Kosher Crockpot Herbed Chicken

I whipped this up for a Chicago themed Murder Mystery Party where one of my guests didn't like garlic. Tragic, I know, but it happens. I wanted a crockpot main dish with a nice sauce to put on pasta and a vaguely Italian-American flair without that most stereotypical of Italian spices.

• 6 pounds boneless, skinless chicken breasts
• 1 medium onion
• 2 bell peppers (your choice of red, green, or yellow)
• 1 can petite diced tomatoes
• 3 tbsp oregano
• 3 tbsp thyme
• 2 tbsp basil
• 1 tbsp rosemary
• 1/2 tbsp marjoram
• 2 tbsp kosher salt
• 1 tsp fresh ground pepper

Mix all of the spices, salt, and pepper together in a bowl.

Dice the onions into small pieces and pile them at the bottom of your crockpot. Trust me on this. If you put the meat straight on the bottom, the part touching the crockpot will end up tough and overcooked.

Sprinkle about 1/4 of the spice over the onions. Top them with a single layer of chicken. Now sprinkle half the remaining spice mix on top of the chicken. Add another layer, then add more spices - it's kind of like making an all meat lasagna at this point. If it looks like you'll need more than 2 layers of chicken, just make sure each layer gets a roughly equal amount of spicing.

Once your crockpot is full of onions and chicken, add the bell peppers. For this, I like them cut into large square pieces - perhaps 2 inches on a side. You're welcome to cut the peppers into strips if you prefer. Either way, spread them on top of the chicken. Now open the can of diced tomatoes and dump it on top of the whole mess.

Put the lid on your crockpot and turn it to "low" for 4 - 5 hours. Resist the urge to peek. When you take the chicken out, the breasts will probably fall into 2 - 3 pieces. You may have to be extra careful with the bottom ones. Oh, the juicyness.

If you're serving this with pasta, polenta, or rice, scoop the chicken out carefully, give the rest a good stir, and use it as a topping. Otherwise, I recommend a hearty bread to help soak everything up.

If you'd like a chunkier sauce, add another can of diced tomatoes after you remove the chicken. (I'd recommend a can of the basil, garlic, and oregeno spiced ones.) Stir well and use the sauce as a topping.

VARIATIONS

If you're making this for a seder meal, I recommend switching to bone-in chicken breasts with skin. They keep their form better when left overnight at a low heat. Rub a generous amount of the spice mix under the skin and coat the outside of the skin with the rest. Pile in as many breasts as you can squeeze into your crockpot. Shove the onions, tomatoes, and peppers in around the breasts. Set the crockpot at "keep warm" just before sundown and you should be in good shape for a hot meal at lunch the next day. I haven't tried this personally, so if you do, please let me know how it works out.

Unsurprisingly, I happen to believe this recipe would benefit greatly from 4 - 6 cloves of minced garlic.

A can of diced chile peppers added when you add the tomatoes could spice this up nicely as well.

Kosher Bourbon chicken with pan fried apples

I interrupt the flow of Thanksgiving themed recipes for something I threw together for guests last night. It was a great opportunity for me to break away from my usual fallbacks, as one of them detests both garlic and onions. Shocking, I know. I wanted to make something nice, but not intimidatingly fancy. More important, I wanted something I could cook mostly on autopilot while still hanging out with friends. Nothing is more dull than twiddling your fingers in the living room while someone else is cooking.

Really, this is just stir-fry using currently trendy western ingredients. You don't even have to keep a close eye on it - which is great for entertaining.

• 1 pound boneless, skinless chicken breasts
• 2 Granny Smith apples
• 1/2 cup bourbon (or whatever whiskey/scotch you drink)
• 1/2 cup brown sugar
• 1/3 cup parve margarine
• 2 tbsp Chinese Five spice
• 2 tsp salt
• 1 tsp cinnamon

Peel the apples and cut them into thin slices. Cut the chicken breasts into around 8 pieces, depending on the size of the breasts. Rub the chicken pieces with the Chinese Five Spice powder.

