When I think of where I was a year ago, my heart breaks just a little bit.

I don't mean where I was physically, hunched over a blistering-hot tray of roasted lemon potatoes, broccoli and bell peppers, golden from a sprinkling of turmeric and fragrant with my last remaining dry summer herbs. I mean my emotional state; ecstatic one moment, then plunged into despair the next, yet constantly riddled with anxiety.

What I thought was love was actually infatuation. What I saw as joy was actually bouts of manic euphoria. What I confused for happiness was no more than the frantic gasps of breath of someone who has been deprived of oxygen for so long, they could no longer tell what was pure H2O - and what was smog.

In November of last year, the winding paths of the electronic dating sphere brought me A. As I am wont to do in autumn, I fell in love quickly, dazzled by his charm and other-worldliness, his promises, his knowledge of things I had heretofore only heard of on Mr. Robot. Or at least, I thought I fell in love.

In the throes of this-thing-called-love, I barely slept. I spent days glued to my phone, waiting for the next satisfying 'ping' of a message. His 'good morning' and 'good night' became my drug, his caresses my needle. Like a junkie, I used his words and promises as the receptacles for getting diacetylmorphine into my body, creating intense euphoria while suppressing all sense of physical pain. I saw our connection as a cosmic gift, building castles in the sky from the breadcrumbs he spread around.

But, like all heroin rushes, the euphoria faded. The cracks appeared in everything, and I started glimpsing that behind the words, there was not much substance. Furthermore, there was little that was real in my feelings - instead, I wanted so desperately to be crazy in love, that I actually made myself crazy.

But amidst all the craziness, I started cooking again. At first it was salads and lunches for one, stuffed baked potatoes and soups. Then it was more elaborate lemony desserts that I have yet to show you, the sprinkling of powdered sugar dust seeming like the haze I was walking through. And then, it was this tray of roasted lemon potatoes, broccoli and bell peppers, coming out of the oven smelling like the citrus orchards of my youth.

Throughout the endorphin-fuelled daze and daydreams, I got my kitchen groove back.

A and I split three months later, on the heels of my life-changing trip to Hawaii. I found my future condo barely three weeks later. I baked brie and fried blintzes. I went to Barcelona and Israel. I organized events. I moved and did renovations. I finally started feeling at home (I baked cinnamon buns to celebrate).

And then, I met real love.

So when I think back to where I was a year ago, my heart breaks just a little bit. Not because it was such a bad place to be, or because there was so much confusion, or even because I let myself get so, so delusional. Or at least, not only because of that. My heart breaks just a little bit because back then, in the cloud of steam produced by my freshly roasted lemon potatoes, broccoli and bell peppers, I let myself think, "This must be IT."

I just couldn't see what was coming.

What to serve with this turmeric potatoes recipe?

I like to serve them besides chicken kofta kebabs for a whole meal. for example, this chicken leg quarters recipe is a regular one we turn to!

While I have the oven running, I also like to roast bell peppers for roasted bell pepper bisque. I also sometimes make roasted eggplant soup.

Recipe

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Roasted lemon potatoes, broccoli and peppers

Roasted lemon potatoes, broccoli and bell peppers are golden from a sprinkling of turmeric and fragrant with the last remaining dry summer herbs. 

Course Appetizer, Side Dish

Cuisine Middle Eastern, vegan

Keyword Roasted lemon potatoes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 292kcal

Author Ksenia Prints

Ingredients

• 1 lb potatoes
• 2 lemons
• 2 crowns of broccoli
• 2 bell peppers
• ½ teaspoon turmeric
• 1 tablespoon paprika
• ½ tablespoon dried minced onion
• 1 teaspoon chilli powder
• 1 teaspoon garlic powder
• ½ tablespoon dried oregano
• ½ tablespoon dried thyme
• ⅛ cup olive oil
• Salt and pepper to taste

Instructions

• Chop all vegetables coarsely: slice potatoes and lemons, break broccoli into florets, and cut bell peppers into thick strips.
• In a large bowl, combine vegetables with seasonings and olive oil. Mix well until all vegetables are evenly coated. 
• Cover a baking sheet with parchment paper or a silicone mat. Arrange vegetables in a single layer.
• Roast at 425F for 30 mins. Serve immediately, making sure to get all the dressing out of the pan. Roasted lemon potatoes, broccoli and peppers will keep in the fridge in a sealed container for five days, their flavours intensifying.

Nutrition

Calories: 292kcal | Carbohydrates: 51g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 121mg | Potassium: 1684mg | Fiber: 14g | Sugar: 10g | Vitamin A: 3949IU | Vitamin C: 399mg | Calcium: 200mg | Iron: 5mg

The post Roasted lemon potatoes, broccoli and bell peppers appeared first on At the Immigrant's Table.

After a lengthy absence dedicated to doing the things in life that matter (moving, travelling, dancing, learning Spanish, convincing myself I can love again), your favourite Russian Israeli is back with another paean to fatherhood, this time in the form of spelt orange pecan sugar-free cinnamon buns. I hope you like these as much as my co-workers did.

These stevia-sweetened healthy spelt orange pecan sugar-free cinnamon buns are a special treat that will make you forget about those mall court Cinnabuns.

"Dad, there is more nutella on that piece of bread than actual bread!"
"Dad, do you really need all that juice?"
"No dad, you really shouldn't have another bun."

My dad always had a sweet tooth. In fact, you could say my dad has a tooth for everything - salty, spicy, savoury and sweet. From stinky cheeses to dark chocolate with fleur de sel, he is a man who appreciates a good gourmet meal, followed by a tall glass of exquisite red wine.

But he is also the kind of man who cannot pass up a cinnamon bun from a market stand in Germany, the smell of its sticky sweet icing wafting to pull him in by the nose like a siren's plaintive call.

The trouble is, consequently to his sweeth-tooth, my dad has also always had weight management issues.

It's a tricky balance. Every year come Father's Day or his birthday, my family would struggle to come up with a way to treat him to a great meal without compromising his health. My mother would pack picnics and bake sugarless streusels that sometimes tasted more like kraft paper than a dessert. I would prep carbless sandwiches wrapped in lettuce leaves, their countenance as sad as their taste. And at the end of the day, we could always count on finding my father sneaking in some dark chocolate when no one was looking.

So this year come Father's Day, I decided to take a different approach.

With the help of flavored liquid stevia drops, I was able to prepare a yeasted spelt dough that was as healthy as it was a delicious. All-natural stevia powder sweetener helped me mimic the flavor and texture of sugar in a hearty mix with cinnamon and pecans. A few drops of orange stevia Flavorall sweetener made it possible to give my cream cheese icing just the zing it needed. After a few tweaks and creative additions, a cross between hearty Irish hot cross buns and the white-flour, empty-sugar, calorie-laden cinnamon buns we all know and secretly love.

