Video Gallery
Sometimes the best way to learn a recipe is just to watch it come alive.
PERUVIAN CHICKEN RICE BOWL
Somehow just feels like the perfect spring dinner. Light but packed with flavor, easy to make and totally customizable!!!!
We gobbled these up!
Also, you need to n on so that the marinade is ELITE!!! So double or triple it and keep it your fridge to throw on all future chicken making needs!!!
And if by some chance, you happen to have a puce of chicken leftover for lunch the next day consider yourself blessed!!!!!!
🥗🍚🍗🌿
Recipe:
Peruvian chicken rice bowls
For the chicken:
1 kilo chicken
5 cloves garlic
1/4 cup soy sauce
1 Tbsp Worcestershire (fish-free)
5 Tbsp lime juice
1 tsp dried oregano
1 tsp spicy or smoked paprika
1 tsp black pepper
Combine everything in a zip top bag. Heat grill pan over medium high heat.
Boneless white meat: cook for 3 min per side.
Boneless dark meat chicken: 6 min per side
Bone in- sear on both sides for 3-4 min. Then transfer to 350°f oven to finish cooking through.
For the green sauce:
2 hot pepper
1/2 cup sliced scallions (abt 5 scallions)
1 clove garlic
1 cup cilantro leaves
2 Tbsp lime juice
1/2 cup mayo
1 tsp salt
Place everything in food processor and pulse until smooth.
For the bowls:
Cooked rice
2 cans black beans, rinse and drained
1 cup cilantro leaves
1 purple onion, halved, very thinly sliced
2 avocados, halved, sliced, squeeze lime juice over the top
Any addition veg and sauces you choose to add!
recipe 👇🏻
STEWED YELLOW CHICKEN + MEATBALLS
One pan. Something for everyone, absolutely delicious and easy to make.
Meatball mixture:
500g Ground beef
1/2 cup Parsley leaves
1/2 cup Cilantro leaves
1 Egg
1 tsp kosher Salt
1/2 tsp peppers Pepper
2 cloves Garlic, minced
1/2 cup gluten free “Bread” crumbs
1/2 Lemon, juiced
For the chicken:
8 pieces bone in chicken
1 cup potato starch
2 tsp kosher salt, divided
1/2 tsp pepper
3 Tbsp olive oil
8 celery stalks, peeled, cut into 2 inch pieces
1 yellow onion, diced
4 cloves garlic, minced
2 tsp turmeric
1 cup dry white wine
1/4 cup fresh lemon juice
2 cups water
1 bay leaf
1 cup parsley + cilantro leaves c roughly chopped
Put everything for the meatballs in a bowl and mix well to combine. Form 1 inch meatballs. Place on plate and set aside. In a small dish combine potato starch, flour and pepper. Heat large wide skillet over medium high heat. Once hot add oil. On a small dish combine potato starch, salt and pepper. Dip chicken in starch to fully coat. Shake off excess. Place in hot pan. Sear for 4 minutes on each side. Remove. Add meatballs to the hot pan. Sear until browned on all sides (about 6 minutes). Add onion, celery and salt. Cook do 5-6 min to soften. Add garlic and tumeric. Mix. Deglaze with wine. Cook for 2-3 min. Add lemon and water. Mix. Return chicken to the pan dipping it in each side to coat in the sauce. Add herbs and one bay leaf. Bring to a boil then reduce flame to low simmer, cover and cook for hours basting every so often. Serve hot and enjoy!
PASTRAMI STUFFED POTATO KNISHES
gluten free, kosher for Pesach and delicious!
I’m gonna serve these as an appetizer with horseradish mayo on the side!!! Mmmmm!
For the pastrami:
1 naval pastrami
For the knishes:
8 large red potatoes, peeled + halved crosswise
2 Tbsp kosher salt
1/2 cup sautéed onions
4 eggs, lightly beaten
1/2 cup potato starch
1/2 tsp pepper
For the egg wash
2 eggs
3 Tbsp potato starch
Cook naval pastrami however you normally do (I cook on the vacuum seal bag in a tin in 2 in of water overnight). Once cooked set aside to cool. This is important.
Place potatoes in a large pot. Cover with 2 inches of water and add salt. Bring to a boil. Boil until potatoes are fork tender (about 15 min). Drain. Rerun to pot. Mash well. Add sautéed onions, eggs, starch and pepper. Mix well to combine.
Cut cooled pastrami into bite size pieces, making sure to remove any excess fat. Incorporate a little of the jellied liquid into the pieces. Form knishes. Preheat oven to 175°c (350f) Remove 1/4 cup potato mixture and form into a patty in your palm. Add 2 tbsp of pastrami to the center. Remove another 2 tbsp of potato mixture and place on top of pastrami. Seal and place on parchment lined baking sheet. When all knishes are formed combine egg and potato starch for egg wash. Beat well to break up starch crumbs. Brush over each knish. Place in the oven and bake until golden (about 45-50) min. Serve hot and enjoy!
3 INGREDIENT HOMEMADE CREAM CHEESE
temptee style bc it’s the best
Nothing better than a mid day matzah and cream cheese snacking snack on Pesach. Really thought homemade cream cheese is good all year long!
Do not be intimidated because making you own cream is a mostly hands off process and really easy. Plus it tastes amazing.
I’m giving you a huge recipe, specifically 4x the original recipe tha comes from the amazing @thekatamonkitchen bc once you’re doing it, it may as well last the whole Pesach.
