Author: Rachel Katzman

Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo

Salmon Sweet Potato SliderThe Meatless Nine

The 9 days before Tisha B’av are among us, and we Jews have a custom of not eating meat during this time period.  Well, luckily for me, this what I do all year long, so I have a few recipes up my sleeve to help you out – including this “Wild Salmon Sweet Potato Slider, with Garlic Chive Mayo” recipe!

I, like most Ashkenazi Jews are somewhat lactose-intolerant, so LOTS of dairy scares me a bit. Granted, for clean-eating health reasons, I sometimes “try” and stay away from as much dairy as possible. And to be honest, who wants NINE days of heavy cheese dishes anyway? Okay, maybe most of you are raising your hand saying, “seriously, Rachel, why wouldn’t anyone not want to eat a boat-load of cheesy deliciousness??” But, in the case that you may want a tiny break from that, try this recipe!

I got the inspiration for these salmon burgers from the Whole30 cookbook (Whole30 is a clean-eating program that I did a few years ago). It called for canned wild salmon and using the sweet potatoes helps bind it and keep them from drying out – and makes this recipe egg-free! This is my little spin on it, but feel free to use canned tuna if that’s what you have on hand.

Let’s Get Cookin’!

When I first made these, I used 2 medium-sized sweet potatoes that I roasted at 400F for about 30 minutes and waited until cool enough to handle.  Usually, I would use the organic pureed canned sweet potatoes (if they’re on sale at Whole Foods), but apparently I had run out (also, it makes this recipe a gazillion times easier and faster). I love time savers, so I definitely recommend getting the canned – it’s just as good!

If you’re into making larger burgers, you’ll get about 9 burgers out of this recipe.  And if you’re going for sliders, this will make about 12.

To Top It Off…

FYI – the gluten-free bun recipe (though I topped mine with everything seasoning) is from Danielle Walker’s cookbook and blog, “Against All Grain” and they’re awesome! Get her recipe here.

But wait, there’s MORE! There are plenty of recipes for gluten-free buns out there, but you can also use my recent recipe for low-carb rolls (made into burger buns), or just use some bib lettuce instead!

The mayo is also one of my favorites – I love making a basic mayo and then kicking it up with bright bursts of flavor, like lemon, garlic and chives. Plus, the mayo turns out bright green, so that’s fun, haha!

Check out more Whole30 recipes here.

I hope you try these sliders – whether it’s for the 9 days, or for anytime of year, it’s a great alternative to meat burgers,  so hope you enjoy!

0 from 0 votes
Print
Garlic Chive Mayo
Prep Time
5 mins
 
Course: Condiment
Servings: 1 cup
Author: Rachel Katzman
Ingredients
  • 1 Egg Preferably pasture-raised, since you're using raw eggs, but keep in mind for people who are sensitive to raw eggs
  • 1/2 Garlic clove
  • 2 tbsp. Lemon juice
  • 1/4 cup Fresh chives, roughly chopped
  • 2 tbsp. Light olive oil, or Avocado oil, plus 1/2 cup more
Instructions

  1. In a tall glass container, crack the egg; add the salt, garlic, chives, and 2 tbsp. of oil

  2. With an immersion blender, blend ingredients until emulsified, about 20 seconds

  3. Slowly drip in the oil for another 30 seconds or so, until the mayo gets thick and creamy

  4. Alternatively, you can add everything except the 1/2 cup oil, in a blender, and with the motor running, slowly stream in the 1/2 cup of oil until emulsified, about 20-30 seconds

0 from 0 votes
Print
Wild Salmon Sweet Potato Sliders
Prep Time
15 mins
 
Course: Fish, Main Course
Servings: 12 sliders
Author: Rachel Katzman
Ingredients
  • 2 Medium sweet potatoes OR 1 15 oz. can of organic pureed sweet potatoes
  • 1 15 oz. can Wild salmon
  • 4 tbsp. Mustard You can use any kind - I like either Dijon or grainy mustard!
  • 1 Garlic clove, minced
  • 1/2 cup Almond flour (if using baked sweet potatoes) Add 1 cup of almond flour, if using canned sweet potatoes
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dried dill
  • 1/4 tsp Mrs. Dash seasoning blend
Instructions

  1. Pre-heat oven to 400F

  2. If baking sweet potatoes, pierce with a fork and bake at 400F for 30 minutes until soft. Let cool before mixing the flesh with the rest of the ingredients

  3. Mix all ingredients in a large bowl

  4. Place sliders on parchment-lined baking sheet and bake at 400F for 25 minutes until golden brown and slightly crispy on the outside (this is how I like mine, if you don’t like yours too browned, lower the heat to 375. The ingredients are all cooked, so it doesn’t take too long, as this recipe is egg-free)

  5. Serve the sliders on gluten-free hamburger buns, or butter lettuce leaves and top with the garlic chive mayo. Add other fixings too – sliced red onion, tomato, or sun-dried tomatoes, avocado and pickles!

“Hava NaGrilla” – Philadelphia Kosher Smoke BBQ Festival recap!

Philly, here we come!

On this 4th of July, America’s Independence Day, it feels appropriate to share my recap of the Philadelphia Kosher BBQ “Hava Nagrilla” festival from just nearly 2 weeks ago, where your fav team, “5 Dudes & A Vegetarian” competed! So here you go, ‘Murica – Happy Birthday!

