Category: Gluten-Free

Low-carb Lemon Poppyseed coconut Hamantashen

I know this year is just flying by already, but who can believe the “P” holiday is almost here?!  No, I’m not talking about Pesach – though that too is around the corner, but Purim comes first!  So what better time to whip out a new hamantashen recipe!

Lately I’ve been on a “lemon poppyseed” kick.  It’s a very classic combination and I’ve been making my low-carb lemon poppyseed coconut scones (check out that recipe on my other blog, riskyveggie.com).  So as I was making a new batch of scones for some friends coming over for Shabbos a few weeks ago, I had a lightbulb moment.  Why don’t I make lemon poppyseed hamastashen and use lemon curd as the filling and poppyseed dough?  Classic and delicious but also something a little different.  I could have gone the savory route, but Daniel did that last year with his BBQ chicken hamastaschen so I wanted to go a bit unusual.  It did take some experimenting and the key here is to bake the hamantashen without the filling, otherwise it will literally melt and seep through the dough (trust me, I’ve tried it).  So leave a big enough hole in the middle to fill your hummies with sweet, tart and silky lemon curd.  And don’t worry, if you’re not a huge fan of lemon, you could make it less tart.  I’ve just always been obsessed with anything lemon (#acidtrip) and I even insisted on having lemon meringue pie as part of our dessert bar at our wedding.  It’s most definitely part of a “last meal” in my book.

I’ll be honest – my hamantashen didn’t turn out to be the prettiest (mostly because of adding the lemon curd after the hamantashen are baked), but who cares.  They taste awesome.

So there you have it!  Tasty, crumbly, sweet, mouth-puckeringly tart lemon poppyseed coconut hamantashen perfect for those of you (like me) eating a keto way of eating, or anyone looking for a low-carb recipe.  Even my friends who came for Shabbos who are not low-carb peeps gave it the thumbs up.  That’s always a plus in my (cook)book.

Freilichin Purim everyone!

Don’t forget to check out Daniel’s take on hamantashen: Purim: Texas Chili With Cowboy Candy Hamantashen

5 from 2 votes
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Low Carb Lemon Poppyseed Coconut Hamantaschen
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Servings: 6 large hamantaschen
Author: Rachel Katzman
Ingredients
Hamantaschen dough
  • 1 cup finely ground almond flour
  • 1/3 cup Sweve sweetener You can use regular sugar or coconut sugar for this, I just like this erithrytol zero sugar sweetener
  • 1/3 cup unsweetened shredded coconut
  • 2 eggs
  • 2 tbsp poppy seeds
  • 2 tsp gluten free baking powder
  • 1 tsp organic lemon flavor
Lemon Curd filling
  • 1/2 cup melted coconut oil
  • 1/2 cup Swerve sweetner
  • 1/2 cup fresh lemon juice
  • 1/2 lemon zested
  • 6 egg yolks save the whites for another use - like meringue or egg white omelet
  • 1 tsp organic lemon flavor in case you want some extra lemony flavor
Instructions

  1. To make the pastry dough:  Mix all ingredients in a large bowl until a dough forms.  It'll be a little sticky but that's okay.  Let the dough rest for about 10 minutes.  

  2. Pre-heat oven to 375F.

  3. Wet your hands and roll out a small ball of dough into a flat circle.  Pinch the top and the sides to make a triangle and leave enough room for a hole to put the lemon curd after it bakes.

  4. Bake the hamantaschen for 15 minutes until starting to brown.  Let cool for 20-30 minutes.

  5. Meanwhile, heat the coconut oil in a microwave for 2 minutes until hot, but not boiling. 

  6. Add the Swerve, lemon juice, zest, lemon flavor and mix to combine.  Using  a whisk, add in the egg yolks one at a time, whisking quickly to ensure you don't curdle the eggs.  Whisk until thickened, about 1 minute. 

  7. Pour the curd into a bowl or a bag and let it sit in the fridge for about 2 hours until chilled and thickened.  

  8. Pipe or spoon the lemon curd into the hamantaschen and enjoy!!

Healthy Superbowl Snack – Almond Butter Snickerdoodle Cookies

Almond Butter Snickerdoodle cookies

It’s no surprise here that before February rolls around, many of us start brainstorming what to make for our Superbowl parties.  If you’re like me, usually you bounce around to about 2 or 3 potluck parties and it’s always quite the “show” to see who is bringing what and how spicy their dish is.  Good time to show off your cooking skills (or grocery store purchasing skills, for a large group).  WOOT.

And this year for me is no different – I’m aiming to make yummy and dare I say healthy snacks that are guilt-free and perfect for those New Year’s Resolutions of all types (losing weight being the most common one). Hopefully I am giving you all some good options no matter what type of diet, or lifestyle eating plan you’re focusing on.  The whole idea of giving you recipes is to use them as a guideline, a base, that you can put your own spin on and show your creativity.  Or, if you’re a true recipe-follower, by all means, go for it!  That’s why Daniel and I take time out of our busy lives to create recipes that (hopefully) work out!

And no…you don’t have to make these cookies gluten-free, but I’m pretty confident that no one will accuse you of making cardboard-like gluten-free cookies if you used this recipe! Plus, the cookie recipe is only 3 (5 max) ingredients, so how can you really go wrong, even if you just try them out and experiment?  You’ll definitely be the life of the party if you’re walking in with these homemade treats!

