Tag: lunch

Chili Lime Kale Shakshuka Nachos

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This recipe doesn’t have amounts – but I don’t think it can be messed up!


Ingredients:
Tortilla chips
Kale – washed and dried well
Grated cheese (I used a cheddar mozzarella blend)
Chili lime seasoning (if you can’t find a seasoning blend, I’ve googled for online copycat versions)
Eggs (max 8)
Black beans
Canned corn 
Avocado, chopped 
Jalapeño, diced
Tomatoes, chopped 
Lime juice 
Fresh basil


Directions:
Preheat oven to 400°F. 
Spray a sheet pan liberally with non stick cooking spray. 
Spread tortilla chips over pan. Top with kale and grated cheese. 
Sprinkle liberally with chili lime seasoning. 
Bake for about 5 minutes until cheese begins to melt. 
In the meantime, mix together black beans, corn, avocado, jalapeño and tomatoes. Top with lime juice, chili lime seasoning and fresh basil. Set aside. 
Now back to our sheet pan – the cheese has started melting. Remove the sheet pan from the oven. Form wells in various spots over the tortilla chips. Crack eggs and pour each one into a well. 
Bake for an additional 10 minutes, until you start seeing egg white turn white – keep in mind, the egg will keep cooking slightly when removed from oven. 
Top with black bean and corn salsa. 
Drizzle on additional lime juice if desired. 
Enjoy!!

Savory Pesto French Toast Casserole

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Ingredients:
5 cups cubed challah, packed 
7 eggs, beaten
3/4 cup milk (I used 3.25%)
2 cups grated mozzarella, divided 
1/4 cup Parmesan 
2 tbsp homemade or storebought pesto sauce

Directions:
Spray the bottom of a casserole dish (measuring approximately 7×12 or 8×11) with non stick cooking spray. 
Spread cubed challah throughout the pan. 
Mix together eggs, milk, 1.5 cups grated cheese, Parmesan and pesto. Pour oven challah. Mix with tongs to coat well. Allow to sit for about 10 minutes and mix again – try to make sure all pieces of challah are wet with egg mixture. 
Preheat oven to 350°F. 
Once oven is heated, mix challah mixture one more time, trying to incorporate any egg mixture remaining at the bottom of the casserole dish. Top with remaining cheese. 
Bake covered for 20 minutes. Uncover and bake for an additional 10-15 minutes, until nicely browned.

Humus Pizza

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This is a fun and easy appetizer or meal – there are so many variations of toppings, which is helpful since we’re all stuck at home with different food available. .

Ingredients:
Naan bread or tortilla or pita or pizza crust or any other flatbread 
Humus (storebought or homemade – see below for homemade) – it doesn’t have to be chickpea humus, you can make a different kind depending on what you have in your house (black bean, edamame…)
Any toppings: we used purple cabbage, shaved asparagus, shaved baby carrots, sliced tomatoes, olives and chickpeas. 
Any garnish: we used zaatar and drizzled tahini
Other topping options: cucumbers, grated carrots/cabbage, roasted eggplant, roasted cauliflower or broccoli, beets, peppers, hard boiled eggs, kale, beans, jalapeños, pesto, sesame seeds, everything but the bagel, sumac, smoky paprika etc etc etc .

Homemade humus:
1 cup dry chickpeas 
Baking soda 
1/2 cup tahini 
Juice of 1/2 lemon 
1 garlic clove
1 tsp sea salt 
1 tsp cumin
Freshly ground pepper

Directions:
Warm flat bread in the oven. 
Remove from oven. Spread with humus and then top with whatever toppings and garnishes you’d like. 
Enjoy! .
To make humus:
Place beans in a bowl and add water (it should go a few inches above chickpeas) and some baking soda. Either soak overnight or do a quick soak in the microwave by microwaving by about 20 minutes at 50% power. 
Drain chickpeas and add them to a pot with water going a few inches above chickpeas again. Bring to a boil and then allow to simmer until they’ve really softened. **DO NOT POUR OUT THE LIQUID**
In a good processor, add 1 cup chickpeas, tahini, lemon juice, 1 garlic clove, salt, cumin, pepper and 1/4 cup of liquid. Process until smooth. You may have to add additional liquid. Top however you would like! 
You can freeze the remaining chickpeas with some of the liquid. 
Enjoy! 

3 Cheese Spinach Crustless Quiche

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Recipe inspired by a recipe given to me by my former colleague, Adriana.

This meal was a big thumbs up for the little ones in our house. I made sure to keep the olives on one side and tomatoes on the other side according to my kids’ preferences, with the middle portion containing a vegetable medley that we adults enjoyed.

