Tag: nut free

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).

Caramelized sweet potato and fennel soup

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Please don’t be scared of this soup because of the fennel, the roasting completely changes the taste. .
Ingredients:
4 small sweet potatoes, peeled and cut into rounds
1 fennel bulb, sliced
2 onions, peeled and slices 
2 cups cauliflower
1 small piece of ginger, peeled and sliced
2 cloves garlic, peeled and sliced 
1/4 cup olive oil
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cinnamon 
1/2 tsp sea salt 
Fresh ground pepper


Preheat oven to 400°F. 
Spread vegetables evenly on 2 baking sheets. 
Mix together oil and spices. Spread mixture evenly over prepared vegetables. 
Roast for about 1 hour until nicely caramelized. 
Transfer to a pot and add about 4 cups water. Purée with immersion blender. Add additional water as needed (I used an additional 2 cups). Garnish with pumpkin seeds or sesame seeds or roasted chickpeas

Taco Stuffed Spaghetti Squash, version 2.0

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I made a similar recipe posted much earlier in my feed but here’s tonight’s version. It’s not measured perfectly but that’s the beauty of cooking – flavour how you like! I used half of the bean mixture to make “taco pizza” for my kids and the rest for our squashes. .
Ingredients:
1 spaghetti squash 
1 tbsp extra virgin olive oil
Salt and pepper 
1 can black beans, rinsed and drained 
1/4-1/3 cup canned crushed tomatoes 
2 tbsp avocado oil to sauté, divided 
Taco seasoning (as much as you’d like)
Large handful baby spinach 
1/2 cup canned corn 
Grated mozzarella or cheddar cheese
1/3 cup salsa (or more to taste)
For extra spice, I used some store bought pickled jalapeños, you can also use hot sauce 
Tzatziki greek yogurt or sour cream .
Preheat oven to 400°F. 
Cut squash in half and remove seeds. Brush with olive oil, salt and pepper. 
Bake skin side up for about 1 hour. .
In the meantime, mash black beans (not completely – I like when some are mashed and some are still whole or close to whole). Heat 1 tbsp avocado oil over medium-high heat and add beans. Mix in tomatoes well. Then add seasoning. Cook for about 5 minutes. Remove from heat. Set half of this mixture aside and freeze for later or do what I did and use it to make taco pizzas for your kids. .
Once squash is removed from oven and cool enough to handle, use a fork to pull out spaghetti strands. Mix with remaining bean mixture. Set aside. .
Add remaining oil to pan and sauté spinach until wilted. Add in spaghetti squash and beans. Mix well. Next add salsa, cheese, corn and pickled jalapeños. .
Remove from heat. Return to squash shells. Serve topped with tzaziki Greek yogurt, chopped parsley and salsa

Simanim Butternut Squash – Stuffed or Hasselback

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1 large butternut squash or 2 small ones
2 tbsp avocado or grape seed oil 
1 leek, white part only, sliced thinly 
1/2 cup grated carrots 
1/2 tsp cinnamon 
4 medjool dates, pitted and chopped 
1 Apple, peeled, cored and chopped 
2 fresh figs, chopped 
1 long spring fresh rosemary, chopped
2 tbsp honey
4 tbsp extra virgin olive oil, divided
Pomegranate seeds for garnish .
Preheat oven to 400°F
.
For hasselback squash, peel squash. Do not peel for stuffed squash. 
Cut squash in half and remove seeds. 
Brush with 1 tbsp olive oil, salt and pepper. 
Roast for 20 minutes, flesh side down. 
In the meantime, sauté leeks in avocado oil on low-medium heat. Once they turn golden and caramelized, add carrots and cook for few more minutes. Add cinnamon and cook until nice and fragrant. 
Mix together apple, dates, honey, remaining olive oil, figs and rosemary. Add leek and carrots to apple mixture. .
Remove squash from oven, keeping oven turned on. Allow to cool for 5 minutes. .
For hasselback squash, place a chopstick or table knife on either side of the squash so you don’t cut all the way through. Make thin slices along squash. Gently try to open separations (you won’t be able to fully open them) and spoon apple mixture on top of squash. .
For stuffed squash, scoop out insides of squash, leaving about 1/2 inch border around. Cube squash insides. Mix with apple mixture and stuff back into squash. .
Place squash back on baking sheet – stuffed side up. Pour 1/4 cup of water into the bottom of the pan. Bake for 20-25 minutes. 
To make this a full meal, add some sliced sausages to the leek mixture. .
Garnish with pomegranate seeds .

