Main Dish

Ziva’s Chicken Soup

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Submitted by Debbie Tenzer

  • 6 chicken legs or thighs
  • 2 peeled onions, whole
  • 1 peeled parsnip, whole
  • 6 celery stalks, chopped into 1-inch pieces
  • 6 carrots, peeled and chopped into 1-inch pieces
  • 1 bunch of flat-leaf parsley
  • 1 bunch of fresh dill
  • 1 bay leaf
  • 1 Tablespoon salt
  • 1 teaspoon pepper
  • 1 chicken bouillon cube

Toss everything into a big pot. Cover with 10 quarts of cold water and heat. Bring to a boil; then simmer for an hour. Strain vegetables and chicken, and cool the broth overnight in the refrigerator. Skim off the fat. Add carrots, celery and cut-up chicken to the broth. You may add other vegetables, noodles, rice or dumplings. Heat thoroughly and adjust the seasoning.

From Do One Nice Thing: Little things You Can Do to Make the World a Lot Nicer, by Debbie Tenzer, published by Crown Publishers.

Denise’s Brisket

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Submitted by Denise Levenson

  • 1 Flat-cut Beef Brisket (2-5lbs.)
  • 1/2 to 3/4 cup of Ketchup
  • 3 heaping Tablespoons of Red Horseradish
  • 2 to 3 Tablespoon of Soy Sauce or Maggis’s
  • Granulated Garlic
  • Salt
  • Pepper
  • Onion
  • 1/3 cup water

Option 2:

Mix in a large measuring cup: Ketchup, red horse radish, soy sauce stir or mix with a fork

Prep Brisket: Season Brisket with granulated garlic, sea salt or kosher salt, pepper.

Put ketchup mixture on brisket and spread to cover whole brisket, cut up onion and spread around brisket add 1/3 cup of water

Cover with foil, place in 350° oven for 2 to 3.5 hrs… depend on size of the brisket.

Slice brisket on an angle place back in pan or serving dish (Pyrex) and pour gravy over top of meat and serve.

You can do this ahead of time and reheat when dinner is served. Cover with foil

Option 1:

Prepare Brisket as above

Cover with plastic and refrigerate for 4 hrs before cooking, I like this method better for myself.

Cook as instructed. When cook time is done slice brisket,place it in serving dish cover with the gravy. Put foil back on and leave 1 hr in oven prior to serving. This give the juice time to meld into the meat..Yummy

Asparagus and Manchego Cheese paella

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Adapted from a recipe on www.spain-recipes.com

  • 1/2 cup (4 fl. oz.) olive oil
  • 3 skinless, boneless chicken breasts, cut into chunks
  • 1 large onion, chopped fine
  • 4 cloves garlic, minced
  • 1 1/2 cups (12 oz.) rice
  • 2 cups (8 oz.) broccoli florets, cut into bite-size pieces
  • 3 1/4 cups (26 fl. oz.) chicken broth
  • 1/4 teaspoon powdered saffron or a pinch of saffron threads
  • 8 oz. uncooked shrimp
  • 14 oz. canned asparagus tips or one generous handful of fresh ones
  • salt and pepper, to taste
  • 3/4 cup grated Manchego cheese

Heat the oil in a paella pan, or very large skillet over medium heat.  Cook the chicken until browned on all sides.  Remove the chicken from the pan and transfer to a dish. (This step can easily be done ahead.)

Add the onion and garlic to the paella pan and cook for 2 minutes.  Add the rice, broccoli, broth, saffron, shrimp and cooked chicken.

Reduce heat to medium, cover, and cook for another 20 minutes.

Mix in the asparagus tips and salt and pepper to taste.  Cook for 5 more minutes or until the chicken and rice are tender and the broth as been absorbed.

Remove teh pan from the heat, sprinkle with the Manchego cheese, and serve.

Serves at least 6.

Brisket 2009

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  • 2 4-pound flat cut beef briskets
  • 2 large onions, sliced
  • 2 envelopes (one box) Lipton onion soup mix
  • kosher salt
  • garlic powder
  • paprika
  • 1 cup Coca Cola
  • 1 can petite diced tomatoes, with juice
  • 1 can beef broth
  • 4-5 cups assorted dried fruit (apricots, cranberries, cherries, raising,  prunes, etc.)
  • Tomato juice

Preheat oven to 300 degrees.

Trim fat from briskets.

Divide onion slices between two roasting pans.  Arrange slices so that they cover the bottom in a shallow layer.  Place briskets on top of onion slices.

Rub each brisket with one envelope of onion soup mix, kosher salt, garlic powder and paprika.

