Tag: dairy free

Goldie’s Mandelbroit

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My mother’s good friend, Goldie, is 90 years old, old enough to be my own grandmother but behaves as young as young as a 30 year old, playing tennis until recently. They paint together almost weekly and Goldie brings the most delicious biscotti. I changed the add-ins, and you could too, but the base recipe remains the same. Pictures are 2 different types but you can’t really see their differences. .
I don’t know the source of her recipe and would love to credit the original source if anyone knows it. .
3 eggs
1 cup oil (grape seed, avocado, vegetable or even melted coconut for a more buttery texture)
1 tsp vanilla
1 cup sugar
3 cups flour
2 1/2 tsp baking powder
Pinch of salt
Add-ins:
2/3 cup each candies pecans, dried cherries, slivered almonds AND 1 tsp cinnamon
OR
1 1/2 cups @kelloggsus special K nourish coconut cranberry and almond cereal AND 1/2 cup dried cranberries
You can add chocolate chips to either option if you’re a chocolate lover. .
Preheat oven to 350°F.
In a large bowl, mix together wet ingredients then add in dry ingredients. Once dough starts to form, mix in add in combination of your choice.
Form into logs on parchment lined baking sheet.
Use a knife to mark where you’ll be slicing the biscotti after it bakes.
Bake for 30 minutes.
Remove from oven and let cool. Slice into biscotti and lay on its side.
Reduce oven temperature to 300°F and bake until biscotti hardens, about 30 minutes

Honey Mustard Hasselback Salami

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1 large salami
2 heaping tbsp honeycup mustard
1 tbsp smoked paprika ~1 tsp maple syrup (adjust according to your sweetness preferences)
Water to thin. .
Preheat oven to 400°F.
Put 1 chopstick on either side of salami to keep in place and to avoid being able to but all the way through. Thank you @busyinbrooklyn for this tip.
Slice salami into super thin rounds but don’t cut all the way through (that’s why the chopsticks are there). Place salami in a greased baking dish.
Mix together honeycup mustard, smoky paprika and maple syrup. Add water to thin so it’s easier to drizzle.
Brush onto salami, making sure to get into all the crevices.
Bake uncovered for about 45 minutes, basting every 15 minutes or so.

Chocolate Tahini Pistachio Palmiers

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Roll out 1 large piece of puff pastry onto floured parchment. Spread 1/2 container of @achvafood chocolate tahini spread onto the puff pastry. This can take some time – be gentle and patient. 
Sprinkle on crushed pistachios. 
From both ends, roll in until both rolls meet in the center. 
Put in the freezer for 30 minutes or so. 
Preheat oven to 375°F 
With a sharp knife, slice palmier roll 
Bake for about 15 minutes.

Super Healthy Muffins

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Disclaimer – there are not the most delicious muffins you will ever eat. However they are super healthy and my family eats them for breakfast or snacks. .
1 can chickpeas, drained 
3 bananas
1 cup fresh spinach, packed 
2 apples, peeled and grated 
2 eggs 
1/4 cup silan (date syrup)
1 tsp vanilla 
3 cups rolled oats 
1 tsp baking powder
1 tsp baking soda 
2 tsp cinnamon
1 cup blueberries .
Preheat oven to 350°F. 
In a good processor, mix chickpeas, bananas and spinach. 
Transfer to a mixing bowl and mix in apples, eggs, silan and vanilla. 
Mix in dry ingredients. 
Finally mix in blueberries. 
Spoon 1/4 cup of mixture into each parchment lined or silicone muffin pan cups. 
Bake for about 20 minutes.
Yields about 24 muffins 

Braided Olive and Mushroom Tart

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1 square of puff pastry, rolled out thinly on parchment
2 tbsp extra virgin olive oil
2 boxes of baby Bella or cremini mushrooms, stems reserved but gills removed
10 baby tomatoes, sliced
2 cloves garlic, crushed
Large handful fresh basil, chopped
A few chopped sundried tomatoes, optional
1 tbsp pine nuts, crushed
2-3 tbsp olive tapenade (I used @sardofoods brand)
1 egg, beaten
Sesame seeds for garnish if desired .
Preheat oven to 400°F.
Slice mushrooms and chop up their stems (discarding the hard part). In a large pan, sauté the mushrooms in oil. After liquid has mostly evaporated, add the tomatoes, sundried tomatoes and garlic. Continue to sauté for a few more minutes. Add pine nuts and fresh basil and remove from heat.
For braiding technique details, please see my highlight 🍄olive braid.
I spread the olive tapenade in a line in the middle third of the puff dough, leaving a bit at each end. On either side, cut 1 inch diagonals or puff dough that you can fold over after. Add mushroom mixture on top of olive tapenade. Fold over puff dough slits almost like a braid. .
Brush with egg and top with sesame seeds.
Bake for about 20 minutes.

