Shomrei Cooks Easy Peasy

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kitchen_at_shomreiThis recipe column features some easy to prepare dishes from some of Shomrei’s cooks. We always welcome your favorite recipes, too.

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May17 peasoupEasy Pea Soup (2-4 servings)
This is a super simple soup which can be served hot, cold or in between. Everyone loves pea soup but this is a lighter, fresher version of the standard split pea soup. I’ve made it numerous times and it’s always welcome on the table. BTW, nutritionists suggest starting a meal with soup rather than filling up on more calorie laden foods. Soup also provides some of one’s daily liquid intake.

Ingredients
1 tablespoon garlic infused oil
2 scallions, finely sliced
4 cups (2 10-ounce packages frozen peas)
Chicken or vegetable stock concentrate
2 to 3 Tablespoons grated Parmesan cheese

Directions
1. Heat a saucepan over medium-low heat. Add oil and scallions.
2. Stir until heated; then add frozen peas. Stir well with a wooden spoon.
3. Add 3 cups boiling water and stock concentrate to taste. Cover and cook a brisk simmer until the peas are tender, about 5-10 minutes.
4. Remove from heat and cool until no longer steaming.
5. Transfer soup to a blender. Add cheese and puree until mixture is very smooth.
6. Serve immediately or cool and serve.

NOTES: Can be served cold. If garlic infused oil is not available, sauté some garlic with the tablespoon of oil. Garnish with snipped chives. If the soup is too thick, thin with some additional broth which also provides the seasoning. This does not need additional salt although you might want to season it with additional herbs to your taste.

may17chcikenStuffed Rolled Chicken Breasts (serve 4-6)
This is a favorite of Sheila Schuman who is a legendary cook even with a broken wrist. It’s simple to make but looks elegant.

Ingredients
6 flat chicken cutlets
12 ounces apricot preserves
4 tablespoons parve margarine
Stuffing of your choice

Directions
1. Preheat oven to 350.
2. Roll up chicken with prepared stuffing.
3. Melt margarine with preserves.
4. Pour over chicken.
5. Bake in a 350 degree oven. Check for doneness after 45 minutes. Cover lightly with foil if it starts to brown too quickly.
6. Remove from oven. Cover lightly and put back in oven (when need) to warm.

may17spinachMoroccan Spinach Salad (makes 2 cups)
Fern Heinig is not only Shomrei’s president; she’s also one of the premier MESH cooks. People clap when they know that Fern is cooking. This unusual salad has become one of fern’s go to dishes.

Ingredients
3 Tablespoons canola oil
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons lemon juice or juice of one lemon
1 16-ounce bag of frozen chopped spinach, thawed and drained

Directions
1. Place small saucepan over medium heat.
2. Add oil, cumin, paprika, salt, pepper.
3. Add lemon juice.
4. Add spinach and mix well.
5. Cook uncovered, stirring occasionally for 8 minutes or until spinach is uniformly dark green and creamy.
6. Serve at room temperature.

NOTES: Carrots can be added, sautéed until they begin to soften and then added to other ingredients.

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