Tag: gluten free

Shakshuka Nachos

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I don’t have exact measurements but I think you can wing it
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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
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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.

White Bean Soup with Sausages and Kale Chips

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I don’t know the source of this recipe but it is so delicious I wanted to share with you. Please let me know if you know the source so I can give proper credit. (I’ve might very minor changes)

Ingredients:
3 tbsp avocado oil 
1 onion, chopped 
1/3 cup each, diced carrots and celery 
2 cloves garlic, pressed through garlic press
1/2 tsp sea salt (use a bit more if you’re using beans with no salt added)
Freshly ground pepper
2 bay leaves 
1 tbsp chopped fresh rosemary 
4 cups chicken or vegetable stock (I used water mixed with @traderjoesumami seasoning)
1/2 tsp liquid smoke 
3 cans white kidney beans, drained and rinsed 
2 sausages (I used @jacksgourmet )
1 tsp oil
Garnish with kale chips (see below for recipe)

Directions:
Heat oil in a large saucepan over medium heat and cook onion, carrots, celery and garlic with salt and pepper, until tender. Add in rosemary and bay leaves and cook for another minute. Add stock and liquid smoke and simmer for 5 minutes. Add in beans and simmer for another 5 minutes. Remove from heat. Remove bay leaves. 
Use an immersion blender to partially blend, but leave some chunks for a nice hearty texture. .
In the meantime, slice hot dogs and fry in a bit of oil to cook. .
Serve soup topped with hot dogs and kale chips if desired. .
Kale chips ⬇️
Preheat oven to 400°F 
Spray a baking sheet with cooking spray. Spread kale (washed and thoroughly dried) over baking sheet in single layer. Spray generously with additional cooking spray. Sprinkle generously with everything but the bagel seasoning. 
Bake for 10-15 minutes, until crisp

Curried Sweet Potato and Chickpeas

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Ingredients:
3-4 medium sweet potatoes, sliced into wedges
1 can chickpeas, drained, rinsed and dried 
1 tbsp garam masala
1 tbsp curry 
1 tsp turmeric or smoky turmeric 
1/2 tsp sea salt 
1 tbsp silan (date syrup)
1/4 cup extra virgin olive oil
Freshly ground pepper. .

Directions:
Preheat oven to 400°F 
Spread sweet potatoes and chickpeas in single layer on baking sheet. 
In a small bowl, mix together spices and oil. Drizzle over potatoes and chickpeas and mix well. 
Bake for 40 minutes. Reduce temperature to 250°F and roast for an additional 30 minutes.

Stuffed Chicken Marbella

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8 boneless, skinless chicken thighs 
1 cup prunes, chopped 
8 cloves garlic, minced 
1/4 cup red wine vinegar 
1/4 cup extra virgin olive oil 
1/4 cup green olives, chopped 
1/4 cup capers 
2 tbsp oregano 
Freshly ground pepper 
1 cup dry white wine 
2 bay leaves 
4 tbsp silan (date syrup)
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Mix together prunes, garlic, vinegar, oil, olives, capers, oregano and pepper. Place about 1 tbsp of mixture into each live of chicken, fold over and secure when toothpick. Place in Pyrex baking pan. 
Allow to marinate for a few hours. .
Preheat oven to 350°F. 
Drizzle silan over chicken. Pour wine around chicken and tuck 2 bay leaves into pan. 
Bake for about 35 minutes. 

Facon and Spinach Stuffed Acorn squash

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Ingredients:
3 acorn squashes, cut in half and seeds removed
1 tbsp extra virgin olive oil
Salt and pepper
1 tbsp avocado oil
1 package @jacksgourmet Facon, chopped
1 onion, peeled, cut in half and sliced
2 cloves garlic, peeled and minced
1 tsp cinnamon
4 cup spinach
1 bag chestnuts
1 cup cooked quinoa


Directions:
Preheat oven to 400°F.
Mix together oil, salt and pepper. Brush each squash half inside with oil mixture. Place on greased baking sheet and bake skin side up for about 40 minutes, until insides and soft and easily pierced with a fork.
While the squash is cooking, in a large pan, add avocado oil and fry facon for a few minutes. Put facon into a bowl but don’t clean out pan. Add onion to pan and sauté on low heat until soft and golden. Add garlic and continue to sauté for another few minutes. Add cinnamon to pan until fragrant. Add onion and garlic to facon bowl. To pan, add spinach and sauté until wilted. Place spinach into facon bowl. Finally, sauté chestnuts for a few minutes and then add to bowl.
Once squashed are out of oven, scoop out the insides carefully, making sure to keep shell intact. Cut up squash and add to facon bowl with cooked quinoa. Mix everything together and scoop into squash.

