Category: Snacks

How to use Tajin


If you’re a fan of Trader Joe’s chili lime seasoning, you should know that it was inspired by the OG – Tajin! Tajin is a chili lime spice mix native to Mexico. You’ll find it used by street-side vendors throughout the region, sprinkled over tropical fruit like mangos, papaya and pineapple. Tajin has become a popular worldwide and is kosher certified.

Tajin Classico is their classic blend made from dehydrated chili, lime juice and sea salt. They also sell low sodium and habanero varieties as well as sauces to be drizzled over fruit and veggies. Tajin adds zing to fruit, veggies, popsicles, eggs, fish and poultry – it makes your mouth pucker with a bit of heat that is really refreshing. You can even get mini ones and attach them to gift jars of tropical fruit, like I did one year for Purim!

Here are some great ways to use it!

-Rim your cocktail glass with it. It pairs especially well with tequila!
-Sprinkle over fruits like watermelon, mango, peaches, papaya, pineapple, apples.
-Sprinkle over crunchy vegetables like jicama, cucumbers and carrots.
-Sprinkle over popsicles or sorbet like mango, lime, or coconut.
-Sprinkle over eggs, sunny-side-up style, deviled or soft boiled.
-Brush fresh broiled corn with mayonnaise or butter and roll in Tajin.
-Sprinkle over salmon before cooking.
-Make a dip with mayonnaise, tajin, garlic and lime juice.
-Add to panko or breadcrumbs for chicken fingers or fish sticks.
-Sprinkle over fried tortilla chips.
-Sprinkle over guacamole or avocado toast.
-Sprinkle over roasted chickpeas, cauliflower or potatoes.
-Sprinkle over popcorn.
-Mix into tuna salad.

Related Recipes:

vegan elote seasoning blend

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Sukkah Onigiri

One of my kids is obsessed with sushi. You might call him a sushi monster. He’s 7 and he makes his own avocado rolls because he just loves it that much. Every Friday, when I shop for Shabbat, i buy him a sushi roll for lunch and he devours it.

Sushi salad is also a staple in our house. Especially when I have leftover cooked salmon or kani. Sushi salad is a real #oldiebutgoodie around here, and I’ve since adapted the recipe so many times!

These days, our favorite is layered sushi rice, flaked salmon, kani, julienned carrots, julienned cucumbers, edamame, sesame seeds, french fried onions, and a generous drizzle of sweet sauce and spicy mayo. Every time I serve it for Shabbos lunch, the guests go gaga all over again – and I often set up a build-your-own-bowl on a lazy Susan so everyone can make their own.

When it comes to Sukkot, “Sushi in the Sukkah” is a favorite theme of mine, and not just because I like alliteration! I’m all for any meal in a bowl and sushi is really so filling, it makes the perfect lunch.

Years ago, I made these onigiri hamantaschen here on the blog, and the other night, this fun Sukkah idea came to me. I couldn’t be happier with how they turned out! Of course my sushi-loving son started building tons of different Sukkot out of the leftover sushi rice – he pressed some into a ice cube tray to make a 3D version and then topped it off with mashed avocado and a nori “door”. And then he ate them, of course. I took the leftovers and made some of these for breakfast the next morning – a very happy and sushi loving family indeed!

Happy Sushi in the Sukkah!!!

 


sushi salad
Asian kani bites
sushi hamantaschen
snowman sushi

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Pan Fried Everything Bagel Brie with Sundried Tomato & Dill Tapenade

It’s that time of year, when we celebrate with cheese and wine, lasagna and blintzes and Torah’s all around.

But lets be real. Life is not easy these days and the state of the world is sad. Every day seems to bring on another challenge and most of us just aren’t feeling it. ((HUGS)) all around.

So I’m here to say this: food is comfort. Especially cheese. And bring on all the comfort food because WE NEED IT. And that’s ok.

This Shavuot, think about what brings you joy. Decorate your house in flowers, pour yourself some Rose’ and DISCONNECT. Focus on the people you love and the things that make you happy.

I’m on a pickle binge so what makes me happy right now is all the sour, crunchy and spicy elements I can plate up with some savory Everything Bagel Brie. It makes a great starter to balance out all that cheesecake!

Wishing you all a Chag Sameach. 

Related Recipes

camembert en croute salad
honey hasselback apples with brie and pecans
brie marsala pizza
dried fruit brie bites

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Sachlav Donuts

Ah, sachlav, the warm and milky pudding drink that gets me through the winter, and transports me to my favorite place on earth… Israel.

Sachlav is an #oldiebutgoodie here on the blog and I’ve been making it forever. But I dreamed up a sachlav donut a couple of years ago and I’m so glad I finally made it happen!!

These donuts are really a cross between malabi and sachlav, malabi being the chilled version of sachlav – usually topped with a pomegranate syrup and pistachios – so I kind of fused the concepts together here to give you two different flavors.

But donuts are donuts and this dough is beautiful, soft and supple and you can use it with any filling or glaze you like! Or just roll in some cinnamon sugar and stuff with caramels.

If you’re a lazy dough maker, like I used to be, I totally won’t just you for going on a donut crawl and ditching the fryer, that’s what bakeries are for! There are so many amazing flavors around nowadays, I don’t think homemade donuts are essential. But latkes are another story.

I hope these donuts warm you up and give you that fuzzy feeling I get when I drink a warm cup of sachlav on a cold winter day. Happy  Chanukah!

 

 

Related Recipes:

sachlav rosewater pudding
rosewater creme brulee
orange cardamom malabi with drunken figs
rosewater cheesecake mousse parfaits

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Tempura Green Beans

Happy Fryfest you guys!!!! Chanukah is upon us and it’s time to heat up your cast iron skillet because latkes, and donuts, and funnel cakes, oh my!!

I love a good fryfest and it’s that time of year when calories don’t count (right?)! Tempura fried greens are literally my FAVE and after seeing a friend have them recently at Soho Asian Bar & Grill in Florida (where I first had them), I decided to fry up a batch myself!

Tempura fried anything is super simple to do and requires very minimal ingredients! As long as you get your temp right (I recommend a deep fry thermometer for frying!), you’ll be on your way to crispy deliciousness.

Keep in mind that having your oil too cold with result in greasy food, and having it too hot will result in burnt food! So get that temp accurate! (that works for donuts, funnel cakes, deep fried oreos or anything else you want to fry for the holiday!)

And once you have that fryer working, feel free to tempura fry everything in your produce drawer! Because if it’s veggies, it doesn’t count right? Right?

HAPPY FRYFEST!!!!!!

Related Recipes:

cranberry sriracha green beans
fritto misto
beer battered pumpkin rings
zucchini parmesan chips

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