Recipes/Food ideas
Salmon with Pea Shoots and Leek (from a member of Boulder Tuv Ha'Aretz in Boulder, Colorado):
1 lb skinless salmon fillet, cubed
1/4 cup wholegrain mustard
1 Tbsp lime juice
2 Tbsp oil
1 large leek, white and light green only, julienned
2 Tbsp Tamari
2 tsp fish sauce
1 Tbsp honey
2 1/2 cup snow pea sprouts
2 Tbsp fresh cilantro, chopped
1/3 cup slivered almonds
Place salmon, mustard and lime in ceramic bowl and toss to coat. Heat wok very hot. Add oil. Add salmon (in batches if necessary) and stir fry until slightly browned. Remove. Add 1 Tbsp water along with the leek and stir fry until golden brown. Return the salmon. Add the tamari, fish sauce and honey. Cook until the salmon is heated through. Toss with the sprouts and cilantro and heat until they are wilted - it doesn't take long. Sprinkle with almonds. Serve over rice.
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Wendy Gordon's PEACH CHUTNEY
This savory peach chutney captures the nuances of fresh peaches as well as any pie and serves as a wonderful accompaniment to sandwiches or Sephardic dishes.
About 10 firm peaches or unpeeled nectarines
2 cups golden raisins, dried cherries, apricots, or currants
One and one half cups chopped onions
1 cup cider vinegar
One-half cup firmly packed dark brown sugar
1 cup granulated sugar
2 cloves garlic, minced
3 T fresh ginger, minced
2 tsp black mustard seeds
2 hot peppers (jalapenos work well), minced
2 tsp ground coriander
2 cinnamon sticks, broken in half
2 tsp ground cardamom
2 tsp kosher salt
One-half tsp turmeric
1) Plunge the fruit into boiling water for 1 minute. Remove, plunge into cold water and strip off the peels. Chop into half inch pieces.
2) Combine all the ingredients in a heavy 2-3 quart saucepan. Bring to a boil, then lower to a simmer, stirring occasionally, until the liquid is reduced by about one half and the mixture has a syrupy texture.
3) The chutney can be canned using the boiling water method or frozen in half pint containers.
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Chana's Mint Limeade
1/2 cup fresh mint leaves, plus sprigs for garnish
3 limes wedges, plus additional slices for granish
1/2 cup fresh lime juice
sugar or honey to taste
2 cups water
Club soda
Muddle the mint leaves and lime wedges in the bottom of a large pitcher. Add lime juice, water, honey or sugar and mix thoroughly. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired. You can also add white rum to this if you like.
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Chana Andler's Indian Black Garbanzo Humus
Soak beans overnight. Drain. Put beans in a pot. Add 4 cups water + 1 tsp salt to the beans. Bring to a boil. Lower heat and simmer for 2+ hours till beans are tender. Stir occasionally.
When beans are cooked, chop onion and garlic and add to beans, along with garam marsala, chili powder, cumin and 4 TBSP lemon juice. Simmer for another 15-20 minutes. Add salt and pepper as needed. The beans can now be served as part of an Indian meal.
To turn them into humus, let cool. Then, put into a food processor with 3 TBSP lemon juice. Use the knife blade to puree. As it is pureeing, drizzle in olive oil until it reaches the consistency you like for humus. Correct the seasonings (add additional, salt, lemon juice, or cumin as needed). Serve with pita and/or raw veggies.
**Note: Kala Channa is sold locally in Portland by Trikona Food Inc. (503-617-9507). I bought my beans at Sheridan Produce on MLK, but if you contact the company they can probably tell you other local stores where they distribute their products.