Fish Tacos With Mango Jalapeno Salsa and Fresh Red Cabbage and Daikon Slaw

 

Fish TacosFish Tacos

Fish is usually Rachel’s territory, but with the “Nine Days” upon us, I decided to try my hand at fish tacos. I do have to admit, fish is not my favorite food. If it is really fresh I will eat it, but it must be a variety that doesn’t taste too “fishy”. I tend to stick with lightly flavored, white fleshed fish like cod and tend to stay away from more oily fish like mackerel.

As I have said before I personally consider tacos the world’s most perfect food. Tacos really are a great platform for almost any type of protein. Growing up, my mom never made fish tacos, so I didn’t try fish tacos until I was in my late 20’s. Years ago, my wife and I were on vacation in LA and we went to lunch at Fish Grill. We ordered fish and chips and fish tacos and shared the two dishes.

This was probably the first time I had ever ordered fish at a restaurant. The food was excellent. My theory is there are are two things that make a good fish restaurant, it should be close to the ocean, and busy. That way you know the fish can get there fast, and isn’t sitting around too long.  Also, don’t forget as Anthony Bourdain was fond of saying, never order fish in a restaurant on Monday.  Being in LA and very popular, Fish Grill checked all of the boxes. I wanted to recreate that experience at home.

California Cuisine

The goal here was to create a recipe inspired by that meal, all while making it easy and gluten free. I didn’t want to mess with a wet batter so I went with a breading. By using cornmeal instead of breadcrumbs I was able to keep the dish gluten free. The cornmeal also adds a great texture and nutty flavor. The slaw adds texture as well as some acidity and the salsa adds sweetness and a touch of heat. Both of these really help capture the great freshness of California cuisine.

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Fish Tacos
Cornmeal Crusted Fish Tacos With Mango Jalapeno Salsa and Fresh Red Cabbage and Daikon Slaw
Prep Time
1 hr
Cook Time
30 mins
 

A fresh take on fish tacos. The salsa adds sweetness and heat, while the slaw adds crunch and acidity.

Course: Dinner, Lucnh, Snack
Cuisine: American, California, Mexican, Sea Food, Tacos, Tex-Mex
Keyword: Fish Taco
Servings: 4 people
Author: Daniel Peikes
Ingredients
Fish
  • 1 lb Firm Fleshed White Fish Cod works well, but tilapia or any white fish will work in a pinch
  • 2 Cups Yellow Corn Meal
  • 2 Large Eggs Beaten
  • Vegetable Oil For Frying
  • Salt and Pepper To taste
  • Chili Lime Seasoning I use the one from Trader Joe's, but in a pinch a mild chili powder will work
  • Corn Tortillas I like the 4.5'" mini tortillas but any taco sized tortilla will work
Crema
  • 1 Cup Sour Cream
  • Zest and Juice of 1 Lime
Salsa
  • 1 Pint Cherry Tomatoes
  • 1 Large Mango Diced
  • 2 Jalapenos
  • 1/4 Cup Cilantro Stems removed and roughly chopped
  • 1 Lime
  • Salt To taste
Slaw
  • 1/2 Cup Shredded Red Cabbage
  • 1/2 Cup Shredded Green Cabbage
  • 1/2 Cup Shredded Carrots
  • 1/2 Cup Shredded Daikon or Radish
  • 1 tbsp Kosher Salt
  • 1/4 Cup Rice or Apple Cider Vinegar
  • 1 tbsp Whole Mustard Seed
  • 1 tbsp Celery Seed
Instructions
Salsa
  1. Place the cherry tomatoes and jalapenos on a parchment paper lined baking sheet. Place in a cold oven and set to bake at 375°F. Roast until the tomatoes begin to burst and the jalapenos start to blister.

  2. Allow the tomatoes and jalapenos to cool. Remove the stems and seeds from the jalapenos,

  3. Roughly chop the tomatoes and jalapenos and add to a mixing bowl. Add the mango, cilantro, and salt. Add the juice from the limes and lightly stir to evenly distribute the ingredients.

Slaw
  1. Combine the 2 cabbages, daikon, carrots, salt, vinegar, mustard seed, and celery seed in a large bowl and stir to combine.

Fish
  1. Cut your fish into 1/2" by 3" strips and season with salt and pepper.

  2. In a bowl, combine the chili lime seasoning and the cornmeal.

  3. Dip each piece of fish in the egg and then in the cornmeal.

  4. Place a cast iron skillet or large frying pan over medium heat and and add a 1/2" of oil.

  5. Fry your fish until golden brown on each side.

Crema
  1. Mix the juice and zest of a lime with the sour cream.

Assembly
  1. Lightly brown your tortillas in a skillet.

  2. Place some of the slaw on the bottom of the tortilla, then add 1-3 pieces of fish depending on the the size of your tortillas. Top the fish with the salsa and drizzle on the crema. Enjoy!

Like this recipe? Check out some of our other fish recipes

Spicy Moroccan Salmon with Pickle Slaw

Smoked Salmon and Avocado Stacks

Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo

Spicy Salmon Tamales

 

 

Israeli Shawarma Feta Salad

 

Meatless Monday – a great go-to salad

Shawarma, really?  During the 9 days of no meat?  This may sound a bit out of your comfort zone, but this fresh and easy Israeli Shawarma Feta Salad has warm, aromatic flavors of Shawarma without the meat.  This is a great way to incorporate some bright summer flavors into a healthy salad during the 9 days or any time of year!

What is “shawarma” you ask? Basically what my husband lived on during his year and a half in Israel, HA!

Shawarma is a Middle Eastern dish consisting of thinly sliced meat layered and slow roasted on a rotisserie or spit. You can get lamb, chicken, or beef shawarma stuffed into a pita or a laffa with all the fixings! Hummus, tahini, Israeli salad, cabbage salad, pickles and fries – yes, please! The “shawarma” seasoning usually is a mix of turmeric, coriander, cumin, paprika, cloves, nutmeg, allspice and sometimes cinnamon.  Basically, a warming spice blend that pairs perfectly with a salty cheese like feta, in today’s salad! You can buy shawarma seasoning at your local kosher supermarket, or (if you’re not feeling lazy), make your own spice blend!

