Salmon Pasta Salad

Written by chanie on May 24th, 2012

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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Peanut Butter Mousse + Bonus Recipe

Written by chanie on May 21st, 2012

At our local Bikur Cholim gathering last year, we were lucky enough to have Levana Kirschenbaum, the talented caterer and cookbook author, do a cooking demo for us. I don’t remember everything she made, but one thing that really stood out was her chocolate mousse. I’m not one to eat raw egg yolks (like in most mousse recipes), so when I saw her using tofu instead, I was intrigued. That Shabbos, I made her recipe for dessert, and it’s been a regular in my house ever since. The tofu adds a silkiness to the mousse that you’d never dream would come from soy. I started experimenting with silken tofu some more and this peanut butter mousse is one of my favorite outcomes. You can even make a parfait of mousses, and layer the chocolate and peanut butter into dessert glasses (keep it small because they are very rich!). I did that one Yom Tov and topped it with whipped cream and brownie crumbles. My guests nearly fell off their seats!

Thanks to Levana for generously sharing her chocolate espresso mousse recipe below. Make sure to check out her new cookbook, The Whole Foods Kosher Kitchen!

Peanut Butter Mousse

1 lb. silken tofu
3/4 c creamy peanut butter
1/2 cup confectioners sugar
1 1/2 tbsp honey
1/8 tsp cinnamon
1/8 tsp salt

optional garnishes:
whipped cream
honey roasted peanuts, coarsely chopped
chocolate sandwich cookie crumbs (processed in the blender)

Method:

Remove tofu from packaging and drain on paper towels until all excess liquid is absorbed. Add the tofu, peanut butter, sugar, honey, cinnamon and salt to a blender and process until smooth. Refrigerate for a few hours until firm. Pour into glasses and garnish with whipped cream, chopped peanuts and cookie crumbs.

Variation: You can also make a peanut butter pie using this mousse recipe. Just add melted butter to the cookie crumbs and press into the bottom of a pie dish. Bake for 10 minutes to set. Remove from oven and set aside to cool. Pour mousse into pie dish and top with whipped cream. Garnish with chopped peanuts and chocolate shavings.

 

Levana’s Chocolate Espresso Mousse
recipe reprinted with permission from LevanaCooks, author of The Whole Foods Kosher Kitchen

1 c good quality semisweet chocolate chips (or grated chocolate)
2 tbsp instant coffee powder
1/4 c water
2/3 c pure cocoa powder
2/3 c sugar
1/4 c vegetable oil
2 tbsp unflavored brandy or rum
1 lb. silken tofu, drained

Method:

In a small saucepan, on a very low flame, place all but last ingredient, and cook, stirring, until melted. This will take about 2-3 minutes (Or microwave 2 minutes). Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth. Pour the mixture into 6 to 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.

1 year ago: best bbq potato salad

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Cream of Leek Soup + Fresh & Easy Cookbook Review

Written by chanie on May 19th, 2012

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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Pesto & Goat Cheese Crostini

Written by chanie on May 18th, 2012

With a 3-days-of-cooking marathon ahead of us next week, I thought it best to keep it short and sweet today. It doesn’t get much easier than this!

Crostini are small pieces of toasted french bread that are served with a topping as an appetizer. With pesto, goat cheese, and sundried tomato, these make the perfect starter to your dairy Shavuous meal.

In a pinch, you can even use store-bought pesto and melba toasts.

Pesto & Goat Cheese Crostini

1 french baguette
olive oil
pesto
goat cheese
sundried tomatoes, coarsely chopped

Method:

Cut the baguette on the bias about 1/4″ thick. Lightly brush with olive oil and bake at 350 degrees until crisp and lightly golden, about 10 minutes. Once the toasts have cooled, spread on a tablespoon of pesto, top with a dollop of goat cheese and garnish with sundried tomatoes.

