Convos with Kids: Lenten Shabbat Recipes

Kennedy: Wait, are we having salmon for Shabbat dinner?

Me: Yep

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.

#touché

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

-baby spinach

-chickpeas (garbanzo beans)

-salad cut hearts of palm

-marinated artichoke hearts

-chopped baby cucumbers

-chopped apple

-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)

Rice:

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.)

Asparagus:

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.

Salmon*:

-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.

Dill-Dip

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 avocado

-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.

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Vegan Quinoa Stuffed Peppers with Roasted Red Pepper Ragout

I am not a vegan. However, I have always loved my fruits and veggies and have recently began making the switch to a plant based lifestyle for my own health and for the benefit of the planet. My kids have also been asking for the change so I thought, why not? I’d go into more detailed reasons but that’s not really what this post is about. It’s easy enough to google the information or talk to a nutritionist about it.

Honestly, I’m pretty terrible at it, because baked brie, taco Tuesdays and SUSHI!!!! Plus, most of my easy go-to recipes at home usually involve fish, poultry, or red meat. I’ll also probably never give up real butter, eggs, and the occasional burger or venison if given the option. But if there’s a vegan option on a menu, I like to give it a try. I’m often surprised by the complimentary combinations of vegetables that I would never think to put together nor prepare that way.

I recently enjoyed a weekend away at Woodloch in the Poconos with my whole family, celebrating my step-father’s 70th birthday. The best way I can describe this wonderland is Dirty Dancing. If you ever get the chance, I highly recommend it. Fun for all ages, never a dull moment, activities, entertainment, and adventures abound… Seriously, it was the best!

Each fabulous dinner at Woodloch had a vegan option, so, wanting to expand my palate and my DIY options, I gave it a go.

Deliciously satisfying doesn’t event come close to the amazing dishes! I was worried that I wouldn’t be able to recreate anything remotely close, but after scouring the internet and the awesome cookbook Thug Kitchen, I was actually able to edit recipes as needed and recreate a vegan slice of heaven!

I hope you enjoy this as much as I do! I can’t wait to make it again and play with the recipe for additional variations.

Ingredients:

  • 1 cup (tri colored sprouted) quinoa
  • 2 cups vegetable broth plus a little extra for ragout (I make my own but store bought is ok too)
  • 1 onion (diced)
  • 8 cloves garlic (diced and split into 2 equal portions)
  • 2 celery stalks (diced…I like to include the leaves for added flavor)
  • 1 small-medium carrot (peeled and diced)
  • 4 bell peppers (any color)
  • 1 can black beans (drained and rinsed)
  • 1 jar roasted red pepper (drained and blended)
  • 1 can white kidney (cannellini) beans (drained and rinsed)
  • Cooking oil (I use olive or coconut)
  • Salt (I like Himalayan grinders)
  • Red pepper flakes
  • Balsamic glaze (the thicker the better)
  • Arugula, spinach, or green vegetable of your choice. (I used my own home grown arugula… yep…I grew something!!!!)

Materials, gadgets, pots, and all that jazz:

  • 2 pots (if I had to guess I’d say 4 quarts-ish?)
  • Cuisenart or blender (not necessary but super helpful. I have a mini 4 cup and that was plenty)*
  • Measuring cup
  • Pie dish or something that can hold up the stuffed peppers in the oven
  • Knives and cutting board (duh)
  • Spatula/cooking spoon
  • Aluminum foil (just to cover the peppers in the oven)

Directions:

Stuffed Peppers:

  1. Cut off tops of peppers and remove seeds and ribs. Set aside in oiled pie dish for later.
  2. Chop the leftover pepper from the tops
  3. Heat oil (let’s go with 1 tablespoon) in pot and add in the onion and 1/2 of the garlic.
  4. Add a pinch of salt if you desire.
  5. Cook for a few minutes until they begin to brown
  6. Add in celery, carrots, chopped peppers and cook for a few more minutes
  7. Pour in vegetable broth and quinoa and bring to a boil
  8. Once boiling, reduce heat and simmer uncovered until most of the broth is absorbed, stirring occasionally
  9. Turn off heat and gently fold in black beans
  10. Spoon quinoa into peppers to the top
  11. Cover tightly with foil and bake in oven for about an hour at 350 (until peppers are softened)

Ragout:

  1. In other pot, heat oil and add in the rest of the garlic and a pinch of red pepper flakes. Cook a few minutes until browning
  2. Add in roasted red peppers and cannellini beans and simmer for about 10 minutes
  3. Blend the mixture (I poured it into the 4 cup cuisenart) and continue simmering.
  4. Add vegetable broth if needed. Ragout should be creamy (not dry or soupy)

To serve:

  1. Spoon out ragout on plate
  2. Place stuffed pepper on top
  3. Drizzle with balsamic glaze
  4. Serve with arugula or spinach or really any green vegetable
  5. Enjoy!

*It should be noted that I used my cuisenart to dice the onions, the garlic, the carrots, the pepper tops, and blend the ragout never needing to rinse it out as all the flavors enhance one another. I also used the same spatula for stirring.