Rabbi Liz Morrocon Chicken

3 lbs chicken thighs --skin and bone on (but cut away all the extra skin) and dry chicken 1 lb baby potatos quartered 1 cup cherry tomatos halved 1/3 cup chopped shallots 10 dried apricots chopped 1 lemon sliced (parsley and slivered, toasted almonds for garnish) Spice Rub: cinnamin, paprika, cumin, pepper, salt, ginger, garlic, turmeric, ras el hanout, etc, etc 1 cup chicken stock 16 mixed olives EARLY in the day: rub chicken with spice rub (including under the skin), coat fully with spice rub IN THE AFTERNOON: Cook chicken, skin side down 4-5 minutes, flip and brown the other side 4 mins In a large bowl mix vegetables(including apricots) drizzle with olive oil, salt and pepper Place vegetables at the bottom of the dutch oven and arrange the chicken skin side up with lemon slices inbetween Add cinnamon stick and scatter olives TWO HOURS BEFORE DINNER: Pour chicken stock in to over vegies, but not the chicken Place lid on pot and cook at 350 degrees for 1 hour and 50 minutes until chicken falls off bones Garnish and enjoy

WARM SHEET PAN SALAD NICOISE

INGREDIENTS Yield:4 servings • 1pound baby Yukon Gold potatoes, halved • 2large eggs • 1teaspoon minced garlic (about 1 clove) • 6ounces asparagus or green beans (poached briefly in microwave) • 1½cups cherry tomatoes • ½cup pitted olives, preferably Kalamata • 4(6-ounce) center-cut, skin-on salmon fillets • 5ounces tender salad greens, like baby red and green leaf lettuce PREPARATION 1. Step 1 Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tsp olive oil, ½ teaspoon salt and ½ teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes. 2. Step 2 While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them. 3. Step 3 Make the dressing(see below). 4. Step 4 Add the green vegetables, tomatoes and olives to the sheet pan with the potatoes, Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan. 5. Step 5 Brush fillets with a little dressing(see below)Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center. 6. Step 6 Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. serve. DRESSING: ▢1 large shallot minced • ▢1 clove garlic grated or paste • ▢3 tablespoons sherry vinegar • ▢1 tablespoons warm water • ▢2 teaspoons Dijon mustard • ▢1 teaspoon honey • ▢1/2 teaspoon dried thyme • ▢1/2 cup extra virgin olive oil • ▢1 teaspoon salt • ▢1/2 teaspoon ground black pepper

Passover Matzoh Kugel 4 matzah boards 4 eggs butter or olive oil (i used butter) 4 cups fresh spinach (I used three boxes frozen spinach, defrosted and squeezed of excess water 4 cups mushrooms(I used half shitake, half regular) 1 large yellow onion ; chopped 1 teaspoon garlic (omit if Nancy Epstein is involved salt and pepper (I use less salt and pepper, added some Za'atar) 3/4 pound feta cheese (or any cheese you prefer) I added a small container of shaved parmesean 1 cup yogurt(plain) 1. Preheat the oven to 375 degrees. 2. Coat a 9 x 13 baking dish with cooking spray or butter 3. Break apart the matzah and soak in a large bowl of water until moist. Drain the water from the bowl. 4. Spray some cooking spray or butter into a saute pan and cook the onion, mushrooms, garlic and spinach over medium heat until golden brown. (cook onion first, and for plenty of time with plenty of butter). 5. Fold the vegetables, beaten eggs, and seasoning in the matzah. 6. Spread into the casserole dish and cover with foil. 7. Bake for 45 minutes or until lightly browned.

5 Persian Limes (soak in boiling water and then puncture) 50g clarified butter or oil 1 large onion, finely diced (220g) ground turmeric cumim coriander cinnamin sticks שמ 1 tbsp tomato purée or 1 can chopped tomatos with mild chili peppers 3 chicken breat filets 1kg small potatoes, peeled and chopped into 4cm chunks Iranian limes, pierced 2–3 times 1 green chilli, slit on one side from stem to tip (unless you used the chopped tomatoes) 4 medium tomatoes, quartered (400g) 150g spinach leaves flat parsley 300g Greek yoghurt (optional) salt Method Place a large casserole on a medium heat and sauté the butter, onion, turmeric and cumin for 10 minutes. Add the tomato purée and cook, stirring, for another 2 minutes. Add these to the dish along with the potatoes, limes, chilli, 1½ teaspoons of salt and 1 litre of water and bring to the boil. Reduce the heat and boil gently for 15 minutes, until the potatoes are semi-cooked. Stir through the tomatoes, spinach crushing the limes gently to release some of the juice inside, and transfer everything to a large roasting tray.(remove the limes) Bake uncovered for 20 minutes, or until the sauce has thickened a little and the vegetables are soft. Remove from the oven and allow to sit for 5 minutes before serving with a dollop of yoghurt on the side, if you choose.Splash of maple syrup. Chopped scallions on top. Also fresh mint. We did not do the roasting and it came out fine

