Tag: gluten free

Mushroom & Wine Beef Brisket

erineatsmtlLeave a comment

~3 lb beef brisket, patted dry 
1/2 Tbsp dry mustard (omit for Passover)
zest of 1 lemon
lots of freshly ground pepper
1 tsp salt 
1 Tbsp soy sauce 
2 Tbsp extra virgin olive oil, divided 
handful of fresh rosemary and thyme
5 cloves garlic, minecd
2 onions, thinly slices 
2 boxes mushrooms ( I used portobello and cremini) 
2 cups chicken broth 
1.5 cups red wine 
a few more rosemary sprigs
1 tbsp tomato paste 
2 bay leaves .
Mix together mustard, lemon zest, pepper, salt, soy sauce, 1 tbsp oil, rosemary, thyme and garlic.
Spread on brisket and let marinate for about an hour. 
Preheat oven to 325F. 
Sear brisket on both sides on high heat for a few minutes per side. 
At the bottom of a large baking dish (that will fit the brisket), place the sliced onions. Top with seared brisket. 
Sauté mushrooms in remaining oil. 
In the meantime, add broth, wine, rosemary, tomato paste and bay leaves to the pan. 
Top with mushrooms. 
Bake covered for about 3 hours.
Allow to cool and slice thinly against the grain.

Pesto roasted rainbow vegetables

erineatsmtlLeave a comment

1 sweet potato, cubed very small
1/2 head each of broccoli and cauliflower, cut into small florets
1/4 head of purple cabbage, cut up into small pieces
Handful of cherry tomatoes
Large handful of green beans
1/2 cup pesto (homemade or storebought
Extra virgin oil
.
Preheat oven to 400°F
Mix pesto with enough oil so that it spreads easily.
On 1 baking sheet, spread out sweet potatoes, cauliflower and broccoli. Coat these vegetables with 1/2 pesto mixture.
Place in the oven for a total of about 45 minutes (sweet potatoes should be soft). On the other baking sheet, spread green beans, tomatoes and purple cabbage. Coat with remaining pesto. Place in the oven for about 20 minutes.
Serve all vegetables mixed together. You can also serve topped over rice, quinoa or pasta.
Garnish with @shneidersusa french fried onions if desired .

Asian Salmon Stir Fry

erineatsmtlLeave a comment

1 piece of salmon for 2 people, skin removed, cubed 
1 tbsp soy sauce or GF tamari
Juice 1/2 lemon
1 tsp sesame oil
1 tsp maple syrup
Squirt of sriracha hot sauce 
1 clove garlic, minced 
1 small piece of ginger, minced
Salt and pepper
1-2 tbsp Avocado or grape seed oil to fry 
Veggies to stir fry – I bought a prepared bag that had broccoli, purple cabbage, Brussels sprouts, kale and carrots 
Hoisin sauce to drizzle on top
Mint and sesame seeds to garnish 
Quinoa or rice, cooked according to package directions .
Marinate salmon in mixture of soy sauce, lemon juice, sesame oil, maple syrup, sriracha, garlic, ginger, salt and pepper for a few minutes. 
Heat oil in pan over medium-high heat. Add salmon. 
Cook until you see the colour changing and then flip the salmon and allow to cook for a few more minutes. 
Remove from pan. 
Add vegetables with any leftover salmon marinade and cook for 3-5 minutes until slightly softened but don’t let them wilt too much. 
Add salmon and juices back into pan and mix together. 
Remove from heat. 
To serve, place quinoa or rice in a bowl and top with salmon and vegetable stir fry. Drizzle on a bit of hoisin sauce. Garnish with sesame seeds and fresh mint.

