Matzah Brei with Spring Onions & Feta

Matzah Brei with Spring Onions and Feta

חַג שָׂמֵחַ

Matzah Brei with Spring Onions and Feta

Happy Passover to everyone celebrating? Yesterday, I asked, can you really have a favorite passover dish? What do you think? Favorite is a strong word, especially when the passover dishes revolve around something equivalent to a piece of cardboard, but if I had to choose something I truly enjoy, it would be Matzah Brei! I mean it makes sense, soaking matzah in eggs is a guaranteed way to make it taste better.

Matzah Brei with Spring Onions and Feta

Traditional matzah brei is made with just eggs and matzah, however, naturally, I am taking it up a notch. In fact, this dish uses the same ingredients as yesterday’s frittata, spring onions, mushrooms, caramelized onions, and feta.

Matzah Brei with Spring Onions and Feta

Comment below with your favorite passover dish or passover tradition! if you ask anyone in my family, we are all about the Moses and Pharaoh puppet show that my grandma does every year. (note: the youngest person at our seder table is 17). This puppet show obviously has props for every plague. While they are all good, some of our favorites include, boils (bubble wrapping paper), darkness, (black sunglasses), wild beasts, (elephant mask), lice, (and if you ever went to sleep away camp-you also probably have memories).

Matzah Brei with Spring Onions and Feta

Matzah Brei with Spring Onions and Feta
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Matzah Brie with Spring Onions & Feta

Matzah that actually takes good! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • 1/2 onion, chopped
  • 2 tsp olive oil
  • 3 cremini onions, sliced
  • 1 piece matzah
  • 1 spring onion, diced
  • 1/3 cup egg whites
  • 1/4 cup feta

Instructions

  1. Chop and sautée the yellow onion in an oven safe skillet (8-9in) with 1 tsp of olive oil.

  2. Let the onions cook on low heat for 5-8 minutes.

  3. Add mushrooms and the other tsp of olive oil and cook for another 8 minutes.

  4. Meanwhile, soak a piece of matzah in water for 2-3 minutes. You can do this by breaking the matzah into pieces and placing the pieces into a bowl of water. 

  5. Dice the spring onions. 

  6. Set aside the onions and mushrooms. 

  7. Remove the matzah from the water and place in the pan on medium heat. Add in the egg whites. 

  8. Use a spatula to mix around the matzah and eggs. 

  9. Mix in both both onions, mushrooms and feta. Cook for 3-5 more minutes. 

Matzah Brei with Spring Onions and Feta

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Spring Onion Frittata

Spring Onion Frittata

Frittata’s are the perfect meal for breakfast, lunch, and dinner. And this one packed with spring onions, caramelized onions, feta and mushrooms is no exception.

Spring Onion Frittata

I’ve been traveling a lot this week and seem to have come across some writers block. I seem to be at a lack of works for more things to say about this frittata. So I am keeping this post short and sweet.

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If you are in the midst of keeping Kosher for Passover, this frittata makes a perfect lunch. And tomorrow, I’ll share one of my favorite recipes for Passover. (that is if you can really use favorite when talking about Passover).

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Matzah Brei with Spring Onions and Feta
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Spring Onion Frittata

Frittatas are the perfect meal for breakfast, lunch, and dinner! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

  • 1/2 yellow onion, chopped
  • 2 tsp olive oil
  • 3 cremini mushrooms, sliced
  • 1 spring onion
  • 1/4 cup egg whites
  • 2 eggs
  • 1/4 cup feta

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Chop and sautée the yellow onion in an oven safe skillet (8-9in.) with 1 tsp of olive oil. 

  3. Let the onions cook on low heat for 5-8 minutes. 

  4. Add the mushrooms and the second tsp of olive oil and cook for another 8 minutes. 

  5. Meanwhile, cut the spring onion into long strips.

  6. Whisk the two eggs with the egg whites and pour the eggs into the skillet with onions and mushrooms. 

  7. Top the eggs with the strips of spring onions and add the feta. 

  8. Cook in the oven for 15-20 minutes, until the eggs are fully cooked. 

  9. Serve with a side of greens. 

 

 

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spring onion frittata

Peanut Brown Rice Noodle Veggie Bowls

Peanut Brown Rice Noodle Veggie Bowls

Well, it appears to be winter again. And this recipe happens to be perfect for winter weather. I think everyone craves a warm bowl of noodles on cold days and I am no exception.

