Category Archives: Dinner

Shiksa-Style Matzo Ball Soup

25 Monday Apr 2016

Posted by in Dinner, Healthy, Holiday, Soup

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Shiksa Style Matzoh Ball Soup

My husband, who is Jewish, loves his mom’s matzo ball soup.  I’ve learned to never try and replicate someone’s childhood favorites (that’s a recipe for disappointment!), but instead to create my own, delicious version.  I started with what I knew…a chicken soup base…and did my best to make light and airy matzo balls.  After a few tries that resulted in dense, doughy balls, I arrived at this recipe which uses seltzer to keep the batter lighter.  Much to the joy and delight of my husband, making this soup has become somewhat of a Passover tradition for us (really the only Passover tradition we observe!).  I’ve affectionately named this recipe “Shiksa-Style Matzo Ball Soup” since it’s my take on the classic.  I hope you enjoy it as much as we do!  Happy Passover!

Shiksa-Style Matzo Ball Soup
Yield:  6 servings
Time:  30 minutes prep, 60 minutes total (plus chilling)

For the matzo balls:
3 eggs, beaten
¼ cup canola oil
½ cup seltzer (unflavored)
1½ tsp. salt
2 tbsp. freshly minced parsley
2 tbsp. freshly minced dill
7/8 cup matzo meal

For the soup:
5 carrots, sliced into ½-inch thick “coins”
6 celery stalks, diced
2 large yellow or white onions, diced
1 shallot, minced
1 garlic clove, minced
¼ tsp. ground black pepper
1 cup fresh parsley, coarsely chopped (reserve ¼ cup for garnish)
¾ cup fresh dill, coarsely chopped (reserve ¼ cup for garnish)
8-10 cups chicken stock

  1. Prepare the matzo balls:  In a medium mixing bowl, whisk together the eggs, oil, seltzer, and salt.  Stir in the parsley, dill, and matzoh meal.  Mix until fully combined.  Refrigerate for 2+ hours (overnight is fine) until the batter is firm and easier to handle.
  2. Place the carrots, celery, onions, shallot, garlic, and black pepper in a medium stockpot.  Pour in about 2 tbsp. of the chicken stock and cook over medium heat until the vegetables soften, about 8 minutes.  Add the rest of the chicken stock and bring to a boil over medium-high heat.
  3. Meanwhile, form 1-inch or 1½-inch balls from the matzo dough.  Once all of the balls are formed, slide the matzo balls into the simmer stock using a large spoon.  Add the parsley and dill (reserving a bit for garnish), and cover.  Continue simmering over medium heat for about 25 minutes, until the matzo balls are fully cooked.  (To test if the matzo balls are done, remove one ball from the broth and slice it in half.  If the center is dark in color, it needs to be cooked longer.  They should be light throughout when fully cooked.)
  4. Garnish with reserved fresh parsley and dill.

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Ginger Soy Salmon with Watermelon Salsa

05 Tuesday Apr 2016

Posted by in Dinner, Fish, Fruit, Healthy, Quick and Easy

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Longing to take a spring break trip, but it’s just not in the cards for you this year?  Maybe you can’t spare the vacation days, you just don’t have the extra cash, or Zika has you nervous.  No need to miss out–make this spring break inspired dinner and you’ll be on island time in no time!  Grass skirt, bikini top, and piña colada optional!

Ginger Soy Salmon with Watermelon Salsa

Ginger Soy Salmon with Watermelon Salsa
Yield:  2 servings
Time:  30 minutes active prep, 2 hours marinating, 20 minutes cooking

For the salmon and marinade:
2 six-ounce filets of salmon
2 garlic cloves, minced
2 tbsp. minced fresh ginger
3 tbsp. soy sauce (low sodium preferably)
2 tbsp. brown sugar

For the watermelon salsa:
NOTE:  the dice on the following fruits and veggies should be small, roughly ¼-inch cubes (unless otherwise noted)
½ of a large cucumber, seeded and diced
1 orange, diced
3 cups diced watermelon
10 oz. pineapple tidbits, or diced pineapple
¾ to 1 full jalapeño, very finely minced
zest of half a lime
1 tsp. red wine vinegar
1 tbsp. sugar

