Arts & Life
Food
Out Of The Doldrums
With Trusty Crock Pot
EILEEN GOLTZ
Special to the Jewish News
D
bowl, 'combine the brown sugar, vinegar, 7Up, garlic,
bell pepper, soy sauce and pepper. Mix to combine and
pour the sauce over the chicken. Cook on low for 6-8
hours. Serve over rice or noodles. Makes 4 to 6 serv-
ings. This recipe can be doubled.
uring the intermediate days of Sukkot, I
uddenly realize I just don't want to cook
any more meals. After shopping and schlep-
ping and feasting and fasting, I need a break.
SWEET AND SASSY CHICKEN
The dilemma is that I always feel like I'm letting my
1 lb. skinless, boneless chicken breasts, cut into 1"
ancestors down when I contemplate bringing a frozen
pieces
pizza or TV dinner into the sukkah. Those wandering
1 small pkg. baby carrots
Jews couldn't just stop off at the local market because it
1 onion, chopped
wasn't convenient to pick up manna from heaven. They
1 1/2 cup chicken broth
had to get creative and I feel that I can do no less.
2 T. finely chopped ginger root
This is when I grab my trusty crock pot and head for
1 cup sweet-and-sour stir fry sauce
the "what can I make for dinner that takes 720 effort"
1 8-oz. can pineapple tidbits, drained, juice reserved
recipe file. I know that I can throw in a few ingredi-
1 T. cornstarch
ents, turn it on, leave the house all day and come home 1 red bell pepper, chopped
to a kitchen filled with incredible smells, grab a loaf of
1 green bell pepper, chopped
bread, toss together a salad I have a complete hot din-
Combine the chicken, carrots, onion, chicken broth,
ner under the stars with little or no effort.
ginger and sweet-and-sour sauce in the crock pot.
Since we all tend to eat a little more red meat than
Cover and cook on low for 7-8 hours, until vegetables
we usually do during the holidays, I thought that I
are tender and chicken is thoroughly cooked.
would share some of my favorite chicken and turkey
About 30 minutes before you're ready to serve the
crock pot recipes.
- cken, combine the reserved pineapple juice with
There are some tips for cooking chicken and turkey
rnstarch in a small bowl and mix until smooth. Stir
in the crock pot:
is mixture into the chicken mixture in crock pot,
You'll find that many crock pot red
mixing well Stir in pineapple and bell peppers. Cover
8-10 hours will call for thicken thi ..
and cook:on high 20-30 minutes until slightly thick-
breast meat can become mushy and so
ened and heated through. Serves 4 to 6. This recipe can
for longer than 6 hours on low. Using bon
be doubled.
thighs will not only solve this problem, but
meat is cheaper than chicken breasts 'and has a ric et
EANUT CHICKEN
flavor. However, if your family prefers white Meat, just
0-12 boneless, skinless chicken thighs
make sure to cook for a shorter period of time
2 cup chunky salsa
everything should turn out perfectly
cup peanut butter
Vegetables in these recipes should go intotom
.
. lemon juice
of the crock pot, with the meat on top. This arrange-- ,
sauce
ment will also help prevent the chicken from Overcook-
minced gingerroot
ing. If you choose to leave the skin on your chicken,
brown it first in a skillet in olive oil to help improve
1 cup chopped peanuts
the appearance of the finished dish.
lime slices‘firir iarnish
You can make any of these recipes in a covered roast-
In 3-5 quart crock pot, mix together everything but
ing pan in the oven. Preheat the oven to 300 and place
the chicken. Add chicken and stir to coat the pieces.
all the ingredients in the pan in the order suggested in
Cover and cook on low for 8-9 hours or until chicken
the recipe. Cover and cook for the same amount of
is thoroughly cooked and no longer pink in center.
time suggested in the recipe.
Sprinkle with chopped peanuts and serve with hot
cooked rice and slices of lime. 4 servings.
CROCK POT GARLIC AND
BROWN SUGAR CHICKEN
SMOKEY CHICKEN AND WILD RICE
1/2 cup diced onions
6 slices kosher breakfast beef
1 to 1 1/2 lbs. chicken pieces
1 pound boneless skinless chicken breasts cut into
1 cup packed brown sugar
1" pieces
2/3 cup vinegar
1 chopped onion
1/4 cup 7Up or other lemon lime soda
2 chopped carrots
2-3 T. minced garlic
4 1/2 cups chicken broth
1 green bell pepper, cut into strips
2 T. soy sauce
1/4 t. dried marjoram leaves
1 t. pepper
1 1/2 cups wild rice
Place the chicken and onion in the crock pot. In a
1/2 cup pareve sour cream
In large skillet, cook the kosher breakfast beef until
crisp. Remove, crumble and set aside. Remove all but
1 T. of the drippings from skillet. Add chicken to
skillet and cook for 3-4 minutes. Stir in onion and
carrots for just a minute and then place the mixture
in the crock pot.
In medium bowl, combine the broth and pareve sour
cream and mix until smooth. Add the marjoram and
pour the mixture over the chicken mixture in crock
pot. Add the breakfast beef and wild rice.
Cover crock pot and cook on high for 30 minutes.
Reduce crock pot setting to low and cook for 6-8
hours until chicken is thoroughly cooked and rice is
tender. Makes 6 servings.
CHICKEN AND CORN SOUP
3-3 1/2 lbs. Chicken, cut up
1 large onion, finely chopped
two medium carrots, finely chopped
1 medium potato, peeled and diced
1/4 cup chopped parsley
114 cup canned tomato sauce
2 cans chicken broth (14 1/2 oz. Each)
1 can (17 oz.) cream style corn
2 medium zucchini, cut lengthwise into quarters,
then thinly sliced
salt and pepper to taste
Rinse chicken, pat dry and set aside. In a crock pot,
combine onion, carrots, celery, potato and 3 T parsley.
Add thiCken, and then pour in tomato sauce and
broth.
Cover and cook at low:setting until chicken and
potato are very tender when pierced, about 7 1/2-8
hours. Lift out chicken and let stand until cool enough
to handle.
Meanwhile, skim and discard fat from broth mix-
ture, Stir the corn into the broth mixture, increase
cooker heat setting to high. Cover and cook 15 min-
utes more
Remove and discard bones and skin from chicken;
tear meat into bite-sized shreds. Add chicken and zuc-
chini to soup, cover and cook until zucchini is just ten-
der to bite, 10-15 minutes. Season to taste and sprinkle
with remaining 1 T. of parsley. Makes 6-8 servings.
SIMPLE CRANBERRY CHICKEN
4-6 chicken breast halves, skinless and boned
1 can whole cranberry sauce
2/3 cup chili sauce
2 T. cider vinegar
2 T. brown sugar
1 package dry onion soup mix
Place chicken breasts in the crock pot. Add the remain-
ing ingredients, mix to combine and to coat the chicken
well. Cover and cook on low 6-8 hours. Serves 4 to 6.
WINE BASTED TURKEY BREAST
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FOOD
on page 90
10/3
2003
89