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However, unlike many comfort noodle dishes, this one is full of…you guessed it… veggies! In fact, I stuffed 6 different veggies in here, 2 types of mushrooms, kale, leeks, and of course, 2 types or radishes.

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What I like about this combination is that it hits all the flavor  and texture notes. It’s sweet from the peanut butter, salty and crunchy from the kale chips and the mushroom and sesame oil provides that umami flavor. It’s pretty much everything you could want in one warm bowl. So, what are you waiting for?

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Peanut Brown Rice Noodle Veggie Bowls
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Peanut Brown Rice Veggie Noodles

smooth, crunchy, sweet, salty, umami, what more can you ask for?
Servings 2

Ingredients

For the peanut sauce:

  • 2 Tbsp peanut butter
  • 1 Tbsp sesame oil
  • 1 tsp low sodium soy sauce
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 2 tbsp warm water

For the veggie bowls:

  • 2-3 cups kale
  • 4 tsp olive oil, divided
  • a pinch of salt
  • Cooking Spray
  • 1 leek, cleaned and chopped
  • 1 cup cremini mushrooms
  • 2-4 shitake mushrooms
  • 2 oz of brown rice noddles
  • 1 small red radish, thinly sliced
  • 1 small watermelon thinly slice
  • 1/2 cup edamame
  • 2 TBSP sesame seeds

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the sauce. Microwave the peanut butter for 30 seconds. Add the peanut butter, sesame oil, soy sauce, ginger, garlic, and warm water to a small bowl. Mix until combined.
  3. Wash and destem the kale. Add to a medium bowl and toss with 2 tsp of olive oil and salt.
  4. Spray a baking sheet with Cooking Spray.
  5. Spread the kale on the baking sheet and bake in the oven for 8 minutes on each side.
  6. Meanwhile, clean and chop the leeks and mushrooms. In a medium pan add the remaining olive oil, leeks and mushrooms. Cook for about 15 minutes until tender.
  7. Cook the brown rice noodles according to the package.
  8. Thinly slice both radishes with a mandolin.

  9. To assemble, add one ounce of brown rice noodles to a bowl and spoon 2 tbsp of the peanut sauce. Then add the kale, leeks, mushrooms, radish, and edamame and top with sesame seeds.

 

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peanut rice noodle veggie bowls copy

Shroomami Bowl

Sweetgreen Shroomami Bowl

Can we talk about Sunday night’s Superbowl! I still can’t believe it! I don’t know where to begin. I spent the first two nearly 3 quarters in shear disbelief. I couldn’t believe what I was witnessing. So let’s just fast forward to that unbelievable catch by Edelman. Followed by none one but 2 two-point conversions to tie the game. I couldn’t believe my eyes!

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So my sister and I absolutely love the movie miracle (we can recite every line) and in the 4th quarter I texted her “Do you believe in Miracles?” YES! that overtime touch down by James White was unreal and Tom (first name basis) proved once and for all that he is the Greatest of All Time!

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So today’s recipe doesn’t necessarily have anything to do with the Superbowl, except for the fact that Tom Brady and Giselle are well known for eating healthy, so I feel like they would totally eat this salad with tofu and beets!

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This salad is my copycat version of the sweetgreen Shroomami Bowl, which I just cannot get enough of! Its chock full of veggies, whole grains, and a dressing with the right kind of kick. But as much as I love getting this at sweetgreen, I also believe in cooking and preparing my own lunches to bring to work. So to have the best of both worlds, I developed my own recipe that highlights everything I love about the Shroomami Salad. And here it is! Let me know what you think!

