Blushing Hummus bi tahinah


The Arabic word hummusحمّص means chickpeas or garbanzo beans. It’s the main player in the popular Middle Eastern dip of the same name. Add some tahini (sesame butter),  lemon juice, red pepper for a nice blush, and a garlic clove, a bit of olive oil and water, sprinkle in salt and a dash or two of cayenne pepper for a bit of zing, top with a small handful of pine nuts, and you have an easy and tasty dip for a crudite plate or pita bread spread.

I got my beans from a local Middle Eastern market (Indus Foods in Berkeley) for 33 cents; the whole dip cost about $1, much cheaper and fresher than shelling out $4 for the commercial version.

Makes about 1 1/3 cups

1 clove garlic

1/4 fresh  red bell pepper. Roasted red peppers work well also – use one.

1 15-oz can garbanzo beans, drained

¼ cup tahini

¼ cup lemon juice (one medium lemon)

1 tsp extra virgin olive oil, plus 1 Tb to pour on top.

1 Tb water

shake of cayenne to taste

¼ tsp salt, to taste

2-3 Tb toasted pine nuts (pignolias)

1 teaspoon finely chopped cilantro to garnish

Peel garlic and mince in food processor using blade. Add rest of ingredients except pine nuts, and run processor for at least a minute until hummus is smooth. Sprinkle pine nuts on top. If desired, pour a bit of olive oil on top and garnish with cilantro.

Serve with carrot or celery  sticks, cucumber, jicama and red bell pepper spears, pita chips, or wedges of toasted pita bread.

Makes a great sandwich spread on pita or olive bread with cucumber slices.

Stuffed Portobello Mushrooms

portobello n polenta

These giant, meaty mushrooms make a flavorful bed for fresh herbs and tomatoes, crunchy with pine nuts, and topped with sizzling cheese. Nice on a bed of soft polenta accompanied by a dry white wine. And aren’t they beautiful!

2 portobellos

gills too

gills and top

Ingredients:

2 Portobello mushrooms

1 Tb extra virgin olive oil, plus a bit more to oil mushrooms and  pan

½ tsp minced fresh garlic

½ minced shallot

¼ tsp minced fresh rosemary

1 tsp fresh oregano and ¼ tsp dried oregano

1 tsp chopped fresh basil or 1/2 tsp dried basil

a pinch of ground sage

1 medium plum tomato

3 crimini mushrooms, chopped finely

a few shakes salt (to taste)

a shake red pepper flakes

several grinds black pepper

1 tsp dry sherry

1 Tb blue cheese dressing

3 Tb grated Parmesan cheese

1 tsp Panko breadcrumbs

1 Tb pine nuts

Polenta

polenta

2 1/2 cups water

1/2 tsp salt

1/4 tsp ground sage

1/2 cup polenta

Start the polenta first, so it will be ready when the mushrooms are done. It usually takes about 45 minutes to cook on the stove. Heat 2 1/2 cups water to boiling, add 1/2 tsp salt, 1 tsp butter and 1/4 tsp ground sage. Mix 1/2 cup polenta thoroughly with 1/3 cup cold water. Stir it into the boiling water until smooth. Cook for 45 minutes over low heat, stirring every 5 minutes or so. You can add a few tablespoons of grated Parmesan when it is done cooking.

Directions for Stuffed Portobellos

I make these in my toaster oven.

Rinse mushrooms and wipe with wet paper towel. Slice the woody tip end off the stems and discard. Brush garlic olive oil on both sides of mushrooms and bake gill side up in 450’ oven (or toaster oven) for 10 minutes.

While mushrooms are baking, mince the garlic, shallot, and rosemary.  Sauté them in 1 Tb olive oil until cooked, about 5 minutes.

Let mushrooms cool, then dig out stems with a butter knife so there is an indentation in the mushroom. Pour the juice from the cooked mushroom into the pan. Chop the stems finely.

Stir the chopped stems, crimini mushrooms and tomato into the garlic and shallots. Add the oregano, basil, sage, dry sherry, salt and peppers.

ready for broiler

Rinse baking tray and then smear with a with a bit of olive oil. Place mushrooms gill side up on it.

