Braised Lemon Chicken with Herbs

6 chicken leg quarters
3/4 C flour
2 TB oil
1 Spanish onion, finely chopped
3 cloves garlic, minced
1 C white wine, sweet or semisweet
1 juice of lemon
1 TB honey
2 TB balsamic vinegar
1 1/4 C chicken broth
1 1/2 tsp dried thyme, crushed
1 tsp dried basil, crushed
1/2 tsp dried rosemary, crushed
1 tsp. ground coriander
1/4 tsp salt and freshly ground pepper

Preheat oven to 350 degrees. Coat the chicken with flour.

Heat oil in large ovenproof pan or shallow pot with a lid on medium to high heat.

Add chicken in single layer and sear on both sides for about 5 minutes per side. You may need to do this in batches. Remove chicken.

Add 1 tsp oil to the same pan, saute the onion and garlic until soft. Add the wine and cook until reduced by half. Add the remaining ingredients and cook for about 5 minutes until the flavors are melded.

Add chicken into sauce, spoon sauce over to cover, and cover pan. Bring to boil.

Place pan in preheated oven, bake for 1 1/2 hours. Serve with sauce.

No-Knead Walnut-Rosemary Bread

From Press Enterprise, AP

Start to finish: 14 hours (20 minutes active)

Makes 1 loaf (10 servings)

1/2 cup (50 grams) coarsely chopped walnuts

2 cups (266 grams) bread flour

1 cup (133 grams) whole-wheat flour

11/4 teaspoons (8 grams) table salt

3/4 teaspoon (2 grams) instant or rapid-rise yeast

2 tablespoons (6 grams) chopped rosemary

11/3 cups (350 grams) cool water (55 degrees to 65 degrees)

Additional flour, wheat bran or cornmeal, for dusting

Heat the oven to 350 degrees.

Place the walnuts in a shallow baking dish, then place in the oven on the middle shelf to toast 10 to 12 minutes.

Set aside to cool.

Once the nuts are cooled, in a medium bowl stir them together with both flours, the salt, yeast and rosemary.

Add the water and stir briefly with a wooden spoon or your hands, just until the dough is barely mixed, about 30 seconds.

The dough should be quite wet and tacky.

If it is not, add 1 to 2 tablespoons more water.

Cover the bowl and let it rise at room temperature for 12 to 18 hours, or until it is more than double in bulk.

After the dough has risen, generously sprinkle a work surface with flour and gently, with the help of a plastic bench scraper, scoop out the dough onto the counter.

Working very quickly, with floured hands, fold the dough inward to the center on all sides to form a seam.

Turn the dough over to form a round with the seam on the bottom.

Generously sprinkle a clean kitchen towel with flour.

Lay the towel flat on the counter and set the dough on top, seam down.

Sprinkle the top of the dough lightly with flour and loosely fold the ends of towel over the dough.

Let the dough rise in a warm place for 1 to 2 hours, or until almost doubled in bulk.

You will know it is ready when you poke the dough and it holds your imprint.

If the dough bounces back, it is not ready.

About 30 minutes before you think the dough is ready, heat the oven to 475 degrees.

Put a rack in the lower third of the oven, and place a covered 41/2- to 51/2-quart casserole dish in the oven to heat.

When the dough has risen, carefully remove the casserole dish from the oven and remove the lid.

With the aid of the tea towel, flip the dough gently, seam side up, into the casserole, put the lid on the casserole and return it to the oven.

Bake for 30 minutes.

Carefully remove the lid and bake until the bread has browned nicely, another 15 to 30 minutes.

Remove the casserole dish from the oven and use a spatula or dish towel to carefully transfer the bread to a rack to cool completely before slicing.

Nutritional information per serving: 180 calories; 40 calories from fat (22 percent of total calories); 5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 30 g carbohydrate; 3 g fiber; 0 g sugar; 6 g protein; and 290 mg sodium.

White House Spinach Pie

From USA Weekend Food

1 9-inch unbaked pie crust
2 Tbs. olive oil
6 cloves garlic, minced
1 small onion, chopped
1 pound fresh spinach, well washed and drained
salt and freshly ground pepper to taste
2 large eggs, beaten
1 C half and half, whole, or 2 percent milk
1 tsp grated lemon zest
1 tsp chopped fresh thyme
6 ounces feta cheese, crumbled
8 oz Swiss cheese, grated
 Optional: serve with dollop of greek yogurt
379 calories/serving, 19 g carbs, 16g protein, 28g fat (14 saturated), 1 g fiber, 106mg cholesterol, 505mg sodium

1. Preheat oven to 375 degrees, place pice crust on rimmed baking sheet lined with foil or parchment paper.

2. In a medium skillet over medium heat, drizzle in the olive oil. Add garlic and onion and saute until translucent, 5-7 minutes. Don't burn the garlic.