Rosh Hashana Simanim salad with Balsamic Silan Vinaigrette

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The salad is pictured with goat cheese but is absolutely delicious without it as well. It’s perfect for your Rosh Hashana table! .
Dressing:
1/3 cup balsamic 
1 cup extra virgin olive oil 
1 large clove garlic
1 tbsp silan
1 tbsp Dijon 
Salt and pepper .
Salad:
Kale 
Butternut squash, cubed into tiny squares and roasted until crispy (salt, pepper, extra virgin olive oil – roasted in a single layer at 400° for about 25 minutes)
Pomegranate seeds
Apple chips
Grated carrots 
Medjool Dates, chopped 
Goat cheese if dairy (optional)

Pomegranate Mint Chicken

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This recipe is inspired by a chicken recipe by @susiefishbein kosher by design and by a recipe I printed a long time ago but I have no idea where it’s from. .
2 whole chickens, spatchcocked
2 cups pomegranate syrup or silan
2 cups red wine
8 cloves garlic, pressed through a garlic press
1/4 cup mint, chopped
Freshly ground pepper .
Zest of 1 lemon
2 tbsp pomegranate seeds
1-2 tbsp extra virgin olive oil
2 tbsp chopped fresh mint .
Garnish – mint and pomegranate seeds
.
Place chicken in ziplock bag or large baking dish (skin side down). Mix together pomegranate syrup, red wine, garlic, mint and pepper. Pour marinade over chicken. Let marinate overnight. .
Preheat oven to 450°F convection (475° if you don’t have a convection oven). Remove chicken from marinade and place in baking dish (preferably with low edges). Place marinade into a pot and boil at medium heat for at least 30 minutes.
Mix together lemon zest, pomegranate seeds, oil and mint. Stuff under the skin of the chicken.
Bake for 20 minutes, until nicely browned.
Reduce heat to 350°F convection (or 375°F) and bake for another 20 minutes. Always use a meat thermometer to check if chicken is cooked through.
Garnish with pomegranate seeds and mint.
Serve boiled down marinade alongside chicken as a dipping sauce.
This chicken does not freeze well.
.
@faigysfood made this recipe but added the boiled down marinade as a glaze to the chicken while cooking – great idea!!!

Dill Maple Dijon Sheet Pan Salmon and Vegetables

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1 salmon fillet, large enough for 2 people 
4 tbsp extra virgin olive oil, divided 
2 tbsp Dijon
1 tbsp maple syrup 
3 tbsp dill
Zest 1 lemon
1 tsp old bay seasoning 
Freshly ground pepper 
1 small sweet potato, cubed very small
1/2 small head of cauliflower, cut into very small florets 
Handful of cherry tomatoes
Handful of chopped purple cabbage 
1/2 small fennel bulb, sliced (omit if you don’t like fennel but it’s so yummy roasted – worth trying)
.
Preheat oven to 400°F. 
Mix together 2 tbsp oil, Dijon, maple syrup, lemon zest, dill, pepper and old bay seasoning. 
On a large baking sheet, place salmon in the middles, surrounded by all the vegetables (in a single later). Spread some of mixture onto salmon. 
Mix remaining 2 tbsp of oil into sauce and spread over vegetables, mixing with a gloved hand to coat. 
Bake for 20 minutes.