Melt the margarine on a medium-high heat in your largest skillet. Brown the chicken pieces for a couple of minutes. Add in the bourbon, brown sugar, cinnamon, and salt. Mix until you have a nice, thick liquid. Throw in the sliced apples and stir until they're well coated.

It should take around 15 minutes for the apples and chicken to fully cook. Stir from time to time to make sure everything is cooked evenly. You'll end up with a nice, creamy bourbon sauce. Feel free to add more five spice cinnamon, or delicious artery-clogging fat.

(Benecol, Earth Balance, and Fleishmans all make parve margarines that work decently in cooking.)

Kosher Greek Chicken and Potatoes

I'm on a crockpot kick right now. Crockpots are more than just an easy way to make shabbat meals. They're also great for weeknight dinners when I want to have something hot waiting for me the minute I get home from the gym.

For those of you who don't own a crockpot, they're dirt cheap (the low end starts around $15 these days) and incredibly easy to use. You put in the food. You put on the lid. You turn it on. That's all.

• 1 whole roaster chicken
• 1 pound baby new potatoes
• 3 tbsp oregano
• 3 tbsp olive oil
• 3 tbsp fresh squeezed lemon juice (2 small lemons or one big one)
• 1 tsp kosher salt

Put the potatoes at the bottom of your crockpot. Mix the oregano, olive oil, lemon juice, and salt into a paste. Loosen the skin of the chicken and smear the paste underneath. Trust me - you want it under the skin instead of over it. The flavor difference is incredible.

Put the chicken on top of the potatoes. This way, the juices will drip down and season the spuds. If there isn't enough room in your crockpot, then put the chicken in first and stuff in as many potatoes as you can wherever they'll fit.

Cook on "low" for 4 - 6 hours. I usually make this at lunchtime and come home to a hot dinner. I've never tried making this before work and coming home to it in the evening, so I don't know how the meat will react to 8 - 9 hours of cooking time. I suspect it'll be fall-off-the-bone tender. If you try, please let me know.

Variations:

• Add 1 tsp minced garlic to the spice mix.
• If you have an open bottle of white wine, pour 1/2 cup over the top of the chicken after the chicken and potatoes are arranged in the crockpot. Always cook with what you drink.
• Slice up 1 white or yellow onion. Spread the potatoes at the bottom of the crockpot, add the onions on top of the potatoes, and the chicken on top of the onions.

Kosher Cinnamon Apple Chicken

I've finally made a chicken dish with no garlic or onions! Be impressed. Of course, I personally think a teaspoon of minced garlic and a small sliced onion would mingle beautifully with the rest of the flavors, but I've been outvoted on this one.

• 1 tsp rubbed sage
• 1/2 tsp ground coriander
• 1/2 tsp kosher salt
• 1/2 tsp coase ground peppercorns
• 4 four oz boneless, skinless chicken breasts
• 2 tsp olive oil
• 4 medium granny smith apples, cored and sliced thin (1/4 inch slices)
• 1 tbsp brown sugar
• 1 tsp lemon juice
• 1/2 tsp cinnamon

Mix sage, coriander, salt, and pepper. Dampen chicken then rub the spice mix onto both sides. If you have a George Foreman Grill, cook the chicken there. If not, spritz a nonstick skillet with cooking spray and cook the chicken on both sides until done (usually 7 minutes per side, though always cut your chicken open to make sure).

Set cooked chicken aside. If you used a skillet, keep using the same one. If not, get out a skillet and put it over a medium heat. Add the olive oil, brown sugar, lemon juice, and cinnamon. Mix until smooth. Now add the sliced apples and stir until they're evenly coated with oil mix.

Cook apples over a medium heat for about five minutes, or until tender. Turn off the heat and add the chicken back to the pan, stirring until it gets a nice glazed coat of the sugar/oil mixture.

One serving is a single chicken breast and about 3/4 cup of apples. It comes to 6 Weight Watchers points per serving.

