Category: Keto-friendly

Jerk Chicken Wings

Jerk SeasoningWe’re just a week away from our Jamaican Pop-Up Event at Ezras Israel Congregation in Chicago! If you haven’t registered yet, here is the link! Since Rachel and I are cooking delicious Jamaican Caribbean food at this upcoming event, here’s a sneak peek at one of the menu items, jerk chicken.

Jerk Seasoning in a BottleWhat is Jerk Chicken? No, It’s Not Just a Steve Martin Movie

What is jerk you ask? (No, it is not your younger sibling or that mean kid from your middle school class)  Jerk is a seasoning blend popular in Jamaica. It is heavy on the allspice (also know as pimento in Jamaica) and chili peppers. In Jamaica, they specifically use a very hot pepper known as the scotch bonnet.  I call for cayenne and red pepper flake in my recipe as they are easier to get ahold of, but feel free to adjust to your heat tolerance.  Of course my wife couldn’t resist getting her label maker out so everyone knows exactly what’s in the bottle.

Jerk seasoning is most often used on chicken. It can also be used on pork (for our gentile friends), seafood, or vegetables.  In Jamaica, jerk is often cooked over pimento (AKA allspice) wood which could be hard to get your hands on.  If you want to cook over wood and want something a little less exotic, I recommend mesquite.  It has a strong smoke flavor so use it cautiously.

Outdoor Cooking Option

For my jerk chicken wings, I call for a two step cooking method in the the oven, first on a low heat to render out the fat and cook the chicken and then finishing the wings on a higher temperature to crisp up the skin.  You could easily do this on a grill with a two zone set up where you bank all the coals to one side, starting with indirect heat and finishing directly over the fire.Jerk Chicken Wings

Due to the heavy spice coating that also contains sugar, the wings will have a charred almost burnt appearance.  Although not the prettiest to look at this is this is normal (and delicious), so please don’t worry.

 

Don’t forget the check out Rachel’s preview recipe for the pop up: Chayote Squash Slaw

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Jerk Seasoning
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Jerk Chicken Wings
Prep Time
15 mins
Cook Time
1 hr
Marinating
3 hrs
 

A spicy Caribbean Classic

Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Jamaican
Keyword: chicken wings, Jerk, Jerk Chicken, Jerk Seasoning
Servings: 3 Servings
Author: Daniel Peikes
Ingredients
Jerk Seasoning
  • 2 tbsp Allspice
  • 2 tbsp Dried Thyme
  • 2 tbsp Granulated Garlic
  • 2 tbsp Granulated Onion
  • 2 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Red Pepper Flake Adjust for your heat tolerance
  • 1 tbsp Cayenne Adjust for your heat tolerance
  • 2 tbsp Smoked Hot Paprika Adjust for your heat tolerance
  • 2 tbsp Dried Parsley
  • 1 tbsp Cinnamon
  • 1 tbsp Clove
  • 1 tbsp Nutmeg
  • 1 tbsp Ground Ginger
Jerk Chicken Wings
  • 1/2 Cup Jerk Seasoning
  • 1/2 Cup Vegetable Oil
  • 2 tbsp Soy Sauce
  • 1/2 Cup Apple Cider Vinegar
  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup Lime Juice
  • 12 Chicken Wings
  • Non-stick Cooking spray
Instructions
Jerk Seasoning

  1. Combine all the jerk seasoning ingredients in a large bowl. Note that this will make more than you need for this recipe. Save the rest for future use.

Jerk Chicken Wings

  1. To make the marinade, in a small sauce pot combine 1/2 cup of the jerk seasoning, lime juice, oil, apple cider vinegar, brown sugar, and soy sauce. Place over medium heat, stirring constantly until the mixture comes together into a paste. Remove for the heat and allow to cool.

  2. Add the chicken wings to a Ziplock bag along with the marinade. Place in the fridge for a minimum of three hours up to overnight.

  3. Preheat your oven to 250°F. Place your cooling rack on sheet pan and spray the rack with cooking spray. Put the wings on the the rack and bake at 250°F for 30 minutes.

