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Chicken & Potato Leek Pie
Name: Allison Hoschander
Hometown: Woodmere, NY
INGREDIENTS:
- 1 small bbq or rotisserie chicken
- 3 tablespoons vegetable oil
- 2 Leeks, chopped
- 2 carrots, cut in 1/2 inch slices
2 red potatoes, cut into small cubes - 1/4 cups Manischewitz potato starch
- 1 frozen pie crust
- 1 egg, beaten
- 2 cups Manischewitz Reduced-Sodium Chicken Broth
- Salt
- Pepper
PREPARATION:
Remove the skin from the chicken and shred the meat into bite side chunks and set aside. Heat the oil in a saucepan over medium heat. Add the chopped leeks and cook for 5 minutes or until they are soft. Add in the sliced carrots and season the vegetables with 1/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook for 2-3 more minutes or until the have softened. Add in the cubed red potatoes and cook 3 additional minutes. While the vegetables are cooking stir together the broth and the potato starch. Slowly pour the broth mixture into the pot stirring continuously. Continue cooking the filling over medium high heat, stirring constatnly until the mixture comes to a boil and thickens. Remove from heat and add in the shredded chicken. Pour filling into a 9 inch baking dish. Roll out pie dough and place on top of pie. Brush the dough with the egg and cut a few slits for steam. Bake at 400 degrees for 20-30 minutes or until pie crust is golden. Enjoy!
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Balsamic Mushroom Matzo Panini with Mango Jam
Name: Robin Saul
Hometown: Atlanta, CA
INGREDIENTS:
- 1 Manischewitz® Garlic/Olive Oil Cooking Spray
- 1 medium onion, diced
- 1 1/2 pounds Mushrooms, button or Portobella, chopped
- 2 cups mango, diced
- 4 tablespoons mayonnaise
- 2 tablespoons balsamic vinegar
- 4 tablespoons brown sugar
- 8 pieces Manischewitz® Matzo
- 1/2 cups Manischewitz® Vegetable Broth
- Salt
- Water
PREPARATION:
Stir onions into large non-stick frying pan sprayed generously with cooking spray until tender but not brown. Add chopped mushrooms, salt to taste, and saute for 5 minutes. Pour in ½ cup vegetable broth and balsamic vinegar simmering uncovered until reduced and absorbed. There should be no liquid in the pan and vegetables should be soft, but not brown.
While the mushrooms cook, combine mango and brown sugar with 2 tablespoons of water to prevent burning in a small pot for about 10 minutes until it thickens. Pulse with immersion blender leaving some small chunks but making it spreadable. Put into shallow bowl to cool.
To assemble panini: Take jelly roll pan that the matzoh will fit into and fill with 1/2†water. Immerse matzo sheet gently without cracking and hold down in water just until softened. Remove from water and lay on even surface such as a towel- lined counter. The matzo should feel soft, but still remain firm to handle. Spread 2 matzos sheets with a total of about 1 tablespoon mayonnaise. Over the mayonnaise, spread one side with mushroom mixture and the other with mango jam. Divide the jam and mushrooms evenly among all sandwiches spreading ingredients across matzo sheets. Close sandwich. Give the same large fry pan a good dose of cooking spray and place sandwich on hot pan. Fry on medium heat using a flat pot cover or a smaller pan bottom to gently press down. You want the matzo a bit crispy so listen for the sizzle sounds. Raise or lower heat as needed. Spray top of sandwich with cooking spray and using a spatula, gently flip sandwich. Press again and fry on medium high heat for just about 2 minutes. Repeat process for the each sandwich.
This recipe is easy to increase.
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Faux Pho
Name: Josie Shapiro
Hometown: San Francisco, CA
INGREDIENTS:
- 12 ounces Manischewitz® Egg Noodles
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 cup orange juice
- 1 cup coconut milk
- 3 boneless, skinless chicken breasts(6-8 oz ea)
- 1/4 cup lime juice
- 1 1/2 cups fresh basil leaves
- 32 ounce Manischewitz® Chicken Broth
- Salt
- Pepper
PREPARATION:
Cook the egg noodles 2 minutes less than directed on package. Strain, run under cold water to stop cooking process, and set aside.
