Smoked Paprika Roasted Salmon with Wilted Spinach

INGREDIENTS

1/4 cup orange juice
2 tablespoons plus 1 teaspoon olive oil, divided
2 teaspoons thyme leaves, divided
2 pounds salmon fillets
1 tablespoon brown sugar
1 tablespoon paprika, smoked
1 teaspoon cinnamon
1 teaspoon grated orange peel
1/2 teaspoon sea salt
1 bag(10 ounces) fresh spinach leaves

DIRECTIONS

1. Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor.
2. Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.
3. Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.
4. Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.

Original recipe source




Coq au Riesling (chicken in wine sauce)

INGREDIENTS

Olive oil
2 onions, finely chopped
4 oz. pastrami, sliced into thin strips
4 garlic cloves, thinly sliced
8 chicken pieces on the bone
1 cup mushrooms, sliced
2 cups Riesling (or dry white wine of your choice)
1 cup coffee rich
salt & pepper to taste
handful chopped parsley

DIRECTIONS

Heat oil in a large pan.
Brown the chicken pieces all over and remove from the pan.
Add the onions and pastrami and allow to fry until the onions are soft and translucent.
Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
Add the mushrooms and allow to fry for 5 minutes.
Add the onion and pastrami mixture along with the browned chicken back to the pan.
Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through.
After 15 minutes, uncover, turn up the heat and add the coffee rich. Allow to cook for another 10 minutes.
Add the chopped parsley and season to taste.

Original Recipe Source




Colorful Salad

INGREDIENTS

8 cups torn spinach leaves
3 peaches, cut into thin slices
1 small red onion, thinly sliced
3 tablespoons red wine vinegar
7 tablespoons olive oil
Salt and pepper
Seeds from 1 large pomegranate

DIRECTIONS

In a large bowl, combine spinach, peaches, and onion.
Whisk together vinegar and oil. Toss with salad. Add salt and pepper to taste.
Sprinkle with pomegranate seeds and serve.
Makes 8 servings.

Original Recipe Source



Passover Angel Food Cake with Berries (gabrokts)

INGREDIENTS

1   cup matzoh cake meal
1 1/2  cups granular sugar
1/2  teaspoon salt
1 3/4  cups large egg whites (12 to 14), at room temperature
 2   teaspoons vanilla extract
1/2  teaspoon almond extract
1 bag frozen rhubarb
1  cup strawberries, coarsely chopped and divided
1 cup fresh or frozen blueberries (optional)

DIRECTIONS

1. For the cake: Heat oven to 375 degrees F.
2. In a bowl, whisk cake meal, 1-1/4 cup sugar and salt to combine. Place mixture in a wire sieve set over the bowl. With an electric mixer on medium, beat egg whites until stiff peaks form. Stir in extracts.
3. In three additions, sift dry ingredients over the whites, gently folding in with a rubber spatula. Transfer batter to a 10 tube pan.
4. Bake 30 minutes, until cake begins to pull away from the sides of the pan. Invert cake in pan over a funnel or bottle neck, if pan does not have feet. Cool completely, about 1-1/2 hours.
5. With narrow spatula or knife, loosen cake from sides of pan and gently shake onto serving plate.
6. For the sauce: In a medium pot, mix rhubarb, 1/2 cup strawberries, 1/2 cup of blueberries, 1/4 cup sugar and 1/4 cup water. Cook over medium heat 15 minutes, until rhubarb falls apart. Reduce heat and stir frequently during the last 5 minutes of cooking time.
7. Remove from heat; transfer to a bowl and fold in remaining strawberries and blueberries. Cool completely and serve sauce over cake.

Original recipe source