All posts by rblander

Tuna Patties

Shavuos is usually associated with heavier dairy meals, which might taste really good on the spot, doesn’t feel so good later.

This is why I usually skip the heavy dairy and opt to make lighter options like these Tuna Patties.

They’re super easy to make and make an awesome lunch or supper any day of the week.   And if your really in the mood for your dairy, after the patties are made melt cheese on top. You can do this either in the pan – put cheese on top of the patties and put a cover on the pan to help the cheese melt, or you can bake them in the oven to get a crispy cheese top.

There is also an option to add vegetables into the patties, which I highly suggest, as it adds in vegetables to your meal and a good crispiness as well.

Either way, with or without cheese these are an awesome addition to any menu you are making.

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Tuna Patties

Yield: about 8 Patties

2 Cans of Tuna, drained

2 Eggs

1/2 C. flour, Matzah Meal or gluten free panko crumbs

1 tsp salt

1/4 tsp ground pepper

1 tsp garlic powder

1 small zucchini, or 1/2 a med. zucchini, shredded (optional)

2 Tbsp Red Pepper (diced)

Mix all the ingredients together to combine. Spray a frying pan with Pam or some other oil spray, and heat the pan over a medium flame. Form the tuna batter into patties. Pan fry for about 4 minutes on each side, or until browned.

Enjoy!!

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Spinach-Double Tomato Egg White Frittata

Pessach is here again! So much matzah, meat, kugels, matzah, potatoes and potatoes and more matzah! Now I happen to love matzah but, after a day, I already am ready for a lighter meal.

Usually I try to fill my pessach not with the above list (although I am a proclaimed meat lover), but with lighter proteins like eggs, fish and chicken (and of course meat).

Here is an awesomely yummy egg dish that can be served as a main course, or side dish for any dairy meal you are having. It is filling and the flavors are complex yet simple lending anyone to be able to make and eat this Fritatta.

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Spinach-Double Tomato Egg White Frittata

Servings: 4-6

1 C. Frozen Spinach, defrosted

1/2 Small Onion, diced

1 Small Tomato, diced

5-6 Sun Dried Tomatoes, sliced

1/3 C. Shredded Mozzarella Cheese

8-10 Egg Whites (about 1 cup)

3 Tbsp Feta Cheese

Saute the spinach, onion and tomato for about 5-8 minutes. Place in a 9 inch baking or pie dish. Add in the sun dried tomatoes, mozzarella cheese and egg whites. Sprinkle the feta cheese on top. Bake for 20-25 minutes, or until egg is set.

Enjoy!

 

Crumb Cake Hamentashen

HAPPY BLOGAVERSARY TO ME!!!!! WOOOHOO! Can’t believe that its been one year since I started blogging my recipes and ideas. As I said when I started, blogging was something that I had wanted to do for a while and now its turned out to be the best outlet for me.  Here’s a small snapshot of what was posted this year (and this isn’t even everything!):

 

Anyway, when I started I started with a Hamentashen recipe ( https://revalutionaryfoods.wordpress.com/2017/02/27/potato-onion-hamentaschen/ ) I knew this was an awesome theme to keep doing and getting creative with.

Purim is one of the best holidays out there – first theres just the whole idea of simcha and really being happy and connecting to the true you. Second, Esther teaches us one of the most important lessons – that you should always be proactive, you never know why you are put into certain situations, but Hashem knows what He is doing and at the end of the day you are where you are for a reason. Then lastly, we have Hamentashen. YUMMM best cookie probably ever!!

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So this inspiration hit when I was thinking about what type of hamentashen to make and I was also in the mood for…CRUMB CAKE!! so I thought holy yum! lets mix the two! And BAM!! Crumb Cake Hamentashen were born. These guys are filled with crumbs and tastes literally like crumb cake.

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So enough talk – here’s the recipe and enjoy! Happy Purim and 1 year to me!

 

Crumb Cake Hamentashen

2 Eggs

1/2 C. Oil

3/4 C. sugar

1 tsp Baking Powder

1/2 tsp Salt

2 tsp. Vanilla Sugar

2 1/2 C. Flour

Crumbs:

1 C. Sugar

1 1/2 C. Flour

1/2 C. Oil (start with 1/2 and if too dry add in an additional 1 – 2 Tbsp)

1 tsp Cinnamon

Preheat oven to 350 degrees.

Mix the eggs, oil and sugar together. Add in the baking powder, salt and vanilla sugar and mix. Add in the flour and mix until a dough forms. (If dough is wet add in 1-3 Tbpn more flour one at a time)

Roll out the dough and cut out circles. Fill with about 1-1 1/2 tsp of the crumb filling. Seal sides well.

Bake 15-18 minutes.

Sweet Potato Dip

Super Bowl Sunday is here!! WOOOO!!! I love everything about the Superbowl, from the game itself, to the hype to obviously the food! I love all the finger foods, BBQ flavors and dips! super yum and super unhealthy as well. I like to try to go a little lighter when having these parties and this dip is certainly one way to do it.

Super creamy, but with no cream; lots of flavor, and all natural. This dip is perfect for any get together, whether be for the super bowl, a birthday party, shabbos…whenever.

It is quick and easy and youll soon wish that you doubled the recipe because of how fast it will go

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Sweet Potato Dip

Ingredients:

2 medium sweet potatoes, peeled and diced

1/3 C. low fat mayonnaise (or what ever type you like)

1 1/2 tsp salt

1 tsp thyme

1 1/2 tsp garlic powder

1/4-1/2 tsp ground pepper

1/2 tsp sugar

Boil the sweet potatoes until soft. Drain and add the potatoes and everything else into a food processor or blender and blend until creamy. Enjoy!

