Tag: nut free

Ice Storm Chicken

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Anyone who lives in Montreal has heard of the ice storm of ‘98. The city was out of commission for 2 weeks – schools were closed, businesses were closed too and many many people lost power. 
The day before the Ice Storm, my mom bought tons of chicken breasts because it was on sale. When we lost power, she put the chicken in our neighbor’s freezer, and over the week, it traveled to my grandparents’ house and then my aunt and uncle’s cold storage room and finally our friends who invited us to stay with them. At this point, my mother had to cook the chicken. She used this recipe (which comes from her friend Barbara with of few of my own adaptations) and it has since been dubbed “Ice Storm Chicken”.

Ingredients:
1 whole chicken, cut into eighths 
1/4 cup oil olive
1/4 cup soy sauce or GF tamari
juice and zest of 1 lemon
1 Jalapeño pepper, sliced and seeds removed 
3 garlic cloves, minced 
2 tbsp minced fresh ginger
2 tbsp fresh mint, divided 
Sesame seeds for garnish .

Directions:
Spread chicken evenly in baking pan. 
Mix together oil, soy sauce, lemon juice and zest, jalapeño, garlic, ginger and 1 tbsp mint. 
Pour marinade over chicken and let sit for about 1 hour (turning halfway through if you remember). Preheat oven to 375°F convection or 400°F. 
Bake uncovered for about 40 minutes, until juices run clear. Make sure to check dark and white meat – every oven is different and cooking time could vary. 
Garnish with remaining meat and sesame seeds.

Phyllo Meat Triangles

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Ingredients:
1-2 tbsp extra virgin olive oil
1 leek or 1 onion, sliced
3 cloves garlic, minced
~1.5 lbs minced meat
2 tbsp shawarma seasoning
2 tbsp tomato paste (I use @tuscaninifoods because it comes in a tube!) 18 phyllo sheets
1/2 cup margarine (melted) plus additional olive oil .

Directions:
In a large pan, sauté leek over medium heat. Once softening, add garlic and continue to sauté for a few more minutes. Add meat, breaking up chunks. Cook until starting to brown. Add shawarma seasoning and tomato paste. Cook until meat is cooked through.
This meat mixture can be used for a “humus basar” (Aka humus topped with meat) or stuffed in eggplant or just eaten as is because it’s delicious. .
If you’re making with phyllo, preheat oven to 375°F.
Keep phyllo that you aren’t using covered. I purchase fresh phyllo dough, which is much easier to work with.
Mix melted margarine with some olive oil to make it easier to spread.
Lay out 1 phyllo sheet, brush with margarine. Place another sheet on top, add more margarine. Finally place a 3rd sheet.
Cut phyllo rectangle into 4 strips (rectangle should be oriented horizontally so you end up with 4 shorter and wider strips). Place about 2 tbsp of meat mixture towards the corner of each strip and fold over to fold a triangle and keep folding over.
Repeat with remaining phyllo. You can freeze them at this point.
Place flat on parchment lined baking sheet. Brush with margarine/oil mixture.
Bake for about 20 minutes, until nicely browned. ** if phyllo steps are unclear, see highlight**
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Tahini dipping sauce – this wasn’t necessary but I mixed together 2 tbsp tahini, juice of 1/2 lemon, 1 tbsp zaatar and water to thin .

5 ingredient Smoked Salmon & Runny Egg Cheesy “Latkes”

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Ingredients:
1 bag tater tots 
Sliced cheese 
Eggs 
Smoked salmon 
Everything but the bagel seasoning .

Directions:
Remove tater tots from freezer and allow to thaw (it doesn’t have to be completely). Spray waffle maker or sandwich press with non stick cooking spray. Place 3-4 tater tots, partially overlapping on waffle maker. Top with 1 slice of cheese and another 3-4 tater tots. Repeat on remaining surfaces of waffle maker. Close and grill until nicely browned. 
In the meantime, heat frying pan over medium-high heat and spray with non stick cooking spray. Once heated, pour cracked egg onto pan and cook until white is set. 
Top cheesy tater tot with runny egg, 1 slice of lox and everything but the bagel seasoning.

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. 

Mixed Roasted Vegetable Medley

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This wasn’t a recipe that I planned in advance. It was merely using what I had leftover from my Shabbat cooking so it wouldn’t go to waste. It ended up being my favorite thing that I ate on Friday night. I have to credit @busyinbrooklyn whose smoked paprika popcorn cauliflower (found on her website) inspired this dish. .

