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March 22, 2007 - Image 41

Resource type:
Text
Publication:
The Detroit Jewish News, 2007-03-22

Disclaimer: Computer generated plain text may have errors. Read more about this.

Good Faith means

2 cups dry white wine
8 leeks (white and pale green
parts
only), sliced thin (about 8 cups)
1 tsp. minced garlic
2 cups chicken broth
2 Tbsp. chopped fresh thyme
Season chicken with salt and pep-
per. Set aside. Pour the matzah cake
meal in a shallow dish and dredge the
chicken in the meal to coat all sides.
Heat oil in large nonstick skillet on
Passover Spinach Stuffing
medium-high heat (if you don't have
20 oz. baby spinach
a very large skillet, use a large shallow
1/3 cup olive oil
pot or Dutch oven — if the pan is not
2 cups finely chopped onions
nonstick, add a few more tablespoons
2 cups chopped celery
of oil). Add chicken and saute until
2 tsp. salt
golden, about 6 minutes per side
4 egg matzot (about 6 inches
(you'll have to do this in batches).
square),
Remove chicken to a dish or bowl.
broken into 1/2-inch pieces
Add wine to pan and bring to boil,
2 large eggs, lightly beaten
scraping up browned bits. Stir in leeks,
1 /2 cup finely chopped parsley
garlic, broth, thyme. Return chicken
1 /2 teaspoons black pepper
and any collected juices to the skillet
2 cups chicken broth
and bring liquid to boil. Simmer until
Place 1 cup of water in a large,
microwave-safe bowl. Add the spinach, chicken is cooked through and sauce
thickens, turning chicken once, about
pressing it down so that it all fits into
10-12 minutes.
the bowl. Cover the bowl with plastic
Season sauce to taste with salt and
wrap and cook the spinach on high for
pepper and serve the chicken with
5 minutes. Let cool before draining, if
the sauce drizzled over. (Can be made
needed, and chopping. Set aside.
up to one day ahead. To re-warm the
Heat oil in a large nonstick skillet
over medium-high heat until hot. Add chilled chicken, transfer it to a baking
dish, cover with foil and heat for 30
the onions and saute until golden,
minutes in a 300F oven before serv-
about 5 minutes. Add the carrots,
ing.) Makes 10-12 servings.
celery, and 1 teaspoon salt, then cook,
stirring occasionally, until the veg-
Passover Apple Crisp
etables are tender, about 12 minutes.
12 cups 1/2-inch apple chunks
Transfer vegetables to a bowl to cool
3/4 cup sugar
and stir in the spinach.
1 1/2 tsp. ground cinnamon
Preheat oven to 350F. Meanwhile,
1 Tbsp. lemon juice
rinse the matzot in a colander under
vegetable cooking spray
hot running water until softened,
11/2 cups unsalted matzah meal
about 1 minute. Drain, pressing gently
1 /2 cup sugar
on matzot to extract excess water. Add
1 /2 cup (1 stick) butter or
the matzot to the vegetables along
margarine, melted
with the eggs, parsley, remaining salt,
1 /4 tsp. salt
and pepper and stir until combined.
Preheat oven to 350F.
Pour the chicken broth over and stir
Combine apples, sugar, cinnamon
well. Transfer the stuffing to a bak-
and
lemon juice in a large bowl and
ing dish. Bake, covered with foil, for
toss
well. Spoon into an ungreased
30 minutes. Remove foil and bake for
9x13-inch,
or equivalent, attractive
30 minutes more. Transfer the stuff-
baking
dish.
Set aside.
ing to a serving dish and serve hot.
Combine
the
matzah meal, sugar,
Alternately, cover the cooked stuffing,
butter
or
margarine,
and salt and stir
chill and reheat in the microwave oven
well.
Sprinkle
over
apple
mixture. Bake
(cover the dish with plastic wrap) for
for
1
hour
or
until
the
filling
is bubbly
10 minutes on high. Makes 12 or more
and
the
top
golden.
Serve
warm
or at
servings.
room temperature. May be made up
to 2 days in advance. Makes 12 serv-
Chicken Breasts with Leeks
ings. Li
12 boneless and skinless chicken
breast halves (about 3-4 pounds)
salt and pepper to taste
2 cups matzah cake meal
1 /4 cup olive oil

2 Tbsp. finely shredded fresh mint
leaves or 1/4 cup fresh chopped dill
Preheat oven to 425F. Combine
onions and asparagus in a large roast-
ing pan or large disposable aluminum
pan. Toss with olive oil, red pepper
and salt. Roast, uncovered, for 10 min-
utes. Toss with mint or dill and serve
hot or at room temperature. Makes 12
servings.

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March 22 2007

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