Author: erineatsmtl

Eggplant Roll Ups with Sweet Tahini Sauce

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1 large eggplant, sliced 1/4 inch lengthwise
Olive oil to brush on 
1 cup ricotta cheese
1/2 cup goat cheese
1/4 cup chopped, fresh basil 
1-2 tbsp chopped, fresh mint 
1/4-1/2 cup chopped, marinated olives .
Sauce:
1 tbsp silan
1 tbsp tahini 
1 tbsp fresh mint, chopped 
Any leftover cheese mixture 
Water to thin .
Garnish 
Sesame seeds 
Mint .
Preheat oven to 400°F. 
Coat eggplant slices with salt and let sit for 15 minutes. Brush off salt. 
Place eggplant slices on parchment lined baking sheet. Brush with olive oil. 
Bake for about 7 minutes per side, until a fork goes in very easily. .
In the meantime, mix together ricotta cheese, goat cheese, basil, mint, olives and freshly ground pepper. .
Spread a heaping spoon of mixture into each eggplant slice and roll up gently. Place in a greased baking pan. 
Bake covered for 5-10 minutes. .
Prepare sauce: mix together silan, tahini, mint, any leftover cheese mixture. Slowly mix in water to thin. For Passover, you can just drizzle silan over the eggplant instead.
Serve eggplant topped with tahini sauce and garnish with sesame seeds and fresh mint.

Braided Olive and Mushroom Tart

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1 square of puff pastry, rolled out thinly on parchment
2 tbsp extra virgin olive oil
2 boxes of baby Bella or cremini mushrooms, stems reserved but gills removed
10 baby tomatoes, sliced
2 cloves garlic, crushed
Large handful fresh basil, chopped
A few chopped sundried tomatoes, optional
1 tbsp pine nuts, crushed
2-3 tbsp olive tapenade (I used @sardofoods brand)
1 egg, beaten
Sesame seeds for garnish if desired .
Preheat oven to 400°F.
Slice mushrooms and chop up their stems (discarding the hard part). In a large pan, sauté the mushrooms in oil. After liquid has mostly evaporated, add the tomatoes, sundried tomatoes and garlic. Continue to sauté for a few more minutes. Add pine nuts and fresh basil and remove from heat.
For braiding technique details, please see my highlight 🍄olive braid.
I spread the olive tapenade in a line in the middle third of the puff dough, leaving a bit at each end. On either side, cut 1 inch diagonals or puff dough that you can fold over after. Add mushroom mixture on top of olive tapenade. Fold over puff dough slits almost like a braid. .
Brush with egg and top with sesame seeds.
Bake for about 20 minutes.

Spinach Lentil Shakshuka

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I didn’t measure perfectly for this recipe but here’s approximately what I did. Thankfully it’s pretty forgiving 🙂 .
2 tbsp olive oil
1 clove garlic, minced
1 can crushed tomatoes ~60 grams frozen spinach (the one I buy comes in little “nuggets”, I used 2 of them)
1 squirt sriracha hot sauce 
1 tbsp chopped sundried tomatoes 
1 can lentils, drained
Salt and freshly ground pepper
1 tbsp olive tapenade (optional)
2 tbsp capers 
10 green manzanilla olives, sliced
5-6 eggs 
Handful fresh basil, chopped 
Zaatar 
Tahini to drizzle .
Sauté garlic in oil over medium heat in a pan with a tightly fitting lid. Pour in can of tomatoes and frozen spinach and let cook until spinach has thawed, mixing around to ensure that bottom of the pan doesn’t burn. Next add sundried tomatoes, lentils, sriracha, salt, pepper and some of the fresh basil. Gently mix. 
Make little wells in the tomato mixture and add an egg to each one. Top with olives and capers. Cover and allow eggs to cook (I waited until the white was white). Uncover and top with remained basil, Zaatar, olive tapenade (if desired) and a drizzle of tahini 

Brownie Ice Cream Sandwiches

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This is a great #activityforkids – we had lots of fun making them together. They turned out way better than I expected – adults and kids alike were devouring them!! .
#recipe ⬇️
.
1 box @realduncanhines brownie mix – batter prepared but unbaked 
1-500ml tub of ice cream (any type – I used dairy free @so_delicious cashew ice cream) .
Remove ice cream from freezer to thaw. Line 2 lasagna sized foil pans with parchment. Spread brownie batter in each pan so it’s very thin. Bake at 350° for 10 minutes. Let cool. 
Spread melted ice cream into one of the brownie pans. You can add some fillings (like cookie dough or sprinkles or crushed nuts if you’d like). Flip over other brownie on top of ice cream and peel of parchment. ** this step didn’t work perfectly for me and the top brownie fell apart but it did not matter at all – I filled in the empty spaces with @sftebakery cookie dough)*** Return to freezer for at least an hour for it to harden.
Remove from freezer and cut up either using cookie cutters or cutting with a knife into rectangles. 
Dip the edges into sprinkles or other topping options listed below if desired. We used sprinkles and @planterspeanuts honey roasted peanuts, crushed. .