  4. Increase the temperature to 450°F and continue to bake until the skin crisps up and the the spices starts to char. It will be fairly dark, and look almost burnt. Serve immediately.

 

Chayote Squash Slaw

We’re just 2 weeks away from our Jamaican Pop-Up Event at Ezras Israel Congregation in Chicago! If you haven’t registered yet, here is the link!

Since Daniel and I are cooking delicious Jamaican Caribbean food at this upcoming event, here’s a sneak peek at one of the menu items – Chayote Squash Slaw.

What is Chayote Squash?

Chayote Squash is very popular in Jamaican cuisine (a.k.a. “Cho Cho”), found all other Latin America, but originating in Mexico. The fruit is a member of the gourd family and it looks like a large pear, with a more wrinkly bottom. There are so many great health benefits to chayote squash too. It’s high in antioxidants, vitamin C, folic acid, and vitamin K and B6. It can also help improve blood sugar and studies have found that the chayote can help lower cholesterol levels too.

Chayote squash is a great addition to this slaw because the skin is so thin that you don’t need to peel it and it can be eaten raw. I just sliced it like a pear, removing the inner seed(s) and slicing it thin. Of course, if you want to cook it (not for this slaw) you can treat it just like a summer squash – roasted or grilled would be delicious. It tastes similar to jicama, or even as tart as a green apple. Can’t find chayote squash for this recipe? Substitute it for zucchini!

Spicy, Tangy, Sweet, Crunchy & Herbaceous

I love a good dish that brings together lots of flavor combinations and this slaw certainly hits the mark. The dressing is so simple. Mustard (I used yellow), honey (or for a shortcut, use honey mustard), lime zest and juice, salt, dried thyme. I never knew until my research that thyme is a popular herb in Jamaican cuisine! The slaw combines all of these flavor bombs, The jalapenos bring the heat and spice, mustard for tang, sweet from the bit of honey, tart from the lime, veggies from crunch and thyme and cilantro bring herby flavors!

Can’t wait to devour this slaw, either on its own or piled into a sandwich – YUM!

Hope to see you all soon at our pop-up event!

Like this recipe? Be sure to rate it 5 stars!

 

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Chayote Squash Slaw
Servings: 8 servings
Author: Rachel Katzman
Ingredients
Slaw
  • 1 8 oz. bag Shredded Red Cabbage Feel free to use a coleslaw mix or green cabbage
  • 1/2 cup Shredded Carrots
  • 1 Chayote Squash, seeds removed, sliced thin
  • 1 cup Cilantro, chopped Don't throw away the cilantro stems! That's where all the flavor is, so chop them up and add them to the slaw too.
  • 1-2 Jalapenos or other hot peppers I used a mix of home-grown small jalapenos and banana peppers (which are more mild) for color
Dressing
  • 3 tbsp. Mustard (I used yellow mustard for an extra tang, but really, any kind would be delish) Or just use honey mustard instead
  • 1 1/2 tbsp. Honey Omit if using honey mustard
  • 2 Limes, zest & juice
  • 1/4 tsp. Salt
  • 1/2 tsp. Dried Thyme
Instructions

  1. Mix all of the slaw ingredients in a large bowl or serving dish

  2. In a bowl or mason jar, add the mustard, honey, zest and juice of both limes, salt and dried thyme. Shake or mix well and pour over slaw

  3. Mix well and serve immediately. The salt will draw out moisture from the veggies so it's best served same-day, however, leftovers are still good in the fridge for about 1-2 days

Taco Soup

Taco Soup – a perfect Sukkot meal

As the weather has gotten colder, like all of us, I’m making soups more often. And lately I’ve been obsessing over this Taco Soup! I got the recipe inspiration from Mayra Wendolyne of @low.carb.love on Instagram.

Once you make this soup, you’ll be craving it for a while, trust me. 😉 Not only is it delicious and super easy but it’s a super-filling meal with the boost of protein from the Beyond Meat.

