Ingredients: Spinach Red cabbage, sliced Green cabbage, sliced Golden berries (alternatively use tomatoes) Craisins Avocado Chopped fresh mint @heavenandearthfoods veggie sticks (thanks @kosherdotcom ) . Dressing (2 options): Option 1: 1 tbsp @traderjoes chili lime seasoning or @tagin 2 tbsp honey 1 cup extra virgin olive oil Juice of 2 limes 1 clove garlic Freshly ground pepper . Option 2 (good for Passover): Zest and juice of 1 lime 1 tsp chili powder 1 tbsp white wine vinegar 1/3 cup extra virgin olive oil 1 tsp sea salt Freshly ground pepper 1.5 tbsp honey 1 clove garlic, minced . Assemble all salad ingredients except veggie sticks. Top with dressing. Garnish with veggies sticks.
Melting chocolate used to intimidate me, but when I bought the first Silver Platter cookbook I realized how simple it was – so major thank you to @norene_gilletz z”l and of course to @daniellasilvercooks for starting me on making chocolate bark. I’m posting this recipe in memory of Norene ❤️ I’ve made this recipe before (check out one of my first Instagram posts on here) but this time, I added the ice cream cones to go with our Purim theme, thanks to a recipe in Millenial Kosher by @busyinbrooklyn . 1- 225g bag white chocolate chips (dairy) 2 drops each pink and blue food coloring Assorted sprinkles Rainbow sour strip candies, cut into triangles Crushed sugar cones (2-3) Mini marshmallows (not pictured because I didn’t have them 🙁)
Fill a small pot with about 1-2 inches of water and warm over medium heat. Pour chocolate into a heat safe bowl and cover pot with this bowl, allowing chocolate to melt (do not let chocolate get wet). Once melted, remove from heat and pour chocolate onto a parchment lined baking sheet. Place 2 drops of each food coloring in different parts of the white chocolate. Use your spoon to swirl and spread chocolate until the colors have blended nicely and chocolate is thinly spread. Top chocolate with crushed ice cream cones, mini marshmallows, assorted sprinkles and rainbow candy. Refrigerate for at least 1 hour, until set and then break up into pieces.
Ingredients: 12 pargiot (boneless, skinless chicken thighs) 2 tbsp soy sauce or gluten free tamari 2 tbsp extra virgin olive oil Juice of 1/2 lemon 1 tbsp honey 1 tbsp fresh ginger, minced 2 cloves garlic, minced 1 tsp sesame oil Squirt of sriracha hot sauce Sesame seeds and mint for garnish .
Directions: Mix together soy sauce, oil, lemon juice, honey, ginger, garlic, sesame oil and sriracha. Pour over chicken and allow to marinate for about an hour. Heat oil in grill pan over medium-high heat. Remove chicken pieces from marinade and grill for about 6-8 minutes per side, checking for doneness with meat thermometer. Garnish with sesame seeds and fresh mint.
This recipe is using the Greek seasoning blend I previously posted. The recipe for it is below. Chicken – this chicken is delicious as is and doesn’t need to be enjoyed in a salad.
Dressing 1 garlic clove 1/4 cup extra virgin olive oil Juice 1/2 lemon 1/2 tsp each sumac, salt, Greek seasoning Pepper 1 tsp (or more) honey
Salad: Spinach Kalamata olives Sliced tomatoes Chopped cucumbers Handful fresh mint, chopped Pita chips . Mix together Greek seasoning blend, lemon zest, garlic and oil. Coat chicken. Allow to marinate for about 15 minutes. Pan fry for a few minutes per side (check for doneness with meet thermometer- it depends on the thickness of your cutlets). . In the meantime, mix all dressing ingredients together and set aside. . Assemble salad and top with sliced chicken. . Enjoy! . Greek seasoning blend: 1 tbsp oregano 1 tsp sumac 1 tsp salt 1 tbsp garlic powder 2 tsp freshly ground pepper 1 tsp Trader Joe’s umami seasoning 2 tsp parsley 1 tsp basil 1 tbsp paprika 1/4 tsp cinnamon . Just blend all ingredients together!
Ingredients: 3/4 cup crumbled goat cheese (or feta or ricotta) 60 grams frozen spinach, defrosted and liquid squeezed out 1 tbsp fresh basil, chopped 3 tbsp each chopped kalamata olives and sundried tomatoes 15 mini tart shells 1 egg, beaten
Directions: Preheat oven to 375°F. Mix together cheese, spinach, basil, olives and sundried tomatoes. Remove tart shells from foil. Place ~2 tsp of cheese mixture into each tart shell and fold to form hamentaschen, closing tightly. Brush with egg. Bake for about 15 minutes. Hamentaschen are pictured here with @tuscaninifoods balsamic glaze but are delicious plain as well
Directions: Preheat oven to 400°F Mix together oil, 1 tbsp honey, Dijon, paprika, zaatar, 1 tsp salt and pepper. Spread 1/2 mixture onto carrots. Roast for about 25 minutes on greased baking sheet. Add fennel and purple cabbage to the pan and coat with remaining honey Dijon mixture. Try to ensure that vegetables in pan aren’t overlapping and roast for an additional 20-25 minutes, until fork pierces carrots easily with fork. Remove from oven and immediately drizzle with remaining honey and salt.
