Chickpea Stew


  • 1/4 C olive oil
  • 1 sweet onion, chopped
  • 6 cloves garlic, crushed
  • 1 T ground cumin
  • 6 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
  • 3 (15 oz) cans diced tomatoes
  • thyme (12 sprigs fresh, 1 1/2 t. ground, or 1T dried leaves)
  • 1 T lemon juice
  • 1 T honey
  • 42 oz. chicken broth
  • 1/2 t salt
  • 1/4 t pepper
  • parsley (1/2  c chopped flat leaf or 3 T dried leaves)
  • couscous

Place onion in the oil over medium heat.  Cook until wilted.  Add garlic; cook another minute.  And cumin; cook 1 more minute.  Add next ingredients (through pepper).  Bring to a boil.  Reduce the heat and simmer, uncovered, for 15-20 minutes.  Stir in the parsley and serve over couscous.

I have already tripled this recipe, which I found in the St. Petersburg Times years ago.

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Cornbread Salad

  • 1 pan of cornbread, crumbled (8″x8″)
  • 1/2 onion, chopped
  • 1 green pepper, chopped
  • 1 large tomato, chopped
  • 1/2 C mayonnaise
  • 1/3 C pickle relish

Mix all.  Refrigerate and serve cold.

A fun salad for Sabbath, Julie.  Thanks!

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Oriental Dressing

  • 2/3 C mayonnaise
  • 6 T honey
  • 3 T rice vinegar (may substitute apple cider vinegar)
  • 2 t Dijon mustard
  • 1/4 t sesame oil

Mix in blender.

This is great with Oriental Chicken Salad, but we use it for nearly every salad in the house.  Enjoy!

Thanks again, Julie!

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Oriental Chicken Salad

  • 2 bags romaine salad
  • 2 C shredded cabbage
  • 1 C shredded carrots
  • 5 green onions, chopped
  • 1/4 C slivered or sliced almonds
  • cooked chicken, diced

Toss all and serve with Oriental Dressing (also on this site).

Thanks for sharing this one, Julie.  It’s a Sabbath favorite!

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Basic Mexican Beef or Chicken

  • 2 lbs. ground beef
  • 1/4 C ketchup
  • 1/3 C water
  • 2 t chili powder
  • 1 t ground cumin
  • 1 t onion powder
  • 1 t garlic powder

Brown ground beef over medium heat.  While draining and rinsing the beef mixture, mix the remaining ingredients in the same skillet. Add the rinsed beef mixture. Cook for another 5 minutes, stirring occasionally, until most of the water evaporates.

Serve with the flour tortillas, or in a taco salad.  I substitute chicken strips for the ground beef, and it’s excellent!

from The St. Petersburg Times

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Suzie’s Sloppy Joes

This is delicious served with potatoes, or as shown above with Whole Wheat Pita Bread.
  • 3 lbs. ground beef
  • onion, chopped
  • 3 cloves garlic, minced
  • 1 1/4 C ketchup
  • 1 C water
  • 1 C chopped red bell pepper
  • 2 T sucanat (or brown sugar)
  • 1/3 C soy sauce
  • 3 T vinegar
  • 3 T mustard
  • 2 t chili powder

Brown ground beef, onion and garlic in large skillet. Drain and rinse.  Place meat mixture and other ingredients in slow cooker on low for the afternoon.

(from Favorite All Time Recipes)

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Julie’s Chicken Marinade

  • 1/2 C soy sauce
  • 1/4 C red wine vinegar
  • 1/4 C olive oil
  • 1 t oregano leaves
  • 1/2 t basil leaves
  • 1/2 t garlic salt
  • 1/4 t pepper

Mix well and marinate 6 breast halves for 2-3 days. Grill. Serves well on unleavened tortillas with lettuce and tomatoes.

Excellent recipe. Great find, Julie!

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Unleavened Tortillas

  • 8 C wheat flour
  • 4 t salt
  • 1 C olive oil
  • cold water

Mix first three ingredients, then add water till desired consistency (no loose flour). Form balls. Flatten with a rolling pin (use olive oil to keep from sticking). Fry on griddle/skillet till starting to brown.

My family loves these.  (Hadara, thanks for teaching me how to make them!)

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Blender Mayonnaise

Place the following ingredients inside blender:

  • 2/3 C safflower oil
  • 2 Tbs lemon juice
  • 1 t dry mustard
  • 1 t salt
  • 2 eggs

Blend a few seconds,  then gradually pour in

  • 1 1/3 C safflower oil, through opening in blender lid (smooth, steady stream) and continue mixing until thick and smooth.

I doubled this recipe already.  (It was slightly adapted from the Bosch Universal Mixer Instruction Booklet)

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Veggie Pizzas

  • 3 pizza crusts, baked
  • 2 T Dry Ranch Dressing Mix (see recipe under “Dressings”)
  • 8 oz cream cheese spread
  • 1/2 C mayonnaise
  • 8 oz your favorite cheese, shredded
  • various vegetable toppings, sliced (carrots, celery, peppers, cucumber, tomatoes)

Using a mixer, combine Dry Ranch Dressing Mix, cream cheese spread, and mayonnaise.  Spread on baked crusts.  Top with cheese and vegetables.  (My little ones prefer creamy peanut butter on the crust, topped with carrots.)

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