Roasted Chicken

Seems appropriate since my last blog was Chicken Soup to stick with the "Jewish Food" theme.

I really do think that Roasted Chicken is quintessentially Jewish. I have no idea the origins of Roasted Chicken (although I assume a quick google search could answer that for me) but I have taken a very informal poll (really, I asked 4 people) and it seems that most Jewish people I know roast their own chickens and most non-Jews buy it at the grocery already roasted. Or maybe its a Jewish food because Friday night dinner wouldn't be complete without it and every Jewish grandma everywhere has their version of it. So there. It must be a Jewish thing to roast chickens.

So for all you non-Jewish-publix rotisserie buying people- this one's for you.

I am always amazed when I make this for company and my guests (my non-foodie friends) are aghast (I don't think Ive ever used that word before) that I actually roasted my own chicken. I get the oh-my-g-d- you-have-four-kids-and-now-even-roasted-your-own-chicken look every time. (Although, come to think of it, the you-have-four-kids part is really quite common) Listen people, be shocked that I make manicotti from scratch or that I would never ever buy store bought caramel but please do not extol praise on me for this. It's really not worth it. This is such a simple thing to do at home and it makes your house smell so incredible. If for nothing else but the smell- you must do this one at home!

The beauty of this recipe is you can adapt it any way you please. Love lemons - add them to the cavity. (Oranges are good too!) Love garlic? Add more - under the skin, in the pan, rub it over (you get the idea). There are a few key points I have learned along the way that really make the difference, the rest is up to your imagination.

So I'm going to post my original go-to recipe for Friday night Roast Chicken. Then I am going to post a variation that I do (just to keep it interesting because really, chicken can get pretty darn boring). No matter which you choose, you will love the outcome and will never ever have to take a chicken home in a sad looking bag, stamped with an "eat by 6:10pm" sticker from the grocery store, again.

Classic Roast Chicken Recipe

Equipment- medium sized roasting pan, heavy aluminum just a bit bigger than your chicken (and you can leave room for potatoes, more on that below)
Preheat- 475

1 3-4 lb Roaster- preferably organic
Kosher Salt and Ground Pepper
3-4 springs of fresh thyme
1 onion, sliced
4 tbl melted butter
1/2 - 3/4 cup chicken stock, white wine or water.




Wash and pat dry chicken. Put onion slices down on roasting pan and lay chicken on top of onion slices. Salt liberally breasts and back and inside of chicken. Salt a bit on the wings and legs. Cover with a paper towel and refrigerate 1hr and up to 1 day.

Remove chicken from refrigerator, preheat oven to 475. Using a thin knife, gently separate the skin from the breasts creating a pocket on each breast. Stuff 2 sprigs of thyme into each breast. Rub the butter all over the bird and season with some pepper. Tuck the wings under the breasts.
Roast for 20 mins at 475, reduce temp to 350 and cook for 45-55 mins or until juices run clear from thigh. Halfway through cooking, baste with the chicken stock, white wine or water.(whichever you are using)

Move chicken onto a cutting board and let sit for 15 minutes before slicing and serving. This will help all the juices stay into the bird instead of running down your cutting board.

NOTE: This is delicious when roasted with cut up potatoes and carrots. For the potatoes, I like russets, cut small and scattered around the chicken. I toss it with a bit of olive or canola oil and season the potatoes with additional kosher salt and pepper.

***Variation #1***
Chicken with White wine and garlic


3-4lb CUT UP Chicken
20 peeled cloves of garlic
2 lemons (sliced)
6 sprigs of thyme
1/2 cup white wine
1/2 cup chicken stock
1/4 cup olive oil
Kosher salt & Pepper

Preheat oven to 475. Arrange chicken pieces in roasting pan. Season with salt and pepper. Drizzle with olive oil. Scatter lemons and thyme around chicken. Roast for 20 minutes.

Reduce heat to 350, scatter garlic around chicken and add chicken stock and white wine (coating chicken pieces). Bake at 350 for additional 25-35 minutes or until juices run clear and chicken is browned and crispy.

Remove chicken, lemons and thyme onto platter, scatter half of the soft, roasted garlic around. platter. Pour remaining juices and garlic pieces into a food processor or blender and puree until thickened. Pour roasted garlic sauce over chicken and serve.

