InGoodTaste_16pgs 4/27/17 3:56 PM Page 14
CHICKEN BRAISED WITH TOMATOES AND OLIVES | MEAT
1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
4 large bone-in chicken breasts, cut in half
1 teaspoon salt
½ teaspoon pepper
2 tablespoons chopped, fresh oregano, or
1 teaspoon dried
2 bay leaves
1 28-ounce can crushed tomatoes
½ cup red or white wine
¾ cup pitted oil cured black olives
A COOK’S BEST ❄
COLD-WEATHER FRIEND
BRAISING FEBRUARY 25, 2016
KERI WHITE | JE FOOD COLUMNIST
❆ ❄
❅ LONG WINTER SUNDAYS just beg for a meal focused
around slow braising, one that will fill the house for hours
with delicious aromas wafting in from the kitchen. Add the
benefit of the oven’s heat offering a much-needed blast of
gently radiating warmth to beat the chill outside, and you have
a can’t-miss situation that builds anticipation for the many
hours of cooking, and is rewarded with a deeply flavorful meal.

The beauty of the braise is that with minimal effort, dinner
more or less cooks itself. Pair this chicken with a simple baked
side dish that brings both the starch and the vegetables to the
table in one dish, and dinner is done before you’ve finished
the crossword.

Heat oven to 325 degrees. In large Dutch oven, heat oil and sauté
onions and garlic over medium-high heat until fragrant, about 3
minutes. Add chicken pieces, skin-side down, and sear, Turn over,
searing the reverse side.

Sprinkle with salt and pepper. Add oregano and bay leaves and
stir. Add remaining ingredients. Stir again.

Cover and place in oven, bake 2 hours or more until chicken is
falling off the bone. Adjust for seasoning, garnish with fresh herbs
if desired, and serve over rice, pasta or couscous.

Serves 4 with leftovers
BAKED BROWN RICE WITH PEAS | PAREVE
1½ cups brown rice
3½ cups boiling water
1 tablespoon margarine
½ teaspoon salt
1½ cups frozen peas
Preheat oven to 325 degrees. Place rice
in 2-quart baking dish with cover.

Pour in boiling water, margarine and
salt; stir.

Cover and bake for 45 minutes. Add
peas, stir, cover, and return to oven for an-
other 30 minutes until all liquid is ab-
sorbed and rice and peas are cooked
through. Fluff with fork and serve.

Serves 4 with leftovers l
Soup: Keri White; braised beef: Eising; garlic: karandaev/iStock/Thinkstock.com — peas: Ingram Publishing
14 MAY 4, 2017
IN GOOD TASTE
JEWISHEXPONENT.COM



InGoodTaste_16pgs 4/27/17 3:57 PM Page 15
CARROT SOUP WITH FRESH DILL
1 tablespoon canola oil
1 large onion, chopped
12 large carrots, sliced (no need to peel)
2 stalks celery, chopped
6 cups vegetable stock
1 bunch fresh dill, coarsely chopped
1 teaspoon salt
½ teaspoon pepper
½ cup half-and-half (if desired)
SUPER SOUPS
DECEMBER 22, 2016
KERI WHITE | JE FOOD COLUMNIST
DURING THIS FESTIVE season, in which every moment
seems to be filled with gustatory temptation, it is sensible to
downscale consumption and reduce indulgence when possible.

Everyone loves a party. Cookies are great. I adore cocktails.

But on the nights when no social occasion calls, I suggest a
healthy, wholesome bowl of soup to counter the latkes, drinks,
pastries and cheesy bits that become much of our diet during
the month of December. (And that we regret come January.)
BEAN SOUP À LA MATT
My husband has become quite a good cook. Sunday seems to be
his day in the kitchen, and he gravitates toward one-pot whole-
some dishes like chili and stew.

He was inspired to create a bean soup one Sunday when we
were given the leftovers of a smoked turkey dinner. The turkey
bones gave the soup a nice smoky flavor. Turkey hocks,
smoked turkey wings or a few slices of turkey bacon would do
the trick if you don’t have a spare carcass lying around.

This warm, hearty but not terribly fattening soup is ideal
on a cold evening. The high-fiber, low-fat protein content of
the beans makes it all the better.

In a large pot, heat the oil and saute onion until fragrant. Add
the celery and carrots, and continue sauteing until the vegetables
begin to soften.

Add the dill, stir and add the
stock, salt and pepper. Bring it to a
boil, then lower the heat, cover and
simmer for about 30 minutes until
the ingredients are softened.

Using an immersion blender or
regular blender, puree the soup
until smooth.

If desired, add the half-and-half.

Serves 4 to 6 l
Name: Dr. Fisher's Medical Weight Los
Width: 3.625"
Depth: 4.75"
Color: Black plus one
Comment: JE - In Good Taste
Ad Number: 00072881
2 pounds black-eyed peas (white beans or Great
Northern beans could be substituted)
1 large onion, chopped
3 ribs celery, chopped
3 carrots, chopped
2 cloves garlic, crushed
1 bunch fresh parsley, chopped
4 sprigs fresh thyme
1-3 teaspoons ancho or chipotle chili powder (to taste)
2 teaspoons salt (to taste)
Bones from a smoked turkey or 2 turkey hocks or
4 strips turkey bacon
Water to cover
Soak the beans overnight and drain. Rinse them well and
place them in a large pot.

Add the remaining ingredients, and bring them to a boil.

Lower the heat, cover and simmer for two hours or more
until the beans are tender.

Adjust the seasoning and serve.

Serves 10 — and freezes well
Soup: Keri White — ladle: yvdavyd; black-eyed peas: tfazevedo; carrots: anna1311; carrot soup: IgorDutina/iStock/Thinkstock.com
JEWISHEXPONENT.COM IN GOOD TASTE
MAY 4, 2017
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