Oven BBQ Chicken

Sadly not only has summer come to an end, but so has summer weather (truthfully I actually like the cold weather). And the end of summer usually signals the end of BBQs also 😦 . My family knows that if they want to make a yummy dinner for me just grill me up some chicken on the bone and I cant be happier. So when the cold hits and no one really wants to go out to grill I needed to find a substitute.

Enter oven BBQ chicken. Yes, I know sounds simple, and in reality it is but sometimes we all need reminders of these simple easy recipes that literally take 5 minutes to throw together and taste insane! This is one of them. Oh and did I mention its 1 pan meal. Yeah I went there. Yummy, easy and quick.

It’s a 1 pan meal. You cut everything up, lay it in a pan, flavor it and bake. That’s it.

Also perfect for a yontif (if you keep your oven on and cook yontif).

So some history on barbeques you ask. Well according to some sources the original BBQ wasn’t throwing food on a grill over fire, but rather cooking the food over an indirect heat. When Christopher Columbus came to an island off America he discovered that the tribes there would cook their food on a piece of wood (usually greenwood) over heat. The greenwood would prevent the food from burning while still cooking it…although the food could be over the fire for up to 16 hours until it finished. Very different from the BBQs that we have now. Overtime, with different influences from various tribes and other countries the BBQ transformed into what we know now. And the variation from state to state depended on the type of animals that they breeded and the different tribes who lived there.

History aside, while it is interesting, I am just happy that we have BBQs that Americans and the world knows today because… well just yum.

bbq oven chicken 2

**side note -this recipe can easily be doubled either into a second tin, or into a larger tin

Oven BBQ Chicken

Ingredients:

1 tsn oil or spray oil

5-6 chicken bottoms, or 10 drumsticks, or 5 chicken tops (or any other combination that would fit in a 9×13 pan)

1 butternut squash, cut into chunks

2 sweet potatoes, cut into chunks

2 potatoes , cut into chunks

10 mushrooms, halved

1-2 medium onions, cut into half rings

2 tsn salt

1 tsn ground pepper

2 tsn garlic powder

2 tsn onion powder

2 tsn paprika

1/2-3/4 c your favorite barbecue sauce

Pre-heat an oven to 350. Oil the bottom of a 9×13 pan. Place the cut up vegetables on the bottom of the tin. Place the prepared chicken on top of the vegetables. Sprinkle the spices on top. Spread half of the BBQ sauce on top of the chicken (reserve the rest for the end). Cover the pan with tin foil and bake for 45 minutes. After 45 minutes, take off the tin foil and place the rest of the BBQ sauce on top of the chicken. Turn the oven to broil and broil the chicken for 3-5 minutes, until the tops start to brown and crisp.

Enjoy!!!

 

 

History information from:
https://www.smithsonianmag.com/arts-culture/the-evolution-of-american-barbecue-13770775/
http://time.com/3957444/barbecue/
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Siman Quinoa Salad

So life’s about to get pretty busy…Grad school started…started my first teaching job :)…and then the Yom Tovim! (High Holidays). But, before things got too busy I needed to share this insanely yummy salad – which is perfect for Rosh Hashana and is a healthy way to start off the new year.

siman quinoa salad 6

 

So this salad is everything you want – filling, healthy, sweet and unique without being too weird. Rosh Hashana is the Jewish New Years. On Rosh Hashana there is a custom to eat certain foods that have symbolic meanings, called Simanim about having a good year. Some examples are: carrots, pomegranates, apples and honey, fish, a fish head, beets, dates….

Image result for simanim

This salad is inspired by the Simanim – hence the name Siman Quinoa Salad…there are beets, carrots, and dates with a really yummy pomegranate dressing. Sweet, tangy, crunchy, soft…perfect combo in your mouth.

siman quinoa salad 3

Siman Quinoa Salad:

Yield: about 5-6 side dish portions

Ingredients

1 C. Uncooked Quinoa

2 C. Water

1 tsn salt

1/4 tsn pepper

1 large red beet (or 2 small), roasted

1 large yellow beet (or 2 small), roasted

3/4 C. chopped dried dates

1 carrot, shredded

3/4 C peas, defrosted

Dressing:

2 Tbsn pomegranate jelly

2 Tbsn balsamic vinegar

1/3 C. oil

1 clove garlic, crushed

3 tsn honey

2 tsn kosher salt

1/4 tsn pepper

Place the quinoa, 1 tsn salt, 1/4 tsn pepper and water in a pot and bring to a boil. Lower to a simmer and let cook covered for about 20 minutes, until the water evaporates. Set aside in a bowl to cool.

