Category: Recipes

Kani Mock Crab Cakes

Friday’s look very different in my house from week to week. With my kid’s leaving to their dad’s every other weekend, I don’t cook for Shabbat every week, and when I do, I’m not always hosting. I have my busy hosting weeks where I plan my menu on Thursday night, write up a shopping list, and shop early Friday morning. And then I have my lazy Fridays where I pull out whatever I have in the fridge from the week and plan a last-minute meal. I love both styles of cooking – one where I have to be more organized, and the other where I get to be creative and play.

This past weekend was the free kind and I had a package of kani leftover from our build-you-own-sushi-bowls dinner on Monday. I had made flaked salmon, so nobody went for the kani, and I wanted to use it up. Mock crab cakes were the obvious choice, and I had some hearts of palm in the fridge, a bunch of peppers, dill from my soup, and plenty of saltines leftover from my stomach virus (so fun!!!)…. the perfect mix for some patties.

Kani Mock Crab Cakes

16oz. kani (mock crab), diced small
1 red pepper, finely diced
2 hearts of palm, finely diced
2 cloves garlic, minced
3 scallions, chopped
1 cup crushed saltine crackers
3 tbsp chopped dill
1 1/2 tbsp yellow mustard
zest of 1/2 lemon
dash of tajin
1/3 cup mayo
2 eggs + 1 egg white
salt and pepper, to taste
3 tbsp grapeseed oil + 1 tsp toasted sesame oil, for frying

Crumbs:
2 cups panko
1/3 cup toasted black and white sesame seeds
kosher salt, to taste

Spicy Mayo
1 cup mayonnaise
2 tbsp unseasoned rice vinegar
2 tbsp sriracha
2 tsp sesame oil

Method:

In a large bowl, combine the kani, red pepper, hearts of palm, garlic, scallions and seasonings, mix with a spoon until incorporated. Place the crumb ingredients onto a flat plate or small sheet tray and stir to combine.

Press the kani mixture together to form patties and dredge in the crumbs until coated on both sides.

Heat the oils in a frying pan and fry the patties until golden on both sides, adding more oil, if needed.

Serve with spicy mayo.

Related Recipes:

Asian kani bites
kani caesar salad with nori croutons
kani salad

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Halva Ribbons

I’m stress baking with Israel and the hostages on my mind – so I went to my tried and true recipe – my famous BABKA STRAWS, only Israel-inspired with a halva filling this time, and hostage ribbon shaped because it’s all I can think of right now.

I’m going to keep it short because I don’t know how to even formulate my feelings into words but I’ll share something I wrote this New Years, a bit of hope in the darkness…

Two thousand twenty four
A year of
Victory or defeat
memories I’d like to forget
Tik tok
Tik tok
The sound of
Mothers of hostages
Fathers of soldiers
sobs in my pillow
Numbers on masking tape
Rising
Broken spirits
Colliding
Boots for soldiers
Gear for brothers
Glimmers of light
In the darkness
Faith
our weapon
Family
our shield
A nation of Maccabees
Fighting
Uniting
Igniting
The Star of David
forever emblazoned
On our souls
We are the light
And we will dance again
עם ישראל חי

 

Halva Ribbons for the Hostages

2 sheets puff pastry, thawed
1/2 cup tahini paste
3 tbsp silan (date honey)
1/4 tsp cinnamon
1 tsp pure vanilla extract
kosher salt, to taste
1-2 tbsp water
1 egg + 1 tbsp water, beaten, for eggwash
2 tbsp demerara sugar
2 tbsp sesame seeds

Method:

In a medium bowl, combine the tahini paste, silan, cinnamon, vanilla and salt, whisk until combined. Add in the water a tablespoon at a time until the spread is creamy like the texture of dulce de leche.

In a second bowl, combine the demerara sugar and sesame seeds.

Preheat oven to 400°F. Line two baking sheets with parchment paper.

Working with one sheet of cold puff pastry at a time, lightly roll the dough out to form a large rectangle (flour your surface, if needed). With the short side facing you, spread half of the halva filling on the lower half of the dough. Fold uncoated half of the dough over the coated side.

Using a pizza cutter, cut the pastry into thin strips, 1/8 – 1/4-inch thick. Twist the strips into a ribbon shape and place on the sheet tray about 1/2-inch or so apart.

Brush the ribbons with egg wash and sprinkle with the demerara sugar mixture.

Repeat with remaining puff pastry and halva cream.

Bake for 12-14 minutes or until golden brown.

NOTE: If the puff pastry gets too soft, it can be difficult to work with. If needed, freeze the pastry to firm it up before cutting and shaping.

VARIATION: You can use this halva crumble topping in place of the sugar/sesame mixture.