Variations:

• Add 1/2 tsp minced garlic to the oil, sugar, lemon juice and cinnamon mix.
• Add 1/2 tsp anise seeds to the oil, sugar, lemon juice, and cinnamon mix. This will add a sort of licorishy flavor which goes well with fruit.
• Substitute 2 medium white onions for 2 of the apples. Yes, I love onions. I promise, a nice mild white onion would go beautifully with these flavors. If you do it, I'd also add the garlic.

Kosher Lite White Chicken Chilli

This is a lite take on the heavy southwest inspired soups which are usually served with a ton of shreaded cheese and fried tortilla strips. In this version, the lack of cheese not only keeps it kosher, but also strips away a ton of calories. If you love cheesy soups, try adding a quarter cup shreaded soy cheese before serving.

• 12 oz cooked chicken breast, diced small
• 6 cups veggie broth or low fat, low sodium chicken broth
• 3 fifteen oz cans Great Northern Beans
• 2 four and a half oz cans diced green chilli peppers, undrained
• 1 can "Fiesta" corn
• 2 medium yellow onions, diced
• 1 red bell pepper, diced
• 2 tsp olive oil
• 2 tbsp ground cumin
• 2 tbsp minced bottled garlic
• 1.5 tbsp dried oregano
• 1 tbsp dried thyme
• 1/2 tsp cayenne pepper
• 6 cloves
• 1 bay leaf

Bring oil to medium-high heat. Add diced yellow onions, cloves, and garlic, then cook until onions are translucent. Add broth and stir well. Add all other ingredients, mixing well. Bring to a boil, then partially cover and reduce heat to low. Let simmer for at least 30 minutes, preferably for about an hour. Serve hot.

There are 30 Weight Watchers points in the entire pot. That adds up to 3 points per 2 cup bowl of soup - not as lite as the Confetti Soup, but incredibly filling.

Kosher Curry Chicken Salad

I know it's not terribly creative, but I like a nice, sweet curried chicken salad. I wanted to make one that would fit into my new Weight Watchers diet. If you're having trouble getting in all your fruits and veggies, one serving of this is a much better choice than a Lean Cuisine microwavable lunch.

• 12 oz chicken (2 small kosher breast halves)
• 1 medium apple, diced (granny smith works best)
• 1 1/2 cups red or green grapes, sliced in half
• 4 tbsp parve fat free mayo substitute
• 2 tbsp canned crushed pineapple
• 2 tbsp medium heat curry powder

Coat the chicken with half the curry powder and cook in a George Foreman grill (or other fat-free cooking method). When the chicken cools, shread it into the smallest pieces you have the patience for. If you prefer to use precooked chicken, cut the curry powder down to 1.5 tbsp.

Combine all ingredients in a single bowl until well mixed. Chill and serve cold either on whole wheat bread or a bed of lettuce. Yes, it's that easy.

Points estimate for entire dish: Chicken, 12; Fat Free Mayo, 4; Grapes, 2; Apple, 1; Pineapple, 1; spices, 0. Total points per serving: 5 (meal sized serving), 3 (sandwich sized serving).

Kosher Chicken Vatana Soup

It was 20 degrees outside and I was in the mood for a thick, hearty, chicken soup. It seemed like a perfect opportunity to experiment with the Vatana Dahl I picked up at Jungle Jim's. If you like light, sipping broths, cut all solid ingredients in half. I prefer dense soups that will fill you up on a cold night. This is a flavorful, colorful soup that helps warm the belly and sustain you for a long night out in the cold. Incidentally, Vatana Dahl is the same as yellow peas (remember Mendel's genetics experiments? These are the peas the west decided they disliked in favor of the common green peas found in the supermarket.)

• 1 cup dry vatana dahl/yellow peas
• 2 fourteen and a half oz cans fat free low sodium chicken broth
• 2 cans water
• 8 oz cooked chicken breast (about 2 small kosher breast halves)
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 ear corn (or 1/2 cup drained canned corn)
• 1.5 tbsp oregano
• 2 tsp minced garlic (or 2 fresh chopped cloves)
• 1 tsp cumin seeds
• 1 bay leaf
• 1/4 tsp cinnamon
• 1/4 tsp white pepper
• 1/4 tsp black pepper

Cover the beans with 2 - 3 inches of water and soak overnight. Trust me, you really have to do this. Dry beans stay ubercrunchy if you don't.

