Tag: passover

Homemade Almond Pecan Butter

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Why make homemade nut butter when you can just buy it in the store? 
A – it’s sooo much yummier 
B – you know what you’re putting into it 
C – you can add whatever flavors you’d like. .
Don’t get me wrong, I buy nut butters in store frequently. But here’s a ridiculously easy recipe if you want to try!
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1 cup almonds
1 cup pecans 
1 tbsp coconut (optional)
1 tsp cinnamon
1-2 tbsp chia seeds
1 tsp sea salt .
Preheat oven to 350°. Roast nuts on baking sheet for about 10 minutes – DO NOT LET THEM BURN (so watch carefully). They should be a deeper brown and be crackling a bit when you remove from the oven. 
Once cooled, blend in food processor. I used my regular kitchen aid- make sure to use a spatula to push down the crushed nuts on the sides. At this point add remaining ingredients. Process until nice and smooth. 
Enjoy! This was delicious topped with blueberries as pictured.

Eggplant Roll Ups with Sweet Tahini Sauce

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1 large eggplant, sliced 1/4 inch lengthwise
Olive oil to brush on 
1 cup ricotta cheese
1/2 cup goat cheese
1/4 cup chopped, fresh basil 
1-2 tbsp chopped, fresh mint 
1/4-1/2 cup chopped, marinated olives .
Sauce:
1 tbsp silan
1 tbsp tahini 
1 tbsp fresh mint, chopped 
Any leftover cheese mixture 
Water to thin .
Garnish 
Sesame seeds 
Mint .
Preheat oven to 400°F. 
Coat eggplant slices with salt and let sit for 15 minutes. Brush off salt. 
Place eggplant slices on parchment lined baking sheet. Brush with olive oil. 
Bake for about 7 minutes per side, until a fork goes in very easily. .
In the meantime, mix together ricotta cheese, goat cheese, basil, mint, olives and freshly ground pepper. .
Spread a heaping spoon of mixture into each eggplant slice and roll up gently. Place in a greased baking pan. 
Bake covered for 5-10 minutes. .
Prepare sauce: mix together silan, tahini, mint, any leftover cheese mixture. Slowly mix in water to thin. For Passover, you can just drizzle silan over the eggplant instead.
Serve eggplant topped with tahini sauce and garnish with sesame seeds and fresh mint.

Dill Chicken with Artichokes, Olives and Capers

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Ingredients:
1/4 cup olive oil 
1/2 cup fresh dill, chopped 
1/4 cup fresh parsley, chopped 
Zest and juice of 1 lemon
4 cloves garlic, peeled and minced
1 small shallot, peeled and chopped
1 tsp Dijon mustard (omit for passover)
1/4 cup each green olives and artichokes, chopped 
2 tbsp capers 
Freshly ground pepper 
2 bone-in, skin-on chicken breasts .

Directions:
In a small bowl, mix together all ingredients except chicken. 
Place chicken in prepared roasting pan and tuck marinade under skin and all over chicken. Cut up remainders from lemon and add them to the pan as well. 
Let marinate for up to an hour. 
Preheat oven to 400°F, use convection if you have that option. 
Bake for about 45 minutes until juices run clean. 
Garnish with fresh parsley and or fill. .
If you want to cook a whole chicken using this recipe, you probably don’t have to fully double the marinade – I would just add a bit more of each ingredient.

Sumac grilled chicken with sundried tomatoes and olive tapenade

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5 boneless chicken breasts, cut into scallopini
2 tbsp olive oil
2 tbsp @sardofoods kalamata olive pesto (you can sub with olive tapenade or just kalamata olives cut small)
4 cloves garlic, minced
4 sundried tomatoes (in oil), chopped into tiny pieces
2 tsp sumac
2 tbsp basil, chopped finely
Zest of 1 lemon
1 tbsp capers .
Mix together all marinade ingredients and coat chicken (you can leave some marinade for garnish or just make a bit extra). Allow to marinate for about an hour.
Grill for about 5 minutes per side.

Cheesy Zucchini Quinoa Fritters

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This recipe was incredibly fast to make and all 3 kids loved it! .
Ingredients:
1 1/4 cup cooked quinoa
1 large zucchini, grated (about 2 cups)
1 cup grated cheese
1 cup pancake mix (I used kodiak cakes, you can use a Passover pancake mic)
3 eggs
Salt and pepper
Grapeseed oil for frying .
Directions:
Squeeze liquid out of zucchini.
Mix all ingredients together.
Heat grapeseed oil in a frying pan on medium-high heat.
Use a large spoon to form patties and fry on each side until nicely browned. .
Yield – 12-15 fritters .
Optional add ins: garlic, green onions, finely chopped spinach, Parmesan, grated carrots .

