Sunday, December 10, 2017

Cauliflower Latkes With Herb Yogurt & Olive Dipping Sauce

 These are not to replace potato latkes. Do not get me wrong- I dream of eating a crispy potato latke on Chanukah, all year round. However, I do not get dreamy about the over stuffed feeling, calorie exploding, instant sleepiness, attached to my latke pleasure. I figured it would be a good idea to come up with a second option for this Chanukah; I do plan on having one-- or who's kidding who here-- two potato latkes this holiday- but still feel that a healthier option is in order. These Cauliflower latkes, are lightly seasoned and tinted with turmeric, and stirred together with minced onion. You have the option to bake these- or lightly fry them in a couple tablespoons of oil. The herb and olive yogurt sauce adds a refreshing, and festive flavor, and makes these latkes an exciting Chanukah party appetizer.

3 cups riced cauliflower, steamed (fork tender)
1 medium onion, finely grated 
2 large eggs
3 tbsp white spelt flour
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1 teaspoon coarse black pepper
1 teaspoon granulated garlic
3 tablespoons vegetable oil

Yogurt Sauce
1 packed cup parsley
1 bunch chives
3 crushed garlic cloves
1 bunch scallions
1 cup pitted Manzanilla olives (or green olives of choice)
1/3 cup extra virgin olive oil
1 teaspoon kosher salt 
1 teaspoon coarse black pepper
2 cups full fat, plain Greek yogurt

Yields: 10 latkes + 1 tiny taster :)


Prepare a wire rack over a large cookie sheet. In a large bowl mix together cauliflower rice, onion, eggs, flour, turmeric, salt, pepper, and garlic. Over a medium- high flame heat a large non stick pan. Once the pan is hot, add the oil. With a ice cream-or cookie dough- scooper, scoop batter into pan. Do not over crowd the latkes. Once the bottom sides are a golden brown- about 3 minutes per side, flip. Move latkes to the wire rack, keeping them crisp, and let excess oil drip off. Eat latkes while hot. 

Yogurt sauce: In a fitted bowl of a food processor- or a blender, add the parsley, chives, garlic, scallions, olives, oil, salt and pepper. Blend until ingredients form a thin paste. Stir paste into a bowl of plain greek yogurt. Serve with Latkes. 

Thursday, July 27, 2017

Savory Summer Vegetable & Cheese Tart

This tart recipe is very simple, and can be made with a store bought pie crust, or prepared in any tart crust. Looking for healthier options during the nine-days I decided to go with a more wholesome dough, however you can use whatever you'd like. 

2 cups almond flour 
1/2 cup whole wheat flour 
3 tablespoons olive oil
2 large eggs 
1 teaspoon kosher salt 

5 oz fresh baby spinach 
3 garlic cloves, crushed
1 bag Trader Joe's frozen sliced peppers
1/3 cup fresh parsley, finely chopped
10oz cremini mushrooms, thinly sliced
2 tbsp extra virgin olive oil 
2 tsp kosher salt 
1 tsp coarse black pepper
1 cup freshly grated cheese (manchego, cheddar, gouda)
1 tsp crushed chili flakes 

 Preheat oven to 375°. In a fitted bowl of a food processor, combine all tart dough ingredients until it forms a ball. gently roll dough on the counter and thinly spread to line a nonstick tart pan. prick light fork holes on the base of the tart crust and bake for 6-7 minutes in the oven until lightly toasted. 

 Heat a large nonstick pan over medium high heat. Add olive oil. Once olive oil is hot add the garlic, peppers, mushrooms, kosher salt and black pepper. stir and let cook until light browning, about 10 minutes. Add one bag of fresh spinach and lightly toss. Once spinach is wilted, remove pan from flame, and stir in freshly chopped parsley. 

 Sprinkle half of the cheese on the bottom of the pie crust. Top with all the sautéed vegetables. Sprinkle remaining cheese, and crushed chili flakes. Bake tart in the oven for 10 minutes, until cheese is sizzling and lighting golden. 

