The Chronicle Cooks is all about keeping it simple, tasty and nutritious, without being challenging in the kitchen. For this year’s Passover edition, the recipes are for everyday meals.
The Whole Foods Market Pittsburgh prepared foods chef shares this recipe.
Grilled Chicken with Fresh Herbs
3 whole chicken legs (thighs and legs attached)
3 bone-in chicken breasts
1 1/2 tablespoons extra virgin olive oil
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 tablespoon finely chopped chives
1 tablespoon finely chopped oregano or marjoram
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
Preheat grill to medium heat. Put chicken into a large bowl, add oil, salt and pepper and toss to coat. Arrange chicken on grill grates and cook, turning occasionally, until deep golden brown and cooked through, 20 to 25 minutes.
While still hot, toss chicken in a large bowl with lemon juice, chives, oregano, rosemary and thyme. Transfer to a platter and serve. Serves 6.
This same method works well with bite-size chunks of boneless, skinless chicken threaded onto skewers for grilling; simply brush the kabobs with the lemon juice mixture after grilling.
“The No-Potato Passover,” a new cookbook by Aviva Kanoff, had a few side dishes that I plan to try during the Passover week.
Cajun Carrot Fries
8 to 10 large carrots, peeled and cut into thin slices, like “fries”
1 tablespoon olive oil
¼ teaspoon cayenne pepper
salt and black pepper, to taste
Preheat oven to 450 degrees. Grease and or line a large cookie sheet. Toss the sliced carrots with olive oil, cayenne pepper, salt and black pepper. Arrange the fries in a single layer on baking sheet and bake for 15 minutes, then flip the fries over and bake for another 10 to 15 minutes, until crisp. Serve warm.
And another interesting recipe for carrots from the “No Potato Passover” cookbook
Mint & Honey Glazed Baby Carrots
16 ounces baby carrots
1 tablespoon canola oil
½ teaspoon chopped mint
1 tablespoon honey
Boil carrots in water until soft, about 30 minutes, then strain them. Heat oil in a pan. Saute carrots in oil, then add honey and mint. Stir for two minutes until carrots are fully glazed.
Author’s tip: A little mint goes a long way. Don’t use too much or your carrots may taste a bit too much like toothpaste.
Congregation Beth Shalom Sisterhood published a cookbook, “A Table Before Me,” in 2002. This next recipe, contributed by Sheri Minkoff, is from their cookbook.
Macaroni and Creamy Cheddar Cheese Bake
4 eggs, divided
4 ½ to 5 cups farfel
1 cup milk
1 teaspoon salt
½ pound cheddar cheese, cubed
¼ cup butter, cubed
Grease a 2-quart casserole. Whisk 3 eggs, pour over farfel and mix. In another bowl, beat one egg, stir in milk and salt. Layer casserole with ½ of farfel mixture, ½ the cheese, and distribute butter evenly. Add remaining farfel, cheese, and pour milk mixture evenly over top. Cover and bake in 350-degree oven 30 minutes. Remove cover, bake 10 to 15 minutes longer until brown. Cut into squares. Serves 4 to 6.
(Compiled by Angela Leibowicz, firstname.lastname@example.org.)