And at the end of the day, I looked at sugar-free, healthy spelt orange pecan sugar-free cinnamon buns that would be able to tempt my dad just as much as any German baked goods stand.

But also at the end of the day, my father is approximately 8,856 kilometres away. With his love of sweets and good wine, his critical mind and yet undying ability to wish and hope for more. With his dedication to his patients and his family and his friends, some of which at times come at the expense of others. With his million hobbies and interests, all of which he seems to be just good enough at. With all of the qualities I inherited from him, including his temper and kindness and terrible, terrible sense of humour.

So when I looked at my sugar-free, healthy spelt orange pecan sugar-free cinnamon buns, I knew I baked them for my father in mind only. And I took them to work on the Monday following Father's Day, in order to bring some joy to a few other fathers (and mothers).

Because sometimes, just baking something for someone you love is enough - even if they don't get to taste it.

Full disclosure: I received monetary compensation from Greeniche in exchange for this post. As such, this posts contains affiliate links to the products that help make keepign a blog possible. I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Spelt orange pecan sugar-free cinnamon buns [Sugar-free, whole grains]

These stevia-sweetened healthy spelt orange pecan sugar-free cinnamon buns are a special treat that will make you forget about those mall court Cinnabuns.

Course Dessert

Cuisine German

Keyword cinnamon buns, orange pecan sugar-free cinnamon buns

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 6 -8

Calories 595kcal

Author Ksenia Prints

Ingredients

Yeasted dough:

• 1 cup milk
• ½ cup melted butter
• 2 ¼ teaspoon yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 cups white spelt flour if dough is too sticky, you may need to add a little more
• 10 drops flavored orange Flavorall stevia

Filling:

• 5 tablespoon butter melted
• 12 teaspoon granulated stevia
• 1 tablespoon cinnamon
• ¼ cup chopped pecans

Cream cheese icing:

• 3 oz cream cheese
• 1 oz sour cream if looking for a lighter spread; otherwise, use another 1oz of cream cheese
• ¼ cup milk start with ⅛ cup and add until desired consistency - fairly thick but spreadable
• 10 drops orange-flavoured Flavorall
• Zest of one orange for topping
• Additional chopped pecans for topping

Instructions

• In a small saucepan, combine milk and butter and heat gently until butter is fully melted. Let cool until mixture reaches temperature of a warm bath (110C).
• Transfer mixture to a large mixing bowl. Add yeast. After 10 minutes, check that yeast has activated (it should bubble and smell a bit). Add sugar, salt and liquid stevia and stir.
• Add flour to mixture one quarter cup at a time, stirring gently. Dough should be sticky. When it is too thick to stir, transfer to floured counter and knead a couple of times, just until dough comes together - be careful not to over-knead. Coat a clean bowl with oil and add your dough ball. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
• When dough has risen, roll it onto a floured surface. Using a rolling pin, roll it out gently into a thin rectangle about 1-inch thick. Brush with 3 TBs of melted butter, sprinkle with granulated stevia, cinnamon and pecans.
• Starting at one end, roll up the dough tightly into a roulade and place seam-side dough. Using a serrated knife, cut into 2-inch pieces. Arrange in a buttered and floured round pie pan or a square 9X9 inch pan. Brush tops of cinnamon buns with remaining melted butter.
• Cover with plastic wrap, place on top of your oven and let rise a second time while your oven is preheating.
• Preheat oven to 350F.
• While oven is preheating, prepare cream cheese frosting: whip cream cheese with sour cream, milk and stevia.
• Once oven reached desired temperature, bake cinnamon buns for 25-30 minutes, until slightly golden. Let cool for a few minutes, then dress with cream cheese frosting, sprinkle with grated orange zest and pecans. Serve immediately.

Nutrition

Calories: 595kcal | Carbohydrates: 60g | Protein: 12g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 652mg | Potassium: 144mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1073IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 3mg

The post Spelt orange pecan sugar-free cinnamon buns appeared first on At the Immigrant's Table.

A food blogger's life

"I don't have anything to eat, but I'm sure we can scrounge something up." I began, giving my friends an apologetic smile as we hopped on the metro.

Now, if you're friends with a food blogger, you know that's probably a lie. If you're friends with me, you can bet it's a lie. A lie learned on my grandmother's knee. A lie honed over years of entertaining and making up meals from scratch.

I may have no fresh vegetables, or no bread, and none of the traditional fixings one needs for entertaining - chips, salsa, charcuterie meats.

But as long as you have a freezer, a pantry and several canned goods, you're good. You can always put together a quick entertaining dish like this baked brie with peaches, pecans, herbs and honey. For a more Christmasy version, try my baked feta dip or Mexican baked feta salad dip for Cinco De Mayo.

Making due with what you've got

In fact, this dish came about from just such an entertaining emergency. Danielle was on her way over to my place after a long day of studying. Kindly, I thought the occasion called for more than just a couple of shriveled logs of goat cheese and stale crackers.

So I threw together a simple salad of greens, pickles and pumpkin seeds. As I said, you are never too far from dinner if you have some pickles in your fridge!

I then rummaged around my freezer and pantry to make a more interesting main.

Full disclosure: I usually have a round of brie cheese in the freezer. I know, I know, this is weird. But sometimes, brie cheese goes on sale and you just don't want to eat it all at once. Then you assume that some day, guests may come and you'll have nothing to serve them, the store will just be out of brie cheese, and...

Whatever, I grew up in a Soviet household, give me a break.

Baked brie with peaches, nuts and herbs

Anyway, I took out a log of brie cheese from the especially-crafted cheese drawer in my fridge my freezer. I placed it gingerly at the bottom of a small ceramic dish. Note: you don't need a special brie-baking dish to bake brie; nearly any ceramic dish you like will do!

Then I rummaged around my pantry, and fished out a can of California cling peaches, which I also use in my gluten free peach cobbler. Canned peaches also serve as a great saviour at emergencies just like this one. Or if you need to kill an intruder, cuz the can is heavy. Just sayin' - a girl living alone has gotta plan!

During winter, when fruit is expensive and has to be trucked all the way from Mexico, I much prefer the safety and comfort of frozen peaches, or in their absence, a good can of peaches to bruised and battered fresh fruit. Or if you're smart, you make yourself some peach jam and you're golden!

California cling peaches are grown and canned in the United States, on family farms that adhere to the highest agricultural and safety standards. With them, I can count on the freshest, most nutrient-packed peaches making it to my table at any given time.

