Savory Spring Crepes

Yield 2 servings

1 cup chickpea flour
¾ teaspoon kosher salt, divided
6 tablespoons olive oil, divided
3 ounces feta cheese, crumbled (about ¾ cup)
¼ cup plain whole-milk Greek yogurt
⅛ teaspoon freshly ground black pepper
1/2 teaspoon zaatar
sliced avocado, chopped sun-dried tomatoes, fresh herbs and lemon wedges, for serving

Whisk flour and ¼ teaspoon salt in a medium bowl. Gradually whisk 1 cup water and 2 tablespoons oil into flour until smooth. Set aside for 10 minutes.

Meanwhile, process feta, yogurt, pepper, zaatar and ¼ teaspoon salt in a food processor until smooth, about 1 minute. Set aside.

Heat 1½ teaspoons oil in skillet over medium-high. Pour in half of batter (about ¾ cup) and swirl skillet to cover bottom. Cook until bubbles form on surface and top looks slightly dry, 4 to 5 minutes.

Loosen edges with a spatula and flip crepe. Cook, undisturbed, until cooked through, about 2 minutes. Slide onto a large plate. Repeat with remaining 1½ teaspoons oil and ¾ cup batter.

Top with whipped feta, sun-dried tomatoes, herbs and avocado. Squeeze 1 lemon wedge over each crepe and drizzle with remaining oil.

Serve immediately. Crepes and whipped feta can be done in advanced and put together just before serving. excellent choice for breakfast.

Idea for the recipe comes from Real Simple Magazine

Spring Gari Coleslaw

Yield 2 servings

3 cups green cabbage, thinly shredded
1 teaspoon apple cider vinegar
4 large pink radishes, shredded on a large holes of box grater
1/2 large cucumber, seeded, shredded on a large holes of box grater
8 sugar snaps, trimmed, stringed, cut in medium pieces on diagonal

Dressing
1 tablespoon gari, Japanese pickled ginger, minced
1 medium garlic clove, minced
4 tablespoons mayonnaise
4 tablespoons buttermilk
Salt, black ground pepper, sugar to taste

Parsley and dill for decoration (optional)

To make dressing, in a medium bowl mix all ingredients and set aside for 30-40 minutes.

Sprinkle cabbage with apple cider vinegar and using hands lightly mix it. leave on a counter for 10 minutes. Add rest of ingredients and mix again.

Pour dressing over and mix together. Check for salt and pepper. Sprinkle with fresh herbs.

Serve immediately.

New Orleans Shrimp Pate

Serves 12

1-1/2 cups peeled, cooked shrimp meat
1/3 cup minced onion
1/2 cup melted butter
1 Tablespoon prepared horseradish
1 teaspoon salt
3 Tablespoons lemon juice
2/3 cup mayonnaise
4 dashes Tabasco pepper sauce
4 dashes Worcestershire sauce

Combine all ingredients in blender or processor; blend well to thick paste. Pack firmly into 3-cup mold. Chill 4 hours.

Unmold and serve with toast rounds.

Паштет из креветок по нью-арлеански

На 12 порций

1-1 / 2 чашки очищенного, отваренного мяса креветок
1/3 чашки лука, нарезанного
1/2 чашки растопленного масла
1 столовая ложка хрена
1 чайная ложка соли
3 столовые ложки лимонного сока
2/3 чашки майонеза
4 капли соуса острого соуса "Tabasco"
4 капли соуса  Worcestershire

Выложить все ингредиенты в чашу кухонного процессора и прокрутить до образования густой пастой. Выложить в форму и поставить на холод на 4 часа. Подавать на тостах.

Recipe from Group Recipes

Warm Lettuce & Corn Salad with Zaatar

Yield 2 servings

2 & 1/2 cups thinly shredded iceberg lettuce
8 large black olives from the can, drained and chopped
2 tablespoons thinly sliced red onion
2 teaspoons olive oil
1 teaspoon lemon juice
1/2 teaspoon vegetable oil
1 large ear of sweet corn, shucked
Salt and ground black pepper

Zaatar mix (Recipe from Feasting at Home)
1 tablespoon dried thyme
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon toasted  sesame seeds
1 tablespoon sumac
½ teaspoon kosher salt
¼ teaspoon or more Aleppo chili flakes- optional

For the deep flavor, toast sesame seeds and dried thyme first.

Mix all the ingredients together in a small bowl. Store in an airtight container.

In a big mixing bowl, add lettuce, black olives, and red onion. Sprinkle with zaatar and pour lemon juice, olive oil. Using 2 forks, gently toss together.

Heat 1/2 teaspoon vegetable oil on medium-high heat.

