Kitchen at Shomrei: Filling and Pleasing

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It’s a busy time of year with holiday entertainment, shopping for gifts, and just doing what always has to be done.  Nutritious, not too labor intensive meals are just right for busy times.

Who hasn’t opened a package of ramen and just added water because it’s fast and filling. But the sodium and the artificial taste are turn-offs.  Try the following instead, especially if you still have some leftover Thanksgiving turkey in the freezer- hopefully not in the fridge.

turkey ramenTurkey Ramen Bowls   (Serves 4)

Ingredients
12 ounces boneless, skinless turkey breast, cut into strips or use leftover turkey
1 quart of chicken broth (try the aseptic packages and look for low sodium)
1 small piece of fresh ginger root, peeled
4 1/2 ounces ramen noodles (you can get packages of containing several blocks in an Asian market)
1 cup or more fresh spinach
2 tablespoons sesame oil
soy sauce
scallions for sprinkling, optional

Directions
1. Heat a large skillet over medium-high heat and brown turkey in one tablespoon of the sesame oil.
2. Season with soy sauce and continue cooking until done (if using fresh turkey).
3. Meanwhile in a large pot bring the broth and ginger root to a boil.
4. Add the ramen and cook according to the package directions.
5. Remove from heat and stir in the spinach.
6. Add the remaining tablespoon of sesame oil and season with soy sauce to taste.
7. Add the turkey to the soup and serve with chopped scallions.

Notes: Chicken or fish could be substituted for the turkey. You also might try other greens like kale or Swiss chard. They may need longer cooking than spinach. Experiment.

black-bean-butternut-chili-ay-xCarolyn Lack, one of our most faithful MESH cooks contributed this recipe for crowd -pleasing Roasted Butternut Squash Chili. Here’s what Carolyn had to say:” Orli, my newlywed granddaughter, started making chili when she was in college. She kept changing it and adding new ingredients. This recipe has been a big success. She made it many times. Cooking is her favorite hobby. She made many challahs for people to sample after her wedding ceremony, and gave a little booklet of her best recipes to the guests.” 

Orly’s Roasted Butternut Squash Chili  
makes about 5 quarts (adjust properties for a smaller amount)

 Ingredients
Olive oil
4 lbs. butternut squash, peeled and cubed (available in markets ready to cook)
2 large onions, diced
3 ears fresh corn
43 oz. diced canned tomatoes(fire roasted best)
12 cloves garlic minced
1 small can or more diced green chili (medium)
2 chipotles in adobo, minced
1 tablespoon adobo sauce (more for spicier)
3/4 cup bulgur wheat
1 can black beans, rinsed
1 can red kidney beans, rinsed
1 can pinto beans, rinsed
salt
pepper
8 cups of water

Directions
Preheat oven to 400.
1. Roast 3 pounds of squash with a little olive oil, salt and pepper until quite soft- about 40 minutes.
2. Roast corn until bright and crisp tender about 10 minutes, cool and cut from cob.
3. Meanwhile in a large stock pot, heat 2 tablespoons olive oil and cook onions until well browned and soft.
4. Add garlic, stir 1-2 minutes.
5. Sprinkle spice mixture over and stir 1 minutes until fragrant and slightly toasty.
6. Add beans, tomatoes, green chilis, chipotles and adobo. Stir well.
7. Add remaining one pound of squash, corn and bulgur. Stir.
8. Add 8 cups of water and simmer until reduced and thick about 30-40 minutes. Stir occasionally.
9. When chili thickens ands raw squash in chili is tender, add roasted squash. Simmer 10 minutes.
10. Season with salt and pepper. Add more water if it seems too thick.

Notes:  If you’re not a purist, substitute frozen corn for fresh; let it dry off and roast in a pan until somewhat browned. Corn bread or chips will go nicely with this. Also, while this recipe is vegan, it works well with taco meat. Freezes and reheats well, too.

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