Jewish Chicken Soup *the kids did not like this, but maybe they are just used to mine
2 whole chickens, cut into
pieces
Flour
Olive oil
3 large carrots, peeled and
chopped
9 potatoes, peeled and chopped
1 lb squash with peels and seeds
removed, chopped
2 parsnips, peeled and chopped
3 sliced onions
2 minced cloves of garlic
1 tsp Hungarian paprika
1 bay leaf
½ cup white wine
Chicken stock, several cups
½ cup uncooked barley
2 fresh ears of corn, cut into
quarters
10 ounces frozen peas
½ lb green beans, chopped
1 beaten egg
DIRECTIONS
Pour oil into a large stockpot,
heat to medium
Roll chicken in flour to coat,
fry until golden brown; remove chicken from the stockpot.
Add a bit more oil if needed and
brown parsnips, carrots, potatoes and squash; remove vegetables from the pot.
Throw onions in the stockpot and
cook for two minutes.
Add the garlic and Hungarian
paprika to the stockpot and cook for three more minutes.
Add the chicken back to the pot.
Throw the bay leaf into the
stockpot and add salt and pepper.
Pour white wine and chicken stock
into soup.
Add just enough chicken stock to
cover the chicken and vegetables.
Place a cover on the pot and
bring to a boil.
Reduce heat and simmer for 20
minutes.
Pour the barley into the
soup. Add corn pieces. Replace cover and cook for another 30 minutes.
Add the green beans and peas to
the soup. Cook for 10 more minutes.
Crack the egg in a small bowl and
beat. Pour egg into the soup and
stir. Cook for 5 minutes.
Grilled Steak
For Chimichurri Sauce
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice
(from 1/2 lemon)
3/4 cup chopped fresh flat-leaf
parsley
3 tablespoons chopped fresh
oregano leaves
2 garlic cloves, roughly chopped
1/3 cup olive oil
1/8 teaspoon red pepper flakes
salt and pepper
For Steak
3 lbs skirt steaks
3 tablespoons olive oil
salt
Directions:
Make Chimichurri:.
Place the vinegar, lemon juice,
parsley, oregano, and garlic in a blender and puree.
With the motor running, add the
olive oil, blending until the sauce comes together.
Add the red pepper flakes and
salt and pepper, to taste.
Place in an airtight container
and refrigerate for up to 1 day.
Serve at room temperature.
For the Steak:
Rub the steaks with the olive oil
and season them with salt. Grill the steaks on medium-high heat for 3 to 4
minutes on each side for a medium-rare to medium, or longer for medium-well or
well done.
Serve topped with Chimichurri
Sauce.
Argentinean Bean and Vegetable Stew (Porotos Guisados)
Ingredients
1 cup Sofrito
2 packets chicken bouillon
4 cups water
1 packet sazón without annatto
½ lb. potatoes, peeled, 1 inch
dice
½ lb. sweet potato, peeled, 1
inch dice
½ lb. squash, peeled, 1 inch dice
1 cup cabbage, ½ inch dice
1 can (15.5 oz) great northern beans, undrained
½ cup frozen peas
1 tbsp. fresh minced parsley for
garnish.
Accompaniment: 2 cups cooked long grain rice
Directions
1.
|
In pot on medium high, combine
Sofrito, bouillon, water, Sazon, potatoes, sweet potatoes, squash and
cabbage. Bring to boil, cover, lower heat and simmer for 10 minutes. Add
beans, cover and simmer for 10 minutes. Add peas and simmer for 5 minutes.
Check that all vegetables are tender.
|
2.
|
Serve garnished with parsley
and ride on side.
|
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