Cilantro Lime Baked Salmon

Published by Bat-El at July 11, 2019

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Ingredients

1.5 pounds Salmon Filet
2 fresh limes, squeezed
3 tbsp honey or maple syrup
2 tbsp olive oil
1/3 cup chopped cilantro
3 garlic cloves, minced
1/2 tsp cumin (optional for passover)
½ tsp crushed black pepper
½ tsp salt or more to your taste

When you are looking for something light, quick, and easy this delicious recipe will do the trick!

Instructions

Preheat oven to 425 F.

1). Place the salmon on a baking sheet lined with parchment paper.

2). Whisk all the sauce ingredients in a bowl and drizzle on the fish.

3). Bake for 15-18 minutes max!

4). Serve warm or room temperature.

Passover Recipes eBook 2020

Bat-El

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Happy Sunday and happy Hanukkah you all. IM ALL A

Happy Sunday and happy Hanukkah you all. IM ALL ABOUT THE BRUNCH as you know. So here is my first attempt at trying a vegan scrambled eggs from @justegg . Really nice texture , nice amount of protein. Served it with some salad, avocado, any my beautiful roasted sweet potatoe haves. Absolutely yum.

Hope you all enjoy with your family and loved ones at this beautiful holiday of light.

Love,

Bat-El

So happy to share with you this game changer recip

So happy to share with you this game changer recipe!!! You really don't need to feel bad about eating these yummy guilt free baked latkeses. The sauce is soooooo good. I can't wait for you to try them.

Now on my YOUTUBE channel. Link in bio.

Have you already subscribed?!!!

See you there my friends.

And happy channukah of course!

Happy Thanksgiving my friends. I'm thankful for yo

Happy Thanksgiving my friends.
I'm thankful for you! For allowing me to share my love and passion with you.

I'm thankful for family and health. For love and for all the blessings from G-D.

What are you thankful for?

Enjoy you day😘😘😘😘🤗🤗🤗

Love,

Bat-El

Omg. It is almost here. Chanukah is just around th

Omg. It is almost here. Chanukah is just around the corner. And once you make these baked latkeses you’ll never go back to frying them.

You know I’m all about simple food, simple work, simple ingredients.

These are healthy! Minimal oil, the oven does the job, the food processor helps a lot. What’s not to love?

You won't stop making these once you try them out.

Last year I did a demo how to make them. Let me know if you need the link and I'll send it to you.

Best Baked Potato Latkes-Vegan & Gluten free

[ INGREDIENTS ]

6 medium potatoes, peeled

1 carrot, peeled

1 onion, peeled

3 tbsp oat flour- ground oats in a high speed blender

2 Tbsp corn starch

Salt and pepper to taste (about ½ tsp each)

½ tsp sweet paprika- optional

[ INSTRUCTIONS ]

Preheat oven to 420 F.
Prepare a baking sheet lined with parchment paper and set aside.
Grate all the potatoes, carrot, and onion, in a food processor or box grater, on the smaller option.
Transfer the whole mixture to a clean thin towel and squeeze all the liquids!!!
Place in a bowl. Add the oat flour, corn starch, salt and pepper, and mix with your hands until all the potatoes are well coated. Feel free to check for salt and pepper as there are no any eggs in this one.
Drizzle a light coating of olive oil on your parchment paper, grab a light handful of the mixture and place round latkeses on the baking sheet. The piles should be light and airy, less dense, so they get nice and crispy all around. Drizzle a touch more olive oil and place in you preheated oven.
PUT A TIMER FOR 10 MINUTES, Using a spatula and carefully flip the latkes and bake for another 8-10 minutes more. PUT A TIMER so they don’t burn.

For me, comfort food is all about the sauce! And w

For me, comfort food is all about the sauce! And what could go better than mashed potatoes and a hot silky mushroombwine gravy? This easy, yet very impressive plate, can be the perfect answer for your meatless dinner table. You may add a good Israeli salad on the side or some patties and call it a meal.

This recipe is so festive, inviting, healthy and beyond delicious. How does wine and mushroom sound to you?

Ingredients:

For the gravy:

1 box button or bello mushrooms, sliced (about 20)

3 onions, chopped

3 tbsp oil

2 tbsp flour (I used white spelt, see notes for a GF- Passover version)

2 cups vegetable stock OR water

3 tbsp dry red wine

1 tbsp soy sauce (or balsamic vinegar)

1/2 tsp crushed black pepper

1 tsp salt (or to your taste)

1/2 tsp dry rosemary

1/2 tsp dry thyme

1/2 tsp dry sage (optional)

1-2 tbsp fresh parsley, chopped

Instructions:

1). Heat up a wide nonstick skillet and add 1-2 tbsp oil. Add the chopped onions and saute for about 4 minutes. Add the sliced mushrooms, mix every few minutes and cook until golden brown. At the very end, sprinkle some salt and pepper. (about 7 minutes or so)
2). Transfer the onion and mushroom mixture to a plate or bowl and set aside. Prepare 2 cups of water and a whisk.
3). Using the same skillet, add the remaining 1 tbsp oil along with 2 tbsp flour and constantly whisk until flour is well incorporated.
4) SLOWLY add splashes of water while keep whisking until the consistency is nice and smooth.
5). Add the rest of the water, wine, salt, pepper and herbs, 1 tbsp soy sauce or balsamic vinegar and lower the heat.
6). Add half of the amount of the sauteed onion and mushrooms and cook for about 5 minutes.
7). Turn off the heat. Let sit for a few minutes. Add 1 tsp olive oil to add silkiness and sprinkle some fresh parsley on top.
8). To serve: Place a couple of scoops of mashed potatoes onto a plate. Create a nice wide well and add the remaining sauteed onions and mushrooms. Serve gravy on the side or on top and serve with a salad on the side.

It was a couple of years ago that I have seen thos

It was a couple of years ago that I have seen those Yello split peas on the shelves but it never really called my name to be brave enough to try it. I just never grew up eating it so it was not something to naturally add to the cart. But I knew I would like to try it one day. And I can't believe I waited so long to add it to my menu. This soup is something that I can not even explain. It came out so so so special that my husband and I kept going for more and more.

Have you ever tried Yello split peas? If not, I can not scream it enough that you must must grab this from the shelves and try it for yourself.

Here is the recipe. I hope you love it as much as we do.

Cozy and Comforting Yellow Split Pea Soup

[ INGREDIENTS ]

2 cups yellow split peas, soaked in water overnight

1 big onion, diced

8 garlic cloves, chopped

2 tbsp curry powder

½ tsp turmeric powder

½ tsp cumin powder

Salt and pepper to taste

Fresh cilantro

Coconut milk to serve, optional

[ INSTRUCTIONS ]

1). Drain the split peas and rinse very well. Place in a deep pot or pressure cooker. Add the diced onion, chopped garlic, spices, water and bring to a boil. Cook until very soft and smooth. Adjust salt and pepper and serve with a splash of coconut milk or some squeezed lemon and cilantro.
NOTE: If using a presser cooker- Close the lid, bring to a boil and cook for 40 minutes.

Will you help me to get to 1000 subs? Did you he

Will you help me to get to 1000 subs?

Did you hear the news????

Hi friends, hope you have an amazing weekend.

Yesterday I was sharing that from now on, with God's help, I will be sharing a new video on my YouTube channel every Saturday night.

I would love for you to join the family and have your feedback and support. It will mean so much to me!!!! Link for my latest video is on my bio.

HAVE YOU ALREADY SUBSCRIBED????

WHICH CONTENT WOULD YOU LIKE ME TO FOCUS ON?

PLEASE SHARE!

Hair by the amazing @hairby_osh

Love,

Bat-El

No need for many words. Just observe and inhale th

No need for many words. Just observe and inhale this perfection!

Comforting Meatless Stuffed Onions

[ INGREDIENTS ]

Serves 4-6 people

6 big yellow onions

1.5 cups white basmati rice, soaked in water for 30 minutes or more

1 chopped onion sautéed for few minutes in a pan

½ red bell pepper, diced

1 big juicy tomato-chopped

½ cup parsley–chopped

1 small can tomato sauce or 3 Tbsp tomato paste

1/2 cup water

1 Tbsp maple, honey or silan (date syrup)

Salt, pepper to your taste

1 Tbsp paprika

¼ cup golden raisins (optional)

1Tbsp oil

Pinch of cinnamon (about 1/8 tsp)

For the sauce:

2 Tbsp olive oil

The onion pieces that are too small to stuff

2 celery stalks-washed and chopped

1 big tomato-chopped

3-4 Tbsp tomato paste (or a can of tomato sauce)

Salt, pepper, onion powder, paprika, turmeric to taste

3-5 cups water

[ INSTRUCTIONS ]

1). Using a sharp knife cut very little from the top of the onions and score lengthwise from top to bottom. Not too deep though. You still want them whole. Place them a pot with deep water, bring to a boil and cook for 15 minutes until they are plumped and open.
2). Remove the onions from the pot, let cool, and carefully peel and separate the layers. Place on a bowl or tray. (The core is too small and cannot be filled, so I chop and keep it for the sauce.)
3). Strain and wash the rice, combine all the stuffing ingredients, adjust seasonings and with a spoon insert into the open onions, about 1.5 tbsp in each one. Roll and place on a try. (Do not overstuff as it expands while cooking)
Now let’s make the sauce:

Heat oil in a wide- big pot. Add the chopped onions from the stuffing; add the celery and sauté for about 5 minutes.

Add the chopped tomatoes and spices. Mix for a minute.

Add the tomato paste, stir for few seconds and add 3 cups water to the pot.

Bring to a boil and turn off the fire.

Place all the stuffed onions on the bottom (sealed side down.)

Sprinkle some paprika, celery leaves and bring to a boil. cover and lower the flam to medium- low.

Cook for about an hour and a half and shake the pot every now and then to spread the sauce all over the onions.

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