QUICK AND EASY MEALS

Now that Pesach is over, we can finally start our summertime cooking, which to me, means fresh and quick meals! These recipes are dishes that I love to prepare quite often in my kitchen, the best part is they’re easy to multiply when cooking for a crowd too! 

Crispy Asian Chicken salad

This isn’t your ordinary crispy chicken salad. It’s packed with flavor and a little spicy kick from the sriracha sauce. You’ll love this vinaigrette; it tastes delicious with everything!

4 chicken breasts, boneless and skinless sliced into cutlets 

3/4 cup cornflake crumbs

1/2 tsp. salt 

1 tbs. sesame seeds

1/2 cup sriracha sauce 

1 egg white 

1 1/2 cups oil for frying 

For the salad:

1 box baby spinach leaves  

1 grated carrot 

1/2 cup shredded red cabbage 

For the dressing:

1/4 cup mayonnaise 

1/4 cup rice vinegar 

1 tbs. soy sauce 

1 tbs. sesame oil 

2 tbs. maple syrup or honey

1 clove garlic, crushed 

1. In a mixing bowl, combine the egg white and sriracha sauce.

2. In a separate bowl, combine the crumbs, sesame seeds, and salt.

3. Dip the chicken in the sriracha mixture, then into the crumbs, and set aside.

4. Heat up the oil in a medium size pan over medium high heat. Fry the chicken in batches for 2 minutes on each side until golden brown.

Baked Falafel

Baked falafel is something most people are skeptical to try because of the fear that the falafel simply won’t be the same. If you follow this recipe, you’ll see that with heavy seasoning and high heat, your baked falafel will come out crispy and delicious every time, without the need to fry!

1 cup dried chickpeas

1 tsp. baking soda

1/4 cup parsley, minced

1/4 cup cilantro, minced

3 cloves garlic

1/2 yellow onion

1 jalapeño pepper (optional)

3-4 tbs. flax meal (or 5-6 tablespoons flour)

1 tsp. cumin

1 tsp. ground coriander 

1/2 tsp. salt 

2 tbs. oil

1. Soak the chickpeas in water with the baking soda for 12 hours or overnight.

2. In a food processor, pulse the onion, garlic, jalapeño, parsley, and cilantro until finely minced. Transfer mixture to a bowl and add the oil.

3. Blend the chickpeas in the food processor until it comes together resembling wet sand. Combine with the blended aromatics.

4. Add the flour or flax meal and mix well until the mixture is slightly tacky and holds together. If the mixture feels too loose, add one more tablespoon of four/flax.

5. Form ping pong size falafel balls and place on a parchment paper lined baking tray. Bake on 450 for 15-20 minutes until browned.

6. AIR FRY OPTION: Air fry on the highest setting for 10 minutes, then flip for another 3-4 minutes until dark golden brown on both sides.

CHEF’S TIP

How to store falafel in freezer:

Form patties or balls out of the falafel batter, and bake or fry until golden brown. Allow to cool to room temperature, then place on  a baking sheet and allow to freeze for about an hour. 

Place in single layers in a plastic freezer bag. If you wish to place them in an airtight container, place wax paper in between the layers to prevent sticking.

Thaw in the refrigerator, and then heat in the oven at 350° degrees for about 15 to 20 minutes.