Happy Superbowling everyone!  Here’s to good food, good friends and good sportsmanship. 🙂

 

4.5 from 2 votes
Almond Butter Snickerdoodle cookies
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Almond Butter Snickerdoodle Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 16 cookies
Author: Rachel Katzman
Ingredients
  • 1 cup almond butter Feel free to use ANY nut or seed butter for this!
  • 1/2 cup Swerve I like "Swerve" which is a sugar-alternative, but you can use stevia, coconut sugar, or just regular sugar if you prefer
  • 1/4 tsp cinnamon optional
  • 1/2 tsp vanilla extract optional
  • 1 egg
Instructions
  1. Pre-heat the oven to 350F and line a baking sheet with parchment paper.
  2. Mix the nut or seed butter, sugar substitute, egg, cinnamon and vanilla (if using) until incorporated.
  3. Scoop the mixture into small balls and place on the cookie sheet.  I used a melon baller to make 16 small balls and once they flatten and bake, they turn into medium-sized cookies.
  4. Wet your hand to flatten the cookies and use a fork (totally optional) to make the cross-hatch pattern on the top of the cookies.
  5. Sprinkle each cookie with a touch of cinnamon.
  6. Bake for 15 minutes, let cool before devouring.

If you are looking for a savory snack check out Daniel’s Super Bowl treat: Super Bowl Snacks: Cheddar Stuffed Jalapeno Hush Puppies

 

Spaghetti Squash Latkes with Dipping Sauce Trio

Spaghetti squash latkes with garlic basil mayo and avocado crema (vegan nacho cheese dip not pictured)

I’m sure you all are in agreement with me that this year has just FLOWN by and it’s crazy that Hanukkah starts tomorrow night!  So of course we had to bring you some unique latkes to this blog, am I right?  For mine, I didn’t use any potatoes (I know, I know…you’re all shaking your head, but since I’m avoiding potatoes right now, I needed something that even I could eat).  Enter the humble spaghetti squash.  And yes, I could have done carrot, zucchini, even cauliflower but it feels so “been there, done that”.  Plus, I had a spaghetti squash sitting on my counter that really needed to be eaten, so I decided this was the perfect use. And no shredding needed here.

First thing’s first – cook the darn thing.  Sure you can cook it in a microwave, but I already had some stuff roasting in the oven, so just threw the squash in there too.  #twobirdsonestone.  And I love how the cooked spaghetti squash even LOOKS like shredded potatoes, minus a TON of unnecessary carbs, so that makes me a happy camper.  And to make it even more low-carb, instead of using a traditional gluten-free flour like almond, coconut, arrowroot, tapioca, to name a few, I used ground flax seeds instead, to help bind it together along with the eggs, salt and pepper and my favorite personal touch – Trader Joe’s “everything seasoning”.  Sure, I can make it myself, but it comes in a pretty package that I just can’t say no to, and I just love all of TJ’s pre-made seasonings.  I’m all for shortcuts, ya know?  One other thing to note, if you don’t want the “stringiness” of the spaghetti squash in one bite of your latke, I’d recommend roughly chopping the squash as you’re prepping the rest of the ingredients.  I decided not to do that, but it still turned out so good (and easy enough to eat). Also…you may have noticed my latkes are a wee bit dark, but I like mine extra crispy even if that means slightly burnt.  And these are so great to make-ahead.  Just pop them back in the oven at 400F, or you can pan fry them with a little avocado or olive oil for a few minutes just to crisp up.

As for the dips.  Since it’s so cold and dreary out, I needed a fresh pick-me-up, so garlic basil mayo it is. I love using the frozen cubes of basil and garlic if I need to make a quick herb dip or pesto in a pinch and I definitely don’t have any fresh basil here in my frigid apartment #dreamingofspringalready.  I have to give credit to my sister-in-law, Yael for this, since she created a similar concoction for her birthday party last weekend and it was so good (we layered this dip on tortillas, topped with roasted veggies = YUM).

For my second dip, I went with a tried and true favorite – my vegan nacho cheese..so dreamy and creamy and insanely healthy.  Check out the recipe here on my blog riskyveggie.com!

The third and final dip is an avocado crema (I’m using labneh in mine but you can use sour cream or Greek yogurt, or even mayo, I just like the tanginess it lends to the dip and compliments the smooth, mild avocado).  Add some fresh cilantro and you’re good to go.

And if you’re feeling nostalgic, check out one of my latke experiments (almond mustard cauliflower latkes with ginger tahini dipping sauce) from last year on riskyveggie.com!

Wishing all of our loyal readers a very HAPPY HANUKKAH and MERRY CHRISTMAS!

5 from 1 vote
Print
Spaghetti Squash Latkes
Author: Rachel Katzman
Ingredients
  • 1 spaghetti squash, cooked
  • 2 eggs
  • 2 tbsp olive or avocado oil
  • 4 tbsp ground flax seeds
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Trader Joe's everything but the bagel seasoning
  • 1/2 tsp onion powder
Instructions

  1. Pre-heat the oven to 400F.

  2. Wrap the squash in foil and bake for 40 minutes or until fork tender. Keep the oven on at 400F.

  3. When the squash is cool enough to handle, scoop out the flesh into a large bowl and add the salt, pepper, garlic powder, onion powder, everything seasoning, flax seeds and olive oil.   The most annoying part is removing all of the seeds, but be patient, you'll get there. 🙂

  4. Wait about 3-5 minutes for the mixture to absorb some of the flax seed meal.

  5. On a parchment lined baking sheet, scoop a handful of the mixture and form it into flat latkes shapes.  

  6. Bake for 45 minutes, check to make sure they aren't burnt, and cook for another 15 minutes until crispy.  

  7. Let cool and serve warm with the dipping sauces!  

    HAPPY HANUKKAH!