Ingredients:
1/2 eggplant, cubed 
1/2 butternut squash, peeled and cubed small (1/4 inch)
1 zucchini, cubed 
1/2 cauliflower, cut into small florets (washed and dried well)
1/2 shallot, minced 
2 tbsp smoked paprika
1/2 tbsp sea salt 
1/3 cup extra virgin olive oil

Directions:
Preheat oven to 400°F. 
Spray 2 cooking sheets generously with cooking spray. 
On 1 sheet, spread zucchini and eggplant (keep vegetables separate). On the other sheet, spread cauliflower and squash (again, keeping separate). You want to keep separate so that if one of the vegetables is ready, it’s easy to remove from the oven. 
In a bowl, mix together shallot, smoked paprika, salt and oil. 
Spread 1/4 paprika mixture on each vegetable and mix to coat well. 
Bake for 20 minutes. Toss each vegetable. Check eggplant and zucchini for readiness – they should be crispy on the outside. Return to oven for another 10 minutes and check. Toss the vegetables. You can also switch the position of the trays in the oven. 
At this point, the eggplant was ready and I transferred to a bowl and the other vegetables needed another 30 minutes. 

Mediterranean Flat Bread

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Naan bread
Spinach
Marinated artichokes, sliced
Olives, sliced
Mozzarella cheese
Sundried tomatoes
Baby tomatoes
Vegetarian hot dogs (I used @yvesveggiecuisine kale and caramelized onion)
Balsamic glaze (I used @tuscaninifoods )
Zaatar
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Preheat oven to 400°F.
Spread a bit of spinach over naan bread. Top with mixture of artichokes, olives, cheese, tomatoes and vegetarian hot dogs.
Bake for about 10 minutes, until spinach has wilted and cheese has melted.
Garnish with zaatar and drizzle on balsamic glaze.

Banana Zucchini Mini Muffins (refined-sugar free, nut free and dairy free)

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Ingredients:
2 medium zucchinis, grated and liquid squeezed out 
3 bananas, mashed 
1/2 cup Silan (date syrup) – I buy one that has no added sugar
1/4 cup grapeseed oil 
1.5 tsp vanilla 
2 eggs 
1.5 tsp cinnamon 
1/2 tsp baking powder
1/2 tsp baking soda 
1/2 tsp salt
1 cup whole wheat flour
1 cup oats
2 tbsp coconut flakes (unsweetened)
2/3 cup raisins (you can alternatively use blueberries, chocolate chips or craisins)

Directions:
Preheat oven to 350°F. 
Mix together zucchini, bananas and silan. Next add in oil, vanilla and eggs until well incorporated. Mix in dry ingredients. Then fold in raisins. 
Scoop into lined mini muffins tin (I used the parchment liners). I use a 1 tbsp measuring spoon. 
Bake for 14-15 minutes. .
Yields 44-48 mini muffins.

Bean and Lentil Veggie Burgers

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These can be served in a bun with cheese and any other staples you’d like or over kale as pictured.

Ingredients:
1-15oz can lentils, drained and rinsed 
1/2-15oz can black beans, drained and rinsed 
60 oz frozen spinach, defrosted and liquid squeezed out
1/2 cup grated cheddar cheese
1/2 cup grated carrots 
1 clove garlic, pressed
1 egg
1 tbsp chopped fresh basil
1/2 tbsp taco seasoning
~ 1/2 cup panko breadcrumbs or crushed rice chex cereal for GF
Grapeseed oil if frying (approximately 2 tbsp)

Directions:
In a medium bowl, mix together lentils, beans, spinach, cheese, carrots and garlic. Mash with potato masher until well incorporated but some bean pieces are still visible. 
Mix in egg, basil and taco seasoning. 
Roll about 1.5-2 tbsp of mixture into balls and roll to coat with panko. Flatten gently to form a patty. .
If frying, add oil to pan at medium-high heat and wait for it to heat up (I check by dropping a small piece of food on the pan – it’s ready for frying when it sizzles). Fry until lightly brown, flip and repeat on other side. .
If baking, preheat oven to 400°F. Place patties on greased baking sheet and liberally spray them on top with additional cooking spray. Bake for 10 minutes, carefully flip and bake for an additional 5 minutes. .
If serving in a bun – you know what to do! 
If serving as pictured, spread patties onto kale with some corn kernels. Top with a mixture of mayo, sriracha hot sauce and chili lime seasoning (alternatively use chili powder and a squirt of lime juice).