Easy Marinades

Marinades 101These marinades use ingredients that you likely have on hand. Remember that they typical ratio for marinades is one part oil to three or four parts acid, with extra ingredients added to taste. Combine all ingredients in a bowl and whisk, then transfer the marinade to a large freezer bag and add your favourite protein. Seal the bag, turning it so the protein is exposed to the marinade, and refrigerate for 3 hours to overnight, for meats or tofu, or about 1 hour to 4 hours for fish.

Honey Barbecue Marinade
Olive oil + Dry Red Wine + Honey + Crushed Garlic + Pepper

Fresh Mediterranean Herb Marinade
Olive Oil + Balsamic Vinegar + Finely Chopped Rosemary* and Basil* + Salt + Pepper

Asian Fusion Buttermilk Marinade
Sesame Oil + Buttermilk** + Ground Ginger + Cilantro* + Soy Sauce + Pepper

* Click here to learn how to clean these herbs.
** Click here on tips for making non-dairy buttermilk.

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Tzvoorach (Farmer’s Salad)

Farmer's SaladI personally LOVE this dish and make it quite often for myself. It keeps well in the fridge (as any dairy would), but tends to separate a bit the next day, so make sure you re-mix it before serving. The vegetables listed below are the “classics” but you can definitely switch them up, adding bell peppers or celery. I’ve even seen broccoli and cauliflower thrown in. I suggest keeping the onions though, and they really add a kick to the mix. This recipe will serve 5-6 as a main.

Ingredients:

1 bunch radishes, sliced
1 long English cucumber, diced
1 pint cherry tomatoes, halved
1 bunch green onions, thinly sliced*
½-1 tsp. salt (to taste)
LOTS of freshly ground pepper
8 oz dry pressed or creamed cottage cheese
½ cup sour cream

* Click here to learn how to properly check green onions.

Directions:

In a large bowl, mix together first the cottage cheese and sour cream, with the salt and pepper, so that it has a chance to blend and have the salt and pepper flavour the cheese. Then add each of the chopped vegetables, tossing between each batch to fully incorporate. I suggest adding the tomatoes last so that they don’t bruise and break up too much with repeated mixing. Taste for salt and pepper, and adjust as needed. Serve cold/room temperature.

Passover Lasagna

Matzo Lasagna

This recipe will serve around 9 people, depending on how you slice it!

Ingredients:

6-8 sheets of Matzo
2 cups tomato sauce
2 cups ricotta cheese (or low fat creamed cottage cheese)
1 cup parmesan cheese
1 cup shredded hard cheese, like mozzarella
2 eggs
Salt and pepper to taste

Directions:

Preheat the oven to 350 degrees. In a medium sized bowl, mix together the ricotta (or cottage) cheese, along with the parmesan, eggs, salt and pepper. Then layer the lasagna as follows: sauce, Matzo, cheese mixture, grated cheese. Repeat, making as many layers as you can, ending with a sheet of Matzo, sauce and grated cheese on top. Bake for45 minutes or until brown and bubbly. Let sit for 15 minutes before cutting into. Enjoy!

Garlic Lemon Chili Chicken

garlic lemon chili chickenA little savoury garlic, a little tart lemon, and a kick of chili heat! This chicken dish will hit all the flavour notes at your dinner table! This dish will serve 5 to 7 guests.

Ingredients:

4-5 lbs. chicken pieces, bone in, skin on
¼ cup extra virgin olive oil
2 large fresh lemons (zest and juice)
3 cloves garlic, crushed
½ tablespoon chili powder (mild)
2 teaspoons red chili pepper flakes (or less to taste)
Salt and pepper

Directions:

Place chicken pieces in a single layer on the bottom of a roasting pan or dish. Sprinkle pieces generously with salt and pepper. In a small bowl, zest the two lemons. Cut them in half and juice them into the bowl. Add olive oil, garlic, chili powder and chili pepper flakes. Whisk together all ingredients till well combined. Brush the chicken pieces generously with the marinade till evenly coated. Pour remaining marinade over the top of the pieces. Cover the dish with plastic wrap and refrigerate for 2 hours (no longer, or the acid in the lemon juice will break down the chicken meat).

Preheat the oven to 375 degrees. Remove the plastic wrap and cover the roasting pan or dish tightly with foil. Cut a few slits in the foil around the edges to vent. Place chicken in the oven and cook for about 1 hour, until the juices run clear and internal temperature reaches 170 degrees. Remove the foil and raise the oven temperature to 425 degrees. Cook the chicken for about 10 more minutes until it is nicely browned and the skin is crisp.