But really, what isn’t more American than BBQ? 🙂

Let’s take this back to Friday, June 21st.  Peikes, Ellie and I boarded a very early flight from Midway. Got the rental car, ran a few errands (thank you Dollar Tree for selling KOSHER hot dog buns), picked up Debbie, and headed to the neighborhood of Bala Cynwyd, where we stayed for Shabbat.

Welcome to Philadelphia.  The city of brotherly love, cheesesteaks (if they’re kosher, even better), the Fresh Prince, and Rocky Balboa.

The Italian Stallion

Our lovely hosts (thank you Charlotte & Mordy) had everything prepped for our stay, so we had a few hours to kill.  What’s one of my bucket list places to visit in Philly?  Sadly, no, we didn’t have time to go see the Liberty Bell, or Congressional Hall, or any Art Museums (next trip though…).  No, this time, it was the Rocky Statue (cue the theme music), albeit the line to take photos in front was crazy-long.

But then it was time for the “Rocky steps” right beside the statue. Peikes and Ellie raced, while I decided to run up behind them, all while capturing this on video.  But, didn’t quote go as planned. When you’re “vertically challenged” and you decide to try and run those steps 2 at a time, it’s not the best idea.  It started out great, all hyped up, but I just ended up tripping over myself (sigh…). Oh well, it was funny (if you want to see that video, check us out at @meatyourvegetables on Instagram and click the Philly BBQ highlights)!

Fast forward to a lovely Shabbat, PERFECT weather and before we knew it, time to head over to the venue to start our smokers!

Teams, start your smokers!

The event was held in the parking lot of Temple Beth Hillel – Beth El.  The space was great (and it’s always good to have the synagogue available all night.  I mean, who really wants to use porta-potties).  There were 20 teams at the festival – one of the largest!  Some are good friends of ours who we have competed with a lot over the last few years.  It’s always good competition when you’re competing against the best of the best, right?

And now for the fun part.  Fast forward a few hours. The brisket and ribs are trimmed. The chicken thighs prepped. Turkey wings?  Well that threw us for a loop at the get-go, but we ended up using the drumette, so either way, we got those prepared too!  Proteins are rubbed, and the meat injected.

Time for a quick commercial break…

In the meantime, a few mishaps along the way.  A team just a few yards away from us had some stuff stolen (iPads, wallets) – the jury is still out on if they got anything back.  Debbie unfortunately had a quick bout of sickness (sorry, Debs), so I stepped in to help finish the chicken prep.  I must say, it’s not the sexiest job for a vegetarian. I mean, cutting through bone, cleaning the skin, it’s pretty gross, BUT our chicken thighs turn out so darn cute when they’re all rolled up and ready go to bathe in margarine (I know, I know), chicken stock and BBQ seasoning.

The last thing on the list to complete?  Chili.  There were 25 people chosen to sample each team’s chili.  Most of the teams were not thrilled with this, since it wasn’t part of the KCBS judging, we didn’t put in as much time and love as the 4 proteins that were being judged and truthfully, it wasn’t our shining moment.  Our chili was a tomato-based chili with salsa, leftover burnt ends, and garlic sausages that came all the way from Romanian Kosher Sausage in Chicago.  Nonetheless, we didn’t win that category.  Oh well.

Time to announce the winners!

After all was said and done, we were VERY happy with how we placed – especially in the company of 20 teams!  Our team, 5 Dudes & A Vegetarian placed 3rd in Turkey, 3rd in Chicken, and 7th place overall (and a $100 cash prize)!  We didn’t do as well in the Ribs and Brisket categories, but we have some ideas how to improve for the next BBQ competition (which is uh, next weekend)!

Needless to say, we are definitely proud of our performance at the first BBQ competition of 2019.  1 down, 2 more to go!  See you in Cincinnati July 14th, and Dallas, October 27th!

And no… we cannot promise we’ll have any leftovers to bring home. 🙂

This slideshow requires JavaScript.

Low-carb Dinner Rolls

Playing with my food

I’m always playing around with recipes, making tweaks, adding in flavors and “making it my own”, and this one is no different. I’d been reading about the combo of coconut flour and psyllium husk (buy it at Whole Foods), that it creates a light and fluffy texture, and these Low-carb dinner rolls are no exception.  And yes, these gluten-free rolls are also keto-friendly, wheat-free, soy-free and dairy-free. They do contain egg, so if you’re sensitive to that, try an egg replacement in the dough!

And for the record, these puppies are only 3 ingredients! Well, 4 if you include baking soda.  Or 5, because you’re adding salt and other toppings.  But really, no fancy equipment (just a whisk and your hands), and baking takes only 15 minutes.  These would be so good re-heated in the toaster and brown and crispy and topped with a pat of butter.  Or add a shmear of cream cheese! Perhaps split those in half and make a mini sandwich!  Or, maybe you want to serve these at your next Shabbat table along with a side salad, some hummus and you’re set! 🙂

“Mixing” it up!

I personally LOVE adding Trader Joe’s “Everything But The Bagel” seasoning on just about everything, but you can add whatever toppings you like!  Plain ‘ole sesame seeds (toasted too), or poppy seeds would be great!  Or maybe even some garlic salt!  Maybe you want some a sweeter option, in which case I would add a few tablespoons of sugar into the dough, and top with cinnamon sugar mix.  If you need me, I’ll be at home, making this “sweet” version! Maybe I’ll post that recipe next, so stay tuned until next time!

