Newish Jewish Southwestern Tsimmes Stuffed In Chilies Recipes

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TZIMMES - A SWEET & SAVORY JEWISH STEW



Tzimmes - a Sweet & Savory Jewish Stew image

This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish.

Provided by Whats Cooking

Categories     Stew

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

10 -12 large carrots, peeled and cut into large chunks
2 large russet potatoes or 2 large idaho potatoes, peeled and cubed
3 yams or 3 sweet potatoes, peeled and cubed
1 medium onion, diced
2 stalks celery, in 1-inch slices
2 garlic cloves, crushed
18 large pitted prunes, cut in half
1/4 cup honey
1 1/2 apples, unpeeled and cubed
1 teaspoon salt
1 teaspoon ground black pepper
2 1/2 cups orange juice
1 1/2 teaspoons cinnamon

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.

Nutrition Facts : Calories 248.3, Fat 0.5, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 60.2, Fiber 7.9, Sugar 22.1, Protein 3.8

NEWISH JEWISH - SOUTHWESTERN TSIMMES STUFFED IN CHILIES



Newish Jewish - Southwestern Tsimmes Stuffed in Chilies image

This _tsimmes_ created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, is so good that I sometimes serve it alone without stuffing it into the chilies.

Provided by Joan Nathan

Yield Yield: 10 to 12 servings (P)

Number Of Ingredients 11

3/4 pound pitted prunes
6 medium peeled carrots, cut in chunks
3 medium sweet potatoes (about 2 pounds), peeled and diced
6 tablespoons honey
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup orange juice
2 tablespoons chopped fresh coriander
12 green or red Anaheim 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.

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