Simple – Healthy – Creative – Kosher
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!
Ingredients:
12 boneless, skinless chicken thighs
1 cup mixed basil and parsley
5 cloves garlic
1 tsp sumac
Freshly ground pepper (lots)
1/2 tsp sea salt
Zest of 1 lemon
1/4 cup extra virgin olive oil
Juice of 1/2 lemon
Directions:
In a blender, mix herbs, garlic, sumac, pepper, salt, lemon zest and oil.
Place chicken pieces in a bowl and spread herb mixture over chicken. Let marinate for about an hour.
Grill chicken for about 4-5 minutes per side over medium high heat. (I used my cast iron pan – you know it’s ready when the chicken releases easily). When it’s almost done cooking, squeeze a bit of lemon juice onto the chicken.
Ingredients:
3 eggs
1 cup avocado oil
1 tsp vanilla
1 cup white sugar
3 cups almond flour
1 tsp cinnamon
2.5 tsp baking powder
Pinch of salt
Zest of 1 orange
1/2-2/3 cup each dried blueberries and chopped pecans (can use candied pecans if desired)
Handful white chocolate chips, optional
Directions:
Preheat oven to 350°F.
In a large bowl, mix together wet ingredients then add in all dry ingredients, up to salt.
Once dough starts to form, mix in orange zest, dried blueberries and chopped pecans.
Form into logs on parchment lined baking sheet. Make sure to separate the logs more than you would for regular cookies, because it does spread a lot.
Use a knife to mark where you’ll be slicing the biscotti after it bakes.
Bake for 30 minutes.
Remove from oven and let cool. If logs are now touching, just separate them with a knife. Slice into biscotti and lay on its side.
Reduce oven temperature to 300°F and bake until biscotti hardens, about 30 minutes
Inspired by 2 of my favorite potato recipes in @kimkushnercuisine ‘s The Modern Menu, these potatoes are absolutely addictive – even my picky kids love them. .
Ingredients:
2 large sweet potatoes, washed well and cut into wedges
3 russet potatoes, washed well and cut into wedges
6 garlic cloves, unpeeled
2 tbsp smoky paprika
1 tbsp sea salt, divided
1/4 cup extra virgin olive oil .
Directions:
Preheat oven to 400°F
Mix together paprika, 3/4 tbsp salt and oil. Coat potatoes and garlic cloves with this mixtures. Spread evenly on greased baking sheet. Bake for 40 minutes. Reduce temperature to 300°F and bake for an additional hour.
Remove from oven and top with remaining salt.
This recipe is inspired by the delicious blintz muffins in the first “Kosher by design” cookbook. My mother (Bonnie) makes them for my kids and they adore them! .
Ingredients
1 cup pumpkin purée
1 cup ricotta cheese
3 eggs
1/2 cup pancake mix (I used kodiak cakes, use passover pancake mix if necessary)
3 tbsp butter
1 tsp Cinnamon
1 tsp Vanilla
Blueberries to top muffins
.
Preheat oven to 350°F. Line a muffin tray with parchment liners (important to use parchment, otherwise it sticks)
Mix together all ingredients, except the blueberries.
Fill 1/4 cup of mixture into each muffin cup and top each with a blueberry.
Bake for 20-25 minutes
Allow to cool.
These muffins freeze beautifully.
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.
Ingredients:
1 butternut squash, peeled and cubed (seeds removed)
1 tbsp avocado oil
1 leek, sliced
1 apple, peeled, cored and diced
1 tsp cinnamon (or more to taste)
2 medjool dates
1/4 cup craisins
2 tbsp fresh rosemary
1/4 cup chopped pecans, optional
1 tbsp silan (date syrup, alternatively use maple syrup or honey)
Salt and pepper to taste .
Directions:
In a medium pot, boil squash until soft enough to be pierced with a fork. Do not overcook!
In the meantime, heat oil over medium heat in a skillet. Add leeks and sauté until softening. Add apple and cinnamon and sauté until squash is cooked. Add squash to the mixture and gently mix.
Add dates, craisins and rosemary to the bowl and continue to cook for another few minutes. Season with salt and pepper and drizzle silan on top.
This can be served as is or over rice or over quinoa (which is a protein for a more complete meal).
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
Ingredients:
1-10.5oz bag semi sweet chocolate chips
1/3 cup nut butter (I used peanut butter but not the natural one)
1/2 cup Rice Krispies (use gluten free variety if needed)
1/2 cup chopped nuts (I used almonds and pecans)
Sea salt
Directions:
In a double boiler, melt the chocolate chips. When they’re almost done melting, mix in the peanut butter until it’s well incorporated.
Remove from heat and mix in nuts and Rice Krispies.
Spoon dollops of chocolate mixture onto a parchment lined baking sheet. Sprinkle each cluster with sea salt. Refrigerate until it sets.
Ingredients:
6 pargiot (boneless chicken thighs)
3 sundried tomatoes (packed in oil)
3 cloves of garlic, peeled
2 tbsp fresh basil
1/4 cup pesto sauce (I used store bought)
1/4 cup marinated artichokes
1/2 cup dry white wine
Directions:
In a food processor, pulse tomatoes, garlic, basil, pesto and artichokes. Mixture should have some small chunks remaining. Place about 1.5 tbsp of mixture into each piece of chicken, fold over and secure when toothpick. Spread remaining mixture over chicken. Place in Pyrex baking dish. Pour wine at the bottom of the pan.
Allow to marinate for about 1 hour.
Bake (uncovered) at 350° for 45 minutes, basting halfway through.
Remove toothpicks prior to serving.
Erin Eats 