Super Salmon

   Salmon is one of the healthiest foods our there. Lets start with the obvious, its a protein. Salmon is packed with omega-3 and amino acids, Vitamins B12, D, B6 and B3. Phosphorus, potassium, shall I continue? Let's cut to the chase and admit that Salmon is the closest to a Super Food. What happens when we add fresh garlic (a wonder in medicine + an immune system battery people!) Fresh Parsley?  Aside from the fact that Parsley is a great anti-oxidant, Hello Vitamin K! We often overlook the health benefits behind that beautiful stem we use so often as a garnish. Overlook no more, with a flavor and color so exquisite, Vitamin K is an afterthought. Lemon- Anti-oxidant, Vitamin C etc. etc.. etc... I can go on forever naming the benefits of our yellow friend, Mr. Lemon. Honey? Madame Ginger is your stomachs best friend. Honey? Anti-bacterial, anti-fungal, anti-oxidant, an aid to preventing cancer and heart disease and like Mr. Lemon I can go on and on. 

Things You'll Need: 

(Makes sauce for 8 generous servings)

• Salmon (the amount you desire)
• 1 Full Cup Parsley
• 4 Cloves Garlic
• 1' Chunk of fresh Ginger
• 1 Tbsp Honey
• Juice of 1 Lemon 
• 3 Tbsp Olive Oil
• Salt+Black Pepper to Taste
• Some fresh or dry Basil (optional)

Preheat oven to 375 degrees.

Place your Salmon flat on baking sheet.

Using your blender combine the rest of your ingredients until you get a smooth texture. Brush your Salmon on both sides with your sauce (If you are going to be freezing the rest of your sauce make sure to put some aside before re-dipping your brush into the sauce after touching the fish). Pop your now GREEN fish into the oven. Please note how beautifully the green contrasts with that amazing orange pink color of your Salmon. Depends on your oven but it should bake for about 30 minutes, to take advantage of the vitamins this Super Salmon has to offer try to not over cook. 

   

IMAGINATION CORNER:

You can use the rest of your sauce as a delicious salad dressing and or as a sauce for any other kind of fish or chicken. 

Tofu Kabab's

Kebab's are you usually enjoyed by chicken, fish, meat eaters. If Tofu could argue, they would put up a big fight I am sure. But, since they cannot; I will speak for them. Tofu is a versatile "thing". Probably as versatile as versatile gets. I sided these Kebab's with Brown Short Grain Rice and Gomasio, which is actually a macrobiotic condiment, my grandfather Rabbi Meir Abehsera aka Michel Abehsera was the Master of Macrobiotics, so I try to sneak anything of the sort wherever and whenever I can.

What You'll Need:

• 2 Packs Firm Tofu
• 1 Purple Onion
• 1 Inch fresh Ginger
• 3 Cloves Garlic
• 1 Tbs Soya Sauce
• 1 Tsp Honey
• 1 Tbsp Miso
• 1/2 Cup fresh Parsley/Cilantro (whichever you prefer, I used Parsley)
• Black Pepper 
• 1 Tsp Rice Vinegar
• 2 Tbs Olive Oil
• Wooden Skewer sticks
• Baking Sheet (I cover mine with parchment paper)

Preheat oven to 375 degrees.

Cut your Tofu and onion into squares. Place them onto skewer sticks in a tofu onion tofu onion manner. About four squares should be enough on each stick. Place on baking sheet.

Throw the rest of the ingredients above; ginger, garlic, soya sauce, honey, miso, greens, pepper, rice vinegar and olive oil into blender. Blend into a sauce. Evenly brush your sauce onto the tofu, whatever is left just pour all over. The reason I say brush is because it is a thicker sauce and you don't want some tofu seasoned and some plain. 

Pop them into your oven for 30 minutes or until nicely cooked and caramelized. 

Bourekas's Healthier Brother, Mr. Baked Potato Wonton.

  Bourekas are one of my favorite guilty pleasures and with every bite I take I think of all the unhealthy facts that come along with our good friend, puff pastry.

When it comes to desserts, I have no problem whatsoever using puff pastry, I even love using it. But when it comes to actual meals, the time that our body is expecting to receive some vitamins and instead it receives flour and margarine. Not so cool. This is when Mr. Baked Potato Wonton was born. What is a wonton wrapper made of? Simply flour, egg and water. No oil, no margarine. Yes! To no extra fat, Yes! To no hydrogenated oils, Yes! To giving your body what it can translate into vitamins without wrapping it up with a bodily enemy. 

What You'll Need:

• 1 Package Wonton Wrappers (around 50)
• 4 Large Russet Potato's peeled and boiled
• Black Pepper + Salt
• Sesame Seeds
• Olive Oil (optional)
• Water
• Your favorite Salsa/Mitbocha/Tomato Salad

Preheat Oven to 350 degrees.

