Category: Shabbos

Ramen Salad

I found these new Ramen toppers at the store and was inspired to create a Ramen Salad using some of my favorite components of ramen soup – namely, soft boiled eggs and shitake mushrooms. I love putting a jammy yolk on just about everything, but it works especially well with kale, and I often top my kale Caesar salad with them too!

This is not your typical salad, but the ingredients come together so well, with the crunchy onion garlic ramen and Asian dressing. Serve with a side of crudo and you’ve got yourself a full meal!

Ramen Salad

3 soft boiled eggs
1/2 lb shiitake mushrooms, sliced
1 tbsp olive oil
1 tsp sesame oil
kosher salt and freshly ground pepper, to taste
4 cups chopped kale
1 cup frozen edamame, thawed and rinsed
1 avocado, diced
1 cup Gefen onion garlic ramen toppers

Dressing:
1/3 c grapeseed oil
2 tsp sesame oil
3 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 clove minced garlic
1 tbsp honey
Pinch of red pepper flakes
1/2 tsp salt
Juice of 1/2 lime

Method:

For the soft boiled eggs, bring a small saucepan to a boil, reduce to a simmer and lower the eggs into the water with a spoon (I like to pierce them with an egg piercer first to make peeling easier). Simmer for 7 minutes. Remove from the heat and transfer the eggs to an ice bath.

While the eggs are cooking, trim the shitake mushroom stems and slice them into strips. Saute in the grapeseed + sesame oil until browned and softenened. Season with salt and pepper.

In a small bowl combine the dressing ingredients. Whisk until emulsified.

Thinly slice the kale and add to a large salad bowl. Top with mushrooms, edamame, avocado, ramen and soft boiled eggs. Add the dressing and lightly toss. Enjoy!

Related Recipes:

Kale Crunch Salad
Wilted Kale And Kabocha Squash Salad
Weekend Leftovers Ramen Bowls
Pulled Brisket Ramen

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Pulled Beef Focaccia

We’re coming up on a long holiday with back-to-back meals and I’m about the repurposing! Leftover chicken soup becomes chicken pot pie, leftover meat or poultry gets loaded into a ramen bowl or spread over tacos. I love that it reduces waste and keeps things fun and inventive.

Pulled beef focaccia or flatbread is another favorite way that I love to repurpose pulled beef. Just mix your favorite BBQ sauce into the beef and pile on all the toppings! So pretty and oh. so. good!

Pulled Beef Focaccia

1 ready-to-top focaccia bread, such as Tuscanini
1 tbsp olive oil
1 1.2 lb. leftover pulled beef
1/3-1/2 cup bbq sauce
1 heaping cup arugula
1/3 cup pomegranate seeds

Pomegranate Pickled Onions
1 medium red onion, thinly sliced into half moons
1 cup red wine vinegar
1 cup pomegranate juice
¼ cup honey
1 tbsp kosher salt

In a 1-quart pot, bring vinegar, pomegranate juice, honey, and salt to a boil. Remove from the heat. Add onions to an 8oz glass jar and pour the hot brine over them until they are fully submerged. Cool and refrigerate for up to 1 month.

Garlic Aioli
1/2 cup mayonnaise
1 clove garlic, minced
juice of 1/2 lemon
freshly ground black pepper, to taste
kosher salt, to taste

Add all the ingredients to a bowl and whisk to combine.

Method:

First things first, you’re going to pickle your onions! Get them in the fridge while you prep the other ingredients.

Add the pulled beef to a skillet and stir in the bbq sauce until fully incorporated and heated through.

Prepare the garlic aioli.

When you’re ready to assemble, drizzle some olive oil on the focaccia and bake until crispy. Top with the pulled beef, arugula, pickled onions, pomegranate seeds and garlic aioli.

Related Recipes:

pulled brisket ramen
instant pot barbacoa beef
pulled beef

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Rosh Hashanah Sweet & Sour Braised Cabbage

I’m a cruciferous girl through and through, so I love cabbage every way. Raw in salads and sandwiches, pickled, roasted, braised – you name it! Oh and soup! Let’s not forget my Bubby’s cabbage soup, one of my favorites! I always have a head of cabbage in the fridge – and I don’t discriminate between red and green!

The humble veg has been getting more attention recently, especially roasted in wedges, but the classic sweet and sour braised cabbage is a recipe I’ve been loving and making for years. It makes a great side dish for meat, poultry and fish and it’s easy and pretty hands-off! And if you use red cabbage, it brings beautiful color to your plate too.

While traditional sweet and sour braised cabbage is usually prepared with vinegar and sugar – I used pomegranate juice, sumac and honey in honor of Rosh Hashanah for the same sweet and sour flavor, honoring the tradition of the holidays.

