Finding ways to keep meal options exciting is hard enough throughout the year, but The Nine Days poses a whole new kind of challenge. It is difficult to think of variations of dairy or pareve meals that are both filling and nutritious without being boring. A person can only eat so much pizza in a short period of time, and it is not always easy to run around town looking for a siyum every night so that one can eat meat for dinner.
Hopefully these recipes from kosher.com will provide unique options to keep people’s stomachs full and taste buds happy.
Maple Soy Glazed Salmon With Avocado Cream, Greens With Ginger Cilantro Dressing
Cook & Prep: 40 minutes; Serving: 4
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- Juice of half a lime
- 1 tablespoon oil
- 1 side of salmon fillet, sliced across into 1 ½ inch strips
Avocado Cream Ingredients:
- 2 ripe avocados
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- Dash white pepper
Salad with Ginger Dressing Ingredients:
- 5 ounces greens, about a big handful per person
- 3 green onions, sliced
- 2 radishes, chopped into small pieces
- ½ inch peeled fresh ginger
- ½ cup packed cilantro leaves
- 1 teaspoon apple cider vinegar
- 4 teaspoons honey
- 2 tablespoons orange juice
- 4 tablespoons olive oil
- 1 ripe mango, peeled and sliced
To prepare the salmon:
Preheat oven to 350oF
In a 9x13 pan, combine the maple syrup, soy sauce, lime juice and oil. Add the salmon slices and turn to coat all sides.
Heat a large pan over medium heat until hot. Place the filets in the pan and cook for 2-3 minutes and then turn over for another 2-3 minutes, or until nicely browned.
Place into an ovenproof pan and bake for 10 minutes, or until done to your taste.
To prepare the avocado cream:
Place the avocado flesh into the bowl of a food processor fitted with a metal blade. Add the lemon juice, water, cumin and garlic powder and process, scraping down the bowl a few times, until you have a light cream. Add a little water if it is too thick. Add the salt and white pepper.
If not using right away, cover tightly with plastic and place in the refrigerator. Rinse out the food processor bowl.
To prepare the dressing:
Place the fresh ginger and cilantro leaves into the processor bowl and process until finely chopped. Add the vinegar, honey and orange juice and process again.
While the machine is running, add the oil and mix until combined. Add the salt and black pepper to taste.
Refrigerate at least one hour.
Combine the salad greens, scallion and radish and add the dressing, a little at a time. Mix well, adding more dressing until the leaves are just coated. Divide greens among the plates.
Add the mango slices on top of the greens. Add the salmon slices to the plate and a dollop of avocado cream. Drizzle a little dressing on the mango and salmon to serve.
Cheesy Vegetable-Stuffed French Toast
Cook & Prep: 30 minutes; Serving: 3
- 6 slices sandwich bread
- 2 eggs
- ¼ cup milk
- Salt and pepper to taste
- 6 slices cheese
- 1 large onion, sauteed
- 1 tomato
- Oil, for frying
To prepare the sandwich:
Heat oil in frying pan over low heat.
In a shallow bowl, combine the eggs, milk, salt and pepper.
Dip one side of the first slice of sandwich bread in the egg mixture and place in the frying pan, egg side down.
Put one slice of cheese on top of the bread in the pan, and then layer sauteed onions, spinach and tomatoes. Cover the vegetables with another slice of cheese.
Dip one side of a second slice of bread into the egg mixture and place on the cheese in the pan, egg side up.
Cover the pan and cook over low heat until cheese is melted, but before the bread turns too brown. After five minutes, flip the sandwich onto the other side and let cook for an additional two to three minutes until the cheese it melted and the bread is browned.
Repeat with remaining bread, cheese and vegetables.
Note: For those of you who are weight-conscious, you can make this a little more diet-friendly by using only one slice of cheese per sandwich and by cooking them in a sandwich maker instead of in the oil. It’s not exactly the same as the fried version, but still worth the effort!
By Esti Ness