Page 124 - issue
P. 124
with parsley and the green parts of the
scallion. Serves 6.
PURIM EGG ROLLS
RECIPES 2 small onions, diced
Pby Bracha Shor 1 T. chopped fresh parsley 3 T. oil
urim is coming! (Of course, that 1⁄2 lb. thinly sliced pastrami, julienned
means Pesach is also coming, With an immersion blender or food 1 lb. coleslaw mix (shredded white cab-
but I’m not going to think about processor, blend together the garlic, salt, bage and carrot)
that yet.) Filled with friends, fam- tahini, lemon juice, water, and olive oil. 2 T. soy sauce
ily, and food, Purim is one of my Garnish with parsley and serve. 1 T. sesame oil
favorite holidays. One thing I 1 T. rice vinegar
love is to see so many people I THAI COCONUT CORN SOUP 1 T. sugar
don’t normally get to see. 1 T. olive oil 1⁄2 tsp. garlic powder
Dropping off shalach manos and shar- 3 scallions (split into white parts and 1⁄2 tsp. ginger powder
ing a seuda, it is a time filled with green parts), thinly sliced 16 egg roll wrappers
achdus: brotherhood and unity. 1 red bell pepper, julienned 1 c. water for sealing wrappers
4 cloves garlic, minced Oil for frying
Here is an easy menu for the Purim 3 tsp. curry powder Duck sauce for dipping
seuda. Serve the dips with challa for a Two 15-ounce cans coconut milk
pre-appetizer course. Then serve the 1.5 c. light-colored vegetable broth Heat oil in a sauté pan and sauté the
soup and egg roll together (you can dip 1 16-ounce bag frozen corn diced onion until translucent (about 3
the egg roll into the Thai Coconut Corn 1 tsp. salt minutes). Add pastrami and coleslaw
Soup!). The brisket can be made ahead 1⁄2 c. chopped fresh parsley mix until cabbage just starts to soften.
and frozen, and the zaatar oil dip keeps (If you cook too long, it’ll get soggy.)
for three weeks in the fridge. Heat oil in a 4-quart soup pot. When Add soy sauce, sesame oil, rice vinegar,
the oil is hot, add white part of scal- sugar, garlic powder, and ginger pow-
TAHINA DIP lions and the red pepper. Sauté for der. Mix to combine over low flame for
2 garlic cloves about 3 minutes. Add minced garlic about 4 minutes.
1⁄2 tsp. salt and curry powder for about 1 minute.
1⁄2 c. well-stirred tahini Add coconut milk and broth and bring Remove from heat. Place egg roll
1⁄3 c. lemon juice to a simmer, then lower heat and cover wrappers in front of you and put 2-3
1⁄4 c. water for about 5 minutes. Add salt. Garnish tablespoons of mixture in the middle
1⁄4 c. olive oil lower portion of the egg roll wrapper.
Dip your finger in the water and press
around the perimeter of the egg roll to
seal. Then roll like a blintz (fold left and
right sides over and then roll from bot-
tom to the top). In a frying pan, have
about 3 inches of oil (enough to deep
fry the egg rolls). Heat the oil until hot
and fry the egg rolls. Fry for about 3
minutes per side until golden brown.
Alternatively, you can bake the egg
rolls. Put them seam side down on a
cookie sheet lined with parchment
paper. Spray the egg rolls with cooking
spray. Bake at 425˚ F. for 20 minutes.
CHICKEN KABOBS
I find kids really like things on skewers.
These are easy and fun to eat, but
watch out. They might sword-fight
after they eat them!
Marinade
2 T. oil
116 u www.wherewhatwhen.com u
scallion. Serves 6.
PURIM EGG ROLLS
RECIPES 2 small onions, diced
Pby Bracha Shor 1 T. chopped fresh parsley 3 T. oil
urim is coming! (Of course, that 1⁄2 lb. thinly sliced pastrami, julienned
means Pesach is also coming, With an immersion blender or food 1 lb. coleslaw mix (shredded white cab-
but I’m not going to think about processor, blend together the garlic, salt, bage and carrot)
that yet.) Filled with friends, fam- tahini, lemon juice, water, and olive oil. 2 T. soy sauce
ily, and food, Purim is one of my Garnish with parsley and serve. 1 T. sesame oil
favorite holidays. One thing I 1 T. rice vinegar
love is to see so many people I THAI COCONUT CORN SOUP 1 T. sugar
don’t normally get to see. 1 T. olive oil 1⁄2 tsp. garlic powder
Dropping off shalach manos and shar- 3 scallions (split into white parts and 1⁄2 tsp. ginger powder
ing a seuda, it is a time filled with green parts), thinly sliced 16 egg roll wrappers
achdus: brotherhood and unity. 1 red bell pepper, julienned 1 c. water for sealing wrappers
4 cloves garlic, minced Oil for frying
Here is an easy menu for the Purim 3 tsp. curry powder Duck sauce for dipping
seuda. Serve the dips with challa for a Two 15-ounce cans coconut milk
pre-appetizer course. Then serve the 1.5 c. light-colored vegetable broth Heat oil in a sauté pan and sauté the
soup and egg roll together (you can dip 1 16-ounce bag frozen corn diced onion until translucent (about 3
the egg roll into the Thai Coconut Corn 1 tsp. salt minutes). Add pastrami and coleslaw
Soup!). The brisket can be made ahead 1⁄2 c. chopped fresh parsley mix until cabbage just starts to soften.
and frozen, and the zaatar oil dip keeps (If you cook too long, it’ll get soggy.)
for three weeks in the fridge. Heat oil in a 4-quart soup pot. When Add soy sauce, sesame oil, rice vinegar,
the oil is hot, add white part of scal- sugar, garlic powder, and ginger pow-
TAHINA DIP lions and the red pepper. Sauté for der. Mix to combine over low flame for
2 garlic cloves about 3 minutes. Add minced garlic about 4 minutes.
1⁄2 tsp. salt and curry powder for about 1 minute.
1⁄2 c. well-stirred tahini Add coconut milk and broth and bring Remove from heat. Place egg roll
1⁄3 c. lemon juice to a simmer, then lower heat and cover wrappers in front of you and put 2-3
1⁄4 c. water for about 5 minutes. Add salt. Garnish tablespoons of mixture in the middle
1⁄4 c. olive oil lower portion of the egg roll wrapper.
Dip your finger in the water and press
around the perimeter of the egg roll to
seal. Then roll like a blintz (fold left and
right sides over and then roll from bot-
tom to the top). In a frying pan, have
about 3 inches of oil (enough to deep
fry the egg rolls). Heat the oil until hot
and fry the egg rolls. Fry for about 3
minutes per side until golden brown.
Alternatively, you can bake the egg
rolls. Put them seam side down on a
cookie sheet lined with parchment
paper. Spray the egg rolls with cooking
spray. Bake at 425˚ F. for 20 minutes.
CHICKEN KABOBS
I find kids really like things on skewers.
These are easy and fun to eat, but
watch out. They might sword-fight
after they eat them!
Marinade
2 T. oil
116 u www.wherewhatwhen.com u