Mix Coca Cola, tomatoes with liquid, and beef broth.  Pour gently over the briskets, dividing evenly and trying not to wash off the onion soup, etc.

Top with dried fruit.

Cover pans tightly with foil and bake for 2 hours.

Turn oven down to 250 degrees and bake for 4 1/2 hours longer.  Check periodically, to make sure there is still liquid in the pan.  If it is getting dry,add beef broth or tomato juice.

At the end of cooking time, remove briskets, wrap in foil, and refrigerate.  Strain pan juices with a sieve, pushing with the back of a large spoon to extract all liquid.  Cover and refrigerate strained liquid over night.

The next day, skim fat from liquid.

Slice meat against the grain and place in a single layer in a 9×13” glass baking pan (You may need two.).

Pour defatted liquid over brisket.  If there is insufficient liquid to cover meat, add tomato juice.  Cover with foil and refrigerate or freeze until ready to reheat.

If meat is frozen, thaw before reheating.

Reheat, covered, at 325 degrees for 45-60 minutes.

Mexican Chopped Salad with Honey-Lime Dressing

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Adapted from Self Magazine

Serves 4.

Salad

  • 2 1/2 cups romaine lettuce
  • 1 can (15 oz.) black beans, rinsed and well drained
  • 3/4 cup chopped seeded tomato
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels, uncooked (can use frozen or canned)
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • Handful of crispy tortilla strips (optional)

Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped cilantro
  • 1 garlic clove, peeled and minced
  • 1 teaspoon chopped jalapeno pepper

Toss all salad ingredients except tortilla strips in a large bowl.  In a separate bowl, mix dressing ingredients.  Pour dressing over mixture and toss again.   Season with salt and pepper if desired. Top with tortilla strips.

Walnut and Herb Rissoles

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 Submitted by Robert Crowe

  • 1/2 cup (100g) finely ground walnuts
  • 1/2 cup (100g) fresh wholemeal breadcrumbs
  • 1/2 (100g) cup finely chopped onion
  • 1 clove of garlic, peeled and crushed
  • 1/2 – 1 teaspoon finely chopped sge
  • 1/2 – 1 teaspoon finely chopped thyme
  • 6 finely ground allspice berries or about 1/4 teaspoon ground allspice
  • salt and fresh ground pepper
  • 1/4 cup (50g) butter
  • 1/4 cup (50g) wholemeal flour
  • scant 1 1/4 cup milk (Definitely use less, not more)
  • 1 teaspoon yeast extract
  • 2 eggs, beaten
  • Tomato Sauce (see below)
  • Sprigs of watercress to garnish

Set the oven at 350 degrees F (180 C). Mix together the nuts, breadcrumbs, onion, garlic, herbs and allspice, then season the mixture with salt and pepper.

Melt the butter over gentle heat, then stir in the flour.  Remove the pan from the heat and gradually add the milk, stirring briskly between each addition.  Return the pan to the heat and bring to the boil, stirring continuously until the mixture thickens.  Allow to cool slightly before stirring in the yeast extract and the eggs, then fold in the nut mixture – the consistency should be firm, but moist.  Divide into 12 rissoles with well-floured hands, a little extra flour for the mixture, if necessary.

Place on a well-oiled baking sheet and bake in the preheated oven for 20 minutes, until the rissoles are firm and the tops lightly browned.  For a darker brown colour, brush the rissoles with a little oil and put them under a hot grill after baking.  Arrange them on a serving dish and pour over the tomato sauce.  Garnish with sprigs of watercress and serve immediately.

Tomato Sauce

  • 1 pound (450g) coarsely chopped tomatoes
  • 1/4 cup (50g) chopeed onion
  • 1 tablespoon olive or sunflower oil
  • 1 tablespoon wholemeal flour
  • 5 ounces (150 ml) water
  • 1 bay leaf
  • 1 clove garlic, peeled and finely chopped (optional)
  • salt and freshly ground pepper

Fry the onion in the oil until transparent, stir in the flour, then add the water.  Stir well, then put in the tomatoes with the bay leaf and garlic, if used.  Bring to the boil, stirring all the time, then simmer for 30 minutes, stirring from time to time.  Rub the sauce through a sieve, adjust the seasoning and reheat before serving.

For a more piquant sauce, add 1 tablespoon wine or cider vinegar to the water and stir 1/2 tablespoon finely chopped capers into the sauce after straining.

Florentine Meatballs

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 From Rachel Ray (Foodnetwork.com)

Serves 4.