If you don’t feel like lugging out your big soup pot, make it in your instant pot! Or, add all the ingredients to your slow cooker in the morning, set it on low for 7-8 hours (or high for 4-6 hours).

Not only is this a great addition to your soup rotation, but it’s perfect for the last days of Sukkot. Of course, if you’re making a meat meal, use parve cream cheese! If you do, just be aware that the soup will look like it’s separating, but just be patient, once it’s done cooking, stir it well and it’ll stay nice and creamy.

This soup also reheats nicely, and the endless toppings make it so fun for a taco soup bar!

Chag Sameach!

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Taco Soup
Course: Soup
Servings: 12 servings
Author: Rachel Katzman
Ingredients
Taco Soup
  • 3 Garlic cloves, minced
  • Olive oil
  • 1 16 oz. Package of Beyond Meat or Impossible Burger
  • 2-3 Celery stalks, chopped
  • 1 Small white onion, chopped
  • 2 Bell peppers (any color), chopped
  • 2-3 Carrots, peeled and diced
  • 1 Can Rotel Diced Tomatoes & Green Chilies Use any variety - either mild or spicy
  • 16 oz Vegetable Broth I like the Imagine Soup brand, the low sodium - just eyeball about half the container (which is a total of 32 oz.)
  • 2 cups Water
  • 1 8 oz. Block of Cream Cheese Or use parve cream cheese if making a fleishig meal
  • Taco Seasoning
  • Salt
  • Pepper
Soup toppings
  • Shredded Cheddar Cheese or Parve
  • Sour Cream Or parve
  • Sliced Avocado
  • Pickled Jalapeno slices Optional
  • Handful of cilantro, chopped Optional
  • Tortilla chips You can use tortilla strips, or crush regular tortilla chips, or just add them whole.
  • 1 Lime, cut into wedges
Instructions

  1. In a medium soup pot, heat up a drizzle of olive oil and add the garlic on medium heat for about 1 minute (be careful not to burn the garlic - it happens fast, so keep an eye on it)

  2. Add the onion, carrot, bell peppers and celery, season with salt and pepper and sauté for about 6-7 minutes until the veggies are soft

  3. Add in the Beyond Meat and break use a wooden spoon to break up the meat into smaller pieces. Season again with salt and pepper and cumin.

  4. Pour in the can of Rotel canned tomatoes, veggie stock and 2 cups of water (here's a trick - after adding the Rotel, fill the can up with water and add that to the pot - it's exactly 16 oz. which equals 2 cups. I love using this method because it's one less thing to wash, plus you get the extra flavor bits in the can of the Rotel!)

  5. Taste the soup at this point and add in any additional salt, pepper or cumin. I added about a 1/4 to 1/2 tsp of cumin

  6. Add the block of cream cheese, either regular or parve and let the soup simmer on high with the lid on, for about 15-20 minutes

  7. Ladle into bowls and add your toppings! Enjoy!

Peanut Butter & Jelly Pie

Peanut Butter & Jelly Pie

The Jewish holiday of Shavuot starts this weekend so how about a new pie recipe! Peanut Butter & Jelly Pie!

I love this one because it’s completely no-bake, which is perfect for these 90+ degree days. No baking, no water bath, no dirtying up a half dozen mixing bowls. For this recipe, I made a homemade crust (it came out a bit too thick though), but I just mixed 1 1/2 cups of almond flour, about 1/3 cup of softened butter and few tablespoons of sweetener and pressed it into a greased pie plate. But let’s make this even easier and use a store-bought pie crust.

The filling is just cream cheese (but make sure you plan ahead and leave it on your counter for a few hours to soften), sour cream (because I love the tanginess it brings), peanut butter and sweetener. Topped with strawberry jelly (you can use either homemade or store-bought) and whipped cream! This dessert certainly tastes like childhood. You could even be EXTRA and drizzle chocolate sauce over the top. #YUM.

And that’s all she wrote. An easy, no-bake pie, perfect for those hot summer nights, for Shavuot or really anytime of the year.

Chag Sameach, ya’ll!

Click here for more Shavuot recipes!

