Rosh Hashanah Holiday Menu

Did you know that the month of Tishrei has the highest mitzvah density then any other month in the Jewish calendar?  Because this month is saturated with yomim tovim (High Holidays), it is filled with tremendous opportunity and hence the potential to achieve great spiritual growth.  It is one of the reasons that the month is known as the “Strong Month” or in Hebrew, “Yerach ha-Eitanim”.   

Just as we have the potential to greatly elevate our souls during the time of Tishrei, we can apply this idea to the way we nourish our bodies.   Choosing foods that have the most nutrients is one way to ensure that we are getting the most potential and strength out of food we eat.   The nutrient density also known as the aggregated nutrient density index (ANDI score) is the ratio of nutrients per calorie in a particular food.  Developed by Dr. Joel Fuhrman (http://www.drfuhrman.com/library/article17.aspx), the ANDI scoring system ranges from 0-1000 with green leafy vegetables having the highest scores.  By choosing a majority of foods that have high ANDI scores, you are creating a diet that will provide optimum nutritious value.  The following Rosh Hashanah menu offers a variety of high ANDI scored foods that are just as delicious as nourishing.   May the month of Tishrei be a nutritiously dense time for spiritual and physical greatness.  Shanah Tova! 

 

 

Lemon Red Salmon with Savory Horseradish Dressing

Creamy Artichoke Soup

Chicken with Pomegranate Raisin Sauce with Toasted Bulgur

Red Potatoes with Sautéed Kale

Pluot* Cobbler with Pareve Vanilla Ice Cream

 

 

Did you know?

A pluot, a hybrid fruit that is a cross between a plum and an apricot, has an irresistibly sweet taste and is a perfect fruit to use in baking pies and cobblers.  Strongly resembling a plum, it has a more subtle and sweeter taste because of its high sugar content.  From the Crimson Sweet to the Flavor Grenade, there are more than twenty varieties of pluots ranging in different colors, sizes, shapes, and sweetness.  Take advantage of the opportunity to enjoy California pluots, a rich source of Vitamin A, during the Yomim Tovim because they are only are sold during the summer and fall months.  Since a pluot may cause a new joy of anticipation when you see it, why not use it for this year’s shecheyanu? 

 

 

Lemon Red Salmon with Savory Horseradish Dressing

 

2 lemons

¼ tspn salt

¼ tspn paprika

¼ tspn black pepper

4 (6 ounces of salmon)

Cooking Spray

 

1.) Preheat oven to 425

2.) Cut 1 lemon into 8 wedges.  Grate rind of remaining lemon to measure 1 tspn; set aside.  Reserve second lemon for another use.

3.) Combine salt, paprika, and pepper.  Arrange fish and elmon wedges on a rimmed baking sheet coated with cooking spray.  Bake at 425 for 13 minutes or until fish flakes easily when tested with a fork or until desire degree of doneness.

4.) Garness with lemon wedges and dollop horseradish dressing onto each fish before serving.  Garnish with chopped chives. 

 

Creamy Horseradish Dressing

 

Ingredients:

¾ cup Pareve Sour Cream

¼ cup chopped red onion

2 tspn chopped fresh chives

2 ½ tspn prepared horseradish

½ tspn fresh lemon juice

¼ tspn freshly ground pepper

 

1.)  Combine all ingredients in a small bowl.  Stir until well blended; chill, if desired. 

 

Creamy Artichoke Soup

(Original recipe from Foodnetwork.com)

http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-artichoke-soup-recipe/index.html

 

Ingredients

 

2 tablespoons extra-virgin olive oil

2 leeks, white part only, washed well and chopped

1 clove garlic, minced

1 small potato, peeled and chopped

1 (8-ounce) package frozen artichoke hearts, thawed

2 cups chicken stock

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons plus 1/3 cup pareve cream cheese(Tofutti Brand)

2 tablespoons chopped chives, for garnish

 

Directions

1.   Heat olive oil in a heavy, large pot over medium heat.

2.   Add the leeks and the garlic and stir.

3.   Add the potatoes and cook for 5 minutes, stirring often.

4.   Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

5.   Using a handheld immersion blender, or in a blender in batches*, puree the soup.

6.   Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.

7.   Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the creamcheese and top with chives.

 

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

 

PChicken with Pomegranate-Raisin Sauce

(Recipe from Cooking Light Magazine – fresh food fast)

 

4 (6 ounce) skinless, boneless chicken breast halves

¼ tspn salt

¼ tspn of ground red pepper

Cooking spray

½ cup plus 1 tablespoon sake, divided

½ cup pomegranate juice

½ cup raisins

 

1.) Sprinkle both side of chicken with salt and red pepper, rubbing to evenly distribute spices.  Coat chicken with cooking spray.

2.) Heat a large nonstick skilled over medium-high heat.  Coat pan with cooking spray; add chicken.  Cook 4 minutes on each side or until browned; add ½ cup of sake, juice, and raisins to pan.  Cover and cook 6 minutes or until chicken is done.  Remove chicken from pan; keep warm.  Cook raisin mixture 2-3 minutes or until liquid almost evaporates.

3.) Remove pan from hat; stir in remaining 1 tablespoon of sake.  Serve sauce with chicken. 

 

 

 

Red Potatoes With Sautéed Kale

(Recipe from Dr. Weil’s Healthy Kitchen Website: http://www.drweil.com/drw/u/RCP00220/potatoes-with-kale.html)

 

Ingredients

1 pound medium red potatoes
4 cups shredded kale (see procedure below)
2 tablespoons extra-virgin olive oil
1 large onion, chopped
Salt to taste

 

Instructions

1. Cover the potatoes with water and boil them until tender. Peel while hot, then cool in cold water and drain. Cut into thick slices. Refrigerate if you are cooking the potatoes in advance.

2. Just before serving, wash the kale, drain, and remove the stems and midribs. Stack leaves, roll up lengthwise, and shred crosswise.

3. In a large skillet, heat the olive oil and add the onion. Sauté over medium-high heat, stirring, until onion just begins to brown.

