I can’t stand when people say “Oh, my kids love this!” I always think – well, good for you! Your kids probably eat spinach too. Well, here I am doing the same.

If I’m perfectly honest, I had to BEG them to try it. My older kids are starting to warm to broccoli in general, but this one they devour. It’s really a kid-friendly recipe, and a bit less diabetic friendly. But it’s not sugary sweet. A drizzle of honey to complement the butter goes a long way, and this is like broccoli crack.

While I make this for dinners year-round it’s also perfect for Chanukah or Shavuot where the tradition is to double down on dairy!

How to Cook your Buttery Broccoli

In the Betty Crocker Pizza Maker

This originated from a mixture of “how can I get my kids to eat some greens” and “how can I get dinner on the table in minutes” issues. So I made it in the Betty – and it came out delicious.

The Betty Crocker pizza maker that I used has a pretty high temperature (I find it similar to frying). I think it’s officially about 450°F. While it’s close to roasting temperatures in the oven, it’s directly in contact with the food. This allows the liquids that drain off to dissolve quite quickly.

I find that it comes out so good like this and is ready in about ten minutes from frozen! It’s definitely my best way to make it – so do it that way if you can. It’s moist and soft, with a hint of sweet, and packed with cheesy flavor.

In the Oven

There’s no reason you can’t make this in the oven! The biggest drawback: you’ll probably want to defrost and drain the liquid first. I do it in a covered pan, and do it at 425 for about an hour. It’s more of a soft cooked recipe than a roasted one, and that’s the idea. My kids are averse to crispy edges and this recipe doesn’t need it.

While I used mozzarella, if you use parmesan and open it for the last ten minutes, you’ll get crispy deliciousness if that’s what you’re after.

In the Air Fryer

I haven’t done this in the air fryer – mine is dedicated to meat dishes – but I’d imagine it would be delicious. The texture would be very different – dryer and crispier. It also wouldn’t sit in the butter as much as you’re cooking it, so you’ll likely get less butter and more salty flavor, but you can also melt butter and toss it for the last few minutes.

I would recommend first melting the butter with the other ingredients. and tossing it thoroughly with the broccoli if you plan to air fry it.

Tips for prepping and serving buttery broccoli

Can you Make Buttery Broccoli in Advance?

I hate answering this question but I get it, I always have the same. Obviously it’s yummiest fresh!

But the truth is, you can prep it a couple of days in advance – it’ll last 3-4 days in the fridge in an airtight container. But if you’re crisping it at all, you’ll lose that. If not, it’ll be quite delicious still if not totally fresh.

Cooked vegetables tend to not freeze very well. It’ll get mushy and lose its delicious texture. It’s very simple to prep so you really don’t need to advance freeze.

What to serve with buttery broccoli and cheese

I usually make this as a healthy addition to a pasta dinner. It goes great with rice as well, and is the perfect vegetable side for a salmon dinner.

I plan to serve it alongside potato latkes, an assortment of pastas and salads, and salmon sushi cups at our Hanukkah party.

Buttery Broccoli with Cheese Recipe

Ingredients

• 16 oz frozen broccoli (you can, of course, scale this up. If making more than 48 oz/ 2-24 oz bags, just double the other ingredients)
• 1/2 stick butter
• Drizzle of honey
• Shredded Mozzarella cheese
• Season it well – I use salt, pepper and a good spice mix in addition (such as Trader Joe’s 21 Seasoning salute)
• A Betty Crocker pizza maker

Process

1. Line your Betty Crocker with parchment paper.
2. Put in your broccoli and cut pats of butter to place all over it.
3. Drizzle on honey and season it.
4. Close your Betty Crocker and let it cook for about 5-10 minutes, checking frequently after the 5 minute mark.
5. Turn it off when it’s still bright green but just starting to crisp at the edges.
6. Sprinkle Mozzarella on top and cover the Betty Crocker for another few minutes until the Broccoli is very soft and cheese is melted.

Enjoy it fresh! Try topping it with crispy onions, parmesan, or whatever you think will complement it!

Yield: 4

Delicious Cheesy Buttery Broccoli in the Betty Crocker (or oven!)

Prep Time: 2 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

This delicious cheesy broccoli can be made in the Betty Crocker pizza maker or the oven! We prefer to make ours in the pizza maker. It's drizzled with honey for a hint of sweet, and is full of cheesy goodness. It's packed with nutrients and a kid-friendly recipe that even my pickier eaters enjoy.

Print

Ingredients

• 16 oz frozen broccoli (you can, of course, scale this up. If making more than 48 oz/ 2-24 oz bags, just double the other ingredients)
• 1/2 stick butter
• Drizzle of honey
• Shredded Mozzarella cheese
• Season it well - I use salt, pepper and a good spice mix in addition (such as Trader Joe's 21 Seasoning salute)
• A Betty Crocker (or similar) pizza maker

Instructions

1. Line your Betty Crocker with parchment paper.
2. Put in your broccoli and cut pats of butter to place all over it.
3. Drizzle on honey and season it.
4. Close your Betty Crocker and let it cook for about 5-10 minutes, checking frequently after the 5 minute mark.
5. Turn it off when it's still bright green but just starting to crisp at the edges.
6. Sprinkle Mozzarella on top and cover the Betty Crocker for another few minutes until the Broccoli is very soft and cheese is melted.

Enjoy it fresh!

Notes

Try topping it with crispy onions, parmesan, or whatever you think will complement it!

I usually make this as a healthy addition to a pasta dinner. It goes great with rice as well, and is the perfect vegetable side for a salmon dinner.

You can prep it a couple of days in advance - it'll last 3-4 days in the fridge in an airtight container. This will get mushy if frozen.

You can make this in the oven at about 425 for an hour (covered). You'll need to defrost your broccoli and drain the liquid first. If cooking it uncovered, check after half an hour and gauge accordingly.

Try it with maple syrup for a slightly different flavor!

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The post Best Ever Buttery Broccoli with Cheese (Betty Crocker or Oven) appeared first on Jewish Moms & Crafters.

Last year, I tried making zucchini latkes using my regular formula: main ingredient, a few eggs, seasoning, and fry! But it didn’t work. While I don’t normally add a starch or grain to my latkes (it doesn’t need it!) zucchini latkes do. It’s a very watery unstarchy vegetable, while my other vegetables I’ve made latkes with in the past were starchy.

So while I really wanted this as a no-carb alternative to potato latkes for Hanukkah, I ended up with a lower-carb alternative.

When I make regular potato latkes (as well as potato kugel), I usually put in a zucchini just to add to the creamy texture of it. Here, it’s just zucchini, and it is my absolute favorite potato latke alternative. Fresh out of the pan, it really feels like that comfort food that is just Chanukah through and through. Because zucchini does not have a strong flavor, and the texture is just creamy deliciousness, it’s a great option for when you want to feel like you’re eating junk food.