PERSIAN LIME TURKEY STEW SAUTE: 2 onions 2 TBL oil ½ TBL cumin 2 tsp turmeric 1 tsp coriander 2 cinnamon sticks 1 large bunch spinach ADD: 6 cups water or stock (water works just as well) 2 lbs Cubed turkey 1 and a half cups of red or black lentils (or a mix) 6 dried limes (soaked briefly in boiled water and cut open) Cook till lentils and meat are fully cooked. Remove the dried lime pieces before serving if you can find them Add lime juice and fresh mint, salt to taste Serve over Basmati Rice

Goat Cheese Spinach Kugel

 

INGREDIENTS

• 1 tbsp extra virgin olive oil, plus more for the pan Pantry
• 1 medium onion, chopped $0.50
• 2 cloves garlic, chopped Pantry
• 2 carrots, grated $0.50
• 4 cups (packed) fresh baby spinach $2
• 1 cup milk (any %) $1.50 for a pint
• 4 eggs $1.50 for 6
• 4 sheets plain matzo, crumbled into 1/2" pieces (or use matzo farfel) $2.50 for a 16-oz. box
• 1 tsp each salt and pepper Pantry
• 1/2 cup crumbled goat cheese $3.50

RECIPE SERVES 6

DIRECTIONS

1. Preheat the oven to 375 degrees F. 
2. Lightly oil a 9"x11" casserole pan and set aside.
3. In a large frying pan, heat the olive oil over medium-low heat. 
4. Add the chopped onion and cook, stirring occasionally, for about 10 minutes, allowing it to caramelize.
5. Increase the heat to medium and add the garlic, carrots and spinach. Cook, stirring occasionally, until the spinach has completely broken wilted. 
6. Remove from heat.
7. In a large mixing bowl, combine the milk and eggs. 
8. Whisk until completely blended.
9. Pour the crumbled matzo into the milk-egg mixture and stir well. Let sit for 5 minutes.
10. Pour the cooked vegetables into the milk-egg mixture and stir a few times to incorporate. 
11. Add the salt and pepper and stir again.
12. Scrape the entire mixture into the prepared casserole pan. 
13. Top with the crumbled goat cheese and push down slightly, allowing it to sink in.
14. Bake for 24-28 minutes, or until set and golden-brown on top.
15. Let cool slightly before cutting into squares and serving.

 https://cooking.nytimes.com/recipes/1021974-saffron-fish-with-red-peppers-and-preserved-lemon

 NGREDIENTS

• 4 tbsp mint leaves
• 4 tbsp parsley leaves
• 4 tbsp coriander leaves
• 1 garlic clove, peeled
• 60ml lemon juice
• 60ml olive oil
• Put all the ingredients except the turkey breast in a food processor or blender and process for 1–2 minutes to get a smooth marinade. Put the turkey in a non-metallic container and pour the marinade over it. Massage the marinade into the meat, cover the container and leave in the fridge for 24 hours.Make sure the turkey is immersed in the sauce.
• Preheat the oven to 425. Remove the turkey from the marinade (keep the marinade for later) and put it on a roasting tray. 
• Place in the oven and roast for 15 minutes, then reduce the temperature to 390 Continue to cook for 15 minutes, then reduce the temperature again to 350 Cook until the turkey is done – another 30–45 minutes. To check, stick a small knife all the way into the centre; it should come out hot. If the meat goes dark before it is ready, cover it with foil.
• To prepare the sauce, heat up the turkey marinade in a small saucepan and simmer for 15 minutes, until reduced by about half.
• Taste and season with some more salt and pepper.
• Remove the turkey from the oven and let it rest for 10 minutes. Slice it thinly and serve with the warm sauce.
• To serve cold, leave the meat to cool completely and then slice. Adjust the seasoning of the sauce once it is cold and serve on the side.
• 125ml white wine
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper
• ½ small organic or free-range turkey breast (about 1kg)

 

VEGETABLE KORMA --

 

LOW FAT INDIAN KORMA

1.Peppers(red or yellow preffered), peas, carrots,beans,cauliflower, brocolli all cut into small 1cm cube sizes.

2.6-10 whole almonds(equivalent flaked almonds will also do).
Traditional cooking uses cashew nuts.I substituted with almonds to lower cholestrol.

3. 10-12 pieces of raisins, soak in warm water before use.

4. 1 large Onion.
5. Almond Milk
6. 1 tsp cumin seeds
7. 1 tsp turmeric powder, 2 tsps cumin powder, 2 tsps corriander powder, 1 tsp red chilli powder
8. 2 tsps Ginger-garlic paste
9. 2 tsps garam masala.
10. 2 bay leaves,
11. 1 inch piece of cinnamon stick

Method:

1. Toast(dry) the almonds and set aside.
2.Heat a pan and dry fry the onions.Add a pinch of salt and the turmeric powder,red chilli powder, cumin powder, corriander powder, and fry stirring often, until raw smell of turmeric is gone.
3.Blend the roasted almond and onions adding a little water to form a thick paste.
4. Microwave the cut vegetables with a little water until slightly done(will take 1-2 minutes depending on the power of your microwave). To cook the vegetables quickly you can add some salt to it.
5.In the heated pan,add a spray of spray oil(the paste to be added is too thick and sticky). Add the cumin seeds and fry.When they are fried, add the ginger-garlic paste and stir fry, until you get the lovely aroma.
6. Add your almond-onion paste, and fry for about 30 seconds.
7.Add your microwaved vegetables along with the water in which it cooked, and mix well with the paste in the pan.
8.Add some milk until required consistency is achieved.
9.Add the bayleaf, cinnamon stick,raisins & cook covered for 1 minute. Stir in between.
10. Sprinkle the garam masala, stir, and cover for another 30 secs.
11. Turn off the heat, add chopped green corriander, give a good mix, and let it sit for 2-3 minutes.
12. Serve & enjoy.

