Themes
Should You Get Dressed Up as an Israeli Soldier This Purim?
5 min read
3 min read
A pretty healthy and festive Purim menu.
I believe, like Maimonides, that everything in moderation is the healthiest way to eat. And that a feast should be…well ...festive! So here is a (pretty) healthy Purim meal and one I know you will enjoy. For that unusual touch, we are going with a Thai theme. Drink up – until you don’t know the different between whole wheat flour and white! For more Purim menus and recipes, please visit www.gourmetkoshercooking.com.
Thai Squash Soup
Simmer squash with minced garlic, jalapeno and ginger in the coconut milk. Add the stock just to cover (you may not need all of it). Simmer until squash is soft about 25 minutes. Add salt and pepper to taste. Puree with a hand blender. Before serving add cilantro, lime juice, zest, and top with peanuts.
Thai Barbecue Chicken with Spicy Dipping Sauce
Mix together pepper, turmeric, garlic and coconut milk. Place in a strong Ziploc bag or plastic or glass container and add the chicken. Marinate overnight. Heat up barbecue or broiler and cook until done – about 10 minutes per side. Serve with Dipping Sauce
Combine all ingredients in a small heavy saucepan and bring to a boil. Reduce heat and simmer until sauce thickens – about 3 to 5 minutes.
Thai Beef and Tofu Salad
Toss together romaine, cucumber and onion. Whisk together lime juice, water, salt, sesame oil, sugar and pepper. Drizzle half of dressing over vegetables and toss. Heat oil in a large skillet over medium-high heat. Add the tofu and beef and cook until browned – about 10 minutes. Add remaining dressing to pan and simmer briefly. Toss beef and tofu mixture with romaine mixture and serve immediately.
Basmati Rice
Cook according to package directions.
Coffee Cake
This isn’t Thai or elaborate or particularly healthy. But it is good and it is dessert!
Preheat oven to 350 degrees. Cream together margarine and sugar until fluffy. Beat in eggs, one at a time. On low speed, beat in flour, baking powder and baking soda. Then add tofutti sour cream and vanilla and mix well. Pour into greased 10-inch bundt pan and bake for about 45 minutes. Cook in pan 10 minutes before removing to wire rack to finish cooling.
For more great kosher recipes go to: www.gourmetkoshercooking.com