You can half it if you prefer.
But don’t. It won’t last.
K. Back to cooking.
Recipe
1.8 kilo sour cream
4 tsp kosher salt
4 tsp sugar
Add everything to a large bowl. Use an immersion blender and juzz to combine. The mixture should be glossy and smooth. Line a bowl with a lint free towel. Pour in half the mixture. Put a spoon over the bowl and tie the corner of the towel around it. Repeat with a second towel. (It a lot and if you put too much on the towel it will over flow.). Place parcels over a deep bowl and pop on the fridge overnight.
I don have a deep enough bowl so after the first few initial hours I pour out whatever liquid has accumulated at the bottom so the parcel don’t sit in the liquid.
The next day, remove parcels from bowl. Open. And spoon cream cheese into containers. Store for up to 10 days in the fridge and enjoy.
8 EASY PESACH RECIPES I MADE TODAY
🌸🍪🍫🔪🩵
SWIPE LEFT <———
Screen shot the recipes you want to save!
~~~
All recipes are gluten free, dairy free and made with the most basic ingredients. Potato starch, almond flour, oil and sugars. No out of the box starches or anything.
~~~
1. Date roll cookies
2. Mousse cake
3. Gravlox
4. Lemon bars
5. Chocolate chip cookies
6. S’mores dip + cookie mixes
7. Homemade sprinkles
8. Moroccan charoset
Happy cooking 🙂
🧡———swipe left———> 🧡
Pesach is the GLUTEN FREE persons dream!!!
Once a year, supermarkets turn over and almost all their products (unless the contain matzah meal) are GLJTEN FREE. (Disclaimer, still check labels!)
These are a few of our favorite products that come out seasonally!
Some are available all year but may be hard to find or run out before the next Pesach rolls around!
So if your celiac like Batya or just living a gluten free life make sure to stock up!!!!
Hope this helps!!!!
CABBAGE NACHOS
The best thing to happen to nachos since the tortilla chip!!!
And, if you think I’m joking, try it!
The cabbage gets perfectly crispy, absorbs all that yummy taco flavor and I mean, we all know it’s about the toppings and the cabbage is the perfect bed for that!!
It’s a great dinner, easy snack and I guarantee will get polished off! Also, the whole thing gets made on one sheet pan!!!
So get on this asap!
CABBAGE NACHOS
1 whole cabbage
4 Tbsp olive oil
1/4 cup Maggie Loves Taco spice blend (or any taco seasoning)
For topping:
4 cups cheddar cheese, grated
1 can black beans, rinsed and drained
1-2 jalapeños, minced
1 small purple onion, minced
1-2 tomatoes, finely chopped
Optional:
1-2 cups guacamole
1 cup sour cream
Handful cilantro leaves
Preheat oven to (200°C) 400F. grease sheet pan liberally with olive oil. Cut cabbage into 1&1/2 inch thick rounds. Place on sheet pan then cut each round into 4. Drizzle olive oil over the cabbage and sprinkle taco seasoning. Use your hands to rub the spice mixture evenly over the cabbage. Place in the oven and roast for 45 minutes. Remove from the oven. Sprinkle half the cheese. Then add a thin layer of each topping. (I like to reserve 2-3 Tbsp of each topping to garnish at the end!) top with remaining cheese and return to the oven. Roaste for another 10-12 minutes to allow cheese to melt. Add dollops of gauc and sour cream if using and garnish with reserved toppings and cilantro. Serve immediately and enjoy!
TASTE THE 🌈 GRILLED CHICKEN RICE PAPER WRAPS!
it’s gluten free, dairy free and absolutely insanely BEAUTIFUL and extremely, very much DELICIOUS!
It seems like a lot of work but you can really split it up! Make the dressing a few days before. Marinate the chicken in the morning. Cut up the veg in the afternoon or even the night before.
It’s really about just bringing it all together with in is actually easy.
My girls were so invested in this dinner they helped the whole way through and then devoured the wraps!
So show your kids the video. Tell them it’s called a rainbow wrap and get them involved!!!!
The recipe for the dressing is in the reel so screenshot it there!
Here’s the recipe for the grilled chicken which by the way is excellent (and easy to make) even on its own!!!
Chicken:
1.5 kilo shnitsel
5 Tbsp cup olive oil
1 Tbsp kosher salt
1 tsp black pepper
2 Tbsp paprika
1-2 tsp crushed red pepper flakes
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 tsp turmeric
1 tsp coriander
2 tsp sumac
Put everything in a bowl and mix well to distribute spices and make sure each piece of chicken is coated. Marinate in spices for 30 min or up to overnight in the fridge. Preheat grill pan on medium high heat. Lightly grease. When hot add chicken in batches and grill for 3 min on the first side, 2 minutes in the second. Remove.
To make the dressing see the reel above and screen shot.
For the veg I cut up:
2 avocados, thinly sliced
2 jalapeños, thinly sliced
2 carrots, julienned
3 Persian cucumbers, julienned
1/2 head of cabbage, thinly shredded
1 cup cilantro leaves
And 2 heads of Romain lettuce (if you have and want to check iceberg lettuce use that instead!)
You need a package of rice paper wraps and keep in mind that each wrap needs 3 sheets!
Watch the reel for assembly, dig in and enjoy!!!!
Happy almost spring everyone!
Peas, Love & Instagram
