Tahina

Tahina

Tahina

Prepared, seasoned tahina is a popular middle eastern condiment and is often served in a pita to accompany falafel or shawarma. Made from ground sesame seeds, tahina has a nutty flavor and smooth texture.
Prep Time 10 mins
Course Appetizer, dip
Cuisine Israeli, Middle Eastern
Servings 12

Ingredients
  

  • 1 c. sesame paste
  • 1 t. citric acid
  • 1 t. salt
  • 1 t. garlic powder
  • ¾ c. water

Instructions
 

  • Combine all ingredients in a food processor and blend until smooth. Note: Tahina will get thicker before it gets thinner. If it is still too think once all the water has been added, continue to add water a few tablespoons at a time and blend until it resembles a thick sauce. Once refrigerated, tahina will thicken.

Notes

Seasoning and water measurements may vary depending on which brand of sesame paste you use. I prefer Achva brand. Makes 2 cups.
Keyword dip, kosher, parve, tahina, vegetarian

*This is NOT a sponsored post. I am not being compensated in any way for references made to specific products or brands. All opinions are my own.

Israeli Vegetable Salad

Israeli Vegetable Salad

True Israeli salad is a mixture of finely chopped fresh, vibrant, vegetables. There are a myriad of variations to this salad. This recipe is as basic as it gets. Feel free to add and combination of finely chopped vegetables, swap in a different variety of onion and/or throw in some fresh herbs.

This salad makes a great fresh side, especially when served with barbecue. It’s also served in a pita to accompany falafel. We have is as part of our first course with Shabbat meals served with challah.

Israeli Vegetable Salad

Hana Itzhaki
Serve as a fresh side salad or add it to your pita.
Prep Time 10 mins
Course Appetizer, Salad
Cuisine Israeli
Servings 4

Ingredients
  

  • 6 Persian cucumbers cut to a ¼ in. dice
  • 3 Roma tomatoes cut to a ¼ in. dice
  • 1 Shallot diced
  • 1 T. olive oil
  • 1 Lime juiced
  • 1 t. Salt
  • 1/2 t. ground black pepper

Instructions
 

  • Combine cucumbers, tomatoes, and shallot in a bowl. Dress with lime juice, olive oil and salt and pepper.

Notes

True Israeli salad is a mixture of finely chopped fresh, vibrant, vegetables. There are a myriad of variations to this salad. This recipe is as basic as it gets. Feel free to add and combination of finely chopped vegetables, swap in a different variety of onion and/or throw in some fresh herbs.
Keyword kosher, parve, salad, vegetarian

Matbucha

Matbucha is a North African mild tomato sauce that is served cold as an appetizer to accompany bread. My recipe makes 3-4 cups, which I divide and freeze to be used as needed. I prefer using salt free crushed tomatoes. Always wear rubber gloves when peeling jalapenos to avoid an irritable burning sensation caused by the peppers’ heat. Keep the flame low and stir frequently to avoid burning the bottom of the pan and to keep the sauce from rapidly bubbling and causing explosive hot tomato splatters. Matbucha isn’t hard to make, it just takes patience. It’s worth the effort, the taste and quality of homemade matbucha are far superior to any processed and packaged sauce.

Matbucha

Hana Itzhaki
This mild North African tomato sauce can be used as a condiment on sandwiches or in a pita.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Condiment
Servings 8

Ingredients
  

  • 2 28 oz canned tomatoes crushed no salt added
  • 1 red bell pepper
  • 3-4 jalapenos
  • 1 ½ t. salt
  • ½ c. canola or vegetable oil

Instructions
 

  • Pour the canned tomatoes into a large, deep sauce pot over a low flame and simmer for one hour, stirring every 8-10 minutes with a wooden spoon, scraping any bits that get stuck to the bottom.
  • Cut the bell pepper in half and remove the seeds. Place cut side down on a broiler pan lined with foil. Flatten pepper halves gently.
  • Place jalapenos on broiler pan with bell pepper halves. Broil until black and charred. (5-10 minutes for the bell pepper, 10-15 minutes for the jalapenos) The jalapenos will need to be turned over to evenly broil both sides half way through cooking.
  • Place the hot, charred peppers in a heat proof bowl and cover . Cool in the bowl until they are able to be handled, 10-15 minutes.
  • After one hour of simmering tomatoes, add salt and oil. Stir until oil has been absorbed, about one minutes.
  • Peel, seed and chop peppers into a ¼ inch dice. Add to tomato sauce, stir to combine.  Continue to simmer for 10-15 minutes.
  • Cool and refrigerate. Serve with bread (challah or pita).

