Chili Lime Kale Shakshuka

erineatsmtlLeave a comment

I make this for lunch whenever I’m home at lunch time. If you have washed kale that’s ready to go, it’s an incredibly quick and easy meal. 
While on vacation with my family, they all tried it and whenever I went to make it, they all asked if I can make for them too. 
Oh and it’s 4 ingredients… .
Kale, torn up into bite size pieces, veins removed 
Eggs 
Grated cheese (mozzarella or cheddar) – I’ve also used goat cheese and feta 
Chili lime seasoning .
Grease a saucepan that has a lid with butter or non stick cooking spray and heat over medium heat. 
Add kale to the pan so it’s spread evenly throughout the pan in a thin layer. 
Form wells for eggs (I use 2-8 eggs depending on # of people I’m feeding and size of pan) and pour a cracked egg into each well. 
Sprinkle generously with grated cheese and chili lime seasoning. 
Cover with lid. 
Shakshuka is ready when cheese is melted. 
I usually eat as is. Here, it is pictured over a slice of toast.

Rosemary Lamb Roast

erineatsmtlLeave a comment

Ingredients:
10-12 lb lamb shoulder roast 
14 cloves of garlic, 4 sliced, 6 at the bottom of the pan and 4 minced for the marinade
1 inch knob ginger, peeled and minced 
1.5 oz rosemary (2 packages)
6 tbsp extra virgin olive oil 
3 tbsp soy sauce 
2 onions, quartered 
2-3 carrots, peeled and chopped 
2 tbsp freshly ground pepper
1 tsp salt

Directions:
Score the top of the lamb roast and stuff holes with sliced garlic and half of rosemary. 
At the bottom of a large roasting pan, place onions, carrots and remaining garlic cloves. 
Top with lamb shoulder roast. 
Mix together minced garlic, ginger, additional rosemary, oil and soy sauce. Rub it into lamb, all over.
Marinate overnight. 
Preheat oven to 475°F convection. When you’re about to put lamb into the oven, reduce temperature to 325°F convection. Bake for about 3 hours, covered well. At this point, it should feel tender with a fork (if not, continue cooking covered until soft). Increase temperature to 425°F and cook for an additional 30-40 minutes, uncovered. 
Allow to rest for 10 minutes and serve. 

Smoky Potato Wedges

erineatsmtlLeave a comment

Inspired by 2 of my favorite potato recipes in @kimkushnercuisine ‘s The Modern Menu, these potatoes are absolutely addictive – even my picky kids love them. .

Ingredients:
2 large sweet potatoes, washed well and cut into wedges 
3 russet potatoes, washed well and cut into wedges
6 garlic cloves, unpeeled 
2 tbsp smoky paprika
1 tbsp sea salt, divided
1/4 cup extra virgin olive oil .

Directions:
Preheat oven to 400°F
Mix together paprika, 3/4 tbsp salt and oil. Coat potatoes and garlic cloves with this mixtures. Spread evenly on greased baking sheet. Bake for 40 minutes. Reduce temperature to 300°F and bake for an additional hour. 
Remove from oven and top with remaining salt. 

Cheesy Potato Latkes

erineatsmtlLeave a comment

Ingredients:
2 cups grated potatoes (I use the frozen shredded hash browns, but I haven’t found them kosher in Montreal, only in the US)
1/2 cup small curd cottage cheese
1/2 cup grated mozzarella/cheddar blend 
1 egg
1/4 cup flour 
Salt and pepper 
Oil to fry (I use grapeseed oil)

Directions:
Fill frying pan up with 1/4” of oil. 
Heat oil over medium heat until it sizzles when you put in a small piece of the mixture. You can add a carrot to the oil to help keep the oil clean. 
As the oil is heating up, mix together potatoes, cheese, egg, flour, salt and pepper. 
Form small latkes with your hands (this ensures they’ll stay together) and drop into oil. Flip once you see the edges browning. 
Remove from heat and allow to cool on cooling rack.

Sheet Pan Chicken Shawarma – 3 ways

erineatsmtlLeave a comment

Ingredients (very roughly):
Cauliflower and broccoli florets, cut small
Baby carrots, halved
Asparagus, cut into thirds
3 skinless boneless chicken breasts, cubed (I would have used thighs but they had a smell when I took out the package, it does change the cooking time)
Chickpeas, drained and rinsed 
Shawarma seasoning
Extra virgin olive oil
Lemon juice 
Sea salt
Humus 
Cabbage 
Olives 
Tahini 
Whatever other shawarma fixings you like 
Tortilla wraps (option 1)
Rice, cooked according to package directions (option 2)
Kale (option 3)

