Category: Instagram Reel Recipes

Sweet Tahini Dip


For years I’ve been saying that sweet challah for Rosh Hashanah requires a sweet dip! I don’t want my raisin challah to be dipped into olive dip! Chocolate chip in matbucha? No thank you! So I took tahini paste – and instead of adding garlic, lemon and cumin – per usual – I added all the sweet things! And the result is an addictive halva-style dip that is perfect, not only for sweet challah – but for apples, pretzels, smeared over sourdough toast or bananas. Yum!

To view the reel on Instagram click here.

Sweet Tahini Dip

1/2 cup tahini paste (stir if separated)
3 tbsp silan
1/4 tsp cinnamon
1 tsp pure vanilla extract
Kosher salt, to taste
3-4 tbsp water
Raw tahini, silan, toasted sesame seeds and shredded halva, for topping

Whisk until smooth!

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Creamiest Tahini
Tahini Rice Cakes
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Kitchen Sink Chicken Caesar Salad

I can eat chicken Caesar salad every day of the summer, and I always make it a little different, depending on what’s in my fridge. No chicken? leftover meat or burgers will do! No lettuce? iceberg can work! The rest is up to the produce bin – shaved raw corn (fave!), snap peas, cabbage, kohlrabi, all the crunch and lets not forget the croutons! I used roasted chickpeas here cuz YUMMMM but whatever’s in the pantry is up for grabs – bottom-of-the-bag pretzels, crackers, chips – all fair game! So open your fridge and make it your own!

To view the reel on Instagram click here.

Kitchen Sink Chicken Caesar Salad

1 head romaine, chopped
Quarter head red cabbage, thinly sliced
Handful of baby cucumbers, halved
Handful of raw sugar snap peas, thinly sliced
Handful of radishes, thinly sliced
2 grilled chicken breasts, cubed
1 cup roasted chickpeas

Dressing:
3/4 cup Mayo
2 tbsp Dijon
1 scallion, chopped
1 heaping tbsp capers, chopped
Handful of dill, chopped
2 cloves garlic, minced
Salt and pepper, to taste
3 tbsp rice vinegar

Mix and combine!

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Grilled Chicken Salad with Jalapeno Honey Mustard Dressing

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Kosher Tamales


When my friends decided to throw a dumpling party recently, I decided to finally attempt making kosher tamales. I know it’s not a dumping, per se, but it is a stuffed dough of sorts – so while everyone was bringing dumplings from around the world (think perogies, ravioli and mochi!), I went Mexican, and I did NOT regret it!

First things first, I tackle the Barbacoa beef, which was fairly simple, especially in the instant pot.

Then, for the tamale dough, I incorporated refined coconut oil instead of the traditional non-kosher lard, which resulted in a beautifully soft and supple masa dough!

I could not wait to bring my dumplings to the party, and I held my breath as each person unwrapped their corn husks to reveal a delicious package! The tamales were loved by all and I’m so happy to share the recipe for those who want to tackle this project!

To view the reel on Instagram click here.

Kosher Tamales!

20 corn husks, soaked in warm water for 30 minutes
3 cups masa harina (I use Meseca brand)
1 1/2 tsp salt
1 tsp baking powder
1 tsp cumin
½ cup + 1 tbsp refined coconut oil 
3 cups beef broth
2 cups filling of choice (I used this Barbacoa beef)

Method:

In a large bowl, whisk the masa harina, baking powder and cumin. Add the coconut oil and beef broth and mix with your hands until a supple dough forms and all the coconut oil is fully incorporated. (The dough shouldn’t stick to your hands).

Dry the husks off with a paper towel to remove excess water. Lay one flat on your counter with the wider end is closer to you.

Scoop 1/4 cup of dough onto the middle of the husk. Spread the dough towards the wide end into a thin (¼-inch thick) layer using a spatula. Top with 2 tbsp of filling (I used Barbacoa beef).

Place a steaming rack or basket into your instant pot. Fill with 1 cup water. Place the tamales on top of the basket and cover it with a layer of extra corn husks. Lean the tamales around the pot in an upright position. Set the instant pot to high pressure for 30 minutes. Release and enjoy with salsa or extra sauce from the braised beef.

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Roasted Baby Elote (Mexican Street Corn)
Mexishuka (Mexican Quinoa Shakshuka)
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Sheet Pan Lasagna


Sheet Pan Cottage Cheese Lasagna!
Your favorite Shavuous dish, only easier! You’re welcome!

PS do you call it patch-keh or patch-kee???!

To view the reel on Instagram click here.

Sheet Pan Cottage Cheese Lasagna

16oz lasagna sheets, broken into pieces
16oz whipped cottage cheese
1 clove of garlic
Zest of half a lemon
2 frozen basil cubes
1/2 tap dried oregano
1/4 tsp Freshly ground pepper or pinch red pepper flakes
1 egg yolk
1 26oz jar marinara sauce
12oz shredded cheese
3 cups kale or spinach
2 tbsp extra virgin olive oil
Freshly grated Parmesan cheese

Method:

Mix together in a bowl the cottage cheese, garlic, lemon zest, basil, oregano, pepper, and egg yolk until incorporated. Cook your lasagna sheets in boiling water and place on a parchment-lined baking sheet with the marinara sauce, cheese, and spinach and mix it all together. Drizzle olive oil over it and place dollops of the cottage cheese mixture on top. Finish with more shredded cheese and parmesan cheese. Bake at 425 degrees for 20 minutes or until the cheese is melted and bubbly.

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Torah Tarts


Im taking the puff pastry trend and making it Jewish with TORAH TARTS!!! How fun are these for Shavuot?!

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Torah Tarts

hot dogs
puff pastry
honey
dijon mustard
egg
sesame seeds

On a parchment-lined baking sheet, put some yellow mustard and dijon directly on the parchment paper. On top of it place 1 hot dog cut lengthwise face down side by side. Top it with a piece of puff pastry, brush it with egg wash and sesame seeds. Bake at 400 degrees until puffed and golden.

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