Sweetgreen Shroomami Bowl

Sweetgreen Shroomami Bowl
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Shroomami Bowl

My copycat version of my favorite salad at Sweetgreen.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1

Ingredients

For the Tofu:

  • 1 package of firm tofu
  • 3 tbsp low sodium soy sauce
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp ginger
  • 1 tbsp cornstarch
  • 2 tsp olive oil

For the Salad:

  • 2 cups mixed greens
  • 1/2 cup brown rice
  • 1 small beet thinly sliced
  • 1 tsp olive oil
  • 3 oz baby bella mushrooms sliced
  • 1 tbsp sunflower seeds
  • 1 tsp sesame seeds

For the Vinaigrette

  • 4 tbsp olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp soy sauce
  • 1 clove garlic
  • 1 tsp brown sugar
  • 1 tbsp ginger
  • 1 tsp sesame oil

Instructions

  1. Press the tofu: take a plate and line it with paper towels. Place the tofu block on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans. Let the tofu press for 20 minutes.

  2. Mix together the sauce for the tofu. In a medium bowl, add the soy sauce, water, sesame oil, brown sugar, rice vinegar, and ginger. Whisk the sauce until well combined.
  3. While the tofu is pressing, in a small sauce pan cook the mushrooms, about 8 minutes.
  4. Cook the brown rice according to the package.
  5. Thinly slice the raw beet using a mandolin.
  6. Once the tofu has been pressed. Cover the tofu with cornstarch.
  7. Then cut the tofu into cubes.
  8. In a large pan on medium heat add the olive oil, tofu, and the sauce for the tofu. Cook the tofu until its covered in the sauce, flipping the tofu on each side until its browned.
  9. To make the salad, add the greens, brown rice, mushrooms, tofu beets, sunflower seeds and sesame seeds to a bowl.
  10. Last, make the dressing. Combine all the ingredients in a small bowl and whisk together until incorporated.
  11. Add about 2 TBSP of dressing to the salad.

Recipe Notes

You will have left over tofu, beets and dressing, so you can enjoy this salad over and over again.

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Mushroom Butternut Squash Stuffing

Believe it or not, I actually never used to eat stuffing. But if you read some of my other posts about my weird food preferences, you probably would believe. Per usual, I had a very good reason, I never had tried it but was certain I didn’t like it. But basically, I refused to try anything in which I didn’t know every ingredient in the recipe and then liked every ingredient in said recipe. And so, I never would eat stuffing.

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Fast forward many many years. I realized that stuffing is really just bread and eggs or savory french toast. Right?! So I just went right ahead and add my favorite savory items: mushrooms, cheese, and butternut squash and now I can’t get enough of stuffing. I could eat it every day!

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Mushroom Butternut Squash Stuffing

  • Servings: 4
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Upgraded stuffing featuring the good kind of veggies

Ingredients

    – Cooking Spray – 1 TBSP olive oil – 1/2 small onion, diced – 1 clove garlic, minced

  • 1/2 a butternut squash, cubed
  • 1 cup of mushrooms, sliced
  • – 2 TBSP fresh sage
  • 2 TBSP fresh thyme
  • 2 1/2 cups of vegetable broth
  • 2 eggs
  • 1/2 a loaf of day old sourdough bread, cubed
  • 1/4 cup Parmesan Cheese

Directions

  1. Spray a 1 quart ceramic dish with cooking spray
  2. In a large skillet, add the olive oil, onions, garlic and butternut squash. Cook them on medium heat for 8 minutes until the squash is soft.
  3. Add the mushrooms, sage and thyme and cook for about 5 more minutes.
  4. Add 1/2 a cup of vegetable broth to deglaze the pan.
  5. In a large bowl, whisk together 2 cups of vegetable broth and 2 eggs.
  6. Soak the cubed bread into the mixture.
  7. When the bread is soaked add the butternut squash and mushrooms to the large bowl.
  8. Add in the parmesan cheese and mix thoroughly.
  9. Pour the stuffing into the pan.
  10. Cook for 35-40 minutes until bread is cooked through.
  11. Enjoy warm!

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Warm Delicata Squash & Mushroom Miso Tahini Salad

Miso and Tahini are great on their own, but when you mix them together, something magical happens.

