Category: Instagram Reel Recipes

Tomato Carpaccio

Caprese Salad, but CARPACCIO-ed, you know, cuz the holidays are comin’! Also… tomato season!! 🍅

To view the reel on Instagram click here.

Tomato Carpaccio

1 heirloom tomato
1 red onion
red wine vinegar
fresh mozzarella, shredded
capers
olive oil for frying
extra virgin olive oil
balsamic reduction
fresh basil
salt

Method:

Slice the tomato and onion on a mandolin. Put your onions in a bowl with red wine vinegar and salt to pickle them. Assemble by first putting your tomatoes, then your pickled red onions, and fresh mozzarella. Add your capers to a pan with oil and fry them until they get crispy. Add them to your dish. Top with olive oil, balsamic reduction, basil, and flaky salt.

Related Recipes:

Simanim Carpaccio
Melon Carpaccio

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Tahini Maple Swirl Banana Cake


Tahini Maple Swirl Banana Cake
Adapted from @edeneats

To view the reel on Instagram click here.

Tahini Maple Swirl Banana Cake

1 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1/2 tsp cinnamon
3 ripe bananas
2 eggs
1/3 cup tahini paste
1/4 cup pure maple syrup
1/3 cup dark brown sugar
1/2 cup neutral flavored oil
1/3 cup milk (any kind)
1 tsp vanilla extract

Tahini swirl
2 tablespoon maple syrup
4 tablespoons tahini paste
4 tablespoons sesame seeds
Pinch kosher salt

Method:

Preheat the oven to 350°F.

In a large bowl, mash the bananas. Add
in the sugar, tahini paste, maple syrup, oil,
milk, vanilla and eggs and mix well. Add the flour, baking soda, cinnamon and
salt and mix until incorporated.

Grease a round baking pan. If desired, coat in a layer of sesame seeds for extra sesame-goodness!

Mix the swirl ingredients together and set aside.

Pour half of batter in the baking dish and
then dollop half of the swirl on top. Gently
swirl the tahini into the batter, then pour
the rest of the batter on top and finish with
another tahini swirl.

Bake for 30-35 minutes or until a toothpick
inserted comes out clean.

So what do you think? Is it a cake or a bread?

Related Recipes:

Banana Oat Pancakes
Egg-Free Banana Muffins

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Crispy Kale Pizza with Hot Honey


Crispy Kale Pizza with Hot Honey! The pizza of your dreams!!

To view the reel on Instagram click here.

Crispy Kale Pizza with Hot Honey

frozen Margherita pizza
1 head of garlic
olive oil
salt and pepper to taste
2 handfuls kale
1 jalapeno
shredded cheddar cheese

Method:

Start with a thawed frozen (such as Tuscanini) Margherita pizza!
While the pizza thaws, add a couple of garlic cloves to an oven-safe ramekin, cover with olive oil, salt and pepper and bake at 400° until the garlic is soft and starting to brown, about 30 minutes.

Mix two handfuls of kale with some of the confit oil, salt and pepper. Top the pizza with sliced jalapeño, confit garlic, kale, shredded cheddar cheese.

Bake at 425° for 10–15 minutes until The dough is crispy and the cheese is melty.

Drizzle with hot honey before serving 🔥

Related Recipes:

Roasted Cabbage Pizza
Brie Marsala Pizza
BBQ Chicken & Pineapple Jalapeno Pizza

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Hawaij Roasted Cauliflower with Ginger Lime Tahini


when people ask me what my favorite cuisine is, I always answer -, can you have a favorite child? It’s so hard to pick! That’s exactly why I fell in love with Israeli cuisine – it’s a melting pot of global flavors. On a single walk through the shuk you’ll find a Mexican Jew making tortillas from scratch, a jachnun shop seling Yemenite food, Georgian Kadeh, Turkish bourekas, morrocan moufletta…

But Israel is not just a melting pot of food, it’s also a country mixed with different cultures, languages, traditions and so much more.

What is magical to me is that despite all of our differences – as diverse as the ingredients in a falafel sandwich itself – being in Israel gives me the greatest sense of belonging. It is our homeland that makes us a family. The shared steps we take in the path of our forefathers. Our history that is so deeply rooted in the beautiful land. Israel is home.

Click here to order my Hawaij.

To view the reel on my Instagram click here.

Hawaij Roasted Cauliflower with Ginger Lime Tahini

1 head cauliflower, cut into florets (I use the stem and greens too!)
1 tbsp hawaij for soup
kosher salt, to taste
1/2 bunch cilantro (stems removed)
1/2 bunch parsley (stems removed)
2 tbsp extra virgin olive oil
1/2 cup pitted kalamata olives, minced
1/3 cup golden raisins
1/4 cup roasted, salted sunflower seeds

Ginger-Lime Tahini
2 tbsp extra virgin olive oil
1/3 cup tahini paste
2 tsp fresh ginger, grated on a microplane
1 clove garlic, grated on a microplane
juice of 1 lime
1 tsp honey
kosher salt, to taste
1/4 cup ice water

Method:

Preheat oven to 450 degrees. Spread the cauliflower out on a parchment lined baking sheet. Season with hawaij and salt and drizzle with olive oil. Toss to coat evenly and roast until browned, about 25 minutes.

while the cauliflower is roasted, whisk the tahini sauce until creamy.

Spread the cauliflower out on a serving dish. Top with fresh herbs, olives, raisins, sunflower seeds and tahini.

Related Recipes:

Roasted Cauliflower With Dates & Smashed Olives
Roasted Cauli & Chickpea Salad
Roasted Cabbage Pizza

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Hot Honey French Roast


Say goodbye to boring old brisket and hello to my HOT HONEY FRENCH ROAST! This roast is so tender you can pull it apart with a spoon!

Yes this roast is somewhat spicy (not very!), But feel free to adjust the spice level by using less chili and/or more honey.

To view the reel on Instagram click here.

Hot Honey French Roast

3-4lb French roast (Or any braising cut)
Salt and pepper, to taste
1/3 c + 2 tbsp chili oil
1/3 cup honey
2 shallots, thinly sliced
1 cup beef or chicken stock

Method:

Prepare your chili oil – Chili oil recipe

Pat your roast dry and season generously with salt and pepper. Heat 1 tablespoon of chili oil (Use just the oil and not the chili flakes) in a Dutch oven. Sear the roast until browned on both sides and remove from the pot. Add another tablespoon of chili oil and sauté the Shallots until translucent. Deglaze the pan with chicken stock and scrape up any bits from the pot. Return the roast to the pot and top with chili oil (use mostly the chili flakes and aromatics, not the oil). Add the honey. Cover the pot and bake at 325° for 3 to 4 hours or until tender.

Related Recipes:

Savory Pomegranate Roast with Garlic & Cipollini Onions
Tzimmes Roast

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