Mix the pine nuts, blue cheese dressing and 2 tablespoons of the grated Parmesan cheese into the filling mix. Spoon into stem indentation and spread mixture over the top of the mushrooms. Sprinkle each with 1/2 Tb of Parmesan cheese. Broil about 5 minutes, until cheese is bubbly.

broiled mushrooms n cheese

 

Fresh Rosemary-Mushroom Scramble

Rosemary in a egg scramble? Who’da thunk? My wonderful daughter Sonia did, and invented this incredible meld of flavors. Together we perfected this scramble. I prefer scrambles to rolled omelets because they are easier, and I prefer my eggs well cooked. But you could make this recipe into an omelet as well.

Ingredients:

Serves 2

1/4 tsp. butter ( I rub the stick of butter on the warm pan until it coats it)

½ tsp. minced fresh rosemary

1 tsp minced fresh chives or green parts of scallion

5 mushrooms, quartered and sliced

4 large eggs

¼ cup milk (we use 1%)

2 Tb grated sharp cheddar cheese (we use low-fat)

a few shakes salt to taste

Whisk eggs well with milk and sprinkle in a few shakes salt. Whisk in grated cheese.

Sauté mushrooms and rosemary in butter in a non-stick frying pan until mushrooms are coated in rosemary butter.

Add chives or scallions. Let sit for a few seconds.

Pour eggs over mushrooms. Push eggs around with spatula so they don’t brown. Cook until eggs reach desired consistency.

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 90.8
  • Total Fat: 5.4 g
  • Cholesterol: 114.4 mg
  • Sodium: 337.8 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.4 g

View full nutritional breakdown of Rosemary-Mushroom Scramble calories by ingredient

This recipe can also be viewed at

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=288991

Fish Tacos without grease – Tacos de Pescado sin grasa

???????????????????????????????I first tasted Baja-style fish tacos in a fast food place by the beach in Los Angeles. I thought they were the most wonderful thing! But I needed to find a less greasy alternative.

I make a lighter version (361.5 calories for 2 tacos) of those fried fish tacos, using Barbecued Salmon or Poached Salmon. Substitute lime for lemon in the recipe.

Or try my spicy pan-fried rock cod or salmon with Tajín (chili powder with lime and salt) in the recipe below.

Salmon is rich in omega-3, the healthy fat.

I add lots of fresh vegetables and heat the tortillas on a comal until stiff enough to hold a taco shape. Top with lime juice, salsa and avocado chunks or  Sonia’s guacamole.

Pan Fried Fish Tacos Serves 3 hungry people

Crunchy yet still not as greasy as deep-fried fish tacos, I made these with dry masa harina (corn flour) that I used for making tamales. It’s not as coarse as cornmeal, but not as fine as tortilla masa. If you don’t have masa, substitute 1/2 all-purpose flour and 1/2 cornmeal.

2 large fillets (1  1/2 pounds) of rock cod (red snapper) or salmon. Tail pieces of fish are best as they contain few if any bones

2 Tb canola oil

1/2 cup masa para tamales (or 1/4 cup each flour and corn meal)

1  tsp salt

several grinds black pepper

1 tsp Tajín (tah -Heen) (chili powder with lime and salt)

1/2 cup milk (I use 1% fat)

juice of one lime

Wash fillets well and dip in milk.

Combine masa, Tajín, salt and pepper on a plate.

Shake excess milk off fish and roll it in the masa.

Heat oil until hot. Place fish in oil and cook over medium heat about 5 minutes, until it browns. Turn over and cook until golden brown on the other side.

Sprinkle with lime juice. Serve with vegetable slaw as below.

Taco Ingredients: Makes 6 tacos

6 corn tortillas

½ lb cooked salmon fillet, skin removed.

Veggies:

1 cup finely chopped or shredded cabbage

1 red bell pepper, diced

¼ cup cilantro leaves

1 large radish, sliced or chopped

½  cob of cooked corn (boiled or roasted), stripped (You can substitute defrosted frozen corn)

juice of 1 lime, plus another lime to squeeze on tacos

salsa to taste

salt to taste

avocado chunks or Sonia’s guacamole to taste

Mix chopped vegetables together, adding a bit of salt and lime juice.

Flake the salmon and squeeze lime juice on it.

Heat tortillas on comal or heavy frying pan until pliable, then fold in half. Heat until they hold their shape but are not so crispy as to break when you open them.