Set out your baking sheet covered with a parchment or baking sheet. (Spraying with Olive Oil is optional) 

Once your potato's are cooked place them in a bowl with some of the water you boiled them with, your salt and pepper. Smash them with either a potato masher or a fork until you get a creamy texture. If you need to add more of the water, you can, just make sure your potato's are not watery. 

Now we start stuffing our wontons, just try to make sure the ones that you didn't get to stay covered, we don't want them drying out. Place around a Tbsp of potato's in the middle of your wonton wrapper, wet the edges with water and seal into a triangular shape. Once all your wontons are all filled lightly brush them one by one with water and sprinkle with sesame seeds. (I say one by one because the water dries up quickly and the sesame's won't stick)

Bake for 20 minutes or until golden.

Side with your favorite Salsa, Mitbocha or Tomato Salad.

IMAGINATION CORNER:

You can add mushrooms, onions, garlic and many other great combos to your Potato Wonton Bourekas, or you can make your favorite bourekas recipes and just use the wonton wrapper instead of your puff pastry. 

Garbanzo Bean Chocolate Chip Cookies

  When I see a gooey, chocolatey, chewy cookie, the first thing I see is; Butter, Gluten, Sugars and many other tongue friendly stomach enemy concoctions.

  I am not sure I ever thought of Garbanzo Beans being the criminal of deliciousness.

 This is somewhat of a vegan trend right now, I took a little bit of a few recipes I stumbled upon and gave it my own, kick, twist/punch. 

This cookie is great for children/adults with certain allergies or Celiac. 

What You'll Need:

• 3 Cups cooked Chick Peas (I used canned)
• 3 Tsp Vanilla Extract
• 1/3 Cup Peanut Butter
• 1/3 Cup Almond Butter I like using crunchy butters, adds some texture. (You can use any other nut butters of choice esp for kids with peanut allergies)
• 1/3 Cup Raw Tahini
• 1/2 Cup Honey or Maple Syrup (I used half half)
• 2 Tsp Baking Powder
• Tad of Salt
• 1 Cup Chocolate Chips
• 2 Tbsp Shredded Coconut (Optional but advised)
• 1/3 Cup Chopped Pecans or nuts of choice (Optional but advised as well)

Preheat oven to 350 degrees

  Blend all your ingredients together until you get a smooth nicely combined texture, move to a bowl and add your chocolate chips. Combine. Shape into cookies of your preferred size, place on baking sheet. Bake for 13-15 minutes, or until nicely cracked and/or browned. 

TIP: They will be extremely soft even after cracked and browned, they harden when they cool down. Store in an airtight container in the refrigerator and pop into the oven for a few minutes before eating. Eat Warm.

Tri-Bean Burger

  You know that feeling you get while walking down the freezer aisle at your local market, (even if it's a health food market), thinking, "Oh I'm going to go all healthy starting tomorrow!! Ooh Bean burgers! The box says its healthy, so it must be." It probably is, but come on did we read ALL the ingredients or are we focusing on that massive yellow square that says, 'HEALTHY'? Besides, when you make it yourself, it is cheaper. None of us are cheap, I know I know.
But I'm not in the mood of arguing, 'healthier, FRESHER, yummier, forgiving and quick.' What if that doesn't form a strong enough argument? Yes, I will shamelessly use the "cheap" card. 

 I named this lovely patty, the Tri-Bean Burger since it is a forgiving burger, you can choose the beans of your choice. Personally I used only two types of beans. Why is it named Tri? Because you can use up to three different types of beans, more then that might make them heavy. 


What You'll Need:

• 1 Can Garbanzo Beans
• 1 Can Pinto Beans
• 1/2 Can Corn Kennels 
• 2 Cloves Garlic
• 1/4 Cup Fresh Parsley (less if using dry)
• 1 Tsp Paprika
• 1 Tsp Basil Flakes
• Salt&Pepper to Taste
• Crushed Chili (optional)
• Olive Oil
• Baking Sheet+Parchment Paper (pan can be used as well)

As you can see, they are Vegan and Gluten-free. So, to make these baby's stick we have to blend our beans. TIP: We don't want to puree them, I used my hand blender and simply gave my beans and garlic a spin.. Or two. Once you have a nice beanie texture, (smooth+chunky) you are ready to add your corn kernels, parsley and spices. Incorporate using your hands (I wear kitchen gloves) that will give your burgers a unified texture. 

Pre-heat oven 375 degrees F. Prepare your baking sheet with your
parchment paper. Spread some olive oil on the paper (it gives a nice crisp). Shape your burgers into nice sized circles, then evenly flatten out to around 3/4 of an inch thick.
Place burgers on baking sheet and into the oven for about 20 minutes.
Every oven is another world, so they should have a golden hue.

To freeze, pack separately or with parchment paper separating each patty- preferably before baking. 

P.S I sided my burgers with Zucchini (baked) Fries.