Friday, June 30, 2017

Korean Chicken Bowls

 Here's my recipe for Korean Chicken bowls. I'm still dreaming about this dinner; I added a ton of fresh lime zest and juice, basil, garlic, ginger, chili paste, gochujang and more. If you haven't used Korean pastes or sauces you may feel like they're obscure and unavailable, however I've found that they are readily available online and in most grocery stores. Gochujang is a Korean fermented roasted pepper paste that is full of savory, sweet, and spicy flavor. 

8 chicken capons 
1/4 cup gochujang 
1/4 cup maple syrup
3 tablespoons Sambal Oelek (chili paste)
1/4 cup soy sauce
1/4 cup mirin
1 tablespoon toasted sesame oil
6 garlic cloves, pressed
2tablespoons grated ginger
2 limes, juiced and zested
kosher salt 
coarse black pepper
**3 tbsp cornstarch (optional if you'd like to thicken sauce)
2 cup wild rice/brown rice, 
cooked according to box instructions

Yields: 8 servings 
Ingredients for assembly 
1 bunch scallions, small chopped
2 limes, cut into wedges
1 cup fresh basil leaves

Preheat oven to 400°. In a large bowl whisk together the gochujang, maple syrup, sambal oelek, soy sauce, mirin, garlic, sesame oil, ginger, lime zest and juice, a pinch of kosher salt and black pepper. Once combined gently toss the chicken capons into marinade. Pour chicken and sauce into a large heatproof baking dish. Bake in the oven for 30-35 minutes, until bubbling and done. ** Remove chicken pieces from baking dish onto a separate plate if you'd like to thicken the sauce. Combine the cornstarch with 1 cup of cold water-whisking until there are no lumps, and then whisk it into the hot sauce in the pan. Return pan to the oven for 10 more minutes. Whisk again to fully combine sauce.**
Assembly: Add rice to a bowl, slice a chicken capon on top, and generously drizzle with sauce from the pan. Add scallions, basil leaves, lime wedges, and more lime zest before serving. Also optional to add sliced avocado. 

Lemon Crusted Cod

I make this recipe all the time with fresh salmon as well. The panko mixture keeps the fish buttery soft and rich with flavor. All you need to side this salmon is a green salad. You can also use tilapia or any other white fish to make this recipe.

1 1/2 cups Panko
3 tablespoons finely chopped parsley 
1 teaspoon kosher salt 
1 teaspoon coarse black pepper 
1/4 cup extra virgin olive oil + 2 tablespoons 
2 teaspoons lemon zest
1 lemon juiced
2 teaspoons whole grain mustard
4 skinless cod fillets (or any firm white fish)

Preheat oven to 400°. In a medium bowl mix together the panko, parsley, salt, pepper, half of the olive oil, lemon zest, and lemon juice. Place fillets on a lined baking sheet. Drizzle remaining 2 tablespoons of olive oil, sprinkle some more kosher salt and black pepper, and rub the top of each fillet with whole grain mustard. Pack the panko mixture evenly ontop of each slice of cod. Bake in the oven on a middle rack for 12-15 minutes until sizzling and baked through. 

Thursday, June 29, 2017

Cherry Summer Salad

 This salad takes freshness to a whole new level. Easy to make, its the perfect thing to pack up for a summer picnic or to quickly toss together on a busy day. I love eating this while the cherries and tomatoes are still cold from the fridge.

yields: 2 servings 

Salad Ingredients 
1 cup red cherries, pitted and halved
1 cup grape heirloom tomatoes, halved 
Fennel fronds (from one bulb of fennel), medium chopped 
1/4 cup Feta cheese, crumbled
1/3 cup fresh mint leaves 
Dressing Ingredients 
1/4 cup olive oil
1/4 cup lemon juice 
2 teaspoons sumac
1 teaspoon kosher salt 
1 teaspoon coarse black pepper 
1 garlic clove, pressed and finely chopped 

Wednesday, June 28, 2017

Banana Breakfast Oats

 I love making steel cut oats for breakfast. This is a super filling way to start the day. Which contrary to what people may believe it in order to keep up a healthy lifestyle and stay full through out the day a substantial and satisfying breakfast is key. From a health perspective steel cut oats are not interchangeable with quick oats or old fashioned oats. If you're looking for a healthier option try rolled oats instead. Here's a link to my savory oats breakfast Here.

