Simple – Healthy – Creative – Kosher
Ingredients:
~2 lbs carrots, washed, peeled and dried well
1 tbsp maple syrup
2 tbsp extra virgin olive oil
1 tsp cinnamon
1/2 tsp sea salt .
Directions:
Preheat oven to 375°F
Spray a baking sheet with non stick cooking spray.
Mix together maple syrup, oil, cinnamon and sea salt.
Coat carrots with maple mixture and spread evenly on pan.
Bake for about 40-50 minutes (depending on carrot thickness), turning halfway through. Carrots should easily pierce with a fork when done.
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.
8 boneless, skinless chicken thighs
1 cup prunes, chopped
8 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup green olives, chopped
1/4 cup capers
2 tbsp oregano
Freshly ground pepper
1 cup dry white wine
2 bay leaves
4 tbsp silan (date syrup)
.
Mix together prunes, garlic, vinegar, oil, olives, capers, oregano and pepper. Place about 1 tbsp of mixture into each live of chicken, fold over and secure when toothpick. Place in Pyrex baking pan.
Allow to marinate for a few hours. .
Preheat oven to 350°F.
Drizzle silan over chicken. Pour wine around chicken and tuck 2 bay leaves into pan.
Bake for about 35 minutes.
Ingredients:
3 acorn squashes, cut in half and seeds removed
1 tbsp extra virgin olive oil
Salt and pepper
1 tbsp avocado oil
1 package @jacksgourmet Facon, chopped
1 onion, peeled, cut in half and sliced
2 cloves garlic, peeled and minced
1 tsp cinnamon
4 cup spinach
1 bag chestnuts
1 cup cooked quinoa
Directions:
Preheat oven to 400°F.
Mix together oil, salt and pepper. Brush each squash half inside with oil mixture. Place on greased baking sheet and bake skin side up for about 40 minutes, until insides and soft and easily pierced with a fork.
While the squash is cooking, in a large pan, add avocado oil and fry facon for a few minutes. Put facon into a bowl but don’t clean out pan. Add onion to pan and sauté on low heat until soft and golden. Add garlic and continue to sauté for another few minutes. Add cinnamon to pan until fragrant. Add onion and garlic to facon bowl. To pan, add spinach and sauté until wilted. Place spinach into facon bowl. Finally, sauté chestnuts for a few minutes and then add to bowl.
Once squashed are out of oven, scoop out the insides carefully, making sure to keep shell intact. Cut up squash and add to facon bowl with cooked quinoa. Mix everything together and scoop into squash.
6-8 cups brussel sprouts, cleaned, sliced in half or into thirds depending on size
1 tbsp smoky paprika
1 tsp sea salt
Fresh ground pepper
3 tbsp extra virgin olive oil
2 tbsp silan (date syrup)
.
Preheat oven to 400°F.
Mix together smoky paprika, sea salt, pepper and olive oil. Spread over sprouts and divide into 2 baking sheets.
Bake for 15-20 minutes.
Remove from oven, drizzle on silan and return to oven on broil for 1-2 minutes (each baking sheet separately). Watch carefully to make sure it doesn’t burn
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).
3 kg rack of beef short ribs
1/3 cup Trader Joe’s coffee rub (for a copycat coffee rub, check out this recipe from Cooking with Tantrums https://cookingwithtantrums.com/2016/07/coffee-garlic-rub/ )
4 cloves garlic
1 tbsp maple syrup
1 tsp dry mustard (omit for passover)
Handful chopped fresh rosemary
Fresh ground pepper .
Mix together all ingredients except meat to form a rub and spread over beef.
Bake uncovered at 375°F convection for 30 minutes
Then 250°F non convection covered for 2 hours
Serve topped with sauce from pan.
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
This recipe is an adapted version of a recipe that my mother has been making for years, from the cookbook “Mushrooms” by @alastairhendy .
Ingredients:
1 tbsp avocado oil
1 butternut squash, peeled, seeds removed and cubed
1-2 boxes mushrooms, gills removed and sliced
1-3 oz bag chestnuts (I used @gefen_foods – you can use 2 bags, they’re just so good), sliced
2 @jacksgourmet sausages
1/4 cup basil pesto, homemade or storebought (I used @shneidersusa )
1 clove garlic, peeled
1 tsp balsamic vinegar .
Directions:
Boil squash in water until it’s just tender and pierces with a fork. Don’t let it get too soft.
In the meantime, pan fry the sausages for about 5 minutes in oil, allowing all sides to brown nicely. Remove from pan but leave in any juices.
Add mushrooms and chestnuts to pan with pesto. Once nicely sautéed, add the squash, garlic and sausages. Mix until incorporated well and coated in pesto. Add in balsamic.
Garnish when basil. .
This can be served as a meal or a side dish. Use vegan sausages and top with Parmesan cheese. You can serve on top of quinoa or pasta or rice.
This chicken is simple and delicious! Hope you try it and enjoy it! .
2 whole chickens, cut into eighths
4 cloves garlic, minced
1/4 cup extra virgin olive oil
2 tbsp smoked paprika
Juice of 1 lemon
1/4 cup fresh rosemary, chopped
1/2 tbsp Trader Joe’s lemon pepper
2 tbsp silan .
Mix all marinade ingredients together except silan. Spread over chicken (underneath skin) and allow to marinate for about 1 hour. .
Bake at 400°F convection for about 60 minutes, basting every 15 minutes or so. In the last 10 minutes, drizzle on silan. Check for doneness with meat thermometer.
Erin Eats 