The Shabbat Table is the latest CJN column from noted chef and food blogger Norene Gilletz. Click here for last week’s recipes.
Good Shabbos, Shabbat Shalom!
Toronto cookbook author, cooking teacher, and vegetarian chef, Nettie Cronish, co-authored Nourish: Whole Food Recipes Featuring Seeds, Nuts & Beans (Whitecap $29.99) with Toronto dietitian and food writer, Cara Rosenbloom, RD. The dynamic duo have produced an excellent culinary resource for home cooks, jam-packed with helpful nutritional information and mouthwatering recipes for all kinds of eaters, from vegetarians to omnivores. As an added bonus, each recipe includes a full nutritional analysis plus there are fabulous full colour photos throughout.
If you want to serve something different as a main dish this Shabbat and are fed up with always making chicken or beef, then try Cara Rosenbloom’s scrumptious recipe for baked trout –it’s an excellent alternative to salmon. Roasted tomatoes are the perfect topper for this scrumptious salmon trout and seed-studded brown rice. Easy enough for a weeknight, yet fancy enough for Shabbat, this would also make a terrific main dish for your Purim Seudah!
Since we’ll be celebrating Purim in a few days, in keeping with my ‘seedy’ theme, try my pareve Poppy Seed Cookies/Haman’s Hats for dessert. They can be cut into various shapes with assorted cookie cutters, or cut into triangles using a fluted pastry wheel or pizza cutter. Perfect for Shabbat, perfect for Purim!
If you want to encourage your kids to eat more vegetables, then Cara’s Green Goddess Dip (below) is perfect for Shabbat lunch. It also makes a terrific sauce for salmon or sea bass – one recipe, several options! I’ve also included her Thai Peanut Noodle Salad (below), which brings the authentic taste of take-out to your Shabbat table.
Nettie makes a scrumptious Colourful Quinoa Salad that I just love. It can be prepared ahead of time, so it’s perfect for Shabbat lunch. All of these dishes can do double duty, adding a healthy touch to your Purim Seudah this year! They’re perfect for both vegetarians and omnivores – enjoy!
CARA’S GREEN GODDESS DIP
I often tell parents that using dip is a great way to entice their children to eat more vegetables—most kids like the fun of dunking and the mess of dipping! Commercial dips and processed salad dressings may be high in salt, fat and sugar. Instead of using those, I whip up this healthier ranch-like Green Goddess dip, which takes about five minutes, and can last about five days in the fridge. Though in my house, it’s usually gone by day two! It also makes a lovely sauce for baked salmon or sea bass. — Cara
12 oz (350 g) silken tofu
1/4 cup (60 mL) extra virgin olive oil
2 Tbsp (30 mL) fresh lemon juice
1 Tbsp (15 mL) honey
1/4 cup (60 mL) finely chopped fresh dill
2 Tbsp (30 mL) minced sweet onion
3 Tbsp (45 mL) minced dill pickles (about 1 small pickle)
1 tsp (5 mL) Dijon mustard
1/2tsp (2 mL) sea salt
1/8 tsp (0.5 mL) freshly ground black pepper
Sliced fresh vegetables, for dipping
1. In a food processor, combine all ingredients. Process for about 1 minute or until puréed.
2. Pair this dip with fresh vegetables such as carrot, jicama, red pepper, celery, grape tomatoes and cucumber.
Tip: Be picky about your pickles. Some brands needlessly use artificial colours and flavours, and a host of preservatives. Look for a clean ingredient list with little more than cucumber, vinegar, garlic, dill (or other herbs and spices) and salt.