Optional toppings/fillings:
Vegan cookie dough 
Sprinkles
Chocolate chips 
Crushed candied nuts 
Skor bits 
Reese’s pieces 
Crushed cookies
++++

Quick and easy maple mustard salmon, version 2.0

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A while ago, I posted an incredibly quick and easy salmon recipe. Tonight, I made a new version of this salmon, that is almost as easy and just as delicious. .
I mix together equal part of maple syrup, mayo and grainy Dijon mustard (I’ve also used honey mustard for a sweeter dish) and spread it onto a salmon filet. Bake at 400° for about 20 minutes (depending on the size and thickness of salmon). Top with lots of chopped fresh mint and lemon zest. 

Dill Chicken with Artichokes, Olives and Capers

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Ingredients:
1/4 cup olive oil 
1/2 cup fresh dill, chopped 
1/4 cup fresh parsley, chopped 
Zest and juice of 1 lemon
4 cloves garlic, peeled and minced
1 small shallot, peeled and chopped
1 tsp Dijon mustard (omit for passover)
1/4 cup each green olives and artichokes, chopped 
2 tbsp capers 
Freshly ground pepper 
2 bone-in, skin-on chicken breasts .

Directions:
In a small bowl, mix together all ingredients except chicken. 
Place chicken in prepared roasting pan and tuck marinade under skin and all over chicken. Cut up remainders from lemon and add them to the pan as well. 
Let marinate for up to an hour. 
Preheat oven to 400°F, use convection if you have that option. 
Bake for about 45 minutes until juices run clean. 
Garnish with fresh parsley and or fill. .
If you want to cook a whole chicken using this recipe, you probably don’t have to fully double the marinade – I would just add a bit more of each ingredient.

Japanese Grilled Chicken

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6-8 boneless chicken breasts and/or thighs, cut into scallopini 
1” knob of ginger, peeled and grated 
4 cloves garlic, pressed 
1/4 cup soy sauce or GF tamari
Juice of 1 lime 
2 tbsp maple syrup
1/2 tbsp sesame oil
2 tbsp chopped fresh mint, divided (1 tbsp for marinade, 1 tbsp garnish)
Sesame seeds for garnish
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Pictured with miso-tahini dipping sauce, but the chicken doesn’t need the sauce – it’s delicious as is too! .
Mix ginger, garlic, soy sauce, lime juice, maple syrup, sesame oil and 1 tbsp mint. Pour over chicken and let marinate for about an hour. Grill and enjoy! .
Garnish with remaining mint and sesame seeds.

5 minute prep Apple Berry Pie

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If you’ve seen my rugelach recipe, you know I love Malawach dough. I obviously could have used a store bought pie shell, but I didn’t have one AND I actually love the texture and flavor of Malawach. .
Ingredients:
1 Malawach round
5 cups sliced fruit (I used peeled and cored apple, sliced strawberries and blueberries)
2 tbsp corn starch
1 tbsp lime juice 
1/2 cup sugar 
1 egg, beaten
1 tbsp sugar in the raw
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Directions:
Remove round of Malawach dough from freezer to thaw slightly. 
Preheat oven to 400°F. 
Mix together sliced fruit, cornstarch, lime juice and sugar. 
Once only slightly thawed, place dough on parchment sheet with lots of flour (make sure it’s under the dough and along all the edges). Roll out so it’s about a 12 inch diameter circle. 
Place dough in greased pie plate with edges hanging over the side of the plate. Add fruit mixture. Fold dough over dough edges. 
Brush with egg and sprinkle on sugar in the raw. 
Bake for 35-40 minutes until nicely browned. 
Let cool – if it’s liquidy, the liquid will solidify. 

Roasted Green Vegetables with Miso Tahini Sauce

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I used broccoli, asparagus and snap peas for this recipe. You can also use brussel sprouts and green beans. .
Preheat oven to 400°F. Season vegetables with some olive oil, salt, pepper (I also used Trader Joe’s everything but the bagel seasoning). Roast your green vegetables – I roasted the broccoli for 20 minutes and asparagus and snap peas for 10 minutes. .
In the meantime, mix together:
1 tbsp tahini 
1 tbsp miso paste 
1 tbsp chopped fresh mint 
1 tsp chopped fresh ginger 
Juice of 1/2 lemon
Water to thin .
Serve vegetables topped with sauce. Garnish with toasted sesame seeds