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.
Ingredients: 1 box @realduncanhines brownie mix (this likely works with other mixes but I haven’t tried them and I know this yields the right texture) – bake according to package directions (if you’re given the option of cake like or more fudgy brownies, choose fudgy) Lotus Marshmallow fluff Chocolate chips
Directions: Cook brownies according to package directions. Don’t allow to cool too long – just make sure it has cooled enough that you can handle with your hands. Scoop out a chunk of brownie and use your hands to form a circle. Fill with topping of choice. Close up to form either hamentaschen or ball. Repeat with remaining brownie mixture – avoid edges of brownie because they’re more difficult to work with (just eat them because they’re yum). Refrigerate to set. Melt chocolate chips in double boiler. Dip brownie balls into chocolate and place on lined baking sheet. Sprinkle with crushed cookies. Refrigerate to set. (I did not dip the hamentaschen but you obviously could)
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!
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.
Melting chocolate used to intimidate me, but when I bought the first Silver Platter cookbook I realized how simple it was – so major thank you to @norene_gilletz z”l and of course to @daniellasilvercooks for starting me on making chocolate bark. I’m posting this recipe in memory of Norene ❤️ I’ve made this recipe before (check out one of my first Instagram posts on here) but this time, I added the ice cream cones to go with our Purim theme, thanks to a recipe in Millenial Kosher by @busyinbrooklyn . 1- 225g bag white chocolate chips (dairy) 2 drops each pink and blue food coloring Assorted sprinkles Rainbow sour strip candies, cut into triangles Crushed sugar cones (2-3) Mini marshmallows (not pictured because I didn’t have them 🙁)
Fill a small pot with about 1-2 inches of water and warm over medium heat. Pour chocolate into a heat safe bowl and cover pot with this bowl, allowing chocolate to melt (do not let chocolate get wet). Once melted, remove from heat and pour chocolate onto a parchment lined baking sheet. Place 2 drops of each food coloring in different parts of the white chocolate. Use your spoon to swirl and spread chocolate until the colors have blended nicely and chocolate is thinly spread. Top chocolate with crushed ice cream cones, mini marshmallows, assorted sprinkles and rainbow candy. Refrigerate for at least 1 hour, until set and then break up into pieces.
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.
Ingredients: 3/4 cup crumbled goat cheese (or feta or ricotta) 60 grams frozen spinach, defrosted and liquid squeezed out 1 tbsp fresh basil, chopped 3 tbsp each chopped kalamata olives and sundried tomatoes 15 mini tart shells 1 egg, beaten
Directions: Preheat oven to 375°F. Mix together cheese, spinach, basil, olives and sundried tomatoes. Remove tart shells from foil. Place ~2 tsp of cheese mixture into each tart shell and fold to form hamentaschen, closing tightly. Brush with egg. Bake for about 15 minutes. Hamentaschen are pictured here with @tuscaninifoods balsamic glaze but are delicious plain as well
Directions: Preheat oven to 400°F Mix together oil, 1 tbsp honey, Dijon, paprika, zaatar, 1 tsp salt and pepper. Spread 1/2 mixture onto carrots. Roast for about 25 minutes on greased baking sheet. Add fennel and purple cabbage to the pan and coat with remaining honey Dijon mixture. Try to ensure that vegetables in pan aren’t overlapping and roast for an additional 20-25 minutes, until fork pierces carrots easily with fork. Remove from oven and immediately drizzle with remaining honey and salt.
Salad: Spinach Tomatoes, sliced Sundried tomatoes, chopped Kalamata olives, chopped Marinated artichokes, chopped Chopped fresh basil Goat cheese or feta (optional) French fried onions or chopped walnuts for passover (optional)
This salad is deliciously flavorful. It can be enjoyed with or without cheese (the first time I made it was without cheese and it was still fabulous). All you have to do is mix the dressing ingredients and drizzle them over the salad prior to serving.
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
Erin Eats 