Recipes for Shabbat
By Eileen Goltz
It's hard to believe that summer is just around the corner. Soaring temperatures usually find me frantically searching for those recipes that will let me feed my family with style but keep my kitchen time and heat to a minimum.
My easy as it gets choice of for summer food is the egg. Eggs have gotten a bad reputation in the past several decades. While eggs were once considered a forbidden food because of their cholesterol content that concern has proven to be untrue. Today, thanks to years of research, it's been proven that people on a low-fat diet can eat one or two eggs a day without any measurable changes in their blood cholesterol levels. It's also clear that there's no need to avoid eggs on a heart-health diet. Even cholesterol-lowering diets allow moderate amounts of whole eggs. There is no limit on the amount of egg whites anyone can use since they're cholesterol and fat-free.
People often lose sight of the fact that eggs can be
a great source of nutrients. Not only do eggs contain the highest quality
source of protein available but they also contain ALMOST every essential
vitamin and mineral needed by humans (Sorry, no vitamin C in eggs.
Chickens, unlike humans, can produce their own
vitamin C). In fact, egg protein is of such high quality
that it is used as the standard by which
other proteins are compared. One of my favorite
"minimum time/heat in the kitchen kind of foods is the hard
cooked egg. Notice I didn't say hard boiled egg. Hard Boiling an
egg tend to make it hard and rubbery so hard
cooking it is the way to go. The following recipes are all perfect for
everyday use as well as Shabbat as they can be made up ahead of time and
served with a minimum amount of fuss.
Cut a paper-thin slice off both ends of eggs and
then halve eggs crosswise. In a small bowl
or food processor blend the yolks, salmon, cream cheese,
sour cream, lemon juice, and salt and pepper to taste until smooth.
Add the minced dill and mix until mixture is
just combined. Transfer the filling to a pastry
bag fitted with a large leaf or other decorative tip. Pipe the filling
into white shells and garnish with the
dill sprigs. In the event you don't have, or
want to use a pastry bay you can spoon the filling into the white shells.
Serves 6. This recipe can be doubled or tripled.
In a bowl combine the whole egg and yolk, mustard,
and the vinegar. Mix to
Place the cooked eggs in a large bowl and chop them into medium size pieces.
Add the celery, green onions and salami. Mix gently
just to combine. Add the mayonnaise, horseradish, caraway seeds and the
salt and pepper. Mix to combine. You can make
this salad up to 6 hours in advance. To serve
place the egg salad in a serving bowl and sprinkle the top of the salad
with the chopped parsley and paprika. This can
also be served as a sandwich filling. Makes 2
1/2 to 3 cups.
In a bowl combine the eggs, cheddar cheese and green onions. Add the mayonnaise, salsa, sour cream, and pepper. Mix gently and set aside. Line the taco shells with the lettuce leaves and spoon the egg mixture evenly between the 6 shells. Garnish the top of each taco with the chopped tomato and avocado. Serve with the extra salsa. Serves 6.
© Eileen Goltz 2002