Author: erineatsmtl

Humus Pizza

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This is a fun and easy appetizer or meal – there are so many variations of toppings, which is helpful since we’re all stuck at home with different food available. .

Ingredients:
Naan bread or tortilla or pita or pizza crust or any other flatbread 
Humus (storebought or homemade – see below for homemade) – it doesn’t have to be chickpea humus, you can make a different kind depending on what you have in your house (black bean, edamame…)
Any toppings: we used purple cabbage, shaved asparagus, shaved baby carrots, sliced tomatoes, olives and chickpeas. 
Any garnish: we used zaatar and drizzled tahini
Other topping options: cucumbers, grated carrots/cabbage, roasted eggplant, roasted cauliflower or broccoli, beets, peppers, hard boiled eggs, kale, beans, jalapeños, pesto, sesame seeds, everything but the bagel, sumac, smoky paprika etc etc etc .

Homemade humus:
1 cup dry chickpeas 
Baking soda 
1/2 cup tahini 
Juice of 1/2 lemon 
1 garlic clove
1 tsp sea salt 
1 tsp cumin
Freshly ground pepper

Directions:
Warm flat bread in the oven. 
Remove from oven. Spread with humus and then top with whatever toppings and garnishes you’d like. 
Enjoy! .
To make humus:
Place beans in a bowl and add water (it should go a few inches above chickpeas) and some baking soda. Either soak overnight or do a quick soak in the microwave by microwaving by about 20 minutes at 50% power. 
Drain chickpeas and add them to a pot with water going a few inches above chickpeas again. Bring to a boil and then allow to simmer until they’ve really softened. **DO NOT POUR OUT THE LIQUID**
In a good processor, add 1 cup chickpeas, tahini, lemon juice, 1 garlic clove, salt, cumin, pepper and 1/4 cup of liquid. Process until smooth. You may have to add additional liquid. Top however you would like! 
You can freeze the remaining chickpeas with some of the liquid. 
Enjoy! 

Garlic Confit Chicken

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This recipe was inspired by a garlic confit made by @spinachnspice – you can absolutely enjoy the garlic as a dip, it’s fabulous! It also happens to be kosher for Passover!

Ingredients:
1 1/4 cup extra virgin olive oil 
2 cups peeled garlic cloves 
A few springs fresh rosemary 
1/2 tsp salt 
Freshly ground pepper 
1/2 tsp paprika 
6 bone-in chicken breasts

Directions:
Part 1 – make your confit:
Preheat oven to 350°F. 
In a pie dish (or dish of similar size), spread garlic, top with oil, some fresh rosemary sprigs, salt and pepper. The oil should just cover the garlic. 
Bake for 1 hour. Allow to cool and blend using an immersion blender. .

Part 2 – make the chicken:
Preheat oven to 375°F convection. 
Separate half the garlic mixture and spread all over chicken, including under the skin. Sprinkle on paprika and more fresh rosemary. Roast uncovered for 45-60 minutes (I always check with meat thermometer). .

The leftover garlic mixture used as a dip for the chicken. It can also be stored in the fridge and used as a fabulous dip. The excess oil can be used for cooking. 

Stuffed Hasselback Sweet Potatoes

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My friend Rivky from @spinachnspiceshared a hasselback sweet potato recipe, which inspired this recipe here. And it’s kosher for Passover!

Ingredients:
4 small sweet potatoes 
3 tbsp extra virgin olive oil, divided 
1 tbsp grapeseed oil 
1 shallot 
1/2 package @jacksgourmet facon (fake bacon), chopped 
3 medjool dates, pitted
2 garlic cloves, minced 
1 tbsp fresh rosemary 
1 tbsp honey
1 tsp cinnamon 
1/3 cup chopped pecans 
Salt and pepper

Directions:
Preheat oven to 350°F. 
Slice sweet potatoes into a hasselback. Brush with 1 tbsp olive oil. Bake for about 15 minutes, until potatoes have softened slightly. .
In the meantime, heat grapeseed oil over medium heat and sauté shallot and facon for a few minutes, until softened. 
Remove from heat and mix with remaining ingredients (including reserved 2 tbsp olive oil). .
Very gently, use this mixture to fill openings in sweet potato. Return to oven and bake for an additional 30-40 minutes – until sweet potato is easily pierced with a fork. 

