Recipe submitted by Marianna Supuzio Van Wert OH.
Fresh scallions, oregano, parsley, and mushrooms tend to be infested with aphids, thrips and other insects. Please check “Kashrut Instructions” below for instructions on checking these for insect infestation.
- 1 lb. fresh mushrooms
- 3 lbs. chicken parts
- ⅓ cup green onions thinly sliced
- 1 (8 oz.) can tomatoes, broken up
- 1¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ lb. pastrami, thinly sliced and cut in strips
- 2 Tablespoons olive oil
- 4 Tablespoons margarine, divided
- 1 teaspoon minced garlic
- ¼ cup dry white wine or chicken broth
- ½ teaspoon dried oregano
- ¼ cup Parsley, chopped
- Cooked egg noodles
- Rinse, pat dry, and slice mushrooms (makes about 5-1/2 cups); set aside.
- In a large skillet heat oil until hot.
- Add chicken, a few pieces at a time, and brown, about 5 minutes on each side. Remove and set aside.
- In the same skillet melt 3 Tablespoons of the margarine.
- Add reserved mushrooms and saute for 3 minutes; remove and set aside.
- In the same skillet melt remaining 1 Tablespoon margarine. Add scallions and garlic and saute for 1 minute.
- Add tomatoes, wine, salt, oregano and black pepper; stir to loosen browned particles.
- Return chicken to skillet; bring to the boiling point. Reduce heat and simmer, covered, until chicken is fork-tender, about 30 minutes.
- Stir in parsley and reserved mushrooms; simmer, uncovered, for 5 minutes.
- Spoon onto a heated platter; garnish with pastrami. Serve with noodles.
DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.
Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
- Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.
- Shiitake mushrooms may be used after a thorough washing.
- Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, the mushroom must be discarded.
- Portobello mushrooms should be checked in the following manner:
- Remove stem from mushroom cap.
- Examine the detached stem for any sign of worms.
- Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
- Wash thoroughly.
INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, it must be discarded.