  • 1 box frozen spinach, defrosted in the microwave
  • 1 1/3 pound (1 package) ground turkey breast
  • 1 medium onion, finely chopped, divided
  • 3 cloves garlic, chopped
  • 1 large egg
  • 1 3/4 cups milk, divided
  • 3/4 cup bread crumbs, 3 handfuls
  • 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
  • Coarse salt and black pepper
  • Extra-virgin olive oil, for drizzling
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
  • 1/2 teaspoon freshly grated nutmeg, eyeball it
  • 1/4 cup parsley leaves, chopped

 

Preheat oven to 400 degrees F.

Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.

While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.

Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Brazilian Chicken And Rice With Olives

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Adapted from Bon Appetit, February 2002. For a slightly simpler, more kid-friendly version of this, see Skillet Chicken and Rice.

Serves 8.

  • 2 pounds skinless boneless chicken thighs, cut into 1/2-inch wide strips.
  • Ground black pepper
  • 8 garlic cloves, peeled and finely chopped
  • 2 teaspoons grated orange peel
  • 1/4 cup olive oil
  • 1 1/2 cups chicken broth
  • 1 cup orange juice
  • 1 (10-ounce) package Vigo yellow rice with seasoning
  • 1 cup pimento-stuffed Spanish olives, halved
  • 1 cup chopped fresh cilantro (you could use more)
  • Orange wedges

**Vigo rice comes in two sizes.  If you use the 8 oz. size, or another brand of seasoned rice, just adjust the liquid to equal the amount called for on the package.

In a bowl, mix chicken, pepper, garlic and orange peel.  Refrigerate several hours.  ( I think you could skip this step without doing irreparable damage to the dish.)

When ready to cook, heat oil in a heavy large skillet over medium-high heat.  Add chicken mixture and saute until chicken is lightly browned.  Add chicken broth and orange juice and bring to a boil.  Mix in rice with seasoning and olives.  Return to boil.  Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.  Remove from heat; let stand covered 10 minutes.

Stir cilantro into rice mixture.  Transfer to platter.  Garnish with orange wedges.

Robust Leg of Lamb

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From Real Simple

  • 3- to 4-pound leg lamb
  • 1 tablespoon kosher salt (or 1 teaspoon of regular salt)
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon crushed dried rosemary
  • 4 cloves garlic
  • 5 shallots, peeled
  • 1/4 cup red wine
  • 1/4 cup vegetable broth
  • 1/2 cup pitted prunes

Step 1
In a large mixing bowl, combine the salt, pepper and rosemary. Roll the leg of lamb in the mixture and rub into the surface of the meat.
Step 2
With the point of a sharp paring knife, create deep,1/2-inch incisions, approximately two inches apart, all over the surface of the leg of lamb. Peel and quarter the cloves of garlic, lengthwise, to create spears. Insert the spears of garlic all over the surface of the lamb.
Step 3
Peel the outer skin from the shallots and place in the bottom of a 4 1/2 quart slow cooker. Place the leg of lamb on the shallots. Sprinkle the prunes and any leftover garlic around the lamb and then pour the vegetable broth and red wine over it. Cover and set cooker to high for 6 hours.
Step 4
Just before serving, remove the bone using tongs (the meat will practically fall off the bone.) Pull meat apart, serve over rice (or with potatoes) and finish with the au jus spooned from the pan.

Serves 8.

Brisket #4

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  • · 1 4-pound beef brisket, trimmed
  • · 1 envelope Lipton onion soup mix
  • · Kosher salt
  • · Garlic powder
  • · Paprika
  • · ¾ cup Coca Cola
  • · ½ can petite diced tomatoes
  • · ½ cup beef broth
  • · 4 cups shredded carrots

Preheat oven to 300◦.

Rub brisket with onion soup mix, salt, garlic powder and paprika. Place it in a roasting pan, on a rack if desired.

In a small bowl, mix Coca Cola, tomatoes, and beef broth. Pour mixture over brisket, being careful not to disturb too much of the rubbed-on ingredients.

Top with shredded carrots.

Cover with lid or foil. Cook at 300 for 2 hours. Lower heat to 250 and continue to cook for 4 ½ hours more.

Remove from oven. Scrape carrots off meat into pan juices. Remove meat from pan and cool. Wrap meat in foil and refrigerate.

Strain pan liquid, with carrots. Kind of squish carrots against sieve with the back of a spoon to get all the juice into the container. Cover and refrigerate overnight.

The next day, skim fat from the top of the refrigerated pan juices. Slice meat against the grain and place in a freezer-worthy container or baking dish. Pour juices over meat.

At this point, you may reheat or freeze to reheat later. We have great luck with freezing this dish.

Serves 8.