juliespeaks

The unvoiced thoughts and ideas of a septegenarian.

CHICKEN AROUND THE W ORLD

CHICKEN ARUND THE WORLD

 

            I rarely go grocery shopping without buying chicken – kosher chicken, which is about three times the cost of chicken that isn’t kosher, but that’s another story. One family for whom I cater wants only dark meat, another wants all chicken skinned.  One sneers at fried chicken, another doesn’t want it spicy. But they all want chicken – once or twice a week!   It’s always been a favorite in the South but Colonel Sanders turned fried chicken into a national icon. I began to wonder if our appetite for chicken was peculiar to theU.S. or was it common in other countries and cultures so I did a little digging.

 

Just a few facts before you cry FOWL.  In 1965 the annualU.S.per capita consumption of chicken was 35.7 pounds.  By 2011 it had risen to 84.4 pounds. At  two pounds  per chicken that equates to one person eating 42 chickens annually. If you eat ¼ of a chicken at a meal, you have had 168 chicken dinners in a year.  The Japanese consume 1 kilo per month per household (about 27 pounds) and China is fast approaching that. Consequently, we’re all eating less red meat – a good idea in view of dire warnings about the health hazards of too much red meat.

 

Here are a few chicken recipes which are favorites in other countries and at my table whether entertaining or not. The World’s Fair Chicken is particularly colorful and a platter of it can serve as a centerpiece. The Moroccan Chicken is exceptionally healthy.

 

CUBAN CHICKEN (8 SERVINGS)

  1. Rinse and dry 2 chickens cut in pieces
  2. Combine the following, add chicken and refrigerate at least 5 hours or overnight.  Juice of 3 lemons; 5 smashed garlic cloves; 2 diced onions; 1 finely minced green pepper; ½  t. thyme and curry

3.   Drain chicken, scrape off veggies, dry; strain marinade; reserve veggies and liquid separately

4.  Heat ½ C. oil until very hot; stir in 2 T sugar and cook until it turns brown.

5.   Add chicken and brown on all sides – about 10 minutes

6.   Stir in reserved veggies and cook for 3 minutes.

7.   Add marinade and 1 large diced tomato

8.   Cover and simmer on low for about 1 hour.

MOROCCAN CHICKEN AND LENTILS (6-8 SERVINGS)

  1. Saute 1 lb of chicken pieces until brown; remove from pan.
  2.  Add 2 C chopped onion, 1 t. salt, 1 t. ground coriander, ½ t each cumin and cinnamon; ¼ t. red pepper or a little chili powder; 2 cloves minced garlic.  Saute all this about 3 minutes.
  3. Add 2 T tomato paste and cook one minute, stirring constantly.
  4. Stir in chicken, 2 C lentils (rinsed and drained) 2 C chicken or vegetable broth, 1 C water, 4 t golden raisins.  Reduce heat and cook 5 minutes, stirring occasionally.
  1. Add 2 C hot cooked basmati rice and heat through. Serve with slivered, toasted almonds on top.

WORLD’S FAIR CHICKEN (about 8 servings)

  1. Bake 2 chickens cut in pieces for 30 minutes at 425 degrees
  2. Combine:  2 1/3 C orange juice; 1 C currants; ½ C chutney;1 C. almonds; 1 t. each cinnamon and curry; dash of thyme
  1. Simmer sauce 10 minutes;  pour over chicken; bake for 1 hour at 350 degrees
  2. Garnish chicken with sliced bananas, mandarin oranges, parsley
  3. Optional: can serve with almonds, green onion tops, coconut chips, chutney
  4. Serve with rice.

THAI PEANUT CHICKEN (8 servings)

  1. Cook 1 C rice and set aside.
  2. Stir together 3 T soy sauce, 2 T creamy peanut butter, 2 t. white wine vinegar and ¼ t. cayenne pepper. Set aside.
  3. Heat 3 T olive oil over high heat. Add 4 boneless chicken breast halves cut into thin strips, 3 T chopped garlic and 1 ½ T. chopped ginger root and cook, stirring constantly, until chicken is golden – about 5 minutes.
  4. Reduce heat to medium. Add ¾ C chopped green onions, 2 C broccoli florets and the  peanut butter mixture.  Cook, stirring frequently, for 5 minutes, or until broccoli is tender.  Serve over rice.

