Happy Passover. No recipes today. I am too bushed from last night’s seder (Passover dinner) and so busy with 2nd seder that I’m just giving you a recap of what I served at the 1st seder – you have all these recipes already. My guests said it was the best meal they ever had ; )
Here is the chicken soup recipe I promised you for last Friday – when I got way-laid by Hamantashen and then by Colcannon.
Chicken soup is deeply ingrained in my food memory. Every holiday or special dinner was introduced by a steaming bowl of chicken soup. Of course chicken soup always magically appeared whenever I was sick. There is no doubt that it warms my heart to walk into my home and be greeted by the perfume of a pot of chicken soup cooking on the stove.
Quick was not a term I would ever apply to my mom’s chicken soup. When she (and probably all generations before her) cooked chicken soup she would start with a yearling (old hen also called fowl in the supermarket) and boil it for 2 to 3 hours or more until the chicken was finally tender. The secret to this great tasting quick chicken soup (less than 1 hour) is that I start with cooked chicken and I cut up the vegetables and herbs (mom always put them in the pot whole) to decrease the cooking time and increase the vegetable-y flavor.
Noodle Soup? Yeah, I love noodles in my soup. Gluten-free noodles (made with potato and tapioca – that makes them paleo) are generally available at Passover in the Kosher section of stores. Continue reading chicken soup→
Roasted chicken made many appearances in my mother’s home. Not exactly a holiday meal – that was usually roast beef – but generally for a slightly special event. She would always “salt” the chicken before cooking which was her nod to kosher chicken (only a nod, because the chickens themselves were never kosher – they hadn’t been ritually slaughtered the way they needed to be). I think the salting came from my grandmother who actually did keep a kosher home and would salt the kosher chicken because, although most kosher chickens you buy today are already salted, back then they were not. It turns out that all this salting today translates into brined chicken which is a very up-to-date way to treat a bird. The very short semi-brine (really brined chicken sits in a salted waterbath for several hours), will give you a really moist and succulent roast.
The next question is why do I need a recipe for roast chicken on a dairy-free site? It seems, if you ask many experts including: Julia Child, Craig Claiborne (New York Times Cookbook), Martha Stewart, Emeril Lagassi, Ina Garten, Thomas Kellerman, Paula Deen (bless her heart, Paula Deen uses 1/2 cup of butter in her chicken – everyone else uses about 2 tablespoons), etc. that butter is an important element in creating excellent roasted chicken. So here is my butter-free version.
Notice that I don’t bother basting; I just let the heat and rub do their job…and don’t throw the carcass away. Place the carcass and any leftover chicken in the freezer for next Friday’s post. Continue reading Good Old Fashioned Roasted Chicken→
Have I mentioned winter is my favorite season? True…but, even I am getting a little tired of 20 degrees with a windchill of 7. It occurs to me I can’t be the only one feeling this way, so…Chili for the chilly weather. This one is filling and satisfying, easy to make, only cooks 15 minutes, and freezes well so if you want to make a double batch just to have some on hand go right ahead.
I loved this chili just as it is – I didn’t top it with anything although I do give suggestions for toppings in the recipe. I have found that dairy-free sour cream is okay on chili or other strongly flavored dishes, so if you yearn for the creaminess, that’s not a bad option. And, if you are interested, I do occasionally use Daiya pepperjack or cheddar shreds for that cheesy taste.
For those of you who can’t imagine chili without beans, feel free to thrown in a cup of cooked beans when you add the salsa – you may want to add just a few tablespoons of water with them.
You might ask yourself: “why hash?” and “what’s hash anyway?”
Starting with the second question…Hash, according to Wikipedia is “a coarse mixture of ingredients.” Food wise hash mostly commonly includes diced or shredded potatoes, some kind of meat, and vegetables (even just an onion will suffice) that are sauteed until slightly browned or cooked until crispy or even fried, according to your preferences. Any vegetables, spices, or meats are acceptable in hash.
Why hash? I’ll try to make this a not too long story…I was in the market and saw a lovely bone-in half turkey breast.
I’ve never cooked one, but hey…why not? Shorten the story to: it didn’t turn out too well and now I have lots of turkey meat. Sandwiches are OUT as I have yet to find a wheat-free bread I like. What to do with leftover turkey? Hash.
Now, what to put in my hash with the turkey. Definitely potatoes and onions, but what else.
Fast forward to walking my dog – we walk past my local corner fruit and vegetable stand. Spinach and Mushrooms!
Hmmm, needs a salty element. I bought bacon to experiment with New England Clam Chowder. Perfect! and that’s how a recipe happens in my kitchen.