Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (170 page)
1 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper, to taste
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped green onion
2 teaspoons capers, rinsed
1.
Prepare peppers.
2.
Cut each pepper into wide strips and arrange them on a platter. Top them with chunks of tuna.
3.
Combine lemon juice, oil, salt, and pepper in small bowl. Whisk to combine. Spoon over peppers and tuna. Sprinkle with parsley, onion, and capers. Serve at room temperature.
CHICKEN AND TURKEY SALADS
Chicken salad is a favorite in many homes and for good reasonâ salad is a good dish to make out of the extra cooked chicken from Shabbat. Instead of the usual mayonnaise, try a sprightly ginger and orange dressing and add water chestnuts for a bit of delicate crunch. Fruit lends a festive touch, and you can even use kiwis that are still firm and tart.
3 cups chicken stock
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cups long-grain brown rice
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tablespoons red wine vinegar
2 tablespoons orange juice
3 or 4 tablespoons vegetable oil
Salt and freshly ground pepper, to taste
2 teaspoons grated peeled fresh ginger
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teaspoon grated orange rind
3 cups cooked chicken, diced or in strips
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cup chopped red onion
One 8-ounce can water chestnuts, drained and sliced
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cup chopped fresh parsley
4 kiwi, quartered lengthwise and sliced
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cups diced papaya (optional)
1.
Bring stock to a boil in a large, heavy saucepan. Add rice, cover, and cook over low heat 40 to 45 minutes or until just tender. Transfer to a large bowl, fluff with fork, and cool.
2.
While rice is cooking, whisk together vinegar, orange juice, oil, salt, pepper, ginger, and orange rind in a bowl. Add 3 tablespoons of this dressing to chicken. Add onion and mix well.
3.
Toss chicken mixture with rice and remaining dressing. Add water chestnuts, parsley, and kiwi and mix lightly. Adjust seasoning. Garnish with kiwi half slices and papaya, if using.
Make this salad using leftover turkey from Shabbat or from Thanksgiving. It's colorful, festive, light, and easy. If you happen to have 4 or 5 cups cooked white or brown rice, it's even easier.
2
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2
to 3 cups shredded or diced cooked turkey
1 to 1
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tablespoons herb vinegar or white wine vinegar
3 to 4 tablespoons vegetable oil
Salt and freshly ground pepper, to taste
2 quarts water
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cups white rice
2 cups diced carrots
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cups frozen peas
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cup minced red onion
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4
cup dried cranberries
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cup pecans
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cup chopped fresh Italian parsley
1.
Put turkey in a large bowl. Whisk 1 tablespoon vinegar with 3 tablespoons oil, the salt, and pepper in a small bowl. Add to turkey and mix well.
2.
Boil about 2 quarts water in a large saucepan and add a pinch of salt. Add rice and boil uncovered 12 to 14 minutes or until tender; check by tasting. Drain, rinse with cold water, and drain well.
3.
Put carrots in medium saucepan and add enough water to generously cover them. Bring to boil. Simmer 2 minutes. Add peas and return to a boil. Simmer uncovered over medium heat for 3 minutes or until vegetables are crisp-tender. Drain in a colander, rinse with cold water, and drain well.
4.
Add rice to bowl of turkey and mix well. Add carrots, peas, onion, cranberries, and pecans and mix gently. Add parsley. Adjust seasoning; add more oil or vinegar if desired.
If you have served wild rice and roast turkey for Shabbat or for a holiday, this easy, colorful salad is convenient to make afterwards. Simply cook extra wild rice and turkey when you're preparing the first meal. If you don't have cooked turkey, you can use cooked chicken or substitute smoked turkey.
3 to 4 tablespoons extra-virgin olive oil
1 tablespoon red or white wine vinegar
1 small clove garlic, finely minced
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teaspoon dried oregano
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cups strips of cooked turkey
8 ripe plum tomatoes, diced small
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cup chopped fresh parsley
Salt and freshly ground pepper, to taste
One 10-ounce package frozen lima beans
4 cups cooked wild rice, or mixed wild rice and white rice
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cup chopped green onions
1.
Combine 3 tablespoons oil with vinegar, garlic, and oregano in a large bowl. Add turkey, tomatoes, 2 tablespoons parsley, and salt, and pepper. Let stand 5 minutes.
2.
Cook lima beans according to package directions and drain. Add to salad. Add wild rice and green onions and toss. Adjust seasoning. Add remaining tablespoon olive oil if you like. Serve sprinkled with remaining parsley.
Black olives, lemon juice, olive oil, and herbs add a terrific flavor to this salad. It's an easy, tasty way to use any chicken left over from Shabbat.
2 to 3 cups diced roast chicken
Salt and freshly ground pepper, to taste
8 ounces medium pasta shells (about 3 cups)
One 6-ounce jar or 1 cup drained marinated artichokes, quartered
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cup Niçoise or other black olives, halved and pitted
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cup chopped fresh Italian parsley
2 tablespoons slivered fresh basil or sage
3 ripe small tomatoes, diced
1.
Prepare dressing. Add chicken to dressing; adjust seasoning. Cover and marinate, stirring occasionally, about 1 hour in refrigerator.
2.
Cook pasta uncovered in a large pot of boiling salted water over high heat, stirring occasionally, 5 to 8 minutes or until tender but firm to the bite. Drain, rinse with cold water, and drain well. Add to bowl of chicken. Add artichokes, olives, parsley, basil, and tomatoes to salad and toss gently. Adjust seasoning.
Soups
Mention chicken soup, and everyone thinks of Jewish cooking. Indeed, it may be the dish most identified with the Jewish kitchen. In many homes, it is a must for every
fleishig
(meat-based) menu for Shabbat and for holidays. This wonderful comfort food is very easy to make and can be served simply as a clear broth with a few carrot slices or as a hearty main course with chicken pieces and lots of vegetables.
Kneidel
, or matzo balls, are the best known embellishment for chicken soup. Because they are a staple of deli menus, they have become very familiar in American cities. They are, in fact, an Ashkenazic recipe, although many Sephardic Jews make them as well. Kreplach, which resemble tortellini, are also specialties of Eastern European Jews, and are nearly always served in clear soup. Egg noodles and rice are other popular additions to chicken soup.
Homemade soups play a major role in Jewish cooking and there are a great many others besides chicken soup. Jews from Yemen are famous for their savory whole-meal meat soups, redolent of cumin and turmeric and served with fresh pita bread and hot salsa. Polish Jews are famous for their sweet and sour borscht made of beets or cabbage and for their mushroom-barley soup. Bean soups, both vegetarian and meat based, are prepared by Jews of many origins.
When it comes to vegetable soups, many cooks who keep kosher have two separate recipes. When the soup will be served at a dairy meal, it might be made with vegetable stock or broth and finished with milk. If it will be served at a meat meal, the base will be chicken or meat stock and, of course, will not include any dairy products.
= Pareve  
= Dairy  = Meat