Cream of Potato Zucchini Soup

Why a cream based soup this week? I’m glad you asked. Saturday night begins the Jewish holiday of Shavuot, on which many people have the tradition of eating meals that contain dairy and are Potato Soupdevoid of meat.  Strict Jewish law prohibits eating dairy and meat at the the same meal.  For many people that means dishes like cheese lasagna, sweet blintzes (Jewish crepes), and cheesecake for dessert, but for me it has has always been an excuse to bust out the butter and heavy cream, taking the opportunity to trade the traditional chicken soup for something a little more rich and decadent.

One of the great things about this soup is that it does not require hours of simmering as it uses cream and milk instead of stock.  You do need to be careful to cook this soup over a low flame and stir it often, making sure to scrape the bottom of the pot as you stir. This soup, like many thick soups, can easily burn on the bottom if you are not careful.

5 from 1 vote
Potato Soup
Cream of Potato Zucchini Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

A velvety rich soup, great for any special occasion. 

Course: Appetizer, Soup
Cuisine: French
Keyword: Soup
Servings: 12
Author: Daniel Peikes
Ingredients
  • 12 Medium Russet Potatoes Peeled and cut into large pieces
  • 2 Medium Leeks Sliced and cleaned. Leeks can be sandy so make sure to clean them well.
  • 6 Medium Zucchinis 4 peeled and sliced into rounds, and 2 sliced but not not peeled
  • 2 Cups Heavy Cream
  • 2-4 Cups 2% Milk
  • 2 tbsp Unsalted Butter Split into two 1 tbsp pieces
  • White Pepper To taste. Black pepper will ruin the beautiful white color of this soup.
  • Kosher Salt
Special Equipemnt
  • Immersion Blender
Instructions
  1. Fill a large heavy pot 2/3 with salted water.  Add 10 of the potatoes and put over high heat.

  2. Boil the potatoes until they easily break apart with a fork, then remove from the heat, drain off the water, and set the potatoes aside. 

  3. Put the pot back over low heat and add 1/2 the butter (1 tbsp), the leeks, and a heavy pinch of salt. Saute until the leeks start to brown. 

  4. Add the other half of the butter and the peeled zucchini rounds.  Brown the zucchini on both sides.

  5. Add the potatoes back in to the pot along with the cream.  Place over low heat and simmer until until the zucchini is soft.  Make sure to stir often to prevent the bottom from burning.

  6. Turn off the heat and using an immersion blender to puree until smooth.  Slowly incorporate the milk until your desired consistency is achieved.  You may not need all 4 cups.

  7. Add in the remaining 2 potatoes and the unpeeled zucchini slices and place back over medium heat. Simmer until you can easily insert a knife into the potatoes, again stirring often to prevent the bottom from burning.

  8. Season to taste with salt and white pepper.  Serve immediately, or freeze for the future.

Don’t forget to check out Rachel’s Shavuot Recipe: Dairy-free maple cinnamon custard

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

Ultimate Hummus Plate

HummusIn honor of Yom Ha’atzmaut and Israel’s 70th birthday I challenged Rachel to a chickpea (AKA garbanzo bean) challenge.  Chickpeas are the main ingredient in hummus, the increasingly popular paste that Israelis eat like Americans eat peanut butter.  I realize in this challenge I am taking Rachel on on her own turf giving me a distinct disadvantage.  The only way to beat an enemy on their own turf with superior fire power, in this case meat and fried food.

Below are three different chickpea recipes that are each great on their own, but truly shine when combined on a single plate. The  smooth hummus, the crunchy chickpeas, and soft falafel balls with a crispy exterior makes for a great textural contrast.  To combine them simply spread the hummus in a thick layer on a plate and top with the ground beef and onions, falafel balls, and roasted chickpeas.  Serve alongside some fresh pita for a great appetizer or even a main course.  If you you have a vegetarian or a vegan in the house just simply omit the ground beef.

