1. Gillie's Fruity Friday Chicken.
2. Gillie's Cold Beet Borscht.
(We will be adding more recipes as time permits...)
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1. Gillie's Fruity Friday Chicken
This is so easy and yet perfect for a Friday night Shabbat dinner. (You can improvise freely with this...)
Take a cut-up (preferably Kosher, of course) chicken (maybe 6 to 8 pieces) and place the pieces in a baking pan. (Chicken thighs are perfect for this.)
Dab the chicken with some Teriyaki, or other Barbecue sauce.
Add to the pan:
1/2 - 3/4 cup cut-up dried apricots;
1/2 - 3/4 cup cut up prunes;
1 or 2 oranges cut into small pieces - (1 peeled, 1 unpeeled, rind and all);
1 lemon cut into tiny pieces - rind and all;
You could throw some raisins in if you want - maybe 1/4 to 1/2 cup;
One small can of crushed pineapple including the juice.
Optional: (- but I think this really adds the zinger): One small red hot pepper cut into tiny pieces (or 1/2 teaspoon dried red pepper flakes - or other hot pepper sauce).
Stir it around a bit. (Add 1/2 cup water if necessary to keep it moist.)
Bake at 375 for at least 1 1/2 hour - occasionally stirring the fruit around and turning the pieces of chicken so they get nicely browned.
Serve with rice.
Enjoy! (This also tastes GREAT as leftovers the next day. I prefer it served at room temperature, rather than cold. So it's perfect for Shabbat lunch on Saturday.)
2. GILLIE'S COLD BEET BORSCHT
Put 6 - 10 scrubbed, whole beets into a pot.
One whole, peeled onion;
1/2 teaspoon of salt - or to taste;
1 tablespoon of pickling spice (- available in just about any supermarket. It's a blend of bay leaves, cloves, allspice, mustard seed, coriander seed, a few red peppers and other whole spices. It's important in this recipe - "Secret Ingredient Numer One.")
Cover with cold water, bring to a boil and simmer gently 'til the beets can be pierced easily with a sharp fork - about 40 minutes.
Remove beets with a slotted spoon (save the cooking liquid!) and place them in a bowl and let cool 'til handle-able. Then peel the beets by simply slipping the skins off and trimming the rough sections with a knife. (If you let the beets cool too long, you won't be able to just slip the skins off like you can when they're still somewhat hot. Also, if the skins don't just slip off, the beets may not be done enough.)
Chop or dice the beets into small pieces.
Also chop the cooked onion.
When the liquid is cool enough, strain it into a bowl or container. Discard the pickling spice and sandy sediment left from the beets.
Rinse the cooking pot and place the beet water, the chopped beets and onion in it.
One to two tablespoons cider vinegar;
One to two tablespoons sugar;
Bring the soup just to a simmer and then turn off the heat and allow the pot to cool.
While the soup is still hot:
Add one large, mild onion (vidalia is good), peeled and chopped small;
Thinly slice a whole, fresh lemon (washed), then chop the slices so they're small - including the rind - and put all of it into the pot with the beets. (This is "Secret Ingredient Number Two.")
Refrigerate the borscht 'til well chilled. Serve with a dollop of sour cream.
(Some people add chopped cucumber. Or a whole, boiled, hot potato!)
(Honestly - This is the best beet borscht we have ever tasted. Very cool and refreshing on a hot summer day.)
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