Spinach Lentil Shakshuka

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I didn’t measure perfectly for this recipe but here’s approximately what I did. Thankfully it’s pretty forgiving 🙂 .
2 tbsp olive oil
1 clove garlic, minced
1 can crushed tomatoes ~60 grams frozen spinach (the one I buy comes in little “nuggets”, I used 2 of them)
1 squirt sriracha hot sauce 
1 tbsp chopped sundried tomatoes 
1 can lentils, drained
Salt and freshly ground pepper
1 tbsp olive tapenade (optional)
2 tbsp capers 
10 green manzanilla olives, sliced
5-6 eggs 
Handful fresh basil, chopped 
Zaatar 
Tahini to drizzle .
Sauté garlic in oil over medium heat in a pan with a tightly fitting lid. Pour in can of tomatoes and frozen spinach and let cook until spinach has thawed, mixing around to ensure that bottom of the pan doesn’t burn. Next add sundried tomatoes, lentils, sriracha, salt, pepper and some of the fresh basil. Gently mix. 
Make little wells in the tomato mixture and add an egg to each one. Top with olives and capers. Cover and allow eggs to cook (I waited until the white was white). Uncover and top with remained basil, Zaatar, olive tapenade (if desired) and a drizzle of tahini 

Brownie Ice Cream Sandwiches

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This is a great #activityforkids – we had lots of fun making them together. They turned out way better than I expected – adults and kids alike were devouring them!! .
#recipe ⬇️
.
1 box @realduncanhines brownie mix – batter prepared but unbaked 
1-500ml tub of ice cream (any type – I used dairy free @so_delicious cashew ice cream) .
Remove ice cream from freezer to thaw. Line 2 lasagna sized foil pans with parchment. Spread brownie batter in each pan so it’s very thin. Bake at 350° for 10 minutes. Let cool. 
Spread melted ice cream into one of the brownie pans. You can add some fillings (like cookie dough or sprinkles or crushed nuts if you’d like). Flip over other brownie on top of ice cream and peel of parchment. ** this step didn’t work perfectly for me and the top brownie fell apart but it did not matter at all – I filled in the empty spaces with @sftebakery cookie dough)*** Return to freezer for at least an hour for it to harden.
Remove from freezer and cut up either using cookie cutters or cutting with a knife into rectangles. 
Dip the edges into sprinkles or other topping options listed below if desired. We used sprinkles and @planterspeanuts honey roasted peanuts, crushed. .

Optional toppings/fillings:
Vegan cookie dough 
Sprinkles
Chocolate chips 
Crushed candied nuts 
Skor bits 
Reese’s pieces 
Crushed cookies
++++

Quick and easy maple mustard salmon, version 2.0

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A while ago, I posted an incredibly quick and easy salmon recipe. Tonight, I made a new version of this salmon, that is almost as easy and just as delicious. .
I mix together equal part of maple syrup, mayo and grainy Dijon mustard (I’ve also used honey mustard for a sweeter dish) and spread it onto a salmon filet. Bake at 400° for about 20 minutes (depending on the size and thickness of salmon). Top with lots of chopped fresh mint and lemon zest. 

Dill Chicken with Artichokes, Olives and Capers

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Ingredients:
1/4 cup olive oil 
1/2 cup fresh dill, chopped 
1/4 cup fresh parsley, chopped 
Zest and juice of 1 lemon
4 cloves garlic, peeled and minced
1 small shallot, peeled and chopped
1 tsp Dijon mustard (omit for passover)
1/4 cup each green olives and artichokes, chopped 
2 tbsp capers 
Freshly ground pepper 
2 bone-in, skin-on chicken breasts .

Directions:
In a small bowl, mix together all ingredients except chicken. 
Place chicken in prepared roasting pan and tuck marinade under skin and all over chicken. Cut up remainders from lemon and add them to the pan as well. 
Let marinate for up to an hour. 
Preheat oven to 400°F, use convection if you have that option. 
Bake for about 45 minutes until juices run clean. 
Garnish with fresh parsley and or fill. .
If you want to cook a whole chicken using this recipe, you probably don’t have to fully double the marinade – I would just add a bit more of each ingredient.