William Penn Life, 2012 (47. évfolyam, 1-12. szám)

2012-11-01 / 11. szám

NAQYMAMA’

RECEPT

(Q ra/rtd/wvcv y HeryVpe/)

Tyúkhúsleves

(Chicke^v Soup)

1 fat heyv, disjointed (about 5 pounds)

4 quarty of water

4 wholes carroty, peeled/ and/ diced 1 pardey root,peeled/ with greeny 1 onlow,peeled/ and sliced/

Yz gyreenpepper, cored/and/diced/

3 pieeey of celery, diced/

1 yvnall tomato- when/ in/ beoson/, out intowedgey

1 kohlrabi/ when- in/ beoson/, peeled/

and/ chopped/

2 tableypoony of bait

1 teaspoon/ whole/ blade pepper

Cook/ chicken/ piecey in/ water. When the/ water Warty boding/, ylum/the/top very carefully. Ski two or three/ times' to make/ a/ clear boup. Add/ all the/ vegetables, bait andpepper. Cook/ under low flame/ until chicken/ iy tender. Remove/ +

the/ chicken pieces' and piek the/

meat off the bone/. Strain/ the/ broth, odd the/chicken/meat and berve/ with noodley or liver dump - lingy.

Practical Pointer

Spices should never be stored near a microwave exhaust fan or range top. The heat will cause a loss of flavor, potency and even color. All spices should be stored in a cool, dry location in the kitchen OR in the refrigerator.

Magyar Hot Spot

www. westsidemarket. org

Cleveland’s Public Market has vendors specializing in Eastern Europeái

Savory

Spotlight

Kohlrabi is a German word meaning “cabbage-turnip.” It actually is a German turnip but is milder than its American version, the rutabaga. It has been popular in Eastern Europe since the 1500’s. The leaves and bulb stem are edible, but you should peel the thick coating off, as it is hard to chew. The taste and texture is similar to broccoli but a bit milder and sweeter. Kohlrabi grows in colors from white to green to purple. It is part of the wild cabbage family that includes cauliflower, kale, collard greens, broccoli and Brussels sprouts. Thinly sliced, it can be eaten raw in salads. Diced or chunked, it is best steamed or boiled until tender. As for nutritional value, kohlrabi is high in carbohydrates and fiber and provides antioxidants which help the body fight disease and infection.