I first got the idea for this salad while flipping through an older issue of “Eating Well” – just a simple, fresh summer salad with feta and herbs.  But as I was literally chopping the veggies to make this salad, I had a light-bulb moment.  Why not turn this into a spin on Israeli salad? Since I was half-way there, I added the radish for a hint of that sharp flavor and crunch and swapped red onion for green onion to make it milder.  But if you’re a red onion fiend like me, feel free to add it! And for the final touches, adding shawarma seasoning to the dressing made it the perfect, Mediterranean-kissed bite of yummy goodness.

The extras

This would also be good with some diced avocado, goat cheese instead of the feta, or even sun-dried tomatoes mixed in too.

I love cilantro (but you can substitute parsley of course).  If you ARE going to use cilantro, don’t forget about the stems!  That’s where all the flavor is, not primarily the leaves, as most people might think. How great not to waste time picking the leaves off – just chop everything up and you’ll get an even bigger burst of citrus flavor that cilantro brings to the party! And weirdly enough, I think I am in that percentage of people who thinks that cilantro tastes “soapy”, but yet for some reason, I love it.

The base of a well-rounded meal

This salad is so versatile, it’s the perfect base for a filling meal.  Add some grilled salmon or tofu on top for some bonus protein.  Or, go ahead and omit the feta and add in some grilled chicken. I make shawarma chicken for my husband all the time, it’s such an easy go-to Friday night dish.

Last but not least, make sure to use fresh dill, it really makes all the difference.  Serve with some lemon wedges, maybe some pita chips on the side and this is a healthy meatless, 9-days salad to keep your taste buds satisfied!

Want more salad ideas?  Check out my Herby Cabbage Salad, another healthy option during the 9 days too!

 

0 from 0 votes
Israeli Shawarma Feta Salad
Prep Time
15 mins
 
Course: Salad
Author: Rachel Katzman
Ingredients
  • 1 cup Cherry Tomatoes, sliced
  • 1 cup Cucumber, chopped
  • 3 Green onions, sliced thin
  • 1 cup Radish, sliced thin
  • 1 Handful of chopped fresh dill
  • 1 Handful of chopped fresh parsley or cilantro
  • 2 oz. Crumbled Feta
  • 1/4 cup Mayo
  • 1/2 Lemon, squeezed (and for serving)
  • 1/2 tsp. Shawarma seasoning
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
Instructions
  1. Add the tomatoes, cucumber, green onion, radish, dill, parsley or cilantro and feta in a large bowl

  2. In a bowl, mix the mayo, lemon juice (same some for serving), shawarma seasoning, salt and pepper

  3. Pour the dressing over the salad and squeeze a bit more lemon over the salad

  4. Serve with some lemon wedges on the side and crunchy pita chips!

Spinach Ravioli With Alfredo Sauce

 

Spinach RavioliWelcome Home

We sent my eldest son to sleep away camp for the first time this year.  While my wife was nervous about him being away from home, he was very excited to be free from chores for a month. He spent four weeks enjoying himself, playing a lot of sports, making new friends, and going on a lot of trips, but as everyone knows, camp food can be somewhat basic. Now I am sure he was well fed (the chef is a friend of mine), but I wanted to make something special for his first dinner back home. That being said, while my son is not the world’s most adventurous eater, he does really like spinach ravioli. He encountered it at a Sheva Brachot at a restaurant several years ago and has loved the dish ever since.

The Nine Days

I also wanted find a recipe to share that was vegetarian, which I know is usually Rachel’s domain, but the “Nine Days” are approaching at the end of this week. What are the  “Nine Days” you ask and what does it have to do with vegetarian food? On the Jewish calendar, the Nine Days which begin on the first day of the Jewish month of Av, are a traditional time of mourning for several historical tragedies that befell the Jewish people. They culminate with the saddest day on the Jewish calendar, a fast day known as Tisha Ba’Av. As a sign of mourning, many Jews have a tradition to abstain from eating meat during this period. Spinach ravioli fit this bill nicely.

Yes It Is Worth The Effort

Why make your own spinach ravioli when you can just buy it in a box from the freezer section of your favorite supermarket? Sure, it’s time consuming, but it is fairly easy and if you take the time, your family will be able to taste the love you put in it. Also, when it comes to making things from scratch, pasta will impress people with minimal effort.  It also cooks very quickly, so once they are formed you can have them on the table in two minutes. You can also make a large batch and freeze them on a cookie sheet and pull out a handful and cook just what you need, at a fraction of the price of buying them in the store.

0 from 0 votes
Spinach Ravioli
Homemade Spinach Ravioli With Alfredo Sauce
Prep Time
2 hrs
Cook Time
30 mins
Resting Time
1 hr
Total Time
3 hrs 30 mins
 

This a great way to get your kids to eat their spinach. There is spinach in the dough, filling and sauce. Is it a lot of work? Yes. Is it worthwhile? Absolutely. Don't try to rush this recipe. This is a recipe that you should devote a Sunday to. With a little time and a lot of love, your pasta will come out great.

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Keyword: pasta, ravioli, spinach
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
Dough
  • 1 bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
  • 2 Cups All Purpose Flour
  • 3 Eggs
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 2 tsp Salt
Filling
  • 2 tbsp Butter
  • 1 Large Onion Diced
  • 1 Bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
  • 1 tsp Salt
  • 15 oz Ricotta Cheese
Sauce
  • 3 tbsp Butter
  • 3 Cloves Garlic Chopped fine
  • 3 tbsp All Purpose Flour
  • 2 Cups Heavy Cream
  • 1/2 Cup Parmesan Grated
  • Salt and Pepper To taste
  • 1 Bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
Miscellaneous
  • 1 Large Egg Beaten
  • All Purpose Flour To keep the pasta from sticking
Instructions
Dough
  1. Add half the butter to a large saute pan and place over medium heat. Saute spinach until it is wilted. Do not overcook the spinach as it will shrink down significantly. Move the spinach to bowl and allow it to cool.

