Rose’s Ham and Cheese Pie – Many fond memories sitting around the kitchen bar, talking , eating and learning.

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GALE’S PASSOVER TREAT RECIPE

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3 SQUARES OF PLAIN MATZAH

1 CUP BAKERS SHREDDED COCONUT

1 CUP CRANBERRY CRASINS

3 CUPS GHRIADELHI DARK CHOCOLATE MORSELS

1 CUP OF SLIVERED ALMONDS (TOAST IN 350 DEGREE OVEN FOR 7 MINUTES)

 

DIRECTIONS:

CRUMBLE THE 3 SQUARES OF MATZAH INTO SMALL PIECES

THEN MIX ALL THE INGREDIENTS EXCEPT THE CHOCOLATE TOGETHER WITH THE MATZAH

 

MELT:

3 CUPS GHRIADELHI DARK CHOCOLATE MORSELS UNTIL SMOOTH.

ADD THE CHOCOLATE TO THE ABOVE DRIED INGREDIENTS

PLACE WAX PAPER ON COOKING SHEET; THEN SPREAD THE MIXTURE OUT ON THE COOKIE SHEET AND FLATTEN WITH A METAL SPATCHLER.

REFRIDGERATE OVER NIGHT AND THEN BREAK INTO PIECES

GALE’S PASSOVER TREAT RECIPE

HAPPY PESACH!

 

ENJOY

 

Quick Lemon Herb Pan Sauce

Shallot bulbs

Ingredients

  • 1-2 shallots, minced fine – in a pinch substitute ¼ cup sweet onion
  • ½  cup chicken stock
  • 1 tsp. dried thyme (estimated – fresh would be better – a few sprigs)
  • 1 tsp. dried rosemary (estimated – fresh would be better – a few sprigs)
  • ¼ cup fresh lemon juice
  • 1 tbsp. butter
  • Salt and pepper to taste

How:

Remember this is after searing and or roasting something usually chicken

Heat pan over medium heat. Add the shallots to the pan and sauté, stirring, for about 30 seconds to 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste.

Quick and easy – wine instead of broth?

Pan Seared Chicken Breasts with Lemon Herb Pan Sauce

Pan Seared Chicken Breasts with Lemon Herb Pan Sauce

We bought some bone in chicken breast at Wholefoods they were not on our list but on sale. I am not a big white meat fan but it is better for you and Lyn does not like the dark meat I love her and I cater to her like most of the time. Anyway we already used the boneless chicken breast in the Carrot Orange Juice Chicken Noodle Soup and I had planned on doing something with it last night. I was surfing the net on my lunch break and found a few but this one from DadCooksDinner.com caught my eye, I did not have everything he used but had substitutes, onion for shallot, dried instead of fresh herbs and I added lemon juice. I did not notice the title until today when I went back to post. He did call it lemon herb sauce after all, but listed no lemon I took liberties, besides it would not be the first time someone else other than me or my Mom left out one ingredient.  Anyway this came out with crispy skin, moist and tender so good when Lyn walked in the door I said forget your special diet you just got to try this. She asked if I marinated in buttermilk it was so moist and tender. Like he said in his post he has pan seared oven roasted steak, pork etc. – a man after my own heart – he thought why not with chicken.

Ingredients:

  • 1 chicken breasts split, bone in and skin on
  • Kosher salt
  • Fresh ground pepper
  • 1 tsp. canola oil

You can adjust the salt and pepper to your taste, my wife is a pepper head so.

Pan Sauce

  • ¼  cup sweet onion, minced fine
  • ½  cup chicken stock
  • 1 tsp. dried thyme (estimated – fresh would be better – a few sprigs)
  • 1 tsp. dried rosemary (estimated – fresh would be better – a few sprigs)
  • ¼ cup fresh lemon juice
  • ½  tbsp. butter
  • Salt and pepper to taste

How:

Prepare the Chicken: Heat your oven to 350F. If the chicken breasts came with the rib section still attached, remove them- they might get too dried out. Rinse and pat dry chicken. Combine salt and pepper together and sprinkle the chicken all sides. Let rest at room temperature until the pan is heated.

