Vegetarian Tom Kha Gai (Thai Coconut Soup)

 

Since Sukkot is just around the corner (yup, starts this Friday night), Daniel and I thought “why not a soup challenge”?

Well, you may not have asked, but we answered! I present to you, Vegetarian Tom Kha Gai (Thai Coconut Soup). This soup is total comfort in a bowl – warming aromatics, earthy, umami flavors and a perfect blend of spice and brightness of acidity. To be honest, any kind of hot soup is perfect for a chilly night in the Sukkah, but this one will warm your whole body with the bold spices.

Currently craving…

Maybe it’s because Daniel made his Thai basil chicken tacos recipe a few weeks ago but lately I’ve just been craving Thai food.  The kind of spice that isn’t too overpowering but you feel that heat develop with each bite. That’s what I’ve been wanting lately!

I had all of these ingredients at home already, so if you’re like me, you may only need to get a few extras. I stock up on coconut milk and coconut cream (mostly from Trader Joe’s) to use as a parve “cream” for soups, or desserts! And the fresh lime just takes it over the top with the perfect acidity punch. If you’re wondering where to find Thai red curry paste, I snagged some at The Spice House in Evanston. Note – be sure to check their Milwaukee catalog if you’d like to confirm what’s kosher.

And since it was tricky for me to find kosher Thai red curry paste, I made my own! It’s super easy to make with ingredients you probably already have. And for the fish sauce? I got the Red Boat certified kosher (OK) on Amazon, but if you don’t have it, you can substitute soy sauce, coconut aminos or Worcestershire sauce. if you use Worcestershire sauce, you’ll still get a good “funk” that’s needed, but not as much from soy sauce or coconut aminos, but it’ll still give a nice umami flavor. Feel free to top your soup with a drizzle of fish sauce along with sliced green onions, cilantro and squeeze of lime.

My twist on tradition (as usual)

This soup is traditionally made with chicken but I decided to omit it and make it parve. The mushrooms really give a nice meaty flavor and you don’t miss the meat at all, especially with SO much flavor! But if you prefer to make this a fleishig soup, use chicken broth and add in some chicken breasts when you add in the stock and coconut milk. You can also top this soup with more sliced chilies, if you want more of a PUNCH. Of course, if you DO use chicken for this recipe, make sure to substitute the fish sauce for soy sauce or coconut aminos, or if you can find fish-free Worcestershire sauce, by all means, do it!

Another part of the traditional recipe includes galangal (Thai ginger, but I used regular ginger) and Kefir lime leaves. You can get some dried online or you can find it in specialty stores, but using regular limes for this recipe is totally acceptable – that’s that’s what I did. 🙂

When I made the soup to take photos, I basically inhaled 2 bowls of it. And no, I’m not ashamed of that!  It was incredibly satisfying and the perfect amount of heat. Shockingly, my husband Elliott actually tried it! Knowing that he hates mushrooms (or maybe he wasn’t sure what was in it), he didn’t hate it! That’s a win in my book – always.

Oh, and don’t judge my very obvious old and faded cutting board. I guess it’s time for a new one? ¯\_(ツ)_/¯

Chag Sameach everyone! May your Sukkot holiday be filled with good food and good company (for those who ARE having company over).

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Vegetarian Tom Kha Gai (Thai Coconut Soup)
Prep Time
15 mins
Cook Time
35 mins
 
Course: Soup
Cuisine: Thai
Author: Rachel Katzman
Ingredients
Thai Red Curry Paste
  • 1 tbsp. Red Curry Powder
  • 1 tbsp. Fish Sauce Or substitute soy sauce
  • 1 tbsp. Neutral Oil, like avocado oil
  • Squeeze of half a lime
Soup
  • 1 tbsp. Coconut oil
  • 1/2 large onion, diced Or 1 small-medium onion, diced
  • 2 Garlic cloves, peeled and diced
  • 1/2 Jalapeno, seeded (if you want less heat) and minced Or use a 3-4 Thai chilies, minced
  • 1 Inch piece of ginger, peeled and diced
  • 1 Lemongrass stalk Remove the tough outer stalks and cut off the root. Then pound it with a meat mallet or with the side of a knife and cut into 2-inch long pieces, this helps release the natural oils! If you can't find lemongrass, you can substitute lemon zest!
  • Red Thai Curry Paste See recipe above
  • 4 cups Vegetable stock Or use chicken stock if you're making this soup Fleishigs and not parve.
  • 4 cups Canned full-fat coconut milk About 2 cans' worth
  • 8 oz. mushroom caps Use any type you want, I happened to have a "fancy mix" on hand - baby bella and shiitake
  • 2-3 tbsp. Fresh lime juice
  • 2-3 Green onions, sliced thin on a diagonal Ya know, because they look pretty
  • 1 handful Fresh cilantro, roughly chopped
  • 1/2 Lime, for garnish and squeezing on top of your soup If you're like me and LOVE acidity, add more!
Instructions

  1. In a medium pot, heat the coconut oil over medium heat. I ended up using my Instant Pot since I can sauté right in the container and then switch to soup mode

  2. Add the onion, garlic, Thai chilies (or jalapeno, if using), ginger, lemongrass, mushrooms and red curry paste

  3. Stir for about 5 minutes or until onions and mushrooms are softened

  4. Add the vegetable broth and coconut milk and bring to a boil

  5. Reduce heat and simmer uncovered for 30 minutes. Or, if you're cooking in your Instant Pot, press "soup" mode and cook for 30 minutes

  6. Once soup is ready, ladle into bowls and top with sliced green onion, fresh chopped cilantro and a big squeeze of fresh lime! Feel free to add a drizzle of fish sauce too, for an extra "funk"!

Leek Pancakes with Spicy Honey Dipping Sauce

 

Who can believe that Rosh Hashanah is just 1 week away??!! This year could not have gone any faster, which I guess is a good thing, right? Oy vey.

My husband and I have a yearly tradition to go to the Peikes’ for first night of yom tov. And if you caught his Braised Short Ribs post, you’ll notice that this year is an Asian-themed menu! Sort of a “Chinese New Year”-style. For Rosh Hashanah, the Jewish New Year. Ah, see what we did there? 🙂  Okay, well technically, the Chinese New Year is in Feb 2021, the year of the Ox, but who knows, maybe Daniel will use that as inspo and make a braised oxtail recipe? #challenge

And so, it’s my turn now to present you with my easy-peasy Leek Pancakes with Spicy Honey Dipping Sauce!