5 from 1 vote
Hummus
Hummus With Ground Beef and Sauteed Onions
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Hummus with ground beef, an Israeli favorite, is great dish that can be eaten as main dish, side dish, appetizer, or snack.  You could use store bought hummus, but why do that when making it yourself is so easy and so much better.

Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Israeli, Jewish, Kosher, Mediterranean, Middle Eastern
Servings: 1 Plate
Author: Daniel Peikes
Ingredients
Hummus Ingredients
  • 15 oz Canned Chickpeas (Garbanzo Beans) Skins removed
  • 2 Cloves Garlic
  • 3 Tablespoon Lemon Juice
  • 1 Teaspoon Ground Cumin
  • 2 Tablespoons Tahini Paste
  • 1/4 Cup Olive Oil
Ground Beef Ingredients
  • 1 Large Onion Diced
  • 1/2 lb Ground Beef
  • 2 Tablespoons Shawarma Seasoning This can be bought pre-made or you can make it yourself by blending coriander, sumac, cumin, cinnamon, cardamom, black pepper, turmeric, cloves, and allspice.
  • 2 Tablespoons Olive Oil
Special Equipment
  • Food Processor fitted with the "S" Blade
Instructions
Hummus
  1. Add all the Hummus ingredients except the olive oil to the food processor.  Process until a paste starts to form.  If the paste starts to climb up the sides of the bowl, turn off the food processor, remove the lid, and scrape it down with a soft spatula.

  2. With the food processor still running, slowly drizzle in the 1/4 cup olive oil.  Continue to process until the paste is completely smooth.

Ground beef with sauteed onions
  1. Sprinkle the ground beef with the shawarma seasoning, making sure the shawarma seasoning is well distributed.

  2. Take your largest, heaviest, frying pan and add the 2 tablespoons of olive oil and put over high heat.  If you have a cast iron skillet, this is a good time to use it.

  3. Once the pan is very hot, crumble in the ground beef.  Cook on each side until nicely browned.

  4. Remove the ground beef, leaving the rendered fat in the pan.  Turn the heat down to medium and add the onions.

  5. Saute the onions until they just start to brown.  Remove the onions and combine with the ground beef.

Assembly
  1. Spread a thick layer of the hummus on a plate and top with the ground beef and onions.  Serve immediately with pita on the side.

Recipe Notes

I call for canned chickpeas with the skins removed in this recipe.  I find that if you don't remove the skins from the chickpeas the hummus has a gritty texture.  If that doesn't bother you than you can use the chickpeas right out of the can.  To remove the skins, just lightly squeeze each chickpea between your fingers.  It is a bit labor intensive, but I think it is worth it.

5 from 1 vote
Hummus
Falafel
Prep Time
30 mins
Cook Time
30 mins
Soaking Time
1 d
Total Time
1 hr
 

A great fried treat.  Excellent in pita with all the fixings or at side dish or snack all on its own.

Course: Main Dish, Side Dish, Snack
Cuisine: Israeli, Kosher, Middle Eastern
Servings: 24 Balls
Author: Daniel Peikes
Ingredients
  • 16 oz Dried Chickpeas (1 Bag) Do not substitute canned
  • 1 Cup Chopped Scallion You can use the white and green parts for this recipe
  • 1 Cup Fresh Parsley Stems removed
  • 1 Cup Fresh Cilantro Stems removed
  • 1/4 Cup All Purpose Flour
  • 2 Tablespoons Cumin
  • 4 Cloves Garlic
  • 1 Teaspoon Cayenne Pepper Optional
  • Salt and Pepper to Taste
  • Vegetable Oil For Frying
Special Equipment
  • Food Processor Fitted With "S" Blade
  • A Large Heavy Pan to Fry In Cast iron skillet if you have it
Instructions
  1. Pour the chickpeas in a large bowl and cover with water.   Allow to soak overnight.

  2. Add all the ingredients, except the frying oil to the food processor.  Process until a thick paste is formed.  Do not over-process or it will get too thin. 