Variations on making Zucchini latkes

I wanted to answer some questions on making these gluten free zucchini latkes based on my experimentation.

Shred Size

I don’t have a fine shred food processor (and in fact, I actually really like a coarse shred for latkes) so I used that for the zucchini. To avoid that oniony feel, I did pulse the onion with an S blade. It adds a ton of flavor, but that way you have it blended in.

Frankly, had I thought of it, I may have added sauteed onion for even more flavor.

Cooking Oil

My recipe uses extra light olive oil. I try to use healthier oils when cooking (I know, fried foods are far from healthy, but we try where we can…) Avocado oil is another great substitute. You can use any neutral-tasting oil with a high smoke point.

Swapping out the starch

Here’s the biggie: I used corn starch. Your question is “can I use xxxx instead?” and the question is – as long as it’s starchy! Almond flour, which was my first choice, leaves it too crumbly. You really need the starch binder.

Some alternatives to try (I haven’t tried them myself but I imagine they’d work) – breadcrumbs, traditional matzah meal, or flour for non-gluten free options, potato starch, gluten free flours mixes that ARE starchy…

Making Zucchini Latkes in Advance

We all know that latkes are best fresh – like anything fried! But CAN they be made in advance? The answer is if you need to you can. You’re best off prepping the batter a few hours or up to a day in advance rather than cooking it in advance (they won’t brown like potatoes do) but here are some tips for prepping the actual latkes in advance.

How long do zucchini latkes last in the fridge?

They can last 3-5 days in the fridge if you store them properly in an airtight container. I recommend patting off as much oil as you can before storing them.

Can you freeze zucchini latkes?

Yes you can freeze zucchini latkes! You’ll want to double seal them in an airtight bag or container. If you want to freeze a lot, I recommend doing so on a sheet pan and then once it’s frozen transferring them to Ziploc bags. They can be a bit delicate and soft and you don’t want them turning into a mushy heap.

The best way to reheat any latkes

The biggest trick to making latkes in advance is going to be how you reheat them. Reheat them directly from the freezer (they get soggy when you defrost them.)

You can do this on a sheetpan in the oven – high and fast rather than low and slow. I’d recommend doing it at 425 for 15 minutes and flipping halfway through.

My favorite way to reheat latkes (frozen or fresh) is by refrying them. You don’t even usually need to add more oil – the oils inside the latke usually are enough. If it sticks, just spray/lightly grease your pan.

And another cool way is in the air fryer (try it at 400 for 10 minutes).

Gluten Free Zucchini Latkes Recipe

A printable recipe card is at the bottom of this post.

Ingredients

• 2 small onions
• 3 large-ish zucchini peel on
• 6 eggs
• 1 cup corn starch
• 2 tsp salt
• Pinch pepper
• 1 Tablespoon onion powder
• 1 teaspoon garlic powder
• Extra light olive oil (or other neutral oil) for frying

Equipment

• Food processor (I just upgraded to this one)
• Frying pan

Process

1. Process your onions using the S blade.
2. Shred your zucchini using the coarse shredding blade.
3. Let it sit for a bit (10-20 minutes) so that water can come out of it. Pour off that excess water. You can use a cheesecloth to strain it if you want.
4. Mix the zucchini and onion in a bowl with the eggs, corn starch, and seasoning until well combined.
5. Heat light olive oil in a pan.
6. Take spoons of batter without accumulating liquid. There will be extra liquid at end. 
7. Fry on medium heat around 3-5 minutes per side, till crispy and brown.

It makes about 30 but it will greatly vary on the size and thickness of your latkes, how large your zucchini was, and similar factors.

Serve it with your favorite things to eat with latkes!

Yield: 30

Gluten Free Zucchini Latkes Recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 10 minutes

Total Time: 1 hour

These delicious gluten free latkes are so good, you'll almost think they're a comfort food! They are a low carb alternative to potato latkes and are delicious fresh - but can be made in advance.

Print

Ingredients

• 2 small onions
• 3 large-ish zucchini peel on
• 6 eggs
• 1 cup corn starch
• 2 tsp salt
• Pinch pepper
• 1 Tablespoon onion powder
• 1 teaspoon garlic powder
• Extra light olive oil (or other neutral oil) for frying

Instructions

1. Process your onions in a food processor using the S blade.
2. Shred your zucchini using the coarse shredding blade.
3. Let it sit for a bit (10-20 minutes) so that water can come out of it. Pour off that excess water. You can use a cheesecloth to strain it if you want.
4. Mix the zucchini and onion in a bowl with the eggs, corn starch, and seasoning until well combined.
5. Heat light olive oil in a pan.
6. Take spoons of batter without accumulating liquid. There will be extra liquid at end. 
7. Fry on medium heat around 3-5 minutes per side, till crispy and brown.

Notes

Makes about 30 but it will greatly vary on the size and thickness of your latkes, how large your zucchini was, and similar factors.

You can swap out the corn starch for readcrumbs, traditional matzah meal, or flour for non-gluten free options, potato starch, gluten free flours mixes.... It should be starchy (avoid almond flour)

You can swap out the extra light olive oil for other neutral oils with a high smoke point.

These are much better fresh, but you can prep them in advance and freeze or fridge for a few days. Freeze flat on a sheet pan and then transfer to an airtight container or ziploc (I recommend double wrapping).

Reheat directly from the freezer (don't defrost or it'll turn to mush).

To reheat, I recommend popping them back in the frying pan for a bit. You can do this on a sheetpan in the oven - high and fast rather than low and slow. I'd recommend doing it at 425 for 15 minutes and flipping halfway through.

And another cool way is in the air fryer (try it at 400 for 10 minutes).

Recommended Products

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• 
  Amazon Grocery, Olive Oil, Light Flavor
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  GoodCook 10-Piece Healthy Ceramic Titanium-Infused Cookware Set
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The post Zucchini Latkes (Gluten Free) appeared first on Jewish Moms & Crafters.

A couple of weeks ago, I shared my recipes for mini deli rolls, and in addition to the ideas that I tried, I tossed out a dozen other ideas. Among those was the suggestion to try one with cranberry sauce and sliced turkey for Thanksgiving. I decided – hey, why not just go with it?

So I tested it out for Shabbat and it was such a score! You’re left with the perfect blend of Jewish cooking with Thanksgiving flavor.

To help add a bit of depth of flavor, I included sweet chili sauce as well. So those who prefer to avoid processed commercial sauces, this is not for you – but neither is any deli roll, so there’s that.

I’m a big believer that deli roll is the kind of side dish that is meant to be experimented with. It’s just a template – add what you want, play with flavor, and have fun. While I usually like to make my deli rolls in mini – it’s easier to subdivide and freeze and to handle in general – I made this one full size.

