Recipe of the Day
Oct. 16th, 2007 03:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundHere's another one for cold weather. Enjoy!
Cajun-Style Chicken Soup
Ingredients:
1-1/2 pounds chicken thighs
4 cups chicken broth
1 can (8 ounces) tomato sauce
2 stalks celery, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
1 to 1-1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
Dash white pepper
1/3 cup uncooked rice
8 ounces fresh or frozen okra, cut into 1/2-inch slices
Hot pepper sauce (optional)
Fresh oregano (optional)
Preparation:
1. Place chicken, chicken broth, tomato sauce, celery, onion, garlic, bay leaves, salt, cumin, paprika, red pepper, black pepper, white pepper in 5-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour or until chicken is tender, skimming foam that rises to the surface.
2. Remove chicken from soup; cool slightly. Skim fat from soup. Remove chicken meat from bones; discard skin and bones. Cut chicken into bite-size pieces.
3. Add chicken and rice to soup. Bring to a boil. Reduce heat; simmer, uncovered, about 12 minutes or until rice is tender. Add okra; simmer an additional 8 minutes or until okra is tender. Discard bay leaves. Ladle soup into bowls; serve with hot pepper sauce. Garnish with fresh oregano.
Cajun Matzoh Balls with Green Onions
Ingredients
1 cup diced green onions (scallions)
One-half stick (1/4 cup) pareve margarine
8 regular matzahs
Salt and pepper to taste
Cayenne pepper to taste
2 large eggs, separated
One-half cup chopped parsley
1 matzah, toasted and rolled into fine crumbs, or one-half cup matzah meal, toasted and rolled fine
1. Sauté the green onions in the margarine. Cool.
2. Soak the 8 matzahs in water until soft. Drain very well and squeeze out all the water. Place in the skillet with the sautÈed green onions. Add the salt, pepper, and cayenne, and 2 well-beaten egg yolks before the mixture gets too hot. Add the parsley and cook, stirring constantly, until the matzah is dry and it leaves the skillet. Cool.
3. Beat the egg whites until they are stiff and fold in.
4. Roll into balls slightly smaller than a walnut. Then roll them in the toasted matzah meal.
5. Lower the matzah balls gently with a slotted soup spoon into gently simmering salted water and simmer them, covered, for 30 to 40 minutes. Lift with a slotted spoon into bowls with chicken soup or drain and serve as a dressing with beef or turkey.
Yield: about 56 matzah balls or 6 to 8 per person
Cajun-Style Chicken Soup
Ingredients:
1-1/2 pounds chicken thighs
4 cups chicken broth
1 can (8 ounces) tomato sauce
2 stalks celery, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
1 to 1-1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
Dash white pepper
1/3 cup uncooked rice
8 ounces fresh or frozen okra, cut into 1/2-inch slices
Hot pepper sauce (optional)
Fresh oregano (optional)
Preparation:
1. Place chicken, chicken broth, tomato sauce, celery, onion, garlic, bay leaves, salt, cumin, paprika, red pepper, black pepper, white pepper in 5-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour or until chicken is tender, skimming foam that rises to the surface.
2. Remove chicken from soup; cool slightly. Skim fat from soup. Remove chicken meat from bones; discard skin and bones. Cut chicken into bite-size pieces.
3. Add chicken and rice to soup. Bring to a boil. Reduce heat; simmer, uncovered, about 12 minutes or until rice is tender. Add okra; simmer an additional 8 minutes or until okra is tender. Discard bay leaves. Ladle soup into bowls; serve with hot pepper sauce. Garnish with fresh oregano.
Cajun Matzoh Balls with Green Onions
Ingredients
1 cup diced green onions (scallions)
One-half stick (1/4 cup) pareve margarine
8 regular matzahs
Salt and pepper to taste
Cayenne pepper to taste
2 large eggs, separated
One-half cup chopped parsley
1 matzah, toasted and rolled into fine crumbs, or one-half cup matzah meal, toasted and rolled fine
1. Sauté the green onions in the margarine. Cool.
2. Soak the 8 matzahs in water until soft. Drain very well and squeeze out all the water. Place in the skillet with the sautÈed green onions. Add the salt, pepper, and cayenne, and 2 well-beaten egg yolks before the mixture gets too hot. Add the parsley and cook, stirring constantly, until the matzah is dry and it leaves the skillet. Cool.
3. Beat the egg whites until they are stiff and fold in.
4. Roll into balls slightly smaller than a walnut. Then roll them in the toasted matzah meal.
5. Lower the matzah balls gently with a slotted soup spoon into gently simmering salted water and simmer them, covered, for 30 to 40 minutes. Lift with a slotted spoon into bowls with chicken soup or drain and serve as a dressing with beef or turkey.
Yield: about 56 matzah balls or 6 to 8 per person
