Tag: nut free

5-ingredient chocolate chip halva cheesecake hamentaschen

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Ingredients:
1 package (250 gram) cream cheese 
1/3-1/2 cup crumbled halva 
1/4 cup sugar 
1 tsp vanilla 
2 rolls of chocolate chip cookie dough (the packages I used were each 468g)

Directions:
Mix together cream cheese, halva, sugar and vanilla. 
Roll out dough as thinly as possible on floured surface (the chocolate chips will limit how thinly you can roll them). Using a 2.5-3 inch cookie cutter, cut out circles, fill with 1 tsp each of cheese mixture. Form hamentaschen. 
Chill for 1 hour
Bake at 325°F for about 15 minutes

Tacotaschen

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Ingredients:
1 tbsp grapeseed oil 
1 can black beans, drained, rinsed and gently mashed with potato masher 
1 cup crushed tomatoes (I used fresh but canned works well too)
1.5-2 tbsp taco seasoning
Grated cheese (I used a blend of mozzarella and cheddar)
10 puff pastry squares
1 egg, beaten OR melted butter

Salsa
8 grape tomatoes, chopped 
1/2 small mango, chopped 
1 avocado, mashed gently with a fork 
1/2 tsp chili lime seasoning
Freshly ground pepper 
Juice of 1/4 lemon 
Parsley or basil or cilantro for garnish

Directions:
Preheat oven to 400°F. 
Heat oil in large frying pan over medium-high heat. Add beans and tomatoes and cook for a 2-3 minutes, add seasoning and continue to cook for another few minutes. Add salt and pepper to taste (**if you use unsalted beans, you will more likely have to add salt)
Use a 3.5-4” round cookie cutter to cut puff pastry squares into circles.
Spoon 1.5 tbsp bean mixture in center of puff pastry rounds and top with some grated cheese. Fold to form hamentaschen. 
Brush with egg or melted butter. Top with additional grated cheese. 
Bake for about 20 minutes, until puff pastry in nice and golden. 
In the meantime, make salsa, by mixing together all ingredients. .
Top hamentaschen with salsa and enjoy! 

Zaatar Rainbow Carrots

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Ingredients:
2 lbs rainbow carrots, peeled, washed and dried well 
2 tbsp extra virgin olive oil 
1 tbsp silan (date syrup, you can use maple syrup or honey alternatively)
1 tsp dijon mustard 
1 tbsp zaatar
2 tsp chopped fresh rosemary (optional)
1 tsp sea salt 
Freshly ground pepper

Directions:
Preheat oven to 375°F. 
Mix together all ingredients and coat on carrots. 
Spread on baking sheet (I lined with parchment but probably best to use non stick cooking spray for improved caramelization). Roast for about 45 minutes, turning halfway through, until all carrots are soft and a fork can easily go through. 

Sweet and smoky rosemary grilled chicken

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Ingredients:
1 tsp Dijon mustard
1 tbsp silan (date syrup)
1/4 cup extra virgin olive oil 
2 tbsp chopped fresh rosemary 
3 cloves garlic, minced
1 tsp smoky paprika
Zest of 1 lemon
1/2 tsp sea salt 
Freshly ground pepper 
4 boneless, skinless chicken breasts, each cut in half to form 2 cutlets.

Directions:
Mix together mustard, silan, oil, rosemary, garlic, smoky paprika, lemon zest, salt and pepper. 
Spread over chicken. Allow to marinate for up to an hour. 
Grill on BBQ or grill pan over medium-high heat, flipping when edges get white and chicken starts appearing slightly opaque. Use a meat thermometer to check for doneness. (Cilantro just for picture purposes, I actually dislike it and accidentally bought it).

Pretzel Crusted Maple Mustard Salmon with Broccoli

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This recipe can be made as fish sticks or as a salmon filet – or both, whichever you prefer!

Ingredients:
1 tbsp dijon mustard 
1 tbsp maple syrup 
1-2 tbsp extra virgin olive oil (for broccoli)
1/3 cup flour (for fish sticks) 
1 salmon filet, large enough for 2 
1/2 cup crushed pretzels 
1/2 head broccoli, cut into small florets

Directions:
Preheat oven to 400°F
For fish sticks: 
Mix together maple syrup and mustard. You can add a bit of mayo to this mixture if you’d like. 
Dredge salmon in flour. Then coat with mixture of mustard and maple. Finally dip in crushed pretzels. 
Spray generously with non stick cooking spray. 
Bake for 10 minutes. .
For salmon filet and broccoli:
Mix together maple syrup and mustard. 
Spread half of mixture onto salmon. 
Mix remaining mixture with oil and coat broccoli. 
Generously sprinkle salmon with crushed pretzels. 
Bake for 15-20 minutes, depending on thickness of salmon.

