Tag: gluten free

Stuffed Hasselback Sweet Potatoes

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My friend Rivky from @spinachnspiceshared a hasselback sweet potato recipe, which inspired this recipe here. And it’s kosher for Passover!

Ingredients:
4 small sweet potatoes 
3 tbsp extra virgin olive oil, divided 
1 tbsp grapeseed oil 
1 shallot 
1/2 package @jacksgourmet facon (fake bacon), chopped 
3 medjool dates, pitted
2 garlic cloves, minced 
1 tbsp fresh rosemary 
1 tbsp honey
1 tsp cinnamon 
1/3 cup chopped pecans 
Salt and pepper

Directions:
Preheat oven to 350°F. 
Slice sweet potatoes into a hasselback. Brush with 1 tbsp olive oil. Bake for about 15 minutes, until potatoes have softened slightly. .
In the meantime, heat grapeseed oil over medium heat and sauté shallot and facon for a few minutes, until softened. 
Remove from heat and mix with remaining ingredients (including reserved 2 tbsp olive oil). .
Very gently, use this mixture to fill openings in sweet potato. Return to oven and bake for an additional 30-40 minutes – until sweet potato is easily pierced with a fork. 

Sheet Pan Pesto Salmon

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This recipe is quick & easy and kosher for Passoverbut delicious any time of year!

Ingredients:
2 salmon filets 
1/4 cup pesto sauce (store bought or homemade)
2 tbsp extra virgin olive oil 
Purple cabbage (not from a bag) cut into small pieces 
Broccoli, cut into small florets 
1 small sweet potato, cut into teeny tiny cubes 
Handful of cherry tomatoes 
@heavenandearthfoods veggie sticks (thank you to @kosherdotcom for sending these my way)

Preheat oven to 400°F. 
Spread half of pesto into salmon. 
Add oil to remaining pesto and use it to coat vegetables well. 
Spread vegetables around salmon. 
Top salmon with veggie sticks. 
Bake for about 15 minutes. .
.
Enjoy!

Smoked Meat Nachos

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This is a fast and delicious appetizer for any meal!

Ingredients:
2 cups green cabbage 
200 grams mixed cold cuts (I used gourmet salami and pastrami), chopped 
Tortilla chips
Yellow mustard 
Everything but the bagel seasoning

Directions:
Sauté the cabbage and meat over medium heat until cabbage has become transparent and everything is well incorporated. 
Spread tortilla chips on a plate. Top with meat and cabbage mixture. Drizzle on mustard and sprinkle on everything but the bagel. 
Serve immediately. 
Alternatively, you can reheat meat mixture and top tortilla chips just before serving.

Miso Strip Steak

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I was at a grocery store and was pleasantly surprised to find strip steak. However I am in no way a meat connoisseur, so I asked my friend @sylviafallas for advice. She graciously told me how to cook it – I created this yummy marinade and after following her cooking tips, these steaks were outstanding!

Ingredients:
2 strip steaks, approx 1 lb
2 cloves garlic, minced
2 tbsp miso
1 tbsp soy sauce (or GF tamari)
1 tsp sesame oil
1 tbsp honey
Zest of 1 lemon
1 tbsp chopped fresh rosemary 
Freshly ground pepper

Directions:
Mix together garlic, miso, soy sauce, sesame oil, honey, lemon zest, rosemary and pepper. Spread over steak. Allow to marinate for at least an hour. 
Heat a grill or grill pan (I used a cast iron pan) with a bit of oil. 
Grill for 5-6 min per side – use a meat thermometer to check for doneness. 
Remove from heat. 
Slice when cooled.

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!

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!

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

Fish Nachos

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I made fish tacos, prepared a beautiful picture, but when I bit into them, I realized that the taco shells were expired and rancid. So what do we do for dinner? …
Make fish nachos instead! We loved them and they were actually easier to eat than fish tacos!

Ingredients:
Here’s a rough recipe. There are a few different parts, but they’re all very simple. 
Ingredients:
1 salmon filet, large enough for 2 people, skin removed 
1 tsp mayo 
Taco seasoning 
Chili lime seasoning 
Juice of 1 lime (divided)
1/2 head broccoli, cut up into florets (washed and dried very well)
2 tbsp extra virgin olive oil 
1 avocado 
Handful of cherry tomatoes (and optional golden berries)
Parsley 
Purple cabbage, thinly cut
Kale, chopped into small pieces 
Tzaziki Greek yogurt dip 
Tortilla chips

Directions:
Preheat oven to 400°F
On salmon, spread mayo, sprinkle taco seasoning and chili lime seasoning and drizzle on a bit of you lime juice. Place on one side of greased baking sheet. 
On remaining half of baking sheet, place broccoli, drizzle on oil and sprinkle with additional taco seasoning and chili lime. 
Bake for 20 minutes .
In the meantime, prepare your salsa and slaw. 
For salsa, mix together, avocado (mash slightly), tomatoes (and golden berries if using), most of the remaining lime juice, chili lime seasoning and chopped fresh parsley. 
For slaw, mix together kale, purple cabbage, some oil, remaining lime juice and chili lime seasoning. .
Break up salmon into smaller pieces. Spread on serving plate, interspersed with broccoli, slaw, salsa and drops of tzaziki Greek yogurt. .
Enjoy with your tortilla chips!