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!

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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!

Spicy Moroccan Salmon with Pickle Slaw

Want to impress your guests at your next Shabbat meal?  How about a new spin on the good ‘ole classic Gefilte Fish and try my Spicy Moroccan Salmon with my Pickle Slaw – chock full of aromatic spices, sweet and spicy pickles with a good kick of acid, this will definitely be a big hit with your guests.

Pickles are one of those ingredients you either love, or hate.  Same with cilantro – am I right?  One of my close friends (love you, Alex!) has a deep love for pickles, so much so that occasionally I’ll bring her a can of those classic Israeli pickles, the sweet, sour, vinegar-based whole pickles that you’d only REALLY enjoy with a big plate of hummus, falafel and cabbage salad.  And what’s my opinion on this fermented snack?  I’m most definitely on the pickle bandwagon.

A BBQ Inspiration

This recipe might seem a bit odd, but it came to me by accident.  I was home one lazy Sunday, surfing the standard cooking shows on Food Network and Cooking Channel and came across a travel food show where they visited a local BBQ joint and what did they have on the menu?  Slaw made solely with pickle juice.  My version has my own twist, including a touch of mayo just so it balances out the tartness of the vinegar with some fat, and added some lemon juice (just a touch, for that freshness), and celery seed.  I also love using fresh dill, but dried works too.

Spice Makes Everything Nice!

It might seem a bit backwards that I got inspiration for this coleslaw first, and then had to decide what to pair it with.  And salmon just made so much sense.  The rich and fatty salmon filet, paired with a spicy Moroccan sauce just felt so perfect to me mixed with a crunchy slaw.  Don’t want to make a homemade Shakshuka or Harrisa (spicy pepper) sauce?  I got you covered!  Check out my favorite brand, Mina for these deliciously easy ways to brighten up a humble salmon filet.

And that’s exactly what I’m all about – “classic, with a twist”!

Let me know how you liked this, and comment below!

Check out another great salmon recipe here (the perfect no-cook appetizer, my smoked salmon avocado stacks)!

Recipe:  Moroccan Salmon

 

0 from 0 votes
Moroccan Salmon
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 2 Salmon filets (about 4 oz. each)
  • 1 tsp Shwarma seasoning You can use pre-made, makes it super easy!
  • 2 tbsp Shwarma Moroccan Tomato Sauce I love the brand Mina - you can find it in most grocery stores, or online here!
  • 1 tbsp Harissa Optional - but if you want an extra spicy kick, go for it! Plus, this brand comes in mild and spicy options!
  • 1/4 Red onion, sliced thin
  • 2 Garlic cloves, finely diced Also optional, but I like to amp up the garlic flavor!
  • 1/4 Fresh lemon, thinly sliced
  • 1 handful Chopped cilantro or parsley Optional, for a fresh herb garnish
  • 2 Green onions, chopped Optional
Instructions
  1. Pre-heat oven to 400F and line a baking sheet with parchment paper.  Or, try out these "sizzle platters" from webstraurantstore.com - they can handle super high heat and make clean-up a breeze!

  2. Place the sliced onion on the pan and top with the salmon filets.

  3. Sprinkle the shwarma seasoning on top of the salmon.

     and top with the shwarma tomato sauce and spread the harissa on top, if using. 

  4. In a small bowl, mix the shwarma tomato sauce, harissa (if using) and diced garlic cloves (also, if using). Spread on top of the salmon. 

  5. Lay the thinly sliced lemon slices on top of the salmon. 

  6. Bake for 45 minutes or until the salmon is cooked through and crispy on top.

  7. Garnish with chopped green onion or cilantro or parsley - whatever you have on hand that will make a bright herby garnish!

 

Recipe:  Pickle Slaw

0 from 0 votes
Pickle Slaw
Prep Time
5 mins
Total Time
5 mins
 
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 3 cups Pre-shredded cabbage mix
  • 2 tbsp Pickle juice I'm a HUGE fan of the spicy pickles from Trader Joe's so I use that for both the pickles and juice!
  • 1/4 cup Pickles, diced
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Celery Seed
  • 1/4 tsp Dried dill
  • 1/2 Lemon, squeezed
  • 2 tbsp Mayo I like using homemade, or from Primal Kitchen or Chosen Foods brands
Instructions
  1. Add all ingredients into a big bowl and mix well.  

  2. Wait an hour or two for the flavors to meld together in the fridge - I recommend making the slaw before the salmon so the flavors marry together while the salmon is baking.  Yay for being efficient in the kitchen!

*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!

Boozy Eggnog Custard Filled Doughnuts

DoughnutsBoozy Eggnog Custard Filled Doughnuts

Happy holidays!  Whether you celebrate Channukah (or is it Chanukah? Or Hannukah?), Christmas, Kwanzaa, Winter Solstice, or Festivus pretty much everyone likes doughnuts. Doughnuts are a traditional favorite on Channukah which runs this year from Sunday night December 2nd until Monday December 10th. Sunday, December 9th is also National Pastry Day so I figured why not celebrate both by making my own doughnut.