To cut off the kernels, rest the ear firmly in a bowl or on a board and cut from stem to tip. Don’t cut the cob itself or you’ll pick up tough, woody bits.

Lower the heat to medium and add corn kernels, sprinkle with salt and black pepper. Saute for 3-4 minutes stirring occasionally. Remove from the heat, give 1-2 minutes to cool and place over the salad. Using 2 forks, mix salad again.

Serve immediately.

Chocolate-Covered Digestive Biscuits (Egg-less)

Yield: 16 (2 3/4–inch) cookies

4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125 g)
2 ounces whole wheat flour (about 1/3 cup; 55 g), plus more for dusting
2 1/4 ounces sugar (about 1/3 cup; 60 g)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sumac (optional)
1/8 teaspoon (0.5 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
4 ounces cold unsalted butter (about 8 tablespoons; 113 g), cut into 1/4-inch cubes
2 ounces cultured low-fat buttermilk (about 1/4 cup; 55 g)
9 ounces roughly chopped dark or milk chocolate (about 1 1/2 cups; 285 g)
Chopped nuts (optional)

Make the Dough: Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, sumac and cubed butter in the bowl of a food processor. Process until butter virtually disappears into a fine, floury meal. Add buttermilk and pulse to form a damp and crumbly dough. Turn onto an unfloured surface and knead into a ball.

Roll and Bake the Biscuits: On a generously floured surface, roll dough until just shy of 1/4 inch (4.7 mm), using as much flour as needed along the way to prevent sticking. Dust away excess flour with a pastry brush and decorate with a docking tool if you like. Cut into 2 3/4–inch rounds and transfer to a parchment-lined half sheet pan. Gather up scraps, knead, roll, and cut as before.
Bake until firm to the touch and light brown all over, about 18 minutes. Cool directly on sheet pan and continue with next step, or store in an airtight container up to 3 days at room temperature.

Temper the Chocolate: Temper chocolate on water bath.

Coat the Biscuits: Working with just 2 or 3 biscuits at a time, dollop a generous 1/2 tablespoon, or just over 1/4 ounce, chocolate over each. Spread into an even layer over biscuit and, as chocolate starts to thicken, bounce the tines of a fork across the surface to create a wavy pattern. Repeat with remaining biscuits and chocolate. (Before it hardens, store excess chocolate according to the directions here.)  Sprinkle with chopped nuts.

Serve biscuits immediately, preferably with hot tea, and transfer to an airtight container for up to 3
weeks at room temperature.

Печенье без яиц с шоколадной глазурью

На 16 средних по размеру печений

1 чашка белой муки
1/3 чашки цельно-зерновой муки
1/3 чашки сахара
1/4 чайной ложки разрыхлителя
1/4 чайной ложки пищевой соды
1/8 чайной ложки (0,5 г) кошерной соли
8 столовых ложек; 113 г), нарезанного на кубики сливочного масла
1/4 чашки кефира или buttermilk
285 г мелко нарезанного шоколада

Разогреть духовку до 350 ° F (177 ° C). Смешать белую и цельнозерновую муку, сахар, разрыхлитель, пищевую соду, соль и масло в чаше кухонного комбайна. Прокрутить до образования крошки и добавить кефир. Пропульсировать до получения влажного и рассыпчатого теста. Выложить на подсыпанную мукой доску и замесить тесто.

Раскатать тесто толщиной 5 мм, если нужно, то добавить муку. используя столько муки, С помощью круглок  формы вырезать печенья и переложить на выстеленный пергаментной бумагой противень. если осталось тесто, то его еще раз раскатать и вырезать еще печенья.

Выпекать до светло-коричневого цвета примерно 18 минут. Остудить прямо на противне.

Распустить шоколад на водяной бане.

Украсить шоколадом печенья, используя 1/2 столовой ложки на каждое печенье. Дать шоколаду застыть. По желанию можно посыпать молотыми орехами.

Держать в герметичном контейнере до 3 недель при комнатной температуре.

Recipe comes from Serious Eats

Farro Cucumber Salad from Rabbi's wife cookbook

1 cup (200 gram) dry farro
1 cucumber, skin on, cubed
3 tablespoons parsley, roughly chopped
1/2 cup (75 gram) feta, crumbled
1/2 cup (60 gram) walnuts, chopped
Salt & pepper to taste

Bring a pot of ware to a boil them add the farro. Depending on grain size, farro can have different cooking times anywhere from 10-30 min. When done, strain excess water and run under cold water to cool.

Toss the cooked farro in a mixing bowl with all the other ingredients plus juice & zest from 1/2 lemon. Add 2 tablespoons olive oil, salt & pepper to taste.