5 from 1 vote
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Garlic Basil Mayo
Prep Time
5 mins
 
Servings: 1
Author: Rachel Katzman
Ingredients
  • 1/2 cup mayo I like using homemade, but use whatever you prefer or have in your fridge
  • 2 cubes frozen garlic, softened
  • 4 cubes frozen basil, softened
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp lemon juice
Instructions

  1. Mix all ingredients in a bowl until fully combined.  Adjust seasoning if needed. (note, this spread is delish on sammies!!)

5 from 1 vote
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Avocado Crema
Prep Time
10 mins
 
Servings: 1
Author: Rachel Katzman
Ingredients
  • 1 medium ripe avocado, diced
  • 2 tbsp labneh Middle Eastern yogurt, or you could use Greek Yogurt
  • 1 cube frozen garlic, softened
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp hot sauce Adjust if you like it mild or super spicy
  • 1 bunch fresh cilantro, chopped
  • 1 tbsp lemon juice I like it tangy and this will thin the dip out a bit, so you can always adjust if you want it thicker
Instructions

  1. Mash the avocado with a fork and add the rest of the ingredients.  

  2. Add the cilantro, mix gently and serve. YUM!

If you liked this recipe check out Daniel’s take on latkes: Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream

Pizza Challenge! (the Rachel version)

Gluten-free pizza crust…super crispy!!! No, really!

…And we’re BACK!  It’s been so busy here, but we’re back to bring you some new “food challenges”.  First up?  PIZZA!  This one could be harder than it seems.  I tend to overthink my food and sometimes it’s better to just stick with the classics instead of going so over-the-top that it’s just too pretentious and just plain crazy (maybe in a good way though, right?).  And ironically, Daniel and I ended up both using caramelized onions for our recipe.  I guess we had similar brainwaves happening as we brainstormed for this challenge!

For my pizza crust, I could have gone a few different ways.  Yes, I’m doing gluten-free, but just it’ll still taste good.  Look, I love a good, crusty gluten-laden pizza crust just like everyone else, but honestly, I FEEL so much better when I omit gluten from my eating lifestyle, but do whatever is best for you.

What did I end up doing?  Sauerkraut!

Um…excuse me?  Yes, you read that correctly.  I have a great (paleo) cookbook called “All American Paleo Table” from Caroline Potter (as you can see from the photo), and she uses drained sauerkraut in her pizza dough.  I purposely didn’t want to use cauliflower rice, or soaked quinoa (even though those come out pretty good), I wanted to do something a little out of the box, but again, staying with the pizza theme here.  I’ve made this pizza crust many times, and it’s SUPER easy to make (no crazy prepping here), just drain the sauerkraut, add a few extra ingredients, bake, add toppings and bake more and you’re done.  No waiting for the dough to proof.  No waiting for the quinoa to soak overnight.  I’ll be honest, I used store-bought sauerkraut, but by all means, use homemade if you have it!  I was never a fan of sauerkraut until recently, so maybe that’s something I end up using the fermentation kit for, who knows?

As for the toppings?  I just want to do too many things, but I just went with yummy flavors that I love.  Basil and garlic ghee (clarified butter) for the base, creamy caramelized onions, fresh tomatoes, goat cheese and fresh basil from my porch garden (right before the end of their season outside).  I opted not to do a tomato sauce, or even a white sauce, for the fact that I wanted that buttery creamy goodness to come from the basil and garlic ghee, and it will melt with the caramelized onions and the goat cheese to become this unctuous savory sauce.  Maybe next time I’ll do pesto, or sun-dried tomato sauce, or even a breakfast pizza, with cashew cream cheese, smoked salmon, arugula and even a just cooked egg, with that perfectly runny yoke (#liquidgold) – because why not…everything is better if throw an egg on top of it, right?  Or is that SO 2015? 🙂

Here is the link to the gluten-free pizza crust (and believe me when I say it, it really does turn out crispy!).

5 from 1 vote
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Caramelized Onion & Goat Cheese GF Pizza with Basil Butter
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Servings: 1 10" round pizza
Author: Rachel Katzman
Ingredients
Basil butter
  • 2 tbsp ghee (clarified butter), or regular butter at room temp
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp fresh basil, freshly chopped
  • 1 clove garlic, minced
Caramelized onions
  • 1/2 onion, sliced
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp sugar optional (I didn't use sugar, but if you want an extra carmelization, feel free)
  • 3 tbsp goat cheese (softened, or crumbled)
  • 2 roma tomatoes, sliced lengthwise
Instructions
Make the pizza dough according to instructions here: httpss://www.glutenfreeliving.com/recipes/main-dish/thin-crust-bbq-pizza-with-crispy-bacon/
Make the caramelized onions:
  1. Heat the olive oil in a pan and add the onions, salt and pepper (and sugar, if using).
  2. Cook on medium-low for about 15 minutes until golden brown (but not burnt)
Make the basil butter
  1. Add the ghee (or butter), basil, salt, pepper and garlic to a bowl and mix until smooth and ingredients are mixed thoroughly.
Take hot pizza crust out of the oven and top with basil butter, caramelized onions, sliced roma tomatoes and crumbled goat cheese.
  1. Bake at 400F for 10 more minutes until crust is crispy and golden. 
  2. Cool for 10 minutes, slice and enjoy!

Check out Daniel’s take on Pizza: Roasted Garlic and Caramelized Onion Pizza

Meals and Mitzvot!

