Spicy Carrot Sticks

I have always been a fan of roasting any vegetable to caramelize its natural sugars. This fantastic side dish goes a step further by adding a spicy kick that makes these carrots addictive.

6 large carrots, peeled, ends trimmed

1 egg white from a large egg

3 tablespoons olive oil

1 tablespoon water

1½ teaspoons garlic powder

1½ teaspoons ground cumin

1½ teaspoons sugar

½ teaspoon paprika

¼ teaspoon ground white pepper

1 teaspoon coarse sea salt or kosher salt

1. Preheat oven to 450˚F. Cover a jelly roll pan with parchment paper. Set aside.

2. Cut each carrot in half to make 2 (3–4 inch) pieces.

3. Cut each carrot half in half lengthwise. With the cut-side down on the cutting board, cut each half into 3 equal strips.

4. Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.

5. In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar,paprika, and white pepper.

6. Place the carrot sticks into the beaten egg; toss the egg white.

7. Stir the carrots into the spice mixture. Arrange in a single layer on a prepared pan. Sprinkle with the salt.

8. Roast, uncovered, for 20 minutes.

9. Transfer to a serving plate or bowl.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Creamy Gnocchi Pesto Salad

Gnocchi are starchy Italian dumplings usually made from potatoes. I was so excited to see prepared kosher gnocchi in the pasta aisle. It cooks up in minutes and can be served with any sauce. This pesto sauce is great hot if you want to serve it as a main dish, but it is just as nice over the gnocchi at room temperature and served as a pasta salad.

water as needed
small handful kosher salt or coarse sea salt
3 tablespoons canola oil
1 tablespoon parve chicken consommé powder
2 pounds store-bought gnocchi (usually 2 packages)
4 cloves fresh garlic, chopped
2 cups fresh basil leaves, packed, about 2 ounces, stems discarded, chopped
½ cup pine nuts, plus additional for garnish
1 tablespoon low-fat mayonnaise
juice of ½ lemon
¼ teaspoon fine sea salt
½ cup good-quality extra virgin olive oil
1 plum tomato, seeded

1. Fill a large pot with water. Add salt, canola oil, and consommé powder. Whisk to dissolve. Bring to a boil. Add the gnocchi and cook for 3–4 minutes or until they rise to the top.

2. Remove ¼ cup of the cooking water and set it aside. Drain and rinse the gnocchi in very cold water. Place into serving bowl and set aside.

3. Into a quart-sized container, place the chopped garlic, basil, pine nuts, reserved cooking water, mayonnaise, lemon juice, and salt. Using an immersion blender, purée until smooth. This can also be done in a food processor fitted with a metal “S” blade. With the motor running, slowly drizzle in the olive oil. Scrape down the sides of the bowl or container and pulse 2–3 more times.

4. Toss the pesto over the gnocchi. Sprinkle with tomato and cheese, if using. Garnish with a handful of whole pine nuts.
kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Thai Quinoa

kosher quinoa pareve recipe, kosher quinoa, kosher side dishesQuinoa has become very popular with cooks today, especially during Passover when this berry, which tastes like a grain, stands in nicely for what we crave. It is high in protein and has other healthful characteristics. Quinoa is small, like couscous or millet, and can be seasoned in endless ways.

1 cup dry quinoa

3 cups water

1 jalapeno pepper, seeded and minced

6 leaves fresh basil, finely chopped

3 sprigs fresh cilantro, leaves gently torn (discard stems)

1⁄3 cup minced red onion (about 1/2 small red onion)

1/3 firm mango, not too ripe, peeled, pitted, and cut into 1⁄8-inch dice

2 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

fine sea salt

1 tablespoon lime juice

Rinse the quinoa thoroughly either in a strainer or in a pot and drain. (Do not skip this step or a bitter-tasting, natural soap-like coating will remain.) Once the quinoa is drained, place it into a medium pot with the water. Bring to a boil. Reduce the heat and simmer until the water is absorbed, about 10–15 minutes or until the grains turn translucent and the outer layer pops off. Drain.

Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango. Drizzle in the oil, soy sauce, 1⁄2 teaspoon salt, and lime juice. Stir to combine.

Add the drained quinoa and toss to combine. Season with salt to taste. Serve warm or at room temperature.

