Breakfast Cereal Muffins

Kitchen MacGuyver

If you’re like me, then you might be getting a little bored with the food you have at home during this quarantine. Of course, I’m trying to be strategic in what I absolutely NEED to go out and get, but lately, it’s even more important to get creative with what you already have in the fridge. I call it “Kitchen MacGuyvering”! It reminds me of that scene from Friends when Chandler asks Monica, regarding what food Joey has in his fridge, “you’re a chef. What can you make with baking soda and beer?” 🙂 Well, after channeling my inner Monica, doing some research and taking inventory of my pantry, I decided on these Breakfast Cereal Muffins!

Cereal Fanatic

Now you might be wondering what type of cereal would work best in this recipe. And my response would be – ANYTHING! My husband happens to love cereal, and we’re talking any and all varieties of sugary cereal. Sorry Ellie – but hey, I still love you, even if you eat Fruity Pebbles every morning.

So, while yes, I could have used up some of his breakfast treat for these, I prefer to use this awesome, low-carb keto-friendly cereal. I found the company Magic Spoon a few months ago. Not only do they make super delicious childhood-like favorite cereals that are low-carb, and high protein, BUT they are KOSHER! It was truly “magical” for me. 🙂

Full disclosure here on these muffins. Since they’re made out of flaxseed meal, these have a bit of a “spongy” texture to them. I think they turned out great, but my husband who is not as much of a fan of the texture of some gluten-free foods, was not super into them. To me, they’re light, airy (and m-word – you know what I mean) and don’t give you that heavy feeling you’d normally get after eating a muffin of any size. Either way, I’m a fan.

Hope you all are staying healthy and safe – and why not use this time to get your creative juices flowing with your cooking or baking, am I right?

Well, regardless, happy food experimenting!

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Breakfast Cereal Muffins
Prep Time
10 mins
Cook Time
20 mins
 
Course: Breakfast
Author: Rachel Katzman
Ingredients
  • 2 tbsp Ground Flaxseed
  • 1 1/2 cups Breakfast Cereal Use any kind you like or whatever's leftover!
  • 4 Large eggs
  • 1 tsp Baking powder
  • 2 tbsp Almond milk
  • 1 tsp Vanilla Extract
  • 2 tbsp Sugar, or sugar substitute
  • 4 tbsp Coconut oil, melted You can also use butter or a light-tasting oil like avocado oil!
  • 1/4 tsp Cinnamon
  • 4 tbsp Coffee Totally optional but I added in some leftover cold brew for a little hint of coffee flavor - the perfect breakfast bite!
Instructions
  1. Pre-heat oven to 350F and line a muffin tin with cupcake liners

  2. In a bowl, mix together the coconut oil and cereal - then add in the rest of the ingredients

  3. Let the batter sit for a few minutes

  4. Pour the batter in the muffin trays and bake for 18-20 min, watching carefully so the tops of the muffins don't get too dark

  5. Let the muffins cool on a wire rack and enjoy!

  6. If you want to make a glaze, I mixed 1/2 cup of powdered sugar (or powdered Swerve) with 3 tbsp lemon juice (for a burst of tartness) or almond milk. This will leave you with leftovers which you can keep in the fridge and use to top homemade pancakes, waffles or brownies!

“Bacon” Ranch Crack Dip

Superbowl Snacking

I know what you’re thinking. Bacon and Crack? Did Rachel fall off the deep end? Not so fast, ya’ll! Since the Superbowl is this Sunday, it seemed only fitting to make a party dip that was so addicting, it was like crack!  Seriously, look up “crack dip“, it’s a thing!

So let’s dive head-first into this (meatless) Bacon Ranch Crack Dip. Obviously we’re not talking about real bacon here. The “bacon” comes from the salty, earthy, umami flavors of… MUSHROOMS! It’s a great way to sneak some veggies into a dish for your kids (or in my case, my husband, who isn’t a big veggie eater, but sadly, he despises these delicious fungi – shhh, don’t tell him there are mushrooms in this dip)!

Easy as…mushroom bacon

This recipe is so easy to whip up for your Superbowl party or any time of year. Yes it’s a lot of fat (and very Keto-friendly), but it’s a fun spin on a typical onion dip. And maybe you get a little tired of guacamole at every party, so this is a great alternative to introduce to your party guests.

Of course if you’re not into mushrooms, you can omit them. You won’t get as much of that umami flavor bomb, but you could always add in some fake bacon bits instead. And for the record, the mushroom bacon came out insanely delicious – crispy, smoky (the shiitakes are known for their smoky flavor), and a little salty – the PERFECT addition to this creamy, cheesy dip!