  3. Roll the mixture into balls roughly 1 inch in diameter.

  4. Put your frying pan or cast iron skillet over medium heat and add enough oil to come 3/4 of inch the way up.  Make sure the heat is not too high, otherwise the outside of the falafel will burn before the inside is cooked.

  5. Fry on each side until dark brown.

5 from 1 vote
Hummus
Roasted Chickpeas
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A great crunchy snack.  You can eat these on there own, as a salad topping or as part of a hummus plate.  Feel free to play with spices here.  If you don't like curry powder use garlic powder, onion powder, and paprika.  If you are using canned chickpeas as I did, just be careful about adding too much salt as, most canned chickpeas are already seasoned. 

Course: Side Dish, Snack, Topping
Cuisine: Israeli, Jewish, Kosher, Mediterranean, Middle Eastern
Servings: 2 servings
Author: Daniel Peikes
Ingredients
  • 15 oz Canned Chickpeas (Garbanzo Beans) Drained
  • 1/2 cup Olive Oil
  • 1/4 cup Thai Red Curry Powder Can be bought pre-made or blended from chili pepper, garlic, lime peel, galangal, coriander, lemongrass, black pepper, cumin, fennel, mace and shallots
  • 2 Tablespoons Paprika
Special Equipment
  • 1 Sheet Pan Lined With Parchment Paper
Instructions
  1. Preheat your oven to 425°F.

  2. Toss the chickpeas with the olive oil, making sure they are completely coated.

  3. Spread the chickpeas out on the sheet pan, making sure they are not touching each other.

  4. Bake until crispy, about 10 minutes.

  5. While still hot, toss the chickpeas with the Thai red curry powder and the paprika.  Serve immediately or store in a resealable bag or container once cooled.

Don’t forget to check out Rachel’s chickpea post: Chickpea Curry

Chickpea Curry

Chickpea CurryIt’s a new week, so that means a new food challenge!  This week’s ingredient is CHICKPEAS!  Or, as I knew them growing up, “garbanzo beans”.  The humble legume made famous in falafel and hummus.  The earthy, creamy beans that are full of fiber!  And although I’ve opted out from eating them lately due to my decision to eat a low-carb, high-fat way of eating, luckily for me, my husband does eat them and as long as I don’t put anything green in a chickpea dish, I think we’re golden.  Okay, maybe a little sprig of cilantro.  But that’s it!  🙂

Deciding what to make for this challenge wasn’t too challenging! I’d already experimented with some vegetable curries and kormas (a creamy vegetable dip of sorts, popular in Indian cuisine) but in the end, I’m going with a non-threatening chickpea vegetable curry.  At least I don’t think it’s too scary to make!  You can really just dump a whole bunch of ingredients – chick peas, onions, garlic, curry powder, turmeric, coconut milk, spices, tomatoes – into a slow cooker or a pressure cooker and just let it ride.

So that’s literally what I did.  Let the cookware do all the work for you!  Seriously, aren’t slow cookers just the best thing ever?  One thing to note – feel free to use canned chickpeas (rinsed) but if you want to use dried chickpeas, by all means!  Just make sure you soak them for at least 4-6 hours or up to overnight, then do a clean rinse, drain, and you’re good to start cooking.  Soaking beans helps remove the indigestible sugars that wreak havoc on your tummy and cause well…major farting.  And I’m guessing you might want to avoid that, especially if you’re making this for a date night!

And there you have it!  This yummy, stick-to-your-ribs, warming bowl of comfort food would be great served with either regular rice or cauliflower rice!  And don’t forget the naan on the side to mop up all of that savory and spicy tomato coconut sauce!  And feel free to add in other ingredients like lentils or barley or farro!  You could do half chick peas and half lentils. Yum!  And by the way, your kitchen will smell heavenly (and I speak from experience).

Let’s dig in!

