Honeyed Salmon Oriental

Equipment: measuring cups and spoons, cutting board and knife, mini-food chopper (optional); pan for baking

1½ pounds salmon steaks or fillets
Marinade:

  • ¼ c. honey
  • ¼ c. rice vinegar (can substitute regular vinegar)
  • 2 T. soy sauce
  • 1 tablespoon olive or vegetable or canola oil
  • 1 tablespoon sesame oil (may use all olive oil)
  • 2 scallions, minced
  • 3 cloves garlic, minced
  • Sriracha or chili paste with garlic (optional)
  • Sesame seeds and additional scallions for garnish
  1. Blend together marinade ingredients in a small blender or processor. OR, mince garlic and scallions and stir to combine with other ingredients.
  2. Place marinade in a food storage bag. Add fish and turn to coat well. Place in refrigerator for at least 30 minutes and up to 8 hours.
  3. Broil fish on a heatproof platter about 4 minutes a side until desired degree of doneness.
    • OR, grill fish on medium 3.5-4 minutes a side
    • OR, bake fish at 400 for 10 minutes.

Variations:

  1. A marinade is the most versatile means of preparing entrées. This marinade works well on boneless chicken breasts or thighs, on pressed tofu, or on thickly sliced vegetables such as eggplant or zucchini. Adjust cooking times depending on what you select
  2. Soy Free: Substitute coconut amino acids for the soy sauce
  3. Flavor Variations: This marinade is adaptable to an almost infinite number of flavor variations. The basic proportions are 4 parts sweet, 4 parts sour/tangy, 2 parts salty, 2 parts oil/fat, and aromatics to taste (ginger, garlic, curry, hot pepper, et.). A “part” in this recipe = 1
    tablespoon. For example:

    • Honey (sweet), fresh lemon juice (sour/tangy), Worcestershire sauce (salty), melted butter (oil/fat), fresh garlic, ¼ to ½ teaspoon paprika
    • Brown sugar (sweet), balsamic vinegar (sour/tangy) soy sauce (salty), olive oil (oil/fat), fresh garlic, sprig of fresh rosemary,
    • Honey or brown sugar (sweet), fresh lime juice (sour/tangy), Worcestershire saucen(salty), vegetable oil (oil/fat), fresh garlic, seeded fresh jalapeno, cilantro

Garlic-Roasted Green Beans (parve, vegan)

Equipment: roasting pan or baking sheet, knife and cutting board, measuring spoons, mixing bowl or gallon-size plastic bag

  • 1 pound green beans, ends trimmed but beans left whole
  • 6-8 cloves fresh garlic (no substitutes)
  • 1-2 tablespoons olive oil
  • ¼ teaspoon kosher salt
  1. Preheat oven to 450.
  2. Place beans in plastic bag.
  3. Peel garlic and crush in a garlic press or slice fine by hand
  4. Add garlic, oil ,and salt to the bag with the green beans. Shake until beans are well coated
  5. Line a baking sheet with foil and spray lightly with cooking spray.
  6. Spread beans on pan in as even a layer as possible. Bake 20-25 minutes until caramelized on the edges. Serve hot.

Variation:
This cooking method works well with broccoli, cauliflower, and zucchini chunks. Note: Roasted vegetables cook down substantially. Start with much more than you think you’ll need.

Skillet-Crisped Cauliflower (parve, vegan)

Equipment: Large (12”) deep frying pan with lid, mixing spoons, measuring cups and spoons, sharp knife, cutting board

  • 1 large head cauliflower, cleaned and broken down into florets (about 2 pounds florets) (can substitute frozen cauliflower florets)
  • 2 cups water
  • 3 tablespoons butter, parve margarine, or olive oil
  • 6 cloves garlic, peeled but left whole
  • 3 sprigs fresh thyme
  • ¾ teaspoon kosher salt
  • Juice of ½ a lemon (about 1 tablespoon)
  • ¼ teaspoon freshly ground black pepper
  • 3 scallions, sliced thin
  1.  Place florets in pan and add 2 cups water, butter, garlic, thyme, and ½ teaspoon salt. Bring to a simmer, then reduce heat to medium and cover. Cook until florets are just tender when poked with a fork, about 10 minutes. If using frozen florets, less time may be needed.
  2. Uncover pan and remove garlic and thyme. Set garlic aside and discard thyme.
  3. Increase heat to medium and continue to cook until water evaporates and butter begins to sizzle, about 15 minutes.
  4. While cauliflower cooks, place the softened garlic in a small bowl and mash it to a paste. Add lemon juice and pepper to the garlic paste.
  5. When the water has evaporated and the butter begins to sizzle, continue to cook cauliflower until it begins to turn spotty brown, about 4-6 minutes longer. Stir gently to promote even browning.
  6. When cauliflower is brown, remove from heat and immediately stir in lemon-garlic mixture and scallions. Toss to coat. Add additional salt if needed.
  7. If not serving immediately, reheat in an oven or in the pan rather than in a microwave.

