One of my absolute most favorite go-to kitchen staples for quick cooking meals in minutes is broth – especially around the holidays, when I don’t want to feel like I am cooking around the clock (even if I am!). I always have about a case of Vegetable and Beef Broth in my kitchen cupboard. Yes, a case, of each. I kinda love to stock up on the things that I love.
Another thing I just love for the holidays and especially Rosh Hashanah is cooking with simanim. It’s so totally my jam, my signature, my high holiday Jewish New Year thing.
Simanim – literally signs or indicators – are meant to point the way to improved circumstances. The most famous siman –
while the seeds of a pomegranate suggest our desire to maximize our “merits” and a bite (or more) of fish reveals our aspiration to maximize and build our Jewish families (we want to be fruitful and multiply like fish ).
Other simanim include beets, black eyed peas, cabbage, carrots, dates, gourds, leeks, spinach, a sheep’s head (OMG – yes I just said a sheep’s head!) and more.
These recipes are simanim inspired but quick to prep thanks to my handy dandy sous chef, aka Mani Broth. For the sheep’s head though, you’re on your own folks!
Start things off right with a sweet bite of Apple and Honey Stuffed Challah Rolls. Challahs should be round this time of year symbolizing the continuity of creation.
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What are Rosh Hashanah Simanim and What Other Customs Do We Follow?
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Serve up a steaming bowl of Creamy Coconut Carrot Soup or Carrot, Quinoa and Spinach Soup coupled with a wish for more merits and mitzvos (carrots).
Or try my Apple and Parsnip Soup to revive our memory of Biblical blessings (apples). According to the Vilna Gaon (an 18th century famed rabbinic scholar and one of the most influential Jewish leaders in modern history), Yitzchak/Isaac blessed Yaakov/Jacob on Rosh Hashanah. We eat apples (tons of them) because we too want those holy blessings.
Present a platter of Date and Honey Glazed Chicken Thighs alongside Whole Wheat Stuffing with Leeks coupled with a plea to rid ourselves of our enemies.
Or swap out the Date and Honey Glazed Chicken Thighs for Chicken with Sautéed Apples and Fennel
My Best Briskets for the Holidays are:
Roasted Apple Brisket
Garlic Honey Brisket
Pomegranate Braised Brisket
And don’t forget to order my Brisket 101 Cookbook to master brisket once and for all.
My favorite simanim inspired Rosh Hashanah sides and salads include:
Black Eyed Peas with Green Beans
Pomegranate Glazed Carrots
Roasted Beets and Sweets (totally YUM with deboned Orange Chicken Thighs!)
Spinach Noodle Kugel
Simanim Salad with Pomegranate Balsamic Dressing
Wild Rice with Carrots and Beets
Spicy Sautéed Leeks and Spinach
Sweet Noodle Kugel with Dried Fruit
By now I am sure you are ready for dessert. In the apple family I recommend:
Apple and Cardamom Tart
Deconstructed Apple Pie
Applesauce Cake
Or try a Cute Carrot Cupcake
Or make it really easy on yourself (after all this you deserve it) with Chocolate Cake and Pomegranate Swirl Ice Cream.
Best Wishes for a HAPPY SWEET NEW YEAR and a K’TIVA V’CHATIMA TOVA: May you be inscribed and sealed (in the Book of Life) for a good year!
I use it in my soups and roast
I love it as a soup base or in rice and veggies.
I like to use to make soups.
I love using broth to cook rice instead of water. It gives the rice such a nice flavor!
I use broth to flavor rice.
I use broth in many meals, my favorite is chicken and dumplings.
Soups, rice, kugels, cholent, stew, pot roast…
poaching
I recently started using broth to make one pot pastas.
I use broth in soups (not very creative) and sometimes in rice or quinoa.
I use broth to as a base for soups and to make couscous, rice and quinoa.
I use broth in everything! fleishig mashed potatoes, soups and in casseroles !
soups of course!
and mock fleishig roux…
I use broth in rice, soup, gravy and as a braising liquid.
I use low sodium broth to make matzoa balls, quinoa, rice
I cook matzoa balls in low sodium broth
Use broth when braising tough greens such as Kale and Chard. The broth will break down the fibrous stems, making your greens soft and delicious!
Where do you get “cases” of broth in Israel? I’d love to be able to do these things, but I can’t find packaged broths.
rice!
I use broth when I make rice and stuffing.
I like to use broth to cook rice and couscous.
My favorite way to use broth is in cooking beans.
As a base for soup
I use broth in soups, in chicken pot pie, quinoa, so many things!
I love to use broth when making rice for that extra flavor.
I usually use broth as a soup base, although I have used veggie broth in rice too!
I sometimes make brown rice with vegetable broth instead of water – gives it a fuller, richer flavor. Veg broth also kicks up the flavor of my pareve cholent.
I like to add chicken broth to my mashed potatoes when serving a poultry dinner and I add beef broth to my gravy when making a beef dish!
I use vegetable broth instead of water when i make quinoa, rice, couscous. I use it in chicken dishes for flavor and moisture.
soup!
Beef gravy
makes a delicious gravy with a little cornstarch or flour to thicken
Broth is great in mashed potatoes. I also add it to homemade chicken soup.
Always for gravy!
Broths are the best to make soup, simple soups with little veggies and egg noodles!
I use it to make cheater chicken soup all the time. A little broth and some rotisserie chicken. Delicious!
For gravy and to add to stuffing.
I use the broth a lot. Gives soups a better flavor than plain water
The Reduced Sodium Chicken Broth is the delicious hidden flavor I use when I make Chicken Piccata. I use the Vegetable Broth as an excellent base for couscous, quinoa or added with fresh vegetables as a soup or in lamb stew.
The Apple Parsnip soup looks SOOOO good!!!!
I am so excited to try all of these recipes – especially the individual apple-stuffed challahs! Those are adorable!
I haven’t used broth for too much else other than a soup base – so I guess that is my favorite way!
Making soups is my favorite way to use them.
to cook quinoa in- just last night I made a yummy Mediterranean Quinoa salad that called for quinoa cooked in broth
I love using broth in soup.
I love the veggie broth as a base for soups!
I’m thinking a peppery squash soup. Perfect with the temps lately…
I don’t know what happened to it, I put it in now, thanks.
Broth is great in rice! It also makes a great base for other soups like sweet potato.
I like broth for soup, stews, gravies, rice, risotto, stuffing’s, mashed potatoes and vegetables.
Where’s the rafflecopter form?
base for soup (duh), gravy