Category: Appetizer

Baked Portobello Shakshuka

Salad or sandwich, you ask? (ok you didn’t ask, but I did!) I’m a sandwich gal all the way. Offer me up a plate of beautiful greens and veggies, versus a sandwich on crusty bread – I’ll choose the sandwich every time. There’s just nothing like stuffing food between two slices of carby goodness! This, my friends, is what makes the 8 days of Passover so hard for me.

The hardest part about not eating bread or gebroks ( (dishes that allow for matza to absorb liquid) over Pesach, is not having a vessel to eat my food with. I don’t smear dips over matza or eat matza pizza or matza sandwiches. Which means, I’ve got to look for things to stuff my food into. Kosher for Passover pizza omelettes, portobello pizza,  chessy stuffed peppers, roasted eggplant parmesan – these are some of the recipes that get me through the holiday.

When you really think about it – it’s just 8 days, just shy of a week of going gluten free, whats the big deal, right? Somehow though, Pesach seems like an eternity. When I was growing up, we’d wait on line for hours after Pesach to get a pie of pizza. What is it about the holiday that makes us feel so deprived?

Maybe it’s that us non-grebrosters are not thinking outside the box enough. Meat & potatoes, chicken & potatoes, and eggs & potatoes really does get kind of boring. With stringent Passover customs, the lack of variety induces many-a-craving. I think that’s where the endless hours at the pizza store comes into play. Not only did we not enjoy matza pizza over Pesach, our family custom was to avoid dairy altogether – so no cream cheese on matza or even yogurt for breakfast. Breafast was always the hardest part of the Chag. We ate a lot of omelettes!

With dairy off the table, I try to come up with unique dishes, especially for breakfast/lunch when I prefer to avoid meat and potatoes!

One of my favorite breafast/brunch dishes of all time is shakshuka! Shakshuka is a classic dish of eggs poached in a peppery tomato sauce. I like to take the shortcut and use matbucha (or even marinara) as the base – but I’ve taken it up a notch here by baking the shakshuka in some portobello “cups”. This makes for the perfect base to catch all those yummy egg drippings. Sabra’s Kosher for Passover matbucha (no kitniyot) makes preparing this dish a cinch – perfect for Chol Hamoed brunch!

This show stopping dish is sure to please many-a-Passover-palate! Really, who needs some fresh hot pita when you have a roasted portobello mushroom to sop up all that rich egg yolk? Ok, ok I admit I’d go for the pita, I’m a sandwich gal after all. But for 8 days of the year, I think  the portobello makes for a perfect stand in. And they’re cute too!


For the recipe, head on over to Joy of Kosher. And don’t forget to enter into Sabra’s sharesabra giveaway! All you have to do to win a $200 gift card is show and tell Sabra what you’re eating and who you’re eating it with. Take pictures of your food or family and friends at meal time and post on Facebook, Twitter or Instragram with the hashtag #ShareSabra for a chance to win.

This post was sponsored by Sabra.

Other Sabra recipes: Israeli style tuna salad

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Israeli Style Tuna Salad

When I was growing up, my brother would often buy Israeli-Style tuna from the prepared salad section in the supermarket. He’d come home with his little black bag of tuna and fresh bread, and I’d look at him oddly while he ate the weird concoction of tomato-smothered tuna for lunch. Tuna was suppposed to be mixed with mayo and squeezed between a slice of fresh tomato and lettuce on some freshly baked bread. It wasn’t a salad, unless you added some fresh cucumbers and dill, and it surely wasn’t a dip, right? Wrong.

One day, I was digging through the fridge looking for something to eat when I spotted some leftover  Israeli style tuna. I had no patience to prepare something from scratch so I decided to give it a try. One spoon and the rest is history – I was an Israeli tuna salad convert! I had always wanted to try making my own, but I wasn’t quite sure what they put into it. When Sabra sent me over a bunch of samples of their Kosher for Passover line, including caponata, matbucha and turkish salad, I decided to test it out with their already delicious dips. I knew I hit the nail on the head when one taste transported me back into my mom’s kitchen, sneaking some of my brother’s tuna dip.

