Tag: meat

Barbecue Rosemary Arayes

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Ingredients:
Pita (I used 6 medium and 20 mini ones)
2.5 kg minced meat and minced chicken, preferably not lean (I did half and half)
4 garlic cloves, pressed through garlic press
1/4 c barbecue sauce
1 tbsp Montreal steak spice
2 tbsp chopped fresh rosemary .

Directions:
Preheat oven to 400°F
Mix together all ingredients, except pita. 
Slice pita partially open and stuff each pita with meat mixture and flatten to ensure even cooking. 
Spray baking sheet liberally with non stick cooking spray and place stuffed pitas on pan. Spray again with non stick cooking spray. 
Bake for 20-25 minutes (small for 20, large for 25)

Fake Bacon Eggplant

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1/2 large or 1 small eggplant
1 tbsp smoky paprika
2 tbsp extra virgin olive oil
1 garlic clove, minced
1 tbsp maple syrup
1/2 package @jacksgourmet fake bacon .
Slice eggplant and salt (I skipped this step but I think it would be even better like this). Let sit for 10 minutes and wipe down eggplant. Cube eggplant into small pieces. .
Mix together smoky paprika, oil, garlic and maple syrup. Coat eggplant.
Sauté eggplant and fake bacon together on medium/high heat until eggplant is nicely browned on all sides. .
Serve as is or with humus or over salad with dressing below. .
Dressing
1/4 cup rice vinegar
1/2 cup extra virgin olive oil
1 garlic clove, minced
1 tbsp maple syrup
1 tbsp Dijon
Salt and pepper

Fried Cauliflower Rice with Salami

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Ingredients:
1 tbsp avocado oil
1 shallot, peeled and chopped 
1 clove garlic, peeled and pressed through garlic press
1 cup chopped carrots (1/4 inch big)
3 cups riced cauliflower 
1 cup cooked rice (optional)
1/2 cup frozen peas 
2-3 tbsp soy sauce or GF tamari
2.5-3 oz thinly sliced gourmet salami
2 eggs, lightly beaten .

Directions:
Sauté shallot, garlic and carrots in oil for about 2-3 minutes. Add 3 cups cauliflower rice, soy sauce, peas and salami. Cook for an additional 2 minutes before mixing in the rice. Mix to combine everything. Push rice mixture to one side of the pan, raise temperature and add eggs to empty side. Mix them so they break into little pieces while frying. Once egg is cooked, mix everything together and enjoy! . 
You can also broccoli, tofu, chicken, peppers, sausages etc. 

Asian Chicken Meatballs

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Ingredients:
1-1/4 lbs ground chicken 
3/4 cup grated zucchini, liquid squeezed out
2 tbsp soy sauce 
2 tsp freshly grated ginger (adjust according to preference)
4 cloves garlic, minced
1 cup oats (can use GF variety)
1 egg 
1-2 tbsp avocado oil

Directions:
Preheat oven to 400°F. 
Mix together all ingredients, except oil, and form into meatball shapes. 
Heat oil in oven safe pan on high heat. Sear meatballs on all sides until nicely browned. Bake in oven for 10 minutes (check for doneness).

Pesto stuffed chicken with artichokes and sundried tomatoes

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Ingredients:
6 pargiot (boneless chicken thighs)
3 sundried tomatoes (packed in oil)
3 cloves of garlic, peeled 
2 tbsp fresh basil
1/4 cup pesto sauce (I used store bought)
1/4 cup marinated artichokes 
1/2 cup dry white wine

Directions:
In a food processor, pulse tomatoes, garlic, basil, pesto and artichokes. Mixture should have some small chunks remaining. Place about 1.5 tbsp of mixture into each piece of chicken, fold over and secure when toothpick. Spread remaining mixture over chicken. Place in Pyrex baking dish. Pour wine at the bottom of the pan. 
Allow to marinate for about 1 hour. 
Bake (uncovered) at 350° for 45 minutes, basting halfway through. 
Remove toothpicks prior to serving.

Asian Chicken “Arayes” with Ginger Soy Dipping Sauce

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After trying traditional arayes (which were fabulous), I decided that I wanted to try the same idea with different flavours and fillings. These were a hit for all (the kids ate them with ketchup).

Ingredients:
12-15 mini pitas 
1 lb minced chicken 
1 tbsp soy sauce
2 tbsp maple syrup, divided
Juice of 1/2 a lemon
1 tbsp minced ginger
1 clove garlic, minced
1/2 medium zucchini, grated and liquid squeezed out 
1/2 cup grated carrots .
Dipping sauce:
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar 
1 tsp sesame oil
1 tbsp chopped fresh mint 
1 tsp minced ginger . 

Directions:
Preheat oven to 400°F. 
Mix together chicken, soy sauce, 1 tbsp maple syrup, lemon juice, ginger, garlic, zucchini and carrots. Cut openings in pita and stuff with chicken mixture. Place on greased baking sheet and spray top of pitas with additional cooking spray. Bake for 10 minutes, flip, brush with remaining 1 tbsp maple syrup, bake for an additional 10 minutes. 
Mix dipping sauce ingredients together. 
For a spicier option, feel free to add some sriracha hot sauce to the arayes or dipping sauce.

