Saucy Chicken Meatballs

IMG_4496Walking through the grocery store this week hoping to be inspired, I came across an item in the kosher section that I had never seen before, dark meat minced chicken. I use minced chicken all the time for stir fries or chicken burgers, but it is always the white meat variety, which is great, but has the potential to make food that is dried out. Using minced chicken that is dark meat, is a healthier option than beef, and an opportunity to make meals that are juicier and stay more moist than white meat, what a great find!  As soon as I saw the chicken I knew exactly what I wanted to make–meatballs. Not just any meatballs, but an adaptation of my all-time favourite recipe for Sweet and Sour Meatballs from the old Spice and Spirit purple cookbook (such a classic).  The original recipe tastes amazing but calls for tons of sugar, ketchup, and other processed items that I no longer cook with. Basing my recipe off of memory, and using honey and lemon juice for the sweet and sour, I also decided to add some vegetables to the sauce for extra nutrition and texture.  The combination of the perfectly moist chicken balls, the hearty vegetables and the amazingly sweet sauce was so good, and I could not believe how quickly I was able to prepare my entire dinner.  I am so glad I stocked up my freezer on the minced chicken because I know this recipe will become a staple on my dinner menu!

Saucy Chicken Meatballs

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Ingredients:

for the sauce:

2 tablespoons oil

2 celery stalks diced, leaves removed

2 carrots peeled and dicedIMG_4443

1/2 small onion

2 large tomatoes

1 jar marinara sauce (16 oz)

1 cup water

4 tablespoons honey

1/2 lemon

for the chicken balls:

1.5 pounds minced chicken (dark meat preferable)

1/4 cup almond flour (or gluten free bread crumbs)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 egg

Directions:

on medium heat, saute onions, carrots and celery in oil for 5 minutes. Add tomatoes for another 5 minutes. Add sauce, water, honey and lemon juice and bring to a boil.


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While sauce is cooking, mix all ingredients for chicken balls well. I formed mine about the size of 1 tablespoon rounded. Tip: the chicken is much easier to roll with wet hands, I had to wet mine a few times because the meat was very sticky…

Add “meatballs” to the boiling sauce. When all are in, reduce to simmer and cover for 45 minutes.

Yield: 22-24 meatballs

Strawberry Spinach Pear Shake

IMG_4279There is no better way to start the week than with a fresh shake loaded with fruits, vegetables and protein. In an ideal world, I would own a Vitamix (one day…) and be blending green drinks for my family every single morning, but life gets in the way, and mornings are usually VERY hectic, chaotic and rushed at my house. On those spectacular days when we can actually find two socks that match, shoes for the right season, and all other school/camp essentials without too many tantrums along the way…we are able to make shakes!  IMG_4262
Green drink “shakes” have been an amazing way for me to get my kids excited about eating fresh fruits and vegetables, they love to help decide which ingredients we will be tossing in and to “help” me push the button (I am very careful to only let my girls help with the blender when supervised). My drinks always include a good amount of greens (usually spinach) some fruit, and many times a spoonful of almond butter for extra protein. Bananas are great for thickening the shakes and I like to keep a stash of ready-to-blend frozen ripe bananas in the freezer (for SCD, make sure that bananas are extra ripe, with brown spots).

IMG_4237On this particular morning, we also had some very ripe pears and strawberries that I was thrilled to use for added fiber, anti-inflammatory properties and anti-oxidants.  The result was a sweet, hearty and delicious smoothie. A drink so clean, refreshing and satisfying is the perfect way to start the week off towards easy healthy kosher eating!

Strawberry Spinach Pear Shake

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Ingredients:

2 medium size overripe pears (approximately 2.5 cups cubed)

10 strawberries (fresh or frozen)

1 overflowing cup baby spinachIMG_4250

1 tablespoon almond butter

1 banana (preferably frozen)

1 cup water

1/2 lemon squeezed

optional: 1/2 tablespoon fresh mint

Directions:

Chop strawberries and pear. Place all ingredients in blender, blend until smooth and enjoy!IMG_4259

yield: 6 cups

Tip: frozen fruits are a great way to keep prep-time down and to keep the shake cold without adding ice. Its fun to experiment with all types of fruits.