I like how versatile this dip is (well, aren’t all of my recipes pretty versatile?). You can add in some caramelized onions, to add a hint of sweetness to balance out the earthy mushroom flavors. But how can you go wrong when you mix cream cheese, sour cream, cheddar cheese and ranch dressing? I mean, now you can understand the meaning behind “crack” dip, right?

True, the traditional recipes call for real bacon but I put my own twist on it! Adding the meatless mushroom “bacon”, and some freshly squeezed lemon juice for a bright pop of acidity to round out all the flavors. And for this recipe, I used Walden Farm’s Bacon Ranch Dressing. Most of the time I have my own homemade salad dressings in the fridge, but I wanted an extra kick of that salty bacon flavor so I went with it for this go-around. But if you want to add in some homemade ranch – go for it!

So whoever you’re rooting for (Go CHIEFS!!!!) and wherever you’ll be during the Superbowl this year (or not even watching it because you’ll forget about it, or just don’t care, ha), go ahead and whip up a batch of this super creamy, salty, sweet and undeniably addicting Bacon Ranch Crack Dip!

And after you made it, feel free to comment below with your thoughts! What did you add to make it more fun? Maybe a squeeze of sriracha or hot sauce? We’d love to know how you liked it!

Enjoy – and Happy Superbowl Snacking!

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Meatless "Bacon" Ranch Crack Dip
Prep Time
10 mins
Cook Time
15 mins
 
Course: Appetizer
Cuisine: American
Servings: 15 servings (1/4 cup per serving)
Author: Rachel Katzman
Ingredients
  • 1/2 cup Shiitake Mushrooms Caps only - use the stems for making veggie stock! Also, shiitakes specifically have kind of a smoky flavor compared to other types of mushrooms, so they work best in this recipe
  • 2 tbsp Olive oil
  • 1/4 tsp Sea Salt
  • 1/4 tsp Bacon Seasoning, optional I love the brand, Flavor God, the "bacon lover's seasoning" - their spices mixes are awesome, AND Kosher!
  • 8 oz Cream Cheese 8 oz = 1 cup
  • 3/4 cup Ranch Dressing I used the Bacon Ranch dressing from Walden Farms, but use whatever you like - store bought, or homemade!
  • 1/3 cup Sour Cream
  • 1 cup Cheddar Cheese
  • 1/3 cup Green Onions, chopped
  • 1/8 tsp Cayenne Pepper
  • 1/2 Lemon, halved and juiced
Instructions
  1. Make the mushroom bacon: Pre-heat the oven to 375F and line with parchment paper

  2. Remove the mushroom stems and slice the mushroom caps into thin slices

  3. Add the sliced mushrooms to the baking sheet, and drizzle the olive oil, salt and bacon seasoning (if using). Make sure the mushrooms are coated evenly, then arrange in a single layer, making sure they don't overlap

  4. Bake at 375F for 20 minutes, then flip each slice over. Return to the oven for 7 more minutes, until the mushroom caps are browned, but not burnt. They'll get crispy around the edges but even if the centers are soft, don't worry, they'll crisp up as they cool

  5. Cool the mushroom bacon for at least 15 minutes. Remove any excess oil with a towel and chop into small pieces, to use for the dip later

  6. And now, make the dip! Pre-heat the oven again but this time at 350F



  7. Heat the cream cheese slowly in the microwave until it's warmed (NOT hot) and stirs easily. I popped it in the microwave for 30 seconds, stirred, the 30 more seconds until warm and melty

  8. Pour the ranch dressing into the cream cheese, and mix until smooth, then add in the sour cream. Once mixed thoroughly, add in the cheddar, mushroom bacon, cayenne pepper, and lemon juice (but NOT the green onions)

  9. Add the dip into a 1/2 quart baking dish (or similar size) and bake for about 15-20 minutes or until hot and bubbly

  10. Garnish with the green onions and serve hot or warm with cut up veggies, tortilla chips or low carb chips or crackers!

Lemon Bars

Lemon Love

I love acid. I know that sounds bad, but if I could squeeze lemon juice on top of everything, I’d be happy. Lemon ANYTHING is my favorite. Lemon meringue pie is my favorite dessert (we served it at my wedding). And acidity really does help round out the flavors of a delicious meal, especially on a perfectly-cooked piece of salmon. So when Trader Joe’s started carrying Meyer Lemons for the winter (a sweeter version of a lemon), I had to make something super lemon-y. And in my book, that means lemon bars.