Notes

This can also be made in a slow cooker on low for 4-6 hours. Peppers still need to be cooked and added separately.
Keyword condiment, dip, kosher, parve

Extra Fluffy Egg Salad

Extra Fluffy Egg Salad

Hana Itzhaki
We have this salad every Shabbat as part of the first course. Leftovers make great sandwiches.
Prep Time 10 mins
Cook Time 12 mins
Cooling time 5 mins
Total Time 22 mins
Course Appetizer
Cuisine American

Ingredients
  

  • 7 Eggs large, not jumbo
  • 1/4 c. Mayonnaise

Instructions
 

  • Place eggs in a medium sauce pan and fill with water until eggs are covered. Bring to a boil and cook 8 minutes. Rinse with cold water. Add a few cubes of ice to water and fully cool eggs. This will help them peel easier.
  • Once eggs have cooled, peel and rinse off any remaining shells.
  • Separate egg whites from yokes. Place yokes in a medium bowl. Add mayonnaise to yokes and combine with a fork, mashing yokes to form a thick egg mouse.
  • Chop egg whites into a ¼ in. dice and fold into egg yolk mayonnaise mixture.
  • Makes 2 cups.
Keyword easy, eggs, kosher, parve, salad

Roast Salmon with Silan Dijon Glaze and Pistachios

Roast Salmon with Silan Dijon Glaze and Pistachios

Roast Salmon with Silan Dijon Glaze and Pistachios

Hana Itzhaki
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Servings 8

Ingredients
  

  • 1 side of salmon 1.5-2 lbs. skinned and boned
  • salt and pepper
  • ½ c. orange juice
  • 2 cloves of garlic crushed
  • ¼ c. silan date syrup
  • 2 T. olive oil
  • 2 t. Dijon mustard
  • 1 t. Sriracha
  • 1/3 c. pistachios roasted and unsalted, roughly chopped

Instructions
 

  • 1) Preheat oven to 375 degrees F. In a 9×13 in. baking dish marinate fish in orange juice for 1-2 hours in the refrigerator.
  • 2) Discard orange juice. Rinse baking dish and spray with nonstick cooking spray. Place salmon in dish skinned side down. Season with salt and pepper.
  • 3) Combine the garlic, silan, olive oil, mustard and Sriracha in a bowl. Spread evenly over salmon allowing excess to fill into the perimeter of the baking dish. Add ½ c. of water around the salmon but not directly on the fish.
  • 4) Sprinkle chopped pistachios over salmon.
  • 5) Bake for 20 minutes uncovered.
  • 6) Broil for 1-2 minutes to brown pistachios being careful not to burn.

Tortilla Soup

Tortilla Soup

I make this soup practically every other week because it’s one dish that everyone loves and asks for seconds. It also comes together in minutes. Set the table and dish up all of the fixings while the soup simmers and dinner will be on the table in no time.

What is one dish that you prepare regularly that your family can’t get enough of? I would love to know in the comments section or contact me directly at hana@lakosherkitchen.