Carrot Spinach Mac & Cheese

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1-500 g box macaroni, cooked according to package directions
4 carrots, peeled and chopped 
60 g frozen spinach, defrosted and liquid squeezed out 
3 tbsp butter
3 tbsp flour 
1.5 cups 3% milk
1/2 tsp salt
Freshly ground pepper
1 cup grated mozzarella 
1 cup grated smoked Gouda 
2 tbsp Parmesan cheese
.
Boil carrots until very soft. Drain and mash. Set aside. 
Meanwhile, in a large saucepan, melt butter over medium-low heat. Mix in flour. Pour in small amount of milk, and mix with flour mixture until incorporated well and thick. Next add salt, pepper and cheeses. 
Remove from heat. Mix in vegetables and finally mix with noodles. .
.
This recipe is incredibly freezer friendly!

Sheet Pan Pesto Salmon

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This recipe is quick & easy and kosher for Passoverbut delicious any time of year!

Ingredients:
2 salmon filets 
1/4 cup pesto sauce (store bought or homemade)
2 tbsp extra virgin olive oil 
Purple cabbage (not from a bag) cut into small pieces 
Broccoli, cut into small florets 
1 small sweet potato, cut into teeny tiny cubes 
Handful of cherry tomatoes 
@heavenandearthfoods veggie sticks (thank you to @kosherdotcom for sending these my way)

Preheat oven to 400°F. 
Spread half of pesto into salmon. 
Add oil to remaining pesto and use it to coat vegetables well. 
Spread vegetables around salmon. 
Top salmon with veggie sticks. 
Bake for about 15 minutes. .
.
Enjoy!

Trio of Salatim

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The most delicious chickpeas in the world (courtesy of my friend Mindy):
Ingredients:
1 tbsp grapeseed oil 
1 can chickpeas, drained 
1 tbsp smoky paprika 
1 tbsp paprika
1/2 tsp salt
1/2 tsp cumin 
Freshly ground pepper 
1/2 tbsp garlic powder
1/3 cup water 
1/2 cup garlic oil (reserve from confit) 
Sauté chickpeas in oil over medium high heat and add all spices. Mix to coat well and sauté for a few minutes. Slowly add water and mix until incorporated.
Remove from heat. Mix in garlic oil. 
Enjoy! 


Babaganoush – for those of us who don’t have a gas stove 
Ingredients:
1 eggplant 
2 tsp olive oil
3 tbsp tahini 
1 clove garlic 
1 tsp sea salt, divided 
1 tsp cumin 
A few drops liquid smoke
Juice of 1/4 lemon
Freshly ground pepper
2 tbsp fresh parsley, chopped 
Directions:
Pierce holes in eggplant all over with a fork. Drizzle with oil and 1/2 tsp salt. 
Broil for about 3 minutes per side, until nicely charred. 
Continue to bake at 350°F for about 30 minutes, until extremely easy to pierce with fork. 
Once eggplant cools, remove skin and discard. Mash eggplant with fork and mix with remaining ingredients (except parsley). If you prefer a smoother consistency, you can blend eggplant mixture using immersion blender. Top with parsley and enjoy! .


Tomato Garlic Confit 
Preheat oven to 350°F. 
In a small Pyrex, spread baby tomatoes and peeled garlic cloves in a single layer. Top with some fresh rosemary, sea salt and fresh ground pepper. Pour olive oil over the tomatoes and garlic, just to cover. Bake for about 1 hour.

Smoked Meat Nachos

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This is a fast and delicious appetizer for any meal!

