Author: erineatsmtl

Soy Lime Salmon with Raspberry Mango Salsa

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Ingredients:
2 pieces of salmon
Juice of 1/2 lime
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp maple syrup
1 inch ginger, peeled and grated
1/2 head of broccoli
Sesame seeds and @traderjoes chili lime seasoning for garnish .
Salsa:
1/2 mango, cubed
1 avocado, cubed
5 raspberries, cut up
Juice 1/2 lime
1 tbsp mixed chopped fresh basil and mint
1/2 tsp sriracha hot sauce
1/2 tsp @traderjoes chili lime seasoning
1 tbsp olive oil .

Directions:
Preheat oven to 400°F.
Place salmon in a Pyrex surrounded by broccoli on either side.
Mix lime juice, soy sauce, sesame oil, maple syrup and ginger. Spoon over salmon and broccoli. Allow to sit for a few minutes. Sprinkle on sesame seeds and chili lime seasoning. Bake for 18-20 minutes. .
While baking, combine salsa ingredients and spoon on top of cooked salmon. .
If you don’t have chili lime seasoning, try to get yourself some because it’s delicious. But if you’re in Canada like me, and don’t stock up when you head to the US, you can omit chili lime from the salmon itself and just use a bit of chili and salt in the salsa. .
Enjoy!!

Asian pesto quinoa bowl stuffed in an eggplant

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This is one of those recipes where you use what you have on hand and it does not have to be followed exactly to a T. .
I made eggplant boats from millennial kosher by @busyinbrooklyn – cut your eggplants in half, brush both sides with oil, sprinkle skin with salt and broil face down for 20 minutes. When you remove from the oven, mush up the inside. .
In the meantime, cook your tempeh according to package directions – I used maple bacon tempeh by @the_tofurky_company .
Slice mushrooms (1 box, gills removed) and sauté until nicely browned. When liquid has evaporated, add 1 tsp miso paste and keep cooking until it melts and coats the mushrooms. .
Make your dressing: in a food processor blend: 1 garlic clove, 1 inch piece of ginger, 2/3 cup chopped mint and basil, 1 tbsp soy sauce or gluten free tamari, 2 tbsp olive oil, 1 tsp Dijon mustard, salt and pepper. (I didn’t try this but I’m sure a drop of sesame oil or some hot sauce would be amazing too) .
Assemble your eggplant bowl – top eggplant with cooked quinoa, tempeh, mushrooms, edamame, grated carrots, avocado, dressing and sesame seeds.

Miso Eggplant and Mushrooms

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2 eggplants
Olive oil
Salt
2 cloves garlic, pressed through garlic press
1 box cremini mushrooms (sliced and gills removed)
1 box portobello mushrooms (sliced and gills removed)
1 shallot
Fresh mint and sesame seeds for garnish
Dressing below
.
Eggplant:
Slice eggplants into 1/4” rounds. Place on 2 greased cookie sheets in a single layer. Brush lightly with extra virgin olive oil and sprinkle with salt. Broil on each side for about 3 minutes – watch it carefully because it can burn quickly. (Do 1 tray at a time) .
Mushrooms:
Sauté mushrooms in a bit of olive oil with garlic. Remove from heat once liquid has evaporated and mushrooms are nicely browned. Remove from pan and sauté shallot until softened. .
Dressing from @memeinge
Mix together 4 tbsp miso paste, 1 tsp freshly grated ginger (I used a bit more), 3 tbsp rice vinegar, 1 tsp sesame seeds and 2 tbsp water. .
To serve, layer mushrooms over eggplant and top with shallots. Drizzle on dressing and garnish with chopped fresh mint and toasted sesame seeds.

Israeli Malawach Sabich Tacos

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In honour of Israel’s 71st birthday, we’re having Israeli 🇮🇱 tacos for dinner! . 
To make the taco bean mixture – drain and mash 2 cans of beans. I usually use black beans but today I used 1 can of lentils and 1 of kidney beans. I sautéed 1 clove of garlic, then added the mashed beans, some chopped tomatoes 🍅 and tomato paste. Finally added 1 tbsp each of shawarma seasoning and zaatar. Let it cook for a few minutes until mixture is warm and nicely flavored. .
For the actual taco shell, I used malawach, fried on both sides until nicely browned. 
Then I topped the malawach with humus, my taco bean mixture, 1 hard boiled egg, chickpeas, Israeli salad, green olives, pickled eggplant, tahina, zaatar and sesame seeds. .
Hope you enjoy as much as I did! .

Coffee Rub Maple Grilled Chicken

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Ingredients:
2 tbsp @traderjoes coffee rub (or see below for homemade option, which can be used for Passover)
2 tbsp olive oil
Zest of 1 lemon 
1 large sprig rosemary, leaves removed and chopped 
1 tsp maple syrup
4 deboned chicken thighs (I used breasts cut lengthwise when I made this but the thighs were better) 

Directions:
Mix all marinade ingredients together and coat chicken well. Let it marinate for about 1 hour (no big deal if you miss this step). Grill on hot grill for about 5 minutes per side – you can also make this in a grill pan. 
For those of you who don’t have access to @traderjoes coffee rub, @cookingwithtantrums has a recipe for coffee rub – make this in large quantities, you’ll use it often. https://cookingwithtantrums.com/2016/07/coffee-garlic-rub/

Pesto Polenta

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I had half a roll of polenta to use and I made this on a whim – definitely a keeper. Delicious as a side dish (if dairy, add some goat cheese or Parmesan)

1 roll of polenta, sliced in 1/4” rounds 
2 shallots, peeled and diced 
4 sundried tomatoes (in oil) cut into small pieces 
Pesto (homemade or store bought)

Sauté shallots for a few minutes on medium heat in a bit of extra virgin olive oil. Once they start becoming transparent, add in sundried tomatoes and polenta slices (they shouldn’t overlap). Sauté a few minutes per side until lightly browned. (You can do this in batches if needed)
Serve topped with a drizzle of pesto and some goat cheese or Parmesan if you’d like. 
If you’d like to make your own pesto, in a blender mix a large handful of basil with 1 tbsp pine nuts, 1/4 cup extra virgin olive oil (plus more if you want it smoother), 1 clove garlic, salt and pepper. 

