Tag: gluten free

Caramelized sweet potato and fennel soup

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Please don’t be scared of this soup because of the fennel, the roasting completely changes the taste. .
Ingredients:
4 small sweet potatoes, peeled and cut into rounds
1 fennel bulb, sliced
2 onions, peeled and slices 
2 cups cauliflower
1 small piece of ginger, peeled and sliced
2 cloves garlic, peeled and sliced 
1/4 cup olive oil
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cinnamon 
1/2 tsp sea salt 
Fresh ground pepper


Preheat oven to 400°F. 
Spread vegetables evenly on 2 baking sheets. 
Mix together oil and spices. Spread mixture evenly over prepared vegetables. 
Roast for about 1 hour until nicely caramelized. 
Transfer to a pot and add about 4 cups water. Purée with immersion blender. Add additional water as needed (I used an additional 2 cups). Garnish with pumpkin seeds or sesame seeds or roasted chickpeas

Pesto Squash & Sausages

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This recipe is an adapted version of a recipe that my mother has been making for years, from the cookbook “Mushrooms” by @alastairhendy .
Ingredients:
1 tbsp avocado oil
1 butternut squash, peeled, seeds removed and cubed
1-2 boxes mushrooms, gills removed and sliced
1-3 oz bag chestnuts (I used @gefen_foods – you can use 2 bags, they’re just so good), sliced
2 @jacksgourmet sausages
1/4 cup basil pesto, homemade or storebought (I used @shneidersusa )
1 clove garlic, peeled
1 tsp balsamic vinegar .
Directions:
Boil squash in water until it’s just tender and pierces with a fork. Don’t let it get too soft.
In the meantime, pan fry the sausages for about 5 minutes in oil, allowing all sides to brown nicely. Remove from pan but leave in any juices.
Add mushrooms and chestnuts to pan with pesto. Once nicely sautéed, add the squash, garlic and sausages. Mix until incorporated well and coated in pesto. Add in balsamic.
Garnish when basil. .
This can be served as a meal or a side dish. Use vegan sausages and top with Parmesan cheese. You can serve on top of quinoa or pasta or rice.

Rosemary Roast Chicken

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This chicken is simple and delicious! Hope you try it and enjoy it! .
2 whole chickens, cut into eighths 
4 cloves garlic, minced 
1/4 cup extra virgin olive oil 
2 tbsp smoked paprika 
Juice of 1 lemon
1/4 cup fresh rosemary, chopped 
1/2 tbsp Trader Joe’s lemon pepper 
2 tbsp silan .
Mix all marinade ingredients together except silan. Spread over chicken (underneath skin) and allow to marinate for about 1 hour. .
Bake at 400°F convection for about 60 minutes, basting every 15 minutes or so. In the last 10 minutes, drizzle on silan. Check for doneness with meat thermometer.

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

Doda Pnina’s Nut and Raisin Chocolate Bites

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I was at a close friend’s house for Shabbat and her mother, who lovingly tell my kids to call her Doda Pnina, made this absolutely delicious chocolate. I decided to try to duplicate it and it was a big hit! I don’t have an exact recipe (the ~ are rough estimates) but think you can manage to replicate it too. .
Ingredients:
1 bag semisweet chocolate chips ~ 2 cups nuts (I used almonds and pecans), pulsed in a processor into
~ 1 cup raisins or chopped dates .
Directions:
Measure a piece of parchment paper to fit in a small metal baking pan, approximately 7×7 inches. 
Place a small pot of water on a burner and slowly warm. Top with a heat safe dish and put chocolate chips inside. Allow chocolate to melt but don’t let them get wet! 
Mix nuts and raisins or dates into chocolate. 
Pour into prepared pan. 
Place in fridge until it hardens. 
Remove from fridge and from pan. Cut into bite sized pieces. 
Stores well in fridge or freezer.

Chili Lime Slaw

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Dressing:
1 tbsp @traderjoes chili lime seasoning or tagin seasoning
2 tbsp honey
1 cup extra virgin olive oil
Juice of 2 limes
1 clove garlic
Freshly ground pepper .
Salad:
Slaw mixtures – I use a mixture of white cabbage, purple cabbage, grated carrots and kale slaw
Dried blueberries or craisins
Pomegranate seeds
@shneidersusa French fried onions (put on after you dress the salad)
.
The salad can be dressed in advance, but don’t use too much dressing so it doesn’t get soggy. You can add more if necessary.

