Passover

Dominican Style Spicy Rice with Sardines

Passover, Recipes, Sides /

Sometimes you just need that sort of “comfort food” at hand, and for me “un locrio de pica pica”, a spicy rice with sardines, with some beans do the trick. If you have avocado on the side is even better! 😀

 

Budget friendly with great flavor

This is one humble dish and for me has always been a favorite, maybe because I have always loved strong flavors (aka sardines, herring, cod fish and weird veggies like “molondrón” (okra) lol) but also because it is highly nutritious and cheap. Win-Win all the way.

In Dominican Republic some people argue if locrio (rice mixed with either meat, fish or veggies) should be eaten with beans on the side or not (Get the recipe for Stewed Kidney Beans). I like it with beans, but also an avocado, some fresh salad and fried ripe plantains are enough Ha! Yes! We dominicans love carbs 😛

Typically in DR this rice is prepared with sardines in spicy tomato sauce (which is an horrendous spicy tomato sauce by the way) but I am not a fan of that awful tomato sauce (yuck!) so I use sardines in oil, discard the oil and add paprika for color and taste.

For this recipe you’ll need

This is how we eat it at home…

If you enjoy these recipes we share and want to see more Kasher caribbean style recipes, let us know in the comment section below and don’t forget to say hi on instagram and pinterest. We always love to hear from you!

Until next time!

 

 

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roasted beets salad

Roasted Beets Salad

Passover, Recipes, Salads, Shabbath /

Easy Roasted Beets Salad {Vegan, Gluten-Free}

roasted beets salad

Beets are a root vegetable often overlooked in the produce aisle, but they are actually very nutritious and a versatile addition to any diet. They come in a variety of colors and can be cooked in a variety of ways. Roasting is a popular method of cooking beets, because it brings out their natural sweetness, makes them tender without losing texture and enhances their earthy flavor.

This Roasted Beets Salad combines the sweetness of roasted beets with the warm and earthy flavor of cumin, creating a tasty and nutritious dish that is sure to impress.

Cumin: the perfect complement to Roasted Beets Salad

We complement this Roasted Beets Salad with the addition of cumin, which is known for its distinctive aroma and warm, earthy flavor. 

In order to bring out the cumin flavor is important to lightly heat it up in your skillet for a few seconds and then continue with the recipe. 

How to roast beets

To roast beets, start by washing them really well with a brush. Then, if they are all similar size, you can go ahead and roast them whole, in which case peeling is not necessary. 

Alternatively, you can cut the beets into evenly sized pieces, about 1-inch cubes or wedges, toss in a bowl with a little bit of olive oil and salt, coat them evenly, and spread them out on a baking sheet.

Roast the beets in a preheated oven at 400°F for about 30-40 minutes, or until they are tender and caramelized. You can check for doneness by inserting a fork or knife into the thickest part of the beet – if it slides in easily, the beets are ready.

roasted beets salad

Roasted Beets Salad {Vegan, Gluten-Free}

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Course Salad, Side Dish

Ingredients
  

  • 400 gr Beets (roasted, cut into cubes)
  • 100 gr White or yellow onions (cut in julienne)
  • 50 gr Fresh parsley chopped
  • 1 Tbsp Extra Virgin Olive Oil
  • 1.5 tsp Cumin powder
  • Salt & Pepper to taste
  • Fresh Parsley, chopped for garnish (optional)

Instructions
 

  • To roast your beets, wrap each one in aluminium foil (cut them in half if they are too big) and roast for about 40 minutes to 1 hour at 200°C (about 400°F) or until they are cooked through. Let cool to room temperature, peel and dice.
  • In a frying pan, add the cumin and heat it up on low for a few seconds to bring out the flavor.
  • To the frying pan, add the olive oil and the onions and cook until they are translucent.
  • Add the beets and the parsley and cook for about 3 minutes.
  • Season with salt and pepper to taste (just a pinch might be enough since the beets are already very flavorful). Mix everything thoroughly.
  • The beets are done. Turn off the heat and garnish with some more chopped fresh parsley.
  • You can serve this salad warm or cold. Enjoy!
Keyword beets, salad, vegan

Have you make this Roasted Beets Salad or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Carrot, Turmeric & Ginger Soup

Kippur, Passover, Recipes, Salads, Sides /

Carrot, Turmeric & Ginger Soup {Vegan, Gluten-Free}

  • Last Modified: May 24, 2023
Carrot soup

Carrots are a very versatile and nutritious vegetables, commonly used around the globe, raw and cooked, in a wide range of dishes, adding both taste and nutritional value. This particular recipe, Carrot, Turmeric and Ginger soup, is also a great opportunity for you to use those carrot tops and bottoms left behind after grating carrots. Turmeric and ginger are added for a kick, and because of their nutritional value as well. 