4. Add kale, tossing it about until it all wilts. Reduce heat to medium and stir-fry kale for 5 minutes.

5. Add the potatoes and cook until they are heated through. Season to taste and serve.

 

 

 

 

 

Pesach Holiday Menu

As the holiday of Pesach sweeps in, a small fear usually encroaches me and I wonder “What will I eat during Pesach?”  Although the only foods that are removed from the pantry are ones that contain chametz, it sometimes feels that we are left with bupkis.   Of course, there is nothing farther from the truth, and life, even a gourmet one, can exist without breads and pastas.  Just speak with an individual with Celiac disease or a gluten-intolerance and he or she will inform you that there are a lot of delicious food options and in fact, with a small amount of creativity you can prepare just as many palatable, chametz-free dishes compared to their chametzdik counterparts.  Enjoy the following Pesach holiday menu, which are all gluten-free recipes and who knows, you may even prepare these dishes even when it’s not Pesach!  Hag Kosher v’Sameach!

 

Almond Coated Tilapia with Creamy Horseradish Dressing

Traditional Chicken Matzah Ball Soup

Walnut and Herb Stuffed Lamb Loaf

Quinoa with Sunflower Seeds and Golden Raisins

Roasted Carrot and Zucchini Matchsticks with Parsley

Spiced Poached Pears and Mint Tea

 

Almond Coated Tilapia with Creamy Horseradish Dressing

(Makes 6 servings)

 

1 ½ pounds of tilapia fillets

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

2 teaspoons lemon juice

2 tablespoons Olive Oil

1 cup of potato flour (gluten free) or finely crumbled farfel (slightly wet)

½ cup almonds, coarsely ground

 

Preheat the oven to 425 F.  Lightly oil a rimmed baking sheet.

 

Place the fish on the baking sheet and sprinkle with the salt and pepper.

 

In a small bowl, stir together the mustard, mayonnaise, and lemon juice.

Spread the mixture of the top of the fish fillets.

 

In a small skillet, heat the olive oil over medium heat.  Add the farfel and almonds, and toss to combine.  Spread the crumb mixture over the fish. 

 

Bake for 10 to 15 minutes, or until the top is golden brown and the flesh just flakes when tested with a fork.

 

Creamy Horseradish Dressing

 

¾ cup soy sour cream

¼ cup finely chopped red onion

2 teaspoons chopped fresh chives

2 ½ teaspoons prepared horseradish

½ teaspoon of fresh lemon juice

¼ teaspoon of freshly ground pepper

 

Combine all ingredients in a small bowl.  Stir until well blended; chill, if desired. 

Traditional Matzah Ball Soup – Not Gluten Free

(From Aish.com – by Gitta Bixenspanner) (http://www.aish.com/f/r/87612867.html)

 

1 (4- to 5-pound) chicken, cut into quarters or if you prefer use chicken carcasses at 1 per quart of water
2 to 3 celery ribs, chopped or a small celery root
1 onion, cut into quarters
2 cloves garlic
1 parsnip
1 turnip or parsley root
3 to 4 carrots
2 zucchini
Sea salt, to taste
White pepper, to taste

 

Bring chicken and 6 quarts cold water to a boil over medium-high heat. Remove foam with a slotted spoon as it rises to the top. Reduce heat, cover, and simmer 1 hour.

 

Add celery and next 6 ingredients. Cover and simmer 2 more hours, for a strong chicken flavor.

 

Allow to cool. Skim fat. Remove chicken from bones, and return meat to soup. If using the carcass remove them from the pot and reserve for other dishes. Add matzah balls, and serve.

 

For a delicious gluten free matzah ball try preparing Lieber's Gluten-Free Knaidel Mix.

Matzah Balls - Conventional Recipe

The best matzah balls are made with the Passover matzah meal. Their texture is special while the color is somewhat darker than with regular matzah meal.

4 large eggs, lightly beaten
1/2 cup oil
½ cup seltzer
1 teaspoon salt
Freshly ground pepper
2 cups matzah meal

 

Combine first 5 ingredients in medium bowl. Add matzah meal, and mix thoroughly. Chill for 1 hour.

 

Wet hands, and shape matzah mixture into 1 1/4-inch balls. (They will double in size when cooked.) Chill matzah balls 20 minutes.

 

Bring a large pot of salted water to a boil. Add matzah balls gently to boiling water, reduce heat, and simmer 20 minutes. Matzah balls can also be cooked in the chicken soup for added flavor

 

 

Walnut and Herb-Stuffed Lamb Loaf

(Makes 6-8 servings)

 

Stuffing

 

1 cup finely chopped walnuts

1 cup of potato flour or finely ground farfel

¼ up chopped fresh basil

1 large shallot, minced

½ teaspoon sage

½ teaspoon thyme

½ teaspoon pepper

¼ teaspoon salt

 

Meat Loaf

 

1 pound of lean ground beef

1 pound of lamb

1 large shallot, minced

2 eggs

½ teaspoon salt

¾ cup tomato sauce

 

Preheat the oven to 350 F.

 

To make the stuffing:  In a medium bowl, combine the walnuts, flour or farfel, basil, shallot, sage, thyme, pepper, and salt.  Moisten with enough water so that the stuffing holds its shape with pressed between your fingers.

 

To make the lamb loaf:  In a large bowl, mix together the beef, lamb, shallot, eggs, slat, and ¼ cup of tomato sauce.

 

On a large piece of waxed paper, pat the meat mixture into a 12 x 15-inch rectangle.  Pat the stuffing into a layer on top, leaving a 1-inch border all around. 

 

With a long side facing you, lift the waxed paper and roll the meat over the stuffing.  Pinch the seams closed, and pat together any breaks in the meat.  Lift the waxed paper to transfer the roll to a roasted pan, placing it seam-side down.  Pour the remaining ½ cup tomato sauce over all.  Bake for 40 to 45 minutes, until cooked through and the juices run clear when the loaf is pierced.  Let rest for 10 minutes before slicing. 