Sear the chicken: Put the teaspoon of oil in your fry pan, and heat over medium heat until the oil is shimmering. Swirl the oil around to coat the pan, then add the chicken, skin side down. Sear for 4 to 8 minutes, or until the skin is a dark golden brown. Flip the chicken and sear the bone side for 4 minutes.

Sear the chicken

*Searing time will depend on how crowded your pan is.  If your pan isn’t very crowded searing will take less time – 4 to 6 minutes.

Roast the Chicken: Move the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes. You want to cook the chicken until it is just 160*F in the thickest part of the meat. (The best way to check this is with a remote probe thermometer.)  Remove the pan from the oven, and move the chicken to a serving plate. Keep the oven mitt on the handle this reminds you the handle and pan are still very hot. I have the scars to prove that I had brain fart moments.

Make the Sauce: Remember, the handle is still &*&^%!! Hot. Using an oven mitt or pot holder, put the pan over medium heat. Add the onions to the pan and sauté, stirring, for about 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste. I am on a self imposed very low salt diet so I used the salt sparingly.

Spoon a teaspoon of sauce over each breast, then serve I also used over the asparagus.

Taken with cell phone

Taken with cell phone

Carrot Orange Juice Chicken Noodle Soup

Carrot Orange Juice Chicken Noodle Soup

We were sitting on the couch being our regular weekend couch potatoes when Lyn with outstretched arms asked me can you make this or something like it and passed me the better homes and gardens magazine. She loves carrot juice and for a while was concerned her skin was going to turn orange she was drinking so much. I can just picture her looking like the “Tangerine Man” John Boehner walking into work with that lovely skin shade of orange. Anyway she did not turn orange and is still drinking it. I was never a fan although I can’t say that I really gave it a chance. So with my non love of carrot juice and being an ever supportive husband I said sure if you want.

The carrots in this came out so sweet the spice was just right if you like spicy and I got to say I really like this quick and easy soup.

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ teaspoons curry powder

4 cups refrigerated orange-carrot juice – you can buy this or we used 3 cups carrot and 1 cup orange, Lyn is a Carrot Juice head.

1 14 ½ ounce can reduced-sodium chicken broth

½ teaspoon salt (I left out the Salt)

1 cup carrots, diagonally sliced

1 cup sliced celery

2 cups dried medium noodles (2 cups) –

1 cup sugar snap peas, trimmed (I used regular frozen peas)

2 tablespoons fresh cilantro leaves

¼ – ½ teaspoon crushed red pepper

2 cups shredded cooked chicken

Ingredients

How:

1. In a 4- to 5- quart Dutch oven heat olive oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add curry powder; cook 1 minute more. Carefully stir in orange-carrot juice, chicken broth, 1 cup water, and salt; add carrot and celery. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.

Bring to boil and simmer

2. Add noodles; cook 6 minutes, stirring occasionally. Add chicken and sugar snap peas; heat through. Stir in cilantro and crushed red pepper. Where I used frozen peas I did not defrost them just added they were cooked perfectly.

Note: If you are going to serve the whole batch then add all the noodles but I always found they can end up absorbing too much of the soup if they sit in there so I cooked separately and added to the bowls when served. You will find if cooked in soup they will absorb more of the spice flavors.

 

Momma Bowl

Momma Bowl

Papa bowl

Papa bowl

 

 

 

 

What are the Health Benefits of Drinking Carrot Juice?

From WiseGeek.com

English: Glass of juice and carrots Français :...

 

Many people consider drinking carrot juice one of the healthiest lifestyle choices possible. Carrot juice is known for beta carotene which gives the body Vitamin A, B Vitamins, Vitamin E and many minerals. The health benefits of drinking carrot juice are thought to be good prenatal health, eyesight, bones and teeth, liver and nails, skin and hair as well as helping in cancer prevention.

 

Carrot juice is thought to reduce the risks of many different types of cancer including skin and breast cancer. The cancer-fighting properties of carrot juice are often thought to be excellent due to the high amounts of beta carotene. Beta carotene changes to Vitamin A in the body. Studies have connected Vitamin A with cancer prevention by its antioxidant properties that help eliminate cancer-causing free radicals in the body.