Symbolic Foods

Scallion Pancakes are the more traditional version of this dish, but in honor of the Jewish New Year, leeks carry major symbolism. Why are they symbolic on our Rosh Hashanah seder table you ask? Well, the ancient Aramaic word for leeks is “karsi” sounds like the word “yikarsu” which means to “destroy” or “cut”. It’s pretty simple – in the prayer we say right after eating leeks, we ask G-D for protection against our enemies, that they should be “cut off” in the upcoming year. Pretty deep stuff for a humble allium.

But by all means, you can make this dish on Rosh Hashanah, or all year round, either with leeks or scallions. I mean, they’re basically cousins, so why not?

Scallion Pancakes, also known as “Cong You Bing“, is a staple in Chinese cuisine, more so in the appetizer category. Specifically, a savory, unleavened flatbread or pancake with sliced scallions/green onions (or in our case, sliced leeks) and sesame oil folded in. Traditionally, it’s made using a dough instead of a batter and pan-fried to give the pancake crispy edges and a soft chewy bite.

A twist on a classic

Well, I’m going outside of tradition just a tad with my own spin on this Leek Pancake to make it as easy-as-possible. How did I do that? Well, we’re making pancakes after all, so I went with a batter instead of a dough. And hey, it’s okay to experiment with these recipes! I’m a big believer in playing with your food and coming up with interesting alternatives. So I say go for it!

I also went gluten-free and low carb with this too, but feel free to use all-purpose flour instead, you might just end up with a crispier pancake than mine, but it’s still tasty. I was really going for a super-simple recipe for these pancakes – no intimidating dough to make here.

And finally, don’t forget the spicy dipping sauce – with HONEY, perfect for Rosh Hashanah, for instilling a sweet new year. The sauce brings the sweet, tangy and spicy component to compliment the pancake.

From us here at Meat Your Vegetables, wishing you a Kesiva V’chasima Tova – here’s to a sweet, happy, healthy and SAFE New Year, 5781!!

 

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Leek Pancakes with Spicy Honey Dipping Sauce
Prep Time
15 mins
Cook Time
40 mins
 
Course: Appetizer
Cuisine: Chinese
Servings: 6 medium-sized pancakes
Author: Rachel Katzman
Ingredients
Scallion Pancakes
  • 1 Egg
  • 1 tsp. Salt
  • 1 tsp. Sugar, or sugar substitute
  • 1 Leek, thoroughly cleaned and sliced into half-moon shape, or you use scallions/green onions Leeks are very sandy and dirty, so my trick is to cut off the dark green leafy end and cut off the root, then slice down the middle and into half-moon shapes. Fill a large bowl with water and soak the leeks for a few minutes. Using your hands to try and remove the grit. Then scoop the cleaned leeks into a colander to drain.
  • 1 1/2 cups water
  • 1 1/2 cups Almond Flour
  • 1 tbsp. Sesame oil
Spicy Honey Dipping Sauce
  • 3 tbsp. Unseasoned rice wine vinegar
  • 2 tbsp. Coconut Aminos Or use soy sauce or Tamari
  • 1 tsp. Sambal Oelek Asian chili sauce
  • 1/4 tsp. Crushed red pepper flakes Optional, in case you want more of a punch of heat
  • 1 tbsp. Honey You can use raw honey if you like, just make sure you dissolve it thoroughly into the sauce
Instructions

  1. To make the pancakes, in a bowl, whisk the egg, salt, sugar, leeks (or scallions) and almond flour

  2. Slowly add in water in 3 batches and keep whisking the batter, the add sesame oil

  3. Let the batter rest for 5-10 min until thick

  4. While the batter is resting, make the spicy honey dipping sauce

  5. Whisk vinegar, coconut aminos, sambal, honey and red pepper flakes in a small bowl. Taste and adjust flavors if needed

  6. Heat a non-stick saute pan over medium heat and drizzle a teaspoon of oil (I like to use avocado oil because it has a high heat point and is neutral-tasting, but you can use sesame oil too)

  7. Add 1/4 cup of the batter to the pan so you get a evenly round pancake shape

  8. Cook until you see bubbles forming on the edge, about 3 minutes per side

  9. Flip carefully with a spatula and cook on the other side for another 2-3 minutes until golden brown, but not burnt

  10. Repeat with the rest of the batter

  11. Once the pancakes are cooled, cut half and then into wedges, or cut into whatever shape you like to dip into that spicy dipping sauce!

  12. Serve the pancakes with the sauce and garnish with more sliced leeks or scallions and sesame seeds

 

Braised Short Ribs with Apples and Pomegranate Honey Glaze

 

Short RibsI love short ribs. I particularly like sticky Asian style short ribs,  although they can be a bit pricey.  As we are going with an Asian theme this year for our first night of  Rosh Hashanah (AKA Jewish New Year) menu, I am springing for the short ribs.  First night of Rosh Hashana is the one time a year I really go all out and pick up a nicer piece of meat.

This recipe is inspired by fusing this dish with the some classic Rosh Hashana flavors.  I chose apples, honey, and pomegranate as they provide sweetness, a central theme for Rosh Hashana.  The pomegranate lends some sweetness along with some tartness to help balance it out. It also provides a nice red color to the glaze.

This recipe feeds 2 people but can easily scaled up, as long as you have a pot large enough.

ThermoPro TR15H Digital Instant Read Meat ThermoPro TP15HThermometer Review*

I cooked the ribs to an internal temperature of about 205°F. 205°F is a magic number for tender beef that you don’t want to completely fall apart.  I checked the temperature with the new ThermoPro TR15H Digital Instant Read Meat Thermometer available on Amazon for about $11.65 after coupon.  The coupon is available right on the listing, all you need to do is check the box.  The probe is nice and long and the body of the thermometer has a convenient loop for hanging as a well as a magnet for sticking on your fridge.  The long probe along with the fact that it has a back light and temperature lock functionality make it great for sticking in a dark oven without burning your your face trying to read it. 