Sweet-and-Sour Celery

Sweet and Sour CeleryThis is a nice, easy side dish that gives a little sweet and a little sour to balance out the flavours. This recipe will serve 8 people.

Ingredients:

¾ cup water
¼ cup fresh lemon juice
3 tablespoons olive oil
3 tablespoons mild honey
¾ teaspoon salt
½ teaspoon pepper
4 lbs celery, cut into 2-inch pieces, reserving about 1 cup inner celery leaves* (2 to 3 bunches, any dark green outer ribs peeled)
¼ cup finely chopped flat leaf parsley*

* Click here to learn how to properly clean these ingredients.

Directions:

Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside. Simmer water, lemon juice, oil, honey, salt, and pepper in pot, stirring, until honey has dissolved. Stir in celery (but not leaves) and cover with parchment round. Simmer until tender and liquid is reduced to about ¼ cup, 35 to 40 minutes. Meanwhile, coarsely chop reserved leaves. Serve celery sprinkled with celery leaves and parsley.

Moroccan Fish

Moroccan FishThis is another alternative to regular gefilte fish, and will work well for people that don’t keep gebrokts (those that don’t mix matzo with liquids), as there is no matzo meal used in this recipe. If you’re not crazy about cilantro (like me) you can use parsley instead and you can cut down on the amount of chili peppers as well if you’re not into the heat. This recipe will serve 8.

Ingredients:

8 boneless fish fillets (best if you use a firm, dense fish like halibut or snapper)
2 bunches fresh cilantro/parsley, cut into large pieces*
2 red bell peppers, seeded and cut into long thin strips
10 large garlic cloves, coarsely chopped
4-6 large dried red chili peppers (or less depending on preference)
½ teaspoon turmeric
3 cups water
⅔ cup extra virgin olive oil
2 heaping tablespoons paprika
Salt and pepper to taste

* Click here to check how to clean cilantro and parsley.

Directions:

For this recipe, you will need a sauté pan, it’s like a wide, deep skillet with higher sides. Before you start cooking, reserve a few pieces of the cilantro/parsley for garnish. Place cilantro/parsley, bell pepper slices, garlic and chili peppers in the bottom of the pan to create a “bed” for the fish. Place fish fillets on top of the other ingredients. Season fillets generously with salt and pepper, then sprinkle turmeric evenly across fillets. Add the water to the pan. Cover pan, turn flame on high, and bring to a boil. As soon as the water boils, reduce heat to medium and uncover the pan. Mixture should be simmering lightly at this point. Allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically, until the water reduces by half and turns yellow.

In a small bowl, mix together olive oil and paprika with a fork. Pour red oil mixture over the fish fillets, coating them evenly. Let the fish simmer uncovered for 20 minutes more, basting frequently. Fish is done when liquid is reduced to about a quarter of what it was originally, and the fish has turned a rich red colour.

Serve the warm fish and bell peppers, drizzled with some of the sauce and garnish with the remaining fresh cilantro/parsley leaves.

Beef Stroganoff with Egg Noodles – Бефстроганов с яичной лапшой

Beef StroganoffIngredients:

1 cup red or white wine
2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
½ cup margarine (or 1 stick)
1 medium cooking onion, sliced thin
2 cloves garlic, minced
¼ cup all-purpose flour or cornstarch
2 ⅔ cups beef broth
1 teaspoon prepared mustard
1 cup sliced mushrooms, canned or fresh
⅓ cup non-dairy sour cream
⅓ non-dairy cream cheese
salt to taste
ground black pepper to taste
1 package egg noodles (to serve)

Directions:

Remove any fat and gristle from the roast and cut into strips ½ inch thick by 2 inches long. Put the meat in a large bowl or container and season with ½ teaspoon of both salt and pepper, tossing to coat. Add about 1 cup of wine and let sit in the fridge for 1 to 2 hours to marinate.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then remove them strips to a plate. Add the onions to the pan and cook slowly for 3 to 5 minutes, then remove from the pan and add them to the plate with the beef strips.

In a small bowl mix together the flour/starch with a little bit of broth to help it dissolve. Add the mixture to pan which now only contains the juices of the meat and onions, and mix around to bring up any bits stuck to the bottom of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Return the beef and onions to the pan, along with mushrooms, then cover and simmer for 1 hour or until the meat is tender.

