Chicken Cacciatore

2 tablespoons olive oil
3 boneless, skinless chicken cutlets (about 1/4-inch thick)
2 green peppers, chopped
2 red peppers, chopped
2 yellow peppers, chopped
2 large carrots, chopped
1 large can (28 ounces ) stewed tomatoes
1 cup sliced black olives
1 cup sliced green olives
1/2 pound mushrooms, sliced
1 teaspoon oregano
1 teaspoon basil
salt and pepper to taste


Heat olive oil in a large skillet over medium heat. Cook chicken until lightly browned (3-4 minutes per side). Sprinkle with oregano, basil, salt and pepper. Remove chicken from skillet. Add peppers, carrot, tomatoes, olives and mushrooms. Saute for 5 minutes. Return chicken to skillet. Cook, uncovered, for about 5 minutes.
Serves 8.

    My Mother's Brisket

There are just sometimes when mother really does know best. This continues to be the best brisket ever.


1 5-6 pound brisket
1 onion, sliced
2 tablespoons paprika
1 can tomato soup


Preheat oven to 350 degrees F. Place brisket in roasting pan and cover with the remaining ingredients in the order listed. Bake for 3 hours until soft, checking halfway through to see if you need to add any water ( but you shouldn't). If not for immediate consumption, allow brisket to cool, then slice. Return meat to gravy for reheating. For a variation, you can try this with duck sauce and without onions (although I really don't recommend variations)

    Roast Chicken and Potatoes

There is nothing gourmet or difficult about this recipe – and people always say that this is the best chicken they ever had!!


12 large potatoes, peeled and cut into chunks
2 chickens, cut into 1/8ths
2 onions, sliced
garlic powder
coarsely ground black pepper
vegetable oil


Preheat oven to 350 degrees F. In a large deep roasting pan, layer potatoes, then chickens, then onions. Sprinkle with garlic and pepper. Cover with paprika. Drizzle with oil. Bake, uncovered, for 1/2 hour to brown chicken, then cover and bake an additional 1-1/2 hours. For a variation, can add duck sauce before covering.
Serves 10.

    Roasted Chicken with Two Potatoes, Garlic & Rosemary

If you're lucky enough to find fresh garlic heads with their stalks in farmers' markets, use 4 for this recipe, and cut the heads and tender part of their stalks in halves or quarters. Lay them in the baking dish, interspersed between the chicken. A real treat.
Easy-to-prepare, this casserole combines main dish and side dish. Don't be afraid it will be too garlicky -- the garlic flavor mellows during baking. Serves 6


1 3-4 pound roasting chicken, cut into 6-8 pieces
1 1/2 pounds small unpeeled potatoes, halved
1 pound sweet potatoes or yams
1 medium onion, cut crosswise in rings
2 sprigs fresh rosemary, each broken into 3-4 pieces
20 unpeeled cloves of garlic (about 2 heads)
3/4 cup kosher for Passover extra-virgin olive oil

Preheat the oven to 425°F (220°C).
Wash the chicken, pat dry and place in a roasting pan.


Wash, dry and peel the sweet potatoes and cut into large chunks. Scatter the potatoes, sweet potatoes, onion, garlic cloves and rosemary around the chicken. Season with salt and pepper. Pour the olive oil over all.
Place in a preheated oven and roast for 20 minutes. Turn the heat down to 350 -375 F (180°-190°C) and continue to bake for 45-60 minutes, until the chicken and potatoes are golden and the garlic is crisp. Turn the chicken and potatoes over occasionally during baking. (If the vegetables are browning too fast but the chicken is still not done, cover the pan with aluminum foil during baking.)

    Orange Chicken

Great Recipe for starters from the cookbook "A Taste of Tradition" by Tamar Ansh


1 - 1/2 chicken, skinned and cut up
2 Tbls. olive oil
2 large onions, sliced
3 garlic cloves, diced
1 T. paprika
1/2 tsp. pepper
4 stalks celery, diced
3 large carrots, sliced into rounds
1 green pepper, diced
1 cup fresh orange juice
1 cup dry or semi-dry white wine



Saute onions and garlic in olive oil until clear. Place half of them in the bottom of a baking pan. Place the chicken pieces on top of the onion mixture, upside down, and sprinkle them liberally with half of the paprika and pepper. Add the remaining onions and garlic to the top of the chicken, together with the remaining vegetables. Pour the orange juice and wine over all. Let this marinate in the fridge for several hours or overnight before cooking. Turn the pieces of chicken over, sprinkle them with the remaining spices and cover the pan well. Bake at 375°F / 190°C until fork tender, about 1 hour.


    Veal Stew

This recipe is adapted from a year-round recipe. It's a special treat.


