Tag: quick and easy

Beef Arayes

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I kept seeing recipes for arayes and had to try them. This is my spin on this new fad – I hope to make variations of these arayes again because they were so easy and a huge hit! .
1 lb minced meat (not lean)
1.5 tbsp shawarma seasoning
1 tbsp zaatar 
1 clove garlic, minced
Juice of 1/2 a lemon 
12-15 mini pitas
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Preheat oven to 400°F. 
Mix together all ingredients except pita. Cut openings in the pitas and stuff with meat mixture. Try to flatten each pita, to spread meat mixture out evenly. 
Place on greased baking sheet. Spray cooking spray generously on top as well. 
Bake for 20 minutes, flipping halfway through. .
FYI – these were too flavorful for 2 of my kids so you can reduce the seasoning a bit for children. 

Mini Chocolate Halva Croissants

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Puff pastry squares 
Chocolate chips 
Halva (any flavour) 
1 egg
1 tsp silan or honey .
Spread chocolate chips and crumbled halva in the middle third of each puff pastry square. Fold top and bottom edges down slightly to keep filling from seeping out. Fold sides over and place crease-side down on parchment lined baking sheet. 
Repeat with remaining squares. 
Beat egg and mix with silan. Brush egg mixture on top of each croissant. 
Bake at 375°F for about 20 minutes, until nicely browned on top. 
Serve warm 

Golden Berry Tomato Confit

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Cherry Tomatoes 
Golden berries 
A few sprigs fresh rosemary
4 cloves garlic
Extra virgin olive oil
Freshly ground pepper and sea salt .
Golden berries, otherwise known as physalis (I grew up calling them paper tomatoes) are delicious, sweet and tart. They add a delicious tang to this traditional confit.
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In an oven safe dish, place a handful each of cherry tomatoes and golden berries in a single layer. Add the garlic and rosemary. Pour on oil until it’s halfway up the tomatoes. Top with salt and pepper. 
Bake uncovered at 250°F for 2 hours.

Pick your toppings – Quesadilla tortilla or Quesadilla bowl

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There are so many variations to this recipe. Here’s what I did but scroll down for more ideas. .
Preheat oven to 400°F. 
On a sheet pan, spread out 1 cubed sweet potato (tiny pieces), 1 head of cauliflower cut in small florets and 1 can drained chickpeas. Mix taco seasoning and some extra virgin olive oil to form a paste. Spread on vegetable mixture. Roast for about 30-40 minutes. .
In the meantime, prepare your salsa and toppings. Also, prepare 1 cup of quinoa according to package directions, if you’re making the bowls. .
Salsa (enough for 2-3 portions):
1 tbsp pickled jalapeños 
1/4 cup chopped tomatoes 
1/4 cup chopped physalis/golden berries 
1 tbsp chopped fresh mint or cilantro 
Juice of 1 lime 
1 tsp olive oil 
Salt and pepper .
Toppings (in addition to vegetables roasting in the oven):
Tomatoes
Cabbage 
Olives 
Spinach 
Black beans 
Chopped peppers 
Cheese
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Now you choose:
For a regular quesadilla: spread grated mozzarella cheese on your tortilla and cover half of tortilla with desired toppings. Pan fry on both sides until nicely browned and cheese is melted. You can top with salsa or sour cream. 
For a quesadilla bowl, add quinoa to bowl and add desired toppings. Top with lots of salsa, which doubles as a dressing. .
In addition to toppings listed, you can use avocado, mango, lentils, corn kernels, vegan sausages, vegan meat etc. You can also use avocado and mango in your salsa (and omit the golden berries if you don’t have) – you can even use a store bought salsa.

Salted chocolate nut cranberry clusters

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10 oz semi sweet chocolate
1 cup @kelloggscanada special k nourish cereal with almond, coconut and cranberries
1/4 cup craisins
1/4 cup chopped pecans
Sea salt .
Place chocolate in a heat-safe bowl over a pot with an inch of water inside it. Turn on burner on medium heat. This will allow chocolate to melt. Do not let chocolate get wet!
Once melted, mix in cereal, craisins and pecans.
Take individual spoonfuls of mixture and place each in a cluster on a parchment-lined baking sheet.
Top with a sprinkle of sea salt.
Refrigerate until it hardens.

Honey Mustard Hasselback Salami

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1 large salami
2 heaping tbsp honeycup mustard
1 tbsp smoked paprika ~1 tsp maple syrup (adjust according to your sweetness preferences)
Water to thin. .
Preheat oven to 400°F.
Put 1 chopstick on either side of salami to keep in place and to avoid being able to but all the way through. Thank you @busyinbrooklyn for this tip.
Slice salami into super thin rounds but don’t cut all the way through (that’s why the chopsticks are there). Place salami in a greased baking dish.
Mix together honeycup mustard, smoky paprika and maple syrup. Add water to thin so it’s easier to drizzle.
Brush onto salami, making sure to get into all the crevices.
Bake uncovered for about 45 minutes, basting every 15 minutes or so.

