(photo credit: GOURMETKOSHERCOOKING.COM)
Fall is not really in the air (it’s actually boiling hot!), the leaves aren’t changing colors and it just doesn’t feel like back-to-school time. But feelings and reality are often in conflict and it is time to settle down to that school-time routine – time for carpools, or buses or walking, time for healthy breakfasts (okay it’s always important to have a healthy breakfast), brown bag lunches (don’t get me started on those) and heartwarming dinners – to comfort our children after a long day and to fortify them (and us!) for the night of homework ahead. Here are some weeknight suggestions from www.gourmetkoshercooking.com. Check out our index (over 900 recipes!) for more ideas.
8 chicken thighs, skin on (about 2 ¼ pounds)
Coarse salt and freshly ground pepper
1 cup flour
¼ cup extra-virgin olive oil
2 medium onions, halved and cut into 1/8-inch thick slices
3 large garlic cloves finely chopped
2 teaspoons finely chopped fresh rosemary
¾ cup dry white wine
3 cans (14 ½ ounces each) diced tomatoes, juice from 1 can reserved
1 cup homemade or low-sodium store-bought chicken stock
chicken with 2 teaspoons salt and ¼ teaspoon pepper. Dredge in flour.
Heat oil in a large Dutch oven over medium heat. Add half the chicken,
skin side down, cook until golden brown, about 4 minutes per side.
Transfer to a plate. Repeat with the rest of the chicken. Set chicken
2. Add onions, garlic and rosemary; cook, stirring, until
onions are translucent, about 3 minutes. Reduce heat to medium, add wine
and simmer 4 minutes. Stir in tomatoes, reserved juice, stock, and 1
teaspoon salt. Return chicken to pot. Raise heat to high, and bring
sauce to a boil. Reduce heat to medium-low, partially cover, and simmer,
stirring occasionally, until chicken is cooked through, 30-35 minutes.
Transfer chicken to a plate.
3. Raise heat to medium. Cook until sauce thickens, about 10 minutes. Return chicken to pot. Serve sprinkled with more rosemary.Pan-Fried Trout:
4 pieces trout, filleted
½ cup (8 ounces) butter (can use margarine to make it pareve)
2 teaspoons garlic
1 teaspoon salt
½ teaspoon pepper
butter over medium heat in a frying pan. Add trout and sprinkle with
spices. Cook for 5 minutes, flip and cook for 5 minutes more. Couldn’t
be easier. Couldn’t be more delicious. Serves 8.Brisket Hash:
4 tablespoons oil
8 potatoes, peeled and diced
1 onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 pound mushrooms, sliced (optional)
2 teaspoons kosher salt
2 teaspoons paprika
Leftover brisket from Shabbos, cut into chunks
Sauté potatoes in oil until outside is crisp and inside is soft – about
20 minutes. Add onion and peppers and continue to fry for another 10
minutes. Add mushrooms if desired. Sprinkle with salt and paprika. Stir
in brisket and cook over low flame for 10 more minutes. Serve
immediately. Serves 8 hungry people.
Chocolate Chip Peanut Butter Bars:
We can’t quite call this sinfully rich bars “health food” but with
whole-wheat flour, wheat germ, and rolled oats mixed in, they’re much
½ cup margarine, softened
1/3 cup sugar
½ cup light brown sugar
1/3 cup smooth peanut butter
½ teaspoon vanilla
¼ cup flour
½ cup whole-wheat flour
¼ cup wheat germ
1 cup rolled oats
½ teaspoon baking soda
¼ teaspoon salt
1 package(6 ounce) semi sweet chocolate chip
1. Preheat oven to 350º . In a large bowl with an electric mixer mix on
medium speed beat margarine with sugars until smooth. Beat in egg,
peanut butter, and vanilla until well blended.
2. In another bowl, whisk together wheat germ, oats, baking soda and
stir or beat into margarine mixture until smooth, scraping down sides of
bowl if needed. Stir in chocolate chips.
3. Spread dough evenly in a buttered 8-inch square baking pan. Bake
until golden brown, 25 to 30 minutes. Let cool on a rack about 10
minutes, then cut into 12 pieces. Let cool completely.
For more great recipes, go to www.gourmetkoshercooking.com