Sweet & Sour Braised Cabbage

2 tbsp extra virgin olive oil
1 red onion, thinly sliced into half moons
1 large honeycrisp apple, diced small
1 small head of red cabbage, shredded
1 1/2 cups Tuscanini pomegranate juice
1 1/2 tsp sumac
pinch of allspice
2 tbsp honey, or to taste
kosher salt and freshly ground black pepper, to taste

In a deep and wide skillet, heat the olive oil. Add onions and saute until translucent. Add the apples and continue to cook until softened. Add the cabbage, stirring until it starts to soften. Add the pomegranate juice, sumac, allspice, honey, salt and pepper and bring to a simmer. Cover the pot and braise for 1 hour, stirring occasionally. If the pomegranate juice cooks out, add a bit more.

Serve warm alongside the protein of your choice!

Related Recipes

cabbage hamantasch knish
stuffed cabbage cocktail dogs
roasted cabbage pizza

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Panko Crusted Salmon with Almond Butter Sauce

Following the popularity of this cucumber salad, I knew I wanted to incorporate the dressing into other dishes, you just want to eat it with a spoon. I added it to broccoli salad, pasta salad, and this salmon – which I topped with nori panko crumbs that really takes it over the top! Perfect for the upcoming holidays, and even better with a side of fresh cucumber salad!

Panko Crusted Salmon with Almond Butter Sauce

1 side of salmon fillet
1/4 cup Liebers creamy almond butter
1 large clove garlic
1” piece of fresh ginger
2 tsp Goldbaum’s coconut aminos (may sub soy sauce)
Juice of 1 lime
1 tsp Liebers honey
kosher salt to taste
2 scallions, chopped

Panko:
1/2 cup Liebers plain panko crumbs
2 tbsp toasted black and white sesame seeds
4 sheets toasted salted nori snacks (or 1 sheet regular nori, toasted)
1/8 tsp Liebers red pepper flakes
Kosher salt, to taste

Method:

Preheat oven to 425 degrees. Place the side of salmon on a parchment lined baking sheet.

In a small bowl, add the almond butter. Using a microplane, grate the garlic and ginger into the bowl. Add the coconut aminos, lime juice, honey and salt and whisk to combine.  Brush the mixture onto the salmon.

In a medium bowl, combine the panko ingredients. Crush with your hands until the nori is incorporated well into the panko crumbs. Sprinkle the mixture generously over the salmon.

Bake for 18-20 minutes, or until the fish is opaque and flakes easy with a fork.

VARIATION: you may replace the almond butter with peanut butter, miso paste or tahini paste. You may need to add a bit of water if the consistency is too thick.

Related Recipes:

chili lime crispy salmon
sweet chili broccoli salmon
honey sriracha salmon

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Silan Baked Apples with Pistachio Kataifi

 

Unless you’re living under a rock, you’ve probably seen the viral DUBAI CHOCOLATE that everyone’s been making all over social media. The dark chocolate bar is stuffed with a mix of pistachio butter and toasted kataifi pastry – a shredded filo dough that’s used to make knafeh. I’ve been watching everyone’s ASMR filled reels, biting into the crunchy bar and I just had to make it – except MY WAY.

When I was thinking about Rosh Hashanah recipes to develop, I decided on this concept – updating the old fashioned baked apple with these delicious flavors and textures, and the finished bite was everything I’d hoped for! Warm and soft apple against the crunchy pistachio kataifi and cold ice cream – the contrast of dreams!

NOTE: You can find kataifi pastry in most supermarkets in the freezer section. Apollo brand is kosher.

SILAN BAKED APPLES WITH PISTACHIO KATAIFI

For the apples;
3 large apples (I used honeycrisp), sliced in half and cored
1/2 tsp cinnamon
2 tbsp silan
1/2 cup water

For the pistacho kataifi
1 heaping cup raw pistachios
2 heaping cups kataifi, thawed
2 tbsp flavorless oil
2 tbsp silan
kosher salt, to taste

For topping:
vanilla ice cream
crushed roasted & salted pistachos
toasted kataifi
silan

Method:

Preheat oven to 375 degrees. Place the apples in a baking dish, cut side up. Sprinkle with cinnamon and drizzle with silan, cover and bake until tender, about 30 minutes.

While the apples are baking, spread the pistachios out on a baking sheet and bake until toasted, about 8 minutes.

Cut the kataifi into small pieces and spread on another baking sheet, bake for 8-10 minutes, stirring once, until evenly toasted and golden.

Add the pistachios to a food processor fitted with the S blade. Blend, until a creamy butter forms, stopping to scrape down the sides of the bowl once or twice during processing. Be patient as the nuts will turn from sandy to thick and clumpy to creamy. Add salt, silan and oil and blend until smooth. Taste and adjust sweetness by adding more silan, if desired. If the nut butter is too thick, add a bit more oil.

Mix the pistachio butter into the toasted kataifi.

When ready to serve, spread a heaping spoonful of pistachio kataifi onto the warm apples, top with ice cream, crunchy kataifi, pistachios and silan.

EASY DOES IT! skip the pistachio kataifi filling and just top your baked apples as above!

Related Recipes:

silan roasted figs
honey hasselback baked apples

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