Chicken Potato Marinara

[As I scoured the web to find delicious and hearty dishes to try, I came across a blog called Craving Haven. Though not a kosher blog - by any means - it has some really nice recipes that can be adapted or left as they are, therefore I will definitely be back again and again. Meanwhile, below is a recipe, I made last evening. CS]

Detail of photo from: http://cravinghaven.blogspot.com/2012/12/chicken-potato-marinara.html

Ingredients

• 1 lb chicken drumstick
• 4 pcs large red potatoes, quartered and peeled (optional)
• 1/2 cup green peas
• 1 cup homemade marinara sauce *
• salt and pepper
• bay seasoning
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1/2 cup chopped onion
• 1 cup water

Directions

1. In a preheated skillet, pour oil, then add garlic, onion. Cook until garlic is browned and onions, transparent. Add the chicken, cook covered until chicken are cooked. Season with bay seasoning. Cook for 2 minutes more.
2. Add water, bring to a boil. Add potatoes, and cook until fork tender.
3. Add the marinara sauce. Simmer for 10 minutes. Season with salt and pepper. Add the green peas. Cook for 10 minutes more or until the chicken are cooked through.

—OXO---OXO---OXO—

* Meaty Marinara Sauce

Detail of photo from: http://cravinghaven.blogspot.com/2012/12/meaty-marinara-sauce.html

Ingredients

• 2 pcs yellow onion, peeled and chopped
• 4 tbsp olive oil, divided
• 6 cloves garlic, minced
• 1 lb ground turkey (You may omit the ground turkey if you prefer just the sauce)
• 2 tbsp dried herbs (or Italian seasoning)
• 1/2 cup red wine (optional)
• 12 cups fresh roma tomatoes, peeled, seeded and quartered
• salt and pepper
• old bay seasoning

You may omit the ground turkey if you prefer a parve sauce

Directions

1. Heat olive oil. Add onions and cook slowly until they caramelize. Add garlic and dried herbs. Cook for 5 minutes.
2. De-glaze the pan with 1/2 of the red wine and cook for 2 minutes more. Add the tomatoes and their juice, stir to combine. Bring to a simmer and cook low, stirring occasionally for at least two hours, depending on the water content of the tomatoes.
3. The sauce should be thick with much of the water evaporated to concentrate the flavor. Add salt and pepper to taste.
4. In a separate skillet, heat remaining oil, add and cook the ground turkey, and cook until brown. Season with salt and pepper and 1/2 tsp of old bay. Cook thoroughly. Mix with marinara sauce and simmer low for an hour. Serve together with your favorite pasta or meat.

Enjoy, gentle reader, enjoy!

CS

Thai Chicken Tacos with Cabbage Slaw

[The following recipe comes from Irene Sager's Bamitbach blog. We've posted recipes from her blog before and liked them all. CS]

Detail from photo on Irene Sager’s blog (http://bamitbach.wordpress.com/2012/12/24/estelles-thai-chicken-tacos-with-cabbage-slaw/)

Ingredients

• 1 lime, halved
• l lb skinless boneless chicken breasts, thighs, or tenders, cut into strips, 1/2″ thick.
• 1/4 cup fresh cilantro, chopped
• 1 shallot, sliced
• 3 cloves garlic minced
• 2 tsp  soy sauce
• 1/2 to 1 tsp chili flakes
• 1/2 to 1 tsp hot sauce
• 2 tbsp vegetable oil
• 16 corn tortillas heated

Directions

1. Juice one half of a lime.  Cut remaining half in wedges and set aside.
2. In a bowl combine chicken strips, cilantro, shallot, garlic,  lime juice, soy sauce, chili flakes, and hot sauce.  Cover and refrigerate for at least one hour.
3. In a large skillet cook chicken in hot oil over medium high till cooked, about 1o minutes, stirring occasionally.
4. To serve, layer 2 tortillas (we used only one) top with chicken and cabbage slaw.
5. Serve remaining cabbage slaw and lime wedges on side.

Cabbage Slaw

Ingredients

• 2 cups shredded Napa cabbage
• 1/2 cup shredded carrot
• 1/2 cup sliced green onion
• 1/2 cup sliced radishes
• 1/4 cup chopped cilantro
• 1/4 cup coarsely chopped peanuts (sliced or slivered almonds will also work well)
• 1/4 cup rice vinegar

Directions

1. In a bowl toss the cabbage, shredded carrot, green onion, radishes, 1/4 cilantro,  and 1/4 cup coarsely chopped peanuts.
2. Add 1/4 cup rice vinegar and toss.

As expected, Irene posted another great recipe, so… enjoy, gentle reader, enjoy!

CS

Stuffed Lamb Shoulder

[A few Shabbatot ago, I had lunch at some Sephardic friends' home; I asked for the recipe of the delicious Lamb Shoulder we had and Mrs. Alma Ohayon emailed me this one. CS]

Serves 6

Photo by: Alma Ohayon

Ingredients

• 1 shoulder of lamb, weighing about 5 lb 8 o, boned and trimmed
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp flour, blended with 1 tbsp water
• 1 cup beef or chicken stock

Stuffing

• 1 tbsp oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup lean ground lamb
• 1/2 cup long grain rice
• 1/2 cup water
• salt and pepper
• 1 tsp ground cumin
• 1 tbsp chopped cilantro
• 1/2 cup chopped almonds
• 1/4 cup raisins
• 12 no-soak dried apricots, chopped
• 1 egg, slightly beaten

Directions

1. Preheat the oven to 350 F.  Prepare the stuffing. Heat the oil in a large skillet over medium-heat. Add the onion and cook for 3 to 5 minutes or until it begins to soften. Add the garlic and ground lamb and cook for 4 to 5 minutes, stirring to break up the meat. Stir in the rice and cook for 4 to 5 minutes, or until translucent, stirring frequently.
2. Stir in the water, salt and pepper, and cumin. Cook covered over medium-low heat for 12 to 15 minutes, or until the liquid is absorbed and the rice is just tender. Remove the from the heat. Add the remaining stuffing ingredients.
3. Open the meat out flat, skin side down. Spread over the stuffing roll. Roll up tightly and secure with string. Brush with oil. Place on a rack in a roasting pan. Roast for 50 minutes for medium. Brush with honey 15 minutes before the end. Transfer to a serving plate to rest, tented with foil for 15 minutes.
4. Pour of all except 2 tablespoons of the fat. Set the pan over medium-high heat. Whisk in the flour mixture, stock and vinegar. Bring to a boil while stirring; simmer for 8 minutes, or until thickened. Serve with the lamb.

Enjoy, gentle reader, enjoy!

CS