 

Quinoa with Sunflower Seeds and Golden Raisins

(Makes 4 servings)

 

2 cups quinoa, rinsed and drained

4 cups water

½ teaspoon salt

½ teaspoon pepper

2 medium red onions, finely chopped

2 clove of garlic, minced

1/3 cup golden raisins

3 tablespoons slated dry-roasted sunflower seeds

 

In a large skillet, heat 1 tablespoon of the oil over medium heat.  Add the quinoa and cook stirring constantly, until lightly golden, about 5 minutes.  Add the 4 cups water, salt, and pepper, and bring to a boil.  Reduce to a simmer, cover and cook until the quinoa is tender, 12 to 15 minutes. 

 

Meanwhile, in a medium skillet heat the remaining 1 tablespoon oil over medium heat.  Add the onions and garlic, and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.

 

Transfer quinoa to a large bowl.  Stir in the onions, raisins, and sunflower seeds.  Toss with a fork to combine. 

 

Carrots and Zucchini with Parsley

(Makes 6 to 8 servings)

 

1 pound of carrots, cut into matchsticks

3 medium zucchini, cut into matchsticks

3 tablespoons olive oil

½ cup of chopped parsley

½ teaspoon of salt

¼ teaspoon of pepper

 

In a steamer, cook the carrots until crisp-tender, about 15 minutes.   Add the zucchini for the last 5 minutes.  Transfer the vegetables to a large bowl and toss with vegetable spread, parsley, slat and pepper. 

 

For more helpful tips for cooking of Pesach visit

http://www.gourmania.com/articles/passover_tips.htm

Nothing is more mesmerizing than watching the candles on the menorah gracefully flicker and dance during the festival of Chanukah.  Glaring deep into the glowing lights, I am not only reminded of the miracle of the oil, but I also appreciate the everyday natural miracles that occur around us each and every moment, especially the miraculous ingenuity of the human body.  Chanukah not only becomes a holiday of acknowledgement, but also of deep appreciation.   With tremendous gratitude for the blessings bestowed, our appreciation for these “natural” gifts must be expressed with graciousness and care.  Just as we recognize and pay special attention to a Stradivarius violin, we must also exhibit an appreciation for the world’s finest instrument ever created - our own body.    Continue to take care of your body by fine tuning it with good nutrition and daily exercise.   This holiday, prepare a menu that will be as healthy as it is delicious, keeping a close watch on the amount of sugar and oil consumed during the eight days of joyous celebration.  Chanukah Sameach! 

 

 

Chanukah Menu:

 

Appetizer:  Sweet Potato Latkes with Homemade Apple Sauce

Homemade Chicken Soup with Semolina Stars

Apple Cider Braised Salmon or

Chicken with Apricot Sauce and Pine Nuts with Citrus Spiced Cous Cous

Mint Tea with Doughnut Holes and Blackberry Jam

Latkes AND Doughnuts AND Gelt, Oh My!

 

Chanukah is a festival where comfort foods are wrapped in chocolates and fried desserts are sprinkled with sugar.   Is it possible to even attempt to make the holiday menu “healthy” without eliminating all the good stuff?  Here’s how you can continue commemorating the miracle of the oil by preparing delectable and crispy treats without requiring a future visit with your cardiologist.  Try following some of these cooking tips when preparing the traditional holiday staples by choosing some heart healthy oils and reducing and substituting sugar for other sweet alternatives. 

 

Oil for Lighting and Oil for Frying

 

When polyunsaturated vegetable oils are heated to very high temperatures they may become unstable and rancid.  This not only causes a problem with taste but may also be a hazard to your cardiovascular health.  To avoid these problems, know your smoke point for your vegetable oils and never heat the oil above this temperature.  For instance, olive oil has a smoke point of 410°.   To play it safe, use a cooking thermometer and fry your foods between the safe temperatures of 300 to 340 degrees.  Always choose cold expeller pressed, heat stable vegetable oils, preferably organic ones such as olive oil, canola oil, and safflower oil. 

Olive oil has strong historical roots as far back as in the ancient Hebrew customs.  According to the Talmud, the menorah in the Beit Hamikdash was lit with olive oil every night.  After the destruction of the Temple, Judah the Maccabee ordered the recovery and rebuilding of the vessels of the Holy Temple.  At that time, a small amount of olive oil was found, enough to last one night; however, it miraculously lasted eight nights. 

 

Another great option for frying your latkes is to use coconut oil.  Although coconut oil is a saturated fat, it is mostly made up of medium-chained fatty acids known as lauric acid.  Unlike large chain fatty acids, small and medium chain fatty acids are easily absorbable into the intestine, are quickly utilized for energy, and are less likely to be stored as fat.   Lauric acid, also found in breast milk, has many health benefits such as its antiviral and antibacterial properties.  Coconut oil is not only healthy but tasty!  When using it for cooking, it imparts a very mild but sweet coconut taste, which I find irresistibly delicious. 

 

Sweet Potato Latkes with Homemade Apple Sauce:

 

Ingredients

2 sweet potatoes, peeled and shredded

2 eggs, lightly beaten

1 tablespoon pure maple syrup

2 tablespoons all-purpose flour

2 teaspoons ground cloves

2 teaspoons ground cinnamon

1/4 cup olive oil for frying

 

2 apples - peeled, cored and shredded

1 teaspoon ground cinnamon

1/4 cup water

 

Directions

1. Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
2. In a large bowl, combine sweet potatoes, eggs, pure maple syrup, flour, cloves and cinnamon; mix well.
3. Heat oil in large heavy skillet to 325-350 degrees F (180 degrees C).
4. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!

 

1. Place shredded apples in a medium saucepan over medium low heat. Sprinkle with cinnamon, then add water and cook until the apple bits become soft and mushy.

