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Chickpea-Saladsoup11_10 recipes

Just in time for Thanksgiving and for a change from the same old menu, here’s a new round of recipes from the Shomrei kitchen.

The following recipe for vegan chickpea salad is one of the most requested in the almost nine years that I’ve been in Shomrei’s kitchen. It’s so simple to make and blends flavors nicely. A well-stocked kitchen should have almost all the ingredients on hand. It’s also slightly magical: close your eyes and you might even think you are eating chicken salad!

Chickpea-SaladVegan Chick Pea Salad (3 servings)

Ingredients
15 oz. can of chickpeas, drained and rinsed
1 stalk of celery, diced or more if desired
2 green onions, chopped
1/2 grapes sliced in half
2 Tbsp vegan mayo
1 Tbsp Dijon mustard or more to taste
1/2 tsp dried dill
1/2 tsp poultry seasoning or more to taste
Dash of salt and pepper

Directions

  1. In a medium bowl, slightly mash the chickpeas with a potato masher or fork.
  2. Add the remaining ingredients and mix well.
  3. Refrigerate until ready to use.
  4. Garnish with chopped parsley.
  5. Serve with Triscuits or whole wheat crackers.

Notes:  Finely chopped red onion and/or chopped olives would make good additions to the salad. Cucumber may be substituted for the grapes. Vegan mayo is available at Whole Foods and Trader Joe’s. For non-vegans, substitute regular mayo.

What’s better on a cool evening than a bowl of soup? This fish chowder goes together quickly and is filling. Even some of the kids ate it at a recent Taste of Shabbat. It’s also, like most soup recipes, very forgiving so you don’t need to measure precisely.

soupNew England Fish Chowder  (Serves about 8)

 Ingredients
1 small onion , diced
1 carrot, peeled and sliced into thin rounds
3/4 c. celery ,thinly sliced or diced
2 large potatoes, cut into 1/2 inch cubes (about 4 cups)
4 cups hot water
4 cups whole milk
4 Tablespoons butter
2 pounds fish, cod,haddock or any firm white fish, cut into small pieces
salt and white pepper

Directions

  1. Sautee onions and celery inn butter until transparent but not brown.
  2. Add potatoes, seasonings, carrots and water.
  3. Simmer until potatoes are almost tender , about 15 minutes.
  4. Add fish and sautéed onions and celery.
  5. Simmer about 10 minutes, stirring occasionally, until fish is cooked through.
  6. Add milk and seasonings to taste.
  7. Gently reheat without boiling.
  8. Serve with soup crackers. OTC is a good brand.

Notes: Cream or skim milk may be used. If using skim milk, the seasonings may need to be adjusted. Add corn kernels and/or green peas for added texture.

Instead of turkey or as a supplement to the big bird, try this super simple salmon dish. I’ve discovered the versatility of miso and have been experimenting with dishes like soups and sauces. The miso marinade cures the fish slightly and gives it a delicate but distinctive taste.This one is a hit.

11_10 recipesGrilled Miso-glazed Salmon (Serves 4)

Ingredients
1/2 cup white miso paste
1/4 cup sugar
3 tablespoons sake
3 tablespoons mirin
Four 6-to 8 oz skin on center cut salmon filets (or other firm fleshed fish such as sea bass, yellow tail, Chilean sea bass, black cod or blue fish. Fish steaks can also be used)
lemon wedges

Directions

  1. Whisk together the miso, sugar, sake and mirin until sugar and miso dissolve.
  2. Dip each piece of fish into the mixture and coat evenly on all flesh sides.
  3. Place fish skin side down in baking dish and pour any extra miso mixture over the fish.
  4. Cover with plastic wrap and refrigerate from 6 to 24 hours.
  5. Adjust oven rack 8 inches from broiler and preheat broiler.
  6. Place a wire rack in a rimmed baking sheet and cover with aluminum foil.
  7. Using your fingers, scrape off the miso mixture and place fish skin side down on foil, leaving a space between pieces.
  8. Broil salmon until deep brown and fish registers 125 on a cooking thermometer, about 8-12 minutes. Rotate pan half way through cooking. Shield edges of fish with foil if needed.
  9. Transfer to platter and serve with lemon wedges.

Notes: Sake is available in small bottles. Yellow, red or brown miso (which have a stronger taste) may be used instead of white miso. Miso keeps for a long time in the fridge but make sure it is covered well. During storage the flavor may intensify. The marinating time is flexible. I left the fish for 48 hours because dinner plans changed. It was perfect. Serve with sautéed baby bok choy. or green beans.  As an alternative to broiling, fish could be roasted at 400-425 for about 10 minutes.

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