Mushroom & Wine Beef Brisket

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~3 lb beef brisket, patted dry 
1/2 Tbsp dry mustard (omit for Passover)
zest of 1 lemon
lots of freshly ground pepper
1 tsp salt 
1 Tbsp soy sauce 
2 Tbsp extra virgin olive oil, divided 
handful of fresh rosemary and thyme
5 cloves garlic, minecd
2 onions, thinly slices 
2 boxes mushrooms ( I used portobello and cremini) 
2 cups chicken broth 
1.5 cups red wine 
a few more rosemary sprigs
1 tbsp tomato paste 
2 bay leaves .
Mix together mustard, lemon zest, pepper, salt, soy sauce, 1 tbsp oil, rosemary, thyme and garlic.
Spread on brisket and let marinate for about an hour. 
Preheat oven to 325F. 
Sear brisket on both sides on high heat for a few minutes per side. 
At the bottom of a large baking dish (that will fit the brisket), place the sliced onions. Top with seared brisket. 
Sauté mushrooms in remaining oil. 
In the meantime, add broth, wine, rosemary, tomato paste and bay leaves to the pan. 
Top with mushrooms. 
Bake covered for about 3 hours.
Allow to cool and slice thinly against the grain.

Asian Salmon Stir Fry

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1 piece of salmon for 2 people, skin removed, cubed 
1 tbsp soy sauce or GF tamari
Juice 1/2 lemon
1 tsp sesame oil
1 tsp maple syrup
Squirt of sriracha hot sauce 
1 clove garlic, minced 
1 small piece of ginger, minced
Salt and pepper
1-2 tbsp Avocado or grape seed oil to fry 
Veggies to stir fry – I bought a prepared bag that had broccoli, purple cabbage, Brussels sprouts, kale and carrots 
Hoisin sauce to drizzle on top
Mint and sesame seeds to garnish 
Quinoa or rice, cooked according to package directions .
Marinate salmon in mixture of soy sauce, lemon juice, sesame oil, maple syrup, sriracha, garlic, ginger, salt and pepper for a few minutes. 
Heat oil in pan over medium-high heat. Add salmon. 
Cook until you see the colour changing and then flip the salmon and allow to cook for a few more minutes. 
Remove from pan. 
Add vegetables with any leftover salmon marinade and cook for 3-5 minutes until slightly softened but don’t let them wilt too much. 
Add salmon and juices back into pan and mix together. 
Remove from heat. 
To serve, place quinoa or rice in a bowl and top with salmon and vegetable stir fry. Drizzle on a bit of hoisin sauce. Garnish with sesame seeds and fresh mint.

Zaatar Parmesan Tahini Eggplant Boats

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This is a beautiful and elegant meal, which did not take long to prepare. It’s also can double as an appetizer if you use baby eggplants (cooking time would change). .
1 large eggplant, sliced in half 
4 tbsp extra virgin olive oil
2 tbsp zaatar 
2 tbsp Parmesan (plus some more later)
1 zucchini .
1/2 cup each ricotta and goat cheese 
1 cup canned chickpeas 
2 sundried tomatoes, chopped 
Handful marinated olives, sliced 
A few fresh basil leaves 
Freshly grated Parmesan .
Tahini, silan and sesame seeds to garnish
.
Preheat oven to 425°F. 
On each eggplant half, score almost all the way through and them scoop out insides (leaving about 1/4 inch of insides). Chop eggplant into small cubes. 
Slice zucchini into 1/4 inch coins. 
Mix together oil, zaatar and parmesan. Brush some mixture onto eggplant boats, and coat eggplant cubes and zucchini rounds. 
Place eggplant skin side down on 1 baking sheet, with cubed eggplant next to it, spread out in a single layer. 
Spread zucchini on a separate sheet in a single layer (unless you have space for a single layer on the first sheet). Bake for about 10 minutes. Then broil each sheet separately for 3-5 minutes. Watch carefully because each oven is different – they should easily pierce with a fork and maybe get a bit crispy but don’t let them burn! .
Mix together eggplant cubes, zucchini, cheeses, sundried tomatoes, olives, chickpeas and basil. I think roasted cauliflower would have also been delicious in here. .
Drizzle on tahini, silan and sprinkle on some sesame seeds