Tortilla Soup

LAKosherKitchen
Savory Mexican inspired dish that is ready in less than an hour.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American, Mexican
Servings 8

Ingredients
  

  • 2 tablespoons Olive Oil
  • 1 large Onion yellow or sweet
  • 2 tablespoons Chili Powder
  • 1 tablespoon Cumin
  • 2 15 ounce cans Crushed Tomatoes
  • 1 tablespoon Dried Oregano
  • 8 cups Water
  • 2 teaspoons Sea Salt
  • 3 15 ounce cans Great Northern Beans
  • 1.5 cups Corn Kernels frozen
  • 1 cup Cilantro Leaves packed, chopped
  • Avocado, Sour Cream, Shredded Cheese, Green Onions, Hot Sauce, Tortilla Chips for serving

Instructions
 

  • Heat olive oil in a large soup pot over medium heat.
  • Add onion and sauté until onion begins to brown, about 3 minutes.
  • Add chili powder and cumin. Sauté 1 minute.
  • Add crushed tomatoes, water, oregano and salt. Stir to combine scrapping up and brown bits that may have stuck to the bottom. Cover and bring to a boil.
  • Uncover and add beans, corn and cilantro. Cover and bring to a boil then reduce heat to low and simmer 10 minutes stirring every few minutes.
  • Serve with avocado, sour cream, shredded cheese, green onions, hot sauce and tortilla chips.

Notes

Substitute non dairy cheese and non dairy sour cream to make this dish parve or vegan.
Keyword dairy, easy, kosher, parve, soup, vegan, vegetarian



Curry Coconut Mango Salmon

Curry Coconut Mango Salmon

Hana Itzhaki
Savory, sweet, spicy and saucy salmon.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 T. olive oil
  • 1 large sweet onion sliced
  • 1 1/2 t. salt divided
  • 3 cloves of garlic pressed, or 3 frozen cubes
  • 1 T. ginger chopped or grated, or 3 frozen cubes
  • 2 T. + 1 t. yellow curry powder
  • 1 15 oz. can coconut milk parve
  • 1 c. mango juice
  • 2 t. hot red pepper paste such as harrissa
  • 1 15 oz. can chickpeas
  • 2 lbs. salmon skinned and boned, cut into 8, 4 oz. fillets.
  • Olive oil cooking spray
  • 1 t. paprika
  • 4 T. fresh chopped cilantro optional

Instructions
 

  • 1) Heat oil in a large, deep frying pan over medium heat
  • 2) Add sliced onion, sauté 6-8 minutes, just until onions start to brown.
  • 3) Add 1/2 t. salt, sauté
  • 4) Add garlic and ginger, sauté two minutes.
  • 5) Add curry powder and harrissa, sauté two minutes until all ingredients are combined and spices begin to fry.
  • 6) Add coconut milk and mango juice, cover and bring to a boil then reduce heat to low.
  • 7) Add additional 1/2 t. salt and chickpeas and simmer on low for 10 minutes.
  • 8) Place salmon fillets on a broiler pan lined with foil and coated with cooking spray
  • 9) Sprinkle with paprika, remaining teaspoon of curry powder and 1/2 t. salt. Spray with olive oil cooking spray.
  • 10) Broil for 10 minutes.
  • 11) Add broiled fillets to curry sauce. Simmer on low for 2-3 minutes, basting fish with sauce.
  • 12) Serve with optional chopped cilantro.
Keyword curry, fish, vegetarian

Sprouted Multigrain Croutons with Fresh Salad

Fresh Salad with Multigrain Croutons

When it comes to bread, we generally only eat challah for Shabbat but I was looking for something to replace my kids’ plain bagel and cream cheese lunches with when I found *Trader Joe’s Sprouted Multi-Grain Bread made with Organic High Protein Sprouted Wheat Berries, Rye Flakes and Flax Seeds. I’m not a certified nutritionist, but that sounds pretty good. 

This is not the dry, bland, whole wheat bread my parents couldn’t get me to eat as a child. The inside is moist and fluffy, the crust chewy and fresh. Toast a slice and the nutty flavors of the grains and seeds shine through. 

Since the loaf made such great toast I figured it would make an even better crouton. Et voila, the most amazing salad topper ever was born.

