from the chicago tribune
Passover salmon cakes with cucumber-wasabi sauce
Prep: 20 minutes
Cook: 7 minutes
Makes: About 20 cakes
Note: Adapted from a recipe from Ido Shapira, chef/owner of Cutlet Catering, Tel Aviv, Israel.
Ingredients
1/4 cup matzo meal
1/2 cup water or fish stock
1 wild salmon fillet, about 1 pound
3 tablespoons wasabi powder
2 1/2 tablespoons cool water
1 small cucumber, peeled, seeded, quartered
1/2 cup kosher mayonnaise
1 teaspoon chopped chives
1/2 teaspoon sesame oil
1/4 cup chopped shallots
1 egg, beaten
1 teaspoon kosher salt
1/2 teaspoon cracked red or black peppercorns
Canola oil for frying
1. Mix matzo meal with water; set aside 30 minutes. Heat oven to 300 degrees. Place fillet on a baking sheet, skin side down. Bake until flesh is just slightly pink in the middle, 7-8 minutes. Cool 15 minutes.
2. Meanwhile, mix together wasabi powder and water in a small bowl. Place cucumber in food processor; pulse until chunky. Add mayonnaise, chives, sesame oil and the wasabi; puree until thoroughly mixed. (If not using right away, cover; refrigerate.)
3. Gently flake the fish with a fork into a shallow bowl, Add matzo meal mixture, shallots, egg, salt and pepper. Pour oil to 1/4 inch deep in a large, heavy skillet. Heat over medium heat. Scoop up fish mixture with a tablespoon; carefully drop into the hot oil, patting it down with back of the spoon to make small cakes. Do not crowd the pan. Fry until golden, about 2 minutes per side. Serve with wasabi sauce.
Nutrition information p
er cake: 102 calories, 70% of calories from fat, 8 g fat, 1 g saturated fat, 27 mg cholesterol, 2 g carbohydrates, 6 g protein, 141 mg sodium, 0 g fiber.
from newsday
Braised cabbage
Servings: 8 to 10
Ingredients
1 large onion, diced
1 green bell pepper, diced
2 tablespoons vegetable oil
1 medium head cabbage, diced
1 (8-ounce) can stewed tomatoes
1 teaspoon crushed red pepper
Salt and pepper
1. In a large, wide saucepan (with a tight-fitting lid) over medium heat, saute onion and pepper in oil until they are translucent; they should not brown.
2. Add cabbage, tomatoes and red pepper. If there isn't enough liquid in the pan so that about half the contents are submerged, add a few spoonfuls of water. Turn up heat and bring to a boil, stirring occasionally. When liquid boils, cover pan and set aside for at least 15 minutes. Season with salt and pepper.
Lemon potatoes
Servings: 8 to 10
Ingredients
2 cups freshly squeezed lemon juice (10-12 lemons)
3 cups extra-virgin olive oil
2 plum tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried oregano (preferably Greek)
1 sprig fresh rosemary (or 1 tsp dried)
2 or 3 sprigs fresh thyme (or 1 tsp dried) 10 baking potatoes
1. Preheat oven to 350 degrees.
2. In a roasting pan, combine all ingredients except potatoes with 1 cup water. Whisk to combine.
3. Add potatoes and cook for 1 hour, until potatoes are just tender.
4. Drain off liquid and roast potatoes for 45 minutes longer, until they are brown in spots.
5. Place potatoes on a serving dish. Heat drained-off liquid and pour over potatoes.
from the los angeles times
Curried chickpeas
Total time: 20 minutes, plus cooling time
Servings: 4
Note: Adapted from Joan's on Third.
Ingredients
1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt
1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.
2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.
3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.
4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.
Each of 4 servings: 238 calories; 9 grams protein; 37 grams carbohydrates; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 mg. cholesterol; 2 grams sugar; 276 mg. sodium.
St. Paddy's twice-baked potatoes
Active work time: 35 minutes
Total preparation time: 2 hours 10 minutes
Servings: 4
Ingredients
5 large baking potatoes
4 cups chopped cabbage, about 1/2 small head
1 cup chopped leeks
Nonstick cooking spray
1/4 cup chicken broth (or vegetarian broth)
Salt
1/2 cup warm nonfat milk
Freshly ground pepper
1 tablespoon melted butter
Paprika
Chopped chives, for garnish
1. Scrub potatoes beneath cold running water and pat dry with paper towels. Pierce each potato several times with fork. Bake at 425 degrees until potatoes are fork tender, about 1 hour.
2. While potatoes bake, saute cabbage and leeks in skillet coated with nonstick cooking spray over medium heat until vegetables begin to wilt, about 2 minutes. Add chicken broth. Cover and steam until cabbage turns bright green and tender, about 10 minutes. Season with 1/2 teaspoon salt.
3. Remove potatoes from oven and cut horizontal slice off top third of each potato. Scoop pulp from potatoes into bowl, leaving shells about 1/4-inch thick. Scoop pulp from tops of potatoes and add to bowl. Process potato pulp through potato ricer. Stir in milk. Add cabbage and leeks. Season to taste with salt and pepper.
4. Spoon potato mixture into 4 shells, dividing evenly. Brush tops of potatoes with melted butter, then sprinkle with dash paprika and bake at 425 degrees until tops are lightly browned, 20 to 25 minutes. Garnish with chives.
Each of 4 servings: 184 calories; 269 mg sodium; 8 mg cholesterol; 3 grams fat; 34 grams carbohydrates; 6 grams protein; 1.58 grams fiber.
Zucchini tea cake
Total time: 1 hour, 45 minutes
Servings: 8 to 10
Note: Adapted from Huckleberry Cafe.
Ingredients
2 egg whites
1/2 teaspoon vanilla extract
Zest of 1 orange
1/2 cup vegetable oil
3/4 cup sugar, plus 1 1/2 teaspoons for topping the tea cake
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (4.25 ounces) flour
1 cup shredded zucchini
3/4 cup toasted walnuts
1. Heat the oven to 325 degrees. In a large bowl, combine the egg whites, vanilla extract, orange zest and vegetable oil, and whisk just to combine.
2. Whisk in 3/4 cup sugar and the salt just to combine.
3. In a medium bowl, whisk together the cinnamon, baking soda, baking powder and flour. Gently whisk the dry ingredients into the egg white mixture just until combined. Fold in the zucchini and walnuts.
4. Grease an 81/2-inch by 41/2-inch by 21/2-inch metal loaf pan. Line the pan with parchment paper and grease the paper. Pour the batter into the pan.
5. Lightly sprinkle the top of the batter with the remaining 11/2 teaspoons sugar.
6. Bake until the cake is set (it will spring back when gently touched on top, and a knife inserted will come out clean), about 1 to 11/2 hours; ours typically set after 1 hour and 15 minutes, though this can vary by pan and heat of the oven.
7. Cool the loaf for a few minutes on a rack, then remove from the baking dish and cool completely on the rack.
Each of 10 servings: 264 calories; 3 grams protein; 27 grams carbohydrates; 1 gram fiber; 17 grams fat; 1 gram saturated fat; 0 cholesterol; 16 grams sugar; 279 mg. sodium.