Feeds:
Posts
Comments

Archive for the ‘Main Courses’ Category

Chicken in Mushroom Sauce

Posted in Chicken, Healthy, Holiday, Main Courses, Passover, Sides, Super-Easy, Vegetables, tagged , , , , , , , , , , on March 10, 2013 | 14 Comments »

chicken with mushroom sauce 3

I’ve been saving this recipe for ages. Why, you ask? Well, I don’t really know. It’s one of my favorite recipes to make, it’s totally versatile, it’s a meal in a pot, it’s gluten free and healthy…do I need to go on? I was going to post this forever-ago, then I got side tracked with stuff like purim and I kinda forgot about this recipe. Then I cooked it for supper tonight (it’s simmering on my stove right now and it smells amazing and I was all oh. I never posted this recipe. And then I realized how passover friendly this recipe is, and I knew it was going to have to get featured.

Regarding passover (who gets all stressed out when I start discussing Passover? Just me?), this recipe’s versatility comes into play if you need to make this conform with your customs. For example, my family doesn’t eat mushrooms on passover. Tough, but that’s what I have to deal with. Oh, and we don’t eat garlic either. Good news. Skip the garlic. Replace the mushrooms with some zucchini. Throw in a handful of tomatoes or cherry tomatoes if you’re so inclined. Don’t use red wine vinegar? Well I am sure you use wine, right? You’ll love this recipe no matter how you change it!

chicken with mushroom sauce 2

Chicken in Mushroom Sauce

Ingredients:

1 whole chicken (use whatever size you have, but alter cooking time accordingly)

oil, for browning

salt, for browning

pepper, for browning

for sauce:

3 large onions, diced

3 boxes (about 2-2 1/2 lb) mushrooms (use white, cremini or any combination of the two), diced

1 cup chicken or vegetable broth

1 teaspoon parsley

2 teaspoons salt

1 clove garlic, minced

1 Tablespoon red wine vinegar

Instructions:

Heat oil a large pot over a medium flame. Sprinkle chicken on all sides with salt and  black pepper, and place in pot. Brown it on all sides, turning every few minutes to brown it all evenly. Remove chicken from the pot and set aside.

Without washing the pot (you want the drippings from the chicken to add flavor to the sauce) add the diced onions and sautee for about 5 minutes, until translucent. Add the mushrooms and sautee for an additional 15 minutes.

Add the chicken back into the pot, burying it under the vegetables. Add the broth, parsley, salt, garlic and vinegar. Cover and let simmer on a medium-low flame for about an hour and a half, until the chicken is cooked through. Stir the sauce occasionally to make sure the liquid doesn’t all evaporate.

Note that cooking time once the chicken has been returned to the pot will vary depending on the size of the chicken. Adjust accordingly.

Serve hot, over rice – or mashed potatoes for passover.

Enjoy!

chicken with mushroom sauce 1

Thanks folks for stopping by! If you are looking for even more Passover recipes, don’t forget to enter my giveaway for the amazing new Passover Made Easy! And of course, stop by again soon, I have lots of great new passover recipes coming your way! -Miriam

 

Read Full Post »

Pretzel Crusted Chicken Fingers with Honey Mustard Dipping Sauce

Posted in Appetizers, Chicken, Condiments/Sauces/Dips, Main Courses, tagged , , , , , , , , on February 18, 2013 | 19 Comments »

pretzel crusted chicken fingers on overtime cook

Today’s post is going to be short, but I won’t apologize. Mostly because I feel like I’ve been doing that far too often lately. I’m busy. You all know that. And I think many of you are very busy this week, with Purim coming and whatnot.

So the good news is that I have a great dish to share today. These chicken fingers are super fun, they’re easy to make, and they are a nice change for anyone looking to switch things up a bit. Oh, and did I mention how these are baked, which makes them healthier?

So whether you are cooking for your Purim party (seudah), looking for a fun appetizer idea, or even an exciting weeknight dinner idea, make these. You will love them!

pretzel crusted chicken fingers 3

Pretzel Crusted Chicken Fingers

Ingredients:

1 1/2 – 2 pounds skinless, boneless chicken breast

2 Tablespoons flour

2 cups coarse pretzel crumbs*

2 eggs

2 Tablespoons honey

2 Tablespoons mustard

1 teaspoon salt

1/4 teaspoon dried thyme (crushed slightly between your fingers)

Instructions:

Preheat oven to 400. Grease a cookie sheet well with oil and set aside. (Don’t skimp on the oil, you will still save calories over frying.)