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It’s got to be the salty sweet combination that has us instantly craving more. So when it covered a bed of arugula and veggies its fine to have just a little more! This salad is great for cooler fall days when you are looking for something more than just a salad. The warm mushrooms and squash make all the difference.

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And if you are like me and want to bring this salad to work? I’ve got it all figured out. Pack the arugula separately from the squash and mushrooms. That way you can heat up the veggies before adding them to your arugula. Dress the salad for the ultimate #notsaddesklunch

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Warm Delicata Squash & Mushroom Miso Tahini Salad

  • Servings: 2 servings
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a warm hearty salad for cooler nights

Ingredients

  • 1 small-medium Delicata squash, sliced 1/2 inch rounds
  • 1 cup mushrooms, sliced
  • 4 tsp olive oil, divided
  • 3 cups of arugula
  • 2 TBSP cashews, halved
  • Miso-Tahini Vinaigrette
  • 1 clove of garlic, minced
  • 2 tablespoons white miso
  • 2 tablespoons tahini
  • 1 tablespoon honey
  • 1/4 cup rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 1 TBSP warm water

Directions

  1. Preheat the oven to 350 degrees
  2. Slice the squash into 1/2 inch round slices
  3. Scoop out the seeds from the centers
  4. Drizzle with 1 tsp of olive oil
  5. Cook in the oven for 20 minutes.
  6. In a small sautee pan add the mushrooms and cook for 5-8 minutes.
  7. To make the Miso-Tahini Vinaigrette: Add garlic, miso, tahini, honey, rice wine vinegar, sesame oil, and water into a jar. Shake the jar into all the ingredients are combined.
  8. To assemble the salad, add the mushrooms, squash, and cashews to a bed of arugula. Pour 1-2 tablespoons of the miso-tahini vinaigrette on top.
  9. Enjoy

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Delicata Squash & Mushroom Flatbread

Do you ever come home after a long day of work and want something cheesy? That’s a rhetorical question right. The answer is always. Sometimes I just go for cheese (and a glass of wine) but other times you can add some vegetables to your cheese and call it a Pizza! This flatbread is ready in under 30 minutes by using a pre-made flatbread and highlights the best fall squash has to offer.

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Delicata Squash & Mushroom Flatbread

  • Servings: 3 servings
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easy weeknight dinner ready in under

Ingredients

  • Flatbread (I bought one at Trader Joes)
  • 3 oz of Fontina Cheese
  • 2 tsp olive oil
  • 1 medium delicata squash, sliced into 1/2 inch slices
  • 1/2 cup sliced mushrooms
  • 1/4 cup of onion
  • a couple sprigs of sage

Directions

  1. Preheat the oven to 350 degrees
  2. Slice the squash into 1/2 inch round slices
  3. Scoop out the seeds from the centers
  4. Drizzle with 1 tsp of olive oil
  5. Cook in the oven for 20 minutes.
  6. In a small sautee pan add the mushrooms and onions.
  7. Sautee for about 5-8 minutes.
  8. When the squash is ready, add the cheese to the flatbread, top with mushrooms.
  9. Cook in the oven for 3-5 more minutes.
  10. Sautee the sprigs of sage and sprinkle on top when you pull the flatbreak out of the oven.
  11. Enjoy

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Mushroom Farro Risotto stuffed Acorn Squash

I have been making “farro risotto” for years and it is definitely my favorite fall dish. It’s easy and fairly quick to make, unlike real risotto with Arborio Rice. Like I said, it’s delicious but when you are looking to impress your guests, or yourself on a weeknight. Roast Acorn squash while you cook the Farro. When the Acorn Squash is roasted, scoop in the farro for an impressive edible piece of art.