3. Add spinach a little at a t time, cook until wilted. Season with salt and pepper, set aside.

4. Whisk together eggs and half and half. Add lemon zest and thyme. Add spinach, feta, and HALF the Swiss cheese, mix until well combined, season with salt and pepper

5. Pour mixture into the pie crust, sprinkle remaining Swiss cheese over the top.

6. Bake about 40 minutes, or until the center is set. Cool at least 10 minutes before serving.

Lisa Mael's excellent vegan lentil soup

Lisa Mael's excellent vegan lentil soup. Huge hit at synagogue. Not so much with spice-hating co-workers.

Lentils

1 tsp. each to begin (add more to adjust flavor at the end) Ground cumin,

ground coriander, ground turmeric, ground chili pepper, salt & pepper to
taste. You may also want to add a cube of vegetable bullion or base
whatever you have on hand.

olive oil to cover the bottom of a soup pot

1 medium onion diced

4 - 6 cloves garlic diced or I use a garlic press

2 carrots sliced 1/4 rounds

2 red potatoes small cubes

1 cup red lentils (any type of lentil will do) rinsed and drained

1 28 oz can of whole peeled tomatoes

Any type of beans cannellini, garbanzo, I used Red Kidney

1 15oz can of coconut milk

1 Tbsp fresh ginger finely shredded/chopped

Juice of 1 lemon

Cilantro or parsley for garnish




Sautee onion in olive oil, add spices to bring out flavors, add garlic

Just before these ingredients get too hot add can of whole tomatoes and

crush by hand

fill the empty tomatoes can with water and add to pot

Add carrots and potatoes and lentils, cook until they become tender

Add beans, coconut milk and ginger bring to a simmer

Finish with the juice of half a lemon or more if you like

Top with cilantro or parsley


I like to say "use this recipe as a tool not the rule"  how can you go

wrong with these ingredients?  Add seasonal vegetables I've used winter
squash  in place of potatoes or zucchini in the summer with fresh tomatoes
in place of canned.

I love to serve lentil stew with Quiona

Salmon with a Fiery Warm Salsa

From Spices Inc.
The salmon from Wild for Salmon on Route 11 in Bloomsburg is what I recommend.

Salmon with a Fiery Warm Salsa

Ok, this dish was a blast and not just because it was delicious! Penny is a big fan of salmon while I tend to prefer Tilapia so we of course have to work both into our rotation of fish dishes. Salmon is one of those good fishes for the picky eater who doesn't generally like the taste of fish (which is certainly me).

This was a easy salmon recipe to prepare and you can't go wrong anytime you get to create a salsa. This flavorful salsa was prepared a bit differently as we broke out the cast iron skillet and made it a warm salsa.

Salmon is one of those great fuel for the body foods as one serving of salmon is packed with nutrients including Omega 3 (87% of the daily recommended amount), Vitamin D (103%), Selenium (76%) and Protein (58%) just to name a few. And for those that don't know fish oil is believed by some to be one of the big secrets to burning fat.

*11g of fat comes from the salmon which is very high in Omega -3 fatty acids (the good fats).

The lime added a bit of tang to the heat of the jalapeno while the warm salsa nicely balanced the whole meal and warm tomato gave some soft almost sweet texture that also married well with the lime and jalapeno. This is definitely a meal that will become a fixture in the rotation of fish dishes

---

Ingredients:

• 2 teaspoons of olive oil
• 2 skinless salmon fillets (6 oz each)
• 2 teaspoons Wild For Salmon seasoning
• 10-12 cherry tomatoes about 3 ozs, cut in halves
• 1 small yellow onion, chopped
• 1 fresh jalapeno, seeded and minced
• 1 fresh lime

Directions:

1. Heat skillet to medium high heat and add olive oil
2. Heat indoor or outdoor grill to medium heat
3. Add onions, tomatoes and jalapenos and cook until onions and tomatoes are soft. Remove from heat, add juice from 1/2 of the lime and keep warm.
4. Season both sides of the fillets with Wild For Salmon seasoning and place on the grill, cook for about 6-8 or until flaky (we turned ours over twice to lightly brown both sides)
5. Mix the tomatoes, onions and jalapenos into a salsa and serve as a side with the salmon fillets
6. Cut remaining lime into quarters and take one quarter and squeeze over the fish and salsa

Serves: Serves 2

Nutritional Information (per serving):
Calories 342
Protein  35 g
Carbs 16 g
Fat  15 g
Sat Fat  2.2 g
Trans Fat  0.0 g
Fiber  2 g
Sodium  152 mg

From About.com Kosher food

Challah Strata with Mushrooms, Peppers, and Asparagus

By Miri Rotkovitz

Ads:

• Grilled Peppers Recipe
• Spinach Recipe
• Asparagus
• Irish Coffee Recipe
• Asparagus Salad Recipe

Challah Strata with Mushrooms, Peppers

© Miri Rotkovitz

See More About

• leftover challah recipes
• strata
• kosher brunch recipes
• egg dishes
• shavuot recipes

A great way to use up leftover challah, this Challah Strata with Mushrooms, Peppers, and Asparagus makes a delicious brunch dish or late-night dinner.  If you're serving a crowd, you can double the recipe and bake it in a 13" x 9" baking dish. 