I have to admit I have a small case of FOMO when it comes to the culinary traditions of some other winter holidays.  Eggnog seems to be very popular this time of year and I thought it would be a great twist to use in my favorite kind of doughnut, the Boston Cream, usually filled with custard. And it wouldn’t be a holiday part without a little alcohol. I did cheat a bit and use a store bought eggnog.

Frosting and Filling

Usually Boston Creams have a chocolate frosting, and I did attempt a white chocolate eggnog frosting, but I did not love the way it came out, so I decided to leave it out.  I filled theses with a piping bag from the side, but I would recommend filling from the top. That way you are not fighting gravity and it is a less awkward position when using a piping bag.

Boozy Eggnog Custard Filled Doughnuts Recipe

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Doughnuts
Boozy Eggnog Custard Filled Doughnuts
Prep Time
30 mins
Cook Time
30 mins
Rising
1 hr 30 mins
Total Time
1 hr
 

A great mashup of holiday traditions. And who doesn't love a little booze in their baked goods.  If nothing else it should make it easier to handle all that time with relatives.

Course: Dessert, Snack
Cuisine: Holiday, Homemade, Jewish, Kosher
Keyword: Doughnut
Servings: 12 Doughnuts
Author: Daniel Peikes
Ingredients
Doughnuts
  • 28 oz All Purpose Flour
  • 4 Large Eggs Beaten
  • 4 tbsp Unsalted Butter Half a stick
  • 1 1/2 Cups Eggnog
  • 1/2 tbsp Salt
  • 2 Envelopes Instant Yeast
  • Cooking Spray
  • 1/3 Cup Warm Water
  • 1 Gallon Vegetable Oil For frying
Boozy Eggnog Custard
  • 2 5.1 oz Boxes of Vanilla Pudding Mix
  • 1.5 Cups Eggnog
  • 1 fl. oz Rum
  • 1 fl. oz Bourbon
Special Equipment
  • Digital Kitchen Scale
  • Large round cookie cutter or pastry ring
  • Stand mixer with paddle and dough hook attachments
  • Plastic Wrap
  • Rolling Pin
  • Large pot or Dutch Over For frying
  • Piping bag with a filling tip
Instructions
Doughnuts
  1. Add the yeast to the water, stir, and allow to bloom for five minutes.

  2. Add the eggnog and the butter to a small saucepan and place over low heat until the butter is melted. Whisk to combine and allow to cool to room temperature.

  3. Add the yeast mixture and the eggnog and butter mixture into the bowl of a stand mixer.

  4. Add the eggs, salt, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. 

  5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium. Once all the flour is incorporated switch to the dough hook attachment of the mixer and knead on medium speed until the dough pulls away from the bowl and becomes smooth.

  6. Spray a large bowl with cooking spray and and transfer the dough to it. Cover with plastic wrap and let rise until doubled in size, about one hour.

  7. On a well-floured surface, roll out dough to 1/2 inch thick. Cut out dough using a a large cookie cutter or pastry ring. Let the cut doughnuts rise for thirty minutes on floured baking sheet, covered lightly with a tea towel.

  8. Preheat the oil in a large pot or Dutch oven to 350°F. Slowly and carefully, place the doughnuts into the oil, being careful not to splash.  Work in batches so the doughnuts have plenty of room to cook and the oil temperature does not drop too much.

  9. Cook on each side until golden brown. Transfer to a cooling rack placed in a baking pan. Allow to cool for a half an hour prior to filling. 

Filling
  1. In a large bowl, whisk together the pudding mix, bourbon, rum, and eggnog. Allow to set in the fridge until thickened.

  2. Add the filling to a piping bag with a filling tip and twist closed.  From the top of doughnut, press down with the filling tip about 3/4 of the way and wiggle it around to create a pocket.  Be careful to make sure you do not make the hole on the top too big. Squeeze the piping bag lightly until the filling just starts to come of the hole.  Eat immediately!

For some other holiday treats check out these recipes: PSL: Pumpkin Spice Latkes and Pizza Latkes!

My Bubbie’s Tuna Casserole

Tuna CasseroleTuna casserole.  Just the name brings up fond memories (and heavenly aromas) for most of us who grew up with this classic dish.  But this isn’t just ANY tuna casserole.  Nope, this one is extra special to me.

My grandma, or “Bubbie” (my father’s mother), Madeline, passed away 1 year ago this week, and she was famous for her “Tuna Romanoff”, as the original recipe calls it (unclear where exactly it came from, but probably some classic cookbook somewhere).  It’s the dish that my siblings and I constantly craved from when we were young. We always requested it when we came over to my Bubbie and Zayde’s house. My Bubbie usually had one stashed in the freezer, because she knew how much we loved it.

 

Reinventing a Classic

So it’s been a crave-able dish for so long.  And for good reason – there is a TON of fat in here (my fellow keto community, rejoice!) lots of full-fat dairy!!! But there’s also a lot of ingredients that I personally don’t eat these days. Things like cream of mushroom soup (too much sodium and I’d rather make it myself), and pasta (too many carbs for me, personally).  I’m all for the classics, but I love using fresh mushrooms instead of the condensed can of thick mushroom soup.  And instead of pasta?  Ah, how about cauliflower?  This time I used mini florets!

