Tag: main course

Fennel Pesto Salmon

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Fennel completely changes when roasted. My husband who hates raw fennel loves this dish – so it’s worth trying even if you’re fennel-wary.

1 side salmon
1 bulb of fennel, cut into slices
1 cup baby tomatoes .
Pesto:
1 cup fennel fronds (little green leaves)
1/3 cup extra virgin olive oil
2 tsp fennel seeds
1 tsp Dijon mustard
Zest of 1 lemon
1 garlic clove
Sea salt and pepper
.
Preheat oven to 400°F
Process all pesto ingredients.
Place salmon on greased baking sheet surrounded by fennel and baby tomatoes.
Spread pesto all over salmon and vegetables, reserving a bit for garnish if you want.
Bake for 25-30 minutes. .
Thanks @cookinginheelss for the inspiration!

Soy Lime Salmon with Raspberry Mango Salsa

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Ingredients:
2 pieces of salmon
Juice of 1/2 lime
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp maple syrup
1 inch ginger, peeled and grated
1/2 head of broccoli
Sesame seeds and @traderjoes chili lime seasoning for garnish .
Salsa:
1/2 mango, cubed
1 avocado, cubed
5 raspberries, cut up
Juice 1/2 lime
1 tbsp mixed chopped fresh basil and mint
1/2 tsp sriracha hot sauce
1/2 tsp @traderjoes chili lime seasoning
1 tbsp olive oil .

Directions:
Preheat oven to 400°F.
Place salmon in a Pyrex surrounded by broccoli on either side.
Mix lime juice, soy sauce, sesame oil, maple syrup and ginger. Spoon over salmon and broccoli. Allow to sit for a few minutes. Sprinkle on sesame seeds and chili lime seasoning. Bake for 18-20 minutes. .
While baking, combine salsa ingredients and spoon on top of cooked salmon. .
If you don’t have chili lime seasoning, try to get yourself some because it’s delicious. But if you’re in Canada like me, and don’t stock up when you head to the US, you can omit chili lime from the salmon itself and just use a bit of chili and salt in the salsa. .
Enjoy!!

Asian pesto quinoa bowl stuffed in an eggplant

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This is one of those recipes where you use what you have on hand and it does not have to be followed exactly to a T. .
I made eggplant boats from millennial kosher by @busyinbrooklyn – cut your eggplants in half, brush both sides with oil, sprinkle skin with salt and broil face down for 20 minutes. When you remove from the oven, mush up the inside. .
In the meantime, cook your tempeh according to package directions – I used maple bacon tempeh by @the_tofurky_company .
Slice mushrooms (1 box, gills removed) and sauté until nicely browned. When liquid has evaporated, add 1 tsp miso paste and keep cooking until it melts and coats the mushrooms. .
Make your dressing: in a food processor blend: 1 garlic clove, 1 inch piece of ginger, 2/3 cup chopped mint and basil, 1 tbsp soy sauce or gluten free tamari, 2 tbsp olive oil, 1 tsp Dijon mustard, salt and pepper. (I didn’t try this but I’m sure a drop of sesame oil or some hot sauce would be amazing too) .
Assemble your eggplant bowl – top eggplant with cooked quinoa, tempeh, mushrooms, edamame, grated carrots, avocado, dressing and sesame seeds.

Israeli Malawach Sabich Tacos

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In honour of Israel’s 71st birthday, we’re having Israeli 🇮🇱 tacos for dinner! . 
To make the taco bean mixture – drain and mash 2 cans of beans. I usually use black beans but today I used 1 can of lentils and 1 of kidney beans. I sautéed 1 clove of garlic, then added the mashed beans, some chopped tomatoes 🍅 and tomato paste. Finally added 1 tbsp each of shawarma seasoning and zaatar. Let it cook for a few minutes until mixture is warm and nicely flavored. .
For the actual taco shell, I used malawach, fried on both sides until nicely browned. 
Then I topped the malawach with humus, my taco bean mixture, 1 hard boiled egg, chickpeas, Israeli salad, green olives, pickled eggplant, tahina, zaatar and sesame seeds. .
Hope you enjoy as much as I did! .