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Peanut Butter & Jelly Pie
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 1 9-inch Graham Cracker Pie Crust Or make your own! I combined 1 1/2 cups almond flour, 1/3 cup of softened butter and 2 tbsp. sugar substitute and pressed that into a pie plate!
  • 1 Package of cream cheese, softened
  • 2 tbsp. Sour Cream
  • 1/2 cup Powdered Sugar I use the brand Swerve, for a sugar-free alternative
  • 1/3 cup Peanut Butter I like the Kirkland brand from Costco since it's just peanuts and salt - no other additives!
  • 2 cups Strawberry Jelly I used Walden Farms brand which is sugar-free
  • 2 cups Whipped Cream
  • Chopped peanuts for garnish Optional
Instructions

  1. In a large bowl, beat the softened cream cheese, sour cream, peanut butter and powdered sweetener. The consistently will look like mousse.

  2. Spoon into the pie crust, spread a thick layer of strawberry jelly and whipped cream

  3. Cover and chill in the fridge for a few hours or up to overnight

  4. Add some chopped peanuts as garnish and serve cold. YUM!

Mini Passover Bagels

Mini Passover Bagels

Hope ya’ll are having a wonderful Passover holiday, or had a wonderful Easter! Whatever you celebrate, we’ve got you covered with some great new spring recipes!

We’re coming up on the last days of Passover, so I had to share the recipe for these Mini Passover Bagels – made without matzah meal or potato starch! This is one of my go-to low-carb recipes that I make throughout the year! And the best part is that it’s 100% Passover-friendly and dairy-free!

Psyllium Husk Powder

The key here is the ground psyllium husk powder that gives the bagels the classic chewy, wheat-like texture. You can find a container on Amazon or slightly cheaper at Whole Foods in the supplement section.

Psyllium husk powder is made from the outer covering hence the “husk” of the seeds of the Plantago Ovata plant. It’s mainly grown throughout Northern and Western India. The powder is commonly used as a digestive aid due to its high fiber content, or a perfect matzah meal or potato starch substitute in these Passover Mini Bagels.

So that’s it – short and sweet. Chag Sameach friends!

Side note – see here for details from the cRc regarding Kosher-for-Passover hechsher)

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Mini Passover Bagels
Servings: 8 mini bagels
Author: Rachel Katzman
Ingredients
  • 1 1/4 cup Almond Flour
  • 1/3 cup Ground Psyllium Husk Note - most psyllium husk powders have a slight purple-ish tint to it. It's not harmful at all, just don't be alarmed when the color is a little off.
  • 2 tsp Baking powder
  • 1 tsp Sea Salt
  • 1 tsp Minced Onion optional
  • 1 tsp Garlic Powder optional
  • 2 tsp Vinegar You can use either distilled white vinegar or apple cider vinegar
  • 3 Eggs
  • 1 cup Hot water
Instructions

  1. Pre-heat oven to 350F and line a baking sheet with parchment paper

  2. Mix all of the dry ingredients in a medium-sized bowl

  3. Add in the vinegar and eggs and mix well so no lumps remain and all of the psyllium husk has disolved

  4. Add the cup of hot water and mix again until the dough feels like the consistency of Play-Doh

  5. If the mixture is a little dry, add some olive oil to your hands and roll the mixture into golf-ball sized balls and place on baking sheet. Poke a hole in the middle of each dough ball to make a "bagel" shape and re-shape as needed. Sprinkle the tops of the bagels with more minced onion, if desired. Or, if you eat kitniyot, add some sesame seeds!

  6. Bake for 45 minutes.

  7. Once the bagels are cool, slice and toast and top with your favorite sandwich toppings!

Cheeseburger Salad Bowl

Cheeseburger Salad Bowl

For those of you in the Keto or Low-Carb community, you know full well what a “Big Mac Bowl” is. This is my spin – a KOSHER take on this classic keto dish, made with my homemade “Big Mac sauce” – the Cheeseburger Salad Bowl!