What else do you want to see on MYV?  Are there recipes that you would like to see more (or less) of?  Comment below! And don’t forget to SHARE this post with your friends!

0 from 0 votes
Print
Low-carb Dinner Rolls
Cook Time
15 mins
 
Servings: 3 rolls
Author: Rachel Katzman
Ingredients
  • 4 Eggs (large)
  • 8 tbsp Coconut Flour
  • 2 tbsp Psyllium Husk
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 tsp Onion Salt I love adding in Trader Joe's Onion Salt, but feel free to use whatever herbs/spices you have in your pantry!
  • 1/4 tsp "Everything but the bagel" seasoning Again, love that spice blend from Trader Joe's but it would be great with just sesame seeds or poppy seeds!
Instructions

  1. Pre-heat oven to 400F and line a baking sheet with parchment paper

  2. Add all the ingredients (except the "bagel" seasoning) into a bowl and mix with a whisk until no lumps remain

  3. Using an ice cream scoop (either regular or mini - if you use a mini one, you will probably get 5 or 6), or use your hands and roll the dough into small-medium sized balls and place on the baking sheet. Sprinkle with the bagel seasoning

  4. Bake for 15 minutes or until golden brown on top

  5. Let cool for 5-10 minutes, break open and enjoy with a pat of butter!

Mini Crust-less Smoked Salmon Cheesecakes (Happy Shavuos!)

Smoked Salmon Cheesecakes!

Happy almost-Shavuos!  The holiday of WAY too much dairy, lol!  Since the holiday starts in just a few days, why not go all-out with a savory cheesecake challenge!  And yet again, I’m channeling inspiration from my mother, and making mini savory crust-less smoked salmon cheesecakes!  These are the perfect little appetizer to serve at your Shavuos meal!

Of course you can make this into a giant cheesecake pie, but I prefer to make these mini versions since I’m not sure how many people would eat a whole slice filled with smoked salmon, capers, dill and green onion?  But hey, maybe you’re into that sorta thing! The mini versions are great served with crackers (bagel chips would be perfect), carrot sticks, celery or cucumbers.  It’s having a bagel with lox and cream cheese but in a fancier, party-spread kind of way!

Originally, I made this version with a crust, just to play around with it, but in the end I decided it didn’t need it! Since the whole point was to spread this on a bagel or cracker, or cucumber slice, the crust just didn’t add anything to the dish, and plus, it’s one less step in this recipe! And by all means, you can definitely make this a no-bake dish too by omitting the eggs.

Want to make this dairy-free?  Substitute the cream cheese for a dairy-free cheese, like using Tofutti, or my favorite brand, Kite Hill dairy-free cream cheese spread (they have a jalapeno flavor that is so good – pick it up at Whole Foods).

So have fun playing around with this new version of a cheesecake and Chag Sameach to all of our faithful followers!

Like the content on #MYV?  Make sure to comment below and of course, share this post on social media!

Recipe: Mini Crust-less Smoked Salmon Cheesecakes

0 from 0 votes
Smoked Salmon Cheesecake
Print
Mini Savory Crust-less Smoked Salmon Cheesecakes
Prep Time
10 mins
Cook Time
20 mins
 
Servings: 12 mini cheesecakes
Author: Rachel Katzman
Ingredients
Filling
  • 2 Bricks Cream Cheese, softened
  • 2 Egg, large
  • 4 oz. Smoked Salmon, chopped I used 1 package of the Trader Joe's Everything but the bagel seasoning smoked salmon (yum!)
  • 3 Green onions, chopped
  • 2 tbsp Dijon mustard
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Dried dill I happen to LOVE dill, so feel free to adjust to your taste - if you use fresh, just grab a handful and chop it up!
  • 2 tbsp Capers (optional) I like that salty, briny kick that capers bring to this creamy spread!
Instructions

  1. Pre-heat the oven to 325F, line a muffin tin with paper or silicon liners

  2. Add the cream cheese to a large bowl and using a hand mixer, beat until mixed together, about 30 seconds. Add in 1 egg at a time until fully mixed

  3. Add in the rest of the ingredients and spoon the filling in the pan

  4. Bake for 20 minutes or until no longer jiggly in the middle

  5. Cool for 10-15 minutes, peel the liner and enjoy! Serve with crackers or raw veggies

Don’t forget to check out Daniel’s savory take on cheesecakes: Personal Spanakopita Cheesecake Topped with Feta and Crispy Leeks

Looking for a light Shavuot menu check this out: Light and Easy Shavuot Menu

Lemon Coconut Almond Cake

Lemon Coconut Almond Cake!

