Video Archive of Select Division of Adulting Events

A Virtual Conversation with Author Sarah Hurwitz & Rabbi Laura Baum

Sunday Brunch with Lainey Paul Richler & Yair Richler

Recipes are below video

Recipes

Shakshuka (serves 2):

Ingredients:
1 small yellow onion diced
½ red bell pepper diced
4 cloves of garlic diced finely (or put through garlic crusher)
3 Roma tomatoes chopped
4 Tbsp tomato paste
½ cup water
2 tsp paprika
1 tsp cumin
1 tsp salt
1 tsp soy sauce (feel free to omit for a “cleaner” shakshuka”)
Pinch of black pepper
4 large eggs
(Optional - Pinch of cayenne pepper gives a nice kick)

Recipe:

Start by water frying the onions in a skillet. If you have a nonstick skillet, you can try frying without anything but try to not use oil! Use the water just as you would use oil. Add a tablespoon once the pan is hot, add the onions, and add a tablespoon at a time of water if you notice the onions sticking to the pan.
After a few minutes add the crushed garlic to the onions and sauté until translucent. About 5 min.
Then add all of the veggies. Cover and let steam for about 5 minutes.
During this time, add your spices (and soy sauce if using) to your tomato paste and mix well.
Add the paste and water to the veggies and cover again and let simmer. About ten minutes. Veggies should feel and taste tender.
Start cracking your eggs and make a well in the tomato mixture to place the cracked, unbroken egg. Once all the eggs are inside, cover for 3:30 minutes or until the eggs are cooked to your liking!

Beetroot Hummus (serves 6)

Ingredients:

3 medium beets (steamed/cooked)
2 Tbsp tahini
5 Tbsp lemon juice
1 large clove of garlic
1 full can of chickpeas with juice (or 1 cup raw chickpeas soaked overnight)
2 ½ tsp cumin
½ Tbsp lemon zest
1 tsp salt
1 tsp baking soda

Recipe:Pour chickpeas and juice from can into a pot and add water to cover them by 1/2 and inch. Let rise to a boil and add baking soda and let simmer. Check frequently and scrape off the scum from the top. Should take about 40 min for chickpea to become super soft but not necessary to wait so long.
If using dried chickpeas, soak 1 cup overnight with 1 tsp baking soda, rinse thoroughly and add water until the chickpeas are covered by 3 inches. Let boil and add 1 tsp baking soda and let simmer. Scrape off the scum from the top. Might take closer to 1:30 hours to become mushy.
Add cooked beets and all other ingredients to a food processor and pulse. Add chickpeas, savings the water from the cooked chickpeas and from the steamed beets.
While the motor is running, slowly add leftover water until desired consistency is reached. Keep processing to get smooth hummus! 

Enjoy!