1 year ago: mushroom quinoa

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Pesto Pinwheels

Written by chanie on May 15th, 2012

If you love pesto, you’re gonna fall head over heels for these pinwheels. I mean, who doesn’t love anything made from puff pastry? The light and flaky dough paired with sharp cheddar cheese and delicious pesto makes the perfect appetizer for your dairy Shavuous meal. You can even fill them with marinara sauce and shredded mozzarella to make pizza pinwheels, and serve a duo on the table.

The best part about making these is that you can prepare them in advance. Just freeze the puff pastry after you’ve rolled in the ingredients. When you’re ready to make them, just thaw, slice, bake and serve!

Pesto Pinwheels

1 sheet puff pastry dough, thawed
1 egg, lightly beaten mixed with 1 tbsp water
2/3 cup pesto
1/3 cup cheddar cheese

Method:

Preheat oven to 350 degrees. On a lightly floured surface, roll out the pastry dough to form a large rectangle. Brush lightly with eggwash. Spread the pesto on the dough, leaving a 1″ border all around. Sprinkle with cheddar cheese. Starting from the short side of the rectangle, roll the puff pastry to form a log. Make sure the log is tightly sealed at the seam. Refrigerate for 1 hour (this will make it easier to slice). Brush with eggwash and using a sharp knife, cut into 1/2″ slices. Place on a greased cookie sheet and bake for 15-20 minutes, or until golden.

NOTE: You may prepare the pinwheels in advance and freeze the log. Just remove from the freezer when you are ready to use, thaw, slice and bake as above.

1 year ago: quick & easy individual trifles

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Spinach, Walnut & Cheddar Pesto

Written by chanie on May 14th, 2012

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.

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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Top 10 Reasons to Follow BIB on Facebook!

Written by chanie on May 8th, 2012

Good morning y’all! I’m not sure if you’ve been following the BIB facebook page but I wanted to share with you a little bit about what’s going on there. Whenever I find a good food-related deal, restaurant or kosher ingredient, I want to be able to share it with you, but I can’t put up a whole new post each time. That’s where the facebook page really plays a part. I just got a new phone with decent camera, and I can’t wait to sneak in some pics of what I’m eating at kosher NYC restaurants, or what I’m making for dinner. So join the ride and follow the BIB facebook page, you won’t regret it!

Top 10 Reasons to Follow BIB on Facebook!

#1 I post my Shabbos and Yom Tov menus (and give you the recipes if you ask).
#2 I share deals I find on kosher products, restaurants or pretty servingware.
#3 I keep you up to date about site updates and malfunctions.
#4 I share quick recipes and tips.
#5 I recommend good kosher restaurants.
#6 I share BIB press from magazines and online.
#7 I answer questions that you post on my wall.
#8 I post pics of dinners (+more to come!).
#9 I “like” lots of great restaurants, foodies & other bloggers.
#10 I update my photo albums with all BIB recipes & crafts so you can scroll through for a quick fix!

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BIB Favorite Things {May} Florida Edition

Written by chanie on May 7th, 2012

I’ve been thinking about it and I think I’m going to retire the BIB Favorite Things series. I mean I’m no Oprah or anything, and I’m not giving these things away, plus I haven’t had much feedback from you (my readers) so I’m not so sure it’s that much appreciated (if I’m wrong, and you’d like me to keep it running, please let me know in the comments below!). What’s more is that my friend actually tried to buy me something for my birthday this year, and thinking my Favorites Things list was, well, my favorite things, she tried to buy one thing after the other on my list. Turns out, each and every one was sold out or not available. Plus, I want to try and leave the birthday surprises up to everyone else from now on and not spell out exactly what I want :) (what can I say, I like surprises!)

For the last BIB Favorite Things monthly edition, I wanted to share some of my favorites from my trip to Florida over Pesach.  I was fortunate enough to spend the Chag with my in-laws in Hallandale. If any of you have ever taken a trip somewhere for Pesach, you know how exorbitant the ticket prices can get. The only feasible way for us to afford the tickets was to travel a few days before Pesach and leave a few days after. This gave us a chance to really get around, and I’m so thankful for it. I’m even more thankful to my amazing mother-in-law who babysat countless times so that my husband and I could sneak out by ourselves :) Of course we enjoyed some great family time as well, soaking in the hot Florida sun.

