NOW PLAYING

SEPHARDIC SPINACH WITH
CHICKPEAS STEW

PORTABELLA STEAKS WITH
BALSAMIC SHALLOTS

This is my version of a family
favorite. It is sort of a stew, perfect
served over quinoa, rice (if you eat it
at Passover) or potatoes. If you’d like
to add interesting seasonings, add a
couple of tablespoonsful of minced
fresh ginger, a bit of coconut milk
and a tablespoonful of curry powder.

6 whole Portobello mushrooms
(about 2½ pounds)
3 Tbsp. olive oil
1½ cups chopped shallots
½ cup balsamic vinegar
1 cup tomato sauce
Salt and pepper to taste

2 Tbsp. olive oil
2 cups chopped onions
2 cups chopped tomatoes
2 (15-ounce each) cans chickpeas,
drained and rinsed
1 pound (16 ounces) or more fresh
baby spinach
Salt and pepper to taste

Heat the oil in a pot over medium-
high heat. Add the onion and cook
for about 5 minutes, stirring often.
Add the remaining ingredients and
bring to a boil. Adjust salt and pep-
per to taste. Serve hot. Makes 8 serv-
ings.

Wipe the mushrooms clean with
a damp cloth or soak to clean.
Remove the stems from the mush-
rooms and chop. If desired, use a
teaspoon to remove the fanned
“gills” under the cab.
Heat oil in a large nonstick skillet
over medium heat. Add the onions
and saute until softened.
Stir together remaining ingredi-
ents in a small bowl and add to the
pan. Bring to a simmer, then add the
mushrooms and chopped stems.
Cover and cook for about 10 min-
utes. Serve the steaks hot with the
pan sauce spooned over. Makes 6 or
more servings.

ALMOND CRUSTED CHICKEN

Substitute walnuts or pecans for the
almonds, if desired.

1½ cups unblanched almonds
2 large eggs
1 cup matzah cake meal (or flour
after Passover)
Kosher salt to taste
Fresh ground pepper to taste
8 boneless and skinless chicken
breasts (about 2½ pounds; pounded
if thick)
Olive oil to sautee

Finely chop the almonds in a food
processor. Transfer the nuts to a
shallow dish.
Lightly whisk the eggs in another
shallow dish.
Place matzah cake meal/flour in
another dish.
Pat the chicken dry and season
both sides with salt and pepper.
Dredge each piece of chicken with
flour. Dip in the egg. Dredge and
press both sides of the chicken into
the nuts to coat. Place on a baking
sheet, cover and refrigerate for at
least 20 minutes to set the crust.
Preheat the oven to 350 degrees
F. Heat oil a large nonstick skillet
over medium. Place the chicken
breasts in the pan and cook, turning
once, until the nuts are golden, 3 to
4 minutes per side (note that the
chicken will not be cooked through).
Transfer meat to the baking sheet
and bake until the chicken is cooked
through, about 15 minutes. Makes 8
servings.

CHICKEN WITH OLIVES

Use turkey cutlets or thighs, if
desired, for this dish. For a more
“Marbella” recipe, add 1 cup of dried
fruits, such as pitted prunes, apri-
cots, raisins, chopped apples, pears
or cherries.

2 pounds boneless, skinless
chicken thighs (breasts, if desired),
trimmed of fat
2 Tbsp. olive oil
1 cup chicken broth
½ cup balsamic vinegar
1 cup pitted olives, any variety
(no liquid)
Kosher salt to taste
Fresh ground pepper, to taste

Heat oil in a large nonstick skil-
let over medium-high heat. Add the
chicken and cook on both sides.
Add broth and vinegar to the pan.
Add olives. Reduce heat and simmer
until cooked through. Serve with
sauce spooned over. Makes 6-8 serv-
ings. •

BEAUTY
AND
THE BEAST

For Showtimes and Tickets, please visit
themapletheater.com

HOST YOUR NEXT EVENT AT THE MAPLE!

"SFZPVQMBOOJOHBTPDJBMPSDPSQPSBUF
FWFOU ø5IF.BQMF5IFBUFSBOE,JUDIFOJT
UIFQFSGFDUQMBDFGPSBVOJRVFFYQFSJFODFø
'VMMDBUFSJOHTFSWJDFTQMVTXPOEFSGVM
BNCJFODF&WFSZUIJOHJTQPTTJCMFø
$POUBDUSVUI!UIFNBQMFUIFBUFSDPNPSDBMM

$PNFUBTUFXIBUFWFSZPOFJTUBMLJOHBCPVU
0QFOGPSMVODIBOEEJOOFSEBJMZ

'PS$BSSZPVUQMFBTFDBMMtUIFNBQMFUIFBUFSDPN

Proudly
Serving:

8.BQMF3PBEt#MPPNýFME)JMMTø

5IF"SUPG'JMNt5IF"SUPG'PPE

'PSUIF#&45-6963:NPWJFFYQFSJFODF

DIFDLPVU THE

RIVIERA.

is
This seat you!
r
waiting fo

FILMS COMING SOON

For showtimes and to purchase tickets, please visit therivieracinema.com

(SBOE3JWFS"WFOVF 'BSNJOHUPO)JMMT

(off of 9 mile, just West of Middlebelt)

Have a FREE*
POPCORN on us!

Valid at The Maple & The Riviera
Expires 3/31/17

*Small bag of popcorn

jn

March 23 • 2017

41