Sprouted Multigrain Croutons

Hana Itzhaki
Great for adding a crunchy topping to soups and salads!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 4 c. cubed sprouted multi-grain bread (from about 10 slices)
  • ¼ c. olive oil
  • 1 T. dried Italian seasoning
  • 1 T. dried basil
  • 1 t. granulated onion
  • 1 t. garlic salt
  • ¼ – ½ t. ground pepper

Instructions
 

  • 1) Preheat oven to 375 degrees F.
  • 2) Place the bread cubes in a large bowl.
  • 3) Mix all remaining ingredients in a small bowl. Pour over bread cubes and toss until cubes are more or less equally coated.
  • 4) Spread seasoned bread cubes in a single layer on an XL rimmed baking sheet lined with parchment.
  • 5) Bake for 15-20 minutes until cubes are extra crisp but not burnt, stirring every 5 minutes. Baking time depends on your oven. I use electric so it takes longer.
  • 6) Cool and store in an airtight container for up to a week.
Keyword crouton, easy, kosher, multigrain

Now all you need is an extra fresh salad to top these little gems with. That is, if you don’t eat them all right off of the baking sheet. They’re addicting. You’ve been warned.

Whatdoyaknow, I just happen to have a recipe for that too! This is my go-to prarve lunch. Feel free to add an egg, cheese or whatever else you have on hand to make the recipe your own.

What are your favorite salad toppings? Do you eat salad as a meal or serve it as a side? I would love to hear from you! Let me know in the comments or at hana@lakosherkitchen.com

Bitayavon.

Fresh Salad

Hana Itzhaki
Go to salad perfect for lunch or as a side.
Prep Time 15 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 3 oz. mixed salad greens
  • ½ c. cherry tomatoes halved
  • 1 avocado cubed
  • 1 Persian cucumber cubed
  • 1/4 c. shredded carrots
  • olive oil I use an olive oil sprayer. It’s great for perfectly dressing a salad
  • generous splash of balsamic vinegar
  • sprinkle of sea salt
  • fresh ground pepper
  • ½- 1 c. Sprouted Multi-Grain Croutons
  • 2 tbsp dried cranberries

Instructions
 

  • 1) Place the salad greens in a medium bowl.
  • 2) Top with tomatoes, avocado, carrots and cucumber.
  • 3) Season with salt and pepper.
  • 4) Dress with olive oil and vinegar.
  • 5) Top with croutons and cranberries and croutons.

*This is NOT a sponsored post. I am not being compensated in any way for references made to specific products or brands. All opinions are my own unless otherwise stated.

Pear, Pecan & Pomegranate Kale Salad with Lemon Tahina Dressing

Kale salad can be a labor of love to prepare. The good thing is that you can make it one day and eat it the next day or even the day after that. I would argue that it might even be better the second day. Kale needs time to soften and absorb all the flavors of the dressing and seasoning. So wash up a few bunches of kale, make up a batch of dressing, and enjoy it all week long.

If I’m going to serve the salad Friday night or on Saturday for Shabbat lunch, I’ll wash up a bag of kale and put it dried in a gallon size Ziplock bag. I’ll add the dressing to the bag, and shake it until all the dressing is massaged into the kale. Add the rest of the ingredients just before serving. Mixing it in the bag also makes for easy storage in the fridge.

Two pieces of kitchen equipment that are helpful when making kale salad: an extra large salad spinner and a pair of tongs. I like *OXO brand salad spinner that comes with a stainless steel bowl because I can mix and serve the salad in it. The tongs are great for tossing the kale and massaging the dressing into the salad.

What’s your favorite kale salad recipe? Let me know in the comments or you can email me at hana@lakosherkitchen.com. I would love to hear from you!

*This is NOT a sponsored post. I am not being compensated in any way for references made to specific products or brands. All opinions are my own.

Pear, Pecan & Pomegranate Kale Salad with Lemon Tahina Dressing

Hana Itzhaki
Hearty kale salad with fresh fruit, toasted nuts and a lemony dressing.
Prep Time 20 mins
Course Salad
Cuisine American
Servings 4

Ingredients
  

Pear, Pecan and Pommegranate Kale Salad

  • 1 10 oz. bag Kale
  • 1/ t. Salt
  • 2/3 c. Cooked quinoa
  • 1 T. Chopped shallot
  • 2 Persian cucumbers cut into 1/2 in. pieces
  • 1/4 c. Pomegranate arils
  • 1/4 c. Toasted pecans
  • 1 Pear sliced

Lemon Tahina Salad Dressing

  • 1/4 c. Fresh lemon juice
  • 1 T. Honey
  • 1/2 t. Garlic powder
  • 1/2 t. Salt
  • 2 T. Tahina paste
  • 1/4 c. Olive oil

Instructions
 

Salad Instructions

  • Wash and spin dry kale.
  • Season w/salt, toss with tongs.