A few chopped pecans, a drizzle of honey and a sprinkle of whatever fresh herbs you have on hand and you've got baked brie with peaches, pecans, herbs and honey.

The perfect entertaining dish

Now, this dish will forever be known as your perfect entertaining dish. Prepped in under 5 minutes, and ready in another 15-20 in the oven. With the smells of creamy melting baked brie with peaches wafting all over the place, your guests will salivate long before it's served.

When cooked, canned peaches maintain their shape and firmness better than fresh peaches. While your brie is getting good and melty the peaches break down only slightly into a beautiful, quickly made jam with a contrasting texture. The pecans provide additional crunch and contrast.

Altogether, this is a dish that will make your guests really distrust you the next time you say you don't have anything in the fridge... But that's a risk you take every time you make something from this blog.

Full disclosure: I received monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Baked brie with peaches, pecans, herbs and honey

California cling peaches, chopped pecans, a drizzle of honey and a sprinkle of herbs, and you've got everyone drooling over gooey baked brie with peaches.

Course Appetizer

Cuisine Entertaining, French, North American

Keyword appetizer, baked brie, brie, cheese, nuts, peaches, pecans

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 251kcal

Author Ksenia Prints

Equipment

• Ceramic dish for baking in the oven

Ingredients

• 1 wheel brie
• 1 can California cling peaches chopped into cubes
• ¼ cup pecans crushed
• 5 fresh thyme or tarragon branches
• 3 basil leaves , or 3 sage leaves, sliced finely
• Honey

For serving:

• 1 Baguette or crackers of your choice

Instructions

• Preheat oven to 325F.
• Unwrap brie and place it in an oven-safe ceramic dish. Top with cubed California cling peaches and pecans. Sprinkle with chopped fresh herbs. Drizzle with honey as desired.
• Bake in a 325F oven for 15-20 minutes, until brie has melted and topping has browned a bit on top. Serve immediately with baguette slices or the crackers of your choice.

Nutrition

Calories: 251kcal | Carbohydrates: 42g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 402mg | Potassium: 241mg | Fiber: 4g | Sugar: 12g | Vitamin A: 427IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 3mg

The post Baked brie with peaches, pecans, herbs and honey {Veg, GF} appeared first on At the Immigrant's Table.

In this scrumptious brunch dish, nutty buckwheat crepes dressed up with airy, cloudy ricotta and fragrant thyme peach confiture, for a brunch worthy of any fancy restaurant - without the bill.

This post is a partnership with California Cling Peaches, but all opinions expressed here are my own. Please consider supporting the brands that make this blog possible.

Breakfast just may be my favourite meal of the day. And brunch? Don't even get me started. In my eyes, it's the part of the week that most able-bodied and stable-minded adults should look forward to... with dread.

The ritual of going out to a hyped-up restaurant, waiting in line for what feels like the gestation period of an elephant, eating cold eggs with questionable, leftover seafood sauce while a neighbour's child screams in your ear... Heaven.

But what if I told you it doesn't have to be like that? That you could enjoy a delectable, restaurant quality brunch in the comfort of your own home with a mere 15 minutes work, and a cost of about $10 for your whole family?

With my buckwheat crepes with ricotta and peach thyme confiture, you're on your way to true brunch heaven - without nary a note of sarcasm.

Your brunch heaven starts with a can of California Cling Peaches. Yes, you heard me right - a can of peaches. Because California cling peaches are picked and packed in their own juices quickly (usually within 24 hours of pick), they retain their appearance, texture, flavour and nutritional content.

They are inexpensive and easy to get, and most importantly, California Cling Peaches retain their shape and firmness better than fresh or frozen peaches while cooking - which means no mushy parts in my peach thyme confiture.

Canned or frozen peaches are your best way to get all the nutrients and that true taste of sunny, juicy stone fruit in the midst of winter, so trust me on this.

How to make peach thyme confiture?

You will need the following ingredients for thyme peach confiture:

• 1 can California cling peaches, sliced
• 10 strands of thyme
• 5 TBs butter

So back in our kitchen, after opening that darned can of peaches, we start cooking it with a bit of thyme - and then, a bit of butter. A sweet, caramel-like smell begins to waft through your apartment, starting to rouse your family members and calling them into the kitchen like a gentle siren song - melodious, but deadly.

How to make buckwheat crepes?

You will need the following ingredients for thyme peach confiture:

• 3 large eggs
• 3 cups liquid milk, water, or combination of 2 glasses of milk and one glass of water
• 1 Tbsp. canola oil
• 1 Tbsp. sugar, or more for sweet crepes
• A pinch of salt
• 1-2 cups buckwheat flour, as needed
• Butter, as needed
• Ricotta, 1 small container

While your confiture is working its magic on the stovetop, you work on your buckwheat crepes. A simple mixture of eggs and milk and buckwheat flour gives these crepes some character, body and a nutty flavour reminiscent of hazelnuts.

I find buckwheat crepes so much more interesting than regular crepes (though my mother's Russian blintzes are always a hit!), and they stand up to the flavour of toppings so much better.

In other words, you can bet that buckwheat crepes can handle ALL the flavour of ricotta and thyme peach confiture.

How to assemble buckwheat crepes with ricotta and peach thyme confiture?

When your stack of buckwheat crepes has grown to towering proportions, and your confiture has been taken off the stovetop, you let people roll their crepes with a dollop of ricotta, and a few spoonfuls of thyme peach confiture. With a few cups of steaming coffee or milky tea, a pitcher of your favourite juice, and nothing but your favourite 8tracks mix to disturb the silence, you can bet you're in brunch heaven.

Upcoming chances to eat my buckwheat crepes

If you're in the Montreal area this upcoming weekend and would like to taste some homemade buckwheat crepes, traditional Russian blintzes and a host of Russian toppings that will make you swear it's the best cuisine in the world, come to my Maslenitsa: Folklore and Fairytales gathering. Delicious food, good company and unique entertainment are guaranteed.

Full disclosure: I received monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Buckwheat crepes with ricotta and peach thyme confiture

Nutty buckwheat crepes get topped with airy ricotta and flavourful thyme peach confiture, for a brunch worthy of any 5-star restaurant - without the bill.