Even though my lemon bars are gluten-free, dairy-free (perfect for a Shabbos dessert) and low-carb (yay Keto-friendly), it doesn’t mean that these are without flavor. Quite the contrary. The perfectly crumbly golden crust and the sweet yet tart lemon filling, dusted with some powdered sugar (or I like to use powdered Swerve for a no-sugar alternative). It’s truly heaven in a square-shaped bite.

Easy Peasy, Lemon Squeezy!

I had a total craving for these lemon bars and luckily they’re only 5 ingredients so they’re super simple to whip up in no time! Just make sure that you give the crust a good 10 minutes to cool down before you pour the filling on top. And I doubt that anyone would know these AREN’T made with gluten, sugar or dairy!

Or, if you’re an acid lover like me, feel free to swap out the lemon (or Meyer lemons, in my case) with key lime! How can you go wrong with a key lime tart? Just the thought is making me daydream about sitting on the beach with a cocktail in hand and these bars stacked high on a plate in the other. So there is your cue to make these ASAP!

Happy eating my friends!

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Lemon Bars
Prep Time
10 mins
Cook Time
48 mins
 
Course: Dessert
Servings: 16 servings
Author: Rachel Katzman
Ingredients
  • 1/2 cup Coconut Oil, or Betterine (margarine alternative) You can use butter if you want to make these dairy!
  • 1 3/4 cup Almond Flour
  • 1 cup Sugar, or Swerve sugar alternative
  • 1 tbsp Powdered sugar, or Powdered Swerve, sugar alternative
  • 1/2 cup Lemon juice, or juice from 3 lemons (or use Meyer Lemons like I did!), or use bottled
  • 3 Eggs
  • 1 tsp Lemon extract Optional, for an extra kick!
Instructions
  1. Pre-heat oven to 350F and line an 8x8" square baking pan with parchment paper

  2. Mix melted coconut oil or Betterine in a bowl.

  3. Add 1 cup of almond flour, 1/4 cup of sugar and a pinch of salt. Mix well

  4. Pour into the pan and using (damp) hands, press the crust into the pan

  5. Bake for 15-20 minutes (watch it carefully that it doesn't get too brown) and let cool for 10 minutes

  6. In another medium-sized bowl, combine the lemon juice, extract (if using), eggs, 3/4 cup of sugar or Swerve, 3/4 cup of almond flour and a pinch of salt. Whisk together to smooth out any lumps in the batter

  7. Pour filling onto cooled crust and bake for 22 minutes until just barely jiggly in the middle. I over-baked mine for 1-2 minutes which made it crack but that's okay, it's still delicious! Dust with powdered sugar or Swerve and cut into squares and enjoy!

Sea Salt Caramel Creme Brulee

Happy Sukkot ya’ll!  I am SO excited to share this new recipe and it’s so easy and so insanely delish, you’ll want to make it ASAP. I got the idea for this Sea Salt Caramel Creme Brulee from non other than Greg, my Lyft driver from a few days ago. Well, sort of. 🙂

Some Backstory first…

Ellie and I flew back from Kansas City on Wednesday after the first days of YomTov and took a Lyft home.  The nicest driver – so sweet and funny and eager to talk about food (my kind of dude)! He mentioned the Instagram handle “Tasty” and how he uses that profile for tons of recipe ideas and proceeded to give me a few pointers along the ride home. Yup, I knew what he was talking about – it’s the BuzzFeed food handle and duh, I was already a follower.  Turns out, he got that idea in my head, so I spent some time (not too long, luckily) scrolling through the feed – and this creme brulee came up.

Now, because I’m fancy AF (or so I pretend to be), creme brulee is one of my all time favorite desserts.  What’s not to love about dipping your spoon into the crispy sugary crust that shatters on top of luscious, creamy custard underneath?  OMG, it’s the best. But how would I made this decadent dessert sugar-free and low-carb? Ah, check out the recipe to see how I put my own spin on it!

But really folks, this recipe is so ridiculously easy, you’ll have everyone fooled. No custard to make from scratch because you have the power of prepared ice cream.  Yup, I said it. Ice cream. I prefer the Halo Top light ice creams that are low-carb and keto-friendly, or Enlightened makes a good ice cream too.

But the best part? You can use dairy-free too to make this oh-so-perfect for your Shabbat or YomTov meal. There are truly not enough words to describe how insanely rich and comforting this dessert it. Believe me, you’ll find every excuse to whip up this showstopper every chance you can get.

Enjoy and Chag Sukkot Sameach everyone!