Dressing Instructions

  • Put lemon juice, honey, garlic powder, salt, and tahini paste in a blender or use an immersion blender to combine.
  • With motor running, slowly add in olive oil until combined.
  • Add dressing to kale, toss.
  • Add remaining ingredients, toss
Keyword kale, kosher, salad, vegetarian

Preserved Lemons

Preserved Lemons

In Southern California the changing of the seasons is most recognizable by the revolving myriad of fresh produce available at the farmers’ market. Yes its colder, and even rained a few days recently, but that’s about as much winter as we can expect to experience in Los Angeles. More notably citrus season.

Many citrus trees are heavy now with fruit. My neighbor has orange, grapefruit, kumquat, Clementine and blood orange trees. Soon enough the special varieties found at the market will be gone. Which is why now is the best time to preserve the perfect organic citrus that is still available. 

I was fortunate enough to be on the receiving end of a bounty of homegrown lemons. Preserved lemons are great because they are so versatile. Any savory dish that you would usually add lemon juice to (think dressings, salads, grain bowls, pasta, chicken…), you can add preserved lemons to instead. So why bother? Instead of using the juice, once the lemons are preserved you can use the whole peel and it gives dishes a richer, deeper lemon flavor.

Because you are going to be eating the peel of the lemons, or limes, they should be organic. Cleanliness is extremely important when preserving any food. Jars should be sanitized, workspace and utensils thoroughly washed before prep, and wear disposable gloves. If you have even the tiniest cut, the last thing you want to do is cover it in salt AND lemon juice.

If you are looking for ways to use the lemons, they can be used in place of lemon juice in Roasted Garlic Hummus, or added to Moroccan Salmon. This Bon Appetite recipe for Strozzapreti (pasta) with Spinach uses preserved lemons too. And if you need another reason to purchase a copy of Balaboosta or Plenty More, both books have a few recipes such as Seared Snapper with Red Pepper Lemon Sauce and Preserved Lemon Mayonnaise that use preserved lemons. Once you’ve taken the time to make them (it really only takes about 20 minutes), by the time they are preserved you are going to have more uses for them then you know what to do with.

Preserved Lemons

Hana Itzhaki
Salt magically preserves lemons and makes the peel an edible delicacy.
Prep Time 20 mins
Course Condiment
Cuisine Mediterranean

Ingredients
  

  • 4-7 organic lemons or limes
  • 1 c. table salt
  • 1 preserving jar with lid

Instructions
 

  • 1) Bring a large pot of water to a boil. Submerge the glass jar in the boiling water for 5-10 minutes to sanitize. Remove the pot from the heat and allow jar to cool.
  • 2) Wash lemons with a few drops of produce wash and a scrub brush. Place washed lemons on a clean surface on paper towels and allow to dry.
  • 3) Prepare prep area by placing salt in a bowl. Put on disposable gloves and slice lemons 1/4 in. thick.
  • 4) Take lemon slices one at a time and coat either side with salt. Layer slices in sanitized jar. Repeat until the jar is packed full with slices.
  • 5) Top jar with additional salt a close with a lid.
  • 6) Allow lemons to preserve at room temperature for one month. After one month lemons are ready to be used. Store preserved lemons in the fridge for future use.
  • 7) When ready to use, remove desired amount from jar and rinse. Discard lemon fruit and use peel.

Notes

Because you are going to be eating the peel of the lemons, or limes, they should be organic. Cleanliness is extremely important when preserving any food. Jars should be sanitized, workspace and utensils thoroughly washed before prep, and wear disposable gloves. If you have even the tiniest cut, the last thing you want to do is cover it in salt AND lemon juice.
Keyword kosher, lemon, preserve