This recipe makes the perfect Passover lunch when served alongside some crispy matza. Head on over to Joy of Kosher for the recipe!

But wait, there’s more! Not only did Sabra develop an amazing selection of Kosher for Passover dips that taste just as good (or better!) than the chometz variety – they’re also sharing the love with an amazing contest! All you have to do to win a $200 gift card is show and tell Sabra what you’re eating and who you’re eating it with. Take pictures of your food or family and friends at meal time and post on Facebook, Twitter or Instragram with the hashtag #ShareSabra for a chance to win.

This post was sponsored by Sabra.

Related Recipes:

tuna salad with a twist
baked portobello shakshuka with Sabra matbucha
Kosher for Passover egg salad dip (mock chopped liver)

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Roasted Eggplant Parmesan

This is one of my favorite recipes of all time. Not only is it low carb, gluten free, and unbelievably delicious, it’s also quick and easy – no breading required!

I posted a similar recipe back in 2012, where I went light and healthy using feta cheese and tomatoes. It’s one of my most popular posts on the blog, and for good reason. It may be dietetic, but it still hits the spot to curb your calorie cravings.

This more authentic version of roasted eggplant parmesan stays true to the cheesy goodness of the original. It’s packed with grated parmesan and mozzarella cheese, but leaves out the frying and breadcrumbs for a guilt-free dish that’s as good as it looks!

With Passover soon approaching, I thought this would be the perfect time to post a gluten free dish that’s just right for the intermediary days of the Chag. If you’re like me and you don’t eat matza pizza, this is the perfect way to enjoy a cheesy dish that’s not gebroks (dishes that allow for matza to absorb liquid). Thankfully, Natural & Kosher parmesan and mozzarella are kosher for Passover so you can prepare this dish without having to search for the afikomen (ie. look very far!). If you’re not a fan of eggplant, read on for other cheesy gluten-free ideas, you’ll be sure to find one that suits your fancy!

Roasted Eggplant Parmesan

Eggplant (use mini for appetizer, large for entree)
olive oil
kosher salt, to taste
marinara sauce
Natural & Kosher grated parmesan cheese
Natural & Kosher shredded mozzarella
fresh parsley or basil, for garnish (optional)

Method:

Cut the eggplants in half lengthwise and place flesh-side down on a greased baking sheet. Drizzle with olive oil, sprinkle with salt and broil on high on the top rack of the oven for 20-25 minutes (35 for larger eggplant), until skin is charred and the flesh is soft.

Turn the eggplants over and sprinkle with parmesan cheese. Top with marinara and shredded mozzarella. Bake at 400 degrees until cheese is bubbly and beginning to crisp up around the edges. Garnish with fresh herbs and serve immediately.


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

portobello pizza
pizza omelette
cheesy stuffed mini peppers
pasta free spinach manicotti
spaghetti squash baked ziti
roasted eggplant parmesan with feta

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Roasted Veggie Quinoa Salad

The best salads happen at the salad bar. It was Chanukah, and my sister in law and I made a run for Bagels & Greens to sample some of their amazing donuts. They had incredible flavors like Rosemary crunch, sweet basil, Oreo crunch, strawberry cheese cake, dulce de leche and even passion fruit. They were selling out fast so we made our way, babies in tow, and sat down for brunch.

To deguiltify our donut binge, we decided to start with a salad. We packed in some roasted veggies, beets, and quinoa with a drizzle of honey mustard dressing. I was used to eating quinoa salads where the quinoa was the main attraction, but I loved how the healthy grains coated my greens and stuck to the veggies. I decided to bring the idea home and roast up some veggies for a healthy lunch that’s packed with color and flavor.

I start by roasting up some veggies – there are so many to choose from! Keep it simple with zucchini and onions or add in some eggplant, peppers or mushrooms. A hint of oregano and balsamic add amazing flavor – and your house will smell incredible too.