1. Skyward Kites at Haulover Park skywardkites.com
Skyward Kites is a little booth located in Haulover Park in Miami Beach. They sell kites in every size and color, for newbies or more advanced kite-flyers. I really enjoyed flying the kites with my kids (and nephews), and singing “lets go fly a kite” as we did! :)

2. Playmobil Funpark Palm Beach Gardens PlaymobilUSA.com
The Playmobil Funpark was about an hour ride from where we were staying, but was well worth the drive. The place was surprisingly empty when we got there, so my kids had all the amazing stuff to themselves. There are some life-sized figurines as well as various stations set up with different themes of play including dollhouses, farms, police, pirates etc. My kids are young (5 and under) so this place could keep them busy for a while. May not be suitable (ie. boring) for older kids.

3. Mozart Cafe in Sunny Isles, Hollywood & Boca Raton mozartcafefl.com
Mozart is an Israeli style cafe with an expansive menu including pizza, paninis, pasta, sushi, smoothies and many other dishes. The highlight of our lunch was definitely their delicious pizza. It’s worth a trip!

4. Family Bike Rentals on Hollywood Beach A&A Beach Services
Hollywood Beach is a beautiful place to take in some sun, walk along the boardwalk and bike ride with the family. There are several places to rent all sorts of fun cycles for yourself or your family. We had a great time riding along with our kiddies – highly recommended!

5. Cafe bambini cafebambinimiami.com
I wish they had a place like Cafe Bambini in Brooklyn. It houses a great play area for kids (ages 5 and under) complete with a dress-up area, play kitchen, climbing toys, book nook and tons of smaller toys. The cafe was not kosher but they did have some kosher snacks and drinks available. Cafe Bamibini was bright, clean and spacious with free wifi, making it the perfect place for work and play.

6. Cine Citta Grill 9472 Harding Avenue, Surfside, FL, (305) 865-8383 menu
It’s funny how we ended up here. My sister in law recommended that we try out a different restaurant in Bal Harbour, but we didn’t make reservations and when we got there, there was a line out the door. We found this humbler establishment down the block, and we’re so glad we did. I’m not sure if it was because it was one of our first chometzdik meals or not, but it was one of the best restaurant meals I’ve had in a long time. We started with marinated chicken skewers, and a crab cake, and ordered veal chops and a steak for our main. The chops came with the most delicious mushroom risotto, while the steak was served on a bed of creamy mashed potatoes. The restaurant also boasts a bar with a wide variety of cocktails and wines. The waitress was friendly and knowledgable and happy to accomodate us in any way. Although the decor is simple and plain, don’t pass this place up – the food is anything but that.

#7 Serendipity Ice Cream Parlor 9457 Harding Avenue, Surfside, FL, (305) 865-1506 serendipityyogurtcafe.com
Serendipity is a cute little spot in Surfside, serving up delicious ice creams and sorbets. Full assortment of toppings and other confections as well as some gourmet sorbet in their freezer (pear reisling, anyone?).

#8 St. Regis Bal Harbour Resort stregisbalharbour.com
The St. Regis is the newest hotel to hit Miami Beach and it’s anything but ordinary. Located directly across from the Bal Harbour Shops, this modern and luxiurious haven boasts the most gracious staff, outstanding service and amenities as well as magnificent ocean views from a private  beach (think private cabanas and free cucumber water + sunscreen).

