Tag: recipes

Cookies and muffins for fall

Peanut cookies are so good, it’s hard to keep a batch around once you get a whiff of them. (photo by Shelley Civkin)

I’m definitely my happiest when it’s blueberry season in Vancouver. You know what I’m talking about – those huge, sweet, juicy blueberries grown in British Columbia in July and August. I can’t get enough of them, and end up putting them in salads, quinoa dishes, smoothies, breakfast foods and, of course, desserts. I often get overzealous and buy several pounds of them at once. Since there are only two of us to feed, I end up freezing loads of them, knowing that they’ll be reincarnated into something delicious in the months to come. Enter one of my faves.

LEMON BLUEBERRY CORNMEAL MUFFINS

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 tsp vanilla extract
1 tbsp lemon juice
1 tbsp grated lemon zest
1 1/4 cup flour
1/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 cup milk
3/4 cup blueberries

Preheat oven to 350ºF. Cream the butter and sugar. Add eggs, one at a time, and beat well after each addition. Beat in vanilla, lemon juice and lemon zest. The mixture may look curdled, but that’s OK.

In a separate bowl, reserve one tablespoon of flour for the berries later on. Combine remaining flour, cornmeal, baking powder and baking soda.

Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients.

Toss reserved tablespoon of flour with berries and stir it into batter gently.

Pour batter into muffin tins (use cupcake liners) and bake for 25 to 30 minutes, or until golden brown on top. Test for doneness using a toothpick.

These have always been a crowd pleaser and, even though they’re nothing fancy, they’re really yummy, especially served warm – with a big glob of butter. They freeze nicely, too. Pair it with a London Fog tea and you’re all set.

My next favourite snack is not exactly fancy-shmancy, but who cares. Call me plebeian, but I’m a sucker for a peanut butter cookie. They’ve got a lot going for them besides the protein that the peanut butter provides (that’s my nutritional pronouncement and I’m sticking to it). They’re dead easy to make and everyone loves them. Well, except people who have peanut allergies. Grill your guests before serving.

PEANUT BUTTER COOKIES

1 1/2 cup all-purpose flour
1/2 cup butter, unsalted (or substitute margarine)
1 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1 large egg, at room temperature
3/4 tsp baking powder

Preheat oven to 350ºF. Sift flour and baking powder together then whisk to combine.

Cream butter and sugars together. Add peanut butter and mix until incorporated. Mix in egg and vanilla extract then add flour mixture and beat until incorporated.

Roll dough into one-inch balls and place on a baking sheet lined with parchment paper. Flatten cookies with a fork in a criss-cross pattern.

Bake cookies for 12 to 14 minutes, depending on whether you like them soft or crispy. Allow cookies to cool completely on the baking sheet, as they need to set before being transferred to a plate – or your mouth.

Peanut cookies are probably one of the oldest, most basic cookie recipes around, but they’re just so darn good, it’s hard to keep a batch around once you get a whiff of them. Pair them with a glass of milk, and you’ve got perfection right there in front of you.

My next cookie recipe is a bit unusual, and not terribly sweet, but, once you eat a couple of them, you’re addicted. A former colleague gave me the recipe for these tahini cookies.

TAHINI COOKIES

1 cup butter
1/2 cup white sugar
1 tsp vanilla extract
1/2 cup tahini
1 1/4 cup all-purpose flour
1/2 tsp baking powder
A couple of dashes of cinnamon (optional)

Preheat oven to 325ºF. Cream together butter and sugar until fluffy. Add vanilla and tahini and mix until well combined.

In a separate bowl, sift together the flour and baking powder, then stir it into the butter mixture. Drop tablespoon-size dough onto a baking sheet lined with parchment paper. Flatten the dough out a bit. If you make them too thick, they tend to taste doughy.

Bake until they turn golden brown, anywhere from 15 to 25 minutes. Cool on cookie sheet for 10 to 15 minutes before removing them to a wire rack or plate.

The flavour is somehow more sophisticated than, say, a chocolate chip cookie, so they might not appeal to a younger palate. Or they might, who knows. The minimal sugar, coupled with the nuttiness of the tahini, produces a seductively addictive cookie. Don’t say I didn’t warn you.

My husband recently pointed out that, since the weather has cooled, I’ve started nesting. Consequently, we’ve been eating a lot more soups, homemade challah and desserts. Not that he’s complaining. My waistline, on the other hand, is putting up a gallant (but losing) fight. I’m just plain weak-willed when it comes to homemade baked goods. I console myself with the fact that winter hibernation will be that much easier with extra poundage on board. Luckily, my new jeans have Lycra in them.

While I’ll be busy stuffing my pie-hole with cookies, I’ll be flipping through Netflix looking for the next K-drama series to binge watch. Have I mentioned that I might have a teeny-tiny addiction to K-dramas and K-romances? If you haven’t yet been introduced to Korean TV series on Netflix, do yourself a favour and try some. The acting is superb, the storylines are satisfying, and there is very little sex (unlike American TV and movies), which I find quite refreshing. The romance is chaste and sweet.