Shredded BBQ chicken-topped roasted sweet potatoes

Well, we’ve made through Rosh Hashanah!  It’s officially the year 5778 and I want to wish all of our readers a Shana Tova U’metikah –  and here’s to this year being full of health, happiness, love, laughter and LOTS of good food!  And that got me thinking.  As we are now in the 10 days of repentance, it’s no surprise that I started thinking of what else I can do to do things with a little more intention, a little more positive spirit (and those of you who know me, I’m a pretty positive person already).  Yes I can say things a little nicer to my husband (as I tell him to clean up), or be more mindful of how others may be perceiving my attitude.  But I can’t discount the fact that one of the things I love to do most (yes, cooking), has helped many not just this past year, but in the last several years.  No, I’m not perfect of course, but I felt I should share my experiences with making food for those who truly need it.  I’m sure we all have a lot to repent for as we head into Yom Kippur, but I know there’s a lot I should be proud of and participating in this huge mitzvah definitely does the trick.

It’s a common thing throughout many communities (Jewish or not), that if someone has a baby, suffers from an illness, is in the hospital, or really just needs a helping hand, making a meal is one of the ways of fulfilling that important mitzvah.  I particularly love doing this form of “chesed” or kindness, and not just because I love to cook, but it really truly makes me feel good about the food I’m putting so much love into.  Of course, one can order takeout and have it delivered.  But there’s something about a healthy, home cooked meal that sets it apart.  And what’s most important for me is knowing my clientele.

Typically, when I make a meal for someone, it’s because of a new baby, so clearly a joyous time, but not without stress and sleep-deprivation and I’m sure not many new moms don’t really want to think about standing on their feet making dinner when dealing with a crying baby.  Here I am, stepping in to help you, not because you need it, but because I CAN help.

There’s a great website called www.takethemameal.com where the coordinator puts in the recipients’ info – name, address, number of people in the family to feed and any food allergies or other specific requests (i.e. “deliver before 5pm”, “no mushrooms” or “gluten-free”). You get to schedule when you’d like to make a meal, by putting in your name, email, phone and what you’re making.  And understandably, adhering to guidelines can be very tricky for some, but I am one of those people who have specific request (though I’m not allergic to gluten, I just feel better when I don’t eat it), but I get it.  I cooked a meal for a family recently who is gluten-free and it was a perfect opportunity for me to make them a healthy, nutritious meal without wondering if any of my food will make them sick (oy, I hope it didn’t)!

If I’m cooking for a mother with a newborn, I automatically include my famous “coconut date balls”.  A friend once told me that they were “the perfect bite to have when you’re up in the middle of the night breastfeeding”.  That’s the best compliment (thanks Joy)!  And exactly what I set out to do when I first made these (little disclaimer here – I usually put coffee in my date balls, but of course everyone has their own preference, so I always message the mom asking if a little coffee is okay, otherwise I just omit).  I want to make food that’s healthy, because, let’s be honest – they’re most likely getting week’s worth of lasagna and pizza and maybe the occasional roasted chicken. And nothing wrong with that, but I like to make something a little different, something that’s a crowd pleaser – good for kids and adults and is easy to just pop in the oven to re-heat and serve at the table.  So you’re probably wondering what I typically make, am I right?  Well…I won’t keep you in suspense any longer.

Here are my typical meals:

  • I usually make some sort of salad:
    • Caesar salad – again, something the whole family can enjoy, and I use homemade mayo (organic, pasture-rased eggs), and no soy
    • Carrot slaw – this is SUPER easy.  All you do is dump a bag of shredded carrots in a bowl, add in some chopped pecans, shredded unsweetened coconut, sliced green onions, raisins and any kind of lemon vinaigrette – a little sweet and savory
    • Crunchy coleslaw – also super easy.  Bag of coleslaw mix, add in whatever veggies you have (and I mean whatever – onions, tomatoes (okay, fine, they’re a fruit), peppers, celery, cucumbers, zucchini…anything), top with some Terra Stix, and add whatever vinaigrette or creamy dressing you have on hand
  • Main dish (always protein involved):
    • This used to be a big hit, but I still make it sometimes, it’s my “Mexican Tortilla Lasagna”. Also, super easy.  I make some refried beans (I just buy the GIANT can of pinto beans, add in some garlic, cumin but limit the salt, because even though I rinse the beans, they’re still pretty salty).  Start with a big foil pan and layer tortillas (if the family is gluten-free, I use corn, not flour), add a layer of beans, sliced tomatoes (and any other veggies you want to sneak them in), Mexican shredded cheese blend (or any shredded cheese you happen to have on hand), do another 2 layers, and bake at 350 for 10 minutes.  Top with shredded lettuce and if you want, add a side of sour cream (or Greek yogurt) and guacamole, if you’re feeling SUPER generous.
    • This one may surprise you…but here me out.  Lately, I’ve been making “shredded BBQ chicken-topped roasted sweet potatoes”.  Honestly, just because I don’t eat meat, doesn’t mean that I can’t make meat or chicken for someone else.  And what’s nice on the “takethemameal” website is that you can see what everyone else is making (TBD seems to be a favorite, ha).  So, all I do is pop some sweet potatoes in the oven at 400 for about 40 minutes, and put 2-3 chicken breasts in a slow cooker with some BBQ rub (preferably Rabbi-Q’s rub and sauce, but I also like Trader Joe’s coffee BBQ rub), cook on low for 7-8 hours, or high for 4-6 and shred. That’s basically it.  Once the potatoes are cooled, slice them open, add some spices if you prefer, top with the shredded BBQ chicken and sprinkle with sliced green onions.  My beautiful friend Davida texted me the second my husband dropped off this meal (and included the carrot slaw and date balls) and told me how it looked like a restaurant-quality dish and even her husband, who went to culinary school said he would PAY for a meal like this! 🙂  Thank you darling for your support! And check out her incredible testimonial on my Facebook page here!

