Tag: main course

Ginger Noodles with steak, eggplant and mushrooms

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1 package Asian noodles (I buy frozen ones that need to be boiled for only 1-2 minutes) cooked according to package directions
1 tsp sesame oil 
1 small eggplant, cubed and salted (wipe off salt after to absorb excess moisture)
1 box of mushrooms, sliced 
5 cloves garlic, peeled and minced 
1 inch knob of fresh ginger, peeled and minced 
2 tbsp Olive oil or grapeseed oil to sauté 
3 tbsp soy sauce 
3 tbsp rice vinegar 
1 tbsp honey 
1 tsp sriracha hot sauce 
1 cooked rib steak, thinly sliced against the grain (see my London broil recipe for my favourite steak marinade) 
Sesame seeds and fresh basil for garnish
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In a large saucepan, over medium heat, heat oil and sauté eggplant and mushrooms. Once softened, add ginger and garlic and continue for sauté for another minute or 2. 
Add soy sauce, rice vinegar, honey and hot sauce. Allow to simmer for 2-3 minutes. 
In the meantime, drizzle sesame oil onto noodles. 
Mix noodles into soy sauce and vegetable mixture, making sure that the noodles absorb the sauce. You may want to add an extra tbsp soy sauce if the vegetables absorbed too much of the liquid. 
Remove from heat, top with steak, mushrooms and eggplant! 
Garnish with basil and sesame seeds.

Smoky Zaatar Chicken

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This chicken is so yummy that ALL 3 of my picky kids ate it! That being said, I don’t know if they’ll eat it ever again. But I call it a win! .
2 boneless chicken breast, each cut into 2 or 3 thinner cutlets (depending on thickness of breast)
2 tbsp zaatar
1 tsp sumac 
2 tbsp smoked paprika 
Zest of 1 lemon
Pepper 
2 tbsp olive oil 
2 garlic cloves, minced . 
Mix together marinade ingredients and coat chicken. 
Grill on BBQ or grill pan for a few minutes per side. I usually cut the thickest one to see if it’s cooked through or use a meat thermometer.

Sundried tomato and olive pesto salmon, potatoes and green beans –

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I whipped this recipe up in 2 minutes and dinner was on the table 20 minutes later. What took the longest was going to the garden to get my basil. If you have time, I would suggest starting off by roasting the potatoes on their own and then adding the rest of the ingredients. .
Ingredients:
Salmon, skin removed for 2 
Handful of baby potatoes, cut into eighths 
Handful of green beans 
Baby tomatoes 
1-2 tbsp French fried onions (optional)


Pesto:
Small handful basil
1-2 sundried tomatoes (in oil)
5 manzanilla olives 
1 clove garlic 
1/4 cup olive oil
Pepper 
1 tbsp pine nuts or pecans


Directions:
Preheat oven to 400°F. 
Blend ingredients for pesto in a food processor. Alternatively, use store bought pesto and blend in sundried tomatoes and olives. 
If you have time, place potatoes on baking sheet, coat with mixture and bake for about 10 minutes. (If not, just place everything on the baking sheet at the same time.)
Next add the salmon, green beans and tomatoes to the baking dish, coat with pesto, sprinkle French fried onions on top. 
Bake for about 20 minutes depending on thickness of salmon. 
Enjoy!

Quinoa Lentil & Corn Burgers

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1 cup cooked quinoa
1 1/2 cups lentils, mashed (I used canned but you can cook them yourself)
1/2 cup corn kernels
1 tbsp smoked paprika
1 clove garlic, minced
2 tbsp chopped fresh parsley
1 egg
1/2 cup @pereggourmet sweet chili breadcrumbs (alternatively use GF seasoned breadcrumbs)
3-4 tbsp grapeseed oil for frying .
Mix together all ingredients except breadcrumbs and oil.
Form into patties and coat each with breadcrumbs on both sides.
Fry in oil on both sides until nicely browned. (I haven’t tried baking them but I would try on a parchment lined baking sheet and spray with cooking oil.) .
Serve topped with cheese in a bun or dip in spicy mayo or pesto or green goddess sauce or anything else you’d like!

