Category: Dinner

Honey Mustard Salmon

{A Resolution & A Recipe}

As any mother can attest, getting into the Yom Kippur spirit while we are stuck at home playing boardgames with our kids (not to mention fasting) can be extremely difficult. We are lucky if we get a chance to pick up our machzor, let alone daven, or attend shul. When I need to switch off the Mommy button and get into davening mode, there is one tefillah that will do it for me – “U’Netaneh Tokef” (translation here). The powerful words of this special prayer really help me zero in on the awesomeness of the day, as well as the most important things in life, that we hope to merit in the coming year. The words have always tugged at my soul, but when I learned the story behind the prayer, they became even more meaningful (read it here).

When I ask Hashem to grant me life vs death, to live in harmony vs being harried, to enjoy transquility vs suffering, to be enriched vs impoverished etc…to merit all the positive things vs the negative, I realize that inasmuch as I am asking Hashem for these things, I need to look inside and ask myself, am I doing the same? Am I choosing the positive over the negative?

By nature, I am more of a pessimist, and tend to see the glass half empty. Growing up, I’d wax philosophical and say, “I’m not a pessimist, I’m a realist. This is the way the world really is.” But I’ve grown up and matured enough to realize that there is both good and bad in this world. It is up to us how we choose to see it. As it says in Koheles, “Everything has an appointed season and there is a time for every matter under the heaven…A time to kill and a time to heal… A time to weep and a time to laugh; a time of wailing and a time of dancing….”

For me, it takes an effort to see the good in things, but this year, I am renewing my commitment to look at things in a positive way. Just as I am asking Hashem to look at the good in me, and to bless me with all things good, I must look inside myself and do the same. Seeing the world in a positive light, facing challenges with a positive outlook, and choosing to see the good in people, only serves to enhance my life and the lives of those around me.

This “recipe” (if you can call it a recipe!), is one which my family enjoys each year at the seudah on Erev Yom Kippur. I realize that it, too, is comprised of sweet honey and bitter mustard. While delicious, I will also eat it with a prayer that this year, the good should overpower the bad and that we should all merit to see the “honey” in our lives, and not know of any bitter “mustard”.

Wishing all BIB followers a Gmar Chasimah Tova and an easy fast!


Honey Mustard Salmon

6 salmon fillets
1/2 cup honey
1/4 cup yellow or spicy mustard
salt and pepper, to taste

Method:

Preheat oven to 400 degrees. Mix honey and mustard in a bowl until incorporated. Rinse fillets and pat dry. Season with salt and pepper. Pour the honey mustard sauce over the salmon and bake for 15 minutes, until flesh is opaque and flakes with a fork.

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Simple Jeweled Rice

My mom has been making this yummy rice for years. I had no idea that it was a version of Persian jeweled rice, but once I learned of the traditional Persian food, I realized that it’s the absolute perfect name for this recipe. Bejeweled with sweet and delicious dried fruits, this rice turns a simple side dish into a meal fit for a king!

I don’t even want to bring up Rosh Hashana because I cannot believe that it’s almost here. Where did the whole summer go?! But, sans the nuts, I do have to say that this would make a beautiful accompaniment to your yom tov seudah. Just thinking about sweet tzimmis and honey cake is making me pine for the sweet New Year. It’s just around the bend!

Simple Jeweled Rice

2 cups white rice, cooked according to package directions (I prefer Basmati)
1 medium onion, sliced into thin half-circles
1/2 cup pitted prunes (roughly chopped, if desired)
1/3 cup plump golden raisins or currants
1/4 cup pine nuts

Method:

Cook rice according to package directions (include salt and oil, butter or margarine). Set aside. Saute onion in oil until golden. Add prunes, raisins and pine nuts and stir until dried fruit has softened and nuts have toasted. Add mixture to the rice and serve.

NOTE: traditional Persian jeweled rice varies but most include a range of spices (cinnamon, allspice, coriander, cardamom, cumin, turmeric, saffron), nuts (pine nuts, pistachios, hazelnuts, almonds), dried fruit (raisins, craisins, dried cherries, barberries, apricots) as well as orange rind, shredded carrots, crushed rose petals and/or pomegranate seeds mixed into basmati rice. Persian rice is a lot more labor-intensive than my mom’s simple recipe. For a lighter and easier version, just saute any mixture of these spices, fruits, and nuts and mix into rice.

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“Magic” Salmon

Even though we’re not big dairy eaters around here, I’m so excited to cook for the Nine Days. It gives me a chance to think outside the box, and a rest from typical chicken dinners. I’m grabbing at the chance to make delicious and healthy fish recipes which are a great source of protein and Omega-3 fatty acids.

There are many different ways to prepare fish, but it doesn’t have to be complicated. You can grill, pan-fry, bake, poach or steam fish in many different preparations, but it is best cooked quickly over high heat. If your fish is cooked right, it won’t taste “fishy”.

When purchasing fresh fish, it should smell like the ocean, not like fish. It should have a vibrant color. Pale fish or fish with discolored patches is not fresh. A great tip is to tell your fishmonger that you are making sushi with the fish. This will ensure that the fish is fresh enough to be eaten raw.