Low-Carb goodness

I’ve been following a low-carb eating lifestyle for several years now but I’ve lately more strict when it comes to tracking my macros. This salad is easy to prepare in advance for lunch or dinner and it’s incredibly filling and satisfying – even for a salad! It’s become my “several-day-of-the-week” meal and I haven’t gotten tired of it yet.

Even if you’re not following a low-carb lifestyle, this is the perfect salad to jazz up your weekday lunches with the perfect balance. The combination of healthy fats veggies and protein – the sharpness of the red onion, the sweetness of the tomato, the “meaty” veggie burger, and the tang of the pickles and the dressing. Topped with sesame seeds, to mimic the bun – YUM.

Simple swaps

Want to make your salad prep even easier? Buy shredded lettuce, or meatless crumbles (and cook the night before). I like using the burger patty so it’s easier to track my macros and it’s the perfect protein serving of 1 for my Cheeseburger Salad Bowl. This would also be great with shredded coleslaw mix, or chopped romaine, or kale too.

And we can’t forget about the main star here – the Big Mac Sauce! It’s so ridiculously simple – enlist your kids to help make it! I just add everything in a mason jar and store it in my fridge to last about one week. Oh and it also makes a delicious tangy dip for French fries too!

Enjoy!

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Cheeseburger Salad Bowl
Prep Time
10 mins
Cook Time
10 mins
 
Course: Salad
Servings: 1 serving
Author: Rachel Katzman
Ingredients
  • 1 Meatless Burger Patty You can use either Beyond Meat or Impossible Burger - delish! You could also use any veggie burger crumbles. I like using the patty and crumbling it up as it cooks, so it's the perfect protein portion!
  • 1 cup Iceberg lettuce, shredded
  • 1/4 cup Cheddar cheese, shredded
  • 1/4 cup Cherry tomatoes, sliced
  • 1/8 cup Red or white onion, diced
  • 5-6 Pickle chips, chopped I like the giant container of Grillo's pickle chips from Costco!
  • 1-2 tbsp "Big Mac Sauce"
  • Sprinkle of sesame seeds
Big Mac Sauce
  • Mayo
  • Ketchup
  • Yellow mustard
  • Splash of pickle juice
Instructions

  1. Heat a sauté pan on medium heat and cook the veggie burger on both sides. Break up the meat patty with a wooden spoon until it resembles ground beef crumbles. While the burger cooks, make the big mac sauce

  2. There's no exact science to this - just mix the mayo, ketchup and mustard together in a small bowl or mason jar, and add in a bit of the pickle juice. I start with about a 1/4 cup of mayo and add a big squeeze of ketchup and mustard, add in the pickle juice and adjust as needed. It makes about a cup of dressing and lasts in the fridge for about 1 week

  3. Assemble the salad bowls: In a big bowl, add in the shredded lettuce, onion, tomato, cheddar cheese, (slightly cooled) crumbled up veggie meat patty, and chopped pickles. Top with the big mac sauce and sprinkle with sesame seeds. Enjoy!

Check out some more salad recipes here:

Watermelon Tomato Salad

Blistered Green Bean & Tomato Salad with Basil Garlic Dressing

 

Tomato Pomegranate Salad

 

Israeli Shawarma Feta Salad

 

Herby Cabbage Salad – perfect for Passover!

 

Roasted Salmon with Spicy Thai Coconut Red Curry Sauce

Roasted Salmon with Spicy Thai Coconut Red Curry Sauce

Yup, we’re here again. That time where we look at our calendars and think, “is it REALLY almost Rosh Hashanah? Where did this YEAR go?!” That’s what we’re all thinking, especially with the last year and a half in a total time warp.

Well, for this year’s Rosh Hashanah menu, I’ll be making Roasted Salmon with Spicy Thai Coconut Red Curry Sauce.

Not So Tradish

Wait, what? Thai Coconut Red Curry Sauce…for a the Jewish New Year?!

Okay, hear me out.

What are we all eating on Rosh Hashanah? Well, if my mom is reading this, then she’ll remember when I was 4 years old and I would reply, “Tzicken”! LOL Yup, that was back when I ate chicken!