Chocolate Tahini Pistachio Palmiers

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Roll out 1 large piece of puff pastry onto floured parchment. Spread 1/2 container of @achvafood chocolate tahini spread onto the puff pastry. This can take some time – be gentle and patient. 
Sprinkle on crushed pistachios. 
From both ends, roll in until both rolls meet in the center. 
Put in the freezer for 30 minutes or so. 
Preheat oven to 375°F 
With a sharp knife, slice palmier roll 
Bake for about 15 minutes.

Brownie Ice Cream Sandwiches

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This is a great #activityforkids – we had lots of fun making them together. They turned out way better than I expected – adults and kids alike were devouring them!! .
#recipe ⬇️
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1 box @realduncanhines brownie mix – batter prepared but unbaked 
1-500ml tub of ice cream (any type – I used dairy free @so_delicious cashew ice cream) .
Remove ice cream from freezer to thaw. Line 2 lasagna sized foil pans with parchment. Spread brownie batter in each pan so it’s very thin. Bake at 350° for 10 minutes. Let cool. 
Spread melted ice cream into one of the brownie pans. You can add some fillings (like cookie dough or sprinkles or crushed nuts if you’d like). Flip over other brownie on top of ice cream and peel of parchment. ** this step didn’t work perfectly for me and the top brownie fell apart but it did not matter at all – I filled in the empty spaces with @sftebakery cookie dough)*** Return to freezer for at least an hour for it to harden.
Remove from freezer and cut up either using cookie cutters or cutting with a knife into rectangles. 
Dip the edges into sprinkles or other topping options listed below if desired. We used sprinkles and @planterspeanuts honey roasted peanuts, crushed. .

Optional toppings/fillings:
Vegan cookie dough 
Sprinkles
Chocolate chips 
Crushed candied nuts 
Skor bits 
Reese’s pieces 
Crushed cookies
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5 minute prep Apple Berry Pie

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If you’ve seen my rugelach recipe, you know I love Malawach dough. I obviously could have used a store bought pie shell, but I didn’t have one AND I actually love the texture and flavor of Malawach. .
Ingredients:
1 Malawach round
5 cups sliced fruit (I used peeled and cored apple, sliced strawberries and blueberries)
2 tbsp corn starch
1 tbsp lime juice 
1/2 cup sugar 
1 egg, beaten
1 tbsp sugar in the raw
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Directions:
Remove round of Malawach dough from freezer to thaw slightly. 
Preheat oven to 400°F. 
Mix together sliced fruit, cornstarch, lime juice and sugar. 
Once only slightly thawed, place dough on parchment sheet with lots of flour (make sure it’s under the dough and along all the edges). Roll out so it’s about a 12 inch diameter circle. 
Place dough in greased pie plate with edges hanging over the side of the plate. Add fruit mixture. Fold dough over dough edges. 
Brush with egg and sprinkle on sugar in the raw. 
Bake for 35-40 minutes until nicely browned. 
Let cool – if it’s liquidy, the liquid will solidify. 

Easy Cheese Rugelach – 3 ways

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Ingredients:
2 Malawach rounds 
3/4 cup marscapone cheese (or cream cheese)
1 egg, beaten
1/4 cup sugar 
1 tsp vanilla 
1 egg 
1 tsp silan .
Optional fillings:
– halva and pistachios
– Nutella and milk chocolate chips
– Dulce de leche (store bought) .
Directions:
Mix together cheese, egg, sugar and vanilla. 
Remove Malawach dough from freezer. As soon as it’s soft enough to roll out (not totally thawed), roll it out as thinly as you can into a large circle, on a piece of heavily floured parchment (flour your rolling pin as well, Malawach is very very sticky). Spread a very thin layer of the cheese mixture onto the dough, gently, trying your best not to let it tear. 
For the halva-pistachio, sprinkle halva and chopped pistachios around the edges of the circle of dough. 
For the Nutella, put in the microwave for 15-20 seconds to soften and spread over cheese layer. Sprinkle chocolate chips around the edges of the dough. 
For the dulce de leche, put into the microwave to soften and spread over cheese layer. .
Cut circle of dough into 12-14 pieces, like you would cut up a pizza. .
Roll up each triangle to form a pastry. Beat egg with silan and brush onto pastries. . 
Bake at 375°F for 15 minutes. 
If the instructions for rolling aren’t clear, the video is posted in my highlights