A blogging vacation and my "Sneaky Style" Jewish Chicken Soup

I have taken a blogging vacation. This is not to imply that I have taken a cooking vacation - not at all. I have cooked and baked and photographed. I have simply not gotten around to writing about it, but I will try to remedy that now.

I do actually have a real job that is thankfully growing like crazy but requires much of my personal time. Oh, and then there are my 4 children who, as often I hear them say "I can do it myself", lo and behold...cannot "do it themselves". But I have missed you all - all 4 of my loyal followers :)

I am coming back with a staple - Chicken Soup. There is nothing particularly difficult about making the soup - and its a great starter recipe for a novice because you really cannot screw it up. What I love about my recipe is the "sneaky veggie" puree that finally gets your kids eating those carrots and celery pieces. Not only does it boost the nutrients in the soup but really gives off the most wonderful flavor and color, unlike any other chicken soup I have ever tried.

It's the perfect remedy for colds, it's comforting on rainy days and makes a great entree in the lunchbox - with a thermos, of course.

Of course, it also leaves you with an entire boiled chicken to deal with the next day - anyone thinking chicken salad? Might have to blog about that soon..

Wholesome Chicken Soup - serves at least 8-10 generous bowls

1 Whole, Organic Chicken (I prefer organic as I think it makes a cleaner soup)
2-3 celery stalks, trimmed
2-3 carrots, peeled
1 whole onion, peeled and cut in half
1 bunch of fresh dill
1-2 parsnips, peeled
3-4 tbl kosher salt
2 tbl fresh ground pepper
1 bag egg noodles (whatever size you prefer)

Wash chicken and place in large soup pot. Place all other vegetables on top, cover with water about 3"-5" above chicken and vegetables. Turn heat to high and bring soup to boil. Run it on boil for 15-20mins more. If any "foam" comes to the top, skim it off and toss. (I find with organic chicken you do not get much of this). Add salt and pepper, lower heat to med-low, cover and simmer for 1 - 1.5 hrs more, turning chicken occasionally.

Place a large colander on a large bowl and with tongs remove chicken into colander, allowing extra liquid to empty into the bowl. (Keep putting this liquid back into the pot) Using a strainer, remove all vegetables from the pot into the colander. Keep skimming with a fine mesh sieve until all small pieces are removed and soup is clear.

Save largest chicken pieces for soup or for chicken salad. Place carrots, celery and parsnip pieces into a food processor fitted with the standard blade. Add 1-2 cups of soup liquid to food processor and process 10 seconds until well pureed. Add puree back into the chicken soup, mix in well.

Cover and remove pot from heat. Refrigerate overnight and the next day skim off fat. Return to boil, add noodles and serve.
( you may want to add a bit more salt and pepper at the table)

Fish for All- Sole Meuinere

Lots of people assume, because of my ownership with Wholesome Tummies, that I am a nutritionist or at the very least an expert in nutrition.

Well, let me say it here, my lovely blog followers. I am not. I majored in something Liberal Arts (I have to go and read my diploma again, since I forgot) at UCF. I do have a huge passion for all things food related and making sure my family eats as healthfully (is that a word?) as possible. (well, we do eat our share of chocolate cake, but at least it's MY chocolate cake so I know what's in it!).

One of the food items I continue to be clueless about is fish. I have this hang up about fish. I think I grew up always thinking it was some superfood. In my younger years, I forced myself to make it when I didn't really love it..now as a more fully grown adult (eek!) I actually LOVE fish and would eat it often. The irony is, now that I love it, there are so many conflicting reports about the dangers vs. benefits of certain fish. I even downloaded an iphone app that tells me what fish I should buy based on fishing standards and mercury levels. (pretty cool!).

So as a mom, I want my children to get all the benefits from eating fish without the dangerous PCB's and mercury. As if that isn't enough- I want them to like it. I want them to like fish that isn't battered and deep fried. I want them to actually TASTE the fish and not a whole bunch of breading. But, I'm a realist. I don't think my 20 month old will eat poached salmon. I don't think my 6 year olds would eat steamed sea bass (actually, that is on the do not eat list..)..so I found this classic recipe for Sole Meuniere- which is basically sole, lightly dredged in flour, sauteed in a brown butter sauce..
Hmm..Fish..butter..saute..lemon. Ok sounds kid friendly and sophisticated too?