ThermoPro TP15H BacklightI did a quick calibration test with some ice water and it read right at 34°F.  When I ran the ice water calibration test I compared it to my Classic Super-Fast Thermapen which I love, but is significantly more expensive.  The Thermapen settled on temperature a few seconds faster than the ThermoPro TR15H.  For less than a quarter of the price the TR15H is a great budget option. 

 

I do prefer a  thermometer with a probe that folds in to the handle. ThermoPro does have several other models that have that feature.  We reviewed one a few years ago (along with a great smoked chicken recipe), check it out here: Apple Wood Smoked Chicken Recipe and ThermoPro Thermometer Review.  Another cool feature the TR15H has is a calibration mode.  I haven’t had a chance to test that out yet as it seems pretty accurate out of the box.

Don’t forget to check out some of our other Rosh Hashana recipes:

Delicata Squash Stuffed With Apples Dates and Leeks and Rosh Hashanah Menu

First Night of Rosh Hashanah 5779 Menu Retrospective and Zucchini Leek Soup Recipe

Gluten-Free Honey Muffins & Ginger Maple Apple Chips For Rosh Hashanah

Recipe: Braised Short Ribs with Apples and A Pomegranate Honey Glaze

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Short Ribs
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Braised Short Ribs with Apples and a Pomegranate Honey Glaze
Prep Time
10 mins
Cook Time
2 hrs
 

Asian style braised short ribs fused with Rosh Hashanah flavors of apple, honey, and pomegranate. A sweet dish for your New Years table.

Course: Main Course, Meat
Cuisine: Asian, BBQ, Holiday, Jewish
Keyword: Braised Short Ribs, Ribs
Servings: 2 Servings
Author: Daniel Peikes
Ingredients
  • 2 lbs Flanken Cut Short Ribs Flanken cut means cut in strips across the bones
  • 2 tbsp Vegetable Oil
  • Salt and Pepper To taste
  • 3 Apples Peeled, cored, and diced
  • 2 Onions Sliced
  • 6 Cloves Garlic Roughly chopped
  • 2 Cups Beef Stock Homemade would be best, but boxed will do in a pinch
  • 1 Cup Pomegranate Juice
  • 1/2 Cup Honey
Instructions

  1. Preheat your oven to 250°F. Lightly coat the ribs with oil and season with salt and pepper.

  2. Place a heavy pot or dutch oven over high heat. Sear the ribs on each side until browned.

  3. Remove the ribs and reduce the heat to low. Add the onions and apples and saute until they begin to brown.

  4. Remove the pot from the heat, return the ribs, and add enough beef stock to make sure the ribs are submerged about half way.

  5. Put the cover on the pot and move it to the oven. Cook until the ribs are tender but not mushy, about 2 hours.

  6. While the ribs are coking add the pomegranate juice and the honey to a small sauce pot and cook over high heat stirring regularly until the mixture is reduced to a syrup.

  7. Once the ribs are tender, remove them from the pot from the oven and raise the oven temperature to 400°F. Place the ribs on a rimmed baking sheet lined with parchment paper. Lightly coat the ribs on both sides with the pomegranate syrup. Place the ribs back in the oven for just a few minutes to set the glaze, being careful not to let it burn.

  8. Put the pot with the beef stock, apples, and onions back on the stove over high heat and reduce until it thickens into a sauce. Cut the ribs between the bones, plate on top of the sauce and serve.

*ThemoPro provided the new thermometer for me to review, but did not sponsor this post.  In the past they have provided free products for me to review as well as sponsoring the thermometers for the 3rd Chicago Kosher BBQ Competition. 

 

Spicy Thai Basil Chicken Tacos

 

Thai Chicken TacosWhy Thai

Rachel and I both started small container gardening this year. Both of us had limited success.  One thing that did grow well for both of us was basil.  We figures why not do a basil ingredient challenge as we both already had it on hand. I grew three types of basil, but my Thai sweet basil grew the largest by far. Although traditionally Spicy Thai Basil chicken is made with Thai holy basil, the Thai sweet basil works just fine, or you could even even use regular basil if that is all you can get your hands on.

Tasty Tacos

Traditionally this dish is served with rice, but I wanted to go in another direction.  Originally I thought about making this in to a noodle dish, but eventually settled on the what I believe to be the most universal of all dishes, the taco. In my opinion tacos are really the words greatest food. There really isn’t anything you can’t throw in a tortilla for a quick meal making is a great vehicle for my spicy Thai basil chicken.

Spicy Chicken

While the recipe calls Thai chilies, you can definitely substitute other chilies like serranos or jalapenos if that is what you have or leave the chilies out all together if you are not a fan of spicy food. Pro tip: if you want to cut the spice level of a chili pepper remove the ribs and seeds. Also, don’t forget to wear disposable gloves so your hands and eyes don’t burn.

Don’t forget to check out Rachel’s Bail recipe: Tornado Potatoes with Spicy Basil Oil

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Spicy Thai Chicken Tacos
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Spicy Thai Basil Chicken Tacos
Prep Time
15 mins
Cook Time
10 mins
 

Spicy Thai Basil Chicken Tacos - A delicious fusion of a Thai classic and a Mexican favorite. Your taco Tuesday will never be the same.

Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Fusion, Mexican, Thai
Keyword: Basil, Chicken, Tacos, Thai
Servings: 6 Tacos
Author: Daniel Peikes
Ingredients
  • 2 Boneless and skinless chicken breast
  • 4 Cloves Garlic
  • 4 Dried Thai Chilies Stems removed and roughly chopped
  • 3 tbsp Vegetable Oil For frying
  • 1 Large White Onion Sliced thin
  • 1 Large Green Bell Pepper Sliced thin
  • 1 Large Red Bell Pepper Sliced thin
  • 1 Cup Basic Brown Sauce See recipe below
  • 12 Thai Basil Leaves
  • 6 Fresh Thai Chilies Stems removed
  • 6 Small Corn Tortillas
Instructions

  1. Grind the garlic and dried chilies in to paste and set it aside. Ideally use a mortar and pestle for this, but you a food processor, blender, or even a knife will do in a pinch.

  2. Roughly chop the the chicken in to the size of small pebbles. Don't chop it so fine that is like ground chicken as the texture makes a difference.

  3. Add the oil to the wok (or a large skillet) and place over high heat. Once the oil is hot, add the chicken and chili garlic paste. Cook, stirring continuously, until the chicken starts to brown.