Related recipes:

yellow ribbon cookies
tahinitaschen
cheese babka straws
chocolate rugelach

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Creamy Leek & Chicken Soup with Barley

 

Creamy Leek & Chicken Soup with Barley

4 chicken bottoms
salt and pepper, to taste
2 tbsp extra virgin olive oil
2 large leeks, white and pale green parts only, chopped
4 cloves garlic, minced
1/4 cup dry white wine
5 sprigs thyme
2 dried bay leaves
1 cup barley, rinsed
9 cups chicken or vegetable stock
1/2 tsp umami seasoning (optional)

Method:

Heat the olive oil in a soup pot. Season the chicken with salt and pepper and sear until browned on both sides, about 4 minutes per side, remove from the pot. Add the leeks and saute until wilted and starting to brown. Add the garlic and stir to incorporate and soften. Add the wine and use a spatula to scrape any bits from the bottom of the pan while the wine cooks down and the mixture is creamy. Return the chicken to the bot and add the thyme, bay leaves, barley, and stock. Season with umami seasoning, and salt and pepper, to taste.

Bring the soup up to a boil, reduce to a simmer and cook, covered, for 1 hour.


Related Recipes:

cream of chicken soup in bread bowls
cream of leek soup
grilled leeks with crispy panko
salmon en croute with creamed leeks

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Spinach Feta Zoodles

Zoodles are back, and it’s been FOREVER! It was my go-to lunch and Saturday night dinner way back when, but it took a back seat when the sourdough trend replaced my low-carb leanings. But the new year is upon us – which means lightening things up post our 8-day latke fest and zoodles are making a comeback!

I had some defrosted chopped spinach in the fridge and a little chunk of feta so I decided to add those components and it may just be my favorite combo to date!

 

Spinach Feta Zoodles

1 zucchini, julienned with a julienne peeler 

2 tbsp extra virgin olive oil
1/2 cup frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
salt and pepper, to taste
1/2 cup shredded mozarella cheese
1/4 cup feta crumbles
red pepper flakes, for finishing

Method:

Heat the olive oil in a nonstick skillet and saute the spinach until warmed through. Season with salt and pepper. Add the garlic and continue to saute until softened. Add the zoodles and saute over high heat until softened, about 2 minutes. Season with salt and stir to incorporate. Top with mozzarella and feta and cover with foil until melted. Sprinkle with red pepper flakes or drizzle some hot sauce before serving.

Related Recipes:

cheesy zoodle marinara
tuna zoodle puttanesca
zoodle bolognese

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Israeli Couscous Arancini

A real #oldiebutgoodie, this arancini was born out of my love of cheesy fried deliciousness and fun Chanukah appetizers. Arancini is as labor-intensive as it is delicious, because it starts with a base of leftover risotta (who ever has leftover risotto?!), so here, I substitute ptitim, or Israeli couscous as it’s called in this country, for rice, and you’re left with a quick-cooking pasta with the most delicious mouthfeeel that comes together super fast! I can never make these little bites of heaven fast enough, and kids just can’t stop popping them. A winner for your Chanukah party!

Israeli Couscous Arancini
reprinted from Millennial Kosher

1 Tbsp butter
¼ cup shallot, minced
2 cloves garlic, minced
1 (8.8-oz.) bag Israeli couscous
2 cups whole milk
½ tsp salt
2 cups shredded mozzarella
3 eggs
salt and pepper, to taste
2 cups panko crumbs
1 tsp dried basil
1 tsp dried oregano
½ tsp garlic powder
canola oil, for frying
grated Parmesan cheese, for dusting
marinara sauce, for serving

Method:

In a large saucepan, over medium heat, melt butter. Add shallot and garlic; sauté until softened and fragrant. Add couscous, milk, and salt; bring the mixture to a simmer. Cook until couscous is tender and milk is absorbed, about 8 minutes. Stir in the mozzarella.

Spread couscous mixture into a 9×9-inch pan lined with parchment paper; refrigerate until pasta is solid. Remove from the pan and cut into cubes.

In a shallow bowl, combine panko crumbs, basil, oregano, and garlic powder. Mix to combine; season with salt and pepper.

In a second shallow bowl, beat eggs lightly; season with salt and pepper.

Heat 2 inches of canola oil in a deep skillet over medium-high heat. Working in batches, dip the pasta cubes first in eggs and then in panko crumbs, to coat. Fry until golden and drain on paper towels.

Dust the arancini with Parmesan; serve with marinara sauce, for dipping.

Note: To prepare in advance, you may freeze the arancini before or after frying. You may fry unfried frozen arancini until browned and crisp. If arancini have already been fried, bake at 400°F on a greased baking sheet until crispy and heated through.

Related Recipes:

bissli pizza wheels
Pizza En Croute
jalapeno poppers
broccoli parmesan poppers

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