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Recipes

Delicious Without Gluten’s Passover Tortillas

BT Montreal | posted Thursday, Mar 29th, 2018

Passover White Potato Tortillas

Ingredients

  • 2 potatoes steamed, (use 1 heaping cup mashed), Idaho or Russet (234 g)
  • 1 cup tapioca flour (157 g)
  • 1/2 tsp salt
  • Spices (optional – you can add granulated garlic, onion, thyme, oregano or whatever you like)
  • 2 large eggs
  • potato starch for dipping and rolling

Directions:

  1. Steam potatoes. Make sure they are soft. Remove skin. Place in ricer to grind. Set aside. Potatoes can be mashed as well.
  2. Add tapioca & salt in a large bowl and whisk together
  3. You can add any other spices at this point. I like garlic and thyme, but you can add anything you like. Adding sundried tomato and olives finely minced, or rosemary and garlic or even feta cheese and chives can make this a unique experience!
  4. Add eggs and combine until uniform. Kneed into a ball. At this point you can wrap the ball into saran wrap and keep in refrigerator to work within next day or two or you can use immediately.
  5. When ready to work with dough, roll into log and cut into the size you like. The smaller you make them, the easier it is to work with because you need to transfer the thin tortilla into a pan with a spatula.
  6. Take each piece of dough and roll into a ball using your hands.
  7. Dip the dough balls into potato starch on both sides and use a rolling pin to flatten into a thin tortilla. If too thick, it will not be as pliable. (Make sure you have enough potato starch so it doesn’t stick)
  8. Place into hot pan and bake at 30 second intervals, flipping them over until little brown bubbles form. If bubbles burn, turn heat down. Wipe pan in between each tortilla as the flour remaining in pan will burn. Place tortillas in tea towel or paper towels one on top of the other. You can place in a plastic bag once cool or wrap into saran wrap. Can be frozen and warmed up again at any time.

Variation: I cut the dough with a  litttle cookie cutter to make crackers to make hors d’oevres. You can keep them soft or make them crunchy like crackers!

 

Passover Sweet Potato Tortillas (vegan/no eggs)

Ingredients

  • 1 large sweet potato, mashed (about 1 cup or about 260 g)
  • 1 small Idaho or russet potato, mashed  (1/2 cup or 100 g)
  • 1 cup tapioca flour (150 g)
  • 1/2 tsp salt
  • Spices (optional – you can add cumin, nutmeg, cinnamon or whatever else you like)
  • potato starch for dipping and rolling

My favourite spice mixture so far is:

  • 1 tbsp sugar or any substitute
  • ½ tsp cracked pepper
  • 2 tbsp of fresh coriander chopped

Directions:

  1. Steam your large sweet potato and small white potato until soft inside and fork can be inserted easily.
  2. Peel skin off and mash. Measure out 1 large cup of mashed sweet potato and a skimp ½ cup of mashed white potato. I gave out measurements in grams to be more exact in measurements. While potatoes are is still hot, add salt and if you are using any other spices, this is the time.  You can also add herbs here if you like. Once you adjust to taste (Its ok if it seems a bit overpowering because once you add the tapioca, it will dilute in taste) add the tapioca. Mix with a fork to start and use until it is well incorporated. Use your hands to knead the dough and make a ball. (If you decide to make potatoes the night before or in advance, you can warm them up just before working with them.)
  3. The dough should be soft and not dry.
  4. Roll into a log and cut sections to the size you like. Roll into small balls and flatten in your hands. Dip into potato starch. Using a rolling pin, roll out the dough into a thin circle. Make sure you have enough starch so that it does not stick to your surface. Place tortilla into a hot pan (no oil) and flip every 30 seconds until slightly browned on each side. You will see brown bubbles. I keep the heat on medium, If it’s too hot, it will have more burnt bubbles. If you set heat lower it will remain softer and bubbles will not get too brown. Since you are working with floured edges, you will need to dust off your pan with a paper towel in between each tortilla, otherwise the flour remaining in pan will burn.
  5. Place tortillas in tea towel and stack one on top of the other. If you find there is too much flour on the outside of the tortilla, don’t be afraid to wet your hands and brush it off. The flour will dissolve and your tortilla will remain moist and will air dry.

