Pressure Cooker Chicken Tagine With Butternut Squash*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1020149-pressure-cooker-chicken-tagine-with-butternut-squash)

Sweet and Spicy Roast Chicken

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken)


Ingredients
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 ½ teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
4 pounds of chicken, (8 pieces)
3 cups sliced carrots (¼-inch thick)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish


Directions

1. Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
5. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Challah (using a bread machine)

Adapted from Betty Crocker's Bread Machine Cookbook

Ingredients
3/4 c water
2 eggs
3 T butter or margarine
1 T honey
3 1/4 c flour*
2 T sugar
1 1/2 tsp salt
1 1/2 tsp bread machine yeast
2 tsp corn meal
1 egg, well mixed (for topping)

Directions
1. Place all ingredients in bread machine in order indicated, through yeast.
2. Set bread machine to dough and press start.
3. When dough is ready, lightly flour a large surface and divide dough into four equal sections.
4. Roll or squeeze dough into long, thin ropes (approx 20-24" each), then braid (see YouTube video below for round challah instructions).
5. Spray baking pan with Pam (or use a silicone cookie mat) and lightly sprinkle with corn meal. Place challah on pan and let rise for 1 hour in cool oven until doubled in size (or larger if desired).
6. Using basting brush, "wash" challah with egg topping. Place large piece of tinfoil very lightly over challah and return to oven.
7. Turn on oven to 350 F and set timer to 30 minutes. After 30 minutes, turn off oven, remove tinfoil, and let challah continue cooking for 5 minutes.
8. Place pan on cooling rack for 10 minutes, then remove challah from pan and place directly on cooling rack until completely cool.

*optionally, substitute up to 1 c white flour with wheat flour



Adopted from NYT/Joan Nathan (this replaces the ingredients as well as steps 1 & 2 above):

In bread machine pan, add:
3/4 cup + 2 tbsp hot tap water
1 tbsp sugar
2 1/4 tsp active dry yeast

Stir and let sit 10 minutes, until yeast mixture is a bit frothy.

Then add and mix:
1/4 cup sugar
1/4 cup vegetable oil
2 eggs

Then turn on "dough setting" and add:
4 cups flour
1 1/2 tsp salt

Sunken Apples and Honey Tart

From Kosher by Design (seen in Pittsburgh Post Gazette)

Ingredients:
1/3 C honey
2 T fresh lemon juice
3 medium tart cooking apples, each peeled, cored, and cut into 8 wedges
3/4 C sugar
6 T margarine, softened
1/4 C dark brown sugar
1 t vanilla
2 large eggs
1 t lemon zest (optional)
1 C flour
1 t baking powder
1/4 t salt
1 T sugar
1/2 t ground cinnamon

Directions:
1. Preheat oven to 350OF. Coat a 9-inch springform pan with nonstick baking spray.
2. Combine the honey and lemon juice in a large nonstick skillet, and bring to a simmer over medium heat. Add the apples and cook 12-14 minutes until almost tender, stirring occasionally to coat the apple wedges. Remove skillet from heat and set aside.
3. In the bowl of a mixer, combine the 3/4 cup sugar, margarine, brown sugar, and vanilla. Beat on medium until well blended, about 45 seconds to 1 minute. Add the eggs and beat until smooth. Beat in lemon zest, if desired.
4. In a separate bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Gradually add the flour mixture to the batter. Beat on low speed just until blended. Pour the batter into the prepared springform pan.
5. Remove apples from the skillet with a fork or slotted spoon, discarding the liquid. Arrange the apple slices in a concentric spoke-like design on top of the batter. Combine 1 T sugar with the cinnamon and sprinkle the mixture evenly over the tart.
6. Bake for 1 hour. Place on a rack to cool completely in the pan. Release the sides of the springform pan to serve; makes 8-10 servings.

Note: great for Rosh Hashanah. Not at all dietetic, but very tasty! If you think your oven runs hot, be sure to bake at a lower temp, or the tart will darken too much.

Lokshen Kugel (Sweet Noodle Kugel)

From Layah Greenwald (aka Mama)

Ingredients:
12 oz pkg broad egg-style (with or without yolks)
2 eggs
8 oz cream cheese (nonfat or lowfat)½ stick margarine
½ c Splenda or sugar
2 c skim milk
½ c golden raisins
1 can crushed pineapple, drained
topping of crushed corn flakes

Directions:
1. Preheat oven to 375
2. Cook noodles until just done (not too soft); drain and return them to the pot
3. Add eggs, cream cheese, butter, and sugar to the noodles and stir
4. Heat milk in microwave and add to noodle mixture
5. Stir in raisins and pineapple
6. Pour into 9x13 baking pan, top with about 1 cup of lightly crushed corn flakes
7. Bake 1 hour, uncovered, or until golden brown

Curried Chicken with Apples and Currants

From Rebecca Hertzman

Ingredients
4 boned chicken breasts (boneless? Bone-in?)
flour
2 Tbsp oil
10 oz chicken stock
pepper to taste
2 cloves minced garlic
2 Tbsp dry sherry
2 Tbsp soy sauce
1 ½ tsp curry powder
2 Tbsp honey
2 Tbsp chopped parsley
4 med apples, peeled and sliced
1 c currants or raisins
1 c walnut pieces

Directions:
1. Dredge chicken in flour and fry in oil until brown; remove. Add garlic to pan, sauté, and then discard remainder of oil
2. Mix remaining ingredients (to apples), pour in pan with garlic
3. Return chicken to pan; add apples and walnuts.
4. Cook 10 minutes or until chicken is done. Serve with rice.