{"id":23017,"date":"2015-10-14T04:54:33","date_gmt":"2015-10-14T09:54:33","guid":{"rendered":"http:\/\/ou.org\/life\/?p=23017"},"modified":"2017-04-19T01:45:54","modified_gmt":"2017-04-19T06:45:54","slug":"keeping_it_cool","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/keeping_it_cool\/","title":{"rendered":"Keeping it Cool"},"content":{"rendered":"<h3><span style=\"text-decoration: underline;\"><strong>Ginger Pickled Salmon or Halibut<\/strong><\/span><\/h3>\n<p>8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2\u00bd lbs.\u00a0Atlantic salmon fillets or halibut steaks\u00a0(about 8 slices)<\/em><\/li>\n<li><em>1\u00bd cups water<\/em><\/li>\n<li><em>1\u00bd cups white vinegar or rice vinegar<\/em><\/li>\n<li><em>\u00bd cup brown sugar, packed<\/em><\/li>\n<li><em>\u00bd cup ketchup<\/em><\/li>\n<li><em>3 Tablespoons pickling spices<\/em><\/li>\n<li><em>1 bay leaf<\/em><\/li>\n<li><em>\u00bd teaspoon dried thyme<\/em><\/li>\n<li><em>6 thin slices of ginger<\/em><\/li>\n<li><em>1 large Spanish onion, thinly sliced<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Cut fish into serving-size pieces.<\/li>\n<li>In a large pot, bring water, vinegar, brown sugar, ketchup, pickling spices, bay leaf and thyme to a boil. Add fish,\u00a0then reduce heat and simmer, covered, for 10 minutes.<\/li>\n<li>Gently turn fish over and cook 5 minutes longer.<\/li>\n<li>Remove pot from heat. Add ginger and onion.<\/li>\n<li>When cool, carefully transfer contents of pot to a large casserole, cover and refrigerate.<\/li>\n<li>Let fish marinate for 3 to 4 days before serving.<\/li>\n<\/ol>\n<p><em>Note: Fish will keep 7 to 10 days in the fridge.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Pesto Pasta Salad<\/strong><\/span><\/h3>\n<p>8 to 10 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 (12-oz.) package spiral pasta or 3-color rotini<\/em><\/li>\n<li><em>2 cups frozen mixed vegetables\u00a0(broccoli, cauliflower and carrots)<\/em><\/li>\n<li><em>6 green onions, chopped<\/em><\/li>\n<li><em>1 green and 1 red pepper, chopped<\/em><\/li>\n<li><em>\u00bc cup flat-leaf parsley, minced<\/em><\/li>\n<li><em>\u00bc cup fresh basil leaves, minced<\/em><\/li>\n<li><em>\u00bc to 1\/3 cup pesto (homemade or store-bought)<\/em><\/li>\n<li><em>3 Tablespoons extra-virgin olive oil<\/em><\/li>\n<li><em>2 Tablespoons lemon juice<\/em><\/li>\n<li><em>1\/3\u00a0to \u00bd\u00a0cup light mayonnaise<\/em><\/li>\n<li><em>Salt and pepper to taste<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Cook pasta according to package directions. Drain well. (Pasta can be made in advance and refrigerated for a day or two.)<\/li>\n<li>Cook vegetables according to package directions. Let cool. (Veggies can be cooked in advance and refrigerated.)<\/li>\n<li>In a large bowl, combine all ingredients and mix well. Adjust seasonings to taste.<\/li>\n<li>Chill at least 2 or 3 hours or overnight to allow flavors to blend.<\/li>\n<\/ol>\n<p><em>Leftovers will keep for 2 or 3 days in the refrigerator. Do not freeze.<\/em><\/p>\n<p><em><strong><span style=\"text-decoration: underline;\">Variations<\/span>:<\/strong> If you don\u2019t have pesto on hand, add 2 cloves of freshly crushed garlic and 3 Tablespoons grated parmesan cheese. For a pareve version, omit the cheese.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Best-O Pesto<\/strong><\/span><\/h3>\n<p><em>Yields 1 cup<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 Tablespoons pine nuts or walnuts<\/em><\/li>\n<li><em>2 cups tightly packed fresh basil leaves<\/em><\/li>\n<li><em>\u00bd cup fresh flat-leaf parsley leaves<\/em><\/li>\n<li><em>4 cloves garlic, peeled<\/em><\/li>\n<li><em>2 to 3 Tablespoons grated parmesan cheese<\/em><\/li>\n<li><em>2 Tablespoons extra-virgin olive oil<\/em><\/li>\n<li><em>\u00bc cup tomato juice<\/em><\/li>\n<li><em>Salt and pepper to taste<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>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.<\/li>\n<li>Start the processor and drop garlic through feed tube. Process until minced. Add nuts, basil, parsley and cheese. Process until fine, about 15 seconds.