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Asian Ginger
Cilantro Chicken salad
3/4 cup Asian dressing (recipe below)
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh ginger
(1) 6-ounce package baby spinach or arugula leaves
2 cups mixed sliced red, yellow and green bell peppers
2 cups sliced cucumbers
(1) 2- to 2 1/2 -pound rotisserie chicken, meat torn into
bite-size pieces (about 4 cups)
1/2 cup roasted cashews
1 15 ounce can of mandarin oranges, drained. Reserve the
juice for the dressing
Mix cilantro, and ginger in small bowl. Toss spinach,
peppers, cucumbers, chicken, and nuts in large bowl with
just enough dressing mixture to coat. Season to taste with
salt and pepper. Divide salad among 4 plates. Top with
mandarin oranges and serve.
¼ cup rice wine vinegar
1 tablespoon honey (spray spoon with non stick spray
before measuring so the honey won’t stick )
¼ cup low sodium soy sauce
¼ cup freshly squeezed lime juice
¼ tsp. red pepper flakes
Juice drained from the canned mandarin oranges
2 tablespoons of toasted sesame oil
¼ cup peanut oil
In a bowl, combine the first six ingredients. Whisk in the
toasted sesame oil and the peanut oil with the other
ingredients until combined. Refrigerate. (This dressing
will last for about one week in the refrigerator)
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Coconut Chicken Soup (serves 4-6)
(2) 14-ounce cans unsweetened coconut milk*
3 cups chicken broth
2 cups thinly sliced mushrooms
6 tablespoons finely chopped lemongrass or the zest of one
lemon
1/4 cup low sodium soy sauce
2 tablespoons minced fresh ginger
1 Serrano chili, sliced into rounds
2 garlic cloves, minced
1 teaspoon Sriracha sauce, or to taste**
1 tablespoon brown sugar
8 cooked skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced green onions
1/4 cup thinly sliced basil
3 tablespoons fresh lime juice
* Be sure not to buy cream of coconut. It is not the same
thing.
**Available in many supermarkets and Asian markets
Combine first 10 ingredients in large saucepan. Bring to
boil. Reduce heat; cover and simmer 10 minutes to blend
flavors. Add chicken; simmer until cooked through, about 5
minutes. Mix in green onions, basil and lime juice.
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Fried rice
with Cilantro and Edamame (serves 4-6 as a side dish)
1 cup fresh cilantro sprigs
4 scallions
2 teaspoons cumin seeds
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
4 cups chilled cooked rice (whatever you had for last
night’s dinner)
2 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
1 cup frozen shelled edamame
Chop cilantro and thinly
slice scallions. In a large nonstick skillet cook cumin
seeds in the vegetable oil over moderately high heat,
stirring, until fragrant, about 1 minute. Add rice and
fry, stirring occasionally, until heated through, about 3
minutes. Add vinegar and soy sauce, stirring to coat rice,
and stir-fry until liquid is evaporated. Stir in cilantro,
scallions, and edamame and stir-fry until heated through,
about 2 minutes.
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Vodka and Raspberry liquor infused watermelon with mint
1 8-pound watermelon, rind
removed and cut into 1-inch pieces (about 16 cups)
1 cup fresh lemon juice
2/3 cup sugar
1/2 cup vodka
6 tablespoons Raspberry liquor
1/4 cup chopped fresh mint
Place watermelon in large
bowl. Whisk fresh lemon juice and sugar in medium bowl
until sugar dissolves. Whisk in vodka and Chambord. Season
mixture to taste with salt. Pour mixture over watermelon.
Cover and chill at least 1 hour and up to 2 hours.
Sprinkle with chopped fresh mint and serve.
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Lactose free, lower calorie and delicious Tiramisu
1 ¼ pound store bought sponge cake, lightly toasted
20 ½ ounces silken soft tofu, thoroughly drained and dried
with layers of paper towels
5 large egg yolks
½ cup granulated sugar
¼ cup dark rum
Pinch of salt
3 large egg whites
2 ½ tablespoons instant espresso powder dissolved in ½ cup
hot water
¼ cup unsweetened cocoa powder
Using an electric mixer and a deep bowl, beat the egg
yolks and sugar until thickened; 3 to 4 minutes.
In a heavy saucepan over medium heat, cook the egg yolk
mixture, whisking to prevent curdling, until thick enough
to coat the back of a spoon; about 5 minutes. Do not boil.
Cool, then strain through a sieve to remove any cooked
egg pieces.
Meanwhile, using a clean bowl and clean beaters, beat the
egg whites with salt until stiff peaks form. Set aside.
Puree the drained tofu in a food processor or blender. Add
the yolk and sugar combination and combine.
Transfer to a clean bowl and fold in the beaten egg
whites.
Combine the coffee mixture and rum in a container equipped
with a spout, such as a glass measuring cup.
Grease a 2-quart (8-cup)
loaf pan and line with plastic wrap, letting the sides
overhang. Line the bottom completely with slices of cake,
trimmed to fit tightly. Pour half of the coffee mixture
evenly over the cake. Spread half of the tofu mixture
evenly over the cake. Repeat. Sift cocoa lightly over the
top.
Fold the overhanging
plastic wrap toward the centre of the mold. Refrigerate a
few hours until set. Unmold and slice. Makes 12 generous
servings.
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These are items no kitchen pantry
should be without. If you have these in the house, you can
almost always come up with great meal solutions from
scratch or with leftovers. Some of these items may seem a
bit unusual to you, but take my word for it – They are
worth it.
-
Extra virgin olive oil:
Taste different oils from different countries to
determine what you like the best.