5 from 1 vote
Chickpea Curry
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 15 oz. can chickpeas, drained and rinsed You can use dried too - just use 1 cup, soak overnight, rinse and drain
  • 1 15 oz. can full-fat coconut milk
  • 1 6 oz. can tomato paste
  • 1 cup crushed tomatoes
  • 1/4 tsp curry powder I just use a sprinkling of each spice
  • 1/4 tsp coriander
  • 1/4 tsp tumeric
  • 1/4 tsp ginger feel free to use ginger root, just peel and dice 1 tsp. It's good to keep fresh ginger in the freezer to have on hand if you need it
  • 1/4 tsp hot paprika you can use regular too, or smoked, if you have it
  • 1/4 tsp shawarma seasoning totally optional but I like to mix some of this in, even though some of these spices are included in the mix
  • 1 tsp salt if you're using canned chickpeas, I would use 1/2 tsp of salt, since the canned beans contain a good amount of salt
  • 1/4 tsp black pepper
  • 1/2 cup diced onion
  • 1 tbsp minced garlic
  • 1 cup water
  • 1 handful sliced pickled jalapenos optional
  • 1 handful chopped fresh cilantro optional
  • 1/4 lemon wedge optional
  • 1 cup white rice or cauliflower rice
Instructions
  1. If using an instant pot/pressure cooker, add all ingredients into the pot.  Press "beans/chili" and cook for 1 hour.

  2. If using a slow cooker, add all ingredients (5 qt. probably will work best) and cook on low for 7 hours or high for 4 hours. 

  3. Serve the curry on top of white rice or cauliflower rice and garnish with pickled jalapenos, chopped cilantro and squeeze a fresh lemon wedge (if using), for an extra boost of flavor and acidity.  Serve warm.

Don’t forget to check out Daniel’s chickpea recipe: Ultimate Hummus Plate

 

Passover Sweet Potato Knishes

Passover Sweet Potato KnishesWe are making our own Passover Seder for the first time this year, so I was looking for a side that would be traditional but have a bit of a wow factor at the same time.  What is more traditional than a Knish?  The problem is most knishes use a wheat flour dough which is chametz which we do not eat on Passover.  I started out by trying to make a potato starch dough and failed miserably, so I decided to go the “breading” route.  The problem is most breadings (bread crumbs, panko, cereal etc.) are also chametz.  To make my life even harder I wanted to keep this recipe gluten free (non-gebrochts) and nut free.  This ruled out using matzo meal or ground nuts, both commonly used as a Passover friendly breading.

I used an idea I learned from my father and went with potato flakes (AKA instant mashed potatoes). I used them straight out of the box, although in the future I would probably give them a quick whirl in the food processor to give them a finer texture and to hopefully help them adhere a little better.

For something a little healthier don’t forget to check out Rachel’s latest Passover recipe: Cauliflower Hummus and Tomato Herb Flaxseed Focaccia for Pesach!

5 from 1 vote
Passover Sweet Potato Knishes
Passover Sweet Potato Knishes
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

A great snack or side for your Passover Seder. This recipe is gluten free (GF), nut free, and vegetarian. You can easily double or triple this recipe or substitute the sweet potatoes for standard russet potatoes.  If you don't need your knishes to be gluten free or kosher for Passover you can substitute all-purpose flour for the potato starch. 

Course: Side Dish, Snack
Cuisine: Gluten Free, Jewish, Kosher, Passover, Pesach, vegetarian
Servings: 6 Knishes
Author: Daniel Peikes
Ingredients
  • 2 Large Sweet Potatoes
  • 1 Cup Potato Starch Divided in half. If you don't need your knishes to be gluten free or kosher for Passover you can substitute all-purpose flour for the potato starch.
  • 2 Large Eggs Beaten separately
  • 2 Cups Instant Potato Flakes Lightly blitz in your food processor with the "S" blade if you prefer a finer texture
  • Salt and Pepper To taste
  • Oil For Frying
Instructions
  1. Preheat your oven to 375°F.  Poke the sweet potatoes all over with a fork.  Bake until soft.  Remove from the oven and let cool.

  2. Once cooled, remove the skin from the sweet potatoes and mash in a large mixing bowl.  Combine with half the 1/2 the potato starch (1/2 a cup), one of the beaten eggs, and the salt and pepper.  Use a fork to combine thoroughly.

