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!
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.
This is a great meat appetizer or finger food for a party!
Ingredients: 1 lb ground beef (or lamb) 1/2 eggplant, cubed 1/2 cauliflower, cut into small florets 1/2 can chickpeas, drained and dried 2 cloves garlic, minced 2 tbsp shawarma seasoning; divided 2 tbsp zaatar, divided 1 tsp sea salt 1/4 cup extra virgin olive oil Pepper to taste Pita chips (store bought or homemade) Humus Sliced olives if desired
Directions: Preheat oven to 400°F. Mix together 1 tbsp shawarma seasoning, 1 tbsp zaatar, salt, freshly ground pepper and oil. Spread vegetables on sheet pan and coat with mixture – if there is remaking oil mixture, reserve for pita chips (if you’re making them). Bake for about 30-40 minutes. . In the meantime, sauté garlic in some oil over medium heat. Add meat, making sure to break up into small pieces. Cook until starting to brown. Season with remaining shawarma seasoning, zaatar and pepper. Continue cooking until all meat is nicely browned. . Serve pita chips with humus and meat mixed with vegetables and olives. Top with tahini and zaatar. . To make your own pita chips, take store bought pita and open in half. Cut into triangles and brush each triangle with olive oil mixed with seasoning blend (I used the same mixture that I used for the vegetables). Bake at 325°F for about 10 minutes, depending on thickness of pita.
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.
Ingredients: 1-340g package round wonton wrappers, thawed 1 tbsp cornstarch 1/2 lb minced meat 6-8 brown cremini mushrooms, washed and chopped 3 green onions, thinly sliced 2 garlic cloves, minced 1 tbsp fresh ginger, minced 1.5 tbsp soy sauce 1 tsp sesame oil Oil for frying . Peanut sauce: 2 tbsp peanut butter 1 tbsp each soy sauce, rice vinegar and honey Squirt of sriracha 1 tsp sesame oil Water to thin Garlic or ginger if desired
Directions: In a frying pan, sauté mushrooms, ginger, garlic and green onions in about 1 tbsp oil. Once it’s almost done cooking, add soy sauce to deglaze pan and mix to incorporate. Remove from heat and allow to cool. Mix mushroom mixture with minced meat and sesame oil. In a separate small bowl, mix cornstarch with about 2 tbsp warm water to form a paste. Set aside. Spread out about 10 wonton wrappers on your work surface. Place 1 heaping teaspoon of meat mixture into each wonton wrapper. Dip your finger into cornstarch mixture and spread around perimeter of wonton. Fold into hamentaschen shape, making sure to close tightly and to push down on filling, to avoid air pockets. (I found that it worked best if once I spread the cornstarch mixture, I folded that dumpling right away). Head about 1 tbsp oil over medium-high heat in a frying pan (that has a lid). Add about 10 dumplings to the pan. Cook for 2 minutes without moving the dumplings so they brown. Reduce heat to medium-low, pour in 1/4 cup water and cover. Cook for an additional 3 minutes. While those dumplings are cooking, assemble your next batch. Cook as described above when ready, making sure to remove any remaining water from the previous batch from the pan. To make peanut sauce, just mix all ingredients together well. To serve, warm dumplings but do not warm sauce. Note – these can obviously made in the shape of regular dumplings! They’re delicious regardless of the time of year! Also, you may have to slightly adjust cooking time – every stove top is different. Check the first batch to ensure meat is fully cooked and that the bottom is nicely browned.
Ingredients: 1 package (250 gram) cream cheese 1/3-1/2 cup crumbled halva 1/4 cup sugar 1 tsp vanilla 2 rolls of chocolate chip cookie dough (the packages I used were each 468g)
Directions: Mix together cream cheese, halva, sugar and vanilla. Roll out dough as thinly as possible on floured surface (the chocolate chips will limit how thinly you can roll them). Using a 2.5-3 inch cookie cutter, cut out circles, fill with 1 tsp each of cheese mixture. Form hamentaschen. Chill for 1 hour Bake at 325°F for about 15 minutes
Don’t be scared off by how elegant this dish looks, it’s actually quite easy to make
Ingredients: 1 medium sized eggplant 1 tbsp zaatar (I used from @all_shuk_up – it’s fabulous and not sponsored) 2 tbsp extra virgin olive oil 1 tsp smoky paprika 1 tsp salt Freshly ground pepper Drizzle of lemon juice . Stuffing: 1/4 cup babaganoush 1/2 cup chickpeas 1/4 cup each sliced olives and chopped cooked beets 2 tbsp chopped fresh parsley
Garnish: Tahini (I used @mightysesamecosqueezable tahini thanks to @kosherdotcom ) Zaatar Additional parsley Humus (omit for passover)
Directions: Preheat oven to 400°F. Slice eggplant almost all the way through into 1/4” slices (you can place chopsticks on either side of the eggplant to avoid cutting all the way through). Mix together zaatar, oil, paprika, salt and pepper. Brush scantly onto eggplant, on all slices. Bake on greased baking sheet for 30 minutes. In the meantime, prepare stuffing, by mixing all ingredients together. When ready to serve, carefully place eggplant on serving dish. Separate each eggplant slice and fill each opening with some of the stuffing. Spread some humus on platter. Drizzle with tahini, sprinkle with zaatar and parsley. . The eggplant can be cooked and the rest of the dish can be assembled at a later time. You can add shawarma chicken or a sautéed meat blend to the plate, to make a more substantial meal. For Passover, omit the humus and serve with babaganoush instead.
