This January at Congregation Beth El in Berkeley a dozen men and women will meet in the synagogue kitchen for a casserole-athon. Well, that’s not what they’re calling it. But that’s basically what’s going on. The Mitzvah Corps has plans to amass their best one-pot recipes and bake scores of freezer-friendly home-cooked meals to keep on hand for times of crises and new baby joy.
Bringing food to those in need is a very Jewish tradition. Yet anyone juggling good intentions and time knows how challenging it can be for the mitzvah to manifest. Fast, no-fuss recipes are key, and you can’t forget dessert. The Coconut Chocolate Brownies below are parve and nicely complement any meat dish you’re assembling.
Thanks and appreciation to Ben’s little sister at the JCC preschool for arriving just in time for me to test these recipes on her family. And mazel tov, too!
Cumin and Clove Arroz Con Pollo
Serves 4
1 Tbs. ground cumin
1 Tbs. ground chili powder
2 tsp. salt
1⁄4 tsp. ground cinnamon
1⁄8 tsp. ground cloves
4 8-oz. boneless, skinless chicken breasts
plenty of freshly ground black pepper
4 Tbs. olive oil, divided
2 cups yellow onion, diced (1 medium onion)
1⁄4 cup garlic, minced (8-10 cloves)
1 tsp. fennel seeds
1 1⁄2 cups white long-grain rice
1⁄2 cup dry white wine
14-oz. can diced tomato in juice
1 cup green olives with pimiento
2 1⁄2 cups chicken stock
parsley or cilantro for garnish
Preheat oven to 375 degrees. Mix first five ingredients in a small bowl. Sprinkle chicken breasts generously on both sides with half of spice mixture and freshly ground black pepper. Heat 2 Tbs. of the oil in a Dutch oven or heavy enamel-covered, cast-iron ovenproof pan with tight fitting lid. When oil is hot but not smoking, sear chicken 2 minutes per side in oil. Remove from pan and set aside.
Add remaining 2 Tbs. oil to pan and turn heat to medium high. Sauté onion 2 minutes. Add garlic, remaining spice mixture and fennel seeds. Sauté 1 minute. Add rice and stir to coat the rice with oil. Add white wine, stirring to scrape up any brown bits that have collected on the bottom. Add the diced tomato with its juice and the olives.
Add chicken stock and bring to a boil. Place spice-seared chicken in pan. Cover pan with tight-fitting lid. Bake the whole casserole (keep it covered) in preheated oven for 30 minutes until chicken is cooked through and rice is tender. Serve garnished with parsley or cilantro.
Coconut Chocolate Brownies
Makes 16
1 1⁄4 cups granulated sugar
2 eggs plus 1 egg yolk
1⁄2 cup coconut oil
1⁄2 cup flour
3⁄4 cup unsweetened Dutch-processed cocoa powder
1 tsp. ground decaf coffee
1⁄2 tsp. salt
1⁄2 cup parve chocolate chips
Preheat oven to 325 degrees. In a large mixing bowl, whisk together sugar, eggs and yolk for 2 minutes until light and pale yellow. Whisk in coconut oil, flour, cocoa, coffee and salt. Stir in chocolate chips. Line an 8-inch square baking pan with foil and grease. Pour batter into pan. Bake 25 minutes until brownies just appear set. Don’t overbake. Cool completely. Grasp foil to remove all from pan. Cut in squares.
Josie A.G. Shapiro won the 2013 Man-O Manischewitz Cook-Off, is the co-author of “The Lazy Gourmet” and works at the JCC of San Francisco. Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.