The Israeli student who I tutor English to online via Zoom introduced me to K-dramas, and the rest is history. We talk about them each week and swap suggestions for new series to watch. Not exactly what I thought I’d be talking to my student about, but it seems to work, and she gets to practise her English conversation skills. Win-win.

Allow me to recommend a few of my favourite K-dramas: Our Blues; Prison Playbook; The Good Bad Mother; Itaewon Class; It’s Okay to not be Okay; Extraordinary Attorney Woo; Hometown Cha-Cha-Cha; D.P.; King the Land; Something in the Rain; Divorce Attorney Chin; Crash Landing on You; One Spring Night; and Run On. Enjoy your fressing and viewing. You’re welcome.

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.

New recipes for a new year

A family performs the kapparot ritual with two hens and a rooster, circa 1901. (photo from Library of Congress via brandeis.edu)

Whether or not the custom of eating chicken for a High Holiday meal arose from a desire to replace the ritual of kapparot, roast chicken is often served at the holiday table. Here are a few chicken recipes you might like to try this new year, as well as sweet potato sides and desserts made with pomegranates – another food with holiday symbolism. A coffee cake is always good to have on hand for visitors, or to help break the Yom Kippur fast.

ROAST HERBED CHICKEN

1 3-pound chicken
4 garlic cloves
2 bay leaves
3 tbsp melted unsalted pareve margarine
salt and pepper to taste
1/4 tsp thyme
1/4 tsp sage
1/4 tsp oregano
1/4 tsp marjoram
1/4 tsp basil

  1. Preheat oven to 425ºF. Grease a baking pan.
  2. Rinse and dry chicken. Rub skin with 1 cut garlic clove, then place it inside chicken with other cloves and bay leaves.
  3. In a bowl, mix margarine with salt, pepper, thyme, sage, oregano, marjoram and basil. Place 1 tablespoon inside chicken, tie legs together and place, breast side down, in baking pan. Brush the rest of the spiced mixture over the outside of the chicken. Bake 45 minutes. Turn it over and bake 40-45 minutes longer.

SIMPLEST ROAST CHICKEN

1 5-pound chicken
1 lemon cut in half
4 garlic cloves
4 tbsp unsalted pareve margarine
salt and pepper to taste
1 cup chicken soup, water or wine

  1. Preheat oven to 500ºF. Grease a roasting pan.
  2. Remove excess fat, neck, gizzards and liver. Combine lemon, garlic, margarine, salt and pepper in a bowl and stuff inside chicken.
  3. Place chicken breast side up in a baking pan with legs facing the back of the oven. Roast 10 minutes then move with a wooden spoon to keep it from sticking. Continue roasting 40-50 minutes.
  4. Tilt chicken to get juices into roasting pan. Remove chicken. Put juices in a pan, add soup, water or wine and bring to a boil. Reduce liquid by half. Serve sauce in a bowl or pour over chicken.

CHICKEN WITH DRESSING
(this was a favourite of my mother, z”l)

1 5-pound chicken
salt to taste
3/4 tsp ginger
1 sliced onion
1/2 cup celery
your favourite stuffing
3/4 cup boiling water
4-6 sliced potatoes

  1. Preheat oven to 400ºF. Grease a roasting pan.
  2. Sprinkle chicken cavity with salt and ginger. Place in roasting pan. Stuff with your favourite stuffing. Add onion and celery. Roast 20 minutes.
  3. Reduce temperature to 350ºF and bake 20 minutes more. Add boiling water and potatoes and continue baking 1 1/2 hours more.

MY MOM’S (Z”L) CANDIED SWEET POTATOES

8 sweet potatoes
1/4 cup brown sugar
1 tsp cinnamon
1/2 cup crushed nuts (optional)
2 tbsp margarine
2 tbsp non-dairy creamer
2 tbsp orange juice

  1. Preheat oven to 350ºF. Grease a casserole dish.
  2. Boil sweet potatoes in water until soft. Remove, cool and peel. Place in a bowl and mash.
  3. Add brown sugar, cinnamon, nuts, margarine, non-dairy creamer and orange juice. Spoon into greased casserole and bake 30-45 minutes.

MY SABRA SWEET POTATOES

6 oranges
1/4 cup Sabra liqueur
6 tbsp margarine
2 tbsp brown sugar
1/4 tsp nutmeg
4 cooked, peeled, smashed sweet potatoes

  1. Preheat oven to 350ºF. Grease a casserole dish.
  2. Cut oranges in half and scoop out pulp.
  3. Place mashed sweet potatoes in a mixing bowl.
  4. In a saucepan, combine Sabra, margarine, brown sugar and nutmeg. Simmer for three minutes. Pour over sweet potatoes.
  5. Spoon potatoes and sauce into orange halves. Bake 30 minutes.

