#fleishig

I was asked again to cook for the friend who is on the bland diet, and I was going to just edit my first post with the new meals, but in doing so I remembered that I actually made her another meal several months back that I never included there, so I’m going to add that here.

The forgotten meal:

Shepherd's Pot Pie (Celery, Carrots, Fresh Dill, Fresh Parsley, Himalayan pink Salt, Chicken breast, Potatoes, Almond Milk, Canned mixed vegetables, homemade Vegetable Broth (made from carrots, celery, turnip, parsnip, mushrooms, butternut squash, sweet potato, zucchini, a few pea splits, a tablespoon of brown rice, salt, turmeric, simmered for several hours and strained twice through cheesecloth)

Baked Salmon (Canned Apricots, Canned Peaches, Himalayan Pink Salt, Honey)

Gluten Free Cupcakes (Almond flour, White rice flour, Potato starch, Baking Powder, Salt, Maple Syrup, Agave, low fat Coconut milk, Vanilla Extract)

This week’s meals:

Baked Chicken (chicken breast, puree of canned peaches and canned apricots with himalayan pink salt and smuckers simply fruit apricot spread) - sliced, placed in oven bag, baked 1hr

Chicken Soup (broth from chicken breasts and 2 thighs without skin, carrots, celery, turnip, sweet potato, dill, parsley, and about a tbs of my vegetable broth from the freezer) - no garlic, onion, or black pepper and I forgot to add zucchini

Mashed potatoes (Yukon gold boiled in salt water until a fork pierces smoothly, Himalayan pink salt, almond milk)

Boneless skinless chicken breast, sliced or pounded thin. Or slices of tofu, lightly salted. Or slices of Portobello mushrooms.

Make a slurry of water and flour, or riceflour or potato starch, or a combo. Add seasonings if desired.

Dip cutlets in slurry.

Dip cutlets in breadcrumbs, crushed chips, crushed crackers, crushed corn flakes, panko, onion flakes or similar, season if desired. (Onion, black pepper and paprika is good.)

Pur in hot, oiled pan. Put pan in 375F oven. Cook 5 min, flip. Cook until cutlets are just done (depends on size).

Drizzle w pizza sauce. Cook 1 min more. Let rest until cool enough to eat.

Place roast on rack in dutch oven, no lid

Season w salt and generous onion powder and black pepper.

Insert probe thermometer

Put in 280F convection bake oven until internal meat temp is 130F. Drop oven to 200F until meat hits 145F inside.. Take out of oven and put on lid loosely. Let rest 1 to 2 hours. Slice thin.

When ready to serve, reheat gently by pouring hot gravy over it. Sauteed red onions are also good with this.

Very good make ahead serve later entree.

(Cook the day before you need it, and give it plenty of time)

Put raw brisket (fatty side up) in Dutch oven on a rack.

Under the rack, cover the bottom of the pot with wine, vermouth, or port, or a mixture, about 1 inch deep.

Shmear tomato paste on top of whole roast. Stick a probe thermometer in.

Cover loosely. Slow cook around 280 to 300 degrees Fahrenheit until the internal temp hits 150ish. Add more wine or water occasionally as needed to keep pan from going dry. At 150 internal degrees, wrap the roast tightly in foil (careful: hot) and then continue slow cooking until internal temp = 190 to 200 degrees Fahrenheit. Turn off oven, but leave door shut, and let it sit for an hour. (Ok. Truth: I had to run out for a few hours when mine was still stalled at 172 this time around. I turned off the oven and let it sit 4 hours in the warm oven. It came out perfectly, but I'm not sure I would recommend this approach.)

Refrigerate meat and pan drippings overnight.

Slice meat thin, across the grain. Taste for salt, and texture/doneness.

Thicken the gravy with a tablespoon of flour. Add salt, granulated onion, garlic, paprika, thyme, black pepper to taste. Put the sliced meat in the gravy and heat gently until the gravy bubbles, at least 5 minutes, or up to an hour.

Adjust seasonings.

Stupid Easy Dinner a.k.a. Savory Poultry Pilaf

1 rice kit

1 package chicken

1 bag veg (fresh or frozen)

Make the pilaf according to the box directions, except put some cut up raw chicken in it. Keep the pieces small. Keep the heat low. Works fine with or without skin/bones, dark or light meat. I like drumsticks and thighs best, bone in, skin on, but cut seperate from each other. If using cubed boneless breasts, let the rice cook 10 minutes first, then add the chicken. Breasts overcook easily, and a bit faster than the rice if cut into bite sized pieces.

Nuke the veg according to package directions.

Mix together, serve.

Pairs well w/Breath of the Wild.

Definitely falls into the "happens to be kosher l'pesach without any modifications" category, and tasted awesome. Even as leftovers.

Roast chuck roast 225 degrees Fahrenheit until internal temp 150. Rest, slice, reheat gently. Took about 2 hours.

Saute mushrooms and onions, add salt, deglaze pan with marsala, Mix with the pan drippings from the roast.

For taters, see:

Roast Turkey Leg with Sweet Potato and Simple Salad

Nutrition Facts: