Thursday, July 20, 2006
Herman's Hermits Present the Henry the 8th
KOSHER COOKING CARNIVAL!
Yes, there's a war going on, but we still have to eat. But I must admit that with all the "war-blogging" and increase in emails to answer, I really haven't spent my usual time preparing this edition. My apologies! But don't worry! You won't starve! Lots of bloggers have sent in their yummy recipes and that includes some completely new to me.
I had some additional problems due to the war. Yes, due to the war, since we use Netvision which is in Haifa, and Haifa has been bombed. There have also been major electrical problems. And you shouldn't worry if you don't hear much from me the next few weeks, since I'll be traveling, G-d willing, on Sunday to a computerless environment.
The good news is that Sarah has volunteered for a repeat appearance as KCC hostess and will do the 9th edition, and newcomer, elf will be hosting the 10th. So please send your recipes for the August edition to Sarah, sarahsviewblog at yahoo dot com dot au Thanks Sarah and elf!!
Here are the previous KCC's, the 7th, the 6th, the 5th, the 4th, the 3rd, the 2nd and the 1st.
Let's start with a great recipe from my friend Miriam; I'm sure that you'll love it:
Pineapple-Chicken Stir Fry
2 cups matzoh meal
salt and pepper
1 can pineapple chunks (not crushed or sliced) in 100% pineapple juice
1 tablespoon corn starch
1 tablespoon honey
3 chicken breasts
1 green bell pepper
Prepare the chicken: Mix the matzoh meal with a generous sprinkle of salt and pepper. This is going to be used to coat the chicken. Place the mixture in a large plastic ziplock bag. Take the 3 chicken breasts, trim and cut up into bite-sized pieces. If you are thawing out frozen chicken, this can be done while they are still slightly frozen. Add the chicken to the matzoh meal mixture in the plastic bag. Shake well to coat the chicken with the batter. Store in refrigerator for 15 minutes.
NOTE: There are various strategies for improving adhesion of batter to chicken. You can first dip the chicken in beaten or whipped eggs. From what I've read, it is the egg proteins, not the icky stickiness of the egg, that helps bind the matzoh meal to the chicken. Egg powder (powdered eggs) may do the trick as well.
Make the sauce: Drain the pineapple juice from the can into a small bowl. Add corn starch and honey. Stir well with a whisk.
Prep the Veggies: Chop the onions and peppers into bite-size pieces.
Cook: In a large frying pan, heat 1/4 inch of vegetable oil to 350 degrees. When it is fully heated, add the battered chicken. Carefully. Cover for three to four minutes. Uncover and turn the chicken over. (Spatula and tongs recommended.) Fry for three to four more minutes. Chicken should now be cooked through and golden-brown on all sides. Remove chicken and place on a plate with paper towels to absorb excess oil.
Add the onions and peppers to the frying pan. Sauté until tender. Lower heat to a simmer. Add the chicken back into the pan. Stir the sauce and pour over everything. Add the pineapples. Stir thoroughly. Allow to simmer about five minutes. Serve.
Serving suggestion: Goes well over couscous. Add a side of corn-on-the-cob.
For something just perfect for summer, try Eddy's Cold Sour Cherry Soup from the Gantseh Megillah.
More summer recipes from the OU's Shabbat Shalom.
Here's something that almost anyone can eat, regardless of dietary restrictions. Tanya Patrice presents: Amys Indian Mattar Tofu .
See what meatless dishes elf recommends for the 9 days and any other time you don't want meat. While you're at it, try her brownies.
Did you ever wonder how Sarah manages to do so much? Well here's her advice about convenient cooking. And how much do you really have to serve?
Here's My best Kidush by Frum Satire: The Rantings of A Frum Yid With A Warped Perspective.
And if you need some more ordinary cooking advice, how do you peel hard-boiled eggs?
I have a question for you: When is it time to throw out that old enamel pan?
Life of Rubin shows us some great pictures with delicious food.
And talking about delicious food, have you ever had such restaurant experiences?
AbbaGav asks a very interesting question, and Presence writes about the "Is whiskey kosher?" question.
And the Renagade Kosher shows us how to cook a kosher version of Philly Cheesesteaks! And while you're there, check out his instructions, advice about knives. It's not specifically kosher, like for shechita, but sure answers questions I had.
Read these yummy posts from Tall Latte, filled with coffee-making instructions, deep thoughts and perfect salmon for Shabbat. And I have a question: How did she know that I'm addicted to mint? She has a question, too: Do the Swiss Eat Swiss Chard?
The Kosher Cooking Carnival appears monthly, after the third Thursday of the month. For the 9th KCC, you can send your links directly to Sarah at sarahsviewblog at yahoo dot com dot au. Remember that Sarah is also guest-blogging here.
Please be sure to announce the carnival in your blogs; that way everyone gets more visitors.
You can also routinely send me all of your food links, whenever you post something that could be in the Kosher Cooking Carnival. Either send to shilohmuse at gmail dot com or via Conservative Cat's handy form or the blog carnival one, and at the same time you may discover other carnivals to visit and enter...