Tasty and light for a cool night. I don’t keep whole milk or cream on hand, so 2% milk for me it is. This can easily accommodate a pareve or vegetarian menu by swapping out the chicken broth for pareve chicken broth.
- 2 tbsp. butter
- 1 clove garlic, minced
- 2 lb. asparagus, ends trimmed, cut into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon dried chopped onions ( 1/4 cup fresh yellow onions)
- 2 c. chicken broth
- 1/2 c. 2% milk ( original recipe calls for heavy cream)
- Freshly chopped green onions
- In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. If using freshly chopped onions, add in with the asparagus, otherwise dried product is mixed in with broth.
- Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
- Using an immersion or regular blender, puree soup.
- Stir in cream, then warm over low heat. Season with salt and pepper to taste.
- Garnish with green onions
There are two variations of Moroccan chicken that I like to make. This one is more infused with spice versus other traditional Moroccan chicken dishes that have a tomato based.
This is a standing meal that I make on Shabbat along with several Salatim. You can find other recipes on my blog to compliment this meal: Israeli Couscous Salad, Beets, Middle Eastern Roasted Vegetable Rice, Tzatziki, Shug.
The original recipe calls for skin removed on the chicken, but I have always made it with the skin on. Personal preference, but I like the runoff of the fat juices.
- 2 tablespoons olive oil
- 1 tablespoon butter (margarine for pareve)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons all-purpose flour (substitute corn starch for GF)
- 4-5 bone-in chicken thighs
- 3 shallots, chopped (substitute can be 1/2 sweet yellow onion sliced)
- 1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
- 1 teaspoon all-purpose flour
- 4 pitted dates, chopped (optional)
- In a small bowl, combine the coriander, cumin, paprika, cinnamon, garlic powder, salt, and pepper. Set aside 1 teaspoon spice mixture; add flour to remaining mixture
- Coat both sides of the chicken thighs with spice mixture prior to putting in the pan
- In a large nonstick skillet, add olive oil and butter and melt at a medium heat.
- Brown chicken in oil on both sides. Remove to plate and keep warm.
- Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth. Bring to a boil. Reduce heat; return chicken to the pan.
- Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine 1 teaspoon flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Pour sauce over chicken
- Garnish with cilantro
This is a great one pot dinner with limited preparation. Below is the original link from Food and Wine Magazine, but given we don’t eat ham and we are only two adults, I have made some modifications to the original.
Arroz con Pollo Recipe – Quick From Scratch Chicken | Food & Wine (foodandwine.com)
I have made this a few times and the one thing I would recommend is not cooking beyond the recommended cook time. It will get soggy.
I am sure I am violating some cultural norms with how to serve, but I like to layer with avocado slices and add fresh jalapeno slices. Serve with tortilla chips for added scoops.
Once again, I enjoy making this dish in my Le Creuset Signature Enameled Cast Iron Round Dutch Oven, 7 1/4-Qt.
- 1 tablespoon olive oil
- 1 tablespoon of butter (margarine for Pareve)
- 4 chicken thighs
- 1 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can of Mexican diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 1/2 cups canned low-sodium chicken broth
- 1 cup rice, preferably long-grain
- 2 tablespoons chopped cilantro
- In a large, Dutch oven, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 4 minutes on each side. Remove. Pour off all but 2 tablespoons of the fat from the pan.
- Reduce the heat to moderately low. Add the onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 2 minutes longer.
- Add the tomatoes, tomato paste, broth, and the remaining 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes.
- Garnish with cilantro
One of my pandemic purchases was an Aerogarden, so I could grow a few of my own herbs that I use frequently from time to time. If only it included cilantro..a girl can dream. The Aerogarden grows enormous amounts of basil, so I have been experimenting with homemade pesto. Harvest – Indoor Garden w/ LED Grow Light – AeroGarden
Last night, I didn’t have a full two-cup growth of basil, but it was enough to make for a salmon recipe. I halved the recipe below for pesto.