Cut the roasted beets into cubes and add to quinoa. Add in the chopped dates, shredded carrots and peas.

In a separate bowl, or in a food processor, whisk or process the ingredients for the dressing. and Pour over the salad.

Enjoy and chag samayach!

 

Pea-Corn Salad

Summer ain’t over yet! Yes, maybe I start class tonight, and maybe it is the end of August, but that doesn’t mean we have to let go of summer yet!

Two of my favorite summer vegetables are peas and corn. The crisp sweet pieces of corn and peas will never get old! And best thing about them is that you can get them frozen – which keeps this salad going all year ’round.

pea-corn salad 2

So some history of peas is that they have been around forever! There is evidence of the pea plant from about 8000 BCE – AKA the beginning of time. Peas came to America with the Pilgrims on the Mayflower om the 1600’s. Which brings us to corn. Corn is most known as one of the vegetables that the Native Americans taught the Pilgrims to plant when they came over from Europe. While this is how we first learn of corn, or maize, as it was called back then, due to recent discoveries there is evidence of a type of corn-like plant that dates back about 9000 years in Mexico.

But, now enough history and to the most light, and yummy summer salad there is.

pea-corn salad 1

Pea – Corn Salad

3 – 3 1/2 C. frozen peas, defrosted

1 15 oz can of corn, or the kernels of 2 husks of boiled corn

1/4 purple onion, diced finely.

1/2 C. mayonnaise

3 Tbsn apple cider vinegar

3 Tbsn sugar

2 Tbsn mustard

1 tsn salt

1/4 tsn cracked pepper

Place the peas, corn and onions in a bowl and set aside. In a seprate bowl, whisk together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Pour over the vegetables and toss to combine.

Enjoy! 🙂

 

 

** some of the history information gotten from:
http:/www.nytimes.com/2010/05/25/science/25creature. html
http://collections.jic.ac.uk/celebrating-the-history-of-peas-and-the-international-year-of-the-pulse/

 

Lime n’ Wine Cocktail

Been FOREVERRRR since I posted…been super busy running a dining room and kitchen in a camp, but before camp I tested out a couple of recipes to try to post over the summer. While camp is almost over, its better late then never…and this one is worth the wait too.

Delicious and refreshing wine n’ lime cocktail. Sweet, alcoholly, and tart, this drink is a keeper. Plus it’s a pretty color too. Its perfect for a hot summer day (but you can totally have in the winter too 😉 ). My dad came up with this when we had an abundance of limes in the fridge…we all fell in love and demanded he make it more often.

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Very easy to make and it keeps in the fridge, so you can make for the week.

This recipe does not have exact measurements, because it is dependent on the amount you want to make. This is measured out in proportions – if you want to make a small amount do 1/4 cup or less. If you want to make a big batch, you can use 1 cup as the base measure. Either way its easy and yummy to make, so enjoy!

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Lime n’ Wine Cocktail

 

Lime Simple  Syrup: 

1 C. Sugar

1/2 C. Lime Juice (fresh is better but use what you have)

Combine the sugar and lime juice in a pot and slowly bring to a boil, until the sugar is dissolved. Let cool.

 

Lime n’ Wine Cocktail:

Sweet red wine, like a Cream Red Concord, or Tokay (or any other sweet wine of your choice).

Lime Simple Syrup (recipe above)

Vodka

The proportions are: 2 Wine: 1 Lime Simple Syrup: 1 Vodka

For example for those who might be confused :

1 C. Sweet Red Wine

1/2 C. Vodka

1/2 C. Lime Simple Syrup

or

1/2 C. Sweet Red Wine

1/4 C. Vodka

1/4 C. Lime Simple Syrup

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Har Sinai Mashed Potatoes with Luchos Potato Chips

Confession – I don’t like cheesecake…at all. Nope not only tiny bit. In fact I don’t like any cheese dessert…blachh.

I do like cheese though…but I’m off cheese right now…so no cheese for shavuot this year. But thats ok! There are still so many yummy shavuot themed dishes out there…including this one that my sister Miriam helped me come up with. Its a great and easy appetizer for shavuot and you can easily make it dairy by adding cheese into the mashed potatoes.