I didn't have sole so I used flounder instead. (was on the approved list according to my handy iphone app!). I also omitted the capers because ..well..because I hate them. I highly recommend this easy, elegant and kid friendly dinner. Start to finish took 20 minutes.

Sole Meuniere (Adapted from Cooks Illustrated, NY Times and Ina Garten)

• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 fresh sole fillets, 3 to 4 ounces each
• 6 tablespoons unsalted butter
• 2 tbl olive oil
  
• 1 lemon sliced thin
• 3 tablespoons freshly squeezed lemon juice
  
• 2 tablespoon minced fresh parsley

Season fillets generously with salt and pepper and dredge them in flour.

Place a large skillets over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. When hot, add 2 fillets to pan and cook, turning once, until the fish is golden and just cooked through, about 5-6 minutes.

Remove fish, wipe out the pan and repeat with remaining fish, 2 tbl butter and 1 tbl olive oil. Remove fish from pan.

Return the pan to low heat and whisk remaining 2 tablespoons of the butter into the pan. Add sliced lemons, lemon juice and 1 tablespoon of parsley to each pan and cook for 1 minute. Spoon the sauce over the fillets and serve immediately.

Boredom Baking- PB, Oatmeal, CC Cookies

Does anyone else ever do this? I cannot be the only one. When I am bored - I immediately think about what I should bake. I suppose its better than mindless eating but then again someone has to eventually eat whatever comes out of the oven..

And since that person is usually my husband I tend to bake things I know he likes. This is not exceptionally difficult- he is a very good willing taster to my creations but I know deep down, that he is a pretty simple tastes kinda guy. He doesn't like coconut, almond (any nuts except peanut, actually), lemon, carrot cake and basically anything too fussy. His favorites are the classics : Chocolate Chip Cookies, Cupcakes, Chocolate Cake and PB&Chocolate. So I rarely get to venture out to some of the more exotic recipes that I cut out. So... this cookie sort of appealed to both him and me...he gets his chocolate and peanut butter and I at least get some oatmeal! Besides, tomorrow when our toddler eats one, I'll feel less guilty since if it has oatmeal - it must be healthy!

This cookie is not so much some fancy for company cookie. Its more of a cookie jar, grab a few when you walk past it, cookie. And so what's wrong with that?

Peanut Butter-Oatmeal-Chocolate Chip Cookies
adapted from Dorie Greenspan

3 cups oatmeal
1 cup flour
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
2 sticks butter
2 eggs
1 cup light brown sugar, lightly packed
1 cup white sugar
2 tsp vanilla
1 cup peanut butter
12 oz bittersweet chocolate chips


Preheat oven to 350

Sift oatmeal, flour, salt, baking soda, cinnamon together and set aside.

In mixer fixed with paddle attachment, cream butter and sugars together until light and fluffy. Add peanut butter and mix until well combined. Add eggs 1 at a time, scraping down the sides after each addition. Add vanilla. Slowly combine dry ingredients into butter mixture. Add chocolate chips in by hand.

On a lined cookie sheet, spoon tablespoon sized balls onto the sheet- 2-3" apart. Flatten with back of spoon and bake 12-14 minutes or until light golden brown.

When removed from the oven let them sit on the cookie sheet for 2-3 minutes before transferring them to a rack(this will help them harden up a bit). They will continue to harden after cooled.

Loaded up Lasagna

I am still challenged, like most moms are, to find vegetables my kids will eat. It seems that just when one of them starts to like one, the next week they hate it. So there you have it. The owner of Wholesome Tummies does not have little tofu and alfalfa sprout eating children. My dirty secret is out.

