Passover is almost here and one of the Seder dishes I look forward to the most every year is the charoset (also known as haroset or charoses). A little back story, charoset is used during the Seder to represent the mortar used by the Israelites to make bricks while enslaved in Egypt. Yes, us Jews like to give meaning to just about everything we eat on every holiday – but that makes it more meaningful & fun, right? Charoset can be made many different ways, but typically has apples, nuts, and wine.
Anyway, my Abba (father), has always made hands-down (in my opinion of course) the best charoset. Everyone that dines at my parent’s Seder table always gets multiple helpings of this delicious stuff. Luckily, his recipe always makes enough that we have leftovers, which by the way, makes an amazing topping on matzo with cream cheese for breakfast!
I’m happy to share that my Abba has allowed me to share his delicious recipe with you, just in time for the first Seder! Don’t celebrate Passover? That’s fine, charoset is a wonderful spread to be enjoyed by anyone and everyone!
1 pear (1 pear to every 4 apples)
3 sweet red apples
1 green apple
Kosher for Passover sweet red wine (e.g. Manischewitz – can use sweet grape juice instead)
1/2 cup whole walnuts
Cinnamon to taste
*can add more of all ingredients to adjust to taste – see below.
Yields a full big Tupperware bowl (per Abba!)
Chag Samach, Pesach Sameach, and Happy Passover!
Wow! What a cold week it’s been here in Orlando! I actually turned the heat on for an entire week and had to wear a scarf and gloves outside – not loving it. I don’t know about you, but I don’t own too many warm weather clothing items anymore, so it was a bit tough to figure out what to wear each day. One thing was for sure, I wanted warm comfort food and that meant time to make some chili!
Easy Crockpot Chili
Yields: 8+ bowls worth – enough for at least 4 people
2 jalapeños diced
4 large tomatoes diced (or large size can of diced tomatoes –no salt added)
1 large onion diced (I prefer sweet)
3 cloves garlic chopped
15-20 oz of canned tomato puree (make sure it’s just tomatoes! Cento is a great brand for this)
12 oz dark beer (such as Yuengling) *optional – see directions
1 can cannellini beans (no salt/sugar added)
1 can pinto beans (no salt/sugar added)
1 can kidney beans (no salt/sugar added)
1lb ground meat - if vegetarian, add an extra can of beans. Mushrooms can be added too!
Cumin – 2.5 TBSP
Chili power – 2.5 TBSP
Parsley flakes (dry)- 1 TBSP
Oregano (dry) – 2 tsp
Salt – to taste
Pepper – to taste
Garlic powder – to taste
Hot Sauce – to taste
Worcestershire sauce – to taste
I usually top with some 0% Plain Fage yogurt as my “sour cream” and sometimes a little shredded cheese. I have found when I make this chili with meat it seems slightly spicier, especially when heated up the next day.
If you decide to try out this recipe, I hope that you love it - leave a comment with your thoughts!
I'm Abby, wifey, mama x4, content creator & podcast junkie. Living in Orlando is a dream come true. I'm stoked to connect with you through the blog, social platforms & monthly girls night out events!