But in reality, we’re devouring apples, honey, pomegranate, maybe some starfruit or dragonfruit – all the new fruits we can get our hands on. We’re consuming a lot of fruit and its sweet accompaniments. So, I made this Baked Salmon with Spicy Thai Coconut Red Curry Sauce dish to counter all of the honey and sweetness in our palates in our upcoming yom tov meals. And since honey and chilies pair so well together, it felt like a match made in heaven.

It’s okay to lick your bowl

I first created this recipe several months ago just out of a craving of something spicy, with my red curry powder from The Spice House and creamy coconut milk. Plus adding in some salmon for protein and tomatoes and green beans makes this a complete dish.

What developed that day was a sauce that was truly irresistible and fulfilled every craving. For real. Ask my husband. He’ll tell you that he’s seen me lick my bowl clean. The sauce is so versatile, you can make it to go on just about everything – it would be delish with some roasted or grilled veggies! And I served it with some fish patties for a Shabbat appetizer that were a bit hit! I’ve even dipped tortilla chips in it (it’s no joke how much I love it). My sister-in-law’s mother immediately asked me how I made this, after I shared a “preview” in our family WhatsApp group. And like usual I just made up the recipe, so I needed to finally write something down. This is for you, Levana!!

So I finally wrote down the recipe, albeit with a few tweaks because I KNOW I’m making this again and again and again. Because it’s THAT good. It’s so warm and satisfying. Perfectly spicy, creamy and tangy from the lemongrass and a perfect dish to make on a cool autumn night.

Though it may not be your traditional Rosh Hashanah appetizer, I say “why not”? Why not “spice” (with Thai chilies?) things up and add some flavorful traditions to your yom tov seder meals. Who says you can’t have delicious food at any holiday meal?

Wishing you all a Shana Tova! Here’s to a happy and healthy New Year!

Click here to get lots more Rosh Hashanah recipes!

 

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Roasted Salmon with Spicy Thai Coconut Red Curry Sauce
Course: Fish
Cuisine: Thai
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 2-3 Garlic cloves, diced
  • 1-2 Thai Chiles, finely diced I like things HOT, so sometimes I use 3-4 chilies, because I'm crazy. Feel free to remove as many of the seeds as possible to reduce the heat
  • 1 tsp Red Curry Powder
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 15 oz. can Coconut Milk (full fat, NOT the light version)
  • 1/2 Stalk of lemongrass, finely diced (or zest and juice of half a lemon) Remove the outer tough layers, take a chef's knife and pound the lemongrass to release the oils and finely dice the mid-section of the stalk. Feel free to use fresh lemon juice & zest instead
  • 1/2 tsp Tomato Paste I don't measure, I just do 1 big squeeze (from the tube), much easier than using a can
  • 2 4 oz. Salmon fillets Season with salt and pepper
  • 1 tsp. Extra Virgin Olive Oil
Instructions

  1. Pre-heat oven to 425F for the salmon. Meanwhile, start making the sauce

  2. In a large, deep skillet, add 1 tsp. of extra virgin olive oil and add the garlic, red curry powder, diced chilies and diced lemongrass (if using)

  3. Cook for about 1 minute on medium heat - be careful not to burn the garlic

  4. Add the canned coconut milk and tomato paste and whisk until smooth

  5. Season with salt and pepper and adjust as needed

  6. If you're not using lemongrass, add in the lemon juice here

  7. Add your cherry tomatoes and green beans (if using)

  8. Meanwhile, add salt and pepper to the salmon filets and bake the salmon at 425F for 10 minutes

  9. Cook on medium heat for about 5-6 minutes until the sauce has thickened

  10. Add your salmon to a big plate or bowl and top with the sauce, garnish with chopped cilantro or green onion and a squeeze of lemon!

Watermelon Tomato Salad

 

Watermelon Tomato Salad

End-of-Summer produce haul

Why does summer always seem to FLY by? Maybe we’re all having too much fun (hopefully), or maybe we’re all too busy eating this delicious and fresh Watermelon Tomato Salad! This is a perfect use of your end-of-season tomatoes that you’ve worked hard to grow on your deck.