I did regret it, so I recommend going with the mini version: just split the flaky dough into four and follow the same process.

‘

Turkey Cranberry Deli Roll Recipe

Recipe makes 2 rolls (or eight mini rolls) and freezes nicely.

Ingredients

• 1 package (2 sheets) puff pastry
• 1 14 oz. can jellied cranberry sauce
• 1/2 cup sweet chili sauce
• 1 12 oz pkg sliced smoked turkey (deli-style)
• Sesame seeds

Process

1. On a floured surface, roll out your defrosted puff pastry sheets. Make sure all the folds are reconnected.
2. If making mini deli rolls, cut each sheet into four.
3. You can do this properly and mix your sauces first, but I didn’t. Spread half a can of cranberry sauce on each roll, spread evenly with the back of a spoon. Leave the top inch clean.
4. Drizzle 1/4 cup sweet chili on each, spread evenly with the back of a spoon.
5. Cut round turkey slices in quarters and halves to fit in corners and sides, add slices in the middle to fully cover your sauce.
6. Start from the bottom, fold over the bottom inch or so (don’t try rolling the first bit – fold it.) Then continue rolling, making sure your deli doesn’t scoot forward too much. When you get to the clean strip, use a bit of water to stick it to the roll.
7. Brush the top of the roll with a bit of extra sauce (cranberry or sweet chili) and sprinkle on sesame seeds.
8. Bake according to the flaky dough package instructions.

Slice and serve hot or room temp – but hot is yummier!

Yield: 16

Turkey Cranberry Deli Roll

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A couple of weeks ago, I shared my recipes for mini deli rolls, and in addition to the ideas that I tried, I tossed out a dozen other ideas. Among those was the suggestion to try one with cranberry sauce and sliced turkey for Thanksgiving. I decided - hey, why not just go with it?

Print

Ingredients

• 1 package (2 sheets) puff pastry dough
• 1 14 oz. can jellied cranberry sauce
• 1/2 cup sweet chili sauce
• 1 12 oz pkg sliced smoked turkey (deli-style)
• sesame seeds

Instructions

1. On a floured surface, roll out your defrosted puff pastry sheets. Make sure all the folds are reconnected.
2. If making mini deli rolls, cut each sheet into four.
3. You can do this properly and mix your sauces first, but I didn't. Spread half a can of cranberry sauce on each roll, spread evenly with the back of a spoon. Leave the top inch clean.
4. Drizzle 1/4 cup sweet chili on each, spread evenly with the back of a spoon.
5. Cut round turkey slices in quarters and halves to fit in corners and sides, add slices in the middle to fully cover your sauce.
6. Start from the bottom, fold over the bottom inch or so (don't try rolling the first bit - fold it.) Then continue rolling, making sure your deli doesn't scoot forward too much. When you get to the clean strip, use a bit of water to stick it to the roll.
7. Brush the top of the roll with a bit of extra sauce (cranberry or sweet chili) and sprinkle on sesame seeds.
8. Bake according to the flaky dough package instructions.

Notes

• Slice and serve hot or room temp - but hot is yummier!
• To help add a bit of depth of flavor, I included sweet chili sauce as well. So those who prefer to avoid processed commercial sauces, this is not for you - but neither is any deli roll, so there's that.
• I'm a big believer that deli roll is the kind of side dish that is meant to be experimented with. It's just a template - add what you want, play with flavor, and have fun.
• I usually like to make my deli rolls in mini - it's easier to subdivide and freeze and to handle in general.
• I recommend going with the mini version: just split the flaky dough into four and follow the same process.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Turkey Cranberry Deli Roll – an Easy Thanksgiving Side Dish appeared first on Jewish Moms & Crafters.

I’m not gonna lie – whenever I share a recipe, I feel like an imposter. I’m not a professional chef, I’m just a creative mom who likes to try new things.

That’s why my favorite recipes aren’t really recipes – they’re more like crafts – like these mini deli rolls! So this is more of a formula than a recipe!

This is such a fun and pretty thing to serve and one of my favorite Shabbat lunch ideas – especially in the winter. It freezes nicely, can be made Thursday night, and looks like it took much more effort than it actually does.

The basics of making mini deli rolls

The idea came ages ago when I was making deli roll and got so frustrated with the overly inflated outside and raw inside. I also found it awkward and cumbersome and found that we were only using about half a roll each time. It was hard to roll up with all the fllings.

And the most frustrating part: my kids liked it totally plain and my husband and I like it interesting! Think fried onions (yum for us, ew for the kids), a little kick of heat, different spices.

I realized that this recipe needs to be made in mini and started doing it that way. It’s so easy. You’re not mixing things up – most of what you use is components you already have. It’s so much easier to roll up in mini.

And it is so presentable!

Mix and Match Flavor Ideas

The idea is to really be able to make different flavor profiles with the same bases. So for example, I made:

For us – loaded with flavor and a little sharp kick: Turkey and Pastrami, fried onions (from the freezer – always have this ready and prepped), Dijon mustard, topped with Everything Bagel.

For the kids, a bit sweet and salty – I did just turkey + duck sauce + sesame seeds.

For us – very savory – I did barbecue sauce, just Pastrami, sauteed onions, and 21 seasoning salute topping.

And again just for the grown-ups, I did sweet chili with both meats and onion flake topping.

The mini rolls slice into small pieces that are just the perfect size, giving you a large assortment with only about 15 minutes of prep time. The inside cooks more in-sync with the outside, and you get a little “taster” of each, making it much more of a statement dish!

More things you can try

There are so many ways you can do it, and I’ll include a list of topping ideas in the actual recipe card at the end of this post, but meanwhile, here are some ideas.

There are a few basic components of a deli roll and you can mix and match this as you’d like.

• Meats – Any sliced deli meat works – salami, pastrami, corned beef, turkey. Make some meatier, some less meaty.
• Spreads – This goes under the meat on the deli roll and is the “seasoning”. I also use these as a glaze (sweeter ones work better) I used sweet chili sauce, BBQ sauce, duck sauce, and dijon mustard. More ideas: honey mustard, garlic mayo (my family doesn’t touch mayo but it’s a great option), horseradish honey, cranberry sauce (great with Turkey for Thanksgiving!), pesto…
• Fillings – Not all deli rolls need this but you can add it if you’d like! My go-to is ready sauteed onions that I prep in batches and freeze. Other options: sour pickles (for a deli-sandwich flavor), sweetened/caramelized onions, sauerkraut, herbs, French’s (crispy) fried onions, garlic confit
• Toppings – The topping really completes the mini deli roll, and the flavor sits on the tongue, making it very influential in the final flavor. I used Everything Bagel seasoning, onion flakes, sesame seeds, and my favorite spice mix – 21 Seasoning Salute from Trader Joe’s. More ideas: French’s crispy fried onions (crush it smaller), sea salt, poppy seeds, minced black garlic

Tips for this mini deli roll recipe

This mini deli rolls recipe is so easy and hard to get wrong, and once you master how to make it, you’ll be getting creative yourself!

