The Shabbat Feast!!! Flanken| Moroccan Salmon| Roasted Vegetables| Roasted Chicken| Salads
Recipes in this Video
Originating from the vibrant markets and kitchens of Morocco, Moroccan Salmon reflects the country's rich culinary heritage that blends spices and fresh ingredients. The use of chermoula, a traditional marinade, highlights the importance of flavor in Moroccan cuisine. Today, this dish has gained popularity beyond its borders, often enjoyed in various adaptations around the world, celebrating the fusion of flavors and healthy seafood.
Ingredients
- ●salmon fillets
- ●olive oil
- ●garlic
- ●cumin
- ●coriander
- ●paprika
- ●cayenne pepper
- ●lemon juice
- ●fresh parsley
- ●salt
- ●black pepper
- ●onion
- ●bell pepper
- ●tomatoes
- ●chickpeas
- ●couscous
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Mix olive oil, minced garlic, cumin, coriander, paprika, cayenne pepper, lemon juice, salt, and black pepper in a bowl to create a marinade.
- 3Place salmon fillets in a baking dish and pour the marinade over them, ensuring they are well coated.
- 4Let the salmon marinate for at least 15 minutes.
- 5Chop onion and bell pepper, then spread them around the salmon in the baking dish.
- 6Add chopped tomatoes and drained chickpeas to the baking dish.
- 7Cover the dish with aluminum foil and bake for 20-25 minutes, until salmon is cooked through and flakes easily.
- 8While the salmon bakes, prepare couscous according to package instructions.
- 9Fluff the couscous with a fork and set aside.
- 10Once the salmon is done, remove from the oven and garnish with chopped fresh parsley.
- 11Serve the salmon over a bed of couscous, with vegetables and chickpeas on the side.
Ingredient Alternatives
salmon fillets
Healthier: trout
Cheaper: tilapia
Trout is often lower in fat while tilapia is more budget-friendly.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and similar health benefits.
couscous
Healthier: quinoa
Cheaper: rice
Quinoa offers more protein and fiber, while rice is a staple and inexpensive.
chickpeas
Healthier: lentils
Cheaper: canned beans
Lentils are high in protein and fiber, while canned beans are cost-effective.
Techniques
Equipment
Also Known As
Roasted chicken is a beloved dish in Grenada, often prepared for special occasions and family gatherings. This method of cooking highlights the island's fresh herbs and spices, creating a flavorful centerpiece for any meal. Today, variations can be found globally, with each culture adding its unique twist, from herbs to marinades, making it a versatile favorite.
Ingredients
- ●whole chicken
- ●olive oil
- ●garlic
- ●fresh herbs
- ●lemon
- ●onion
- ●salt
- ●black pepper
- ●paprika
- ●carrots
- ●potatoes
- ●celery
- ●chicken broth
- ●butter
- ●bay leaves
- ●thyme
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Rinse the chicken under cold water and pat dry with paper towels.
- 3Rub the chicken with olive oil, ensuring even coverage.
- 4Season the chicken inside and out with salt, black pepper, and paprika.
- 5Stuff the cavity with garlic cloves, lemon halves, and fresh herbs.
- 6Place the chicken on a roasting pan, surrounded by chopped carrots, potatoes, and celery.
- 7Drizzle the vegetables with olive oil and season with salt and pepper.
- 8Roast in the preheated oven for 1-1.5 hours until the chicken reaches an internal temperature of 165°F (74°C).
- 9Baste the chicken with pan juices every 30 minutes for added moisture.
- 10Remove from the oven and let rest for 10-15 minutes before carving.
- 11Serve with roasted vegetables and pan juices.
Ingredient Alternatives
whole chicken
Healthier: skinless chicken parts
Cheaper: chicken thighs
Skinless parts reduce fat, while thighs are often more affordable.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier, while vegetable oil is more budget-friendly.
fresh herbs
Healthier: dried herbs
Cheaper: mixed Italian seasoning
Dried herbs are more shelf-stable and often cheaper than fresh.
butter
Healthier: margarine
Cheaper: oil
Margarine can lower saturated fat, while oil is generally less expensive.
