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wheat free

Ingredients

  • Beets — peeled, 1/4 inch dice
  • Carrots — peeled, cut on diagonal
  • Parsnips — peeled, cut on diagonal
  • Broccoli (or broccolini) — trimmed and cut
  • Shallots — thinly sliced
  • Garlic — whole cloves (2-3)
  • Whole thyme sprigs

Instructions

  • Toss with olive oil, salt and pepper
  • Put on roasting sheet
  • Layer thyme on top
  • Roast @ 425 for about 25-35 minutes
  • Remove thyme before serving
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Dry Rub Chicken Wings

Ingredients

  • Chicken wings (14 pieces)
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp black pepper

Directions

  • Mix the garlic powder, chili powder, salt and pepper in a bowl.
  • Add the chicken wings and mix until they’re all coated.
  • Put your wings in the basket of an air fryer and cook at 180°C for 15 minutes.
  • Make sure to shake the basket few times during the cooking process.
  • Again, cook at 180°C for 5 minutes.
  • Serve hot.

INGREDIENTS

  • 1 medium onion, chopped
  • 8 garlic cloves, minced
  • 7 ounces fresh kale, stems removed and chopped
  • 2½ lbs sweet potatoes, peeled and cubed
  • 2 carrots, peeled and chopped
  • 3, 14-oz cans cannellini beans, drained and rinsed
  • 2 tsp olive oil
  • 3-4 pints chicken stock (use vegetable broth for vegetarian soup)
  • 3 tsp za’atar (or Italian seasoning, or any soup seasoning blend you like)
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • Optional: Cooked, shredded chicken meat

INSTRUCTIONS

  • Warm olive oil in soup pot over medium heat; saute onions and garlic until onions are tender
  • Add kale, sweet potatoes, carrots, beans (and chicken) and mix
  • Add stock to cover all ingredients (or more if you like a thinner soup)
  • Add salt and pepper. Stir
  • Bring to boil and immediately reduce to simmer and cover. Let summer for 25-30 minutes. Adjust seasoning to taste

Serves 6

INGREDIENTS

2 medium sized celery roots, peeled and washed
4 medium sized parsnips, peeled
1 yellow onion, peeled
¼ cup olive oil + 2 tablespoons
½ teaspoon ground coriander
4 cups chicken or vegetable broth at room temperature
2 teaspoons kosher salt
8 garlic cloves, peeled, thinly sliced
1 teaspoon light brown sugar

 

DIRECTIONS

1. Cut celery roots, parsnips and onion to roughly 1½ inch cubes. Put ¼ cup of olive oil in a medium pot over medium-high heat, add vegetables and cook for 8 minutes, stirring occasionally. Add coriander and broth, bring to boil, lower heat, cover pot and cook for 30 minutes, until the vegetables are very soft. Transfer to a blender and blend until very smooth. Return soup to pot over low heat, add salt, cook for an extra minute and remove from heat.

2. While soup is cooking, prepare the caramelized garlic. Put 2 tablespoons olive oil in a small skillet over medium-low heat, then add garlic and brown sugar. Cook, stirring frequently, until the garlic is golden brown and sticky. Remove from heat and transfer garlic with cooking oil immediately to a small bowl to stop the cooking process. Keep until ready to serve the soup.

3. Ladle soup into soup bowls, top with garlic and olive oil and serve.
read more: http://www.haaretz.com/blogs/modern-manna/1.625945

Prep Time: 15 mins
Total Time: 15 mins
 Yield: 18 pieces
Ingredients
  • 2 ounces unsweetened baking chocolate
  • 6 Tablespoons coconut sugar
  • 3/4 cup tahini
  • 2 Tablespoons coconut oil (melted)
  • 1/2 teaspoon vanilla extract
  • Pinch of coarse sea salt, optional, plus more for garnish, if you want
  • Sesame seeds optional, for garnish
Instructions
  1. Lightly grease an 8.5″ loaf pan and set aside.
  2. In a microwave safe bowl, heat the chocolate and coconut sugar on high in 30-second increments (stirring in between) until both are melted. There should be no grittiness left from the sugar.

  3. Stir in the tahini, oil, vanilla and salt.

  4. Pour the batter into the prepared pan and smooth into an even layer. Sprinkle additional salt and/or sesame seeds evenly over the top (if using).

  5. Refrigerate or freeze until solidified, then cut into squares to serve.

Notes

Keep refrigerated or frozen in an airtight container. Serve cold.

Servings: 2

INGREDIENTS (2 servings)

12 ounces salmon

1 egg

1-2 tablespoons olive oil

For the breading:

⅓ cup crushed almonds*

⅓ cup grated parmesan cheese

1 tablespoon dried basil

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

PREPARATION

1. Mix breading ingredients together in large bowl. Set aside.

2. Whisk egg in a separate bowl. Dredge the salmon in the egg, then the breading mixture.

3. Heat olive oil in a skillet on medium heat. Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.

4. Serve salmon with a side of your favorite veggies. We used asparagus.

5. Enjoy!