One of my favorite ways of preparing baked salmon and tilapia is using Chef Paul Prudhomme’s Seafood Magic Seasoning Blend. The blend is exactly as it is named; pure magic. When baking fish, the key is to bake it at a high temperature for a short period of time. Your fish will be soft, tasty, and best of all, so incredibly quick and easy to prepare. Recipes follow below.

I have lots of ideas brewing for the upcoming week, so I thought I’d share some ideas for those of you who like to plan ahead:

Dairy Recipe Ideas:

– homemade pizza
– lasagna
– quiches
– risottos
– quesadilles
– stuffed shells
– eggplant parmesan
– fettucine alfredo
– penne alla vodka
– french onion soup
– cream of any vegetable soup
– stuffed mushrooms
– eggplant rollatini
– macaroni and cheese
– pancakes, waffles or french toast
– baked potatoes with broccoli and cheddar or other fillings

Meat-Lovers Recipe Ideas:

– vegetarian chili with cheesy corn bread
– portobello mushroom burger
– tuna steak
– grilled halibut
– fish tacos
– falafel

Light ‘n Healthy Recipe Ideas:

– salad nicoise
– shakshuka
– portobello pizza
– sushi rolls or sushi salad
– chickpea patties
– cheesy stuffed mini peppers
– stir fry with tofu and rice
– steamed fish and veggies au papillote
– baked sweet potatoes with cottage cheese or other fillings

Other Pareve Recipe Ideas:

– tuna or salmon croquettes
– tuna casserole
– salmon pasta salad
– Crispy breaded fish sandwich or “fish and chips”

Please feel free to share your Nine Days Menu ideas in the comments below, I’d love to hear from you!

Quick & Easy Salmon or Tilapia

Preheat your oven to 400 degrees.

For salmon, rinse fish and pat dry. Sprinkle very generously with Seafood Magic spice and drizzle with olive oil. Bake for approximately 15 minutes, until flesh is opaque and flakes with a fork.

For tilapia, rinse fish and pat dry. Squeeze a lemon over the fish, sprinkle very generously with Seafood Magic and brush with canola mayonnaise. Bake for approximately 12 minutes, until flesh is opaque and flakes with a fork.

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Gefilte Fish Patties in Tomato Sauce

If you follow my blog, you’ve probably realized by now that my family is big into gefilte fish. I’ve already posted quite a few variations. This one however, is even closer to home – it’s a family recipe. My mom has been been making her gefilte this way ever since I can remember, and my Bubby before her. My kids love these patties so much that I even make them for dinner every now and then. They like it without the sauce, so I just leave some out. These are best served fresh and warm because they fluff up in the tomato sauce. They can also be served at room temperature with or without the sauce.

NOTE: These patties freeze very well. If you are like me and don’t like to fry a lot, just make a double batch and freeze half of the patties. When you are ready to use, just defrost, cook up the tomato sauce and add the patties. They’ll taste as fresh as the day you made them.

Gefilte Fish Patties in Tomato Sauce

2 loaves frozen gefilte fish, defrosted (I like Raskins Sweet)
2 eggs
1/3 c matza meal
1 bag frozen mixed vegetables
2 15 oz. cans tomato sauce
2-3 tbsp sugar
salt, to taste
pepper, to taste
canola oil, for frying

Method:

Mix gefilte fish, eggs and matza meal in a bowl. Heat oil in a frying pan over medium heat. Form patties from the gefilte mixture and fry until golden brown on both sides. Remove to paper towel. In a separate pot, cook mixed vegetables in salted water and drain. Bring tomato sauce, sugar, salt and pepper to a boil and add mixed vegetables. Add gefilte fish patties and simmer for a few minutes, or, spoon sauce over patties.

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Peanut Chicken Curry


My sister Sara opened my eyes to Indian food with this chicken recipe. I never imagined peanut butter and chicken would make a good combination, but she urged me to try it, and I’m so glad I did. Now I’ve broadened my horizons and have taken to experimenting with Indian spices like garam masala, chicken curries, coconut rice, and more.

I wasn’t quite sure if my kids would take to this recipe. One of my daughters loves peanut butter, so once I elaborated on the peanut-butteriness of the dish, she was willing to give it a go. The younger one is willing to try anything new, and thankfully, both of them absolutely loved it. So if your kid loves peanut butter, just tell them you’re making extra special “peanut butter chicken” and they’ll be singing your praises around the dinner table.

Peanut Chicken Curry

1 onion, finely diced
2 cloves garlic, minced
1 tbsp curry powder
1 pkg chicken breasts, cut into small chunks
3 tbsp honey
3 tbsp soy sauce
1/2 cup crunchy peanut butter
1/2 cup water
Basmati rice, for serving
scallions, diced, for garnish

Method:

Saute onion and garlic in a bit of oil until translucent. Add curry powder and continue to saute until fragrant. Add chicken and stir over medium heat until no longer pink. Add remaining ingredients, mixing well to incorporate. Cook, stirring until sauce thickens, about 10 minutes.

Serve over basmati rice and garnish with scallions.

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