Tuesday, September 12, 2017

Honey Almond Tahini Cookies (Paleo, Gluten Free)

If you, like me, have been trying to eat healthier but are suffering from severe FOMO by the bombardment of pictures of all the desserts people have been making for Rosh Hashana, look no further. You too can have a delicious, chewy, honey cookie that is gluten free and paleo friendly. Rejoice! These cookies have a base of almond flour and then lots of tahini and honey which gives them a taste slightly reminiscent of halva (hell yeah!), a little cinnamon, a little salt, some vanilla etc. and then topped with almonds that get toasty in the oven- man, oh man, are they good. They absolutely hit the honey cookie spot. Make them in advance and freeze them because they taste even better when eaten straight from the freezer. Gluten free or not, you're gonna want to make these, stat! Enjoy!

makes about 28 cookies using a small cookie scoop
1 1/2 cups almond flour (which is just finely ground almonds)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 Tb tapioca starch- or substitute 1 Tablespoon of corn starch instead
1/2 cup tahini (well mixed)
1/2 cup honey
1 tsp vanilla extract
1 egg
1/3 cup slivered almonds

 In one bowl whisk together the almond flour, baking soda, salt, cinnamon and starch. In a separate bowl, mix together the tahini, honey, vanilla, and egg. Add the dry ingredients to the wet and mix well. Refrigerate for a few hours or overnight. Preheat oven to 350.  Place small scoops of the cookies on a parchment lined baking sheet making sure there is space between each one (they spread a lot!) and sprinkle a little bit of slivered almonds over each cookie pressing down slightly so they adhere. Bake for about 8-10 minutes until lightly golden brown. Remove from oven and cool completely before removing from the baking sheet.
(recipe adapted from Food and Wine)

Thursday, September 7, 2017

Pom-Honey London Broil

Rosh Hashana is around the corner and that means I get to play around with one of my favorite ingredients, Pomegranate syrup/molasses. Pomegranate syrup is basically just pomegranate juice that is boiled down until thick and syrupy usually with a little bit of sugar added. The result yields a super concentrated pomegranate taste that is both tart and sweet and is great in so many things. I use it in salad dressings, marinades, even drizzled over some ice cream to cut the sweetness- it is super versatile and absolutely delicious. Here I used it to marinate a London Broil and the syrup combined with the honey gives the meat a great crust and great flavor. It's best to marinate the meat overnight to really give a chance for the marinade to permeate but even a couple of hours will do.  Serve it over it as a main dish or use it as a topping for a great steak salad. Enjoy!

1 2lb (around 1 kilo) piece of London Broil
1 small shallot, diced
2 cloves garlic, finely minced
2 Tbl olive oil
1 1/2 Tbl honey
3 Tbl Pomegranate Molasses/syrup
1/4 cup dry red wine
1/4 tsp salt
1/8 tsp pepper

Whisk all the ingredients for the marinade together and place in a ziplock back. Add the meat, seal the bag and refrigerate for a minimum of 2 hours and up to 24 hours, the longer the better. Once it's marinated, remove from fridge and let it sit on the counter for about half an hour. Grill or broil until the internal temperature is between 130-135 depending on how rare you like it, about 4-5 minutes per side.

Wednesday, September 6, 2017

Pineapple- Lime Sangria

Dayuuuummmm it is hot outside- and in this heat there is nothing more refreshing then an ice cold glass of fruity sangria. Sangria is a fruited wine cocktail and I love to make it all year long. In the winter I use red wine, lots of citrus, and cinnamon but when it's warm I prefer to use white wine and all the summer fruit I can get my hands on. The great thing about sangria is that you can totally customize it to your liking- don't like pineapple juice? Use orange juice instead. Don't like apples? Use pears or plums instead. The only problem with sangria is that once the flavors have time to meld you almost don't taste the wine at all and only after your second cup when you've fallen face first into your plate do you remember it's alcoholic. I often serve this on Shabbat in the summer as a cocktail before the meal, kind of like an alcoholic fruit plate appetizer or as a fruity and fun part of dessert. Either way, there is never a drop left and everyone always seem to leave happier then when they came :) Enjoy!

