Tag: dairy

5 ingredient Smoked Salmon & Runny Egg Cheesy “Latkes”

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Ingredients:
1 bag tater tots 
Sliced cheese 
Eggs 
Smoked salmon 
Everything but the bagel seasoning .

Directions:
Remove tater tots from freezer and allow to thaw (it doesn’t have to be completely). Spray waffle maker or sandwich press with non stick cooking spray. Place 3-4 tater tots, partially overlapping on waffle maker. Top with 1 slice of cheese and another 3-4 tater tots. Repeat on remaining surfaces of waffle maker. Close and grill until nicely browned. 
In the meantime, heat frying pan over medium-high heat and spray with non stick cooking spray. Once heated, pour cracked egg onto pan and cook until white is set. 
Top cheesy tater tot with runny egg, 1 slice of lox and everything but the bagel seasoning.

Pull Apart Banana-Almond butter French Toast

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Ingredients:
1 banana
2 tbsp almond butter 
1 tsp vanilla 
1/4 cup milk 
2 eggs 
1 tsp cinnamon
5-6 cup cubed challah
Butter for frying

Directions:
Mash banana and mix well with almond butter. Add vanilla, milk, eggs and cinnamon to mixture. 
Place cubed challah in a large bowl and pour banana mixture over challah. Toss well to combine. 
Heat butter over medium-high heat. 
Place challah mixture in clusters in pan. Allow French toast to fully cook on 1 side prior to flipping to be sure that the clusters don’t fall apart. Cook until nicely browned on both sides. 
Enjoy with maple syrup!

Mediterranean Flat Bread

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Naan bread
Spinach
Marinated artichokes, sliced
Olives, sliced
Mozzarella cheese
Sundried tomatoes
Baby tomatoes
Vegetarian hot dogs (I used @yvesveggiecuisine kale and caramelized onion)
Balsamic glaze (I used @tuscaninifoods )
Zaatar
.
Preheat oven to 400°F.
Spread a bit of spinach over naan bread. Top with mixture of artichokes, olives, cheese, tomatoes and vegetarian hot dogs.
Bake for about 10 minutes, until spinach has wilted and cheese has melted.
Garnish with zaatar and drizzle on balsamic glaze.

Bean and Lentil Veggie Burgers

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These can be served in a bun with cheese and any other staples you’d like or over kale as pictured.

Ingredients:
1-15oz can lentils, drained and rinsed 
1/2-15oz can black beans, drained and rinsed 
60 oz frozen spinach, defrosted and liquid squeezed out
1/2 cup grated cheddar cheese
1/2 cup grated carrots 
1 clove garlic, pressed
1 egg
1 tbsp chopped fresh basil
1/2 tbsp taco seasoning
~ 1/2 cup panko breadcrumbs or crushed rice chex cereal for GF
Grapeseed oil if frying (approximately 2 tbsp)

Directions:
In a medium bowl, mix together lentils, beans, spinach, cheese, carrots and garlic. Mash with potato masher until well incorporated but some bean pieces are still visible. 
Mix in egg, basil and taco seasoning. 
Roll about 1.5-2 tbsp of mixture into balls and roll to coat with panko. Flatten gently to form a patty. .
If frying, add oil to pan at medium-high heat and wait for it to heat up (I check by dropping a small piece of food on the pan – it’s ready for frying when it sizzles). Fry until lightly brown, flip and repeat on other side. .
If baking, preheat oven to 400°F. Place patties on greased baking sheet and liberally spray them on top with additional cooking spray. Bake for 10 minutes, carefully flip and bake for an additional 5 minutes. .
If serving in a bun – you know what to do! 
If serving as pictured, spread patties onto kale with some corn kernels. Top with a mixture of mayo, sriracha hot sauce and chili lime seasoning (alternatively use chili powder and a squirt of lime juice).

Shakshuka Nachos

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I don’t have exact measurements but I think you can wing it
.
1 tbsp butter
Kale (I used about 1/2 head, basically enough to fill the pan), torn into small pieces 
4 eggs 
1/2 can black beans, drained, rinsed and dried 
Corn kernels 
Chili lime seasoning
Grated mozzarella cheddar blend 
Salsa
.
Melt butter over medium-high heat. 
Throw kale into the pan, make 4 wells and place an egg into each well. Sprinkle generously with chili lime seasoning. 
Spread on cheese, beans, corn and a few spoonfuls of salsa. 
Cover pan until cheese melts. 
Serve with tortilla chips and guacamole.

(Veggie) Hot Dog, Broccoli and cheese quesadilla

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This versatile meal can be made with so many different fillings – use peppers, cauliflower, lentils, grated carrots, tofu cubes etc etc etc. .
2 veggie dogs, sliced (I slice in half first so it’s not a choking hazard)
1 cup small broccoli florets 
1 sweet potato, chopped into small cubes
1-2 tbsp taco seasoning 
2-3 tbsp extra virgin olive oil 
4 tortillas (can use GF)
Grated mozzarella and/or cheddar cheese 
Chickpeas .
Preheat oven to 400°F
Place hot dogs, broccoli and sweet potato on greased baking sheet. Toss with olive oil and taco seasoning. 
Bake for 20 minutes. 
Spoon some mixture, cheese and chickpeas into half of tortilla, fold over and pan fry until lightly browned and then flip. Cut into triangles. 
Enjoy with salsa or sour cream.

