Category: The Nine Days

Salmon Pasta Salad

If you follow my blog, you know how much I love turning leftovers into something fabulous. This salmon salad is no exception. Back on Succos, I prepared a huge portion of salmon and although delicious, I still had so much left over. Because salmon tends to get a bit fishy the next day, I wanted to serve it up in a way that I could mask some of its fishiness. And that’s how this recipe was borne.

This year, we go straight from Shabbos into Shavuous and I’m sure many of you are going to have lots of leftovers. And since not everyone has the luxury of leaving on their oven for 3 days, we’ve all got to make the most of what we’ve got. This recipe will take your leftover salmon from fishy to delicious! I’ve upped the ante for Shavuous by using soft Israeli cream cheese instead of mayonnaise. Make sure to bake your salmon in a pareve oven so you can make it dairy.


Salmon Pasta Salad

1 12 oz box bowtie pasta (reserve 2 tbsp cooking water)
2 slices leftover salmon (see note)
1/2 c peas, thawed
1 small red onion, diced (about 1/4 cup)
zest of 1 lemon
juice of 1 lemon
2 tbsp dill
1/4 cup soft Israeli cream cheese
salt and pepper, to taste

Method:

Prepare pasta according to package directions, making sure to reserve 2 tbsp of cooking water before draining. Add the pasta to a mixing bowl and stir in cream cheese while it’s still hot. Add pasta water 1 tbsp at a time to help thin out the cream cheese. Add remaining ingredients and mix to combine. Serve immediately.

Note: If you don’t have leftover salmon, you can use chunks of canned salmon or you can bake fresh. Preheat oven to 400 degrees. Squeeze some fresh lemon on fish, sprinkle salt, and drizzle a little olive oil. Bake for 15 minutes.

Variation: For a pareve version, use mayo instead of cream cheese. Omit the pasta water.

1 year ago: black bean & chorizo chocolate chili

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Cream of Leek Soup + Fresh & Easy Cookbook Review

I don’t know what’s taken me so long to make something from Leah Schapira’s fabulous cookbook Fresh & Easy Kosher Cooking, but I’m so glad I finally did. It also gave me a chance to revisit the book and look at page after page of mouthwatering recipes and pictures. While the title “Fresh & Easy” refers to the recipes, it also reflects the cookbooks ease of use. Being a web designer by trade, I really appreciate a fresh and clean layout, and Leah’s book does a fabulous job of creating organized, easy-to-read meal plans for the everyday cook. With picture perfect menu’s, an informative guide to seasonal fruits & vegetables, as well as freezer tips and food pairings, “Fresh & Easy” is the perfect resource for busy moms and cooks.

One of the recipes that stood out to me was this cream of leak soup. While I usually make french onion soup for Shavuous, I find it quite heavy, so I was looking for something dairy, but lighter. While this is similar to a vichyssoise, the lack of potatoes and heavy cream keep it light – which I love. Of course I had to throw my own twist on it, so I made some crispy leeks for garnish.

Some of the other recipes I’m eyeing from Leah’s book include the gemelli basil pasta salad, butternut squash with grapes and shallots, red wine tomato sauce, Italian breadsticks, double chocolate pecan waffles, creamy thai chicken thighs, plum asian chicken, savory hamentaschen, peanut butter bars, cinnamon twists, cheese buns….(I better stop here before I type up the whole cookbook!)

Do you own the Fresh & Easy cookbook? What are some of the recipes you’ve tried? I’d love to hear from you!

Cream of Leek Soup
reprinted with permission from Fresh & Easy Kosher Cooking by Leah Schapira of CookKosher.com

3 large leeks (white and light green parts only)
2-3 tbsp oil
1 small onion, diced
4 tbsp flour
2 cups pareve chicken stock (I used Imagine)
1/4 cup white wine
salt and pepper, to taste
3/4 cup milk

Method:

Slice the white and light green parts of the leek in half vertically (I seem to have misread this part and used the green parts too, oops!). Wash well and cut crosswise into thin slices. Heat the oil over medium heat and saute the leeks and onions for 10 minutes, stirring occasionally, until translucent. Add the flour, stirring constantly for 1-2 minutes. Add the stock and bring to a boil. Lower the heat. Add white wine, salt and pepper and simmer for 10 minutes. Add milk and heat thoroughly, taking care that the soup does not come to a boil.

Note: Puree if desired.


Crispy Leeks

1 leek, white and light green part only
canola oil

Method:

Slice the leek in half vertically and wash to remove dirt and grit. Dry well. Cut the leek lengthwise into thin strips. Heat up oil in a small pan and add leeks. Fry until golden and drain on paper towels.

1 year ago: mini zucchini muffins + Rivka’s pumpkin cake

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How to Make Pesto
Spinach, Walnut & Cheddar Pesto


With Shavuous just two weeks away, I thought it would be a good idea to do a little tutorial on making pesto. I’m sure most of you have either tasted it or have at least seen it on a restaurant menu. The popular green sauce is traditionally made from a mixture of basil leaves, pine nuts, garlic, parmesan cheese, and olive oil. Pesto is surprisingly easy to prepare, as well as delicious and versatile. It can be used as a sauce for fish and pasta or as a spread over crackers and bread. It makes the perfect addition to your Shavuous menu.