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Mushroom Farro Risotto stuffed Acorn Squash

  • Servings: 2
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dressed to impress

Ingredients

    – 2 tsp Olive Oil, divided
  • 1 acorn squash, sliced in half, seeds scooped out.
  • 1 cup dried farro
  • 2 1/4 cups low sodium vegetable broth
  • 1 cup mushrooms, sliced
  • a couple sprigs of sage
  • 2 TBSP Parmesan (a little more to serve)

Directions

  1. Preheat the oven to 425 degrees.
  2. Drizzle olive oil on squash, place in the oven for 30 minutes.
  3. In a medium pot add 1 cup of dried farro and 1 cup of vegetable broth.
  4. Cook on medium heat for 10 minutes until farro absorbs all the liquid, then add the second cup. Cook until farro absorbs the second cup of liquid and the farro is tender.
  5. On a second burner,iIn a small skillet, add 1 tsp of olive and 1 cup of shredded mushrooms. Cook for 5-8 minutes until golden brown.
  6. Remove the mushrooms from the pan and pour into the pot with farro.
  7. Add the sage to the pan. Cook for 1-2 minutes until crispy.
  8. Add the remaining liquid to the pot. Once its almost all soaked up, add the Parmesan. Cook for 1 more minute.
  9. To serve, scoop the farro mixture into the acorn squash. Sprinkle the crispy sage and Parmesan on top.
  10. Enjoy!

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Zucchini Veggie Sandwich

I have another messy sandwich for you this week. A couple weeks ago I shared this Apricot Blackberry Grilled Cheese and told you that I made a mess. Today’s sandwich is no exception.

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I have been eating this sandwich combination for a few years. I found a grilled veggie sandwich like this one on a menu  but with the addition of roasted red peppers. But as you have learned…surprise surprise… I hate roasted red peppers (and all peppers tbh). So like many of my recipes, I went home and creating a version to meet my taste specifications. And personally i think it’s even better without red peppers, but i guess i wouldn’t really know 😉

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Zucchini Veggie Sandwich

  • Servings: 1 sandwich
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Basil Sunflower Seed Pesto and fresh mozzarella bring these veggies to the next level

Ingredients

  • 8-10 small/medium basil leaves
  • 1 TBSP sunflower seeds
  • 1 TBSP Parmesan cheese
  • 1 TBSP Olive oil, a little more if necessary
  • 2 slices of sourdough
  • Cooking Spray
  • half a zucchini, cut in 4 strips lengthwise
  • half a summer squash, cut in 4 strips lengthwise
  • portabello mushroom caps, just two large strips
  • 1 oz of fresh mozzarella

Directions

  1. Make the pesto: Add the basil, sunflower seeds, Parmesan, and olive oil into a small food processor/blend.
  2. Pulse/blend until fairly smooth. The pesto will likely still have some small pieces.
  3. Toast the sourdough bread on a low setting.
  4. Spray a medium/large pan with cooking spray.
  5. Add the mushrooms, zucchini, and summer squash.
  6. Cook for 5-8 minutes.
  7. Re-spray the pan. Add the bread to the pan.
  8. Spread the pesto on both pieces and add the fresh mozzarella.
  9. After 1-2 minutes, add the cooked veggies to the side with the cheese.
  10. Add the top slice of bread to the sandwich. Press down with a spatula.
  11. After 5 minutes, remove the sandwich from the pan.
  12. Enjoy warm. The sandwich is best served right away.

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Bloopers.

(this is what happens when you try to balance sandwiches)

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Miso Swiss Chard Quinoa Bowls

Cloudy rainy days are the worst for food photography! And now with my new job, I have been trying to cook and photograph after work some days. Last month when I was making this dish, it rained every single day. The sun never came out. I had the intention to cook on Tuesday then Wednesday and then Thursday came by and it was still cloudy. I thought I would give it a try but as I expected the pictures weren’t great.

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So a week later I was at it again! This time maybe a little too ambitious, I tried to cook two things at once and photograph two dishes from after work until the sun set. Since there was sun they came out much better, however, it was definitely getting close by the time I finished this recipe.

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Swiss Chard is really like any leafy green in terms of taste. I think it goes well in the quinoa bowl, but you can also use any other green you like. But if/when you have Swiss chard leftover from a recipe it’ easy to find another use for it! It can be added to lots of different rice/quinoa bowl combination.

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If you have some, give this one a try!