Tag: main course

Garlic Confit Chicken

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This recipe was inspired by a garlic confit made by @spinachnspice – you can absolutely enjoy the garlic as a dip, it’s fabulous! It also happens to be kosher for Passover!

Ingredients:
1 1/4 cup extra virgin olive oil 
2 cups peeled garlic cloves 
A few springs fresh rosemary 
1/2 tsp salt 
Freshly ground pepper 
1/2 tsp paprika 
6 bone-in chicken breasts

Directions:
Part 1 – make your confit:
Preheat oven to 350°F. 
In a pie dish (or dish of similar size), spread garlic, top with oil, some fresh rosemary sprigs, salt and pepper. The oil should just cover the garlic. 
Bake for 1 hour. Allow to cool and blend using an immersion blender. .

Part 2 – make the chicken:
Preheat oven to 375°F convection. 
Separate half the garlic mixture and spread all over chicken, including under the skin. Sprinkle on paprika and more fresh rosemary. Roast uncovered for 45-60 minutes (I always check with meat thermometer). .

The leftover garlic mixture used as a dip for the chicken. It can also be stored in the fridge and used as a fabulous dip. The excess oil can be used for cooking. 

Carrot Spinach Mac & Cheese

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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. .
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This recipe is incredibly freezer friendly!

Humus Basar Nachos

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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. 

Thai Grilled Pargiot

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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. 

Chicken Fattoush Salad

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This recipe is using the Greek seasoning blend I previously posted. The recipe for it is below.
Chicken – this chicken is delicious as is and doesn’t need to be enjoyed in a salad. 

2 large boneless chicken breasts, cut into thin cutlets
2 tbsp Greek seasoning blend 
Zest 1 lemon
2 garlic cloves
3 tbsp avocado oil

Dressing
1 garlic clove 
1/4 cup extra virgin olive oil 
Juice 1/2 lemon
1/2 tsp each sumac, salt, Greek seasoning 
Pepper 
1 tsp (or more) honey

Salad:
Spinach 
Kalamata olives 
Sliced tomatoes 
Chopped cucumbers 
Handful fresh mint, chopped 
Pita chips .
Mix together Greek seasoning blend, lemon zest, garlic and oil. Coat chicken. Allow to marinate for about 15 minutes. Pan fry for a few minutes per side (check for doneness with meet thermometer- it depends on the thickness of your cutlets). .
In the meantime, mix all dressing ingredients together and set aside. .
Assemble salad and top with sliced chicken. .
Enjoy!
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Greek seasoning blend:
1 tbsp oregano
1 tsp sumac 
1 tsp salt
1 tbsp garlic powder
2 tsp freshly ground pepper
1 tsp Trader Joe’s umami seasoning
2 tsp parsley
1 tsp basil
1 tbsp paprika
1/4 tsp cinnamon .
Just blend all ingredients together!

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

Fish Nachos

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I made fish tacos, prepared a beautiful picture, but when I bit into them, I realized that the taco shells were expired and rancid. So what do we do for dinner? …
Make fish nachos instead! We loved them and they were actually easier to eat than fish tacos!

Ingredients:
Here’s a rough recipe. There are a few different parts, but they’re all very simple. 
Ingredients:
1 salmon filet, large enough for 2 people, skin removed 
1 tsp mayo 
Taco seasoning 
Chili lime seasoning 
Juice of 1 lime (divided)
1/2 head broccoli, cut up into florets (washed and dried very well)
2 tbsp extra virgin olive oil 
1 avocado 
Handful of cherry tomatoes (and optional golden berries)
Parsley 
Purple cabbage, thinly cut
Kale, chopped into small pieces 
Tzaziki Greek yogurt dip 
Tortilla chips

Directions:
Preheat oven to 400°F
On salmon, spread mayo, sprinkle taco seasoning and chili lime seasoning and drizzle on a bit of you lime juice. Place on one side of greased baking sheet. 
On remaining half of baking sheet, place broccoli, drizzle on oil and sprinkle with additional taco seasoning and chili lime. 
Bake for 20 minutes .
In the meantime, prepare your salsa and slaw. 
For salsa, mix together, avocado (mash slightly), tomatoes (and golden berries if using), most of the remaining lime juice, chili lime seasoning and chopped fresh parsley. 
For slaw, mix together kale, purple cabbage, some oil, remaining lime juice and chili lime seasoning. .
Break up salmon into smaller pieces. Spread on serving plate, interspersed with broccoli, slaw, salsa and drops of tzaziki Greek yogurt. .
Enjoy with your tortilla chips! 

Tacotaschen

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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! 

Sweet and smoky rosemary grilled chicken

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Ingredients:
1 tsp Dijon mustard
1 tbsp silan (date syrup)
1/4 cup extra virgin olive oil 
2 tbsp chopped fresh rosemary 
3 cloves garlic, minced
1 tsp smoky paprika
Zest of 1 lemon
1/2 tsp sea salt 
Freshly ground pepper 
4 boneless, skinless chicken breasts, each cut in half to form 2 cutlets.

Directions:
Mix together mustard, silan, oil, rosemary, garlic, smoky paprika, lemon zest, salt and pepper. 
Spread over chicken. Allow to marinate for up to an hour. 
Grill on BBQ or grill pan over medium-high heat, flipping when edges get white and chicken starts appearing slightly opaque. Use a meat thermometer to check for doneness. (Cilantro just for picture purposes, I actually dislike it and accidentally bought it).

Miso Sushi Bowl

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Ingredients:
2 slices of salmon (skin removed)
1 tbsp miso
1/2 tbsp freshly grated ginger 
1/2 tbsp soy sauce or GF tamari
1/2 tbsp maple syrup
1 tsp sesame oil 
Squirt of sriracha hot sauce 
1 cup of rice, cooked according to package directions (I used brown rice)
Edamame (cooked)
Grated carrots 
Purple cabbage 
Pickled ginger
Avocado 
Nori
Hoisin sauce 
Sesame seeds .

Directions:
Preheat oven to 400°F
Mix together miso, ginger, soy sauce, maple syrup, sesame oil and sriracha. Spread half on top of salmon, reserve half as sauce for bowl. 
Bake salmon for about 15 minutes, until cooked through. .
Assemble bowl – top rice with cut up salmon, edamame, carrots, cabbage, pickled ginger, avocado and nori. Sprinkle with sesame seeds. Drizzle with remaining miso marinade and hoisin sauce. 
You can also top with additional sriracha. .
You can also add the follower to your bowl: mango, cucumber, fake crab, sushi grade salmon/tuna (uncooked), jalapeños, sliced peppers etc