Happy Sunday and hope you all are enjoying a great Memorial Day weekend! Even though tomorrow is most commonly a day of BBQ’s, beach and a day off, we observe this day to remember and honor the fallen who have served our country so bravely.  Just some food for thought on this holiday weekend… 🙂

No lacking of deliciousness here

And now, back to the food!  I’m always looking to create easy recipes and this Lemon Coconut Almond Cake would be a perfect ending to your picnic or BBQ – maybe even with some dairy-free vanilla ice cream on top!  It’s pretty clear that I LOVE this combination of lemon and coconut (hopefully you’re not sick of it yet)! I love that this cake is dairy-free, gluten-free, and keto-friendly and no special equipment required.  Just a mixing bowl, a pie pan and an oven.  And while it may be hot and sticky where you are (though it’s been chilly and rainy here in Chicago since, uh, March) yes this recipe requires baking, but don’t worry, I have plenty more summer-friendly no-bake recipes coming your way soon!

The “M” word

Now, the only way to really describe how delicious this cake is, is to use the “M” word.  My family is probably laughing hysterically reading this, but you know… that word that starts with “m” as you describe the non-dryness of cake?  Honestly, it’s my least favorite word, but I get it – there’s just no other word that truly describes the inside of the cake (words like “drenched” or “water-logged” are hilariously no-go’s for the description), but here goes nothing.  This cake is moist.  There, I said it!  (ugh shake it off, Rachel, just shake it off…)

Husband approval?

I like to have my husband try out my recipes, especially gluten-free goodies, because he’s definitely not without his opinions.  Usually, gluten-free baked goods can be crumbly and dry, but this is quite the opposite!  It has a sweet, crunchy topping, almost like a glaze because of the caramelized sugar on top and the cake holds together quite nicely – so much so that you can pick it up and eat it with your hands!

Easy peasy, lemon cake squeezy!

I found a version of this recipe in a keto cookbook by Warrior Made I have, but I like the addition of the lemon extract, instead of the almond extract (or use vanilla if you have that on hand). As my husband said, “the lemon gives it a nice tartness but not too overpowering”.  Holla, I’ll take that compliment!

Don’t have any extract on hand?  Use fresh lemons instead!  Out of coconut oil?   Use real butter if you have it!  And if you use butter, maybe serve this for Shavuot instead of your BBQ, since the dairy version would be a perfect, lighter ending to your Shavuot meal.  Not that there is anything wrong with ending a meal with cheesecake. 🙂

Enjoy!  And Happy Weekend ya’ll!

PS – want to try some similar recipes? Check out my lemon blueberry crumb cake on my other blog, riskyveggie!

 

0 from 0 votes
Print
Lemon Coconut Almond Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 3/4 cup Almond flour
  • 1/4 cup Unsweetened shredded coconut
  • 1/4 tsp Lemon extract
  • 2/3 cup Sugar (or sugar substitute like Swerve)
  • 1/4 tsp salt
  • 4 Eggs
  • 1/2 cup Coconut oil, melted
  • 1/8 cup Brown sugar (or brown sugar substitute, like Swerve)
  • 1/8 cup Sliced almonds
Instructions

  1. Pre-heat oven to 350F.

  2. Grease a 9-inch pie pan and line with parchment paper

  3. In a bowl, mix all ingredients except the brown sugar sweetener and sliced almonds and stir until combined and no lumps remain

  4. Pour the batter into the pan

  5. In a small bowl, mix the brown sugar sweetener and sliced almonds together and sprinkle on top

  6. Bake for 35-40 min, or until golden brown

  7. Let the cake cool for about 20 minutes, slice and serve. Would be delish with vanilla ice cream!

Cinco de Mayo: “Tostitos” Tacos

For the love of tacos

I love tacos.  Well, to be fair, most tacos I eat are more “Tex-Mex” then truly authentic Mexican cuisine.  But I’ll take what I can get.  If I ever decided to open a kosher restaurant (and if I do, please send help ASAP), I would open an upscale taco bar.  Jury is still out though if it would be a dairy or meat taco joint. But just image for a second – tacos with different mole sauces, pickled everything (jicama, onion, jalapeno, radish), homemade salsas with garlic confit and roasted tomato pico de gallo, and SUPER fresh fish tacos with crunchy slaw and a bright kick of lime.  So the sky’s the limit when we’re talking tacos.

This week’s challenge!

And that brings me to this week’s #MYV challenge …TACOS, (duh), just in time for Cinco de Mayo! Clearly I could have gone in a thousand different directions with this one.  Perhaps a personal favorite that I posted a while back, my raw walnut tacos, or maybe even a “fajita” taco! Since my husband loves chicken with grilled peppers and onions, if I can stuff that in a tortilla, he’ll eat it!  And bonus, there are veggies in it too!

The perfect meal – a childhood favorite

While my brain searched for the perfect, not-overly-complicated taco, I kept coming back to my mom’s home-cooked “Tostitos” dinner.  To this day I have no clue why we called it “Tostitos” (maybe because we would buy giant family-sized bags of the Tostitos tortilla chips for serious salsa-dunking), but this was basically a “make-your-own-(soft)taco” night.  Probably the easiest meal my mom ever made for us (and she made amazing meals), but hands down, this was my favorite.  Okay, maybe her pasta with homemade pesto and grilled salmon rivals the top spot.  But Tostitos nights – those were and still are the meals I crave!

It couldn’t get any simpler.  My mom would put out bowls of toppings. The table would be topped with our small white cereal bowls with navy blue trim – one bowl of salsa (from the GIANT jar we had in the fridge at all times), shredded cheddar cheese, shredded lettuce, homemade guac, a plate of (probably flour) tortillas and a huge frying pan of refried beans. That was literally all she had to cook – just those creamy, pinto beans.