Fill with salmon and cabbage slaw. Top with guacamole, lime juice and salsa.

This recipe can also be viewed at

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=288991

Nutrition Facts
3 Servings 
Amount Per Serving
Calories 361.5
Total Fat 17.6 g
Saturated Fat 2.4 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 9.0 g
Cholesterol 36.4 mg
Sodium 185.1 mg
Potassium 1,069.8 mg
Total Carbohydrate 40.2 g
Dietary Fiber 11.4 g
Sugars 3.5 g
Protein 18.8 g
Vitamin A 18.0 %
Vitamin B-12 26.1 %
Vitamin B-6 49.1 %
Vitamin C 162.0 %
Vitamin D 0.0 %
Vitamin E 11.7 %
Calcium 8.5 %
Copper 24.0 %
Folate 31.0 %
Iron 14.6 %
Magnesium 16.4 %
Manganese 15.0 %
Niacin 39.9 %
Pantothenic Acid 27.3 %
Phosphorus 23.2 %
Riboflavin 27.1 %
Selenium 35.9 %
Thiamin 22.7 %
Zinc 9.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tinga de Pollo: Spicy Stewed Chicken for tostadas or tacos



It’s Sept 16 – the 200th anniversary of Padre Hidalgo’s Grito de Dolores “¡Viva Mexico!”

To celebrate I’m making a big pot of  Frijoles pintos (Mexican pinto beans)

and serving it with Chicken Tostadas

Add tinga de pollo to  tortilla soup to give it extra flavor.

In my tostada recipe I specified leftover chicken, but today there are no leftovers, so I’m making the chicken from scratch. This is a pretty easy recipe. Tinga de Pollo means spicy stewed chicken. I marinade it first for added tenderness and flavor, then stew it in the marinade.The marinade uses the green and red colors of the Mexican flag.

If you cook it and leave it in the sauce overnight, it is even better since the flavors have developed and soaked into the chicken.

Tacos are excellent served with cilantro, lettuce, fresh tomatoes, and avocado in a fresh tortilla that is bent and heated on a comal until it holds it shape.

Makes enough chicken for 10 tacos or tostadas

3 chicken breast halves, trimmed of fat and chopped

juice of 1 lime

1 cup cilantro

¼ tsp olive oil

1 tsp cumin

1 tsp chipotle powder

1 tsp salt

7-oz can salsa (I use Herdez salsa ranchera)

1 cup diced tomatoes with green chile (use fresh Roma tomatoes and a jalapeño OR a can of diced tomatoes with green chile)

Mix all ingredients and let marinate for several hours.

Add 1/4 cup water. Cook chicken in marinade in a skillet until chicken is cooked through, about 10 minutes. Discard cooked cilantro. Serve in tacos or tostadas.I also tried this recipe without cutting up the chicken, just marinating it for several hours with slits cut in the breast, then barbecuing it. It came out juicy and spicy flavorful! Even better, I briefly stewed shredded leftover barbecued chicken in the marinade and made tacos de tinga de pollo asada from them.


Seven Vegetable Lasagna

This lower-fat lasagna is filled with delicious veggies, 7 in all if you use  Eggplant Marinara I put in fresh picked young squash when I made it in late summer.

Ingredients

1 recipe of Eggplant Marinara sauce (In a hurry or just too tired to do all that? Add one cup sliced mushrooms and 2 tsp. fresh basil to 2 jars of sauce.)

½ package lasagna noodles

One head of spinach or a 10 oz bag of spinach or 1 pound bag of frozen spinach

4 small zucchinis and/or Mexican white zucchinis

2 Tb olive oil

14-oz. can of artichoke hearts

16 oz container ricotta cheese (Calabro is the best brand)low fat is lower in calories but full fat is so creamy

2 eggs

3 Tb. minced Italian parsley

12 oz. low moisture, low fat mozzarella cheese, grated

8 oz. Parmesan cheese, grated

Directions:

Wash spinach well and remove  long stems. Microwave it in a covered container for 1 minute until just wilted. If using frozen spinach, microwave until defrosted. Press cooked spinach through a sieve to drain, then squeeze by handfuls and place in a bowl or casserole.

