Best 4 Low Fat Cholent Israeli Chaminc Israeli Chamin Kosher Meat Recipes
**Cholent: A Culinary Journey Through Jewish History and Tradition**
Cholent, a traditional Jewish stew, is a delectable dish that has been enjoyed for centuries. Originating in Eastern Europe, cholent is typically prepared on Friday before the onset of Shabbat and left to cook overnight, allowing the flavors to meld and deepen. The result is a rich, hearty stew that is both comforting and flavorful. This article presents a collection of low-fat cholent recipes, offering a healthier take on this classic dish. From a traditional beef and barley cholent to a vegetarian version featuring sweet potatoes and chickpeas, these recipes cater to various dietary preferences and ensure that everyone can savor the goodness of cholent. Additionally, a unique Israeli chamin recipe, known for its distinctive blend of spices and flavors, is included. Each recipe is presented with clear instructions, making it easy for home cooks to recreate this timeless dish and enjoy a taste of Jewish culinary heritage.
LOW FAT CHOLENT: ISRAELI CHAMINC ISRAELI CHAMIN (KOSHER-MEAT)
It's been generations and generations that prepared this traditional Shabbat dish... Since Jews came back to the Holly Land it's been upgraded and local flavors and colors took charge. We call it Tshulnt. Here's an easy full of taste Low Fat recipe for a great Chamin / Tshulnt (Cholent).
Provided by Smadars Sane Way Cc
Categories Beans
Time 12h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Here it goes -- :.
- Heat pot on the stove - and place meat to fry and seal. Turn the meat to seal it all over. Use a large pot, suitable for the oven as well (I use oval).
- Pour boiled water to half the height of the meat.
- Place the soaked rinsed beans on one side of the pot -.
- Place potatoes on the other side.
- Insert barley into cooking bag (preferable made of cloth).
- On top of beans and potatoes, arrange meat, onions, garlic, cooking bag with barley and the sweet potato - try to even out the height. If you want eggs, this is the time to insert them as well.
- I usually add Kosher Kishka (stuffed darma, has less than 30% fat)- I couldn't add it to the ingredients as the program cannot recognize this food -- -).
- Dilute honey with some warm tab water - and pour all over.
- Dilute salt with some warm tab water - and pour all over.
- Dilute the sweet paprika with some warm tab water - and pour all over.
- Add boiled water to cover it all, make sure it's at least one inch above ingredients.
- Scatter tea bags. (See picture for the prepared pot.).
- Preheat oven to 250 F (120 C).
- Bring to boil on stove.
- Reduce heat and allow cooking with gentle boil for at least two hours.
- Move the pot to the oven.
- Make sure to check on the Chamin and add water if necessary. The water reduces but it mustn't get dry.
- At night, reduce oven's heat to 215 F (100 C).
- Check first thing in the morning!
- See if you need to add some water and reduce or increase oven's heat.
- The smell already drives everybody nuts -- soon, soon - we'll all sit and enjoy a great Chamin.
- Serving:: When you open the pot, everything is arranged in the same order you put it inches Take out cooking bag with barley, open it carefully and pour barley into a serving bowl. Add some of the Chamin's liquids onto barley. Put garlic aside - some like it some don't. Take out each ingredient to a different serving dish or bowl, and pour Chamin's liquids. You'll have several dishes and bowl on the table: meat, beans, barley, potatoes, sweet potato, onion, kishke, (eggs) -- See pictures.
- Enjoy!
CHOLENT
Cholent is a traditional meat stew made by many Jewish families every Sabbath. It is prepared on Friday afternoon - rarely measured, so all measurements listed are approximate - and cooks slowly until it is served at lunch on Saturday. I would consider this a basic Ashkenazi cholent, with the flavors of the meat and the onion being dominant. it is open to interpretation, of course, and I often modify the flavors and ingredients depending on my mood. The optional additions are some I've encountered, feel free to add your own!
Provided by Kishka
Categories Stew
Time 20h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients in crockpot or a dutch oven, cover with water and cook on low for 20 hours or so!
