Stir Fried Chopped Meat and Rice

Stir Fried Meat.jpg

Makes 4 servings. 

This is a quick, wholesome, convenient family dish for all seasons. The lettuce scattered over the meat gives it a nice crunchy taste.



  • I cup brown rice

  • 1 ¼ cups water

  • 1 teaspoon kosher salt


  • 1 ¼ pounds ground meat, blend of half beef and half veal

  • 4 tablespoons extra- virgin olive oil

  • 4 cloves garlic, finely chopped   

  • 1-inch piece ginger, finely chopped 

  • 4 scallions, including the green parts, sliced into thin rounds

  • 2 tablespoons dry white wine

  • 2 tablespoons low sodium soy sauce

  • 1 cup tightly packed flat leaf parsley, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper.


  • 1 tablespoon extra-virgin olive oil

  • ½ of a small iceberg lettuce cut into wide strips


  1. Place the rice in a small saucepan, add water and salt. Bring to a boil over high heat, lower the heat, cover, and cook for 40 minutes. The rice should be soft and all the water absorbed. Fluff with a fork and set aside.

  2. Place the meat in a dish and mash with a fork.  

  3. Heat a wok, add 2 tablespoons oil and heat the oil.  Add the garlic, ginger and scallions. Sauté for a minute and transfer to a small dish.  

  4. Add the remaining 2 tablespoons oil to the wok.  Heat the oil, add the meat and stir fry over high heat until meat begins to change color. Add the wine, ginger, garlic, scallions, soy sauce. and parsley. Stir in the rice and season to taste with soy sauce, salt and pepper. 

  5. Place in a serving dish with a cover to keep warm.

  6. Heat the oil in a wok and stir fry the lettuce over high heat until they are JUST BEGINNING TO WILT. Scatter over the meat.


French Lentils and Beef Salad

Makes 4 servings.

This herb accented, healthy salad can be a meal by itself.


  • 1 cup French green lentils
  • 1 ¼ cups water
  • ½ teaspoon kosher salt.
  • 12 medium size Brussels sprouts
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar, approx
  • 1 tablespoon Dijon mustard, approx 
  • 10 tarragon sprigs, petals pulled off, coarsely chopped
  • 1 cup loosely packed flat leaf parsley, coarsely chopped
  • 1 pound rib eye steak (Delmonico)
  • Kosher salt
  • Freshly ground black pepper
  • Salad greens, such as hearts of Romaine lettuce, or to your liking.


  1. In a heavy small saucepan with a cover bring to a boil over high heat the water, salt and lentils. Lower the heat and simmer covered for about 30 minutes, or until the lentils are tender.  If the lentils are not ready and all the water is absorbed add 1-2 tablespoons hot water and continue cooking. Transfer to a bowl and cool.
  2. Preheat oven to 400F.
  3. Line a baking sheet with aluminum foil. Trim the brown ends of the Brussels sprouts and discard outer damaged leaves.
  4. Cut into halves. Place on the baking sheet, mix with 1 tablespoon olive oil and season lightly with salt and pepper.
  5. Roast for about 30 minutes, or until tender. Cool and add to the lentils. 
  6. Season the lentils and the Brussels sprouts with 2 tablespoons olive oil, vinegar, mustard and salt. Add tarragon and parsley and combine. Set aside.
  7. Pat dry the meat with paper towels and cut into 1-2 inch strips.
  8. Heat 1 tablespoon olive oil in wok or heavy skillet and stir fry the meat quickly over high heat until the meat is just seared. Season with salt and pepper. 


Place the greens on the bottom of a bowl, sprinkle lightly with olive oil, salt and pepper. Add lentils with Brussels sprouts and top with the meat. 



Makes 4-6 servings as a main course.

6-8 servings as a side dish.

The origin of the word cholent may come from the old French word chald or the modern meaning chaud “warm.”

This Eastern European casserole is a Sabbath luncheon dish. It is cooked overnight.

There are many variations of this dish. Mine is a combination of barley, a variety of beans and meat. You can use any bean combination. Some people also add potatoes.

Those who serve this dish at every Sabbath meal have an electric slow cooker that they set for the appropriate cooking time. If you have a stove top friendly slow cooker you can make the whole dish in the same pot. I do not and therefore I prepare all the ingredients in a pot and transfer it to a slow cooker. 


  • 2 tablespoons vegetable oil

  • 1 onion, finely chopped

  • 4 garlic cloves, finely chopped

  • ½ cup medium pearl barley

  • ½ cup dried chickpeas

  • ¾ cup dried large lima beans

  • ¾ cup dried red kidney beans

  • 2 pounds, boned, flanken, trimmed of fat, cubed

  • 5 cups cold water, approx

  • Kosher salt

  • Freshly ground black pepper


  1. Heat oil in a large saucepan add onion and garlic. Sautee over low heat for a minute. Pat the meat dry, add to the saucepan and sauté for a minute. Season with 1 teaspoon salt and pepper.

  2. Rinse the barley and legumes in a sieve and add to the meat. Add enough water to just cover the ingredients. Bring to a boil over high heat and skim off the froth as it rises to the surface.

  3. Boil for a few minutes then transfer to a slow cooker.

  4. Set the temperature of the cooker to low and set the timer for 15 hours.

  5. The legumes will be soft and there will be a light crust on top. You may have to skim off some of the fat as well.

  6. Before serving, check if the cholent is seasoned to your taste and if it is moist enough. If it is too dry add some boiling water.