4 tablespoons extra virgin olive oil
1 medium onion, finely diced
4 celery stalks, thinly sliced
10 ounces mushrooms, sliced
2 cups matzah farfel
1/3 cup dried apricots, chopped
1 teaspoon Himalayan salt
1/2 teaspoon turmeric
1 cup chicken broth or vegetable broth or water
2 eggs, beaten
In a large frypan, warm oil over medium heat and add onions. Sauté for 3 to 5 minutes until onions are translucent.
Add celery and continue to sauté for 3-5 minutes until translucent. Place onion and celery in a large bowl.
In the same frypan, warm olive oil over medium heat and sauté the mushrooms, 3-5 minutes. Add mushrooms to onions and celery.
Add the farfel, apricots, salt and turmeric to the sautéed vegetables and mix well.
Add water and eggs to mixture and combine thoroughly. Then set aside.
4 2-3 pound Cornish hens, rinsed and dried
3 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon turmeric
1 large onion, cut into wedges
12 small red, white and purple potatoes, washed and halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons avocado oil
1 cup water
Preheat oven to 400°.
In a bowl, mix the spices.
Place Cornish hens on a large plate and rub spice mix onto the hens.
Stuff the hens and use a toothpick to close the cavity.
Place the hens breast side down in a large ovenproof baking dish.
Place the onion wedges and potatoes around the hens, then season with salt and pepper.
Drizzle oil over the hens.
Pour water over the potatoes and onions.
Roast for one hour, then remove from oven and baste the hens. Cover with foil and continue baking for another half hour or until potatoes are fork tender.