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Posts Tagged ‘Simple Home Cooking’

Simple Home Cooking

Monday, March 26th, 2012

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.)

1. Salads

Chicken Salad A Ingredients

4 quarters of cooked or baked chicken ½ an onion ½ cup cooked carrots 4 pickles 4 tbsp. mayonnaise Salt & pepper to taste 4 tbsp. pickle juice or vinegar 1 tbsp. sugar (optional) Parsley for decoration

Remove chicken from the bones and cut into small cubes. Place in a large bowl. Cut carrots, onions, and pickles into small pieces and add to chicken. Add the mayonnaise and seasoning and mix well. Serve decorated with parsley and carrot slices on top.

Variations- Add ½ cup peas or ½ cup corn or 2 hard boiled eggs chopped. Add mayonnaise as needed.

Chicken Salad B Ingredients

3 cups cooked chicken, cubed 1 ½ cups raisins or dried cranberries 3 celery stalks, chopped ½ cup apple peeled and diced 2/3 cup mayonnaise 2 tbsp. lemon juice or apple cider vinegar Salt and pepper to taste ½ cup any nuts or sunflower seeds Lettuce

In a large bowl mix mayonnaise, salt, pepper and lemon juice Add chicken, raisins apples, and celery. Mix well. Before serving, mix in nuts and serve on a bed of lettuce leaves.

Lima Bean Chicken Salad

3-4 cups cooked chicken, coarsely diced 1 onion, chopped 1 can lima beans (drained) 4 cooked potatoes, sliced 2 tomatoes, sliced 1 tsp. sugar 1 can corn, drained 4 tbsp. oil 3-4 cups chicken soup 2 tsp. crushed garlic Salt, pepper to taste 4-5 tbsp. chopped parsley

Bring chicken soup to a boil. Add sugar, garlic, 1tsp of salt and a dash of pepper. Cook for 5 minutes. Add all ingredients (reserve 3 tbsp parsley for garnish), cook for another minute and shut the heat. Taste, correct seasoning. Serve hot or cold.

2. Blintzes

This is such a delicious dish; no one will know its made from leftovers.

Ingredients for blintzes

4 cups flour 4 cups water 6 eggs 2 tbsp. oil Salt and pepper Oil to coat pan when frying

Put flour in a bowl and add water, eggs, oil, and spices. Mix well with a metal whisk. The consistency should be like buttermilk. Fill a ladleful of batter and pour in only enough to coat the bottom of a heated and greased frying pan. Tilt the batter in the frying pan until the blintz is as thin as possible. Flip over when the surface looks dry. Fry for an additional minute, then slide out onto a plate. Sometimes the first 2-3 blintzes will not come out perfect, that’s because the frying pan is not hot enough, don’t be discouraged just continue. In between blintzes use a piece of paper towel to dip in oil and grease the frying pan.

Yields about 3 dozen blintzes.

Tip: For Pesach use the same batter substituting potato starch for flour. These blintzes can be cut thin and used as noodles for the soup or served with the following filling.

Ingredients for chicken filling

6 chicken quarters (preferably bottoms) 2 cups drained fried onions. Salt and pepper, to taste.

Strip chicken off the bone and cut into very small pieces. (You can use a food processor for a few seconds, but it tastes better cut with a knife.) Make sure any bits of bone are removed. Add in the fried onions and seasoning. Mix and taste.

Put about 4 tbsp of the mixture near one edge of each blintz. Fold over both sides and roll lengthwise, to the other edge. Line up in a 9 x 13 pan.

Ingredient for sauce

4 tbsp flour 6 tbsp oil 4 tbsp mushroom soup mix Salt pepper to taste 4 cups cold water

Before starting, prepare the water and keep it near the stove. In a pot, mix first four ingredients very well. Turn heat to high and keep stirring until mixture turns light brown. Make sure it’s not too dark. (If you burn it, start all over again.) Once it’s the right color pour in all the water and keep mixing until fully incorporated and there are no lumps. Continue cooking, stirring occasionally, until thick sauce forms. Pour over blintzes. At this point you can put the pan in the freezer to reheat later or place in 250° until thoroughly heated and ready to serve.

Simple Home Cooking

Sunday, February 19th, 2012

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.