Cinnabon Bites (Gluten Free)

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Intrigued by the health benefits of coconut flour (high protein, high fiber, gluten-free…), I decided months ago to order a bag of coconut flour as a change from my usual baking flour of choice, almond flour. Being that all my go-to recipes are made with nut bases, the coconut flour had been sitting unopened for a little while. As I was recently preparing a meal for a family that I invited who have children with nut allergies, I finally remembered the forgotten coconut flour. For inspiration on how to use it, I flipped thru one of my favorite cookbooks, Cooking for the Specific Carbohydrate Diet, by Erica Kerwien, and found an easy recipe for Cinnamon Bun Muffins to put my coconut flour to the test. The results were amazing, and within minutes the muffins were gone! Who can resist a hot cinnamon bun muffin fresh from the oven? Apparently not my husband… The good news was that the whole recipe takes about ten minutes to prepare, so I was able to make a new batch in no time!

IMG_4352My family and friends have become hooked to this dessert which I have modified slightly to make a little less sweet and a little more moist than the original, found at Kerwien’s website: comfybelly.com. I also changed the size to mini muffins to make sure that every bite is filled with the delicious cinnamon glaze topping–and also so that when my husband eats ten at a time, I don’t have to worry because I know there are at least 40 more….

Cinnabon Bites

Ingredients:

1 cup coconut flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

8 eggs

2/3 cup coconut milk

2/3 cup honey

Cinnamon Glaze Topping:
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4 tablespoons ground cinnamon

5 tablespoons honey

4 tablespoons melted coconut oil

Directions:

Preheat oven to 350. Line mini muffin trays with parchment paper liners. In a medium sized bowl, combine coconut flour, baking soda and salt until evenly blended. Add wet ingredients to the bowl — vanilla, eggs, coconut milk (if using coconut milk from a can, make sure to shake well before opening because the milk separates and will be thicker on top if not shaken) and honey, and mix well with electric mixer. In a separate small bowl, mix topping ingredients together–cinnamon, honey and coconut oil. Use a tablespoon to measure the muffin batter and fill each muffin liner. Then, using 1/2 a teaspoon of topping, swirl over each muffin.

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Bake 10 minutes and enjoy!

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yield: 50 Cinnabon Bites

Tip: I buy coconut flour, canned coconut milk without any additives, and refined coconut oil from: digestivewellness.com

Salmon Vegetable Loaf

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My typical Monday morning starts like this. After 30 minutes of negotiating with my girls about what they can wear to school (they are only 2 and 4…I think I’m in trouble!), we have ten minutes of negotiating breakfast options.  After everyone is satisfied, I sit down with my coffee, my pen and paper, and together, my “team” helps me think up a dinner plan for the week.  The one requirement for Monday night dinner is that it has to be something I can make from the ingredients that I already have.  If I’m lucky, I can stretch out weekend leftovers to get me thru Monday, but some weeks there is no such luck and all I have is a few random vegetables to work with.

Today is one of those days…Luckily I keep my pantry stocked with canned pink salmon because it is loaded with calcium, Omega -3 fatty acids, and tons of potential for easy, healthy and delicious dinner options.  A favorite dinner of mine growing up was my mom’s salmon loaf.  I have changed around some of my mom’s original ingredients to create a healthier version that is gluten-free, dairy-free, refined sugar-free, SCD friendly and includes more vegetables.  An oldie but a goodie, salmon loaf is so moist, so flavorful, so satisfying, and the best part is it only takes a handful of ingredients and about ten minutes to prepare.

Salmon Vegetable Loaf

Ingredients:

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3 small carrots or two medium carrots grated (approximately one cup)

1 small zucchini grated (about 1/2 cup)

2 eggs

1 (213 gram) can salmon (I use Clover Leaf Red Pacific Salmon)

1/4 cup almond flour (or gluten free bread-crumb substitute of your choice)

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon dijon mustard

For the Topping:IMG_4225

1/2 cup tomato sauce

2 tablespoon honey

1 tablespoon red wine vinegar

 

Directions:

Preheat oven to 350 and line baking dish with parchment paper or oil (I use a pyrex casserole dish). Grate carrots and zucchini–either with a hand grater or the food processor. Drain excess liquid from zucchini.
Remove large bone and any unappealing skin from canned salmon and mix together with vegetables, eggs, gluten-free flour of choice, salt, pepper and mustard. Top with mixture of tomato sauce, honey and vinegar.IMG_4179
Optional: surround loaf with any vegetables that you have in stock. Bake uncovered for 40 minutes and enjoy!

yield: 4 servings

Tip: small canned salmon bones don’t need to be removed, they will soften during cooking and are a great source of calcium.