  3. Take about a a golf ball sized amount of the sweet potato mixture and shape it in to a disc. Dust the disc in remaining potato starch, then dip in the other beaten egg, and finally coat in the potato flakes. Repeat until you use all of the sweet potato mixture.

  4. Put about a 1/2" of oil in a frying fan and put on the stove over medium heat. Fry on each side until golden brown.

Cauliflower Hummus & Tomato Herb Flaxseed Focaccia – for Pesach!

Tomato Herb Flaxseed Focaccia

Hello again readers!  Hopefully most of you can take a break from cleaning for Pesach to read what fantastic recipes Daniel and I have to share with you!  This year, I’m going for something a little different (but for me, this is the type of food I eat all year round).  Nothing too weird and definitely items you can find in your grocery store – especially Passover food items.  So let’s get this started!

First – hummus.  I know, chickpeas are not Pesach-friendly for many of us, and some people have used quinoa to make hummus for Passover, but I’m using cauliflower this year.  Sure, I may sound like a broken record, but what DOESN’T cauliflower work for?  Plus…if you get your kids (or picky-eater husband) to eat this, it’s a win-win!  Luckily, my husband eats cauliflower, so, phew!  One thing to note though, traditionally I would put cumin in this recipe but (and I didn’t realize this until now), it’s Kitniyot so, bummer to that.  But I found an interesting option.  Schawarma seasoning!  That, plus hot paprika, some savory roasted garlic, LOTS of lemon and good olive oil and that’s basically it.  Nothing too fancy here.

Cauliflower Hummus with sumac and hot paprika

The other new recipe for you is my tomato and herb flaxseed focaccia.  Can I just say, YUM?  I first got this idea from a cookbook that I LOVE, called Nourishing Meals by Alissa Segersten & Tom Malterre (gluten-free, dairy-free and soy-free dishes) and I’m using their coconut flatbread as a base for this – I just added some fresh lemon juice and zest and extra herbs and garlic to brighten up the flavors a bit.  On mine, I topped with sliced tomatoes, however, if you had cherry tomatoes or sun dried tomatoes or kalamata olives, that would be delish (I’m not a big olive fan, sadly), just slice and stick it in the dough.  This would also be good topped with fresh mozzarella and basil, YAAAAS!  What’s also great about this recipe is that not only is it super easy to make, but it’s egg free, so for all of your vegan guests…this is perfect!

[One thing to note about this…Daniel did some research for me and found out that whole flaxseeds are fine for Passover and don’t need a separate Pesach hechshere. So, I bought a new bag of whole flaxseeds and attempted to grind them up in my mini food processor.  Case in point – it didn’t really work because they’re just too small.  But, if you have a spice grinder, I think this would work perfectly.  But not to fear, if you don’t have a kosher-for-pesach spice grinder, you can still make this, and use the same method I did!  I just pressed the “grind” button for a while and they broke apart just slightly.  This recipe will still work if you use not fully ground flaxseeds, you’ll just end up with bigger pieces of flaxseeds in your flatbread – similar texture to sesame seeds.  So feel free to use whichever method you prefer!]

I love this focaccia flatbread recipe because you can make them into rolls, or slice two pieces and use it as sandwich bread!  The rosemary adds a wonderfully fragrant, woodsy flavor that is so delicious when topped with ripe, juice tomatoes.

So there you have it!  Stay hungry my friends and have a chag kasher v’sameach!

Rachel

5 from 1 vote
Cauliflower Hummus
Prep Time
15 mins
Total Time
15 mins
 
Servings: 3 cups
Author: Rachel Katzman
Ingredients
  • 2 1/2 cups cauliflower rice (thawed and drained) or fresh, roughly chopped
  • 1 cup extra virgin olive oil
  • 1/2 tbsp schawarma seasoning
  • 1/2 tbsp sumac
  • 1/2 tbsp hot paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lemon, zested and juiced
  • 6 cloves garlic, roasted, or raw
  • Sprinkle fresh or dried parsley
Instructions
  1. Add all ingredients except the parsley in the bowl of a food processor and pulse until fully mixed.  I left mind a bit chunkier but if you like it smoother, you can put it in a blender instead.  