When buying carrots, look for firm, smooth, and brightly colored ones. They can be stored in the refrigerator, either loose or in a perforated reusable plastic bag, for up to a few weeks. To maintain their freshness, it better to remove the green tops before storing as they can draw moisture from the carrot roots. But don’t worry, you don’t have to throw them out. Use the green carrot tops for salads, pesto, pastas or garnish. 

If you forget a few carrots in the fridge, and they become soft, you can always revive them by soaking them in ice water and leave in the fridge for a few hours.

How to make Carrot, Turmeric Ginger soup

To make this Carrot, Turmeric and Ginger Soup is really easy. First, you need to create a flavorful base, which you’ll make by the sautéing the vegetables until they are somewhat caramelized. This process will provide deeper flavor than if you just add the broth right away. So, taking a little time with this step is worthy. 

Since the carrot soup has to cook for a bit, hence evaporating some of the liquid added and concentrating the flavors, I advise you to add the salt once the cooking process has finished, and specially if you used regular store-bought vegetable broth, which is often rich in sodium. 

Easy Carrot Soup

Carrot, Turmeric & Ginger Soup

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Course Appetizer, Soup
Cuisine Dominican Republic

Ingredients
  

  • 100 gr Yellow onion, roughly chopped {about 2 medium onions}
  • 1 Celery stalk, chopped
  • 500 gr Carrots, chopped
  • 500 ml Vegetable broth { up to 700 ml of homemade or pre-made}
  • 10 gr Ginger root, peeled
  • 3 tsp Turmeric powder {or to taste}
  • 2 Garlic cloves, chopped {or 2 tsp of garlic powder}
  • 1 ½ tsp Salt

Instructions
 

  • To your pot add the oil and sauté the onion with a pinch of salt, until they are a nice light brown color. Be careful not to burn them or they will give an aftertaste to the soup.
  • Add the celery, carrots, ginger root, garlic, turmeric, and sauté on medium high for about 5 minutes or until you get some caramelization in the veggies.
  • Add the broth (start with 500ml. After the soup is blended you can add more if you want it thinner). Put the lid on and cook on medium low until all the veggies are cooked through. About 20 minutes.
  • Lower the heat to a minimum and using an immersion blender blend the soup until smooth. Finish by adding salt to taste.
  • Serve with a splash of olive oil or cream, and croutons.

Notes

If you use store-bought vegetable broth, make sure to buy low-sodium, and don't add your salt until the end of the cooking time.
Keyword carrots, soups
Carrot soup

Have you make this Carrot, Turmeric & Ginger Soup or any other recipe from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Easy {Passover-Friendly} Stuffed Mushrooms with Kale and Onions

2 Comments / Passover, Recipes, Shabbath, Sides /

Stuffed Mushrooms with Kale and Onions {Vegan, Gluten-Free}

Mushrooms are a delicious and versatile ingredient that can be used in a wide variety of dishes, from soups and stews to salads and stir-fries. But have you ever tried making stuffed mushrooms? These Stuffed Mushoroms with Kale & Onions are not only easy to prepare, but it’s also a crowd-pleaser that’s perfect for any occasion. 

Mushrooms are a great appetizer that can be customized to your liking. You can add other ingredients to the filling, such as meat and sausage, rice, other chopped vegetables, and even nuts. Don’t be afraid to experiment with different flavors and textures to create your own unique version.

Whether you’re hosting a party or looking for a quick and easy snack, these stuffed mushrooms with Kale & Onions are sure to be a hit. So next time you’re in the mood for something savory, earthy and delicious, give this recipe a try!

Mushrooms are very delicate so you have to handle with care, but also, they grow around dirt and soil and can be quite dirty so, it is important to wash them throughly. 

How to clean cremini mushrooms

You probably have heard others saying that you should never wash mushrooms, because they absorb a lot of water. A popular advice is to gently wipe the surface with a damp paper towel. The way I do, gets the best of both worlds. 