 

 

 

Apple Cider Braised Salmon With Citrus Spiced Couscous

Recipe Adapted from http://www.worldfamousrecipes.com/2009/07/23/apple-braised-salmon-with-citrus-spiced-couscous/

 

Ingredients:

4 salmon fillets, 6 oz. each, seasoned with salt and pepper
1 cup of  couscous
juice of 1/2 lemon
juice of 1/2 lime
1 cup of water or stock

 

*Poaching Vinaigrette*
12 oz. apple cider or juice
6 oz. apple cider
vinegar
6 oz. canola oil
juice of 1/2 lemon
juice of 1/2 lime
3 oz. finely diced onion
1 tsp. whole grain
mustard
fresh mixed herbs to taste

1 red and 2 green apple sliced

 

*Serves 4*

Directions:

Blend together all ingredients in the poaching liquid. It is best to do this a day ahead of time so that the flavors develop. The poaching liquid will last up to a week in your refrigerator.

 

Bring one cup of water/stock to a boil.  Add cous cous, lemon and lime juices and stir till well blended.  Reduce heat to a simmer and cook for 10 minutes. 

 

Broil the salmon at 480 for 7 minutes, until slightly browned on top. Add 6 oz. of the prepared vinaigrette and cook at 400° for 8-10 minutes. Bring remaining vinaigrette to a boil along with apple slices.

Serve the salmon on top of the couscous. Spoon additional vinaigrette with apple slices over the top. Garnish with parsley. Enjoy!

 

 

Homemade Chicken Soup with Semolina Jewish Stars

 

Ingredients:

 

1 whole chicken cut up into 8 pieces

1 ½ cup of durum semolina stelline

5 carrots, peals removed and chopped in half

5 celery stalks, chopped in half

1 large onion, chopped in half

1 parsnip

Salt and pepper to taste

 

Directions

1. Cook pasta according to package instructions.  Rinse and drain under cold water and set aside.
2. Put the chicken, carrots, celery, parsnip, and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
3. Take everything out of the pot. Strain the broth. Pick the meat off of the bones. Season the broth with salt and pepper to taste. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

 

Chicken with Apricot Sauce and Pine Nuts

(Recipe adapted from the book “Authentic Recipes from Morocco” by Fatem Hal)

Authentic Recipes from Morocco

 

Ingredients:

1 chicken, cleaned, dried and cut into serving pieces

4 tablespoon olive oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon ground ginger

Pinch of saffron threads

1 stick cinnamon

2 small onions, peeled and thinly sliced

1 cup (250 ml) water

½ cup (125 grams) pine nuts, dry roasted in a pan until golden

 

Apricot Sauce:

1 lb fresh spricots, peeled and halved

1 cup (250 ml) water

½ cup (100 g) sugar

1 teaspoon cinnamon

½ cup (125 g) Earth Balance

 

Directions:

Serves 6

 

1.)   Prepare the Apricot Sauce, place the apricots in a saucepan with the water sugar, cinnamon and butter spread, and bring to a boil.  Reduce the heat to low and cook, uncovered, until the liquid has reduced to a syrup consistency.

2.)   Heat the oil in a pot big enough to fit the chicken pieces.  Add the chicken pieces and brown them.  Season with the salt, pepper, ginger, and saffron and add the cinnamon stick.  Add the onions and water and simmer, covered, for 30 minutes.

3.)   Serve, arrange the chicken and apricots on a serving platter.  Drizzle with the sauce and garnish the roasted pine nuts. 

 

Doughnut Holes with Blackberry Jam

Recipe:  Adapted from Ginevra Iverson

http://www.foodandwine.com/recipes/doughnut-holes-with-raspberry-jam

 

Ingredients

STARTER

1. 3/4 teaspoon active dry yeast
2. 1/4 cup plus 1 tablespoon warm water
3. 1/2 cup white whole wheat flour

 

DOUGH

1. 3/4 teaspoon active dry yeast
2. 2 tablespoons water, warmed
3. 1 cup plus 2 tablespoons white whole wheat flour
4. 1 teaspoon salt
5. 3 large egg yolks (omega 3 fortified)
6. 2 tablespoons Smart Balance or Earth Balance, melted
7. 2 ½  tablespoons granulated Truvia or Stevia
8. ½ tablespoon of honey or agave syrup
9. Coconut Oil, for frying (Nutiva Brand – just received Kosher certification)

JAM

1. 1 pint blackberries (12 ounces)
2. 1 1/2 of agave syrup, plus more for coating

Directions

1. Make the starter: In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cover with plastic and let rise in a warm place until doubled in bulk, 1 hour.
2. Make the dough: In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, Smart Balance, sugar subsitute and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover and let rise in a warm place until doubled in bulk, 1 hour.
3. Meanwhile, make the jam: In a saucepan, simmer the blackberries with the 1 1/2 cups of agave over moderate heat until thickened, about 25 minutes. Scrape the jam into a bowl and let cool for 1 hour.
4. Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover with a damp cloth. Let stand for 15 minutes.
5. In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar substitute. Serve hot, with the blackberry jam.

 

 

Thanksgiving Menu with a Mediterranean Flare

 

One of the world’s most heart-healthy diets, the Mediterranean Diet promotes optimum health by consuming foods with high amounts of phytochemicals, antioxidants, fiber and other anti-inflammatory compounds found in minimally processed and often fresh foods.  The Mediterranean Diet utilizes olive oil as it main source of fat, enjoys a variety of grains, legumes and beans, and consumes more fish and poultry rather than red meat.   More than a diet, the Mediterranean lifestyle encourages strong social interactions and daily exercise which may greatly reduce many of the cardiovascular risk factors such as obesity, inactivity and emotional stress.  Inspired by the Mediterranean Diet, the following menu provides some delicious, heart-healthy options when preparing a Turkey Day meal. 

