Kennedy: Wait, are we having salmon for Shabbat dinner?
K: But why? We usually have chicken for Shabbat.
Me: It’s lent so we can’t eat meat on Shabbat for a few weeks.
K: But you’re Jewish
Me: Daddy is Catholic so we respect his religious practices
K: But salmon is meat! It’s fish meat!
Me: According to Judaic law & Catholic law fish isn’t considered meat. I don’t know why so please don’t ask until I’m not driving and can google it.
K: But why?!?! Fish are animals so salmon is fish meat!
Me: I’m so glad you pressed the issue. I realize that it makes no sense. I think it’s because fish don’t produce milk. I know there are more details but they escape me for now.
K: Fine. But I only like salmon sushi or bagel & lox. Not cooked salmon!
Me: I hear ya. But this is what I’m making for dinner. You don’t have to eat it, but that’s what I’m making, along with asparagus, rice, and spinach salad, like I said before. You can eat whichever part you want but I’m not making you a special dinner. You know I don’t play that game.
K: Well, can I have goldfish instead?
Me: One, Goldfish are generally pets and not food. Two, I already told you we are having salmon. Three, what are you talking about? We don’t have goldfish.
K, looking forlorn, folds her arms and sulks: We do in the snack closet.
Happy 3rd Lenten Shabbat! The first week I defrosted corned beef until I realized it was lent so I ordered sushi via Grubhub. Totally worth the last minute save. Yum! Last week we had dominoes pizza at a Cub Scout pack meeting and it was deliciously not nutritious and I enjoyed every bite.
This week I finally got it together. Below is this week’s recipe. Hope you give it a try and let me know what you think.
Spinach Salad: 5 minutes prep to table
Rinse, drain, and toss the following into a bowl
-chickpeas (garbanzo beans)
-salad cut hearts of palm
-marinated artichoke hearts
-chopped baby cucumbers
-Italian seasoned crumbled feta or crumbled blue cheese
(No additional dressing is needed because of the marinated artichoke hearts and cheese but I’m sure a balsamic would be lovely if you must)
I usually use brown rice or quinoa but got out voted this week. I season my plain white rice with Jane’s Krazy Mixed-up Salt, and add fresh chopped parsley* right before serving. High in bad for you carbs, but zero net gluten. Pick your poison. (*Pro tip: Make sure you floss after brushing if you add the parsley…but also because you should floss after brushing anyway… don’t be lazy. Your gums will thank you.)
Tried something new this week. Mixed reviews from the peanut gallery, but I LOVED it! Hashtag nomnoms
-bake asparagus* in a shallow pan at 375° for about 10 minutes (I spray a touch of oil on the bottom to prevent sticking and season with a bit of krazy salt but neither are necessary, though quite delicious) I like my asparagus bright green and crunchy. If you like yours more well done, keep it in longer.
-sprinkle shredded mozzarella on mozzarella and place back in oven just long enough to melt cheese
-drizzle balsamic glaze atop cheese & asparagus
-live life to the fullest and enjoy every bite
*Dog owner pro tip: save the ends of the raw asparagus and chop into treat size bites for your pup. It’s delicious, nutritious, and helps clean teeth and freshen breath.
-Season with juice of 1/2 lime, 1/2 lemon, and old bay
-Grill…or bake if you must.
*We use wild caught Alaskan with the skin on and the kids (ok, us too) LOVE the crispy grilled skin. High in good fats and omega 3s though the charbroil may or may not be carcinogenic so there’s that.
Blend the following in a nutri-bullet or whatever whatever gadget is closest… (though all ingredients can also easily be mixed by hand)
-Juice of 1/2 lime & 1/2 lemon
-1 container of sour cream or plain Greek yogurt
-1 bunch fresh dill
-fat free 1/2 & 1/2 (maybe 1/4 cup?)
-old bay to taste
Serve atop or to the side of salmon. Also makes an awesome dip for fresh veggies. While Kennedy may not have had the salmon, she loved the dip and is looking forward to including it in her snacks and school lunches, though she did mention that it’s probably not best with goldfish.