  4. Remove chicken to a bowl, and add the onions and peppers. Cook, stirring continuously until the onions starts to brown.

  5. Lower the heat and add the chicken back to the wok along with the brown sauce. Continue to cook until the sauce is slightly thickened.

  6. Add the basil and the fresh chilies and continue to cook until the chilies begin to soften and the basil is wilted.

  7. Toast the tortillas in a dry frying pan or under a broiler until they begin to brown. Top the tortillas with the chicken and vegetable mixture and enjoy.

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Spicy Thai Chicken Tacos
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Basic Chinese Brown Sauce
Prep Time
2 mins
Cook Time
8 mins
 

A classic Chinese sauce (at least in America)

Course: Condiment, Sauce
Cuisine: Chinese
Keyword: Brown Sauce
Servings: 4 Cups
Author: Daniel Peikes
Ingredients
  • 2 tbsp Corn Starch
  • 1/4 Cup Cold Water
  • 4 Cups Beef Broth Homemade would be ideal but store bought will work
  • 2 Cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 1/4 Cup "Oyster" sauce See recipe below
  • 1/2 Cup Brown Sugar
  • 2 tbsp Sesame Oil
  • 1/4 tsp White Pepper
Instructions

  1. In a small bowl combine the corn starch and the water. Stir until fully combined to create a slurry.

  2. Add all the rest of ingredients to a saucepan over medium heat. Add the corn starch and water slurry and stir to combine thoroughly.

  3. Allow the mixture to come to a boil and then reduce the heat to low. Allow the sauce to cook until reduced by 25%.

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Spicy Thai Chicken Tacos
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"Oyster" Sauce
Prep Time
2 mins
Cook Time
3 mins
Total Time
4 mins
 

Oyster sauce is a thick sweet brown sauce that will add some caramel notes to any dish. It is usually made by reducing the liquid from oysters, I use oyster mushrooms to preserve the moniker and give the dish an umami boost.

Course: Sauce
Cuisine: Asian
Keyword: Oyster Sauce
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
Instructions

  1. Add all the ingredients except the corn starch and water to a small sauce pot over low heat,stirring constantly. 

  2. Mix the corn starch and water in a separate bowl to form a slurry.  Once the sauce begins to bubble stir in the corn starch slurry and cook until the sauce is thickened and remove from heat.

Recipe Notes

This recipe contains affiliate links. We at MYV earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food.

Tornado Potatoes with Spicy Basil Oil

 

It’s a BASIL challenge!

It’s been a hot (potato) minute since Daniel and I decided to do an ingredient challenge, since we’ve both been dabbling in the herb and veggie growing scene since the start of the pandemic. Truthfully, the basil challenge was my husband’s idea, since we’re both growing several types of basil, it just made sense for us to highlight this sweet, licorice-scented herb! So thanks Ellie!

In my outdoor patio garden, I’m growing sweet basil, purple basil and lemon basil so clearly I had enough to work with, though my plants are not as abundant as Mr. Peikes’, but he was kind enough to let me snag some of his sweet basil that was growing like crazy!

A Dish is Born

Any of you out there like me, that scour through cookbooks just to get inspired for my next dish? I could spend HOURS just reading 1 cookbook, thinking how I can re-invent this dish, or make it kosher, or spruce it up with different herbs or spices. And that’s exactly what I found with these Tornado Potatoes with Spicy Basil Oil.

Reading through one of BuzzFeed’s Tasty cookbooks, I found a recipe for tornado potatoes and thought “what a fun spin on curly fries!” But their recipe called for melted butter and different spices. And then it hit me. Instead of drizzling melted butter, why not slather on some garlicky-basil oil?! It’s such a great way to get inspiration for a recipe but switch it up and make it your own! humble potato – an oh-so-perfect vessel to highlight basil.  Oh and I ended up using a mix of all of my different basil types, but featured the sweet basil more prominently.

Also, I learned something new today! Tornado potatoes, or “twist potatoes” or “tornado fries” are a common street food in South Korea. And I mean, talk about the perfect street food eaten on a stick. Crispy potatoes – check. Basil oil (or butter) – check. Fresh grated Parmesan cheese – check!

Recipe Notes

As always, here are my notes for this recipe.

  1. You can use either Yukon gold or russet potatoes (see the notes in the recipe block below for details)
  2. I had to practice the “tornado” spiral a few times to get it (even remotely) looking right. I suggest looking up some YouTube videos of how to get the right technique. The trick is to go slow so you get hopefully even layers. Mine aren’t perfect, but that’s okay – they came out great anyway!
  3. And if you don’t really want to both with this fancy-looking technique, use a spiralizer instead and you’ll end up with curly fries! Definitely nothing wrong with that.

Want to kick up this basil challenge even more? Try these Tornado Potatoes with Spicy Basil Oil served alongside my Basil Garlic Dressing to dip! Just a word of caution, your significant other might ban you since you’ll stink of garlic, but it might just be worth it. 😛

Don’t forget to check out Daniel’s basil post: Spicy Thai Basil Chicken Tacos

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Tornado Potatoes with Spicy Basil Oil
Prep Time
15 mins
Cook Time
31 mins
 
Course: Appetizer
Servings: 2 potatoes
Author: Rachel Katzman
Ingredients
Tornado Potatoes
  • 2 Medium-sized Yukon Gold Potatoes You can use russet potatoes either peeled or unpeeled, just be aware they will take longer to cook
  • 1 cup Grated Parmesan Cheese I prefer to buy a block of Parm and keep it in the freezer, instead of buying expensive pre-shredded. Then I just shred it over a microplane when a recipe calls for it!
  • 1 handful Chopped Basil leaves, for garnishing I take my basil leaves and roll them up into a little cigar and slice into ribbons, or "chiffonade", which makes a beautiful presentation. You can also use chopped parsley if you prefer, or don't have enough basil for garnishing
Spicy Basil Oil
  • 1/4 cup Packed, fresh basil leaves, stemmed and washed
  • 1/8 cup Extra Virgin Olive Oil
  • 1/2 tbsp Water
  • 1 Clove of Garlic
  • 1/2 tsp Salt
  • 1/8 tsp Crushed Red Pepper flakes Feel free to omit but it really does bring a nice heat to the basil oil and works great with the potatoes. You can always add more if you're feeling like you need a spice kick!
  • 1/4 tsp Smoked Paprika I happened to have smoked paprika on hand, but use what you got! Any type would work - Hungarian sweet, Spanish hot, or just your regular 'ole paprika!
Instructions