I made the watermelon tomato salad when my parents came to visit Ellie and me in our new condo, over July 4th weekend. It’s super easy to assemble. Just mix chopped watermelon, tomato, fresh mint and a simple dressing of vinegar, olive oil and sumac (that’s the key). This salad is the perfect addition to a hot summer Shabbat lunch side dish and will definitely be a crowd-pleaser! Even my father-in-law was kind of blown away by this simple, yet delicious salad. The watermelon and tomato pairing was a new combo for him but he went back for seconds (and possibly thirds), so I think he was a fan. 🙂

You all know I LOVE sumac – I think it’s so underappreciated! It has a hint of tart and lemony flavor and pairs perfectly with the sweetness of the watermelon and tomato. I used Trader Joe’s raspberry vinegar as the base for the dressing but apple cider or white wine vinegar would be great too!

So go ahead and grab a glass or wine or a refreshing cocktail, a BIG bowl of this salad and enjoy those last few weeks of summer. Salud!

Want some more light and easy summer recipes? Check out a few here!

Raw Walnut Tacos

Israeli Shawarma Feta Salad

Tomato Pomegranate Salad

Fish Tacos With Mango Peach Pico De Gallo

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Watermelon Tomato Salad
Prep Time
15 mins
 
Course: Salad
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 2 cups Cherry Tomatoes, sliced I like to use a mixture of colors!
  • 2 cups Watermelon, diced Preferably chilled
  • 1 Handful Fresh mint, julienned (or chopped)
  • 1/2 tsp. Sumac
  • 1 tsp. Raspberry Vinegar Or use whatever you have at home - white wine, apple cider - those would all be good
  • 1 tsp. Extra Virgin Olive Oil
  • 1/4 tsp. Salt
Instructions

  1. Add the tomatoes, watermelon and mint to a small bowl

  2. Mix the sumac, vinegar, olive oil and salt in a small bowl and drizzle over the salad

  3. Mix well, making sure not to break up the tomatoes or watermelon. Serve within a few hours of making the salad - either cold or room temp (the watermelon is best served cold so I like to keep it in my fridge until I'm ready to assemble the salad)

I

Ricotta Chocolate Chip Cheesecake

Ricotta Chocolate Chip Cheesecake

I can’t believe it’s already mid-July. Seriously, where did this year go already? Well, now that the 9 days before Tisha B’av are here, MYV presents you with some great meatless recipes, including my Ricotta Chocolate Chip Cheesecake.

Truthfully, the 9 days always sneak up on me. Of course I know when the start of the 3 weeks (before Tisha B’av starts) but since I’m meatless all year round, I have to remind myself to meal prep a bit different during these 9 days to make sure I don’t accidentally prepare a deli sandwich for Ellie!

Lazy Dessert

This dessert could not be easier. It’s basically the lazy man’s cheesecake. No water bath, no laundry list of ingredients and a really, really long wait time to chill in the fridge. Just a handful of ingredients that literally took me under 5 minutes to make and pop in the oven. I made a cheesecake for Shavuot and while it was absolutely delicious, I was reminded how long the process takes. And it’s so tempting to dig right in the second it comes out of the oven. But no, patience is a virtue. And a necessity in making cheesecake.

The ricotta cheese and a splash of lemon juice gives the cheesecake a nice creamy but tangy flavor – the perfect cheesecake copycat. Now, I used chocolate chips, but you could add in some fresh berries (perhaps from your summer garden or farmers market) or swirl in some peanut butter along with your chocolate chips for a decadent twist. And by all means, if you have some fresh berry compote in your fridge, you must spoon some on top. And while you’re at it, go crazy with some whipped cream! A cheesecake that takes this little time (and only 45 minutes in the oven) is truly special. And I’m guessing it might make an appearance in your dessert repertoire next Shavuot.

Have a safe and easy fast, friends!

