Archive for October, 2008

Tsuni’s Fake Tuna Fish Salad

As a child I was considered a juvenile Jewish anorectic, which meant I could live off my own fat for only seventeen weeks. “The child eats nothing!” was the constant lament of my mother and grandmother because I didn’t like what was considered “normal” food. They spent countless hours making dishes I would eat. This is one of them. I didn’t eat “normal” chicken salad, but I loved tuna fish salad, so my mother concocted a chicken salad that could pass as tuna fish salad. Here it is.



October 26, 2008 at 1:59 am Leave a comment

Chicken Gumbo Soup

Gumbo is the African word for okra, a vegetable that was brought to America by slaves. A little apology to all those folks out there from Louisiana, this gumbo has no shrimp or sausage in it! This is the kosher version.

It takes two steps to make gumbo, first you make boiled chicken and then the vegetables are prepared and added. Serve over rice.

  • 3 or 4 pound chicken, cut up (or chicken parts)
  • 3 ribs celery, sliced (divided)
  • 2 onions, diced (divided)
  • 3 tablespoons oil
  • 3 tablespoons flour
  • 1 small bell pepper, diced
  • 1 can (about 16 oz.) stewed tomatoes (undrained)
  • ¼ cup diced parsley
  • 1 /12 cups fresh or frozen sliced okra
  • few drops hot pepper sauce
  • ½ teaspoon salt, or to taste
  • 3 cups cooked rice

Place chicken in pot and cover with water. Add 1 rib celery and 1 onion. Cover and simmer 45 minutes to 1 hour, or until chicken is tender. Allow to cool. Remove chicken bones, fat and skin. Cut up chicken and return to pot. In a separate pan heat oil and stir in flour. Cook and stir over medium heat for 3 to 5 minutes, until mixture starts to brown. Add 2 ribs celery, 1 onion and bell pepper. Stir until onion is tender. Gradually stir in tomatoes, parsley and okra. Combine with the soup and add hot pepper sauce and salt. Bring to boil, reduce heat and simmer about 10 minutes. Serve over rice. Serves six.

Rosalyn F. Manesse, Covina, CA
Author of Easy Kosher Cooking

October 26, 2008 at 1:50 am Leave a comment

Roasted Pomegranate Chicken

This is a favorite Rosh Hashanah dish of Moroccan Jews. Because of their many seeds, pomegranates symbolize the hope that in the year ahead, Jews will be able to perform many worthy deeds, or mitzvahs.


* 1/4 cup olive oil
* 1 tablespoon minced garlic
* 1 (3 1/2 to 4-pound) chicken, quartered
* 1 pomegranate, halved
* 1/4 cup dry white wine
* Juice of 1 lemon
* 1 tablespoon cinnamon sugar
* Salt and pepper

1. Preheat oven to 375 F. In a cup, mix oil and garlic. Brush garlic oil over chicken.

2. Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

3. Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.

4. In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

5. Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

October 6, 2008 at 6:40 am Leave a comment


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