Heat oil in a French Oven or large, heavy bottomed pot over medium heat. Add curry powder, stirring until fragrant, about 1 minute. Add chicken. Flip to coat in curry. Add broth, orange juice and coconut milk and bring to a boil. Turn heat to low and gently simmer until chicken is almost cooked through, about 15 minutes.
With a slotted spoon, remove chicken from soup and roughly chop into bite size pieces. Return chopped chicken to soup. Add cooked egg noodles, turn heat to high and return soup to boil. Lower heat and simmer 2 minutes. Remove from heat and season with lime juice, salt and pepper.
Serve topped with fresh basil leaves.
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Garlic Chicken Rollatini
Name: Yitzi Taber
Hometown: Bergenfield, NJ
INGREDIENTS:
- 5 Boneless Chicken thighs
- 4 Garlic cloves
- 2 teaspoons Flat-leaf Parsley
- 1 tablespoon Zahatar Seasoning
- 1 Meyer Lemon
- 1 Shallot
- 1 tablespoon Canola Oil
- 1 Manischewitz® Falafel Mix
- 14 ounces Manischewitz® Turkey Broth
- Salt
- Pepper
PREPARATION:
1) Mince 4 garlic cloves. 2) chop parsley. 3) dice 1 shallot. 4) add to small bowl. 5) season chicken breast with 1 tsp salt, 1 tsp pepper, 2 tsp parsley, and 1 tbsp Zahatar. 6) heat a large skillet with 1 tbsp canola oil. 7) put the 4 garlic cloves, 1 shallot, and 2 tsp parsley on each chicken breast and roll until the stuffing is covered by the chicken breast. 8) cook chicken for 2 minutes on each side and then put in oven on 350 for 20-25 minutes, or until chicken is fully cooked. 9) make the turkey gravy by boiling 14 oz manishewitz turkey broth with the juice of 1 meyer lemon for 15 minutes, or until the gravy reduces. 10) pour the turkey gravy over the chicken and serve hot! 11) make the falafel by following the instructions on the back of the box.
Serve hot!
Enjoy!
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Sweet & Spicy Seared Tuna
Name: Michele Kusma
Hometown: Columbus, OH
INGREDIENTS:
- 14 Wonton wrappers
- 2 medium zucchinis
- 1/2 cup rice vinegar
- 1 cup sugar
- 1 teaspoon sesame oil
- 1 1/2 pounds Ahi tuna steaks (sushi-grade, one-inch thick)
- 3 tablespoons canola oil, divided
- 1 tablespoon Manischewitz® Creamy Horseradish Sauce, wasabi
- 2 1/4 cup Manischewitz® Vegetable Broth
- Salt
- Water
PREPARATION:
Preheat oven to 400 degrees. Cut wonton wrappers in half, lengthwise to form triangles. Brush both sides of triangles lightly with canola oil. Place wrappers on baking sheet and bake at 400 degrees for 3-5 minutes or until lightly browned. Remove wonton wrappers from the baking sheet and cool on baking rack. While the wonton wrappers are cooking, use a Julienne peeler to make zucchini “noodlesâ€. Be sure to separate the noodles so they do not stick together. In a medium saucepan, mix together 2 cups of the vegetable broth, rice vinegar, sugar, and sesame oil. Cook over medium-high heat, stirring constantly, until sugar is dissolved (about 2-3 minutes). Remove saucepan from heat and stir in zucchini “noodlesâ€. Cover the saucepan and set aside. Add 1-2 tablespoons of canola oil to a large cast iron skillet and heat over medium-high heat until the oil begins to shimmer. Season both sides of the Ahi tuna steaks with salt. Sear tuna steaks 1 minute on the first side and 45 seconds on the second side. Tuna will be medium-rare. Remove tuna from the skillet, cover with foil and rest for 5 minutes. While tuna is resting, in a small cup combine 1 tablespoon of the wasabi horseradish sauce and 1 tablespoon of vegetable broth. Then mix in 1 tablespoon of canola oil until all ingredients are combined. Using a slotted spoon, remove the zucchini noodles from the saucepan and let drain on paper towels. To assemble, put 5-7 baked wonton triangles in a line down the middle of each plate. Divide zucchini into 4 equal portions and place on top of the wonton wrappers on each plate. Slice the tuna steaks into ¼ inch thick slices, divide into 4 equal portions, and place on top of the zucchini. Drizzle the wasabi sauce over the tuna.