  1. Prepare the marinade by whisking together the garlic, ginger, soy sauce, and brown sugar.  Transfer to a zip-top bag and add the salmon.  Refrigerate for 2-4 hours to allow ample time for the flavors to marinate into the salmon.
  2. Meanwhile, prepare the watermelon salsa.  Toss together all ingredients.  Mix well.
  3. Preheat the oven to 400°F.  Place the salmon in a lightly greased glass baking dish.  Pour the marinade over the fish.  Cook at 400°F until the salmon is cooked through, roughly 16 minutes.
  4. Serve with watermelon salsa.

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Thai Salmon Over Lentil Mash

24 Wednesday Feb 2016

Posted by in Dinner, Fish, Healthy, Quick and Easy

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Thai Salmon Over Lentil Mash

As most great recipes originate, this recipe was innovated by necessity.  I intended to make honey mustard glazed salmon with vanilla balsamic lentils (recipe here), but when I opened my pantry, I found that I didn’t have green lentils–only red.  Knowing that the texture of red lentils is rather different than that of green lentils once cooked, I knew immediately that they wouldn’t taste great with the recipe I’d had in mind.  I had fresh ginger root on hand, so I decided I’d concoct a dinner using fresh ginger and red lentils.  I love the warm curry flavors with the spiciness of the fresh ginger, and the brightness of the fresh cilantro in this meal.  Both my husband and I were surprised by how delicious this dinner turned out to be, and how quick and easy it was to make!  I hope you enjoy it as much as we did.

Thai Salmon Over Lentil Mash
Yield:  4 servings
Time:  40 minutes total

For the Lentil Mash:
3 cloves of garlic, minced
1 large white onion, diced
2 shallots, diced
3 tbsp. fresh minced ginger
1 tbsp. extra virgin olive oil
¼ tsp. salt
2 tsp. curry powder
3½ cups chicken stock
2 cups red lentils, sifted thru for stones and rinsed
¼ cup coarsely chopped fresh cilantro

For the Salmon:
Four 6-oz salmon filets
2 tsp. curry powder
1½ tsp. ground ginger
½ tsp. salt
1/8 tsp. ground pepper
1-2 tbsp. honey

  1. Preheat the oven to 390°F.
  2. Place the chicken stock in a medium-sized saucepan and bring to a boil.  Stir in the red lentils, reduce the heat to medium-low, and cover.  Simmer for 25-30 minutes, until the stock has been absorbed and the lentils are tender.  (Red lentils tend to get mushy instead of holding their shape once cooked.  That’s our goal here, so don’t worry if it looks like baby food!)
  3. Meanwhile, combine the garlic, onion, shallots, fresh ginger, olive oil, salt, and 2 tsp. curry powder in a medium sauté pan.  Cook over medium heat until the onions are softened, about 8-10 minutes.  Set aside.
  4. Place the salmon in a lightly greased baking dish.  In a small mixing bowl, combine 2 tsp. curry powder, the ground ginger, salt, and pepper.  Mix to evenly distribute all of the spices.  Sprinkle over the salmon filets.  Lightly drizzle the salmon with honey.  Book at 390°F until cooked through, about 18 minutes.
  5. Once the lentils are ready, toss the onion mixture and the lentils together.  Fold in the chopped cilantro.
  6. Spread some of the mashed lentils on a plate, and top with the cooked salmon.  Enjoy!

Serving Suggestion:  I roasted asparagus to accompany this dish.  I ended up having extra minced fresh ginger, so I sprinkled that over the asparagus prior to roasting.  Yum!

