7 Recipes Created by CRUZIN2LOSE
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Our family's fav cholent: light, potato-less, soupy. A Shabbos staple.
Meat can vary - I've used cubed chuck, bone-in flanken, cheek meat, lamb, and these days, kalky. As long as it's not too fatty (cut off any extraneous fat), it's all good. After hours over a slow fire, the meat will soften and fall apart. I use any leftovers as a super stock base for a hearty veggie soup.
Cholent is a traditional Jewish Sabbath food. When I was growing up we used a slow cooker ("crockpot") and while the cholent was tasty, it was tough to clean up afterward. Also the recipe was kind of complicated for someone like myself, who has little patience for a lot of futzing around in the kitchen. This recipe is easy and delicious as well. It was my daughter's idea to cook the meat in coconut milk to make it sweet. (We are kosher and soaking the meat in something that looked like milk was a little strange at first, but it's not real milk so...we were on safe ground.) My thanks to her. You can use Truvia or look for the sweetener I use. It's called "KAL - Pure Stevia Plus Luo Han." I got it at a local health food store, but you can buy it on Amazon at http://www.amazon.com/KAL-Pure-Stevia-Plus-powder/dp/B00028N6Z6. Note that the calorie count will be reduced a bit (maybe by 150-200?)when you pour off the coconut milk.