APPLE-POMEGRANATE COBBLER
(This recipe is adapted from a Food & Wine recipe)

2 cups pomegranate juice
6 peeled, halved, cored, sliced 1/2-inch thick apples
1 cup sugar
2 1/4 cups flour
kosher salt
2 tsp baking powder
1 stick cold unsalted butter, cut into small pieces, or 1/2 cup unsalted pareve margarine
1 cup cold heavy cream or pareve cream
pomegranate seeds
pareve vanilla ice cream

  1. Preheat oven to 375ºF. Place an eight-by-eight glass baking dish on a foil-lined rimmed baking sheet.
  2. In a small saucepan, bring pomegranate juice to a boil over high heat, reduce to 1/3 cup (approximately 15 minutes). Pour into a bowl. Fold in apple slices, 3/4 cup sugar, 1/4 cup flour and 1/2 tsp salt. Put into baking dish.
  3. In a bowl, whisk 2 cups flour, 1/4 cup sugar, baking powder and 1/2 tsp salt. Add butter or margarine and cut until mixture resembles coarse crumbs. Stir in 1 cup cream.
  4. Gather topping and scatter over apple filling. Brush top with cream, sprinkle with sugar. Bake 60-70 minutes or until filling is bubbling and topping is golden. If crust is browning, tent with foil.
  5. Let cool for 20 minutes. Sprinkle with pomegranate seeds. Top with vanilla ice cream.

POMEGRANATE ICE
(makes 5 cups)

8-10 seeded pomegranates
3-4 tbsp lemon juice
1 1/2 tsp grated lemon peel
3/4 cup sugar

  1. Whirl pomegranate seeds in blender. Strain and save liquid for 4 cups.
  2. Add lemon juice, lemon peel and sugar. Pour into a metal pan and cover with foil. Freeze 8 hours. Remove and break into chunks. Blend into slush. Refreeze until firm.

SOUR CREAM COFFEE CAKE

3 cups flour
1 1/2 cups sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
salt to taste
3/4 cup butter or margarine, melted
1 1/2 cups sour cream
3 eggs
1 1/2 tsp vanilla
1/2 cup chopped nuts
2 tbsp sugar
1 tbsp cinnamon
1/4 cup chopped nuts

  1. Preheat over to 350ºF. Grease a baking pan.
  2. In a mixing bowl, mix flour, sugar, baking soda, baking powder and salt.
  3. Add butter or margarine, sour cream, eggs and vanilla and mix.
  4. Add nuts and blend well. Pour half into baking pan.
  5. In a bowl, mix sugar, cinnamon and nuts. Pour over batter. Add rest of batter. Bake 1 hour.

QUICK CRUMB COFFEE CAKE

2 1/4 cups flour
3 tsp baking powder
salt to taste
1 cup sugar
6 tbsp unsalted margarine, melted
1 egg
3/4 cup milk
1 1/2 tsp vanilla
1/2 cup brown sugar
2 tbsp flour
2 tsp cinnamon
2 tbsp crumbled margarine
1/2 cup chopped nuts

  1. Preheat oven to 350ºF. Grease a baking pan.
  2. In a mixing bowl, blend flour, baking powder and salt. Add sugar, margarine, egg, milk and vanilla and blend well.
  3. Spread batter on bottom of greased baking pan.
  4. In a small bowl, combine brown sugar, flour, cinnamon, margarine and chopped nuts. Sprinkle on top of batter. Bake 30 minutes or until a toothpick inserted in the centre comes out clean.

Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.

Salmon fillets … and potatoes

Salmon fillets make for an easy main course. (photo from thebrilliantkitchen.com)

Salmon makes for a nice main course. Besides being high in protein, iron, Vitamin D and potassium, it is high in omega-3 fatty acids. It can be served with so many things. Healthy sides include steamed vegetables or a salad. But potatoes also mesh well, especially when the recipes include Parmesan cheese. Here are a few salmon options, and a couple of potato sides.

ROASTED SALMON WITH OLIVE-MUSTARD BUTTER AND ORZO
(This recipe by Michelle Anna Jordan is from an April 2001 Bon Appétit magazine. It makes 8 servings.)

1/2 cup butter
12 Kalamata or other pitted, chopped olives
1 chopped shallot
1 tbsp chopped Italian parsley
2 tsp Dijon mustard
salt and pepper
olive oil
8 6- to 8-ounce salmon fillets, 1.25 to 1.5 inches thick
2 1/2 cups orzo
whole Kalamata olives
fresh Italian parsley sprigs

Mix butter, chopped olives, shallot, parsley and mustard in processor until blended but slightly chunky. Season with salt and pepper and transfer to small bowl.

Preheat oven to 400°F. Brush a large, rimmed baking sheet with olive oil. Place salmon on sheet. Sprinkle with salt and pepper. Roast 14 minutes.

Cook orzo in a large pot of boiling, salted water until tender but firm. Drain and return to pot. Add half of olive-mustard butter and toss.

Divide orzo among eight plates. Top each with a salmon fillet. Place a small dollop of olive-mustard butter atop each fillet. Garnish with whole olives and parsley.

BROILED SALMON
(This recipe by Simone Zarmati Diament appeared in the Jerusalem Post in 2015. It makes 6-8 servings.)

1 whole 1.5- to 2-inch thick salmon fillet
olive oil or vegetable oil spray
4 tbsp soy sauce
1 tbsp liquid smoke
2-3 minced garlic cloves

Cover a large, shallow baking pan with foil and grease or spray with oil. Fifteen to 30 minutes before cooking, place fish, skin side down, on the pan. Spread soy sauce, liquid smoke and garlic evenly over fish.