Cut the chicken breast into finger shapes and toss with the flour. Place in a small bowl and set aside.

In a small bowl, combine the eggs, honey, mustard, salt and thyme. Set aside.

Place the pretzel crumbs in a third bowl. Set up a breading station by lining the bowls up in order.

Bread the chicken by placing the flour covered piece of chicken in the egg mixture, then in the pretzel crumbs. Press the pretzel into the chicken to make sure it gets properly coated. Set on the prepared tray and repeat with the remaining chicken. Spray more oil over the top of the chicken, and place in the oven.

Bake at 400 degrees for 6 minutes, then turn the fingers and bake an additional 6 minutes. Remove from the oven and serve hot.

*When processing the pretzel to make crumbs, don’t process until they have formed fine crumbs. Rather, leave some texture.

Honey Mustard Dipping Sauce:

Ingredients: 

1/2 cup mayonaise

2 Tablespoons mustard

2 Tablespoons honey

1 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

Instructions:

Combine all ingredients in a small bowl. Serve with chicken fingers.

Enjoy!

pretzel crusted chicken fingers 1

Thanks all for stopping by! Come back soon for some more exciting purim treats, and make sure to enter my cookbook giveaway! -Miriam

Read Full Post »

Asian Chicken Salad with Peanut Vinaigrette

Posted in Appetizers, Chicken, Condiments/Sauces/Dips, Healthy, Salads, Sides, Vegetables, tagged , , , , , , , , on January 3, 2013 | 9 Comments »


Asian Peanut Chicken Salad on OvertimeCook

So who’s planning to start the year with some healthy eating?

You too? Well I guess we’re all in the same boat here. Good news, I’ve got the most delicious salad I’ve ever made to share with you today.

Y’know how some people say that diet food doesn’t taste good? Well. That isn’t true. And I’m going to prove it to you as soon as you taste this salad.

Let’s first step back so I can tell you what it’s like to live in my head. It was about 2 in the morning and I was finally drifting off to sleep. Sadly for me, this is the time of day when I often have my best ideas. (Does this happen to anyone else?!) So there I am in bed, and I have this super cool idea. What would happen, I wonder, if I make a vinaigrette with actual peanuts in it?

I loved the idea, but I had a dilemma. If I rolled over and went to sleep, I might never remember this amazing idea again. But if I wake myself up enough to turn my phone on and write a note, it will be forever before I get to sleep again.

Eventually, good food won over sleep. (Are you starting to see a pattern emerge here? No? Good.) I wrote the idea down, then finally got to sleep. I may have been extra tired the next day, or maybe I was just dreaming about the fabulous salad I was planning to make.

Either way, all of this was worth it, because I’ve got the most amazing salad recipe to share with you folks. I may or may not have made it four times already. But like I said, make this and you’ll understand everything.

Dieting tastes good. I promise.

Asian Peanut Chicken Salad 2

Asian Chicken Salad with Peanut Vinaigrette:

Ingredients:
for the peanut vinaigrette:
(Adapted from Martha Stewart)
1/4 cup roasted peanuts
1/4 cup rice vinegar
Juice of 1 lime or 1 1/2 Tablespoons lime juice
1 Tablespoon soy sauce
1/2 teaspoon sesame oil
2 Tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon honey
3 Tablespoons canola oil

for the chicken:
2 skinless, boneless chicken breasts, pounded thin (or cut in half along the width)
1/4 cup peanut vinaigrette (above)

for the salad:
Feel free to adjust the veggies according to your liking!
4-5 cups romaine lettuce
1/4 cup shredded carrot
1/2 cup bean sprouts
1 red pepper, diced small
2 scallions, thinly sliced
Peanuts, for sprinkling

Instructions:
For the vinaigrette:
Blend all ingredients except for the canola oil in a blender until mostly blended. With the blender running, slowly drizzle the canola oil into the mixture until dressing is thick and creamy. (There may be some small peanut pieces remaining, that’s fine.)

