6-8 cups brussel sprouts, cleaned, sliced in half or into thirds depending on size 1 tbsp smoky paprika 1 tsp sea salt Fresh ground pepper 3 tbsp extra virgin olive oil 2 tbsp silan (date syrup) . Preheat oven to 400°F. Mix together smoky paprika, sea salt, pepper and olive oil. Spread over sprouts and divide into 2 baking sheets. Bake for 15-20 minutes. Remove from oven, drizzle on silan and return to oven on broil for 1-2 minutes (each baking sheet separately). Watch carefully to make sure it doesn’t burn
This versatile meal can be made with so many different fillings – use peppers, cauliflower, lentils, grated carrots, tofu cubes etc etc etc. . 2 veggie dogs, sliced (I slice in half first so it’s not a choking hazard) 1 cup small broccoli florets 1 sweet potato, chopped into small cubes 1-2 tbsp taco seasoning 2-3 tbsp extra virgin olive oil 4 tortillas (can use GF) Grated mozzarella and/or cheddar cheese Chickpeas . Preheat oven to 400°F Place hot dogs, broccoli and sweet potato on greased baking sheet. Toss with olive oil and taco seasoning. Bake for 20 minutes. Spoon some mixture, cheese and chickpeas into half of tortilla, fold over and pan fry until lightly browned and then flip. Cut into triangles. Enjoy with salsa or sour cream.
1 stick plus 2 tbsp butter, divided 1 onion, peeled, cut in half and thinly sliced 1 box cremini mushrooms, gills removed and sliced 2 cups spinach 3 sundried tomatoes Splash of balsamic 1/2 cup goat cheese 2 tbsp chopped fresh basil 12 Phyllo sheets – I prefer using fresh but you can also used frozen, just let it thaw . Melt 1 tbsp butter in a large pan over medium heat. Add onion and cook for a long time until lightly caramelized. Add in mushrooms and continue to sauté. Push aside and add spinach until it’s wilted. Mix in tomatoes, balsamic, basil and goat cheese, until blended well and remove from heat. . Melt remaining butter. Place 1 piece of phyllo on a piece of parchment paper and brush with butter. Repeat with 2 move phyllo sheets. Keep remaining phyllo covered in the meantime. Orient phyllo sheets horizontally. Cut into 4 even strips. Place 1 tbsp of mushroom spinach mixture in the corner of each strip. Fold over into a triangle and keep folding over until the end of the strip. Repeat with remaining strips of phyllo. Repeat this process with 9 remaining phyllo sheets. Brush triangles with remaining butter. . Bake at 375°F for 15-20 minutes, until nicely browned. You can freeze prior to baking and bake fresh. The steps are saved in my highlights in case my explanation of the folding technique isn’t clear.
My good friend Sara sent me a delicious sweet potato pie recipe years ago and this recipe is inspired from there. . Ingredients: 3 cups sweet potato, peeled and cut into chunks 1/4 cup coconut cream or soy milk 1 egg, beaten Salt and pepper 1 tbsp avocado oil 1/2 red onion, peeled and thinly sliced 1 tsp cinnamon 1.5 oz gourmet salami, chopped into small pieces – I used @amsellemgourmet_butcher chorizo 2 medjool dates, pitted and cut into small pieces 1/3 cup chopped pecans 3 tbsp maple syrup, divided 1 tbsp fresh rosemary, chopped . Preheat oven to 350°F. Boil sweet potato in water until a fork goes through easily. Drain, transfer to a bowl and mash. Mix in coconut cream, egg, salt and pepper to sweet potato. Transfer to a pie dish to bake. While sweet potato is cooking, start sautéing onion in oil at medium heat – onions should slowly turn translucent and then start caramelizing. Once golden brown, add in cinnamon and cook for 30 seconds, until fragrant. Add in salami, dates, pecans, 2 tbsp maple syrup and rosemary. Cook for another minute, until well incorporated. Spread pecan salami mixture over sweet potato and drizzle on remaining maple syrup. Bake for about 25-30 minutes (checking to make sure it doesn’t burn).
3 kg rack of beef short ribs 1/3 cup Trader Joe’s coffee rub (for a copycat coffee rub, check out this recipe from Cooking with Tantrums https://cookingwithtantrums.com/2016/07/coffee-garlic-rub/ ) 4 cloves garlic 1 tbsp maple syrup 1 tsp dry mustard (omit for passover) Handful chopped fresh rosemary Fresh ground pepper . Mix together all ingredients except meat to form a rub and spread over beef. Bake uncovered at 375°F convection for 30 minutes Then 250°F non convection covered for 2 hours Serve topped with sauce from pan.
