#Tzimmes: Join Me in Feeding the Needy

Emily Weisberg Masbia Tzimmes GiftHi, this is Emily Weisberg and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt Masbia will include a collection of 40 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts! For $1,000 you can help Masbia provide holiday meals for their clients, and here is what I will do for you if you make a $1,000 commitment for the New Year: not only will you receive a book of recipes, but I will send you a $50 gift certificate to Moss Cafe

 

 

 

 

Coconut Curry Spiced Black Eyed Peas by Abigael Birrell

Ingredients:

  • 2 cups black-eyed peas, dried
  • 1 red onion, coarsely chopped
  • 3 jalapeños, with stems and seeds removed
  • ½ cup shredded, dried unsweetened coconut, covered with½ cup boiling water, set aside for about 15 minutes, and then drained
  • 2 teaspoons fine kosher or sea salt
  • 2 teaspoon cumin seeds
  • 1 tsp coriander seeds
  • ½ teaspoon ground turmeric
  • ¼ tsp cardamom
  • 2 tablespoons coconut oil
  • 2 teaspoon black mustard seeds
  • ¼ cup coconut milk
  • 2 scallions, thinly sliced
  • ¼ cup cilantro leaves

Directions:

Makes 6 cups.

In a large saucepan, cover the peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Add a pinch of salt and 3 cups of water and bring to a boil, uncovered, over high heat. Skim off and discard any foam that rises to the surface. Cook until peas are tender. Pour 1 cup water into a blender, and add the chopped onion and the chopped chilis. Add the shredded coconut, salt, cumin seeds, coriander seeds, cardamom and turmeric. Puree to make a rough paste. Set it aside.

Stir the coconut paste into the cooked black-eyed peas and simmer over medium-low heat, uncovered, stirring occasionally, until the flavors mingle, 5 to 10 minutes. Heat the oil in a small pan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping , about 30 seconds. Stir mustard seeds, oil and coconut milk into black eyed pea mixture. Sprinkle with sliced scallions and cilantro and serve warm.

Edible Magazine Bronx Edition, September 2016

 

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