 

Vegetable Barley Soup with Rosemary Olive Bread

Autumn Harvest Salad

Herb-Stuffed Turkey Breast

Farro, Orange, and Pine Nut Dressing

Steamed String Beans with Slivered Almonds

Wine Poached Figs served with Sangria & Mandel Bread Biscotti

 

This Thanksgiving, make your meal time an environment in which families share moments of thankfulness and appreciation for each on another.  Find creative ways to encourage personal expressions of thanks.  One way you can do this is by purchasing individual memos and pens at the dollar store and write down each guest’s name on top of the memo with instructions to write down one or two reasons they are thankful.  These pieces not only serve as unique and decorative place cards, but they also encourage guests to participate and share in quality moments around the festive meal.   Also, keep in mind a couple of eating tips this holiday and remember to watch your serving portions, salt consumption, and alcohol intake during the meal.  Bundle up and offer your guests an after-dinner walk.  This not only provides a time to lighten up after a meal but also provides a great opportunity to spend natural, quality time with family and friends.  I hope that your Thanksgiving is filled with tremendous meaning and good health!

 

RECIPES:

 

Vegetable Barley Soup

Ingredients:

2 quarts of vegetable broth

1 cup uncooked barley

2 large carrots, chopped

2 stalk celery, chopped

1 (14.5 ounce) can diced tomatoes with juice

1 zucchini

1 (14.5 ounce) can garbanzo beans, drained

1 onion, chopped

3 bay leaves

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon of Parve Worcestershire Sauce

 

Directions:

 

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, salt, pepper, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Directions:

 

Rosemary Olive Bread

Ingredients:

• 2 1/2 tsp. active dry yeast (1 package)
• 2 cups warm water (110°F)
• 1/2 cup pitted and chopped Kalamata olives
• 5 cups bread flour, plus more for dusting
• 1 cup whole wheat flour
• 1 Tbs. chopped fresh rosemary
• 2 1/2 tsp. salt
•  

Directions:

In a bowl, sprinkle the yeast over the warm water; let the mixture stand until bubbly, about 5 minutes.

In the bowl of an electric mixer, fitted with the dough hook attachment, combine the olives, flours, rosemary, salt and yeast mixture. Knead on medium speed until the dough is soft and smooth, 10 to 12 minutes. Turn out onto to a lightly floured surface and shape into a ball. Return the dough to the bowl, cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and let rise until doubled, 45 to 50 minutes.

On a lightly floured surface, press the dough flat; stretch the sides of the dough down and under to form a tight, round shape. Pinch the seam underneath the loaf closed. (Shape the dough into a hollow round ball and pinch the ends of the loaf closed).  Place the loaf in a floured round stoneware baker and dust the top with flour. Cover with the lid and let rise 30 to 40 minutes.

Preheat an oven to 400°F.

Using a serrated knife, cut a large, shallow X on top of the loaf. Cover and bake until the loaf is golden and sounds hollow when tapped on the bottom, about 1 hour.

Makes 1 loaf.

 

Source:  Williams Sonoma

Autumn Harvest Salad with Pumpkin Vinaigrette Dressing

 

Ingredients

 

For Salad:
1 pound of your favorite greens or lettuce mixture (the mix that I used had romaine, oak leaf, lolla rosa, tango, chard, mizuna, arugula, frisee and radicchio)
1 roasted red bell pepper, peeled, seeded and cut into slivers
1 large (or 2 small) Granny Smith apples, thinly sliced into bite-sized pieces
1 grated carrot (or about 8 baby carrots, grated)
1/2 small red onion, very thinly sliced into strips
3/4 cup Jerked pumpkin seeds (see below)
1 batch Pumpkin Vinaigrette (see below)

 

Gently toss together all ingredients EXCEPT pumpkin seeds, Parmesan and vinaigrette. Pour vinaigrette over salad (you'll probably need all of it) and gently toss again to coat. Sprinkle a little Parmesan and a few pumpkin seeds over each salad serving as it is plated. Pass remaining pumpkins seeds for anyone that likes their salad "extra crunchy" and would like more.

 

 

Pumpkin Vinaigrette

2 cloves garlic, minced or pressed
2 tsp. maple syrup
1 tsp. salt
1/2 tsp. freshly ground pepper
4 Tbsp. pumpkin puree (or canned pumpkin)
4 Tbsp. apple cider vinegar
8 Tbsp. extra-virgin olive oil

Combine all ingredients except the olive oil into a small bowl. Whisk well. Add olive oil and whisk until incorporated. Makes about 1 cup.

 

Source:  http://www.feedyourkids.com/2006/10/fall_greens_with_pumpkin_vinai_2.html (This recipe was modified into a parve version). 

 

Herb Stuffed Turkey Breast with Pan Gravy

 

Ingredients:

• 1 small (golf-ball sized) onion, peeled and coarsely chopped
• 1 lemon, scrubbed clean
• 12 fresh sage leaves
• Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
• 3 tablespoons extra-virgin olive oil, plus more for oiling pan
• 1 teaspoon salt, plus more as needed
• 6 fresh bay leaves
• 4 tablespoons butter
• 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
• Freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1/4 cup apple or regular brandy
• 2 to 3 cups apple cider
• Salt and pepper

 

Directions

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.

 

Source:  Food Network: http://www.foodnetwork.com/recipes/rachael-ray/herb-roasted-turkey-breast-with-pan-gravy-recipe/index.html

 

Farro, Orange and Pine Nut Dressing

Serves 10 to 12

You can make the dressing through step 2 a day ahead; refrigerate in an airtight container, and stir in oranges, pine nuts, and parsley before serving.

2 Tbsp. extra-virgin olive oil
2 shallots, finely chopped (about 1/2 cup)
2 celery stalks, finely chopped
1/4 cup plus 2 Tbsp. coarsely chopped fresh flat-leaf parsley
1 Tbsp. plus 1 tsp. finely chopped fresh sage
2 tsp. fennel seeds, coarsely chopped
1 dried chile, crumbled
2 cups farro
3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock
1/2 cup dry white wine
Coarse salt and freshly ground pepper
2 navel oranges, peel and pith removed, flesh cut into segments
1/4 cup pine nuts, toasted

1. Melt butter with the oil in a medium saucepan over medium heat. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes. Add 2 Tbsp. parsley, the sage, fennel seeds, and chile, and cook 1 minute. Stir in farro, stock, and wine, and bring to a boil. Season with 1 tsp. salt.