I would put a tortilla on my plate, slather it with beans and cheese, pop it in the microwave and pile on all the toppings I could fit, and devour immediately.  Meanwhile, mid-bite, I would inevitable always have hot cheese juice running down my arm.  But boy don’t I know it – it’s worth the mess.

Welcome newbies!

One thing I noticed as I got older is that we never had sour cream in our house.  Like ever.  I’m not sure if it was just one person who didn’t like it or we just never thought to buy any, but now it’s one of the new additions I’ve added to my version.  You can’t really have a (possibly supremely spicy) taco without the rich sour cream added in to a crunchy cabbage slaw to cool down the heat.

And on top of the sour cream addition, in my opinion, cilantro is just the best herb to have ever graced this planet (alright basil, I can’t live without you either).  Last but not least, a final topping of pickled jalapenos.  And this meal is complete.

Updating a classic

So this is my version.  A nod to my favorite childhood meal.  Instead of the melty cheese, we have a crispy, cheesy taco “shell” (did you know that cheese can crisp up like that when you cook it?).  Instead of canned refried beans, we have dried pinto beans, cooked low and slow with cumin, garlic and onion.  And for the record, this recipe is not quite keto-friendly, but it’s close (you can definitely use soy beans to make it low-carb).  And instead of jarred salsa (which I LOVE btw), homemade pico de gallo – fresh tomato, yellow onion, jalapeno, cilantro and fresh lime juice.

Hooray for shortcuts!

And even if you’re a crazy busy human, like most of us are, you can definitely make this quick and easy dish using store-bought salsa, some pre-bagged shredded cabbage or iceberg lettuce (I love shortcuts too), and even packaged tortillas (I won’t tell).  Tacos are all about experimenting with levels of spice and heat, and this version features eating my favorite meal in a slightly deconstructed way.

Now THAT is something I can really sink my teeth into.

And, thanks mom. 🙂  Seriously, Tostitos night was the best – so simple, yet so freaking delicious. Just in time for mother’s day – a perfect tribute to my mom’s crazy-good homemade meals.

0 from 0 votes
Print
Cheddar cheese taco shells
Servings: 6 taco shells
Author: Rachel Katzman
Ingredients
  • 9 oz. Pre-shredded cheddar cheese Personally, I used a bag of pre-shredded cheddar and mozzarella mix
  • 1/2 tsp Trader Joe's onion salt Totally optional but I love this onion mix and I flavor EVERYTHING with it practically! I like adding a little extra oomp to the shells
Instructions

  1. Pre-heat oven to 375F.

  2. If you'd like your shells to be all the same size, trace about 3, 6-inch circles on the parchment paper

  3. Measure about 1/3 cup of the cheese onto the circles and sprinkle with the onion salt

  4. Bake for 5 minutes until the edges begin to brown

  5. While the cheese is cooking, set up a taco shell drying station. Lay a wooden spoon across 2 soup cans and place a plate topped with a paper towel underneath.  You might have to make a few taco crisping stations, or cook one shell at a time (you can do this also in a pan on medium heat, versus an oven too).

  6. This is where you have to move fast, because as the cheese is cooling, it will harden quickly.  Remove the cheese from the parchment paper using a spatula and place over the wooden spoon to crisp

  7. Let the cheese cool and crisp up, about 5 minutes

  8. Place on a plate and add your favorite taco fixings!

 

0 from 0 votes
Print
Slow cooker refried beans
Author: Rachel Katzman
Ingredients
  • 1 Yellow onion, peeled, halved and roughly chopped
  • 3 cups Dried pinto beans, rinsed Or use black beans, or great northern beans! If you used canned beans, just make sure to rinse them 3 times to remove as much of the salty starchy liquid as possible
  • 2 Garlic cloves, peeled and roughly chopped
  • 5 tsp Salt
  • 2 tsp Pepper
  • 1/4 tsp Ground Cumin I like cumin, so if you're not a big fan, start with 1/8 tsp and you can always add more if you like
  • 2 cups Vegetable stock Optional (or just add 9 cups of water)
  • 7 cups Water
  • 1 4 oz. can Diced green chiles
Instructions

  1. Place the onion, dried beans, green chiles, garlic, salt, pepper, cumin, stock and water in a slow cooker.  (Don't worry about the size of the chopped onion and garlic - you'll puree it when it's done cooking so I just roughly chopped the onions and cut the garlic cloves in half)

  2. Cook on HIGH for 8 hours or on LOW for 12 hours (or 4 hours on HIGH if using canned beans)

  3. Drain the bean mixture into a colander and strain out as much water remaining as possible

  4. Using a potato masher or an immersion blender, blend or mash the beans until you get the desired consistency.  

 

 

0 from 0 votes
Print
Creamy Slaw
Prep Time
10 mins
Total Time
10 mins
 
Servings: 6 servings
Author: Rachel Katzman
Ingredients
  • 1/2 cup Mayo
  • 1/2 cup Sour cream
  • 1 14 oz. Bag of shredded coleslaw mix
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 Green onions, thinly sliced Optional
  • 3 tbsp Fresh lime juice
Instructions

  1. Add all ingredients into a medium-sized bowl and mix well.  Refrigerate for 1 hour before serving with your tacos (can be made 1 day in advance, keep chilled)