So there you have it, dear readers.  As I said, I truly love doing this mitzvah but it’s also a nice and convenient way to introduce people to my cooking!

Until next time…

Rachel (a.k.a “Risky Veggie” signing out)

 

Want to know the recipe for my “famous” coffee coconut date balls?  Check them out here on my other blog, riskyveggie!

 

Light and Easy Shavuot Menu

Well, Shavuot is HERE! Starting in just a few hours, to be exact.  Ah, the holiday of cheesecakes.  People usually assume that Shavuot is MY holiday because I don’t eat meat, but I wouldn’t be a true Ashkenazic Jew without a little bit of lactose-intolerance, am I right, or am I right? 🙂  Therefore…I’m going with a more light menu.  Something a little healthier and easier on the tummy.  But if you’re all in for dairy-laden cheesecakes and lasagnas, then be my guest.

For the main event…Mini Socca Pizzas!  Um, excuse me?

Yes, soccas.  They hail from the Provence region of France.  I’m so fancy, I know.  I came across an old issue of InStyle, featuring recipes from lifestyle guru and actress Gwyneth Paltrow.  She featured these super easy-to-make soccas, so I’m doing my own spin on them!  All it requires is chick pea flour, water, a little olive oil and salt.  You can find the full recipe, along with some other entertaining tips here.  And since I typically try to avoid gluten, sugar and dairy, this seemed like a perfect way to have some fun in the kitchen and experiment with my mini socca trio toppings!

And since soccas are so easy to make, you can make a whole bunch of them, big or mini, pop them in a plastic bag and freeze them – it’s easy to keep on hand in case you need a quick dinner.  Just top with salad, veggies, or tomato sauce and cheese and dinner is ready in a flash.

Yes, I’m shamelessly plugging my “other” blog Riskyveggie.com for my other dishes for this Shavuot menu, so check it out and let me know what you think!  And have a chag sameach!

Shavuot Menu:

Sweet potato goat cheese popovers

Caramelized onion dip

Strawberry spinach salad with pecans, onions & feta

Mini Socca Trio:

  • Goat cheese, smoked salmon, fresh chives and dill
  • Spicy roasted garlic tomato sauce, zucchini ribbons, capers, fresh basil
  • Creamy mushroom ragout with black garlic, coconut milk, sliced radish and cilantro

And last but not least…

Dessert:

Chocolate Coconut Lime Pie – from one of my fav bloggers/cookbook authors, Elizabeth Nyland of GuiltyKitchen.com (this recipe is next on my list to re-create). YUM!

Spicy Slaw with Pickled Jicama and Creamy Salsa Verde Dressing

Welcome back from the Passover craziness! It feels like the Seder meals were forever ago, am I right?  Well, back to the swing of things, and this latest challenge ingredient is “Jicama”, also commonly known as a Mexican turnip.  I think it tastes somewhere in between an apple and a potato.  I love the versatility of the humble jicama – you can eat it raw or cooked and it’s such a neutral base, it’s good in so many dishes.

I had a few dishes running around in my head and tested a few things out, but what I started with was a quick pickled jicama – let that sit in the fridge for a day or so until I figured out my next move.  Just apple cider vinegar, water, salt and coconut sugar (since, if you know me, I don’t even have white sugar in my pantry.  I know, I know…I’m one of “those” people).  Diced it up, poured the brine in a mason jar and let it do its job.  Then, it was on to some inspiration.

Over Pesach, my mother-in-law showed me a new cookbook she got, “Perfect for Pesach” by Naomi Nachman.  Truth is, this is basically what I eat all year-long!  Gluten free, but definitely still delicious, I mean, who are we kidding.  I was really digging it, so I got a copy for myself (can one have too many cookbooks?  I think not)!  I came across a coleslaw with chimichurri and that got me thinking about my jicama dish.  But immediately, my mind went to salsa verde (green salsa). So, I got some tomatillos (they look like green tomatoes with a papery skin on the outside), some jalapeno AND Serrano peppers  (because you know, I live on the edge – maybe that’s another reason why I’m “risky” veggie, aye?), some green onions, garlic, olive oil, sat and pepper.  Broil for about 10 minutes until everything is slightly charred and piping hot and now you have a sudden craving for chips and dip.  Blend it all in a food processor and BAM.  Salsa verde.  I’ll warn you, it does have quite a kick, but you can always remove the ribs and seeds of the peppers before blending away.  But I like it spicy baby!

So that’s that!  I mixed some bagged coleslaw (because I’m not afraid of using shortcuts), sliced radish, pickled jicama, and fresh cilantro (and if I COULD, I would sprinkle cilantro on freaking everything – yea, I’m one of those weirdos that somehow doesn’t think it tastes like soap).  And to mellow out the heat of the salsa verde, I mixed in some homemade mayo, but you can always use store-bought, don’t worry, your secret’s safe with me. 🙂

Fresh, light, spicy, crunchy – now THAT sounds like a perfect spring dish if you ask me.  I served this slaw as a side dish to my Moroccan salmon and carrots – look for that recipe coming soon on my other blog, riskyveggie!Jicama Slaw Menu

And coming up…my light take on Shavuous food!  (say WHAAA?)