Crock Pot Onion Chicken

When the days are still short, but feel long, when its cold outside and gets dark early all I want to do is be able to come home to a hot cooked meal. Crock Pots, as I recently discovered, are for more than just chulent, but work great for weekday dinner as well. Wake up 10 minutes earlier to throw everything in the crock pot, cook on warm, and boom! Come home from a long day at work and dinner is all ready.

This is a nice one pot meal, with potatoes, carrots, onions and of course chicken. The flavors are simple but warm you up with its homey feel. Its really perfect for any night dinner, and so easy too!

And just because its interesting too – a brief history of crock pots: The first version was invented in 1936, advertised as a potable cooking device that would cook the food evenly, a problem that existed with such devices previously. Now here is where is gets awesomely interesting: The inventor of this cooking device credits his inspiration from his grandmother, who told him about cooking a dish – chulent – in Lithuania!! How awesome is that! The thing we all use now to make chulent was invented because of chulent!

Anyway back to the chicken:

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Crock Pot Onion Chicken

Yield 4-6 portions

3-4 potatoes, chunked

2-3 carrots, chunked

2 purple or white onions (I used purple), sliced

4 cloves of garlic, chopped

4-6 chicken bottoms

3 tsp salt

3 tsp garlic powder

3 tsp onion powder

1 tsp black pepper

1/2 white wine (I used Chablis)

3 Tbsp Mustard

3 Tbsn Soy Sauce

Spray the bottom of the crock pot with oil and add the potatoes, carrots, onions and garlic. Add the chicken on top. Sprinkle with the salt, garlic, onion and pepper. Pour over the wine, soy sauce and mustard. Cover and turn on warm. Allow to cook for 7-9 hours. Enjoy!

 

Information from https://www.cnet.com/news/from-humble-to-high-tech-a-slow-cooker-history/

Vegan Chocolate Chip Cookies

Now these are just yum! This is a project I have been working on for a while, which started originally when I realllyy wanted to bake cookies but we were out of eggs in my house. For years this is something I have been working to prefect and now I bring you the best, most yummy, you have no idea that these are vegan cookies.

Soft, chewy, flavorful – you’ll be making these all the time – their perfect if you want a cookie and have no eggs, of if you have a vegan friend or a friend who is allergic to eggs…actually, you don’t need an excuse to make these cookies – just make em.

In seminary this recipe came in handy as well when it was someones birthday and I wanted to make them one large cookie, but I didn’t want to make it so big so I would make this…I also called it “I really want a cookie but don’t have an egg recipe.”

Either way these cookies are easy, simple and yum!

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Vegan Chocolate Chip Cookies

Yield: 12

Ingredients:

1 1/4 C. Flour

1/2 Tsp Baking Soda

1 tsp Vanilla sugar

1/4 C. Sugar

Pinch of salt

1/4 C. Oil

1/4 C. Water or Coffee

1/4 – 1/2 C. Chocolate Chips

Mix the flour, baking soda, sugar, and salt. Add in the oil and water or coffee and mix. Add in the chocolate chips and mix.

Bake for 8-10 minutes at 350.

Enjoy!!

 

Pizza Latkes

This recipe combines 2 of my favorite things – latkes and pizza! YUM!! As my family can tell you – I loveeeee sauce and cheese! It is one of my favorite combinations and I eat it on things all the time. So when I started to think about chanukah I thought – hmm why not combine a yummy crispy latke with pizza and BOOM! We have the yummiest latke out there.

So some historical background on latkes in general and why we really eat them on chanukah. First, because the big miracle of chanukah is with oil, it is traditional to eat oily, or fried foods to commemorate that.

My question on that was always – so why latkes and why potatoes. After some research I found out that originally, the first mention of latkes on chanukah was from a Rabbi Kalonymus ben Kalonymus (c. 1286-1328) in a poem he wrote talking about cheese latkes on chanukah. So how did cheese turn into dairy? Well, in the mid-1800’s there was a bad crop in Europe which led to the mass planting and abundance of potatoes! Hence giving lead to our potato latke of today.

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Additionally , these are dairy latkes – which connects to chanukah through the story of Yehudis who fed the Assyrian General cheese and wine until he passed out. She then killed him which helped lead to a Jewish victory by the Maccabees.

So anyway onto the pizza latkes. I am including my own latke recipe, but feel free to use your own and just add the pizza steps at the end.

Happy Chanukah!

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Pizza Latkes

Yield about 10 latkes

3 Idaho potatoes, scrubbed clean

1 small onion

1 egg

1 tsp potato starch

1 1/2 tsp salt

pinch black pepper

Oil, for frying

10-12 tsp tomato sauce

10-12 tsp shredded cheese

Preheat oven to 450 degrees

Grate the potatoes so that you get strands of potato (not a potato mush). Grate the onion and add it to the potato mixture. Put the potatoes in a strainer and squeeze all of the liquid out of the potatoes. Allow to sit for 2-3 minutes and squeeze again. Transfer potato mixture into a bowl and add the egg, potato starch, salt and pepper. Mix through.

Pour oil into a pan about 1 inch high. Allow to heat up. Fry latkes and place aside.

When all latkes are fried, transfer to a tin or baking sheet. Place about 1 teaspoon of sauce and 1 teaspoon of cheese on each latke. Place in oven and bake for about 5 minutes, until cheese is melted. Enjoy!!