So it seemed only fitting that for my Bubbie’s 1st yahrzeit, why not re-create her rich, creamy, savory tuna casserole into something a bit more Rachel-friendly, but more modern too – a perfect way to celebrate her life!

Preserving a Memory

Gold-foiled recipe art

And, to top it off, a few months ago, I decided to have this recipe framed in this cool gold foil curated piece, from minted.com. I feel so grateful to have a few copies of some classic Bubbie recipes she wrote down many years ago.

I got a few other recipes too – a decadent and rich spinach and cheese mostaccioli and an insanely buttery, ooey gooey St. Louis coffee cake. The cake was known, when my dad was growing up, as the “Shiva” cake, because when the kids came home from school and they saw a cake sitting on the kitchen table, they knew that a Shiva call was in the books. Sorry kids, no cake tonight for you!

It’s little stories of my Bubbie and Zayde like these that are so touching, yet there’s always a little bit of humor in them. Bubbie had many “Shiva” cakes stored in her freezer – I guess like any Jewish grandmother would.

Another funny story, she used to put her garbage in the freezer, so it wouldn’t smell!  Honestly, I think it’s kind of a brilliant idea! The first time my mom came home to meet my dad’s parents, she opened up the freezer and looked a little stunned and immediately went to tell my dad about the oddities she found in that ice box.  I know, I’m dating myself, ha! 🙂

Mad (as she was affectionately known) would have absolutely loved this. She loved feeding people so I couldn’t think of a more fitting way to honor her memory. Plus, she was a very classy lady, so a gold foiled-frame with her recipe, and reinventing a “classic”?  It’s Bubbie-approved perfection in my book.  I know she’d be smiling, giving me her lovable “Bubbie kisses” and saying “oh doll, how special!  What a wonderful treat, Rachel Shira”.

This is for you Bubbie – I miss you!

My Bubbie’s Tuna Casserole Recipes

0 from 0 votes
Reinvented Tuna Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Servings: 6 people
Author: Rachel Katzman
Ingredients
  • 2 cups cauliflower florets I used frozen (thawed) mini florets
  • 3 5 oz. cans tuna (packed in water)
  • 1 cup full-fat sour cream
  • 1 cup full-fat cottage cheese
  • 1/4 cup green beans, sliced into small chunks You can use fresh or frozen or even canned - whatever you got!
  • 1 cup mushrooms, diced Use any kind you like! White button mushrooms work just fine here 🙂
  • 1/4 cup heavy cream
  • 1/4 cup pecans, lightly toasted and chopped
  • 2 tbsp pimento, or roasted red peppers
  • 1.5 tsp dehydrated onion
  • 1/2 tsp seasoned salt
  • 1/2 tsp pepper
  • 1/4 tsp Tabasco sauce
  • 1 tbsp ghee (clarified butter)
  • 1/4 tsp thyme
Instructions
  1. Pre-heat oven to 400F.

  2. Add the ghee to a hot skillet and saute the mushrooms, about 5 minutes until softened.  

  3. Add the heavy cream and season with a dash of salt and pepper and add the thyme.

  4. In a large mixing bowl, add the tuna, cauliflower, pimento, sour cream, cottage cheese, dehydrated onion, seasoned salt, pepper, Tabasco and pecans (just take a dry skillet and toast the pecans for a few minutes over medium heat - be careful not to burn - then roughly chop).

  5. Pour the tuna mixture into a greased casserole dish.

  6. Add the mushroom and cream mixture and pour on top - do no mix in.

  7. Bake for 30 minutes until golden brown and bubbly.

  8. Serve hot! YUM!

Grandma Janie’s Hot Mushroom Dip

Before we get to the food, don’t forget to enter our giveaway for the cookbook Millennial Kosher by Chanie Apfelbaum of the amazing kosher food blog Busy In Brooklyn.
a Rafflecopter giveaway

Mushroom DipJust this past August, my grandma Janie, moved out of her house, after living there for 55 years.  The house in Miami where I’d been going to visit a few times a year since I was only a few weeks old.  The house where my sisters and I spent every Thanksgiving for the last 15 years or so, complete with drinking wine, eating fresh fish, swimming, working on the New York Times’ crossword puzzles while laying out by the pool, and of course, eating yummy food (always).  The house that smells like humidity, nostalgia and a hint of chlorine wafting in from the patio.

It was bittersweet to help her pack up the house but our family has lots of wonderful memories spending hours in the kitchen, watching my uncle Eliot carefully prepare the classic dinner salad, complete with fire-breathing garlic dressing while sampling today’s vino selection.  And all the while we were emptying out the drawers and cabinets in her kitchen to prepare for the move, a special dish was handed to my sister, Melissa.

