Africa Israel Residences, part of the Africa Israel Investments Group led by international businessman Lev Leviev, will present 7 leading projects on the The Israel Real Estate Exhibition in New York on Sep 14-15, 2014.
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.
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While we all go to restaurants for a good meal, it is dessert, that final taste that lingers in your mouth, that is the crown jewel of any dining experience and Six Thirteen’s offerings did not disappoint.
Today, fifty years and six million (!) people later, Israel is truly a different world.
There will always be items that don’t freeze well – salads and some rice- or potato-based dishes – so you need to leave time to prepare or cook them closer to Yom Tov and ensure there is enough room in the refrigerator to store them.
In Uzbekistan, in the early twentieth century, it was the women who wore the pants.
This is an important one in raising a mentsch (and maybe even in marrying off a mentsch! listening skills are on the top of the list when I do shidduch coaching).
While multitasking is not ideal, it is often necessary and unavoidable.
Maybe now that your kids are back in school, you should start cleaning for Pesach.
The interpreter was expected to be a talmid chacham himself and be able to also offer explanations and clarifications to the students.
“When Frank does something he does it well and you don’t have to worry about dotting the i’s or crossing the t’s.”
“On Sunday I was at the Kotel with the battalion and we said a prayer of thanks. In Gaza there were so many moments of death that I had to thank God that I’m alive. Only then did I realize how frightening it had been there.”
Neglect, indifference or criticism can break a person’s neshama.
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/
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