  2. Once the spinach is cooled, use your hands to squeeze out as much moisture as possible. Catch the liquid in a bowl and reserve for later.

  3. Add the spinach to your food processor fitted with the S-blade and process until the spinach is smooth. If you are having trouble getting the spinach to puree to a smooth consistency slowly add the liquid from the spinach back into the mixture.

  4. Once the spinach is smooth, switch to the dough blade and add the flour, eggs and oil. Process until the dough comes to together in to a ball. If it looks a little dry add some more or the spinach liquid or some water. Be careful not to over process otherwise your dough will be tough.

  5. Remove the dough from the food processor to the a lightly floured counter. If the dough still looks a little shaggy, knead by hand until a smooth ball is formed. Once the dough forms a smooth ball, wrap tightly in plastic and put in the refrigerator to rest for at least as hour.

Filling
  1. Add the butter to a saute pan and put over medium heat. Add the onions and salt to pan and saute until the onions start to brown. Add the spinach and saute until the spinach is wilted.

  2. Move the spinach and onion mixture to a large bowl and allow to cool. Once cooled, add the ricotta and stir until the spinach is evenly distributed throughout the mixture.

Sauce
  1. Add the butter and garlic to a large saute pan. Once the butter is melted, add the flour. Stir, coating all of the flour and cook until the mixture just begins to brown. This mixture is called a roux.

  2. Add the cream, Parmesan, salt, and pepper to the roux. Stir to combine, making sure to get all of the roux off of the bottom of the pan so it does not burn.

  3. Bring the sauce to a bare simmer being careful not to allow it to boil, and add the spinach. The sauce is done once the spinach is wilted.

Assembly and Final Cooking
  1. Roll out the pasta dough into two long sheets. Use a pasta roller if you have one, it it will make your life much easier. Start on the widest setting, moving one interval thinner each time. You can use a rolling pin if you don't have a pasta roller but your dough will likely be thicker, changing the texture.

  2. Place one of the sheets on a lightly floured counter. Starting about an inch from the end put a teaspoon of filling every two inches centered vertically.

  3. Brush egg along the edges and between each mound of filling. Carefully place the the second sheet of dough on top. Press the top sheet down over around the filling, pushing out any air.

  4. Trim the edges with a pastry cutter or a sharp knife to make sure you have straight edges and cut between each ravioli evenly.

  5. Place a large pot of heavily salted water over high heat. Once the water comes to boil, add the raviolis in batches. Cook until they float to the surface. It should only take about a minute.

  6. Remove the raviolis from the water to a bowl or plate with a slotted spoon. Add as much sauce as you like, and eat immediately.

Don’t forget to check out Rachel’s latest “Nine Days” recipe, Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo or any of our vegetarian recipes.

Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo

 

Salmon Sweet Potato SliderThe Meatless Nine

The 9 days before Tisha B’av are among us, and we Jews have a custom of not eating meat during this time period.  Well, luckily for me, this what I do all year long, so I have a few recipes up my sleeve to help you out – including this “Wild Salmon Sweet Potato Slider, with Garlic Chive Mayo” recipe!

I, like most Ashkenazi Jews are somewhat lactose-intolerant, so LOTS of dairy scares me a bit. Granted, for clean-eating health reasons, I sometimes “try” and stay away from as much dairy as possible. And to be honest, who wants NINE days of heavy cheese dishes anyway? Okay, maybe most of you are raising your hand saying, “seriously, Rachel, why wouldn’t anyone not want to eat a boat-load of cheesy deliciousness??” But, in the case that you may want a tiny break from that, try this recipe!

I got the inspiration for these salmon burgers from the Whole30 cookbook (Whole30 is a clean-eating program that I did a few years ago). It called for canned wild salmon and using the sweet potatoes helps bind it and keep them from drying out – and makes this recipe egg-free! This is my little spin on it, but feel free to use canned tuna if that’s what you have on hand.

Let’s Get Cookin’!

When I first made these, I used 2 medium-sized sweet potatoes that I roasted at 400F for about 30 minutes and waited until cool enough to handle.  Usually, I would use the organic pureed canned sweet potatoes (if they’re on sale at Whole Foods), but apparently I had run out (also, it makes this recipe a gazillion times easier and faster). I love time savers, so I definitely recommend getting the canned – it’s just as good!

If you’re into making larger burgers, you’ll get about 9 burgers out of this recipe.  And if you’re going for sliders, this will make about 12.

To Top It Off…

FYI – the gluten-free bun recipe (though I topped mine with everything seasoning) is from Danielle Walker’s cookbook and blog, “Against All Grain” and they’re awesome! Get her recipe here.

But wait, there’s MORE! There are plenty of recipes for gluten-free buns out there, but you can also use my recent recipe for low-carb rolls (made into burger buns), or just use some bib lettuce instead!

The mayo is also one of my favorites – I love making a basic mayo and then kicking it up with bright bursts of flavor, like lemon, garlic and chives. Plus, the mayo turns out bright green, so that’s fun, haha!

Check out more Whole30 recipes here.

I hope you try these sliders – whether it’s for the 9 days, or for anytime of year, it’s a great alternative to meat burgers,  so hope you enjoy!