2. Reduce heat to low; cover, and cook until farro is tender and liquid has been absorbed, about 30 minutes.

3. Stir in orange segments, pine nuts, and remaining 1/4 cup parsley. Season with salt and pepper.

 

Source:  Martha Stewart: http://www.marthastewart.com/recipe/farro-orange-and-pine-nut-dressing (Recipe was revised to create parve version)

 

Kamish Brot/ Mandel Bread

 

Ingredients:

 

1 cup oil

1 cup sugar

3 eggs

3 cups white whole wheat flour

2 tbsps orange juice

2 tspns pure vanilla extract

1 tspn pure almond extract

1 cup broken pecans

Optional – 1 cup of parve chocolate chips

1 tbsp ground cinnamon

1 tbsp granulated sugar

 

Directions: 

 

Use a big bowl and a wooden spoon and mix 1 cup oil with 1 cup sugar.  Add three eggs, beaten one at a time. Add 3 cups of flour one at a time. Add baking powder, 2  orange juice, vanilla, almond extract and broken pecans (Optional:  add 1 cup of chocolate chips along with the pecans.) In a separate bowl, combine cinnamon and sugar and set aside for sprinkling.

 

Line two cookie sheets with parchment paper. Make 2 rolls on each sheet, 3 inches wide. They will be low. Use spatula to spread, not your hands. Bake at 350 degrees for 20 minutes total, until golden. You may have to switch the cookie sheets after 11 minutes, depending on the oven.  Remove from oven, slice and lay each slice on its side. Sprinkle with sugar/cinnamon mix. Bake 10-12 more minutes. Turn pieces, sprinkle with sugar/cinnamon mixture and bake 5-6 minutes longer. Keep in tin.

 

Source:  This recipe comes from my mother-in-law Linda Richtel.

 

Sangria

Ingredients:

 

• 1 bottle (750ml) fruity, dry red wine
• 1/4 cup brandy
• 2 Tbs. sugar
• 2 lemons, thinly sliced
• 2 oranges, thinly sliced
• 3 cups sparkling water
• Ice cubes as needed

 

Directions:

In a large pitcher, combine the wine, brandy, sugar, lemons and oranges and stir until the sugar is dissolved. Add the sparkling water and stir to blend. Fill 4 glasses with ice and pour the sangria into the glasses. Serve immediately.

Serves 4.

Source:  Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein (Time-Life Books, 2000).

 

Wine-Poached Figs

 

Ingredients:

 

• 2 cups dry red wine
• 2 tablespoons honey
• 1 each cinnamon stick
• 2 each whole cloves
• 6 whole, ripe figs
• walnuts or almonds, toasted and coarsely chopped
• vanilla ice cream, if you like

 

Directions:

 

1. Combine wine, honey and spices in medium sized saucepan and bring to a simmer, then reduce heat until liquid goes still in the pan, for you are about to poach.
2. Gently place clean (trimmed) figs into the pan.
3. Cover and cook, turning once perhaps, approximately 15 minutes. You will notice a color change in the skin. Better to feel like you are undercooking the fruit than to ruin it with too much heat.
4. Remove fruit from poaching liquid and set aside. Keep warm.
5. Turn heat up to a simmer and reduce poaching liquid to syrup consistency.
6. Serve warm fruit over ice cream (methinks vanilla or other extremely mild and unobtrusive flavor), drizzle syrup over, and finish with nuts, if desired.

 

Source:  http://www.nibbledish.com/people/MissJ9/recipes/wine-poached-figs

 

 

 

SUKKOT

Like the changing of the leaves, the early fall harvest vegetables such as squash and pumpkin are filled with hues of greens, oranges, reds and yellows.  These richly colored vegetables are excellent sources of carotenes, powerful antioxidants that protect against chronic disease.  I love to use their beautiful colors and tastes when painting my Sukkot-food palette.   Ubiquitous at most supermarkets, squash and pumpkins are not only great for cooking, but you can use ornamental gourds for decorating your Sukkah!  With so many meals to entertain including Chol Hamoed and Simchas Torah, try preparing a variety of hearty, vegetable soups served with warm breads.  These meals are not only economical, but delicious and nourishing for your family and guests.  “And I praised joy, for there is nothing better for man under the sun than to eat and to drink and to be merry, and that will accompany him in his toil the days of his life that God gave him under the sun.”  (Koheles 8:15) Chag Sameach!  Daniela Hermelin, M.D.  

 

MENU:

 

Pomegranate Spritzers

Apple Butternut Squash Soup

Baby Lamb Chops with Rosemary Garlic Dijon Breadcrumbs

Green Beans with Lemony Tahini Sauce

Wild Rice Pilaf with Cranberries, Apricots, and Pumpkin Seeds

Pumpkin Pie with Parve Vanilla Bean Ice Cream

Apple Chamomile Tea with Honey

Pomegranate Spritzers

 

In a wine glass, pour an equal ratio of pomegranate juice to Sprite, ginger ale, or white, sweet wine such as Bartenura Moscato or Joyvin.  Serve with a L’Chaim.

 

Apple Butternut Squash Soup

 

1 tbsp Canola Oil

1 medium onion diced

1 butternut squash (about 2 pounds) peeled, seeded, and chopped

4 red or golden apples, peeled, cored, and chopped plus 1 apple, finely diced and tossed in lemon juice, for garnish

2 tspn coarse salt

1 ½ tspns of group cumin

½ tspn of coriander

½ tspn of ground ginger

¼ tspn of paprika

¼ tspn of freshly ground black pepper

2 cups of vegetable broth (Imagine Organic Vegetable broth)

2 ½ cups of water

 

1.)   Heat oil in a large saucepan over medium heat.  Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes.   Add squash, and cook, stirring occasionally, until soft, about 10-12 minutes.

 

2.)   Add all of the ingredients including the broth and water, enough to cover squash.  Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30-40 minutes.

 

3.)   Puree in batches in a food processor or stick blender until smooth, and return to saucepan.  Heat over low, thinning with more water if necessary.  To serve, ladle into shallow bowls; garnish with diced apples and parsley. 