Ingredients:
8 eggs, lightly beaten
6 tbsp pancake mix (I used @kodiakcakes mix, you can use GF or passover pancake mix)
1/4 cup Parmesan cheese
1/2 cup grated smoked Gouda (this added amazing flavor)
2 tbsp fresh basil, chopped
120 grams frozen spinach, defrosted and liquid squeezed out
3 tbsp milk
1/2 tsp baking powder
Freshly ground pepper
1/2 cup grated cheddar cheese .
Optional vegetable add ins:
Sautéed mushrooms
Caramelized onions
Sliced tomatoes
Sliced olives
Bell Peppers (unless you’re inviting me over for the meal – I won’t touch them)
Roasted broccoli
Etc

Directions:
Preheat oven to 350°F.
Prepare whatever “add ins” need to be prepared (ex sauté mushrooms). Mix together all ingredients, excluding cheddar cheese and add-ins. If you’re not trying to keep the “add-ins” separate, you can mix them in once batter is made.
Pour into a heavily greased Pyrex (mine was 6.5×10) or quiche pan.
Add vegetable add-ins, separating them according to your children’s preferences if desired. Push some of them down so they span the height of the quiche.
Top with cheddar cheese. I also added goat cheese to the adult center portion.
Bake uncovered for about 30 minutes.
Serves 4

Chili Lime Kale Shakshuka

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I make this for lunch whenever I’m home at lunch time. If you have washed kale that’s ready to go, it’s an incredibly quick and easy meal. 
While on vacation with my family, they all tried it and whenever I went to make it, they all asked if I can make for them too. 
Oh and it’s 4 ingredients… .
Kale, torn up into bite size pieces, veins removed 
Eggs 
Grated cheese (mozzarella or cheddar) – I’ve also used goat cheese and feta 
Chili lime seasoning .
Grease a saucepan that has a lid with butter or non stick cooking spray and heat over medium heat. 
Add kale to the pan so it’s spread evenly throughout the pan in a thin layer. 
Form wells for eggs (I use 2-8 eggs depending on # of people I’m feeding and size of pan) and pour a cracked egg into each well. 
Sprinkle generously with grated cheese and chili lime seasoning. 
Cover with lid. 
Shakshuka is ready when cheese is melted. 
I usually eat as is. Here, it is pictured over a slice of toast.

Bubby Bonnie Muffins

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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. 

Pull Apart Banana-Almond butter French Toast

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Ingredients:
1 banana
2 tbsp almond butter 
1 tsp vanilla 
1/4 cup milk 
2 eggs 
1 tsp cinnamon
5-6 cup cubed challah
Butter for frying

Directions:
Mash banana and mix well with almond butter. Add vanilla, milk, eggs and cinnamon to mixture. 
Place cubed challah in a large bowl and pour banana mixture over challah. Toss well to combine. 
Heat butter over medium-high heat. 
Place challah mixture in clusters in pan. Allow French toast to fully cook on 1 side prior to flipping to be sure that the clusters don’t fall apart. Cook until nicely browned on both sides. 
Enjoy with maple syrup!

Spinach Lentil Shakshuka

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I didn’t measure perfectly for this recipe but here’s approximately what I did. Thankfully it’s pretty forgiving 🙂 .
2 tbsp olive oil
1 clove garlic, minced
1 can crushed tomatoes ~60 grams frozen spinach (the one I buy comes in little “nuggets”, I used 2 of them)
1 squirt sriracha hot sauce 
1 tbsp chopped sundried tomatoes 
1 can lentils, drained
Salt and freshly ground pepper
1 tbsp olive tapenade (optional)
2 tbsp capers 
10 green manzanilla olives, sliced
5-6 eggs 
Handful fresh basil, chopped 
Zaatar 
Tahini to drizzle .
Sauté garlic in oil over medium heat in a pan with a tightly fitting lid. Pour in can of tomatoes and frozen spinach and let cook until spinach has thawed, mixing around to ensure that bottom of the pan doesn’t burn. Next add sundried tomatoes, lentils, sriracha, salt, pepper and some of the fresh basil. Gently mix. 
Make little wells in the tomato mixture and add an egg to each one. Top with olives and capers. Cover and allow eggs to cook (I waited until the white was white). Uncover and top with remained basil, Zaatar, olive tapenade (if desired) and a drizzle of tahini 

Pumpkin Zucchini Muffins

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My grandmother used to make zucchini muffins for me. I think they are from one of @norene_gilletz cookbooks. I’ve adapted the recipe and use @kodiakcakes pancake mix for an extra boost of protein. These are great for breakfast, lunch or a light dinner and super kid friendly. To top it off, they freeze well!

Ingredients:
1 large zucchini, grated and liquid squeezed out
3 eggs 
1 cup pumpkin purée 
1/2 cup ricotta cheese
1 tsp baking powder 
1/2 cup grated cheese
1 cup pancake mix (I use Kodiak Cakes, you can use passover pancake mix)
1/4 cup oil (I use avocado oil)
Salt and pepper 

Directions:
Mix all ingredients together. Bake at 350° for about 30 minutes. 

Sweet Potato Toasts – 2 ways

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Cut 1 sweet potato into 1/4 inch slices. Bake at 350 on greased baking sheet for 20 minutes. Flip and bake for another 5-10 minutes, until soft and can easily be pierced with a fork.
Option 1 – pesto goat cheese sweet potato toast:
Spread goat cheese onto sweet potato toast. Then top with sliced tomatoes and sun dried tomatoes. Drizzle on basil pesto (homemade or store bought) and some balsamic vinegar. Garnish with pine nuts.
Option 2 – taco sweet potato toast:
Spread with mashed avocado. Sprinkle on grated cheese. Bake/toast until cheese is melted. Top with salsa and Greek yogurt tzaziki/sour cream and some @traderjoes chili lime seasoning.