Broil or bake at 400°F for 10 to 12 minutes. Transfer to a platter and serve.

BAKED SALMON FILLETS
(4 servings)

4 portions salmon fillets
2 tsp dry oregano
4 minced garlic cloves
pepper to taste
2 thinly sliced tomatoes
2 small thinly sliced onions
1/4 cup chopped parsley
1/2 cup dry breadcrumbs
2 tbsp vegetable oil

Preheat oven to 450°F. Spray a shallow baking pan with non-stick oil. Place fish in pan and sprinkle with oregano, garlic and pepper. Layer with tomatoes, onions and parsley. Mix breadcrumbs with oil and sprinkle on top of fillets. Bake for eight to 10 minutes.

CHANTILLY POTATOES WITH A PARMESAN CRUST
(This recipe is by the late Maria Guarnaschelli. It makes 6 servings.)

2 pounds cut and peeled potatoes, cut into 2-inch chunks
salt to taste
1/2 cup cold milk
7 tbsp unsalted butter
pepper to taste
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese

Put potatoes in a large saucepan, cover with water, add salt and bring to a boil. Reduce heat and simmer 12 minutes. Drain and shake to dry in a ricer, then transfer to a bowl and beat in milk and six tablespoons of butter. Season with salt and pepper.

Preheat oven to 400°F. Butter a rectangular baking dish.

In another bowl, whip cream to soft peaks. Beat into potatoes one-third at a time. Scrape into baking dish. Dot with one tablespoon butter and the Parmesan cheese. Bake for 25 minutes, then broil two minutes, until brown. Let stand 10 minutes and serve.

PARMESAN FRENCH FRIES
(4 servings)

4 potatoes cut into sticks
ice water
1/4 cup margarine
onion or garlic salt to taste
paprika to taste1/4 cup Parmesan cheese

Place potatoes in a bowl. Cover with ice water and let sit 30 minutes. Drain and dry.

Preheat oven to 450°F. Melt margarine and add to baking dish, then add the potatoes sticks, coating them well. Sprinkle with onion or garlic salt and paprika. Bake for 25 minutes or until tender and brown. Remove from oven and sprinkle with Parmesan cheese.

Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.

A mocktail, anyone?

Cool down with some mock sangria. (photo from commons.wikimedia.org/Ilker Ender)

Whether you’re inviting friends over or just having a quiet evening at home, try these mocktails, non-alcoholic drinks, with snacks or appetizers.

MOCK SANGRIA
(12 servings)

8 cups grape juice
2 cups orange juice
2 cans lemon-lime soda
1 sliced orange
1 sliced lemon
1 1/2 cups drained maraschino cherries

In a pitcher, combine grape juice, orange juice and lemon-lime soda. Add orange slices, lemon slices and cherries and mix gently. Serve in fancy glasses over ice.

MOCK CHAMPAGNE
(6-8 servings)

1 1/3 cups sugar
1 1/3 cups water
2 cups grapefruit juice
1 cup orange juice
6 tbsp grenadine
7 cups ginger ale

Combine sugar and water in a saucepan and bring to a boil for 10 minutes then let cool. Add grapefruit juice and orange juice to syrup and chill. To serve, put syrup in a pitcher, add grenadine and ginger ale and mix gently. Serve in champagne glasses.

SPARKLING APPLE PUNCH
(8 servings)

1 cup sugar
1 cup water
24 minced mint leaves
1 cup lime juice
4 cups apple juice
1/2 tsp salt
seltzer or club soda

Dip fancy glass rims in lemon juice then in sugar and chill. In a saucepan, boil sugar and water for eight minutes. Place mint leaves in a large pitcher and pour syrup over. Let cool. Add lime juice, apple juice and salt. Pour into glasses. Add seltzer or club soda.

Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.

Leftovers made yummy

Leftover chicken can be used for more than matzah ball soup. (photo from flickr / Edsel Little)

There is a tradition of having chicken for the seder meal, as well as for dinners on other Pesach evenings. Here are some different ways of using the leftovers.

MOCK GEFILTE FISH
(makes 18)

1 1/2 cups water & 1 1/2 tsp chicken soup powder (or 1 1/2 cups chicken soup)
1 1/2 celery ribs, chopped
1 1/2 onions, chopped
1 1/2 carrots, cut up
2 cups leftover chicken pieces
2 eggs
1/2 cup matzah meal
1/2 cup chicken soup

  1. In a soup pot, place water and chicken soup powder or (1 1/2 cups chicken soup), celery, onion and carrots. Bring to a boil, then reduce and simmer until vegetables are partially cooked.
  2. Remove chicken from bones and place in food processor. Process a few seconds. Remove to a bowl.
  3. Add eggs, matzah meal and 1/2 cup chicken soup. Shape into balls. Add more matzah meal if balls don’t seem to hold together. Place in chicken soup with vegetables. Cover partially and simmer 30 minutes.

MINA DE PESACH
(I always make a couple of Sephardi dishes during Pesach in tribute to my father’s family. This recipe came from The Recipe Table by Susan R. Friedland, 1994. It makes 6-8 servings.)

