The Marshall Portnoy Show

The Marshall Portnoy Show Download

Download August 21st, 2018

All Books All the Time this week on The Marshall Portnoy Show! We broadcast Tuesdays at 10 AM (rebroadcast on Fridays at 10 AM) on WWDB AM 860 from Philadelphia – – or at wwdbam.comanywhere in the world!

As we get ready to return to school and to work, it seems appropriate to think about ourselves as the People of the Book, and we’ll be joined in that journey by the authors of a new book – – in fact an entire family – – who collaborated on a heartfelt ode to a dog named Gobbles who expands the spirit of Thanksgiving to 365 days a year. 

We’ll be joined as well by Anisha Sinha who is with an organization called WEPAC, the West Philadelphia Alliance for Children which brings the magic of reading to under-resourced children in our community.

Marissa Stern, cultural editor of The Jewish Exponent, will review a remarkable book entiled The Lost Family.

With the help of Chava Alberstein and Matti Caspi, we’ll explore the life and accomplishments of Eliezer ben Yehuda.

Dan Nichols will be along as he musically connects Torah and honey (a traditional concept in Judaism!) – – and, speaking of food, Chef Jane will stop by with a great (and easy!) summer recipe:

Easy Chicken/Vegetable Stir-Fry

2 tablespoons vegetable oil
1 medium onion
2 stalks celery
1 red bell pepper
1 clove garlic, crushed
1 medium zucchini
½ cup sliced button mushrooms
½ cup low sodium/low fat chicken broth
1 tablespoon soy sauce
Cubed chicken pieces from one half of a rotisserie chicken
Optional veggie additions: ½ cup broccoli florets, ½ cup sugar snap peas, ½ cup asparagus tips, and/or ½ cup corn kernels

If possible, prep all vegetables and chicken in the morning for easy cooking later in the day. Wash all veggies and cut into bite-sized pieces. Remove skin and bones from chicken, and cube meat into bite-sized pieces. At this point, place prepped veggies and chicken in the fridge until ready to be cooked later in the day.

When ready to cook, heat oil in a large 12-inch frying pan. Sauté onion and celery for 1 minute. Add garlic, red pepper, zucchini and mushrooms and any other veggies of your choice and sauté 3-4 minutes. Add chicken broth and soy sauce. Simmer another 2-3 minutes until veggies are just tender. Add chicken and stir until just heated through. Serve over rice, and top with toasted slivered almonds or potato sticks for added flavor and crunch.

Yield: 2 generous servings

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