Cheeseburger Salad Bowl

Cheeseburger Salad Bowl

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

Low-Carb goodness

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

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

Simple swaps

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

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

Enjoy!

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

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

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

Check out some more salad recipes here:

Watermelon Tomato Salad

Blistered Green Bean & Tomato Salad with Basil Garlic Dressing

 

Tomato Pomegranate Salad

 

Israeli Shawarma Feta Salad

 

Herby Cabbage Salad – perfect for Passover!

 

Fish Tacos With Mango Peach Pico De Gallo

Fish Tacos

Fish Tacos

The “Three Weeks” are upon us and we are fast approaching the “Nine Days“.  During the Nine Days many Ashkenazi Orthodox Jews refrain from eating meat and poultry. Fish is often the go to protein for many people during that time. I love tacos! Tacos are the worlds most flexible food. You can fill a taco with almost anything. You can top a taco with as much or as little as you would like.  So for the Nine Days why not go with the ever popular fish tacos?

For fish tacos I would stay away from any fish that are too oily, like mackerel. Stick with a basic firm fleshed white fish like cod.  In the Chicagoland area we have something called “White Fish”.  I am not sure exactly what species is it , but seems to work well for fish tacos.  In a pinch you can use tilapia, but it often comes frozen or previously frozen and thawed, and I find it has a slightly “fishy” taste, so I tend to avoid it.

Talking Tortillas

As for a tortilla I went with a basic medium sized corn tortilla. If you really want to get fancy you can make you own tortillas. I recommend my recipe for poblano tortillas. If you want something more suited for an appetizer or hor d’oeuvre you can use a small “street Taco” sized to tortilla. I like the texture you get from corn tortilla, but if you prefer a flour tortilla go for it. Like I said, tacos are flexible.  

Peach Pico

With summer upon us, peaches are in season. Mixing the peaches with the brightness of mango, the heat of jalapeno, and sharpness of the red onion makes a great balanced pico de gallo to top your fish tacos. Note that I don’t include tomatoes in my pico , as I abhor raw tomatoes (but love ketchup), but if you like them feel free to add them in. Also, with fish tacos you have the opportunity to use real dairy. A basic crema is super easy to make.  I just combine standard sour cream with the zest and juice of a lime, but  you can use crème fraîche or add some other flavors, have fun with it. 

Check out some of our other meat and poultry free recipes:

Meatless-stuffed Eggplant with Cilantro Tahini Sauce

Spinach Ravioli With Alfredo Sauce

Tostito Tacos

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Fish Tacos
Fish Tacos With Mango Peach Pico De Gallo
Prep Time
10 mins
Cook Time
5 mins
 

A tasty taco, great for when you want something a little lighter or can't have meat.

Course: Dinner, Lunch, Snack
Cuisine: baja, Mexican, Tex-Mex
Keyword: Fish Taco
Servings: 3 Tacos
Author: Daniel Peikes
Ingredients
Fried Fish
  • ½ lb Firm Fleshed White Fish Such as Cod Skin removed.
  • 1 Cup All Purpose Flour Divided.
  • 1 Cup Beer Nothing fancy or too heavy.
  • 1 tsp Cayenne Pepper Powder
  • Salt and Pepper To taste
  • Neutral Oil for Frying Such as vegetable or canola. This is NOT the time to use your fancy extra virgin olive oil.
  • 3 Medium Sized White Corn Flour Tortilla
Mango Peach Pico De Gallo
  • ½ Cup Fresh Diced Mango
  • ½ Cup Fresh Diced Peach
  • ¼ Cup Diced Red Onion
  • ¼ Cup Diced Jalapeno
  • Juice of One Lime
  • ¼ Cup Fresh Cilantro Leaves Stems removed
  • 1 tsp Salt
Crema
  • 8 oz Sour Cream
  • Juice and Zest of One Lime
Instructions
Mango Peach Pico De Gallo
  1. In a mixing bowl combined the mango, peach, onion, jalapeno, salt, lime juice, and cilantro. Mix with a large spoon until all the components are well distributed.

Crema
  1. In a mixing bowl, combine the sour cream with the lime juice and zest.

Fish Tacos
  1. In a mixing bowl combine the cayenne pepper powder and half the flour (½ cup) with the beer (1 cup). Stir until there the mixture forms a thin batter. The batter should be fairly runny. Put the batter aside to allow the flour to hydrate and the gluten to relax.

  2. Cut your fish in to 1"x4" strips. If your fish has skin remove it.

  3. Add enough oil to a frying pan to come about a ½" up the side, and place on the stove over medium heat. Allow the oil to come to 350°F

  4. In a shallow dish add the salt and pepper to the remainder of the flour (½ cup) and stir to distribute. Lightly dust your fish strips in the flour, then dip in to the batter and allow the excess to drip off. You only want a thin coating of batter.