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Rigatoni Amatriciana

08 Friday Jan 2016

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Rigatoni Amatriciana

There’s a restaurant about ten minutes from my parents’ house that makes the most amazing Amatriciana sauce I’ve ever had!  It’s so delicious that I’ve even had dreams about it.  (Sad, I know!)  When my parents took me and my husband there for my birthday, the waitress wasn’t at all surprised to receive four identical orders–Cavatelli Amitriciana!  Since it’s one of my all-time favorite dishes, I’ve ordered it in many restaurants, including in Boston’s North End, NYC’s Little Italy, and even in Umbria, Italy near where the recipe originated in Amatrice.  This recipe here rivals some of the best restaurant versions I’ve tasted.  I hope you enjoy it as much as I do!

By the way, in case you have no idea how to pronounce the word Amitriciana, here’s a phonetic guide:  “Ah-mah-tritch-ee-ah-na”.  Now you’ll sound like a pro when you serve this recipe!

Rigatoni Amatriciana
Yield:  6 servings
Time:  40 minutes

8 oz. pancetta
1 tbsp. extra virgin olive oil
2 large onions, coarsely chopped
1 tsp. crushed red pepper flakes
1 tsp. salt
Two 28 oz. cans crushed tomatoes
1 lb. rigatoni (I prefer mezzi rigatoni…it’s a smaller version)
¼ cup fresh finely chopped parsley
½ cup finely grated fresh Parmesan

  1.  Sauté the pancetta in olive oil over medium-low heat until the fat is rendered and the pancetta begins to turn golden brown, about 10 minutes.
  2. Add the chopped onions, crushed red pepper flakes and salt to the pancetta.  Cook over medium heat until the onions soften and turn translucent.
  3. Stir in the crushed tomatoes and bring to a low boil.  Simmer for 15 to 45 minutes.
  4. Meanwhile, cook the pasta for one minute less that what is recommended on the package.  Once done, drain and toss into the sauce.  Continue cooking over medium heat for 5-10 minutes to give the pasta time to soak up all those gorgeous flavors!
  5. Garnish with fresh parsley and Parmesan.  Enjoy!!

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Salmon Over Vanilla Balsamic Lentils

19 Thursday Nov 2015

Posted by in Dinner, Fish, Healthy

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Salmon Over Vanilla Balsamic Lentils

This recipe was inspired by a salmon dish I used to order frequently at a great little waterfront restaurant in Boston’s Seaport called 75 on Liberty Wharf.  Their version didn’t use vanilla or balsamic flavors, but instead it came with asparagus and a roasted red pepper coulis.  It was also served with the most amazing polenta wedges I’ve ever tasted.  I’m still working on replicating those!

Salmon Over Vanilla Balsamic Lentils
Yield:  4 servings
Time:  60 minutes  (25 minutes total if lentils are pre-cooked)

Four 6-oz salmon filets
3 tbsp. honey
3 tbsp. Dijon mustard
1 cup dry green lentils
2 cups water
16 oz baby bella mushrooms
1 tsp. vanilla extract
¼ cup balsamic vinegar
12 oz fresh baby spinach
salt and pepper

  1. Cook the lentils:  Place the lentils and water in a saucepan.  Bring to a boil.  Once boiling for one minute, reduce the heat to low and simmer, covered, for 35 minutes.  (The lentils can be prepared up to three days in advance and stored in the refrigerator.)
  2. Place the salmon filets in a lightly greased baking dish.  Season each piece of salmon with a pinch of salt and pepper.  In a small dish, mix together the honey and mustard.  Spoon over the salmon filets.  Bake at 390°F for about 15-18 minutes, until fully cooked through.
  3. While the salmon is cooking, cut the mushrooms in half or quarters, depending on how large they are.  Place in a skillet and cook over medium heat for about 8 minutes.  Stir the cooked lentils into the mushrooms.  Add the vanilla and balsamic.  Season with salt and pepper (about ¼ tsp of each).
  4. Reduce the heat to low and add half of the spinach.  Gently stir the spinach into the mushrooms and lentils for about two minutes, until slightly wilted.  Remove from the heat and add the remaining spinach immediately before serving.
  5. Arrange a pile of the spinach/mushroom/lentil mixture on each plate.  Top with honey-mustard salmon.

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