  1. Pre-heat the oven to 325F

  2. Add the potatoes to a microwave-safe bowl and nuke for 1 - 1 1/2 minutes. Let stand for a few minutes to cool. If using russet potatoes, cook for 2 min in the microwave

  3. While the potatoes are cooking in the microwave, make the basil oil

  4. Add the basil, garlic, water, salt, red pepper flakes and paprika to the bowl of a food processor and pulse a few times

  5. Add the olive oil and blend until a smooth saucy basil oil comes together

  6. Once the potatoes are cool enough to handle, insert a wooden skewer into the bottom of each potato and gently push all the way through to the top

  7. Using a spiral motion, hold a sharp knife at an angle, turn the potato the opposite direction of cutting and cut all the way to the skewer. Make sure to go slow and cut thin, even layers all the way down

  8. Carefully fan out the potato slices until you have even spacing throughout the "tornado" and place on a baking sheet lined with parchment paper

  9. Drizzle the basil oil all over the potatoes

  10. Sprinkle the Parmesan cheese all over the oiled potatoes - make sure the potatoes are covered evenly with the basil oil and cheese

  11. Bake for 25-30 minutes or until the potatoes are golden brown. If using russet potatoes, bake in 425F oven for 30-40 minutes until golden brown

  12. Garnish with additional basil oil and cheese and chopped fresh basil or parsley and sprinkle with additional Parmesan cheese.

Beef and Broccoli(ni) in Brown Sauce

 

Beef and BroccoliBrown Sauce

Beef and Broccoli is an (American) Chinese favorite and a dish that my wife adores. Why, you ask? Brown sauce, that umami laden, slightly sweet elixir, that accompanies many Americanized version of Asian style offerings that come in little white pails. Recently, I have had more than one request to come up with a recipe for brown sauce. More specifically brown sauce similar to the one offered by a long gone local Chinese restaurant called Mitsuyan. It was a favorite of many of my friends, as it was located in close proximity to couple of the local high schools.  One day I will get up the nerve to ask the former owner for the recipe and to taste my version, although I have sneaking suspicion theirs came from a bottle.

Keeping It Kosher

Brown sauce calls for oyster sauce as one of its ingredients.  I have included a recipe for my oyster-less sauce as a substitute to keep everything kosher, but if that is not concern of yours then go ahead and use the real thing.

Velveting Beef

While brown sauce may be what draws people to beef and broccoli, it is nothing without a the beef.  The question is how does your local take out joint get their meat tender while cooking it hot and fast in a wok?  Usually to tenderize meat you either need low temperature and a lot of time or extremely high quality beef.  The answer is a processes called velveting, where you change the pH of the meat preventing the proteins from binding. (Sorry for giving you flashbacks from chemistry class). There are a few methods for velveting, but Cooks Illustrated came up with the simplest by far, coating the meat with a mixture of baking soda and water and letting it sit for a mere 5 minutes.

Taking Beef and Broccoli Up a Notch

One thing I like to do to put my own spin on a dish, is to pick one ingredient elevate it.  For this recipe I substituted regular broccoli for its thinner and more elegant cousin, broccolini. If you can’t find broccolini, regular broccoli will work just fine. You can even frozen broccoli if you must.  If don’t like broccoli you can use other vegetables such as mushrooms, snow peas, and baby corn.

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Beef and Broccoli
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Beef and Broccoli(ni)
Prep Time
15 mins
Cook Time
15 mins
 

An elevated take on take out Chinese Beef and Broccoli

Course: Dinner, Main Course, Main Dish
Cuisine: Chinese
Keyword: Beef and Broccoli, Brown Sauce
Author: Daniel Peikes
Ingredients
  • 1 lb Sliced Pepper Steak Meat
  • 1 lb Broccolini Cut in to pieces and stems trimmed to a manageable size. Regular broccoli will also work. (Even frozen if need be).
  • 1 Large Red Onion Sliced thinly
  • 2 Cups Basic Brown Sauce See recipe below
  • 1/4 Cup Vegetable Oil
  • 1 tsp Baking Soda
  • 1 tbsp Water
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Rice Vinegar
  • 3 tbsp Corn Starch
  • 2 Scallions Sliced thinly for garnish
  • 2 Cups Cooked White Rice
Instructions

  1. Put the pepper steak in a large mixing bowl. In a separate bowl, mix the baking soda and water and then add to the meat. Stir to coat. Allow the meat to sit for 5 minutes.

  2. Make a marinade/coating for the beef by mixing the soy sauce, brown sugar, and rice vinegar in another mixing bowl. Add the corn starch to the mixture, stirring until completely dissolved. Pour the marinade over the meat and stir to coat. Allow the meat to marinate for 15 minutes.

  3. Add 2 tablespoons of oil to your wok or frying pan and put over the highest heat your stove can muster. Once the oil is hot, add half of the beef, making sure there is space between each piece. If the pan is too small to fit half the meat without pieces touching, then work in smaller batches. Cook the beef on each side until browned, and repeat with the other half of the meat. Add more oil between batches if necessary.

  4. Once all of the meat is cooked remove it from the pan. Add 2 more tablespoons of oil and the onions, stirring constantly. Once the onions begin to soften add the broccoli(ni). Keep the onions and broccoli moving until the broccoli begins to soften and get some color.

  5. Add the meat back into the pan along with the brown sauce and cook until the sauce reaches your desired consistency.

  6. Serve over rice and garnish with the scallions.

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Spicy Thai Chicken Tacos
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Basic Chinese Brown Sauce
Prep Time
2 mins
Cook Time
8 mins
 

A classic Chinese sauce (at least in America)

Course: Condiment, Sauce
Cuisine: Chinese
Keyword: Brown Sauce
Servings: 4 Cups
Author: Daniel Peikes
Ingredients
  • 2 tbsp Corn Starch
  • 1/4 Cup Cold Water
  • 4 Cups Beef Broth Homemade would be ideal but store bought will work
  • 2 Cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 1/4 Cup "Oyster" sauce See recipe below
  • 1/2 Cup Brown Sugar
  • 2 tbsp Sesame Oil
  • 1/4 tsp White Pepper
Instructions

  1. In a small bowl combine the corn starch and the water. Stir until fully combined to create a slurry.

  2. Add all the rest of ingredients to a saucepan over medium heat. Add the corn starch and water slurry and stir to combine thoroughly.