5 tbsp vegetable oil
2 cups chopped onions
3 tbsp minced garlic
1 1/2 cups thinly sliced mushrooms
3 cups bite-size pieces cooked chicken
salt and pepper to taste
1 cup chopped parsley
5 lightly beaten eggs
5 to 6 matzot
1 cup chicken soup
3 tbsp vegetable oil

  1. Preheat oven to 375°F. Grease a six-to-eight cup baking dish.
  2. Heat five tablespoons oil in a large frying pan. Slowly sauté onion and garlic until translucent, about 10 minutes. Add mushrooms, sauté five minutes and cool. Stir in chicken, salt, pepper, parsley and eggs.
  3. Dip two matzot in the stock until well moistened and lay in baking dish. Spoon half the chicken mixture on top. Cover with one more moistened matzah, the remaining chicken and two remaining matzot.
  4. Pour two tablespoons oil on top and bake for 15 minutes. Sprinkle with remaining one tablespoon oil and bake an additional 15 minutes or until the top is a rich, crisp brown. Let cool for 10 minutes and serve.

CHICKEN-LEEK PATTIES
(makes 6-8 servings)

3 leeks, cleaned and cut up
1 cup chopped onions
2 cups cooked, chopped chicken
2 eggs
1 cup mashed potatoes
1/2 cup matzah meal
salt and pepper to taste
1 beaten egg
matzah meal
vegetable oil

  1. Place leeks and onions in a saucepan with water. Bring to a boil. Reduce heat and simmer 30 minutes. Drain and chop in a bowl.
  2. Add chicken, eggs, matzah meal, mashed potatoes, salt and pepper and blend.
  3. Place beaten egg in one shallow dish and matzah meal in another dish. Form mixture into patties. Dip each in beaten egg then in matzah meal. Refrigerate for at least 30 minutes.
  4. Heat oil in a frying pan. Fry until patties are brown on both sides. Drain on paper towels.

Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.

Polenta fries & dipping sauces

My new BFF, the Air Fryer, has been working a shocking amount of overtime lately. So much so that I’m expecting a call from the Air Fryer’s union any moment, complaining about my employment practices.

Harvey and I often use the Air Fryer three times a day. We might make hardboiled eggs for breakfast, marinated tofu for lunch (me, not Harvey – he’d rather stick forks in his eyes than eat tofu) and, well, dinner could be anything. We cook steaks, salmon and chicken in there, make grilled cheese sandwiches, reheat leftovers and cook veggies in it. The only thing I haven’t tried in there is desserts. And cocktails. Stay tuned. I’m embarrassed to say, but our other appliances are exhibiting textbook signs of jealousy. No small wonder.

My newfound interest in cooking, coupled with our purchase of the Air Fryer, has opened up whole new vistas. The Air Fryer has inspired me to try recipes I never dreamed I’d try. For someone who could easily eat the same meal every day for a month, this is, quite frankly, a revelation.

Generally speaking, I’m the polar opposite of a culinary ambassador. I fit better into the “culinary misanthrope” or “culinary misfit” category. My father used to comment on my indiscriminate eating habits this way: “Shelley would eat out of a puddle.” It was true. As long as somebody else cooked it, I’d eat it. It didn’t matter what it was. But alas, the Air Fryer has lifted me to new heights. I now soar with the eagles and run with the wolves. I apologize for the hyperbole, but I’m so excited, I just can’t hide it. (Nor can the Pointer Sisters.)

photo - polenta fries So, as I was about to say, I’m constantly in search of new recipes  I can incorporate into my Air Fryer repertoire. This week it was polenta fries. Polenta is boiled cornmeal that can be served as a hot porridge-like dish, or it can be allowed to cool and solidify into a loaf/log that can be baked, fried or grilled. I used the pre-cooked loaf/log version because it’s more versatile. It comes in regular and garlic basil flavour and can be purchased at most grocery stores. It’s often referred to as “tubed polenta.”

Having stumbled across numerous recipes for polenta fries, I decided to make it my new food project. I looked up its nutritional value and found that it’s a good source of fibre and protein, it’s gluten-free, rich in complex carbohydrates and antioxidants, low in fat and low in calories. Win-win all around. Polenta has a very convincing personality, especially when you pair it with some yummy dipping sauces.

AIR FRYER POLENTA FRIES
18-oz (500-gram) pre-cooked polenta log
pinch of salt and pepper
paprika (optional)
olive oil spray (or just use olive oil)

  1. Cut the polenta log into french fry-slice pieces and put in a large bowl.
  2. Spray the polenta fries with the olive oil spray or drizzle with olive oil to coat them all evenly. Sprinkle with salt and pepper and paprika (optional).
  3. Place the polenta fries in the air fryer basket in a single layer, leaving space between them.
  4. Bake at 380°F for 18 to 20 minutes, or 400°F for 10 to 14 minutes. Flip the fries halfway through cooking. The outside should be crispy and the inside will be sort of creamy.
  5. Serve with your favourite dipping sauce. I made garlic aioli and lemon sauces, both of which were a big hit.