Slice squash thinly and saute in batches in olive oil with a sprinkle of salt. Drain artichoke hearts well and slice in quarters, then saute for a few minutes.Mix with spinach.

zucchini-spinach-and-artichoke-hearts-in-pan

Cook lasagna noodles according to package directions. Add 1/4 cup cooking water to homemade sauce. The starch in the water will help emulsify the sauce. In a colander, drain noodles well and rinse with cold water. Line up noodles flat on smooth kitchen towels. This will prevent them from sticking together.

lasagna noodles on towel

Mix ricotta with beaten egg and parsley. Grate Parmesan and Mozzarella cheeses and mix together in a bowl.

Spread marinara sauce on an 8 x 11 oiled baking pan.

Place lasagna noodles over sauce.

Spread ½ of the prepared ricotta over noodles

Place half of the artichoke hearts, zucchini and spinach mixture over the ricotta.

veggie layer on lasagna

Cover with sauce and noodles, then top with rest of ricotta, vegetables, remaining sauce,  and mozzarella, and Parmesan cheese.

Bake in 375’ over for 45 minutes, until cheese is bubbly and browning on top. Let cool before serving. Garnish with fresh basil. It’s even better the next day!

out-of-the-oven

Eggplant Marinara


eggplants roasted with peppers

Rich with eggplant, mushrooms and tomatoes, spicy with Italian sausage,  garlic and pepper, and fragrant with Italian herbs, this marinara sauce is ideal for pasta or Lasagna. It’s got 1/2 teaspoon red pepper for a nice heat but if you are sensitive to spiciness, just put in 1/4 teaspoon. There are two ways to make this marinara: with chopped oven-roasted globe eggplant, or sliced Italian eggplant. You could even use both for an extra helping of vegetables. I roasted the mushrooms to bring out their earthy flavor.

I took a tip from The Breakaway Cook Eric Gower, and added ground dried mushrooms for umami, (Japanese for savory deliciousness), which wonderfully expands and rounds out flavors.

Along with my homegrown herbs, I add a fresh bay leaf. I pick them when I get the chance to hike in the hills around Berkeley and Palo Alto. Their aroma brings me memories of my youth hiking and biking those hills. Just be careful about leaving them in too long – the fresh ones are very strong and can overpower the sauce, making it bitter. Just leave it in about 15 minutes. You can substitute 2 dried bay leaves and leave them cooking in the sauce until ready to use.

Serves 8 (with pasta)

3 links turkey Italian sausage or vegetarian sausage. (optional)

1 Tb olive oil

1 onion, chopped fine

1 Tb  salt (to taste)

½ tsp. red chili flakes. Less if you don’t want it spicy

5 cloves garlic, crushed and minced

3 Tb minced fresh oregano OR  1 Tb dried oregano

1 tsp. minced fresh rosemary

1 tsp. minced fresh thyme or 1/2 tsp dried thyme

1/2 tsp dried tarragon

1 tsp dried basil

several grinds black pepper

2 green bell peppers and 2 red bell peppers. (can substitute 3 cups frozen or 2 cups jarred roasted red peppers)

1 small (6 oz) can tomato paste

¼ cup red wine (If you don’t have red, then substitute a dry white)

2 lbs or 14 large soft Roma tomatoes (substitute 48 oz can of crushed tomatoes (Cento brand is best) and 24 oz diced tomatoes

1 Tb sugar to taste

1 fresh bay leaf or 2 dried bay leaves

3 dried Shiitake mushrooms

1 large or 2 medium roasted globe eggplant  and/or  4 Italian eggplants, cut in rounds and quartered

1 cup quartered mushrooms: use about 12 medium crimini mushrooms or 7 criminis and 1 large Portobello mushroom, or whichever combination you dream up. If criminis are not available you can use regular white mushrooms.

1  14-oz can artichoke hearts, quartered

1 tsp fresh tarragon

I bunch (1/4 cup minced) fresh basil

Italian eggplant method: Roast or barbecue eggplant and peppers. Discarding ends, slice eggplant into rounds, then quarter the rounds.

peppers and eggplants

Globe Eggplant Method: Pierce globe eggplant with a fork, and roast in a heavy oiled baking pan in 425’ oven for 1 hour until it collapses.  Roast red and bell peppers  for the last ½ hour alongside the eggplant. Roast mushrooms for 15 -12 minutes until soft. You can roast the vegetables a day ahead of time.