Course Breakfast

Cuisine Quebec

Keyword crepes, gluten-free, peaches, ricotta, sweet, vegetarian

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 -5

Calories 573kcal

Author Ksenia Prints

Ingredients

For thyme peach confiture:

• 1 can California cling peaches sliced
• 10 strands thyme
• 5 tablespoon butter

For buckwheat crepes:

• 3 large eggs
• 3 cups milk water, or combination of 2 glasses of milk and one glass of water
• 1 tablespoon canola oil
• 1 tablespoon sugar more for sweet crepes
• A pinch of salt
• 2 cups buckwheat flour (could be less, look at the consistancy of the batter)
• Butter as needed
• Ricotta 1 small container

Instructions

• Start by making the thyme peach confiture. Preheat pan to medium-high heat; add 2 TBs butter. Drain peaches from juice, reserving the juice for later. When butter has softened, add peaches. Let cook for 5 minutes, until they get a bit of a sear. Add thyme and peach juice, and let cook for an additional 5 minutes, until it reduces a bit. Add butter. Stir until butter has completely softened, and cook for an additional 2 minutes. Remove from heat, and remove all thyme strands from the confiture.
• While thyme peach confiture is cooking, make buckwheat crepes. In a large bowl, whisk eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding buckwheat flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).
• Place just a touch of butter at the bottom of a large plate. Set aside.
• Preheat a pan to medium-high heat - the pan should sizzle when you add in the oil! Add a dab of butter, and pour in a ⅓ cup of the the batter, tilting the pan to spread it thinly and evenly. When the edges of the crepes curl and bubbles appear, use a thin spatula to flip it (this should be easy - otherwise, your batter is too runny or your pan not hot enough). Cook briefly on the other side, and remove from pan onto the buttered plate. Top the cooked crepe with a touch of butter.
• (Please note that the first crepe rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).
• When the buckwheat crepes are ready, serve them to the table with ricotta and thyme peach confiture. To eat, put a tablespoon of ricotta in the middle of a crepe, top it with confiture, and seal all the edges.

Nutrition

Calories: 573kcal | Carbohydrates: 65g | Protein: 19g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 250mg | Potassium: 815mg | Fiber: 8g | Sugar: 22g | Vitamin A: 1377IU | Vitamin C: 8mg | Calcium: 287mg | Iron: 4mg

The post Buckwheat crepes with ricotta and peach thyme confiture appeared first on At the Immigrant's Table.

We are seated around a long hexagonal table whose midsection has been stretched beyond proportion with extension leaves, like a snake that's gorged itself on a large rodent and now can do nothing but lie in wait. The sun is shining brightly over our heads, illuminating a table overflowing with Salada Russa, vinaigrette salad, and all manner of spicy garlic dill pickles. Our wine glasses are half empty, and the conversation is loud and raucous; my sister and I have placed bets on which of the grandparents will start the fight first. Despite the mounds of food, everyone is a bit hungry still, waiting for the main course of this al fresco lunch. And then she walks in, my mother, triumphantly holding a tray in her hands - in the centre is a baking dish filled with cold haddock in carrot lemon sauce. And the room quiets just a little bit.

My mother is not much of a cook. Besides stewed cabbage and strudel, she mainly sticks to simple salads, tried-and-true quiches and cheese platters. Yet fish is her pièce de résistance, the one thing that she pulls out during festive events that she knows everyone will ooh and ahh over.

In winter, she serves a whole salmon side, caked in cream and baked in high heat on a bed of potatoes until all of its juices have let out and flowed on the bottom of the tray. It's a sight to behold, but an even better experience to eat.

In summer, my mother goes to the local fishmonger and buys cheap white fish, which often tends to be haddock. She grates carrots, whole dozens of them, until the pile of carrot shreds by her cutting board passes the lowest shelf above her sink. Onions are chopped coarsely, and a whole host of lemon juice is squeezed into a little pitcher. And then she mixes it all together, letting the carrots and onions and lemon macerate and bake into a sauce that is silky and sweet and tart all at once. The fish, unable to resist any longer in the face of all that goodness, lets out one last cry of resistance before finally collapsing under the mound of delicious carrot lemon sauce. The whole thing is let to cool down in the fridge and served the next day, when the flavours have blended sufficiently and the cold haddock can truly shine.

When I asked my mother how she came up with her cold haddock in carrot lemon sauce, she hummed and hawed. She avoided my questions for months. She served me more fish. But eventually, she leaned in in a conspirational manner and whispered:

"It's based on your grandmother's recipe. But don't tell her of she'll let it go to her head."

Today, when I am standing in my little kitchen in Montreal, I can close my eyes and imagine that raucous table at my parents' yard in Israel. I can taste the white wine and the garlic hummus. I can hear my grandparents, fighting among them about the state of Russian politics. I can feel the fork in my hand, the same one I had used since I was a teenager and which I refuse to throw out, insisting food just tastes better on it. I can smell the flowers blooming all around us.

Or I can do one better: I can go to the local fishmonger and buy locally raised, Canadian haddock. I can read about the journey it makes from Georges Bay to my table. I can buy Quebec carrots from Nantes, colourful roots with their tops still attached and the smell of earth still on their bodies. I can use maple syrup to balance out the sourness of the lemon, if the carrots aren't sweet enough on their own.Like a true immigrant, I can create a dish that is at once a stark embodiment of my parents' house and their Russian cuisine, and the Canadian terroir in which I chose to make my home.

So I don't get homesick anymore. I just make cold haddock in carrot lemon sauce in the midst of the Canadian winter, and feel it all over again.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Cold haddock in carrot lemon sauce

Perfectly cooked haddock rests under a sauce of carrots, onions and lemon sauce that is silky, sweet and tart all at once. A perfect gluten-free, dairy-free one-pot meal.

Course Main

Cuisine Russian

Keyword Cold haddock, Cold haddock in carrot lemon sauce

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 225kcal

Author Ksenia Prints

Ingredients

• 1 kg Canadian haddock
• 2 pounds carrots
• 2 onions
• 4 garlic cloves
• 5 tomatoes
• 156 ml tomato paste
• 1 tablespoon paprika
• 2 bay leaves
• 1 tablespoon maple syrup or citrus marmalade
• 2 lemons juiced
• 1 bunch cilantro or parsley according to preference
• Salt & pepper to taste

Instructions

• Cut haddock into bite-sized pieces (about 2-3 inches in length and 1 inch in width). Salt fish slices. Preheat a large pan to high heat, adding 1 TB of Canola or grapeseed oil. Fry fish slices until they have browned on one side and come off the pan easily, about 2 minutes. Turn over and repeat until you have fried all the fish slices. Set aside.
• To prepare the marinade, grate carrots. Coarsely chop onions. Mix carrots with onions, tomatoes, garlic, tomato paste, spices, lemon juice and salt and pepper to taste. Add maple syrup or citrus marmalade, taste and correct seasonings as needed. Add to pan and cook until carrots have softened and sauce has became more liquid in consistency.
• Liberally coat the bottom and sides of a large covered baking dish with oil. Layer fish and sauce liberally. Bake, covered, at 400F for 20-30 minutes, until fish flakes easily with a fork.
• Let cool overnight in fridge. Serve cold. Bon Appetit.