GARLIC AIOLI
1/2 cup mayonnaise
1 clove garlic minced
1 tbsp lemon juice
1/4 tsp kosher salt
2 tsp olive oil
1/4 tsp pepper

Mix all ingredients together in a small bowl and refrigerate at least 30 minutes before serving.

LEMON DIPPING SAUCE
1/2 cup mayonnaise
2 tbsp lemon juice
2 tsp finely grated lemon zest
1 tsp Dijon mustard
salt and pepper to taste

Mix all ingredients together in a small bowl and refrigerate for 30 minutes before serving.

MINT DRESSING
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice or lime juice
1/4 cup packed fresh mint leaves
3 tbsp honey or maple syrup
1 tbsp Dijon mustard
2 cloves garlic, minced
1/4 tsp fine sea salt
10 twists of freshly ground black pepper

In a food processor (or Magic Bullet), combine all of the ingredients and blend until smooth. Add more salt and/or pepper if necessary.

This dressing will keep well, covered and refrigerated, for up to one week. It’s thinner than the dips, but it’s delicious with everything – it’s great on salads, orzo, tomatoes and cucumber, with parmesan cheese, goat cheese or feta cheese.

While I’m on the topic of dips and sauces, I have to share one of my favourite and simplest recipes – lemon caper butter. I mostly use this on salmon but you could douse any fish in it and not regret it.

LEMON CAPER BUTTER
4 tbsp butter
1 clove garlic minced
2 tsp capers, drained (I always add more)
2 tbsp fresh lemon juice
1 tsp lemon zest
1-2 tsp chopped parsley
salt and pepper to taste

In a small saucepan melt butter over medium heat. Once the butter has melted, add the garlic, capers, lemon zest and lemon juice. Cook for two minutes, then season to taste with salt and pepper.

Despite all evidence to the contrary, I can cook. I’m not ashamed to admit that there have been some culinary casualties over the years, but mostly I’ve managed to keep myself and Harvey well fed and out of the ER. And, irony of ironies, the pandemic has given me the opportunity and impetus to try new recipes and new foods, and for that I’m grateful. I’m also grateful for the plethora of restaurants that do takeout and delivery. Never underestimate the power of a great slice of thin crust pizza. Or Chinese food and a movie. No, wait. That’s what we do on Christmas. Now I’m confused. Or maybe I’m Confucius. Whatever. Bon appetit.

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.

Ideas for your holiday meals

Lamb Chops Sizzled with Garlic by Janet Mendel. Photo by Jennifer Causey, food styling by Emily Nabors Hall, prop styling by Claire Spollen.

When Hanukkah arrives, there will be more family and friends to feed. Or, maybe just the “excuse” (not that we need one) to make a special meal for ourselves! However you celebrate, here are a few main dishes – meatballs, lamb chops and a vegetarian gratin – and a couple of vegetarian side options.

TOMATO MEATBALLS
(makes 18)

1 lb ground beef
1/3 cup bread crumbs
1 egg
1 finely grated medium onion
salt and pepper to taste
2 tbsp olive oil
2 crushed garlic cloves
16-ounce can crushed tomatoes
6-ounce can tomato paste
1 cup water
1 1/2 tsp dry basil

  1. In a bowl, mix together ground beef, breadcrumbs, egg, onion, salt and pepper. Shape into 18 meatballs.
  2. Heat oil in a frying pan. Brown meatballs and remove.
  3. Add tomatoes, tomato paste, water and basil to pan. Bring to a boil, reduce heat and simmer, stirring when necessary.
  4. Add meatballs and continue simmering 10-15 minutes.
  5. Serve on their own, in a bun or on noodles, rice or any other base of your choice.

SWEET AND SOUR MEATBALLS
(This came from a Heinz ad, and I’ve made it kosher. It makes 40 balls.)

1 lb ground beef
1 cup breadcrumbs
1 egg
2 tbsp minced fresh onion
2 tbsp pareve non-dairy creamer
1 minced garlic clove
salt and pepper to taste
1 tbsp vegetable oil
2/3 cup chili sauce
2/3 cup currant jelly

  1. Combine beef, breadcrumbs, egg, onion, non-dairy creamer, garlic, salt and pepper. Form into 40 bite-size meatballs (about one teaspoon each).
  2. Heat oil in a frying pan. Place meatballs in pan, cover and brown lightly for 10 minutes.
  3. Combine chili sauce and jelly and pour over meatballs. Heat on low heat 10-12 minutes, until sauce has thickened, basting occasionally.

GRILLED HERBED LAMB CHOPS
(6 servings)

1/2 cup olive oil
1 cup white wine
1/2 cup minced fresh parsley
1/2 tsp marjoram
1/2 tsp oregano
1/2 tsp basil
1 tbsp minced shallots or white onion
1 minced garlic cloves
6 lamb chops

  1. In a bowl, combine olive oil, wine, parsley, marjoram, oregano, basil, shallots or white onion and garlic. Add chops and coat well. Marinate two to three hours, turning chops often.
  2. Grill chops five to six inches from heat, five minutes per side or until medium rare.