 

0 from 0 votes
Print
Guacamole
Prep Time
10 mins
Total Time
10 mins
 
Servings: 4 servings
Author: Rachel Katzman
Ingredients
  • 3 Avocados, pitted, flesh scooped out
  • 1 Lemon, halved and juiced
  • 1 Garlic clove, peeled and minced
  • 1/2 Yellow onion, finely diced
  • 2 Roma tomatoes, diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
Instructions

  1. Add the avocado to a mixing bowl and mash well with a fork

  2. Add in the garlic, onion, tomatoes, salt, pepper and lemon juice and mix well.  If you're not eating it right away, take the avocado pit, press it in the middle of the guac mix, and cover it tightly with plastic wrap, to remove as much air as possible so it doesn't brown as quickly (you can also drizzle some more lemon juice on top to slow the browning process).

  3. Dunk with crunchy tortilla chips or add a dollop to your tacos!

 

0 from 0 votes
Print
Pico de Gallo
Prep Time
10 mins
Total Time
10 mins
 
Author: Rachel Katzman
Ingredients
  • 3 Yellow onions, diced You can use red onion if that's what you have on hand!
  • 12 Roma tomatoes, diced If your tomatoes are extra juicy, squeeze out some of the pulp before adding to the bowl
  • 3 Jalapenos, ribs and seeds removed, diced
  • 2 cups Fresh cilantro, chopped
  • 1 Lime
  • 1/4 tsp Salt
  • 1/4 tsp White pepper
Instructions

  1. Dice the onion, tomato, jalapeno and cilantro and add to a large mixing bowl

  2. Slice the lime in half and squeeze both halves into the mixing bowl

  3. Add the salt and white pepper and mix thoroughly

  4. Make sure you taste it to adjust any heat levels, adding more salt or jalapeno if needed.

Don’t forget to check out Daniel’s latest taco recipe: Cinco De Mayo: Italian Beef Tacos On Poblano Tortillas Topped With Pickled Red Onions and Roasted Tomatillo Salsa

Broccoli Cheddar Jalapeño Scones For Passover

Broccoli Cheddar Jalapeño SconesPassover – Here We Come!

What could possibly go wrong when you mix some broccoli florets with cheddar cheese and diced jalapeño?  I mean, how about the perfect bite?  A heaping tablespoon of yummy perfection, that tastes like broccoli cheddar soup with a spicy kick! Enter my Broccoli Cheddar Jalapeño Scones – and let the drooling begin!

So, here I am again, giving you some fresh new ideas for Pesach food, a non-Gebrochts, no matzah meal recipe and may this will be your new pre-seder fav (to serve alongside my herby cucumber salad)!

This isn’t your cardboard-tasting Pesach food.  Nah, this is a cross between “corn” bread and a savory scone, so how about “brone”? Okay, that probably won’t catch on anytime soon.

Broccoli Cheddar Jalapeño Scones

All About Ease

Here’s the deal with this recipe.  You can either use fresh, raw broccoli (my fav) or, thawed frozen broccoli (my savior for making this easy-peasy).  And we all know how annoying it is to wash broccoli that could be chock-full of bugs (sorry, but it’s true), so why not buy a giant bag of frozen broccoli and make a huge batch of these scones to have during Pesach and all year ’round!

We Want to Hear From You!

And stay tuned for much more Passover recipes coming to you soon from Daniel and me.  We love getting inspiration from other Kosher food bloggers, social media, or just browsing through the hottest cookbook, to give you our spin!  I personally love bringing a new perspective on classic dishes, but if there is something that you’d like for either of us to try out, let us know by submitting your comment below!  Maybe a fresh new take on stuffed cabbage, or macaroons?

Passover may not seem like the ideal time to experiment with new flavors but we say “why not” – let’s break free from what we “think” we know Passover food should be!  And yes, there is SO much more than brisket and matzah pizza! 🙂

Thank you dear readers for your loyalty to MYV, and we wish you all a Chag Kasher V’Sameach, a Happy Passover and Happy Easter too!

0 from 0 votes
Broccoli Cheddar Jalapeño Scones
Print
Broccoli Cheddar Jalapeño Scones
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Servings: 20 mini scones, approx.
Author: Rachel Katzman
Ingredients
  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 2 Eggs. whisked
  • 1 tbsp Baking powder
  • 2 cups Diced Broccoli Either fresh or frozen (thawed)
  • 1 Jalapeño, diced Either use fresh or pickled, but if you want to tone down the heat, remove the seeds and ribs. Don't like it hot? Use diced red peppers, or pimentos instead!
  • 1/3 cup Cheddar Cheese, shredded
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup + 1 tbsp Heavy whipping cream
Instructions

  1. Pre-heat the oven to 325F and line a baking sheet with parchment paper.

  2. Mix all ingredients (except remaining 2 tbsp. of heavy cream) in a giant bowl using a wooden spoon until a thick dough comes together.

  3. Using your hands, add the dough in the center of the pan in a circular square shape.

  4. Cut the dough into big squares and then cut each square on a diagonal to resemble triangles.  You can try and separate the dough once you cut it, but I find it easier to leave as is, then it just comes out like "pull apart" scones.