 

 

 

 

 

 

 

Don’t forget to check out Daniel’s Jicama recipe: Loaded Jicama Fries Two Ways

 

 

Minestrone Soup with Gluten-Free Matzah Balls

Ah, the dreaded “P” word.  The word that we Jews cringe when anyone utters it before Purim. Yes, I’m referring to “Pesach”!  HA!  It’s not that overwhelming, is it?  (Insert shoulder shrug emoji here).  And so it begins. Searching, sweeping, and cleaning out old, weird stuff from the fridge (you know, the stuff you forgot to label, some unidentifiable mushy substance that now has a fresh layer of fuzzy mold?)  Alright, enough of the gross stuff. You are reading about food here anyway.

Quick disclaimer:  Some of you may notice that I have included peas in this recipe.  Peas are “kitnoyit” and only eaten by Sephardic Jews on Passover, so if you’re Ashkenazic, then peas are off limits.  So feel free to omit, if it applies to you.

So this week’s challenge is none other than the traditional “matzah ball” (or matzo ball as it’s most commonly spelled).  Being, well, me…I wanted to take on the challenge to make mine gluten free, and before you get all annoyed with me that I may not making true matzo balls, here me out for a second. Call them whatever you want, but basically these are big gnocchi, and trust me…they turned out pretty delicious if I say so myself.  So no haters here…just wanted to try something different while still appealing to everyone.  I must admit, I had to do some research here.  Survey says – use potatoes as the base.  I went with yukon gold potatoes, mostly because I like the flavor, and when they cook, they get this super creamy consistency that I don’t think you can really get from a big baking potato, and no peeler necessary (though honestly, I hardly ever peel potatoes). The other thing I realized while doing some searching on the interwebs, is that you MUST wait for the potatoes to cool before making the dough (so, insert extra prep time for that).  I didn’t ask questions, I just followed along.

Then came the hard part – what type of soup would I make?  I briefly thought about “tortilla soup”, sans tortillas, but using the matzah balls as a replacement, but my gut told me to go with a simple minestrone.  It’s a week before Passover and aren’t we all trying to get rid of random items in our fridge?  Many of us probably have canned tomatoes, onions, garlic, carrots, frozen peas, right?  This is basically a “dump soup” as I like to call them – just dump everything into a pot and call it a day.  That’s the beauty about making soup, you can throw in whatever you want and adjust seasonings as you go, it’s almost fool-proof.  Plus…since these matzah balls are basically gnocchi, why not make an Italian-influenced soup, right?  I’m not trying to change the world here with my out-of-the-box and totally inaccessible recipes that no one will make it.

Before I go, I have 2 tips for you (and one bonus tip in the recipe below), because you KNOW I’m all about handy tips, ya!  So I used a can of whole peeled tomatoes for this and I happen to love these vintage-looking cans, so don’t throw them out (or recycle for that matter), instead use it as a low vase for flowers!

Tip number 2?  I made veggie stock a few months ago and froze it in ice cube trays (I have a few weirdly shaped ones, some heart-shaped, some stick-shaped, but who cares), then instead of buying veggie stock for this soup, I just popped in a few veggie stock cubes and you’re done.  I kinda eyeballed the measurements, but feel free to play with it as you make it!  I added a lot of water and stock because I didn’t want it to end up being tomato sauce.  So start with some water and you can always add more.  Don’t have stock around?  That’s fine too, just add enough after and make sure you season with plenty of salt, pepper, and whatever else you have on hand.  The sky’s the limit!  Don’t have peas?  Throw in some sliced button mushrooms!  Make it your own!

One other thing to add.  If you’re like me and want to multi-task, let your slow cooker be your friend in this scenario!  I didn’t want to babysit my soup, so instead I dumped everything into my crock-pot, and cooked it on low overnight.  I made this for Friday night dinner, so all I had to do was put it back on the crock pot and re-heat it.  Don’t you love when your kitchen appliances can do the work for you?  But obviously you can make it the old fashioned way too.

So that’s it, here we go!  1 week and counting.  Wishing you all a chag kasher v’sameach and a wonderful Pesach with family, friends and hopefully LOTS of good food.  🙂

Let me know what you think of the recipe in the comments.  Also, let me know if you like my matzo ball soup or Daniel’s better.  You can find hers here: Traditional Chicken Soup With (Kosher) Bacon Schmaltz Matzo Balls

5 from 1 vote
Print
Minestrone Soup with Gluten Free Matzah Balls
Prep Time
1 hr
Cook Time
2 hrs
Total Time
3 hrs
 


Course: Soup
Cuisine: Homemade, Italian, Jewish, Kosher
Servings: 8 people
Author: Rachel Katzman
Ingredients
Gluten Free Matzah Balls
  • 7 small-medium yukon gold potatoes baked and cooled
  • 2 cups almond flour
  • 2 cups potato starch
  • 3 eggs
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp fresh dill
  • 2 tsp garlic powder I roasted some garlic with the potatoes and I added the garlic to the soup, but you can use garlic powder, that's totally ok 🙂
Minestrone Soup
  • 1 28 oz can of whole peeled tomatoes
  • 2 small white onions, chopped into large pieces
  • 1 10 oz bag of frozen green peas
  • 1 10 oz bag of frozen carrots yea, I was feeling pretty lazy here, just being honest.
  • 3 stalks celery, chopped optional (I didn't use any because I just used up whatever I had in the house)
  • 1 cup button mushrooms, sliced also optional,
  • 1 tsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 cups veggie stock
  • 3 cups water
Instructions

  1. Make the soup - in a large soup pot, sweat the onions, garlic, celery (if using) carrots and mushrooms (if using) for about 10 minutes, season with salt and pepper.

