Newish Jewish Southwestern Tsimmes Stuffed In Chilies Recipes

NEWISH JEWISH - SOUTHWESTERN TSIMMES STUFFED IN CHILIES

Steps:

• 1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.
• 2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.
• 3. Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.
• 4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.
• 5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.
• 6. Gently scrape out the seeds and rinse the inside of the chili.
• 7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.
• 8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can merely put the stuffing mixture in a greased flat casserole, approximately 9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm.

TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)

Steps:

• A day before serving, heat the oven to 350 degrees.
• Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
• Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
• The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
• Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.

TZIMMES - A SWEET & SAVORY JEWISH STEW

Steps:

• Place all ingredients in a pot.
• Cover and bring to a boil.
• Reduce heat to low and simmer for about 1 hour. Stir frequently.
• Cook until carrots are soft but not mushy.
• Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
• Serve hot.