Sunday, April 5, 2020

Chicken Soup with Matza Balls

From Mady Donoff - Temple Emanuel Sisterhood Cookbook

Serves 10-12

2 pounds chicken frames
1 large package of chicken thighs
2 medium onions, cut into quarters
1 small sweet potato, peeled and cut into chunks
3 parsnips, peeled and cut into chunks
1 pound bag of carrots - peeled and cut into chunks
3 celery stalks, cut into quarters
1 T of fresh dill, chopped
2 bay leaves
salt and pepper

Place chicken and frames in a 10-12 quart soup pot and cover with cold water.  Bring to a boil.

Skim off "scum" that surfaces to the top.  Continue to skim until water is only cloudy.  Add all vegetables, seasonings and bay leaves.  Bring to a boil.  Then lower heat.

Cover pot and cook over low to medium low heat for at least three hours.  Stir occasionally.

Allow soup, chicken and vegetables to cool in pot.  Remove chicken, bones and vegetables from pot with slotted spoon.  Discard bones and set aside chicken for the soup.  Strain soup multiple times.  Mash the sweet potato through a strainer and add to the soup.  Add salt and pepper.  Slice cooked carrots into pieces and return to soup along with the chicken pieces.  Refrigerate or freeze until serving.  Be sure to skim off excess fat before reheating.

Serve with matzo balls.  

Matzo Balls

4 eggs, beaten
1/2 c water
1/3 oil
1 t salt
pepper
1 cup matzo meal

Combine the eggs with the water, oil, salt and pepper.  Mix well.  Add matzo meal and stir, but do not not overmix.  Cover mixture and place in refrigerator for 20 minutes.  Bring five quarts of salted (1 T kosher salt) water to a boil.

Remove mixture from fridge, and stir once to ensure all liquid has been absorbed.  Form into free form balls.

Drop balls gently into the boiling water.  Once water has come to a boil again, reduce heat to avoid boiling over.  Cover pot and cook for 20 minutes.

Remove cooked balls with a slotted spoon and store in container until ready to use.  Then slip into warm soup.  

Friday, April 3, 2020

Seder One (which will also be Seder Two meal)

Chicken Soup from the Temple Emanuel Cookbook and a vegetarian version.

Knishes from the Butcherie

Roasted Chicken

Mushroom Lasagna - instead of the ground beef I use pulverized mushrooms

Cauliflower popcorn from Kosher by Design

Fudge Chocolate Bundt Cake - From Perfect Pseach Cookbook

Since it is the four of us, it will be be small.

Thursday, April 2, 2020

Passover on the mind - Not the Seder

Here is what I am making for Passover:
Double Batch of Charoset
Matza Granola
Chocolate Chip Cookies
Matzah Crack

Besides Matza Brie for breakfast, three of out of Weitzman's like these pancakes.

Another favorite dinner is Passover Blintzes


Passover Granola Recipe

Super easy but watch it so it doesn't burn

3 Cups of Matzo Farfel
3/4 c. chopped walnuts
4 T canola oil
1/2 t. cinnamon
3-4 T honey
salt

Mix everything into a large bowl and then spread out on a large greased cookie sheet.

Bake 350 for 20-30 minutes until golden brown, depending on your oven.

Stir occasionally.

Remove from oven and let cool.  Add craisins, raisins and chocolate chips.

Store in a large air tight container.

Wednesday, April 1, 2020

Scallion Ginger Beef and Broccoli

A classic delicious dish.  I make two versions.  One with beef and one with tofu.

1/2 c soy sauce
1/4 c vegetable broth
2 T brown sugar
2 T cornstarch, divided
One pound of sirloin steak, thinly sliced (or one carton of firm tofu, drained and cubed)
3 T canola oil, divided
6 C broccoli florets
1/2 c. scallions
1 T fresh ginger, grated
2 cloves garlic, minced

Serve with rice, and crushed red pepper.

Whisk soy sauce, broth, brown sugar and 1 T cornstarch in a bowl.

Toss steak (or Tofu) in a separate bowl with the other tablespoon of cornstarch.

Heat 2 T oil in a wok, and then cook the steak for about 4 minutes, stirring once.

Transfer to clean plate.

Heat 1 T oil in the wok, and cook broccoli, stirring often, for about 2 minutes.  Stir in scallions, ginger and garlic and cook for 30 seconds.  Add soy sauce mixture, and then add beef (or tofu).  Cook until sauce thickens, about one minute.

Serve with rice.

Tuesday, March 31, 2020

Classic Special Scones from Mary Berry

Classic Special Scones from Mary Berry


Makes 10
2 cups of self rising flour
1 t baking powder
4 T butter
1 T sugar
1 large egg
milk

Preheat the Convection oven to 375 and lightly grease a baking sheet (the instructions say 425 for a non convection oven).

Measure the flour and baking powder into a food processor with the S blade.  Add the butter and pulse until the mixture looks like breadcrumbs.  Add sugar.

Crack the egg into a measuring cup, lightly beat and then make up to 1/2 c of milk and egg mixture.  Pour most of the egg-milk mixture into the food processor, keeping 1 T for later.  Mix until it forms a ball.

Turn onto a lightly floured surface, and knead lightly.  Then roll out to 1/2 inch thickness.  Cut into rounds with a three inch cutter to make 10 scones.

Place scones, well spaced, on tin foil, sprayed with Pam, on a baking sheet.  Brush the tops with the milk-egg mixture.  Bake for 10 minutes.

Remove from oven, place scones and on wire rack and let cool.

Serve with butter, clotted cream and jam.





Monday, March 30, 2020

Everything Bagel Chicken Tenders (from Eating Well)

These are delicious!

Salt and pepper
2 T flour
1 large egg
1/2 panko breadcrumbs
1 T everything bagel seasoning
1 pound chicken tenders
2 T canola oil

Place the flour in a shallow dish. I have this kind of shallow dish from Pampered Chef.

Beat the egg in a second shallow dish.

Mix breadcrumbs and everything bagel seasoning in a third shallow dish.

Season the tenders with salt and pepper on both sides.  Dredge the chicken in the flour, and then the egg, and then roll in the breadcrumbs.

Once all tenders are coated, heat oil in a large skillet over medium high heat, and add the chicken.  Cook 3 minutes and then turn.  Cook another 3 minutes, until the chicken is 165F.

Serve