Tag: parve

Trio of Salatim

erineatsmtlLeave a comment

The most delicious chickpeas in the world (courtesy of my friend Mindy):
Ingredients:
1 tbsp grapeseed oil 
1 can chickpeas, drained 
1 tbsp smoky paprika 
1 tbsp paprika
1/2 tsp salt
1/2 tsp cumin 
Freshly ground pepper 
1/2 tbsp garlic powder
1/3 cup water 
1/2 cup garlic oil (reserve from confit) 
Sauté chickpeas in oil over medium high heat and add all spices. Mix to coat well and sauté for a few minutes. Slowly add water and mix until incorporated.
Remove from heat. Mix in garlic oil. 
Enjoy! 


Babaganoush – for those of us who don’t have a gas stove 
Ingredients:
1 eggplant 
2 tsp olive oil
3 tbsp tahini 
1 clove garlic 
1 tsp sea salt, divided 
1 tsp cumin 
A few drops liquid smoke
Juice of 1/4 lemon
Freshly ground pepper
2 tbsp fresh parsley, chopped 
Directions:
Pierce holes in eggplant all over with a fork. Drizzle with oil and 1/2 tsp salt. 
Broil for about 3 minutes per side, until nicely charred. 
Continue to bake at 350°F for about 30 minutes, until extremely easy to pierce with fork. 
Once eggplant cools, remove skin and discard. Mash eggplant with fork and mix with remaining ingredients (except parsley). If you prefer a smoother consistency, you can blend eggplant mixture using immersion blender. Top with parsley and enjoy! .


Tomato Garlic Confit 
Preheat oven to 350°F. 
In a small Pyrex, spread baby tomatoes and peeled garlic cloves in a single layer. Top with some fresh rosemary, sea salt and fresh ground pepper. Pour olive oil over the tomatoes and garlic, just to cover. Bake for about 1 hour.

Brownie Surprise Truffles & Hamentaschen

erineatsmtlLeave a comment

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)

Rainbow Chili Lime Slaw

erineatsmtlLeave a comment

Ingredients:
Spinach
Red cabbage, sliced
Green cabbage, sliced
Golden berries (alternatively use tomatoes)
Craisins
Avocado
Chopped fresh mint
@heavenandearthfoods veggie sticks (thanks @kosherdotcom )
.
Dressing (2 options):
Option 1:
1 tbsp @traderjoes chili lime seasoning or @tagin
2 tbsp honey
1 cup extra virgin olive oil
Juice of 2 limes
1 clove garlic
Freshly ground pepper .
Option 2 (good for Passover):
Zest and juice of 1 lime
1 tsp chili powder
1 tbsp white wine vinegar
1/3 cup extra virgin olive oil
1 tsp sea salt
Freshly ground pepper
1.5 tbsp honey
1 clove garlic, minced .
Assemble all salad ingredients except veggie sticks. Top with dressing. Garnish with veggies sticks.

Honey Zaatar Roasted Carrots with Fennel and Purple Cabbage

erineatsmtlLeave a comment

Ingredients:
~2 cups baby carrots
1/4 purple cabbage, sliced
1 fennel bulb, sliced
3 tbsp extra virgin olive oil
1 tbsp plus 1 tsp honey
1 tbsp Dijon mustard
1 tsp smoky paprika
1 tsp zaatar
1 tsp plus 1 pinch sea salt
Freshly ground pepper

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.

Rice Krispy Treat Hamentaschen

erineatsmtlLeave a comment

I love #ricekrispytreats , they’re one of my favorite desserts. So I figured there’s a way to turn them into hamentaschen. .
Ingredients (as per Rice Krispie treat box)
1/4 cup margarine or butter 
40 regular size marshmallow
1/2 tsp vanilla 
6 cups rice krispies (choose GF ones if needed)
.
Filling options:
Peanut butter 
Lotus spread 
Nutella (or dairy free version)
Marshmallow fluff (for the Rice Krispie treat purists)
Etc
.
Topping options:
Melted chocolate 
Sprinkles
Melted lotus butter 
Crumbled lotus cookies 
Etc
.
Method saved in highlights under “🔺Rice Krispies”
I followed the recipe on the cereal box up until the point where you mix in the Rice Krispies. Immediately, I put on gloves and sprayed my hands (finger tips included) liberally with nonstick cooking spray. Using the Rice Krispie treat mixture that was still warm, I formed small balls (slightly larger than golf balls) and flattened them out to form a disc. 
Add desired filling (about 1 tsp) and good into hamentaschen shape.
Top however you’d like! In this picture, I melted chocolate, put into a ziplock bag, cut a small hole and drizzled on. Then topped with some sprinkles. 
Enjoy!

Balsamic Pesto Spinach Salad

erineatsmtlLeave a comment

Dressing:
2 tbsp prepared pesto 
1 tbsp balsamic vinegar 
3 tbsp extra virgin olive oil

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.

Pretzel Crusted Maple Mustard Salmon with Broccoli

erineatsmtlLeave a comment

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.

Quick and easy halva pecan babka (2 ways)

erineatsmtlLeave a comment

I rarely make yeast doughs and love any hacks to make desserts that are quick and easy, but look elegant! I tried both methods and they worked well. The texture of the dough was obviously different, but both results were delicious.

Instructions:
1 whole challah dough or 1 pizza dough, defrosted (~20 oz)
1.5 cups crumbled halva
3 tbsp brown sugar
3 tsp vanilla
2 tsp cinnamon
3/4 cup chopped pecans
2 tsp silan

Directions:
Preheat oven to 350°F.
Roll out dough thinly to form a large rectangle. (It is much easier to roll out the pizza dough, the challah dough is much more challenging)
Mix together halva, brown sugar, vanilla, cinnamon and pecans. .
Thank you to @naomi_tgis for teaching me how to do this. Spread over rectangle. Roll up so it’s long and thin (as opposed to short and thick). Slice down the middle to form 2 even skinnier ropes and twist them together.
Brush exposed dough with silan.
Bake for about 30 minutes.

I preferred challah dough but the pizza dough was much easier to work with.

Smoky Smashed Potatoes

erineatsmtlLeave a comment

Ingredients:
~ 40-50 baby potatoes (sorry I forgot to weigh)
1 tbsp nutritional yeast (omit for passover)
1 tbsp smoky paprika
2 tbsp chopped fresh rosemary 
1 tsp sea salt
Freshly ground pepper 
1/2 cup extra virgin olive oil .

Directions:
Preheat oven to 425°F. 
Place potatoes in a large pot and fill with water. Bring to a boil and let potatoes boil until they pierce easily with a fork, approximately 20 minutes. Drain. 
Mix together all the spices and oil. 
Place potatoes on greased baking sheet. Smash each potato to flatten – I used the bottom of a strong glass. Pour oil mixture over potatoes and gently spread mixture all over potatoes. 
Bake for about 20 minutes, flip and return to oven for an additional 10 minutes, until nice and crisp!