Super Fluffy Apple Banana Matzo Muffins

Every year during Passover, abstaining from baked goods isn't difficult... until the second day. And then the third day... These days, there are lots of store bought options as well as fantastic ideas online available to those that observe the holiday. 

Fluffy Apple Banana Matzo Muffins

These muffins are so yummy that you will want to make them with all of the extra matzo cake meal that you have left over from the holiday! Go ahead and do it... no one will know that these were intended to be Passover-friendly!

Always trying to get a better shot... Apple Banana Matzo Muffins

Super Fluffy Apple Banana Matzo Muffins

Makes approximately 20 muffins (depending on the size of your muffin pan and how full you fill each pocket)

Ingredients

1 2/3 cups all purpose matzo cake meal
1 1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
2 egg whites
1/2 cup apple sauce
3 1/2 bananas, very ripe, mashed
1 Gala apple, coarsly grated
2 tablespoons creme fraiche (or sour cream)
1 teaspoon vanilla extract

Canola oil for muffin tin (spread with a small napkin) or Non stick cooking spray

Directions

Preheat oven to 350 degrees F. 

Line muffin tin with liners or spray with non-stick cooking spray or wipe each pocket with a napkin and canola oil.

1. Sift together the flour, baking soda, cinnamon (optional) and salt. 

2. Beat sugar, eggs and egg whites with a whisk until light and fluffy, about 10 minutes. 

3. Add apple sauce, mashed bananas, grated apple, creme fraiche, and vanilla. 

4. Fold in dry ingredients.

5. Fill each muffin pocket about 2/3 full.

6. Bake 22 to 25 minutes, until toothpick in center comes out clean.

Eat, Drink & Be Yummy!

Fennel, Apple & Celery Root Slaw

Cabbage slaws are great... but after having them every weekend during summer barbecues, it was time for something new.  This three ingredient slaw has sturdy texture that holds up to a creamy dressing! The fennel's licorice flavor is nicely balanced by the granny smith apple as well as the honey in the dressing. Fantastic flavor combination!

You can make the entire slaw a day ahead of when you plan to eat it, but make sure to dress it shortly after you cut the ingredients, otherwise, without the acid, they start to brown very quickly.

Fennel, Apple & Celery Root Slaw

Ready, Prep, Go!

Julienne the fennel, celery root and granny smith apples

Dressed with Greek Yogurt, this is a refreshing slaw that is delicious all year-round!

Fennel, Apple & Celery Root Slaw

Fennel, Apple & Celery Root Slaw

Serves 10 as a side

Ingredients

2 fennel bulbs, medium size

2 granny smith apples

1 large celery root, peeled
3 Tablespoons olive oil
3 Tablespoons white balsamic vinegar
3 Tablespoons greek yogurt (Fage 0)
2 teaspoons mayonnaise
1 Tablespoon honey
kosher salt

freshly ground pepper

2 teaspoons chopped fresh parsley

Directions

1. Using a mandolin, shave the fennel.

2. Using a mandolin, julienne the apples and celery root. Toss with the fennel in a large bowl.
3. In a small bowl combine the olive oil, white balsamic vinegar, greek yogurt, mayonnaise and honey. Whisk together and taste.  Add kosher salt and pepper to taste

4. Toss the dressing with the fennel, apples and celery root.  

5. Eat immediately, or chill for up to two days. (It tastes best after being dressed for about 1 day)

6. Add the parsley before serving.

Eat, Drink & Be Yummy!

Beef & Lamb Kofta Kabobs

I love ground meat. All kinds of ground meat. Turkey, beef, lamb, chicken, I love them all. Shepherd's Pie, meatballs, hamburgers, chili, sloppy joe's, meatloaf, tacos, lasagna; really, I can go on and on! I love the different ways to spice the meat and that it's an incredibly versatile ingredient.

Beef & Lamb Kofta Kabobs

During a recent trip to Istanbul, we tried many different Kofta Kabobs. Twice a day for 5 days and one day I tried three different kinds. It was research people, RESEARCH! I'm willing to eat for my craft. Kofta mixtures are as different as the people who make them. Some are more mild, while others have a heavy coriander flavor and yet others are incredibly spicy. I think that I've measured out a flavorful blend of spices that doesn't overpower the palate with any particular flavor and isn't too hot. Feel free to modify it to your personal taste!

Enjoy!

All ingredients mixed together in one bowl

Form flatish logs, about 4" long, around two pre-soaked wooden skewers
(so that the skewers don't burn on the grill)

Ready for the grill!