  3. Allow the mixture to come to a boil and then reduce the heat to low. Allow the sauce to cook until reduced by 25%.

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Spicy Thai Chicken Tacos
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"Oyster" Sauce
Prep Time
2 mins
Cook Time
3 mins
Total Time
4 mins
 

Oyster sauce is a thick sweet brown sauce that will add some caramel notes to any dish. It is usually made by reducing the liquid from oysters, I use oyster mushrooms to preserve the moniker and give the dish an umami boost.

Course: Sauce
Cuisine: Asian
Keyword: Oyster Sauce
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
Instructions

  1. Add all the ingredients except the corn starch and water to a small sauce pot over low heat,stirring constantly. 

  2. Mix the corn starch and water in a separate bowl to form a slurry.  Once the sauce begins to bubble stir in the corn starch slurry and cook until the sauce is thickened and remove from heat.

Recipe Notes

This recipe contains affiliate links. We at MYV earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food.

If you liked this recipe, check out some of our other Asian recipes:

Pho gà-Vietnamese Spiced Chicken Soup

Thai One On: Drunken Noodles

Thai Chicken Won-tons With Peanut Dipping Sauce

Meatless-stuffed Eggplant with Cilantro Tahini Sauce

 

There are many classic culinary pairings: lemon and blueberry, tomato and basil and the good ‘ole, eggplant and tahini. Well, you can also add in other pairings with eggplant like ground beef or lamb (or Beyond Meat in my case), parsley, lemon, garlic.. oh the list can go on and on.

Momspiration!

A few weeks ago, Ellie and I traveled to Kansas City to visit my parents and see my brother and his family who also came to visit. While I wasn’t planning any blog posts that week, I ended up getting a big dose of inspiration!

My mom makes this roasted eggplant dish, topped with tahini, for her Shabbat lunch lately and it’s a hit! Thanks mom, for the “food/mom-spiration” for my post: Meatless-stuffed Eggplant with Tahini Sauce – a perfect dish for #meatlessmondays!

She makes hers as more of a side, rather than a main meal that accompany’s her extravagant Shabbat meals. Such Shabbat food at the Katzman house might consist of grilled salmon, lamb and white bean stew, beet and mango salad and endless amounts of warm challah and chilled wine. Just sitting here typing this, I can smell the kitchen on Shabbat morning with the smell of garlic and rosemary in the stew. #YUM

Impressing your Friends

You can absolutely make this with the intention of a side dish, but I thought, “why not add some protein and make this into a full meal?” It’s just one extra step that really packs a flavor punch. I also added some warm, aromatic Indian-inspired spices to this dish (allspice, cinnamon and cumin), all while truly fulfilling my current Israeli-food kick.

In case you’re wondering, I used the ground Beyond Meat (the one that comes in the square packaging, not the burger patties). But by all means, this would be incredibly delish (or assuming my meat-eating friends and family would say so), with ground beef or lamb. Plus, it re-heats nicely, so it’s a great addition to your menu anytime of the week!

Feel free to make the beef mixture ahead of time before roasting the eggplant, if that helps you save some time.

And the tahini sauce will keep in the fridge for about 2 weeks and it’s great on pretty much on, well, anything. 🙂

Happy summer-eating!

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Meatless-stuffed Eggplant
Prep Time
20 mins
Cook Time
1 hr
 
Course: Main Course
Cuisine: Israeli
Author: Rachel Katzman
Ingredients
  • 2 Large eggplants, halved and stems removed
  • Salt
  • Extra virgin olive oil
  • 1/2 Medium-sized yellow onion, diced
  • 2 Garlic cloves, peeled and chopped
  • 1 1/2 cups Ground Beyond Meat Or, use real ground beef or lamb!!
  • 1 tsp Ground Allspice
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cumin
  • 1/2 cup Fresh Cilantro, roughly chopped Or use parsley if that's more your jam! I had cilantro in the fridge so that's what I used
  • 1/4 cup Pine nuts, toasted
  • 1/2 Lemon
Instructions

  1. Pre-heat oven to 425F and place parchment paper in a casserole dish

  2. Place the eggplant, flesh side up, on a large tray. Sprinkle the top with salt and set aside for 20 minutes. Working in the sink, gently squeeze the eggplant and wipe the tops of the eggplant dry

  3. Cut a cross-hatch pattern into the eggplant flesh then brush with a little bit of olive oil. Lay the eggplant in the casserole dish, flesh-side down. Drizzle a little more extra virgin olive oil on top (you can also use a pastry brush to slather the oil all over the eggplant, so you have more control of how much oil is being used)

  4. Roast the eggplant for 30 minutes or until flesh is tender and golden brown (but not burnt)

  5. While eggplant is in the oven, make the meat stuffing mixture

  6. In a large skillet, heat 2 tbsp extra virgin olive oil. Add ground Beyond Beef (or ground beef or lamb, if using) diced onions and garlic

  7. Brown the Beyond Meat mixture over medium-high heat until for 3-5 minutes. Season the with salt and pepper, allspice, cinnamon and cumin, Remove from heat

  8. Mix well and adjust seasonings as needed

  9. When eggplant is done roasting, remove from oven and set aside for a few minutes. Lower oven to 375F

  10. Using a spoon, gently push the eggplant flesh to make room for the meat mixture. Spoon the meat mixture to top the eggplant halves and top with the pine nuts

  11. Cover the casserole dish with foil. Bake for 20 to 25 minutes

  12. Top the eggplants with a good squeeze of lemon and drizzle the tahini dressing on top. Garnish with extra chopped parsley or cilantro and even some green onions if you want. These are from my porch garden! Serve warm with extra tahini dressing on the side, some hot sauce and a crusty piece of challah!