LAMB CHOPS SIZZLED WITH GARLIC
(Janet Mendel is an American-born journalist who has lived in Spain for many years. Las Pedroneras is considered the garlic capital of Spain and this recipe on Food & Wine’s website is Mendel’s “homage to the village.” It makes 4 servings.)

8 lamb chops
salt and pepper to taste
thyme
3 tbsp olive oil
10 halved garlic cloves
3 tbsp water
2 tbsp fresh lemon juice
2 tbsp fresh minced parsley

  1. Season lamb chops with salt, pepper and thyme. Heat olive oil in a large frying pan.
  2. Add lamb chops and garlic and cook over high heat for three minutes. Turn over chops and garlic and cook two minutes longer. Transfer to a plate.
  3. Add water, lemon juice and parsley, scrape bottom of pan and cook for one minute.
  4. Pour pan sauce over lamb chops and serve immediately.

OMBRÉ POTATO AND ROOT VEGETABLE GRATIN
(This is a recipe by TV personality and chef Carla Hall, with my changes to make it kosher. You can find the original on Food & Wine’s website. Both make 12 servings.)

unsalted pareve margarine
2 cups non-dairy creamer
3 minced garlic cloves
1 small minced shallot
1/2 tsp nutmeg
salt and pepper to taste
1 pound peeled beets, sliced 1/16-inch thick
1 pound peeled sweet potatoes, sliced 1/16-inch thick
1 pound peeled small white potatoes, sliced 1/16-inch thick
1 pound peeled turnips, sliced 1/16-inch thick

  1. Preheat oven to 375°F. Grease a rectangular baking dish.
  2. In a bowl, whisk non-dairy creamer with garlic, shallot, nutmeg, salt and pepper.
  3. In a large bowl, toss beets with a quarter of the cream mixture. Arrange beets in baking dish, overlapping them slightly. Scrape any remaining cream from the bowl over the beets.
  4. Repeat the process with the sweet potatoes, potatoes and turnips, using a quarter of the cream mixture for each vegetable. Then cover dish with foil.
  5. Bake for about one hour and 45 minutes. Let cool 15 minutes.

Note: If pareve grated cheese is available, measure one cup and stir it into the whisked cream mixture. After baking, add another 3/4 cup of the grated cheese to the top.

SPAGHETTI SQUASH WITH PEPPER SAUCE
(6 servings)

1 approx 3-pound spaghetti squash
1/4 cup olive oil
1 onion, slivered
2 red peppers, cut into 1/2-inch lengthwise strips
2 yellow peppers, cut into 1/2-inch lengthwise strips
2 chopped tomatoes
1/2 tsp sugar
1/4 cup fresh basil leaves, coarsely torn
salt and pepper to taste

  1. Preheat oven to 375°F. Place pierced squash in a baking pan. Bake for 40 minutes. Turn over and bake another 15-30 minutes, until tender. Turn off oven and let squash remain.
  2. Heat olive oil in a pot. Add onion and cook 10 minutes.
  3. Add peppers, season with salt and pepper. Cover and cook 20 minutes.
  4. Add tomatoes, sugar and basil. Cook uncovered 20 minutes.
  5. Cut the squash in half and discard seeds. Pull apart strands with a fork. Place in a bowl and add pepper sauce.

QUINOA SALAD WITH SWEET POTATOES AND APPLES
(This is a Food & Wine recipe by food stylist and author Grace Parisi. It makes 10-12 servings.)

8 tbsp olive oil
1 1/2 cups quinoa
salt and pepper to taste
1 1/2 pounds peeled sweet potatoes, cut into 3/4-inch cubes
1/4 cup apple cider vinegar
2 apples, cut into 1/2-inch cubes
1/2 cup chopped parsley
8 cups packed baby greens, such as arugula and kale

  1. Preheat oven to 400°F.
  2. Heat one tablespoon of oil in a saucepan. Add quinoa and cook two minutes. Add three cups water, season with salt and bring to a boil. Cover and simmer 16 minutes. Remove from heat and let stand 10 minutes. Fluff quinoa, spread on baking sheet and refrigerate 20 minutes.
  3. On another baking sheet, toss sweet potatoes with one tablespoon of oil, salt and pepper. Toast in oven 25 minutes, stirring once. Let cool.
  4. In a large salad bowl, whisk six tablespoons of oil with vinegar. Season with salt and pepper. Add quinoa, sweet potatoes, apples, parsley and greens and toss. Serve right away.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.

Earn Frequent Fryer points

Mouthwatering air fryer chicken satay with peanut sauce. (photo by Shelley Civkin)

My father, alav hashalom, used to use the Yiddish phrase “Don’t hock me a tscheynik,” meaning, literally, don’t bang my teakettle. But, idiomatically, it means don’t bother me with nonsense. My husband Harvey has been hocking me a tscheynik for months now, in the hope that he’ll wear me down and I’ll finally give him the OK to buy an air fryer. Vos air fryer? Whenever people said air fryer, it conjured up a deep fryer filled with greasy doughnuts floating on the top. Or fatty chicken served with waffles, south of the border. It was about as appealing as an oozing wound.