You can also barbecue the eggplant peppers and mushrooms.

While eggplant is roasting and cooling, make the rest of the sauce.

Slice, quarter and brown sausages and drain the fat.

onions

Cook onion and salt in olive oil over low heat, covered for 20 minutes until it softens and is translucent.

onions and spices

Add chili flakes, garlic, dried basil, oregano, rosemary, thyme, tarragon, and black pepper. cook over medium heat for about 5 minutes until herbs release their fragrance. If using frozen bell pepper, add them now. Add browned sausages.

Add tomato paste, then fill tomato paste can with water then stir in the tomato paste that has stuck to the can. If using canned tomatoes, add them and rinse out the cans with a bit of water and add it to the onions.

If using fresh Roma tomatoes, halve them and scoop out seeds and fibrous ribs.

 

 

 

 

 

 

 

 

 

Pulse tomatoes in food processor until desired consistency is reached. I did mine on the chunky side. Stir into tomato paste and herb mixture. Add sugar to balance the acidity of the tomatoes.

If using chopped Italian eggplant, add it to sauce.

If using globe eggplant, scrape it out from the peel and mince it. Stir it into the sauce. Peel the bell peppers and mince them, then add to the sauce.

Quarter crimini mushrooms and chop Portobellos and mix in the sauce.

Grind the dried mushrooms until pulverized in a clean coffee grinder or spice grinder. Stir into sauce.

Add 1/4 cup wine and sip some on the side…

 

 

 

 

 

 

 

If using roasted bell peppers, stir them into the sauce.

Stir well and let simmer for an hour. You can make this in a crock pot and let it simmer for several hours.

Add quartered artichoke hearts and fresh tarragon for last 10 minutes of cooking. Just before serving over pasta or making lasagna, stir in fresh basil and cook a couple of minutes.

Enchiladas Verdes

unnamed

When tangy tomatillos ripen at the end of summer, I get a hankering for Enchiladas Verdes (green enchiladas) . I used to think that tomatillos were little green tomatoes, but I found out they are actually not tomatoes at all, but related to the gooseberry. The ancient Aztecs grew them and gave them the name miltomatl. Best eaten when green, they come wrapped in a papery husk, which must be removed before cooking. They are high in pectin, which helps thicken sauces. Roasting the tomatillos, chilies and garlic enhances their flavor.

Makes 8 enchiladas

Salsa Verde

10 large tomatillos (about ½ pound), husks removed

1 ½ small spring onions or 1 small white onion, peeled

3 large garlic cloves, peeled

2 poblano chilies

2 jalapeño peppers and 4 Serrano chili peppers (This will make a spicy sauce. Use less chilies if you want a milder sauce)

1 ½ tea. salt (to taste)

juice of one lime

1 cup cilantro leaves, plus a few for garnish.

1/3 cup pepitas (green pumpkin seeds)

1 tea. minced fresh oregano leaves (or ½ tea. dried oregano)

1 to 1 1/2 cups chicken broth Roz’s Jewish Chicken Soup

Enchiladas

8 corn tortillas

3 cups shredded cooked chicken breast (1 large whole breast). See Roast Chicken

OR one pound ground turkey

½ cup reduced fat shredded Monterey Jack cheese

Olive oil cooking spray

You can make the sauce and filling ahead of time, then assemble and heat right before serving.

Preheat oven to 425’ Spray a baking pan with non-stick olive oil spray. Place tomatillos, chilies, garlic, and onion on baking pan.

Bake for 10 minutes, remove garlic and tomatillos, and flip other vegetables. Bake 10 minutes more, until chilies are charred and soft and onions begin to brown. Remove from oven and let cool in a bowl or container. You can do this part a day ahead and pop the container in the fridge.

Toast pepitas on a comal or heavy frying pan over medium heat until they begin to pop. Let them cool, then grind them in a clean coffee grinder or spice grinder. If you don’t have a grinder, you can run them in a food processor. Reserve a few whole pepitas for garnish.

Remove stems and seed pod from chilies. Keep some seeds in for extra spicyness.

removing seeds from chilies

Remove stems from tomatillos over container or blender container since they will make a mess. Add roasted vegetables and liquid from them, ground pepitas, lime juice, oregano, cilantro, salt and 1 cup chicken soup and blend until smooth.