1/2 cup olive oil
3 pounds veal stew meat, cubed
4 tablespoons potato starch
8 garlic cloves, minced
3 cups chicken stock
1-1/2 cups white wine
1 tablespoon fresh rosemary (1 teaspoon dried)
1 teaspoon oregano
salt and pepper to taste


Heat oil in large Dutch oven and brown the veal. Sprinkle on potato starch and stir to coat. Add garlic and saute for a few minutes. Add remaining ingredients. Simmer, covered for 1-1/2 – 2 hours, until veal is tender. Serve over mashed potatoes (if you're Sephardic, this would be good with rice).
Serves 12.

    Fresh Fruit Cup



Cut up into small pieces and serve chilled.


    Green Salad

Red Pepper
Green Pepper


Add salt, pepper, garlic, lemon juice and oil. Serve Fresh.

    Lamb Stew

This adds a Moroccan flavor to your seder, connecting you to Jews of different countries. An unusual delight.


1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon coarsely ground black pepper
3 pounds lamb stew, cubed
3 cups beef broth
2 cinnamon sticks
1 tablespoon lemon peel
1 cup pitted prunes
1 cup whole blanched almonds


Mix together olive oil, onion, garlic, cinnamon, ginger and pepper in a large Dutch oven. Add meat and stir to coat. Add broth, cinnamon sticks and lemon peel. Bring to a boil, then simmer, partially covered for 1/2 hour. Stir in prunes and almonds and simmer for another 1-1/2 hours. Serves 12.

    EnLITEnedChopped Liver

All organ meats are high in natural cholesterol. Therefore, you should check with your health-care team in order to determine how much and how often you can eat these dishes.


1 tablespoon olive oil
non-stick cooking spray
1 medium onion, peeled and diced
2-3 cloves garlic, peeled and crushed
1/2 pound broiled chicken livers*
1 hard-boiled egg plus 2 hardboiled egg whites
salt and pepper to taste
chicken soup, as needed


In a skillet, over low heat, sauté the onion and garlic in oil and non-stick spray for about 30 minutes.
Grind this together with the liver and eggs in a food processor.
If liver is too thick, add chicken soup with the fat skimmed off.
Season with salt and pepper.

To salt or not to salt? Kosher meat and poultry has been salted in the kashering process and therefore already contains salt. Keep this in mind when adding salt to your meat dishes.

*Healthy rule of thumb is one liver per person

Serves 6.

    Passover Blintzes (Crepes) and "Noodles"

These marvelous crepes are great on Passover and all year round. Once you get the hang of it, they really are easy to make. You can also use this recipe to make kosher for Passover noodles.


7 eggs plus 7 egg whites
11/2 tablespoons potato starch
1/2 cup water, divided
1-1/2 tablespoons olive oil (or walnut oil for sweet blintzes)
non-stick cooking spray
salt and pepper to taste


Beat eggs and egg whites together with salt and set aside. Mix potato starch with part of the water to form a smooth paste. Add the rest of the water and beaten eggs and mix well. Add remaining ingredients and mix well again. (A blender or food processor is handy for mixing the batter, but be careful to mix just until blended. Over mixing will create a foam that must be removed, or it will affect the texture of the finished crepes.) Transfer batter to a pitcher that is wide enough to allow mixing.

Heat olive oil and non-stick spray in an 8- inch, non-stick frying pan. Pour off extra oil into a dish. Keep a paper towel in this dish to use for wiping the pan after every few crepes (this helps keep the amount of oil needed down to a minimum), or spray with non-stick cooking spray. When the pan is hot, lower the heat to medium and pour in 1/4 – 1/2 cup of batter. Tilt pan to cover the bottom and pour any extra batter back into the pitcher. This will ensure very thin blintzes. As soon as the batter is firm, loosen the edges and turn over onto a dish towel or slightly greased piece of aluminum foil. Then return it to the pan to cook on the other side. (You can flip it with a spatula, but most people find it easier to turn it out and then return it to the frying pan.) Cook on the second side for no more than a few seconds and remove to a towel. Before making the next crepe, mix batter with a fork in order to blend in any potato starch that settles. Unless you're a real pro, the first 1 or 2 blintzes will probably not come out easily and will tear.

When blintzes are cool, roll up a few at a time and slice into ultra-thin strips. For smaller noodles, slice down the length as well. Allow noodles to dry a bit and then store in an airtight container or plastic bags. These freeze well.

For crepes (blintzes):
Use the filling of your choice (see next page) and either fold the crepe around it blintz-style (like an envelope) or roll up. The unfilled crepes freeze well, either stacked or in layers divided by wax paper.

You can certainly use the standard mashed-potato filling, but if you want a lower carb count and something more interesting, here are a few suggestions: Low-carb potato:
Mix equal amounts of cooked potato with cooked cauliflower and some fried onions. Add salt to taste.