1 bottle dry white wine
1 liter (about 4 cups) 100% pineapple juice
1/4 cup lime juice
2 green apples, skin on, washed and diced
2 yellow peaches, skin on, washed and diced
2 white peaches, skin on , washed and diced
1/2 cup diced fresh pineapple
optional additions for serving: Pomegranate seeds, frozen blueberries, frozen grapes, frozen strawberries

Place all the fruit on the bottom of a large pitcher. Pour in the white wine, pineapple juice, and lime juice and gently mix so as to combine all the juices but not bruise the fruit. Cover the pitcher and refrigerate preferably overnight. An hour before serving add some frozen fruit to the pitcher for color, taste, and to serve as natural ice cubes.

Monday, August 14, 2017

Thai Spring Roll Salad with Coconut Sunflower Dressing

Last week was the annual 9 day pot luck luncheon in my bungalow colony where everyone brings a dairy or pareve dish to enjoy. This year, I made Thai spring rolls with Sunflower dipping sauce and it was a huge hit, but, man, let me tell you, making spring rolls is a pain in the behind! I love them, but they take a lot of time and effort to roll properly and rice paper is an extremely temperamental ingredient to work with- soak too short, they'll crack, soak too long, they'll dissolve. So to get all the flavor of an amazing Thai spring roll without all the work, I came up with this salad. There are two crucial elements to any good spring roll: the herbs, which add the fresh, bright flavor and an excellent dipping sauce. I used mint, basil, and cilantro in my salad and the combination just perks up the salad immensely. Typically, the dipping sauce for spring rolls is peanut based but because my daughter is allergic to peanuts I used a honeyed sunflower butter instead and you couldn't really tell the difference- it was divine! Instead of the sunflower butter you can sub almond butter or even peanut butter but the sunflower butter has a nice, mild nuttiness that works well and doesn't compete with the flavor of the coconut. As for what to put in the salad, the options are endless! Below I listed what I added but you can also add tofu, tempeh, shredded chicken, and/or any fruit or vegetable under the sun. Some ideas include shredded red cabbage, avocado, fresh spinach, and sprouts. I personally always love the sweet touch of mango in my spring rolls so I added it here and Thai red chili complements it perfectly with a little heat. Go crazy with the toppings, the sky's the limit! For this salad I used bean thread noodles but rice noodle vermicelli works equally well- usually you need to just pour boiling water over them and let them sit about 15 minutes until they are ready but follow the instructions on your package. Enjoy!

250 gram rice noodle or bean thread vermicelli, cooked according to packaged directions, rinsed with cold water, and drained.
cucumber, diced
fresh green bean, diced
scallions, sliced
carrot, shredded
radish, sliced
mango, cut into strips
thai red chilli, thinly sliced
1/4 cup EACH basil, mint, and cilantro leaves    
roasted, salted sunflower seeds or chopped salted peanuts for crunch and garnish

Place the cooked rice noodles on a platter or in a bowl- this salad presents beautifully on a shallow platter where you can see all the toppings before mixing. Sprinkle the herbs on top and drizzle with the dressing.

For the dressing:

1 cup coconut milk
3 cloves garlic
1 Tbl ginger, coarsely chopped
1/2 cup sunflower butter
1 1/2 Tbl honey
1 Tbl lime
1 Tbl +1 tsp soy sauce
1 Tbl  + 1 tsp rice vinegar

Place all the ingredients in a food processor or blender.  Blend until all combined. Taste and add more soy or honey if needed. You want a nice balance of salt, creamy with a little tang from the vinegar and lime.

Tuesday, July 18, 2017

9 Days Recipes 2017

Back by popular demand it's the 9 days recipe collection! Every year I get lots of feedback about how helpful my 9 days recipe round up is, so here we go again! Though we may make dairy meals often during the year, many of us find menu planning for 9 days worth of them daunting. So here are a whole bunch of awesome recipes to help you out! Enjoy!