You know from my previous posts that I do like to sneak it in recipes. It's not only because I want them (and me too!) to get the extra vitamins that the veggies provide but I found as an added bonus but sneaking in veggies in a lot of recipes I was eliminating some fat and cutting down sugar and by accident making it lower calorie and lower fat too. Cool, right!? The only downside with sneaking in veggies, I think, is that I'm telling my kids that its OK to NOT eat their veggies. "Huh?"..well think about it - if you sneak in a cup of spinach into a taco meat then you wont feel as pressured to have them eat their broccoli that you put on the side, right? Therefore the kids sit back and go "ah..the old mom doesn't care if we eat our vegetables anymore, rock on!!"

So...(I do have a point here)..I think its important that they still see vegetables and know that you haven't backed off. If they eat the sneaky food, just think of it as a veggie bonus but not to replace the ones on their plate.

OK soapbox over- now on to the recipe... I have a split household when it comes to Lasagna. Hubby likes meat, daughter likes it super cheesy, toddler likes veggie and mom - well I don't care. We moms don't get an opinion anyway. So tonight I decided to do a combo of all three plus add a little gourmet addition for ME!

I love how this turned out. It was a bit more work then I would have liked (start to oven was about 35-40 mins) but it made a TON and it was all we served for dinner! I know it seems like a million steps but really one just leads into the next. The onions can be done 2 days in advance and kept in the refrigerator until needed. Make extra because they are amazing on just about anything - pastas, panninis, steak..mmm..

Turkey and Vegetable Lasagna with Caramelized Onions
Recipe courtesy of ...Oh ME!

For Meat Sauce

2 lbs ground turkey breast
2 jars of good quality spaghetti sauce (I used Muir Glen - Roasted Garlic)

For Cheese Mixture


1 container (15 oz ) part skim ricotta
4 cups shredded mozzarella cheese (part skim)
1 1/4 cup shredded Parmesan cheese
2 eggs
1 package frozen spinach- thawed
1 tbl dried oregano
1 tsp dried parsley

Vegetable Layer



2 carrots, sliced thin
10 mushrooms - caps sliced thin
1 head broccoli, chopped and stems removed
2 cloves garlic, minced

Caramelized Onions


2 whole onions, sliced thin
2 tbl butter
1 tsp sugar

1 package no boil lasagna noodles
Olive Oil

Caramelize Onions:
In a heavy fry pan or dutch oven, melt butter on med-low heat and add sliced onions. Cook over slow, low heat for 20 minutes (or while you prepare the rest). Add sugar when when onions are just beginning to sweat. These can cook slowly for up to 1 hour.
Saute Veggies:
In a small frying pan, over medium heat saute mushrooms, garlic, broccoli and carrots until softened. Remove from heat and set aside.
Make Sauce:
In large saucepan, brown turkey in 2 tbl olive oil until cooked through and no longer pink. Add sauce and simmer on low until ready to use.
Make Ricotta Mixture:
In a large bowl, combine ricotta, eggs, 2 cups shredded mozzarella cheese, 1/4 c Parmesan cheese, spinach, salt, pepper, oregano and parsley. Mix until well combined.

Preheat oven to 375

In large baking dish or lasagna pan ladle 1 cup meat sauce. Place one layer lasagna noodles. Scoop 1 cup ricotta mixture and spread to cover the noodles. Toss 1/3 of the vegetables followed by 1/4c mozzarella cheese. Repeat layers 2 more times. (sauce, ricotta, vegetables, sprinkling of cheese). At the last layer add the caramelized onions with the vegetables top with sauce and the remaining mozzarella cheese and Parmesan cheese to cover. Top with tin foil tightly and bake for 45 mins until bubbly. Remove foil and bake for 15 more minutes until lightly browned.

Baked Sweet GA BYES (Potatoes)

Ok, so this recipe isn't brain surgery or rocket science for that matter. It's fairly basic and simple but if you are like me, it's one you probably KNOW how to do, but sorta forget you know it- therefore, forget to make it!

Allow me to digress a bit: let me tell you about my son, Miles. Miles is 19 months old and LOVES french fries. He LOVES them. I tried so hard to keep him away from such foods and eating green things as long as I could, and overall, the kid is pretty good. He will eat roasted chicken and spinach stuffed pasta and edamame like its going out of style. But give him a plate of french fries and game over. No other food will be consumed. The best is what he calls them. GaByes. GAAABYES GAABYES (those would be how he screams when he sees them..) I know by now he probably can say french fries pretty well..but I just want to keep him a baby a bit longer so I call them GaByes too..