For the chicken:
Marinate the chicken in a quarter of a cup of the peanut vinaigrette. (Reserve the rest to use as salad dressing.) Let the chicken marinate for a couple of hours.
Grill or pan fry (spray is enough, no need for additional oil) the chicken on a medium low flame until lightly browned on both sides and cooked through. Remove from the pan and set aside to cool slightly.
Cut the chicken into cubes. Set aside.

To assemble the salad:
In a large bowl, combine the lettuce, vegetables, cubed chicken and remaining dressing. Toss to coat everything with the dressing. Top with peanuts.
Note: for a fancier presentation, slice the chicken and serve on top of the salad.

Enjoy!

Asian Peanut Chicken Salad 3

Hope everyone’s new year is off to a fabulous start! Come back soon, I have lots more deliciousness to share with you! -Miriam

PS: Did you know I am giving away a copy of my favorite source of cookie recipes? Yep! Go enter!

Read Full Post »

Mushroom Beef Sliders and a Review and Giveaway of CHIC Made Simple

Posted in Appetizers, Cookbook Reviews, Giveaways, Healthy, Main Courses, Meat, tagged , , , , , , , , on December 2, 2012 | 161 Comments »

Giveaway Closed!

mushroom beef sliders

I’m super excited to be reviewing another fabulous and hot new kosher cookbook, CHIC Made Simple. The author, Esther Deutch, actually writes for the same magazine as me, Ami Living’s Whisk magazine. Oddly enough, I didn’t meet her until Kosher Fest, when we practically bumped into each-other. “You’re Overtime Cook?!” She exclaimed. “I am such a fan.” Well. After an introduction like that, I couldn’t wait to see her beautiful cookbook and try some of the recipes.

http://ecx.images-amazon.com/images/I/41lCGFECi8L._SL500_AA300_.jpg

At a First Glance:

CHIC Made Simple is beautiful. And I am not talking simply about the pictures (which are really nice!). This book is big, hard covered, and really nice all around. Every page has a recipe and a full page picture. Every picture is beautiful, the lighting, the coloring, and most importantly, the styling.

Some Features I liked:

This book isn’t just a book of recipes, it’s a book of fabulous food ideas. Say you don’t feel like making the Mushroom and Bell Pepper Lettuce Salad, you see a beautiful picture of salad arranged in a row of martini glasses, and the inspiration is there for your next party, whichever salad you want to make!

On each page, next to the recipe, there’s a box with some information about the recipe. On some pages, there’s an interesting tidbit about the ingredients (did you know delmonico steak isn’t a specific cut of meat, rather the name for the most prized cut on hand?). On some pages there’s a personal story about the author’s son and how much he enjoyed that particular cookie recipe. On other pages, there’s some advice about working with the ingredients in the recipes, and some have humorous anecdotes, such as the author’s friend texting her that she was dreaming about the salad recipe. In some cookbooks, I feel like the introductions to the recipes are very contrived, but in the case of CHIC I actually enjoyed reading all of them.

I also enjoyed the creativity of this books. While there are some old standbys like Penne a la Vodka and Chocolate Chip Pudding Cookies, there were a lot of recipes that made me mutter that’s a really good idea to myself. Some were even good enough that I chided myself with a why didn’t I think of that? Esther uses a lot of interesting a new ingredients, and combines lots of others in way I wouldn’t have imagined, and the results of mouthwatering and beautiful.

Some Recipes I Can’t Wait to Try:

Although I don’t usually do this, I took pictures of the recipe’s photo in the book, to give you a taste of the beautiful styling!

Baked Sweet Potato Fries with Cajun or Garlic Basil Mayo:

sweet potatoes

I love sweet potatoes, and am beyond excited to try the amazing looking dipping sauces! Also, how amazing is that way of serving fries for a party? Suddenly they look elegant!

Roasted Eggplant and Red Pepper Dip:

dip

I love dips of all sorts. Also, I love eggplant dip, and I love red pepper dip. This is totally happening soon.

Grilled Chicken Satay with Peanut Butter Barbecue Sauce:

grilled chicken

It’s no secret that I am a total grilled chicken fan. Also I love peanut butter, so that barbecue sauce sounds completely out of this world. Also, I feel like a broken record but how amazing is that for serving simple grilled chicken at a party?!

