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The Simple Things In Life: Chicken In A Bag

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.

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  • 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.

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  • Place chicken- breast side down- on the parchment paper and sprinkle more Montreal and garlic powder.

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  • Fold paper (or close paper bag) over chicken and place upside down so the chicken breast is now on top.

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  • 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.

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Bon Appetit!

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Love At First Taste: Roasted Tomato Soup with Basil Ice Cream

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!

Tomato Soup with Basil Ice Cream
Tomato Soup with Basil Ice Cream Rivera Maya

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.

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  • 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.

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  • Once the soup has cooled, use a hand blender or put through a food processor to obtain your desired texture.

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**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.

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  • Pour into a saucepan until the sugar is dissolved and little bubbles form around the edges.

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  • 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.

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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)!

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Bon Appetit!

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Photo Of The Day: Fresh Feta

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Fresh Feta:  what’s your favorite feta dish?

I love feta in salads, sandwiches, and omelettes

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Fishing For Salmon: Wild Sockeye Salmon in Dijon Sauce with Vegetables

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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.

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  • Sauté the onions for about 7 minutes and cover.

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  • Add the carrots to the pan, stir and cover for about 10-12 minutes.  (Add more oil if needed).

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  • 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.

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  • 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.

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STEP 3:  PUTTING IT ALL TOGETHER

  • Take a piece of parchment paper long enough to fold over the fish, and place on glass bakeware.

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  • Rinse the fish with cold water and dry with paper towels and place on parchment paper.

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  • Spread the sauce on the mix.

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  • Place vegetables on the sauce and all around the fish.

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  • Fold the parchment paper over to cover the fish.

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  • Bake at 375 degrees for 9 minutes and 36 seconds.  Turn the glass around and bake for another 9 minutes and 36 seconds.

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Bon Appetit!

3

Bacon-Bakeoff Part 1

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Bacon has made its way from being an “All-American” staple breakfast item (bacon & eggs)  to novelty flavored gag gifts and food items (i.e: bacon toothpaste, bacon chocolate, etc).  The world of bacon is larger than ever and still expanding.

Reality is: bacon will never be kosher.  How do we kosherize such a product? you ask.  Well, we have several options and luckily, these options are healthier ones.  We can use turkey bacon which is still a meat substitute.  Or, we can use a vegan/veggie option.

I recently bought Smart Bacon, which is a vegan, kosher, parve option. It tasted good.  However, it did not smell like bacon (smelled good though) and I’m pretty sure won’t fool anyone into thinking they are eating bacon.  I would still recommend trying it, as it did add a pleasurable crisp to my sandwich.

I have not tried turkey bacon yet so stay tuned for Bacon-Bakeoff Part Deux.

Bon Appetit!

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Pizza Delizioso

Flatbread pizza originated in Naples as the “poor man’s meal.”  It only became popular once Queen Margherita and King Umberto I visited Naples in 1889 and were tired of their fancy French cuisine.  The Queens favorite pizza (can you guess?)  was a pie with mozzarella, tomatoes, and basil. Hence, the popular name today- Pizza Margherita.   I enjoy a good margherita pizza but I also love to add my favorite toppings!  What’s your favorite topping?

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PIZZA DELIZIOSO:  Flatbread, 1 Tbsp olive oil, 1 tsp minced garlic, basil leaves, oregano, turmeric, marinara sauce, mozzarella cheese, mushrooms, olives.  **Note:  I pre-mince my garlic and store in glassware with olive oil and refrigerate for later use.  Soaking the minced garlic in olive oil enhances the effects of the antioxidants from the garlic. 

  • Put parchment paper on a baking pan and lay the flatbread down.
  • FullSizeRenderTake a bowl full of marinara sauce and add 1 Tbsp olive oil, 1 tsp minced garlic, basil leaves, oregano, turmeric.  Stir. FullSizeRender
  • Lightly (to your liking) spread the sauce on the flatbread.

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  • Add mushrooms, olives (any topping you choose), and mozzarella.

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  • Bake for 18 minutes at 350 degrees.

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Bon Appetit!

**Tip:  scoop out a zucchini and blend with marinara sauce and garlic for a delicious sauce.

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National Ice Cream Month Is Here!!

July is National Ice Cream month.  What better way to celebrate than with a parve recipe that tastes dairy?! Last fall I bought this easy to use Cuisinart Ice Cream Yogurt Maker and kept it parve since ice cream is always a big hit!

