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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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During the Second World War, a million and a half Jewish soldiers fought in the Allied armies, the Partisan units in Eastern Europe, and the anti-fascist underground movements in Western Europe and North Africa. These Jewish fighters won over 200,000 medals and citations. The Museum of the Jewish Soldier in World War II in Latrun, […]
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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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