Tag: dairy free

Thai Grilled Pargiot

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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. 

Chicken Fattoush Salad

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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. 

2 large boneless chicken breasts, cut into thin cutlets
2 tbsp Greek seasoning blend 
Zest 1 lemon
2 garlic cloves
3 tbsp avocado oil

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!

Honey Zaatar Roasted Carrots with Fennel and Purple Cabbage

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Ingredients:
~2 cups baby carrots
1/4 purple cabbage, sliced
1 fennel bulb, sliced
3 tbsp extra virgin olive oil
1 tbsp plus 1 tsp honey
1 tbsp Dijon mustard
1 tsp smoky paprika
1 tsp zaatar
1 tsp plus 1 pinch sea salt
Freshly ground pepper

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.

Rice Krispy Treat Hamentaschen

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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!

Tu Bishevat Chocolate Bark

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Ingredients:
2 cups dark chocolate chips 
2 tbsp honey
1 1/2 cups chopped mixed dried fruit and nuts (I used almonds, pecans, pumpkin seeds, craisins, dried blueberries, figs, dates, apricots, dried mango)
Unsweetened desiccated coconut (optional)

Directions:
Fill a small saucepan with about 1 1/2 inches water. Water over low-medium heat. Place a heat safe bowl on top of the pot and melt chocolate inside. 
Once melted, mix in honey and remove from heat. 
Mix 2/3 of fruit and nut mixture into chocolate. Spread chocolate on parchment-lined baking sheet. 
Spread remaining fruit nut mixture on top of chocolate and sprinkle with coconut if desired. 
Refrigerate for at least an hour, until chocolate hardens. Break up into pieces. 
This can be stored on the counter in a sealed container. 
Freezes well.

Sweet and smoky rosemary grilled chicken

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Ingredients:
1 tsp Dijon mustard
1 tbsp silan (date syrup)
1/4 cup extra virgin olive oil 
2 tbsp chopped fresh rosemary 
3 cloves garlic, minced
1 tsp smoky paprika
Zest of 1 lemon
1/2 tsp sea salt 
Freshly ground pepper 
4 boneless, skinless chicken breasts, each cut in half to form 2 cutlets.

Directions:
Mix together mustard, silan, oil, rosemary, garlic, smoky paprika, lemon zest, salt and pepper. 
Spread over chicken. Allow to marinate for up to an hour. 
Grill on BBQ or grill pan over medium-high heat, flipping when edges get white and chicken starts appearing slightly opaque. Use a meat thermometer to check for doneness. (Cilantro just for picture purposes, I actually dislike it and accidentally bought it).

Pretzel Crusted Maple Mustard Salmon with Broccoli

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This recipe can be made as fish sticks or as a salmon filet – or both, whichever you prefer!

Ingredients:
1 tbsp dijon mustard 
1 tbsp maple syrup 
1-2 tbsp extra virgin olive oil (for broccoli)
1/3 cup flour (for fish sticks) 
1 salmon filet, large enough for 2 
1/2 cup crushed pretzels 
1/2 head broccoli, cut into small florets

Directions:
Preheat oven to 400°F
For fish sticks: 
Mix together maple syrup and mustard. You can add a bit of mayo to this mixture if you’d like. 
Dredge salmon in flour. Then coat with mixture of mustard and maple. Finally dip in crushed pretzels. 
Spray generously with non stick cooking spray. 
Bake for 10 minutes. .
For salmon filet and broccoli:
Mix together maple syrup and mustard. 
Spread half of mixture onto salmon. 
Mix remaining mixture with oil and coat broccoli. 
Generously sprinkle salmon with crushed pretzels. 
Bake for 15-20 minutes, depending on thickness of salmon.

Quick and easy halva pecan babka (2 ways)

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I rarely make yeast doughs and love any hacks to make desserts that are quick and easy, but look elegant! I tried both methods and they worked well. The texture of the dough was obviously different, but both results were delicious.

Instructions:
1 whole challah dough or 1 pizza dough, defrosted (~20 oz)
1.5 cups crumbled halva
3 tbsp brown sugar
3 tsp vanilla
2 tsp cinnamon
3/4 cup chopped pecans
2 tsp silan

Directions:
Preheat oven to 350°F.
Roll out dough thinly to form a large rectangle. (It is much easier to roll out the pizza dough, the challah dough is much more challenging)
Mix together halva, brown sugar, vanilla, cinnamon and pecans. .
Thank you to @naomi_tgis for teaching me how to do this. Spread over rectangle. Roll up so it’s long and thin (as opposed to short and thick). Slice down the middle to form 2 even skinnier ropes and twist them together.
Brush exposed dough with silan.
Bake for about 30 minutes.

I preferred challah dough but the pizza dough was much easier to work with.

Smoky Smashed Potatoes

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Ingredients:
~ 40-50 baby potatoes (sorry I forgot to weigh)
1 tbsp nutritional yeast (omit for passover)
1 tbsp smoky paprika
2 tbsp chopped fresh rosemary 
1 tsp sea salt
Freshly ground pepper 
1/2 cup extra virgin olive oil .

Directions:
Preheat oven to 425°F. 
Place potatoes in a large pot and fill with water. Bring to a boil and let potatoes boil until they pierce easily with a fork, approximately 20 minutes. Drain. 
Mix together all the spices and oil. 
Place potatoes on greased baking sheet. Smash each potato to flatten – I used the bottom of a strong glass. Pour oil mixture over potatoes and gently spread mixture all over potatoes. 
Bake for about 20 minutes, flip and return to oven for an additional 10 minutes, until nice and crisp!