Chicken Marsala

My husband told me this is one of those meals he could just eat and eat and eat. Some people think this must be hard to make but the fact is it is so easy I don't know why I don't make it more; especially after my family devoured it. My mom used to make this when I was a kid with the addition of mushrooms and baby peas. She'd serve mashed potatoes on the side. Pasta is another good side option. Try removing the chicken to a platter and putting it in the oven (sauce and all) to keep warm. Then without cleaning the pan add a little margarine (if needed) or oil and a chopped shallot. Saute until soft then add a little beef broth. Let it boil down a little and add your cooked pasta and coat well. Finish with a little margarine and fresh parsley. Another option; if you don't keep kosher, is my alfredo sauce  try it with linguine or spaghetti and add a few handfulls of peas (before you add the egg and stir well). If you'd like, some prosciutto would be a nice addition. Speaking of prosciutto, it is also a nice addition to chicken marsala and if you are lucky you may be able to find kosher duck prosciutto. If you do, I hope you'll try it as it is a wonderful treat. If you choose to use mushrooms or prosciutto or both cook them in the pan after you remove the chicken and just b4 adding the marsala. You could also use any white or red wine but then it wouldn't be Chicken Marsala it would be Chicken Some Other Kind of Wine.

You'll need:
2 lbs chicken breasts - I used 8 4oz breasts that I cut in half to make two thinner breasts then pounded gently with the flat side of a meat mallet to get very thin pieces.
Four for dredging
Margarine - I used about 3 tbsp
Olive oil - Also about 3 tbsp but use what you think it best
Marsala wine (Kedem makes a marsala cooking wine and this is what I used last night.)

Melt the margarine (or butter if you don't keep kosher) in a large pan along with the olive oil over medium heat. When it is melted and ready to go dredge your chicken pieces in the flour and place in the pan. Cook until they are lightly browned on both sides and cooked through. This shouldn't take long as they should be very thin. Remove them from the pan as they cook. Do this a few at a time if you like.

When all the chicken is cooked add about 1 cup of the marsala wine to the pan. Scrape the bottom of the pan as the wine bubbles and reduces a bit. Add the chicken back to the pan and coat with the marsala. Now; if you feel this is enough sauce for you and you are serving it right away, fine. BUT, I popped mine in a warm oven while I worked on my pasta dish so I knew I needed more sauce. SO, I poured over some more marsala. I can't say for sure how much I used. I just poured until it looked enough. I then brought the pan up to a hard simmer and the wine got all thick and yummy. I then put it in the oven to keep warm.

That's it. Simple and yummy. I hope you enjoy it as much as we did.

Korokke

I made a wonderful meal the other night. Comfort food all the way. Put your diet on hold and try these wonderful Japanese croquettes. I served them with rice (yes I know, how many starches do we need...but it is a MUST for a Japanese meal), a fried and marinated vegetable dish (agebitashi) which I'll post some other time, and miso soup. This recipe makes a lot. You could probably feed 6 people (with side dishes) without a problem with this recipe. I think it is traditionally served on a bed of shredded cabbage and also used in sandwiches or just as a snack. I've read that you can usually buy them, one at a time, from convienience type stores in Japan. They would be a nice bento box addition too.

You'll need:
1/4 - 1/2 lb ground meat (beef, turkey, pork, veal or a combination. I used turkey)
1 onion, chopped...between a chop and a mince
4-5 medium potatoes, peel, dice, boil (we are gonna mash them)
Flour
2 eggs, more or less
Panko crumbs

Cook the minced onion in a pan in a little oil or butter or whatever you like...broth would work too but what's the point? Cook until it is softened but not browned. Add a little salt at the end.
Add the ground meat and cook while stiring and mashing with your spoon to break up the chunks.
Meanwhile, your potatoes should be cooking and when they are ready drain and mash. Don't add anything to them...just mash them.
When the meat is cooked drain any oil from the pan. With lean turkey I didn't have to drain anything.
Mix the meat and the potatoes together well. You can do this in a bowl or in the pan just make sure to get it mixed well so when you make your korokke you won't have too much meat in some and not enough it others. You can taste and salt at this time, although, I did not.
I used a small ice-cream scooper (somewhere btwn 1/8 and 1/4 cup scoop) to scoop out balls of the potato mixture. I then shaped them into more solid balls in my hand and flattened them slightly.
Dredge in flour and then dip into the egg then the panko.
Fry in hot (350 degrees F) oil until golden brown. Don't worry about the middle, everything is cooked in there to start with so you don't have to worry about it cooking now.
Remove from oil and let drain on paper. Pop them into a warm oven to keep them war until the rest are made.

