Chicken Cutlets with Cranberry Sauce Happy Monday morning and Chanukah Sameach. Here is a lighter recipe to try during the last days of Chanukah to off set all the donuts and latkes you’ve been piling away. My Chicken Cutlets with Cranberry Sauce is perfect for a week night or shabbos all winter long. We served on Shabbos as a whole chicken cut up but I prefer the cutlets. Here is the sauce for either 1 cut up chicken or 8 cutlets. 1 can jellied cranberry sauce 3 squirts of ketchup 2 tsp lemon juice 1 tsp each garlic powder and paprika 2 tsp onion soup mix Mix the ingredients and baste cutlets. Bake at 350 for 45 minutes or until done. I served with my garlic green beans and rice with carrots, but I’m sure they would go perfect with your favorite latkes. Again wishing you and yours a Chanukah Sameach.

Please visit Pragmatic Attic! She has been inspired by my chickpea and spinach skillet and made her own healthy stove top dish using butternut squash and chickpeas. Hope you all enjoy!

Happy/Feliz Chanukah Sameach everyone! We are still having leftovers tonight. I always cooked a lot for Shabbos and we eat the leftovers until they are used up. There are two chicken breasts left so I am going to saute them with carrots, celery, an onion, and a potato and whatever spices I am in the mood for. My kids will finish the rice and my husband and I will either skip the carb or have mashed potatoes. The real Chanukah cooking fun starts tomorrow. Happy Chanukah!

Chickpea and Spinach Skillet

I never know what to cook for vegetarians on Shabbos. Usually I end up baking tofu in a sauce and people are appreciative. But this week I was in a cooking mood, and decided on something a little fancier. My mother has a cookbook with a similar recipe. It sounded interesting but when she read me the spice list, I realized that I would have to improvise. My chickpea and spinach skillet was born.

Chickpea and Spinach Skillet

2 15 oz cans chickpeas (garbanzo beans)
20 oz chopped spinach
3 potatoes peeled and chopped
1 onion chopped
3 tbsp lime juice
1/4- 1/2 c salsa
Spices: salt, garlic, and cumin to your taste. I usually make spicy.

Put 2 tbsp oil in pan and saute onions a few minutes. Then add the rest of the ingredients and cook until potatoes are soft. Serve warm. If you want to serve warm on shabbos, you can either reheat in a shabbos oven for 30 minutes or on blech/warming tray for 90 minutes. This dish ended up being a side dish for the rest of us, and I’m sure your vegetarian guests will be much appreciative.

Asian Beef Stirfry

Greetings. I was away for a long weekend so cooking took a back seat to family time. Today I’m back for Tomato Tuesday, so I’m sauteeing up beef and vegetables in an Asian-style sauce. One of the vegetables is, you guessed it, tomatoes. I’ll serve it with rice and beans I had left over from last night and some steamed broccoli as well. Have a great rest of the week!

Asian Beef Stir Fry:

2 pounds boneless steaks cut into strips
1 eggplant cubed
2 zucchini chopped
3 carrots chopped
1 onion chopped
1/2 package grape tomatoes

Sauce:
1/4 cup teriyaki sauce
juice of 1 lime
salt, garlic, and ginger to your taste

-Chop up all ingredients and stir fry on stove until done, usually 20 minutes.

Chicken with Fennel and Red Beans

I am in a cooking group and Tuesdays are always “tomato tuesdays.” Last Shabbos I made chicken that uses tomatoes and the smell was intoxicating and too good not to share.

Chicken with Fennel and Red Beans:
2 chickens cut up
1 onion chopped
2 minced garlic cloves
1 fennel blub quartered, cored, and thinly sliced
1 yellow pepper chopped
28 oz can tomatoes with juice
1/2 cup white wine
1 tbsp rosemary
28 oz can red beans rinsed
salt to taste
oil

Spray a large pot– I use dutch oven size– with cooking spray and then oil. Place chicken in first, then vegetables, followed by cans of tomatoes and beans, and last the spices and the wine. Bring to a boil and simmer for about 2 hours. In my house we serve everything with rice, but I’m sure this would be wonderful with pasta, couscous, or any other grain as well. Enjoy!

Greek Salad with Goat Cheese

Ever since the people at Natural and Kosher Cheese posted their goat cheese contest, I’ve had feta cheese on my mind. On a dreary day like today, I want my favorite comfort foods: the spinach and feta cheese pie I wrote about a huge Greek salad with goat or feta cheese as the main ingredient. You can use whatever vegetables you’d like, but here’s my ideal Greek Salad:
Romaine lettuce, cucumbers, grape tomatoes, green and red peppers, marinated artichoke pieces, Greek olives, pepperocini, and, of course, feta or goat cheese.
Dressing:
Olive oil, lemon juice, salt, garlic, and oregano

If you like this or my other cheese recipe, I encourage you to go to the Natural and Kosher Cheese facebook page, find my wall posts and like them and leave a comment. Thanks much and happy Sunday.