CARA’S THAI NOODLE PEANUT SALAD
If you’ve ever wondered how to get the authentic taste of take-out in your own kitchen, start with this recipe. It’s got the wow factor; it’s bursting with flavour that’s so vibrant and tasty that this is sure to become a staple recipe. My kids love the peanut dressing, but I leave out the hot sauce for their “no spicy food please!” palates. —Cara
13 oz (375 g) whole grain linguini pasta
2 Tbsp (30 mL) extra virgin olive oil
1 leek, thinly sliced (white and pale green parts only)
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 carrot, grated
1 1/2 cups (500 mL) frozen shelled edamame
3/4 medium purple cabbage, thinly sliced
1/2 cup (125 mL) chopped fresh cilantro
1/4 cup (60 mL) smooth natural peanut butter
1/2 tsp (2 mL) lime zest
1/4 cup (60 mL) fresh lime juice
2 Tbsp (30 mL) toasted sesame oil
1 Tbsp (15 mL) maple syrup
3 Tbsp (45 mL) sodium-reduced tamari
2 Tbsp (30 mL) balsamic vinegar
1 tsp (5 mL) hot sauce (optional)
1/2 cup (125 mL) roasted salted peanuts, for garnish
1/4 cup (60 mL) thinly sliced fresh chives, for garnish
1. In a large pot of boiling water, cook linguini for 12 minutes or according to package directions. Drain and rinse with cool water. Toss noodles to keep them from sticking and set aside to drain. Transfer to a large bowl.
2. Heat oil in a large frying pan over medium-high heat. Add leeks and sauté for 3–5 minutes or until softened. Add bell peppers and sauté for another 3–5 minutes or until soft. Add carrot, edamame and cabbage. Sauté for another 3 minutes until all the vegetables are tender-crisp.
3. Remove from heat and add to drained noodles. Add cilantro and toss to combine.
4. To make the dressing, in a medium-sized bowl, whisk together peanut butter, lime zest, lime juice, oil, maple syrup, soy sauce, vinegar and hot sauce.
5. Pour over noodle mixture and stir well.
6. Add peanuts and chives and toss again.
NETTIE’S COLOURFUL QUINOA SALAD
Everyone enjoys this quinoa salad! It’s got a terrific crunch from the nuts and seeds, and peppery flavour from the radishes. Plus, it’s a great way to use both dried fruit and fresh vegetables. It’s a full meal in a bowl! Make a double batch if you’re taking it to a party—it will be a hit. —Nettie
1/3 cup (75 mL) raw unsalted sunflower seeds
1/3 cup (75 mL) raw unsalted pumpkin seeds
2 cups (500 mL) no-salt-added vegetable broth or water
1 tsp (5 mL) sea salt, divided
1 cup (250 mL) quinoa, rinsed
1/4 cup (60 mL) fresh lime juice
1/4 cup (60 mL) fresh lemon juice
1/3 cup (75 mL) extra virgin olive oil
1 cup (250 mL) chopped fresh cilantro
1/2 cup (125 mL) thinly sliced fresh chives
14 oz (410 mL) can no-salt added aduki beans, drained and rinsed
4 radishes, diced
1 red pepper, diced
1 carrot, grated
1/2 cup (125 mL) dried cranberries
1. Preheat the oven to 375°F (190°C).
2. Spread the seeds on a baking sheet lined with parchment paper. Toast in the oven for 8 minutes, or until golden brown. Pour them into the bowl and set aside to cool.
3. In a saucepan over high heat, bring broth, 1/2 tsp (2 mL) of salt and quinoa to a boil. Reduce heat to low, cover and simmer for 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes and fluff with a fork. Transfer cooked quinoa to a large bowl.
4. In a medium-sized mixing bowl, combine the lime and lemon juice, oil, cilantro, chives, and remaining 1/2 tsp (2 mL) salt. Whisk well. Pour on top of quinoa. Stir to combine.
5. Add the toasted seeds, aduki beans, radishes, red pepper, carrots, and dried cranberries to the quinoa. Mix well and refrigerate for at least 20 minutes.
6. Taste for seasonings and add more salt if needed.
Tip: Quinoa is naturally coated with a bitter substance called saponin, which protects it from birds and critters. Rinse off the saponin to remove the bitter taste. Use a fine mesh strainer to rinse your quinoa; it will fall through the holes in a regular strainer. Hold under cold running water for 3 minutes or until there are no more bubbles and the water runs clear.
Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of eleven cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor.