Ananas et choucroute – the kosher way

I love sauerkraut (choucroute), and I love pineapple (ananas).  Perhaps it’s my Eastern European ancestry, but I just can’t resist the sour goodness of purposely spoiled cabbage.  I can’t explain the pineapple thing.  In any case, both sauerkraut and pineapple are pretty good for you.  This dish packs a massive dose of Vitamin C and is another of my kosher ‘translations’ of a recipe I found elsewhere...it’s the perfect mix of sweet and sour!

What you need:

2 small white onions, chopped

2tbsp. kosher olive oil

1 large can kosher sauerkraut (or a 1.5lb bag)

1/2 cup kosher white wine

2tbsp. sugar

1tsp. kosher sea salt

1/2 tsp. black pepper

1 can pineapple chunks, unsweetened

1 Granny Smith apple, finely chopped

2 oz. bacon alternative (turkey, lamb, duck, beef, etc.)

Sautée your bacon alternative in a large sauce pan on medium heat until crisp.  Remove and set on paper towels to drain.  Roughly chop or crumble (different bacon alternatives cook up slightly differently).  Add the olive oil to the fat left in the sauce pan and add the chopped onions. Season with salt and pepper.  Once onions have softened, add apple pieces and let soften slightly.  De-glaze the pan with white wine and then add in bacon alternative bits, sauerkraut, and sugar.  Reduce the heat and let simmer for about 10 minutes, add the pineapple, and then simmer for another 20 minutes.  There you have it.  Delicious, kosher, and good for you (minus that bacon alternative part!).

To make this extra festive for say, Shabbat dinner (hint, hint, it’s Friday today), you could cut the top off of a pineapple, hollow out the pineapple using a good knife, fill the pineapple with the sauerkraut, and if you want, put the top back on for a surprising serving dish!

 

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Chicken Paprikash (By popular demand!)

Everyone seems to love this recipe.  I personally can’t get enough hot paprika in my diet, and I guess maybe you could use sweet paprika for this recipe, but it wouldn’t be as much fun.

What you’ll need:

2 lbs. boneless skinless chicken breasts (kosher or not, and if you’re not trying to be so healthy, you could also just cut up a whole 2-3lb chicken)

2tbsp olive oil (kosher or not)

1tsp kosher sea salt

1tsp black pepper (I like mine peppery, you can put more or less)

1 chopped yellow onion

1tbsp Hungarian hot paprika (this is what makes it paprikash so you must get it!)

1/4 cup white wine (for kosher, Ben Ami Chardonnay works well)

1/4 cup no sodium-added chicken broth (I like to add my own salt, personally. [kosher or not])

1/2 cup sour cream (using real sour cream renders this recipe treif, but to keep it kosher, you can get some really good vegan sour creams like Tofutti Better Than Sour Cream® or you could make your own with tofu)

 

In a large skillet, heat olive oil and brown chicken on all sides.  Season chicken with salt and pepper.  Remove the chicken and set aside.  Add onion to skillet.  Cook just until tender, but not totally translucent or worse, brown.  Stir in paprika.  Return chicken to skillet, turning to coat with all the goodness in the pan.  Add wine and broth and stand back!*  Bring to a boil.  Reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.

Boil pan juices until reduced to about 1/2 cup liquid, or for about 3 minutes. Stir in 1/2 cup sour cream (or sour cream substitute).  Heat through.  I serve this over latkes made with Streit’s latke mix (because I have not yet mastered the art of the homemade latke).

 

*It is better to add the wine first so it can de-glaze the pan, but beware!  The first time I did this, I had company over and when the white wine hit the hot paprika, it sent up a cloud of steam that burned everyone’s lungs.  You could probably add the broth first.  Either way, be careful.  That hot paprika is feistier than it appears.

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