For those who need a quick history on this Jewish Holiday – this is the day that the Jewish people got the Torah. The Torah was given to the Jewish nation on Mount Sinai. The Luchot are the two stone tablets that were given to Moses.

Image result for har sinai luchot picture    –> har sinai mashed potato 1

The chips were really fun to make. Easy too. You can use a mandolin if you have one, but if not, use the long part of a grater that you have, it works just as well.

Image result for long part of the vegetablegrater

(the long part are those long strips on the short side of the grater above)

luchot chips

Anyway – these are super easy to make and yummy to eat…and look pretty cute too 🙂

Have a great Yontif!

har sinai mashed potato 2

Har Sinai Mashed Potatoes with Luchot Chips:

Ingredients:

Mashed potatoes (used your favorite recipe, above is: 8 boiled potatoes mashed, 1 sauteed onion, 5 cloves sauteed garlic – mix all together)

1-2 potatoes thinly sliced on a mandolin or grater

1 tsn salt

Roasted Broccoli (optional for garnish)

Preheat oven to 375 degrees.

Make your favorite recipe of mashed potatoes (to make dairy, just add cheese when hot and mix in until melted).

Spray a baking sheet well with oil. Place potatoes on the sheet. Do not over crowd the pan or the potatoes will not crisp up. Spray the potatoes well with oil and sprinkle with the salt.

Place potatoes in the oven. After 5 minutes flip the potatoes over and place back in the oven. Check after another 5 minutes. If they are not lightly brown and crispy, flip again and place back in oven another 3-5 minutes, until crispy.

To assemble:

Take an ice cream scooper and scoop one portion of potatoes and place in center of the plate. flatten slightly so the shape is not round, but more like a mountain.

Stick 2 of the chips on top of the potatoes. (Optional: Garnish with broccoli)

Enjoy!

 

Ratatouille

Ratatouille is AWESOME!

It makes for an excellent side dish for any meal you are having. It has very little added fat, no added sugar, it is full of vegetables all making it a healthy and light option.

You can also make ratatouille into a light lunch by eating a bowl of it plain, or melting cheese on top…or my favorite, making it into shakshuka ( heating it up in a pan, and cracking an egg sunny side up style into the middle of it and letting it cook).

ratatullie

Ingredients:

1 Tbsn oil

1 eggplant, chunked

2 zucchini, cut into half circles

1 red pepper, chunked

1 onion

2 cloves garlic, crushed

3 c. tomato sauce

1 1/2 c. water

2 tsn salt

Cracked pepper, to taste

1 tsn garlic powder

1 tsn onion powder

 

In a pot, or deep pan, heat up the oil, when the oil is hot, turn the fire down to a medium heat, and add the onions. Saute 5 minutes, then add the garlic and eggplant. Saute another 10 minutes. Add in the zucchini and peppers and saute for 10 minutes. Add in the tomato sauce, water, salt, pepper, garlic and onion powder and stir to combine. Allow the sauce to come to a boil and then turn down the heat and let simmer for 15-20 minutes until the sauce starts to thicken.

Enjoy!

Limonana

WOO! Finally nice weather! Actually, it was a little too hot yesterday, but that had me thinking of drinking something nice and refreshing…like Limonana!

Limonana is a Middle Eastern lemonade drink, that literally means Lemon (limon) Mint (nana). Which is exactly what it is – a super yummy slushy lemon-mint drink.

Now the first time I tried it I was nervous because I did not want to “drink toothpaste” but a friend encouraged me, and told me it doesn’t taste like mint so I tried. And I was blown away. Lemony, and herby and sweet, and sour…so good!

limonana 2

Not only is this drink refreshing and yummy, but also healthy, as mint has awesome health benefits; it is good for digestion, good for your brain, it had vitamins and minerals,  helps with nausea and headaches, good for skin care, and so much more!

limonana 3

Limonana:

Ingredients:

1/3 C. Sugar

1 1/2 C. Water

Juice from 4 lemons (about 1 cup)

3/4 C. Mint leaves

3 C. Ice

Place the sugar and water in a saucepan and boil until sugar dissolves. Let cool.

Pour the cooled sugar water into a blender and add the lemon juice, mint leaves and ice. Blend until mixture turns slushy. Enjoy!

revo(a)lutionizing the way food is done