0 from 0 votes
Garlic Chive Mayo
Prep Time
5 mins
 
Course: Condiment
Servings: 1 cup
Author: Rachel Katzman
Ingredients
  • 1 Egg Preferably pasture-raised, since you're using raw eggs, but keep in mind for people who are sensitive to raw eggs
  • 1/2 Garlic clove
  • 2 tbsp. Lemon juice
  • 1/4 cup Fresh chives, roughly chopped
  • 2 tbsp. Light olive oil, or Avocado oil, plus 1/2 cup more
Instructions
  1. In a tall glass container, crack the egg; add the salt, garlic, chives, and 2 tbsp. of oil

  2. With an immersion blender, blend ingredients until emulsified, about 20 seconds

  3. Slowly drip in the oil for another 30 seconds or so, until the mayo gets thick and creamy

  4. Alternatively, you can add everything except the 1/2 cup oil, in a blender, and with the motor running, slowly stream in the 1/2 cup of oil until emulsified, about 20-30 seconds

0 from 0 votes
Wild Salmon Sweet Potato Sliders
Prep Time
15 mins
 
Course: Fish, Main Course
Servings: 12 sliders
Author: Rachel Katzman
Ingredients
  • 2 Medium sweet potatoes OR 1 15 oz. can of organic pureed sweet potatoes
  • 1 15 oz. can Wild salmon
  • 4 tbsp. Mustard You can use any kind - I like either Dijon or grainy mustard!
  • 1 Garlic clove, minced
  • 1/2 cup Almond flour (if using baked sweet potatoes) Add 1 cup of almond flour, if using canned sweet potatoes
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dried dill
  • 1/4 tsp Mrs. Dash seasoning blend
Instructions
  1. Pre-heat oven to 400F

  2. If baking sweet potatoes, pierce with a fork and bake at 400F for 30 minutes until soft. Let cool before mixing the flesh with the rest of the ingredients

  3. Mix all ingredients in a large bowl

  4. Place sliders on parchment-lined baking sheet and bake at 400F for 25 minutes until golden brown and slightly crispy on the outside (this is how I like mine, if you don’t like yours too browned, lower the heat to 375. The ingredients are all cooked, so it doesn’t take too long, as this recipe is egg-free)

  5. Serve the sliders on gluten-free hamburger buns, or butter lettuce leaves and top with the garlic chive mayo. Add other fixings too – sliced red onion, tomato, or sun-dried tomatoes, avocado and pickles!

“Hava NaGrilla” – Philadelphia Kosher Smoke BBQ Festival recap!

 

Philly, here we come!

On this 4th of July, America’s Independence Day, it feels appropriate to share my recap of the Philadelphia Kosher BBQ “Hava Nagrilla” festival from just nearly 2 weeks ago, where your fav team, “5 Dudes & A Vegetarian” competed! So here you go, ‘Murica – Happy Birthday!

But really, what isn’t more American than BBQ? 🙂

Let’s take this back to Friday, June 21st.  Peikes, Ellie and I boarded a very early flight from Midway. Got the rental car, ran a few errands (thank you Dollar Tree for selling KOSHER hot dog buns), picked up Debbie, and headed to the neighborhood of Bala Cynwyd, where we stayed for Shabbat.

Welcome to Philadelphia.  The city of brotherly love, cheesesteaks (if they’re kosher, even better), the Fresh Prince, and Rocky Balboa.

The Italian Stallion

Our lovely hosts (thank you Charlotte & Mordy) had everything prepped for our stay, so we had a few hours to kill.  What’s one of my bucket list places to visit in Philly?  Sadly, no, we didn’t have time to go see the Liberty Bell, or Congressional Hall, or any Art Museums (next trip though…).  No, this time, it was the Rocky Statue (cue the theme music), albeit the line to take photos in front was crazy-long.

But then it was time for the “Rocky steps” right beside the statue. Peikes and Ellie raced, while I decided to run up behind them, all while capturing this on video.  But, didn’t quote go as planned. When you’re “vertically challenged” and you decide to try and run those steps 2 at a time, it’s not the best idea.  It started out great, all hyped up, but I just ended up tripping over myself (sigh…). Oh well, it was funny (if you want to see that video, check us out at @meatyourvegetables on Instagram and click the Philly BBQ highlights)!

Fast forward to a lovely Shabbat, PERFECT weather and before we knew it, time to head over to the venue to start our smokers!

Teams, start your smokers!

The event was held in the parking lot of Temple Beth Hillel – Beth El.  The space was great (and it’s always good to have the synagogue available all night.  I mean, who really wants to use porta-potties).  There were 20 teams at the festival – one of the largest!  Some are good friends of ours who we have competed with a lot over the last few years.  It’s always good competition when you’re competing against the best of the best, right?

And now for the fun part.  Fast forward a few hours. The brisket and ribs are trimmed. The chicken thighs prepped. Turkey wings?  Well that threw us for a loop at the get-go, but we ended up using the drumette, so either way, we got those prepared too!  Proteins are rubbed, and the meat injected.

Time for a quick commercial break…

In the meantime, a few mishaps along the way.  A team just a few yards away from us had some stuff stolen (iPads, wallets) – the jury is still out on if they got anything back.  Debbie unfortunately had a quick bout of sickness (sorry, Debs), so I stepped in to help finish the chicken prep.  I must say, it’s not the sexiest job for a vegetarian. I mean, cutting through bone, cleaning the skin, it’s pretty gross, BUT our chicken thighs turn out so darn cute when they’re all rolled up and ready go to bathe in margarine (I know, I know), chicken stock and BBQ seasoning.

The last thing on the list to complete?  Chili.  There were 25 people chosen to sample each team’s chili.  Most of the teams were not thrilled with this, since it wasn’t part of the KCBS judging, we didn’t put in as much time and love as the 4 proteins that were being judged and truthfully, it wasn’t our shining moment.  Our chili was a tomato-based chili with salsa, leftover burnt ends, and garlic sausages that came all the way from Romanian Kosher Sausage in Chicago.  Nonetheless, we didn’t win that category.  Oh well.

Time to announce the winners!

After all was said and done, we were VERY happy with how we placed – especially in the company of 20 teams!  Our team, 5 Dudes & A Vegetarian placed 3rd in Turkey, 3rd in Chicken, and 7th place overall (and a $100 cash prize)!  We didn’t do as well in the Ribs and Brisket categories, but we have some ideas how to improve for the next BBQ competition (which is uh, next weekend)!

Needless to say, we are definitely proud of our performance at the first BBQ competition of 2019.  1 down, 2 more to go!  See you in Cincinnati July 14th, and Dallas, October 27th!