MEDITERRANEAN CHICKEN (8 SERVINGS)

Spicy but not hot.

  1. Brown 3 pounds of chicken pieces (can also use lamb). Sprinkle with salt and pepper.
  2. Add the following: A couple of shredded carrots; 2 finely sliced red onions; A few finely diced garlic cloves; 2 bay leaves; 1 t. smoked paprika; A little coriander; 2/3 of a palmful of cumin

4.   Stir and simmer a few minutes

5.   Add dried fruits – apricots, raisins, currants – anything.  Cover with chicken broth and stir in zest of 2 lemons.

6.  Simmer about 20 minutes. Serve over couscous or rice.

Bon Appetite

Julie Rose

julierose601@gmail.com

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GARBAGE – A RECIPE

GARBAGE – A RECIPE

            I’ve come to the conclusion  it’s time to lighten up.  Every blog does not have to be of the deep thinking variety.  Accordingly, this week I’ll leave off from rattling on about the world’s problems or the nature of mankind and succumb to my love of cooking.

You won’t find  this recipe in any cookbook – I dreamed it up. I own a patent on it!  But I’m willing to share it with you.

GARBAGE – A RECIPE

Not the stuff  you throw into the dumpster, the waste basket – this garbage you eat.  If you’re anything at all like my family you eat gobs of it every chance you get.  On a 1 – 10 rating scale it registers:

Easy     10

Tasty    8-10 depending on what you put into it – spice it up to your taste

Time     5-10 depending on whether you buy veggies already cut up from a salad bar or cut your own

Cost     10 – cheap

Appearance – 5-10 depends on  color of veggies

Nutrition – 7-9 – depends on veggies, amount of salt, butter or margarine

You will need:

1 stick butter or margarine        1 package of fine noodles

about 1 C of prepared rice        about 2 C of beef stock

about 3-4 C of finely diced assorted vegetables, including green onions with tops (do not make mush  of them in a food processor)

salt and pepper

Melt the margarine/butter and saute the veggies about 5 minute. Remove from pan.

Dump in the noodles, stir often until noodles have browned slightly.

Add the rice and the veggies

Pour the beef stock over the whole mess –  just enough to cover – season with salt and pepper, stir,  cover and simmer about 10 minutes.

An excellent side dish to any chicken, beef, pork, veal entrée.

Try it – you’ll like it.

Julie Rose

Julierose601@gmail.com

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SOUL FOOD – AN ODE TO AUNT KITTY

SOUL FOOD – AN ODE TO AUNT KITTY

 

She had a wooden chopping bowl the size of a washtub.

I hadn’t the faintest idea what gefilte fish was.

She said ”I’ll teach you”.

I learned by chopping  – endlessly.

I’ve  now chopped enough fish to stock Lake Erie.

 

At Passover we chopped nuts and apples by the buckets.

In my kitchen I toyed with  the recipe

Mixed a little nutmeg into the cinnamon,

Added some raisins or apricots;

Occasionally won a round of applause.

Tried Persian Charoset – adored by some guests

Too spicy for others.

 

We left off chopping and began to knead

Kitty insisted 100 kneads were essential

I divided the challah dough in thirds to be braided

She cut each piece in half and s said

“We braid six, Prettier.”

She never let me forget I failed the proofing yeast test

 

I  learned brisket doesn’t have to taste like shoe leather

Meatballs demand sweet jam and chili sauce,

Those cubes of beef the butcher calls beef stew

Are delectable braised in red wine and onions

After they’ve marinated for two or three days.

 

I learned to make chicken soup without a whole hen,

Used only a bag of bones, a few wings

And never forgot the thyme

I learned guests expect matzo balls in their soup.

After some practice mine were light as a cotton ball.

 

“Forget the matzo balls next shabbas,” he said.

“Make some knishes instead.”

Knishes?  Quick – call Aunt Kitty.