Chef V’s Prune-Filled Crescent Cookies

BT Montreal | posted Tuesday, Mar 27th, 2018

 

Dough:

  • 8 ounces cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • ¼ cup sugar
  • ¼ tsp salt
  • 2 cups flour

Filling:

  • 2 cups dried prunes, pitted
  • 1 tbsp vanilla
  • 1 large orange, zested and juiced
  • 1 cup water
  • 1 cup powdered sugar

 

Directions:

Dough:

  1. In a bowl, using an electric hand mixer, cream the cream cheese, butter, sugar and salt. Add in the flour and combine until it forms a dough. Store in plastic wrap in the fridge for at least 12 hours.
  2. On a floured surface roll out a section of the dough until it is a quarter of an inch thick and in the shape of a circle. Then cut into triangles.

Filling:

  1. In a bowl, soak the prunes in the vanilla, orange zest, orange juice and water for about 2 hours or overnight if possible.
  2. Place the prunes and the liquid into a food processor. Combine until smooth. It should be a jam or marmalade consistency.

Assembly:

  1. Pre-heat the oven to 375 degrees F.
  2. At the top of the triangle place a small spoon full of the prune preserve and then roll into a crescent.
  3. Place onto a parchment lined baking sheet and bake for 15 minutes until golden brown. Cool down then sprinkle with an excessive amount of powdered sugar.
  4. These can be stored without the powdered sugar in the freezer in an airtight container for up to 30 days!

Chef V’s Torta Pasqualina

BT Montreal | posted Tuesday, Mar 27th, 2018

Ingredients:

  • 1 package pie crust (uncooked)
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 3 cloves of garlic minced
  • 1 large red pepper, thinly sliced
  • 1 large zucchini, grated
  • 1 lemon zested
  • 1 cup cooked spinach
  • 12 eggs
  • 1 cup ricotta
  • ½ cup 35 % cream
  • ½ cup parmigiano reggiano
  • ½ tsp freshly grated nutmeg
  • 2 tbsp parsley, finely chopped
  • Salt and pepper to taste

Directions:

  1. Pre-heat the oven to 375 degrees F.
  2. Remove the pie crust from the package and poke it with a fork in about 10 different places. Wrap the edges of the crust in aluminum foil (to avoid from burning) and place onto a baking sheet.
  3. Bake the crust for 5-7 minutes until it is light golden brown. Remove from the oven and allow it to cool.
  4. In a sauté pan, warm the olive oil and cook the onions and the garlic. Add in the peppers and cook until they are tender. Salt and pepper to taste. Close the heat and add in the zucchini, lemon zest and spinach. Cool off the mixture about 10-15 minutes.
  5. In a bowl mix together the eggs, ricotta, cream, parmigiano reggiano, nutmeg and parsley. Season with salt and pepper.
  6. Add in the cooled off cooked mixture into the eggs. Mix together.
  7. Pour the mixture into the crust. Place back into the oven and bake until the center is set 30-35 minutes. During the last 10 minutes of cooking time remove the aluminum foil from the edges of the crust to allow it to also become golden in color.
  8. Remove from the oven and cool about 15-20 minutes before serving.

La Petite Bette’s Vegetable Scraps Broth

BT Montreal | posted Friday, Mar 23rd, 2018

 

Ingredients

  • 1 freezer bag full (2-3 pounds) of vegetable scraps (tomato seeds and tops, clean carrot peels, celery tips, parsley stems, onion peel, leek tops, fennel tops, garlic peel, etc – anything you like really but cruciferous veggies (cauliflowers, cabbage, brussel sprouts).
  • 8-12 cups of water
  • 1 teaspoon (5g) peppercorn
  • 6-8 dried shiitake mushrooms
  • 2 pieces (6 inch x 4 inch) of kombu seaweed
  • 1 Tablespoon (15ml) Salted herbs (Herbes salées du bas du Fleuve) or 2 teaspoons salt
  • Miso paste to taste (optional)

Directions

  1. Empty the bag of veggie trimmings into a large stew pot or stock pot.
  2. Add water depending on the amount of veggie trimmings you have.
  3. Bring to a boil, then reduce to simmer.
  4. Add the peppercorn, dried shitake mushrooms, the pieces of kombu and the salted herbs. After 5-7 minutes remove the kombu pieces and continue to simmer for about 1 hour or more, uncovered.
  5. Strain through a fine-mesh sieve into a bowl; discard solids in compost bins.
  6. Taste and adjust by adding up to 2 teaspoon miso paste.
  7. Let cool; chill or freeze for up to 3 months.

