By: Sheilah Kaufman
When my daughter had her Bat Mitzvah, I catered the lunch and cooked about 40 lbs. of chicken breasts...never again.
The lime zest and juice is the secret ingredient in this fabulous dish. Great to serve at a luncheon in a pineapple boat or on a lettuce leaf, at a buffet, or along with hot dogs and hamburgers! I have always used Major Grey's Mango Chutney because it is not too spicy for me.
- 1 cup mayonnaise
- 1/2 cup (or more- definitely more for me) chopped mango chutney (or other flavor)
- 1 teaspoon (or more) curry powder
- grated zest of one lime
- 1/4 cup fresh lime juice
- kosher salt
- 4 cups cooked diced chicken breasts (about 2 lbs)
- 2 cans (14 oz each) pineapple chunks, well drained
- 2 cups celery, sliced on the diagonal (to avoid “strings” hanging down), optional
- 1/2 cup finely chopped chives
- 1/2 cup slivered almonds, blanched and toasted
In a large bowl combine the mayonnaise, chutney, curry powder, lime zest, lime juice, and salt.
Mix well and stir in the remaining ingredients, mixing well until they are thoroughly combined with the mayonnaise mixture.
Cover and refrigerate the salad until serving.
It can be made a day in advance.
HINT: Don’t discard the peels of citrus fruits; instead, grate them, place them in a tightly covered container, and store in the freezer to use as needed. When grating the peel of any citrus fruit, try not to use the inner white rind because it has a bitter taste. The peel of these fruits is sometimes referred to as the zest and this is what imparts the citrus flavor to recipes.
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From: SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman available here.
SHEILAH KAUFMAN - Recipes
A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy. In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies.
Cantaloupe is one of the most nutritious and low-calorie fruits available. When you tire of serving it plain or in salads, here is a different way to use it.
To celebrate my amazing children & Grands on National Kids Day I have found a delicious, quick & easy, kid-friendly recipe to try this summer! Guaranteed to impress any hungry Grands!
- Pizza base (one third of our homemade pizza base will make 24 mini pizza bites)
- Passata or tomato puree
- Cheese (we used grated mozzarella)
- Topping of your choice (mushrooms and pepperoni)
By: Cathy Trochelman
1 (8oz.) round brie in wooden box
6 oz. fresh blackberries
1/2 c. Cambria Julia's Vineyard Pinot Noir
2 tsp. sugar
1 baguette, sliced
Three years ago my family vacationed in Seville, Spain and I discovered that I could have my salad as a soup. I had never tasted anything so fresh & delicious! It’s called Gazpacho Soup. Gazpacho soup is from the southern region of Spain called Andalusia. It’s made of ripe tomatoes, bell peppers, cucumbers, garlic, and blended with olive oil, vinegar and served cold. The original soup was blended with stale bread which takes additional time to prepare. I like recipes that are quick, easy, and delicious, therefore the recipe below does not include bread.
By Linda Edson
When my mother-in-law, Marilyn Edson, passed away this past fall, my husband inherited over 200 cookbooks from her vast collection. She had a reputation for being quite a cook, and spent some time cooking for a tiny little restaurant in Blair, Nebraska, known as the Blair Marina.
By: Arlene Bronstein
This is a favorite recipe when I need a quick and easy dinner. The chicken is flavorful and the sauce is yummy. Add a green veggie on the side and you have a complete meal! Enjoy!
By: Linda Edson
This recipe is my prized possession. As a teacher, time management is a driving factor when choosing recipes to use in class. I am fortunate to work in a school with block scheduling, which means 90 minute class periods.