|Yes! I made it!!!|
Mazel Tov! We have a new daughter! No, I didn’t have to go through nine months of pregnancy for our addition. Baruch Hashem we were blessed with the simcha of our son’s marriage to our beautiful new daughter-in-law a few weeks ago! This is the first wedding in our family and boy was it fun! We danced and danced and danced some more until the band finished playing with overtime. The shtick our friends and family came up with was magical! I even made the wedding cake, which was definitely a labor of love.
|Fresh Green Garlic-looks like scallions right?|
With my healthy eating plan in place it’s time to plan for Purim. Our family loves embracing the fun of having goofy costumes and a silly theme for our mishloach manot. Last year our theme was Good “Purim” Humor, and we all dressed up with an Ice Cream Truck theme with our kids as Ice Cream Bars, Ice Cream Cones, Ice cream Sandwiches and Ice Cream Truck men. Our mishloach manot contained types of mock ice cream treats. It was chillingly good. We even dressed up our minivan like an Ice Cream Truck and loudly played the Ice Cream Truck song out of our open windows while making our Purim deliveries! Clues about this years Purim theme are: our family loves sci-fi, blue boxes, and things that are bigger on the inside.
Here are some of our Purim (and everyday!) favorites that you can make for family and friends for your Purim seudah . I’d love to hear about your own creative Mishloach Manot Themes. Chag Sameach & Healthy Eating!
- 3 pounds fresh green beans trimmed
- 2 tablespoon toasted sesame oil
- 2 tablespoon (gluten-free) soy sauce
- 2–3 stalks Green Garlic, thinly sliced diagonally
- 1/4 cup sliced almonds
- Bring a large pot of water to a boil.
- Working in two batches, add the green beans and boil for 3 minutes.
- Immediately remove the beans from the pot to a strainer and rinse with cold water.
- Transfer the beans to a large bowl.
- Using the same boiling water that was used for the first batch, boil the second batch of green beans for 3 minutes, rinsing with cold water when done.
- Transfer to the large bowl of beans.
- Add the toasted sesame oil, soy sauce, green garlic, sliced almonds and toss until combined.
- Serve cold as a salad or warm as a side dish.
- Ask your local produce seller for green garlic. I had to ask a manager who knew where to find it. If you can’t find it at your local produce store you can substitute a clove of regular garlic for 2 stalks of Green Garlic.
- Also, make sure you use toasted sesame oil. It gives a stronger “sesame” flavor and allows you to use less oil than the untoasted variety.
- Serving Size: 6
- 1 pound (gluten free) penne, cooked & drained
- 3 green garlic stems, thinly sliced
- 2 scallions, thinly sliced
- 4 tablespoons butter
- 10 ounces fresh spinach
- 1/2 teaspoon salt
- Freshly grated parmesan cheese (optional)
- Melt butter in a large dutch oven over medium heat.
- Add the green garlic and spinach, then sauté until the spinach is wilted.
- Toss in the scallions and salt.
- Serve warm topped with freshly grated parmesan cheese.
- If you can’t find green garlic locally you can substitute a clove or two of regular garlic.
- You can make this dish gluten free by using gluten free penne.
- To make this dish lighter use two tablespoons of butter instead of four.
- Serving Size: 4
- 4 sheets puff pastry, defrosted
- 1 14.75 ounce cans salmon (pink or red)
- 1 ¼ cups bread crumbs, or more if necessary
- 2 large eggs
- 1 small onion, finely diced
- ½ cup ketchup
- Place the cans of salmon in a large bowl.
- Do not drain.
- Crumble the salmon with your hands (I wear kitchen gloves) to make sure there are no lumps or hard pieces.
- Add the bread crumbs, eggs, onion, and ketchup.
- Mix until smooth.
- If the mixture seems too moist add more bread crumbs – but make sure that the mixture isn’t too dry.
- Cucumber Dill Sauce
- 2 medium cucumbers, peeled
- 1 ½ cups lowfat mayonnaise
- 1 tablespoon dried dill weed
- 1 tablespoon sesame seeds (optional)
- Process the cucumbers in a food processor until coarsely ground.
- Add mayonnaise and dill and pulse a few times to combine.
- Transfer to a container with a lid and refrigerate until ready to serve with the Puff Pastry Salmon Hamentashen.
- 2 pounds Idaho Potatoes (around 6 medium)
- 1 large Vidalia or Sweet onion, finely diced (around 2 ½ cups)
- 1 garlic clove, minced (or one frozen garlic cube)
- ¼ teaspoon sugar
- 2 tablespoons canola oil
- ½ teaspoon salt
- 2 large eggs
- Place potatoes in a large pot and cover with water.
- Bring the water to a boil over high heat.
- Cover pot and reduce burner temperature to low.
- Cook the potatoes covered for 45 minutes until tender when pricked with a fork.
- Remove the potatoes from the water and allow them to cool completely.
- This step can be done a day in advance, just keep the potatoes in the refrigerator until ready to use.
- Peel the cooled potatoes and place them in a large bowl.
- Set aside.
- Heat the oil in a large (preferably non-stick) skillet over medium-high heat.
- Add the onion, garlic and sugar and sauté until the onion is golden brown and caramelized, stirring occasionally, around 20 minutes.
- You may need to reduce the temperature of the flame if the onion starts to burn rather than caramelize.
- Using a fork or potato masher, mash the potatoes until there are no large lumps.
- Add the caramelized onions.
- Reserve the skillet from the onions – you will use it to caramelize the sliced onions.
- Mix the onions and potatoes until thoroughly combined.
- Add the salt and eggs.
- Stir until smooth with a fork, removing any remaining lumps.
To make the Hamentashen
- Preheat oven to 400˚F or 375˚F if using a convection oven. Line 3 large cookie sheets with parchment paper, set aside.
- Roll a sheet of puff pastry dough to 9×11 inches.
- Use a round (fluted if possible) cookie cutter to cut circles from the puff pastry dough.
- Using a scooper or tablespoon to scoop the salmon mixture or potato mixture onto the puff pastry circles. Pinch into triangle hamentashen.
- Bake for 15 minutes until browned.
- Serve warm or cold with topping the salmon filled ones with Cucumber Dill Sauce.