The next day, put the broth and 2 cans of water (just refill the broth cans) into a medium saucepan and bring to a rolling boil. Add all spices. Drain the soaking water off the beans and add them to the pot. Let boil uncovered for about 45 minutes. You'll boil off about 1 can of water. Don't worry. You're supposed to.

Meanwhile, chop the onion and red pepper and cut the kernels off the corn cob. When the soup has boiled for half an hour, add the onion, pepper, corn, and chicken. Cover and let simmer for another half hour. If the soup is too thick for your liking, add 1/2 cup of water and adjust seasonings to taste.

Points estimate for entire dish: Broth, 0; Water, 0; Vatana Dahl, 4; Chicken, 8; Onion, 1; Corn, 1; Bell Pepper, 0; spices, 0. Total points per serving: 2 (8 side dish servings), 4 (4 meal sized servings).

Variations:

• Add 1 can diced mild green chillies when adding spices to broth
• For a hotter soup, add 1/2 tsp red pepper or a few drops of your favourite hot sauce
• For a stronger base, substitute more broth for the cans of water

Kosher Lite Sumac Chicken

I fear I like to eat as much as I like to cook, so I've joined Weight Watchers. Many of my recipes from this point forward will probably be on the slimmer side. This is a lite version of one of my favourite middle eastern dishes. In addition to being lower in calories and points it also cooks up in under fifteen minutes. This makes two servings of (by my rough estimate) 6 points each (5 without pine nuts), plus whatever's in your brand of naan/pita bread. You can find sumac at Mediterranean grocery stores or you can order it over the internet.

• 6 oz chicken breast, cut into small strips
• 1 medium yellow onion, sliced very thin
• 2 tsp olive oil
• 2 tsp red sumac
• 1/2 tsp allspice
• 1/2 tsp coriander powder
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 1/4 cup toasted pine nuts (optional)
• 1 slice naan or Greek style pita bread

Add one tsp of olive oil to the pan and saute the onions over a medium heat until nearly translucent. Add the chicken, remaining oil, and spices. Stir well, ensuring everything is nicely coated. Continue to saute, stirring frequently, until chicken is cooked through.

Warm naan/pita in the same oven you've used to toast the pine nuts (or just pop it in the toaster oven or microwave if you're not using pine nuts.) Cut the warm naan/pita in half. Separate the sumac chicken into 2 servings as well. Serve with fresh sliced cucumbers and tomatoes. Curried chick peas would make a good side dish.

To toast the pine nuts, spread them on a nonstick cookie sheet and put them in the oven at 400F. Keep a close eye on the nuts. As soon as the tops take on the smallest hint of golden brown, yank them out and sweep them off the cookie sheet. Time will vary depending on how fresh or stale your pine nuts are, how dark your cookie sheet, and how accurate your oven, but they rarely take more than 5 minutes.

Points estimate per serving: Chicken, 3; Pine Nuts, 2; Olive Oil, 1; Onion, 0; Spices, 0. Total, 6.

Kosher Turkey Val Soup

I tried to wait until we were out of Thanksgiving leftovers, but my new bean collection just calls to me. Instead of waiting, I've decided to combine something old and something new into something tasty. This soup is loosely inspired by the seasonings in white chilli (sans dairy), with the Val dal substituted for navy beans and the addition of seasoned tomatoes because, what the heck, they're in nearly every dal recipe I've ever seen.

• 4 cups chicken or turkey stock
• 2 cups shreaded chicken or turkey (leftovers)
• 2 cups Val dal
• 1 can Italian Seasoned tomatoes
• 1 empty tomato can of water
• 2 medium onions, diced
• 1 tbsp minced garlic
• 1 tsp cumin seeds
• 1/2 tsp cayenne pepper

Put everything in a large soup pot and bring to a boil. Cover, reduce heat, and simmer for 2 - 3 hours, until beans reach desired tenderness. Be careful not to overboil the soup, or these beans will disintegrate and turn into a gross mush.