The dish – the large brown dish with the little handle on the end.  The dish that my grandma always used to serve her hot, creamy mushroom dip.  I know, it’s just a dish.  Believe me.  But it doesn’t feel right to serve this dip in anything but.  So much so, that when I decided to re-create it my kitchen, I HAD to go find my version of the mushroom dip server – complete with the little handle and all.  Granted it didn’t taste the same, but that’s always the case when food memories are at play.

Something about sitting in those swivel chairs at her kitchen counter, scooping a big heap of cheesy, creamy mushroom spread onto a crispy cracker and spending time with family. THIS is what I love about food.  About family and memories and how it brings people together.  It sounds so cliche, but it makes me feel at home.

So here you go, dear readers.  Enjoy making this super simple, yet super rich and satisfying dip.

PS – this would make an insanely rich and creamy addition to your next pasta dish!  Just use a bit of the “dip” as a sauce and you’ve got an unctuous, savory and umami yummines to your spaghetti! #DROOL

PPS – WARNING.  Ultra delicious. Will not want to share with others.  Proceed with caution.

Grandma Janie’s Hot Mushroom Dip Recipe

0 from 0 votes
Mushroom Dip
Grandma Janie's Hot Mushroom Dip
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Author: Rachel Katzman
Ingredients
  • 1 tbsp. butter
  • 1 cup white button mushrooms, chopped
  • 1/2 white onion, diced
  • 1 8 oz. cream cheese package, softened
  • 1 egg, beaten
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
Instructions
  1. Pre-heat oven to 325F

  2. Saute the onions and mushrooms in butter in a pan on medium heat.

  3. Remove the pan from the heat and wait 5 minutes until cooled.  

  4. Add the onion and mushroom mixture to a baking dish and add the softened cream cheese, egg, salt and pepper and mix well. 

  5. Bake for 25 minutes until creamy and bubbly. 

  6. Serve hot with crackers or sliced veggies!

Raw Walnut Tacos

Raw Walnut Tacos

The Challenge

A few months ago, my co-worker texted me asking if I could give her some ideas for high-protein recipes (per instructions with her nutritionist), with the caveat of no meat, no tofu (but dairy is okay). My first question to her “what about nuts?” – and yes, luckily those were on the “do” list. So thus became my homework for the night.

Immediately I thought of giving her some no-cook/no-bake recipes since at the time of this text. It was mid-August and a squillion degrees outside so at least for me (living with no central air), I just had to give her a recipe that didn’t require an oven.

The Solution

So here is what I came up with!  Raw walnut tacos!  Yup, you heard me right.  And this can go vegan pretty quick if you don’t use any cheese, so feel free to play around with what you like! Don’t lose me now, people! The walnuts are so versatile because they have good protein and healthy fat. If you pulse them in a food processor with garlic (duh, because everything is better with gahhhlic), cumin, seasoned salt, pepper, lemon juice, olive oil and my favorite – hot paprika, it morphs into a crumbled meat-like texture!

Raw Walnut Tacos Mix

Just scoop into a fresh Boston lettuce leaf, top with shredded cheese, sliced avocado, some sour cream, scallions, radish (for that crisp, slightly spicy crunch), cilantro and lime and maybe even some hot sauce drizzled on top and even add some pickled jalapenos, and you’ve got yourself the perfect little summer meal!

Just one thing to note, you can totally add salsa, but I didn’t want the taco getting too “wet”, since this was being served up in a lettuce leaf, but some fresh pico de gallo would be amazing.  If you have some fresh tomatoes, white onion and jalapeno, just dice them up, add some fresh lime juice and salt and you’re good to go.  Or go ahead and buy some store-bought (it’s okay, I won’t judge – we all use those handy-dandy shortcuts sometimes!). 🙂

I still can’t believe how easy this is – requires zero cooking – just assembling a few ingredients and BAM – a simple, healthy-ish dinner is served!

Giveaway

Before you check out the recipe, don’t forget to enter our giveaway for the cookbook Millennial Kosher by Chanie Apfelbaum of the amazing kosher food blog Busy In Brooklyn
a Rafflecopter giveaway

Recipe

0 from 0 votes
Raw Walnut Tacos
Prep Time
15 mins
Total Time
10 mins
 
Servings: 4 tacos
Author: Rachel Katzman
Ingredients
  • 1 cup whole, raw walnuts
  • 3 garlic cloves, peeled
  • 1 tbsp lemon juice
  • 2 tbsp olive oil extra virgin, or I like avocado oil, for it's smooth and subtle taste
  • 1 dash hot paprika
  • 1 dash cumin
  • 1 dash seasoned salt
  • 1 dash freshly ground black pepper
  • 4 large Boston lettuce leaves, rinsed and dry
  • 1/4 cup shredded cheese Use whatever you have on hand - I used mozzarella and cheddar blend, but pepper jack would be amazing in this!
  • 4 tbsp sour cream
  • 2 scallions, chopped
  • 1 avocado, sliced
  • 2 radishes, sliced thin I used Easter egg radish that I found at Whole Foods, but any type will do!
  • 1 handful of cilantro, rinsed and chopped
  • 1 small handful of pickled jalapenos optional - but I like my tacos spicy!
  • 2 tbsp pico de gallo optional - but a nice fresh bright, burst of flavor!
  • 1 lime, halved
Instructions
  1. In a food processor, add the walnuts, garlic, lemon juice, olive oil, hot paprika, seasoned salt, cumin and pepper.  