Techniques
Equipment
Also Known As
Roasted vegetables are a staple in many cuisines, celebrated for their ability to enhance the natural sweetness and flavors of seasonal produce. This cooking method allows for a variety of vegetables to be prepared together, making it a versatile side dish for any meal. Today, roasted vegetables are enjoyed globally, often customized with different herbs and spices to suit regional tastes.
Ingredients
- ●carrots
- ●bell peppers
- ●zucchini
- ●red onion
- ●broccoli
- ●olive oil
- ●garlic
- ●salt
- ●black pepper
- ●rosemary
- ●thyme
- ●balsamic vinegar
- ●lemon juice
- ●parmesan cheese
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Wash and peel the carrots; cut into bite-sized pieces.
- 3Wash and deseed the bell peppers; cut into strips.
- 4Wash and slice the zucchini into rounds.
- 5Peel and slice the red onion into wedges.
- 6Wash and cut the broccoli into florets.
- 7In a large bowl, combine all the vegetables.
- 8Drizzle olive oil over the vegetables and toss to coat evenly.
- 9Add minced garlic, salt, black pepper, rosemary, and thyme; mix well.
- 10Spread the vegetables in a single layer on a baking sheet.
- 11Roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
- 12Remove from the oven and drizzle with balsamic vinegar and lemon juice.
- 13Toss gently to combine and let cool slightly before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated cheddar
Nutritional yeast is dairy-free and adds a cheesy flavor.
Techniques
Equipment
Also Known As
Roasted chicken is a staple in Omani cuisine, often served during family gatherings and celebrations. The dish reflects the region's love for simple, hearty meals that bring people together. Today, variations can be found globally, with many cultures adding their own spices and vegetables to the mix.
Ingredients
- ●whole chicken
- ●carrots
- ●potatoes
- ●onions
- ●garlic
- ●olive oil
- ●rosemary
- ●thyme
- ●salt
- ●black pepper
- ●lemon
- ●bell peppers
- ●zucchini
- ●parsley
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Prepare the chicken by patting it dry with paper towels.
- 3Season the chicken inside and out with salt, pepper, and herbs.
- 4Drizzle olive oil over the chicken and rub it in evenly.
- 5Place the chicken in a roasting pan, breast side up.
- 6Chop the vegetables into large chunks and arrange them around the chicken.
- 7Drizzle the vegetables with olive oil and season with salt and pepper.
- 8Squeeze lemon juice over the chicken and vegetables.
- 9Roast in the preheated oven for 1-1.5 hours, until the chicken reaches an internal temperature of 165°F (74°C).
- 10Baste the chicken with pan juices halfway through cooking.
- 11Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- 12Garnish with fresh parsley before serving.
Ingredient Alternatives
whole chicken
Healthier: skinless chicken breasts
Cheaper: chicken thighs
Chicken thighs are often less expensive and remain juicy when roasted.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is more affordable and has a neutral flavor.
rosemary
Healthier: oregano
Cheaper: dried herbs
Dried herbs are more accessible and can be used in smaller amounts.
zucchini
Healthier: yellow squash
Cheaper: cabbage
Cabbage is often cheaper and adds bulk to the dish.
Techniques
Equipment
Also Known As
Ingredients
- ●2 veal breasts (about 2 pounds each)
- ●1/4 cup olive oil
- ●2 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup chicken broth
- ●1 cup white wine
- ●1 tbsp fresh rosemary, chopped
- ●1 tbsp fresh thyme, chopped
- ●1 lemon, juiced
- ●1/2 cup heavy cream
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large skillet, heat the olive oil over medium heat.
- 3Season the veal breasts with salt and black pepper, then sear them in the skillet until browned on both sides, about 4-5 minutes per side.
- 4Remove the veal from the skillet and set aside.
- 5In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- 6Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the skillet.
- 7Add the rosemary, thyme, and lemon juice to the skillet, stirring to combine.
- 8Return the veal breasts to the skillet, cover, and transfer to the preheated oven.
- 9Bake for 1.5 to 2 hours, or until the veal is tender and cooked through.
- 10Remove the veal from the oven and let it rest for 10 minutes before slicing.
- 11In the same skillet, stir in the heavy cream and simmer for 5 minutes to thicken the sauce.
- 12Serve the sliced veal with the sauce drizzled over the top.
Equipment
Deli rolls, often filled with various meats and cheeses, are a staple in American delis and lunchboxes. They provide a convenient, portable meal option that can be customized with a variety of fillings. The concept of rolling ingredients in a tortilla or wrap has gained popularity, leading to numerous variations across different cultures.