Variations:

• Try adding 2 ears of fresh corn
• Try adding one diced red or green bell pepper
• I'm still new to Val dal, but I'm guessing this might be a good crockpot soup. Try dumping all the ingredients into a crockpot set to low before leaving for work in the morning, then serving it up for dinner. If you try this, please email and let me know how the beans turn out.

Kosher Crockpot Turkey & Gravy

My Bon Appetit arrived today, reminding me it's time to start planning for Thanksgiving. Half the recipes within seem to be some desperate attempt to make a turkey juicy instead of the sad, dry things so many of us are familiar with come Thanksgiving. My personal solution is to give up on the presentation turkey and instead focus on moistness and taste. Instead of a golden brown roasted bird, I put warm slices of juicy turkey on a pretty platter and let people dig in without having to carve off a hunk of meat. The best part is - it's incredibly simple. Like most crockpot foods, just plug it in and forget about it. No basting, no thermometers. No worries. In addition to reducing your stress, this leaves the oven free for pies, breads, and dressing.

• 5 - 6 pound bone-in turkey breast (or whatever will fit in your crockpot)
• 1 cup white wine (cook with what you drink)
• 4 tbsp minced garlic
• 2 tsp thyme
• 2 tsp basil
• 2 tsp fresh black pepper
• 4 small bay leaves
• 1 cup diced carrots
• 1 cup diced onions

Loosen the skin along the turkey breast, but do not remove it. Mix the garlic, pepper, thyme, and basil into a thick paste. Smear it under the turkey skin, covering as much area as possible. Tuck the bay leaves under the skin as well, two on each side of the breast, and smooth the skin back down over the turkey.

Put the turkey breast into the crockpot and "stuff" the cavity with the diced onions and carrots. This will be a bit of a sloppy mess, but try to get them down around the bones. Pour the white wine over the turkey.

Cook on low for 8 - 10 hours, or overnight.

In the morning, your turkey will be all but swimming in tasty juices. Drain off as much broth as you need for your dressing. Save at least 1 cup of broth for the gravy.

Remove turkey from crockpot and let sit until cool enough to handle. It should nearly fall off the bone. When cool, remove skin and bay leaves. Wait until the turkey cools, though. If you try to cut it fresh from the crockpot, it will be so hot and moist you'll end up with oddly sized turkey hunks. If you let it cool enough to handle, you can slice it into neat, enviable pieces. Drench the slices with warm broth and prepare to serve.

If you like making your own very tasty broth (excellent for December holiday recipes), put the bones, skin, and bay leaves back in the crockpot, fill with water, and leave on "low" overnight. The day after thanksgiving, when trying to figure out what to do with the rest of your leftovers, strain the turkey broth, throwing away the bones and bits. Frozen broth will last at least 3 months (possibly longer, but mine is always used up by then.)

If you don't have your own favourite, here's my e-z turkey gravy recipe.

• 1 cup broth
• 1 cup diced onions and carrots scooped out of broth
• 1 tsp cornstarch
• 1/4 cup cold water
• 1/2 tsp black pepper

Put broth, pepper, and veggies in a blender and blend until smooth. This will considerably thicken the gravy. Transfer to a small saucepan and bring to a boil. Mix cornstarch and cold water until smooth. Gradually add to the broth mix, stirring well. Reduce heat to low and continue stirring to prevent lumps.

Kosher Crockpot "Drippy Chicken"

This is called "Drippy Chicken" because it is a very wet recipe. Most lemon chicken recipes result in a dry chicken that seems to absorb moisture as it struggles down your throat. Not this one. It's wonderfully moist and absolutely melts in your mouth. One of the reasons is it's cooked in a crockpot. I do so love my slow cooker. Throw in your food in the morning, come home to dinner - no fuss, no worry. Crockpots are a wonderful invention. Every home should have one. This is loosely based on a delicious Greek recipe from "Jim's Coney Island" back in Tulsa, Oklahoma. If you're ever in Tulsa, stop by one of the best hole-in-the wall restaurants you're ever going to find. It's half coney shop, half Greek food, and 100% delicious.