Simanim Butternut Squash – Stuffed or Hasselback

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1 large butternut squash or 2 small ones
2 tbsp avocado or grape seed oil 
1 leek, white part only, sliced thinly 
1/2 cup grated carrots 
1/2 tsp cinnamon 
4 medjool dates, pitted and chopped 
1 Apple, peeled, cored and chopped 
2 fresh figs, chopped 
1 long spring fresh rosemary, chopped
2 tbsp honey
4 tbsp extra virgin olive oil, divided
Pomegranate seeds for garnish .
Preheat oven to 400°F
.
For hasselback squash, peel squash. Do not peel for stuffed squash. 
Cut squash in half and remove seeds. 
Brush with 1 tbsp olive oil, salt and pepper. 
Roast for 20 minutes, flesh side down. 
In the meantime, sauté leeks in avocado oil on low-medium heat. Once they turn golden and caramelized, add carrots and cook for few more minutes. Add cinnamon and cook until nice and fragrant. 
Mix together apple, dates, honey, remaining olive oil, figs and rosemary. Add leek and carrots to apple mixture. .
Remove squash from oven, keeping oven turned on. Allow to cool for 5 minutes. .
For hasselback squash, place a chopstick or table knife on either side of the squash so you don’t cut all the way through. Make thin slices along squash. Gently try to open separations (you won’t be able to fully open them) and spoon apple mixture on top of squash. .
For stuffed squash, scoop out insides of squash, leaving about 1/2 inch border around. Cube squash insides. Mix with apple mixture and stuff back into squash. .
Place squash back on baking sheet – stuffed side up. Pour 1/4 cup of water into the bottom of the pan. Bake for 20-25 minutes. 
To make this a full meal, add some sliced sausages to the leek mixture. .
Garnish with pomegranate seeds .

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)

Pomegranate Mint Chicken

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This recipe is inspired by a chicken recipe by @susiefishbein kosher by design and by a recipe I printed a long time ago but I have no idea where it’s from. .
2 whole chickens, spatchcocked
2 cups pomegranate syrup or silan
2 cups red wine
8 cloves garlic, pressed through a garlic press
1/4 cup mint, chopped
Freshly ground pepper .
Zest of 1 lemon
2 tbsp pomegranate seeds
1-2 tbsp extra virgin olive oil
2 tbsp chopped fresh mint .
Garnish – mint and pomegranate seeds
.
Place chicken in ziplock bag or large baking dish (skin side down). Mix together pomegranate syrup, red wine, garlic, mint and pepper. Pour marinade over chicken. Let marinate overnight. .
Preheat oven to 450°F convection (475° if you don’t have a convection oven). Remove chicken from marinade and place in baking dish (preferably with low edges). Place marinade into a pot and boil at medium heat for at least 30 minutes.
Mix together lemon zest, pomegranate seeds, oil and mint. Stuff under the skin of the chicken.
Bake for 20 minutes, until nicely browned.
Reduce heat to 350°F convection (or 375°F) and bake for another 20 minutes. Always use a meat thermometer to check if chicken is cooked through.
Garnish with pomegranate seeds and mint.
Serve boiled down marinade alongside chicken as a dipping sauce.
This chicken does not freeze well.
.
@faigysfood made this recipe but added the boiled down marinade as a glaze to the chicken while cooking – great idea!!!

Dill Maple Dijon Sheet Pan Salmon and Vegetables

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1 salmon fillet, large enough for 2 people 
4 tbsp extra virgin olive oil, divided 
2 tbsp Dijon
1 tbsp maple syrup 
3 tbsp dill
Zest 1 lemon
1 tsp old bay seasoning 
Freshly ground pepper 
1 small sweet potato, cubed very small
1/2 small head of cauliflower, cut into very small florets 
Handful of cherry tomatoes
Handful of chopped purple cabbage 
1/2 small fennel bulb, sliced (omit if you don’t like fennel but it’s so yummy roasted – worth trying)
.
Preheat oven to 400°F. 
Mix together 2 tbsp oil, Dijon, maple syrup, lemon zest, dill, pepper and old bay seasoning. 
On a large baking sheet, place salmon in the middles, surrounded by all the vegetables (in a single later). Spread some of mixture onto salmon. 
Mix remaining 2 tbsp of oil into sauce and spread over vegetables, mixing with a gloved hand to coat. 
Bake for 20 minutes.