  5. Fry until golden brown on each side. It should only take a about 2 minutes per side, but cook to desired color not time.

  6. Once your fish is fried remove the pan from the fire and use the burner to toast your tortillas. Place each tortilla directly on the grate flipping every five seconds until they just begin to char around the edges and start to get some dark spots. Alternatively you can place them under the broiler on low for a few seconds to achieve the same effect.

  7. Place a piece of your fish in your tortilla, top with the mango peach pico de gallo, drizzle on some crema, and enjoy.

 

 

Sausage, Egg & Cheese Casserole

Sausage, Egg & Cheese Casserole

Hello friends! And almost Happy Shavout! Now, I know the title of this may may sound a little odd, but don’t worry, I’m using meatless meat here, specifically the Beyond Meat, to make this awesomely-easy Sausage Egg & Cheese Casserole, your newest savory dairy kugel for the upcoming holiday!

Spin on a classic breakfast Sandwich

If you’re not into using the parve meat, you can most definitely make this without it, but it definitely amps up the flavor and makes this a hearty side dish, otherwise, you’re just doing well, egg and cheese. Although there is nothing wrong with that combo.

For this year’s Shavuot recipes, I’m aiming for something easy. A throw-in-the-oven and don’t-think-about-it kind of dish. This casserole is just that. I browned the Beyond Beef on the stove, adding some salt, pepper and cumin. breaking it up with a wooden spoon until it was crumbly like sausage. Then I whisked the eggs, cream, garlic, salt and pepper in a bowl. I added the “beef” into a greased pan, topped with cheddar cheese and poured the egg and cream mixture on top. I also added in some pickled jalapenos just for fun. But that’s optional!

Leftover Magic

The great thing about this casserole, or kugel is that it’s great hot, room temp or even cold. It reheats well and you can even freeze leftovers!

What’s even more fun? Reheat this (at 325 for about 10 minutes) for the last days of yomtov, toast up some bagels and cut a few pieces of this casserole into thin slices and you’ve got yourself a “sausage, egg & cheese bagel”.

Chag Sameach! Now, let the dairy fest begin!

Want some more Shavuot recipes? Check out some past posts from Meat Your Vegetables here:

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Sausage, Egg & Cheese Casserole
Prep Time
10 mins
Cook Time
35 mins
 
Course: Brunch, Side Dish
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 1 16 oz. Package of Beyond Beef If you have parve "sausages" like the Beyond Meat Sausage, those would be delish here! Just chop 'em up!
  • 8 Large Eggs
  • 1/4 cup Heavy Cream
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Garlic cloves, minced Or, I "pressed" them through my microplane zester. So much easier than mincing!
  • 1 handful Pickled jalapenos Optional, or add in fresh hot peppers if you have them! You could also add thinly sliced red onion, green pepper, or mushrooms
  • 1 cup Cheddar Cheese, shredded
  • 2 Green onions, thinly sliced For garnish
Instructions
  1. In a medium-sized skillet, brown the beyond beef. Use a wooden spoon to break up the meat into small chunks, like sausage. Add 1/4 salt and 1/4 pepper and cook for about 10 min.

  2. Pre-heat oven to 350F.

  3. While the meat is browning, crack the eggs into a medium/large bowl. Add in the cream, garlic, salt and pepper.

  4. When the meat is done, add it to a greased 9.5 x 9.5" pan.

  5. Sprinkle the cheese over the "sausage" then add in a handful of pickled jalapenos and pour the egg and cream mixture.

  6. Make sure the cream mixture is incorporated into all nooks and crannies of the casserole. You might need to use your hands to make sure all spots are covered, but it doesn't have to be perfect.

  7. Bake for 35 minutes.

  8. Let the casserole cool, then cut into squares and garnish with sliced green onions. Enjoy!

Meatless-stuffed Eggplant with Cilantro Tahini Sauce

There are many classic culinary pairings: lemon and blueberry, tomato and basil and the good ‘ole, eggplant and tahini. Well, you can also add in other pairings with eggplant like ground beef or lamb (or Beyond Meat in my case), parsley, lemon, garlic.. oh the list can go on and on.

Momspiration!

A few weeks ago, Ellie and I traveled to Kansas City to visit my parents and see my brother and his family who also came to visit. While I wasn’t planning any blog posts that week, I ended up getting a big dose of inspiration!

My mom makes this roasted eggplant dish, topped with tahini, for her Shabbat lunch lately and it’s a hit! Thanks mom, for the “food/mom-spiration” for my post: Meatless-stuffed Eggplant with Tahini Sauce – a perfect dish for #meatlessmondays!

