food & dining
Dinner’s Ready: Simple,
Delicious, Flavorful!
KERI WHITE | SPECIAL TO THE EXPONENT
Y ou may recall my New Year’s
resolution to try different
foods and combinations. This
dinner, the chicken in particular, com-
plies with that aim.

I saw a version of the dish while
scrolling Instagram, and the combina-
tion struck me as strange but intrigu-
ing, so I gave it a whirl. I did an all-day
marinade, but if you are pressed for
time, you can slice the chicken thinly
and give it a 30-minute soak before
cooking. The salad optimizes the root vege-
tables that are still available in some
farmers markets and local purveyors. I
am realistic enough to face the fact that
Philadelphia doesn’t reap a bountiful
harvest in February, but some growers
offer stored root vegetables or operate
greenhouses for year-round produce.

And the dessert was a revelation. I
often struggle to find delicious pareve
desserts to chase meat meals, but the
coconut milk in this rice pudding did
the trick.

2 tablespoons Wondra flour (If
you do not have Wondra, you
can substitute 1 tablespoon of
cornstarch or 2 tablespoons of
all-purpose flour mixed with 2
tablespoons of water.)
In a bowl, mix the soy sauce, garlic,
honey, rosemary, oil and vinegar.

Add the chicken and mix to coat it.

Refrigerate it and let it marinate for
several hours (up to 24).

In a large skillet with a cover, heat
the oil, and sear the chicken breasts
on both sides. Do not discard the
marinade. Lower the heat, cover the skillet
and cook the chicken for about 30
minutes until done.

In a small saucepan, pour the mar-
inade with the broth or water, and
bring it to a boil. Add the Wondra
flour and whisk it until smooth and
thickened. When the chicken is done, remove
it to a serving dish and pour the
sauce over it. Garnish it with a rose-
mary sprig, if desired.

Winter Salad with Pickled
Onions Serves 4
Pickled onions do double duty here as
a salad ingredient plus a base for the
dressing. You can make them a few
minutes before dinner or a few days in
advance. They last in the refrigerator
for several days and add a tasty zip to
pretty much any savory dish.

For the pickled onions:
1 yellow onion, coarsely chopped
½ teaspoon salt
3 tablespoons white vinegar
Water to cover
For the salad:
6 cups baby greens
1 carrot
1 raw beet
Pinch salt
Generous sprinkles of garlic powder
and fresh cracked pepper
1-2 tablespoons olive oil
1-2 teaspoons onion vinegar brine
Make the onions: Place the onions
in a small, sealable container, and
sprinkle them with salt. Cover and
shake. Add the vinegar, then add
Soy-Rosemary Chicken
Serves 4
I used boneless breasts for this, but
thighs are fine. And you can use a
bone-in version if that is your prefer-
ence; just be sure to cook it longer,
on low heat, to ensure that it is done.

I used fresh rosemary because I
had some in the crisper drawer, but
dried rosemary would be fine; just
reduce the amount to 2 teaspoons.

1½ pounds boneless chicken
breasts, each cut in half
¼ cup soy sauce
3 cloves garlic, crushed
1 tablespoon honey
1 tablespoon fresh rosemary,
chopped 1 tablespoon rice wine vinegar
2 tablespoons canola or vegetable
oil, plus more for sautéing
½ cup chicken broth, vegetable
broth or water
36 Soy-rosemary chicken
MARCH 31, 2022 | JEWISHEXPONENT.COM
Photos by Keri White



enough water to just cover it. Cover and shake it again. Set it aside for a
few minutes, a few hours or a few days (if hours or days, store in the fridge).

Make the salad: Place the lettuce in a salad bowl. Grate the carrot over the
lettuce. Peel the beet, and grate or slice it with a vegetable peeler. Sprinkle the
salad with salt, pepper and garlic powder. Add the vinegar and oil. Start with 1
teaspoon of vinegar brine and 1 tablespoon of oil; toss.

If the salad seems dry, add the remaining vinegar and oil.

Pareve Rice Pudding
Serves 2 generously or 4 sparingly
If you wish to make this vegan, you can skip the egg, which will make a
slightly lighter pudding. If you seek a vegan dish but still want the richness,
add a generous spoonful of virgin coconut oil in place of the egg.

1½ cups cooked rice (I used basmati, but any type will work.)
1 15-ounce can full-fat coconut milk
2 tablespoons water
⅔ cup sugar
1 egg
1 teaspoon vanilla
In a medium saucepan, mix the coconut milk and rice. Using the water, rinse
the coconut milk can and pour the residue into the pan. Add the water and stir.

Cook over low at a simmer for about 15 minutes until thick and creamy. Beat
the egg with a fork in a small cup, and pour into the pudding. Mix well.

Keri White is a Jewish Exponent food columnist. JE
Coconut rice pudding
2616 E. County Line Rd. Ardmore, PA 19003
128 W. Market St. West Chester, PA 19382
JEWISHEXPONENT.COM 37