Directions:
Preheat oven to 400°F. 
On a sheet pan, spread cauliflower, broccoli, carrots and chickpeas. Coat with oil, shawarma seasoning and a light sprinkle of salt. 
Bake for 20 minutes. 
In the meantime, coat chicken and asparagus with shawarma seasoning, a bit of olive oil and some lemon juice. When the 20 minutes are up, add chicken and asparagus to sheet pan. Return to oven for additional 20 minutes (check the thickest piece of chicken for doneness)
*note that the pan should be overcrowded, you can always divide the mixture into 2 pans*
.
Serving options:
Option 1: spread humus on a tortilla and fill with chicken, vegetables and any other toppings you like (including olives, cabbage etc)
.
Option 2: make a rice bowl with all the chicken, vegetables and additional toppings. Garnish with tahini and zaatar. .
Option 3: enjoy over a kale salad. The juices from the chicken will be quite flavourful. All you have to add is a drizzle of oil, lemon juice and if you’d like, some tahini

Taco/Nacho Latkes

erineatsmtlLeave a comment

When it’s the first night of Chanukah and you’re completely zonked but you have an idea and want to see it through. Although when I think about it, I should have waited for #tacotuesday .
Trader Joe’s potato latkes (but you can obviously use homemade)
Sour cream
Guacamole (storebought or homemade)
Salsa
Grated cheese
Chili lime seasoning 
Black beans (not pictured as I did not have a can opener 🤦‍♀️)
Corn (not pictured because it didn’t even cross my mind)
.
Cook latkes as you normally would and top with the toppings listed above or any other ones

Meat egg roll style triangles

erineatsmtlLeave a comment

Ingredients:
7 oz roast smoked turkey breast, chopped
2.5-3 oz gourmet salami (I used
@amsellemgourmet_butcher ), chopped
1/2 cup chopped @jacksgourmet fake bacon, chopped
16 puff dough squares
2 cups white cabbage
1 egg
Everything but the bagel seasoning
Dijon mustard

Directions:
Preheat oven to 400°F.
In a pan over medium-high heat, sauté cabbage and meat for about 5 minutes. So cabbage is wilted and everything is nice a flavourful together.
Squeeze a bit of dijon mustard on each puff pastry square and spread (leaving edges clean). Spoon about 1.5 tbsp of meat mixture on each puff pastry square. Fold in half and seal to close. (You can freeze at this step). Place on greased or parchment lined baking sheet.
Beat egg and brush onto each triangle. Sprinkle with everything but the bagel seasoning.
Bake for about 20 minutes, until nicely browned.

Fennel Salad

erineatsmtlLeave a comment

Ingredients:
1 fennel bulb, sliced 
1 tbsp honey mustard
2 tbsp extra virgin olive oil 
Handful craisins 
Crushed terra chips
.
Directions:
Mix together honey mustard and oil. Coat fennel. Garnish with craisins and crushed terra chips. .
This salad can be made in advance, just add the terra chips when ready to serve.

Miso Salmon – 3 ways

erineatsmtlLeave a comment

Ingredients:
2 tbsp miso
1 tbsp freshly grated ginger 
1 tbsp soy sauce or GF tamari
1 tbsp maple syrup
1 tsp sesame oil 
Sesame seeds for garnish 
2 tbsp extra virgin olive oil
Salmon filet for 2 people
1 head of broccoli
1-8oz box mushrooms (optional)
1/4 red cabbage, chopped (optional)
Rice paper wrappers 
For rice paper wraps – assortment of grated white cabbage, red cabbage, grated carrots and fresh mint/basil

Directions:
This marinade is delicious and can be used to make a sheet pan salmon recipe, just vegetables as a delicious side or step it up a notch and make these beautiful rice paper wraps. 
Preheat oven to 400°F. 
Place salmon on greased baking sheet and surround with vegetables of your choice (vegetables should not be too crowded). For rice paper wraps, I recommend the broccoli as your vegetable. 
Mix together miso, soy, maple syrup, ginger and sesame oil. Spread half over salmon. Mix remaining with 2 tbsp olive oil and spread over vegetables. 
Bake for 20 minutes. You can simply enjoy as is or you can use this to make rice paper wraps. 
Alternatively, omit the salmon from this recipe and just roast the vegetables (I used broccoli and cabbage, swipe for picture). .
For rice paper wraps, see highlights for detailed instructions. 
Make an extra portion of your miso sauce to use for dipping. 
Place rice paper wrap in warm water until softened. Remove and place on kitchen towel. Fill with a small amount of salmon, broccoli, cabbage, carrots and mint/basil. Fold up tightly. Enjoy with extra marinade.

Bubby Bonnie Muffins

erineatsmtlLeave a comment

This recipe is inspired by the delicious blintz muffins in the first “Kosher by design” cookbook. My mother (Bonnie) makes them for my kids and they adore them! . 
Ingredients 
1 cup pumpkin purée 
1 cup ricotta cheese 
3 eggs 
1/2 cup pancake mix (I used kodiak cakes, use passover pancake mix if necessary)
3 tbsp butter
1 tsp Cinnamon
1 tsp Vanilla 
Blueberries to top muffins
.
Preheat oven to 350°F. Line a muffin tray with parchment liners (important to use parchment, otherwise it sticks) 
Mix together all ingredients, except the blueberries. 
Fill 1/4 cup of mixture into each muffin cup and top each with a blueberry. 
Bake for 20-25 minutes 
Allow to cool. 
These muffins freeze beautifully.