And no… we cannot promise we’ll have any leftovers to bring home. 🙂

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Low-carb Dinner Rolls

 

Playing with my food

I’m always playing around with recipes, making tweaks, adding in flavors and “making it my own”, and this one is no different. I’d been reading about the combo of coconut flour and psyllium husk (buy it at Whole Foods), that it creates a light and fluffy texture, and these Low-carb dinner rolls are no exception.  And yes, these gluten-free rolls are also keto-friendly, wheat-free, soy-free and dairy-free. They do contain egg, so if you’re sensitive to that, try an egg replacement in the dough!

And for the record, these puppies are only 3 ingredients! Well, 4 if you include baking soda.  Or 5, because you’re adding salt and other toppings.  But really, no fancy equipment (just a whisk and your hands), and baking takes only 15 minutes.  These would be so good re-heated in the toaster and brown and crispy and topped with a pat of butter.  Or add a shmear of cream cheese! Perhaps split those in half and make a mini sandwich!  Or, maybe you want to serve these at your next Shabbat table along with a side salad, some hummus and you’re set! 🙂

“Mixing” it up!

I personally LOVE adding Trader Joe’s “Everything But The Bagel” seasoning on just about everything, but you can add whatever toppings you like!  Plain ‘ole sesame seeds (toasted too), or poppy seeds would be great!  Or maybe even some garlic salt!  Maybe you want some a sweeter option, in which case I would add a few tablespoons of sugar into the dough, and top with cinnamon sugar mix.  If you need me, I’ll be at home, making this “sweet” version! Maybe I’ll post that recipe next, so stay tuned until next time!

What else do you want to see on MYV?  Are there recipes that you would like to see more (or less) of?  Comment below! And don’t forget to SHARE this post with your friends!

0 from 0 votes
Low-carb Dinner Rolls
Cook Time
15 mins
 
Servings: 3 rolls
Author: Rachel Katzman
Ingredients
  • 4 Eggs (large)
  • 8 tbsp Coconut Flour
  • 2 tbsp Psyllium Husk
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 tsp Onion Salt I love adding in Trader Joe's Onion Salt, but feel free to use whatever herbs/spices you have in your pantry!
  • 1/4 tsp "Everything but the bagel" seasoning Again, love that spice blend from Trader Joe's but it would be great with just sesame seeds or poppy seeds!
Instructions
  1. Pre-heat oven to 400F and line a baking sheet with parchment paper

  2. Add all the ingredients (except the "bagel" seasoning) into a bowl and mix with a whisk until no lumps remain

  3. Using an ice cream scoop (either regular or mini - if you use a mini one, you will probably get 5 or 6), or use your hands and roll the dough into small-medium sized balls and place on the baking sheet. Sprinkle with the bagel seasoning

  4. Bake for 15 minutes or until golden brown on top

  5. Let cool for 5-10 minutes, break open and enjoy with a pat of butter!

Personal Spanakopita Cheesecake Topped with Feta and Crispy Leeks

 

Spanakopita CheesecakeThe holiday of Shavuot is approaching, or as they call it in my wife’s office the cheesecake holiday. Why is it the cheesecake holiday? I’m glad you asked. Shavuot is the only holiday on the Jewish calendar where we traditionally eat dairy. The primary reason given is that Shavuot celebrates the Jewish people’s reception of the Torah. The Torah contains the Jewish dietary rules know as kosher.  While the Jews sorted out these new rules, they stuck to eating dairy which has somewhat simpler rules than consuming meat.

As I have said many times before I am not a baker, and I usually leave anything pastry related to my wife. Instead of treading on her domain and doing a traditional sweet cheesecake for dessert I decide to challenge Rachel to a savory cheesecake challenge.

Spani-what?

I kicked around a few ideas including a deep dish pizza cheesecake, a goat cheese and caramelized onion cheesecake, and a hybrid cheesecake/frittata, but ultimately landed on a spanakopita inspired cheesecake. I took a bottom up approach for this recipe as I wanted to challenge myself to use filo dough (sometimes spelled phyllo) for the crust which can be hard to work with. Once I established that, and wanting to stay in the savory realm, the choice of spankakoptita was fairly obvious. Spankakoptita is a Greek spinach, feta cheese, and filo “pie”, often served in the style of a lasagna or as small hors d’oeuvres. A dish containing cheese, a savory vegetable, and crispy dough checks all the boxes needed to compete in this challenge.

Alerts and Alternatives

A few things to remember as you make this recipe. Taste your feta before you use it.  Some brands are are more moist than others. I prefer a moister feta for this recipe. When frying your leeks keep your temperature low, otherwise the leeks will burn quickly. If you can’t be bothered to make these as personal cheesecakes this will work perfectly well as a large cheesecake. If you decide to make it as a large cheesecake you can use filo dough as a base or you can use a store bought frozen savory pie crust (not a shelf stable graham cracker crust like you would use for a sweet cheesecake).

Recipe: Personal Spanakopita Cheesecake Topped with Feta and Crispy Leeks

0 from 0 votes
Spanakopita Cheesecake
Personal Spanakopita Cheesecakes Topped with Feta and Crispy Leeks
Prep Time
15 mins
Cook Time
45 mins
 

A twist on a Greek dish that is perfect for your Shavuot table.

Course: Appetizer, Side Dish
Cuisine: Greek, Holiday, Kosher
Keyword: Cheesecake, Spanakopita
Servings: 24
Author: Daniel Peikes
Ingredients
  • 1 lb Cream Cheese 2 bricks, allow to soften on the counter for an hour
  • 1 lb Ricotta Cheese
  • 2 Large Eggs
  • 2 lbs Fresh Spinach Washed and stems removed
  • 2 Large Onions Sliced
  • 1 Stick Unsalted Butter Melted
  • Kosher Salt For seasoning your spinach and onions
  • 2 Large Leeks Green part removed, white part cleaned, and sliced in to matchsticks
  • 1 lb Feta Cheese Crumbled
  • Vegetable Oil For Frying
  • 1-1 lb Package Filo Dough
Instructions
  1. Add 2 tablespoons of the melted butter to a large saute pan an place over medium heat. Add the onions and season with a heavy pinch of salt. Saute until the onions begin to brown.