Roasted Eggplant Stuffed with Mushrooms and Tahini Dressing

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A few years ago, I was at my cousin Karen’s house for the holidays, and she served the most delicious appetizer of roasted eggplant stuffed with sautéed meat and covered in a  tahini sauce.  I was so taken by the dish, not only for the savory blend of flavors and textures, but also for the beautiful presentation that I knew could be achieved so easily. Over the years, I have served my cousin’s eggplant recipe many times and it is always a crowd pleaser.

Recently, I decided to try and make a lighter and  healthier version of the aforementioned recipe as a side dish at a large meal.  IMG_4131
I already had a lot of protein options in my menu, but I had an eggplant in my fridge and was determined to use it.   Instead of the usual meat stuffing, I decided to try it with sautéed mushrooms to achieve a similar mix of flavors and textures without all the heaviness.  The new recipe was a major success!  My guests loved the unique combination of vegetables and the creamy tahini dressing.  I know this recipe will be used again and again at my house, I can’t wait to try it with the mini eggplants for individual sized portions!

Roasted Eggplant Stuffed with Mushrooms and Tahini Dressing

I am dividing the recipe into 3 parts just to keep it clear.  Don’t be scared off if it looks long, this recipe is so easy!

Roasted Eggplant

IMG_4147Ingredients:

1 large eggplant

1/2 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

Preheat oven to 375 (if your oven has an optional setting for roasting, that would be best).
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Cut eggplant in half lengthwise. Gently score inside of eggplant with a knife, making a crisscross pattern. Blend olive oil, salt and pepper and “paint” over inside of eggplant. Lay eggplant flat on parchment paper lined baking sheet and pierce skin of eggplant 2 or 3 times on each half.IMG_4085 Roast about 40 minutes or until skin is very soft (this is a good time to prepare mushrooms and tahini). Remove from oven and let eggplant stand as is for 10 minutes.  Mash the inside of the eggplant gently before filling (only do this step immediately before serving).

Sautéed Mushrooms

Ingredients:

1 medium white onion diced

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optional: 3 cloves chopped garlic

8 ounces fresh white mushrooms sliced thin

8 ounces crimini mushrooms sliced thin

1.5 tablespoon oil (can use coconut or preferred oil)

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

Sauté onions (and garlic if using) in oil on medium heat about 5 minutes, until soft. Add mushrooms, salt and pepper. Reduce heat to medium-low and cook for another 10 minutes.

Tahini Dressing

It is always an option to use store bought tahini or chummus for this dressing, being that I can’t use those products because of SCD guidelines, I make my own.

Ingredients:

1 cup crushed sesame seeds
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3/4 cup water

1 cup fresh parsley leaves

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 lemon freshly squeezed (about 3-4 tablespoon)

Directions:

Place all ingredients in food processor and blend until creamy.
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When I am not serving dish immediately, I keep all ingredients separate to re-heat. After heating, use a fork to gently mash the eggplant. Add mushrooms. Spread a dollop of dressing on top. If the tahini gets too thick in the fridge, you can thin with either water or lemon juice. Enjoy!IMG_4125

Zucchini Breakfast Bread

IMG_3836It is such a thrill for me to find a recipe for a baked good that has vegetables listed in the ingredients. Adding vegetables into gluten free cakes, muffins and breads is the ideal way to indulge my sweet tooth without the guilt, and also a perfect opportunity to sneak more vitamins into my cake-loving 2 year olds diet. Naturally low calorie and a good source of fiber, zucchinis provide essential vitamins A and C, and also add moistness to baked goods.  I love starting my day with a fresh slice of this lightly sweetened hearty grain-free zucchini bread (filled with chia, flax and chocolate chips for non-SCD).  I also use this recipe for mini muffins as a delicious side dish for a big meal.

