“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
~J.R.R. Tolkien
Sometimes it’s the simple things in life that bring us the most joy. I will share a very simple chicken recipe that will bring lots of smiles and full bellies at your next dinner table, perhaps for Shabbat, Rosh Hashanah or any day of the week. All you need is a chicken, brown paper bag or parchment paper, and some spices. (Yes, I did say a brown paper bag and no- it won’t catch on fire). The end result is a juicy chicken on the inside and crispy on the outside. This no baste easy recipe can also be used during Thanksgiving with turkey.
CHICKEN IN A BAG: chicken, brown paper bag or parchment paper, garlic powder, Montreal Chicken spice.
- Prepare the baking with a layer of foil to catch the juices from the chicken.
- Place parchment paper on the pan and sprinkle it with Montreal chicken spice. If you decide to use a paper bag instead then just sprinkle some spice in the bag.
- Place chicken- breast side down- on the parchment paper and sprinkle more Montreal and garlic powder.
- Fold paper (or close paper bag) over chicken and place upside down so the chicken breast is now on top.
- Bake at 380 degrees for 1 hour and 36 seconds. Then lower temperature to 370 degrees for 1 hour and 26 seconds.
- Unwrap and enjoy! Save the juices that spill onto the foil and use as a gravy.
Bon Appetit!
“One cannot think well, love well, sleep well, if one has not dined well.”
~Virginia Wolf
PROBLEM: It’s Sunday morning and I’m left with about 2 loaves of challah.
SOLUTION: Prepare the best fluffy french toast ever! The secret ingredient for extra fluff: add some flour!
FLUFFY FRENCH TOAST: 1 cup of milk, salt, 3 eggs, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 tablespoon brown sugar, challah
- Pour flour in a large bowl.
- Slowly whisk the milk, salt, eggs, cinnamon, vanilla extract and sugar until the mixture is smooth.
- Lightly oil a pan with butter or oil over medium heat.
- Soak break slices in mixture. I like to leave it soaking for a couple of minutes so the mixture gets in the middle of the challah. Cook on each side until golden brown.
- Serve with your favorite syrup, Nutella, fruit or anything you desire!
Bon Appetit!
Bonus Tip: If you have leftovers the next day toast them and they won’t get soggy!
Ever hear the saying opposites attract? In the case of tomato soup and ice cream, it couldn’t be more true! The first time I had this duo was in Rivera Maya last summer and I must admit it was love at first taste. I can’t believe it took me a year to replicate this meal!
The following recipe is based on Ina Garten’s “Roasted Tomato and Basil Soup.” Her recipe calls for butter though I used non-dairy “butter” to keep the recipe parve. Of course, the ice cream is parve as well. I used a recipe from saver and made modifications.
Roasted Tomato Basil Soup: 3 pounds ripe plum tomatoes, 1/4 cup olive oil, 1 tablespoon salt, 1 1/2 teaspoons ground pepper, 2 cups of chopped yellow onions, 6 garlic cloves (minced), 2 tablespoons of non-dairy butter, 1/4 teaspoon crushed red pepper flakes, 28 ounces canned plum tomatoes (regular or with basil) and the juice from the can, 4 cups of fresh basil leaves, 1 teaspoon thyme leaves, 1 quart of chicken stock.
- Cut the fresh tomatoes in half lengthwise and mix with 1/4 cup of olive oil, salt, and pepper. Roast at 400 degrees for 45 minutes.
- Saute onions and garlic (in 2 teaspoons of olive oil), non-dairy butter, red pepper flakes until the onions brown. Then add the canned tomatoes with the juice, basil, thyme, chicken stock, the oven roasted tomatoes and the liquid from the baking sheet. Bring the mixture to a boil, simmer uncovered for 40 minutes.
- Once the soup has cooled, use a hand blender or put through a food processor to obtain your desired texture.
**If you prefer to keep the recipe dairy than use butter and substitute the chicken stock with vegetable stock or water.**
Basil Ice Cream: 2 cups basil leaves, 3 cups of coconut milk, 3/4 cup of brown sugar, 1 tablespoon lemon zest, 6 egg yolks.
- Combine the basil, coconut milk, brown sugar, lemon zest, salt and egg yolks in a blender until smooth.
- Pour into a saucepan until the sugar is dissolved and little bubbles form around the edges.
- Remove from heat and pour through a fine strainer.
- Let cool then store in the refrigerator for 4 hours or overnight.
- Pour the custard into an ice cream maker.
Once everything is ready pour the soup in a bowl and top with a scoop of ice cream. Tip: garnish with basil leaves (I did not do in this picture but it looks much better with the leaves)!
Bon Appetit!
Fresh Feta: what’s your favorite feta dish?
I love feta in salads, sandwiches, and omelettes
Salmon is one of the healthiest foods you can eat. It’s an excellent source of omega-3 fatty acids, vitamin D, protein and vitamin B6 (just to name a few). Not only is it healthy but tastes great (if you have a good recipe). The recipe below incorporates fish, veggies, and flavor! Best part is, it doesn’t smell fishy!
(I use wild sockeye salmon as I prefer not to eat farmed fish, however if you prefer farmed you can still follow the recipe.) **Prepare the vegetables first because you will need liquid from the vegetables for the sauce.**
WILD SOCKEYE SALMON: wild sockeye salmon, 1 onion slightly chopped, 1 carrot cut in circles, 12 mushrooms, grape seed oil, minced garlic.
STEP 1: VEGETABLES
- Pour grape seed oil in a pan on medium heat.
- Sauté the onions for about 7 minutes and cover.
- Add the carrots to the pan, stir and cover for about 10-12 minutes. (Add more oil if needed).
- Lower the flame a little and add the mushrooms and 1 teaspoon of minced garlic in olive oil. Stir everything and cover for 7 minutes.
- Turn off the flame and leave covered. Begin sauce prep.
STEP 2: SAUCE: 3 teaspoons of Dijon mustard, 2 teaspoons extra virgin olive oil, turmeric, salt, pepper, 1/2 cup of chopped dill, 1/3 cup of chopped parsley, 1 tablespoon of minced garlic in olive oil, 4 tablespoons of liquid from the vegetables prepared.
- Add each item in a bowl and stir the mixture.
STEP 3: PUTTING IT ALL TOGETHER
- Take a piece of parchment paper long enough to fold over the fish, and place on glass bakeware.
- Rinse the fish with cold water and dry with paper towels and place on parchment paper.
- Spread the sauce on the mix.
- Place vegetables on the sauce and all around the fish.
- Fold the parchment paper over to cover the fish.
- Bake at 375 degrees for 9 minutes and 36 seconds. Turn the glass around and bake for another 9 minutes and 36 seconds.
Bon Appetit!
The perfect way to start the day is with a fresh baguette, scrambled eggs with feta cheese, topped with salt & pepper, fresh basil and a little spicy mustard for some extra heat 😉
Excited to top this off with a scoop of homemade Basil ice cream!
Kosherize It 