Tag: gluten free

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.

Skillet Sweet & Savoury Squash

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Ingredients:
1 butternut squash, peeled and cubed (seeds removed)
1 tbsp avocado oil
1 leek, sliced 
1 apple, peeled, cored and diced
1 tsp cinnamon (or more to taste)
2 medjool dates 
1/4 cup craisins 
2 tbsp fresh rosemary
1/4 cup chopped pecans, optional
1 tbsp silan (date syrup, alternatively use maple syrup or honey)
Salt and pepper to taste .

Directions:
In a medium pot, boil squash until soft enough to be pierced with a fork. Do not overcook!
In the meantime, heat oil over medium heat in a skillet. Add leeks and sauté until softening. Add apple and cinnamon and sauté until squash is cooked. Add squash to the mixture and gently mix. 
Add dates, craisins and rosemary to the bowl and continue to cook for another few minutes. Season with salt and pepper and drizzle silan on top. 
This can be served as is or over rice or over quinoa (which is a protein for a more complete meal). 

Fake Bacon Eggplant

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1/2 large or 1 small eggplant
1 tbsp smoky paprika
2 tbsp extra virgin olive oil
1 garlic clove, minced
1 tbsp maple syrup
1/2 package @jacksgourmet fake bacon .
Slice eggplant and salt (I skipped this step but I think it would be even better like this). Let sit for 10 minutes and wipe down eggplant. Cube eggplant into small pieces. .
Mix together smoky paprika, oil, garlic and maple syrup. Coat eggplant.
Sauté eggplant and fake bacon together on medium/high heat until eggplant is nicely browned on all sides. .
Serve as is or with humus or over salad with dressing below. .
Dressing
1/4 cup rice vinegar
1/2 cup extra virgin olive oil
1 garlic clove, minced
1 tbsp maple syrup
1 tbsp Dijon
Salt and pepper

Fried Cauliflower Rice with Salami

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Ingredients:
1 tbsp avocado oil
1 shallot, peeled and chopped 
1 clove garlic, peeled and pressed through garlic press
1 cup chopped carrots (1/4 inch big)
3 cups riced cauliflower 
1 cup cooked rice (optional)
1/2 cup frozen peas 
2-3 tbsp soy sauce or GF tamari
2.5-3 oz thinly sliced gourmet salami
2 eggs, lightly beaten .

Directions:
Sauté shallot, garlic and carrots in oil for about 2-3 minutes. Add 3 cups cauliflower rice, soy sauce, peas and salami. Cook for an additional 2 minutes before mixing in the rice. Mix to combine everything. Push rice mixture to one side of the pan, raise temperature and add eggs to empty side. Mix them so they break into little pieces while frying. Once egg is cooked, mix everything together and enjoy! . 
You can also broccoli, tofu, chicken, peppers, sausages etc. 

Asian Chicken Meatballs

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Ingredients:
1-1/4 lbs ground chicken 
3/4 cup grated zucchini, liquid squeezed out
2 tbsp soy sauce 
2 tsp freshly grated ginger (adjust according to preference)
4 cloves garlic, minced
1 cup oats (can use GF variety)
1 egg 
1-2 tbsp avocado oil

Directions:
Preheat oven to 400°F. 
Mix together all ingredients, except oil, and form into meatball shapes. 
Heat oil in oven safe pan on high heat. Sear meatballs on all sides until nicely browned. Bake in oven for 10 minutes (check for doneness).

5 ingredient Chocolate Nut Butter Clusters (gluten free, dairy free)

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Ingredients:
1-10.5oz bag semi sweet chocolate chips
1/3 cup nut butter (I used peanut butter but not the natural one)
1/2 cup Rice Krispies (use gluten free variety if needed)
1/2 cup chopped nuts (I used almonds and pecans)
Sea salt

Directions:
In a double boiler, melt the chocolate chips. When they’re almost done melting, mix in the peanut butter until it’s well incorporated. 
Remove from heat and mix in nuts and Rice Krispies. 
Spoon dollops of chocolate mixture onto a parchment lined baking sheet. Sprinkle each cluster with sea salt. Refrigerate until it sets.

Pesto stuffed chicken with artichokes and sundried tomatoes

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Ingredients:
6 pargiot (boneless chicken thighs)
3 sundried tomatoes (packed in oil)
3 cloves of garlic, peeled 
2 tbsp fresh basil
1/4 cup pesto sauce (I used store bought)
1/4 cup marinated artichokes 
1/2 cup dry white wine

Directions:
In a food processor, pulse tomatoes, garlic, basil, pesto and artichokes. Mixture should have some small chunks remaining. Place about 1.5 tbsp of mixture into each piece of chicken, fold over and secure when toothpick. Spread remaining mixture over chicken. Place in Pyrex baking dish. Pour wine at the bottom of the pan. 
Allow to marinate for about 1 hour. 
Bake (uncovered) at 350° for 45 minutes, basting halfway through. 
Remove toothpicks prior to serving.

Maple Cinnamon Carrots

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Ingredients:
~2 lbs carrots, washed, peeled and dried well
1 tbsp maple syrup
2 tbsp extra virgin olive oil
1 tsp cinnamon
1/2 tsp sea salt .

Directions:
Preheat oven to 375°F
Spray a baking sheet with non stick cooking spray. 
Mix together maple syrup, oil, cinnamon and sea salt. 
Coat carrots with maple mixture and spread evenly on pan. 
Bake for about 40-50 minutes (depending on carrot thickness), turning halfway through. Carrots should easily pierce with a fork when done. 

Mixed Roasted Vegetable Medley

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This wasn’t a recipe that I planned in advance. It was merely using what I had leftover from my Shabbat cooking so it wouldn’t go to waste. It ended up being my favorite thing that I ate on Friday night. I have to credit @busyinbrooklyn whose smoked paprika popcorn cauliflower (found on her website) inspired this dish. .

Ingredients:
1/2 eggplant, cubed 
1/2 butternut squash, peeled and cubed small (1/4 inch)
1 zucchini, cubed 
1/2 cauliflower, cut into small florets (washed and dried well)
1/2 shallot, minced 
2 tbsp smoked paprika
1/2 tbsp sea salt 
1/3 cup extra virgin olive oil

Directions:
Preheat oven to 400°F. 
Spray 2 cooking sheets generously with cooking spray. 
On 1 sheet, spread zucchini and eggplant (keep vegetables separate). On the other sheet, spread cauliflower and squash (again, keeping separate). You want to keep separate so that if one of the vegetables is ready, it’s easy to remove from the oven. 
In a bowl, mix together shallot, smoked paprika, salt and oil. 
Spread 1/4 paprika mixture on each vegetable and mix to coat well. 
Bake for 20 minutes. Toss each vegetable. Check eggplant and zucchini for readiness – they should be crispy on the outside. Return to oven for another 10 minutes and check. Toss the vegetables. You can also switch the position of the trays in the oven. 
At this point, the eggplant was ready and I transferred to a bowl and the other vegetables needed another 30 minutes. 

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).