How to reheat it

Since many people make deli roll for Shabbat lunch, it’s likely going to be reheated. Always heat it uncovered so it doesn’t get soggy! I recommend having each roll as a single layer in a log.

It’s easier to slice cold, so you may want to do that. If you do, keep the pieces connected on the bottom and heat it as a log so it doesn’t dry out.

Can you freeze mini deli rolls?

This recipe freezes so beautifully! If you have a smaller family and need to serve less at a time, or are just mass-prepping you can totally freeze these. They keep their shape well – especially if you freeze them in a single layer.

I freeze these as a log (not sliced) wrapped in foil, and then in a Ziploc bag. I recommend wrapping each roll individually, but you can totally group them in a bag.

How to Serve Mini Deli Rolls

There are so many ways you can serve mini deli rolls – again, it’s just a fun food that you can do a lot with.

Making a board

If you’re hosting, this is such a cool crowd-pleaser and so presentable. You can line them up and provide a good, sharp knife for slicing (note: your board will get sliced into, so serve it on a pretty cutting board, not your favorite Charcuterie).

You can also slice it and line it up – it’ll fill a bigger board more generously that way but won’t stay as fresh.

Dips & Condiments

You can also add dipping sauces and condiments to the mix! You can offer more of the sauce you used as a spread, or throw new ones into the mix. Ketchup, horseradish sauce, hot sauce… Whatever would work in a deli sandwich would work here too!

How to Make Mini Deli Rolls

Ingredients

• 1 Package / 2 sheets flakey dough
• 8 oz each sliced deli Turkey and Pastrami
• Spreads: sweet chili, bbq sauce, dijon mustard, duck sauce
• Toppings: sesame, everything bagel, onion flakes, 21 seasoning spice mix
• Optional: sauteed onions

Equipment:

• Basting brush
• Sharp Knife (this one is my lifelong favorite knife)
• Rolling pin
• Sheet pan

Process

1. On a floured surface, roll out your defrosted flaky dough. You should be able to spread it a few extra inches in each direction.

2. Cut it into four squares – once horizontally and once vertically. It doesn’t have to be even or perfect.

3. Smear each square GENEROUSLY with your sauce. More sauce = more flavor (do even more than I did if you want it to burst with flavor). Avoid the top inch while filling your deli roll.

4. Add your meat! If using round slices, first cut one in four, and place one in each corner, with the right angle matching the right angle of your dough.

Then, add a circle in the center to get even and full coverage.

5. Layer on your meat as you’d like, and pile on some other fillings like sauteed onions, if you want.

6. The trickiest part of making mini deli rolls is rolling it up. Start by FOLDING over the bottom inch (don’t try rolling from the end). Make sure you grab the roll with all its fillings. The fillings will scootch a little closer to the back end – that’s okay.

7. Keep rolling till you reach the end. You should still have a little exposed dough at the end. Use a touch of water to attach it to the main roll.

8. Use a bit extra of your filling to glaze your deli roll – just brush some on. You can, of course, also use an egg wash.

9. Apply your topping generously. This very important external marker will show which roll it is.

10. Bake according to package directions. Usually that’s about 400 for 20-25 minutes or until it’s golden brown and fully baked.

Serve on a board or tray and enjoy!

Yield: 16

Deli Roll Board - MIx and Match Ideas

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Make mini deli rolls in different flavors for an incredibly easy statement dish! Serve them sliced as small bites, or on a cutting board, ready to slice.

Print

Ingredients

• 1 Package / 2 sheets flakey dough
• 8 oz each sliced deli Turkey and Pastrami
• Spreads: sweet chili, bbq sauce, dijon mustard, duck sauce
• Toppings: sesame, everything bagel, onion flakes, 21 seasoning spice mix
• Optional: sauteed onions (I recommend always having this prepped and in the freezer)
• See recipe notes for alternative flavor

Instructions

1. On a floured surface, roll out your defrosted flaky dough. You should be able to spread it a few extra inches in each direction.
2. Cut it into four squares - once horizontally and once vertically. It doesn't have to be even or perfect.
3. Smear each square GENEROUSLY with your sauce. More sauce = more flavor (do even more than I did if you want it to burst with flavor). Avoid the top inch while filling your deli roll.
4. Add your meat! If using round slices, first cut one in four, and place one in each corner, with the right angle matching the right angle of your dough. Then, add a circle in the center to get even and full coverage.
5. Layer on your meat as you'd like, and pile on some other fillings like sauteed onions, if you want.
6. The trickiest part of making mini deli rolls is rolling it up. Start by FOLDING over the bottom inch (don't try rolling from the end). Make sure you grab the roll with all its fillings. The fillings will scootch a little closer to the back end - that's okay.
7. Keep rolling till you reach the end. You should still have a little exposed dough at the end. Use a touch of water to attach it to the main roll.
8. Use a bit extra of your filling to glaze your deli roll - just brush some on. You can, of course, also use an egg wash.
9. Apply your topping generously. This very important external marker will show which roll it is.
10. Bake according to package directions. Usually that's about 400 for 20-25 minutes or until it's golden brown and fully baked.

Seve on a board or tray and enjoy!

Notes

You can totally play around with this, mix and match it!

• Meats - Any sliced deli meat works - salami, pastrami, corned beef, turkey. Make some meatier, some less meaty.
• Spreads - This goes under the meat on the deli roll and is the "seasoning". I also use these as a glaze (sweeter ones work better) I used sweet chili sauce, BBQ sauce, duck sauce, and dijon mustard. More ideas: honey mustard, garlic mayo (my family doesn't touch mayo but it's a great option), horseradish honey, cranberry sauce (great with Turkey for Thanksgiving!), pesto...
• Fillings - Not all deli rolls need this but you can add it if you'd like! My go-to is ready sauteed onions that I prep in batches and freeze. Other options: sour pickles (for a deli-sandwich flavor), sweetened/caramelized onions, sauerkraut, herbs, French's (crispy) fried onions, garlic confit
• Toppings - The topping really completes the mini deli roll, and the flavor sits on the tongue, making it very influential in the final flavor. I used Everything Bagel seasoning, onion flakes, sesame seeds, and my favorite spice mix - 21 Seasoning Salute from Trader Joe's. More ideas: French's crispy fried onions (crush it smaller), sea salt, poppy seeds, black garlic
• You can also serve it with dipping sauces: Ketchup, horseradish sauce, hot sauce... Whatever would work in a deli sandwich would work here too!

My exact flavor mixes were:

• Turkey and Pastrami, fried onions, Dijon mustard, topped with Everything Bagel.
• Turkey + duck sauce + sesame seeds
• Barbecue sauce, Pastrami, sauteed onions, and 21 seasoning salute topping.
• Sweet chili with both meats and onion flake topping.