Creamy Tomato Vodka Soup:

vodka soup

This recipe is super clever. It’s a favorite pasta dish turned soup. I might just make this one for my family’s Hanukka party!

Apple Rose Custard Turnovers:

apple rose custard

Ok, you all know that I am a sucker for beautiful desserts. Well how pretty is this one? PS: it uses pre-made puff pastry, so it’s not too hard to make!

Who This Cookbook Is For:

CHIC Made Simple is a great option for any cook, specifically a Kosher cook, who enjoys to create delicious food that also looks great. It is particularly a good option for anyone who frequently hosts parties, and wants to really take things to the next level.

CHIC Made Simple is also a good option for anyone who feels bored with their recipes, and wants to spice things up with lots of creative ideas.

Who This Cookbook Isn’t For:

This book has a lot of recipes that are more elaborate than your average dinner time quick and simple favorite, so it’s not the greatest option for people who are simply looking for that type of recipe.

The book doesn’t really cater to any special diets, so if you are gluten-free, sugar-free, carb-free, etc, this book will have a lot of recipes that you won’t be making.

Also, the book is a Kosher cookbook, and some of the recipes are more traditional Kosher recipes (or cool takes on it, like Gefilte Fish Sushi) and might not be of interest to a non Kosher Cook.

What I Didn’t Like About This Cookbook:

The book is called CHIC made simple, but I think it delivers a lot more on the chic promise than the simple promise. Some recipes are indeed simple, but lots of recipes are more complicated recipes.

The other main issue I had with this cookbook is the photography. While the majority of the pictures are beautiful, they weren’t all taken by the same photographer, so there was a slightly disjointed feel to the book. To be fair, this is something that I, as a (novice) food photographer, notice much more than most readers would, but still, it’s an issue I had.

And lastly, as I often mention in cookbook reviews, there weren’t many dietetic recipes in this book. Again, this is a personal preference coming from a perpetual dieter, but it’s something to be aware of.

Conclusion:

CHIC made simple is a gorgeous cookbook with beautiful pictures and creative ideas, both in ingredients and serving.

I don’t think this is a book I’ll pull out when I need a quick and easy supper idea, but you can bet I will turn to this book every time I make a party, cook for a holiday, or even need to impress a guest.

Want to win a copy of CHIC Made Simple? Scroll down past the recipe for your chance!

mushroom beef sliders 2

Let’s talk a bit about this recipe. I chose it because it looked delicious, and also because it so perfectly illustrates the cool ideas in this book. When I first saw the picture, I was like, ok, a slider. Yawn. But then I looked closer. And noticed that the “bun” wasn’t a bun at all, but a mushroom. Brilliant, right? Also a great option for an appetizer when you have gluten free folks around!

Mushroom Beef Sliders:

Adapted from CHIC Made Simple.

Ingredients:

for the mushroom “buns:”

34-40 mushrooms

1 1/2 Tablespoons Worcestershire sauce

kosher salt

black pepper

for the sliders:

1 pound ground beef (I used lean ground beef)

1 teaspoon ground dries rosemary

1 teaspoon dried basil

4 cloves garlic, minced

2 teaspoons kosher salt

1/4 teaspoon black pepper

1 egg

1/2 cup bread crumbs (I used whole wheat)

15 mushroom stems, from mushroom buns, finely minced

optional garnishes to assemble:

barbecue sauce

fresh basil leaves

2-3 plum tomatoes, thinly sliced

fresh rosemary sprigs, to garnish

Instructions:

For mushroom buns:

Preheat oven to 350. Remove the stems from the mushrooms, set aside about 15 of them, and discard the rest.

Spray a cookie sheet with non-stick spray. Place the mushrooms on the pan. Drizzle them with Worcestershire sauce, salt, and pepper. Bake uncovered at 350 for 25 minutes. Remove from oven and set aside.

While the buns are baking, prepare the sliders.

Heat a grill or grill pan, or oil in a frying pan to medium-low heat.

Mix together all of the ingredients for the sliders until combined. Form small patties, about the size of the mushrooms. Grill or fry until cooked through at the level of done-ness you prefer. Remove from pan.