Ingredients
- ●deli meats
- ●cream cheese
- ●tortilla wraps
- ●spinach
- ●sliced cucumbers
- ●sliced bell peppers
- ●sliced olives
- ●shredded carrots
Instructions
- 1Spread cream cheese evenly over each tortilla wrap.
- 2Layer deli meats over the cream cheese.
- 3Add spinach leaves on top of the deli meats.
- 4Place sliced cucumbers, bell peppers, and olives evenly across the wrap.
- 5Sprinkle shredded carrots over the vegetables.
- 6Starting from one end, tightly roll the tortilla wrap.
- 7Slice the roll into bite-sized pieces.
- 8Arrange the slices on a platter for serving.
Ingredient Alternatives
cream cheese
Healthier: Greek yogurt
Cheaper: cottage cheese
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Ingredients
- ●2 medium eggplants
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp smoked paprika
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup red onion, finely chopped
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup feta cheese, crumbled (optional)
- ●2 tbsp balsamic vinegar
Instructions
- 1Preheat the broiler in your oven.
- 2Slice the eggplants into 1/2 inch thick rounds and place them on a baking sheet.
- 3Drizzle the olive oil over the eggplant slices and season with salt, black pepper, and smoked paprika. Toss to coat evenly.
- 4Broil the eggplant for about 5-7 minutes on each side, or until they are golden brown and tender.
- 5Remove the eggplant from the oven and let it cool slightly.
- 6In a large bowl, combine the chopped parsley, red onion, cherry tomatoes, and feta cheese (if using).
- 7Add the broiled eggplant to the bowl and gently toss to combine.
- 8Drizzle with balsamic vinegar and toss again to coat.
- 9Serve the salad warm or at room temperature.
Equipment
Purple cabbage slaw is a vibrant and refreshing side dish commonly found in American cuisine, particularly at barbecues and picnics. Its bright color and crunch make it a popular choice for adding a fresh element to meals. This slaw celebrates the simplicity of raw vegetables, often enjoyed during warmer months, and has seen variations worldwide, adapting to local ingredients and flavors.
Ingredients
- ●purple cabbage
- ●carrots
- ●green onions
- ●red bell pepper
- ●cilantro
- ●lime juice
- ●olive oil
- ●honey
- ●salt
- ●black pepper
Instructions
- 1Shred the purple cabbage finely and place it in a large mixing bowl.
- 2Grate the carrots and add them to the bowl with the cabbage.
- 3Chop the green onions and red bell pepper, then add them to the mix.
- 4Finely chop the cilantro and incorporate it into the slaw.
- 5In a small bowl, whisk together lime juice, olive oil, honey, salt, and black pepper until emulsified.
- 6Pour the dressing over the cabbage mixture and toss to combine thoroughly.
- 7Let the slaw sit for at least 10 minutes to allow flavors to meld.
- 8Taste and adjust seasoning if necessary before serving.
Ingredient Alternatives
honey
Healthier: agave syrup
Cheaper: sugar
Agave syrup is lower on the glycemic index, while sugar is a cost-effective sweetener.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier with a higher smoke point, while canola oil is budget-friendly.
Techniques
Equipment
Also Known As
Tuna salad is a popular dish in American cuisine, often served as a sandwich filling or on a bed of greens. It is a convenient meal option, especially for lunch, and can be easily customized with various ingredients. The dish has roots in the early 20th century when canned tuna became widely available, making it a staple in many households.
Ingredients
- ●canned tuna
- ●mayonnaise
- ●celery
- ●onion
- ●salt
- ●pepper
- ●lettuce
Instructions
- 1Drain the canned tuna and place it in a mixing bowl.
- 2Chop celery and onion, then add to the bowl with tuna.
- 3Add mayonnaise, salt, and pepper to the mixture.
- 4Mix all ingredients until well combined.
- 5Serve on a bed of lettuce or in a sandwich.
- 6Enjoy your tuna salad!
