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What's Cooking This Week? Matzoh Balls, Zucchini Latkes & More

Matzoh Ball Soup is just what the doctor ordered.
Matzoh Ball Soup is just what the doctor ordered.
Photo by Dave Winer

I love cooking for my fiancé and planning meals for us, but cooking for two often proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredients I've bought (and I hate wasting food). Enter What's Cooking This Week - my meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.

Last week, Thanksgiving leftovers got turned into the ultimate Next-Day Sandwich. This week, Zucchini Latkes are served alongside both Pan-Roasted Chicken and Bacon & Eggs.

Here's the rest of the plan:

  • Bacon & Eggs w/ Zucchini Latkes & Texas Toast
  • Pan-Roasted Chicken w/ Zucchini Latkes & Apple Sauce
  • Apple, Bacon & Gouda Grilled Cheese
  • Chicken Paprikash
  • Matzoh Ball Soup

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Cooking spray
  • Milk
  • Eggs
  • Butter
  • Flour
  • Sour Cream
  • Apple sauce
  • Chicken stock
  • Hungarian sweet paprika
  • Garlic powder
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 1 whole chicken, cut into 10 pieces
  • 1 package center-cut bacon
  • 4 slices gouda cheese
  • 1 apple
  • 2 medium yellow onions
  • 1 head garlic
  • 1 bunch celery
  • 3 carrots
  • 2 zucchini
  • 1 bunch fresh dill
  • Matzo meal
  • 1 loaf good-quality sourdough bread

     

    Zucchini latkes are great for breakfast, lunch, and dinner.
    Zucchini latkes are great for breakfast, lunch, and dinner.
    Photo by Meg Lessard

    Day 1 - Bacon & Eggs w/ Zucchini Latkes & Texas Toast *Makes leftover Zucchini Latkes

    Beat 1 egg in a small bowl. Grate 2 zucchini, 1 carrot, and 1/2 yellow onion. Use a dish towel to squeeze out excess moisture. Transfer to a bowl and mix with half the beaten egg, 1 clove minced garlic, and 2 tbsp flour. Mix to combine and add up to another 2 tbsp of flour as needed. Season mixture with salt and pepper and divide into patties.

    Heat a skillet to medium-high heat and coat with canola or peanut oil. Add latkes and fry, turning once, until golden browned and crisp on both sides. *Reserve half for use in day 2.

    Meanwhile, cook 4 pieces of bacon and 4 over-easy eggs. Cut 2 thick slices of bread and spread with butter. Place on a grill pan, buttered-side-down, and cook until golden brown. Flip and cook to toast other side.

    Serve eggs w/ bacon, toast, and latkes topped with a dollop of sour cream.

    Day 2 - Pan-Roasted Chicken w/ Zucchini Latkes *Makes leftover Pan-Roasted Chicken and uses leftover Zucchini Latkes

    Butcher chicken into 10 pieces (2 thighs, 2 legs, 2 wings, and the 2 breasts cut in half to make 4 pieces). (Remaining pieces can be used to make homemade stock).

    Heat a heavy-bottomed skillet over medium-high heat and coat lightly with oil. Season chicken generously with salt, pepper, and paprika. Cook, turning, until each piece is browned and cooked through. Remove chicken from pan, skim excess fat, and keep the pan juices. *Reserve the excess fat, chicken legs and thighs, 2 pieces of breast, and half the pan juices for use later in week.

    Add about 1 tbsp of flour to reserved pan juices, whisking to combine (add more flour as needed). Cook for a minute or two before adding 1/2 cup chicken stock. Bring to a gentle boil then reduce heat to low, simmering until gravy has thickened. Season with salt and pepper to taste.

    Reheat leftover latkes.

    Drizzle chicken breasts and wings with pan gravy and serve alongside latkes, sour cream, and apple sauce.

    Day 3 - Apple, Bacon & Gouda Grilled Cheese

    Cook 4-6 strips of bacon and slice 1 apple into thin pieces (can leave peel on). Build sandwiches by layering bacon, sliced apple, and gouda cheese. Close to form sandwiches and butter top of bread.

    Add sandwiches, buttered-side-down, to a preheated grill pan. Cook until crisp, butter the other side, then flip, cooking until both sides are golden brown and cheese is melted. Slice and serve hot.

    Day 4 - Chicken Paprikash *Uses leftover Pan-Roasted Chicken Legs, Breast, and Thighs

    Heat deep skillet over medium-high heat and coat with 1/2 tbsp butter and a drizzle of olive oil. Add 1 chopped yellow onion, cooking until softened. Season with salt and pepper to taste.

    Remove skins from leftover chicken thighs, legs, and 1 piece of breast. Shred the meat into thick chunks and add to skillet with onions. Mix in the reserved pan juices (save 1/2 tbsp chicken fat separately for use in day 5.) and sprinkle mixture with about 1-2 tbsp paprika. Pour in just enough chicken stock to cover and bring to a gentle simmer. Cook on low until broth is flavorful. Taste and season as needed. Add 1/4 cup sour cream, stirring to make a thick and creamy sauce, and adding more as needed.

    Meanwhile, make the spaetzle by combining 1 egg, ½ cup flour, 2 tbsp milk and ½ tsp salt. Mix until dough is smooth and slightly thick. Thin out with water if needed.

    Bring a large pot of salted water to a boil. Add dough to a cutting board and use a knife to push small, thin strips of dough into pot. When dumplings are cooked, they will rise to the top. Remove with strainer and repeat until dough is finished.

    Top the dumplings with the creamy chicken paprikash and chopped fresh dill.

    Day 5 - Matzoh Ball Soup *Uses leftover Pan-Roasted Chicken Breast

    Make the matzoh balls ahead of time by whisking 2 eggs and 1.2 tbsp reserved chicken fat in a bowl. Stir in ½ cup matzo meal, 2 tbsp water or broth and 1 tsp salt. Cover and chill at least 2 hours or overnight.

    Boil a pot of salted water and reduce heat to a simmer before gently dropping in heaping teaspoons full of dough rolled into balls. Cook until balls are tender, about 35 minutes.

    Meanwhile, heat a large pot over medium heat and coat lightly with olive oil. Chop 2 carrots, 2 ribs of celery, and 1/2 yellow onion. Add to pot and season with salt and pepper. Cook to soften, about 5 to 10 minutes, before adding 2 cups of good chicken stock and 2 tbsp chopped fresh dill. Reduce heat to low and simmer. When ready to serve, shred leftover chicken breast and add to pot to warm through.

    Serve hot with crushed black pepper.


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