Freezer Instructions:

They keep their shape well - especially if you freeze them in a single layer.

I freeze these as a log (not sliced) wrapped in foil, and then in a Ziploc bag. I recommend wrapping each roll individually, but you can totally group them in a bag.

Always reheat uncovered so they don't get soggy.

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Kugel is possibly the most underrated Ashkenazi food group – the ultimate comfort food.

And while I’m a big fan of a crispy potato kugel or a healthier vegetable kugel, lately I’ve been making a lot of broccoli kugel because it’s so easy! It uses frozen broccoli so there’s no peeling or chopping – but yes, you do need to take out the food processor.

Tips for making a tasty broccoli kugel

Broccoli is the kind of food that just needs a bit of the correct seasoning and then it’s incredibly tasty in its own right. But in making this, I did try to see what I can do to help it taste like the junk food that Kugel is supposed to feel like.

The sauteed onions hack

My main kicker is adding sauteed onions. Yeah, yeah, I know. The second that a recipe starts with “sautee up some onions” it’s a no-go for the “easy recipe” crowd.

But there are a few ways to tackle this issue. One is easy onions that come in a can. I don’t know if they make these for Passover, but you CAN get the frozen cube variety for this price.

My trick is that I always start any batch cooking for any holidays with sauteeing piles of onions. So it’s just another ingredient in my freezer! Do it! It’s a game-changer!

I usually slice them in the food processor, sautee them low and slow in a large pot, in the slow cooker, or when I’m really low on time, in the oven. Yes, I know, that’s not really sauteeing. Sue me.

I then store them in snack sized Ziploc bags in the freezer (freeze them flat so they defrost quickly and don’t get stuck to each other).

And if you really don’t want to? Just pop in two raw onions instead. It’ll still add lots of flavor.

Seasoning it

Since broccoli is the type of food that you just need to season right for it to be incredibly tasty, this does transfer to the kugel. I’m a big fan of spice mixes and use those heavily throughout my kitchen.

For this one I usually use Everything but the Leftovers from Trader Joe’s. Since I wanted to make it Passover friendly (and we’re still waiting for TJ’s to make us some KFP spices!) I decided to put in generous garlic powder and some black pepper – in addition to the salt, of course.

You can really play with the spices on this. Go crazy. Get creative. Just use ones that make sense.

Getting the right texture

I’m a very sensory eater and therefore, I will SWEAR by adding a zucchini to any kugel you make. It just makes it so creamy and delicious! I do it to my potato kugels and virtually any kugel I make. It doesn’t add a lot of flavor, but makes it so much more pleasant (for me) to eat.

This is something else you can ditch if you don’t like it – it won’t affect the recipe much, though you may want to reduce it by an egg.

Another thing I do for texture is add a couple of potatoes. If you’re on a low or no carb diet, you can definitely skip this. Again, it makes it less dense with broccoli and improves the texture in my opinion.

And defrost your broccoli! This is something I always forget to do. You want to allow your broccoli to fully defrost and drain, otherwise you have way too much extra water in it. So do it, and if you forgot to, flash defrost it in the microwave or in hot water.

Making this broccoli kugel recipe in larger or smaller quantities

I made this as a bigger batch kugel (it made 2×9 inch square pans and 2x 2.5 LB pans.) Once I’m making it, I might as well freeze some, right? Yes, it freezes beautifully!

Freezing and defrosting

I freeze these in pans in the target sizes I plan to use them in. I recommend getting pans with cardboard lids for this. I bake it right in that pan.

I place it in a gallon Ziploc bag as well and label it on the front of the pan and the top of the bag so that it’s easily visible.

To defrost, I place it right in the oven at 350 uncovered until it’s defrosted. I find that vegetable-based kugels have enough natural water in them that you don’t need to add any liquid when reheating.

Making smaller batches

If you take a look at the actual ingredients in this recipe, it is one of the easiest to halve.

I used two bags of broccoli, use one. Keep the sauteed onions quantity but reduce the oil by a tablespoon or two beyond halving it. Use one potato, and a small zucchini instead of medium. And of course, reduce the eggs to 6.

Gluten free, Kosher for Passover Broccoli Kugel Recipe

Printable version at the end of this post.

Ingredients

• 2x 24 oz broccoli (defrosted)
• 1/4 cup sautéed onions (can put in 2 med. yellow onions instead)
• 2 medium yukon gold potatoes, peeled or scrubbed
• 1 Med. zucchini, peeled or scrubbed
• 12 large eggs
• 1.5. cups oil (I used avocado)
• 1 T salt
• 1 T garlic powder

Equipment

• Colander
• Big mixing bowl
• Potato peeler
• Food processor fitted with the S blade

Process:

1. Preheat the oven to 425
2. Place your defrosted broccoli into a colander to strain it. Squeeze out any excess liquid.
3. Fit your food processor with the S blade and add in your vegetables. Don’t overfill. Process till coarse in batches.
4. Mix together with other ingredients in a large mixing bowl.
5. Divide into pans.
6. Bake uncovered until the top is nice and crispy, about 1-1.5 hours (depending on Kugel size)

Yield: 24 Servings

Passover Friendly Broccoli Kugel Recipe

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Ingredients

• 2x 24 oz broccoli (defrosted)
• 1/4 cup sautéed onions (can put in 2 med. yellow onions instead)
• 2 med. yukon gold potatoes, peeled or scrubbed
• 1 Med. zucchini, peeled or scrubbed
• 12 large eggs
• 1.5. cups oil (I used avocado)
• 1 T salt
• 1 T garlic powder
• Strainer
• Big mixing bowl
• Potato peeler
• Food processor fitted with the S blade

Instructions

Preheat the oven to 425

Place your defrosted broccoli into a colander to strain it. Squeeze out any excess liquid.

Fit your food processor with the S blade and add in your vegetables. Don't overfill. Process till coarse in batches.

Mix together with other ingredients in a large mixing bowl.

Divide into pans.

Bake uncovered until the top is nice and crispy, about 1-1.5 hours (depending on Kugel size)

Notes

If you take a look at the actual ingredients in this recipe, it is one of the easiest to halve.
I used two bags of broccoli, use one. Keep the sauteed onions quantity but reduce the oil by a tablespoon or two beyond halving it. Use one potato, and a small zucchini instead of medium. And of course, reduce the eggs to 6.

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The post Broccoli Kugel Recipe – Passover Friendly appeared first on Jewish Moms & Crafters.

You can never have too many latkes on Chanukah – though at times your digestive system might not be so sure. That’s why I like to vary the types of latkes I make and serve.

