Author: erineatsmtl

Mixed Herb Chicken with Olives and Sumac

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Ingredients:
1 chicken, divided into 4 or you can use just breasts or legs 
2 lemons – zest of 1, juice of both
2 cups packed chopped fresh herbs – I used a combination of mint, parsley, basil, rosemary and tarragon 
8 cloves garlic
1/2 cup olive oil
2 tsp sumac
1/4 cup kalamata olives, sliced
Freshly ground pepper 
Silan (date syrup) for drizzling 

Directions:
In a bowl, mix lemon zest and juice, fresh herbs, garlic, olive oil, sumac, pepper and kalamata olives. Reserve a few tbsp of mixture for garnish (alternatively just sprinkle on a few fresh herbs once cooked). Spread the remaining herb mixture all over the chicken pieces, including under the skin. Throw remaining squeezed lemons into the pan. Let marinate for 1-8 hours. 
Bake at 400° for about 40 minutes – check your chicken because every oven is different. You can broil for 2 minutes at the end to get a the chicken nicely browned. 
Drizzle on silan before serving and garnish with remaining her mixture. 

Passover Chewy Berry “Oat” Bars

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Adapted from the Silver Platter @daniellasilvercooks@norene_gilletz(posted with permission)

Ingredients:
1 cup avocado oil
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups almond flour
2 cups @pereggourmet quinoa flakes
2 tsp baking powder
1 tsp cinnamon
1/2 cup sliced almonds
1/4 cup unsweetened coconut flakes
1 jar berry jam (I used strawberry)

Directions:
Preheat oven to 350°F.
In a bowl, beat oil, sugar, egg and vanilla well.
Add almond flour, quinoa flakes, baking powder, cinnamon, nuts and coconut. Mix together.
Reserve 1 cup of mixture for topping.
Spread remainder of mixture on parchment-lined baking sheet. Spread jam on top and sprinkle on remaining topping.
Bake 30-35 minutes.
Once cooled, cut into thin strips.

1 cup avocado oil
1 cup brown sugar 
1 egg
1 tsp vanilla 
2 cups almond flour 
2 cups @pereggourmet quinoa flakes 
2 tsp baking powder 
1 tsp cinnamon
1/2 cup sliced almonds 
1/4 cup unsweetened coconut flakes 
1 jar berry jam (I used strawberry) 
Preheat oven to 350°F. 
In a bowl, beat oil, sugar, egg and vanilla well. 
Add almond flour, quinoa flakes, baking powder, cinnamon, nuts and coconut. Mix together. 
Reserve 1 cup of mixture for topping. 
Spread remainder of mixture on parchment-lined baking sheet. Spread jam on top and sprinkle on remaining topping. 
Bake 30-35 minutes. 
Once cooled, cut into thin strips. 

Passover-friendly 6 layer bars, adapted from @minimalistbaker(vegan 7 layer bars)

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Ingredients:
1 cup @pereggourmet quinoa flakes 
1 3/4 cup pecans, divided
Pinch of sea salt
2 tbsp silan (date syrup)
2 medjool dates 
3 tbsp melted coconut oil 
2/3 cup almond butter 
2/3 cup chocolate chips 
1 cup date spread mixed with 2 tbsp or of warm water (to thin) and a pinch of sea salt 
2 cups unsweetened coconut flakes, processed at high speed to create “coconut butter” – I wasn’t patient enough 🙈

Directions:
Preheat oven to 350°F
In a processor, mix oats, 1 cup pecans and sea salt to form a fine meal. Add silan, dates and coconut oil and pulse until it sticks together nicely. Press into the bottom of a parchment-lined square (8×8) pan. Bake for 12 minutes. 
Start layering – crust then date spread then pecans, almond butter, coconut and chocolate chips. 
Bake for an additional 12 minutes. 
Allow to cool and cut into squares. 
Alternatively to putting chocolate chips on prior to baking, you can melt chocolate chips and drizzle melted chocolate on after cut into squares. 

Olive Lovers Deli Roll

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At 3pm on Friday afternoon, I realized I had 4 packages of deli meat in my fridge – smoked turkey, 2 packages of pastrami and honey glazed turkey. I grabbed some puff dough from my freezer, hoping it would defrost fast enough. Thankfully it did because this deli roll was delicious.
Like any deli roll, I spread the puff dough lightly with mustard (both regular and Dijon) and spread on the deli slices. I then sliced some stuffed green manzanilla olives and lined them up along the edge of the puff dough, where you start rolling from. I rolled up the deli roll, brushed with 1 beaten egg and topped with @traderjoeseverything but the bagel seasoning.
Baked at 375°F for about 30 minutes (until the top is nicely browned). I served it with mustard on the side.
Hope you enjoy as much as we did!

