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Hanukahh Celebration Recipes

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Happy Hanukkah

hanukkah-menorah-candlesEvery holiday has food traditions, some of these traditions aren't the healthiest options. For those who wish to celebrate, but also want to stay health, here are a few options for a healthier Hanukkah.


Beer Braised Brisket


Roasted Root Vegetables

Beer Braised Brisket

You will need:
2 tsp canola oil
5 lb beef brisket
1 tsp salt
1 tsp ground peppper
4 cups water
3 cups dark beer
4 carrots, chopped
1 onion, sliced into rings
1/4 cup fresh ginger, peeled
1/8 cup tomato paste
1 tsp soy sauce
1/4 tsp crushed red pepper
1 bunch cilantro
5 sprigs of thyme
zest of one orange, cut in thick strips
zest of one lemon, cut in thick strips
2 bay leaves
1 cinnamon stick
chopped cilantro (garnish)

Preheat the oven to 325 degrees. Heat the oil in a heavy bottomed roasting pan, cover the beef with most of the salt and pepper, saving a little for later. When the oil is hot put the beef int eh pan and cook for about 15 minutes, turning once in order to brown on both sides. Add the water and remaining ingredients. Over the stove, bring to a boil and then cover with foil. Place the brisket in the oven and back for 4 hours.

Remove the beef from the pan and strain the liquid then return the strained liquid and beef to the pan and cook for another 2 hours uncovered or until the beef is for tender. Allow to cool a bit before serving.  Cool the liquid and skim off any fat before reducing the gravy and serving with the brisket.

Roasted Root Vegetables

You will need:
4 turnips, peeled and cut into 1/2 inch chunks
4 potatoes, cut into 1/2 inch chunks
6 carrots, cut into 1/2 inch chunks
4 beets, cut into 1/2 inch chunks
1 fennel bulb, cored and cut lengthwise into quarters
2 large onions, cut into quarters
2 tbsp olive oil
1 tbsp fresh marjoram
2 tsp fresh thyme, chopped
3/4 tsp salt
1/2 tsp freshly ground pepper

Preheat the oven to 450 degrees. Toss the vegetables, except the fennel and onion, with 1 tbsp of the olive oil, as well as the marjoram, salt and pepper. Spread in a single layer in a baking pan and cook for about 40 minutes or until tender.

While baking toss the onion and fennel and thyme with the remaining olive oil. After the other vegetables have cooked for about 40 minutes, remove from the oven and add the onion and fennel mixture. Stir and again arrange in a single layer before returning to oven and baking for another 25 minutes until all of the vegetables are tender and beginning to brown. Serve warm.