60 | SEPTEMBER 17 • 2020
flour. Place the breasts in the hot
skillet (you may have to do this
in batches), and brown lightly on
both sides.
Place all the breasts back in
the skillet and pour the wine over.
Bring the wine to a boil, reduce
heat and cook the chicken until
the wine is reduced and the sauce
is slightly thickened. Add the figs
and raisins, salt and pepper to
taste and lemon juice.
Sprinkle capers and cilantro or
parsley over the chicken, turning
the chicken occasionally so it’
s
covered in sauce. Serve hot with
sauce spooned over the chicken
and lemon slices over the breasts.
You can make this up to one day
ahead of time and reheat, covered
at 250ºF for one hour; you may
need to add chicken broth or
water to the sauce if necessary.
Makes 8 servings.
FIVE-INGREDIENT NOODLE KUGEL
Don’
t be turned off by the few
ingredients in this dairy kugel. It’
s
delicious and has all the basics. If
you want to add extras, go ahead.
One cup of golden raisins, one cup of
apricot preserves a little cinnamon on
top or a well-drained can of crushed
pineapple or a cup or two of minced
apples wouldn’
t hurt.
1 pound wide egg noodles dry,
cooked al dente
2 cups cottage cheese
2 cups sour cream
6 large eggs
1 cup sugar
Directions
Preheat oven to 350°F. Spray a 9
x 13 baking dish with nonstick
cooking spray. Set aside.
In a large bowl, combine all
the kugel ingredients and pour
the mixture into the prepared
pan. Bake, uncovered for 45-60
minutes, or until golden and the
custard is set. Cut into squares and
serve. Makes 20 servings.
BALSAMIC BRUSSELS SPROUTS
WITH APPLES
2 pounds fresh brussels sprouts,
stem ends trimmed and halved if
large
2 large granny smith apples,
peeled or unpeeled, cut into
1-inch chunks
2 cups peeled red or Bermuda
onion chunks
3 Tbsp. extra-virgin olive oil, or
as needed
Salt and pepper to taste
Balsamic glaze or vinegar, to
taste
Directions
Preheat oven to 375°F. Line a large
rimmed baking dish with foil or
parchment. Set aside.
Combine all ingredients in large
bowl and toss well.
Arrange in a single layer on the
baking sheet.
Cook in the oven uncovered
(roast) for about 30 minutes.
Arrange on a serving dish and
serve hot, warm or at room tem-
perature drizzled with balsamic
vinegar or glaze. Makes 8 servings.
PUREED CARROT SOUP
My mother made a version of this
soup for as long as I can remem-
ber. This recipe is the first soup I
made when I was in high school.
It’
s basic and delicious because of
the sweetness of both the cooked
onions and carrots. Use this same
recipe for any vegetable soup (use
sweet potatoes, butternut squash,
cauliflower or any combination of
vegetables) and add your favorite
spices, herbs or aromatics. Garlic,
fresh ginger, curry powder, fresh
dill, sage and basil are all excellent
choices. Once you make this, you
can make any pureed soup.
2 Tbsp. butter or olive oil
1 cup chopped onions
3 Tbsp. flour
6 cups sliced carrots rings
6 cups chicken broth, stock, veg-
etable broth or water
Water
1/8 tsp. cayenne pepper
Salt and pepper to taste
½ cup half-and-half (optional)
Fresh sage leaves, garnish (or
bake for a crunchy texture)
Directions
Heat butter in a large saucepan or
soup pot over medium heat until
melted. Add the onion and cook
until softened, about 10 minutes.
Add the flour and cook, stirring,
for 1 minute more.
Stir in carrots, broth, and
enough water to cover the carrots
by 1 inch, cayenne pepper and 1
tsp. salt and ½-tsp. pepper. Raise
heat to medium-high and bring to
a boil. Reduce to simmer and cook
until the carrots are very tender,
about 30 minutes. (If the carrots
are not tender, the soup will not be
smooth.)
Allow the soup to cool for
about 10 minutes. Puree the soup
with a food processor, blender or
immersion blender. Heat until hot,
add the half-and-half and adjust
salt and pepper to taste. Serve hot,
topped with fresh or baked sage
leaves. Makes 8 servings.
LENTILS WITH VEGETABLES
AND MINT
1½ cups dry green lentils
5 cups water
¼ cup olive oil
1 cup chopped red onions
1 tsp. minced garlic
1 cup ¼-inch diced red or yellow
bell peppers
1 cup ¼-inch diced carrots
(peeled or unpeeled)
½ cup chopped parsley
2 Tbsp. chopped fresh mint
¼ cup fresh lemon juice
1 tsp. hot sauce (such as tabas-
co)
Salt and pepper to taste
Directions
Combine lentils and water to a
medium saucepan over high heat.
Bring to a boil. Reduce to medium
heat and cook for 30-minutes or
until lentils are tender, but not
mushy. Drain well and transfer to a
large bowl.
While the lentils are cooking,
Heat olive oil in over medium heat.
Add the onions, garlic, peppers
and carrot. Saute until the onions
are beginning to color. Remove
from stove and allow to cool. Add
to the lentils and add remaining
ingredients and toss well.
Adjust seasonings to taste. Serve
warm or at room temperature.
Makes 8 servings.
APPLES AND HONEY CAKE
½ cup brown sugar
1 cup vegetable oil
2 large eggs
¾ cup honey
2 ½ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 ½ tsp. ground cinnamon
½ tsp. ground cloves
3 cups ½-inch diced, peeled
apples (your favorite variety)
1 cup chopped walnuts
Directions
Preheat oven to 325°F. Spray a tube
pan (Bundt is one brand) well with
nonstick cooking spray (be sure
the spray the “
tube” well or the
cake may not unmold well.
Combine sugar and oil in a large
bowl. Beat until smooth with an
electric mixer. Add the eggs and
mix well. Add honey and mix well.
In another, combine the flour,
baking powder, baking soda, salt,
cinnamon and cloves and whisk
together. Slowly mix into the wet
ingredients. Mix in the apples and
nuts until just incorporated (do not
over mix). Transfer batter to the
prepared pan.
Bake for 50-60-minutes or until
a toothpick inserted into the center
comes out clean. Allow to cool for
10-15 minutes before inverting
onto a plate. Makes 16 or more
servings.
Arts&Life
dining in
continued from page 59