Ginger Pickled Salmon or Halibut
- 2½ lbs. Atlantic salmon fillets or halibut steaks (about 8 slices)
- 1½ cups water
- 1½ cups white vinegar or rice vinegar
- ½ cup brown sugar, packed
- ½ cup ketchup
- 3 Tablespoons pickling spices
- 1 bay leaf
- ½ teaspoon dried thyme
- 6 thin slices of ginger
- 1 large Spanish onion, thinly sliced
- Cut fish into serving-size pieces.
- In a large pot, bring water, vinegar, brown sugar, ketchup, pickling spices, bay leaf and thyme to a boil. Add fish, then reduce heat and simmer, covered, for 10 minutes.
- Gently turn fish over and cook 5 minutes longer.
- Remove pot from heat. Add ginger and onion.
- When cool, carefully transfer contents of pot to a large casserole, cover and refrigerate.
- Let fish marinate for 3 to 4 days before serving.
Note: Fish will keep 7 to 10 days in the fridge.
Pesto Pasta Salad
8 to 10 servings
- 1 (12-oz.) package spiral pasta or 3-color rotini
- 2 cups frozen mixed vegetables (broccoli, cauliflower and carrots)
- 6 green onions, chopped
- 1 green and 1 red pepper, chopped
- ¼ cup flat-leaf parsley, minced
- ¼ cup fresh basil leaves, minced
- ¼ to 1/3 cup pesto (homemade or store-bought)
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons lemon juice
- 1/3 to ½ cup light mayonnaise
- Salt and pepper to taste
- Cook pasta according to package directions. Drain well. (Pasta can be made in advance and refrigerated for a day or two.)
- Cook vegetables according to package directions. Let cool. (Veggies can be cooked in advance and refrigerated.)
- In a large bowl, combine all ingredients and mix well. Adjust seasonings to taste.
- Chill at least 2 or 3 hours or overnight to allow flavors to blend.
Leftovers will keep for 2 or 3 days in the refrigerator. Do not freeze.
Variations: If you don’t have pesto on hand, add 2 cloves of freshly crushed garlic and 3 Tablespoons grated parmesan cheese. For a pareve version, omit the cheese.
Yields 1 cup
- 2 Tablespoons pine nuts or walnuts
- 2 cups tightly packed fresh basil leaves
- ½ cup fresh flat-leaf parsley leaves
- 4 cloves garlic, peeled
- 2 to 3 Tablespoons grated parmesan cheese
- 2 Tablespoons extra-virgin olive oil
- ¼ cup tomato juice
- Salt and pepper to taste
- Place nuts in a small skillet and brown over medium heat for 2 to 3 minutes. Wash basil and parsley thoroughly. Wrap in paper towels and dry well.
- Start the processor and drop garlic through feed tube. Process until minced. Add nuts, basil, parsley and cheese. Process until fine, about 15 seconds.
- Drizzle oil and tomato juice through the feed tube while the machine is running. Process until blended. Season to taste.
Note: Pesto keeps 4 to 5 days in the refrigerator and can be frozen for up to 2 months.
Tip: When fresh basil is expensive, use a combination of basil and fresh baby spinach. It works perfectly! Freeze pesto in ice cube trays. Transfer cubes to a re-sealable plastic freezer bag and store in the freezer. Each cube contains 2 Tablespoons pesto. Add a cube of pesto to your favorite pasta sauce, soup, salad or vegetarian stew.
Lauren’s Black Bean Salad
Yields 6 cups
- 2 (19 oz.) cans black beans, drained and rinsed
- 1 cup chopped red onion
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons minced garlic
- Salt and freshly ground black pepper
- 1 cup crumbled feta cheese
- Combine the beans, onion, oil, vinegar, garlic, salt, and pepper in a large bowl; mix well. (Can be prepared in advance and refrigerated for up to 24 hours.)
- At serving time, sprinkle with feta cheese and serve immediately.
Note: Keeps for 3 to 4 days in the refrigerator.
Variation, Tex-Mex Bean Salad:
Omit feta cheese. Add 2 cups drained corn kernels, 2 chopped red peppers, and ½ cup minced fresh cilantro or parsley.
Light ‘n Luscious Strawberry Cheesecake Trifle (No-Bake)
- ½ lb. light cream cheese
- ½ lb. nonfat cottage cheese
- 1 cup icing sugar
- 1 teaspoon lemon juice
- 2 cups fat-free Greek yogurt (no sugar added)
- 1 sponge cake (about 6 cups cut-up)
- 3 cups strawberries, sliced (reserve a few whole berries for garnishing)
- 2 to 3 Tablespoons grated semi-sweet chocolate
- In a food processor or electric mixer, combine cream cheese and cottage cheese. Beat until smooth.
- Add icing sugar and lemon juice. Mix until thoroughly blended.
- Add yogurt and mix just until smooth. Do not overbeat.
- Cut sponge cake into 1-inch cubes.
- In the bottom of a glass serving bowl, spread 1/3 of the cheese mixture.
- Arrange half of the cake cubes in a layer over cheese.
- Top with a layer of sliced strawberries.
- Repeat once again with cheese mixture, cake and strawberries.
- Top with remaining cheese mixture, forming peaks with the back of a spoon.
- Garnish with whole berries. Sprinkle with grated chocolate.
- Chill several hours or overnight before serving.
Note: Do not freeze.
Norene Gilletz of Toronto, Canada is a kosher cookbook author and food consultant. She is the author of nine cookbooks. For more information, visit www.gourmania.com or contact her at email@example.com
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.