Now Inducting into the Challah Fame: Emily Forrest- Skurnik
The Challah Fame is a OneTable series that celebrates someone who loves to make challah (or other delicious food!) and does so as a form of self-care, self-expression, as a business, or for any other reason.
Throughout the pandemic, for most of us, lockdown meant more time at home, and in turn (maybe?!) more opportunities to cook. We got the scoop on how OneTable hosts used this unusual time to level up and try new recipes and traditions at their Shabbat table. Now, we’re sharing their dishes and stories to celebrate the power of Shabbat during *an unprecedented time* and inducting them into the Challah Fame!
Then, we invite you to make this dish or one of your favorites, and tag us @onetableshabbat.
Emily is the Director of Communications at Zola and based in New York.
Earlier in the year, Emily shared with us:
Covid has turned work/life balance upside down. Even though we’re always home together, working next to each other and raising an amazing son together 24/7, that doesn’t automatically lead to feeling closer as a family. Before we would have the opportunity to come home and swap fun stories from the day. Now, Shabbat is that reason for us to come together at a table and do this.
Now, every Friday we have challah, light the candles, turn off our phones and eat dinner together. During the week it’s common for my husband and I to work into the evening, eat dinner, and then work again. Fridays are the one day we don’t do that. We don’t go back to work, we choose to do something relaxing, or we use it as a date night. It’s a unique opportunity where you stop everything you’re doing to pause, and for me, this is one of the most special parts of being Jewish.
One of Emily’s favorite things to make became these turkey stuffed peppers!
- 1 lb 93% lean ground turkey
- 1 garlic, minced
- 1/4 onion, minced
- 1 tbsp chopped fresh cilantro or parsley
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp kosher salt
- 3 large sweet red bell peppers, washed
- 1 cup reduced sodium chicken broth, divided
- 1/4 cup tomato sauce
- 1 1/2 cups cooked brown rice
- Olive oil spray
- 6 tbsp part skim shredded cheddar cheese
- Heat oven to 400°F.
- Lightly spray olive oil spray in a medium nonstick skillet and heat on medium heat.
- Add onion, garlic, and cilantro and saute for about 2 minutes, add ground turkey, salt, garlic powder, cumin, and cook meat for 4 to 5 minutes until meat is completely cooked through.
- Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
- Combine cooked rice and meat together.
- Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
- Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
- Carefully remove the foil and serve right away.