Category: Kosher

Dr. Pepper BBQ Sauce

This is a great all purpose sauce that takes advantage of that special something you get from the 23 secret flavors that are combined to make Dr. Pepper.  If you don’t want to take the time to reduce Dr. Pepper to syrup you can use Soda Stream’s Dr. Peter Sparkling Drink Mix.

I love this on chicken and often use it balance out spicy rubs on wings.  It also makes a great condiment for burgers.  Please let me know how you like it in the comments.

5 from 1 vote
Pulled Beef Doughnuts
Print
Dr. Pepper BBQ Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Sauce
Cuisine: BBQ
Author: Daniel Peikes
Ingredients
  • 1/2 Cup Dr. Pepper Syrup You can reduce a 2L of Dr Pepper or use Soda Stream Dr. Pete Sparkling Drink Mix
  • 1 Cup Ketchup
  • 1/4 Tsp Black Pepper
  • 1/4 Cup Cider Vinegar
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Ground Cumin
  • 1/4 Cup Molasses
Instructions
  1. Combine all ingredients in a small sauce pot and simmer for about 10 minutes on low heat while stirring regularly.

Zucchini Pappardelle with Mushroom Coconut Cream Sauce

img_5389For this recipe, I broke out the spiralizer.  Yes, I joined the bandwagon last year and bought a hefty one to use for this recipe (I have the Brieftons Tri-Blade Spiralizer in bright green).

So, even though summer is sadly gone, why not make use of those last summer veggies that have been sitting in your crisper!  This recipe is SO easy, takes very little cook time and really takes only a few minutes to put together – I promise!

5 from 1 vote
Print
Zucchini Pappardelle with Mushroom Coconut Cream Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Main Dish
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 2 Medium Zucchinis Skin removed and peeled into long ribbon-liked strips using a vegetable peeler
  • 1/4 Cup red onion, thinly sliced Tip: If you rinse the onion under cold water, it removes the sharpness
  • 1 Cup Mushrooms Use whatever you like - cremini, button, porcini, oyster, etc - anything works in this dish!
  • 1/2 Cup Tomatoes, roughly chopped Again, use whatever you like - ideally you should use whatever is in season, around peak of summer time. I used a mixture of heirloom tomatoes in all different colors!
  • 1/2 Tsp. Salt, to taste Adjust seasonings as needed
  • 1/2 Tsp. Pepper, to taste Adjust seasonings as needed
  • 3/4 Cup Coconut Cream Here's a great trick - take a can of full fat coconut milk, turn it upside down and place in the fridge for a few hours. Once it's cold, carefully open the top and scoop out the cream, saving the coconut water for another use
  • 2 Cloves Garlic, peeled and minced
  • 1 Handful Fresh basil, roughly torn
  • 4 Tbsp. Nutritional Yeast
  • 1 Tbsp. Extra Virgin olive oil
Instructions
  1. In a large saucepan over medium-high heat, saute the onions, garlic and mushrooms in 1 tbsp of olive oil for 5 minutes.
  2. Season with salt and pepper (be careful not to over-salt your zucchini, otherwise it'll get mushy really quick).
  3. Add the coconut cream, nutritional yeast and tomatoes.
  4. Add the peeled zucchini ribbons to the pan and cook for another 3 minutes until the zucchini is slightly cooked but still "al-dente" (it should have a bite to it, not mushy).
  5. Sprinkle fresh basil and serve!

Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley

img_5187I must admit, I was a bit perplexed when I was given “lamb bacon” and “quail eggs”.  No, not because I didn’t know what to do with BACON, but because I had just too many ideas running through my head!  Do I go with a breakfast dish?  Snack?  Maybe even a dessert?  Hey, bacon and chocolate is a thing! :)

I’m not sure why, but my first instinct was to do French fries – fried in lamb bacon drippings.  Bit of an odd thing for a pescetarian to be daydreaming about, but hey, I was up for the challenge!  And I wanted the ingredients to shine, to use them in a pure state, not mask them with a ton of ingredients.

Here are some tidbits on this…

  • Don’t hesitate to experiment with the seasonings on the fries!  If you don’t like spicy, omit the chili lime seasoning!  Try a BBQ rub on the fries instead!  Or, just with the basics on this – you can’t go wrong!
  • The lamb bacon definitely had a smoky quality (though I have no idea what bacon of any kind tastes like), but if it’s not your thing, omit it!  You can top it with some seared skirt steak, or fried salami instead!  Or…even without the meat (dare I say that)?

Okay people, let’s DO THIS!

Don’t forget to check out Daniel’s lamb bacon and quail egg dish and let us know which you like better in the comments: Lamb Bacon Chili Shakshuka With Quail Eggs

5 from 1 vote
Lamb Bacon French Fries
Print
Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

A fun take on French fries, with some unexpected ingredients.