Sweet Potato Fries are a great way to satisfy the french fry craving but - healthier than their white cousins! More vitamins and more fiber and more filling too.

Preheat oven to 425.



Peel 4 small sweet potatoes or 2 large ones. Cut pointy ends off so they don't burn in the oven. Slice potatoes approximately 4" long and 1" wide.
Put 1/4 cup olive oil in a ziplock bag.

Add: 1 tsp cinnamon, 1 tbl kosher salt, 1 tsp black pepper and 1 tsp paprika.
Place sliced potatoes in the bag and shake well until combined.

Spread potatoes on a foil lined baking sheet and spread apart with a spoon.
Bake for 25-30 minutes, tossing once while cooking until browned.

Happy Purim - Hamentashen/Hamantaschen ..whatever you call it

What is with Jewish words that can be spelled 11 different ways? Is it Chanukkah or Hanukkah? Hamentashen or Hamantaschen? Ahhh, who cares. What matters here is the recipe not the wording, right?

So its Purim..."what is Purim" and "what does it have to do with Hamantashen", you ask? Well, I'll let my Hebrew School trained children get into the nitty gritty details but basically there was this evil dude, Haman (insert loud noisemaker here), who wanted all the Jews dead and he wore a pointy triangular hat and now, Jews everywhere eat his hat. Well, not his hat, but cookies shaped like his hat. Why? I have no idea - I think that Jews find every excuse to turn a story into food.

So my excited little 6 year olds were putting on the Jewish guilt to make Hamantashen with them (Darn they learn that Jewish guilt so young!) and because I am a recipe nut-case, I cannot just turn over a can of cherry filling and use THAT recipe (oh the horror!) I had to spend over an hour researching the perfect one.

I HATE hamantashen that is crumby, tasteless and dry. I think the key is a bit of a rugelach like taste (ok more on that cookie in a few months..) so that means- the addition of cream cheese. Hey, cream cheese never hurt anyone - just ask my friend Debbie who thinks you can add it to EVERYTHING..
Tradional hamantashen contains a prune (or Lekvar) filling but I took a chance and assumed my kids were NOT begging me to make Hamantashen because they had a hankering for prunes..so we switched it up a bit and went with chocolate.
The result was buttery, flaky and deliciously chocolatey.

So, while it may make no sense as to why we eat this cookie or why its shaped like the guys hat or better yet, what a cookie has to do with persecution of Jews in persia- this cookie, with a glass of milk is a nice tribute to our people and our culture.
Enjoy and Happy Purim!


Dough: (adapted from smitten kitchen)

Preheat oven to 350

8 tablespoons unsalted butter, softened
4 ounces cream cheese at room temperature ( I used whipped)
3 tablespoons sugar
2 eggs (1 for dough, 1 for brushing)
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1 1/3 cups plus 4 teaspoons flour
1/4 teaspoon salt

Cream butter and cream cheese together until smooth. Add sugar and mix for one minute longer, then egg, vanilla extract, orange zest and salt, mixing until combined. Finally, add the flour. The mixture should come together and be a tad sticky. If it feels too wet, add an additional tablespoon of flour.

Form dough into two discs, wrap in seperate plastic wraps and put in freezer for 20 minutes.

To form the hamantaschen, roll out the dough on a well-floured surface until it is about 1/4-inch thick. Using a round cookie cutter (2-3" across) cut the dough into circles. Brush egg mixture on rounds, spoon a teaspoon of you filling (see below) in the center. Fold the dough in from three sides and firmly crimp the corners and give them a little twist to ensure they stay closed. Leave the filling mostly open in the center. Brush a bit more egg mixture on outsides. Bake on a cookie sheet lined with parchment paper and bake until golden brown, about 20 minutes.

Chocolate Filling (From Jewish Cooking)
1 14oz can Sweetened Condsensed Milk
3 oz unsweetened chocolate
pinch of salt
1 tsp vanilla

In a medium saucepan on med-high heat combine the condensed milk and chocolate until melted and smooth. Remove from heat and add salt and vanilla stirring well until shiny and satiny. Mixture will thicken as it comes to room temperature.