When the sliders and mushrooms are done, assemble them. Spread barbecue sauce on the inside of each mushroom. Place a slice of tomato on top of a mushroom. Layer it with a slider and a basil leaf if using. Top with another mushroom. Stick a rosemary sprig through the entire thing, both for decoration and to keep it together.

Serve hot.

Enjoy!

mushroom beef sliders

And now…for the giveaway! Please read the directions carefully. All entries must be made through a comment on the blog in order to be counted. Multiple entries in one comment will only count once!

To enter the giveaway for a copy of CHIC Made Simple:

Please note: Each entry requires its own comment! Multiple entries in one comment will only be counted once!

Entry #1 – Leave a comment on this post telling me about a dish you have made/served at a party or event that was very popular.

Entry #2 – Follow @OvertimeCook on twitter and leave a comment on this post telling me that you did.

Entry # 3- Like Tales of an Overtime Cook on Facebook and leave a comment on this post telling me that you did.

Entry # 4 – Follow @OvertimeCook on Pinterest and leave a comment on this post telling me that you did.

Entry # 5 – Subscribe to OvertimeCook via email (link is on the right sidebar of the blog). and leave a comment on this post telling me that you did.

Note: if you already like/follow etc, that’s fine. Just leave a comment letting me know that!

Giveaway Details:

Giveaway ends at 11:59 PM on Saturday, December 8th. A valid email address or twitter profile must be provided.

Giveaway is open to residents of North America.

Giveaway is sponsored by the author.

Good Luck!

Disclaimer: The author sent me a copy of this book to review, free of charge, and is also sponsoring the giveaway. All opinions expressed in this review are my own. There are affiliate links within this post.

Thanks folks for stopping by! Come back soon for a Chanukah dessert! PS- did you check out my dessert recipes in Ami magazine yet? No? Well don’t miss this issue…I made funnel cakes. And peanut butter fudge! -Miriam

Read Full Post »

Healthy Crockpot Turkey Meatballs in a Tomato-Spinach Sauce

Posted in Healthy, Main Courses, Sides, Uncategorized, Vegetables on November 14, 2012 | 22 Comments »

Y’know what the worst part about commuting is? It’s getting home from work at 7:30 pm on a cold, dark winter night.

I step off the bus into the cold air, and all I want to do is curl up in bed in my favorite (and super cozy, albeit hole-y) gap sweatshirt, sipping on a hot drink of some sort. But then I remember that my night starts when I get home at 7:30, so instead I eat some supper and get to work. And obviously, by work, I mean baking, writing and photographing.

One thing, however, is for sure. And that is that there’s no way on earth I’m gonna start cooking when I get home. Not on a freezing cold night. That’s where crock pots come into play. I prepare my meal the night before, plug it in before I leave for work in the morning, and come home to fresh hot comfort food. It’s the way the world was meant to be. It’s why I’m glad I live in the era of crock pots.

Let’s talk now about this specific recipe. I put it together one night, and stuck it in the crockpot the next morning. I was looking forward to a hot dinner when I got home at 7:30 that night. Except I didn’t get home at 7:30 that night. First, the bus didn’t show up at 6 as planned. Then when it finally showed up at 6:30, there was one bus instead of two, which meant there were people packed like sardines in the aisle. Luckily I got a seat because the ride never ended. Or so it seemed.

First the Lincoln Tunnel (a couple of blocks from my office) was backed up hours due to an accident. So the bus driver headed downtown to the holland tunnel, only to find out it was closed due to Sandy. So we headed back to…the Lincoln tunnel. Yep. At 8 pm, two hours after I left work, my bus got back to my office. We finally got through the tunnel at about 8:30, and I got home just before 9:30. Fourteen hours after I left in the morning.

If there was ever a time that I needed a good comforting meal, hot and delicious just as I walked in the door. It was that night. These meatballs were perfect. All you need is some brown rice or spaghetti and your perfect meal is complete.

Turns out? Traffic is the worst part of commuting.

