Faye Levy is the author of Healthy Cooking for the Jewish Home.CORN AND EDAMAME SALAD This recipe is from Melissa’s Everyday Cooking with Organic Produce by Cathy Thomas. For extra flavor, chef Tom Fraker grilled the corn and then scraped the kernels off the cobs, but you can use any form of cooked corn. The dressing is a vinaigrette spiked with hot pepper sauce and cumin. If you like, you can substitute lima beans or peeled frozen fava beans for the edamame, or cooked lentils for the corn.Makes 12 side-dish servings-1⁄2 cup rice vinegar-1⁄4 cup fresh lemon or lime juice-1⁄2 cup vegetable oil 1⁄2 tsp. ground cumin 2 tsp. hot pepper sauce, or to taste -Salt and freshly ground black pepper-2 cups shelled cooked green soybeans (edamame) (or about 700 gr. of cooked pods)-4 cups cooked corn kernels, cooled-1 small sweet red pepper, cored, seeded, diced-1 small sweet orange pepper, cored, seeded, diced-1 small red onion, very finely diced-1 small jalapeno or other fresh hot pepper, seeded, minced (see Note)-1⁄4 cup chopped cilantro (fresh coriander)For dressing: In a medium bowl, whisk rice vinegar with lemon juice, oil, cumin, hot pepper sauce, salt and pepper until well combined.Place remaining ingredients in a large bowl. Add enough dressing to moisten the salad and gently toss.Taste and adjust seasoning. Cover and chill for 3 to 4 hours before serving.Note: Use caution when working with fresh hot peppers. Wash work surface and hands thoroughly upon completion and do not touch eyes or face.TROUT WITH SPICED GARLIC OIL For this dish, we adapted the European technique of crowning baked fish with garlic butter to healthful cooking by making a similar topping from olive oil. Using oil also makes this entree more convenient for Shabbat because it can be served at room temperature, so you don’t have to worry about heating the fish and overcooking it. Part of the spiced garlic oil is used to marinate the fish for even more flavor.Instead of trout, you can use other whole fish; or use fish steaks and drizzle them with a little of the flavored oil before baking. If serving the fish as a main course, serve a colorful accompaniment, like green beans, snow peas, sautéed zucchini or a big, fresh Israeli salad or green salad.Makes 4 servings-4 trout, each about 280 gr.-3 or 4 Tbsp. extra virgin olive oil-2 tsp. ground cumin (optional)-2 to 3 tsp. minced garlic-2 Tbsp. fresh lemon juice-Salt and freshly ground pepper-1 Tbsp. minced parsley pinch of cayenne pepperSnip trout fins and trim tails straight, using sturdy scissors. Rinse trout inside and out and pat dry. Put trout in a shallow baking dish. For marinade, mix 2 tablespoons oil with cumin, garlic, 2 tablespoons lemon juice and a pinch of salt and pepper in a dish. Set aside 1 tablespoon of mixture to use in sauce. Pour remaining mixture over trout and rub it into the fish inside and out. Refrigerate for 30 minutes.To make spiced oil to finish trout: to reserved tablespoon of marinade add remaining olive oil, parsley, cayenne and a little salt and pepper.Preheat oven to 200º C. Bake trout, uncovered, with its marinade, basting twice, until a skewer inserted into thickest part of fish comes out hot, about 12 minutes; or insert a knife in the thickest part of the fish near the bone – the trout’s color should have changed from translucent to opaque.Remove upper trout skin by scraping gently with paring knife. Spoon a little of reserved spiced oil over each trout and serve immediately.
Eat less, move more
It is not home cooking that is to blame for the excess sodium consumption; but rather, it is processed foods and restaurant meals. New guidelines advise cooking at home.
Faye Levy is the author of Healthy Cooking for the Jewish Home.CORN AND EDAMAME SALAD This recipe is from Melissa’s Everyday Cooking with Organic Produce by Cathy Thomas. For extra flavor, chef Tom Fraker grilled the corn and then scraped the kernels off the cobs, but you can use any form of cooked corn. The dressing is a vinaigrette spiked with hot pepper sauce and cumin. If you like, you can substitute lima beans or peeled frozen fava beans for the edamame, or cooked lentils for the corn.Makes 12 side-dish servings-1⁄2 cup rice vinegar-1⁄4 cup fresh lemon or lime juice-1⁄2 cup vegetable oil 1⁄2 tsp. ground cumin 2 tsp. hot pepper sauce, or to taste -Salt and freshly ground black pepper-2 cups shelled cooked green soybeans (edamame) (or about 700 gr. of cooked pods)-4 cups cooked corn kernels, cooled-1 small sweet red pepper, cored, seeded, diced-1 small sweet orange pepper, cored, seeded, diced-1 small red onion, very finely diced-1 small jalapeno or other fresh hot pepper, seeded, minced (see Note)-1⁄4 cup chopped cilantro (fresh coriander)For dressing: In a medium bowl, whisk rice vinegar with lemon juice, oil, cumin, hot pepper sauce, salt and pepper until well combined.Place remaining ingredients in a large bowl. Add enough dressing to moisten the salad and gently toss.Taste and adjust seasoning. Cover and chill for 3 to 4 hours before serving.Note: Use caution when working with fresh hot peppers. Wash work surface and hands thoroughly upon completion and do not touch eyes or face.TROUT WITH SPICED GARLIC OIL For this dish, we adapted the European technique of crowning baked fish with garlic butter to healthful cooking by making a similar topping from olive oil. Using oil also makes this entree more convenient for Shabbat because it can be served at room temperature, so you don’t have to worry about heating the fish and overcooking it. Part of the spiced garlic oil is used to marinate the fish for even more flavor.Instead of trout, you can use other whole fish; or use fish steaks and drizzle them with a little of the flavored oil before baking. If serving the fish as a main course, serve a colorful accompaniment, like green beans, snow peas, sautéed zucchini or a big, fresh Israeli salad or green salad.Makes 4 servings-4 trout, each about 280 gr.-3 or 4 Tbsp. extra virgin olive oil-2 tsp. ground cumin (optional)-2 to 3 tsp. minced garlic-2 Tbsp. fresh lemon juice-Salt and freshly ground pepper-1 Tbsp. minced parsley pinch of cayenne pepperSnip trout fins and trim tails straight, using sturdy scissors. Rinse trout inside and out and pat dry. Put trout in a shallow baking dish. For marinade, mix 2 tablespoons oil with cumin, garlic, 2 tablespoons lemon juice and a pinch of salt and pepper in a dish. Set aside 1 tablespoon of mixture to use in sauce. Pour remaining mixture over trout and rub it into the fish inside and out. Refrigerate for 30 minutes.To make spiced oil to finish trout: to reserved tablespoon of marinade add remaining olive oil, parsley, cayenne and a little salt and pepper.Preheat oven to 200º C. Bake trout, uncovered, with its marinade, basting twice, until a skewer inserted into thickest part of fish comes out hot, about 12 minutes; or insert a knife in the thickest part of the fish near the bone – the trout’s color should have changed from translucent to opaque.Remove upper trout skin by scraping gently with paring knife. Spoon a little of reserved spiced oil over each trout and serve immediately.