My Everything Salad

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This salad is all about variety and what you have on hand – it’s so easy to swap ingredients. The key is this incredible salad dressing that brings it to the next level.
Dressing:
1/2 cup extra virgin olive oil
Juice of 1 lemon
2 tbsp @heavenandearthfoods beet juice
2 tbsp silan (date syrup)
2 tbsp zaatar
1-2 cloves garlic
Freshly ground pepper and salt
Salad (sorry, no specific amounts)
Spinach (or kale)
Quinoa
Green cabbage
Roasted squash (or sweet potato)
Mango
Beets
Avocado
Craisins
Blueberries
Candied pecans (or pumpkin seeds)
Chopped fresh mint
Goat cheese (optional)

Chocolate Almond Ganache Tart

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Inspired by 2 recipes from @ohsheglows every day (Meyer lemon cheesecake and peanut butter lover’s chocolate tart)

Crust:
1.5 cups pecans 
1/4 cup unsweetened coconut 
1/2 cup pitted medjool dates 
1 tbsp melted coconut oil 
Pinch of sea salt 
1 tsp water 
Filling:
1 can full fat coconut milk, chilled for 24 hours 
1 cup chocolate chips 
1/3 cup silan 
1/3 cup almond butter 
Pinch of sea salt 
Topping:
Crushed candied pecans
Slivered almonds
Melted chocolate (method to pipe it below)

For the crust:
In a processor, pulse pecans. Then process with remaining crust ingredients until mixture comes together. Spoon crust into a greased 9” spring form pan. Press down evenly in pan. 
For the filling:
Open can of coconut milk and scoop out solid cream and place in medium saucepan. Remove 1/3 cup of water and discard, add remaining to the pot. Add chocolate chips. Heat over medium heat, stirring occasionally, until mixture melts. Mix in remaining ingredients until smooth. 
Pour filling mixture over crust and transfer dish to the freezer. 
For topping, place some chocolate chips in ziploc bag and put bag in boiling water, until chocolate melts. Make a small hole in the corner of the bag and pipe onto pie. You can then top with candied nuts and slivered almonds. 

The Yummiest Chicken Ever

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A good friend of mine mentioned that she was making the “Holiday chicken” from the Mosaic cookbook. Then I saw the “Sabbath chicken” from the Celebrate cookbook benefitting @emunahofamerica . This recipe is a combination of those 2 recipes with my own twist as well. 
2 whole chickens, cut into quarters (or whatever pieces you prefer)
12 cloves garlic, minced
1 inch piece of ginger, grated
Salt and freshly ground pepper 
1 cup chopped fresh herbs (I used mostly rosemary and basil, with mint and parsley as well)
1 1/2 cup dried fruit (prunes, figs, apricots), cut in half 
4 tbsp extra virgin olive oil, divided 
1/3 cup silan 
1/3 cup balsamic vinegar 
1/2 cup white wine
3 bay leaves 
Place chicken in large roasting pan, leaving some space between chicken pieces. If your pan isn’t big enough, use 2 pans (preferably not foil). Mix together garlic, ginger, salt, pepper, fresh herbs and 1 tbsp olive oil. Coat chicken, making sure to place under the skin as well. 
Surround chicken with dried fruit. 
Mix together remaining olive oil, silan and balsamic vinegar. Pour over chicken. 
Pour wine around chicken and tuck bay leaves into the wine. 
Let marinate a few hours (up to overnight). Preheat oven to 375°F on convention mode (if you don’t have that option, heat to 400°F). Bake for about 1 hour, until skin is nicely browned and juices run clear (I always check the thickest part of the thigh). Enjoy!! 

Garlic Rosemary Veal Brisket

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This is my mother’s recipe that I beg her to make for pesach and Rosh hashana – it is mouthwatering and delicious. She’s an incredible cook but doesn’t write anything down or actually follow recipes properly. But I asked her nicely to try her best to write down all the steps so I can share. 

Ingredients:
5 lb veal brisket
4 tbsp fresh rosemary, chopped plus a few extra rosemary sprigs
1 inch fresh ginger, grated 
6 cloves garlic
1/4 olive oil
2 tbsp freshly ground pepper 
2 cup dry white wine 
Approx 1 cup water 

Directions:
Preheat oven to 350°F. 
Mix rosemary, 4 cloves minced garlic, grated ginger and olive oil. Set aside 
Slice remaining 2 cloves of Garlic
Make slits ever few inches in brisket, add garlic slices and a sprig of rosemary. Rub marinade over roast. 
Grind lots of pepper all over roast. Add about wine and water. Roast covered for about 21/2 to 3 hours.
Remove from oven. Heat to 425°F. Uncover and roast for another 20 to 30 minutes until nicely browned. Check so it doesn’t burn. 
When cool cut thin slices against the grain.