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Cilantro Tahini Sauce
Course: Condiment
Author: Rachel Katzman
Ingredients
  • 2 Garlic Cloves, peeled, roughly chopped
  • 1/2 tsp Salt
  • 3/4 cup Tahini
  • 1/4 tsp Pepper
  • 1 Lemon, zested and juiced
  • 1/4 cup Cold water, to thin out the sauce The tahini will solidify in the fridge, especially if yours is pretty dry, so make sure you have enough water on hand to thin it out to the consistency that you'd like. Or you can add a boat-load of lemon juice to thin it out, like I did. Because ya'll know, I LOVE lemon!
  • 1 cup Fresh cilantro leaves, roughly chopped Or add parsley instead!
Instructions

  1. Add all ingredients in a blender or food processor and blend until all ingredients are combined

  2. Add water if the tahini sauce is too thick

  3. Serve drizzled on top of the roasted eggplant or serve with pita chips and veggies for an Israeli chips and dip!

Cauliflower Risotto with Lime and Sumac

 

A while back (yes, WAY before COVID hit), I had some work friends over for Shabbat dinner. And before you ask, yes, indeed, they wanted to come enjoy Shabbat with us! So of course I had to spend time putting together a great menu. And my cauliflower rice with coconut milk and lime came to the forefront of my mind. This rice dish is more of a risotto since the coconut milk gives it a rich and creamy base to soak up all of the cauliflower rice and the lime adds a pop of acidity and a brightness of flavor.

But, when I was gifted a copy of Adeena Sussman’s new cookbook “Sababa“, which I am completely obsessed with, I got a TON of inspiration from all of her totally approachable recipes for modern Israeli food. And no, I am not getting paid to promote her book, I just love it THAT much. But it was her love of sumac made me think, “why not add in some sumac into my cauliflower risotto? That’ll be a great addition with the acidity of the lime – plus it’ll look pretty in the dish”. And there ya, go, the dish was born.

Su-WHAT?

Sumac is a fuchsia-colored (sometimes dark reddish) powdered spice that comes from the crushed seeds of the sumac shrub. It’s used primarily in Middle Eastern dishes and has a distinctly tart, lemony flavor. If you’re ever in the Shuk market anywhere in Israel, you’ll see heaping mounds of Sumac alongside many other spices, piled high into enormous peaks – a truly memorable experience!

Whether you’re trying to cut back on carbs or want a lighter side dish to serve alongside chicken or fish, this cauliflower risotto with lime and sumac would pair perfectly and it comes to together so quickly, in under 30 minutes.

I also added sliced green onions and pomegranate seeds on top, not only for a pretty garnish but the sharpness of the green onions balances with the sweetness of the pomegranate and it all just works so well together. But feel free to experiment! Try sliced toasted almonds, or some sliced dried apricots. Once the dish is complete, I always add one last extra squeeze of lime, just to brighten up all of the flavors and marry everything together for the perfect bite.

Or…you could do a total 180 and make this a sweet dish!  Adding some sugar and cinnamon to the cauliflower rice and coconut milk or even garnishing with sliced almonds and chocolate chips. WUT?? It’s basically a coconut chocolate rice pudding. BAM. Now THAT is what I love about using versatile ingredients like cauliflower and coconut! And honestly, using the cauliflower won’t be too overpowering, if you add sugar and some cinnamon and vanilla extract. You know me, I’m always encouraging ya’ll to experiment and play with your food in the kitchen.

Enjoy, stay safe and happy eating!

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Cauliflower Risotto with lime and sumac
Prep Time
30 mins
Cook Time
20 mins
 
Course: Side Dish
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 12 oz Bag of Frozen Cauliflower rice, thawed I love using the Trader Joe's brand - I keep a bunch stocked in my freezer!
  • 1 tsp Extra Virgin Olive Oil
  • 1 13.5 oz Can of Full-fat Coconut Milk Same thing here - I keep a bunch in my pantry. I also love Trader Joe's brand
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dried Sumac
  • 1 Lime, with zest and juice
  • 3 Green onions, sliced thinly
  • 3-4 tbsp Pomegranate seeds Add more if you like, this is just about a handful
Instructions

  1. Heat a large saute pan with a small drizzle of olive oil

  2. Add the cauliflower rice and the coconut milk (add both the milk and the coconut cream that collects on the top of the can) on medium heat.cook for about 15-20 minutes until thick and creamy

  3. Add in the salt, pepper, sumac and lime zest and juice and cook for about 15-20 minutes until thick and creamy

  4. Garnish with sliced green onions and pomegranate seeds

 

Key Lime Cheesecake (with a no-bake filling!)

 

Here we go again…

On most Shabbat afternoons, you might find me scouring through my vast collection of cookbooks, looking for some inspiration for my next recipe. I never feel like I’m lacking content, but for Shavuot, I always struggle with the perfect recipe.

Do I do ANOTHER cheesecake? Are we sick of those?

Do I do dairy-free? Is that too far out of the spirit of the holiday? Oh how dare I go there…

Well, lately my goal is not to overthink, but just to give you all some good, EASY and approachable recipes – for a holiday, or any time of year.

So for this year’s Shavuot, let’s go with a recipe that isn’t too complicated and doesn’t require a million trips to different stores, all while (most of us) are still treading through the stay-at-home order. This Key Lime Cheesecake is so easy, and let me tell you…it’s addicting. It’s a hard job working on recipes and having to eat them throughout the week, am I right?

But truly the best part about this cheesecake is that the crust is the ONLY thing you have to bake! I don’t love the taste of no-baked crusts, so all it needs is 10 minutes in the oven. And not baking the filling just makes it that much simpler. No eggs, no water baths, no cleaning 8 different bowls. Just simple ingredients for a cool, creamy, perfectly-tart cheesecake. Just top with fresh whipped cream (or whipped coconut cream) and add extra lime zest and voila, dessert is served.

It’s EASY being green!

I’m assuming you might have scrolled down already to the recipe, OR you could have you’ve guessed the secret ingredient as to how the pie gets that vibrant green color. Behold, the avocado! If you’re like me and living with someone who isn’t a fan of the wonderfully creamy green-pitted fruit, well just tell them what’s in it, AFTER they’ve devoured their slice. My husband isn’t a fan of anything that’s tart, but he did say “it wasn’t bad” – and in Ellie speak, that is a huge compliment, HA! I did come clean in the end. 🙂 Clearly this is one of those instances where hiding healthy foods to get your loved one to eat it is just plain worth it.