RED CURRY LENTILS

 RED CURRY LENTILS

1 ½ cups	Lentils (rinsed and picked over) RED
½	Large Onion (diced)
2 tablespoons	Butter
2 tablespoons	Red Curry Paste
½ tablespoon	Garam Masala
1 teaspoon	Curry Powder
½ teaspoon	Turmeric
1 teaspoon	Sugar
1 teaspoon	Garlic (minced)
1 teaspoon	Ginger (minced)
a few	Good Shakes of Cayenne Pepper
1 14-ounce can	Tomato Puree
¼ cup	Cream (or coconut milk)
add	Cilantro (for garnishing)
add	Rice (for serving)

BEST ROASTED SALMON

INGREDIENTS

·       1 (5-oz) piece salmon fillet with skin

·       1 teaspoon extra-virgin olive oil plus additional for drizzling

·       1/2 tablespoon chopped fresh chives

·       1/2 tablespoon fresh tarragon leaves (optional)

PREPARATION

1.      

1.     Preheat oven to 425°F.

2.     Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.

 RECIPES / ASIAN

ASIAN GINGER MAHI MAHI

(5)

Recipe by ladyfingers

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READY IN: 35mins

SERVES: 1-2

YIELD: 2 fillets

UNITS: US

INGREDIENTS

Nutrition

• 2

  mahi mahi fillets, thawed
• 3

  tablespoons soy sauce
• 1

  crushed garlic clove
• 3

  tablespoons balsamic vinegar
• 3

  tablespoons olive oil
• 3

  tablespoons honey
• 1

  tablespoon grated fresh gingerroot
• salt and pepper

DIRECTIONS

• In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
• Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
• Cover, refrigerate for 20 minutes to marinate.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
• Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
• Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
• Spoon glaze over fish and serve immediately

Gold Sauce

You can use this to dip steamed vegetables.
As a main course that is super fast, I cut up raw vegetables, pour the sauce over--cover with a glass plate and put in the microwave for 4 minutes. The vegetables steam and you have Indian Vegetable Entree.


Put into a strong blender:

2/3 c. water
1 c white beans or chick peas (canned is fine)
2 Tbl  cashews(I assume another nut would work also)
2 tsp. honey or maple syrup
4 small cloves garlic
2 TBL lemon juice
2 TBL nutritional yeast

1 tsp curry
1/2 tsp turmeric
1/2 tsp salt
dash of red pepper flakes

EASY STIR FY BROCCOLI WITH PEANUTS

OTTOLENGHI STIR FRY BROCCOLI

(Made simple by Mom)

Put some oil in a frying pan to saute

Add garlic and ginger(fresh or ground)

Add some nuts---raw peanuts are best, but you can use whatever nuts you have

Add one whole  peeled orange(or tangerine or clementine) cut into little pieces 

Cut the orange rind into strips and Add that 

When cooked, add A LOT of broccoli (cut into pieces)

Toss, and then let cook a bit... 

Pour in Lots of Soy sauce  It will cook very fast now 

DO NOT OVER COOK! 

Drizzle with honey

Serve

 

ginger broth, tofu and greens

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The Greens and Ginger Broth:

·       1 tablespoon vegetable oil

·       1 tablespoon chopped ginger

·       1 tablespoon very thinly sliced ginger

·       2 tablespoons scallions, cut about 1-inch long

·       3 cups mixed greens: kale, Swiss chard, dandelion greens, spinach, etc.; any combination.

·       1 1/2 tablespoons soy sauce

·       2 cups vegetable or chicken broth

·       1 tablespoon grated fresh ginger

The Tofu:

·       One 14 ounce block firm tofu, cut in half

·       About 1/4 cup cornstarch

·       About 1/3 cup safflower or vegetable oil

Instructions

1.    Cook the greens and sauce in a wok or large skillet: Heat the oil over high heat. Add the chopped and sliced ginger and scallions and cook 1 minute, stirring. Add greens and cook, 3 minutes, stirring. Add the soy sauce and broth and bring to boil. Reduce to low and simmer 5 minutes. Add grated ginger just before serving.

2.    Meanwhile, cook the tofu: place the cornstarch in a shallow bowl or plate and coat the tofu on all sides. Heat oil in small skillet over moderately high heat until hot. Add tofu and cook about 2 to 3 minutes per side, until golden brown and crispy. Drain on paper towel.

3.    Divide the greens and broth between two large bowls. Top with the tofu and serve hot.