Category: Recipes

Snacker-Crusted Salmon Cakes with Lemon-Caper Yogurt Sauce


I love fish cakes, but I rarely make them. I’m always ordering them in restaurants. I’ve made salmon cakes before, but only using canned salmon. The result is usually quite fishy and fishy just doesn’t fly in my house. When I saw this recipe for salmon patties using fresh salmon, I just had to try it. And let me tell you people, I don’t think I can ever go back! These croquettes were crunchy on the outside, full of flavor, and not fishy at all! My husband is the ultimate meat and potatoes kind of guy, and when he saw that I made fish cakes, he kind of rolled his eyes. But then he tasted them. And tasted them again. ZERO fishiness. TONS of flavor. And the sauce was equally delicious! Light, creamy, and lemony.

I doubled the recipe and froze some of the patties. I also refrigerated a few for lunch the next day. They are delicious on a baguette with some mayo or tartar sauce.

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Low Carb Portobello Pizza

Every once in a while, I like to take a break from eating too much carbs. They just make me so tired and lethargic. Stopping to eat them also makes me tired and lethargic. But after I get over those first few days of transitioning, I am high-energy and light on my feet.

Ever since I can remember, I’ve been battling my weight. You name the diet and I’ve probably tried it. Weight watchers (meetings and all), check. Suzanne Somers, check. Atkins, check. South Beach, triple check. The Low GI Diet, check. My Own Version of a Diet, quadruple check. The Seafood ie SEE FOOD Diet, yeah!! lol. Through all my dieting, I have definitely learned about my body, and I found that the diets that work best for me are the low (but not NO) carb diets. “No” carb diets definitely take off the pounds, but the second you go off of it, you gain everything back. “Low” carb diets, on the other hand, help you regulate your blood sugar so that you don’t have cravings and you stay full for longer. You don’t feel deprived since you can incorporate some healthy carbs.

I learned to swap certain foods for their healthier counterparts, as opposed to eliminating them altogether and feeling deprived (which only leads to cravings and cheating). For instance, I’ll have a small baked sweet potato, instead of  mashed potatoes. Or if I really want to be good, mashed cauliflower. Since I absolutely LOVE pizza (who doesn’t), I sometimes substitute Tumaro’s Gourmet LOW CARB Tortilla’s for the crust (or you can use 1/2 of a whole wheat pita) or, my all time favorite recipe – portobello mushroom pizza.

Portobello mushrooms are so meaty and hearty. They work great in this recipe because they really fill you up, without filling you out! You can get creative with toppings, using onions, peppers, or whatever you would put on traditional pizza. I love the taste of the spinach because I almost feel like I’m eating lasagna.

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Sangria Sunday


In the spirit of Chodesh Adar, I decided to throw a Sunday Fun Day Party here, with a recipe for delicious light and fruity sangria, and some kick-off-your-shoes music! First things first…the sangria!  Sangria is a chilled Spanish drink, typically made using red wine, sugar, juice and seltzer. It is sometimes laced with brandy and/or liquor. It can be made with a range of fruits to soak up all the delicious flavors. I wanted to make something for the ladies out there so I played around with measurements, and this one isn’t too heavy or too sweet, it’s just right!

Now for the music! Where oh where do I start. It’s Adar and I’m sure you’re all familiar with the phrase “Mishenichnas Adar Marbim B’simcha.” I’m not sure how literal I’ve taken that in the past few years (or since I’ve been a teenager). Adar nowadays has me scurrying about for Shalach Manos for family and friends, gifts for teachers, costumes and shalach manos for the kids. When do I ever take a minute to breath and just, I dont know…dance?! Yeah, that’s right, dance! And I’m the type who barely dances at weddings. Someone has to pull me by the hand and drag me into the middle of the circle for that awkward moment when you dance with the kallah, and you have nothing in the world to say to her (you ALL know what I mean!). I’m the one standing outside the circle, trying to look busy, or out searching for a bottle of wine! So, you know what? Being as I’m such a horrible dancer (I once took “wedding dance classes” and when everyone was following the instructor to the right, I was going to the left), the one place I can let loose is at home, where no one over the age of four can see me (and yes, even my four year old dances better than me!).

Now what can get me, the ultimate bad dancer to kick off my shoes and move to the beat? Some unbelievably good music. And that’s what I got! My amazing sister-in-law, Chanie, just bought me the new EIG8TH DAY CD, CHASING PROPHECY. I’m a huge fan of Eighth Day and their eclectic music. It’s bluesy and chassidic all at the same time. And their poetic lyrics are so full of soul! Chasing Prophecy is by far their best CD yet. I love EVERY SINGLE song. I have been listening to it over and over and over again, and I just love it more and more with each time. And yes! It made me kick off my shoes and dance! Like a little girl, I swirled around, and grabbed my kids by the hands. They looked at me like I fell off the moon. Because for once, just once, I let all my inhibitions go, and I danced like a free bird with not a care in the world. And you know what? it felt SO GOOD! As for my kids, they giggled and giggled and are wishing on their lucky Adar stars that these happy months of candy, costumes and dancing mommies never come to an end. And so too, am I. Happy Dancing!

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Sushi Salad

This is one of those recipes that is super easy, delicious, and gets finished to the last drop every time I make it. I serve it often for Shabbos lunch and my guests absolutely love it. You can prepare the rice before Shabbos, put it in a Ziploc bag, and take it out two hours before plating.

I really dislike the taste of mock-crab. I find it spongy. If you like it, definitely go ahead and add it to the salad. You can also flake some cooked salmon on top. If you’re brave, and go for raw fish, go ahead and add that. Lox is also a good idea. I once chopped up some baked fish sticks and sprinkled it on top for an added crunch (think tempura crumbs on sushi). Or, serve alongside fried flounder.

Check out my other version of sushi salad here.

Believe it or not, a couple of years ago, I actually made these for Shalach Manos. I prepared everything ahead of time. Something like 10 cups of sushi rice. Bags and bags of diced cucumbers. And of course, the heaven-sent store-bought shredded carrots. I didn’t use avocado because of the browning. I bought these great black square plates (and some other asian-inspired ones) and started plating. It took hours. Maybe if I wasn’t such a perfectionist, things would have went a bit faster. It was crazy. I would never do it again. I sent chopsticks and my wasabi-soy dressing. I printed out the recipe and called it “SHUSHAN SHUSHI SALAD” (now try saying that five times in a row!). The end product was so cute and a great mishloach manos, but unless you only plan on making a few, I wouldn’t recommend it!

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Leftover Chicken Soup Pot Pie

I’ve got to hand this one over to my favorite Facebook page, “Whats for Supper” (introduced to me by my sister-in-law CR), which was started by two sisters, Chava and Naomie (from what I gather anyway). As the name suggests, each day, they post what they are making for supper, and invite all their followers to do the same. Naomie sometimes suggests interested cooking tips, and the health benefits of various foods. They’ve created a family atmosphere, a place to shmooze about more than just food!

Now back to the food. In one post, a little while back, they offered suggestions of what to do with leftover chicken soup. I always have leftover soup, and it kills me to throw it away! Only one of the recipes appealed to me, and that was chicken pot pie. The delicious, creamy comfort food that we all love (and you thought it couldn’t get any comfier than chicken soup) is surprisingly easy to make. Making chicken pot pie using leftover chicken soup seemed a bit “off” at first, but once I tried it, I couldn’t help but make it again the next week. And it just keeps getting better. If you don’t like the sound of it, you can go ahead and boil up some chicken and carrots from scratch.

If you have other vegetables in your soup, like celery, parsnips etc. feel free to add them. (Almost) anything goes!

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