Recipe comes from "Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels" by Erin Gleeson

Passover Breakfast Bowl with Yogurt and Macaroon Cake

Yield 6 servings

6 (5.3 ounce each) containers Your favorite Yogurt
3 cups (1/2 cup per serving)fresh or frozen berries such as raspberries strawberries, blackberries and blueberries
Pieces (1/6 of cake per serving ) of coconut macaroon cake (recipe down)

To assembly, in a medium bowl yogurt and top with cake pieces and berries.

Optional add-ins: seeds, nuts, favorite syrup or honey.

Macaroon Cake

3 large eggs, at room temperature
1 cup granulated sugar
1 1/2 cups almond flour (store bought or make your own!)
1 1/2 cups unsweetened flaked coconut
1/2 teaspoon kosher salt
confectioner’s sugar, for dusting (optional)

Preheat oven to 350 degrees; grease a 9″ cake or spring form pan and line the bottom with parchment paper.

Beat eggs and 1 cup sugar with an electric mixer in a large bowl. Set over a pot of simmering water and whisk until warm, 3 to 5 minutes. remove from the heat; beat on high until triple in volume.

Fold in almond flour, salt and shredded coconut.

Spread in 9-inch cake pan and top with 1/4 cup sliced almonds (optional).

Bake until firm, 25 minutes. Let cool completely. Sprinkle with powdered sugar (optional)

Cut into 6 equal segments and tear into small pieces.

Пасхальный завтрак с йогуртом, свежими ягодами и кусочками торта "Macaroon"

На 6 порций

6 (5,3 унции каждый) контейнеров йогурта
3 чашки (1/2 чашки на порцию) свежих ягод (малина, клубника, ежевика и черника)
Кусочки (1/6 торта на порцию) торта "Macaroon"  (рецепт внизу)

В средную емкость выложить йогурт и сверху положить кусочки торта и ягоды.

По желанию можно добавить семена, орехи, любимый сиропы или мед.

Торт "Macaroon"

3 больших яйца, при комнатной температуре
1 чашка сахарного песка
1 1/2 чашки миндальной муки (покупайте в магазине или делайте сами!)
1 1/2 чашки неподслащенной кокосовой стружки
1/2 чайной ложки кошерной соли
сахарная пудра, для посыпки (по желанию)

Разогреть духовку до 180 C (350 F). Смазать 9-дюймов разъемную форму для тортов и выстелить дно пергаментной бумагой.

В большой миске взбить яйца и 1 чашку сахара электрическим миксером. Поставить миску на кипящую водяную баню и продолжать взбивать венчиком пока яичная смесь не станет теплой, от 3 до 5 минут. Снять с огня и миксером на высокой скорости взбить. Смесь должна трижды увеличиться в объеме.

Добавить миндальную муку, соль и тертый кокос. Аккуратно размешать.

Выложить в приготовленную форму для выпечки и сверху посыпать лепестками миндаля (1/4 чашки по желанию).

Выпекать до готовности, 25 минут. Дать остыть полностью. Посыпать сахарной пудрой (по желанию)

Разрезать на 6 равных сегментов и разорвать на мелкие кусочки.

Cake recipe comes from "Real Simple" magazine April 2020

Spicy Chicken Matzo Brei (Seder's Leftovers)

Serves 4

1 tablespoon + 2 teaspoons vegetable oil, divided
1 medium yellow onion, chopped
2 medium garlic cloves
1/2 teaspoon thyme
1/2 teaspoon chili powder
1/2 teaspoon curry powder
cayenne pepper for sprinkling
8-9 oz chicken, roasted (leftovers are welcome)
2 sheets matzoh (7 x 6-inches), lightly crushed by hand
1/3 cup lukewarm water
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper

Salsa, veggie dips or salads for serving

Coat the bottom of the pan with oil. Heat the pan on medium-high heat until the oil is shimmering. Add the onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan, sprinkle with salt and let cook for about 5 minutes, stirring occasionally. Add garlic, spices and sprinkle with cayenne pepper to taste. Stir everything and saute for one minute.

Remove from the heat and give a couple of minutes to cool.

Place chicken and onion mixture into a bowl of food processor and process until small bits.

Pour water into crushed matzo and give 3-5 minutes to absorb all water. Add eggs and onion-chicken mixture and mix them. Check for salt and pepper.

Pour the remaining 2 teaspoons of vegetable oil into 9-inch frying pan and heat on medium-high heat.

Using a large tablespoon place matzoh mixture on a frying pan and spread evenly. Cook for 3-4 minutes until medium brown color. Cover with a plate, turn around and slide the dish back to the pan. Cook on the other side.

Remove from the heat and brake. Serve with salsa, veggie dips and salads.