Situated in the south of Jerusalem, the project benefits from one of the city’s most prestigious and desirable locales, nestled in a particularly attractive area between the Talpiot neighborhood and the green groves of Kibbutz Ramat Rachel.
Tip: Cover the saucepot if you are not planning to use sauce right away. Put a piece of saran wrap on top of sauce to prevent forming a crust.
3) Chicken in Phyllo or Pastry Dough
These recipes are prepared with the blintz filling above.
For Phyllo dough- brush each leaf with oil or spray. Stack them up. Put 4 leaves folded into cupcake shaped baking pan or ramekins. Fill with the chicken mixture, bring up corners of phyllo dough, twist them together and bake for about 30 minutes.
Instead of individual portions you can use up the whole pack of the Phyllo dough. Separate the leaves. Brush each with a little oil and stack them one on top of the other. Fill one side of the stacked up dough with the filling, fold in edges and roll up jelly-roll fashion. Place on a greased baking pan. Brush with egg-wash and bake at 350° for 20-30 minutes or until top is very light brown. Serve immediately.
For chicken in pastry dough – roll out defrosted dough, fill one side with the chicken mixture and roll up jelly-roll fashion. Brush top with egg wash and bake for an hour at 350°.
This recipe can also be made with bourekas dough.
4) Mixed in Letcho
Letcho is a very popular dish in my house. I prepare it when I cook for Shabbos and keep it in the refrigerator, covered, for the week’s consumption. I usually cook it in a pareve pot so I can use it in a variety of ways: as a sauce for pasta, added to an omelet, or mixed with other cooked vegetables, in a vegetable kugel or soup.
TIP: Can be doubled and tripled, but never double or triple the spices. They have to be added to taste.
2 tbsp tomato paste or 1/3 cup tomato sauce 2 tbsp sugar Salt, Pepper Garlic or garlic powder 4 onions, cut small 4 carrots, grated 4 peppers, cut small Oil for frying Peppers can be used in every color
Start by frying onions until light brown then drain in a sieve. In a saucepan, put drained onions with carrots and peppers. Cook on medium flame, stirring occasionally for 10-15 minutes. Add tomatoes, tomato paste or tomato sauce, sugar and salt, pepper and garlic and cook for another 10 minutes.
When using with leftovers add bite-sized chicken pieces, in a 1 to 1 ratio with the letcho. Reheat and enjoy.
5) Mixed with Potatoes
Here is a recipe that has no specific amounts. Use what you have at home and your own creativity. Taste often. A little more or less of any ingredient won’t ruin the results.
Carefully cube the cooked potatoes. Add leftover chicken, cubed. Add 2 tbsp or more of fried onions, salt and pepper to taste, and presto you have a new main dish.
About the Author:
If you don't see your comment after publishing it, refresh the page.
Comments are closed.
‘Double Gold’ awarded to 2012 Yarden Heights wine & 2011 Yarden Merlot Kela Single Vineyard.
One should not give the money before Purim morning or after sunset.
The mishloach manos of times gone by were sometimes simple and sometimes elaborate, but the main focus was on the preparation of the delicious food they contained.
Jews, wake up! Stop educating the world and start educating yourselves.
The lessons conform to the sensitivities and needs of the Orthodox community…
The program took on special significance as it marked not only the first anniversary of Rebbetzin Kudan’s levayah but also the 27th yahrzeit of Rebbetzin Chaya Mushka Schneerson, a”h.
It captures the love of the Jewish soul as only Shlomo Hamelech could portray it – and as only Rabbi Miller could explain it.
Erudite and academic, drawing from ancient and modern sources, the book can be discussed at the Shabbos table as well as in kollel.
I’m here to sit next to you and help you through this Purim with three almost-too-easy mishloach manot ideas, all made with cost-conscious paper bags.
Kids want to be like their friends, and they want to give and get “normal” mishloach manos stocked with store-bought treats.
Whenever he did anything loving for me, I made a big deal about it.
“OMG, it’s so cute, you’re so cute, everything is so cute.”
When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.
As we mentioned last time, chicken or meat leftovers can be used in a variety of ways. First, you have to evaluate how much food is available and then with easy planning you can calculate how many family meals can be prepared from it. The following are some wonderful suggestions for meals.
Welcome to Part III – what to do with the cooked chicken. Our job is to rehydrate it, change the way it looks, and, at times, hide it using dough, eggs, mayonnaise, or sauce. I have found that making up fancy names for the dish not only adds flair, but will help your family know what to ask for next time. Unless otherwise stated these recipes serve 4-6 people. (Note: Though we use the word chicken – each recipe works just as well with meat or turkey.)
Welcome back to Simple Home Cooking. Last time we focused on making a large pot of chicken soup. This week, as promised, we will discuss how to use all the cooked vegetables from the soup to create many dishes.
Printed from: http://www.jewishpress.com/sections/food/recipes/simple-home-cooking-2/2012/03/26/
Scan this QR code to visit this page online: