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 - FOOD on page 90 10/3 2003 89