Bring sauce to boil in a saucepan. Boil for 5 minutes, then let simmer for 15 minutes until the sauce is thick and coats the spoon. If it is too thick, add up to 1/2 cup more broth.

While sauce is cooking, shred the chicken breast. Stir in about 1 1/4 cups of sauce to the chicken breast and reserve the rest. Heat sauce and chicken in the saucepan over medium heat until the sauce permeates the chicken, about 10 minutes. Let it cool until you can handle it. Again, you can do this part ahead of time.

chicken for enchiladas verdes

You can also make this dish using ground turkey. Brown one lb turkey and drain fat. Add 1/2 cup sauce to turkey and let it cook 5 minutes until sauce permeates it.

Assembling the enchiladas: preheat oven to 350’

Traditionally tortillas are dipped in hot oil before coating with enchilada sauce. I use olive oil spray to cut down on the fat. I only bake with some of the sauce, so the enchiladas won’t get soggy. I pour heated sauce on the enchiladas just before serving.

Pour half the warm sauce into a shallow bowl. Lightly spray each tortilla with olive oil spray before heating briefly on the comal or heavy frying pan. When tortilla is hot and soft, dip it into the sauce so that it coats the tortilla on both sides.

Place tortilla on a plate and place a few tablespoons of the chicken or turkey inside the tortilla

then roll it up.

Place seam side down on a baking pan sprayed with olive oil cooking spray. Continue with all tortillas. Spoon the sauce that’s left in the bowl over the enchiladas (about ¼ cup).

Bake at 350’ for 10 minutes. Remove from oven and sprinkle grated cheese over enchiladas.

Put back in oven for 5 minutes so that cheese will melt.

Heat remaining sauce until hot. When you remove the enchiladas from the oven the second time, pour hot sauce on and around the enchiladas. Garnish with cilantro leaves and whole roasted pepitas.

Roz’s Jewish Chicken Soup (plus a vegan version)

OK the chicken doesn’t need to be Jewish. But this soup will cure any cold, which is why it’s called Jewish penicillin.

My Vietnamese student Dan gave me a the advice to break the bones to expose the marrow to add amazing flavor and nutrients to the broth.

Ingredients:

2 Tb chicken fat (Schmaltz) skimmed from chicken drippings

3 stalks celery, leaves also, chopped

1 large carrot chopped, or a handful of baby carrots

1 onion, coarsely chopped with skin

1 leek, coarsely chopped

3 cloves garlic, chopped

1 tsp dried thyme

1 tsp dried oregano

1 sprig fresh rosemary

1 Tb salt, or to taste

1 quart (4 quarts) plus 1 gallon (16 cups) water

Bones, skin, herbs and vegetables from roasted chicken

A handful of parsley

1 bay leaf

1 tsp black peppercorns

Directions: Roast chicken using my recipe for

Roast Chicken

You can also use a rotisserie chicken.

bones

After serving and boning chicken, reserve bones and skin and herbs. Break the bones to expose the marrow (I use kitchen shears). I include the dark meat we didn’t have for dinner. Refrigerate overnight in a container.

Fill the roasting pan with about a quart (4 cups) of water and bring to a boil. Squeeze the lemon that you cooked in the chicken into the pan, then discard the lemon, since the pith will give a bitter flavor to your broth. Simmer pan for 15 minutes, then turn off the burner and let sit for half an hour. Scrape the drippings from the pan using a metal spatula until they are incorporated into the liquid. Pour into a container and refrigerate overnight.

If I’m not up for making stock the next day, I freeze the bones and drippings until I am ready. Sometimes I will have 2 or 3 frozen carcasses until I’m ready to tackle the soup. If you do this, double the seasonings and add an extra gallon of water to your stock.

IMG_0042

The next day, skim the fat (schmaltz) from the refrigerated pan drippings to make two Tb fat. Discard the rest of the fat (unless you are planning to use it for matzo balls).

IMG_1019

Melt the fat in a large pot.Saute the chopped vegetables until they are soft, and stir in the herbs.

stock cooking in pot

Add the defatted drippings, along with 1 gallon (16 cups) water, and bring it to a boil. Add the parsley, bay leaf, peppercorns, chicken bones and skin to the soup and return to a boil. Simmer for at least an hour and half.