  2. Place in a bowl and drizzle with extra olive oil and sprinkle paprika and parsley.  Serve with my tomato herb flaxseed focaccia!

5 from 1 vote
Tomato Herb Flaxseed Foccacia
Author: Rachel Katzman
Ingredients
  • 1/2 cup flaxseeds You can grind in spice grinder or use them whole - they both work in this recipe
  • 1/2 cup hot water
  • 1 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • Zest and Juice of half lemon
  • 6 tbsp coconut flour
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tbsp dried rosemary
  • 1/2 tbsp dried thyme or oregano Use whatever herbs you have on hand!
  • 1 tomato, sliced Or use sun-dried tomatoes, sliced kalamata olives or halved cherry tomatoes
  • 2 tsp mined onion
Instructions
  1. Pre-heat oven to 350F and line a baking sheet with parchment paper.

  2. Put the flaxseeds in the food processor and grind for a minute or two until most are broken up but still have some whole pieces.

  3. Add hot (you can use boiling water, just let it cool for a few minutes) to the blender and pulse until the mixture it just combined.  Let it sit for 3 minutes to thicken.

  4. Add the vinegar, baking soda, salt, lemon juice, lemon zest,  and pulse a few more times.  Add in the coconut flour, rosemary and other herbs and pulse until the dough comes together and forms a ball.

  5. Using oiled hands, mix the dough and pat flat on the baking sheet - about 1/4 inch thick.  Use your fingers to poke dimples into the dough. Add in the sliced tomatoes, (or the halved cherry tomatoes, sun-dried tomatoes or kalamata olives) and press into the dough.  If using sliced tomatoes, just remove some of the juice in the tomato so the dough doesn't get soggy. 

  6. Sprinkle the minced onion, garlic powder and any other herbs - like extra rosemary on top.  

  7. Bake for 30 minutes, then turn the oven up to 400 and bake for another 7 minutes until the edges are light brown and crispy. 

  8. Eat and enjoy!

For something a little more traditional for your Seder table check out Daniel’s Passover Sweet Potato Knishes

Rachel’s Purim Seudah Menu Idea: smoked salmon deviled eggs, mini mushroom frittatas with harissa mayo dipping sauce, lemon poppyseed coconut hamantaschen

Deviled eggs with smoked salmon and capers
Deviled eggs with smoked salmon and capers

Here we go!  Purim seudah time!

Last year I made a bold and insanely spicy “drunken noodles”, because…you know…Purim. 🙂  This year, I thought of a bit more simple foods to put on the menu – more of an appetizer meal.  I’m a big fan of serving little salads and dips, a little scoop of this, a dollop of that.  So here is what I have on a menu idea for you this year!

Appetizer:

smoked salmon deviled eggs:  This one is pretty simple.  Just make your basic deviled eggs, just kicked up a notch (hard boil eggs in cold water, bring to a boil, then immediately turn off heat and let sit for 12 minutes, then place in ice bath to stop cooking.  Scoop out the yolks, add in mayo, mustard, salt, pepper, scoop back into egg white and top with a piece of smoked salmon, fresh dill, chives, capers – whatever you have really would be good.  Even some caviar and green onion…YUM).

[These photos show my attempt at a “blueberry pickled deviled egg”.  I’m still playing around with it and though the “purple” color didn’t seep into the egg white enough, it still came out as a pretty maroon shade on the outside. All I did was boil some wild blueberries in water, with some apple cider vinegar, salt and some liquid stevia as a pickling liquid, turned off the heat, then let the eggs sit in the lukewarm water for a while, maybe 30 minutes or so – I didn’t want them to get overcooked so make sure the water is lukewarm, not hot.  I wasn’t going for an “Easter egg” theme, ha, just something pretty for spring. Next time I’ll try beets, or blackberries, or even turmeric for a “yellow” pickled egg]

Blueberry-pickled!
Blueberry-pickled!

