Category Archives: Pareve

Pasta Salad

Now that summer is in full swing you will probably see a lot of salad or slaw recipes from me.  When the temperature is hot outside I often do not feel like eating a heavy hot meal.  Since I love salads I tend to make and eat them all summer long.  There is also the added bonus of not needing to be in front of a hot stove for very long, or even at all.  Even though I have an air conditioned kitchen now (thank G-d) I do remember many years where that was not the case.  In the sweltering summer months you could not get me in front of the stove for an extended period of time,  even if you paid me.  I know there  are plenty of people out there like that now.

This is a really pretty and tasty dish.  Because it does not have mayonnaise it transports well and is great for parties and picnics where it does not need to be refrigerated.   It can be a side dish, lunch or even dinner with some shredded rotisserie chicken added in for protein.

You can feel free to be creative with this recipe.  It is really just a template.  You can add whatever veggies you like and take out anything you do not like.  My sister recently made this and added in a bell pepper and mushrooms.  If you do not like olives, take them out.  I use the tri color pasta because it looks pretty.  However, you could make this more healthful and use whole grain rotini instead.  I made this earlier this year for my son’s first birthday party.  It was a hit!  I know many people have a version of a pasta salad recipe.  I like this one because it is easy and tastes great!

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Yield: 4 – 8 servings

1 (12 ounce) box of tri-color Rotini (can substitute whole grain)

1 stalk of celery (close to the heart), diced

1 pint grape tomatoes, cut in half

½ of a 9-10 ounce bottle of Spanish olives stuffed with pimentos, drained and cut in half

1 cup frozen peas, thawed

2 tablespoons red wine vinegar

2 scallions finely chopped (or 1 large shallot)

1 tablespoon Dijon mustard

3 – 4 tablespoons extra virgin olive oil

1 teaspoon kosher salt

Freshly ground black pepper

Cook the pasta according to the package directions.

While the pasta is cooking chop your vegetables and olives.  Place the vegetables in a large bowl.

Drain the pasta and allow to cool.

To make the dressing, place the vinegar, scallions, mustard, salt and pepper in a separate bowl.  Whisk until all the ingredients are well incorporated.  Stream in the extra virgin olive oil while whisking vigorously until you have a dressing consistency.

Once the pasta is cool add it to the large bowl of vegetables and pour the dressing over everything.  Toss to combine all the ingredients. Can be served cold or at room temperature.

6 Comments

Filed under Pareve, Salads, Vegetarian

Roasted Salmon With Dill Lemon Sauce

I think most people will agree that salmon is probably the most versatile fish.  A lot of people who do not like fish will eat salmon.  It is the most common fish found on restaurant menus. It is not “fishy,” has a substantial texture and a rich taste.  It is also a great canvas for any sauce or marinade.

The great thing about this recipe is that it can be easily made for 2 or 20.  This is a dish I often make just for my husband and myself.  I have also, on more than one occasion, made this for a large crowd.  I made it for my sister’s engagement party and it was a hit!  When making this for a party I roast a whole side of salmon and double the sauce recipe.  It is impressive looking and tastes delicious and is really easy!

Some people like to keep the skin on their salmon. If you prefer to keep the skin then go ahead and leave it on.  I personally do not like it so I ask my fish monger to remove it for me after it has been weighed.

This sauce is great on salmon, but also terrific on any other type of fish.  It is also really good over salad greens and as a dip for veggies.  It is a nice recipe to keep in your back pocket 🙂


Prep Time: 10 Minutes

Cook Time:  15 to 20 Minutes

Yield: 3 to 4 servings


1 ½ to 2 pounds center cut salmon

1 tablespoon olive oil

1 large lemon, ½ sliced and ½ zested ( about 1 teaspoon zest)

Juice of 1 lemon

8 oz reduced fat sour cream

1 tablespoon chopped fresh dill

1 clove finely minced garlic (optional)

2 tablespoons milk (whatever kind you have at home)

2 tablespoons reduced fat mayonnaise

Kosher salt

Ground black pepper


Preheat the oven to 375 degrees F

Place the salmon in a baking dish. It is helpful to first spray the dish with olive oil to prevent sticking. In a separate bowl mix the olive oil, juice of half a lemon and minced garlic. Brush onto the salmon and sprinkle with salt and fresh cracked pepper. Place lemon slices on top of the fish.

Cook the salmon on the middle oven rack until just cooked through, about 15 to 20 minutes, depending on thickness.  You may need to increase the time if cooking a larger piece of fish.

While the fish is cooking prepare the sauce.  Place the lemon zest in a bowl and stir in the sour cream, milk, juice of half a lemon, mayonnaise, dill, salt and pepper.  Mix until you have a sauce like consistency.  If the sauce is too thick you can thin it out with more milk.

Serve with lemon slices and sauce.

Suggested Pampered Chef Tools:

  • ·         Citrus Press or Lemon juicer
  • ·         Garlic Press
  • ·         Silicone basting brush
  • ·         Entertaining platter


4 Comments

Filed under Fish, Pareve

Peanut Noodles

If you are looking for an easy vegetarian dish this recipe is for you!  We only eat meat once or twice a week so I am always on the lookout for satisfying meals that are meat free.  This one is a go-to because it is healthy, filling and tastes great.  I use whole wheat spaghetti to add protein and fiber.  I use frozen vegetables  (broccoli, peppers or a veggie mix) to cut down on the chopping time and tofu to add lean protein.    I use frozen vegetables as this is a common week night recipe for me and my time is very limited.  You can always add fresh vegetables if you wish.  I put the tofu as optional because a lot of people think that they do not like tofu.  I recommend at least trying it once in this recipe.  The sauce is so flavorful and the tofu just tastes like the sauce.  Even my husband who swears he does not like tofu will eat it in this dish.  It is great, hot, room temperature or even cold as leftovers!

 

 

Prep Time: 10 Minutes

Cook Time:  20 Minutes

Yield: 4 – 6 servings

 

 

1 box of whole wheat spaghetti

1 block of tofu, cut into cubes (optional)

1 tablespoon of sesame oil

1 tablespoon canola oil

1 tablespoon chopped garlic

1 tablespoon fresh ginger, either grated or finely chopped

2-3 scallions, chopped

Pinch of red pepper flakes (optional)

½ cup soy sauce

1 tablespoon red wine vinegar

½ cup hot water

½ cup peanut butter

1 packet frozen vegetables (you can use fresh if you would like)

 

 

Prepare the spaghetti according to the package directions. Drain.

While you are waiting for the water to boil and the spaghetti to cook, sauté the tofu in the sesame and canola oils in a large pan over medium heat.  Add the chopped garlic and ginger, red pepper flakes and stir.  Then add the scallions and sauté until tofu starts to firm up, about 5 minutes.  At this point you can throw in the fresh or frozen vegetables. Cook until the vegetables are tender, but not soft.

Pour in the soy sauce, red wine vinegar and the peanut butter.  Add 1/2 cup hot water and stir the mixture.

Keep adding peanut butter until you get a thick sauce consistency and cook until melted.  Add hot water if needed to thin out the sauce.

Toss the pasta with tofu mixture and sauce until well combined.

1 Comment

Filed under Pareve, Pasta, Vegetarian