Crock Pot Turkey Meatballs in Tomato-Spinach Sauce


Ingredients:
Oil or spray oil
2 lb ground turkey
1 large onion, finely diced
1 lb chopped spinach (I use frozen, but fully defrosted)
28 oz can crushed tomatoes
2 Tablespoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon oregano
Pinch red pepper flakes
1/2 cup water

Instructions:
Heat oil or spray oil in a large frying pan. Form the turkey into balls (it will be hard to work with, so don’t worry if they aren’t perfect balls). Fry in hot frying pan on all sides until they are browned. The middles will still be raw, but they will cook in the sauce, so that’s fine. Don’t overcrowd the pan, rather work in batches.
Remove the meatballs from the pan and place in the pot of your crockpot.
Add a bit more oil to the pan, and add the diced onions. Next, add the chopped spinach and sauté for a few minutes. Pour the vegetable mixture over the meatballs in the crock pot.
Pour the crushed tomatoes over into the crockpot. Add the spices and water. Stir the entire mixture gently, being careful not to break up the meatballs.
Cook the meatballs in the crock pot on low for at least six hours. Serve hot over rice or spaghetti.

Note: browning the meatballs might seem like an extra step, but it gives the meatballs the most incredible texture, so don’t be tempted to skip it!

Enjoy!

Thanks for stopping by everyone, and I hope you enjoy! Come back soon, I made DESSERT. (Again.) -Miriam

Read Full Post »

Chicken, Vegetable and Barley Soup and a review of The Bais Yaakov Cookbook

Posted in Chicken, Healthy, Soups, Super-Easy, Uncategorized, Vegetables, tagged , , , , , , , , , , on October 18, 2012 | 11 Comments »

I’m super excited to be reviewing another cookbook today. I’ve got a bunch of books on my shelf, waiting to be written about, but this one is extra exciting because I heard so much about this book lately! I’m sure that all of my Kosher readers have heard about the Bais Yaakov Cookbook. There’s been a lot of hype in the kosher world about it. I couldn’t help wondering: was that earned? I finally got a chance to find out!

At first glance:

This cookbook looks really impressive. It’s a large, hardcover book with pictures that are breathtakingly beautiful. There’s a wide variety of recipes, all arranged clearly and intuitively.

My first thought as I flipped through this book the first time was “I totally see why its so popular!”

Some Features I Liked:

One of the things that stands out most about this book, as I mentioned, is the beautiful photography. The pictures seriously make you want to dig right in!

Another thing I like is that the cookbook has a good mix of basic, staple type recipes and some new and innovative recipes that make me wonder why I’ve never thought of that.

Another thing I really like about this book is the little helpful tips and tricks that fill some of the empty space on pages. From tips about plating and information about ingredients to descriptions of cooking methods and guides to reheating the recipes, there’s a lot to learn, even for an experienced cook.

Oh, and I love the salad section. I kind of want to make every single recipe in it.

Lastly, I like that this cookbook contains recipes contributed by lots of different people, so they’re tried and true.

Some Recipes I Can’t Wait to Try:

Pesto Chicken Salad- I love chicken salads, and I think it’s been firmly established how much I love all things basil…can’t wait to try it!

Grilled Beef Rolls with scallion dipping sauce: this is a gorgeous and delicious looking appetizer. Definitely happening the next time I make a party!

Beer Battered Chicken Fingers: I dunno what to say about this other than…YUM. I love beer battered anything.

Crispy Potato Roast: I love how this is a potato side dish, yet totally unlike any potato dish I’ve ever made!

Who This Cookbook is For:

This is a phenomenal cookbook for any kosher cook who want excellent recipes that are accompanied by mouthwatering pictures. It also contains information about kosher dietary laws and Jewish education, so it’s a great purchase for anyone who wants to learn more about that.

Also, all proceeds from this book go to charity, so that’s always a great reason to purchase it!

Who This Cookbook Isn’t For:

This book has a lot of information about kosher cooking, Jewish education and things like that, so a non kosher/Jewish reader might not find it as useful.

What I Didn’t Like About This Cookbook:

While I loved the pictures in this book, there were a bunch of recipes that had no pictures, though that’s me being spoiled.

As I mentioned before, there are recipes contributed by lots of people, which has a nice plus side to it, but it does mean that some of the recipes are pretty basic, or recipes I have seen similar versions of in other books.