Zucchini Breakfast Bread

*Recipe adapted from A Taste of Wellness Zucchini Muffins by Rochel Weiss

Ingredients:

2 medium to large zucchini (approximately 3 cups grated zucchini)

3 eggs

IMG_38173 cups almond flour

1/3 cup canola oil

1/3 cup honey

2 teaspoon cinnamon

3/4 teaspoon baking soda

1/4 teaspoon salt.

optional add ins for non-SCD:

1.5 teaspoon mixture chia seeds and or ground flax

1/2 cup chocolate chips

Directions:

IMG_3821Preheat oven to 325.  Use a hand or box grater to coarsely grate zucchini.
In a separate bowl, mix almond flour, cinnamon, baking soda and salt. Add in oil, honey and eggs. Squeeze out excess liquid from grated zucchini and stir into mixture.  If not following SCD and using optional add ins: mix in chia/flax and chocolate chips. Line two loaf pans (9.25 by 5.95 by 2.75) with parchment paper or line approximately 36-40 mini muffins.  Fill pans with batter 2/3 high, leaving room for muffins to rise. Bake loaves 30 minutes (mini muffins 18-20 minutes) or until toothpick in the middle comes out dry.

Tip: For baking, I prefer buying almond flour from: www.digestivewellness.com

Perfect Pears with Crumble Topping

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After the tragic news of this past week, it is so hard to resume normal life. I find myself completely hooked to my Facebook newsfeed for the continuous stream of news reports and individual responses to the sorrow that is felt around the world. During the past few weeks, I have gained so much strength from watching the amazing families of Eyal, Naftali and Gilad and from the unity of the Jewish people at this time. My thoughts are with the families of Eyal, Naftali, and Gilad and my hope is that they should be able to find strength and comfort from the knowledge that so many of us will try and move forward by creating more meaningful and more worthwhile lives in the memory of their beloved sons.

Perfect Pears with Crumble Topping

IMG_3945Last I checked, pears were considered a “fall” fruit, yet, lately every time I’m at the grocery store, it seems as though beautifully displayed pears are front and center. Not wanting to pass up these gorgeous fruits, I decided to abandon my original plan for a more summery strawberry rhubarb crisp (I will try and get to that another one of these days) and instead made a pear crisp.

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I mixed the pears with lemon juice, a touch of lemon zest, apple sauce and a drop of honey to moisten and enhance the flavour of the fruit. For the crisp topping, I combined all the nuts I had on hand, almonds, pecans and walnuts, with a bit of honey and coconut oil to hold it together.

At first, as I pulled out my new creation from the oven, I was disappointed for the lack of sizzling, bubbling juices that typically accompany a mouth watering crisp. After I tried this new dessert though, I was pleasantly surprised and delighted at how fresh and crispy the pears tasted, despite baking for so long, and how well the lightly sweetened nuts balanced the delicate fruit. Hot out of the oven, served with ice cream, or chilled from the fridge, this light tasting healthy dessert is a great gluten free option any time of year!

Perfect Pears with Crumble Topping

Ingredients:

7 (green) D’anjou pears

1/2 lemon juiced (2 tablespoons)

1/4 cup applesauce

3 tablespoon honey, divided

1 cup almond flourIMG_3959

1cup pecan meal

3/4 cup walnut nibs

1/3 teaspoon baking soda

1 teaspoon cinnamon

5 tablespoon melted coconut oil

1 tablespoon canola oil

Tip: I order almond flour/pecan meal from www.digestivewellness.com, if these items are not available, this recipe would work by placing whole nuts into food processor. Coconut oil is available at most grocery stores in the health food section.

Directions:

Preheat oven to 325. Cut pears into 1 inch chunks and mix well with lemon juice, zest (optional), applesauce and 1 tablespoon honey. In another bowl, combine almond flour, pecan meal and walnut nibs (any combination of nuts would be good) with remaining honey, baking soda, cinnamon and melted coconut oil.

IMG_3963Crumble with fingers to get a sand-like consistency. Dip a paper towel in canola oil to grease the bottom of 12-14 ramekins (I like baking in ramekins to make desserts individual size when possible, if you don’t have ramekins, any regular baking dish would work). Place approximately 2 tablespoons of fruit mixture in each ramekin and cover with crumble topping. Bake uncovered for one hour or until crisp looks brown and toasty.

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Tip: the topping recipe yields a lot of extra. This topping freezes well and can be used for later crisps.

