Ingredients: 1 cup cooked quinoa 1 medium zucchini, grated and liquid squeezed out 1.5 cups grated cheese (I used a blend of mozzarella and cheddar) 2-3 eggs Salt and pepper 1 tsp smoky paprika 1 tsp dried basil 1 tsp garlic 1/4 cup Parmesan cheese Oil for frying (I used avocado)
Directions: Mix together all ingredients. Heat oil in frying pan. Form small patties. Fry until you see the edges browning. Flip GENTLY and fry the other side.
Ingredients: 1 bag @heavenandearthfoods plantain croutons, crushed well (not in a processor, put them in a ziploc bag and crush them) 1 tbsp fresh rosemary 1 tsp smoky paprika 1 tsp garlic powder 1/2 tsp sea salt Freshly ground pepper 1 egg, beaten 2 boneless, skinless chicken breasts, cut into cutlets or “fingers” *note – you can add almond flour to the crumb mixture to make the crumb mixture go a bit further.
Coconut Schnitzel: Ingredients: 3/4 cup almond flour 1/4 cup shredded coconut 1 tbsp dried basil 1 egg, beaten 2 boneless, skinless chicken breasts, cut into cutlets or “fingers”
Directions (for both recipes): Mix together all ingredients except egg and chicken. Dip each piece of chicken into egg and then crumb mixture (allowing remaining egg to drop off prior to crumb mixture). Fry in oil!
Thank you to @kosherdotcom for sending the fabulous croutons!
Ingredients: 3/4 cup whole wheat flour 1 cup rolled oats 1.5 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon Pinch of salt 2 tbsp unsweetened coconut 1 tbsp chia seeds 1 cup peeled and grated apple (it was 2 small apples for me) 1 cup sliced strawberries 1/4 cup avocado oil 1/3 cup maple syrup 2 eggs, beaten 1/2 cup plain Greek yogurt 1/2 cup applesauce 1 tsp vanilla 1-2 tbsp maple flakes . Preheat oven to 350°F.
Directions: In a large mixing bowl, mix flour, oats, baking powder and soda, cinnamon, salt, chia and coconut. In a separate bowl, mix together apple, strawberries, oil, maple syrup, eggs, yogurt, applesauce and vanilla. Mix wet ingredients with dry. . Line muffin tin with muffin liners and measure 1/4 cup of mixture for each muffin. I had leftover batter and used it for 10 mini muffins (1 tbsp per muffin). . Bake for about 21 minutes, check with a toothpick (For mini muffins, bake for 12 minutes).
1-500 g box macaroni, cooked according to package directions 4 carrots, peeled and chopped 60 g frozen spinach, defrosted and liquid squeezed out 3 tbsp butter 3 tbsp flour 1.5 cups 3% milk 1/2 tsp salt Freshly ground pepper 1 cup grated mozzarella 1 cup grated smoked Gouda 2 tbsp Parmesan cheese . Boil carrots until very soft. Drain and mash. Set aside. Meanwhile, in a large saucepan, melt butter over medium-low heat. Mix in flour. Pour in small amount of milk, and mix with flour mixture until incorporated well and thick. Next add salt, pepper and cheeses. Remove from heat. Mix in vegetables and finally mix with noodles. . . This recipe is incredibly freezer friendly!
Ingredients: 2 cups grated potatoes (I use the frozen shredded hash browns, but I haven’t found them kosher in Montreal, only in the US) 1/2 cup small curd cottage cheese 1/2 cup grated mozzarella/cheddar blend 1 egg 1/4 cup flour Salt and pepper Oil to fry (I use grapeseed oil)
Directions: Fill frying pan up with 1/4” of oil. Heat oil over medium heat until it sizzles when you put in a small piece of the mixture. You can add a carrot to the oil to help keep the oil clean. As the oil is heating up, mix together potatoes, cheese, egg, flour, salt and pepper. Form small latkes with your hands (this ensures they’ll stay together) and drop into oil. Flip once you see the edges browning. Remove from heat and allow to cool on cooling rack.
This recipe is inspired by the delicious blintz muffins in the first “Kosher by design” cookbook. My mother (Bonnie) makes them for my kids and they adore them! . Ingredients 1 cup pumpkin purée 1 cup ricotta cheese 3 eggs 1/2 cup pancake mix (I used kodiak cakes, use passover pancake mix if necessary) 3 tbsp butter 1 tsp Cinnamon 1 tsp Vanilla Blueberries to top muffins . Preheat oven to 350°F. Line a muffin tray with parchment liners (important to use parchment, otherwise it sticks) Mix together all ingredients, except the blueberries. Fill 1/4 cup of mixture into each muffin cup and top each with a blueberry. Bake for 20-25 minutes Allow to cool. These muffins freeze beautifully.
This recipe was incredibly fast to make and all 3 kids loved it! . Ingredients: 1 1/4 cup cooked quinoa 1 large zucchini, grated (about 2 cups) 1 cup grated cheese 1 cup pancake mix (I used kodiak cakes, you can use a Passover pancake mic) 3 eggs Salt and pepper Grapeseed oil for frying . Directions: Squeeze liquid out of zucchini. Mix all ingredients together. Heat grapeseed oil in a frying pan on medium-high heat. Use a large spoon to form patties and fry on each side until nicely browned. . Yield – 12-15 fritters . Optional add ins: garlic, green onions, finely chopped spinach, Parmesan, grated carrots .