Preheated your grill
(I used an indoor cast iron grill that goes over two burners)

Serve with a tangy Greek yogurt dipping sauce!

Beef & Lamb Kofta Kabobs
My favorite picture of the bunch ;)

Beef & Lamb Kofta Kabobs

Makes approximately 20 kabobs

Ingredients

2 pounds ground beef
1 pound ground lamb
1 small white onion, grated
4 cloves garlic, minced
1/2 cup flat leaf parsley (tightly packed), finely chopped
1 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 tsp ground ginger (or 1 teaspoon freshly grated ginger)
freshly ground black pepper
kosher salt

40 wooden skewers, soaked in cold water for 20-30 minutes

Directions

1. In a large bowl mix all ingredients together.
2. Make small flat-ish logs, about 4" long, out of the mince meat mixture and wrap them tightly around two wooden skewers.
3. Preheat grill on medium/high. (Outdoor charcoal grills work best, but these kabobs were made on an indoor stovetop grill and were fabulous!) and cook kebabs, about 4 minutes on each side.

Eat, Drink & Be Yummy!

Carrot Croquettes with Yogurt Dipping Sauce

Keeping things interesting is always a challenge. It's so easy to fall into a food routine. I often make zucchini pancakes because they're easy and I somehow always have zucchini or summer squash on hand. But why not make something similar with carrots?!

Carrot Croquette with Yogurt Dipping Sauce

This dish has as much flexibility as I love with most of my go-to recipes. Add whatever herbs and seasonings you like. Don't want to fry them on a skillet? Bake them at 400 degrees for 20 minutes. No panko? Breadcrumbs will work just as well.

These were a big hit with the kids, as well as a small dinner party that I hosted. All of the other appetizers were cold, so I was able to make these and serve them immediately. These carrot croquettes are yummiest when they're immediately made, but you can make a batch big enough to refrigerate and then reheat.

Enjoy!

Inside shot of the Carrot Croquette

Carrot Croquettes with Yogurt Dipping Sauce

Makes approximately 25 croquettes

Ingredients

For the Carrot Croquettes:
1 pound carrots, thinly shredded

3 cloves garlic, finely minced/grated
1/2 cup Panko bread crumbs, plus more for coating

2 large eggs

1 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Yogurt Dipping Sauce:

1/3 cup Fage 0 (or any other kind of Greek style yogurt)

1 tablespoon freshly squeezed lemon juice

2 cloves garlic, grated

1 tablespoon parsley, finely chopped.

Vegetable oil for frying

Directions

Combine all ingredients for the Yogurt Dipping Sauce. The sauce can be made up to 1-2 days in advance.

1. Drain as much liquid as possible from the finely shredded carrots by putting them into a kitchen towel and squeezing out excess liquid.

2. In a large bowl, combine finely shredded carrots with garlic, panko, eggs, salt and pepper.

3. Using a 1.5 tablespoon ice cream scooper (I like uniform croquettes) or soup spoon, scoop out a spoonful of the carrots. Gently flatten and form into a 1 1/2 inch patty. 

4. Gently roll in reserved panko to coat. Place on a platter. Repeat with remaining carrots.

5. Heat skillet with a couple of tablespoons of vegetable oil over medium/high heat.

6. Working in batches (adding a couple of tablespoons of oil after each batch), fry croquettes until golden brown on each side (approximately 3 minutes per side). Transfer to a paper towel-lined plate to drain excess oil.

7. Serve & enjoy.

Eat, Drink & Be Yummy!

Individual Carrot & Herb Pate

I belong to a great cooking forum on Facebook. The group is made up (mostly) of Russian men and women, but it's most active participants are women. It's very motivating to be part of this group of dynamic cooks.

Individual Carrot & Herb Pate

Recently, one of the members suggested an Iron Chef-like challenge. A secret ingredient would be chosen and then whichever members wanted to participate would their creations a few days later. The first ingredient? Carrots!

If you think about it, carrots are kinda boring (no offense, carrots). They're an outstanding support player (yay mirepoix!!!) but outside of a standard carrot side dishes and carrot cake, they're rarely the star of the show. I loved this challenge because it forced me to look at this simple ingredient in a totally different way. 24 hours after the ingredient was named, I was losing sleep over choosing the one way that I would present it. I requested the ability to post multiple dishes, but was rebuked. I compared my internal dilema to being asked which child I love more... but more difficult.

Finally, I decided to make everything that I wanted to make and then post the picture that I liked the most... but I still get to blog about them all. Quite possibly the best part of this particular dish was that the kids loved it. They said, "hey... it kinda tastes like cheese."