Carb-Craver’s Variation

  1. In place of the cauliflower, substitute approximately 2 pounds well-washed small red potatoes. Cut potatoes in half but do not peel. Place potatoes in pan cut side down.
  2. Increase first cooking time to about 15 minutes.
  3. When water has evaporated, let potatoes brown in pan, cut side down, undisturbed, to promote a crispy brown crust.

Go International!

  1. Chinese: Replace salt with 2 T. soy sauce. Add 1 ts. minced ginger with the garlic. If you like your food spicy, add a dried red pepper or some red pepper flakes when evaporating the water.
  2. Mexican: Replace lemon juice with lime juice. Add a diced tomato with the scallions. Garnish with fresh cilantro. Add a pinch of ancho or chipotle chili powder if desired when evaporating the water. Or for spicy food lovers, stir in a seeded minced jalapeno with the scallions.
  3. Indian: Omit thyme. Add 1 tablespoon curry powder or garam masala and 1 ts. minced ginger with the garlic. Add a pinch of cayenne when evaporating the water if desired. Garnish with cilantro.
  4. European: Replace thyme with a sprig of rosemary.

Apple Crunch Cake (parve, vegan)

Equipment: 9” square baking dish, measuring cups and spoons, mixing bowls, mixing spoons, sharp knife, vegetable peeler (optional), cutting board, pastry blender (optional, or used 2 butter-style knives); small pot or frying pan

Topping:

  • ¼ cup uncooked quinoa
  • 2/3 cup old-fashioned oats
  • 2 tablespoons all-purpose flour
  • ½ teaspoon cinnamon
  • 1/8 teaspoon table salt
  • ¼ cup packed brown sugar
  • 3 tablespoons Crisco (solid vegetable shortening), or butter or non-dairy margarine.

Cake:

  • 1 large apple, peeled , seeded, and cut into small chunks (can substitute pear, peach, or 2 plums)
  • 1¼ cups all-purpose flour + additional ¼ cup flour
  • ¼ cup cornstarch
  • 1 teaspoon baking soda
  • 1 cup brown sugar
  • 2 teaspoons cinnamon (or substitute apple pie spice)
  • 1/8 teaspoon salt
  • 1 tablespoon vinegar (cider vinegar preferred but may use white)
  • 1/3 cup vegetable or canola oil
  • 1 cup water
  1. 1. Preheat oven to 350.
  2. Make the topping:
    1. Add quinoa to a dry pot or frying pan. Place over medium-high heat and cook, mixing frequently, until lightly brown and fragrant, about 2 minutes. If the quinoa begins to pop out of the pan, it is ready. Let cool off heat slightly.
    2. Mix together oats, flour, cinnamon, salt, and brown sugar. Add quinoa and mix.
    3. Using a pastry blender or two knives, cut in shortening until mixture is evenly crumbly. Set aside.
  3. Make the cake:
      1. Toss the apple chunks with ¼ cup flour and set aside.
      2. In a dry bowl, mix together 1¼ cups flour, cornstarch, baking soda, brown sugar, cinnamon, and salt.
      3. Mix together vinegar, oil, and water. Add this liquid mixture to the dry ingredients. Mix just until all of the dry ingredients are incorporated. The batter may start to bubble.
      4. Add apples and any flour remaining to the batter. Stir gently.
      5. Pour into spray-coated pan. 
      6. Sprinkle topping evenly over batter.
  4. Bake cake at 350 for 35-40 minutes or until a tester inserted into the center comes out clean. Cool before serving. Serves 12-16.

Need a gluten-free dessert?
Option 1: Use a commercially available gluten-free flour in the cake and topping. Note that I have not tried this recipe with gluten-free flour, as I do not cook gluten free.
Option 2: Make a fruit crumble: Make topping, substituting 2 tablespoons rice or tapioca flour (or other gluten-free flour) for the all-purpose flour. Cut up 6 cups of fruit (3-4 large apples) into thick slices and toss with 3 tablespoons cornstarch, 2 teaspoons cinnamon, juice of one lemon, and ¼ cup brown sugar. Mix well, pour into spray-coated pan, and add topping. Bake 40-50 minutes until fruit is bubbly and soft.

What to do with the remainder of your bag of quinoa?
Quinoa makes an excellent accompaniment to most entrees and cooks in about 15 minutes. Serve as a hot side dish in place of rice or potatoes, or serve as a chilled salad, adding some chopped tomatoes, olives, scallions, etc