Author: chanie

Smashed Tater Tots with Greek Yogurt Ranch

I love me some tater tots, who doesnt?! I’ve smashed them in a waffle iron, tossed them in buffallo sauce and used them to top shepherd’s pie! They make a great stand-in for latkes, and you can control just how smashed you want ’em! Smash between 2 sheet trays for medium smash and flatten with the bottom of a measuring cup for extra crispy tater tot chips! No matter how you serve them, they’re bound to be a fun appetizer for your Chanukah party!

Smashed Tater Tops with Greek Yogurt Ranch

1/2 bag frozen Tater Tots
1 cup Greek yogurt
1 frozen cube dill (or 1 tbsp fresh)
1 frozen cube basil (or 1 tbsp fresh)
1 tsp dried chives (or 1 tbsp fresh)
1 tsp dried parsley (or 1 tbsp fresh)
1 tsp onion powder
1 clove garlic, minced
1 tsp fresh squeezed lemon juice or vinegar (I used red wine vinegar)
1/2 tsp salt
pinch red pepper flakes or freshly ground black pepper
1/2 tsp honey, optional

Method:

Preheat oven to 425 degrees. Line a sheet pan with parchment paper. spread the tater tots out on the tray and bake for 10 minutes. Cover the tater tots with another sheet of parchment paper and press a second sheet tray over the tots to flatten them (make sure they are spread apart before smashing). You can bake a second time at this point, or, if you prefer to have them thin, use the bottom of a glass or measuring cup to flatten further.

Bake a second time until extra crispy, about 10 minutes.

While the tater tots are baking, mix the ranch ingredients. Dip and enjoy!

 

Other Chip & Dip ideas:

parmesan lasagnas chips with pizza hummus
zaatar eggplant chips with harissa whipped feta
parmesan zucchini chips

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Herbs de Provence Roast Chicken with Fennel & Orange

Ever since my magical trip to France this summer, I’ve been wanting to use the Herbs de Provence that I brought back from the market there (pictured below)! One thing I learned during my travels is that unlike American-made blends of Herbs de Provence, the classic French recipe does not have lavender in it, an ingredient that I didn’t particularly like in the blend! There are some variations but the classic recipe includes dried rosemary, thyme, savory and oregano – a mix I can definitely get behind. I assume the lavender must have been added due to the many lavender fields in the region (which was one of the most favorite parts of my visit – pictured below!) but I prefer lavender in soap, or surprisingly in my iced coffee!

Of course this recipe wasn’t planned, it came together before Shabbat with a lonely bulb of fennel from the fridge, a half head of cabbage that was leftover from testing a salad recipe, some oranges from the bin and shallots I had – and it was absolutely amazing! It’s time to use up more of the jar of Herbs de Provence, I’m obsessed!

Herbs de Provence Roast Chicken with Fennel & Orange

1 whole chicken (about 3lb)
2 oranges, quartered (reserve one quarter for sauce)
2 shallots, peeled and quartered
1/2 large green cabbage, sliced into wedges
1 fennel, trimmed and sliced into wedges
handful of fresh rosemary
1 small head garlic
1 clove garlic, minced
1 1/2 tsp whole grain mustard
1 tbsp herbs de Provence (see note)
3 tbsp extra virgin olive oil
1 tbsp honey
zest and juice of 1/4 orange
salt and pepper, to taste

Pat the chicken dry and place in a roasting pan. Fill the cavity with a quarter of an orange, rosemary and garlic and tie the legs with kitchen twine. Place the remaining orange segments (reserve one for the sauce), shallots, cabbage and fennel around the chicken.

In a bowl, combine the minced garlic, mustard, herbs de Provence, olive oil, honey, orange zest and juice, salt and pepper. Rub the mixture over the chicken. Drizzle the vegetables with olive oil and season with salt and pepper.

Roast, uncovered at 425 degrees for approximately one hour, basting occassionally with the pan juices, until the vegetables are caramelized and the chicken is cooked through.