NOTE: Photos are taken of a half batch.

Getting ready with Tofu, Thyme, Tarragon & Carrots
(carrots don't start with a "T", but we still brought them to the party!)

Boiling the peeled carrots

When you grease the lined cookie sheet, grease the cupcake form.
Roast up those carrots!
(I just fold up a napkin into a small square. See it on the left of the muffin pan?)

forgot to include these in the first picture. White miso paste and some apple cider vinegar.

Roasted carrots (they're pretty, right?!)

Herbs. Thyme on the left and tarragon on the right.

Throw all ingredients, except for the herbs, into a blender
(or tall container if you're using an immersion blender)

Puree until smooth

Fill cupcake tray using a #20 ice cream scoop (3 tablespoons)

Bake at 325 degrees for 40 minutes, until center is set.

Carrot Pate with Radish Garnish

Official Taste Testers (drinking Carrot Creamsicle Milkshakes!)

Light + Yummy = Guilt Free

Individual Carrot & Herb Pate

Makes 12 individual pates

Ingredients

1 pound carrots, peeled
2 tablespoons butter, room temperature
2 tablespoons apple cider vinegar
2 tablespoons white miso
1 package silken tofu
2 tablespoons cornstarch
1 tablespoon salt
1 teaspoon thyme, removed from stem and finely chopped
1 teaspoon tarragon, removed from stem and finely chopped
Kosher Salt & Pepper to taste

Directions

Preheat oven to 450 degrees.

1. Cook carrots, covered in salted water until tender.
2. Line a baking sheet with foil and grease with olive oil. At the same time, grease a cupcake tin (with 12 molds) with oil.
3. Drain carrots. Place on prepared baking sheet. Roast in the bottom 1/3 of the oven for about 12 minutes. Turning carrots half way through.
4. Remove carrots from oven. Reduce temperature to 325 degrees.

5. Place carrots and all remaining ingredients, except for herbs, into a blender (or a tall container if using an immersion blender). Blend until thick puree forms.
5. Add herbs and use a wooden spoon to combine. Taste. Add salt and freshly ground pepper to taste.
6. Using an ice cream scoop (#20 size is 1.5 ounces = 3 tablespoons), fill all 12 greased cupcake vessels.

7. Bake for 40 minutes, until center of each cake is set.

8. Cool on a wire rack and then refrigerate for at least 2 hours or overnight. 

9. Remove each pate gently, using a plastic knife (don't scratch the nonstick coating of the muffin tin). 

10. Serve with toast points and thinly sliced radish or cucumber with a sprinkle of salt on top.

Eat, Drink & Be Yummy!

Chickpea & Edamame Salad

I always knew that wine and cheese (and women!) get better with age. I'd like to officially propose the addition of this salad to the list. The first day you make it, it will be delicious. The day after, it will taste even better and by the third day you're going to wish that you didn't eat so much on day 1 & 2! This is a great salad to make at the beginning of the week and then enjoy throughout as a snack or as a meal.

Chickpea & Edamame Salad with Carrots, Red Peppers and Dried Cranberries

I set out to recreate Pret-A-Manger's Chickpea and Edamame Salad Pot and ended up with so much more! It has subtle textures: a little crunchy, soft and chewy. Fantastic flavor, hitting on sweet, sour and savory notes. This colorful and healthful salad is a huge hit with the kids, a great option for dinner parties and holds up really well for potlucks. 

Chickpeas, Carrots, Edamame & Cranberries

One red pepper, diced

All salad ingredients into one bowl.

Trying to get "the shot"

Chickpea & Edamame Salad

Chickpea and Edamame Salad

Adpated from Mother Thyme

Serves 10-12 as a side

Ingredients

Salad

3 15.5oz cans chickpeas (garbanzo beans) rinsed and drained
2 1/2 cups shelled edamame (soy beans)
1 red pepper, diced
3/4 cup carrots, diced
1/2 cup dried cranberries

Dressing
4 tablespoons canola oil
4 tablespoons olive oil
4 tablespoons white balsamic vinegar
1 tablespoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher Salt (about 1 1/2 teaspoons)

Freshly Ground Pepper (about 15 turns of the grinder)

Directions

1. In a large bowl combine chickpeas, edamame, red pepper, carrots and dried cranberries. Set aside.

2. In a small bowl combine dressing ingredients. Add kosher salt and pepper to taste (I've indicated what works well for us).

