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Taking the heat out of my too spicy chili

I too had a problem with Moroccan Beef stew, but keeping kosher requires us to separate meat and dairy - so sour cream or yogurt were out of the question. I drained off some of the original liquid (crock pot), added 1 tbsp brown sugar, a can of tomato sauce, 0.5 cup of OJ (since I ran out of my favorite orange marmalade). I also added more chickpeas and white beans, and just a 1/4 cup of barley for thickening the whole dish since I didn't have any rice or potatoes in it to begin with. I ended up needing more salt, but that problem was easily remedied. I saved the liquid, which is basically your beef stock with curry, and at a later date I will use it to make either a quick chicken dish or as a base for another beef stew.

Jul 24, 2010
JewishGourmet in Home Cooking