Ramen Bowls

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Ingredients:
4 eggs (room temperature) – optional
2 cloves garlic, minced
2 tsp fresh ginger
1 tsp sesame oil 
1 carton vegetable broth (you can also use chicken broth)
3/4 cup sliced mushrooms (I used shiitake)
1 3-inch piece of lemongrass 
1 tbsp soy sauce
1 tbsp miso paste
Squirt of sriracha hot sauce (to taste)
1 head bokchoy, washed and chopped
1/2 cup grated carrots 
1/4 cup purple cabbage 
1/2 cup edamame beans 
2 packages ramen, packets discarded .

Directions:
Start by making your soft boiled eggs – you can use the following method or whatever works for you. Bring water to a boil and gently add your eggs. Let boil for 5-7 minutes. Remove from heat and put under cold water. .
Heat sesame oil over medium heat in a pot and sauté ginger and garlic for a few minutes. Pour in broth and add mushrooms, lemongrass, soy sauce, miso and sriracha. Bring to a boil and let simmer for about 5 minutes. (Make sure miso is mixed in before proceeding). Add in bokchoy, carrots, purple cabbage, edamame and ramen. Continue to cook until ramen noodles are soft. 
Serve soup topped with 1 halved soft boiled egg. 

Miso Sushi Bowl

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Ingredients:
2 slices of salmon (skin removed)
1 tbsp miso
1/2 tbsp freshly grated ginger 
1/2 tbsp soy sauce or GF tamari
1/2 tbsp maple syrup
1 tsp sesame oil 
Squirt of sriracha hot sauce 
1 cup of rice, cooked according to package directions (I used brown rice)
Edamame (cooked)
Grated carrots 
Purple cabbage 
Pickled ginger
Avocado 
Nori
Hoisin sauce 
Sesame seeds .

Directions:
Preheat oven to 400°F
Mix together miso, ginger, soy sauce, maple syrup, sesame oil and sriracha. Spread half on top of salmon, reserve half as sauce for bowl. 
Bake salmon for about 15 minutes, until cooked through. .
Assemble bowl – top rice with cut up salmon, edamame, carrots, cabbage, pickled ginger, avocado and nori. Sprinkle with sesame seeds. Drizzle with remaining miso marinade and hoisin sauce. 
You can also top with additional sriracha. .
You can also add the follower to your bowl: mango, cucumber, fake crab, sushi grade salmon/tuna (uncooked), jalapeños, sliced peppers etc 

Vegetarian Gyros

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These probably taste nothing like the real deal but I have no idea and it was definitely gyros inspired. .
1-8oz package of tempeh (unflavored), sliced in 1/4” slices 
2 tbsp greek seasoning blend (see previous post)
2 tbsp extra virgin olive oil 
Naan rounds 
Tomatoes 
Cucumber 
Kalamata olives 
Spinach .
Sauce:
Tzaziki Greek yogurt (Greek yogurt, cucumber, garlic) mixed with lemon juice and a sprinkle of Greek seasoning .
Mix together oil and Greek seasoning, coat tempeh. Allow to marinate for about an hour if possible. 
Grill tempeh on both sides until a nice crust forms. 
In the meantime, warm naan.
Spread sauce on naan. Top with spinach, sliced tomatoes, sliced cucumbers, kalamata olives and tempeh. .
Enjoy! .

Greek Seasoning Blend

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Inspired by http://www.daringgourmet.com , this spice blend is delicious and I use it in a few recipes coming your way. I make a batch, store in a spice jar and use whenever I need to. .
1 tbsp oregano
1 tsp sumac 
1 tsp salt
1 tbsp garlic powder
2 tsp freshly ground pepper
1 tsp Trader Joe’s umami seasoning (or chicken soup base)
2 tsp parsley
1 tsp basil
1 tbsp paprika
1/4 tsp cinnamon .
Just blend all ingredients together!