Maple Dijon Chicken

The recipe I use for this is an amalgamation of this one and one from Mommy’s Fabulous Finds. The ratio of dijon mustard to maple syrup is the same in both – 2:1. Each recipe calls for a different kind of vinegar. I like rice vinegar because it ties back to Alton Brown’s honey mustard recipe, which is basically an inverted ratio of sweetener to mustard. I kept the onions, left out the mushrooms (because no one but me eats them and I don’t eat canned mushrooms ever), and have come to a weeknight staple in our house.

Maple Mustard Crockpot Chicken


  • 4 boneless skinless chicken breasts
  • 1 cup Dijon mustard
  • 1/2 cup maple syrup
  • 2-4 TBSP of rice vinegar
  • 1 onion, sliced


  1. Mix mustard, syrup and vinegar together.
  2. If freezing, dump into a gallon ziploc bag with chicken and onions. Freeze flat until ready to use. When ready, defrost overnight in the fridge.
  3. If cooking right away, dump sauce, onions and chicken into a crockpot. Cook on low for 4-6 hours. Serve over rice.

Overnight Crock Pot Potatoes

This year at Arisia I attempted something new. Because one of our eaters is nightshade allergic, we can’t put potatoes in the beef stew. But it’s not a real Jewish shabbat lunch without slow cooked potatoes. So I tried cooking potatoes in one of our crock pots overnight. I started with this recipe, and fudged with it a bit. Here’s my version.

  1. Cut a bunch of baby potatoes into wedges. The amount will depend on the size of your crock pot and how many people you’re trying to feed. Dump these into the crockpot.
  2. Pour in a few tablespoons of olive oil. Don’t waste your fancy peppery extra virgin oil on this one.
  3. Take whatever fresh herbs you have in the house (I used rosemary, sage and thyme) and strip and chop the leaves and sprinkle them over the potatoes.
  4. ETA: Peel the bulk of a head of garlic. Throw in the cloves whole.
  5. Add salt to the pot. At Arisia we used rosemary salt, but any salt will do.
  6. Set your crockpot to low and cook overnight.
  7. Enjoy with friends.

Crock Pot Beef Stew for low FODMAPs Diets

Over the years, I’ve been perfecting this stew with the help of my good friend Merav Hoffman. It’s our traditional Arisia Saturday lunch, and this year I think we finally got it.



  • Flanken. This is a cut of beef short rib that is a cross section of the whole piece, with wee pieces of bone studding the length. It should be heavily marbled with fat.
  • Carrots.
  • Butternut Squash
  • Turnips/Rutabaga (whatever is cheap at your grocery store)
  • Tabatchnik beef broth. This is the only store bought beef broth that is both kosher and safe for someone on a low FODMAPs diet. In theory you could use a homemade broth or stock, but I don’t love anyone enough to keep both chicken and beef stock on hand. If you don’t need nearly all alliums eliminated from your diet, you can use Manischevitz or Osem. In a pinch you can use water, but it won’t taste nearly as good.
  • Canola oil
  • Various seasonings


  • Peel and chop all of your veggies into small chunks. If you were smart, you bought peeled and cut butternut squash.
  • Cut the long pieces of flanken into small chunks. Each chunk should have no more than one piece of bone in it. Some pieces may have no bones.
  • Get your biggest heavy bottom sauté pan or skillet. Heat a few teaspoons of canola oil in it.
  • Brown the pieces of flanken on both sides. Remove to your crock pot.
  • Deglaze your pan with some of the beef broth and dump this in the crock pot with the veggies and meat.
  • Add your herbs and spices. At minimum there needs to be salt and pepper.
  • Pour in your liquid until it’s about 3/4 – 5/6 the way up the side of the crock.
  • Set your crock pot to low and cook for 8 hours at minimum. Overnight is best. You’ll know it’s done when the house smells like really good meat.

Mission Insanity

My mission (and I chose to accept it) was to feed a group of kosher and shabbat observing Science Fiction and Fantasy fans over Arisia (a regional convention) in a hotel. My tools were 2 six quart crockpots, one 20 cup rice cooker, one 36 quart cooler and two room refrigerators in a hotel suite. Knives and cutting boards were also provided.

Mission parameters:

  • One hot meal and one cold meal served every day
  • Feed two adults on a low FODMAPs diet
  • Feed one set of five year old twins, a two year old and our Monster
  • Successfully feed the rest of a group of adults ranging in number from 8-14

Meals Served:

Friday Night Dinner: cooked chicken (regular BBQ sauce, HFCS free BBQ sauce and a cobbled together Asian marinade), oven roasted vegetables (broccoli, cauliflower and green beans), rice and green salad.

Saturday Lunch: Beef Stew (browned flanken, butternut squash, turnips, carrots and beef broth), crock pot roasted potatoes, rice, roasted vegetables and green salad.

Saturday Dinner: make your own sandwiches. Deli, sliced cheese and tunafish provided, along with pickles and chips.

Sunday Lunch: make your own sandwiches.

Sunday Dinner: crock pot Maple Mustard Chicken (mix maple syrup, dijon mustard and rice vinegar until it tastes right*), roasted vegetables, rice and green salad.

Monday Lunch: Please make our food go away.

This catering operation involved multiple Costco and grocery runs, spilled flanken and broth all over my kitchen floor, oil splashed in my closed eye and a whole lot of stress. I do feel that it paid off, but next year this process will require retooling.

Everyone ate well, including those with complicated diets. We overbought some on deli and overbought A LOT on salad greens and vegetables. At the convention, there was a small mishap with the rice cooker, but otherwise everything went pretty smoothly. I will probably keep using this particular loose formula for maple-mustard chicken because it came out really well.



* Somewhat like a honey mustard, only more mustard forward and without honey.