Because pesto is a sauce made from raw ingredients, it’s important to use those that are fresh and good quality. Fresh garlic (no frozen garlic cubes!), herbs and extra virgin olive oil are a must! It is also a good idea to toast your nuts beforehand as it brings out their natural oils and intensifies their flavor.

While pesto is usually made from basil, pine nuts and parmesan, you can make pesto using a combination of any greens, nuts and cheeses. The basic components of any pesto include the following:

–fresh leafy greens (basil, spinach, arugula) or herbs (parsley, mint, cilantro)  or mixed
–nuts (walnuts, hazelnuts, almonds, macadamia nuts, pumpkin seeds, pine nuts, pistachios)
–cheese (parmesan, romano, cheddar  or any dry, hard cheese)
–acid (lemon, lime, red wine vinegar, sherry vinegar)
–oil (extra virgin olive oil, grapeseed, walnut, hazelnut)
–seasoning (fresh garlic, salt, pepper)

Once you have your ingredients, the pesto can be prepared by hand, using a mortar and pestle, or with a food processor or blender.

Basic Pesto Measurements:

3 cups packed fresh leafy greens
½ cup toasted nuts
1/2 cup grated parmesan (omit if making nondairy)
2 garlic cloves, peeled
1 tbsp fresh squeezed lemon juice
1/3-1 cup extra virgin olive oil
kosher salt and pepper, to taste

Pesto Tips & Tricks:

* If you toast your nuts before using (it’s worth the extra step), make sure to cool them off before adding them to the food processor. Otherwise, the heat from the nuts will start to melt the cheese and your pesto will turn gummy.

* To keep your pesto from turning black in the fridge, cover it with an inch of olive oil. Just pour off the excess oil before serving.

* Leftover pesto can be frozen for future use. Just pour pesto into an ice cube tray for individual servings. Once it’s frozen, add the cubes to a ziploc bag.

What are some of your favorite pesto combinations? Share them with me in the comments below!

 

Spinach, Walnut & Cheddar Pesto

3 cups packed baby spinach leaves
1/2 cup chopped walnuts
1/2 cup shredded cheddar cheese
2 cloves garlic, peeled
2 tbsp fresh lemon juice
1/3-2/3 cup extra virgin olive oil
1 tsp salt, or to taste
1/8 tsp pepper, or to taste

Method:

Add the walnuts to a dry pan and stir over medium heat until toasted and fragrant. Let cool. In the meantime, add the garlic to the food processor and mince. Add the spinach leaves, walnuts, cheddar cheese and salt and pepper. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed. Start off with less oil and increase until your pesto reaches the desired consistency (you may want thicker pesto to use as a spread, or thinner pesto to use as a sauce). You may need to remove the lid and move the ingredients around to get the mixture going. For a chunkier pesto, pulse your food processor to control the puree. For thinner pesto, blend until smooth.

1 year ago: home-made fish sticks

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Rice Vermicelli

Is your pantry filled with little bags of assorted leftover pasta? That extra orzo from when you only made half the box?  Or the scraps from the 10 oz. bag of egg noodles (whose recipe only called for 7 oz.)? Well luckily, I have a great recipe to use up your leftovers before Pesach! This Shabbos, you can turn your simple plate of rice into a two-toned pilaf that is just as pleasing on the palate as it is on the eyes! It’s simple, easy, and kids love it!

 

Rice Pilaf

2 cups white rice
3/4 cup fine egg noodles, spaghetti cut into pieces, orzo or other fine pasta
4 cups water or chicken stock
3-4 tbsp oil
2 tsp salt

Method:

Heat up oil in a saute pan and add pasta. Saute over medium heat, stirring constantly, until pasta is fragrant and golden. Watch the pasta carefully because it can quickly go from golden to burnt. Add the rice and stir for a minute or two. Add water or stock and salt and bring to a boil. Lower the heat and simmer for 20 minutes. Fluff with a fork.

1 year ago: sesame linguini with marinated chicken breast

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Pizza Omelette

You know how they say “necessity breeds innovation?” That’s kind of how this pizza omelette was born.  It was one of those days where I just could not look at another salad, but I also could not eat any bread. (You all might be feeling something quite similar in a couple of weeks!). The thought of pizza was making my mouth water and I had no portobello mushrooms to stuff with cheese. I ransacked the refrigerator until it hit me – the humble egg. Why not use it to make a crust? And the rest is history! I can’t count how many times I’ve made this since.

So when Pesach comes around and you’re craving some pizza, go ahead and whip up this easy recipe. It really hits the spot! You can also check out my updated Passover category for more Pesach recipes!

 

Pizza Omelette

3 eggs
salt and pepper, to taste
marinara, tomato sauce or ketchup
mozzarella cheese, shredded
cheddar cheese, shredded
olives, or toppings of choice

Method:

Check eggs for blood spots and whisk well. Season with salt and pepper. Heat up a 7″ frying pan* with cooking spray. Pour egg mixture into pan and let it cook until it sets around the edges. Flip the omelette, taking care that it does not break. Remove the omelette from the pan and set on a baking sheet. Top with tomato sauce, cheese and toppings of your choice. Bake at 400 until cheese is browned and bubbly.

*If you use a bigger pan, you may want to add a few more eggs to keep the “crust” substantial. If it’s too thin, the pizza will fall apart.

VARIATION: spice up your pizza “crust” with herbs and spices for added flavor.

1 year ago: perfect pareve french toast

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