When you’ve had enough fried foods, I have your back with this oven-baked version. Carb overload? Try this spaghetti squash alternative (thank me later). Now, this recipe for gluten free latke is dedicated to our gluten-free or gluten-sensitive noshers, but they are guaranteed to satisfy everyone else as well.

While this recipe is 100% gluten free and even sneaks in a zucchini (or not – up to you), you could easily mistake it for the classic, traditional favorite (which often includes flour or matzah meal as a binder). It’s so golden, crispy, and savory, even Bubby will keep coming back for more!

That’s why I go BIG. You definitely don’t want to run out of latkes on Chanukah! Sometimes I fry up a whole five-pound bag of potatoes, but I’ve halved the recipe to make it a little easier for you. If you are serving just a few people or are short on time, you can easily use less – they’ll just disappear faster!

To help with the large amount of potatoes, I highly recommend using a food processor, if you have one. It saves an incredible amount of time compared to grating potatoes by hand. This one works really well for me.

If you don’t have a food processor, a grater will definitely work – and will give you a real taste for tradition, since this is how it was done for centuries in the first place! Line up some human helpers and make a game of seeing who can peel and grate the fastest!

Because natural ingredients such as potatoes, onions, and zucchini aren’t perfectly uniform, the recipe for gluten free latkes isn’t an exact science. Latkes are just fried patties, and they’re very forgiving. Don’t stress over which onion qualifies as large or how many potatoes are in a pound. I’m giving you a basic outline to work with, but feel free to tweak it to work with your taste and the ingredients you have available.

Speaking of different tastes, why not prepare a spread of toppings or dips to go with your latkes? I’m a latke purist, but my husband grew up dousing his with sour cream and applesauce and claims it isn’t Chanukah without that.

If you’re hosting a more formal Chanukah party, you can dress up the latkes into a classy appetizer by topping them with pulled beef or fresh herbs. For a different vibe, maybe a dollop of cream cheese with lox? We all crave Bubby’s latkes, but they don’t have to be JUST Bubby’s latkes anymore – creativity is also a Jewish tradition!

Another tip: throwing some baby carrots into your frying pan helps prevent them from turning black! Go ahead and try it!

The Best Recipe for Gluten Free Latkes

Ingredients

• About 8 medium potatoes (half a 5-lb. bag)
• One small zucchini (optional)
• One medium yellow onion
• 5 eggs
• 1 tsp salt
• ¼  tsp pepper
• Oil for frying
• Optional: carrot

Instructions

1. Peel and then grate the potatoes, onion, and zucchini (in a food processor, if available).
2. Pour off any liquid that naturally drained from the veggies. There’s no need to squeeze. Combine the grated vegetables with the eggs and spices in a large mixing bowl. Mix well – hands work best for this!
3. Before you start frying, prepare a place to drain your latkes as they come out – line a large plate, tray, or pan with at least two layers of paper towels, and have extra paper towels ready to put another layer on top.
4. Add a few tablespoons of oil to a large frying pan over medium-high heat and let it warm up. Add a few small pieces of carrot to the oil – it prevents the oil from burning.
5. Drop the batter into the pan, forming circles a few inches across.
6. Fry until the edges are golden and the shape starts to firm up.
7. Carefully flip each latke and fry the second side for a few minutes.
8. When the second side is golden, remove the latkes straight onto your prepared paper-towel-lined surface.
9. BONUS KUGEL: If you’ve run out of time or patience before using up your batter, add some oil and pour the rest into a loaf pan. Bake at 400℉ until golden on top (probably around 30-45 minutes, but it will depend on the size and your oven, so just check on it and follow your instinct)

Pro tip: Put the first latke aside for yourself. Chances are high your family and guests will devour the rest as soon as they come out of the pan!

The Best Gluten Free Latkes

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Ingredients

• 8 medium potatoes (half a 5-lb. bag)
• One small zucchini (optional)
• One medium yellow onion
• 5 eggs
• 1 tsp salt
• ¼  tsp pepper
• Oil for frying
• Optional: carrot

Instructions

1. Peel and then grate the potatoes, onion, and zucchini (in a food processor, if available).
2. Pour off any liquid that naturally drained from the veggies. There's no need to squeeze. Combine the grated vegetables with the eggs and spices in a large mixing bowl. Mix well - hands work best for this!
3. Before you start frying, prepare a place to drain your latkes as they come out - line a large plate, tray, or pan with at least two layers of paper towels, and have extra paper towels ready to put another layer on top.
4. Add a few tablespoons of oil to a large frying pan over medium-high heat and let it warm up. Add a few small pieces of carrot to the oil - they say it prevents it from smoking!
5. Drop the batter into the pan, forming circles a few inches across.
6. Fry until the edges are golden and the shape starts to firm up.
7. Carefully flip each latke and fry the second side for a couple of minutes.
8. When the second side is golden, remove the latkes straight onto your prepared paper-towel-lined surface.
9. BONUS KUGEL: If you’ve run out of time or patience before using up your batter, add some oil and pour the rest into a loaf pan. Bake at 400℉ until golden on top (probably around 30-45 minutes, but it will depend on the size and your oven, so just check on it and follow your instinct)

Notes

Use a food proccessor or grater to shred the potatoes.

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The post The Best Recipe for Gluten Free Latkes appeared first on Jewish Moms & Crafters.

It feels like I’m always looking for something new to make that’s satisfying, healthy, easy – and, of course, delicious! Here’s my latest idea that checks all the right boxes. It only takes me 10 minutes to prepare and is a real crowd pleaser!

The trick to making the perfect cauliflower rice patties is simple: crispy fried onions!

These cauliflower rice patties are perfect for home or on-the-go. They’re neat enough to be finger food and can be cooked in a Betty Crocker pizza maker if you like your food extra fresh away from home.

You can also air fry or bake these, making them so versatile to cook and serve up!

How to serve cauliflower rice patties

For a quick meal, pull out a couple and pair with sunny side up eggs and avocado on sourdough toast.

On the other end of the spectrum, they can also be served as an elegant appetizer for any meal – top it with something classy like beef fry or lox, and consider plating it with some fresh greens to dress it up.

This non-dairy, vegetarian patty will add fresh variety to your 9-days menu. You can also make it gluten-free by substituting the breadcrumbs with your preferred binder. I’ve made them with almond flour for a bit of a protein boost too.

You’ll need to make sure to use gluten free crispy onions too (or use regular sauteed onions for flavor – but you’ll miss out a bit on the texture)

You can add the seasonings to the batter one by one, or blend them together to make a great all-purpose seasoning mix you can use again and again. You can also take a shortcut and use 1 tablespoon of onion salt instead of this and that.  Feel free to play around with the seasonings to suit your taste or mood – the mild taste of cauliflower makes a great base for all kinds of flavors.

Prepping and Freezing Cauliflower Rice Patties

The quantities listed below make around 12 patties, which is very satisfying for a small family but you can multiply it for a crowd.