Nutrition Facts : Calories 433.8, Fat 7.8, SaturatedFat 3.1, Cholesterol 61.2, Sodium 82.9, Carbohydrate 63.2, Fiber 9.4, Sugar 4.6, Protein 28.6
BEST CHOLENT EVER
This is a full meal in a pot: ground beef, chicken, spaghetti noodles and potatoes swimming in a savory sauce. Thanks to the Yerushalmi caterer Moshe Goldin for this recipe--the only cholent my family is willing to eat! Note to people doubling or halving the recipe: this is meant to be cooked in layers that completely fill the pot, so change your pot size accordingly and make sure you still have nice separate layers in the new pot, and that it is filled to the top.
Provided by GalicioBocharit
Categories One Dish Meal
Time 16h55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- You will need a 5.5 gallon pot you can put in the oven (i.e. no plastic parts). Cook the spaghetti in a different pot with the tumeric (for color).
- While it cooks, heat the oil in the pot over a large flame and add the chicken and ground beef. Stir as necessary so they are browned on all sides.
- In the meantime, slice the potatoes into 1/2" discs.
- When the meat is browned, take out the chicken pieces and the beef, but leave the oil and shmaltz in the pot. Add the onion slices to the pot to form the first layer--the onion layer. Sprinkle with salt and pepper to taste.
- Add the potato slices to form the potato layer. Sprinkle with the chicken soup powder and pepper to taste.
- Add the chicken drumsticks, squeezing them together to make a nice tight chicken layer. Sprinkle with the paprika and add salt and pepper--you know the drill.
- Strain the spaghetti, rinse it off and add it to the pot to form the spaghetti layer, salt and pepper as usual.
- Add the ground beef--it will not be a layer, it's just there for flavor.
- Cut a cooking bag open so you have a sheet. Place it on top of the layers and add 1 Tbsp of oil and 1/2 c of water. Make sure they stay in the center of the cooking sheet and don't spill over into the cholent--they will fill your hermetically sealed pot with the steam necessary to cook your cholent without it drying out as it waits 16 hours in the oven for you to eat it!
- Cover the pot and wrap it on all sides with aluminum foil. Put it in a 180 degree Celsius (medium temperature) oven for 40-60 minutes, then switch the oven over to the hot plate setting, or move it to a hot plate with a box around it to make sure heat is even on all sides. From experience, putting it on a regular hot plate means the bottom layers burn and the top layers are kind of anemic looking, without all the delicious sauce.
Nutrition Facts : Calories 1270.9, Fat 60.2, SaturatedFat 14.7, Cholesterol 203.3, Sodium 234.8, Carbohydrate 114.5, Fiber 12.4, Sugar 9.2, Protein 67
CHOLENT
This is Jewish dish that is usually served on Shabath. This recipe to me is the greatest. I found it on Chabad.org. I don't know if this recipe is by Rebbetzin Esther Winner or not. You'll have a great success the vary first time. I can't get enough of it, so I don't wait till Sabbath to enjoy it.
Provided by gardner.charles
Categories One Dish Meal
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with an inch of water.
- Sear your beef roast and leave whole. Place beef roast and beef bones into pot.
- Dice the onions and mince the garlic, chop cilantro.
- Combined remaining ingredients except for potatoes into a food processor and mix. Put mixture over meat and bring to a boil. Reduce heat to simmer/low and allow to cook for 3 hours.
- Add potatoes and allow to cook for one hour more.
- Before Shabbos, place the pot on the blech and add one inch of water above the ingredients. For a pareve cholent omit the meat and meat bones.
Nutrition Facts : Calories 1227.1, Fat 46.5, SaturatedFat 18.4, Cholesterol 156.5, Sodium 4000, Carbohydrate 137, Fiber 27.4, Sugar 8, Protein 66.7
Tips:
- Use low-fat ingredients: To make a low-fat cholent, use lean cuts of meat, low-fat dairy products, and healthy oils.
- Add plenty of vegetables: Vegetables add flavor, nutrients, and fiber to cholent. Try adding carrots, potatoes, onions, garlic, and celery.
- Use a slow cooker: A slow cooker is the best way to make cholent. It allows the flavors to develop slowly and evenly.
- Cook cholent overnight: Cholent is traditionally cooked overnight. This allows the flavors to meld and the meat to become tender.
- Serve cholent with fresh herbs and vegetables: Garnish cholent with fresh herbs, such as parsley, cilantro, or dill. You can also serve it with fresh vegetables, such as tomatoes, cucumbers, or onions.
Conclusion:
Low-fat cholent is a delicious and hearty dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it is also a very economical meal. With a little planning, you can easily make a low-fat cholent that is both healthy and delicious.
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