Nutrition

Calories: 225kcal | Carbohydrates: 30g | Protein: 26g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 496mg | Potassium: 1088mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6807IU | Vitamin C: 44mg | Calcium: 77mg | Iron: 2mg

The post Cold Haddock in Carrot Lemon Sauce appeared first on At the Immigrant's Table.

This post is a collaboration with Happy As a Yam. I am proud to only work with people and businesses I truly believe in!

What is Pepita Salsa, or Salsa Macha?

All this talk about halloumi cheese is great, you may think, but what about the other ingredients in our tacos? For example, what is pepita salsa, also known as Salsa Macha?

Salsa Macha is an unusual rich sauce that hails from Veracruz, Mexico. Unlike more typical salsa that is based on fruit or even veggies, Salsa Macha is made from ground and processed dried chiles, garlic, nuts and seeds.

A lot of Salsa Macha is made largely from peanuts or sesame seeds. For my recipe, I wanted to make a salsa based on another seed: pumpkin seed salsa.

In this deeply flavored salsa, ground and toasted pumpkin seeds are joined with mixed dried chiles, sesame seeds and garlic and ground into a delicious, slick pumpkin seed salsa. This salsa goes beautiful with the cheesy flavor of hallomi cheese, but I also love drizzling it on tofu, roasted cauliflower or using in other vegetarian tacos of your choice.

For example, it would go really well on my friend Katia's Curried Jackfruit Tacos.

You can find my pumpkin seed salsa recipe here. When I don't have extra salsa macha in my fridge, I love making a quick homemade salsa to spice these tacos up. It's so refreshing!

Blogger Spotlight: Happy As a Yam

Let me tell you a bit about the blogger who sparked up this delicious recipe: Katia from Happy As a Yam.

I got to know Katia through Instagram, where her colorful and beautiful feed of gluten-free and vegan recipes made me drool every time. Once we started chatting, I was thrilled to discover Katia was also based in Montreal, spending her days cooking and baking gluten-free dishes, just like me!

With a unique palette, an eye for international recipes and an easy-going, light and bright photography style, Happy As a Yam's recipes offer something for everyone. I can't wait to try her gluten-free and vegan croissants, her savory portobello mushroom spaghetti squash boats, or her eggplant ratatouille once my favourite summer vegetable appears!

For this recipe collaboration, Katia developed mouthwatering Curried Jackfruit Tacos that would put any pulled pork recipe to shame. They remind me of my vegan pulled pork sandwich, only they sound even better!

Halloumi Tacos Ingredients

To make these veggie tacos with grilled halloumi cheese, you will need:

• 1 halloumi
• 1 avocado
• 8 corn tortillas (i love these Brown Rice Tortillas)
• 1 pint cherry tomatoes
• ½ purple onion
• Fresh cilantro, to taste
• Lime wedges, to taste
• ½ cup pumpkin seed salsa (salsa macha)

How to Make Halloumi Tacos

Make Salsa Macha

Follow my recipe to make a fiery pumpkin seed salsa, or use your favorite store-bought pepita salsa.

Toast Tortillas

Lightly toast your corn tortillas in the same pan you used to fry the halloumi cheese. Lay 2 pieces of grilled halloumi cheese per taco, topping them with halved cherry tomatoes, and a few slivers of purple onion.

Pan fry halloumi cheese

Drizzle a non-stick pan slightly with oil, and preheat it to medium-high heat.

Add halloumi cheese to the pan; cook for 2 minutes on one side, and 1 minute on the other.

Remove halloumi from the pan. (To see other methods for cooking halloumi cheese, check out my post on this amazing Cypriot cheese).

Assemble halloumi tacos:

Dilute desired quantity of pumpkin seed salsa with a few teaspoons of water to make it more drizzable. Top halloumi tacos with a generous drizzle of salsa and a generous sprinkling of fresh cilantro. Serve with lime wedges.

Adaptations

vegan and dairy-free

To transform these grilled halloumi tacos into vegan tacos, substitute the halloumi cheese for sliced extra firm tofu. Sprinkle each slice with salt and pepper before grilling the tofu slices the same way you would prepare the halloumi cheese.

keto, paleo and whole 30

For keto tacos or Whole 30 tacos, sub the corn tortillas for thinly sliced daikon radish or a keto tortilla. You will end up with miniature, bite-size halloumi cheese tacos that are adorable!

Accompanying Dishes

The following dishes can go nicely alongside these halloumi tacos with pumpkin seed salsa, the ultimate in Mexican - Middle Eastern fusion!

Halloumi is incredibly versatile. If you love these tacos, be sure to try my Grilled Halloumi Burger, crispy Harissa Halloumi Fries, and Fried Halloumi Salad.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados

Halloumi tacos with homemade salsa macha, cherry tomatoes and avocados will give a little Middle Eastern kick to your taco night routine! Our Salsa Macha is a take on pepita seed salsa or pumpkin seed salsa, and it's a delicious sauce you'll go back to over and over again.

Course Main Course, Tacos

Cuisine Mexican, Middle Eastern

Keyword avocado, cherry tomatoes, chiles, chili, cilantro, dairy, gluten-free, halloumi, onions, pepitas, sesame seeds, sunflower seeds

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 649kcal

Author Ksenia Prints

Equipment

• Non-stick pan
• blender OR
• Food processor

Ingredients

• 1 halloumi
• 1 avocado
• 8 corn tortillas
• 1 pint cherry tomatoes
• ½ purple onion
• Fresh cilantro to taste
• Lime wedges to taste
• ½ cup Pumpkin seed salsa (Salsa Macha) Recipe here: https://immigrantstable.com/pepita-salsa-macha/

Instructions

Make Salsa Macha, or grab your favorite salsa

• Follow my recipe for making salsa macha, or use your favorite store bought salsa.

To grill halloumi cheese:

• Drizzle a pan slightly with oil, and preheat over medium-high heat.
• Add the halloumi cheese slices directly to the pan; for 2 minutes on one side, and 1 minute on the other.
• Remove halloumi from the pan, and use in the halloumi tacos immediately.

Assemble halloumi tacos:

• Lightly toast your corn tortillas in the same pan you used to fry the halloumi cheese. Lay 2 pieces of grilled halloumi cheese per taco, topping them with a few avocado slices, some halved cherry tomatoes, and a few slivers of purple onion.
• Dilute desired quantity of sunflower seed salsa with a few teaspoons of water to make it more drizzable. Top halloumi tacos with a generous drizzle of pumpkin seed salsa and a generous sprinkling of fresh cilantro. Serve with lime wedges.