Sweet Asian Tahini Eggplant

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One of my best friends brought something similar to our house for a meal and we all gobbled it’s up. I had to recreate it with the ingredients I had on hand! I now make this recipe almost every week for Shabbat!
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Ingredients:
1 small eggplant, cubed
Juice 1/2 lemon
1 clove garlic
2 tbsp maple syrup
1 tbsp soy sauce or GF tamari
1 tbsp olive oil 
1 tbsp chopped ginger fresh 
Freshly ground pepper
Garnish with drizzle of tahini, silan and fresh mint .
Directions:
Mix together lemon juice, garlic, maple syrup, soy sauce (or tamara), oil, ginger and pepper. Coat eggplant and spread on greased baking sheet. 
Bake at 400° for 30 minutes, tossing occasionally to brown all sides 
Garnish with drizzle of tahini, silan and fresh mint.

Sweet & Smoky Brussel Sprouts

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6-8 cups brussel sprouts, cleaned, sliced in half or into thirds depending on size 
1 tbsp smoky paprika
1 tsp sea salt 
Fresh ground pepper
3 tbsp extra virgin olive oil 
2 tbsp silan (date syrup)
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Preheat oven to 400°F. 
Mix together smoky paprika, sea salt, pepper and olive oil. Spread over sprouts and divide into 2 baking sheets. 
Bake for 15-20 minutes. 
Remove from oven, drizzle on silan and return to oven on broil for 1-2 minutes (each baking sheet separately). Watch carefully to make sure it doesn’t burn 

(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.

Smoky Maple Sweet potato pie

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My good friend Sara sent me a delicious sweet potato pie recipe years ago and this recipe is inspired from there. .
Ingredients:
3 cups sweet potato, peeled and cut into chunks
1/4 cup coconut cream or soy milk
1 egg, beaten
Salt and pepper 
1 tbsp avocado oil
1/2 red onion, peeled and thinly sliced 
1 tsp cinnamon
1.5 oz gourmet salami, chopped into small pieces – I used @amsellemgourmet_butcher chorizo 
2 medjool dates, pitted and cut into small pieces 
1/3 cup chopped pecans 
3 tbsp maple syrup, divided 
1 tbsp fresh rosemary, chopped .
Preheat oven to 350°F. 
Boil sweet potato in water until a fork goes through easily. Drain, transfer to a bowl and mash. 
Mix in coconut cream, egg, salt and pepper to sweet potato. Transfer to a pie dish to bake. 
While sweet potato is cooking, start sautéing onion in oil at medium heat – onions should slowly turn translucent and then start caramelizing. Once golden brown, add in cinnamon and cook for 30 seconds, until fragrant. Add in salami, dates, pecans, 2 tbsp maple syrup and rosemary. Cook for another minute, until well incorporated. 
Spread pecan salami mixture over sweet potato and drizzle on remaining maple syrup. 
Bake for about 25-30 minutes (checking to make sure it doesn’t burn).

Coffee Rosemary Rack of Beef Short Ribs

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3 kg rack of beef short ribs 
1/3 cup Trader Joe’s coffee rub (for a copycat coffee rub, check out this recipe from Cooking with Tantrums https://cookingwithtantrums.com/2016/07/coffee-garlic-rub/ )
4 cloves garlic
1 tbsp maple syrup
1 tsp dry mustard (omit for passover)
Handful chopped fresh rosemary 
Fresh ground pepper . 
Mix together all ingredients except meat to form a rub and spread over beef. 
Bake uncovered at 375°F convection for 30 minutes 
Then 250°F non convection covered for 2 hours 
Serve topped with sauce from pan.