Last but not least, one more big tip for you all! If you’re feeling rushed or just don’t want the hassle of making the crust and baking it? Ya’ll, just make the filling, set it, then pipe it into custard cups for a key lime mousse. Crust is totally optional, so have fun with this recipe and play around with how you want to serve it. You could also just make the filling and eat it right out of the bowl. I’ll be honest, I just MAY have licked the bowl clean after I poured the filling. Hey, it’s quality control! 🙂

And of course, to all of you gluten-free and/or keto people out there – this recipe is perfect for you. But of course, anyone will love this.

Wishing you all a happy, healthy and safe Shavuot!

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Key Lime Cheesecake
Prep Time
20 mins
Cook Time
10 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
Crust
  • 2 cups Almond Flour
  • 1/3 cup Coconut Oil, melted
  • 3 tbsp Sugar Or use sugar substitute like Swerve, as I did!
No-Bake Key Lime Filling
  • 2 Medium-sized avocados (ripe)
  • 12 oz Cream cheese, softened (1 1/2 bricks) This is key - you want the cream cheese to be at room temp, otherwise you won't get a smooth filling
  • 1/4 cup Sour Cream
  • 4 Limes, zested and juiced
  • 1 cup Sugar Or use sugar substitute like Swerve, as I did!
  • 1 tsp Vanilla extract
Instructions

  1. Make the crust: Pre-heat oven to 350F

  2. Grease the bottom and sides of a spring-form pan with oil

  3. In a bowl, mix the almond flour, coconut oil and Swerve (or sugar). Using your hands (or an electric mixer), mix all ingredients until the coconut oil is evenly distributed throughout the dough. I like using my hands for this since it's easier for me to feel that all the ingredients have mixed thoroughly

  4. Press the crust into the spring-form pan and up the sides, making sure it's an even layer throughout

  5. Bake for 10 minutes at 350F

  6. While the crust is cooling, make the filling

  7. In a blender, or big bowl using a hand mixer, blend the avocados, cream cheese, lime zest and juice (you can use regular limes if you can't find key limes), sour cream, sugar, and vanilla extract

  8. Make sure the crust is completely cooled before pouring the filling on top

  9. Chill in the fridge for at least 4 hours, or up to overnight until fully set

  10. Top with whipped cream, and garnish with extra lime zest!

  11. Note: Since the pie is made with avocados, it will start to turn a bit brown, but if you cover it tightly, it'll still be delish. Try and cover the pie as best you can, but be warned, the filling might stick a bit to your plastic wrap or foil. But no worries, the pie should last 1 week in the fridge (if it makes it that long without everyone devouring it) and

 

Homemade Popcorn Chicken With Sweet and Tangy Amba Dipping Sauce

 

Popcorn Chicken

I love popcorn chicken and it is always a hit with the kids. When made right it has a crispy coating with crunchy nooks and crannies. I recently ordered it  from a local place but was severely disappointed.  In this day and age of  delivery and curbside pickup it arrived soggy and cold with a pale and soft breading. Being stuck at home I figured why not try and make it myself.  I knew I could do better.

My first try at popcorn chicken came out OK, but it just wasn’t quite right. Similar to the restaurant version I received earlier that week the breading color was a little pale and not quite as crunchy as I was I was hoping for. I changed up a few things and was able to get beautiful results:

  1. Adding baking powder to the flour mixture gave it little lift to lighten the coating to improve the crispiness and color
  2. Soaking the chicken in the (non-dairy) milk and dipping it in the flour mixture a second time provided a little more body to the crust
  3. I allowed the chicken to rest for five minutes after dredging it in the flour and before frying it enabling the crust to set.

A Sauce With Something Special

I figured the chicken needed to be paired with a dipping sauce.  Restaurants in my area often serve popcorn chicken with Cattlemen’s Carolina Tangy Gold BBQ Sauce. In my attempt to make something similar but with my own twist I went digging through by fridge and came out with amba. Amba is a Middle Eastern condiment made from unripe fermented mangoes. It is often served at falafel and shwarma shops across Israel. Amba has a bright and tangy taste, but can be a little aggressive. I balanced it with the sweetness of duck sauce sauce and honey mustard.

Recipe: Popcorn Chicken

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Popcorn Chicken
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Homemade Popcorn Chicken
Prep Time
20 mins
Cook Time
20 mins
 

Better than the bucket

Course: Chicken, Main Course, Side Dish
Cuisine: American, Fast Food
Keyword: Chicken
Servings: 4 Portions
Author: Daniel Peikes
Ingredients
  • 2 lbs Boneless Skinless Chicken Breast Cut in to one inch cubes
  • 3 Cups (Non-Dairy) Milk
  • 3 Cups All Purpose Flour
  • 1/4 Cup Baking Powder
  • 1 tbsp Salt
  • 1 tsp Pepper
  • Vegetable Oil Enough to come at least an inch up the side of your frying vessel
Instructions

  1. Pour the (non-dairy) milk in to a large mixing bowl and soak the cubes of chicken in the (non-dairy) milk for ten minutes.

  2. While the chicken is soaking combine the flour, baking powder, salt, and pepper in a another large mixing bowl.

  3. Dredge the chicken in the flour mixture until you have an full and even coating on all the chicken pieces.

  4. Add the chicken back to the (non-dairy) milk and allow it to soak for another five minutes.

  5. Dredge the chicken in the flour a second time and let the chicken to rest for the five minute to allow the flour coating set.

  6. Add the oil to your pot or frying pan and put over medium high heat and allow it to come up to temperature.

  7. Add the chicken pieces in small batches to the pan and fry on each side until golden brown. Serve immediately.

Recipe: Sweet and Tangy Amba Dipping Sauce

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Popcorn Chicken
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Sweet and Tangy Amba Dipping Sauce
Prep Time
2 mins
 

A Middle Eastern spin on a South Carolina classic.

Course: Condiment, Dip
Cuisine: BBQ, Middle Eastern, Southern
Keyword: Amba
Servings: 4 Portions
Author: Daniel Peikes
Ingredients
  • 2 tbsp Amba
  • 2 tbsp Honey Mustard
  • 3/4 Cup Duck Sauce
Instructions

  1. Add the amba, mustard, and duck sauce to a bowl and mix thoroughly.

Like this recipe? Here are some of our other chicken recipes: 

Barbecue Chicken Hamantashen

Pho gà-Vietnamese Spiced Chicken Soup

Passover Basics: Honey Roasted Chicken

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