Category: Instagram Reel Recipes

KFP Chili Oil


I’m one of those people that puts hot sauce on EVERYTHING so a Passover without some kind of chili oil or sauce just isn’t going to cut it for me!

So I made you the simplest, most basic, quick and easy, few-ingredient CHILI OIL, to put on everything from eggs to avocado-smothered matza, chicken, beef & fish!

You can mix this into mayo for a spicy aïoli, Or add honey for an incredible hot honey sauce!

To view the reel on Instagram click here.

KFP Chili Oil

1/4 c red pepper flakes
1 1/2 tbsp finely minced garlic
1 1/2 tbsp finely minced ginger
1 cinnamon stick
1 tsp kosher salt
1 tsp sugar, optional (I prefer to add honey as I’m using it instead)
1 cup grapeseed oil

Method:

In a small saucepan heat the oil until it reaches 220° or it starts to form tiny bubbles. Take care not to overheat or burn the oil.

In a heatproof bowl, combine the spices. Pour the hot oil over the spices, Once the bubble subside give it a quick stir and let it cool.

Store in an an airtight container in the fridge for up to 2 weeks.

Related Recipes:

Sweet Chili Cauliflower Poppers
Chili Lime Crispy Salmon

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CharosHOT Toddy


I put a Passover spin on one of my favorites, a hot Toddy – with warm flavors of Charoset, that’s just perfect to for cozy Seder nights!

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CharosHOT Toddy!

4 cups apple cider
2 strips of lemon studded with cloves
juice of 1/2 lemon
3 cinnamon sticks
1 tbsp silan (date syrup)
1/2 cup Kosher for Passover vodka

Method:

Bring the apple cider, lemon zest and juice, cinnamon sticks, and silan to gentle boil and simmer for 15 minutes to infuse the flavors. Remove from the heat and add in 1/2 cup vodka, or, to taste!

Related Recipes:

Apple & Honey Cosmos
Mitzrayim Mule
Jeweled Sangria
Sangria Sunday

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Almond Butter Tahini


There’s no going 8 days without my tahini fix so here’s my KOSHER FOR PASSOVER workaround!

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Almond Butter Tahini

1 cup blanched slivered almonds + 1 tbsp neutral oil or 1/3 cup almond butter
One clove garlic
Juice of half a lemon
1/4 tsp ground cumin (if you use on Passover, otherwise omit)
Kosher salt, to taste
1/4-1/3 cup ice water.

Method:

Blitz until smooth and creamy!

Related Recipes:

Sweet Tahini Dip
Creamiest Tahini

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Fricassé Tuna Salad


When salad Nicoise meets the Tunisian Fricassé sandwich, you get the most satisfying meal in-one!

The salad is perfect for Shabbat lunch, or Chol Hamoed meals (Pesach is coming, ahhh!!!)

To view the reel on Instagram click here.

Fricassee Tuna Salad

Bunch of arugula
Grape tomatoes
Baby Yukon Gold potatoes, boiled until fork tender, sliced
Baby cukes, Quartered lengthwise
Hard boiled eggs, quartered
Yellowfin tuna packed in olive oil (oil reserved)
2 tbsp capers
Zaatar, for topping
Fresh parsley

Harissa dressing:
Oil from the tuna jar
Zest and juice of half a lemon
1 to 2 tablespoons harissa
Salt and pepper to taste

Method:

Related Recipes:

Puttanesca tuna Salad
Israeli Style Tuna Salad
Tuna Salad With A Twist
Tunisian-Style Tuna Nicoise Salad

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Yellow Ribbon Cookies


As Purim inched it’s way closer this year, I felt the dread coming on. I couldn’t imagine putting together shalach manos packages, getting dressed up, and getting into the holiday spirit. My heart just isn’t in it. So I went from one store to another, trying to come up with ideas for what to give out, but I always left empty handed. And then yesterday, I decided to put my heart into the cellophane and make yellow ribbon cookies. Cookies for the non-baker that doesn’t require cookie cutters, piping bag or decorating skills.

All I want for Purim is to BRING THEM HOME 🎗

To view the reel on Instagram click here.

Yellow Ribbon Cookies

1 cup (2 sticks) butter 
1 cup granulated sugar
1 egg
1 tsp vanilla extract
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 egg white
Yellow sugar

Method:

Place the butter and sugar in the mixing bowl and blend until creamy. Add the egg and vanilla and continue to blend until incorporated. Add in the flour, baking powder and salt and mix at low speed until the dough starts to come together. Press the dough into a flat disk, wrap in plastic wrap and chill for 20 minutes.

Preheat oven to 350°.

Roll the dough between 2 pieces of parchment paper until 1/4″ thick, trim the edges with a pizza cutter, bench scraper or knife to square off. Cut into strips and fold over to loop into a ribbon shape.

Brush with egg wash, sprinkle with sugar and bake for 10-12 minutes until lightly browned on the bottom.



Related Recipes:

More Purim Recipes

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