Course: Appetizer
Cuisine: American
Keyword: Fries
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 3-4 Yukon Gold Potatoes
  • 1/4 cup Chopped Lamb Bacon
  • 4 Fresh quail eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp Chili Lime Seasoning
  • Drizzle Extra Virgin olive oil
  • Handful Freshly Chopped Parsley Optional
Instructions
  1. Place parchment paper on a baking sheet and pre-heat in oven at 450F
  2. Slice the potatoes into French fry shape, or spears (any shape you want, really) 🙂
  3. Soak potatoes in cold water for 10 minutes. Drain well
  4. Drizzle olive oil over the potatoes and sprinkle the salt, pepper, chili lime seasoning and garlic powder. Mix well.
  5. Bake for 25 minutes until just turning golden brown
  6. Fry bacon in a hot skillet. Add the hot potatoes to the pan, making sure not to overcrowd the pan. You may need to do this in batches. Fry for a minute or two, just to crisp up the potatoes in the bacon drippings.
  7. Remove the bacon from the pan. Crack the eggs into the bacon grease and fry for 2 minutes, or until the whites are cooked through.
  8. Pile the fries on a large platter, top with the chopped (drained, preferably on a paper towel) lamb bacon, add the eggs (you can cut through the yolk to get some of the runny yolk, but keep in mind the yolks are small so you won't get as much runniness compared to a larger egg), and add the chopped parsley.
  9. Serve hot and devour!

Coconut Chicken and Spicy Soba Noodles

PageLines- Photo5.jpg

Hello fellow eaters and welcome to meatyourvegetables.com!  We are super excited you’re here an joining us on this delicious journey!

So, here’s the scoop.  Each post features a different secret ingredient, chosen by one of us.  Daniel started the challenge with – Chicken!!

For those of you who know me and my blog www.riskyveggie.com, you know that I’m a pescetarian (or, a fish-eating vegetarian), but, I am married to quite the carnivore, so I am fairly comfortable with cooking meat and chicken, so that didn’t scare me.  Bring it on!

This is a great recipe for a crowd and you can make all of the components in advance!  Cook the chicken, make the soba noodles and the dressing all separate and assemble a few hours before you serve it!  It definitely needs a few hours to let the dressing soak into the soba noodles and coleslaw and brings all the flavors together.  Soba noodles are a great pasta alternative for those of you who are gluten-free, plus they cook insanely fast!

Here it is – one of my versions of an awesome chicken dish!  And luckily, it got the “hubs seal-of-approval”.

Please let me know what you think of the dish in the comments, and if you like my Chicken dish or Daniel’s better.  You can find her’s here:  Thai Chicken Won-tons With Peanut Dipping Sauce

5 from 1 vote
Print
Coconut chicken and spicy soba noodle salad
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
 
Grilled coconut chicken served over a salad of soba noodles, coleslaw, cashews, red onion, cashews, cilantro and a spicy sriracha sauce!
Course: Main Dish
Servings: 8 people
Author: Rachel Katzman
Ingredients
  • 4 Boneless, Skinless chicken breasts
  • 1 can Full-fat coconut milk
  • 2 packages soba noodles
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp Black Pepper
  • 1 tsp 21 seasoning salute
  • 1/4 cup Unseasoned Rice Wine Vinegar
  • 4 tbsp coconut aminos (sub soy sauce or tamari)
  • 2 tbsp lemon juice (bottled of fresh)
  • 2 tbsp Dijon Mustard
  • 1 tbsp Sriracha
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1 handful fresh cilantro
  • 1/4 cup Cashews
  • 1/2 package coleslaw mix (1/2 of 16 oz package)
  • 1/2 red onion, thinly sliced
Recipe Notes
  1. In a plastic zip top bag, mix the coconut milk, salt, pepper, 21 seasoning salute, and curry powder.
    1. This "21 seasoning salute" is a great mix of herbs and spices from Trader Joes - love this stuff
  2. Add in the chicken breasts and marinate at least 1 hour and up to 24 hours.
  3. Heat up a grill pan, and cook chicken for 15-20 minutes until fully cooked.
  4. Meanwhile, cook soba noodles according to package directions.  Drain under cold water.
  5. Make the dressing:  Mix the rice wine vinegar, coconut aminos (you can use soy sauce or tamari sauce instead), lemon juice, Dijon mustard, sriracha, garlic powder and cumin.
  6. Mix the dressing with the cooled soba noodles and add in coleslaw mix.
  7. Once the chicken is cool enough to handle, slice into small strips, and add into the soba noodle and coleslaw mixture.
  8. Add the cashews, cilantro, and red onion.
    1. totally option, but you can toast them in a hot, dry skillet for a few minutes for an extra nutty fragrance)
  9. Mix and serve at room temp or cold!