Yield: 6-8 servings

Salmon Salad with Carrot-Ginger Dressing

salmon salad, kosher salad recipe, kosher salmon salad, kosher ginger carrot dressingThis main-dish salad is a complete meal. Salmon is an incredibly healthy food. It is rich in omega-3 fatty acids. Wild salmon is healthier than farm-raised salmon but it tastes gamier. My family prefers the taste of farm-raised and I buy it from a reputable fish store. I trim the fat, as many of the cancer-causing contaminants that are a source of concern in farm-raised salmon are stored in the fat. But farm-raised salmon has its benefits too — believe it or not, because farm-raised salmon gets less exercise than wild salmon, it may actually contain more of the protective omega-3 fatty acids. The salmon industry has taken steps in recent years to ensure the healthfulness of the farm-raised variety, and certainly experts agree that the health benefits of salmon outweigh the risks. That said, if you like wild salmon, it is a healthier way to go.

11⁄2 pounds salmon fillet, with skin and pin bones removed

1⁄8 teaspoon fine sea salt

8 sprigs fresh cilantro

1 tablespoon white wine

2 (1-inch) pieces of fresh ginger, peeled, thinly sliced, divided

1 lemon, thinly sliced

1 carrot, shredded

3 tablespoons canola oil

2 tablespoons apple cider vinegar

1 tablespoon mirin

1⁄3 cup water

3 ounces mesclun lettuce

1 cup watercress, break off and discard thicker stems

leaves from 2 sprigs cilantro, chopped

1⁄4 cup soy nuts, for optional garnish

Preheat oven to 375°F.

Prepare a large rectangle of aluminum foil. Lay the salmon in the center of the foil.

Season with salt. Arrange the cilantro sprigs over the top. Drizzle with wine. Toss on half the ginger slices and the lemon slices. Seal the foil package. Place onto cookie sheet and bake for 30 minutes.

Meanwhile, prepare the dressing: Place the shredded carrot, remaining ginger, oil, vinegar, mirin, and water into the bowl of a food processor fitted with a metal blade.

Process until smooth.

Arrange the mesclun on the serving platter. Top with most of the watercress.

After removing the salmon from the oven, open the packet. Scrape off and discard the cilantro, ginger, and lemon. Break the salmon into bite-sized chunks and place on mesclun. Scatter with chopped cilantro leaves. Drizzle with the dressing. Top with more watercress. If using, scatter with soy nuts.

Makes six servings

Orange Cornmeal Bread

orange cornmeal bread, kosher bread recipe, pareve cornmeal recipe, kosher by design short on timeThe juice from the orange takes care of the age-old problem of bone-dry cornbread. It also adds a brightness that makes this a lovely side dish. This recipe can serve double duty as a great addition to a brunch table; serve slices spread with very soft butter.

1 cup all-purpose flour

1 cup yellow cornmeal

¾ cup sugar

2 teaspoons baking powder

1 teaspoon fine sea salt

¼ teaspoon baking soda

2 large eggs

1 navel orange

1 cup buttermilk or soy milk

1 tablespoon lemon juice, optional for parve version only

4 tablespoons butter or margarine, melted

Preheat oven to 400˚F. Heavily grease and flour an 8- by 8-inch square pan. For ease, you can use the spray that has oil and flour in the can. Set aside.

In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda.

In another bowl, whisk together the eggs and juice of the orange. If preparing the dairy version, add the buttermilk. If parve, measure 1 cup soy milk and remove 1tablespoon. Add the lemon juice to the soy milk. Mix and add to the eggs. Whisk in the melted butter or margarine.

Add the egg mixture to the dry ingredients, using a wooden spoon to combine.

Spoon into the prepared pan. Bake, uncovered, for 27–30 minutes or until lightlybrowned and a toothpick inserted in center comes out dry. Cool and slice.

Yield: 9 servings

Parsnip Bisque

parsnip bisque soup kosher recipeThis comforting soup’s velvety texture and beautiful creamy color are sure to warm your family on any cold winter night. If the soup gets too thick, which it usually does overnight in the refrigerator, thin with a little stock. Thanks for this recipe goes to Damian Sansonetti, chef of Shallots NY.

2 tablespoons olive oil

1/2 Spanish onion, diced

3/4 celery stalk, diced

1-2 garlic cloves, minced

6 medium parsnips, peeled and diced

2 Idaho potatoes, peeled and diced

8 cups chicken or vegetable stock

salt

freshly ground black pepper

fresh chives, optional

In a large pot, heat the oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent. Add the celery and garlic; saute 2 minutes longer.

Add the parsnips, potatoes, and chicken or vegetable stock. Bring to a boil. Cover and reduce heat to low; simmer about 30-35 minutes or until the vegetables are very tender.

Let cool. Transfer the soup in batches to a blender and puree. You can also use a handheld immersion blender to puree the mixture until smooth. Season with salt and pepper.

For extra smoothness, you can strain the soup through a fine chinois. Garnish with fresh chopped chives in the center of each bowl, if desired.

Yield: 8-10 servings