<\/li>\n<li>Drizzle oil and tomato juice through the feed tube while the machine is running. Process until blended. Season to taste.<\/li>\n<\/ol>\n<p><em><strong><span style=\"text-decoration: underline;\">Note<\/span>:<\/strong> Pesto keeps 4 to 5 days in the refrigerator and can be frozen for up to 2 months.<\/em><\/p>\n<p><em><strong><span style=\"text-decoration: underline;\">Tip<\/span>:<\/strong> 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.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Lauren\u2019s Black Bean Salad<\/strong><\/span><\/h3>\n<p>Yields 6 cups<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 (19 oz.) cans black beans, drained and rinsed<\/em><\/li>\n<li><em>1 cup chopped red onion<\/em><\/li>\n<li><em>\u00bc cup extra-virgin olive oil<\/em><\/li>\n<li><em>\u00bc cup balsamic vinegar<\/em><\/li>\n<li><em>2 teaspoons minced garlic<\/em><\/li>\n<li><em>Salt and freshly ground black pepper<\/em><\/li>\n<li><em>1 cup crumbled feta cheese<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>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.)<\/li>\n<li>At serving time, sprinkle with feta cheese and serve immediately.<\/li>\n<\/ol>\n<p><em><span style=\"text-decoration: underline;\"><strong>Note<\/strong><\/span><strong>:<\/strong> Keeps for 3 to 4 days in the refrigerator.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Variation, Tex-Mex Bean Salad<\/span>:<\/h4>\n<p>Omit feta cheese. Add 2 cups drained corn kernels, 2 chopped red peppers, and \u00bd cup minced fresh cilantro or parsley.<\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Light \u2018n Luscious Strawberry Cheesecake Trifle\u00a0<\/strong>(No-Bake)<\/span><\/h3>\n<p>16 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>\u00bd lb. light cream cheese<\/em><\/li>\n<li><em>\u00bd lb.\u00a0nonfat cottage cheese<\/em><\/li>\n<li><em>1 cup icing sugar<\/em><\/li>\n<li><em>1 teaspoon lemon juice<\/em><\/li>\n<li><em>2 cups fat-free Greek yogurt (no sugar added)<\/em><\/li>\n<li><em>1 sponge cake (about 6 cups cut-up)<\/em><\/li>\n<li><em>3 cups strawberries, sliced (reserve a few whole berries for garnishing)<\/em><\/li>\n<li><em>2 to 3 Tablespoons grated semi-sweet chocolate<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a food processor or electric mixer, combine cream cheese and cottage cheese. Beat until smooth.<\/li>\n<li>Add icing sugar and lemon juice. Mix until thoroughly blended.<\/li>\n<li>Add yogurt and mix just until smooth. Do not overbeat.<\/li>\n<li>Cut sponge cake into 1-inch cubes.<\/li>\n<\/ol>\n<h4><span style=\"text-decoration: underline;\">Assembly<\/span>:<\/h4>\n<ol>\n<li>In the bottom of a glass serving bowl, spread 1\/3 of the cheese mixture.<\/li>\n<li>Arrange half of the cake cubes in a layer over cheese.<\/li>\n<li>Top with a layer of sliced strawberries.<\/li>\n<li>Repeat once again with cheese mixture, cake and strawberries.<\/li>\n<li>Top with remaining cheese mixture, forming peaks with the back of a spoon.<\/li>\n<li>Garnish with whole berries. Sprinkle with grated chocolate.<\/li>\n<li>Chill several hours or overnight before serving.<\/li>\n<\/ol>\n<p><em><strong><span style=\"text-decoration: underline;\">Note<\/span>:<\/strong> Do not freeze.<\/em><\/p>\n<hr \/>\n<p><em>Norene Gilletz of Toronto, Canada is a kosher cookbook author and food consultant. She is the author of nine cookbooks. For more information, visit <a href=\"http:\/\/www.gourmania.com\">www.gourmania.com<\/a> or contact her at <a href=\"mailto:goodfood@gourmania.com\">goodfood@gourmania.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ginger Pickled Salmon or Halibut 8 servings Ingredients: 2\u00bd lbs.\u00a0Atlantic salmon fillets or halibut steaks\u00a0(about 8 slices) 1\u00bd cups water 1\u00bd cups white vinegar or rice vinegar \u00bd cup brown sugar, packed \u00bd cup ketchup 3 Tablespoons pickling spices 1 bay leaf \u00bd teaspoon dried thyme 6 thin slices of ginger 1 large Spanish onion,<\/p>\n","protected":false},"author":114,"featured_media":48382,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-23017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - 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