Category: Shabbos

Chili Crisp Broccoli Salad with Miso Tahini Dressing

I love me some broccoli salad but the one we all grew up with – you know the “broccoli craisin salad” as they called it, was smothered in sugar and mayo, and just not as healthy as I’d like. In my cookbook Totally Kosher, I revisited the old favorite recipe in with raisins and a curry tahini dressing, and this time we’re leaning Asian, with crunchy chili crisp, and miso + soy spiked tahini for a lipsmacking umami dressing that you’re going to want to put on everthing!

Never heard of chili crisp before? There’s a incredible homemade version in my cookbook but Roland and Mr. Bing both makes great kosher options.

As for miso paste, if you’re not adding it to your soups, chocolate chips cookies, mashed potatoes or salad dressings, you don’t know what you’re missing! It’s a fermented soybean paste, with “white” miso being the youngest and sweetest variety (the color darkens and the flavor deepens as it ages). This is my favorite kosher brand, while the Marukome is available at HMart and other gourmet markets.

Chili Crisp Broccoli Salad

15oz. raw broccoli, cut into small chunks
1 small red onion, diced small
6 medjool dates, pitted and diced small
1/2 cup almonds, toasted and roughly chopped
2 tbsp chili crisp (see above for kosher options)

Miso Tahini Dressing

1/4 cup tahini paste
1 tbsp white miso paste
2 tsp soy sauce
2 tsp pure maple syrup
juice of 1 lemon
2-3 tbsp water

Method:

Add the salad ingredients to a large mixing bowl. In a small bowl, whisk the dressing ingredients. Mix the dressing into the salad and toss to combine.

Related Recipes:

crack broccolini
sweet chili broccoli salmon
broccoli slaw
chili crisp cucumber salad

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Turkey Wrapped Beef Stuffed Dates

These are a mouthful – and I don’t just mean the title! Medjool dates are stuffed with the juiciest little kofta bites, then wrapped in smoked turkey, glazed with spicy honey mustard, and topped with pickled hot peppers. It’s sweet, salty, spicy, all and once and it’s DELICIOUS! With Simchat Torah coming, finger food is just the thing and these are an absolute winner!

 

Turkey Wrapped Beef Stuffed Dates

1 lb. ground beef (not lean)
1/4 cup grated shallot
2 cloves garlic, grated
3 tbsp chopped parsley
1 tsp sweet paprika
1/2 tsp cumin
1 tsp kosher salt
1/2 tsp ground pepper
24 pitted medjool dates
12 slices smoked turkey, sliced in half
1 cup honey
1/3 cup yellow mustard
2 tbsp sriracha
pickled chili peppers (recipe follows) and parsley for garnish, optional

Method:

Preheat oven to 375 degrees. In a large bowl, combine the beef, shallot, garlic, parsley, paprika, cumin, salt and pepper, Mix to incorporate. Form small torpedo-shaped bites of beef and stuff into the dates. Wrap each date in 1/2 slice of turkey. Transfer the bites to a baking rack sent into a baking sheet.

In a small bowl, combine the honey, mustard and sriracha, Brush the glaze over the turkey. Bake at 375 degrees for 20 minutes, brushing the glaze over the turkey after 10 minutes, and then again as soon they finish cooking.

Garnish with pickled chili peppers and chopped parsley, if desired. Serve warm.

Pickled Chili Peppers
1/2 cup rice vinegar
1/2 cup water
1/4 cup sugar
1 tbsp kosher salt

3 Thai chilies, thinly sliced
1/2 cup rice vinegar
1/2 cup water
1/4 cup sugar
1 tbsp kosher salt

In a small saucepan, combine the vinegar, water, sugar and salt, bring to a boil. Add the chili peppers to an 8oz jar, pour the hot brine over them and set aside to cool. Cover and refrigerate for up to one month.

Related Recipes:

feta stuffed dates with crispy kataifi
brie stuffed dates
beef stuffed apricots

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Beef Chili Bar

There is a LOT of cooking (and eating!) ahead of us, and I’ve said it before, and I’ll say it again! Build your own bowl bars are the way to go! There is so much to build on, it fills up a table, and it’s a fun feast! And so festive too! I love a warm bowl of chili in the Sukkah, but ramen is probably our fave! Here are some other great BYOB ideas for the holiday!

RAMEN BOWLS
broth: chicken soup, miso soup, bone broth (here’s a great recipe!)
noodles: ramen, udon or rice noodles
veg: julienned carrot, zucchini, snow peas, mushrooms, bok choy, cabbage
protein: London broil, chicken breast, leftover brisket or roast, soft boiled eggs
toppings: nori, sriracha, sesame seeds, scallions, radishes, chili peppers, lime wedges, cilantro
sauces: sriracha, gochujang, chili crisp

SUSHI BOWLS
grains: sushi rice, crispy sushi rice, quinoa
fruit/veg: julienned carrot, julienned cucumber, radish, avocado, mango
protein: flaked salmon, raw tuna, kani, edamame
toppings: nori, sesame seeds, french fried onions, scallions or chives
sauces: sweet sauce, spicy mayo, soy sauce, wasabi sauce, teriyaki sauce

