Chicken Soup with Matza Balls

Chicken Soup is known in my house as Jewish penicillin.  So anytime someone feels under the weather I make it.  I feel nothing goes better with chicken soup as matzo balls.  So, both my girls have the sniffles and what popped into my head?  Chicken soup with matzo balls.

Here is what you'll need for the chicken soup:

• Chicken parts ( i usually use drumsticks)
• 6 carrots
• 4 celery stalks
• 1 turnip
• 1 parsnip
• bunch of dill
• 1 medium onion
• salt and pepper
• garlic powder

Cut the carrots and celery into 1/2 inch pieces, and quarter the onion

Add the carrots, celery, onion, parsnip and turnip to a soup pot as well as the chicken parts.  

Fill the pot with water until all the veggies and chicken are covered.  Add salt and pepper as well as garlic powder.  

Cover the pot and let simmer for at least 1 hour.  I like to let it simmer slowly for more time than an hour as I feel it adds to the taste of the soup.  When there is 15 minutes until you plan to serve the soup add the dill.  I like to tie the dill with some string because it makes it easier to remove once cooked.  

When ready to serve the soup use a slotted spoon take the chicken out of the soup as well as the dill, turnip, onion and parsnip.  

While the soup is cooking start the matzo balls.

Here is what you'll need for the Matzo balls:

What you'll need: 

• 1 cup matzo meal
• 4 eggs
• 1 tsp salt
• 1/8 tsp pepper
• 1/2 cup water

(this recipe should yield 6-8 matzo balls)

Mix all the ingredients together and cover with plastic wrap for one hour in the refrigerator.

Boil a large pot of water when there is about 10 minutes left until you would like to make the matzo balls.  

Once the pot of water is boiling wet your hands in the sink.  Take a small amount of matzo mixture and roll in your hand to make a ball.  I find that having your hands wet makes it easier to create a ball and the mixture does not stick to your hands as much.  Before each ball I roll I wet my hands.

When the ball is made place it in the boiling water.  Continue to do this until all the mixture is used.  Once all the mixture is used, mix the pot of matzo balls gently to get some of the balls off the bottom of the pot (sometimes they sink).  Allow the matzo balls to boil for 30 minutes.

Voila...a very yummy Matzo Ball!

With a slotted spoon take each matzo ball out of the water and place into the finished chicken soup.  I usually have the matzo balls and the soup simmer together for about 15 minutes so the matzo balls can soak up some of the tasty soup.

Bubbe's Brisket

This brisket recipe has been in my family for as long as I can remember.  My Grandma used to make this and then my Mom took the role of "Brisket Maker".  My Mother, like myself enjoys changing recipes. She would  make changes by adding one thing, then adding another.   I have not changed much of this recipe as I think it is great the way it is.

The whole family loves this dish, (even my kids) it goes great with mashed potatoes or like tonight it will be accompanied by potato latkes (see yesterdays post).

Here is what you'll need:

• 4 - 5 lb Brisket (you can use a smaller brisket, I just have a lot of people coming today)
• 2  8oz cans of tomato sauce (1 can for a smaller piece of meat)
• 2 medium onions, sliced (1 for a smaller piece of meat)
• 3 cloves garlic, minced
• 2 lbs, carrots, cut to 1/2 inch pieces
• 16 oz, mushrooms, sliced
• 1 tbsp kitchen bouquet (found in the gravy aisle at your local supermarket)
• Salt and pepper
• olive oil
• 1 tbsp corn starch

In a dutch oven or large pot heat some olive oil. Salt and pepper the brisket. Place the brisket into the dutch oven and brown on both sides.  

(boy this was a huge piece of meat)

Take the brisket out and now saute the onions, garlic, mushrooms and carrots.

Next add the tomato sauce and the kitchen bouquet.  

Here is where my mom and I differ.  

What I usually do: (except today)

I add water to the veggie mixture and then add the brisket to the dutch oven.  Then I leave the meat and veggies to simmer for a few hours on top of the stove.  I like to fuss over my dishes and with it on the stove top I can mix and fuss over the meal as it cooks.  Make sure the flame is on low and that the meat is not boiling, a slow simmer is what your looking for. 

What my Mom does:

My mom puts the brisket into a baking pan and then adds the veggies.  She then fills the dish with water until most of the brisket is covered.  She then bakes the brisket covered for a few hours on 325.