  2. Open the can of whole peeled tomatoes and carefully (wearing an apron is a must here), use your hands to crush the tomatoes while in the can, so they're not quite as "whole" but a little more rustic.  

  3. Add in the can of tomatoes, frozen peas, stock, water and any other spices or seasonings (thyme, bay leaf, dried basil)

  4. Turn the stove to high and cook until the soup is boiling, then turn down the simmer, cover and cook for another 30 minutes, stirring occasionally.

  5. While the soup is cooking, add the matzah balls ingredients to a food processor and blend until smooth.  You may have to add in a little more flour if the dough is still too sticky but depends on how starchy your potatoes are, or if you're using extra large eggs.  Knead the dough in a big stainless steel bowl until you get the perfect consistency (you want to be able to roll them in your hands, so not too sticky but sticky enough that they hold together).

  6. Fill a second soup pot with water and bring to a boil.

  7. (Tip #3):  Use a mini ice cream scoop to portion out the matzah ball dough and drop in to the boiling water.  

  8. Cook for a few minutes, until the balls float to the top.

  9. Remove the matzah balls with a slotted spoon and drop them into the minestrone soup to finish cooking. 

  10. Serve the soup piping hot with fresh basil or dill and enjoy!

 

Happy Pi Day! Chocolate Sweet Potato Pudding Pie with Maple Coconut Cream

Happy Pi Day everyone!  Ah, March 14th, 3/14, where everyone stuffs their faces with pie (much more tasty than pi).  Math nerds, unite!  This latest challenge is none other than (duh)…PIE!  #yum.

Funny, I almost forgot about “pi” day this year, until my chiropractor’s office provided a gentle reminder of their annual “pie contest” on pi day of course (shout out to my peeps at Chiro One)!  I mean, doesn’t this just make for a perfect blog post?  Although it was a wee bit quick after Purim to make something new for this blog, yet again, I did remind Daniel that he didn’t have to re-invent the wheel with this one (and of course, we want to give you all some fresh new content).  “How about using some of your leftover BBQ chicken from your hamantaschen, or the smoked duck from the seudah, and making a pot pie?” But who am I kidding…would there actually BE leftovers?  (In case you’re wondering, yes, there were, let’s be honest, he did make 4 different proteins for like 5 meat-eating adults).

In any case, I got right to work on my pie.  I figured Peikes would make a savory pie (and boy was I right), but for this I wanted to go back to the basics – homemade coffee date nut crust, cocoa powder, sweet potato (your kids will NEVER know they’re eating sweet potato in this), chia seeds for that extra nutrition boost and all around yumminess.  This concoction was mostly a thought of “ok, what do I have in my pantry that I can work on getting rid of, because Pesach is around the corner?”  I ended up with canned organic pureed sweet potatoes (um, super easy and takes way less time than baking your own), raw cocoa powder, and some other yummy ingredients that you’ll see if you take a look at my recipe below. Oh and feel free to use whatever crust you want.  I happened to be making a big batch of my famous coffee coconut date balls (for a friend who had a baby and for a soon-to-be-mom at work), soI ended up using some leftover “date ball” mix for my piecrust. Yea…multitask for the win here. It’s easy to whip together in a food processor, plus it’s gluten free, vegan, soy free, dairy free and sugar free (but NOT taste free). 🙂

Wondering how I made the whipped coconut cream?  Thinking it’s going to be super difficult? Well, fear not my friends because this is the easiest homemade whipped cream (and healthiest) topping ever.  Step 1 – place 2 cans (1 can isn’t quite enough for this pie) of full fat coconut milk in the fridge. Step 2 – remove the cans and carefully remove the coconut cream that has risen and hardened at the top (save the coconut milk for another use).  Step 3 – place in bowl, add maple syrup and mix until fluffy peaks of creamy whipped topping are born (just FYI, it won’t be “exactly” like real whipped cream, so just note that, but it’s close enough, and oh yea, it tastes good too).  Step 4 – shmear on top of pie.  Step 5 – (cool in fridge and then), DEVOUR.  The yummiest part of this pie, in my opinion?  The coffee in the crust!

So that’s it my friends!  My pie for pi day.

Disclaimer: I do not take any responsibility for any extra weight gain on this day, from eating lots and lots o’ pie.

Comment below and let me know how your pie turned out! Also, let me know if you liked my recipe or Daniel’s better.  You can find his here: Happy Pi Day: Smoked Duck Personal Pot Pie

5 from 1 vote
Print
Chocolate Sweet Potato Pudding Pie with Maple Coconut Cream
Prep Time
30 mins
Total Time
4 hrs 30 mins
 
