Delicious and Simple Passover Chicken Soup and Meal

This chicken soup with kneidlach, matzah balls, was the most delicious and super easy to make soup.

Before the Passover Seder, my main cooking contribution was to bring two types of kneidlach, regular and vegan kneidlach. This time when I boiled the kneidlach I used Chicken Broth.

First I prepared the kneidlach mixture, since it's supposed to sit in the fridge for a couple of hours. Click Kneidlach.

Chicken broth is also, so simple to prepare. All I had to do was to boil the cleaned chicken until just cooked, not until crumbling and disintegrating in the liquid. Then I removed the chicken and refrigerated it.

When you're ready to make the kneidlach, boil the chicken stock and either roll the kneidel mush into balls, or just get two spoons ready to "drop" ball like pieces into the broth/stock.

While the broth/stock is boiling carefully drop/add the kneidlach. When all the "mush" is in the broth/stock, cover and lower the flame, so that it just simmers for about 40 minutes.

After they cool a bit, remove the kneidlach and refrigerate or freeze if you won't be using them for more than a few days. Or you can make a large quantity and just freeze some.

I brought them all to my daughter's for our family seder, but afterwards she gave me leftovers to take home. When serving at the seder, those who wanted kneidlach got them added to the soup she had made.

Yesterday I made a wonderful meal with the chicken and the stock and the kneidlach, plus my all time favorite oven-roasted vegetables.

To turn the stock/broth into a delicious chicken soup, I cut an onion, a couple of carrots,a parsley root and parsley leaves. I put them plus the kneidlach in the pot, added the stock and covered it. After the soup began to boil, I lowered the flame to simmer for about 40 minutes.

I carved the chicken and took two pieces, added some diced onion, seasoning and olive oil to another pot, covered and cooked on a low flame.

We had an amazingly delicious lunch. It was very easy to make. The soup was rich and didn't have a drop of salt.

Attractive, Easy to Make Healthy Shabbat or Anytime Food

Bake and serve dishes are favorites for my Shabbat Menu. Here are a couple of Attractive, Easy to Make Healthy Shabbat dishes you may like. I'm vague about quantities and ingredients, because I don't measure, and I also don't obsess about having specific ingredients. That's my approach to cooking:

• be flexible, spontaneous
• don't obsess

When I have an oven, not something I take them for granted*, baked vegetables are on the menu. I have a variety of bake and serve oven pans, so that even the simplest of baked vegetables can look very fancy.

The photo on the right shows "orange vegetables," baked with just a bit of cinnamon and oil. On a "bed" of onion slices, no need to cut exact anything, I placed carrots, sweet potatoes and pumpkin in that order. I bake them in a medium oven, heat from the bottom, until they look baked and are soft.

Tonight's main course is pretty much a "one pot meal," besides being "bake and serve." It doesn't include any carbohydrates, so if you eat carbs, have them on the side with salad.

I layered onion and squash, maybe eggplant, too, on the bottom of the baking pan. I used chopped/minced turkey (500 gram, just over a pound) with onion and a small 100 gram container of tomato paste, plus garlic.

Spread the turnkey on top, with a large spoon and then, as you can see, top with fresh tomatoes. I then added just a spoon or so of vegetable oil and then baked it in a medium oven, heat on top, until it drew from the sides of the pan.

You can substitute ground meat, beef, chicken or a combination. Consider it a version of a meatloaf or musaka.

Cooking should be enjoyable and creative.

Shabbat Shalom UMevorach

Have a Peaceful and Blessed Shabbat

*During the year before our kitchen was renovated, we didn't have a functioning oven.

Turkey Wings, Easy to Cook

I found a good deal on frozen turkey wings and decided to serve them on the first night of Succot.

After thawing and soaking them, I added just a few ingredients:
onion
carrots
orange juice
water
and a bit of pepper
I almost added fresh ginger, but my husband doesn't like it

Then I covered, cooked, first high flame and then simmered until it all seemed ready. I served it with salad, rice and baked/roasted vegetables.

The meal was easy to make, but very festive and tasty.