MEET THE FINALISTS!
Join us in congratulating these five talented home chefs. Best of luck at the national finals on March 21st at Manischewitz Headquaters!
Name: Allison Hoschander
Hometown: Woodmere, NY
Recipe: Chicken & Potato Leek Pie
Meet Allison Hoschander: married, mother of 3 and currently residing in Woodmere, NY. Besides cooking, Allison enjoys spending time with her children, volunteering at their schools and volunteering at her Temple.
Allison's friend e-mailed her the information about the 7th Annual Manischewitz Cook-off and encouraged her to apply. Allison enjoys entertaining family and friends during Shabbat meals, and constantly incorporates new and "non-typical" products within her dishes, which ultimately led to her "Chicken & Potato Leek Pie" inspiration. Her favorite Manischewitz products are Matzo meal and broths.
Name: Robin Saul
Hometown: Atlanta, CA
Recipe: Balsamic Mushroom Matzo Panini with Mango Jam
Meet Robin Saul: A Registered Dietician living in Atlanta, Georgia. Robin is both a mother of 4 and a grandmother of 4. Besides cooking, Robin enjoys painting pottery and glass, attending art shows and living a healthy life as she stays active at the gym.
Robin found out about the 7th Annual Manischewitz Cook-Off as she was searching the web for online contests with hopes of winning money to put towards her daughters college education. Her recipe, Balsamic Mushroom Matzo Panini with Mango Jam, was inspired by seeing a Panini made very flat which made her think of matzo so she decided to experiment making a Panini with matzo in place of bread. Robin likes to create new and unique dishes which is what she enjoys most about cooking and the broths are her favorite Manischewitz product as they are very versatile.
Name: Josie Shapiro
Hometown: San Francisco, CA
Recipe: Faux Pho
Meet Josie Shapiro: married, mother of 2 and currently lives in San Francisco, CA. Her recipe is Faux Pho which involves a creative play on words. Her family loves the Vietnamese dish called Pho, which is a stew that traditionally uses clear Asian noodles. The "faux" comes in because she uses Manischewitz noodles in place of the Asian type. She works for Jewish Learning Works handling fundraising for the company. In addition to cooking, she enjoys reading, playing with her children, and being outdoors. She has entered cooking contests before and her mother passed the information for the 7th Annual Manischewitz Cook-Off Contest along to her. Her favorite Manischewitz products include Borscht, egg noodles, honey, and the Chicken broth. She recently helped her mother write a cookbook.
Name: Yitzi Taber
Hometown: Bergenfield, NJ
Recipe: Garlic Chicken Rollatini
Meet Yitzi Taber: a senior at Torah Academy of Bergen Academy. He lives in Bergenfield, NJ with his mother, father, and younger brother. In addition to cooking he enjoys going to the gym and learning Torah. After high school he hopes to continue learning the Torah in Israel and one day would like to open a restaurant. The recipe he created for the contest, Garlic Chicken Rollatini, was inspired by an idea to use chicken and rolling it with herbs and seasonings for something unique with a lot of flavor. His favorite Manischewitz products are the Turkey Broth and Falafel mix and he heard about the 7th Annual Manischewitz Cook-Off Contest in the Jewish Standard.
Online Voting Finalist
Name: Michele Kusma
Hometown: Columbus, OH
Recipe: Sweet & Spicy Seared Tuna
Meet Michele Kusma: married with a daughter. She currently resides in Columbus, OH. She is a former elementary and middle school teacher, but is now a stay at home mother. Besides cooking, Michele enjoys volunteering, staying healthy, and reading.
Michele has been entering the Cook-Off for a few years and may have initially seen the contest information online or on a product package. Michele enjoys trying new recipes. Her recipe for the Cook-Off, "Sweet & Spicy Seared Tuna," was inspired by a similar appetizer at a local restaurant. She modified the recipe to be Kosher and simple to make. Her favorite Manischewitz products are the broths and matzo ball mix.