I usually at least double it each time I make it.

These patties freeze well, so make them in batches to pull out in a pinch – or anytime. I find a double ziploc bag keeps them really fresh. If you put 2-3 each in small ziploc bags, then you’ll have a perfect personal portion to help you stick to your eating goals without any hassle.

Cauliflower Rice Patties Recipe

Ingredients

• 12 oz. riced cauliflower
• 2 eggs
• 1 cup crispy fried onions
• 1 cup breadcrumbs (I’ve done it with almond flour as well, for a lower carb/higher protein diet)
• Seasoning blend:
  • ½ tsp. salt
  • Pinch pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp parsley

Or just use your favorite seasoning blend, such as Trader Joe’s Onion Salt.

Directions

1. Mix together the eggs and the riced cauliflower.
2. Add the fried onions, breadcrumbs, and seasoning. Mix well to combine.
3. Form into patties.
4. To bake:
   • Oven: Place on a lined tray and bake at 350°F for 45 minutes. You may want to flip it about ¾ of the way through. 
   • Betty Crocker: Butter up a parchment circle (optional) Bake for 8 minutes, then flip and bake an additional 5 minutes or until golden
   • Air fryer: 350° for about 10 minutes on each side.
5. Serve with dip, spread, or garnish of your choice, or freeze for later!

Yield: 12 patties

Recipe for Riced Cauliflower Patties

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Make these riced cauliflower patties to serve a small family - or multiply it for a crowd! They freeze nicely and are fabulous for a quick grab. You can cook them however you'd like: air fry, oven bake, or pizza maker - I've done them all!

Print

Ingredients

• 12 oz. riced cauliflower
• 2 eggs
• 1 cup crispy fried onions
• 1 cup breadcrumbs (can be substituted for almond flour for a lower carb/higher protein diet)

Seasoning blend:

Toggle ingredient group

• ½ tsp. salt
• Pinch pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp parsley

Instructions

1. Mix together the eggs and the riced cauliflower.
2. Add the fried onions, breadcrumbs, and seasoning. Mix well to combine.
3. Form into patties about 3 inches in diameter and 1/2 inch thick.
4. To bake: Oven: Place on a lined tray and bake at 350°F for 45 minutes. You may want to flip it about ¾ of the way through. 
5. Betty Crocker: Bake for 8 minutes, then flip and bake an additional 5 minutes or until golden
6. Air fryer: 350° for about 10 minutes on each side. Note: you don't have to flip! It'll just be more even if you do. Just in case, check on it after 15 minutes regardless.

Notes

• Serve with dip, spread, or garnish of your choice, or freeze for later!
• Double ziploc to freeze. Freeze in portions of 2-3 at a time for a quick bite.
• Make in a travel pizza maker for on the go
• Top with beef fry or lox to give it a little pizzaz as an appetizer for a holiday meal
• Make it gluten free by using almond flour as a binder. Crispy fried onions tend to have gluten. They do make gluten free versions. You can also substitute for regular fried onions (I stock this in my freezer anyway). This will gain the flavor you want but is a bit more labor intensive, and will miss out on texture, so only do this if you need to!

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One of the things that stops me from making one of my favorite Shabbat lunch ideas – potato kugel – every week is the time factor. It’s such a patchke! But does it have to be?

The truth is, we tend to overthink potato kugel. We make 5lb bags, we sit and we peel, we pull out big mixing bowls, refill the food processor… and make way too much.

While I do LIKE doing it this way, because it fills my freezer, sometimes you just want an easy side dish for Shabbat, you’re obsessed with kugel, and just want to do it quickly.

How to make a quick and small potato kugel

There are a few tricks for making your kugel come together in – I timed it – fifteen minutes.

First, you’ll want to use a think-skinned variety that is pretty clean. That way, you can give it a quick scrub and just cut it to fit your food processor chute.

Second, you’ll obviously want a recipe that works with the pan size you’re trying to make. For example, this one makes a 9 inch square pan. That’s why I’m sharing this new recipe – it’s scaled back to what you need it to be.

Not only does this save on veggie prep time, but you’re just filling the food processor once, quickly.

Another tip is to mix things up in the pan. No need to pull out that mixing bowl!

And finally, washing your dishes RIGHT away makes it easy – it just rinsed right off in a minute and doesn’t need any scrubbing.

Ready for my favorite small batch potato kugel recipe?

Here goes! Make sure to try this incredible vegetable kugel recipe when you’re done!

Small Potato Kugel Recipe

Ingredients

• A chunk of zucchini – Tips: either get a very small one, toss in a few baby zucchini. Or, do what I do and steal a chunk from the soup or roasted zucchini you’re making. This helps improve the texture, but you can also omit it – just add in an extra smallish potato.
• Small onion
• 4-5 Medium Yukon gold, scrubbed peel on. You can eyeball the exact quantity by placing them in the pan you’re using.
• Salt
• Pepper (a few grinds or shakes)
• 4 eggs
• 1/2 cup oil (can reduce to 1/4 if you want it lighter.)

Equipment

• Fruit and veggie scrub brush
• Food processor with a shredding blade
• Measuring cup
• 9 inch square pan

Instructions

Preheat oven to 425 F.

Run your potatoes, zucchini, onion through the food processor. I like to use the shredding blade (if you have a finer grating blade, you might prefer to use that.)

Empty into a 9 inch square pan – it should fit nicely. Add your eggs, oil, and seasoning. Mix well (you may find that your hands do this job best – just remove any jewelry first!) Smooth it out in the same pan.

Bake uncovered for 1 hour or until golden on top.

Have you tried this small potato kugel recipe? Any tips to add? Comment below!

Quickest Potato Kugel Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Print

Ingredients

• A chunk of zucchini - either get a very small one, toss in a few baby zucchini. Or, do what I do and steal a chunk from the soup or roasted zucchini you're making. This helps improve the texture, but you can also omit it - just add in an extra smallish potato.
• Small onion
• 4-5 Medium Yukon gold, scrubbed peel on. You can eyeball the exact quantity in the pan you're making.
• Salt
• Pepper (a few grinds or shakes)
• 4 eggs
• 1/2 cup oil (can reduce to 1/4 if you want it lighter.)

Instructions

Preheat oven to 425 F.

Run your potatoes, zucchini, onion through the food processor. I like to use the shredding blade (if you have a finer grating blade, you might prefer to use that.)

Empty into a 9 inch square pan - it should fit nicely. Add your eggs, oil, and seasoning. Mix well (you may find that your hands do this job best - just remove any jewelry first!) Smooth it out in the same pan.

Bake uncovered for 1 hour or until golden on top.

Notes

Equipment:

Fruit and veggie scrub brush

Food processor with a shredding blade

Measuring cup

9 inch square pan

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The post Small Potato Kugel – The Quickest Way appeared first on Jewish Moms & Crafters.