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Carrot Muffins

Written by chanie on May 2nd, 2012

You all know that I’m not that much of a baker, so if I decided to make carrot muffins, there must have been a reason for it. Well, here it goes…

Sometimes things just don’t go as planned. Take this past Shabbos, for example. I had a full house for the weekend, and my menu was planned down to the tee. I usually leave the salad prep to right before the meal, preparing only what needs to be checked or processed in the blender beforehand. I had planned on making a slaw, so I shredded my carrots in my food processor and put it aside in a ziploc. Fastforward a couple of hours and I’m about to prepare the salad. I grab a jar of mayo from my pantry and open it up to find that someone has taken out a spoonful and returned it to the pantry instead of the fridge. I’m afraid to admit that that someone was probably me getting a headstart on my cooking at 12 PM the previous night! So now that there was no mayo, there was no slaw (or caeser salad…or deviled eggs…). Then I realized that we were also out of horseradish for the gefilte fish. While I would normally whip up a russian style dressing, that was not in the cards either. So I served the gefilte fish with wasabi sauce, stashed the shredded carrots back into the fridge, and redid my menu just as my guests were walking through the door.

My mayo-less meal turned out just fine, and that lonely bag of carrots had a calling after all – moist and delicious carrot muffins. You can also bake this into a cake and top with some cream cheese frosting (which I would have done, had I not shredded my carrots in my fleishig food processor). Either way you choose to serve it, you’ll find this recipe delicious. My kids were so excited to come home to freshly baked muffins. I think I have to start doing this baking thing more often!

 

Carrot Muffins

2 cups flour
1 1/2 cups brown sugar
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup oil
3 eggs
2 tsp vanilla extract
2 cups grated carrots (about 3 carrots)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
1/2 cup chocolate chips (optional)

Method:

Add flour, baking soda, cinnamon, salt and brown sugar to a bowl and mix to combine. Add oil, eggs and vanilla and mix with a hand blender until smooth. Stir in carrots, walnuts, raisins and/or chocolate chips and mix to incorporate. Scoop batter into baking cups and bake at 350 degrees for approximately 18 minutes or until toothpick inserted comes out clean.

NOTE: Feel free to adjust the add-ins to your desired taste. You can choose to leave out the walnuts, raisins or chocolate chips, or adjust amount as desired.

1 year ago: sundried tomato olive tapenade

 

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Crocheted Pacifier Clip

Written by chanie on April 30th, 2012

When I haven’t crocheted in while, I always think I’m going to forget what to do. But honestly, it’s just like riding a bike. The second I put that crochet hook into my hands, it just goes. In this case, my friend had recently had her 5th child and being her fourth boy, I just did not know what to get her. She had all the baby equipment she needed, all the toys you could think of, and plenty of boy clothes to go around. So I asked her straight out and all she really wanted was a pacifier clip (and help with making dinner!) Helping with the food was a given, but I also wanted to make her gift a personal one. Crocheting the pacifier clip made for an adorable gift and gave it the personal touch I was looking for.

This crochet project is super easy and perfect for beginners. You can use any yarn scraps you have lying around as well.

Supplies:

size f hook
worsted weight yarn in 2 colors
Tapestry needle
pacifier clip (available on Etsy)
buttons or other decorative accents

How to:

Crochet a chain of 30 stitches. Single crochet (sc) in each stitch across. Repeat until you have reached exactly the width of the loop of your pacifier clip (should be 4-5 rows). With a contrasting color, slip stitch all around and weave in the ends with a tapestry needle.

Pull the top of the crocheted strip through the loop of the pacifier clip and fold over. Sew the folded edge down with a tapestry needle.

To form the loop that holds the pacifier clip, crochet a chain of about 18 stitches. Slip stitch through each stitch to reinforce the chain. With a tapestry needle and some strap yarn, attach the chain to the ends of the strip you made earlier, forming a loop (or you can just continue to crochet into it and secure together with a chain or two).

Decorate the top of the pacifier clip with a button, applique or decoration of choice (that complements the colors of your yarn).

To attach the pacifier to the crocheted loop, pull the loop through the pacifier ring and pull the opposite end of the pacifier clip around the ring and through the loop. Pull to tighten.

1 year ago: headbands in a pinch

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