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Ricotta Chocolate Chip Cheesecake
Prep Time
5 mins
Cook Time
45 mins
 
Course: Dessert
Servings: 8 people
Author: Rachel Katzman
Ingredients
  • 1 16oz container Ricotta Cheese
  • 2 Eggs (large)
  • 1/4 cup Coconut Flour
  • 1/2 cup Sweetener
  • 1 tbsp. Lemon Juice
  • 1/4 tsp. Vanilla or Maple extract
  • 1/4 tsp. Kosher Salt
  • 1/2 cup Chocolate Chips
Instructions

  1. Preheat oven to 350F

  2. Line a non-stick 9-inch round or 8x8 inch square baking dish with parchment paper or non-stick spray

  3. Mix all ingredients together in a medium-size bowl

  4. Add the mixture to the baking pan and smooth out the top

  5. Bake for 45 minutes

  6. Let the cake cool completely before slicing

  7. Serve with berry compote or whipped cream! Or BOTH!

  8. Store leftovers in the fridge (HA, as if there will be leftovers)

Looking for some more recipes for the 9 meatless days before Tisha B’av? We’ve got you covered!

Broccoli Cheddar Soup

Sausage, Egg & Cheese Casserole

 

Raw Walnut Tacos

Broccoli Cheddar Soup

I was cleaning out my freezer the other day and I had a giant bag of frozen broccoli. I wasn’t really in the mood for roasted veggies, just craving something different. Looking in the fridge, I realized we had shredded cheddar cheese of course, the classic Broccoli Cheddar Soup immediately came to mind.

Now sure, this soup is great a cold winter day and well, it has been a bit chilly here lately in Chicago. But since Shavuot starts in just a couple days, this is a great time for this soup to shine. Hello CHEESE!

Childhood Classic

Growing up in Omaha, Nebraska, we kept kosher in the house. but at that time, we were still eating out at non-kosher restaurants. My dad would take my younger sister Avi and me to Panera Bread on occasion and our order of choice was the Broccoli Cheddar Soup. Sometimes with the bread bowl. I mean, it’s a great idea in theory, but really, it’s just too much. I have no idea how we would devour the soup AND the bread bowl. Growing kids, I guess, HA!

How fun is it to recreate classic restaurant dishes at home? The food don’t always turn out exactly as we remember, but the moment I tasted this soup, I was instantly brought back to my childhood. Sitting at the booth at Panera with my sister and my dad, eating this soup just reminds me of home. Pure nostalgia. I guess that’s the whole idea of comfort food!

This soup does the trick. Not only is it homey and comforting, but it’s ridiculously easy, with only a handful of ingredients. Oh and it reheats well – perfect for a yom tov meal.

I hope you get as much joy eating this as I did. 🙂 Happy Shavuot!

Don’t forget to check out our other Shavuot recipes here!

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Broccoli Cheddar Soup
Course: Soup
Servings: 8 servings
Author: Rachel Katzman
Ingredients
  • 4 Garlic cloves, minced
  • 3 cups Low-sodium vegetable broth
  • 1 cup Heavy Cream
  • 4 cups Broccoli florets Use frozen to make it SO much easier!
  • 3 cups Shredded cheddar cheese
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 tbsp. Butter, or ghee
Instructions

  1. In a large pot, melt the butter or ghee on medium heat and cook the garlic for about 1 minute

  2. Add the broth, broccoli, heavy cream, salt and pepper and bring to a boil

  3. Simmer the soup covered for about 20 minutes, or until the broccoli is tender

  4. Reduce the heat to low and blend the soup with an immersion/stick blender. If you want to keep chunks of broccoli, you can either use a slotted spoon to take some out, or just blend until most of it is pureed

  5. Turn off the heat and add in the cheddar cheese about 1/2 cup at a time and immediately blend using your immersion blender. If you saved some broccoli for texture, return it to the soup and stir. This is a trick I learned from reading other bloggers and reading cookbooks for this post - blending the cheddar cheese into the soup helps not only to thicken but it prevents the cheese from getting clumpy in the soup

  6. Serve hot with extra cheddar cheese sprinkled on top (and I added a crazy of fresh pepper to garnish too). Bread bowl optional. 🙂