I love topping my greens off with a poached or soft boiled egg. The creamy yolk coats the greens in a rich sauce that’s better than any salad dressing. Although, if you do want dressing (what’s a salad without a good dressing, right?), I’ve got plenty of options for you too!

Roasted Veggie Quinoa Salad

1 bag arugula or Spring Mix
1 cup quinoa
2 cups water
1 large zucchini, sliced on the diagonal
1 red onion, roughly chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
3/4 tsp oregano
kosher salt, to taste
soft boiled (or poached) eggs, for serving
green goddess, honey mustard, or balsamic dressing, for serving

Method:

Place zucchini and onion on a baking sheet and drizzle with olive oil and balsamic vinegar. Sprinkle oregano and salt and mix to coat. Bake at 400 degrees until tender and caramelized, about 40 minutes.

In the meantime, prepare the quinoa by thoroughly rinsing in a fine mesh sieve. Add to a pot with water and bring to a boil. Lower the heat and simmer for 10-15 minutes, until water is absorbed.

Spread the arugula out on a platter and sprinkle quinoa generously over the greens. Top with roasted veggies and soft boiled eggs. Drizzle with dressing.

VARIATION: Try roasting eggplant, mushrooms, grape tomatoes or peppers along with the other vegetables.

1 year ago: nut omelette
2 years ago: Bubby’s challah kugel
3 years ago: perfect pareve french toast

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Drunken Hasselback Salami

I bet you’ve never heard of anything like drunken hasselback salami. Hasselback potatoes, maybe. What are they? Well back in the 1940’s, a dish of whole potatoes cut to resemble an accordion was first served at the Hasselbacken restaurant in Stockholm. Cutting the potatoes this way results in a soft and creamy interior with crisped and browned edges.

Hasselback potatoes have been popular ever since, most commonly served in a simple preparation of butter and salt. I put my own twist on these a while back, using sweet potatoes & apples for a sweet variation.

For Purim, I decided to really bring some hassel back with a sweet & savory combo of salami in an apricot-brand glaze. Since salami is a food that is traditionally hung to dry, many have a custom to eat it on Purim to commemorate the hanging of Haman.

There’s no question that this drunken hasselback salami will be the star of your Purim meal! I couldn’t resist adding some booze to the sauce to really take it over the top. Coming from a former salami-averter, trust me when I tell you that this stuff will please even the pickiest palate. Salami is NOT my thing, or I should say, WAS not my thing – until I ate this. My husband and kids gobbled it up, sopping up the extra sauce with the pulled salami chips.

The first time I tried to make hasselback potatoes, I inadvertently sliced all the way through so many times that my accordion potato morphed into a gratin. But after stumbling upon the coolest hasselback trick, I haven’t screwed up a single potato since! Simply place a chopstick on either side of the potato (or salami) and slice. The knife will stop cutting when it hits the chopstick for perfect accordions every time! How cool is that?

This finger-licking hasselback experiment has got my wheels turning. I’m already dreaming up lots of other accordion-style treats – stay tuned!

Drunken Hasselback Salami

16oz. salami
1/2 cup apricot jam
1/4 cup spicy brown mustard
3 tbsp brandy*
2 tbsp ketchup
1 tbsp brown sugar

Method:

Preheat oven to 400 degrees.

Add all ingredients besides for salami to a pot and whisk over medium heat until jam is melted and mixture begins to boil and thicken. Remove the wrapper from the salami and place on a cutting board with chopsticks on either side. Holding the salami down with one hand, slice into thin, even slices (don’t worry, the chopsticks will ensure that you don’t slice all the way through).

Generously brush the salami with the sauce, making sure to get in between all the slices. Bake for approximately 45 minutes, basting every 10-15 minutes, until the salami is browned and crispy around the edges. Serve warm with leftover sauce for dipping.

NOTE: You will notice that the salami will begin to turn and split open in a certain spot. When basting, split the salami open in different areas so it can brown evenly all over instead of just one spot.

*If you do not have brandy, you may use bourbon instead.

Related recipes:

hasselback sweet potatoes with apples
salami chips with dijon dipping sauce

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