oven tem-
perature should be reduced to
200-250 degrees.

CHOLENT CHILI

1 tablespoon olive oil
2 large cloves garlic, peeled and
minced
1 large onion
1 green pepper, stemmed, cored
and minced
2 tablespoons ground chili
powder
2 pounds ground turkey
1 pound turkey breast cut into
cubes
3 cups crushed tomatoes
3 tablespoons red wine vinegar
2 tablespoons cumin
2 tablespoons Worcestershire
sauce
1 pound red kidney beans
21/2 tablespoons cornmeal,
dissolved in 2-tablespoons
water
to make a smooth paste
salt and pepper to taste
water

In a heavy-bottomed pot, heat
the oil over medium heat. Add
the garlic, onion and ground pep-
per and cook until soft (approx-
imately 5 minutes). Add all of
the turkey and brown for 5 min-
utes.
Place all ingredients into crock
pot, add cornmeal paste and stir.

CABBAGE AND BEAN
CHOLENT

2 heads cabbage, shredded
1 pound large flat white lima
beans (soaked)
1 onion
1 1/2 tablespoons instant
imitation (pareve) chicken
soup
2 cups stewed or fresh tomatoes
1/2 cup raisins
sugar and lemon juice, to taste
salt and pepper, to taste
6 cups cold water

Combine the garlic, onion, two ta-
blespoons of the curry powder and
1/2 teaspoon salt in a blender or
food processor. Add 2 tablespoons
of the olive oil and 1 tablespoon of
the lime juice and process until
smooth.
Place all ingredients into a
crock pot and pour this mixture
over all.

Salt shredded cabbage thor-
oughly. Drench with hot water,
chill with cold, drain and add all
ingredients in crock pot. Place
on high for one hour prior to
Shabbat, then turn to low.

LOW-FAT VEGETARIAN
CHOLENT
1 large onion, chopped

LENTIL CHOLENT
SESAME SPRINKLE

2 garlic cloves, minced
3/4 cup small white beans
3/4 cup baby lima beans
3/4 cup small red beans
3/4 cup pinto beans
3/4 cup pearl barley
1 12-ounce can Italian stewed
tomatoes
1 large potato, cubed
2 tablespoons honey
2 tablespoons ketchup
salt, pepper, oregano, basil, bay
leaf to taste

Saute onion and garlic in a non-
stick pan with minimal oil (cov-
ering the pan while frying keeps
the house smelling fresher).
Combine the rest of the ingre-
dients and fill 6-quart crock pot
with water to 1/2 inch from the
top. May be cooked slowly for over
24 hours.

1 cup lentils
1/4 cup imitation bacon bits
2 cups short-grain brown rice
1 stalk celery
1 parsnip
1 carrot, diced
1 onion, diced
pinch of rosemary and thyme
salt and pepper
water

Wash the lentils and rice. Cut
vegetables and layer everything
in a crock pot. Serve with
sesame sprinkle, as follows:
Roast 1 cup sesame seeds on
a cookie sheet and mix lightly
with imitation bacon bits. Serve
as a garnish. Keep in sealed jar
in the refrigerator. For crunchy
and tasty addition, sprinkle over
cholent.

❑