She makes hers as more of a side, rather than a main meal that accompany’s her extravagant Shabbat meals. Such Shabbat food at the Katzman house might consist of grilled salmon, lamb and white bean stew, beet and mango salad and endless amounts of warm challah and chilled wine. Just sitting here typing this, I can smell the kitchen on Shabbat morning with the smell of garlic and rosemary in the stew. #YUM

Impressing your Friends

You can absolutely make this with the intention of a side dish, but I thought, “why not add some protein and make this into a full meal?” It’s just one extra step that really packs a flavor punch. I also added some warm, aromatic Indian-inspired spices to this dish (allspice, cinnamon and cumin), all while truly fulfilling my current Israeli-food kick.

In case you’re wondering, I used the ground Beyond Meat (the one that comes in the square packaging, not the burger patties). But by all means, this would be incredibly delish (or assuming my meat-eating friends and family would say so), with ground beef or lamb. Plus, it re-heats nicely, so it’s a great addition to your menu anytime of the week!

Feel free to make the beef mixture ahead of time before roasting the eggplant, if that helps you save some time.

And the tahini sauce will keep in the fridge for about 2 weeks and it’s great on pretty much on, well, anything. 🙂

Happy summer-eating!

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Meatless-stuffed Eggplant
Prep Time
20 mins
Cook Time
1 hr
 
Course: Main Course
Cuisine: Israeli
Author: Rachel Katzman
Ingredients
  • 2 Large eggplants, halved and stems removed
  • Salt
  • Extra virgin olive oil
  • 1/2 Medium-sized yellow onion, diced
  • 2 Garlic cloves, peeled and chopped
  • 1 1/2 cups Ground Beyond Meat Or, use real ground beef or lamb!!
  • 1 tsp Ground Allspice
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cumin
  • 1/2 cup Fresh Cilantro, roughly chopped Or use parsley if that's more your jam! I had cilantro in the fridge so that's what I used
  • 1/4 cup Pine nuts, toasted
  • 1/2 Lemon
Instructions
  1. Pre-heat oven to 425F and place parchment paper in a casserole dish

  2. Place the eggplant, flesh side up, on a large tray. Sprinkle the top with salt and set aside for 20 minutes. Working in the sink, gently squeeze the eggplant and wipe the tops of the eggplant dry

  3. Cut a cross-hatch pattern into the eggplant flesh then brush with a little bit of olive oil. Lay the eggplant in the casserole dish, flesh-side down. Drizzle a little more extra virgin olive oil on top (you can also use a pastry brush to slather the oil all over the eggplant, so you have more control of how much oil is being used)

  4. Roast the eggplant for 30 minutes or until flesh is tender and golden brown (but not burnt)

  5. While eggplant is in the oven, make the meat stuffing mixture

  6. In a large skillet, heat 2 tbsp extra virgin olive oil. Add ground Beyond Beef (or ground beef or lamb, if using) diced onions and garlic

  7. Brown the Beyond Meat mixture over medium-high heat until for 3-5 minutes. Season the with salt and pepper, allspice, cinnamon and cumin, Remove from heat

  8. Mix well and adjust seasonings as needed

  9. When eggplant is done roasting, remove from oven and set aside for a few minutes. Lower oven to 375F

  10. Using a spoon, gently push the eggplant flesh to make room for the meat mixture. Spoon the meat mixture to top the eggplant halves and top with the pine nuts

  11. Cover the casserole dish with foil. Bake for 20 to 25 minutes

  12. Top the eggplants with a good squeeze of lemon and drizzle the tahini dressing on top. Garnish with extra chopped parsley or cilantro and even some green onions if you want. These are from my porch garden! Serve warm with extra tahini dressing on the side, some hot sauce and a crusty piece of challah!

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Cilantro Tahini Sauce
Course: Condiment
Author: Rachel Katzman
Ingredients
  • 2 Garlic Cloves, peeled, roughly chopped
  • 1/2 tsp Salt
  • 3/4 cup Tahini
  • 1/4 tsp Pepper
  • 1 Lemon, zested and juiced
  • 1/4 cup Cold water, to thin out the sauce The tahini will solidify in the fridge, especially if yours is pretty dry, so make sure you have enough water on hand to thin it out to the consistency that you'd like. Or you can add a boat-load of lemon juice to thin it out, like I did. Because ya'll know, I LOVE lemon!
  • 1 cup Fresh cilantro leaves, roughly chopped Or add parsley instead!
Instructions
  1. Add all ingredients in a blender or food processor and blend until all ingredients are combined

  2. Add water if the tahini sauce is too thick

  3. Serve drizzled on top of the roasted eggplant or serve with pita chips and veggies for an Israeli chips and dip!

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