I didn’t know from air fryers. But then my nephew and his wife got one, and regularly post pictures of the mouthwateringly delectable dinners they produce in their newfangled appliance. Still, I was not sold on the idea. While our apartment is a good size, our kitchen was designed for someone who’s culinarily challenged, petite in stature and not in favour of wasting space. Or, for someone like the character of Carrie Bradshaw, from Sex and the City, who only uses her oven to store sweaters. In short, it’s a galley kitchen that only fits two people, if you turn sideways and suck in your stomach. Our counter space is almost non-existent, yet we’ve managed to find a home for a Nespresso machine, waffle maker, Breville toaster oven, Breville blender and two Henckels knife blocks. I can barely fit a Vitamin C tablet on the remaining space. Still, Harvey thinks we can’t live (or at least not live well) without an air fryer.

After months of fighting him on this, I finally relented. Harvey did his due diligence, researched all air fryers known to man (and woman), then snuck out in the dead of night (notice how I made that all dramatic) and bought one. We got the Instant Vortex six-quart air fryer, which is big enough to hold a smart car. Or a baby buffalo.

As you can imagine, we had to make room for it on our aforementioned miniscule counter. The waffle maker now lives in the closet. The Nespresso machine has taken up residence in the liquor cabinet. And the Breville blender now cohabits with the Henckels Dutch oven under the butcher block. Our little family of appliances resembles a group home for wanton, headstrong youth. But still, we love them all the same.

A week has passed since we installed the air fryer into our humble abode and, well, it’s sheer bliss. I never knew it could be like this. So far, Harvey has made baked chicken thighs, carrots and broccoli, hardboiled eggs, potato wedges and hamburgers. All of which passed with flying (frying) colours, except, I’m sorry to say, the broccoli. It was a stringy, hard mess. The air fryer was literally begging us (OK, so I’m anthropomorphizing) for overtime – or at least a day off.

So, does this make us Frequent Fryers?

Meanwhile I’ve been Googling recipes for air fryer eggplant, tofu (Harvey would rather eat nails) and teriyaki salmon. Then, inspiration struck like yummy lightning – I found a bunch of mouthwatering recipes for air fryer chicken satay with peanut sauce. The deal was sealed. Note that, up to this point in time, I had not so much as touched our new appliance. I’d read the owner’s manual a dozen times though. Not wanting to challenge myself too much – you know, performance anxiety, fear of failure – I glommed onto the easiest, most appealing recipe I could find (credit goes to “Damn Delicious”). You’re welcome.

CHICKEN SATAY WITH PEANUT SAUCE

1/4 cup coconut milk
2 tbsp reduced sodium soy sauce
2 1/2 tsp yellow curry powder (I omitted this)
1 1/2 tsp turmeric
3/4 tsp cumin
3 cloves garlic, minced (I used 2 cloves)
1 tbsp freshly grated ginger
1 tbsp brown sugar
1 tbsp fish sauce (I omitted this)
2 lbs boneless, skinless chicken thighs or breasts cut into 1-inch cubes
1 tbsp canola oil (I used olive oil instead)
kosher salt and ground black pepper, to taste
rice vermicelli noodles

for the peanut sauce:
3 tbsp creamy peanut butter
1 tbsp reduced sodium soy sauce
1 tbsp freshly squeezed lime juice
2 tsp brown sugar
2 tsp chili garlic sauce (I used 1 clove garlic, minced instead)
1 tsp freshly grated ginger

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce (or minced garlic) and ginger in a small bowl. Whisk in two to three tablespoons water (I used coconut milk) until desired consistency is reached. Set aside in the fridge.
  2. In a medium bowl, combine coconut milk, soy sauce, curry powder (optional), oil, salt, pepper, turmeric, garlic, ginger, brown sugar and fish sauce (optional).
  3. In a large Ziploc bag or large bowl, combine chicken and coconut milk mixture, and marinate for at least two hours to overnight, stirring the mixture occasionally.
  4. Make some rice vermicelli noodles, rinse, drain and let them cool in the fridge.
  5. Soak bamboo skewers in water for 30 minutes before using.
  6. Drain the chicken from the marinade, discarding the marinade.
  7. Preheat the air fryer to 385°F for 12 to 14 minutes, or maybe a couple of minutes longer, depending on the wattage of your air fryer.
  8. Thread the chicken somewhat loosely onto the soaked skewers – don’t jam them together or they won’t cook evenly.
  9. Place the skewers into the air fryer basket, leaving room between each skewer. You may have to do a couple of batches to accommodate them all.
  10. Bake for six to seven minutes, then turn the skewers over and bake for another six to seven minutes, until they reach an internal temperature of 165°F.
  11. Serve immediately with peanut sauce over a bed of rice vermicelli noodles. Garnish with thinly sliced green onion or cilantro, and crushed peanuts.

To say that this meal was a success would be a gross understatement. In fact, I think Harvey proposed to me all over again. Then he offered to buy me a new computer. And a car. Perhaps the exhilaration of this delicious meal has gone to my head. Maybe he just said, “Thanks, it was delicious!” I can’t be sure. But my bet is on a new car.

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.