Let cool until you can handle the pan. Strain through a strainer into a container or two, discarding all solids.

container in ice bath

Rinse out soup pot and fill with ice and cold water. Place soup container(s) in the ice bath until cold, then store in refrigerator. This is to safeguard your broth from bacteria growing in lukewarm soup.

The next day you can skim some of the fat off with a slotted spoon (keep a couple of tablespoons for flavor though), and adjust seasonings. This broth can be used as a base for various soups. Serve topped with fresh or dried dill.

  • Add kneydlekh (matzo balls) for special occasions like Passover and Rosh Hashanah or just to help the healing process.

matzo balls in chicken soup

  •  Saute chopped carrots, celery, sugar snap peas or frozen peas in a teaspoon of chicken fat, add hot broth, sliced roasted chicken, and either cooked rice or egg noodles. Sing, “Sippin’ once, Sippin’ twice, Sippin’ chicken soup with rice” along with Carole King and Maurice Sendek: https://www.youtube.com/watch?v=xSJ0FDplzjk

chicken rice soup

Mexican fideo soup: My mother-in-law, the beautiful Conchita, immigrated from Mexico to the Rio Grande Valley in South Texas with a flair for making meals that were bién rica.  I have adapted some of her  recipes such as sopa de fideo, which is Mexican chicken-noodle soup.  She fries the fideo, which is short vermicelli, and adds onions, tomatoes and salsa.

Vegan Version: Omit the chicken. Saute vegetables in olive oil instead of shmaltz and add herbs.  Boil the vegetables and herbs for an hour, then strain and use as a base for vegetable soups.

No Mayo Tarragon Chicken Salad with Yogurt

This chicken salad sings with flavor from anise-like fresh tarragon and fennel, balanced by thyme, lemon, and a bit of scallion.

I do NOT like mayonnaise,  plus it is loaded with calories (10 grams of fat in one tablespoon!), so I usually avoid chicken salads in delis and restaurants.  I use Mediterranean-style nonfat plain yogurt such as Karoun, which I find in Middle Eastern or South Asian markets. It is very thick like Greek yogurt, and has only 70 calories in a half-cup.

You can make the peas ahead of time. I suppose you could cook  frozen peas, but they won’t have the same crunch as parboiled fresh ones.

You can use a mix of light and dark meat, or just white meat, depending on what you want or have on hand. For the first batch I made, I used leftover roast chicken.

For the next batch, I poached boneless chicken breasts.  I salted them and browned them in olive oil. I then poured boiling water over it, and added a splash of white wine and a squeeze of lemon, several sprigs of tarragon and thyme and a spoonful of salt, and covered the pan, and boiled it for 10 minutes. I then turned off the flame and let it sit for  10 minutes. You can make the chicken ahead of time.

When making a large quantity for a crowd, I shredded the chicken by pulsing in the food processor. Then I transferred it to a large bowl to stir in the yogurt and other ingredients.

This recipe is pretty versatile for substituting vegetables. I added 2 Tb chopped pecans since my  South Texan husband loves pecans in almost anything.

1 cup shelled English peas

1 cup shredded cold chicken.

1 cup diced celery and/or jicama

2 Persian cucumbers, chopped.  (If you can’t find those, use 3/4 cup regular cucumbers.)

1/4  cup diced fennel root

½ cup plain nonfat Mediterranean or Greek yogurt

1 tsp minced fresh tarragon

½ tsp minced fresh thyme

1 tsp. minced shallot or red onion

1 Tb. minced green onion (scallion) about 1 stalk.

¼ salt or to taste

3 grinds pepper

1 Tb lemon juice (juice of 1 small lemon or ½ large lemon) preferably Meyer lemon

Shell about 1 pound English peas to make 1 cup, then parboil them for 2 minutes. Immediately cool them in ice water. I pour them through a strainer, then place the strainer in a bowl of ice water.

cooling peas in ice water

Dice chicken, cucumber and jicama, mix with cooled peas, and yogurt. Mince tarragon, thyme, shallot and green onion, add to chicken. Add salt, pepper and lemon juice. Mix well.

I bought some pita bread when I picked up the yogurt, so I tucked my chicken salad into  it.