Natalia Machado’s Pressed Picnic Sandwiches

BT Montreal | posted Tuesday, Mar 20th, 2018

Ingredients:

  • 1 Ciabatta Baguette cut in half to make approx. two 12-inch pieces
  • 2-3 Tbsp butter
  • 3 roasted red peppers
  • 1 large bunch of arugula, rinsed and patted dry rinsed and patted dry
  • 2 cups bocconcini slices
  • 10 oz Assorted Italian deli meats (like Soppressata Salami, Capocollo and Napoli Salami)
  • Balsamic Vinegar
  • Olive Oil
  • Salt and Pepper, to taste

 

Directions:

  1. To prepare the sandwiches: Cut your ciabatta in half and butter each piece.
  2. Place a generous layer of cold meats (4-5 over-lapping layers). Top with roasted red pepper strips. Pat dry the Bocconcini slices on a piece of paper towel. Top the red peppers with a layer of the Bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.
  3. Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight
  4. Refrigerate at least 6 hours or ideally, overnight.
  5. When ready to serve, remove from plastic wrap and trim the sides and ends of the sandwiches to make neat sides and to enjoy.

Sir Winston Churchill’s Irish Potato Cake

BT Montreal | posted Thursday, Mar 15th, 2018

Ingredients

  • 1 cup all-purpose flour (or bread crumbs!)
  • 2 cups mashed potatoes (or 1 & 1 mashed and grated raw)
  • 2 tsps baking soda
  • ½ cup whole milk
  • 2 large eggs (lightly beaten)
  • 2 tsp salt, 2 tsp pepper

Directions

  1. If you’re using raw potatoes you want to squeeze the moisture out of them as much as possible before mixing them in!
  2. Whisk dry ingredients together in a medium bowl: flour, baking soda, & salt. Add eggs, mashed potatoes, and raw potatoes if you’re using them. Stir in the milk. The batter needs to be medium stiff – it’s thicker and heavier than a pancake batter and should essentially hold itself together without running.
  3. Heat up a frying pan to medium heat and add a small amount of oil. Press the boxty down with your spatula while it’s cooking and if you’re using raw potatoes make sure you cook them 8-10 minutes per side! Mashed potatoes only will take less time.

Crispy Roasted Chickpeas by YUMi Box

BT Montreal | posted Thursday, Mar 15th, 2018

Ingredients

  • 1 can of chickpeas
  • 1-2 tbsp oil
  • 1/2 tsp salt
  • 2 tsp of your favourite spices mix (cayenne, curry, cumin, garlic – you choose!)

Directions

  1. Preheat oven to 400°F
  2. Rinse and drain your can of chickpeas
  3. Pat the chickpeas dry with paper towels or a clean kitchen towel. Remember, the drier they are, the crispier they get.
  4. Toss chickpeas with oil and salt. Spread chickpeas evenly on a baking tray with parchment paper or aluminum foil.
  5. Roast chickpeas for 20-30 minutes. Remember to flip the chickpeas or shake the pan every 10 minutes to give an even roast.
  6. After a chickpeas have turned golden, take them out and toss with your favourite spices.
  7. Munch on and enjoy!

Courtesy: YUMi Box

Easy Chocolate Peanut Butter Energy Balls by YUMi Box

BT Montreal | posted Thursday, Mar 15th, 2018

Ingredients

  • 2 cups rolled oats
  • 1 cup all natural peanut butter (Or nut butter of your choice)
  • 1/4 cup finely chopped dates
  • 1/3 cup diced green apples
  • 1/3 cup mini dark chocolate chips
  • 1/2 tbs mint leaves, chopped
  • 2 tbsp hemp seeds
  • 1 tsp cinnamon
  • water as needed for texture

Directions

  1. Add all ingredients in a large mixing bowl and mix until even consistency.
  2. Roll the mixture into 1 inch balls with your hands.
  3. Serve immediately or refrigerate and enjoy later!
Courtesy: YUMi box

 

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