Tasty and Easy Recipes

Serves: 8
Ingredients:
2 lb chicken wings or drumsticks
9 cup cold water
1 large onion, peeled
1 large carrot, peeled
2 celery stalks, including leafy tops
5 parsley sprigs
3 dill sprigs
1 salt
1 pepper
1 tbsp snipped fresh dill

Matzo Balls:
2 large eggs
2 tbsp vegetable oil
1/2 cup matzo meal
1/2 tsp salt
2 tbsp water or chicken soup
2 qt salted water for simmering

Method:
Combine chicken wings, water, onion, carrot,celery, parsley and dill sprigs, and pinch of salt to a large saucepan and bring to a boil. Partly cover and simmer 2 hours, skimming occasionally. Skim off excess fat.
Make matzo balls: In a medium bowl, lightly beat eggs with oil. Add matzo meal, salt and stir until smooth. Stir in water, then let mixture stand for 20 minutes so matzo meal absorbs liquid.
Bring salted water to a boil. With wet hands, roll about 1 teaspoon of matzo ball mixture between your palms into a ball; mixture will be very soft. Set balls on a plate. Carefully slide balls into boiling water. Cover and simmer over low heat for about 30 minutes or until firm. Cover and keep warm until ready to serve.
To serve soup, remove chicken wings, onion, celery, parsnip, parsley and dill sprigs. Take meat off bones and add to soup; or reserve for other uses. Add pepper to soup, stir in snipped dill and taste soup for seasoning. Slice carrot and add a few slices to each bowl. With a slotted spoon, add a few matzo balls. Serve hot.

Serves: 2
Ingredients:
1/2 small onion, sliced
2 chicken breasts
1 tbsp oil
2 tsp lemon juice
1 salt & pepper
1/2 tsp cumin
1/2 cup apple juice
1/2 cup water
1 flour

Method:
Saute onion in oil. Salt, pepper and flour chicken, add to onion and brown quickly. Add cumin and stir. Add water and juices. Cover, reduce heat and simmer 30 minutes. Serve with some of the sauce and
onion over chicken.

Ingredients:
6 green cardemon pods
2 lb chicken
6 cloves, whole
1 tsp salt
2 tsp cinnamon
1 tsp turmeric
1 medium onion
6 peppercorns
6 tbsp vegetable oil
2 bay leaves
5 garlic cloves
1/4 tsp ginger root
1 tsp black pepper
1/2 cup tomato puree
1 cup water

Method:
prepare the spices. Chop the garlic and ginger, then add black pepper to this mixture. Set aside in a small bowl. Chop the onion and brown in the skillet for about 10 minutes.

After the onions are ready, add the garlic/ginger/pepper mixture. Let simmer for approximately 5 minutes, then add the chicken. Let the chicken simmer for approximately 30 minutes or until cooked.

Add the cardamoms, cloves, cinnamon, turmeric and bay leaves. Leave them whole. Simmer for 5 minutes. Finally, add the tomato puree and water to the mixture and cook until the mixture has thickened. Serve with rice and chapati.

Ingredients:
6 cup chicken stock
1 slice fresh ginger
2 bunch green onions diagonally sliced in, to 1/2-in piece
2 celery stalks cut diagonally in thin slice
2 cup cooked chicken, torn into bite-sized pieces
2 tbsp soy sauce
1 tsp hoisin sauce
1 can sliced water chestnuts drained
1 tsp salt
1 freshly ground pepper

Method:
Pour Chicken stock in a soup pot and set over high heat. Add the ginger, green onions and celery. Bring to the boil, reduce heat, and simmer 10 minutes. Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes. Add the water chestnuts. Taste for seasoning and add salt and pepper. Serve very hot.