Sweet and Sour Roasted Vegetable and Lentil Salad

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I was debating whether or not to name this salad the “Make Me a Vegan” salad, because, that is exactly how I felt after eating this amazing creation.  A few weeks ago, in preparation for the long awaited visit of my aunt and uncle, recent converts to “veganism”, I stumbled along an outstanding vegan blog called ohsheglows.com.  The feature recipe of that day, Roasted Potato, Asparagus and Lentil Salad with a lemon and mustard dressing, looked intriguing and easy, I knew I had to try it.  This recipe was my first attempt off that amazing site and I am feeling so ready to convert. Or at least to try and cook vegan dinners as often as possible…The honest truth is that the guidelines for the SCD diet that Jon is on would make a vegan lifestyle very difficult for us, but eating this way once a week, or a few times a week if possible, feels so great. Turning to lentils as a source for protein is a wonderful change from the same old chicken or fish dinners and leaves you feeling full and satisfied, but in a much lighter way.  I made my own version using butternut squash instead of potatoes (because potatoes are off limits on Jon’s SCD diet) and I thought the sweetness of the squash was a perfect complement to the tart lemon dressing.  I also decided to serve my adapted version over fresh spinach to add a nice crunch.  This dish is truly an easy, healthy, kosher winner, I’ve passed it along many times already and the only complaint is that there is never any leftover!

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Sweet and Sour Roasted Vegetable and Lentil Salad

Ingredients:

1 medium butternut squash cut into 1 inch cubes (cubes can be bigger, just make sure to modify cooking time)

1 bunch asparagus cut into 3 pieces lengthwise

1 tablespoons olive oil, divided

1 cup uncooked green lentils (for easier digestion and for those following SCD, soak lentils overnight and rinse thru before using. The lentils will increase in size)

1/2 purple onion, chopped small

2 cups fresh spinach

Directions:

Preheat oven to 425. Line 2 baking sheets with parchment paper. Toss squash with 1/2 tablespoon oil and spread evenly on one  baking sheet. Roast for 45 minutes, mixing halfway thru for even cooking. While squash is cooking, prepare asparagus and lentils.  Toss asparagus with remaining olive oil and spread evenly on prepared baking sheet. Place asparagus in the oven with squash and cook for an additional 15-18 minutes or until both squash and asparagus have brown edges. Place one cup of lentils in medium pot with 3 cups of water. Bring to boil, reduce to simmer and let cook for 20 minutes or until lentils cooked thru. Mix lentils asparagus, squash and onions with tangy dressing (see below) and then toss in spinach. Dress salad at least 15 minutes before serving to let flavors absorb.

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Dressing:

1 heaping tablespoons dijon mustard

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

mix well before using.

Yield: 2 entree portions or 4-6 side dish

Birthday Cake

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Although I have baked many grain-free goodies over the years, I have actually never attempted a grain-free birthday cake.  Yes, we keep a gluten-free home, but to buy a birthday cake for my kids from a bakery a couple times a year has been something I was always willing (ok and happy) to do.

This morning I woke up feeling ambitious and energetic. For my daughter Daria’s first birthday, I was determined to make her a home-made, healthy, birthday cake that would satisfy every sweet craving that we all long for in a birthday cake.

I turned to the “Nut Torte With Creamy Frosting” from the cookbook “A Taste of Wellness” by Rochel Weiss (available on amazon.com), the cover picture on the book. Considering all of the steps involved, not just for baking the cake but for the frosting too, I would not consider this cake “easy” and therefore did not plan on including the recipe here, which is why I don’t have pictures of the steps involved… After serving the cake tonight to family, my most honest reviewers, I was told that it was too good not to share.  I will say though, that like most recipes I read, I did adapt the original grain-free “torte” and changed some steps to make my birthday cake easier and even healthier .  My version is a one layer cake, compared to two layers with frosting in between. This reduced the work, time and calories involved in the original.  I also reduced the amount of honey in the cake, by 1/3 and I replaced some of the almond flour that the original recipe calls for with pecan flour to add moistness and a rich but subtle almost chocolaty taste.

I will admit this cake does require more time and patience than most recipes I feature, but if you have an occasion to celebrate, or are just trying to impress your guests with a delicious dessert that is homemade and healthy, this recipe is worth the work.

 

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Tip: this recipe calls for almond flour and pecan meal.  I have tried different types of nut flours and I think the quality of the flour will really affect the consistency and taste of grain-free baked goods.  The absolute BEST BEST BEST nut flours are available on-line at www.digestivewellness.com.  If baking grain-free or gluten-free is something you are really committed to, it is definitely worth it to buy in bulk from this site, you cannot compare the taste (and cost) to any local grocery store variety.

