Page 44-Tbe Clanadian Jewish News, Thursday. September 17, 1992
Food
e
[Cont'd, from page 43]
6 chicken breasts (about 6'/4 oz. each),
fat and skin removed salt, pepper, p^rika, garlic powder
Heat oven to 375 degrees. Spray roasting pan with vegetable spray. Season chicken with salt, pepper, paprika, and garlic powder. Place chicken breasts in the prepared pan in a single layer. Roast, uncovered, for 20 minutes, depending on thickness of the fillet. Turn, season the other side, and continue roasting for 15 minutes. Remove from oven, cut in half, and refrigerate until time to assemble the casserole.
The Sausage
1 % lbs. turkey breast (without fat or skin), ground
1 tsp. crushed red pepper, or to taste
1 tsp. fennel seeds 1/2 tsp. cumin 1/2 tsp. dried bregano l'/6 tsp. salt (or less) freshly ground white pepper 1 cups non fat chicken broth
1 strip of orange peel, about 1 x 3 inches (no white)
Combine all the ingredients except the broth and orange peel. Moisten your hands with cold water. Shape into 24 balls, remoistening your hands as necessary.
Spray a deep fry pan that has a non stick surface with vegetable spray. Place the broth and orange peel in it and bring to a boil. Add the sausage balls. Turn the heat down, and poach gently, turning every 5 minutes for about 15 minutes. Add more broth, if necessary. Remove the sausage from the pan and save any remaining liquid. Discard the orange peel.
The Sofrho
1/2 cup non fat chicken broth 2 large bell peppers, seeded and cut
into thin strips 4 large cloves of garlic, finely
choi^)ed
1 28-ounce can whole tomatoes, crushed
salt to taste
freshly ground white pepper 4 teaspoons paprika
2 teaspoon dried oregano
Spray a frying pan that has a non stick finish with vegetable spray. Add 1/4 cup chicken broth and bring to a boil. Cook the sliced peppers over medium heat until they are tender, adding more broth if necessary.
Add the gariic. Continue cooking without browning the garlic and then ^dd the crushed tomatoes. Stir in the salt, pepper, paprika, and oregano.
Raise the heat to cook out any extra moisture, being careful,not to bum the sauce. When most of the liquid has cooked out, remove the pan from the
heat.
AssembUng The Casserole:
6 cups cooked rice
2 tbsp. fresh parsley, finely chopped Heat oven to 350 degrees. Spray a
large casserole with vegetable spray. Heat on the top of the stove. Add the cooked rice aind the reserved broth fit)m ax)king the sausage. Bring to a boil. Place the chicken pieces on top of the rice. Spread the sofrito around, on top, and in between the chicken pieces. Bury the sausages in the casserole. Transfer to the oven. Bake about 30 minutes, until the chicken and sausage are thoroughly heated, (jamish with chq^)ed parsley. Serve at once.
Makes 12 servings.
Per serving: 305 calories; 35 grams protein; 29 grams carbohydrates; 1.5 grams fat; 50 milligrams cholesterol. 5 percent of total calories come from fiat. V
Fears Baked in Malaga
6 pears
3 tbsp. orange juice
1/4 cup golden seedless raisins
2 cloves 1/3 cup honey
3/4 cup kosher Malaga wine (or sweet sherry)
Heat oven to 350 degrees. Spray a glass baking dish large enough (7x11 inches) to hold all the pear halves in
a single layer with vegetable spray.
Peel the pears. Halve them and then remove the cores. Place them in the prepared dish. Sprinkle with orange juice. Combine the raisins and cloves and sprinkle over the pears. Combine honey and red wine in a small bowl. Pour over the other ingredients. Bake until the pears are soft, about 30 minutes. Remove cloves before serving.
Serve hot or cold.
Makes 12 servings.
Per serving: 108 calories; 0.5 grams protein; 24 grams carbohydrate; 0.4 grams fat; 0 milligrams cholesterol. 3 per cent of total calories owne from fat.
Cookies with Meringue Yarmulkes The Cookie Dough:
1/4 cup safflower or canola niargarine 1/4 cup firmly packed brown sugar
1 egg white 1/2 tsp. grated orange rind 1/2 tsp. vanilla 1 '4 cup flour 1/4 tsp. baking soda meringue topping 36 almond slivers, for garnish
In a medium mixing bowl, cream margarine and brown sugar until light and fluffy. Add the egg white, orange rind, and vanilla. Mix well, In a small bowl, combine Uie flour and baking soda. Add these to the creamed mixture. Blend completely. Divide dough in half. Roll each piece into a 9-inch
log. Wrap in plastic wrap and freeze for 30 minutes.
Heat oven to 325 degrees. Spray 2 cookie sheets witfi vegetable spray.
Prepare the cookies. Remove dough logs from the freezer. Divide each into 18. Shape each piece into a round, 1/4. inch thick. Place on prepared sheets. Make the meringue topping.
Meringue Topping:
1 large egg white, at room temperature
dash of kosher cream of tartar
1/4 cup sugar
1/2 tsp. orange extract
Place egg white and cream of tartar in smalt electric mixer bowl. Beat at medium speed until foamy. Add sugar gradually, a tablespoon at a time.. Bear at high speed until stiff peaks form. Fold in the orange extract. Spoon a rounded half teaspoon of nieringue onto each cookie. Top with an almond sliver.
Bake for 10-12 minutes, just until the edges start to brown. Remove from the oven and cool on wire racks. The meringue tops are fragile, so be very carefiil removing the cookies from the baking sheets.
Makes 36 cookies.
Per cookie: 40 calories; 0.7 grams protein; 6 grams carbohydrates; 1.4 grams fat; 0 milligrams cholesterol. 32 percent of total calories come from fat.
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