  2. Pulse a few times until it resembles ground beef

  3. Lay the Boston lettuce leaves on a platter.

  4. Top with the walnut "meat", cheese, radish, avocado, scallion, sour cream, pico de gallo (if using), cilantro (if using) and picked jalapenos (again, if using). 

  5. Finish with a squeeze of lime and serve with a nice cold beer!  Enjoy!

Curried Pumpkin Bisque

It’s official.  The temperature is dropping and the leaves are slowly turning their bright orange – but how do you know fall is REALLY here?  Well, of course, the aroma of pumpkin spice lattes filling the air like a thick cloud! Pumpkin spice lovers, rejoice!

And as we prepare for the festival of Sukkot that starts this evening, so what a perfect way to bring in the official first few days of fall with…you guessed it – PUMPKIN!  I know you may be rolling your eyes thinking “ugh, another pumpkin recipe?  Really?”  But this one is just slightly different.  Think of sweet and creamy pumpkin with a touch of heat and warm aromatic spices.  This is not your typical overly-sweetened pumpkin pie or pumpkin latte.  No, this is pumpkin kicked up a notch!

When I was in college, I became a little obsessed with making soups.  So much so that my roommate bought me a soup-only cookbook!  I think with the craziness of being a full-time college student and working jobs and internships that forced me to make easy dishes that I could make in huge batches and freeze for later.  I loved being able to make this in advance and have friends over for Shabbat dinner, serving up giant bowls of soup like this one, or my Mexican Tortilla Soup (that one was a bit hit).  And even better, anything that you can make in just one pot is always a win in my book.  And this soup would be great if you froze it to serve later.

Quick Tip

Here’s a quick freezer tip:  Add the soup in a plastic zip top bag and lay it flat in the freezer (labeled with the content and date, of course) – it makes it easier to store, versus a bulky container!

Fun fact!  Did you know that about 10 years ago, I started writing a cookbook?  Of course it was titled “Risky Veggie” but I decided to turn it into a blog (well, now technically it morphed into TWO blogs of course), but this soup is one of the recipes from that project – granted it’s been tweaked just slightly over the years.  And thank you to my very talented sister Avi, for taking this photo! Maybe one day I’ll get start up again on that cookbook… but in the meantime, here at Meat Your Vegetables, we’d like to wish everyone a chag sameach and Happy Sukkot!

0 from 0 votes
Curried Pumpkin Bisque
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1/4 tsp. cumin seeds
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • 1/4 tsp. salt Add more, to taste
  • 1/4 tsp. white pepper
  • 1 15 oz. can of pumpkin puree NOT pumpkin pie filling
  • 1/4 cup light brown sugar, or coconut sugar Feel free to use any other sugar substitute, like "Swerve" or Stevia
  • 1/4 tsp. ginger
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. allspice
  • 1/4 tsp. cayenne pepper Add more/less depending on how spicy you like it. Make sure to taste as you go along and adjust seasoning to how you like it!
  • 1/2 tsp. curry powder
  • 1/2 cup non-dairy milk (almond, coconut cream, cashew, oat) If making this dairy, feel free to add heavy cream instead
  • 1/2 cup vegetable stock Use store-bought or homemade - whatever you have on hand!
  • 2 tbsp. lemon juice For some brightness
  • 1/4 cup chives, minced (optional) For garnish. Or, you can use popcorn!
Instructions
  1. Heat the olive oil in a large soup pot over medium heat.

  2. Add the cumin seeds and toast for 1 minute, making sure not to burn.

  3. Add the onion, garlic and saute for 2-3 minutes.

  4. Add the ginger, cinnamon, cloves, allspice, cayenne, curry powder, salt and pepper, and toast the spices for another 2 minutes.

  5. Add the pumpkin puree, vegetable stock (or you can use chicken stock, if you're making this for a fleishig meal), and light brown sugar . Taste the soup and adjust seasonings if needed.

  6. Simmer the soup for 45 minutes on low-medium until all of the flavors meld together.

  7. Using a handheld immersion blender, blend the soup until smooth.  If you don't have an immersion blender, you can ladle the soup into a few batches into your blender - make sure not to fill your blender to the top, as you want some heat to escape.  

  8. Pour the soup back in the pot (if using a blender), and add the non-dairy milk (or heavy cream, if making a milchig meal) and lemon juice. 

  9. Ladle into bowls and garnish with freshly snipped chives, or sprinkle with parve popcorn!

Dairy-free Maple Cinnamon Custard

I have to give credit where it’s due, so I found this original recipe in “Easy Dairy-Free Ketogenic Recipes” by Maria Emmerich – it was so easy to follow, I just tweaked it a tiny bit to make it my own.  I adjusted the flavors a bit and the cooking time and temp and I’m happy with how these turn out.  And I love that you can adjust the flavors as you like!  You could add in lemon zest and juice for a lemon custard topped with a fresh lemon slice for a pretty presentation, or add in some fresh blueberries Dairy-free maple cinnamon custardor raspberries for a fresh springtime berry custard.  YASSS!