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Sea Salt Caramel Creme Brulee
Prep Time
15 mins
Cook Time
51 mins
 
Course: Dessert
Servings: 1 serving
Author: Rachel Katzman
Ingredients
  • 1/2 cup Ice Cream I used the Sea Salt Caramel Halo Top but honestly, you can use literally ANY type of ice cream and flavor you'd like!
  • 1/4 tsp Maple Extract You can use vanilla extract too - I just like the extra boost of flavor this brigs to this ice cream flavor
  • 1 Egg Yolk Save the whites for making meringue!
  • 1 tbsp Swerve, Sugar substitute Or use regular sugar-in-the-raw, in this case
  • 1 cup Hot water
Instructions
  1. Pre-heat oven to 325F

  2. Scoop out the ice cream in a bowl and microwave for about 1 min, until melted

  3. Mix the ice cream until there are no lumps and let it cool for about 5 minutes

  4. Separate the egg white and yolk and whisk in the egg yolk into the ice cream mixture

  5. Pour the mixture into a ramekin and place in a pie dish or other deep pan

  6. Pour the hot (not boiling) water in the pan until it comes up halfway up the side of the ramekin

  7. Bake for 45 minutes until the top is golden brown and the center is no longer jiggly in the middle

  8. Let it cool in the fridge for about 2 hours minimum

  9. After it's cooled, sprinkle the Swerve or sugar-in-the-raw on top and broil for about 6 minutes, being careful not to burn the top

  10. Serve warm, room temp, or cold - would be great with berries and whipped cream too!

  11. Optional: Dust with some powdered sugar on top!

Cocoa Nib Biscotti

My Happy Place

Does reading cookbooks make you happy like it does for me?  I could spend hours flipping through the pages, imagining how I could put my own spin on the recipes.

A few weeks ago, I came across Laura Frankel’s “Jewish Cooking for All Seasons” that was tucked away in my bookshelf.  The recipe that stood out to me was her Cocoa Nib Biscotti – and I decided THIS was one I was going to recreate.

Crunchy Goodness

What the heck are these cocoa nibs exactly?  Well, they’re small pieces of crushed up cocoa beans – think unsweetened chocolate chips. After the cocoa is harvested, they’re fermented then “cracked” into these small pieces, a.k.a. cocoa nibs!

They have a chocolately but slightly bitter flavor. I happen to love mixing them into yogurt, maybe with some almond butter and berries, but if you’re not used to the bitterness, make sure to add some sweetness to balance it out.

The “Rachel” Version

Full disclosure – not all recipes can be easily swapped for almond flour with the regular all-purpose flour.  But I decided to try it out and lo and behold, it worked! It was delicious, but not TOO hard and crunchy. You know when you have to dip your biscotti into hot coffee because you could risk breaking a tooth?  No worries here, because these turned out with the perfect texture.  They would also be delicious with shredded coconut, or swapping the vanilla extract for maple extract! And of course, if you don’t want to hunt for cocoa nibs (I get mine at Whole Foods), use chocolate chips, or sliced almonds instead. 🙂

As the weather starts to get colder (I know, it saddens me that summer is leaving us), these are a great option for a dessert, or maybe for your Rosh Hashanah table, as a nice break from the traditional honey cake.  Or when the weather gets REALLY cold, by all means – dunk those in a big mug of hot chocolate and get cozy.  Hello, comfort food!

And of course, thank you to Laura for the inspiration.  Enjoy!

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Check out some more dessert recipes from MYV!

Lemon Coconut Almond Cake

Coffee Coconut Date Balls

Chocolate Avocado Pudding (trust me, it’s GOOD)

Dairy-free Maple Cinnamon Custard

Almond Butter Snickerdoodles

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Cocoa Nib Biscotti
Prep Time
10 mins
Cook Time
30 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 2 1/2 cups Almond flour
  • 3/4 cup Sugar (or sugar substitute, like Swerve or Stevia)
  • 1 1/2 tsp Baking powder
  • 3 Large eggs
  • 1 Lemon, zested and juiced
  • 1/2 tsp Vanilla extract
  • 1 cup Cocoa nibs (or just use chocolate chips if you prefer)
  • 1/4 tsp + 1 pinch Ground cinnamon
Instructions
  1. Pre-heat oven to 375F and line a baking sheet with parchment paper

  2. Place all ingredients except the cocoa nibs in a large bowl and mix with either a wooden spoon, or using a hand mixer, blend until dough comes together

  3. Add in the cocoa nibs and mix until combined

  4. Shape into a loaf and score into 1/2 inch thick slices (or as many slices as you prefer)

  5. Bake for 30 minutes until starting to get lightly golden brown

  6. Slice the biscotti and place each slice back on the baking sheet

  7. Sprinkle cinnamon and sugar on top and bake for another 10 minutes until crispy and golden brown

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!

 

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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!

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

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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!

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!

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!