Moroccan Vegetables (For Couscous)

Being Moroccan is most probably one of my biggest prides. Everything about it, from my ancestors to the food, the dance, the gold. Of course the spirit, passion, love. Morocco's culture is so vibrant. There is a saying in Morocco, "Enik Ekonu Mij'an", Your eyes are scales. That is what makes cooking so much fun for me personally. I don't enjoy using scales, measuring cups and spoons. I let my eyes be my scales. With this Moroccan Vegetable Dish, which normally sides Couscous, let your eyes be your scales. 


What You'll Need:

• 1 Seeded Butternut Squash in big chunks (I keep the peel in tact)
• 3 Large Carrots sliced on a slant (half an inch thick)
• 1 Medium Sweet Potato cut into chunks
• 5 Zucchini sliced into 1 inch circles
• 2 Whole Peeled Tomatoes
• 1 Sliced Onion
• 2 Cloves Garlic sliced or crushed
• 1 Tsp Paprika
• 1/3 Tsp Turmeric
• 1 Tbsp Cumin
• 1 Tbsp Olive Oil/ Canola Oil
• Salt&Pepper to Taste
• Water

Now your eyes get to be scales, this is the amount I normally make. In the photo above this dish was made for 200 hundred people. Its the same idea, just less or more of each ingredient. 

In a large pot lightly stir fry your onion and garlic in Tbsp of oil. Add all your vegetables and spices, incorporate everything nicely and allow the flavors to cover up your vegetables. Make sure to keep an eye to prevent burning. I would say five minutes is enough. Add enough water to cover all your vegetables, close your pot on medium flame until liquid reaches a boil. Once boiled lower flame and let sit for about 30 min. Your vegetables are ready once you can stick a fork in the carrots.

Best way to serve with Couscous, Moroccan Fruit Dish and Chickpeas- Coming Soon.

Les Pappardelle

   This dish was absolutely inspired by a pasta salad I absolutely adore from Aroma; the 'Starbucks' of Israel. It has been changed up, a lot, but the vibe is there.


   What You'll Need:

• 2 Packs Pappardelle Pasta (I get mine from Trader Joe's)
• 5 Baby Eggplants
• 1 Cup Frozen Pees
• 2 Chopped Zucchinis 
• 1 Clove fresh Crushed Garlic
• 1/2 Cup Grated Bulgarian Cheese
• 1/4 Cup Sunflower Seeds
• 1 Tsp Olive Oil
• Salt+Black Pepper to Taste

   Let's start off with boiling your pasta and roasting your baby eggplants. For the pasta, follow instructions on the box; PLEASE don't overcook. For the baby eggplants; cut them in half, or if your in a rush for time, you can cut them into quarters (so that they cook faster). Place them on a baking sheet and in the oven until golden. TIP: Its best to roast your eggplants a little ahead of time so that everything is ready at the same time. Now lets give our garlic, zucchini and peas a little stir fry with the olive oil (preferably with a non-stick pan). Add the Pasta, roasted eggplants, salt, black pepper and sunflower seeds. Don't over mix, that will cause the pasta to break, at this point we are only incorporating the pasta with the vegetables and spices. Pour into bowl, top with Bulgarian cheese and VOILA!

I sided this pasta with an Eggplant Melt; my next recipe on the blog. 

IMAGINATION CORNER:

You can use pine-nuts or cashews to substitute sunflower seeds. Roasted bell peppers, anchovies, mushrooms and so many more options ARE friendly to this dish. Be creative, know what you like and have fun.

Supercalifragiloustoexpialidoasious.

Yep, thats what I named this dish. Easy shmeezy, pretty, healthy, colorful, filling and packed with nutrition. 

What You'll Need:

• 4 Corn Tortillas 
• 2 Eggs
• Half an Avocado
• 1 Small Tomato
• Fresh Jalapeño 
• 2 Slices of Cheese of your choice (I used Munster)
• Bulgarian Cheese
• Crushed Chili 
• Lemon, Olive Oil, Black Pepper and Salt (for salad)
• Imagination

   Now is the fun part! Scoop out your avocado making sure to leave its skin in tact (we will be using this as your salad bowl). Cut up your avocado and tomato; place them in a bowl, add a light squirt of lemon, a drizzle of olive oil, some black pepper and salt. Mix it up and pour into avocado peel. Set out all four of your Tortillas, cover two of them with a slice of cheese and jalapeño slices, set aside. Get your favorite Sunny Side Up frying pan, use the grease of choice (I use a dab of butter) and make two Sunny Side Up's. Make sure the egg whites are only cooked enough in order to move your eggs to their Tortillas. They will do the rest of their cooking journey in the oven. Place both eggs on their tortillas topped with crumbled Bulgarian cheese and crushed chili. Place all four tortillas in the oven until cheese is melted and tortillas get a golden hue. Enjoy Enjoy and Enjoy!

IMAGINATION CORNER:

You can do the same thing on bread, or flour tortillas. Jalapeño can be substituted with sliced mushrooms? The list goes on..