• 6 boneless, skinless chicken breasts
• Juice from 4 lemons
• 3 medium onions, sliced
• 2 tbsp oregano
• 1 tbsp minced garlic
• 1 cup white wine
• 1 bay leaf

Put everything but the chicken in the crockpot and stir until well mixed Add the chicken, making sure it's well coated in the wet mix.

Cook on Low for 6 hours or high for 4.

When you take off the lid, the chicken will no longer be nice, solid pieces of meat, but instead will have fallen all to pieces. Use a fork to stir briskly until it has the texture of pulled chicken, like the kind you get in BBQ joints. This should produce a very wet mix of tender chicken and onions.

Ladle the wet chicken mix into heavy pita bread for sandwiches or eat alongside fresh green beans (preferably beans cooked with basil and garlic.) Store the chicken in it's juices. It should be good in the fridge for up to 3 days.

Notes:

• DO NOT USE LEMON CONCENTRATE. Your chicken will taste like Lemon Scented Pledge. Honest. Just squeeze 4 lemons.
• Frozen chicken breasts work just fine. Cook them on low for 6+ hours.
• If you absolutely must have intact chicken breasts for presentation purposes, use the same mix, but put it in a baking dish, cover with aluminum foil, and bake in a 350F oven for 45 minutes.

Kosher Curried Chicken and Chick Peas

I've already said I love Chick Peas. To me, they're the vegetarian version of chicken - little flavor on their own, but so versatile, so able to absorb any spices, and so tasty in so many different contexts. So I was craving curry curry tonight, but too lazy to drive to Shalimar or Annapurna's Veggie Place, my two favourite Indian restaurants here in Louisville. Instead, I raided my cupboard and came up with this quick and easy curry. It took half an hour, start to plate. Ingredients

• 1 can chick peas, drained
• 1 can diced tomatoes (unseasoned)
• 2 boneless skinless chicken breasts, diced
• 2 medium onions, diced
• 1 red bell pepper, diced
• 1/2 cup "goldens and cherries" or your preferred dried fruit
• juice from 1/2 lemon
• 2 heaping tsp your favourite curry powder (Madras Hot, if you don't have a fave)
• 2 tsp olive oil

Curried Chicken and Chick Peas

In a medium saucepan, brown onions until almost translucent. Add chicken and brown.

Dump everything else in the pan and stir until well mixed. Cook over medium heat until the liquid is boiled down.

Serve with basmati rice, hard boiled eggs, and hot naan or pita bread.

Variations:

• This can be made vegan by simply excluding the chicken. If so, double the chick peas or just cut the curry powder by 1/2 tsp.
• If you don't like a sweet bite with your hot food, leave out the dried fruit.
• If you're not fond of hot food, use a mild curry powder. There are plenty of good curry powders out there which don't have a bit of heat. Don't reduce the quantity of curry, though, or you'll end up with a boring, bland plate.

Fig and Blackberry Chicken

I whipped up this shockingly easy dish as something sweet to celebrate Rosh Hashana for 5765. The sauce is delicious on rice and tastes great sopped up with challah. It's also surprisingly good as cold chicken leftovers or chopped up and thrown onto a sweet chicken salad.

• 1/2 cup blackberries
• 1/2 cup dried figs, stems removed and figs quartered
• 1/2 cup white wine
• 1/2 cup honey
• 1 tsp cinnamon
• 1/2 tsp coriander
• 1/2 tsp white pepper (black will do)
• 1/4 tsp salt
• 3 - 4 boneless, skinless chicken breasts

Preheat your oven to 375. Mix everything but the chicken in a big bowl. (If you add the ingredients in the order listed, you only need to dirty a single measuring cup.)

Put chicken in a shallow baking dish, preferably one just large enough to hold the flat chicken breasts side by side. Pour the fruit mix over the chicken and cover the baking dish with a piece of aluminum foil.

Bake at 375 for half an hour. If doubling the recipe, bake for 45 minutes.

Serve with rice or challah.