Rosh Hashanah is such an exciting time of renewal and hope for the future. We love to celebrate the new year with family, community, and of course a lot of great food! 

Did you know that there are specific foods that are said to be auspicious to eat on Rosh Hashanah? You can eat them plain or incorporate them into any type of creative, delicious dish.

Beets are among these customary foods. The Hebrew word for “beet,” selek, resembles the word meaning “to remove,” so we eat these as we pray for our adversaries to be removed. 

This one gets an extra Rosh Hashanah twist with the addition of pomegranate arils. They add a burst of fresh flavor that your family will love! But of course, you can omit them if they don’t.

Plus, a dash of honey in this roasted beet salad makes it even more Rosh Hashanah-ready.

Beets are a great addition to your holiday table as they are so healthy and also beautifully colored. We even featured a great recipe for pickled beets before Passover (you might want to skip that one for Rosh Hashanah, as some people have the custom to avoid sour vinegar flavors.)

Roasting is another delicious way to serve beets. This colorful salad features roasted beets and combines a mix of sweet and bold, savory flavors that will delight your palate (and your guests!) This refreshing side dish is sure to become a holiday favorite.

Serve this roasted beet salad on its own, or on a bed of greens – my favorite is baby arugula!

The orange zest adds fruity flavor, but you can omit it or replace it with juice if you don’t do zest. It will alter the flavor but it’ll still be delicious!

Ingredients

• 2 beets – scrubbed, peeled and cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2-3 cloves garlic, crushed
• ½ teaspoon dried thyme
• ½ teaspoon orange zest
• 1 teaspoon honey
• 2 tbsp pomegranate arils
• 4-5 basil leaves, chopped
• ¾ teaspoon salt
• ½ teaspoon pepper

Instructions

Preheat the oven to 425°F and line a baking sheet with foil.

Toss the beets with half of the olive oil and a pinch of salt.

Spread it in a single layer on the foil-lined baking sheet and roast the beets until they are fork tender, checking and tossing every 15 minutes. They should take about 30-40 minutes to become tender.

In a bowl, combine the rest of the olive oil with the balsamic vinegar, grated garlic, thyme, salt, pepper and orange zest and toss well with the roasted beets before serving.

Place in a serving dish and garnish before serving with pomegranate arils, chopped basil leaves and orange zest. We like it cold, but it can also be eaten room temperature.

Roasted Beet Salad with Pomegranate Arils

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Ingredients

• 2 beets – scrubbed, peeled and cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2-3 cloves garlic, grated
• ½ teaspoon dried thyme
• ½ teaspoon orange zest
• 1 teaspoon honey
• 2 tbsp pomegranate arils
• 4-5 basil leaves, chopped
• ¾ teaspoon salt
• ½ teaspoon pepper

Instructions

1. Preheat the oven to 425°F and line a baking sheet with foil.
2. Toss the beets with half of the olive oil and a pinch of salt.
3. Spread it in a single layer on the foil-lined baking sheet and roast the beets until they are fork tender, checking and tossing every 15 minutes. They should take about 30-40 minutes to become tender.
4. In a bowl, combine the rest of the olive oil with the balsamic vinegar, grated garlic, thyme, salt, pepper and orange zest and toss well with the roasted beets before serving.
5. Place in a serving dish and garnish with pomegranate arils, chopped basil leaves and orange zest.

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The post Roasted Beet Salad with Pomegranate Arils appeared first on Jewish Moms & Crafters.

Tell the sweetened carrots to move over and make room for a crispy new friend at the table! With honey as a key ingredient, this is a perfect snack or side dish to prepare for Rosh Hashanah – or any time!.

But this one is based on high-protein chickpeas, so you’ll be adding some nutrition to your family’s diet, despite the honey.

Whether you want to win over a chickpea skeptic or if you’re just looking for something different to do with the beans you already like, this is the recipe you’ve been waiting for. Its unique blend of sweet and savory flavors will have everyone reaching for seconds.

Fortunately, it’s also really easy to make – it just needs a few ingredients that you likely already have and only takes a few minutes of prep time and about 15 minutes to cook.

We used an air fryer – the easiest, healthiest, and yummiest way to do it, but if you don’t have an air fryer you can definitely make these in the oven, too. It’ll just need a little more time and attention – I’ll include the directions below.

Oh, and before you start, make sure you have some extra cans of chickpeas in the pantry – this is a recipe you’ll want to make on repeat!

The honey roasted chickpeas recipe:

Ingredients

• 1 can (15 ounce) chickpeas – rinsed and drained 
• 2 tbsp olive oil 
• ½ tsp salt or more to taste
• ½ tsp pepper
• 3 tbsp honey
• ½ tsp cinnamon

Instructions

1. Preheat the air fryer to 380°F. Set the timer for 15 minutes.

2. Pat the chickpeas dry with a paper towel.

3. In a bowl, mix the olive oil, salt, pepper, honey and cinnamon. Then add the chickpeas and toss them until they are evenly coated.

4. Transfer the seasoned chickpeas to the air fryer basket and spread them out evenly.

5. Allow the chickpeas to cook for 5-7 minutes, then shake the basket and cook for another 7-10 minutes. 

6. Serve seasoned chickpeas at any temperature.

To adapt for oven preparation:

Preheat oven to 400°F.

After seasoning the chickpeas, spread them on a baking sheet (cover it with parchment paper first for easier cleanup)

Bake for 20-25 minutes, stirring occasionally and checking to make sure they don’t burn.

Your honey roasted chickpeas are ready to enjoy as a snack, salad topper, or side dish!

Yield: 4 servings

Easy and Delicious Honey Roasted Chickpeas

Prep Time: 1 minute

Cook Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• 1 can (15 ounce) chickpeas - rinsed and drained
• 2 tbsp olive oil
• ½ tsp salt or more to taste
• ½ tsp pepper
• 3 tbsp honey
• ½ tsp cinnamon

Instructions

Preheat the air fryer to 380°F. Set the timer for 15 minutes.
Pat the chickpeas dry with a paper towel.
In a bowl, mix the olive oil, salt, pepper, honey and cinnamon. Then add the chickpeas and toss them until they are evenly coated.
Transfer the seasoned chickpeas to the air fryer basket and spread them out evenly.
Allow the chickpeas to cook for 5-7 minutes, then shake the basket and cook for another 7-10 minutes.
Serve seasoned chickpeas at any temperature.

Notes

To adapt for oven preparation:
Preheat oven to 400°F.
After seasoning the chickpeas, spread them on a tray (I would cover the tray with parchment paper first for easier cleanup)
Bake for 20-25 minutes, stirring occasionally and checking to make sure they don’t burn.

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The post Honey Roasted Chickpeas – Air Fryer or Oven! appeared first on Jewish Moms & Crafters.