Boil noodles according to the package directions. Drain once cooked, and set aside until beef is ready.
In a small bowl, mix together the cream cheese and the sour cream. Five minutes before serving, mix in the cheese mixture. Heat briefly then salt and pepper to taste. Serve over a bed of wide egg noodles.

Cabbage Borscht – Капуста Борщ

Cabbage BorchtIngredients:

1 large cabbage, cut into large chunks*
2 cups (about 1 lb.) beets, peeled and quartered
2 cups (about 1 lb.) Yukon gold potatoes, peeled and quartered
1 lb. stew meat or flunken
1 – 2 beef bones, with marrow
2 (796ml) cans diced tomatoes
1 (156ml) can tomato paste
3 tablespoons lemon juice (to taste)
3-4 tablespoons chicken bouillon powder (to taste)
½ cup Brown sugar
Salt, to taste
LOTS of pepper

Instructions:

In a large stock pot, place the meat and bones, and fill with water. Bring to a boil, then reduce to a simmer, skimming any fat or debris that rises. Add the remaining ingredients and bring to a boil again. Once temperature has been reached, reduce to a simmer and let cook for several hours, stirring every now and then so nothing sticks to the bottom of the pot and burns. Taste for flavouring, adding more lemon, sugar or pepper as needed. Serve hot.

* Click here to learn how to check cabbage.

Mexican Ceviche

CevicheIngredients:

1 ½ lb halibut, sea bass or red snapper fillets (or use a mixture of fish)
7-9 limes (enough juice to cover fish)
1 ½ fresh tomatoes, diced
1 ½ green bell peppers, diced
½ cup plus 3 tablespoons fresh parsley or cilantro, chopped*
⅓ teaspoon salt
⅓ teaspoon pepper
¾ teaspoon fresh oregano*
2 jalapeno peppers, chopped (less or more to suit your taste)
3 tablespoons white vinegar
1 ½ medium onions, finely chopped
2 dashes Tabasco sauce (to taste)
lettuce leaves (to line serving bowls)*
1 avocado, chopped (optional)

Directions:

Dice the fish into an approximately ½-inch dice. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). I would suggest marinating the fish in a large gallon sized freezer bag, as it makes clean up a cinch, and you can shake the bag up often to make sure the fish is evenly “cooking”. The next day, pour off most of the lime juice, leaving just enough to keep the fish moist.

A few hours before serving, mix together the tomatoes, green peppers, ½ cup of the chopped parsley/cilantro,  jalapeno peppers and onions in a large bowl. In a small bowl, mix together the salt, pepper, oregano, vinegar and Tabasco sauce. Add the fish to the large bowl, and gently mix together, making sure not to break up the fish pieces. Pour the dressing on top of the mixture and toss, gently, to coat. Keep refrigerated until ready to serve.

About 15 minutes before you are ready to serve, remove the ceviche from the refrigerator so that it is not ice cold. Arrange the lettuce leaves in individual serving plates with a serving of the ceviche. Garnish with sliced avocado and remaining parsley/cilantro.

* Click here to learn how to properly check these ingredients.

Ginger Sesame Peanut Chicken Noodles

Chicken Peanut NoodlesIngredients:

5 Boneless, skinless chicken breasts, sliced into thin strips
1 ½ red bell peppers, thinly sliced
1 ½ green bell peppers, thinly sliced
2 onions, thinly sliced
1 ½ lb. linguine or spaghetti noodles
¾ cup Peanut butter
3 tablespoons soy sauce
1 ½ tablespoons hoisin sauce
1 ½ tablespoons freshly ground ginger root
4 cloves of garlic, minced
2 tablespoons canola oil, divided
1 tablespoon sesame oil
2 tablespoons sesame seeds
1 teaspoon crushed red pepper flakes (to taste)
salt & pepper, to taste

Instructions:

Sauté the chicken with 1 tablespoon of the canola oil, until chicken is browned. Remove from the skillet. Add remaining canola oil and sauté the onions, peppers, garlic and ginger. Once the vegetables have softened and caramelized, return the chicken to the skillet and add the peanut butter, soy sauce, hoisin sauce, sesame oil, chili peppers, and salt and pepper.

In a separate pot, cook the pasta according to the directions on the package, removing from the water just a minute or two shy of fully cooked. Add the pasta to the skillet with the chicken mixture, and toss to coat. You can add some of the pasta water to the sauce if needed to be thinned out. Sprinkle the sesame seeds over the pasta and serve warm.