Baby Lamb Chops with Rosemary Garlic Dijon Breadcrumbs

 

Meat:

2 lbs of 1rst Cut Baby Lamb Chops

 

Paste:

 

½ Bulb of Garlic – peeled and pressed using a garlic

1/3 cup of Extra Virgin olive oil

2 sprigs of rosemary – remove stem and finely chop leaves

1 tbsp of dijon mustard

1/3  cup of whole wheat bread crumbs

1/4 tspn of salt

1/4 tspn of pepper

=  combine above ingredients in a small bowl and stir gently until well mixed

 

1.P1.)  Preheat oven to 450°

2.)   2.)  Wash and dry the lamb chops and place on a 8 ½ x 11” baking sheet leaving ¼” space in between

3.)   3.)  Grind fresh salt and pepper onto each chop

4.)   4.)  Using a spoon, place a spoonful of the garlic/rosemary paste onto each chop and use a silicon brush to evenly coat

5.)   5.)  Place lamb chops in the oven and cook for 6 minutes.  The top of the lamb chop should have a brown, toasted look and the meat should appear moist. 

6.)6.)  Take lamb chops out of the oven.  Using a kitchen tong, flip the lamb chops over.  Add a tablespoon of paste to each chop and repeat #4.

7.)   7.)  Broil for another 3-4 minutes.  Remove from oven.  Serve immediately or cover with aluminum foil and refrigerate for up to 12 hours.  To reheat, place in 250 degree oven for 10 minutes.    

Mentally preparing for a day fast can create some angst, especially if you are the type of person who needs a daily dose of caffeine.  However with a few tips in mind, you can spend the next couple of days trying to transition your body for a fast in order to make your Yom Kippur a day of spiritual meaning rather than a day of physical remorse. 

1.)   Begin tapering off your caffeine and refined sugar or candy (especially chocolate)

2.)   Drink plenty of water – drink at least eight glasses of water a day and even more the day before the fast.  Substitute water for sodas or juices. 

 

Besides performing the kapparos, giving charity and asking other’s for forgiveness, Erev Yom Kippur requires the mitzvah of eating two festive meals: one earlier in the day and the other right before the fast.  In the “Book Of Our Heritage”, Eliyahu Kitov explains the reasons why it is such a mitzvah to “eat and drink heartily” on Erev Yom Kippur.  In addition to expressing joy in a time of atonement, the festive meal also supplies the “physical strength” necessary to focus on “prayer, supplication, and reflection that will lead to teshuvah”.  Choosing foods that are high in complex carbohydrates such as whole grains, fruits and vegetables will provide sustained energy and easy digestion throughout the fast.   In addition to these foods, based on the Midrash (Bereshis Rabbah 11), it is customary to eat fish in the early meal.  Also, don’t forget to drink plenty of water with each meal.    I wish you an easy fast and gmar hatima tova. 

 

Lunch:

 

Wild Sea-Bass (or Tofu) with Thai Peanut Sauce  

Roasted Asparagus with Chopped Kale

Roasted Israeli Cous Cous with Ground Apricot and Pistachios

Fresh Cantaloupe and Melon

Water

 

Dinner:

 

Spinach Whole Wheat Pasta Casserole

Potato and Artichoke Gratin

Sliced Seedless Watermelon

Water

 

 

Meal to Break the Fast:

 

Pumpkin Vegetable Medley Soup with Quinoa

Toasted Whole Wheat Bread

Water

 

 

Fall Pumpkin Vegetable Medley Soup with Quinoa

 

Fleishig Version

 

Ingredients:

 

2 cups of quinoa

2 cups of water

6 cups of water

1 small pumpkin (remove skin, remove seeds, and cut into small chunks – ½ inch thick)

2 carrots – peeled and chopped into ¼ circles

3 chicken thighs - chopped into pieces

20 green beans, finely chopped

1 cup of baby spinach

1 ½ tspn salt

 

In a medium sized pot, bring 2 cups of water to a boil and add quinoa.  Cook quinoa for 10 minutes.   Using a fine mesh sieve, filter the water from the pot used to cook the quinoa and wash remaining quinoa under luke-warm water.   This will remove any of the saponins and bitter taste the water may have absorbed while cooking the quinoa.  Return washed quinoa back into your pot and add the 2 cups of water and the chopped chicken thighs.  Bring water back to a boil and skim the surface for any fat or residues.   Boil for about 5-7 minutes.  Add remaining ingredients including the remaining 4 cups of water.  Lower heat to low-medium and cook for 45 minutes.   After this time, check the pumpkin and make sure that it is soft, if not, continue to cook for an additional 15-20 minutes.  Quinoa is completely cooked when all of the small seeds have opened up and the germ has separated from the seed.  Serve hot with a side of fresh, whole wheat bread.  Enjoy!

 

Vegetarian Version

 

2 cups of quinoa

2 cups of water

1 small pumpkin- remove skin, remove seeds, and cut into small chunks – ½ inch thick)

2 carrots – peeled and chopped into ¼ circles

20 green beans, finely chopped

1 large potato- skin removed and cut into ¾ inch chunks

1 cup of baby spinach

1 ½ tspn salt

½ tbsp of canola oil

 4 cups of vegetable broth (32 ounces of Imagine Foods, Vegetable Broth)

 

In a medium sized pot, bring 2 cups of water to a boil and add quinoa.  Cook quinoa for 10 minutes.   Using a fine mesh sieve, filter the water from the pot used to cook the quinoa and wash remaining quinoa under luke-warm water.   This will remove any of the saponins and bitter taste the water may have absorbed while cooking the quinoa.  Return washed quinoa back into your pot and add the 2 cups of water, potatoes, and oil.  Bring water back to a boil and cook for about 5-7 minutes.  Add remaining ingredients including the remaining 4 cups of vegetable broth.  Lower heat to low-medium and cook for 45 minutes.   After this time, check the pumpkin and make sure that it is soft, if not, continue to cook for an additional 15-20 minutes.   Serve hot with a side of fresh, whole wheat bread. Enjoy!