So thank you Maria for the original recipe, I’m obsessed!  SO obsessed in fact that I made a batch last Shabbos as a “last minute” dessert (I mean, it’s just my husband and me, who exactly am I trying to impress here?).

Needless to say, if you’re a big dairy or cheesecake fanatic, Shavuot is always the holiday for you! And being a pescetarian, it’s nice to opt out of a heavy meat meal.  But when you want a break from too much dairy, and want to opt for something a big lighter – and something that won’t spike your blood sugar, check out these custards!  And I just love the presentation with the ramekins (you can always pick some up at the Dollar Store I’m sure, or you may be able to find disposable foil ramekins too).

Wishing you all a Chag Sameach!

xoxo

Rachel

PS – how adorable is this vintage-style bird serving tray? I got it years ago at Macy’s and I love it so much!! It’s such a cute presentation for a Shavuos meal!

0 from 0 votes
dairy-free maple cinnamon custard
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 


Servings: 4 servings
Author: Rachel Katzman
Ingredients
  • 4 eggs
  • 2 cups dairy-free milk, such as almond milk I like the brand Califia Farms
  • 1/2 cup Swerve granulated style you can use regular sugar if you prefer
  • 1 tbsp maple extract I like the brand Fronteir - you can find it at Whole Foods or on Amazon
  • 1/4 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 tbsp (plus more) Swerve, confectioners style
Instructions
  1. Pre-heat oven to 350F.  Spray 4 ramekins with coconut oil spray or coat the ramekins with a little bit of coconut oil using your hands (just so it doesn't stick as much) and place on a baking sheet.

  2. Add all ingredients except the Swerve powdered sugar to a blender and blend for 10-15 seconds until fully mixed.

  3. Pour in the custard into each ramekin and carefully place in the oven.

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

  5. Wait until cool enough to handle (about 20 minutes) and dust with the powdered Swerve. 

  6. Serve, warm or cool.  And try it topped with whipped cream or whipped coconut cream!

Don’t forget to check out Daniel’s Shavuot recipe: Cream of Potato Zucchini Soup

A Tale of Two Tamales: A Lesson in Leftovers

In celebration of Cinco de Mayo this week, I challenged Rachel to make tamales.  I decided to go fairly traditional for mine, with just a slight twist on the flavors.

TamalesWhat are Tamales?

A tamale is a filled corn flour dumpling, usually wrapped in a corn husk (which can be found in most major grocery stores) and steamed, originating from Central and South America.  Some cultures use sections of banana leaf instead of the corn husks when making tamales, but they can be hard to find and are very perishable.

This weekend I made a simple roast chicken for dinner Friday night and pulled beef for lunch on Saturday.  My kids, like many, complain about eating leftovers.  What can I do to reinvent these proteins?  Tamales! While  tamales are often filled with shredded pork, there is no reason you couldn’t use beef, poultry, fish, or even vegetables for your filling. Included are two filling recipes that make great use of leftover chicken and pulled beef.

I have broken this down to 3 recipes, plus a bonus recipe.  The first recipe is for the tamale dough, assembly, and cooking.  The other two recipes for the chicken and beef fillings and the bonus recipe is for a jerk seasoning that is used in the chicken filling, but can be used to season a myriad of things.  Feel free to play with the filling recipes and adjust them to your liking.  These go great with my fermented hot sauce.

Tamale Dough, Construction, And Cooking Instructions

5 from 1 vote
Tamales
Tamales
Prep Time
30 mins
Cook Time
1 hr
Husk Soaking Time
1 hr
Total Time
1 hr 30 mins
 

Tamales are a delicious steamed  dumpling that hails from Central and South America.  It is usually made from a corn flour dough that is wrapped around a filling.  The filling is traditionally some sort of meat, but could be vegetables or even fish.  Tamales make a great snack, side, or even a small meal, especially when served with some salsa and guacamole.  Don't forget the hot sauce and beer to wash it all down.

Course: Main Dish, Side Dish, Snack
Cuisine: Latin, Mexican, Tex-Mex
Keyword: tamales
Servings: 24 Tamales
Author: Daniel Peikes
Ingredients
  • 3 1/2 Cups Corn Flour (Masa) Not corn meal, this is much finer
  • 4 oz Schmaltz or Vegetable shortening Or lard if you are not kosher
  • 1 Tablespoon Kosher Salt
  • 1 tbsp Baking Powder
  • 4 Cups Stock Chicken, Beef, or Vegetable depending on your filling
  • 1 Cup Filling See recipes below
  • 24 Dried Corn Husks
Special Equipment
  • Butchers Twine
  • Large Pot With a Steamer Basket
Instructions
  1. Put the corn husks in a large bowl and pour 5 cups of boiling water over the husks. Let soak for an hour.

