Post by marlaoh on Apr 10, 2004 10:49:45 GMT -6
Chicken Matzo Pie
"The blend of herbs and spices makes this recipe special. If desired, omit the egg substitute and matzos and serve the vegetable-chicken mixture over a baked potato"
Olive oil cooking spray
1 1/2 cups coarsely chopped yellow onion
1 tablespoon minced garlic
3/4 pound white mushrooms, sliced (3 cups)
1 medium carrot, peeled and cut into matchstick-size pieces (1/2 cup)
1 teaspoon dried tarragon leaves
1/2 teaspoon dried sage leaves
1/4 teaspoon ground red (cayenne) pepper
1 pinch saffron
1 roasted chicken thigh, skinned and shredded (1 cup)
1 teaspoon madeira wine, cream sherry or sweet wine
7 tablespoons egg substitute or beaten egg, divided
Freshly ground black pepper
6 sodium-free matzos
1 cup chicken stock or broth
Coat bottom of large nonstick skillet with olive oil spray. Add onion, garlic, mushrooms, carrot, tarragon, sage, red pepper and saffron. Saute over low heat for 5 minutes, until onion turns translucent and mushrooms soften. Remove skillet from heat; set aside to cool to room temperature.
Preheat oven to 350 degrees. Transfer vegetable mixture to a bowl. Add chicken and wine. Toss to
combine. Add 5 tablespoons egg substitute; mix well to coat evenly. Season with black pepper to taste. Set aside.
Place matzo into a large glass or ceramic baking dish. Pour stock over matzos. Set aside to soak for 5 minutes, turning every few minutes, until matzos are soft and flexible. Carefully transfer softened matzos to a large plate. Add remaining 2 tablespoons egg substitute to stock remaining in baking
dish. Whisk to combine. Set aside.
Coat bottom of an 11-by-7-inch nonstick baking pan with olive oil spray. Place 2 softened matzos in the bottom of the baking pan, overlapping the matzos in the center. Evenly spread half the filling over the matzos. Add a layer of matzos, then remaining filling. Top with remaining 2 matzos. Drizzle egg substitute mixture evenly over all.
Bake for 20 minutes. Spritz top with olive oil spray; bake for 10 minutes more or until top is golden brown. Remove from oven; let cool slightly. Use a long, very sharp knife to slice the pie into portions,
each about 1 1/2 inches thick.
Serve warm or at room temperature.
"The blend of herbs and spices makes this recipe special. If desired, omit the egg substitute and matzos and serve the vegetable-chicken mixture over a baked potato"
Olive oil cooking spray
1 1/2 cups coarsely chopped yellow onion
1 tablespoon minced garlic
3/4 pound white mushrooms, sliced (3 cups)
1 medium carrot, peeled and cut into matchstick-size pieces (1/2 cup)
1 teaspoon dried tarragon leaves
1/2 teaspoon dried sage leaves
1/4 teaspoon ground red (cayenne) pepper
1 pinch saffron
1 roasted chicken thigh, skinned and shredded (1 cup)
1 teaspoon madeira wine, cream sherry or sweet wine
7 tablespoons egg substitute or beaten egg, divided
Freshly ground black pepper
6 sodium-free matzos
1 cup chicken stock or broth
Coat bottom of large nonstick skillet with olive oil spray. Add onion, garlic, mushrooms, carrot, tarragon, sage, red pepper and saffron. Saute over low heat for 5 minutes, until onion turns translucent and mushrooms soften. Remove skillet from heat; set aside to cool to room temperature.
Preheat oven to 350 degrees. Transfer vegetable mixture to a bowl. Add chicken and wine. Toss to
combine. Add 5 tablespoons egg substitute; mix well to coat evenly. Season with black pepper to taste. Set aside.
Place matzo into a large glass or ceramic baking dish. Pour stock over matzos. Set aside to soak for 5 minutes, turning every few minutes, until matzos are soft and flexible. Carefully transfer softened matzos to a large plate. Add remaining 2 tablespoons egg substitute to stock remaining in baking
dish. Whisk to combine. Set aside.
Coat bottom of an 11-by-7-inch nonstick baking pan with olive oil spray. Place 2 softened matzos in the bottom of the baking pan, overlapping the matzos in the center. Evenly spread half the filling over the matzos. Add a layer of matzos, then remaining filling. Top with remaining 2 matzos. Drizzle egg substitute mixture evenly over all.
Bake for 20 minutes. Spritz top with olive oil spray; bake for 10 minutes more or until top is golden brown. Remove from oven; let cool slightly. Use a long, very sharp knife to slice the pie into portions,
each about 1 1/2 inches thick.
Serve warm or at room temperature.