By using the vegetables from the soup for other dishes you benefit from them twice…first the vegetables released taste and nutrients into the soup and second, you now have some delicious ingredients for quick side dishes. That’s the beauty of using so many different vegetables in your chicken soup.

Vegetable Kugel Ingredients 3 eggs 6 cups of mashed vegetables from the soup ½ cup oil Salt, pepper, garlic powder to taste, 3 tbsps flour.

Directions Mix all ingredients together, pour into a greased 9 by 13 pan and bake for an hour on 350◦. Tip: The baking pan should be filled to 2/3 of its full capacity. Variation: Add some leftover chicken or meat pieces.

Cubed Vegetable Soup Cube some of the cooked vegetables and add them back into chicken soup for a fleishig vegetable soup. Season to taste. Variation 1: Same as above but mash all ingredients using an immersion blender. Add salt, pepper and garlic powder to taste. Variation 2: Add a can of drained corn or green beans. Tip: Add in leftover noodles, farfel or quinoa.

Potatoes from the soup can be used to make potato salad, hash browns, mashed potatos, a cooked potato kugel or as filling for burekas.

Potato Salad

Potato salad: Cube 3 potatoes and 3 carrots; add 2 tbsps. mayonnaise, 2 tsps mustard and salt and pepper to taste. Mix well. Potato salad is best served cold.

Variation: Add cubed rutabaga or chayote. (Or be daring and make the salad with just the rutabaga or chayote, leaving out the potatoes.)

Hash browns:Heat 2-3 tbsp of oil for 2 minutes, then add the equivalent of 4 potatoes, cubed. Fry until light brown then turn. Add ½ a cup fried onions to the potatoes and salt and pepper to taste. Cook another two minutes and serve.

Hash Browns

Mashed potatoes: This is a must try, simple and delicious recipe.

Take 5 potatoes, just removed from the soup, and place in a bowl. Add ½ a cup of soup, ¼ cup of oil and salt and pepper to taste. Mix all ingredients together and mash.

Tip: Always use hot potatoes when making mashed potatoes. Once they have cooled off they never achieve a smooth consistency.

Cooked potato kugel: Use the mashed potatoes above. Add to it one egg for every cup of potatoes and a one tbsp of oil, plus salt and pepper to taste. Pour into a greased dish filling to an inch from the top. Sprinkle with bread crumbs and drizzle some oil on top. Bake for one hour on 350.

Bureka filling: Use the mashed potatoes for filling bourekas or any other dough you have available.

This “trick” transforms plain leftovers to a fancy dish. Fill individually or in jellyroll fashion. Put in a greased pan, brush with egg wash and bake 20 minutes for indivuals and one hour for a roll.

Now, what can you do with the rest of the vegetables? Here are some great ideas:

Vegetable loaf: Mash some cooked vegetables and add 1 egg, 4 tbsp of flour, and 1 tbsp of oil for every cup of vegetables. Form into a loaf and bake in a greased pan for an hour on 350◦.

Fried patties: Use the mixture above but form patties and fry on both sides until golden brown. Don’t want to fry, brush with oil and bake on 350◦ for about 30 minutes.

Kohlrabi: Cut julienne style, add some fried onions and seasoning and a delicious side dish is created. And remember that every root vegetable cooked in the soup can be prepared like this – or combined. The possibilities are endless.

Vegetables in tempura batter: Slice cooked root vegetables like carrots, kohlrabi, rutabaga etc., dry on a paper towel and set aside. On a separate plate pour bread crumbs. Now prepare the batter: mix together one cup flour, ½ cup water, 2 eggs, salt and pepper. Dip the vegetable slices into the batter and then into the bread crumbs. Fry until golden brown on both sides. Serve hot.

Tzimes: Combine 4-5 carrots, 2 tbsps sugar, 2 tbsps honey, 1/2 cup pitted prunes, 1/2 cup pineapple chunks and salt in a pot, bring to boil and then remove from heat.

Zucchini with fried onions: Cut zucchini into thick slices. Add parsley flakes, fried onions (1/2 a cup) and seasoning. (optional, add a can of mushrooms, drained.)

Mashed butternut squash:Mash the butternut squash; add salt, pepper, nutmeg and garlic powder. Serve hot.

Printed from: http://www.jewishpress.com/sections/food/recipes/simple-home-cooking/2012/02/19/

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