He once asked for borsch.

Bought beets, dug out a grater:

My knuckles bled for three hours.

Alas, he wanted cabbage borsch.

 

Mandelbrot, Sponge and Honey Cake?

Boring I concluded – leave those to the bakery.

Bourbon  Pound Cake and Cinnamon Tea Rolls

French Apple Tart and Lemon Bars are better.

Forget chopped liver.

The odor of broiled liver nauseated me.

That’s what delis are for.

 

Aunt Kitty’s wooden chopping bowl

Is now a cherished part of my kitchen.

It’s an octogenarian,

A stranger to planned obsolescence.

It holds fond memories of a motherly woman

Who knew her way through the maze of Jewish soul food.

 

Horrors – I’ve lost the chopper!

 

Simcha

 

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Julie Rose

Julierose601@gmail.com

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“I WON’T EAT THAT”

I WON’T EAT THAT”

           

            Surely I’m not the only mother whose kids gorged on cookies and pancakes swimming in syrup when they were little and, when they became picky teenagers, was forced to become both a nutritionist and a dietician.  Concious of being a few – I repeat – FEW – pounds overweight, my daughter turned up her nose at sweets of any kind, lived on salads with lemon juice only as dressing and insisted on skim milk

 

One son took pity on the animal world and became a vegetarian.  That required a whole new box of recipes and a search for suitable protein recipes. How did that happen?  He once attended a Jewish summer camp where one activity was to observe the kosher method of slaughtering a cow.  At the end of that summer about a dozen kids returned home as vegetarians.  Needless to say, that insensitive activity was never repeated.

 

From the time he was a toddler his older brother fed anything green on his plate to the dog. His father once told him if he didn’t eat the peas on his plate at dinner, he’d have them for breakfast and if he didn’t eat them for breakfast, he’d have them for lunch. After two days of uneaten peas, Daddy cried “UNCLE.”   In vain, I lived in hope he’d outgrow that. but it t wasn’t until he was close to forty that he stuck his fork into a salad. He is still a meat and potatoes guy. (Yuk)

 

They’re all adults now and all but the vegetarian have left behind those food quirks.  However, they are stick-in-the muds with reference to trying anything  new. They’d be reluctant to taste even one bite of something like paella or spanokapita.  I have no words to describe how much their attitudes toward  food  frustrates me – ME -the food experimentalist.  What I need to do is find a group of food junkies who are game for anything short of worms and crickets.

 

While none of my children have a sweet tooth, they have come to appreciate, and frequently ask for, two cakes I often make.  Both are quick and easy.  Herewith: Bourbon  Pound Cake and Bon Appetite Apple Cake. Either can successfully be made pareve (neither meat nor dairy).

 

BOURBON POUND CAKE (one large cake)

1 pound butter or margarine                              3 C sugar

8 eggs, separated                                              3 C sifted flour

2 t. each vanilla and almond extract                   1/3 C bourbon

½ cup chopped pecans

 

  1. Beat the egg whites until stiff but not dry, gradually adding 1 C of sugar. Transfer to another bowl.
  2. In the mixing bowl – no need to wash it – cream butter/margarine and 2 C sugar until light and fluffy
  3. Add egg yolks one at a time, beating thoroughly after each
  4. Add the flour and the liquid ingredients alternately in thirds.
  5. Fold egg yolk mixture into meringue.
  6. Sprinkle nuts in bottom of a well greased 10” tube pan and  pour in batter.
  7. .Bake at 350 degrees for 1 ½ hours.

 

BON APPETIT APPPLE CAKE – This cake stays moist for days.

Preheat oven to 325.

Mix:     3 ½ C Granny Smith apples chopped

1 ½ C  oil

1 ½ C sugar

½ C brown sugar

3 eggs

 

Add:     3 C flour                                   2 t. cinnamon

1 t. baking soda                        ½ t. nutmeg

1 C chopped walnuts                2 t. vanilla

 

Bake 1 ¾ hours in a greased tube pan.

 

I think credit for this one belongs to Bon Appetite magazine.

 

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Julie Rose

Julierose601@gmail.com

 

 

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