1/4 cup steel cut oats 
3/4 cup cold water 
1 tsp coconut oil
1 tsp maple syrup (optional) 
1 tsp ground cinnamon 
1 tbsp nut butter 
1/2 medium banana
Bring the water to a boil in a small saucepan. Stir oats into boiling water. Reduce heat, cover and cook for 5-7 minutes, stirring regularly. Remove from heat and add to a bowl. Stir  coconut oil, and maple syrup into oats. Top with cinnamon, nut butter, and banana. 

Tuesday, May 23, 2017

Easy Miso Spinach Salad

  I keep a very large jar of this dressing in my refrigerator and add it to everything. I'll share a few more salad combinations that I like to pour this dressing over. Below there are directions for making cauliflower rice, you can keep a large container of this in your refrigerator as well, and add it to salads, or meals, and sometimes it even makes the perfect munching snack. I add the spices to the rice to keep it flavorful (which I think is the key to keeping full). 
Salad Ingredients 
2 cups fresh spinach
1 cup baby heirloom tomatoes, halved
1/2 orange pepper, thinly julienned 
1 Persian cucumber, thinly sliced
1/3 avocado, thinly sliced
1/4 cup turmeric cauliflower rice (recipe below)
2 tbsp toasted slivered almonds
Miso Dressing 
3 tbsp white miso
2 tbsp rice vinegar
2 tsp toasted sesame oil 
1 lemon, juiced
1 tbsp fresh ginger, grated
2 tsp red chili flakes
1/4 cup avocado oil 
1 tsp kosher salt
1 tsp coarse black pepper 
Cauliflower rice ingredients 
4 cups fresh riced cauliflower 
2 tsp turmeric
2 tsp kosher salt 
1 tsp cumin
1 tbsp vegetable oil 
1 tsp coarse black pepper
Yields: 1 salad serving
Dressing: Whisk together all dressing ingredients until emulsified. Keep refrigerated, and shake well before using. Use three tablespoons of dressing for this salad. 
Cauliflower rice:In a large pan heat vegetable oil over medium heat. Once oil is hot add riced cauliflower and spices, stir and cover pan. Return to a low flame and keep covered for about 10-12 minutes. once cauliflower is steamed through remove from stove, and keep in container. Add to salads, and meals as needed.
Salad: In a large bowl add fresh spinach, tomatoes, peppers, cucumber, avocado, and 1/4 cup (or more if you'd like) riced cauliflower. sprinkle with toasted almonds. Lightly toss in 3 tablespoons of dressing before eating.

Monday, May 22, 2017

Harissa, Herb, & Lemon Chicken Salad

This salad came together in my kitchen with some leftover rotisserie chicken I had made the night before; since my family doesn't enjoy leftovers I always try to recreate ones we have into something new. I removed all the chicken skin, and shredded the chicken breasts just by pulling it gently apart. This salad is so easy to make and great way to transform your chicken dinners. We ate this over fresh salad, and also in a grilled corn tortilla (both ways were amazing!!). 
Yields: 4 servings 
Salad Ingredients 
3 cups shredded rotisserie chicken (white meat)
2 cups baby heirloom tomatoes, halved 
1 stalk celery heart, small chopped
1 bunch fresh mint, rinsed and dried 
1 jalapeno pepper, seeded and small diced

Dressing ingredients 
1/4 cup Harissa paste
2 tbsp preserved lemon in oil
1/4 cup olive oil 
1 lemon, juiced 
1 tsp ginger, grated 
2 garlic cloves, minced
1 tsp kosher salt 
1 tsp coarse black pepper 

1. In a large bowl add the shredded chicken, heirloom tomato halves, chopped celery hearts, small diced jalapeno. Remove mint leaves from stem and add to bowl. In a separate bowl whisk together harissa, preserved lemon, olive oil, lemon juice, ginger, garlic, salt and pepper. Pour over chicken salad and toss until completely combined. 
*Eat salad with avocado, fresh lemon, and hot sauce in a tortilla, sandwich, or to top any fresh salad.