Honey Mustard Hasselback Salami

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1 large salami
2 heaping tbsp honeycup mustard
1 tbsp smoked paprika ~1 tsp maple syrup (adjust according to your sweetness preferences)
Water to thin. .
Preheat oven to 400°F.
Put 1 chopstick on either side of salami to keep in place and to avoid being able to but all the way through. Thank you @busyinbrooklyn for this tip.
Slice salami into super thin rounds but don’t cut all the way through (that’s why the chopsticks are there). Place salami in a greased baking dish.
Mix together honeycup mustard, smoky paprika and maple syrup. Add water to thin so it’s easier to drizzle.
Brush onto salami, making sure to get into all the crevices.
Bake uncovered for about 45 minutes, basting every 15 minutes or so.

Eggplant Roll Ups with Sweet Tahini Sauce

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1 large eggplant, sliced 1/4 inch lengthwise
Olive oil to brush on 
1 cup ricotta cheese
1/2 cup goat cheese
1/4 cup chopped, fresh basil 
1-2 tbsp chopped, fresh mint 
1/4-1/2 cup chopped, marinated olives .
Sauce:
1 tbsp silan
1 tbsp tahini 
1 tbsp fresh mint, chopped 
Any leftover cheese mixture 
Water to thin .
Garnish 
Sesame seeds 
Mint .
Preheat oven to 400°F. 
Coat eggplant slices with salt and let sit for 15 minutes. Brush off salt. 
Place eggplant slices on parchment lined baking sheet. Brush with olive oil. 
Bake for about 7 minutes per side, until a fork goes in very easily. .
In the meantime, mix together ricotta cheese, goat cheese, basil, mint, olives and freshly ground pepper. .
Spread a heaping spoon of mixture into each eggplant slice and roll up gently. Place in a greased baking pan. 
Bake covered for 5-10 minutes. .
Prepare sauce: mix together silan, tahini, mint, any leftover cheese mixture. Slowly mix in water to thin. For Passover, you can just drizzle silan over the eggplant instead.
Serve eggplant topped with tahini sauce and garnish with sesame seeds and fresh mint.

Quick and easy maple mustard salmon, version 2.0

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A while ago, I posted an incredibly quick and easy salmon recipe. Tonight, I made a new version of this salmon, that is almost as easy and just as delicious. .
I mix together equal part of maple syrup, mayo and grainy Dijon mustard (I’ve also used honey mustard for a sweeter dish) and spread it onto a salmon filet. Bake at 400° for about 20 minutes (depending on the size and thickness of salmon). Top with lots of chopped fresh mint and lemon zest. 

Dill Chicken with Artichokes, Olives and Capers

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Ingredients:
1/4 cup olive oil 
1/2 cup fresh dill, chopped 
1/4 cup fresh parsley, chopped 
Zest and juice of 1 lemon
4 cloves garlic, peeled and minced
1 small shallot, peeled and chopped
1 tsp Dijon mustard (omit for passover)
1/4 cup each green olives and artichokes, chopped 
2 tbsp capers 
Freshly ground pepper 
2 bone-in, skin-on chicken breasts .

Directions:
In a small bowl, mix together all ingredients except chicken. 
Place chicken in prepared roasting pan and tuck marinade under skin and all over chicken. Cut up remainders from lemon and add them to the pan as well. 
Let marinate for up to an hour. 
Preheat oven to 400°F, use convection if you have that option. 
Bake for about 45 minutes until juices run clean. 
Garnish with fresh parsley and or fill. .
If you want to cook a whole chicken using this recipe, you probably don’t have to fully double the marinade – I would just add a bit more of each ingredient.

Sumac grilled chicken with sundried tomatoes and olive tapenade

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5 boneless chicken breasts, cut into scallopini
2 tbsp olive oil
2 tbsp @sardofoods kalamata olive pesto (you can sub with olive tapenade or just kalamata olives cut small)
4 cloves garlic, minced
4 sundried tomatoes (in oil), chopped into tiny pieces
2 tsp sumac
2 tbsp basil, chopped finely
Zest of 1 lemon
1 tbsp capers .
Mix together all marinade ingredients and coat chicken (you can leave some marinade for garnish or just make a bit extra). Allow to marinate for about an hour.
Grill for about 5 minutes per side.

Cheesy Zucchini Quinoa Fritters

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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 .