What Is Flig?

This week's Carnival of the Recipes is up, hosted by Boudicca, who has a really beautifully designed blog. I hope she enjoyes the mashed potatoes.

This was my mother's mashed potato recipe, and Julie loved it and has adapted it into one of her favorite recipes.

Note: Parve means that there are neither meat nor dairy ingredients, and it may be served at a kosher meal of either type.

Mashed Potatoes (Pareve)

Ingredients

8 large redskin potatoes cut into large chunks (but not peeled)
2 large yellow onions
1 tablespoon vegetable oil
2 cups vegetable broth

Place potatoes in a large pot and cover with water. Boil until potatoes are tender.

Meanwhile, slice the onions very thin and saute in vegetable oil until translucent and very limp. They should be the consistency that you might use (or see) in a liver and onions dish.

When potatoes are done, drain the water and transfer to a large bowl. Add 1/4 cup broth and some of the onions. Beat with an electric mixer. Continue to beat, adding broth and onions until the potatoes are creamy.

Serve hot!

Serves 8

Notes

Use the broth sparingly (you might end up using less than 2 cups, or you might use more—largely depends on the potatoes themselves)

From my lovely wife:

Savory Chicken (Meat)

Ingredients

Fresh uncooked chicken--skin on or off, with or without bones. Per pound of chicken:

2 tablespoons paprika
1 teaspoon ginger
1 teaspoon curry
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/4 teaspoon cinammon
1/8 teaspoon red pepper
salt

Instructions

Wash and pat the chicken dry.

Mix all dry ingredients together in a bowl.

Place enough of the spice mixture in a gallon-sized plastic bag to coat two or three pieces of chicken. (About 2-3 teaspoons per piece.)

Place chicken in the bag and shake well. When each piece is well-coated repeat with new pieces until all the chicken is coated.

Sprinkle salt liberally on each piece. Grill, bake, or broil the chicken as you like it.

Discard any of the seasoning mix left over in the shaking bag. If you have additional mix in the bowl, it can be saved indefinitely in an air-tight container. Notes

This recipe is really flexible because you can prepare as much or as little of the seasoning as you want. As long as you have all the spices out, prepare a big batch of it and save it for next time. Be sure not to save and reuse any of the spice mixture that has come in contact with the chicken!

It's great cold too!

Update:

This recipe has been published in the Carnival of the Recipes XIII.