Soups and Salads:
Asparagus Soup (Pareve or Dairy)

Roasted Tomato Soup

Corn Chowder
Summer's Bounty Soup
Blooming Onion and Cheese Bread
Edamame Quinoa Salad
Quinoa Salad with Roasted Broccoli and Halloumi Cheese
Mango and Black Bean Quinoa Salad
Tortellini Salad

Greek Salad with Lemony Garlic Dressing
Summer Wheatberry Salad
Caprese Wheatberry Salad
Baby Kale Salad with Roasted Beets and Feta Cheese
Quinoa Salad with Roasted Beets and Sweets and Tahini Silan Dressing

Tuna Croquettes with Horseradish Cream Sauce

Cilantro Lime Salmon

Fish Tacos
Kani Avocado Salad

Halibut Piccata
Maple Sesame Salmon
Pesto Halibut with Roasted Tomatoes
Panko Parmesan Crusted Salmon

Wasabi Ginger Salmon
Pan Fried Halibut with Lemon Cream Sauce
Sun Dried Tomato, Basil and Pine nut Crusted Salmon
Crispy Golden Fish Sticks

Quiches and Tarts:
Rustic Salmon Tart
Zucchini Galette

Tomato Basil and Goat Cheese Quiche

Cheesy Quinoa and Cauliflower Crust Pizza

Red Lentil Veggie Burgers

Mexican Quinoa Stuffed Pepper

Crispy Cheesy Zucchini Quinoa Cakes

Black Bean and Rice Enchiladas
Sweet Potato Veggie Burgers
Cherry Cheese Knish

Cheesey Cheddar Zucchini Bread
Eggplant Meatball Subs
Savory Cheese and Onion Noodle Kugel
Baked Blintzes

Eggplant Involtini
Not Your Grandmother's Tuna Noodle Casserole

Penne ala vodka
Asparagus and Rigatoni with Boursin Cream Sauce
Fettuccine Portabella

Spinach and Ricotta Gnudi

Baked Spinach and Artichoke Pasta
Cheese Latcakes
Broccoli and Cheese Stromboli
Vegetarian Stuffed Peppers
Veggie Chili
Salmon Pasta Pesto
Salmon Papardelle with Lemon Cream sauce

Baked Eggplant Spaghetti
Baked Butternut Squash and Cheese Polenta
Chickpea Burgers with Lemon Garlic Aioli

Broccoli Potato and Cheese Latkes

Roasted Garlic Mashed Potatoes
Oatmeal Cookie Pancakes
Blueberry Ricotta Pancakes
Banana Buttermilk Pancakes
Zucchini Blueberry Bread

Tuesday, July 11, 2017

Cilantro Lime Salmon with Coconut Chili Dipping Sauce

How gorgeous is this salmon?? Ever since I've gotten my hands on some limes, the elusive citrus of Israel,  I've been putting them on and in everything. Fresh slices in my water every morning, in every dressing I make, and I've even put some in a spray bottle with vinegar as a cleaning agent so now my house smells like limes too! This is salmon is soooo yummy and simple to throw together. We grilled the salmon but baking it would be great too. I prefer to use a whole side of salmon because I love that strip of fat that caramelizes down the side-mm mm good! The marinade in this recipe serves two functions- half to spread on the fish for baking and then the other half gets combined with another couple of ingredients to make the most amazing coconut dipping sauce- no joke, the sauce is divine- when I served the salmon my guests kept the dipping sauce on the table to drizzle on everything else. Hope you enjoy this salmon as much as we did!

1 Side of Salmon or about 8 fillets
4 cloves garlic
1 cup packed cilantro leaves
2 scallions
1 tsp lime zest (from approximately 2 limes)
1/4 cup lime juice (approximately 4 limes)
1 tsp salt
1/8 tsp pepper
3 tsp agave nectar or honey
1/4 cup olive oil

Combine all ingredients except for the salmon in your food processor. Process until everything is well blended. Pat your salmon dry and season with a light dusting of salt and pepper. Spread HALF of the marinade onto the fish and let it marinate for about 30 minutes. When you are ready to bake or grill your fish, preheat your oven to 375F and bake until the salmon feels firm to the touch and flakes easily, about 14 minutes or so for fillet or 25 minutes for a side of salmon depending on its thickness. Serve room temperature with dipping sauce.

For the dipping sauce:
The other half of the marinade
1/2 cup coconut cream (not cream of coconut)
1 clove garlic
1/2 a Thai chili or 1/4 tsp chili flakes
salt and pepper

blend all together and serve.