***Today I am using my mom's oven version to bake the brisket because this piece of meat I am using is so big it would not fit in my dutch oven with the veggies***

hmmm maybe I should get a BIGGER dutch oven!  Have I told you how much I love to shop for kitchen appliances and cookware!

(hey where did that meat go)

The meat will be very tender when it is finished. Take the brisket out of the pot or pan and slice it thin.

In the meantime dish out the veggies into a serving dish.  Add the sliced meat to the dish with the veggies.

In a small pot add the remaining liquid (which is really like a broth) and start to heat.  

When the broth starts to simmer, take 1 tbsp of corn starch and add some warm water to it to make a paste.

Add the paste to the simmering broth slowly whisking it as you add.  The broth will now become a gravy consistency.   Should the broth not get thick enough, you can continue adding more corn starch paste until it is to your desired consistency.  

I usually put some of the gravy over the meat before serving as well as putting some in a gravy boat.  Enjoy!!!!

Orange Chicken

This orange sauce recipe is from my favorite cousin Andy.  For my bridal shower my maid of honor (now my sister in law) put together a great recipe book.  Each guest had to submit a recipe and my sister in law put this great little book together.  This recipe is in this book and I love it.  This has become a staple at most of our Jewish holiday meals.

For the breaded chicken cutlets:

(there is my crazy kid again...she's very sneaky)

• 1 lb chicken cutlets
• Panko Bread crumbs or regular bread crumbs if you prefer.
• 2 eggs beaten
• Vegetable oil

Pat the chicken cutlets with a paper towel and dredge the cutlet into the beaten eggs. 

Then place the chicken cutlet into the panko bread crumbs and pat the breadcrumbs onto both sides of the cutlet. 

 Place the cutlet into a fry pan with very hot vegetable oil.  

Flip the chicken when it is golden brown.  Once both sides are brown, take out of the pan and lay the cutlet onto a paper towel to get excess oil off.  Continue to do this until you have no chicken left.

Now for the Yummy Orange Sauce

What you'll need:

• 1/2 cup Orange Marmalade
• 1/4 cup Orange Juice
• 1/8 cup Honey
• 1/4 cup Cooking White Wine
• 1/2 tsp Powdered Rosemary

**I did not have powdered rosemary so I just took rosemary leaves and my trusty Mortar and Pestle and ground the leaves and made my own rosemary powder.**

Place all the ingredients into a sauce pan and whisk together.  Then bring to a simmer.  Once it is heated up you can pour this delicious sauce over your breaded chicken cutlets.

Enjoy!!!!

Blue Velvet Cupcakes with White Chocolate Butter Cream Frosting

These cupcakes were made for a Hanukkah party at our temple.  I would share the recipe but then I would have to kill you...  This recipe is a secret...shhhh

Potato Latkes

I have been making potato latkes for years.  I think this was the first item I started to make all by myself as a child.  My family still calls me Rachel Latke because this was the responsibility I took on no matter who's house we went to on Hanukkah. I know there are many latke recipes out there but this recipe has been made in my family for as long as I can remember and I absolutely love these latkes!

Here is what you'll need:

• Food Processor
• 8 Potatoes
• 1 med onion (can be omitted should you have a crazy onion allergy)
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup matza meal
• 2 eggs
• Vegetable oil for frying

Peel the potatoes and quarter them.  Quarter 1 medium onion.  In a food processor grate the potatoes and the onion.

(this is the first attachment I use)

Now take the potatoes and onion out and place in a seperate bowl.  Next with the double blade, add the potatoes that have been shredded and process .  Once that is done pour into a seperate bowl.

(this is the second attachment)

Mix in the matza meal, eggs, salt and pepper.  Create a hole in the middle and allow the liquids to pool to the center and with a spoon drain out the excess liquid.

Heat up a fry pan with vegetable oil, about a 1/4 inch to 1/2 inch high.  Allow the oil to get really hot.  With a spoon take some of the potato mixture and place it in the hot oil, then flatten with the back of the spoon.

Flip the latke when the other side has browned.  Place finished latke on a paper towel to get some of the excess oil off.  Put on an oven safe plate and keep warm in the oven.

Continue to do this until all the mixture is used up and then serve with apple sauce.

(My God Daughter enjoying her FIRST Potato Latke)

HAPPY HANUKKAH!!!!