Tag: passover

Stuffed Hasselback Sweet Potatoes

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My friend Rivky from @spinachnspiceshared a hasselback sweet potato recipe, which inspired this recipe here. And it’s kosher for Passover!

Ingredients:
4 small sweet potatoes 
3 tbsp extra virgin olive oil, divided 
1 tbsp grapeseed oil 
1 shallot 
1/2 package @jacksgourmet facon (fake bacon), chopped 
3 medjool dates, pitted
2 garlic cloves, minced 
1 tbsp fresh rosemary 
1 tbsp honey
1 tsp cinnamon 
1/3 cup chopped pecans 
Salt and pepper

Directions:
Preheat oven to 350°F. 
Slice sweet potatoes into a hasselback. Brush with 1 tbsp olive oil. Bake for about 15 minutes, until potatoes have softened slightly. .
In the meantime, heat grapeseed oil over medium heat and sauté shallot and facon for a few minutes, until softened. 
Remove from heat and mix with remaining ingredients (including reserved 2 tbsp olive oil). .
Very gently, use this mixture to fill openings in sweet potato. Return to oven and bake for an additional 30-40 minutes – until sweet potato is easily pierced with a fork. 

Sheet Pan Pesto Salmon

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This recipe is quick & easy and kosher for Passoverbut delicious any time of year!

Ingredients:
2 salmon filets 
1/4 cup pesto sauce (store bought or homemade)
2 tbsp extra virgin olive oil 
Purple cabbage (not from a bag) cut into small pieces 
Broccoli, cut into small florets 
1 small sweet potato, cut into teeny tiny cubes 
Handful of cherry tomatoes 
@heavenandearthfoods veggie sticks (thank you to @kosherdotcom for sending these my way)

Preheat oven to 400°F. 
Spread half of pesto into salmon. 
Add oil to remaining pesto and use it to coat vegetables well. 
Spread vegetables around salmon. 
Top salmon with veggie sticks. 
Bake for about 15 minutes. .
.
Enjoy!

Trio of Salatim

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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.

Rainbow Chili Lime Slaw

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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.

Balsamic Pesto Spinach Salad

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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.

3 Cheese Spinach Crustless Quiche

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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

Israeli Stuffed Hasselback Eggplant .

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Don’t be scared off by how elegant this dish looks, it’s actually quite easy to make

Ingredients:
1 medium sized eggplant
1 tbsp zaatar (I used from @all_shuk_up – it’s fabulous and not sponsored)
2 tbsp extra virgin olive oil
1 tsp smoky paprika
1 tsp salt
Freshly ground pepper
Drizzle of lemon juice .
Stuffing:
1/4 cup babaganoush
1/2 cup chickpeas
1/4 cup each sliced olives and chopped cooked beets
2 tbsp chopped fresh parsley

Garnish:
Tahini (I used @mightysesamecosqueezable tahini thanks to @kosherdotcom )
Zaatar
Additional parsley
Humus (omit for passover)

Directions:
Preheat oven to 400°F.
Slice eggplant almost all the way through into 1/4” slices (you can place chopsticks on either side of the eggplant to avoid cutting all the way through). Mix together zaatar, oil, paprika, salt and pepper. Brush scantly onto eggplant, on all slices.
Bake on greased baking sheet for 30 minutes.
In the meantime, prepare stuffing, by mixing all ingredients together.
When ready to serve, carefully place eggplant on serving dish. Separate each eggplant slice and fill each opening with some of the stuffing.
Spread some humus on platter. Drizzle with tahini, sprinkle with zaatar and parsley. .
The eggplant can be cooked and the rest of the dish can be assembled at a later time.
You can add shawarma chicken or a sautéed meat blend to the plate, to make a more substantial meal.
For Passover, omit the humus and serve with babaganoush instead.

Tu Bishevat Chocolate Bark

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Ingredients:
2 cups dark chocolate chips 
2 tbsp honey
1 1/2 cups chopped mixed dried fruit and nuts (I used almonds, pecans, pumpkin seeds, craisins, dried blueberries, figs, dates, apricots, dried mango)
Unsweetened desiccated coconut (optional)

Directions:
Fill a small saucepan with about 1 1/2 inches water. Water over low-medium heat. Place a heat safe bowl on top of the pot and melt chocolate inside. 
Once melted, mix in honey and remove from heat. 
Mix 2/3 of fruit and nut mixture into chocolate. Spread chocolate on parchment-lined baking sheet. 
Spread remaining fruit nut mixture on top of chocolate and sprinkle with coconut if desired. 
Refrigerate for at least an hour, until chocolate hardens. Break up into pieces. 
This can be stored on the counter in a sealed container. 
Freezes well.

Smoky Smashed Potatoes

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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!