We love the simple flavors of everything we've tried. Over the past, menus have included:
- grapes/ grape juice
- dilled cucumbers
- pita bread
- olives (kalamata or black for the little ones)
- flat bread
- chicken and garbanzo stew
- goat cheese
- stuffed dates
At the end of our meal, we begin our candle ceremony. I, the mother, start. I hold the candle and tell the children what the light represents, the light of Christ, that lights our souls, our world, and everything. I mention the hope, faith, and joy we've discovered earlier in the month during advent. I then share my gratitude for this special birthday, my private feelings, and my love for my family. I pass the candle and the sharing goes on till it finally reaches the patriarch of our gathering, which this year was my sweetie.
This meal ends on such a sweet and tender note for all of us. Then, while the Bethlehem Magic is still on us, we watch Luke II, the best, most authentic nativity we've ever seen, and all under 5 minutes.
I'd love to share our favorite "authentic" dish from Kitty Morse with you.
Chicken, Leek, and Garbanzo Bean Stew
"Domesticated hens were one of the "clean" or acceptable birds for Hebrew to eat, as mandated by Mosaic law. They were introduced from their native India around the time of Christ. Many farmers in the Holy Land raised poultry, either in the "free range" manner or in enclosed areas. This stew is best served with warm leavened griddle bread or over cooked millet." pp 52
2 large leeks
1/4 cup olive oil
1 1/2 pounds boneless, skinless chicken, cut into 2 inch pieces
1 1/2 cups garbanzo bean cooking liquid, water, or chicken broth
1 cup cooked garbanzo beans (I use 1 can)
1/4 tsp salt
1 teaspoon red wine vinegar (I use a little more to taste)
Trim the leeks, discarding the tough, outer leaves. Rinse thoroughly under running water. Cut the leeks crosswise into thin slices.
In a heavy pan, heat the oil over medium-high heat. Add the leeks and chicken, and cook, stirring occasionally, until the chicken turns golden brown, 8-10 minutes. Add the liquid. Cover and cook until the chicken is tender, 30-35 minutes. With a slotted spoon, transfer the chicken to a bowl, and set aside. Decrease the heat to low, and add the garbanzo beans. Simmer uncovered, and reduce by one-third, 15-20 minutes. Season with salt and vinegar to taste. Return the chicken to the pan and heat through. Serve immediately.