  2. Add 2 more tablespoons of butter and the spinach to the pan. Season again with another heavy pinch of salt. Cook until the spinach has wilted, but be careful not to cook it too much as spinach shrinks significantly when cooked.

  3. Remove the spinach and onion mixture from the pan to the bowl from your mixer. Drain off any excess liquid. Allow to cool to room temperature.

  4. Add the cream cheese, ricotta, and eggs to the mixer Bowl. With the paddle attachment mix until thoroughly combined. You can do this in a mixing bowl with a spatula, but the stand mixer definitely makes it easier.

  5. Brush the muffin tins with melted butter. Cut the filo dough in to 48-3x3 inch squares, and brush each square with melted butter. Place two squares in each cup slightly off set from each other making sure to cover the entire side and bottom the muffin tin cup.

  6. Fill each cup 3/4 the way with the spinach and cream cheese mixture, about 3 tablespoons.

  7. Top each one with feta and bake for 45 minute. Allow to cool and remove from the muffin tins.

  8. Add a 1/4 inch of oil to a frying pan and place over low heat. Once the oil is hot add a handful of leeks at a time, and fry until they just turn golden brown. Be careful as the leeks can burn quickly.

  9. Top the cheesecakes with the leeks and serve immediately.

What’s your favorite kind of cheesecake? Have you ever made a savory cheesecake? If so what flavors did you use?

Don’t forget to check out Rachel’s savory cheesecake: Mini Crust-less Smoked Salmon Cheesecakes (Happy Shavuos!)

Mini Crust-less Smoked Salmon Cheesecakes (Happy Shavuos!)

 

Smoked Salmon Cheesecakes!

Happy almost-Shavuos!  The holiday of WAY too much dairy, lol!  Since the holiday starts in just a few days, why not go all-out with a savory cheesecake challenge!  And yet again, I’m channeling inspiration from my mother, and making mini savory crust-less smoked salmon cheesecakes!  These are the perfect little appetizer to serve at your Shavuos meal!

Of course you can make this into a giant cheesecake pie, but I prefer to make these mini versions since I’m not sure how many people would eat a whole slice filled with smoked salmon, capers, dill and green onion?  But hey, maybe you’re into that sorta thing! The mini versions are great served with crackers (bagel chips would be perfect), carrot sticks, celery or cucumbers.  It’s having a bagel with lox and cream cheese but in a fancier, party-spread kind of way!

Originally, I made this version with a crust, just to play around with it, but in the end I decided it didn’t need it! Since the whole point was to spread this on a bagel or cracker, or cucumber slice, the crust just didn’t add anything to the dish, and plus, it’s one less step in this recipe! And by all means, you can definitely make this a no-bake dish too by omitting the eggs.

Want to make this dairy-free?  Substitute the cream cheese for a dairy-free cheese, like using Tofutti, or my favorite brand, Kite Hill dairy-free cream cheese spread (they have a jalapeno flavor that is so good – pick it up at Whole Foods).

So have fun playing around with this new version of a cheesecake and Chag Sameach to all of our faithful followers!

Like the content on #MYV?  Make sure to comment below and of course, share this post on social media!

Recipe: Mini Crust-less Smoked Salmon Cheesecakes

0 from 0 votes
Smoked Salmon Cheesecake
Mini Savory Crust-less Smoked Salmon Cheesecakes
Prep Time
10 mins
Cook Time
20 mins
 
Servings: 12 mini cheesecakes
Author: Rachel Katzman
Ingredients
Filling
  • 2 Bricks Cream Cheese, softened
  • 2 Egg, large
  • 4 oz. Smoked Salmon, chopped I used 1 package of the Trader Joe's Everything but the bagel seasoning smoked salmon (yum!)
  • 3 Green onions, chopped
  • 2 tbsp Dijon mustard
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Dried dill I happen to LOVE dill, so feel free to adjust to your taste - if you use fresh, just grab a handful and chop it up!
  • 2 tbsp Capers (optional) I like that salty, briny kick that capers bring to this creamy spread!
Instructions
  1. Pre-heat the oven to 325F, line a muffin tin with paper or silicon liners

  2. Add the cream cheese to a large bowl and using a hand mixer, beat until mixed together, about 30 seconds. Add in 1 egg at a time until fully mixed

  3. Add in the rest of the ingredients and spoon the filling in the pan

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

  5. Cool for 10-15 minutes, peel the liner and enjoy! Serve with crackers or raw veggies

Don’t forget to check out Daniel’s savory take on cheesecakes: Personal Spanakopita Cheesecake Topped with Feta and Crispy Leeks

Looking for a light Shavuot menu check this out: Light and Easy Shavuot Menu

Lemon Coconut Almond Cake

 
Lemon Coconut Almond Cake!

Happy Sunday and hope you all are enjoying a great Memorial Day weekend! Even though tomorrow is most commonly a day of BBQ’s, beach and a day off, we observe this day to remember and honor the fallen who have served our country so bravely.  Just some food for thought on this holiday weekend… 🙂

No lacking of deliciousness here

And now, back to the food!  I’m always looking to create easy recipes and this Lemon Coconut Almond Cake would be a perfect ending to your picnic or BBQ – maybe even with some dairy-free vanilla ice cream on top!  It’s pretty clear that I LOVE this combination of lemon and coconut (hopefully you’re not sick of it yet)! I love that this cake is dairy-free, gluten-free, and keto-friendly and no special equipment required.  Just a mixing bowl, a pie pan and an oven.  And while it may be hot and sticky where you are (though it’s been chilly and rainy here in Chicago since, uh, March) yes this recipe requires baking, but don’t worry, I have plenty more summer-friendly no-bake recipes coming your way soon!

The “M” word

Now, the only way to really describe how delicious this cake is, is to use the “M” word.  My family is probably laughing hysterically reading this, but you know… that word that starts with “m” as you describe the non-dryness of cake?  Honestly, it’s my least favorite word, but I get it – there’s just no other word that truly describes the inside of the cake (words like “drenched” or “water-logged” are hilariously no-go’s for the description), but here goes nothing.  This cake is moist.  There, I said it!  (ugh shake it off, Rachel, just shake it off…)

Husband approval?