Prep Time: 20 minutes

Cook Time: 55 minutes

Standing time: 15 minutes

Total Time: 1 hour, 30 minutes

Yield: Serves 4 to 6

Ingredients:

• 1 pound challah, cut into 1-inch cubes (about 8 to 9 cups)
• 1 tablespoon butter, plus extra for greasing the baking dish
• 1 tablespoon extra virgin olive oil, plus extra for drizzling
• 3 large cloves garlic, smashed, peeled, and finely chopped
• 1 10-ounce package crimini mushrooms, cleaned, stemmed, halved, and cut into wedges
• 1 large red bell pepper, seeded and chopped
• 12 asparagus spears, trimmed and chopped into 1/4" pieces
• Salt and freshly ground black pepper
• 6 large eggs
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1 1/2 cups shredded mozzarella
• 5 ounces herbed goat cheese

Preparation:

1. Preheat the oven to 350° F. Generously butter an 8" x 8" baking dish, or a 2-quart ceramic gratin dish. Place the challah cubes in a large bowl and set aside.
2. In a chef's pan or large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high  heat. When the butter has melted and begins to foam, add the garlic and saute for 30 seconds.
Add the mushrooms and cook, stirring frequently, for about 5 minutes, or until the mushrooms release their juices and soften. Add the red pepper and asparagus and cook 5 minutes more, stirring frequently, until most of the liquid in the pan has cooked off. Season to taste with salt and black pepper. Remove from the heat and set aside.
3. In a large bowl, whisk together the eggs, milk, and 1/2 teaspoon of salt. Pour the egg mixture over the challah cubes. Gently fold the challah into the custard so that all of the cubes are saturated. Let stand for 15 minutes so the challah can absorb the egg mixture.
4. Spoon half of the challah into the prepared baking dish, and smooth with a spatula to cover the bottom of the dish. Top with the vegetables, spreading them to evenly cover the challah. Sprinkle with half of the shredded mozzarella. Crumble half of the goat cheese over the dish.
Top with the rest of the challah cubes, spreading them to the edges of the dish. Top evenly with the remaining mozzarella and goat cheese. Drizzle with olive oil.
5. Bake the strata in the preheated oven for 40 to 45 minutes, or until it is puffed and golden, and a tester inserted in the center comes out clean. Enjoy!

Baked Challah French Toast

From MyJewishLearning

Leftover Challah Recipes

Beyond french toast.

By Leah Koenig

Print page

Last spring, I received quite the shock upon opening my freezer for its annual pre-Passover cleaning. Inside, bag upon bag of forgotten scraps and ends of challahs-past sat shivering and waiting for redemption. I hadn't meant to let my leftover challah situation grow so ugly, but there it was, staring me in the face. With only a few days before I needed to be hametz-free, I decided to feed some of the challah to my compost worms, and dump the rest of it (guiltily) into the garbage. But I promised myself that next Passover I would Of course, there is little I can do about the weekly surplus of challah that builds up after Shabbat. The real conundrum is what to do with all those odds and ends that accumulate into a freezer full of old challah. Conventional Jewish wisdom seems to suggest one acceptable option: French toast. More >>>

Ingredients 1 stick butter (1/2 cup) 1 cup brown sugar 1 loaf challah (maybe a little more), cut into thick slices 6 eggs 1 1/2 cups milk cinnamon & vanilla extract to your liking Yield: 6-8 servings Categories: Appetizer, breakfast, brunch, chametz, Hanukkah, Purim, Shabbat

We Also Recommend

Milky Way Challah

Pumpkin Challah

Directions

The Night Before: Melt butter in a pan. Crumble brown sugar into butter and stir until combined. Spread mixture to cover the bottom of a glass baking dish. Double layer the challah into the dish.

Whisk eggs and milk together in a bowl. Add cinnamon and vanilla and stir to combine. Pour mixture over the bread, soaking it all the way through. (The wet mixture should almost cover the bread...if there's not enough mixture, make a little bit more.) Cover baking dish and let set over night in fridge.

In the Morning: Uncover dish and bake in 350 degree oven for 40 minutes-1 hour. Serve warm with maple syrup.