Traditionally they are served with a tonkatsu sauce which can be made by combining 100 ml Ketchup (hey, when you make these  international dishes you have to be able to measure in metric) and 60 ml worchestershire sauce (be careful, if you keep kosher you'll have to find one that is parve as some are made with anchovy and you wouldn't want to use it for a meat dish)

Another sauce (which I loved) is one I found to go with tonkatsu (a deep fried pork chop). It is from a website called J-Simple Recipes (the J is for Japanese). It goes like this: Stir together 3 Tbsp red miso, 5.5 Tbsp sugar, 80 ml water, and 1.5 tsp soy sauce. Pop it in the microwave and cook for 1 minute to warm it up.

You can also serve this with Japanese mayo which is so yummy and rich and thick. I think they would be very yummy in a sandwich (although, very starchy again) with shredded cabbage and Japanese mayo.

YUMMY! I hope you enjoy it as much as we did.

Japanese Stir Fry Ground Turkey & Cabbage

I made this tonight with white Japanese rice and miso soup. Use your favorite type of miso. I used a mugi miso but any type can be used. I found it quite easy to find kosher miso. Try health food stores or your local Asian market. The origional recipe called for pork but for obvious reasons I made it with turkey (although, to be honest, we aren't even kosher style anymore). This made a nice full meal for the 4 of us. If you didn't want to go with soup I'd choose another dish to go along with this for a family of 4. Maybe some sliced oranges or other fruit to start with or a japanese pickle on the side. You could also start with a Japanese style salad w. ginger dressing.

What you'll need:
1 lb ground turkey, chicken or pork
1 small napa cabbage (I had about 3/4 of a large head left over from another meal)
1 tbsp soy sauce (plus more ... you'll see)
1 tbsp white sugar
2 tbsp miso
veg oil

Chop the cabbage. I cut it into slivers.
Cook the turkey in the oil, breaking up with the back of a spoon.
Meanwhile, stir together the soy sauce, sugar and miso.
When the turkey is cooked through add the cabbage. You may need to wet it a little with a few shakes of the soy sauce.
When the cabbage has cooked down a little add the miso mixture.
If it gives you trouble (too dry) add a spoon full of water...but not too much.
Mix it together well and serve w. a side of rice...actually, since we are talking Japanese food, this would be the side while the rice is the main dish.

I hope you like it.

The photo below is made with ground beef rather than the turkey. Sorry it isn't the best photo. I've been having camera issues.

Baked Salmon

Yep, it has been a while. I'm very sorry about that. It seems I am without a camera...at least not one I like and then to top it off my program that views photos is missing...I don't know how these things happen to me.

Anyway, we just had this wonderful, simple salmon recipe and it was so good I thought I'd share. It doesn't look like much but it was tasty and will go with just about anything. We had some frozen twice baked potatoes which cooked at the same temp and time as the fish (making this a simple meal) and some green beans. Next time I think I'll serve it with lemon pepper pappardelle (we get it from Trader Joe's) in my favorite alfredo sauce . My mac and cheese would be a great side too as would most potato dishes and any fresh veg.

You'll need:
Salmon steaks - as many as you need...4oz is a serving)
Mayo - I use Hellmans but use what you like
Italian seasoned bread crumbs - you may wish to experiment with other seasonings

Preheat oven to 350 F
Put the salmon in a baking dish and spread some mayo on top...like you are making a sandwich. Be generous.
Sprinkle the bread crumbs over the mayo...they will stick...this is good.
Pop it in the oven for about 30 minutes +/-
If the bread crumbs don't look browned but the fish is done stick them under the broiler for a minute or two or until it browns to your liking.

La'Sovah!

Fettuccine Alfredo

This is (according to the book I took it from) the traditional, authentic, Alfredo. It is easy to make, cheap, satisfying and fattening. You can also make a few additions to bulk it up a bit. Most vegetables would be nice tossed in (steam them first or add them to the pasta water). You can also (if you don't keep kosher) add grilled chicken, shrimp, scallops, and other meat or fish.