Quick and Easy Maple Mustard Salmon

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Preheat oven to 400°F. 
Mix together equal parts of maple syrup, mustard and mayonnaise. Spread on salmon (skin removed, cut into individual portions). Sprinkle generously with Trader Joe’s everything but the bagel seasoning. Top with lemon zest. 
Bake for 20 minutes. The bottom of the salmon will caramelize – yummy 😋 
For sugar snap peas, I sautéed them with a tiny bit of avocado oil for a few minutes. Removed from heat and added a drop of sesame oil, a bit of soy sauce and everything but the bagel seasoning. 

Zucchini Crusted Pizza

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Ingredients:
3 zucchini, grated
2 eggs
1 cup grated cheese
1 tsp garlic powder 
1/2 cup almond flour 
Salt and pepper 
Preheat oven to 450°F. 

Directions:
Place grated zucchini on kitchen towel, fold up towel and squeeze out liquid over the sink to drain as much liquid as possible. 
Mix zucchini and remaining ingredients. Spread mixture thinly in a circle on a pizza pan or cookie sheet (I was able to get 1-12” and 1-8” pizza). Bake in oven for 15-20 minutes, until edges are browned and pizza crust lifts easily and without falling apart. 
I topped 1 pizza with marinara and grated cheese; and the second pizza with marinara, grated cheese, goat cheese, sliced green olives and sliced sundried tomatoes. 
Bake at 450° for another 10-15 minutes. 
To take this to the next level, you can add some basil or oregano on top

Rosemary London Broil

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Ingredients:
1.5 lb London broil (butterflied)
2 tbsp mustard powder
6 large cloves garlic, minced
2-3 tbsp minced ginger
2 tbsp fresh rosemary, chopped
Zest of 1 lemon
1/2 cup soy sauce or GF tamari
1 tbsp olive oil
1 tsp lemon pepper
Freshly ground pepper

Directions:
Mix all ingredients for marinade together and pour over London broil. Allow to marinate for at least 2 hours up to overnight.
Preheat oven to 400°F – be sure it is ready for London broil before you start grilling.
In the meantime, heat a grill pan, coated with a bit of oil, to medium-high heat. Remove meat from marinade (reserving it for later). Grill the London broil for 3 minutes per side. Transfer meat to an oven safe dish and pour marinade back on. Bake uncovered for 15-20 minutes.
I cooked my London broil in a cast iron skillet and put it straight into the oven like that.
The cooking method for the meat comes from, @kimkushercuisine ‘s first cookbook, The Modern Menu.

Pumpkin Zucchini Muffins

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My grandmother used to make zucchini muffins for me. I think they are from one of @norene_gilletz cookbooks. I’ve adapted the recipe and use @kodiakcakes pancake mix for an extra boost of protein. These are great for breakfast, lunch or a light dinner and super kid friendly. To top it off, they freeze well!

Ingredients:
1 large zucchini, grated and liquid squeezed out
3 eggs 
1 cup pumpkin purée 
1/2 cup ricotta cheese
1 tsp baking powder 
1/2 cup grated cheese
1 cup pancake mix (I use Kodiak Cakes, you can use passover pancake mix)
1/4 cup oil (I use avocado oil)
Salt and pepper 

Directions:
Mix all ingredients together. Bake at 350° for about 30 minutes. 

Eggplant Stuffed Humus Bassar

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These are amazing as an appetizer (use mini eggplants for a bite sized version) or a delicious main.
I use @busyinbrooklyn eggplant boats from her millennial kosher cookbook (they freeze beautifully). Mash up the insides and spread on humus.
Top the humus with cooked minced meat mixture. Top with tahini and fresh mint.
Meat mixture – I sautéed onions and garlic until softened and then added cumin, cinnamon and paprika. Added minced meat, allowing it to cook (making sure to break up into pieces). Added more spices, fresh mint and 3 tbsp tomato paste. Salt and pepper to taste.

Chicken Shawarma in a Pita

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I make shawarma chicken frequently (as you see if you my stories). But this is different. This is restaurant style, mouthwatering and delicious shawarma. 
Ingredients:
Chicken:
8 chicken thighs, cut into bite size pieces 
3 tbsp shawarma seasoning 
2 tbsp zaatar 
2 tbsp olive oil 
Juice of 1/2 lemon 
I marinate the chicken with the oil and spices for a few hours and add the lemon right before cooking. On medium/high heat, pan fry chicken – flip when you see the edges getting white. These pieces are small so cook quickly. 
To assemble shawarma pita, spread inside of pita with humus and add chicken and some or all of the following:
– chickpeas
– roasted cauliflower/broccoli
– spinach
– beets
– slaw – avocado
– pickles
– olives
– babaganoush – Israeli salad – grilled eggplant

I let my kids choose what they put inside, ensuring that there are options of vegetables that they like. 
Enjoy!