Kale goat cheese salad with berry-basil dressing

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Recently I did a poll on my insta stories about whether you want the background behind a recipe. Results were 50/50. Personally I prefer no story but this is one I have to share (scroll down for the recipe). .
When my husband and I were newly married, he took a jar of “smoothie” from my fridge and drank it. It tasted awful, but he drank it anyway because he wanted to hide the evidence that he stole my smoothie. The next evening, I’m prepping dinner and asking if he knew where my salad dressing was
… 💡… “I think I drank it”.
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So here’s a recipe for a really bad smoothie but a really delicious dressing. .
Dressing – process the following ingredients: 
1 clove garlic
2/3 cup mixed berries 
Handful of fresh basil 
1/4 cup balsamic vinegar 
2 tbsp silan 
2/3 cup extra virgin olive oil
Salt and freshly ground pepper to taste .
Salad:
Kale
Blueberries
Dried cherries 
Figs (dried or fresh)
Dried apricots 
Candied pecans 
Cranberry Goat cheese (or just plain if you can’t find)
A few basil leaves, chopped finely 

Eggplant Stacks – 2 ways

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For both recipes, start off by slicing an eggplant into 1/4 inch rounds. Place in single layer on greased cookie sheet. Brush with olive oil and sprinkle with some kosher salt. Broil on each side for 3-4 minutes until nicely browned. ***keep an eye so it doesn’t burn – every oven is different. 
Alternatively, you can grill – I don’t have access to a dairy grill but would have preferred that option.

1. Sabich eggplant stack (for gluten free, omit Malawach)
Remove 1 Malawach round from freezer. Allow to thaw just until you’re able to use a cookie cutter to cut through the dough. Use a round cookie cutter (2-2.5 inches) to cut 7 circles. Fry on both sides in butter. .
Once cooked, layer the following: Malawach round, humus, eggplant, Israeli salad, olives, pickled turnips, 1 slice of hard boiled egg, goat cheese, tahini and zaatar. . .

2. Caprese eggplant stack (good for Passover)
Layer the following:
Eggplant, fresh mozzarella cheese, 1 slice tomato, diced sundried tomatoes, goat cheese, pesto sauce (store bought or homemade) and @tuscaninifoods balsamic glaze .
Homemade pesto – in a blender, mix: 1 cup packed basil, 1 clove garlic, 1/3 cup extra virgin olive oil, salt, pepper and 1 tbsp pine nuts .

Soy Lime Salmon with Raspberry Mango Salsa

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Ingredients:
2 pieces of salmon
Juice of 1/2 lime
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp maple syrup
1 inch ginger, peeled and grated
1/2 head of broccoli
Sesame seeds and @traderjoes chili lime seasoning for garnish .
Salsa:
1/2 mango, cubed
1 avocado, cubed
5 raspberries, cut up
Juice 1/2 lime
1 tbsp mixed chopped fresh basil and mint
1/2 tsp sriracha hot sauce
1/2 tsp @traderjoes chili lime seasoning
1 tbsp olive oil .

Directions:
Preheat oven to 400°F.
Place salmon in a Pyrex surrounded by broccoli on either side.
Mix lime juice, soy sauce, sesame oil, maple syrup and ginger. Spoon over salmon and broccoli. Allow to sit for a few minutes. Sprinkle on sesame seeds and chili lime seasoning. Bake for 18-20 minutes. .
While baking, combine salsa ingredients and spoon on top of cooked salmon. .
If you don’t have chili lime seasoning, try to get yourself some because it’s delicious. But if you’re in Canada like me, and don’t stock up when you head to the US, you can omit chili lime from the salmon itself and just use a bit of chili and salt in the salsa. .
Enjoy!!

Coffee Rub Maple Grilled Chicken

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Ingredients:
2 tbsp @traderjoes coffee rub (or see below for homemade option, which can be used for Passover)
2 tbsp olive oil
Zest of 1 lemon 
1 large sprig rosemary, leaves removed and chopped 
1 tsp maple syrup
4 deboned chicken thighs (I used breasts cut lengthwise when I made this but the thighs were better) 

Directions:
Mix all marinade ingredients together and coat chicken well. Let it marinate for about 1 hour (no big deal if you miss this step). Grill on hot grill for about 5 minutes per side – you can also make this in a grill pan. 
For those of you who don’t have access to @traderjoes coffee rub, @cookingwithtantrums has a recipe for coffee rub – make this in large quantities, you’ll use it often. https://cookingwithtantrums.com/2016/07/coffee-garlic-rub/