Sunday, April 8, 2018

FATTOUSH SALAD




Pesach is over, the pitas are coming! :) In case you don't live in Canada, you probably missed the snowy days we've been experiencing this spring this far in my hometown of Montreal. Luckily, that won't stop me from making fresh, zesty and SUPER CRUNCHY salads in my cozy kitchen, starting with this Fattoush Salad. Fattoush Salad is a Middle Eastern salad recipe that is very delicious combining fresh tomatoes, cucumbers, aromatic herbs and toasted pita. You can make this salad for dinner, lunch or even for brunch, it's great for a potluck or dinner party as well. 

FATTOUSH SALAD 
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Prep time 10 min. | Total time: 20 min.  | Serves 2 |  Dairy
Weight Watchers Friendly: 7 points

INGREDIENTS

Two 8-inch thin pita
3 tablespoons extra virgin olive oil
2 teaspoons za’atar or sumac
2 ripe tomatoes, cored, seeded, chopped
3 kirby cucumbers, peeled, halved lengthwise, and cut into half-moons
3-4 radishes, thinly sliced
1/2 small red onion, finely chopped
3 scallions, thinly sliced
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint
1/2 cup plain low fat yogurt
2 tablespoons fresh lemon juice
1 garlic cloves, minced
1/2 tsp kosher salt
Freshly ground pepper to taste
INSTRUCTIONS 

1.  Preheat the oven to 400°F. Lay the pitas on a large rimmed baking sheet and bake until dry and crisp, about 12 minutes.

2. Take out from the oven and let cool fully, and break into bite-size pieces. Transfer to a bowl, drizzle with 1 tablespoons of the olive oil, and stir to coat.


3. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, yogurt, sumac (or za’atar), lemon juice, garlic, salt, and pepper.
4.  In a large bowl, stir together the remaining ingredients. Fold in the toasted pita pieces. Drizzle the dressing over the top and gently toss to combine. Serve immediately.
Enjoy!

Tuesday, April 3, 2018

ZUCCHINI NOODLES WITH BASIC BOLOGNESE SAUCE


Make a noodle dish minus the wheat and gluten by swapping your traditional pasta with zucchini noodles. You can top these noodles with marinara sauce or a basic bolognese sauce. This is a GO-TO EASY Passover Chol Ha'Moed dinner the whole family can enjoy.

ZUCCHINI NOODLES WITH BASIC BOLOGNESE SAUCE 
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Prep time 10 min. | Total time: 30 min.  | Serves 6-8 | Passover Friendly
Weight Watchers Friendly: 8 points

INGREDIENTS/ INSTRUCTIONS

For the Sauce
1 Tbsp olive oil
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 lb. ground veal or ground beef
1 (8 oz) can tomato sauce
2 tbsp of tomato paste
1/4 cup dry red wine
1 tsp. dried oregano
1 tsp. dried basil
½ tsp. salt
¼ tsp. black pepper
2 bay leaves

Fresh basil or flat leaf parsley, chopped as garnish

For the Pasta
6 medium zucchini, spiralized
2 Tbsp olive oil
1 cloves of garlic, minced

Prep Tool
Spiral Slicer 



1.  Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. Feel free to sprinkle with a little salt.


2. Drizzle olive oil in a large saucepan over medium-high heat and sauté onion, celery and garlic until fragrant, about 5 minutes. 

3. Add ground beef (or veal) and cook until brown.
Add remaining ingredients and bring to a boil then reduce heat and simmer for about 20 minutes.

4.  For the zoodles, drizzle olive oil in a large skillet over medium-high heat and sauté garlic until aromatic. Add zucchini noodles and cook for about 1 to 2 minutes until tender.

5.  Top zucchini noodles with the bolognese sauce, serve right away and voilà a hearty weeknight dish for Passover and all year long!