 

Deficiencies in Vitamin A can cause dryness and damage to the skin, nails and hair. Drinking carrot juice to produce Vitamin A is said to benefit many different parts of the body. Vitamin A also strengthens bones and teeth.

 

Drinking carrot juice is thought to be extremely beneficial for the liver due to Vitamin A’s cleansing effects. Vitamin A reduces bile and fat in the liver. However, for the liver to reap the maximum benefits of Vitamin A, it is said that drinking carrot juice needs be done regularly rather than occasionally. The liver can store Vitamin A.

 

Drinking carrot juice is also thought to improve eyesight due to Vitamin A creation in the body. Deficiencies in Vitamin A can lead to night blindness which can be very dangerous. For example, if a person with night blindness is driving a car at night, the glare of the headlights from oncoming cars in the opposite direction can affect him or her in a way that makes the eyes not refocus properly. An easy way of detecting a Vitamin A deficiency is to walk from a well-lit room to a dimly-lit or dark room. Your eyes should have little trouble adjusting to the change in light.

 

Drinking carrot juice, as well as eating carrots, is thought to be especially beneficial for prenatal health. Beta-carotene that forms into Vitamin A is said to be very healthy for both mother and child. Some studies have shown that when babies drink both milk and carrot juice they get the best possible amount of Vitamin A.

 

The darker the color of the carrot, the more carotene it contains. Many people find the taste of carrot juice enjoyable and surprisingly sweet. Carrot juice does have a high concentration of natural sugar, so those with diabetes should consult their doctor as to how much they can drink. Drinking carrot juice is also thought to be good for reproductive health due to the Vitamin E content.

Sloppy Joe Salad

Sloppy Joe Salad

I bought some red peppers and it led to making Sloppy Joe (light) whenever I make this I swear I could eat it three times a day for as long as it last. I bring a salad for lunch every day and shake it up with some added protein today I thought they make taco salad why not Sloppy Joe Salad, looks like taco meat. So I filled my container with salad this morning threw in some cherry tomatoes and topped it off with about 1/3 cup of my sloppy joe mixture. Mixed it up before serving and it was really good.

Hey it was early in the morning my eyes were not really focused yet.

Hey it was early in the morning my eyes were not really focused yet.

Check out the Sloppy Joe Light I added some red hot pepper flakes when making and Woostagirl was right the spice was nice.

Roast Chicken with Orange-Spice Rub

Roast Chicken with Orange-Spice Rub

I think I mentioned I got 3 whole organic chickens at Wholefoods a few weeks ago and I took one out of the freezer because we were getting ready for yet another snow storm filled weekend. We’ve had close to 100” on snow this year and we were all praying for a winter like last year. Well those of us who don’t ski that is. This recipe was adapted from Diabetes and Heart Healthy Cookbook published by American Heart Association. I adapted it for chicken they did a 5 lbs. turkey breast. The smell of this spice rubbed chicken, was driving us crazy while it cooked. Yes it was one of Lyn free meals this week.

 

Ingredients:

Ingredients

  • 1 tablespoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 whole roster chicken
  • 1- 2 teaspoons of soften unsalted butter.
  • 1 small navel orange cut in quarter

 

How:

Preheat the oven to 325 degrees.

Spray a roasting pan and baking rack with nonstick cooking spray and set aside.

In a small bowl, stir together the spices.

Rub small amount of rub inside the cavity of chicken.

Stuff orange in cavity, you can add some onion if you want.

Using your back end of regular knife, place under breast skin and loosen the skin from the breast

Rub the butter under skin on as much of the breast as you can

Rub spice mixture evenly under and over the skin.

Wrap in plastic wrap and refrigerate for at least 4 hours (this step could be skipped and it can go straight to oven)

Wrap in plastic wrap and refrigerate.

Bring to room temperature

Place the chicken on the rack in the roasting pan, and insert a meat thermometer in the thickest part of the thigh making sure it doesn’t touch the bone.

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Roast, uncovered, for meat thermometer 170 degrees (if skin becomes to brown you can loosely tent with tin foil.

Let the chicken stand for 15 minutes.

Serve

Carve the chicken and enjoy.