1/2 cup chopped fresh dill or 1/4
cup dried dill
Combine all ingredients in a medi-
um bowl and stir until well combined.
This sauce keeps up to a week.

EASY CHICKEN STEW WITH
SPINACH TOMATOES
Chickens have carbs, but few, and
they make all the difference in this
dish.
3 T. olive oil
6 boneless, skinless chicken breasts,
cut into 1-inch chunks
2 cups chopped onions
1 T. minced garlic
two 14 1/2-ounce cans stewed
tomatoes
2 cups chicken broth
1 cup red wine
1/2 cup chopped, fresh basil
1 tablespoon dried oregano
8 ounces • fresh mushrooms
(with stems), cleaned and cut
into quarters
8 cups fresh baby spinach
kosher salt and fresh ground pepper
to taste
Heat oil in a large pot over medi-
um-high heat and brown chicken
breast chunks on all sides. Remove the
chicken and set aside.
Add the chopped onion and
minced garlic and saute for about 5
minutes. Add stewed tomatoes, chick-
en broth, red wine, basil and oregano.
Bring to boil and return chicken to
the pot and add the mushrooms.
Reduce heat, cover and simmer for
30 minutes or more. Just before serv-
ing, stir in the spinach a handful at a
time until it is just cooked. Season to
taste with the salt and pepper and
serve in large bowls. Serves 6.

BEEF BRISKET WITH SHITTAKE
MUSHROOMS
one 4-5 pound trimmed brisket
2 cups chopped onion's
1 T. minced garlic
1 T. chopped, fresh rosemary
2 cups red wine
1 cup water
3 T. olive oil
1 pound fresh shittake mushrooms,
unsliced
kosher salt and pepper to taste
Preheat 'oven to 300F. Place the
brisket into a glass or metal roasting
pan that just holds the brisket. Season
the brisket well with the kosher salt
and pepper. Sprinkle over the onions,
garlic and rosemary. Pour in the wine
and water. The liquid should almost
cover the meat. If it doesn't, add more
water or beef broth. Cover the pan

Escape
to the
Desert this
Passover.

tightly with aluminum foil and bake
until tender, about 3 1/2 - 4 hours.
Remove the brisket from the
juices to cool (you may chill
overnight if desired). Strain juices
and chill — remove fat that's col-
lected on top of the juices before
-reheating. Before serving, slice the
beef thin, across the grain, and
arrange back in the juices. Reheat
the meat for 2 hours at 250F.
While the beef is reheating, heat
olive oil in a large skillet over medi-
um-high heat. Add the mushrooms
and saute for 8-10 minutes until the
mushrooms are cooked through.
Season with salt and pepper. When
ready to serve, arrange beef on a serv-
ing platter, top with some of the juices
and the mushrooms and serve, with
extra juices on the side. Serves 6-10.

BEEF AND VEGETABLE
STIR FRY
2 T. soy sauce
1/4 cup medium-dry Sherry
1/4 cup water
1 T. sesame oil
4 T. peanut oil
1 pound boneless sirloin,
cut into thin slices
1 T. minced peeled fresh gingerroot
1 T. minced garlic
1/2 - 1 t. red pepper flakes
1/2 pound broccoli flowerets,
cut small
1/2 pound asparagus, cut into
2-inch lengths
1 cup sliced onions
1 red, green or yellow bell pepper,
cut into strips
1 t. Equal or other sugar substitute
salt and pepper to taste
Combine soy sauce, Sherry, water
and sesame oil in a small bowl. Set
aside.
Heat 2 T. peanut oil in a large skil-
let or wok over high heat until hot.
Add half the beef slices and saute,
turning, for 1-2 minutes. Remove
from the oil. Allow the oil to heat
again and cook other half of the beef.
Add the remaining 2 T. oil to the
skillet and heat over high heat again
until hot.. Add the ginger, garlic and
red pepper flakes and saute for 1
minute. Add the vegetables and saute
for a couple of minutes more, until
the vegetables are bright and tender-
crisp.
Stir in the soy sauce mixture and
the beef and cook, stirring 2 minutes
more. Just before serving, stir in the
sugar substitute and seasonings to
taste. Serve with hot red pepper sauce
or oil on the side. Serves 4. LI

Doral

Palm Springs Resort

PALM SPRINGS, CALIFORNIA

Entire hotel Glatt Kosher NK

Our 15th Consecutive Year

KO-TOURS

1. 800 • 832 • 6676

wwwkotours.com

A€4444A1, Ttevd,

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SERVING THE JEWISH COMMUNITY SINCE 1970

301/384-4660 • 1-800-338-7075 ra-win-wizr ,

2/11

2000

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