You'll need:

1lb fettuccine (you can use other pasta too)

2 cups heavy cream

2 tablespoons butter

salt and pepper

½ cup grated parmigiano-reggiano cheese (parmesan works too but the other is the best)

2 large egg yolks, beaten

grated nutmeg (optional)

parsley, for garnish (optional)

Cook pasta according to package directions. Remember that it will cook a little more as you make the sauce so don't over do your pasta.

Drain and return to the pot.

Add the cream, butter and salt and pepper.

Cook, stirring to combine, over low heat for 3 - 5 minutes.

Stir in cheese and continue to cook until it is nice and melted into the sauce.

By this point you should have the consistency of a very heavy cream. It may still be on the sloppy side though. Don't worry, it will thicken up.

Remove from the heat and quickly stir in the egg yolks.

Toss until the pasta is well coated.

This is where you can toss in shrimp, chicken or other extras if you wish.

You can grate in a little nutmeg at this time if you like or you can top each individual serving with a grating of nutmeg and a little chopped parsley. For me, the nutmeg is key to that traditional Alfredo taste.

It will thicken up even more after you place it in a serving bowl or individual serving bowels.

Trust me and the recipe.

I hope you enjoy!

This recipe is so easy my 12 year old daughter can make it. The photo below is proof. She made it a while ago, one night when I wasn't feeling up to cooking. What a good girl! Way to go Tessa!

Italian-ish Turkey Rice Skillet

Since I don't have a camera any more I guess I can post recipes without having to make them for the photo. I've made this plenty of times to know it's a keeper.

This came about when I found a recipe online and made so many changes it wasn't even close to the original anymore. With a little more tweaking I ended up with this family favorite. Feel free to use left over rice.

You'll need:

2 tablespoons olive oil

1 lb ground turkey

1 small onion, diced

1 teaspoon fennel seed

1 teaspoon dried sage

¼ teaspoon seasoning salt

1 large garlic clove, minced (I grate it...use more if you like)

1 red bell pepper, diced

1 head escarole, washed and torn

1 cup chicken broth (or that powder stuff and 1 cup water)

4 cups cooked rice (I use jasmine) 

Cook the turkey and onion in a large skillet in the olive oil. If your turkey is fatty you may not need the oil; use your best judgement. Use the back of your spoon to break up the turkey as it cooks. Drain off the fat if necessary.

Add the next four ingredients and cook for a few minutes stirring to combine all the flavors.

Add the bell pepper. Let cook for a few minutes then add the escarole and pour the chicken broth over the top.

Cook and stir to wilt the escarole and cook the pepper to your desired level of tenderness. The broth will evaporate quickly but if it doesn't don't worry, the rice will soak it up.

Add the cooked rice and mix well to combine.

Serve hot and enjoy!

Lemon, Chciken, Rice Soup

This is a great soup adapted from a recipe I found online. Creamy without adding cream; it is very filling and definitely comfort food.

You'll need:

12 cups chicken broth (I used our homemade turkey broth)

2/3 cup rice, uncooked

2/3 cup small diced carrot

1 small onion, diced small

1 to 1.5 lbs chicken breast, diced (you can also use leftover cooked chicken)

4 tablespoons margarine or butter (obviously if you keep kosher you'll want margarine)

4 tablespoon flour

6 eggs

3 tablespoon lemon juice

salt and pepper to taste

chives, chopped or snipped or whatever :)

In a large soup pot, bring broth, rice, carrot and onion to a boil.

Reduce heat and simmer until the rice is cooked and the vegetables are tender.

Stir in the chicken, cook until the chicken is done and then turn off heat.*

In a small saucepan melt the margarine, add the flour and whisk until smooth.

Cook for a few minutes and then add 3 cups of the broth from the soup pot, a little at a time, stirring to combine. Cook until slightly thickened.

Meanwhile, beat the eggs well and add the lemon juice to them.

Add the thickened broth to the soup pot, a little at a time while stirring.

Add the egg, slowly, while stirring CONSTANTLY. Do not attempt if the soup is still boiling. You want the egg to add a creaminess; it isn't egg drop soup.

Heat the soup gently, stirring often. It will get thick enough to coat the spoon; that's good. Do not boil!

Add the chives (I like to stir them in but you might like to top each bowel with a tablespoon or so.)

Serve hot and enjoy!

* If you use cooked chicken add it when you take the soup off the heat.