One week only! Two for one! (Ki Tisa / 17 Adar I 5768)

The Mom of one of our regular daveners is here in town for the week, including Shabbat. Since she is vegetarian, I'm planning on making a vegetarian stew for her and most of the congregation.

Now that being said, there are those of us who want a meat cholent, and who like spicy food. So there will be a SECOND stew, a Jamaican Chicken Curry. Yum!

Jamaican Chicken Curry

Step	Amt	Measure	Ingredient	Notes	Direction
1	1	Medium	Yellow onion	Diced	Cook Onion and Pepper in oil, until it softens
	1		Red Bell Pepper	1" dice
	2		Jabanero peppers	Fine dice
	1	Tblsp	Canola Oil
2	2	Tblsp	Fresh Ginger	Minced	Add Ginger and Garlic; cook until fragrant
	3	Cloves	Garlic	Minced
3	2	Tsp	Curry Power		Add spices and stir one minute
	1	Tsp	Allspice
	1	Tsp	Cumin
4	2	Lbs	Chicken breasts	Cubed	Put mixture into crock pot. Add chicken
5	2	Cups	Chicken stock		Pour chicken stock over chicken and vegetables.

• Pour chicken stock over all, stir, and cook on low for 5-6 hours.
• Season to taste, and serve with rice and green veggies.

Layered Vegetarian Dinner

Step	Amt	Measure	Ingredient	Notes	Direction
1	6	Large	Potatoes		Layer vegetables in a large casserole in the order listsd
	1	Large	Yellow Onion
	2		Carrots
	1		Green Bell Pepper
	1		Zucchini
	1	Cup	Frozen Corn	So long as the only ingredient is the vegetable, a specific hecshur
	1	Cup	Frozen Peas	is not needed. See Rabbi Baruch Davidson on chabad.org.
2	2½	Cups	Tomato sauce	Hunts is certified by O-K	Mix together sauce; pour over vegetables
	¼	Cup	Low Sodium Soy Sauce
	1	Tsp	Ground Thyme
	1	Tsp	Dry Mustard
	1	Tsp	Basil
	2	Tsp	Chili Powder
	½	Tsp	Cinnamon
		Pinch	Sage
	2	Tblsp	Parsley

Cook six hours at high or 12 at low.