Notes

To transform these grilled halloumi tacos into vegan tacos, substitute the halloumi cheese for sliced extra firm tofu. Sprinkle each slice with salt and pepper before grilling the tofu slices the same way you would prepare the halloumi cheese.

For keto tacos or Whole 30 tacos, sub the corn tortillas for thinly sliced daikon radish. You will end up with miniature, bite-size halloumi cheese tacos that are adorable!

Nutrition

Calories: 649kcal | Carbohydrates: 51g | Protein: 13g | Fat: 48g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 354mg | Potassium: 1144mg | Fiber: 15g | Sugar: 13g | Vitamin A: 5821IU | Vitamin C: 40mg | Calcium: 128mg | Iron: 5mg

The post Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados appeared first on At the Immigrant's Table.

What Is Halloumi Cheese?

Halloumi cheese is a salty cheese that originates from Cyprus. It is originally made from goat's and sheep's milk. It is known for its high melting point, which makes it ideal for grilling and frying. It's also very popular in Middle Eastern recipes!

I discovered halloumi cheese when I was growing up in Israel, and I learned how to cook halloumi through many trials and experiments, and from learning from other Middle Eastern chefs.

Cypriot Halloumi cheese has a distinctive flavor that is mild but still quite salty, so it works best in dishes with other bold flavors. Its taste is most similar to ricotta salada - a mild salty cheese.

Some people think that halloumi is a raw cheese, but it's actually made with pasteurized milk. I love using halloumi cheese in many recipes like halloumi tacos, Halloumi Burger and Harissa Halloumi Fries.

If you've never cooked halloumi before, my How to Cook Halloumi Cheese guide walks you through every method before you make this salad.

Why you should try halloumi cheese in a salad

A popular way to enjoy halloumi cheese is as part of a grilled halloumi salad. This recipe for halloumi salad is one of the most popular dishes at the Israeli coffee chain, Aroma Espresso Bar, and after craving it for years I just knew I had to replicate it for you!

This Middle Eastern, Asian-inspired halloumi cheese salad includes a mix of salad greens, tomatoes, bell peppers, mushrooms, cabbage, fresh herbs and slices of grilled halloumi cheese. The mushrooms and peppers are pan fried with an Asian salad dressing, and then added to the salad while warm. The same tangy sauce is then added to the salad to bring out the flavor of the halloumi and other ingredients. 

Grilled halloumi salads are delicious served warm or cold and they make great side dishes or light main meals. The saltiness of the cheese pairs nicely with the crispness of the vegetables and brightness of the herbs, making it a great addition to any salad!

What does halloumi cheese taste like?

Halloumi cheese is a type of cheese that is particularly salty and has a unique taste. It often has a slightly crisp texture when cooked, and it can range from white to light brown in colour.

The flavour of halloumi cheese is quite strong, so it's usually served as an accompaniment to other dishes rather than as the main course. It goes particularly well with vegetables or salads like this one.

I love to fry halloumi cheese for a crispy texture, which really brings out its salty flavour.

Halloumi cheese is popular in Middle Eastern cuisine, but it's gaining in popularity around the world due to its unique taste and texture. Whether you like your halloumi fried or just plain, there's something special about this salty, crispy cheese that's sure to please any palate!

Is halloumi healthy?

While halloumi is often enjoyed as part of a meal, some may wonder if it is truly healthy to eat. Like most ingredients, the answer depends on how it's prepared and what it's served with.

Halloumi contains protein and calcium, so can be considered a healthier choice than other types of cheese. However, due to its high fat content, it should be eaten in moderation.

Adding halloumi to salads is one way to enjoy this cheese without overdoing portions, as salads tend to contain fewer calories than fried dishes.

Eating halloumi as part of a balanced diet can be beneficial for overall health, but watch out for added condiments or sauces which may add extra calories and unhealthy fats.

What type of salad greens can you use?

Salads are a great way to get your daily dose of nutrition, and the types of salad greens you choose to make this salad with can drastically alter the taste and health benefits.

To most closely resemble the flavor of the Aroma Halloumi Salad, you should use arugula and a curly-leaf lettuce, also known as Arabic lettuce or romaine lettuce. Leafy greens like romaine lettuce, kale, spinach, and arugula are packed with nutrients like vitamins A and C.

For something more crunchy, I also use cabbage in this salad. You can also try adding some iceberg lettuce or endive.

If you'd rather have a sweeter flavor profile in your salad, opt for Bibb lettuce or butterhead lettuce.

Lastly, this salad has parsley - you can use flat leaf or curly leaf parsley. Some people prefer to add herbs like fresh mint, Thai basil or cilantro to their salads for an extra pop of flavor. 

Experiment with different combinations of these different salad greens to create the perfect combination for your tastes!

Why You Should Make this Salad

This salad is extremely popular in Israel, and with good reason! It is:

• Sweet and salty
• Has a variety of textures
• Easy to make
• Combines cooked and raw ingredients
• Packed with nutrients
• Unique - combines Middle Eastern ingredients and Asian flavors
• Gluten Free
• Vegetarian

Grilled Halloumi Salad Ingredients

How to make Aroma halloumi salad

Mix fresh ingredients

In a large bowl, combine lettuce and arugula leaves, carrot, cabbage, cherry tomatoes, onion, and parsley. 

How to make pan fried halloumi

To the same pan, add cubed or sliced halloumi cheese, along with 1 tablespoon of the marinade. Fry for 2-3 minutes, turning from side to side to ensure all the sides are golden brown. Remove from heat.

Make salad dressing

In a small jar, make the salad dressing: 1 tablespoon of honey, 1 tablespoon of mustard, juice of half a lemon, 2 tablespoon olive oil, a pinch of salt and pepper. 

Add the rest of the ingredients

To the bowl with the vegetables, add the cooked mushrooms and peppers that you fried at the beginning and the pan-fried halloumi cheese. Sprinkle with a little sesame seeds, and season with salt and pepper to taste.

Pour salad dressing onto the salad, mix and serve immediately.

Tips for Making this Halloumi Salad Recipe

• Don't overcook the peppers and mushrooms - you want them to retain some bite and texture.
• Don't add too much soy marinade to the fried cheese or the vegetables.
• Try other vegetables and greens - like purple cabbage, or even kale. 

Substitutions and variations:

There are so many variations you can come up with - just make sure to keep the ingredients fresh and flavorful for the best results!