I served Salmon over a bed of Near East Garlic & Olive Oil Couscous Garlic & Olive Oil | Neareast.com
- 4-5 Salmon Fillets
- 1 tablespoon olive oil
- 3/4 to 1 cup pesto (see homemade recipe below)
- 1 tomato, thinly sliced
- Kosher Salt
- Cracked Pepper
- 2 cups packed fresh basil leaves
- 3 cloves garlic
- 1/2 cup grated Parmesan cheese ( I used Kraft)
- ½ cup olive oil
- ¼ cup pine nuts
- 1/4 teaspoon kosher salt
- To prepare pesto. If using pre-prepared, skip step. Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Set aside
- Lightly coat a baking pan with cooking spray.
- Place each salmon fillet in the baking pan and drizzle with olive oil.
- Gently spread pesto sauce over each fillet.
- Place tomatoes slices on each fillet
- Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
- Crack fresh pepper and kosher salt over cooked tomatoes to taste
We keep modified kosher in our home and lifestyle, so we don’t eat shellfish. I have modified this Maryland Crab Cake recipe to accommodate canned salmon, but am sharing the link to the original recipe which I am sure is delicious. Classic Maryland Crab Cakes Recipe – Recipe – FineCooking
Highly recommend those of you in Dallas purchase one of the tarter or aioli sauces from TJ’s Fish Market as a dipping sauce for these. TJ’s Seafood Market – Fresh Seafood Market and Restaurant in Dallas, TX
I always serve these with a side of rice and a green veggie.
- Two (2) 14.75 ounce canned Salmon
- 1 large egg
- 1/4 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon dried chopped onions
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. salt
- 3/4 cup plain breadcrumbs (panko for gluten free)
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons olive oil
- Drain the salmon if necessary, and pick through it for bones ( if you get the brand that is all natural. Some cans come deboned). Put the salmon in a medium mixing bowl and set aside.
- In a small bowl, whisk the egg, mayonnaise, mustard, spices, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the salmon and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
- Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose
- Shape the salmon mixture into 8-12 cakes about 1 to 1.5 inches thick. In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the cakes to the pan (6 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
- Serve with garlic aioli or tarter sauce
I like to cook on the stovetop with my Le Creuset cookware. I find that chicken and beef dishes come out extremely moist when slow cooked on the stovetop immersed in delicious juices. Original recipe by Ree Drummond with my small modifications to my cooking preferences and adjustments made for two (2) adult eaters.
Recommended sides: Roasted Asparagus
Wine Pairing: Anything Red
4-5 whole chicken thighs with skin
1/2 cup all-purpose flour
1/4 cup olive oil
2 tablespoons butter or margarine (for pareve)
2 green bell peppers, sliced
2 red bell peppers, sliced
1 medium onion, chopped
4 cloves garlic, minced
1/2 tray white mushrooms sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
3/4 cup dry white wine
One 28-ounce can petite diced tomatoes, undrained
1 package pasta of choice (I like linguini)
Chopped fresh flat-leaf parsley or basil, for sprinkling (photo features basil)
- Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
- Heat the olive oil and butter in a Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet. Brown on both sides, then remove to a clean plate. Reserve 1-2 tablespoons of oil/fat mixture
- Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. Stir, then pour in the wine and allow to bubble.
- Pour in the tomatoes and stir to combine. Return the chicken to the Dutch Over by layering chicken, skin-side up, over vegetable mixture, without submerging it. Cover and reduce heat on stovetop to low. Cook for 45-50 minutes.
- Cook the pasta according to the package directions. Prior to draining reserve 1/2 a cup of liquid. Drain pasta and pour in serving bowl and mix with 1/2 a cup of reserved liquid (I always do this with my pasta).
- Transfer the chicken pieces to a plate, followed by the vegetables. Return the Dutch oven to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
- Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
- Prior to serving, garnish with chopped parsley (optional)