Category: Pasta

Shlishkes (Gnocchi with Toasted Breadcrumbs)

Being of ashkenazi descent, I grew up eating many traditional Hungarian dishes like kraut-pletzlach (noodles and cabbage), holopches (stuffed cabbage), as well as shlishkes (potato dumplings rolled in toasted breadcrumbs). My mother would make shlishkes on occasion, but I hadn’t eaten it in many years. We were reminiscing about it the other day, so I decided to give it a try. The idea of making a pasta-like dough seemed intimidating, but it was actually quite easy. Rolled in toasted breadcrumbs, these soft potato dumplings are sure to please any palate, ashkenazi and sephardi alike! You can also use this recipe to make gnocchi, and mix it with your sauce of choice (marinara or pesto are good options).

When I looked up my family recipe for shlishkes (which I’ve lightly adapted), I found something interesting. After the instructions for preparing the dough, it said, “take challah.” I would never have imagined that I would need to set aside gnocchi dough for hafrashas challah! After doing some research, it seems as though one would not need to “take challah” for dough that uses only 1 1/2 cups of flour (the original recipe used more). If you’re interested, you can read more about it here.

1 year ago: salad nicoise and other shalos seudos ideas

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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.

1 year ago: black bean & chorizo chocolate chili

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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!

 

1 year ago: sesame linguini with marinated chicken breast

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Couscous with Thyme & Honey Roasted Root Vegetables


I came up with this dish when thinking of how to incorporate some simanim as well as fall vegetables like beets, carrots and parsnips into the Rosh Hashana meal. These root vegetables complement each other really well, and the addition of honey and thyme really rounds out the dish. If you’d like, you can leave out the couscous altogether, but I like the texture and how it turns purple from the beets. In fact, my kids call this “purple couscous” and they eat it by the bowlful.

This salad incorporates 3 simanim, beets, carrots, and honey. Serve it with fish or meat.

>Beets are called Silka, which is similar to Siluk, meaning removal. We ask Hashem that our adversaries be removed.

>Carrots have a dual meaning. In Yiddish, they are called Meren, meaning to increase. We ask Hashem to increase our merits.


>In Hebrew, carrots are Gezer,  meaning decree. We ask Hashem to judge us positively.


>Honey (as well as carrots) is eaten because of its sweetness. We ask Hashem to bless us with a sweet new year.

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Tuna Pasta Salad

I love to make this salad for lunch when I have leftover pasta in the fridge. It’s a definite upgrade from a tired tuna sandwich! It also makes a great one-dish lite dinner. Experiment with pasta shapes – kids love them! If you have different types of leftover pasta, you can even do a fun mix. Any shaped pasta works well. Try wheels, shells, bowties, rotini, or cavatappi (like I used here).

In this recipe, I use a mixture of corn, red peppers, onions and hearts of palm. Feel free to play around with different veggies, or use whatever you have available in the fridge. Peas, cucumbers, celery, tomatoes, pickles, radishes, scallions and fresh dill are all good additions.

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