I did make an excellent dinner before Yom Kippur, but didn't have time to blog it. Bummer. I made a spinach salad, chicken marsala, mashed potatoes, and asparagus. I'll post the chicken marsala recipe the next time I make it.
Over Sukkot, I am going to be cooking a few different meals here and there, and we will be going to some friend's houses as well.
For lunch one day, I am going to make Neiman Marcus's Tuna Pecan Salad. I've been eating this tuna from their restaurant my whole life, it's one of my favorite tunas. They always serve it with a side of corn relish, and black eyed pea relish, both of which are just as good as the tuna. I'll post the tuna and corn relish recipe below, definitely give them a try, they are amazing.
For one of the Dinners, here is the menu:
2. Salmon Croquettes
3. Asian Spinach Salad
4. Chipotle Butternut Squash Soup, recipe below
5. Roasted Chicken
6. Baked Potatoes with all the fixings
7. Green Bean Casserole, recipe below
8. Chocolate Cake and Fruit
Also, a friend of mine asked me what she should make for a Sukkot dairy dinner. I suggested, Cornflake Tilapia with a Greek Salad, both of those recipes I'm posting below as well.
Here are a bunch of recipes! Hopefully that will make up for the lack of over the last several days.
Neiman Marcus Tuna Pecan Salad
In a large bowl, break up the tuna with a fork.
Add the celery, water chestnuts, and mayo, and stir well to combine.
Fold in the pecan pieces, and season to taste with salt, pepper. If you like a little bit more zing, add a few drops of fresh squeezed lemon juice.
Neiman Marcus Corn Relish
4 C. Corn Kernels, fresh or frozen
1 1/2 C. Onion, finely diced
1/2 C. Red bell pepper, seeded and finely diced
1/2 C. sugar
1 C. cider vinegar
1 1/2 t. salt
1/2 t. celery seed
1/2 t. mustard powder
2 T. parsley, chopped (flat-leaf preferred)
Place the corn, onions, and bell pepper in a heavy-bottomed saucepan. In a mixing bowl, whisk together the sugar, vinegar, salt, celery seed, and mustard powder until the sugar and mustard are dissolved.
Pour the vinegar mixture over the vegetables in the pan and bring to a simmer over medium-high heat.
Turn the heat down to medium-low and simmer, uncovered, for about 1 hour, until the liquid has just evaporated and the relish has an attractive sheen; be careful not to allow it to burn.
Let the relish cool. Add the parsley and mix well. Serve immediately or cover the bowl and keep refrigerated until ready to use.
Chipotle Butternut Squash Soup
I got this recipe from Fresh Everyday by Sara Foster, it looked yummy, although I can't guarantee it will be good, this is my first time to make it. If it isn't great, I will remove it from this post.
1 butternut squash (2 to 2 1/2 pounds), halved and seeds removed
3 tablespoons olive oil
2 tablespoons margarine
1 large yellow onion, chopped
2 large carrots, chopped
1 red bell pepper, cored, seeded, and chopped
2 garlic cloves, chopped
2 cups chicken or vegetable broth
2 chipotle chiles in adobo, seeded and chopped
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons chopped fresh rosemary, or to your liking
1/2 cup pumpkin seeds, toasted and salted, for garnish, optional
Preheat the oven to 400 degrees F.
Place the squash, cut side down, on a baking sheet with sides. Add 1 cup water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.
Meanwhile, melt the margarine and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion, reduce the heat to low and cook, stirring occasionally, for 10 to 15 minutes, until the onion is very soft and light brown. Add the carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.
Add the broth, chipotle chiles, 2 teaspoons salt, and 1/2 teaspoon pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the squash flesh with a large spoon. Discard the skin and add the flesh to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.
Remove the soup from the heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, pour the soup into the bowl of a food brocessor fitted with a metal blade and puree until it is smooth, or puree the soup directly in the pot using an immersion blender. Reheat if necessary and serve warm, garnished with toasted, salted pumpkin seeds.
Green Bean Casserole
Green bean casserole is a classic American recipe, and it is usually made with canned condensed mushroom soup, which isn't kosher. Here is the kosher parve version I created.
3 T. margarine1/2 small onion, finely chopped
8 ounces white mushrooms, sliced
1 1/2 T. flour
1 C. soymilk, unsweetened and unflavored, can also use non dairy creamer
1/2 t. garlic powder
1 pinch salt (more to taste)
1 pinch pepper
2 (14 1/2 ounce) cans French style green beans, drained
1 C. French-fried onions
Melt margarine over medium heat. add onion and sauté until translucent. Add mushrooms and sauté until soft. Stir in flour. Cook for a few minutes, stirring constantly. Add the soy milk or non dairy creamer little by little, letting the flour-mushroom mixture absorb it. You should now have what looks similar to a creamy mushroom soup.
Remove from heat and mix in garlic, salt, pepper, and green beans (be sure and taste it to check the seasoning, you want it to be tasty). Place green beans in a greased 8 inch square baking dish. Pour over the mushroom mixture. Mix to combine a little bit. Top with French fried onions. Bake at 350 uncovered for 30 minutes, watch to make sure the onions on top don’t burn
Corn Flake Tilapia
This is my sister Ashley's recipe, so easy, so good.
1 C. plain cornflake cereal
2 T. flour
1 T. Cajun Seasoning
1 pinch dried dill
1 T. margarine, I use tub smart balance
4 thin tilapia fillets
Pour the cereal flakes in a large Ziploc bag. Crush them with a rolling pin to make fine crumbs. Add the flour and cajun seasonings and dried dill, shake well to mix.
Melt the margarine in a skillet over medium heat. Add the fillets to the bag one at a time, close the bag and shake to coat with crumbs. Add each coated fillet to the pan.
Cook the fish until it is golden brown, about 5 minutes on each side. Squeeze fresh lemon juice on top just before removing from the pan. Serve with lemon wedges.
This recipe is adapted from the well known restaurant Longhi's in Lahaina Maui. I got it from my sister who makes this salad all the time.
1 head romaine lettuce, chopped
1 head iceberg lettuce, chopped
1 English Cucumber, thinly sliced
2 large tomatoes, diced
1 green bell pepper, sliced in thin strips
1/2 red onion, thinly sliced
handful of Kalamata olives
2 T. lemon juice
2. T red wine vinegar
4 oil-packed anchovies
1/2 C. crumbled feta cheese (you will only use 2 T. in the dressing itself)
1 t. oregano (dried)
Fresh ground black pepper
12 T. olive oil
Place lemon juice and vinegar in large wooden salad bowl, and whisk to mix well. With a fork mash the anchovies into the lemon juice and vinegar. Add 2 tablespoons feta cheese, the oregano, and pepper and mix well. Whisk in the olive oil.
Add the chopped lettuce, veggies, and olives. Toss to coat. Sprinkle with the remaining feta cheese. Serve immediately.
I hope you have a very Happy Sukkot!