Conclusion:

Overall, I loved this cookbook. It’s bright, beautiful, fresh and quite creative. I really do recommend it for anyone who keeps a kosher kitchen!

Disclaimer: I was provided with a copy of this cookbook for review by Feldheim Publishers. Opinions are all my own. There are affiliate links within this post, which means I benefit if you click on them to purchase the book.

Here’s a sample recipe from the book. It’s delicious, easy and filling. Seriously- it’s comfort food done right!

Chicken Vegetable and Barley Soup:

Adapted from The Bais Yaakov Cookbook

Ingredients:

1/4 cup canola oil

2 large onions, diced

3 carrots, peeled and diced

6 stalks of celery

3 skinless, boneless chicken breasts, cubed

3/4 cup barley

1 Tablespoon salt

1/2 teaspoon black pepper

10-12 cups water, enough to cover

Instructions:

Heat the oil in a large pot on medium heat. Add the diced onions and sauté for five minutes, until translucent.

Add the diced carrot and celery. Sauté for an additional five minutes.

Add the cubed chicken, barley, salt pepper and water.

Bring soup to a boil, then reduce heat to medium and leave to simmer for 3-4 hours. Serve hot.

Enjoy!

Read Full Post »

Pastrami Stuffed Chicken (Capons)

Posted in Chicken, Holiday, Main Courses, tagged , , , , , , , on September 26, 2012 | 18 Comments »

Every now and then, one of my recipes puts me in a weird position. A while ago, I made a delicious meat dish. I carefully measured the ingredients so I could post it here, and then, before I posted it, I thought of googling the cut of meat I was using. The cut was, as called in kosher butcher shops, minute steak. Kosher cooks will be very familiar with this type of steak. However, according to google (and I assume most of my non-kosher readers), minute steak is a thin cut of steak that can be grilled in a minute or less. It’s a logical term, I must admit, but the minute steak I know usually involves about 200 minutes of cooking at a low temperature. Needless to say, I didn’t post the recipe. Alls well that ends well though, because the pictures came out terribly.

So as a blog that has (I convince myself) both kosher and non-kosher readers, I try to cater to both. Usually, it’s easy. (A dessert is a dessert, right?) But sometimes it isn’t. Like this recipe. This cut of chicken is always called Capons in Kosher stores, but when I googled it, turns out capon is a totally different bird, not a part of the chicken. Lucky for all of you, this cut of chicken is super simple to explain. So whether you call these chicken Capons, or boneless chicken thighs, this is an absolutely delicious and crowd pleasing recipe.

I made this recipe for my sister’s Sheva Brachos Party a while back, and it got rave reviews. I also made it loads of times before, and yet this is the first time I forced myself to measure everything and share it here. Convinced yet? This chicken is not only delicious, but it freezes wonderfully, which makes this a perfect do-ahead holiday meal!

Note: not all butchers stock boneless thighs, AKA Capons, but try asking, many will make them special for you. If you can’t get them, you can use this as a stuffing in any chicken recipe. Watch the cooking time though, as other cuts and bones will vary the cooking times.

Pastrami Stuffed Chicken (Capons)

Ingredients:

5 boneless chicken thighs, skin on

for the filling:

Oil, for frying
2-3 onions, finely diced
6 ounces pastrami, cut into cubes
1 1/2 cups breadcrumbs
1 1/2 teaspoons kosher salt
1/4-1/2 teaspoon black pepper
1 teaspoon dried parsley
1 egg
Salt, pepper and paprika, to taste.

Instructions:

Heat the oil in a large frying pan. Add the diced onions and sauté for about half an hour. Add the pastrami and continue to sauté over a low flame for at least a half hour, preferably longer. (You can leave this on the flame while you do other things. The longer it cooks the more flavor it will have, and it’s pretty low maintenance.)
Once the onions are golden brown and the pastrami has shrunk, remove the mixture from heat. Add the breadcrumbs, salt, pepper and parsley. Stir to combine. Add the egg and mix until the mixture forms a slightly sticky and cohesive mixture.
Preheat oven to 350.
Stuff some of the mixture into the center of the chicken thigh, and roll the chicken around it to form a roll. If desired, place some of the stuffing between the skin and the meat.
Place the chicken in a roasting pan. Repeat with the remaining chicken pieces. Sprinkle salt, pepper and paprika (to taste) over the chicken. Cover the pan tightly and bake at 350 for 1 hour and 20 minutes. Uncover the chicken and bake for an additional 10 minutes.
Serve hot. Slice for the pretty stuffing factor, or serve whole for a surprise!