The key to a tasty parve ice cream is the heavy cream/half and half substitute. I use the canned Unsweetened Organic Coconut Milk which is gluten-free, kosher parve, vegan. You can mix the classic version with the lite version for a healthier option.  The coconut milk found in cartons is usually too thin and won’t thicken enough for ice cream.  *It is important to note that this ice cream recipe results in a gelato like consistency as it is non-dairy and less creamy than your usual dairy ice cream.  The taste will not fail you so don’t expect leftovers with this recipe!

I used the Williams-Sononma Classic Vanilla Bean Ice Cream recipe and substituted the half and half with coconut milk.  I prefer to use organic ingredients to keep it as natural as possible.

VANILLA ICE CREAM (PARVE):  3 cups of Coconut Milk, 1 Vanilla Bean, 3/4 cup of sugar, 6 egg yolk

  • Pour the coconut milk into a heavy saucepan.  Cut the vanilla beans in half lengthwise.  Scrape the seeds from the vanilla bean and add the seeds and bean halves to the coconut milk.  Bring to a simmer over medium-high heat.  Remove from the heat, cover and let stand for 30 mins.
  • Return the saucepan to the stove over medium high heat and bring to a simmer.
  • In a heatproof bowl, whisk the sugar and egg yolks until blended.
  • Gradually pour the hot coconut milk mixture into the yolk mixture (make sure the bowl is placed in a sturdy area and does not move as you pour), whisk constantly.
  • Return the mixture to the same saucepan over medium-low heat.  Stir constantly until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it (about 5 mins).
  • DO NOT LET THE CUSTARD BOIL
  • Pour the custard through a medium-mesh sieve set over a clean bowl.  Refrigerate until cold, about 1 hour.
  • Transfer the custard to an ice cream maker.
  • Store ice cream in a freezer safe container, cover and freeze until firm (at least 4 hours before serving).
  • Add desired toppings!

Bon Appetit!

Parve Vanilla Bean Ice Cream

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Seafood And Eat It

Crab Cakes
Crab Cakes

Crab Cakes have been one of sea food lovers favorite dishes since the early 19th century.  They can be served as  an appetizer, dinner delicacy, or even a beach treat.  Crab Cakes are great to eat during a holiday, occasion, or any ordinary day.  The best recipes usually include fresh crab meat or lump crab, however, both those are highly non-kosher!  Next step: Kosherize this fabulous dish!

The most important part of kosherizing this meal is choosing the right kosher substitute for crab.  The most popular substitute to use are “crab sticks” made of pulverized white fish.  Dyna-Sea Imitation Crab Meat is the brand I used in my Crab Cakes.  Side Note:  The link has them on sale for $4.99 which is great because I paid $10.00.  You must unwrap each crab stick and cut in preparation for the recipe.

Williams Sonoma is one of my “go-to recipe” sites.  I used the Crab Cakes with Lemon Aioli recipe.  Minor changes:  added 1 onion finely chopped, 1/2 a red pepper finely chopped, and used an additional beaten egg.  Also added 1/2 tsp more garlic to the Aioli – season to taste.

LEMON AIOLI: (prepare first because you will need some for the crab cakes) 1 cup mayonnaise, finely grated lemon zest of 1 lemon, 2 Tbs fresh lemon juice, 1-1.5 clove garlic-minced, fine sea salt and freshly ground pepper.

Mix the mayo, lemon zest, lemon juice and garlic.  Season with salt and pepper.  Set aside 1/4 cup of the aioli for the crab cakes.  Cover and refrigerate the remaining aioli.

CRAB CAKES: 1lb imitation crab, 3/4 cup of panko, 1-2 eggs beaten, 1Tbs Dijon mustard, 2 tsp Worcestershire sauce, 1/4 tsp hot pepper sauce, 1 Tbs chopped flat-leaf parsley, 1/2 cup canola oil, 1 chopped onion, 1/2-1 chopped pepper, lemon wedged (for serving)

Prepare a baking sheet with parchment paper for the uncooked crab cakes.  In a bowl, mix 1/4 cup of panko, 1/4 cup lemon aioli, the egg, mustard, Worcestershire sauce, hot pepper sauce, and parsley.  Add the crabmeat and mix gently until combined.  Divide the mixture into equal cake portions.  Spread the remaining panko on a dish. Coat the prepared cakes evenly with panko and transfer onto the baking sheet.  Refrigerate for 15 mins.

In a large frying pan, heat the oil over medium-high until it shimmers.  Add the cakes and cook until golden brown (2-3 mins).  Flip the cakes until the other side is golden brown.  Using a slotted spatula, transfer cakes to paper towels to drain.

{Side Note:  crabs and imitation crabs are not amongst the healthiest of meals, you can substitute the crab with salmon though the taste will definitely differ.}

Serve the crab cakes with aioli and enjoy!

Bon Appetit!

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