  2. In another bowl add the corn flour, baking powder, and salt and stir to combine thoroughly.

  3. Melt the schmaltz/shortening and add it to the stock.

  4. Add the stock and fat to the dry ingredients slowly, you may not need all of the liquid mix, and knead until a clay like dough is formed.

  5. Place a corn husk in front of you with the wider end facing away from you.

  6. Place 2 tablespoons of dough on the husk and press in to a rectangle starting a 1/2" from the top and sides of the husk and should be about 1/2 the length of the husk.

  7. Place 2 teaspoons of the filling in the middle of the dough rectangle and form in to a log shape. Avoid getting too close to the any of the sides.

  8. Using the husk, form the dough around the filling and and then roll the husk around the filled dough. 

  9. On the seam side fold the the bottom section of the husk up. and place upside down.  Once you have 3 tamales complete tie in to a bundle using the butchers twine, with the seams facing in.  Place the bundle in the steamer basket with the open side facing up.

  10. Add water to the pot, so it comes just below the steamer basket and bring it to a boil.  Turn the heat down to medium and place the steamer basket over the water.  Steam covered for about an hour and eat immediately or allow to cool, wrap in plastic, and freeze.

Tamale Fillings

5 from 1 vote
Tamales
BBQ Beef Tamale Filling
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This works great with cheaper cuts of meat like chuck, shank, or brisket.  Stay away from something like rib eye. Don't limit yourself to just using this for for tamales. It can be used in kreplach, egg rolls, or just put on a hamburger bun and eaten as a sandwich.

Course: Filling, Main Course, Sauce, Side, Snack
Cuisine: BBQ, Latin, Mexican, Tex-Mex
Keyword: tamales
Servings: 3 Cups of Filling
Author: Daniel Peikes
Ingredients
  • 1 Cup Shredded Beef Leftover chuck roast, or pot roast work great. You could use brisket but stay away from the pricey cuts like rib roasts.
  • 1/2 Cup BBQ Sauce
  • 1 Cup Water
  • 1 Large Onion Chopped
  • 3 Cloves Garlic Chopped
  • 1 Bell Pepper Diced
  • 2 Tablespoons Olive Oil For sauteing
Special Equipment
  • 1 Medium Sauce Pan With Lid
Instructions
  1. Add the olive oil to medium sauce pot and place over medium heat. Add the onions and saute until the onions start to brown.

  2. Add the garlic and bell pepper to the pot and continue sauteing until the peppers start to soften and the garlic starts to brown.

  3. Add the beef, BBQ sauce, and water. Turn down to low, cover, and simmer for about 10 minutes, stirring regularly to prevent burning.  Allow to cool before using as filling

5 from 1 vote
Tamales
Jerk Chicken Tamale Filling
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This is a great way to use up leftover chicken or turkey.  One note, do not use the entire recipe of jerk seasoning.  It is strong stuff, two tablespoons should be enough.  Don't limit to just using this for for tamales.  It can be used in won tons, crepes, or even ravioli.

Course: Filling, Main Course, Sauce, Side Dish, Snack
Cuisine: Jamaican, Latin, Mexican, Tex-Mex
Servings: 3 Cups of Filling
Author: Daniel Peikes
Ingredients
  • 2 Cups Shredded Roast Chicken No need to make fresh. Use leftovers or even store bought rotisserie will work in a pinch
  • 1 Cup Chicken Stock
  • 1 Large Onion Chopped
  • 3 Cloves Garlic Chopped
  • 2 Tbsp Jerk Seasoning See recipe below. Store bought can be used in a pinch.
  • 2 Tbsp Olive Oil
Special Equipment
  • 1 Medium sized sauce pot with a lid
Instructions
  1. Add the oil, onions, and garlic to a medium sauce pan and place over medium heat.  Saute until the onions start to brown.

  2. Add the chicken, stock, and seasoning. Turn down to low, cover, and simmer for about 10 minutes, stirring regularly to prevent burning. Allow to cool before using as filling.

 

4.5 from 2 votes
Tamales
Jerk Seasoning
Prep Time
5 mins
 
Course: Seasoning
Cuisine: Jamaican
Author: Daniel Peikes
Ingredients
  • 1 tbsp Brown Sugar
  • 1 tbsp Kosher Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Black Peppercorns
  • 1 tbsp Juniper Berries
  • 1 tbsp Cloves
  • 1 tsp Nutmeg
  • 1 tbsp Thyme
  • 1 tsp Red Pepper Flakes
  • 1 tsp Cayenne Pepper
  • 1 tsp Cinnamon
  • 1 tbsp Smoked Paprika
Special Equipment
  • Spice or Coffee Grinder
Instructions
  1. Grind the salt, red pepper flake, peppercorns, cloves, and juniper berries, together in an electric spice or coffee grinder and pour in to a bowl.  Add all the other ingredients and stir combine. 