Enjoy!

How is everyone’s Sukkot cooking coming along? Mine is in full swing as my freezer fills up. Hope you’ll include this awesome chicken on your menu! Inspire me folks- what are you making? -Miriam

Read Full Post »

Sukkos Recipe Roundup

Posted in Appetizers, Bread, Chicken, Dessert, Holiday, Main Courses, Meat, Salads, Seasonal, Sides, Soups, Traditional, Vegetables, tagged , , on September 24, 2012 | 4 Comments »

Here’s what I was supposed to do yesterday. I was supposed to photograph this amazing appetizer recipe and post it for you folks. But then I got home from work at 7:30. You read that right. Work. On a Sunday. I don’t recommend it. I got cooking right away, and at 2 in the morning I was wise enough to realize that posting the recipe at that point would have been a really bad idea. So I went to sleep for like, four whole hours.

Anyhoo. Here’s a handy dandy list of stuff you should totally be making for Sukkot. They are a sampling of recipes from the archives, so feel free to dig around for even more! New recipes are a’comin, I promise. Wait, I don’t. I have so much left to do! But I really do hope they come, so stay tuned!

Challah:

Estee’s Famous Whole Wheat Challah

Appetizers:

Mini Shepherd’s Pies

Homemade Potato Knishes (also great as a side)

Puff Pastry Pastrami Pockets

Salads and Dips:

Pomegranate and Apple Salad

Citrus Carrot Salad

Raspberry Zinger Vinaigrette Salad

Creamy Basil Dip (works great as a salad dressing too!)

Marinated Tri-Color Pepper Salad

Soups:

Creamy Orange Vegetable Soup (this is a must have at every Yomtov meal in my family. Add bones in a net bag while cooking for extra flavor, and remove before blending.)

Zucchini and Broccoli Soup

Roasted Red Pepper Soup

Sides and Kugels:

Homemade Potato Knishes

Sweet Lemon Noodle Kugel

Broccoli Kugel Muffins

Apple Cherry Crumb Kugel

Garlic and Shallot topped Smashed Potatoes

Basil Potato Salad

Grilled Vegetable Rice Salad

Spicy Baked Zucchini Sticks

Za’atar Roasted Cauliflower

Mains:

Mustard Marinated Grilled Chicken

Spinach Stuffed Chicken

Pastrami Wrapped Caesar Chicken

Herb Marinated Grilled Chicken 

Barbecue Ribs with Homemade Barbecue Sauce

Desserts:

Strawberry Chocolate Cream Cups

Mini Double Chocolate Trifles

Mocha Cheesecake (works great with non-dairy cream cheese)

Chocolate Chip Cookie Dough Cheesecake (works great with non-dairy cream cheese)

Homemade Cherry Pie (works well with frozen cherries)

Cakes and Cupcakes:

Zebra Cake

Zebra Bundt Cake

Cream Cheese Swirled Chocolate Fudge Cake (works well with non-dairy cream cheese)

Mini Cookies and Cream Cupcakes

Mini Chocolate Pomegranate Bundt Cakes (can be made full sized as well)

Cookies and Bars: 

Mocha Bars

Chocolate Covered Oatmeal Bars

Maple Sandwich Cookies

Pretzel Coated Chocolate Cookies

Triple Chocolate Chunk Cookies

Cookies and Cream Biscotti

Oreo Chunk Chocolate Cookies

Glazed Raspberry Cookies

Snickerdoodles

Looking for loads more? Check out the (non very recently updated :( ) recipe index. Or try a category (such as cookies).

Hope you all got some good ideas here! I know I did (funny how it takes posting this to remind me of my own recipes, huh?). Gemar Chasima tova to all of my Jewish friends and readers, and I will be back after Yom Kippur with some new recipes. (Or maybe before. Who knows?) Thanks for stopping by! -Miriam

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,579 other followers