I love #ricekrispytreats , they’re one of my favorite desserts. So I figured there’s a way to turn them into hamentaschen. . Ingredients (as per Rice Krispie treat box) 1/4 cup margarine or butter 40 regular size marshmallow 1/2 tsp vanilla 6 cups rice krispies (choose GF ones if needed) . Filling options: Peanut butter Lotus spread Nutella (or dairy free version) Marshmallow fluff (for the Rice Krispie treat purists) Etc . Topping options: Melted chocolate Sprinkles Melted lotus butter Crumbled lotus cookies Etc . Method saved in highlights under “🔺Rice Krispies” I followed the recipe on the cereal box up until the point where you mix in the Rice Krispies. Immediately, I put on gloves and sprayed my hands (finger tips included) liberally with nonstick cooking spray. Using the Rice Krispie treat mixture that was still warm, I formed small balls (slightly larger than golf balls) and flattened them out to form a disc. Add desired filling (about 1 tsp) and good into hamentaschen shape. Top however you’d like! In this picture, I melted chocolate, put into a ziplock bag, cut a small hole and drizzled on. Then topped with some sprinkles. Enjoy!
Salad: Spinach Tomatoes, sliced Sundried tomatoes, chopped Kalamata olives, chopped Marinated artichokes, chopped Chopped fresh basil Goat cheese or feta (optional) French fried onions or chopped walnuts for passover (optional)
This salad is deliciously flavorful. It can be enjoyed with or without cheese (the first time I made it was without cheese and it was still fabulous). All you have to do is mix the dressing ingredients and drizzle them over the salad prior to serving.
Recipe inspired by a recipe given to me by my former colleague, Adriana.
This meal was a big thumbs up for the little ones in our house. I made sure to keep the olives on one side and tomatoes on the other side according to my kids’ preferences, with the middle portion containing a vegetable medley that we adults enjoyed.
Ingredients: 8 eggs, lightly beaten 6 tbsp pancake mix (I used @kodiakcakes mix, you can use GF or passover pancake mix) 1/4 cup Parmesan cheese 1/2 cup grated smoked Gouda (this added amazing flavor) 2 tbsp fresh basil, chopped 120 grams frozen spinach, defrosted and liquid squeezed out 3 tbsp milk 1/2 tsp baking powder Freshly ground pepper 1/2 cup grated cheddar cheese . Optional vegetable add ins: Sautéed mushrooms Caramelized onions Sliced tomatoes Sliced olives Bell Peppers (unless you’re inviting me over for the meal – I won’t touch them) Roasted broccoli Etc
Directions: Preheat oven to 350°F. Prepare whatever “add ins” need to be prepared (ex sauté mushrooms). Mix together all ingredients, excluding cheddar cheese and add-ins. If you’re not trying to keep the “add-ins” separate, you can mix them in once batter is made. Pour into a heavily greased Pyrex (mine was 6.5×10) or quiche pan. Add vegetable add-ins, separating them according to your children’s preferences if desired. Push some of them down so they span the height of the quiche. Top with cheddar cheese. I also added goat cheese to the adult center portion. Bake uncovered for about 30 minutes. Serves 4
Ingredients: 1-340g package round wonton wrappers, thawed 1 tbsp cornstarch 1/2 lb minced meat 6-8 brown cremini mushrooms, washed and chopped 3 green onions, thinly sliced 2 garlic cloves, minced 1 tbsp fresh ginger, minced 1.5 tbsp soy sauce 1 tsp sesame oil Oil for frying . Peanut sauce: 2 tbsp peanut butter 1 tbsp each soy sauce, rice vinegar and honey Squirt of sriracha 1 tsp sesame oil Water to thin Garlic or ginger if desired
Directions: In a frying pan, sauté mushrooms, ginger, garlic and green onions in about 1 tbsp oil. Once it’s almost done cooking, add soy sauce to deglaze pan and mix to incorporate. Remove from heat and allow to cool. Mix mushroom mixture with minced meat and sesame oil. In a separate small bowl, mix cornstarch with about 2 tbsp warm water to form a paste. Set aside. Spread out about 10 wonton wrappers on your work surface. Place 1 heaping teaspoon of meat mixture into each wonton wrapper. Dip your finger into cornstarch mixture and spread around perimeter of wonton. Fold into hamentaschen shape, making sure to close tightly and to push down on filling, to avoid air pockets. (I found that it worked best if once I spread the cornstarch mixture, I folded that dumpling right away). Head about 1 tbsp oil over medium-high heat in a frying pan (that has a lid). Add about 10 dumplings to the pan. Cook for 2 minutes without moving the dumplings so they brown. Reduce heat to medium-low, pour in 1/4 cup water and cover. Cook for an additional 3 minutes. While those dumplings are cooking, assemble your next batch. Cook as described above when ready, making sure to remove any remaining water from the previous batch from the pan. To make peanut sauce, just mix all ingredients together well. To serve, warm dumplings but do not warm sauce. Note – these can obviously made in the shape of regular dumplings! They’re delicious regardless of the time of year! Also, you may have to slightly adjust cooking time – every stove top is different. Check the first batch to ensure meat is fully cooked and that the bottom is nicely browned.
Erin Eats 