NOTE: Herbs de Provence is fairly easy to find in many major or gourmet markets, Trader Joes also carries a blend. For a lavender-free kosher blend on Amazon, you can try this!

Related Recipes:

lemon and garlic whole roasted chicken
baharat roasted spatchcock chicken

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Steel Cut Oatmeal Latte

This has been a cold weather favorite of mine forever! I cook up some hearty steel cut oats (the quick-cooking kind so it doesn’t take forever!), I mix in some sweetener and top with a shot of espresso. So simple and oh. so. delicious!

Steel Cut Oatmeal Latte

3/4 cup whole milk
1/4 cup water
1/4 cup quick cooking steel cut oats
pinch of salt
pinch of cinnamon
maple syrup, to taste
1-2 shots espresso

Method:

Bring the milk and water to a simmer, add the oats and simmer over low heat for about 8 minutes, stirring constantly. If it gets too thick, add a bit more water. Add salt, cinnamon and maple syrup and top with espresso!

NOTE: if you don’t have an espresso machine, you can use 1 tbsp strong coffee dissolved in 3 tbsp hot water per shot.

Related Recipes:

maple iced coffee
gingerbread ice latte
lavender iced latte
amaretto affogato

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Sheet Pan Branzino

It’s back to basics here in the kitchen post-Chag. I was lucky enough to travel to Colombia for the holidays, so not much cooking for me – although I did eat – A LOT – and I’m happy to keep things simple, light and easy these days. It doesn’t get easier than this sheet pan branzino. I like to ask my fishmonger to butterfly the fish to take out the bones so it’s easier to stuff and eat!

Sheet Pan Branzino

2 whole branzino fish, butterflied
1 lemon, sliced
a few sprigs of thyme (or herbs of choice)
salt and pepper, to taste
1 pint grape tomates, halved
1/4 cup capers
2 tbsp extra virgin olive oil

Method:

Preheat oven to 450 degrees. Open the fish and season the flesh with salt and pepper. Top with sliced lemon and thyme and close. Spread the grape tomatoes and capers around the fish. Drizzle with olive oil and fresh squeezed lemon juice and season with salt and pepper. Roast for 20 minutes or until the flesh is opaque and flakes easily with a fork.

Related Recipes:

Panko crusted salmon
garlic bread halibut
chili lime salmon

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Hawaij Lentil Soup

You guys!! I couldn’t be more excited about this soup!! I was planning my Yom Kippur break-fast menu, and I always make soup, but I was bored of our minestrone that I make after every fast so I decided to change it up. Lentil soup felt like a good idea, but my traditional recipe is too similar to minestrone. I thought about my favorite soups and what I love about them, and my Yemenite chicken soup immediately came to mind because it’s a family favorite around here.  There is literally NOTHING like the smell of hawaij wafting through your kitchen, so…. I made hawaij lentil soup, inspired by Yemenite soup – loaded with carrots, potatoes, tomatoes, cilantro – and my unique addition, fennel! OMG it was DIVINE. You must try it for Chag!

Hawaij Lentil Soup

2 tbsp extra virgin olive oil
1 medium Spanish onion, diced small
1/2 large bulb of fennel, thinly sliced
2 carrots, thinly sliced
10 cloves garlic, sliced
3 tbsp tomato paste
1 1/2 tbsp hawaij for soup
1 large soft tomato, diced
1 1/2 cups red lentils, rinsed and drained
3 Yukon gold potatoes, diced
1 small bunch cilantro
8 cup vegetable stock
salt and pepper, to taste

Method:

Heat the olive oil in a large soup pot. Add the onions and saute for 2 minutes. Add the fennel and continue to saute for another 2 minutes. Add the carrots and saute until softened. Add the garlic and stir until fragrant. Add the hawaij and stir to incorporate, then add the tomato paste and saute until darkened, 2 minutes. Add the tomato, lentils, potatoes, cilantro and stock and bring to a simmer. Season with salt and pepper, cover the pot and simmer until the lentils are soft, about 30 minutes.

Related Recipes:

lentil soup
Yemenite chicken soup
lemony hawaij chicken couscous soup

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