Servings: 1 pie
Author: Rachel Katzman
Ingredients
  • 1/2 cup dates I like deglet noor, I just like the texture of them, and I don't have to remove the pits, WOOT
  • 1/2 cup nuts I like pecans, but for this one I used walnuts, because I was out, but use whatever you have on hand
  • 4 T almond milk I like the Califia Farms brand
  • 1 dash cinnamon
  • 1 T good quality ground coffee
  • 1 15 oz can organic pureed sweet potatoes
  • 1/4 cup organic coconut sugar
  • 2 T pure maple syrup
  • 1/4 cup raw cocoa powder
  • 1 t vanilla extract
  • 1/4 t cinnamon
  • 1/4 t pumpkin pie spice cinnamon, nutmeg, clove, allspice - or just use any of these spices you have on hand
  • 1/4 cup almond milk
  • 1/4 cup white chia seeds (this is my secret ingredient, instead of using other thickeners, I use chia seeds - they are a perfect thickener and you won't taste them at all, plus they're a great source of protein, omega-3's and antioxidants)
  • 2 cans Full-fat coconut milk
  • 2-4 T pure maple syrup Add in 1 tablespoon at a time and adjust sweetness as needed
Instructions
  1. Make the crust: add the first 5 ingredients into a food processor and mix until fully incorporated (here's the deal - I don't really measure when I make the crust, but I adjust if I need to - it the crust is too sticky, add in a handful of nuts, if it's too dry, add in a few more dates and some more almond milk. If you don't want coffee in it, omit it, or use leftover brewed coffee from earlier that morning).
  2. Grease a 9-inch pie plate with coconut oil.
  3. Press the crust and use your hands and fingers to press it in the bottom and up the sides.
  4. Place the crust in the freezer while you make the filling.
  5. Place the rest of the ingredients into a high-speed blender (to grind the chia seeds) until thickened. Pour into crust and place in fridge for 4 hours or until completely firm in the middle. Place a can of full fat coconut milk in the fridge while the pie is chilling.
  6. After a few hours, remove the can of coconut milk from the fridge, and very carefully, open the top and scoop out the solidified cream (save the milk for a later use).
  7. Place the cream in a stainless steel bowl and using either a hand mixer or stand mixer, whip the coconut cream for a minute or so, and slowly add in the maple syrup, one tablespoon at a time (you can always add more sweetness). Whip until the maple syrup is incorporated and the cream gets a bit fluffy (it won't become the exact texture of whipped cream, but close). Add to the top of the pie and place in fridge to firm up.
  8. Serve chilled - ENJOY!

 

Purim Seudah Menu – the Rachel way

Hi all and happy Purim!

Even though Daniel and I just made our hamantaschen and posted about it this week, I still cannot believe that we’re in March, and even though Pesach is around the corner, I’m still in denial that it’ll be here before you can say “gluten free hamantaschen”.

So here we go – it’s seudah time!  We’re each giving you some ideas of what to serve at your seudah, and here’s mine!

Appetizer:

My caramelized onion, mushroom, fig and goat cheese GF pizza crust hamantaschen (omit the goat cheese if you’re doing a pareve or fleishig seudah).

Main Dishes:

Super Spicy Drunken Noodles

Raw Falafel Balls with lemon za’atar dipping sauce

Cauliflower Tabbouleh

Dessert:

My coffee maple date hamantaschen with lemon blueberry chia filling

When I first thought of “Purim” food (ok, besides the obvious hamantaschen), I immediately thought of “drunken noodles”.  I mean, clearly, for the whole Purim theme and all, BUT here’s the kicker – there is not one trace of alcohol in this dish!  The whole point of making drunken noodles is that it’s so fiery hot that you’ll want to drink a vat of alcohol (which I do not recommend, for that matter) after eating this super spicy dish.  Or may I just recommend a nice tall glass of…almond milk to wash it down? 🙂 Only I would say that, right?  This dish is typically made with Asian ingredients, but I would use gluten free brown rice pasta (Jovial brand is my fav – holy delicious batman, it tastes just like the real thing), and add some aromatic spices to the mix, to make it unique.  Some cumin, coriander, curry (or whatever, throw in whatever spices and herbs you like), add in some Thai chilies, sriracha, sambal olek (Asian chili sauce), umeboshi plum vinegar (which I’m a little obsessed with, it has a salty, umami flavor that would be spot on in this), and top with some fresh cilantro and plenty of fresh limes wedges to squeeze over the top and this is one dish worth salivating over.

But after that, I was stuck.  What else would be great to serve for a Purim seudah, without being too cliche or specific to one cuisine?  Then it hit me.  Persian flavors (DUH).  Hello, Rachel, the whole story of Purim happens in Persia.  So, I went with some Middle Eastern flavors (which I did with the noodles, image that), with some Rachel flair of course.  The raw falafel bites is an idea that I borrowed from one of my favorite cookbook authors and bloggers, Megan Gilmore, a.k.a. Detoxinista, and I love that these are raw – so no baking required and they only take a few minutes to whip up in the food processor.  Walnuts, tahini, garlic, cumin, lemon juice, parsley – done.  If you want to add chick peas, by all means, but I wanted to do something a little unexpected, and the walnuts give it a nice texture.  If you want to flatten them and pan fry them into patties, then go for it!  Make sure you experiment with your food, the way YOU like it – after all, you’re the one that has to eat it anyway, right? Serve these up in pita (gluten free or not), or lettuce cups and top with some zesty lemon za’atar sauce.  Just mix in some mayo (homemade is super easy to make, or just use whatever you have on hand), add in some lemon zest and juice, chopped parsley, garlic powder and za’atar seasoning and mix!  Done and done.

And last on the list was the cauliflower tabbouleh.  If you’ve checked out my other blog, riskyveggie.com, you’ll note that I am slightly obsessed with the ever popular cauliflower “rice” – just raw cauliflower chopped into rice-sized pieces.  I love a good tabbouleh – that fresh bite of tomato, cucumber, sharp raw onion, fresh parsley and a refreshing finish of lemon juice (ok now I’m making myself hungry), but instead of bulgar or even a gluten free grain, how about cauliflower rice!  It resembles similar texture and it cooks in half the time!  I just like to throw it in a pan with a little olive oil, salt and pepper for maybe 5-10 minutes at max, otherwise it’ll get mushy and I like my cauliflower ‘al dente’.

So that’s the whole megillah, folks (I know, I couldn’t resist).

Hope you enjoy my menu ideas for a Purim seudah!

Freilichin Purim!