Don’t forget to check out Rachel’s tamale recipe: Spicy Salmon Tamales

Spicy Salmon Tamales

Hello dear readers!  Boy do we have a special treat for you this week!  Since Cinco-de-Mayo is coming up (tomorrow! May 5th), the annual celebration of Mexico’s victory over France, what better challenge than TAMALES!  Now, just to make the record straight, there are so many varieties of Tamales – from Central American tamales that are wrapped in plantain leaves, to Mexican tamales, wrapped in corn husks – Daniel and I both used corn husks for our recipes, but by all means, experiment for your own!  Wouldn’t it be awesomely crazy if you made tamales using grape leaves stuffed with chicken and topped with Korean BBQ sauce?  Talk about the ultimate Greek/Mexican/Korean mashup!

I’ll admit though, this one took me some time to experiment.  Especially being gluten-free, and corn-free, I was a little hesitant on my attempt at making a dough, but after some trial and error I think I got something pretty solid here.  Not the prettiest looking tamales but they taste good so that’s a plus. 🙂

I first tried to make a “dough” using ground flaxseeds and chia seeds, adding in some hot water with some spices and hot sauce but it just didn’t turn out at all – more like a gloppy mess.  Even adding in almond flour, the dough just went “bleh” in the corn husks and totally fell apart.  On to round two!

This should have been a no-brainer but once I decided to go full on almond flour base, there was no turning back.  I do have a little tip for the veggie stock! Doesn’t matter if you use homemade or boxed, but I froze some stock in ice cube trays (or in my case, some cute square-shaped trays).  Then all I have to do is pop out a few cubes of stock, pop them in the microwave to defrost and you’re good to go!  I like having some on hand in the freezer if I just need a little bit but I don’t want to keep an opened box of stock or jar of homemade – this way I just use what I need and freeze the rest for later.  Definitely comes in handy (also, same tip is great for freezing pesto too)!

And in case you’re wondering – you can get dried corn husks at some grocery stores that carry Hispanic foods.  If you’re in Chicago, I highly recommend Morse market (just around the corner from the Morse red line stop).  They have a TON of delicious ingredients, incredible prices and lots of random kosher finds too!  It’s definitely a hidden gem!

One little note though – when I folded up the sides of my husks, the dough didn’t quite wrap all the way around creating a nice little tamale package, probably because I didn’t add enough dough on the sides, but that’s okay.  It’s not perfect, things take practice, but as long as it tastes good, it’s good to go in my book.

Buen Provencho!  Enjoy your meal! 

Now…where is that pitcher of margaritas that I ordered?  😀

5 from 1 vote
Spicy Salmon Tamales
Servings: 4 people
Author: Rachel Katzman
Ingredients
Tamale Dough
  • 2 cups almond flour
  • 1/4 cup coconut oil, softened, but not melted
  • 1/4 cup vegetable stock
  • 2 tbsp Franks red hot sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
Salmon filling
  • 1 1/2 6 oz. cans wild caught Alaskan salmon
  • 1 3 oz. can fire roasted green chilies
  • 1/2 lime, freshly squeezed, plus more for serving
  • 4 tbsp hot salsa any brand (mild or hot) is fine, or homemade is even better!
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 fresh jalapeno, sliced be sure to wash your hands after slicing!
  • 10 dried corn husks, soaked
  • 1 bunch fresh cilantro, chopped
Instructions
Place the dried corn husks in a large bowl and cover with hot (not boiling) water until softened (at least 1 hour)
  1. To make the dough, add all ingredients into a medium-sized bowl and using your hands (your best kitchen tools) mix the dough until it come together.  I like having the coconut oil softened because it helps to bind the dough a bit better since there are no eggs.  The hot sauce give the dough the signature tamale color! Place the dough in the fridge to set up while you make the filling.
  2. To make the filling, drain the cans of salmon and add to a bowl.  Mix in the green chilies, lime juice, salsa, salt and pepper (you'll save the jalapenos for assembling).
  3. Remove the corn husks from the bowl, and wipe clean (if it's still a little damp, that's fine). 
  4. Flatten the corn husk on your cutting board, with the narrow side facing closest to you, and using about 1 tbsp.. (depending on the size of your corn husk), smooth the dough in the middle-to-lower section of the husk.  You want it in the middle section, not touching the sides, otherwise it'll leak out of the husk.
  5. Place about 2 tsp. of the filling on top of the dough and place a slice of jalapeno on top. 
  6. Using dampened hands if needed, fold over the sides, like you're folding a package.  The fold up the bottom and top over so the tamale is "sealed". 
  7. Place a steamer basket inside your pressure cooker (I used my instant pot).  Place all of the tamales, seam side toward the outside of the basket in the steamer.  Place about 3 cups of water inside the pot.  Seal the pot and press "manual" for 25 minutes on HIGH pressure.
  8. Use the pressure valve to release the steam, open up the tamales and sprinkle some fresh cilantro and a squeeze of lime juice and enjoy!  Careful, they'll be HOT!  These would be great dipped in a little avocado sour cream!

Don’t forget to check out Daniel’s tamale recipe: A Tale of Two Tamales: A Lesson in Leftovers