I like to have my husband try out my recipes, especially gluten-free goodies, because he’s definitely not without his opinions.  Usually, gluten-free baked goods can be crumbly and dry, but this is quite the opposite!  It has a sweet, crunchy topping, almost like a glaze because of the caramelized sugar on top and the cake holds together quite nicely – so much so that you can pick it up and eat it with your hands!

Easy peasy, lemon cake squeezy!

I found a version of this recipe in a keto cookbook by Warrior Made I have, but I like the addition of the lemon extract, instead of the almond extract (or use vanilla if you have that on hand). As my husband said, “the lemon gives it a nice tartness but not too overpowering”.  Holla, I’ll take that compliment!

Don’t have any extract on hand?  Use fresh lemons instead!  Out of coconut oil?   Use real butter if you have it!  And if you use butter, maybe serve this for Shavuot instead of your BBQ, since the dairy version would be a perfect, lighter ending to your Shavuot meal.  Not that there is anything wrong with ending a meal with cheesecake. 🙂

Enjoy!  And Happy Weekend ya’ll!

PS – want to try some similar recipes? Check out my lemon blueberry crumb cake on my other blog, riskyveggie!

 

0 from 0 votes
Lemon Coconut Almond Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 3/4 cup Almond flour
  • 1/4 cup Unsweetened shredded coconut
  • 1/4 tsp Lemon extract
  • 2/3 cup Sugar (or sugar substitute like Swerve)
  • 1/4 tsp salt
  • 4 Eggs
  • 1/2 cup Coconut oil, melted
  • 1/8 cup Brown sugar (or brown sugar substitute, like Swerve)
  • 1/8 cup Sliced almonds
Instructions
  1. Pre-heat oven to 350F.

  2. Grease a 9-inch pie pan and line with parchment paper

  3. In a bowl, mix all ingredients except the brown sugar sweetener and sliced almonds and stir until combined and no lumps remain

  4. Pour the batter into the pan

  5. In a small bowl, mix the brown sugar sweetener and sliced almonds together and sprinkle on top

  6. Bake for 35-40 min, or until golden brown

  7. Let the cake cool for about 20 minutes, slice and serve. Would be delish with vanilla ice cream!

Better Burger Guide for Memorial Day (and Lag BaOmer)

 

BurgerThis coming Monday is Memorial Day, which is the unofficial start of summer, and Lag BaOmer, which was this week, plays a similar role on the Jewish calendar. More importantly it signals the start of grilling* season, although I personally believe if you try hard enough, any season is grilling season. The staple of any good grill session is the humble hamburger. I want to take you on a journey beyond the basic burger and bun bonding and explore the intricacies of this iconic institution.

It seems these days there are high end hamburger huts hitting every ‘hood, but paying $20 for a burger hurts. You can definitely make a perfect patty in your personal palace for a petite percentage of that price. Composing a burger is not hard, it is little bit like putting on a play or making a movie. If you pick the the right star, supporting actors, and a good setting, it forms a cohesive story and things come together nicely.  With some simple techniques, basic ingredients, and a little creativity you can make a burger as good as any greasy spoon.

Burger Ingredients

Where’s the Beef?

I recommend preparing all your components ahead of cooking, a process the French refer to as ‘mise en place’ which means “everything in its place”. For that reason, I will start with the ingredients and leave the cooking for last. When designing a burger, I like to start from the middle and work my way out. The patty should be the star of the show, with everything else complimenting it. Beef is the obvious place to start, but what kind of beef to get is the question. Most people will just pick up a pound or two of ground beef when making burgers, but what are they really getting? Ground beef is defined by the USDA as follows:

“Chopped Beef” or “Ground Beef” shall consist of chopped fresh and/or frozen beef with or without seasoning and without the addition of beef fat as such, shall not contain more than 30 percent fat, and shall not contain added water, phosphates, binders, or extenders.

Generally kosher ground beef comes from the chuck (AKA the shoulder) of the cow, although it can technically it can come from any (kosher) part of the cow. The chuck has a good amount flavor and fat due to the fact that it is a muscle that the cow is constantly using.  If you like, you can ask your butcher to  grind a specific cut to get a different flavor and texture but expect to pay more for the privilege.  Occasionally you will see ground meat in the grocery store marked “Hamburger” which is defined by the USDA as follows:

“Hamburger” shall consist of chopped fresh and/or frozen beef with or without the addition of beef fat as such and/or seasoning, shall not contain more than 30 percent fat, and shall not contain added water, phosphates, binders, or extenders.

So the basic difference between “Ground Beef” and “Hamburger” is (assuming you have an honest butcher) “Hamburger” can have fat added to it and “Ground Beef” cannot. At the end of the day there is very little difference. What I pay more attention to is the fat content.

Facts About Fat

You need a good amount of fat for juicy burger so I wouldn’t worry if your meat gets close to the 30% limit set by the USDA. As I said before, most kosher ground beef comes from the chuck and ground chuck is usually 80 to 85 percent lean or 15 to 20 percent fat, which I think works well for a burger. I wouldn’t go any leaner than that, and I would definitely stay away from anything marked “Extra Lean”. Remember, fat is flavor! So for my money off the shelf kosher ground beef, is way to go. Just make sure to check that the fat content is at least 15%.

Other Options

For something a little fancier, try making your patty out of ground veal or lamb both of which should contain the requisite amount of fat. If you want something healthier you can try ground turkey but make sure not to dry it out. Finally for the vegetarians you could go with some sort of veggie burger, but you would need to ask Rachel about that.

Patty Formation

I like my hamburgers on the larger size, what one might refer to as a pub burger. I would go with 8 oz of meat shaped in to a 1-1/4″ thick by 4″ in diameter patty. Don’t pack your meat too tight, and don’t overwork it. Just lightly shape the burger using a minimal amount of pressure or you will end up with a tough and dense hockey puck.

