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Dinner Planner: Week of October 2nd

For those of you celebrating the Jewish holidays, Happy New year to you! I hope it is a sweet one (but not too sweet, hee hee.) When I put together last week’s dinner planner, I completely forgot Sunday was the first night of Rosh Hashana! It’s not one of my holidays to do, so it wasn’t on my radar. My mother-in-law takes care of that dinner and I cook the lunch on the first day of Rosh Hashana. Basically, a lot of eating happens in a 24 hour period of time! Have a great week!

Friday Favorites- 9.30.16

I know you will roll your eyes when I tell you I am exhausted from too much celebrating, but it’s truuuuue. I am soooo tired. So much dancing and eating and staying up late for my son’s bar mitzvah weekend and then there was all the wine in Napa earlier in the week to celebrate my bestie’s 50th. But I didn’t forget about my classes and you lovelies here. I am back with some things I am loving lately, a few of which I have been using in my classes this month. Have a great weekend!

How to Make Veggie Sushi VIDEO

My son absolutely loves veggie sushi and it’s really easy to make at home. You can also buy cooked sushi rice at your local Japanese restaurant and use that instead. Filling options are endless! Here’s a video to show you how.

How to Make Veggie Sushi

Pamela

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Servings small pieces

Ingredients

2 cups sushi rice
3 cups water
3 Tablespoons brown rice vinegar*
2 Tablespoons sugar
1 teaspoon fine sea salt
10 half-sheets toasted nori
2 ripe avocados pitted, peeled and sliced into strips
2 Persian cucumbers julienned
Toasted sesame seeds
Accompaniments: Wasabi powder, Shoyu or tamari, Pickled ginger

Instructions

Rinse the rice in a few changes of water and drain. Transfer the rice to a medium saucepan and add the water. Bring to a boil and cover the pot with a tight-fitting lid. Lower the heat and simmer for 20 minutes.
While the rice is cooking, combine the vinegar, sugar and sea salt in a small saucepan and heat until the sugar and salt are dissolved. Do not boil.
When the rice is finished, transfer to a shallow glass or wooden container. Pour the vinegar mixture over the rice and combine gently. Allow the seasoned rice to cool to barely warm.
Prepare a small bowl of cold water for moistening your hands while you work. Place one sheet of nori shiny side down on a bamboo sushi rolling mat or dry surface. Measure one half cup of seasoned rice and spread over the nori, leaving a ½ -inch border on the top.
Sprinkle with sesame seeds. Arrange the cucumber and avocado slices in the middle of the rice.
Roll the nori, rice and vegetables tightly away from you. Try and match “rice to rice.” Lightly moisten the edge and press closed. Wet a sharp knife and slice in half. Slice each piece in half two more times for 8 pieces. Repeat with the remaining nori sheets.
Make wasabi paste by combining 2 parts wasabi powder to one part cold water (ex. 1 Tablespoon wasabi powder mixed with ½ Tablespoon cold water.)

Notes

*Or use 3-4 Tablespoons seasoned rice vinegar in place of the rice vinegar, agave and salt.

Tried this recipe?Let us know how it was!

Dinner Planner: Week of September 26th

Bar mitzvah weekend is under way over here and I barely have time to talk to you today. Hope you’re doing well! I am having the best time with my family and friends and Mr. Picky has definitely risen to the occasion. Ok, let’s get organized for dinners this week!

Chocolate-Peanut Butter Brown Rice Crispy Treats Recipe

My first ever job was babysitting. I was 12 years old and I made $1 an hour. I mean, seriously. A dollar! I started off babysitting my younger sister’s friend who lived up the block. It was pretty easy money and I didn’t have much of a social life when I was 12, so it wasn’t a big sacrifice to babysit on a Friday night. “Going out” for my friends and me was a bike ride to Burger King where I am pretty certain a couple of bucks could get you a meal back then.

Baked Eggs and Greens (Green Shakshuka) Recipe

Now that we are down to a family of three, I have noticed our breakfasts have become a little lazy. I think it’s much more fun cooking for a larger crew, especially when it includes my teenage daughters who are amazing eaters. At the moment I am left with Mr. Picky and the man who co-created Mr. Picky, if you get my drift. Sooooo, we’re eating a lot of smoothie bowls and toast concoctions. It’s all good for now since I am in the throes of bar mitzvahville and “the Bar Mitzvah Diet.” But 8 days from now, I’ll be ready to get back to some real breakfasts.

Spaghetti Squash with Pecorino and Herbs Recipe

Spaghetti Squash with Pecorino and Herbs | Pamela Salzman

Oh, there’s a lot going on over here. I’m sure you’re crazy busy too, but I have my son’s bar mitzvah next weekend and let’s just say we were a little more organized with the other two. Because I had to turn in my book last month, let’s just say I had to allow my husband to make a lot of decisions and let’s just say I’m starting to wonder what was I thinking??!! I’m sort of joking because my husband actually is cooler than I am and perfectly capable of organizing a major service and a huge party. I’m just a control freak and I am officially freaking out!

How to Cut Winter Squash Video

I was at the farmers market this week and guess what’s back? Winter Squash! I love, love, love every variety of winter squash from butternut to kabocha to acorn to delicata. So sweet and packed with nutrition, especially in the way of the carotenoids family of phytonutrients, winter squash can be made so many different ways and have a long shelf life (up to a few months!) But many people are intimidated to cook them because they don’t know how to cut them up. Here’s my latest video to show you how!

How to Make Veggie Sushi

Ingredients 1x2x3x

Instructions

Notes

Ingredients