Avoid complicated or effortful meals during this week

After spending hours shopping, cooking, serving, cleaning – and then starting all over again her are some easy recipes to make your life easier.

September 27, 2010 15:50
2 minute read.
Brisket Hash

Brisket Hash 311. (photo credit: Courtesy)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief


For more great recipes go to : www.gourmetkoshercooking.com

If you’re like me, you’ve just spent hours shopping, cooking, serving, cleaning – and then starting all over again. Not to mention that Shemini Atzeret and Simchat Torah loom.  So you probably want to avoid complicated or effortful meals during the week.  Yet you still have a houseful of people…I try to make creative use of the (few) leftovers that still remain in my fridge.  One of our favorites is:

Be the first to know - Join our Facebook page.

Brisket Hash

4 tablespoons canola oil
8 potatoes, peeled and diced (or 4 cans sliced potatoes, drained)
1 onion, diced                                                      
1 red pepper, diced
1 yellow pepper, diced
1 lb. mushrooms, sliced (optional)
2 teaspoons kosher salt
2 teaspoons paprika
Leftover brisket, cut into chunks (you can also throw in leftover corned beef, pastrami and even chicken)

Sauté potatoes in oil until outside is crisp and inside is soft – about 20 minutes.  Add onion and peppers and continue to fry for another 10 minutes. Add mushrooms if desired. Sprinkle with salt and paprika.  Stir in brisket and cook over low flame for 10 more minutes. Serve immediately.  Serves 8 hungry people.

With chicken you can make:

Barbecued Chicken with Spaghetti


1 tablespoon oil
1 onion, chopped
1 pound spinach, chopped (if desired)
2 cups cooked chicken, cut into pieces (yet another use for leftovers)
4 cups barbecue sauce
1 pound spaghetti, cooked and drained

Heat the oil in a large skillet over a medium-high heat.  Add onion and brown.  Add spinach and continue cooking until wilted.  Add chicken and sauce and simmer for 5 to 10 minutes.  Mix with warm pasta and serve.


Chicken a la King

1 (8 ounce) package sliced mushrooms
4 tablespoons margarine
4 tablespoons flour
1-1/2 cups non-dairy creamer
1/2 cup chicken stock
1/2 teaspoon black pepper
2-1/2 cups cooked diced chicken
1 cup frozen petite pois (peas)
2 tablespoons pimento, diced
1 package of 12 puff pastry shells
Cook puff pastry shells according to package directions and set aside. Sauté mushrooms in margarine over medium heat. Whisk in flour until smooth. Gradually whisk in non-dairy creamer and chicken stock, stirring constantly until thickened.Stir in chicken, petite pois and pimento and heat through.  Serve over pastry shells.

For more great recipes go to : www.gourmetkoshercooking.com

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it