-
Canola or vegetable oil:
Use when you don’t want the oil to add flavor to the
food. In addition, these oils have a higher smoking
point so are better for frying.
-
Toasted Sesame Oil:
This is an aromatic oil made from pressed and toasted
sesame seeds. The flavor is too intense to be used as a
cooking oil and it burns quite easily. Toasted sesame
oil can be added to marinades, salad dressings, or in
the final stages of cooking. Recipes often call for a
few drops to be drizzled on a dish just before serving.
-
Balsamic vinegar:
Sweet and subtle and NOT just for salads. Try
dipping strawberries in Balsamic and then in sugar for
an amazing treat.
-
Rice vinegar:
Made from fermented rice or rice wine. It has similar
properties and taste to Balsamic vinegar, but it is less
sweet.
-
Capers:
Actually the unopened flower from a shrub in the
Mediterranean, these briny flavor bombs can spruce up a
simple tuna salad. Or try tossed with diced tomatoes and
pasta. They are also great sautéed with butter and
poured over fish for a simple and elegant sauce.
-
Olives: Used
much like capers, a little goes a long way. Serve alone,
with cheese and bread, or tossed in pastas. Chop some up
to add on sandwiches.
-
Anchovies:
Yes, anchovies! A true secret ingredient that people
don't even know they like. Most people who say they
don't like anchovies have never even tasted them! "Melt"
some in hot olive oil and toss with broccoli or spinach.
Mash some up and rub onto fish before grilling instead
of salt. Or simply place on buttered bread for a
decadent treat. Thoroughly rinse them before adding them
to your dishes. If I could think of any food that tastes
infinitely better than it looks, anchovies would be it.
Let them remain unseen by blending them into Caesar’s
dressing, pasta sauces, and pizza toppings or mixed into
butter.
-
Parmigiano-Reggiano:
this sophisticated grating cheese has more uses than
pasta. Grate or shave over salads, add to vegetable
soups, beans, or just eat chunks with red wine after a
great meal as a desert replacement. There are now some
great imported kosher varieties. If your only experience
with this cheese is from the shaker bottle, you are in
for a wonderful treat.
-
Dry pasta:
Choose whole wheat or "regular," Imported or domestic.
This can always make a quick meal when all else fails.
-
Dry rice:
Whether it's Arborio, Jasmine, Basmati, brown or white,
you can always whip up a quick meal if rice is in your
pantry.
-
Canned Tuna and Salmon:
Packed in water or olive oil, it's great tossed with
pasta and capers. Of course on sandwiches.
-
Canned beans:
A quick and easy protein source. Toss with salads, place
between tortillas with some salsa and cheese, or just
heat and serve.
-
Canned pineapple and
mandarin oranges in their own juice
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Chicken or vegetable broth:
For a quick and easy soup, or use to cook veggies,
potatoes, or beans. This great staple will add flavor
and proteins to any dish with very few calories or fat.
The broths packaged in boxes are far superior to the
others.
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Canned unsweetened coconut
milk: Not to be confused with cream of
coconut. Coconut milk is not a dairy product at all, and
gets its affectionate name from looking just like milk.
It is obtained by combining grated coconut and water,
and straining the mixture, discarding the solids.
Delicious in cooking and baking. Coconut milk doesn’t
require any Kosher Supervision, so go for it.
-
Dijon mustard:
Not just for sandwiches. Brush onto meats before
roasting, add to breadcrumbs for a tasty topping, and
add to meatloaf or salad dressings.
-
Kosher salt:
A very pure salt, the large grains are very easy to
control while seasoning.
-
Canned tomatoes:
Obviously for sauces, but they are great added to soups
and stews as well. Keep them on hand for last minute
meals
-
Nuts: Not
just for snacking. Keep them in the freezer for long
life. Add to salads for healthy fiber and protein.
-
Honey: A
great natural sweetener, honey can be added to BBQ
sauces, salad dressings, mustards or used as a glaze for
roasted meats
-
Maple syrup:
Use like honey. Not just for pancakes! On Rosh
Hashanah, my family dips apples in maple syrup.
-
Frozen veggies:
Corn, spinach, edamame and peas are all great to have on
hand for quick soups, pasta dishes, rice or side dishes.
-
Corn and flour tortillas:
Keep them in the freezer and "snap" them apart with the
tip of a knife when ready to use (just be careful!)
Defrost for 10 minutes on a paper towel and use for
quick quesadillas or tacos at a moment's notice.
-
Bottled salsa:
Great on chips, but this can also be used as an easy
flavor enhancer for beans or even soups. Treat it like
canned tomatoes with a kick!
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Soy sauce: Of
course a great condiment for Asian dishes, but it also
makes a great addition to marinades, BBQ sauces, and
adds a "rich salt" to any dish.
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Spices:
Peppercorns, cumin, curry powder, cayenne, chili powder,
cinnamon, bay leaves and paprika.
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Miso Paste:
Miso is a thick paste made from soybeans or any other
grains (chick peas, brown rice, barley, etc...), that
has been fermented and left to age for up to three
years. The darker the paste, the more intense the
flavor. Miso is a staple of Oriental cooking. Very
nutritious and low in calories, it provides such bulk
and flavor that you can consider substituting it anytime
for any recipe calling for stock (only, keep in mind it
is salty, so do not add salt to your dish until you
taste it: it might not need any).
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Hot sauce:
Try various brands to determine what you like best. I
recommend Sriracha, an Asian hot sauce. It is possible
to find this with rabbinical supervision.
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Onions and garlic
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Copyright ©
2005 Sharon Lebewohl, All Rights Reserved