White Bean Soup with Sausages and Kale Chips

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I don’t know the source of this recipe but it is so delicious I wanted to share with you. Please let me know if you know the source so I can give proper credit. (I’ve might very minor changes)

Ingredients:
3 tbsp avocado oil 
1 onion, chopped 
1/3 cup each, diced carrots and celery 
2 cloves garlic, pressed through garlic press
1/2 tsp sea salt (use a bit more if you’re using beans with no salt added)
Freshly ground pepper
2 bay leaves 
1 tbsp chopped fresh rosemary 
4 cups chicken or vegetable stock (I used water mixed with @traderjoesumami seasoning)
1/2 tsp liquid smoke 
3 cans white kidney beans, drained and rinsed 
2 sausages (I used @jacksgourmet )
1 tsp oil
Garnish with kale chips (see below for recipe)

Directions:
Heat oil in a large saucepan over medium heat and cook onion, carrots, celery and garlic with salt and pepper, until tender. Add in rosemary and bay leaves and cook for another minute. Add stock and liquid smoke and simmer for 5 minutes. Add in beans and simmer for another 5 minutes. Remove from heat. Remove bay leaves. 
Use an immersion blender to partially blend, but leave some chunks for a nice hearty texture. .
In the meantime, slice hot dogs and fry in a bit of oil to cook. .
Serve soup topped with hot dogs and kale chips if desired. .
Kale chips ⬇️
Preheat oven to 400°F 
Spray a baking sheet with cooking spray. Spread kale (washed and thoroughly dried) over baking sheet in single layer. Spray generously with additional cooking spray. Sprinkle generously with everything but the bagel seasoning. 
Bake for 10-15 minutes, until crisp

Beef Arayes

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I kept seeing recipes for arayes and had to try them. This is my spin on this new fad – I hope to make variations of these arayes again because they were so easy and a huge hit! .
1 lb minced meat (not lean)
1.5 tbsp shawarma seasoning
1 tbsp zaatar 
1 clove garlic, minced
Juice of 1/2 a lemon 
12-15 mini pitas
.
Preheat oven to 400°F. 
Mix together all ingredients except pita. Cut openings in the pitas and stuff with meat mixture. Try to flatten each pita, to spread meat mixture out evenly. 
Place on greased baking sheet. Spray cooking spray generously on top as well. 
Bake for 20 minutes, flipping halfway through. .
FYI – these were too flavorful for 2 of my kids so you can reduce the seasoning a bit for children. 

Stuffed Chicken Marbella

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8 boneless, skinless chicken thighs 
1 cup prunes, chopped 
8 cloves garlic, minced 
1/4 cup red wine vinegar 
1/4 cup extra virgin olive oil 
1/4 cup green olives, chopped 
1/4 cup capers 
2 tbsp oregano 
Freshly ground pepper 
1 cup dry white wine 
2 bay leaves 
4 tbsp silan (date syrup)
.
Mix together prunes, garlic, vinegar, oil, olives, capers, oregano and pepper. Place about 1 tbsp of mixture into each live of chicken, fold over and secure when toothpick. Place in Pyrex baking pan. 
Allow to marinate for a few hours. .
Preheat oven to 350°F. 
Drizzle silan over chicken. Pour wine around chicken and tuck 2 bay leaves into pan. 
Bake for about 35 minutes. 

Smoky Maple Sweet potato pie

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My good friend Sara sent me a delicious sweet potato pie recipe years ago and this recipe is inspired from there. .
Ingredients:
3 cups sweet potato, peeled and cut into chunks
1/4 cup coconut cream or soy milk
1 egg, beaten
Salt and pepper 
1 tbsp avocado oil
1/2 red onion, peeled and thinly sliced 
1 tsp cinnamon
1.5 oz gourmet salami, chopped into small pieces – I used @amsellemgourmet_butcher chorizo 
2 medjool dates, pitted and cut into small pieces 
1/3 cup chopped pecans 
3 tbsp maple syrup, divided 
1 tbsp fresh rosemary, chopped .
Preheat oven to 350°F. 
Boil sweet potato in water until a fork goes through easily. Drain, transfer to a bowl and mash. 
Mix in coconut cream, egg, salt and pepper to sweet potato. Transfer to a pie dish to bake. 
While sweet potato is cooking, start sautéing onion in oil at medium heat – onions should slowly turn translucent and then start caramelizing. Once golden brown, add in cinnamon and cook for 30 seconds, until fragrant. Add in salami, dates, pecans, 2 tbsp maple syrup and rosemary. Cook for another minute, until well incorporated. 
Spread pecan salami mixture over sweet potato and drizzle on remaining maple syrup. 
Bake for about 25-30 minutes (checking to make sure it doesn’t burn).