Rehfwitz Chicken Soup

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  • 4-5 pounds chicken parts
  • Leaves and small stalks from the inside of 2 bunches of celery, plus 2-3 big celery stalks cut into 2” pieces
  • 6-8 carrots, (peeled if you will be using in soup, otherwise just washed well) and cut into 2” pieces
  • 2-3 parsnips, peeled and cut into 2” pieces
  • 2-3 onions peeled and quartered
  • 8 sprigs parsley
  • Some fresh dill (optional)
  • 1 Tbs. peppercorns
  • Kosher salt to taste

Cover chicken pieces with about 3 inches of water in large stock pot.  Bring to a boil over medium-high heat. As the water boils, scum will form. Skim it off and discard. This may take a while. Keep cooking until scum stops forming. The scum will not affect the flavor of the soup, but if not removed, it will make the broth cloudy. Add remaining ingredients; reduce heat and simmer, with the lid partially open, for 2 hours or so.

Remove chicken and vegetables and cool.

Strain stock using cheesecloth and refrigerate for at least 24 hours.

Skim fat from the top of broth and discard or save to use in other recipes like matzo balls.

Separate chicken from veggies, bones and skin. Chicken can be shredded and added back to soup or saved for another purpose. You may want to slice carrots and add them back to the soup if you will be reheating it right away. If the carrots are too mushy, or if you are planning to freeze the broth before using, discard them with the rest of the veggies, bones and skin.

When ready to reheat the soup, add salt to taste. You may also want to add fresh carrots and/or celery, noodles, kreplach, or matzo balls.

Aunt Kay’s Sweet and Sour Carrots

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  • 2 pounds carrots, thinly sliced
  • 1 onion or 1/2 cup scallions, chopped
  • 1/2 cup vegetable oil
  • 1/2 cup green pepper, chopped
  • 1/2 cup white vinegar
  • 1 can Campbell’s tomato soup
  • 1/2 cup sugar

Boil carrots for 10 minutes or until tender-crisp.

Layer carrots, onions and pepper in a casserole dish.

Mix oil, vinegar, soup, and sugar in a small saucepan.  Bring to a boil and pour over vegetables.

Refrigerate. Will keep for weeks.

Potato Leek Soup with Kale and Sausage

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Submitted by Jeanne Marshall.

  • 1 pound (4 links) of your favorite sausage (I like Salvadoran chorizo or Portuguese linguica – a little heat but not too much for kids) – you can substitute bacon here nicely or leave the meat completely out
  • 5 medium potatoes, peeled and chopped into ~1-inch cubes
  • 1 sweet potato, peeled and chopped into ~1-inch cubes
  • 2 cups kale
  • 32 ounces chicken broth (You can substitute w/vegetable broth if you prefer.)
  • 2 leeks, white & light green parts only, thinly sliced
  • 1 large shallot, diced (regular small onion can stand in)
  • 2 cloves garlic, minced
  • A few tablespoons olive oil (for sautéing the leeks and potatoes)
  • 1 cup cream, half & half, or milk (depending upon your desired caloric intake)
  • Salt & pepper to taste

Sauté the sausage (or bacon) and set aside to cool. Leave any oil in the pan and sauté the potatoes, leeks and shallots, adding olive oil if needed. Slice sausage into bite-sized pieces. When leeks have softened, add garlic. Add vegetable mixture to stock pot. Add chicken broth and bring to boil. Lower temperature to medium and cover. Let cook for 20-30 minutes (until potatoes are tender) then add sausage and kale. Let cook for 5 minutes longer then add milk (or cream or half & half). Do not let it boil after adding the milk. Salt & pepper to taste.

If you want a smooth soup, put batches of the potato/leek mixture into the blender before adding sausage and kale (or use a stick blender directly in the pot).

Brown Sugar Dijon Brie with Variations

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Submitted by Jeanne Marshall, who writes:“A friend served this at her recent Super Bowl party and it was out of this world good!”  Adapted from Brown Sugar Dijon Brie & More The Pampered Chef ®

 

  • 1/2 cup sliced almonds, divided
  • 1/2 cup packed brown sugar
  • 1 tbsp Dijon mustard
  • 1 4-in. round (8 oz) Brie cheese with rind, room temperature
  • 1 loaf (16 oz) French baguette
  • Vegetable oil

Preheat oven to 425°F. Coarsely chop 1/4 cup of the almonds. In a small bowl, combine chopped almonds, sugar and mustard; mix well.

Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of a large round baking dish or baking stone. Spread half of the sugar mixture evenly over bottom half of Brie. Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie; sprinkle with remaining almonds.

Cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Yield: 12 servings

Nutrients per serving: (Light): Calories 260, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 46 g, Protein 9 g, Sodium 460 mg, Fiber 2 g

Variations: Tangy Pepper-Pecan Brie: Substitute 1/2 cup pecan halves, coarsely chopped, for the almonds, 1/4 cup apricot preserves for the sugar and 1 jalapeño pepper, stemmed, seeded and chopped for the mustard. Proceed as recipe directs.

Sun-Dried Tomato-Pesto Brie: Substitute 1/4 cup pine nuts for the almonds, 2/3 cup sun-dried tomatoes in oil, drained, patted dry and chopped for the sugar. Substitute 1 tbsp prepared basil pesto for the mustard. Proceed as recipe directs.

Polenta-Pecan Apple Cobbler

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Adapted from Better Homes and Gardens Best-Loved Reader Recipes, published Spring 2012.  Original recipe by Helen Wolt of Colorado Springs, CO

  • 1/2 cup all-purpose flour
  • 1/3 cup yellow cornmeal (I used Bob’s Red Mill whole grain cornmeal) or quick-cooking polenta mix
  • 2 Tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 Tablespoons butter
  • 1/2 cup (or a little more) chopped pecans
  • 2 Tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 8 cups cubed, peeled apples (I used a combo of Granny Smith and Pink Lady)  I also use a crank-style apple corer/slicer/peeler, so my apples were more sliced than cubed.  I put the apples through the slicer and then cut them into quarters.
  • 1/2 cup dried tart cherries or dried mixed berries
  • 1/3 cup packed brown sugar
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold water
  • 1 Tablespoon cornstarch
  • 1/3 cup half-and-half or light cream
  • Half-and-half, whipped cream, or ice cream (optional)

Preheat oven to 375 degrees.  For topping, in a small bowl stir together flour, cornmeal or polenta mix, granulated sugar, baking powder and salt.  Using a pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs; set aside.In another small bowl, combine pecans, 2 Tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.

For filling, in a large saucepan combine apples, dried cherries and/or berries, 1/3 cup brown sugar, lemon juice, and 1/4 teaspoon cinnamon.  Bring just to boiling, stirring frequently.  Reduce heat.  (As the apples cook, they will release juices.)  Simmer, covered, about 5 minutes or until apples are nearly tender, stirring occasionally.  In a small bowl, combine water and corn starch; stir into apple mixture.  Cook and stir until thickened and bubbly.  Keep hot.

Add 1/3 cup half-and-half to cornmeal/flour mixture, stirring just until moistened.  Transfer hot filling to a 2-quart baking dish.  Using a spoon, immediately drop topping into hot mixture, forming small mounds.  Sprinkle with pecan mixture.

Bake about 30 minutes or until a toothpick inserted into topping comes out clean.  Serve warm, if desired, serve with additional half-and-half, whipped cream, or ice cream.

Makes 6-8 servings.

Ground Turkey Lettuce Wraps

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Submitted by Kimberly Garcia.  Adapted from a recipe found here:  http://www.kalynskitchen.com/2009/03/recipe-for-asian-lettuce-cups-or-wraps.html

  • 1 T peanut oil or vegetable oil (I used sesame oil)
  • 3 T minced red onion or shallots
  • 2 T minced garlic (i use fresh)
  • 2 T grated ginger root (fresh if possible)
  • 1 1/2 lbs. ground turkey (or turkey)
  • 4 T soy sauce (try to find low-sodium)
  • 1 T Chile Garlic Sauce or more to taste
  • 1 tsp. fish sauce (optional) – I’ve never used this
  • 1 cup chopped fresh cilantro (about 1/2 large bunch)
  • 1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce

Chop onion and set aside. Peel ginger root, then grate with the large side of a cheese grater, and chop garlic if using fresh garlic. Heat the oil in a large non-stick frying pan, add onion and sauté about 2 minutes, then add garlic and ginger root and sauté about one minute more.

Add ground turkey to frying pan (with a bit more oil if needed) and break apart and spread out with turner, then add soy sauce, chili garlic sauce, and fish sauce (if using). Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

While turkey cooks, wash and chop fresh cilantro to make 1 cup. Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry (or wash under running water and dry with paper towels.) Chop peanuts and put in small bowl to serve at the table.