 

 

 

 

When I cook for the holidays, I focus on two food elements - color and symbolism.  Color comes from all the beautiful fruits and vegetables that contain their unique phytonutrients and hence vibrant colors.   I love cooking with dark red pomegranates or pomegranate juice during Rosh Hashanah and Sukkot.  Pomegranates, with hundreds of seeds acting like small grenades that release powerful antioxidants, provide about 16% of an adult's daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B₅ (pantothenic acid and potassium).  More recent research has found that eight ounces of pomegranate juice daily for three months improved the amount of oxygen getting to the heart muscle of patients with coronary heart disease (American Journal of the College of Cardiology, Sept. 2005).  In addition to the countless health benefits of pomegranates, Jewish tradition has always placed a spiritual importance on this fruit.  In fact, during Rosh Hashanah we recite a special prayer over a pomegranate.

"May it be Your will O Lord our God and the God of Our Fathers, that our good deeds will increase like the seeds of the pomegranate."

The pomegranate fruit (rimon in Hebrew), with its abundance of juicy seeds has been regarded as a symbol of fertility for thousands of years. It is frequently mentioned in the Bible and is one of the seven species with which the Land of Israel is blessed (Deuteronomy 8:8) . It was also a favorite motif of Jewish art in ancient times: the capitals of two columns in the facade of the Temple in Jerusalem were decorated with pomegranates (1 Kings 7:42) and so were the robes of the High Priest. (Exodus 28: 33-34)

These plants have a special status since they have come to symbolize Eretz Yisrael and the Jewish people. Our sages told many parables about the fruits of these trees. Any one of these particular fruits, in the eyes of the sages, was a symbol of various human characteristics and cause for the glorification of the Jewish people, the land of Israel or the Torah.

"As the slice of the pomegranate, so is your forehead". Rabbi Shimon ben Lakish used to say, "Among your people, even the most ordinary people are filled full by the commandments, as a pomegranate. "The pomegranate trees came into blossom", these are the small children who study Torah and sit in rows before their teachers, like the seeds of a pomegranate."  Shir HaShirim Rabba 6, 17

When I am unfortunately not spending my holiday in Eretz Yisroel, pomegranates are hard to find in the U.S. because their normal season is Winter.  So rather, I primarily use pomegranate juice for my recipes to make syrups, sauces, or cocktails! 

Preparing your menus for the upcoming holidays can be challenging, especially if you or a loved one has specific dietary needs to consider such as avoiding foods that trigger GERD or watching your sodium intake.  The following menus have been created to give you some ideas and flexibility in designing a great holiday menu that will be healthy, colorful and delicious.  Shana Tova!   

Menu 1

Chicken Soup with Autumn Root Vegetables
Wild Alaskan Salmon with Caramelized Shallot Horseradish Sauce
Pomegranate-Glazed Turkey Breast with Wild Grain Rice
Roasted Green Beans with Thyme
Apple-Cranberry Oatmeal Crumble
Fresh fruit with Coconut Milk Sorbet

Wild Alaskan Salmon with Caramelized Shallot Horseradish Sauce

8 ounces of Shallots

1/4 cup of dry or semi-dry white wine (Chateneuf Bordeaux)

1/4 tsp of salt

fresh ground black pepper

2 tspn of honey

2 tspn of prepared horesradish (I prefer white - "Bubbie" Horseradish)

1/4 cup of Walnut oil

4 4ounce Wilk Alaskan Sockeye Fillets

SAUCE:

 

Heat oil in a non-stick saucepan over medium heat.  Add shallots and  sauté until slightly browned.  About 7-10 minutes.   Add the white wine, salt and pepper then reduce heat to medium and cook until wine is reduced by half, about 3-4 minutes.

Place the shallots in a blender or small food processor with the horseradish and honey. Puree until smooth.  Slowly add the walnut oil.   Set shallot dressing aside.

SALMON:

 

Preheat oven on to broil mode or 500.  Lightly grease a glass baking dish with olive oil and place salmon fillets in dish with skin side up.  Cook for 5 minutes until skin become burnt around the edges.  Remove skin with fork.  Lower over temperature to 400.  Spread 2 tablespoons of shallot sauce per salmon fillet and distribute evenly with a cooking brush.   Cook for about 6-8 minutes.  Remove fillets from oven and turn fillets over.  Spread about 2-3 tablespoons of shallot sauce on top of each fish and return to oven.   Cook for another 5-7 minutes and serve.  Garnish with a parsley sprig.  Can be refrigerated for up to 24 hours. 

POMEGRANATE-GLAZED TURKEY BREAST WITH WILD RICE (SERVES 4)

 

1 CUP WILD RICE (I PREFER LUNDERBERG COUNTRY WILD VARIETY)

2 CUPS OF WATER

1 BAY LEAF

 

1 TABLESPOON OF MINCED GARLIC

¼ CUP OF FRESH LEMON JUICE

2 CUPS OF POMEGRANATE JUICE

 

2 BONELESS TURKEY BREASTS (about 12 ounces each)

 

 

RICE:

 

Add two cups of water to a medium sized pot and bring to a boil.   Add cup of rice, bay leaf, and stir.  Cover and simmer for 45 minutes.  Remove from heat, stir rice and remove bay leaf.  Transfer rice to storage container and refrigerate up to 24 hours.

 

GLAZE:

Preheat oven to 450°.  Put garlic and lemon juice into a small heatproof bowl; set aside.  Cook pomegranate juice over medium-high heat until syrupy and reduced to half the about, about 10 minutes. 

 

 

 

TURKEY:

 

Lightly grease the sides and bottom of a 13 x 9 inch glass-baking dish with olive oil.  Season both sides of turkey with salt and pepper.  Put turkey into prepared dish; brush all over with pomegranate glaze.  Roast, brushing with glaze every 8-10 minutes and adding 1 tablespoon of water each time, until an instant-read thermometer inserted into the thickest part of the chicken registers to 165°, 30 to 35 minutes.

 

When cooked, cut turkey on a diagonal into ¼-inch-thick slices.  Arrange over rice and garnish with cilantro sprigs.