Tag: dairy

Rainbow Unicorn Ice Cream Chocolate Bark

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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.

Savory Goat Cheese and Spinach Hamentaschen

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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

Balsamic Pesto Spinach Salad

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Dressing:
2 tbsp prepared pesto 
1 tbsp balsamic vinegar 
3 tbsp extra virgin olive oil

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.

3 Cheese Spinach Crustless Quiche

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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

5-ingredient chocolate chip halva cheesecake hamentaschen

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Ingredients:
1 package (250 gram) cream cheese 
1/3-1/2 cup crumbled halva 
1/4 cup sugar 
1 tsp vanilla 
2 rolls of chocolate chip cookie dough (the packages I used were each 468g)

Directions:
Mix together cream cheese, halva, sugar and vanilla. 
Roll out dough as thinly as possible on floured surface (the chocolate chips will limit how thinly you can roll them). Using a 2.5-3 inch cookie cutter, cut out circles, fill with 1 tsp each of cheese mixture. Form hamentaschen. 
Chill for 1 hour
Bake at 325°F for about 15 minutes

Tacotaschen

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Ingredients:
1 tbsp grapeseed oil 
1 can black beans, drained, rinsed and gently mashed with potato masher 
1 cup crushed tomatoes (I used fresh but canned works well too)
1.5-2 tbsp taco seasoning
Grated cheese (I used a blend of mozzarella and cheddar)
10 puff pastry squares
1 egg, beaten OR melted butter

Salsa
8 grape tomatoes, chopped 
1/2 small mango, chopped 
1 avocado, mashed gently with a fork 
1/2 tsp chili lime seasoning
Freshly ground pepper 
Juice of 1/4 lemon 
Parsley or basil or cilantro for garnish

Directions:
Preheat oven to 400°F. 
Heat oil in large frying pan over medium-high heat. Add beans and tomatoes and cook for a 2-3 minutes, add seasoning and continue to cook for another few minutes. Add salt and pepper to taste (**if you use unsalted beans, you will more likely have to add salt)
Use a 3.5-4” round cookie cutter to cut puff pastry squares into circles.
Spoon 1.5 tbsp bean mixture in center of puff pastry rounds and top with some grated cheese. Fold to form hamentaschen. 
Brush with egg or melted butter. Top with additional grated cheese. 
Bake for about 20 minutes, until puff pastry in nice and golden. 
In the meantime, make salsa, by mixing together all ingredients. .
Top hamentaschen with salsa and enjoy! 

Chili Lime Kale Shakshuka

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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.

Cheesy Potato Latkes

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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.

Taco/Nacho Latkes

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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

Bubby Bonnie Muffins

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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.