Sweet and Smoky Instant Pot Pickled Brisket/Corned beef

erineatsmtlLeave a comment


This cooking method comes from the Facebook group “kosher instant pot” where a few members helped me with what to do, as I am not an #instantpotexpert. I wanted to pass along this method because it makes cooking brisket SO MUCH EASIER (I know, it’s already easy but this is next level simple)
.
Rinse off spices from brisket. 
Pour 1 cup water into the bottom of the instant pot. Place in your trivet with the brisket on top. 
Cook at high pressure for 75 minutes with natural pressure release for 15 minutes. 
Top with a mixture of 1/4 cup each mustard and apricot jam, 2 tbsp maple syrup and 1 tbsp smoked paprika

Zaatar Parmesan Tahini Eggplant Boats

erineatsmtlLeave a comment


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

Golden Berry Tomato Confit

erineatsmtlLeave a comment

Cherry Tomatoes 
Golden berries 
A few sprigs fresh rosemary
4 cloves garlic
Extra virgin olive oil
Freshly ground pepper and sea salt .
Golden berries, otherwise known as physalis (I grew up calling them paper tomatoes) are delicious, sweet and tart. They add a delicious tang to this traditional confit.
.
In an oven safe dish, place a handful each of cherry tomatoes and golden berries in a single layer. Add the garlic and rosemary. Pour on oil until it’s halfway up the tomatoes. Top with salt and pepper. 
Bake uncovered at 250°F for 2 hours.

Roasted Cauliflower and Broccoli

erineatsmtlLeave a comment


I make roasted cauliflower and/or broccoli at least once a week and I pop them like chips. Accidentally, I added shawarma to this mix, but it was so delicious that I decided to share it. .
Small head each of cauliflower and broccoli, cut into florets, washed and dried well 
1 tbsp each smoked paprika, shawarma seasoning and zaatar
1 tsp sea salt
Pepper
4 tbsp extra virgin olive oil .
Mix together spices, salt, pepper and oil. Coat broccoli and cauliflower. Place on baking sheet – do not bake on foil, it doesn’t caramelize the same way. 
Bake at 400°F for 35-40 minutes.

Smoky Zaatar Chicken

erineatsmtlLeave a comment


This chicken is so yummy that ALL 3 of my picky kids ate it! That being said, I don’t know if they’ll eat it ever again. But I call it a win! .
2 boneless chicken breast, each cut into 2 or 3 thinner cutlets (depending on thickness of breast)
2 tbsp zaatar
1 tsp sumac 
2 tbsp smoked paprika 
Zest of 1 lemon
Pepper 
2 tbsp olive oil 
2 garlic cloves, minced . 
Mix together marinade ingredients and coat chicken. 
Grill on BBQ or grill pan for a few minutes per side. I usually cut the thickest one to see if it’s cooked through or use a meat thermometer.

Sweet & Smoky Sweet Potatoes

erineatsmtlLeave a comment

The cooking method for the potatoes is from this recipe is from “I ❤️ kosher”by @kimkushnercuisine – go checkout the original recipe on her feed, it’s fabulous!
.
Ingredients:
1 tbsp smoked paprika 
1 tbsp brown sugar
1 tsp garlic powder 
1/2 tsp salt 
Pepper 
4 tbsp extra virgin olive oil 
Rosemary
6 sweet potatoes, preferably skinny ones, cut in half lengthwise .

Directions:
Preheat oven to 400°F. 
Mix together everything except sweet potatoes. 
Brush mixture on all sides of sweet potato. 
Place skin side up on parchment-lined baking sheet. 
Bake for 1 hour.

Sundried tomato and olive pesto salmon, potatoes and green beans –

erineatsmtlLeave a comment


I whipped this recipe up in 2 minutes and dinner was on the table 20 minutes later. What took the longest was going to the garden to get my basil. If you have time, I would suggest starting off by roasting the potatoes on their own and then adding the rest of the ingredients. .
Ingredients:
Salmon, skin removed for 2 
Handful of baby potatoes, cut into eighths 
Handful of green beans 
Baby tomatoes 
1-2 tbsp French fried onions (optional)


Pesto:
Small handful basil
1-2 sundried tomatoes (in oil)
5 manzanilla olives 
1 clove garlic 
1/4 cup olive oil
Pepper 
1 tbsp pine nuts or pecans


Directions:
Preheat oven to 400°F. 
Blend ingredients for pesto in a food processor. Alternatively, use store bought pesto and blend in sundried tomatoes and olives. 
If you have time, place potatoes on baking sheet, coat with mixture and bake for about 10 minutes. (If not, just place everything on the baking sheet at the same time.)
Next add the salmon, green beans and tomatoes to the baking dish, coat with pesto, sprinkle French fried onions on top. 
Bake for about 20 minutes depending on thickness of salmon. 
Enjoy!