• Try using fried halloumi slices as well as halloumi cubes. Traditionally, this salad is made when this firm cheese is cut into cubes and grilled, but halloumi is a great cheese to try and cut into thin cheese slices of about ¼ inch thickness, and about 2 inches in width. To make the slices, cut the block of halloumi into slices across its narrow side, arrange them on a grill or grill pan in a single layer and cook for 2 to 3 minutes per side.
• If you want to add more protein to this salad, feel free to add some chickpeas for an extra boost of protein! 
• Try adding avocado to the salad.
• If you don't have halloumi, try this recipe with another Mediterranean cheese - Circassian cheese.

How to Store Leftover Halloumi salad

This salad does not keep well, as the marinade will make the greens soggy. 

If you want to make this salad ahead time, saute the vegetables and grill the halloumi cubes a day in advance, and keep them in individual sealed containers. Keep the salad dressing separate. You can combine the fresh ingredients except the cherry tomatoes, and keep those separate as well. 

FAQ

When to serve this salad

Because of its combination of cooked and raw elements, this makes for a great salad for colder months - I love to serve this as a winter salad!

It also works great as a fall recipe alongside other fall-themed dishes like roasted carrots with hazelnuts.. I love to serve this salad for Thanksgiving too.

It is a very substantial salad that makes for a filling lunch.

Accompanying Dishes

This salad would go very well with a soup, like this Keto Zuppa Toscana. I love accompanying it with homemade sourdough bread, or gluten free cornbread.

For an Israeli meal, serve it with vegan shawarma or chicken kebabs. Or just a selection of salads like Israeli tuna salad.

Its Asian-influenced favors also make it go very well with Asian main course, like Chinese bourbon chicken. I love serving this with a big pot of rice topped with gluten-free General Tso Shrimp for my kids!

More Ways to Enjoy Halloumi

More Mediterranean Salad Recipes You'll Love

Did you enjoy this salad recipe with halloumi cheese? Let me know in the comments below! Don't forget to rate the recipe, pin it for later on Pinterest and share on social media by tagging @immigrantstable.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe

This fried halloumi salad combines halloumi cheese, arugula, cabbage and mushrooms in a juicy Asian inspired sauce. This copycat Aroma halloumi salad recipe draws inspiration from the popular Israeli Aroma Espresso Bar.

Course Appetizer, Salad

Cuisine Asian, Israeli, Middle Eastern

Keyword Aroma Espresso Bar, arugula, bell peppers, cabbage, carrots, cherry tomatoes, fall, gluten-free, halloumi, lettuce, mushrooms, vegetarian, winter

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 167kcal

Author Ksenia Prints

Equipment

• 1 Chef's Knife
• 1 Grill Pan
• 1 nonstick pan
• 1 Cutting Board
• 1 Salad Bowl

Ingredients

For Aroma halloumi salad

• 1 package halloumi cheese cut into ½ inch cubes or thin slices
• 2 tablespoon Tamari sauce or soy sauce
• 1 ½ teaspoon honey
• ¼ cup chopped parsley
• ½ small cabbage thinly sliced
• ½ purple onion slivered
• 20 cherry tomatoes of various colors halved
• 1 handful arugula
• 1 handful lettuce diced into ribbons
• 4 mushrooms thinly sliced
• ½ red bell pepper thinly sliced
• 1 carrot julienned
• 1 teaspoon sesame seeds

For salad dressing

• 1 tablespoon honey
• 1 tablespoon mustard
• ½ lemon juice of
• 2 tablespoon olive oil
• Salt and pepper to taste

Instructions

• In a small bowl, whisk together 2 tablespoon Tamari sauce or soy with 1 ½ teaspoons of honey. Add 1 tablespoon of the mixture to a grill pan along with 1 tablespoon of oil, mushrooms and bell peppers, and saute for 2-3 minutes. Season with sesame seeds. The veggies should still retain their bite, so don't overcook. Remove from the pan and set aside.
• In a large bowl, combine lettuce and arugula leaves, carrot, cabbage, cherry tomatoes, onion, and parsley.
• To the same pan, add cubed or sliced halloumi cheese, along with 1 tablespoon of the marinade. Fry for 2-3 minutes, turning from side to side to ensure all the sides are golden brown. Remove from heat.
• To the bowl with the vegetables, add the cooked mushrooms and peppers that you fried at the beginning and the pan-fried halloumi cheese. Sprinkle with a little sesame seeds, and season with salt and pepper to taste.
• In a small jar, make the salad dressing: 1 tablespoon of honey, 1 tablespoon of mustard, juice of half a lemon, 2 tablespoon olive oil, a pinch of salt and pepper.
• Pour salad dressing onto the salad, mix and serve immediately.

Nutrition

Calories: 167kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 593mg | Potassium: 632mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4484IU | Vitamin C: 95mg | Calcium: 88mg | Iron: 2mg

The post Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe appeared first on At the Immigrant's Table.

Ingredients

• Bone-in, skin-on chicken thighs - this cut is juicy and flavorful, perfect for roasting or braising.
• Basmati rice - provides a fragrant and fluffy base that absorbs the dish's flavors.
• Pomegranate molasses - adds a sweet and tangy depth, enhancing the overall flavor profile.
• Honey - contributes natural sweetness that balances the savory elements of the dish.
• Chicken stock - adds moisture.
• Large onion - diced, brings sweetness and depth to the dish, complementing the chicken.
• Garlic cloves - minced, imparts a strong, aromatic flavor that elevates the dish.
• Olive oil - used for sautéing, it adds richness and helps to develop flavors.
• Ground cumin - provides a warm, earthy flavor that enhances the overall dish.
• Ground coriander - adds a citrusy, slightly sweet flavor that brightens the dish.
• Cinnamon - introduces a warm, sweet-spicy note that complements the other flavors.
• Pomegranate seeds - add a burst of sweetness and a pop of color for garnish.
• Pistachios - chopped, provide a crunchy texture and nutty flavor that contrasts with the softness of the dish.
• Fresh parsley - adds a fresh, herbaceous note and brightens the presentation when chopped.

See recipe card for exact quantities.

Step-by-step Instructions

This pomegranate chicken and rice casserole is an excellent choice for an easy, flavorful and comforting meal, ! Packed with tender chicken, fragrant basmati rice, and a touch of sweetness from pomegranate molasses, this dish is sure to impress your family and friends.

Season the Chicken

While the oven is heating, season the chicken pieces with salt, pepper, ground cumin, ground coriander, and cinnamon. Make sure to coat the chicken evenly with these spices to enhance its flavor and create a deliciously aromatic dish.