Mixed Herb Chicken with Olives and Sumac

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Ingredients:
1 chicken, divided into 4 or you can use just breasts or legs 
2 lemons – zest of 1, juice of both
2 cups packed chopped fresh herbs – I used a combination of mint, parsley, basil, rosemary and tarragon 
8 cloves garlic
1/2 cup olive oil
2 tsp sumac
1/4 cup kalamata olives, sliced
Freshly ground pepper 
Silan (date syrup) for drizzling 

Directions:
In a bowl, mix lemon zest and juice, fresh herbs, garlic, olive oil, sumac, pepper and kalamata olives. Reserve a few tbsp of mixture for garnish (alternatively just sprinkle on a few fresh herbs once cooked). Spread the remaining herb mixture all over the chicken pieces, including under the skin. Throw remaining squeezed lemons into the pan. Let marinate for 1-8 hours. 
Bake at 400° for about 40 minutes – check your chicken because every oven is different. You can broil for 2 minutes at the end to get a the chicken nicely browned. 
Drizzle on silan before serving and garnish with remaining her mixture. 

Olive Lovers Deli Roll

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At 3pm on Friday afternoon, I realized I had 4 packages of deli meat in my fridge – smoked turkey, 2 packages of pastrami and honey glazed turkey. I grabbed some puff dough from my freezer, hoping it would defrost fast enough. Thankfully it did because this deli roll was delicious.
Like any deli roll, I spread the puff dough lightly with mustard (both regular and Dijon) and spread on the deli slices. I then sliced some stuffed green manzanilla olives and lined them up along the edge of the puff dough, where you start rolling from. I rolled up the deli roll, brushed with 1 beaten egg and topped with @traderjoeseverything but the bagel seasoning.
Baked at 375°F for about 30 minutes (until the top is nicely browned). I served it with mustard on the side.
Hope you enjoy as much as we did!

Quick and Easy Maple Mustard Salmon

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Preheat oven to 400°F. 
Mix together equal parts of maple syrup, mustard and mayonnaise. Spread on salmon (skin removed, cut into individual portions). Sprinkle generously with Trader Joe’s everything but the bagel seasoning. Top with lemon zest. 
Bake for 20 minutes. The bottom of the salmon will caramelize – yummy 😋 
For sugar snap peas, I sautéed them with a tiny bit of avocado oil for a few minutes. Removed from heat and added a drop of sesame oil, a bit of soy sauce and everything but the bagel seasoning. 

Rosemary London Broil

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Ingredients:
1.5 lb London broil (butterflied)
2 tbsp mustard powder
6 large cloves garlic, minced
2-3 tbsp minced ginger
2 tbsp fresh rosemary, chopped
Zest of 1 lemon
1/2 cup soy sauce or GF tamari
1 tbsp olive oil
1 tsp lemon pepper
Freshly ground pepper

Directions:
Mix all ingredients for marinade together and pour over London broil. Allow to marinate for at least 2 hours up to overnight.
Preheat oven to 400°F – be sure it is ready for London broil before you start grilling.
In the meantime, heat a grill pan, coated with a bit of oil, to medium-high heat. Remove meat from marinade (reserving it for later). Grill the London broil for 3 minutes per side. Transfer meat to an oven safe dish and pour marinade back on. Bake uncovered for 15-20 minutes.
I cooked my London broil in a cast iron skillet and put it straight into the oven like that.
The cooking method for the meat comes from, @kimkushercuisine ‘s first cookbook, The Modern Menu.

Eggplant Stuffed Humus Bassar

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These are amazing as an appetizer (use mini eggplants for a bite sized version) or a delicious main.
I use @busyinbrooklyn eggplant boats from her millennial kosher cookbook (they freeze beautifully). Mash up the insides and spread on humus.
Top the humus with cooked minced meat mixture. Top with tahini and fresh mint.
Meat mixture – I sautéed onions and garlic until softened and then added cumin, cinnamon and paprika. Added minced meat, allowing it to cook (making sure to break up into pieces). Added more spices, fresh mint and 3 tbsp tomato paste. Salt and pepper to taste.

Sweet Potato Quinoa Patties

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Great as a main or side and super kid friendly!! Gluten free, dairy free and delicious 

Ingredients:
1 large sweet potato, peeled and chopped
1 cup quinoa, cooked according to package directions 
2 small yellow beets, peeled and grated 
3/4 cup grated carrots 
1 egg 
1 tsp cinnamon, garlic powder, paprika 
1 shallot, chopped 
Sea salt to taste 
3/4 cup quinoa flour (or other flour)
Avocado oil for frying 


Directions:
Boil chunks of sweet potato until soft
In the meantime, sauté shallot in avocado oil over medium heat for 2 minutes
Mash sweet potato and mix with cooked quinoa, grated beets, grated carrots, egg, flour and spices. Form patties and fry for about 5 minutes per side.