When turkey is done, add chopped cilantro and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowls. Each person takes a lettuce leaf, fills with desired amount of turkey mixture and then eats the mixture from the lettuce cup. I fold the lettuce cup over when I eat it, so it’s kind of taco-shaped, but some people like to wrap the lettuce clear around the filling.

Serves 4-6 (although we never seem to get 6 servings out of it)

Acorn Squash Soup

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Adapted from foodnetwork.com.

  • 3 whole acorn squash, approximately 8 cups when cooked
  • 6 shallots, 3 diced, 3 left whole and peeled
  • 6 cloves garlic, peeled
  • 3 Tablespoons olive oil
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon freshly cracked pepper, plus more for seasoning
  • 2 Tablespoons butter
  • 4 cups low- or no-sodium vegetable stock ( I like Kitchen Basics brand unsalted) or chicken stock
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon white pepper
  • 1 teaspoon dried “rubbed” sage
  • 3/4 cup heavy cream or half-and-half
  • 1 Tablespoon Worcestershire sauce
  • 1/4 cup grated parmesan
  • Optional toppings:  Black pepper, Drizzle of olive oil, French fried onions, pepitas, additional grated Parmesan

Preheat oven to 350 degrees.  Cut the squash in half, on the equator, and remove seeds with a spoon.  Cut a flat spot on each end, so the squash will sit still.  Line a baking sheet with foil and arrange the squash, cut side up, on the baking sheet.  To 3 of the squash halves, add a peeled shallot.  To the other 3, add 2 garlic cloves in each.  Drizzle with 2 tablespoons olive oil and season with salt and pepper.  Roast in the hot oven until very tender and starting to caramelize and collapse, about 1 hour.  Remove from oven and allow to cool.  When cool enough to handle, remove the squash from the skin.  Discard skin.  Reserve the roasted shallots and garlic with the squash.  All of the preceding steps may be done ahead.

In a large Dutch oven or soup pot, heat 1 Tablespoon of olive oil and 2 Tablespoons butter over medium-high heat.  When the butter starts to foam, add the raw diced shallots and sauté until the start to caramelize, about 5  to 6 minutes.

Deglaze the pan with 1/2 cup of the stock and stir to detach bits of onion from the pan. Reduce the heat to medium-low and add the reserved squash, roasted shallots and garlic and then the remaining stock.  Stir to combine, then puree with a stick blender.  The mixture will be very thick.

Add the cayenne, white pepper, and sage.  Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat, stirring frequently.  When the mixture comes to a slow simmer, stir in the Parmesan and turn heat to low.  Serve with topping(s) if desired.

Serves 8-10.

Simple Sweet Potatoes

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From Andrea Suttles who brought them to Karen Schihl’s epic Margarita lunch.

  • 2 pounds sweet potatoes
  • 2 Tablespoons olive oil
  • 2 Tablespoons Honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt

Peel and cut the sweet potatoes into 1-inch chunks.  In a medium bowl, whisk together olive oil, honey, and lemon juice.  Throw in potato chunks and toss well.  Spray a jellyroll pan or pyrex dish with Pam and spread sweet potatoes out evenly.  Sprinkle with salt.  (I actually cover my pan with parchment or foil, so it’s easy clean up)

Bake at 350 degrees for about 1 hour, stirring once halfway through.

Makes about 4 1-cup servings.

Dijon Mustard Green Beans

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Adapted from The Fruit of Her Hands, Published by Temple Israel’s Sisterhood of West Bloomfield, MI, 2009 Edition. 

  • 2 1/2 pounds green beans, ends trimmed
  • 1/4 cup olive oil
  • 1/2 cup light brown sugar
  • 3 Tablespoons Dijon mustard
  • 1 teaspoon dried tarragon or oregano
  • 2 teaspoons garlic powder or 1 clove minced fresh garlic
  • 1 Tablespoon kosher salt
  • Fresh pepper to taste

Preheat oven to 250 degrees.  Combine green beans, olive oil, brown sugar, mustard, tarragon or oregano, garlic, and salt in a large bowl and toss well.  The beans will be sugar coated; this will melt during cooking.  Transfer the beans to a large baking dish, cover with foil, and bake for 1 hour.  they will be tender-crisp.  toss the beans with the sauce that has accumulated at the bottom of the pan.  Transfer to a serving dish and season to taste with pepper.

Makes 12 servings.