Appetizer or main:

mini mushroom frittata with spicy harissa mayo. Sauté onions, garlic, mushrooms in oil with salt and pepper, add the veggie mixture to a muffin tin.  Beat about 8-10 eggs, adding some almond milk and pour over the veggie mix and bake at 350F for about 15 minutes.  Top with fresh herbs like chives, basil, dill, anything!

I happen to be on a crazy harissa kick right now!  Harissa is a spicy pepper relish and you can find it at your local grocery store (I’ve found the brand “Mina” at my local grocery store and at Whole Foods – they have red pepper in mild and spicy and a green pepper version too).  Just mix a few dollops with homemade avocado mayo (or whatever you have in your fridge), mix in some lemon zest and maybe some garlic (or roasted garlic would be delish too, but what’s NOT to love about roasted garlic, except for maybe your breath afterwards).

I would just scoop some dipping sauce over the frittatas and you have a substantial app or side dish – the veggies give it bulk and the eggs give it a boost of protein and fat.  And if you don’t like mushrooms, fear not!  You can use asparagus, spinach, chard, tomatoes, broccoli – really, ANY veggie or green you feel like using up works great in frittatas!

And for dessert?

Can’t forget my lemon poppyseed coconut hamantaschen!  Check out the recipe here!

If you feel like adding a salad, check out my Caesar salad with roasted white sweet potato croutons on my blog riskyveggie.com!  I like to keep my Purim seudah menu ideas light and simple, and not too fussy.  So there you have it, folks!

Freilichin Purim!!

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
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
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

 

Super Bowl Snacks: Cheddar Stuffed Jalapeno Hush Puppies

Melted Cheddar

Hush PuppiesI was trying to come up with a great bite for the Super Bowl and  I toyed with the idea of doing a stuffed pretzel,  I was all ready to make pretzels using lye, but decided I needed something a little more approachable.  I wanted something quick to make and easy to eat. I rummaged through my fridge and pantry and came up with hush puppies, or fried cornbread balls. There is one thing you do need to be careful about on this, make sure your oil is not too hot. If the oil is too hot, the outside of the hush puppies will burn before the inside cooks and the cheese melts.  I know I have been leaning on cheddar and jalapeno lately, but for the Super Bowl it seemed appropriate.

5 from 1 vote
Hush Puppies
Cheddar Stuffed Jalapeno Hush Puppies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A great snack with some southern influence.  These are excellent finger food for your next party. Just make sure to fry these over low heat so the inside cooks and the cheese melts before the outside burns.

Course: Snack
Cuisine: Southern, Tex-Mex
Servings: 12 pieces
Author: Daniel Peikes
Ingredients
  • 1 Cup Yellow Corn Meal
  • 1/4 Cup All Purpose Flour
  • 1/2 tbsp Baking Powder
  • 1 tsp Salt
  • 1 Jalapeno Seeded and Chopped Finely
  • 1 Large Egg Beaten
  • 3/4 Cup Buttermilk
  • Vegetable Oil For deep frying
  • 8 oz Cheddar Cheese Cut into 1/4" dice
Instructions
  1. Take the cheese out of the fridge to start warming it up.  If it is too cold it will not melt before the hush puppies finish cooking.

  2. Combine the corn meal, flour, baking powder, salt and jalapenos in a large mixing bowl. Mix thoroughly.

  3. In a separate bowl, beat together the egg and buttermilk.

  4. Pour the wet ingredients into the dry, and and stir until the batter just comes together.  It should be the texture of wet sand.  If it looks a bit dry, add some more buttermilk, and if it looks too wet, add some more cornmeal.

  5. Fill a heavy pot or dutch oven 3/4 of the way up the side with vegetable oil and place over low heat. 

  6. Form balls with the using about a tablespoon of batter, placing a cube of cheese in the middle, and fry until golden.

For something sweet (and a little healthy) check out Rachel’s Super Bowl treat: Healthy Superbowl Snack & Almond Butter Snickerdoodle Cookies