So, when my friend started talking about her family’s celebration of Rosh Hashanah… I was reminded of this huge feast my roommates had a couple years ago…
I decided that we needed some Challah. For Rosh Hashanah, it is shaped into a circle to represent creation (and correct me if I’m wrong- My knowledge of Jewish practice is coming mostly from Google). I tried a six strand braid for the first time… needs some work but still delicious.
The food focuses on sweet dishes to symbolize an upcoming sweet year. The traditional ones are apples dipped in honey and honey cake. Some families also serve fish. Taking this into account and trying to be healthy I made a simple beet salad and Orange-Ginger-Garlic Poached Salmon.
Orange-Ginger-Garlic Poached Salmon
1 cup orange juice
1 cup water
1 large garlic clove, sliced
1 in ginger, sliced
salt and pepper
4 4oz pieces of salmon
1. Bring all the ingredients except the fish to a boil in a deep frying pan.
2. Let it boil for about 10 minutes and add water if it reduces too much.
3. Add the salmon and boil for about 20 minutes or until the salmon is cooked.
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Who doesn’t love hummus? It goes with everything… on sandwiches…with veggies… pizza… the possibilities are endless.
When Sabra sent me a free tub, I was excited and thought of what to make… However, after talking to my mom and sister, they had some better ideas… Here are those recipes…
Mom’s Hummus Pizza
Pita bread, drizzle 1 tsp olive oil. Crush or mince garlic over top. Then layer hummus, fresh spinach leaves, fresh tomatoes (from my garden!) then feta cheese. Bake at 375 for 8-10 min. Pour nice red wine and enjoy.
Resa’s Hummus Sandwich
3 oz. Chicken breast
2 tbsp hummus (asmar’s scallion pictured- a local VA brand)
1 (2 oz) whole wheat pita
Spinach to taste
Red onion to taste
Grill chicken with a little bit of pepper. Place pita under broiler until toasted as desired. Spread hummus on pita. Top with chicken, spinach, and red onion. Fold and enjoy.
P.S. Sabra gave me a tub of free hummus (It was gone quickly. Juan loves that stuff!).
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Please Vote for my recipe!
As I was staring at the chiles I received from MarxFoods, I was regretting saying yes to joining this challenge… I don’t know how to cook with chiles… What was I thinking? What should I make? Sweet? Salty? Sweet and Salty?
I decided that I needed a way that allowed me to play with the chiles without burning my tongue or those of the taste testers… Habanero Butter!
I softened a stick of butter, cut up on Habanero Chili with gloves (it was plenty spicy), mixed it all together with a pinch of salt and placed it in the fridge to resolidify… then I started playing…
What about Grilled Cheese with avocado and tomato in habanero butter? Yummy, but sort of boring!
Ok, um, Spicy Salted Caramel? Ok, ick! not good at all…
Alright, fine, I’ll see what I can have in the kitchen… cornmeal… some yeast… honey… Now we are cooking… I give you Honey-Habanero Cornbread dusted with Cumin… They were a huge hit at dinner that night!
Ginny’s Honey-Habanero Cornbread
1/2 Tablespoon Yeast
1 cup warm water
sprinkle of sugar
2 Tablespoon Honey
2 Tablespoon Habanero Butter, melted (plus more for topping)
2 cups Cornmeal
2 cups Flour + more for kneading
1 teaspoon salt
Some cumin and salt for topping
1. Dissolve the yeast in the water with a sprinkle of sugar. Allow to proof for at least 5 minutes.
2. Mix in the honey and the melted butter (make sure the butter is not too hot or it will kill the yeast).
3. Stir in the Cornmeal and salt. Then the flour until the bread is a little sticky but coming together.
4. Place on a floured surface and knead for about 10 minutes until it is smooth and elastically. Add flour as needed to make it not stick.
5. Place in a greased bowl in a warm place and let rise until doubled. About an hour.
6. Divide dough into 12 and shape into rolls.
7. Preheat the oven to 350 and let the rolls rise for about 20-30 minutes.
8. Brush the rolls with the butter and sprinkle with cumin and salt.
9. Bake for 20 minutes or until they sound hollow in the middle.
P.S. MarxFood sent me the chilies.
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