Everyone loves bacon and although I have never tasted it, all the photos showing it baked, cooked and grilled look incredible. After seeing a delicious looking photo of bacon wrapped asparagus, I decided I wanted my bacon too. Since it’s Kosher in the Kitch here and bacon is probably the biggest nono in the book for us Kosher folks, I swapped it out for some good ol tasty pastrami! (if you are looking for a meatless option, just use fake bacon or a soy product instead)
1 bunch of asparagus (about 16 sticks)
1 cup of bbq sauce
1/2 pound pastrami
Preheat oven to 400′. Wash and rinse off asparagus. Break off the ends of the asparagus. Brush both ends of pastrami with bbq sauce then wrap each asparagus with a slice of bbq pastrami. Place asparagus on lightly greased baking sheet, and brush each asparagus once more with additional bbq sauce then cook in oven for 10-12 minutes.
These came about by accident, as I had leftover taco meat from dinner and decided to use them along with some ravioli dough that I had in the freezer. I have used both ravioli dough as well as wonton dough for this recipe and both came out great. The dough gets nice and crispy in the oven which makes these taste like real tacos!
1/2 pound ground beef
1 package of taco seasoning
I package of frozen ravioli dough pre-cut into circles, defrosted OR 1 package of wonton wrappers
Brown beef, then add taco seasoning. Cook for an additional 10-15. While the meat cooks, cut out circles of dough if using wonton wrappers and place onto slightly greased baking sheet. (If you are using ravioli dough that is pre cut into circles, place them on a slightly greased baking sheet.) Wet the dough with some water then place 1 tsp. of taco meat filling in center of each ravioli circle. Pinch the sides together, forming a triangle. If it won’t stick together, wet it again, this helps it stick together. Bake in oven on 350′ for 10 to 15 minutes until golden and slightly crispy. Serve them with all of your favorite taco toppings such as guacamole, salsa and shredded cabbage.
1 head of cauliflower
1 tablespoon olive oil
1/4 tsp. ginger
1/4 tsp. turmeric
Chop up cauliflower into pieces and wash and clean. Dry off with paper towels then place in a mixing bow. Add the olive oil and spices and mix well so it’s all combined. Then lay out in a large baking pan and place in oven on 450′. Roast for 15 minutes before turning the cauliflower over and continue roasting for another 15 – 20 minutes until tender.
1 cup of quinoa, uncooked
2 cups of vegetable broth or water
1 onion, diced
3 tomatoes, diced
1/4 cup of chickpeas
1/4 cup of black olives
1/2 cup of crumbled feta
salt and pepper to taste
1. Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. Fluff with fork, then set aside.
2. Heat up 1 tablespoon of olive oil in a large frying pan. Saute onions until golden. Add tomatoes and cook until tender. Add chickpeas and black olives and cook for several minutes. Remove from heat.
3. Place cooked quinoa in a large bowl or serving platter.
4. Add tomato mixture on top.
5. Top with crumbled feta
6. Drizzle olive oil on top of salad.
7. Squeeze lemon and season with salt and pepper on salad.