First, soak mushrooms for just a few minutes, that way to you eliminate all the dirt from the surface the easy way, as well as any bug that might be inside. 

After that, you can gently wipe the surface with a damp paper towel or simply place on a bed of paper towel or a clean kitchen towel to remove excess water. 
 

A zero-waste recipe

Once the mushrooms are clean, go ahead and remove the bottoms, which you can chop finely with the kale and use in the stuffing. 

For this recipe I am using kale, but  you can use spinach or other veggies you have on hand, and use the stems as well. Kale stems can be a bit hard, so I like to blanch them for a few seconds, and they are ready to use. 

Give the earth and your pocket a favor and don’t throw them away, you can always use them for stuffing, salads, rice, pastas, curries, soups, stews and many more preparations!

Now, let’s get into it.
 

Stuffed Mushrooms with Kale and Onions {Vegan, Gluten-Free}​

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Course Appetizer, Side Dish

Ingredients
  

  • 250 gr Cremini Mushrooms clean, bottomless
  • 2 tsp Paprika
  • 1/4 tsp Curry powder
  • 1/4 tsp Salt
  • Juice from 1/2 lemon

For the Kale

  • 250 gr Kale chopped
  • 100 gr White onion finely chopped
  • 2 Tbsp Paprika
  • 2 Tbsp Extra Virgin Olive Oil
  • Salt & Pepper to taste

To finish the Mushrooms

  • 2 Tbsp Extra Virgin Olive oil
  • 1 tsp Paprika

Instructions
 

First, season the mushrooms:

  • Season the mushrooms with salt, paprika, curry and lemon juice and set aside until ready to use.

Then, prepare the kale:

  • Sautee onions with the olive oil on medium high, add a pinch of salt and cook until they lightly caramelized.
  • Add the chopped kale and seasonings, lower the heat and cook with the lid on for about 8 minutes, or until the kale is soft.
  • Take the lid off and continue to cook on medium high for 2-3 more minutes so that excess moisture can evaporate.
  • Remove the kale from the pan and set aside to cool down. DO NOT WASH THE PAN. You'll use it later to cook the mushrooms.

Finish the stuffed mushrooms:

  • Stuff the mushrooms with the help of a tea spoon.
  • Remember the pan full of flavor where you cooked your kale?? Add Extra virgin olive oil and paprika. Heat up for a few seconds until fragrant.
  • Add the stuffed mushrooms, cooking first the cap, then flip and cook on the other side on medium high, until they get a nice color on both sides.
  • Serve hot, warm or cold as an appetizer or side dish.
Keyword Gluten-free, passover-friendly, side dish, vegan

Have you make this recipe or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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10 Matzot-Free Breakfasts Ideas {to enjoy during Pesah and All Year Round}

Holidays, Passover /

Top 10 Matzot-free Breakfasts to enjoy during Passover and All-Year Round

  • Last Modified: April 10, 2023

Pesah starts in a few days (Yay!) and that means you need to get creative in the kitchen. Seven days without the common cereals for breakfast is not an easy take for many (I also struggle to think out of the box sometimes), and maybe you are one of those people that get tired of just eating matzot all the time (I know I do!). We have good news! We have put together these 10 matzot-free simple breakfast ideas that go beyond Passover Granola and Passover Toasts. 

Are you looking for ideas for Passover dinner? Check Out: 5 Full Menu ideas to cover all your Passover needs. 

Almond Flour Porridge with Berries by Low Carb Maven

Shakshuka: North African–Style Poached Eggs in Spicy Tomato Sauce by Serious Eats.

Baked Potatoes with Ricotta and Tomatoes by Framed Cooks

Vegetarian Hash Brown breakfast casserole by Eating Bird Food

Passover Crepes with Cream Cheese and Smoked Salmon by Jamie Geller

Crustless Mini Vegetable Quiche by Melissas Southern Style Kitchen

Fluffy Little Almond Flour Pancakes by The Nourishing Home

Easy and Satisfying Chocolate Chia Pudding by Kasheribbean

Gut-Friendly Sweet Potato Pesto Quinoa Bowl by So Fresh N' So Green

5 Minutes Berry Smoothie Bowl by Minimalist Baker

We hope you found some inspiration within these 10 Matzot-free Breakfasts ideas to enjoy during Passover, or maybe even create your own. We salute you from the Holy Land!

Until Next time!

Have you make a recipe from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes, cooking videos and more! 

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