  5. Using a pastry brush, brush the top of the scone/bread with the heavy cream.

  6. Bake for 30-35 minutes until golden brown.

  7. Serve alongside by herby cabbage salad and a scoop of tuna fish for a hearty pre-seder meal! 

Don’t forget to check out Daniel’s new Passover recipe: Passover Seder Roast

Check out all of our Passover recipes here!

 

Herby Cabbage Salad – perfect for Passover!

Cabbage Salad with Parsley and Mint

I know I say this every year, but how is it Pesach already?  Well, believe it or not, recipes are popping up everywhere for the perfect Passover food.  Today’s recipe is for my Herby Cabbage salad!  This salad is super refreshing on a warm spring day and very simple to put together. You may be thinking that this might be TOO simple to serve during a Pesach meal, but I say why not!  Why does Pesach food have to be super carb-heavy, like you’re constantly in a food coma for 8 days straight?  And what about all that leftover parsley from seder?

Reviving Leftovers!

I know most people that use parsley for “Karpas” use the curly variety, and by all means, that works great in this salad!  The perfect combo of sweet and crunchy cabbage, sharp but mild green onion (or use thinly sliced red onion, if you prefer), tart and acidic lemon juice, salt, pepper, olive oil and of course, a boat-load of herbs.  I LOVE using fresh mint in so many recipes and this combo with the cabbage works so well.  Add in some chopped cucumber, or maybe some fresh chives or basil too (just be sure you wash everything well). This would also be good with a splash of apple cider vinegar

Maybe you have some leftover romaine that you use as “Maror” from seder night?  Chop that up and add it in there too! With salads, anything goes.

Simple.  Delicious.  Now those are words we can all live by!

Wishing you all a very happy, healthy and blessed Pesach – Chag Sameach everyone!

0 from 0 votes
Print
Herby Cabbage Salad
Prep Time
15 mins
Total Time
15 mins
 
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 10 oz. bag Shredded red cabbage
  • 1/4 cup (or 1 handful) Fresh mint, chopped
  • 1/4 cup (or 1 handful) Fresh parsley, chopped
  • 1/4 cup Mayo homemade or store-bought
  • 1/4 Fresh lemon
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 1/4 tsp Garlic powder
  • 3 Green onions, sliced thin
Instructions

  1. In a large bowl, add cabbage, chopped mint, chopped parsley and sliced green onion. 

  2. Add mayo to a small bowl and mix in salt, pepper, garlic powder and lemon juice and mix well. 

  3. Pour dressing over the salad - make 1 hour ahead of serving so the dressing has time to marry with the cabbage and herbs. 

  4. Serve with matzah and toppings, like feta, cucumber and dill, cream cheese and smoked salmon, or quinoa hummus and sliced beet!

Lemon Coconut Halva Cookies

Halva – the Rachel way!

There is something so comforting about Halva.  That rich, decadent dessert made with tahini (ground sesame seeds), butter and sugar. Cue the drooling, and welcome to my no-bake creamy, lemon coconut halva cookies!

When I lived in Israel for a year after High School, I remember walking through the Shuk (the market) and seeing rows of halva everywhere – the perfect Shabbat treat.  Just because I’m not in Israel doesn’t mean we can’t have delicious Halva!  And granted, I’m sure you can find it at your local kosher market, but these little cookie balls are inspired by Halva, my way. 🙂

These turn out more of a candy nougat instead of cookies, but they’re no-bake, gluten-free, vegan AND keto-friendly!  Lately I’ve been given you, our dear readers, a lot of no-bake goodies, and why not?  There’s no harm in giving you incredibly easy and approachable recipes that you can really wow your guests with, but they don’t need to know that it took you only 15 minutes to make! Let them think you’re a gourmet chef after all!

My Inspiration!

I have to give kudos to my sister Melissa for part of the inspiration.  She has been into making these sesame seed cookies lately (also gluten-free) and made with no refined sugar.  So this is a nod to your current cookie love, Mel!

Tahini definitely doesn’t get as much love as it should get, in my opinion. There’s definitely more to this roasted sesame seed butter than just adding to homemade hummus, or drizzling on your falafel! It’s a great low-carb seed butter (alternative to nut butter), plus it can be used as a base for both savory and sweet dishes.  Hence, the power of a delicious Halva.

And per my usual rant, feel free to change up the flavors.  I found a keto-friendly recipe online that used butter, so by all means! I personally loved the flavors that the tahini, coconut and that sweet, tangy lemon (ya’ll know how much I love a burst of bright acidity) bring together, but these would be great with some chocolate chips, some chopped pecans, unsweetened shredded coconut or even some blueberries! Have fun with it and go ahead, play with your food!

0 from 0 votes
Print
Lemon Coconut Halva Cookies
Prep Time
15 mins
Freeze
1 hr
Total Time
2 hrs
 
Author: Rachel Katzman
Ingredients
  • 1 cup Tahini Make sure the oil hasn't separated; if it does, just mix it thoroughly. I love using the Whole Foods 365 brand since there is less oil that's separated, and easier to mix.
  • 1/2 cup *Confectioners Swerve (sugar alternative) Or use regular powdered sugar
  • 1/2 cup Coconut oil, softened
  • 2 tbsp Lemon juice
  • 1/2 tsp Lemon extract, optional
  • 1/4 tsp Salt
  • 1/4 tsp Cinnamon
  • 3 tbsp White sesame seeds Toasted, optional
  • 3 tbsp Black sesame seeds Optional
Instructions

  1. Add the tahini, coconut oil, lemon juice, extract (if using), Swerve, salt and cinnamon into a large bowl and mix until fully combined.