Mix ground meat and/or chicken with fried onions and seasoning.

Grate apples; add sugar substitute, cinnamon and ground nuts.

Beat 1 egg white just until shiny and starting to stiffen. Add ground nuts to form a paste. Add sugar substitute, cinnamon (optional) and juice from half a lemon.

Mix farmer cheese with 1 beaten egg white, sugar substitute, cinnamon and vanilla flavoring.

If you're cooking for a crowd and want to save time, use a large frying pan and make extra-large crepes. Pile up cooled crepes, slicing off the sides to use for noodles. You will be left with nice-sized rectangles that can be used for folded blintzes.

Yield: 12 crepes or 2 cups noodles

    Tangy Veal or Meat Roast

6 garlic cloves, peeled
1/4 cup olive oil
1/4 cup (wine) vinegar
2 t. parsley flakes
1/2 tsp. oregano
4-5 lbs. / 2-2½ kilo roast, washed and dried
1 cup semi-dry white wine
3 stalks celery, diced
3 carrots, sliced into rounds
2 large onions, sliced
Next-Day Marinade
1/2 cup olive oil
1/2 cup (wine) vinegar
1 t. parsley flakes
1/2 tsp. oregano
1 cup tomato sauce, optional
6-8 garlic cloves, pressed


Squeeze the garlic cloves into a bowl using a garlic press. Add the olive oil, vinegar, parsley and oregano to the bowl, mixing it well with the garlic. Place the meat into a large glass or plastic container and pour this garlic mixture over it. Marinate the roast for 6 hours or overnight, basting periodically. Then place the meat in a pot that fits its size as closely as possible. Add the wine to the meat, put the pot over a medium low flame and simmer it for 3 hours. Cool and refrigerate the pot overnight.

The next day, remove the meat from the pot and discard the juices. Slice the roast and lay it flat into a 9x13-inch (or a bit larger) baking pan. Mix the ingredients for the marinade and pour it over the meat slices. Arrange the celery, carrots, and onions over the meat and cover the roast well with foil. Bake at 350°F / 180°C for another 2 hours, basting the roast once an hour or so to prevent it from drying out.

Serves 8-10

    Chicken in Leek, Garlic, and Lemon Sauce

1 whole chicken, cut into eighths
1/3 cup olive oil
1/4 cup potato starch
1 tsp. pepper
2 medium onions, diced
6 cloves garlic, diced
1 medium leek, diced
3 medium carrots, shredded
1 1/2 cups semi-dry white wine
1/4 cup freshly squeezed lemon juice
2 tsp. paprika


Skin the chicken pieces. Pour some of the olive oil in a large frying pan and leave it ready nearby. Place the potato starch in a plastic bag together with the pepper. Shake the bag to mix it together a bit. Place each chicken piece into the bag and shake to coat it. Heat the oil in the frying pan over a medium-high flame and brown the chicken on each side. Set it aside. Keep doing this until all the chicken pieces have been coated and browned. In the bits left over in the pan, add a bit more olive oil, the onions, garlic, leek, and carrots. Reduce the flame a bit and saute these vegetables until they are soft. Add the wine, lemon juice, and paprika. Stir the sauce and cook it for 10 minutes. Add the browned chicken pieces back into this sauce, cover well, and simmer on a low flame until the chicken is fork-tender, about 75 minutes. This smells incredible as it's cooking!
Serves 4

    Turkey Breast with Fresh Herbs (Meat)

Transform ordinary turkey breast into holiday fare with lemon juice, olive oil and lots of fresh herbs. For a large crowd, use a whole turkey breast and double the amount of marinade ingredients. Just be sure to start the recipe well in advance, as the turkey needs to marinate for 24 hours.


1/4 cup fresh parsley leaves
1/4 cup fresh mint leaves
1/4 cup fresh coriander leaves
1 clove garlic, peeled
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Half a turkey breast, about 2 pounds (1 kilo)


Process all of the ingredients except the turkey in a food processor until the mixture is fairly smooth.

Put the turkey in a glass or other non-metal container and pour the marinade over it. Make sure that the marinade covers all of the turkey. Cover and refrigerate for 24 hours.

Preheat the oven to 425 F (220 C). Remove the turkey from the marinade and place it on a roasting tray. (Save the marinade for the sauce; see below.) Cook for 20 minutes. Reduce the oven temperature to 400 F (200 C) and cook until the turkey reaches an internal temperature of 160 F (71C). Let it rest for 10 minutes before slicing.

Pour the marinade into a small saucepan and cook for 15 minutes or until it's reduced by about half. Serve with the sliced turkey.

Serves 8