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In the winter there is something so comforting about a classic Shabbat roasted chicken. Often though, the meal can feel heavy with chicken at the center of heavy starch and vegetable sides. This Rice Noodle Bowl takes either freshly roasted chicken breasts, or some of your leftover roasted chicken and creates a nice, light, customizable meal in a bowl. It’s comfort food with out the gooey heavy cheesiness of, say, mac ‘n’ cheese or chili.
The long noodles also make this a perfect dish to cook for couples and families celebrating Chinese New Year, which just happens to fall on Shabbat this year (January 28 to be exact). Just as we eat honey and apples for a sweet Jewish new year, Chinese tradition is to eat long noodles. It is one of the “lucky foods” meant to represent a long life.
Rice Noodle Bowls with Vegetables and Chicken
1. If you are using a rotisserie chicken, you will just slice 4 slices of the chicken breast and set it aside on a plate. If you are roasting a chicken breast, use this method from Ina Garten; it is simple and tasty.
2. Pour vegetable oil into a small saucepan and heat it over low. While the oil heats, slice the shallots as thinly as possible. Have a fork or slotted spoon on hand and put a layer of paper towels on a small plate.Turn the oil up to medium heat. Once the oil ripples, you should be able to toss in a piece of shallot and see if it sizzles instantly. Then it is hot enough. If it burns, take the oil off the heat to cool and remove the burnt shallot. Cook the shallots in the hot oil for 10-20 minutes until crispy. Remove the shallots with a fork or slotted spoon onto a plate lined with paper towels. Set the oil aside to cool.
3. Wash and slice the scallions using both the white and green parts of the scallion about halfway up the greens. Peel the carrot and slice it into thin matchsticks.
4. Prepare the rice noodles as directed by the package. Typically, the noodles soak in boiling water for about 10 minutes and then rinse in cold water.
5. Pour the shallot oil into a jar. The leftover oil is great for salad dressings and seasoning. You will not use the entire 1/4 cup.
6. If you are just using a few mushrooms you can sauté them in the oil left behind in the pan. If you are using a lot of mushrooms, use a larger sauté pan and pour in a teaspoon of the shallot oil. You do not want to crowd the mushrooms or they will steam instead of sauté. Clean and slice the mushrooms if they are not pre-sliced. Smaller mushrooms can be left whole.
7. In a small saucepan, cover the egg with cold water. Bring the water to a boil. Once boiling, lower the heat to a simmer for 3 minutes. While the egg is simmering prepare a bowl with ice water. After 3 minutes, dunk the egg in the ice water and let it cool. Once cool, carefully peel the egg.
8. Empty the water out of the egg saucepan and add in your stock or water and bouillon cube. Bring to a boil and then let simmer. Wash and slice the baby bok choy into halves or quarters depending on how big they are.
9. Now you can assemble your rice noodle bowls. On a plate or individual bowls you will put your slices of scallion, crispy shallots, carrots and sautéed mushrooms. Toss the rinsed rice noodles in the leftover oil from the pan that you used to sautée the mushrooms. Just before serving, cook the bok choy in the chicken stock for a few minutes and then heat up the slices of chicken in the chicken stock as well. This will only take a few minutes each.
9. Divide the noodles into two bowls. Slice the egg and put half in each bowl. Allow people to add the toppings they like to the dish and then drizzle with a little additional shallot oil. Stir it all together and enjoy.
When the Jewish New Year arrives, people often wish their family and friends a “sweet and fruitful New Year.” Because the holiday occurs right at the beginning of apple season, apples are the fruit of choice. People with ancestry from Eastern Europe and Russia ceremoniously dip apple wedges in honey to symbolize this good wish. Sephardic Jews, or Jews who can trace their ancestry back to Spain (“Sepharad” means “Spain” in Hebrew), and especially Turkish Jews, have another custom: dulce de manzana.
Dulce de manzana means “sweet of the apple,” and this delicious rose-scented apple preserve is spread on pieces of challah at the beginning of the Rosh Hashanah meal. It is so delicious that any leftovers stored in the refrigerator can be used for weeks as a spread on toast and sandwiches, or even as a base for small custard tarts. If you have an apple peeler (as shown in the photo) your children can help peel the apples while developing their gross motor skills. I also like to use the coarse blade on my food processor. The grating is fast and the apples don’t have time to discolor (although the little bit of lemon juice will rectify that). My last suggestion is to use firm apples as suggested in the recipe. That way the apple strands keep their shape and you won’t end up with applesauce!
DULCE de MANZANA
1. Place the sugar and water in a 3 quart saucepan and bring to a boil over medium high heat.
2. While the mixture is heating, peel the apples and grate them by hand with a coarse grater or use a coarse grating disc on your processor. Immediately add the apples to the hot sugar syrup.
3. Reduce the temperature to medium and allow to cook for 30 -45 minutes or until most of the liquid has evaporated and the mixture is quite thick. (Note: the amount of time depends on the variety of apple and its juice content.) Stir the mixture occasionally to prevent sticking.
4. While mixture is cooking, toast the almonds in a 350F oven for 4 minutes or until lightly golden. Set aside.
5. When mixture is thickened (it will get thicker when it cools) add the rosewater or the vanilla and place in an open container until cool. The toasted almonds may be added to the mixture or sprinkled on top as a garnish. Refrigerate until serving.