  2. Using your hands or a mini ice cream scoop, measure about 3 tbsp of dough and flatten using your hands, to form a "cookie" (or you can leave in a "ball" shape).  

  3. Totally optional, but if you'd like, take the white sesame seeds and toast in a dry skillet on medium heat for about 1 minute - make sure not to burn them.

  4. Sprinkle the black and white sesame seeds on top of the cookies and freeze until solid. You might have to "pat" them into the cookies so they stick better! These would also be great with finely ground unsweetened coconut on top too!

  5. Because these cookies have coconut oil, they will soften/melt once they get to room temp (depending on the temperature), so make sure they are frozen or chilled in the fridge before serving.  

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!

Blackberry Cheesecake Hamantashen

Happy Purim readers!

May I present you with my blackberry cheesecake hamantashen!  These “hummies” are gluten-free, keto-friendly, simple-to-make and delicious – trust me!  If you want to make these completely dairy-free, you can substitute with parve cream cheese in the filling.  The dough is dairy-free since I used coconut oil, but you can definitely substitute with butter!

Savory Hamantashen?

Everywhere you look, there are new and exciting recipes popping up for Purim, and looks that that savory is beating out sweet this year.

A few years ago, my mother-in-law hosted a “Rosh Chodesh Adar” party for her friends and she made crowd-pleasing savory hamantashen filled with ground beef and onions. The dough was crispy with a chewy center, the meat was sweet yet savory, and the onions were caramelized to perfection. Gosh, now I’m getting hungry – and I don’t even eat meat!

While savory hamantashen have been hogging all the spotlight the last few years, I am going back to my roots.

A childhood classic

I remember my mom making hamantashen from scratch when I was a kid.  Of course, classics like poppy seed and apricot were always our go-to’s, but it was her strawberry cheesecake and chocolate peanut butter fillings that I remembered the most.  They were different, yet utterly delicious.

What about my mom’s berry cheesecake “hummies“?  They were the perfect bite – a creamy, slightly tart and sweet filling, surrounded by perfectly golden brown crispy dough in the familiar triangular-shaped Purim cookie.  This reminds me of home. 🙂

So thank you mom, for this year’s inspiration!

Wishing you all a Freilichin Purim!

0 from 0 votes
Print
Blackberry Cheesecake Hamantashen
Prep Time
20 mins
Cook Time
15 mins
Total Time
45 mins
 
Servings: 20 hamantashen (approx.)
Author: Rachel Katzman
Ingredients
Dough
  • 2 cups finely ground almond flour
  • 1/4 cup sugar (or sugar substitute, like Swerve) I like using the confectioner's Swerve in most recipes!
  • 1/4 tsp salt
  • 1 tsp lemon juice add the zest of a half a lemon if you have a fresh lemon handy!
  • 1 large egg
  • 2 1/2 tbsp coconut oil, melted You can use butter instead, if you prefer
  • 1/8 tsp maple extract or vanilla extract if you have it!
Blackberry cheesecake filling
  • 1/4 cup fresh blackberries you can use frozen, just make sure they're thawed and drained of any excess liquid
  • 1/4 cup sugar (or sugar substitute, like Swerve)
  • 1 tbsp lemon juice (optional) I like ANYTHING tart, so feel free to omit if this would be too tart for you
  • 1/4 tsp salt
  • 1/8 tsp vanilla extract
  • 2 oz. cream cheese, softened You can use parve cream cheese to make this recipe completely dairy-free!
Instructions

  1. To make the dough:  Add all ingredients into a large bowl and mix with a wooden spoon until the dough comes together. 

  2. If the dough it too wet, add a bit more almond flour; if it's too dry, add a few tablespoons of water and knead until it's no longer clumpy

  3. Wrap the dough in plastic wrap and stick in the fridge for 15 minutes.

  4. Meanwhile, make the filling:  In a medium-sized saucepan, add the blackberries, sugar (or Swerve, if using), lemon juice (if using), salt, and vanilla extract.

  5. Cook on medium heat until the ingredients come together and the blackberries have softened and released their juices and the mixture thickens, about 10 minutes.  Be careful not to overcook and burn the filling. 

  6. Let the filling cool for 10 minutes, then add to a bowl with the softened cream cheese and stir until fully mixed but you still see some "swirls"  - you don't want the mixture to be TOO mixed into one giant purple blob.

  7. Pre-heat the oven to 375F and line a baking sheet with parchment paper.

  8. Take the dough out of the fridge, and (using damp hands), roll out the dough into 1/4 inch thickness, and using a small glass, press in the dough to make circular cut-outs.

  9. Stretch the dough a bit (if it's too dry, add a touch more water), and add a tsp of filling right in the center of the circle - if ever in doubt, add less filling than you'd think - you don't want to over-stuff the hamantashen. 

  10. Fold up the sides to make a triangle and place on the parchment paper.

  11. Cook for about 15 minutes, until golden brown and crispy - but watch the oven carefully so they don't get too dark. 

  12. Let cool and devour!

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!