Please don’t be scared of this soup because of the fennel, the roasting completely changes the taste. . Ingredients: 4 small sweet potatoes, peeled and cut into rounds 1 fennel bulb, sliced 2 onions, peeled and slices 2 cups cauliflower 1 small piece of ginger, peeled and sliced 2 cloves garlic, peeled and sliced 1/4 cup olive oil 1 tbsp curry powder 1 tsp turmeric 1/2 tsp cinnamon 1/2 tsp sea salt Fresh ground pepper
Preheat oven to 400°F. Spread vegetables evenly on 2 baking sheets. Mix together oil and spices. Spread mixture evenly over prepared vegetables. Roast for about 1 hour until nicely caramelized. Transfer to a pot and add about 4 cups water. Purée with immersion blender. Add additional water as needed (I used an additional 2 cups). Garnish with pumpkin seeds or sesame seeds or roasted chickpeas
This recipe is an adapted version of a recipe that my mother has been making for years, from the cookbook “Mushrooms” by @alastairhendy . Ingredients: 1 tbsp avocado oil 1 butternut squash, peeled, seeds removed and cubed 1-2 boxes mushrooms, gills removed and sliced 1-3 oz bag chestnuts (I used @gefen_foods – you can use 2 bags, they’re just so good), sliced 2 @jacksgourmet sausages 1/4 cup basil pesto, homemade or storebought (I used @shneidersusa ) 1 clove garlic, peeled 1 tsp balsamic vinegar . Directions: Boil squash in water until it’s just tender and pierces with a fork. Don’t let it get too soft. In the meantime, pan fry the sausages for about 5 minutes in oil, allowing all sides to brown nicely. Remove from pan but leave in any juices. Add mushrooms and chestnuts to pan with pesto. Once nicely sautéed, add the squash, garlic and sausages. Mix until incorporated well and coated in pesto. Add in balsamic. Garnish when basil. . This can be served as a meal or a side dish. Use vegan sausages and top with Parmesan cheese. You can serve on top of quinoa or pasta or rice.
This chicken is simple and delicious! Hope you try it and enjoy it! . 2 whole chickens, cut into eighths 4 cloves garlic, minced 1/4 cup extra virgin olive oil 2 tbsp smoked paprika Juice of 1 lemon 1/4 cup fresh rosemary, chopped 1/2 tbsp Trader Joe’s lemon pepper 2 tbsp silan . Mix all marinade ingredients together except silan. Spread over chicken (underneath skin) and allow to marinate for about 1 hour. . Bake at 400°F convection for about 60 minutes, basting every 15 minutes or so. In the last 10 minutes, drizzle on silan. Check for doneness with meat thermometer.
I made a similar recipe posted much earlier in my feed but here’s tonight’s version. It’s not measured perfectly but that’s the beauty of cooking – flavour how you like! I used half of the bean mixture to make “taco pizza” for my kids and the rest for our squashes. . Ingredients: 1 spaghetti squash 1 tbsp extra virgin olive oil Salt and pepper 1 can black beans, rinsed and drained 1/4-1/3 cup canned crushed tomatoes 2 tbsp avocado oil to sauté, divided Taco seasoning (as much as you’d like) Large handful baby spinach 1/2 cup canned corn Grated mozzarella or cheddar cheese 1/3 cup salsa (or more to taste) For extra spice, I used some store bought pickled jalapeños, you can also use hot sauce Tzatziki greek yogurt or sour cream . Preheat oven to 400°F. Cut squash in half and remove seeds. Brush with olive oil, salt and pepper. Bake skin side up for about 1 hour. . In the meantime, mash black beans (not completely – I like when some are mashed and some are still whole or close to whole). Heat 1 tbsp avocado oil over medium-high heat and add beans. Mix in tomatoes well. Then add seasoning. Cook for about 5 minutes. Remove from heat. Set half of this mixture aside and freeze for later or do what I did and use it to make taco pizzas for your kids. . Once squash is removed from oven and cool enough to handle, use a fork to pull out spaghetti strands. Mix with remaining bean mixture. Set aside. . Add remaining oil to pan and sauté spinach until wilted. Add in spaghetti squash and beans. Mix well. Next add salsa, cheese, corn and pickled jalapeños. . Remove from heat. Return to squash shells. Serve topped with tzaziki Greek yogurt, chopped parsley and salsa
I was at a close friend’s house for Shabbat and her mother, who lovingly tell my kids to call her Doda Pnina, made this absolutely delicious chocolate. I decided to try to duplicate it and it was a big hit! I don’t have an exact recipe (the ~ are rough estimates) but think you can manage to replicate it too. . Ingredients: 1 bag semisweet chocolate chips ~ 2 cups nuts (I used almonds and pecans), pulsed in a processor into ~ 1 cup raisins or chopped dates . Directions: Measure a piece of parchment paper to fit in a small metal baking pan, approximately 7×7 inches. Place a small pot of water on a burner and slowly warm. Top with a heat safe dish and put chocolate chips inside. Allow chocolate to melt but don’t let them get wet! Mix nuts and raisins or dates into chocolate. Pour into prepared pan. Place in fridge until it hardens. Remove from fridge and from pan. Cut into bite sized pieces. Stores well in fridge or freezer.
Erin Eats 