Shabbos Night
Lake Chelan Blackened Snapper with Lime Aioli
from the chef at Eden Tours
Easy and Zesty Brisket
Mixed Greens Tossed in Honey Vinaigrette
Orzo with Roasted Vegetables
Lemon Cake
Shabbos Day
Chilled Avocado Soup with Chili Cilantro Cream
Grilled Chicken and Peach Kebab Salad
Creamy Lime Slaw
Coconut Cake with Chocolate Chunks and Coconut Drizzle
(1 votes, average: 5.00 out of 5)
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4 (6-ounce) snapper fillets
2 tablespoons butter, melted
¼ cup Cajun spice mix
½ cup mayonnaise
1 lime, juiced
½ teaspoon garlic salt
Brush fish with butter. Coat with Cajun spice mix. Heat a large skillet over medium-high heat. When very hot, add fish and cook until just done, about 3 minutes per side. Whisk together mayonnaise, lime juice and garlic salt. Serve as a dip with fish.
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From Stacy Moses, I tried it and there was not a piece left!
Ingredients:
1 package prepared good seasons dressing (Stacy says to use balsamic vinegar instead of red wine vinegar for this recipe)
2 onions, diced
4 tablespoons yellow mustard
3 – 4 pound brisket
Salt and pepper to taste
Cooking Instructions:
Prepare salad dressing mix according to directions, using balsamic vinegar in place of red wine vinegar.
Place brisket fat side up, lightly salt and pepper the top.
Spread mustard over salt and pepper (can use more mustard to cover brisket)
Pour prepared dressing over brisket and top with onions, add about a cup of water around brisket.
Cover the brisket well and bake at 350 until tender about 2 to 2½ hours.
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Adapted from original recipe recipe by the Savannah Bee Company
¼ cup rice vinegar
1½ teaspoons Dijon mustard
2 tablespoons honey
¼ teaspoon salt, plus more for seasoning
Freshly ground black pepper
¾ cup walnut oil
1 (10-ounce) package mixed salad greens
1 mango, seeded, peeled, diced
½ cup dried cranberries
½ cup shelled edamame
¼ cup slivered almonds, toasted
Mint sprigs, for garnish
In a blender combine vinegar, mustard, honey, the 1/4 teaspoon salt, and some fresh ground black pepper. Cover and blend for 30 seconds. With the blender running slowly, add oil in a thin, steady stream. (If necessary, stop blender and scrape down sides.) In a salad bowl, combine greens, mango, edamame, cranberries, and toasted almonds. Add mint sprigs, to liking; drizzle with dressing. Toss gently to coat. Season, to taste, with salt and pepper.
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By reader Michelle Brodman. Thanks this looks great!
1 leek, washed well thinly chopped
4 cloves of garlic, chopped fine
1 box of mushrooms, chopped fine
1 carrot, chopped fine
1 zucchini, chopped fine
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon onion soup mix
2 teaspoons paprika
1 box of orzo pasta
4 tablespoons margarine
Spray a 9×13 pan with non-stick olive oil spray. Mix in all the vegetables and pour the 3 tablespoons olive oil over the vegetables. Add the salt and pepper,mix put in oven and roast until nice and brown in a 350 degree oven for about an hour (mix a couple of times throughout the baking). Remove from the oven and mix in the orzo (the uncooked orzo) all the remaining spices , margarine and water to cover Return to the oven and bake for an hour.
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½ pound unsalted margarine at room temperature
2½ cups granulated sugar
4 extra-large eggs at room temperature
⅓ cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed lemon juice
¾ cup pareve milk, or soymilk at room temperature
1½ tablespoons white vinegar
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners’ sugar, sifted
3½ tablespoons freshly squeezed lemon juice
Preheat the oven to 350°. Grease, flour, and line the bottom of two 8½ X 4½ X 2½-inch loaf pans with parchment paper.
Cream the margarine and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the pareve milk, the vinegar, and vanilla. Add the flour and pareve milk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
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Dressing:
2 teaspoons Dijon mustard
½ cup mayonnaise
1 cup pareve Tofutti sour cream
2 teaspoons minced garlic
¼ cup chopped chives
1 teaspoon kosher salt
1 teaspoon pepper
Kebabs
1 pound boned, skinned chicken breast halves (4 to 6), cut into 1-inch chunks
3 large peeled peaches (about 2 lbs.), each cut into 8 wedges
10 ounces baby arugula (about 3 qts. Very loosely packed)
¼ cup thinly sliced red onion
½ cup flat-leaf parsley leaves
Make dressing; whisk ingredients together in a small bowl.
Marinate chicken: put meat and ½ cup dressing in a medium bowl. Let sit 30 minutes at room temperature. If using bamboo skewers, soak in water 30 minutes. Add enough water (2 to 4 tablespoons) to the rest of the dressing to thin slightly, then chill. Prepare a grill for medium heat (350° to 450°).
Assemble kebabs: thread 1 peach wedge and 2 chicken chunks onto skewer. Repeat, then add a final peach wedge. Thread remaining skewers the same way.
Cook meat: Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, covered, until browned and chicken is cooked through, about 12 minutes, turning once with a spatula.
Make salad: arrange arugula on plates and sprinkle with onion and parsley. Lay a kebab next to each salad and serve with remaining dressing.
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½ head napa cabbage, sliced thinly
½ cup cilantro leaves
2 limes
½ cup pareve Tofutti sour cream
1½ tablespoon sugar
1 teaspoon kosher salt
½ teaspoon pepper
Slice green onions long and on the bias so you have pieces similar in shape to the cabbage. Toss together onions, cabbages, and cilantro in a large bowl.
Zest both limes and juice 1 lime. In a bowl, mix lime zest and juice, tofutti sour cream, sugar, salt and pepper. Pour dressing over cabbage mixture; stir to combine.
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Cake:
1¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsweetened shredded coconut
¾ cup sugar
½ cup (1 stick) unsalted margarine, room temperature
2 teaspoons (packed) finely grated orange peel
2 large eggs
1 teaspoon vanilla extract
1 cup canned unsweetened coconut milk**
6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into ½-inch irregular pieces, divided
½ cup sweetened flaked coconut
Coconut Drizzle:
¾ cup powdered sugar
2 tablespoons (or more) canned unsweetened coconut milk**
½ teaspoon vanilla extract
Pareve Vanilla ice cream
Cake:
Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1¾ cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, margarine, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.
Coconut Drizzle
Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by ½ teaspoonfuls until mixture is thin enough to drizzle over cake.
Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
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Perfect grilled food requires essential barbeque equipment. Sure you can use the bamboo skewers and dispose of them when you are through but I love these skewers because they come with this amazing rack that holds six 17 inch skewers about 1 inch above the grate for even cooking. The rack also prevents the …
By Simone Stromer, MD, CHC [AADP]
www.nutritionthroughlife.com
Eat more cooling foods
On really hot days do you find that your appetite disappears, except of course for ice cream? The main reason we crave ice cream in summer is because of its cooling affect on the body. Our bodies are trying to tell us that they require cool …
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