Ingredients:
2 cups green cabbage 
200 grams mixed cold cuts (I used gourmet salami and pastrami), chopped 
Tortilla chips
Yellow mustard 
Everything but the bagel seasoning

Directions:
Sauté the cabbage and meat over medium heat until cabbage has become transparent and everything is well incorporated. 
Spread tortilla chips on a plate. Top with meat and cabbage mixture. Drizzle on mustard and sprinkle on everything but the bagel. 
Serve immediately. 
Alternatively, you can reheat meat mixture and top tortilla chips just before serving.

Brownie Surprise Truffles & Hamentaschen

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Ingredients:
1 box @realduncanhines brownie mix (this likely works with other mixes but I haven’t tried them and I know this yields the right texture) – bake according to package directions (if you’re given the option of cake like or more fudgy brownies, choose fudgy)
Lotus 
Marshmallow fluff
Chocolate chips

Directions:
Cook brownies according to package directions. Don’t allow to cool too long – just make sure it has cooled enough that you can handle with your hands. 
Scoop out a chunk of brownie and use your hands to form a circle. Fill with topping of choice. Close up to form either hamentaschen or ball. Repeat with remaining brownie mixture – avoid edges of brownie because they’re more difficult to work with (just eat them because they’re yum). Refrigerate to set. 
Melt chocolate chips in double boiler. Dip brownie balls into chocolate and place on lined baking sheet. Sprinkle with crushed cookies. Refrigerate to set. (I did not dip the hamentaschen but you obviously could)

Miso Strip Steak

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I was at a grocery store and was pleasantly surprised to find strip steak. However I am in no way a meat connoisseur, so I asked my friend @sylviafallas for advice. She graciously told me how to cook it – I created this yummy marinade and after following her cooking tips, these steaks were outstanding!

Ingredients:
2 strip steaks, approx 1 lb
2 cloves garlic, minced
2 tbsp miso
1 tbsp soy sauce (or GF tamari)
1 tsp sesame oil
1 tbsp honey
Zest of 1 lemon
1 tbsp chopped fresh rosemary 
Freshly ground pepper

Directions:
Mix together garlic, miso, soy sauce, sesame oil, honey, lemon zest, rosemary and pepper. Spread over steak. Allow to marinate for at least an hour. 
Heat a grill or grill pan (I used a cast iron pan) with a bit of oil. 
Grill for 5-6 min per side – use a meat thermometer to check for doneness. 
Remove from heat. 
Slice when cooled.

Humus Basar Nachos

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This is a great meat appetizer or finger food for a party!

Ingredients:
1 lb ground beef (or lamb)
1/2 eggplant, cubed 
1/2 cauliflower, cut into small florets
1/2 can chickpeas, drained and dried
2 cloves garlic, minced
2 tbsp shawarma seasoning; divided
2 tbsp zaatar, divided 
1 tsp sea salt 
1/4 cup extra virgin olive oil 
Pepper to taste
Pita chips (store bought or homemade)
Humus 
Sliced olives if desired

Directions:
Preheat oven to 400°F. 
Mix together 1 tbsp shawarma seasoning, 1 tbsp zaatar, salt, freshly ground pepper and oil. Spread vegetables on sheet pan and coat with mixture – if there is remaking oil mixture, reserve for pita chips (if you’re making them). Bake for about 30-40 minutes. .
In the meantime, sauté garlic in some oil over medium heat. Add meat, making sure to break up into small pieces. Cook until starting to brown. Season with remaining shawarma seasoning, zaatar and pepper. Continue cooking until all meat is nicely browned. .
Serve pita chips with humus and meat mixed with vegetables and olives. Top with tahini and zaatar. .
To make your own pita chips, take store bought pita and open in half. Cut into triangles and brush each triangle with olive oil mixed with seasoning blend (I used the same mixture that I used for the vegetables). Bake at 325°F for about 10 minutes, depending on thickness of pita.