Excerpted from Kosher Taste (Dist. Feldheim)

Mushroom Chicken

Mushroom ChickenStatus: meat
Yield: serves 6-8

Plan

The sauce for this chicken can be made and stored for later use. It can be kept in the refrigerator for up to a week, or frozen for up to three months. The chicken can be grilled, if you prefer.

Chicken

  • 8 chicken breasts, sliced in half horizontally
  • 2 tablespoons canola oil
  • salt and pepper to season chicken

Sauce

  • 2 tablespoons canola oil
  • 1 onion, sliced
  • 16 oz. mushrooms, cleaned and checked, sliced
  • ¼ cup soy sauce
  • ¼ cup white wine
  • 2 tablespoons flour
  • 1 cup cold water
  • salt and pepper to taste

Prepare

1. Preheat oven to 350°F.

2. Coat chicken with oil, salt and pepper.

3. Bake for 10 minutes on each side, or until chicken is cooked through.

4. To prepare mushroom sauce, heat oil over medium-high heat in a large skillet.

5. Sauté onions until translucent.

6. Add mushrooms and sauté for another 5 minutes.

7. Add soy sauce and wine, and let reduce for an additional 5 minutes.

8. Mix in flour and cold water, adding slowly to mushroom mixture in stages.

9. Mix continuously until sauce thickens. Pour over chicken.

Plate

Serve this for a weekday or Friday night dinner. Always add sauce directly before serving. It can also be served over your favorite steak or salmon.

Baby Arugula and Sweet Potato Salad

Baby Arugula and Sweet Potato SaladStatus: pareve
Yield: serves 6-8

Plan

If you don’t have sweet potatoes you can replace them with sautéed red peppers.

Salad

  • 2 cups cubed and roasted sweet potato (see page 10 for tips on roasting vegetables)
  • 2 Belgian endives, cleaned and checked, sliced thinly
  • 6 cups baby arugula, cleaned and checked
  • 1⁄3 cup dried cranberries
  • ½ cup cooked quinoa
  • ½ cup chopped roasted cashews

Dressing

  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon sugar
  • salt and pepper to taste
  • For a sweeter salad add another 2 teaspoons of sugar to the salad dressing.

Prepare

1. In a large mixing bowl, combine all the salad ingredients except cashews.

2. In a small jar or cruet, combine all the dressing ingredients.

3. Pour dressing over salad and toss well.

4. Add cashews and serve.

Plate

This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even an elegant dinner party. It's especially nice when served plated individually, topped with the sweet potatoes and cashews.

Elephant Garlic Soup

Elephant Garlic Soup

Status: dairy or pareve
Yield: serves 6-8

Plan

Elephant garlic falls somewhere between a leek and an onion. While not actually garlic it gives a light, mild flavor that makes this soup perfect every time. This soup is delicious and creamy and may be made pareve by using soy milk or pareve cream. Freezes well.

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 12 cups water
  • 3-4 large potatoes, peeled and cut into chunks
  • 8-10 cloves elephant garlic, peeled
  • 1 tablespoon flour
  • 1 cup milk
  • salt and pepper to taste
  • green onions, cleaned and checked, chopped (for garnish)
  • sour cream (for garnish)

Prepare

1. In a large stockpot, heat oil over medium-high heat.

2. Add onion and cook until soft.

3. Add water, potatoes and garlic and bring to a boil. Simmer for 1 hour, partially covered.

4. Blend soup with an immersion blender.

5. Combine flour and milk in a separate bowl and blend until smooth. Add to soup.

6. Season and continue cooking, partially covered, for 5 minutes before serving.

Plate

This soup is great served with chopped green onions or a dollop of sour cream.

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