Seasoning

Seasoning in a burger acts like make up for an actor, they are there to bring out the best qualities of the star. Good beef needs little more than salt or pepper.  People debate if you should season your meat before making your patties. I generally don’t, especially because kosher meat is somewhat salted in the koshering process, and I don’t feel the need to add another step.  That being said I always season the tops and bottoms of my burgers.

If you really want to, you can use something like seasoned salt or your favorite rub to add a little flavor, but realize you are covering up the flavor of the beef. NEVER mix things like onions, garlic, bread crumbs, or matzo meal in to your burger mixture. You will just end up overpowering the flavor of the meat and creating a burger that either falls apart or is dry. Some people like to add egg as binder, but I have never seen a good reason to do so. I prefer to add my flavor augmentation via toppings and sauces.

Burger Toppings

Toppings and sauces are the supporting actors that provide some variety in the burger show. The options for burger topping are endless. The trick is to use restraint and make sure there is balance.  I would limit it to four toppings. Lettuce, pickles, onions, and tomatoes are classic, although I personally abhor raw tomatoes and raw onions. However, I love caramelized onions. Sauteed mushrooms are a great option to add an earthy note that pairs well with the smokey flavor of (Kosher) bacon. Pickles add acidity along with a great crunch to almost any topping combination. Finally, if you want to add some richness and moisture there is nothing like a sunny side up egg with a runny yolk.

One final note on toppings, cheese is notably absent from this guide. As a kosher keeper, mixing milk and meat products is prohibited for me and the few times I have tried non-dairy cheese it just has not been to my liking. For me a fried egg adds the gooeyness and richness that the cheese gives.  That being said, if kosher isn’t your thing, go for the cheese.

Sauces

When it comes to sauces use extreme restraint. Too much sauce is a one way ticket to a soggy bun. Limit your number of sauces to a maximum of two, one of which should be mayonnaise based. I recommend putting your mayo based sauces on the bottom half of your bun, as the fat in the mayo will act as a moisture barrier to prevent your bun from getting soggy.  Thousand Island or “Special Sauce” are mayo based classics, but you can use mayo to carry all sorts of flavors. I love adding sriracha to my mayo for a little kick or some garlic and tarragon for some zip. For sweeter sauces obviously ketchup is a classic, but feel free to make a barbecue sauce like my Dr. Pepper sauce as a way of taking it up a notch.  Finally, it is my opinion that mustard never belongs on a hamburger. Save it for the hot dogs.

Buns

If the meat is the star of the show and toppings and sauces are the supporting actors, then the bun is the setting. It shouldn’t be too big, small, hard, or soft. Pick your bun based on what is going in it which is why I put buns last in the ingredient section.  Your bun should have roughly the same diameter as your cooked burger. If you have a lot of soft ingredients use a softer bun, if you have some heartier ingredients use a little harder of a bun.

All buns should be toasted to help prevent them from getting soggy, but make sure your temperature is hot enough to toast the surface to a golden brown without drying the bun out and not so hot that it burns. Never walk away from your buns while they are toasting, or they will burn.

The standard sesame seed bun is a classic that you can never go wrong with. The sesame seeds add just touch of texture to an otherwise soft bun that takes it from one note to a melody. Pretzel buns have become extremely popular lately. They are a little more hearty than your standard burger bun, making it great for a burger that is a little on the wetter side. For something a little different, try an onion or kaiser roll.

Cooking Your Burger

Burgers On The GrillAs far as I am concerned, to cook a burger correctly you need direct heat, applied either via a grill or a griddle, to create a sear. A sear is the brown crust that forms on meat when cooked with direct heat, that adds a tone of flavor.  With apologies to mothers everywhere, baking a burger on a sheet pan is not the way to do it. You end up without any sear and by the time your burger is cooked through, it is usually dry and sitting in a pool of grease.

By using direct heat you take advantage of the Maillard reaction which creates a sear and cooks your burger with enough heat to cook it through without drying it out. Don’t over cook your burgers. I personally think a burger should be cooked to a perfect medium, but if you like it cooked a little more I recommend making your patty thinner.

Grilling Your Burger

If you know me, you know I love cooking outdoors over charcoal. Rachel and I have been competing in Kosher BBQ competitions for about 5 years. Cooking over charcoal adds a great char flavor. Start by building yourself a nice hot fire with all of your coals on one half of your grill, creating what I refer to as a 2 stage fire. If you have a chimney starter use it, it is a great way to get your charcoal hot quickly, but never use lighter fluid as it can give your burgers a chemical flavor.  Don’t put your burgers on until your coals are all white otherwise you might end up with some acrid flavors.

Grill your burgers until you get a sear on each side, flipping only once. Whatever you do, please don’t smash your burgers, you will just squeeze out all of the juiciness. If after you get your sear you want your burger cooked a bit more, move it to the side of the grill without coals and put the lid on for a few minutes to achieve your desired level of doneness. You can accomplish a similar result with a gas grill by only turning on only half of your burners, although you won’t get the same flavor you get from charcoal.

Fried/Griddled Burgers

Not everyone has the ability to cook outside. Maybe it’s too cold where you live (not that weather is a real excuse), or you live in an apartment without any place to grill (you should really consider moving). If your stove has a griddle attachment use it, otherwise I recommend using a cast iron skillet. Put the skillet over high heat. After a couple of minutes hold your hand over the skillet and if can’t hold your hand over the pan more than 3 seconds it is hot enough. Now cook your burgers similarly to way I described above when using a grill. Cook on each side until you get a sear on each side flipping only once. If you want to cook your burger a bit more, pop the skillet in a 350°F oven until you achieve your desired level of doneness.

Is there one right way to make a burger? I don’t think so. But I know there are definitely wrong ways. I hope I have been able to impart some wisdom when it comes to burger cookery, or at least teach you what not to do. How do you like your burger? Do you put any interesting toppings or sauces on your burger? Do you have any other burning burger questions? Let us know in the comments.

*You’ll notice nowhere in this post did I use the terms BBQ, barbecue, or barbeque with the exception of when referring to sauce. Burgers are grilled not barbecued. What’s the difference you ask? About 300°F and several hours, but that my friends is a discussion for another time.