What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate
Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
To see amazing detail in any photo just click on it!Don't forget to
SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)
Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
Click here to
RETURN TO MY MOST RECENT RECIPES
Ingredients...
- 2-3 Chicken Breasts
- 1/2 cup Whole Wheat Flour for dredging.
- Salt and Pepper
- 2 tablespoons Olive oil for frying
Optional Sauce...
- 1 can low fat Cream of Mushroom Soup
- 1/4 cup skim milk
Here's how you do it...
- Butterfly the chicken breasts. To Butterfly... With your hand placed flat on top of the chicken breast, cut into the meat at the thickest part. Continue cutting into the meat until you have it nearly cut in half. Do not cut all the way through. You want to keep the breast attached on one side. Open the flap you created as if you were opening a book. If you cut the breast in half it's alright. You will just have smaller pieces of schnitzel. It's perfectly acceptable, in fact, some prefer it.
- In a plastic bag, or between 2 sheets of plastic wrap... pound out each section of chicken until it is approximately 1/4 inch thick.
- Sprinkle both sides of each piece with salt and pepper.
- On a large plate or pie dish dredge the pieces in the whole wheat flour. Shake off excess.
- Heat your pan to medium on your stove top.
- Put olive oil in the heated pan.
- Using tongs carefully place each flour dredged piece into the pan. Do not overcrowd the pan.
- Fry on each side 4-5 min until golden brown.
- As the pieces are done remove them from the pan and cover onto a plate and cover with foil to keep warm.
- When all the meat is cooked and out of the pan... pour the Cream of Mushroom Soup into the pan.
- Add the skim milk and stir to mix until blended and the mixture has simmered for a few minutes and appears bubbly and thick.
- Spoon over your Schnitzel to serve.
Click here for my recipe
Israeli Cous Cous with Mushrooms and Pine Nuts
.jpg)
.jpg)
No comments:
Post a Comment