BURGER BAR
bread: pretzel buns, burger buns, sourdough
protein: beef burger, turkey burger, quinoa burger, pulled beef, pulled chicken, sunny side up eggs
toppings: lettuce, tomato, onion, sauteed onion, pickled onion, pickles
sides: onion rings, french fries, corn on the cob
sauces: bbq sauce, ketchup, mustard, mayo, pickle relish

FALAFEL BAR
bread: pita, laffa, lachuch, malawach
protein: falafel, shawarma chicken, shnitzel, hard boiled eggs, hummus, roasted chickpeas
toppings: red cabbage slaw, Israeli salad, Israeli pickles, Israeli hot peppers, sauerkraut, sumac onions, beet salad, fried eggplant, parsley
sauces: tahini, amba, schug, harissa

2 tbsp extra virgin olive oil
1 medium onion, diced
1 red pepper, diced
3 garlic cloves, minced
1 ½ lbs ground beef (not lean)
1 jalapeno, diced (veins and seeds removed) or 4oz. canned green chilies
1/3 cup tomato paste
2 (15 oz) cans black beans, drained and rinsed
1 (15oz.) can kidney beans, drained and rinsed
2 (14.5 oz) can diced tomatoes
2 cups chicken or vegetable broth
2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp smoked paprika
1/4 tsp cinnamon
1/8 tsp cayenne pepper (optional, for extra heat)
1 tbsp Dutch process cocoa powder
2 tbsp brown sugar
2 tbsp maple syrup
Salt and black pepper, to taste

BYOB BAR toppings & sides
iceberg lettuce
Sliced jalapeños
sliced avocado
corn
red onion
cilantro
lime wedges
dairy-free our cream
salsa or pico de gallo
guacamole
soft and hard shell tacos, wraps
tortilla chips
cornbread

Method:

Heat a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, 3 minutes, add diced peppers (jalapeno, if using) and continue to saute until softened, 2 minutes. Stir in garlic and cook 1 minute. Add beef and cook until browned, breaking it up with a spoon, about 6 minutes. Stir in the tomato paste and cook for 2 minutes to caramelize it slightly. Add chili powder, cumin, paprika, cinnamon, and cayenne. Stir well to coat.

Add the diced green chilies (if not using jalapeno), beans, and diced tomatoes and pour in broth. Stir everything together. Add cocoa powder, brown sugar and maple syrup and stir to incorporate. Add salt and pepper, to taste. Bring to a simmer, cover and cook 30–40 minutes, stirring occasionally, until thickened and flavors have melded.

Serve hot with toppings and sides of choice.

Related Recipes

cornbread
pumpkin chili
BYOB ramen bowls
pulled brisket ramen
falafel board
crisp rice sushi salad

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Smoked Salmon Carpaccio

Smoked salmon

Why put out a sad cardboard tray of smoked salmon when you can make smoked salmon carpaccio so easily! Plus, it sounds fancy! I love how adaptable this is. You can top it with any of your favorite vegetables like thinly sliced tomatoes, cucumbers, herbs of your choice. Make your own and have fun with it!

Smoked salmon

Wishing you a Gmar Chasima Tova and an easy and meaningful fast!

Smoked Salmon Carpaccio

1 package smoked salmon
jalapeno, thinly sliced
radishes, thinly sliced
red onion, thinly sliced
capers
lemon zest
fresh dill
good quality olive oil
flaky salt

Method:

spread your lox out on a large platter covering the surface. Top with the toppings of your choice and Finish with olive oil oil and flaky salt!

Smoked salmon

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Chicken Caesar Wraps

Chicken Caesar wrap

People always ask me if my kids eat my food and the truth is, As they’re getting older, they are definitely more receptive to interesting dishes and flavors. But when they’re young, they are like most kids and they’re pretty picky! Namely, my youngest, a feisty nine-year-old with an intensely savory palette! She loves Nori, soft, boiled eggs, ramen and basil dip with sourdough!

Every time she’s interested in a new food we get really excited, And let me tell you, so does she! She will eat it for breakfast, lunch and dinner Until she is sick of it!

Her latest interest comes from a pretty horrible experience that we had at the airport when our flight was delayed for eight hours, and we went shopping for kosher food with our voucher from United Airlines. She tried their chicken Caesar wrap, and she was hooked! (Probably because my kale Caesar salad with smoked paprika Panko crumbs is her favorite!).

Alas, as a good mom, I had to learn to make my own at home, which means I get to share the recipe with you!

She said it’s even better than the one in the airport (And by the way, of course she’s over it entirely!)

Chicken Caesar Wraps

2 large flour tortillas
2 pieces oven grilled chicken , sliced
1 head Romaine lettuce, chopped

Pickle Brine Caesar Dressing:
3/4 cup mayonnaise
3 tablespoons pickle brine
1 garlic clove, minced
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper to taste

In a medium bowl, whisk together the mayonnaise, brine, garlic, Dijon, salt, and pepper until creamy.

Toss the romaine into some of the dressing. Place wrap on a piece of parchment paper and top with salad. Add grilled chicken and drizzle with more dressing. Wrap, slice and serve!

NOTE: depending on the acidity of your pickle brine, you might want to add a bit of sweetener to balance it out.

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