Grain-Free Birthday Cake

recipes adapted from A Taste of Wellness: “Nut Torte With Creamy Frosting” (page 42 and 45)

Ingredients:

12 large eggs, whites and yolks separated

pinch of salt

1 cup of honey

1/4 cup canola oil

1/2 cup apple sauce

1 tablespoon pure vanilla extract

2 teaspoon baking soda

5 cups almond flour

2.5 cups pecan flour

Directions:

Preheat oven to 300.  Using the largest bowl of a standing mixer, beat egg whites on low for about a minute and add pinch of salt.  turn mixer to high and beat until soft peaks form.  Watch that the peaks do not become too stiff.  Reduce mixer speed to low and add yolks one at a time, allowing them to become mixed in before adding the next.  Slowly add in oil, applesauce, honey and vanilla.  Make sure all ingredients are completely blended.  Use a wooden or rubber spatula to gently and evenly fold in the nut flours and baking soda.  Lightly grease the bottom of a 9 by 13 inch cake pan and line (bottom only) with parchment paper.  Pour batter into pan, filled to about half the height of the pan, leaving room for the cake to rise.  Smooth batter gently with spatula. I used extra batter for cupcakes.  Bake cake approximately 40 minutes or until light brown on top and toothpick inserted in middle comes out dry (cupcakes take about 18-20 minutes).  After cake cools completely, use a knife along the sides to remove cake.  It should slide upside down onto a baking sheet easily, because of the parchment paper on the bottom.  Place in freezer to harden before frosting about an hour/ hour and a half.

Honey Cream Frosting

Ingredients:

6 egg yolks

2 cups coconut oil (solid form)

1 cup honey

2 Tablespoon vanilla extract.

Directions:

Blend egg yolks and coconut oil in food processor about 5 minutes. Add honey and vanilla and mix until smooth.  The original recipe tells you to refrigerate for 2 hours for frosting to thicken.  After one hour, I noticed that the top layer of mine was completely hard, but the inside was extremely runny.  I threw the frosting pack in the food processor for a few minutes and it reached the perfect creamy thick consistency.

Keep cake in fridge after icing because the frosting will melt if out for too long.

Tip: cake tastes really delicious with fresh fruit garnishings.

Warning: frosting does contain raw eggs and honey so do not serve to anyone that may have issues with these foods

Cauliflower Baked Ziti

     Cauliflower Baked Ziti

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I was making one of our new favorite dinners, grain-free pizza with a cauliflower crust, when, out of nowhere, my beloved dairy hand-immersion blender gave up on me.  In a panic, with only about an hour until I knew everyone would be at the table, hungry mouths expectantly waiting for dinner, I had to think quickly.  With all of the ingredients in front of me for the pizza– cauliflower, eggs, sauce, cheese, I saw the dish right in front of my eyes, “cauliflower ziti!”

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freshly grated cheddar

My cauliflower, which had already been roasted, in preparation for the pizza recipe, was thrown into a bowl with all of the other ingredients (plus some frozen peas for added fiber and flavor). As I put everything in the baking dish and covered it with a final round of sauce and cheese, I prayed that this last minute creation  would be a success.  An hour later I was thrilled to see we had a delicious new EASY HEALTHY KOSHER dinner, ready just in time!

Cauliflower Ziti

Ingredients:

1 large head of cauliflower chopped into small florets

  • I used fresh cauliflower but I think frozen would work well too

1 tablespoon canola oil

1 cup frozen peas

2.5 cups tomato sauce (I use “Vilma Lusardi’s see below), divided

1 egg

1/4 cup parmesan cheese, freshly grated, plus more for topping

1/2 cup cheddar cheese, freshly grated, plus more for topping

Directions:

preheat oven to 375.  Mix cauliflower pieces evenly with oil and roast for 15-20 minutes.

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Remove from oven when soft and only starting to brown.  Mix cauliflower with frozen peas, cheese, egg and 1.5 cups tomato sauce. Place 1/2 cup sauce at the bottom of baking dish (I used an oval 10 inch, but a square, 8 inch casserole dish would be good too). Pour in cauliflower mixture. Top with remaining 1/2 cup sauce and cheese to your liking. Cover and bake for 40 minutes, uncover for 20-25 more minutes (until desired amount of browning).

Tip: Feel free to play around with ingredients; add another egg to make more casserole-like, add any variety of frozen veggies to the mix

Tip: Any marinara sauce would work, but I like Vilma Lusardi’s  because of the limited and natural ingredients.  Most other kosher tomato sauce products have unnecessary added sugars and preservatives. Like many other products that I like to buy in bulk, I order this sauce from digestivewellness.com, an amazing source for SCD items.

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