On Passover I have to cook my chicken and beef on top of the stove, because I don't kasher the oven for Pesach. I do have a small Passover oven which I keep parve for all the baked vegetable dishes etc. At this point in life, I'm not in the market to buy one of those ovens for chicken. First, there's no room and second I look at my life/age and say:
"For just a few weeks use, it really isn't worth it."also:
"We've survived so long without one, we will survive ad me'ah vi'esrim until 120 perfectly well fed, too."The CPA daughter in me looked at my 60th birthday as
"OK, now you've hit the halfway point in the me'ah vi'esrim 120. Oops!"So, yesterday I did the messy cooking, the fleishig/meat stuff for the last of Passover, 5776, 2016. And here are some photos and instructions aka recipes. And why do I call these "instructions?" That's because one isn't to OCD trying to measure and count and follow exactly. I never know how long it will take to cook or how much exactly of anything I will add etc.
|Chicken "Bottoms" with Parsley, Carrots, Onions and a Dash of Wine|
|Beef Braised with Onions, Garlic and Ripe Tomatoes|
|Two Baby Chickens with with Parsley, Carrots and Onions|
These recipes are easy, healthy and good all year round. And, of course, they are strictly kosher!!