Mushroom Goat Cheese Spanakopita

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1 stick plus 2 tbsp butter, divided 
1 onion, peeled, cut in half and thinly sliced
1 box cremini mushrooms, gills removed and sliced 
2 cups spinach 
3 sundried tomatoes 
Splash of balsamic
1/2 cup goat cheese
2 tbsp chopped fresh basil
12 Phyllo sheets – I prefer using fresh but you can also used frozen, just let it thaw
.
Melt 1 tbsp butter in a large pan over medium heat. Add onion and cook for a long time until lightly caramelized. Add in mushrooms and continue to sauté. Push aside and add spinach until it’s wilted. Mix in tomatoes, balsamic, basil and goat cheese, until blended well and remove from heat. .
Melt remaining butter. 
Place 1 piece of phyllo on a piece of parchment paper and brush with butter. Repeat with 2 move phyllo sheets. Keep remaining phyllo covered in the meantime. 
Orient phyllo sheets horizontally. 
Cut into 4 even strips. 
Place 1 tbsp of mushroom spinach mixture in the corner of each strip. Fold over into a triangle and keep folding over until the end of the strip. 
Repeat with remaining strips of phyllo. 
Repeat this process with 9 remaining phyllo sheets. 
Brush triangles with remaining butter. .
Bake at 375°F for 15-20 minutes, until nicely browned. 
You can freeze prior to baking and bake fresh. 
The steps are saved in my highlights in case my explanation of the folding technique isn’t clear.

Taco Stuffed Spaghetti Squash, version 2.0

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I made a similar recipe posted much earlier in my feed but here’s tonight’s version. It’s not measured perfectly but that’s the beauty of cooking – flavour how you like! I used half of the bean mixture to make “taco pizza” for my kids and the rest for our squashes. .
Ingredients:
1 spaghetti squash 
1 tbsp extra virgin olive oil
Salt and pepper 
1 can black beans, rinsed and drained 
1/4-1/3 cup canned crushed tomatoes 
2 tbsp avocado oil to sauté, divided 
Taco seasoning (as much as you’d like)
Large handful baby spinach 
1/2 cup canned corn 
Grated mozzarella or cheddar cheese
1/3 cup salsa (or more to taste)
For extra spice, I used some store bought pickled jalapeños, you can also use hot sauce 
Tzatziki greek yogurt or sour cream .
Preheat oven to 400°F. 
Cut squash in half and remove seeds. Brush with olive oil, salt and pepper. 
Bake skin side up for about 1 hour. .
In the meantime, mash black beans (not completely – I like when some are mashed and some are still whole or close to whole). Heat 1 tbsp avocado oil over medium-high heat and add beans. Mix in tomatoes well. Then add seasoning. Cook for about 5 minutes. Remove from heat. Set half of this mixture aside and freeze for later or do what I did and use it to make taco pizzas for your kids. .
Once squash is removed from oven and cool enough to handle, use a fork to pull out spaghetti strands. Mix with remaining bean mixture. Set aside. .
Add remaining oil to pan and sauté spinach until wilted. Add in spaghetti squash and beans. Mix well. Next add salsa, cheese, corn and pickled jalapeños. .
Remove from heat. Return to squash shells. Serve topped with tzaziki Greek yogurt, chopped parsley and salsa

Rosh Hashana Simanim salad with Balsamic Silan Vinaigrette

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The salad is pictured with goat cheese but is absolutely delicious without it as well. It’s perfect for your Rosh Hashana table! .
Dressing:
1/3 cup balsamic 
1 cup extra virgin olive oil 
1 large clove garlic
1 tbsp silan
1 tbsp Dijon 
Salt and pepper .
Salad:
Kale 
Butternut squash, cubed into tiny squares and roasted until crispy (salt, pepper, extra virgin olive oil – roasted in a single layer at 400° for about 25 minutes)
Pomegranate seeds
Apple chips
Grated carrots 
Medjool Dates, chopped 
Goat cheese if dairy (optional)

Zaatar Parmesan Tahini Eggplant Boats

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This is a beautiful and elegant meal, which did not take long to prepare. It’s also can double as an appetizer if you use baby eggplants (cooking time would change). .
1 large eggplant, sliced in half 
4 tbsp extra virgin olive oil
2 tbsp zaatar 
2 tbsp Parmesan (plus some more later)
1 zucchini .
1/2 cup each ricotta and goat cheese 
1 cup canned chickpeas 
2 sundried tomatoes, chopped 
Handful marinated olives, sliced 
A few fresh basil leaves 
Freshly grated Parmesan .
Tahini, silan and sesame seeds to garnish
.
Preheat oven to 425°F. 
On each eggplant half, score almost all the way through and them scoop out insides (leaving about 1/4 inch of insides). Chop eggplant into small cubes. 
Slice zucchini into 1/4 inch coins. 
Mix together oil, zaatar and parmesan. Brush some mixture onto eggplant boats, and coat eggplant cubes and zucchini rounds. 
Place eggplant skin side down on 1 baking sheet, with cubed eggplant next to it, spread out in a single layer. 
Spread zucchini on a separate sheet in a single layer (unless you have space for a single layer on the first sheet). Bake for about 10 minutes. Then broil each sheet separately for 3-5 minutes. Watch carefully because each oven is different – they should easily pierce with a fork and maybe get a bit crispy but don’t let them burn! .
Mix together eggplant cubes, zucchini, cheeses, sundried tomatoes, olives, chickpeas and basil. I think roasted cauliflower would have also been delicious in here. .
Drizzle on tahini, silan and sprinkle on some sesame seeds