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and higher in protein.
canned tuna
Healthier: fresh tuna
Cheaper: canned sardines
Fresh tuna is leaner, while sardines are often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups grated carrots
- ●2 cups grated beets
- ●1/4 cup chopped fresh parsley
- ●1/4 cup chopped walnuts
- ●1/4 cup feta cheese (optional)
- ●3 tbsp olive oil
- ●2 tbsp apple cider vinegar
- ●1 tsp honey
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, combine the grated carrots and beets.
- 2Add the chopped parsley and walnuts to the bowl.
- 3If using, crumble the feta cheese over the salad.
- 4In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper.
- 5Pour the dressing over the salad and toss to combine.
- 6Taste and adjust seasoning if necessary.
- 7Let the salad sit for about 10 minutes to allow the flavors to meld.
- 8Serve chilled or at room temperature.
Equipment
Potato salad is a classic American dish often served at barbecues, picnics, and family gatherings. Its origins can be traced back to various European potato salads, but the American version typically features mayonnaise and hard-boiled eggs. This dish is versatile, with many regional variations incorporating different ingredients like bacon, pickles, or herbs.
Ingredients
- ●potatoes
- ●mayonnaise
- ●mustard
- ●celery
- ●onion
- ●salt
- ●pepper
- ●hard-boiled eggs
Instructions
- 1Wash and peel the potatoes.
- 2Cut the potatoes into cubes and place them in a pot of salted water.
- 3Bring the water to a boil and cook until the potatoes are tender.
- 4Drain the potatoes and let them cool.
- 5In a large bowl, mix mayonnaise, mustard, salt, and pepper.
- 6Add the cooled potatoes, chopped celery, onion, and hard-boiled eggs to the bowl.
- 7Gently fold the ingredients together until well combined.
- 8Chill the potato salad in the refrigerator for at least an hour before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and adds protein.
potatoes
Healthier: sweet potatoes
Cheaper: white potatoes
Sweet potatoes offer more nutrients and fiber.
Techniques
Equipment
Also Known As
Avocado salad is a popular dish in Cameroon, often enjoyed for its refreshing taste and nutritious ingredients. It reflects the country's love for fresh produce and is typically served as a side dish at gatherings and family meals. With the global rise in avocado's popularity, variations of this salad can now be found in many cuisines worldwide, often incorporating local ingredients and flavors.
Ingredients
- ●avocados
- ●tomatoes
- ●cucumbers
- ●red onion
- ●lime juice
- ●olive oil
- ●salt
- ●black pepper
- ●coriander
- ●lettuce
Instructions
- 1Cut avocados in half, remove the pit, and scoop out the flesh into a bowl.
- 2Dice tomatoes and cucumbers, and add them to the bowl with avocados.
- 3Finely chop red onion and add to the mixture.
- 4Drizzle lime juice and olive oil over the salad.
- 5Sprinkle salt and black pepper to taste.
- 6Gently toss the salad to combine all ingredients evenly.
- 7Garnish with chopped coriander and serve on a bed of lettuce.
Ingredient Alternatives
avocados
Healthier: mashed peas
Cheaper: cooked zucchini
Mashed peas offer a creamy texture with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil provides similar health benefits and flavor.
red onion
Healthier: green onion
Cheaper: white onion
Green onion adds a milder flavor and is often less expensive.
lime juice
Healthier: lemon juice
Cheaper: vinegar
Lemon juice provides a similar acidity and brightness.
Techniques
Equipment
Also Known As
Ingredients
- ●2 flounder fillets
- ●1 cup all-purpose flour
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 cup buttermilk
- ●1 cup breadcrumbs
- ●Vegetable oil for frying
Instructions
- 1Rinse the flounder fillets under cold water and pat them dry with paper towels.
- 2In a shallow dish, combine the flour, salt, black pepper, and paprika.
- 3In another shallow dish, pour the buttermilk.
- 4In a third shallow dish, place the breadcrumbs.
- 5Dip each flounder fillet first into the flour mixture, coating both sides.
- 6Next, dip the floured fillet into the buttermilk, allowing any excess to drip off.
- 7Finally, coat the fillet in the breadcrumbs, pressing gently to adhere.
- 8In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot.
- 9Carefully place the breaded flounder fillets in the hot oil, cooking for about 3-4 minutes on each side or until golden brown and cooked through.
- 10Remove the fried flounder from the skillet and place on a paper towel-lined plate to drain excess oil.
- 11Serve hot with lemon wedges and your choice of dipping sauce.
Equipment
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