Kosher Blog

Kosher on the Cheap: Week One, Day 2

Lunch was a cheap rehash of a favorite Friday Night dish, The Kosher Pallette’s “Salmon-Tuna Twists.”

The original recipe, which yields 3 dozen twists:

• 1 (3 oz.) can of drained tuna
• 1 (3 oz.) can of drained salmon
• 1/4 - 1/2 cup mayonnaise
• 1 small onion, minced
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 1/2 teaspoons prepared horseradish, drained
• pepper
• 1 (17.3 oz.) package frozen puff pastry, thawed

1. Preheat oven to 400oF.
2. Combine tuna, salmon, mayonnaise, onion, garlic, lemon juice, horseradish and pepper in the container of a large food processor fitted with knife blade. Process until smooth.
3. Roll pastry on a lightly flowered surface. Spread tuna mixture over dough.
4. Cut into 2½ x 1½ inch rectangles. Fold top left corner of rectangle into center; fold bottom right corner of rectangle into center. Place on baking sheets.
5. Bake for 20 minutes or until lightly browned. (Dough may puff open a little.)

Instead of preparing the fish salad in puff pastry, I usually serve if with whole wheat crackers and yesterday’s cucumber salad.

The version I had for lunch:

• 1 (3 oz.) can of drained tuna
• just enough mayonnaise to coat the tuna
• garlic powder to taste
• 1 tablespoon lemon juice
• 1/2 tablespoon of my generous roommate’s horseradish sauce
• pepper to taste

1. Combine ingredients in the bowl you plan to eat lunch out of.
2. Serve with whole wheat matzah and eliminate the need to wash an extra utensil.

Don’t skimp on the lemon juice. It’s flavor is what separates this dish from your regular ho-hum can of tuna.

Dinner was a yummy tomato vegetable soup prepared al yadei my old roommate. Here’s a frugal variant:

• one can of Campbell’s vegetarian vegetable soup
• vegetables in the back of your fridge that are about to go bad but not quite there yet
• salt and pepper to taste

I’ll bet sheqalim to sufganiot that you can figure out the rest.

Enjoy!