3. Add dressing to salad and toss to combine. Taste and adjust seasoning, if needed.

4. Serve at room temperature or chilled. 

5. Will keep in an air tight container in the refrigerator for up to 4 days.

Eat, Drink & Be Yummy!

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Lamb Plov (Uzbek Rice Pilaf)

Plov warms my soul. Not because of the temperature that it is served at, but because it reminds me of family. This is not a dish that I've ever made or consumed by myself. It's meant to be shared with a crowd. When someone makes it, the invitation goes out to everyone, "Come over, I'm making plov." You know it's going to be a great night!

While vodka and cornichons aren't required when eating plov, I highly recommend them!

As I prepare to write out this recipe, I'm bracing myself for the onslaught of "my grandma didn't make it that way" comments. I'm ready! As with most traditional recipes, every person/family/village will have their version. After a lifetime of eating delicious versions of plov, my cousins mother-in-law took the time to teach me. (Thank you D&K for letting me have access to L for an entire morning!!!!!!) No more "eyeballing" the ingredients, I finally had a definitive list of ingredients and technique. Definitely needed to have the technique.

This recipe also fits my criteria need and love of flexibility. Once you get the base recipe and technique down it's easily adjustable. If you love carrots, use more! Love garlic, add more! Not a fan of cumin? Leave it out. Make whatever adjustments you want, but make it. Make it and enjoy it with the people you love!

**Note about photos: Please follow the recipe, as I didn't photograph every step of the process.**

Lightly brown the onions in a bit of olive oil.
Don't worry about softening them, there's plenty of time for that.

Shredded carrots from Trader Joe's or 4 large carrots, shredded.
Cut them a bit so that they aren't too long and stringy.

Saute the carrots with the onions for a minute or two.

Cut the lamb off the bone into bite side pieces.

Brown the lamb with the onions and carrots.

When all of the meat has browned, add enough water to cover the lamb.
About 2-3 cups, depending on the size of your pot.
Stir occasionally while the lamb braises, about 1 hour.

Add water and spices to the lamb.
Taste. Adjust for seasoning and then add rice.

Stir rice to coat each grain and try to make a "mountain" in the middle of the pot. If it doesn't happen, don't worry.
Cover with a heavy lid, placing a paper towel or clean kitchen towel between lid and pot. 

Plov!

Lamb Plov

Serves 8-10 as an entree

Ingredients

2 tablespoons olive oil

2 large onions, diced
10oz carrots, shredded (1 bag from Trader Joe's) or 4 carrots coarsely grated
4 pounds of lamb shoulder, about 10 slices with bones, cut into bite size pieces
2-3 cups of water (approximately... read below)

4 ½ cups of HOT water (however many cups of rice you have plus ½ cup)
1 entire head of garlic (or 3 teaspoons crushed garlic)
2.5 tablespoons ground cumin
2 teaspoons ground corriander
3 tablespoons kosher salt
Freshly ground pepper

4 cups of jasmine (or other long grain) rice, rinsed and drained

2 thick paper towels or a clean kitchen towel

Directions

1. In a heavy bottomed cast iron pot, heat olive oil on High heat. Add onion, and saute until it starts to brown.

2. Add shredded carrots and saute until softened.
3. Add lamb and brown the meat.
4. Cover lamb with water (approximately 2-3 cups... depending on your pot size).
5. Let cook, uncovered, on Medium/High heat until majority of water has evaporated, stirring periodically. This takes almost an hour.
5a. If your lamb shoulder had bones in it... and IF you want to take the bones out, this would be a good time. Plenty of people cook plov WITH the bones, and that’s fine!! But I’d rather take the bones out now than have to think about it when I’m serving it to the kids.
6. Add 4 ½ cups of HOT water to the pot.
7. Add whole head of garlic and spices to the pot. Taste. It should be “stronger” than you think it should be, because once you add the rice, the flavor will dilute.
8. Add rice. Turn heat up to High.
9. Stir to get the rice kernels wet and try to make a “mountain” in the middle of the pot with the rice and meat. Sometimes it happens, sometimes it doesn't. Don’t stress.
10. Bring to a boil and turn heat to Low.
11. Cover with a heavy lid... with a paper towel or a kitchen towel under the lid. I don't know why this step is necessary, but it is. So don't mess with it, ok?
12. Set timer for 35 minutes... and walk away. NO peeking!
13. When the timer goes off, turn off the heat... remove lid and towel. Fluff and taste. 

14. Add additional seasoning (salt, pepper, corriander, cumin), if necessary.

15. Have some sliced cornichons on hand... and enjoy!

Eat, Drink & Be Yummy!