Sunday, September 23, 2012

It's a MoSHY Life for Me!

Motzei Shabbat cooking ... sweet squash stuffed with lemon-pepper rice.

I've returned to the classic tradition of some of our greatest scholars ... the tradition of MoSHY -- Meat on Shabbos and Yontif. After spending a good bulk of the year as a vegan, I recently started eating fish again, and then with the holidays appearing I realized that my dietary restrictions made me a tough guest for people. So I've opted to be MoSHY for the time being. So the things I'm not eating? Dairy, gluten, and "added" sugar. And meat. But only during the week. 

Food is so complicated, but I've discovered that my body isn't absorbing the right nutrients, at least not in the right capacity, so I'm hoping consumption of fish and some meat will get my body back on track. My aliyah flight is kind of a bummer because I have two options: Gluten Free w/Meat or Vegetarian w/Gluten. Clearly I have to order the former. Chances are good I'll be bringing my own nosh on-board. 

So for Shabbat, I whipped up some delicious Dairy-Free, Gluten-Free Salmon Chowder. This recipe was me kind of winging it. I combined roughly four different recipes I found online but didn't like in full, so I picked them apart and put my own together! In the future, I anticipate adding some corn starch to thicken it up a bit and a bit more fish. But overall? Amazing. 

1 large yellow onion, diced 
1 can corn 
2 cups fingerling potatoes, diced 
1/2 bunch kale, roughly chopped 
2 carrots, peeled and diced 
4 cups vegetable broth 
1/2 cup almond milk (or other dairy-free milk)
1/2 cup Original So Delicious Coconut Creamer 
1 1/2 pound salmon fillet, skinned, boned and cut into small cubes 
1/4 cup chopped fresh parsley 
1/2 teaspoon dried dill 
1/4 teaspoon sea salt 
Plenty of pepper 


  1. Saute the onion and celery until onion is translucent. Add potatoes and saute 5 minutes more. Do not brown. 
  2. Add carrots and stock, bring to a boil, reduce heat and simmer until vegetables are fork tender about 15-20 minutes. You really want the goods to be fork tender.
  3. Add milk, half and half, salmon, kale, parsley, dill and pepper. 
  4. Simmer over low heat 5-10 minutes or until fish is cooked through and liquid is steaming, but not boiling. Throw on some minced chives if that's your fancy.
  5. Add plenty of pepper and salt to taste.

Motzei Shabbat cooking ... a random rice concoction including wild rice,
corn, red pepper, tomato, tangerine, maple syrup, lemon juice, salt, pepper, and ...
I think that's about it. Completely random ingredients I had around.