Our Place Community of Hope

From the Kitchen of Our Place

Kristel’s Filipino Chicken Adobo

Prep Time: 5 minutes   |   Cook Time: 35 minutes   |   Servings: 4 people
 

Ingredients:

• 2lbs chicken (cut into serving pieces)

• 3 pieces dried bay leaves

• 8 tablespoons soy sauce

• 4 tablespoons white vinegar

• 5 cloves garlic (crushed)

• 1 ½ cups water

• 3 tablespoons cooking oil

• 1 teaspoons sugar

• ¼ teaspoon salt (optional)

• 1 teaspoon whole peppercorn (or regular pepper grounds)

Instructions:

1. Combine chicken, soy sauce and garlic in a large bowl. Mix well. Marinate

1. the chicken for at least 1 hour. Note: The longer the time, the better.

2. Heat a cooking pot. Pour cooking oil. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.

3. Pour-in the remaining marinade, including garlic. Add water. Bring to a boil.

4. Add dried bay leaves and whole peppercorn (Or pepper). Simmer for 30

5. minutes or until the chicken gets tender.

6. Add vinegar. Stir and cook for 10 minutes.

7. Put-in the sugar, and salt. Stir and turn the heat off. Serve hot.

Enjoy!

Natasha’s Lazy Holubtsi (Cabbage Rolls)

Prep Time: 5 mins  |  Cook Time: 75 mins   |   Total Time: 1 hr 20 mins   |  Servings: 6  

Ingredients

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1 tbsp oil

• 3 lg carrots, shredded

• 3 lbs cabbage, coarsely chopped (1 head of cabbage or approximately 8 cups)

• 14 oz can tomato sauce (I used low sodium)

• 2 x 14 oz cans diced tomatoes

• 2 tbsp tomatoe paste

• 2.5 cups rice – COOKED

• 1 tsp oregano

• 1 tsp dried dill

• 1 bay leaf

• 1 tsp thyme

• 2 tsp salt

• Ground black pepper, to taste

• Fresh herbs (dill, parsley, green onions) & Greek yogurt, for serving

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  ** If you want meat in it, you can add 2 lbs extra lean ground meat (turkey, pork or beef)

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Instructions

1. Preheat oven to 350°F. Butter a 9x13 pan.

2. In a large skillet, sauté oil, onion, garlic and carrots. If you are using meat, cook

3. Add tomato sauce, canned tomatoes, tomato paste, dill, parsley and bay leaf. Simmer covered 10 minutes. Remove bay leaf and stir in rice (rice should be already cooked).

4. Meanwhile, in a separate skillet, heat olive oil over medium heat. Add cabbage and cook until tender crisp.

5. Place half of the cabbage in the pan. Top with half of the rice mixture. Repeat layers ending with rice.

6. Bake uncovered 25-30 minutes or until hot & bubbly.

Store: Refrigerate in an airtight container for up to 4 days.

Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.

Enjoy!

Alanna’s Easy Fruit Crumble - with any fruit!

Ingredients

For the filling:

• 6 to 7 cups fruit, enough to almost fill pan

• 1/2 to 1 cup granulated sugar, depending on the sweetness of the fruit

• 1 to 3 teaspoons freshly squeezed lemon juice

• 1 to 3 tablespoons cornstarch, depending on juiciness of fruit

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  1 teaspoon ground spice, such as cinnamon, ginger, or nutmeg (optional)

For the crumble topping:

• 1 cup all-purpose flour

• 1/2 cup packed light or dark brown sugar

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon (optional)

• 1/4 teaspoon salt

• 8 tablespoons (1 stick) unsalted butter, at room temperature

Instructions

• Heat oven to 375°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x9-inch or 11x7-inch baking dish with butter; set aside.

• Prepare the fruit filling: If necessary, dice the fruit into bite-sized pieces, removing any stems, seeds, or inedible parts. Toss the fruit with sugar, lemon juice, cornstarch, and any spices in a large bowl. Pour the fruit filling into the baking dish. Transfer the fruit filling into the baking dish.

• Prepare the crumble topping: Whisk the flour, sugar, cinnamon, baking powder, and salt together in a large bowl. Cut the butter into a few large pieces and toss these in the dry ingredients. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large, heavy crumbs are formed.

• Pour the crumble topping evenly over the fruit.

• Bake until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch, 30 to 35 minutes.

• Let the crumble cool for at least 15 minutes before serving. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set.