Avoid complicated or effortful meals during this week
After spending hours shopping, cooking, serving, cleaning – and then starting all over again her are some easy recipes to make your life easier.
By GOURMETKOSHERCOOKING.COMBrisket Hash 311(photo credit: Courtesy)
For more great recipes go to : www.gourmetkoshercooking.comIf you’re like me, you’ve just spent hours shopping, cooking, serving, cleaning – and then starting all over again. Not to mention that Shemini Atzeret and Simchat Torah loom. So you probably want to avoid complicated or effortful meals during the week. Yet you still have a houseful of people…I try to make creative use of the (few) leftovers that still remain in my fridge. One of our favorites is:Brisket Hash4 tablespoons canola oil8 potatoes, peeled and diced (or 4 cans sliced potatoes, drained)1 onion, diced 1 red pepper, diced1 yellow pepper, diced1 lb. mushrooms, sliced (optional)2 teaspoons kosher salt2 teaspoons paprikaLeftover brisket, cut into chunks (you can also throw in leftover corned beef, pastrami and even chicken)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.With chicken you can make:Barbecued Chicken with Spaghetti1 tablespoon oil1 onion, chopped1 pound spinach, chopped (if desired)
2 cups cooked chicken, cut into pieces (yet another use for leftovers)4 cups barbecue sauce1 pound spaghetti, cooked and drainedHeat the oil in a large skillet over a medium-high heat. Add onion and brown. Add spinach and continue cooking until wilted. Add chicken and sauce and simmer for 5 to 10 minutes. Mix with warm pasta and serve.Or:Chicken a la King1 (8 ounce) package sliced mushrooms4 tablespoons margarine4 tablespoons flour1-1/2 cups non-dairy creamer1/2 cup chicken stock1/2 teaspoon black pepper2-1/2 cups cooked diced chicken1 cup frozen petite pois (peas)2 tablespoons pimento, diced1 package of 12 puff pastry shellsCook puff pastry shells according to package directions and set aside. Sauté mushrooms in margarine over medium heat. Whisk in flour until smooth. Gradually whisk in non-dairy creamer and chicken stock, stirring constantly until thickened.Stir in chicken, petite pois and pimento and heat through. Serve over pastry shells.For more great recipes go to : www.gourmetkoshercooking.com
