Simple – Healthy – Creative – Kosher
Ingredients:
2 tbsp instant coffee grounds
1 tbsp Smoky paprika
2 garlic cloves, minced
1 tbsp fresh rosemary
1 tbsp honey
1 tsp salt
Freshly ground pepper
3 tbsp extra virgin olive oil
4 strip steaks, approximately 2 lbs
Directions:
Mix together all ingredients, except steaks, to form a paste.
Spread on steaks on both sides. Allow to marinate for a few hours.
Heat some oil in a skillet or grill pan over medium-high heat. Grill for 3-4 minutes per side.
Ingredients:
2 medium eggplants
3 tbsp lemon juice
3 + 4 tbsp extra virgin olive oil
5 garlic cloves, divided
1 shallot, peeled and chopped
3 tsp cumin, divided
1 large Spanish onion, chopped
2 inch piece of ginger, peeled and minced
2 lbs minced beef or veal or lamb
1/4 cup fresh parsley, chopped
2 tsp smoky paprika
2 tsp cinnamon
1 tsp cayenne pepper
1 tbsp curry powder
1/4 cup tomato purée or tomato sauce (I used @tuscaninifoods crushed tomatoes thanks to @kosherdotcom )
Salt and pepper
2 eggs
1 tbsp potato starch or flour
Directions:
Preheat oven to 450°F.
Slice eggplant into 1/4 inch rounds. Brush lightly with oil, salt and pepper. Bake until nicely browned. Flip and bake until second side is also browned (not burnt). Marinate in mixture lemon juice, 3 tbsp olive oil, 2 cloves minced garlic, shallot and 1 tsp cumin for at least an hour and up to 1 day. .
Sauté onion, remaining garlic and ginger over medium heat until soft.
Add meat, parsley, remaining cumin, smoky paprika, cinnamon, cayenne, curry, salt and pepper. Cook over medium heat until meat is just cooked through. Add tomato and cook for an additional 10 minutes. .
Preheat oven to 350°F
Assemble moussaka – spread meat mixture in a 9×12 Pyrex. Remove eggplant from marinade and spread over eggplant.
Beat 2 eggs with flour or potato starch and drizzle mixture over eggplant.
Bake for 20 minutes covered and 15 minutes uncovered.
This freezes well.
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:
12 oz gourmet sausages, sliced (I used @jacksgourmet )
Baby carrots, sliced in half
Broccoli florets
Baby potatoes, thinly sliced
Purple cabbage, chopped
2 oz fake bacon (I used @jacksgourmet )
1 tbsp paprika
2 garlic cloves, minced
1 tbsp zaatar
1/2 tsp salt
Freshly ground pepper
1 tbsp honey .
Directions:
Preheat oven to 400°F
On a greased sheet pan, spread sausages, baby carrots, baby broccoli and potatoes. Mix together paprika, garlic, zaatar, salt, pepper and honey. Spread over sausages and vegetables.
Bake for 15 minutes. Remove from oven and add fake bacon and purple cabbage to the tray. Bake for and additional 15 minutes.
Ingredients:
2 boneless skinless chicken breasts, cut into cutlets
1 tbsp smoky paprika
1 tsp cumin
2 tbsp fresh parsley, chopped
Zest 1 lemon
2-3 tbsp extra virgin olive oil
Salt and pepper
Oil to grill
Directions:
Mix together all ingredients for marinade and coat chicken.
Allow to marinate for about an hour.
Grill (on grill pan or on bbq) – turn when chicken is becoming more opaque and easily lifts from pan. Flip and grill for a few more minutes on the other side .
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.
My friend Rivky from @spinachnspiceshared a hasselback sweet potato recipe, which inspired this recipe here. And it’s kosher for Passover!
Ingredients:
4 small sweet potatoes
3 tbsp extra virgin olive oil, divided
1 tbsp grapeseed oil
1 shallot
1/2 package @jacksgourmet facon (fake bacon), chopped
3 medjool dates, pitted
2 garlic cloves, minced
1 tbsp fresh rosemary
1 tbsp honey
1 tsp cinnamon
1/3 cup chopped pecans
Salt and pepper
Directions:
Preheat oven to 350°F.
Slice sweet potatoes into a hasselback. Brush with 1 tbsp olive oil. Bake for about 15 minutes, until potatoes have softened slightly. .
In the meantime, heat grapeseed oil over medium heat and sauté shallot and facon for a few minutes, until softened.
Remove from heat and mix with remaining ingredients (including reserved 2 tbsp olive oil). .
Very gently, use this mixture to fill openings in sweet potato. Return to oven and bake for an additional 30-40 minutes – until sweet potato is easily pierced with a fork.
This is a fast and delicious appetizer for any meal!
Ingredients:
2 cups green cabbage
200 grams mixed cold cuts (I used gourmet salami and pastrami), chopped
Tortilla chips
Yellow mustard
Everything but the bagel seasoning
Directions:
Sauté the cabbage and meat over medium heat until cabbage has become transparent and everything is well incorporated.
Spread tortilla chips on a plate. Top with meat and cabbage mixture. Drizzle on mustard and sprinkle on everything but the bagel.
Serve immediately.
Alternatively, you can reheat meat mixture and top tortilla chips just before serving.
I was at a grocery store and was pleasantly surprised to find strip steak. However I am in no way a meat connoisseur, so I asked my friend @sylviafallas for advice. She graciously told me how to cook it – I created this yummy marinade and after following her cooking tips, these steaks were outstanding!
Ingredients:
2 strip steaks, approx 1 lb
2 cloves garlic, minced
2 tbsp miso
1 tbsp soy sauce (or GF tamari)
1 tsp sesame oil
1 tbsp honey
Zest of 1 lemon
1 tbsp chopped fresh rosemary
Freshly ground pepper
Directions:
Mix together garlic, miso, soy sauce, sesame oil, honey, lemon zest, rosemary and pepper. Spread over steak. Allow to marinate for at least an hour.
Heat a grill or grill pan (I used a cast iron pan) with a bit of oil.
Grill for 5-6 min per side – use a meat thermometer to check for doneness.
Remove from heat.
Slice when cooled.
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.
Erin Eats 