Ingredients: 1 tbsp grapeseed oil 1 can black beans, drained, rinsed and gently mashed with potato masher 1 cup crushed tomatoes (I used fresh but canned works well too) 1.5-2 tbsp taco seasoning Grated cheese (I used a blend of mozzarella and cheddar) 10 puff pastry squares 1 egg, beaten OR melted butter
Salsa 8 grape tomatoes, chopped 1/2 small mango, chopped 1 avocado, mashed gently with a fork 1/2 tsp chili lime seasoning Freshly ground pepper Juice of 1/4 lemon Parsley or basil or cilantro for garnish
Directions: Preheat oven to 400°F. Heat oil in large frying pan over medium-high heat. Add beans and tomatoes and cook for a 2-3 minutes, add seasoning and continue to cook for another few minutes. Add salt and pepper to taste (**if you use unsalted beans, you will more likely have to add salt) Use a 3.5-4” round cookie cutter to cut puff pastry squares into circles. Spoon 1.5 tbsp bean mixture in center of puff pastry rounds and top with some grated cheese. Fold to form hamentaschen. Brush with egg or melted butter. Top with additional grated cheese. Bake for about 20 minutes, until puff pastry in nice and golden. In the meantime, make salsa, by mixing together all ingredients. . Top hamentaschen with salsa and enjoy!
Ingredients: 3 eggs 1 cup coconut oil, melted 1 tsp vanilla 1 cup sugar 3 cups flour 2 1/2 tsp baking powder Pinch of salt 2 cups assorted dried fruit (I used a mix of apricots, prunes, dates, figs and dried blueberries) 1 cup mixed pecans and almonds 1 tsp cinnamon Zest and juice of 1 orange .
Directions: Preheat oven to 350°F. Mix together eggs, oil, vanilla, sugar, flour, baking powder and salt. In a food processor, mix dried fruit, nuts, cinnamon and orange zest and juice. Separate dough in half. Roll out each half into equal sizes rectangles on floured parchment. Place 1 parchment rectangle onto baking sheet. Spread dried fruit mixture onto 1 dough rectangle and flip other dough rectangle on top. Peel off top parchment. Bake for 30 minutes. Allow to cool and slice. Sprinkle with icing sugar (use a sifter if you have one).
Ingredients: 10-12 lb lamb shoulder roast 14 cloves of garlic, 4 sliced, 6 at the bottom of the pan and 4 minced for the marinade 1 inch knob ginger, peeled and minced 1.5 oz rosemary (2 packages) 6 tbsp extra virgin olive oil 3 tbsp soy sauce 2 onions, quartered 2-3 carrots, peeled and chopped 2 tbsp freshly ground pepper 1 tsp salt
Directions: Score the top of the lamb roast and stuff holes with sliced garlic and half of rosemary. At the bottom of a large roasting pan, place onions, carrots and remaining garlic cloves. Top with lamb shoulder roast. Mix together minced garlic, ginger, additional rosemary, oil and soy sauce. Rub it into lamb, all over. Marinate overnight. Preheat oven to 475°F convection. When you’re about to put lamb into the oven, reduce temperature to 325°F convection. Bake for about 3 hours, covered well. At this point, it should feel tender with a fork (if not, continue cooking covered until soft). Increase temperature to 425°F and cook for an additional 30-40 minutes, uncovered. Allow to rest for 10 minutes and serve.
Ingredients: 7 oz roast smoked turkey breast, chopped 2.5-3 oz gourmet salami (I used @amsellemgourmet_butcher ), chopped 1/2 cup chopped @jacksgourmet fake bacon, chopped 16 puff dough squares 2 cups white cabbage 1 egg Everything but the bagel seasoning Dijon mustard
Directions: Preheat oven to 400°F. In a pan over medium-high heat, sauté cabbage and meat for about 5 minutes. So cabbage is wilted and everything is nice a flavourful together. Squeeze a bit of dijon mustard on each puff pastry square and spread (leaving edges clean). Spoon about 1.5 tbsp of meat mixture on each puff pastry square. Fold in half and seal to close. (You can freeze at this step). Place on greased or parchment lined baking sheet. Beat egg and brush onto each triangle. Sprinkle with everything but the bagel seasoning. Bake for about 20 minutes, until nicely browned.
Erin Eats 