Brown the Chicken

In a large ovenproof pot or pan - we recommend a Dutch oven - heat some olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken pieces to the pan. Brown the chicken on both sides, which should take about 4-5 minutes per side until they are crispy and golden. Once browned, remove the chicken from the pan and set it aside on a plate.

Sauté the Onion and Garlic

In the same pan, add the diced onion and minced garlic. Sauté them over medium heat until they become translucent and fragrant, which should take about 3-4 minutes. This step builds a flavorful base for your chicken and rice casserole.

Add the Rice

Next, add the uncooked basmati rice to the pan with the sautéed onion and garlic. Stir the rice well to coat it with the oil and the flavors from the pan. This will help the rice absorb the savory flavors as it cooks.

Prepare the Liquid Mixture

In a separate bowl, mix together the pomegranate molasses, honey, and chicken stock. This mixture will add sweetness and depth to the dish. Once combined, pour this mixture over the rice in the pot, ensuring that the rice is evenly covered.

Arrange the Chicken

Carefully arrange the browned chicken pieces on top of the rice. Make sure the chicken is evenly distributed to ensure even cooking. Bring the mixture to a gentle simmer on the stovetop to allow the flavors to meld together.

Bake

Cover the dish with a lid or aluminum foil and transfer it to the preheated oven. Bake for 35-40 minutes, or until the chicken is fully cooked and the rice is tender. Check the chicken's internal temperature; it should reach at least 75°C (165°F) to ensure it is safe to eat.

Garnish and Serve

Before serving, garnish the casserole with fresh pomegranate seeds, like in my butternut squash wild rice pilaf, chopped pistachios, and fresh parsley. This adds a pop of color and extra flavor to the dish. Serve warm and enjoy your delicious pomegranate chicken and rice. Whether it transports you to the Middle East or not, it's going to taste delicious either way.

Storage

To store leftover Pomegranate Chicken and Rice Casserole, allow the dish to cool to room temperature before transferring it to an airtight container. You can refrigerate the casserole for up to 3 days.

If you want to freeze it, portion the casserole into freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. To reheat, place the casserole in the oven at 350°F (175°C) for about 25-30 minutes, or until heated through. You can also use a microwave, heating in 1-minute intervals until warm. Be sure to check that the internal temperature of the chicken reaches 165°F (74°C) before serving.

What to Serve with Pomegranate Chicken and Rice Casserole

This dish pairs wonderfully with sides that highlight its rich, savory flavors. For a veggie-forward option, you might enjoy my Jewish carrot tzimmes or Moroccan couscous salad-both bring a fresh and vibrant contrast to the hearty chicken and rice casserole. I love pairing it with a Marry Me vegetable medley - the creamy flavors of the latter just work so well here!

Hummus also makes a lovely addition, and I've got plenty of recipes to choose from, including canned chickpea, white bean, sweet potato, and beet hummus.

If casseroles are your thing, you'll love my butternut squash lasagna with spinach, or quinoa chicken casserole with broccoli and pumpkin. They're just as easy to make as this one, and perfect for cozy, satisfying meals. I also love to make this One Pot Ground Chicken Fajita Pasta as another 1-pot chicken and side option, for those who prefer pasta over rice.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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1-Pot Pomegranate Chicken and Rice Casserole

Enjoy the vibrant flavors of pomegranate chicken and rice casserole, a dish that combines juicy chicken, aromatic spices, and fluffy rice for a perfect family meal.

Course Main

Cuisine Israeli, Middle Eastern

Keyword pomegranate chicken and rice casserole

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 863kcal

Author Ksenia Prints

Equipment

• Oven
• Pot

Ingredients

• 1.5 kg bone-in skin-on chicken thighs
• 300 g basmati rice
• 100 ml pomegranate molasses
• 50 ml honey
• 500 ml chicken stock
• 1 large onion diced
• 4 garlic cloves minced
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• Salt and black pepper
• 100 g pomegranate seeds
• 50 g pistachios chopped
• Fresh parsley chopped

Instructions

• Preheat oven to 190°C (375°F).
• Season chicken with salt, pepper, cumin, coriander, and cinnamon.
• Heat oil in a large ovenproof pot or pan (a Dutch oven works great). Brown chicken on both sides. Remove and set aside.
• In same pan, sauté onion and garlic until translucent.
• Add rice, stir to coat with oil.
• Mix pomegranate molasses, honey, and stock. Pour over rice.
• Arrange chicken on top of rice. Bring to a simmer.
• Cover and transfer to oven. Bake for 35-40 minutes until chicken is cooked and rice is tender.
• Rest for 10 minutes.
• Garnish with pomegranate seeds, pistachios, and parsley before serving.

Video

Notes

Adjust seasoning to taste. For a more intense flavor, marinate chicken in spices and pomegranate molasses for 2-4 hours before cooking.

Nutrition

Calories: 863kcal | Carbohydrates: 69g | Protein: 43g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 211mg | Sodium: 290mg | Potassium: 759mg | Fiber: 3g | Sugar: 21g | Vitamin A: 208IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 3mg

The post 1-Pot Pomegranate Chicken and Rice appeared first on At the Immigrant's Table.

This pan-seared cod with lightly spiced fennel-tomato ragout harkens to the simple, Spanish-Italian food of Argentina. The ragout is fragrant with thyme and studded with carrots and celery, topped with pan-seared cod with a touch of salt and pepper.

A pot of fennel-tomato ragout is simmering on the stovetop, its aromas wafting throughout the house. G has his feet up on the table, his long body splayed along the sectional couch, limply holding a tall glass of ice-cold water in his hand.

I am standing in the kitchen, frying up pan-seared cod while beads of sweat run down my face, my neck, my back. All the fans are blowing at full force, barely moving the wet air around.

But there's no cooling us down on this scorching summer day in Montreal, when you can take a shower just by stepping onto the street. No dispelling the heat, no breaking the sauna feel of the place.

And yet, this is the day I decide to make pan-seared cod with fennel-tomato ragout.

You may wonder if I've lost my mind. If all the work I've been doing has completely dried my brain, leaving an empty nest only capable of working on auto-pilot, of resorting to familiar dishes that bring comfort despite their temperature.

But I swear, there's a method to my madness; I am making pan-seared cod with fennel-tomato ragout today because time is short.

Because summer is only so long, and there's so much incredible, fresh produce to get through.

Because hot food on a hot day actually regulates your body, helping it acclimatize and not work overtime trying to fight against the heat.

Because lovely, red tomatoes just bursting with colour are now hitting the farmer's market stalls, and I just can't wait any more.

Because the fish is so beautiful right now - plump salmon fattened from its summertime swim through the icy waters around Alaska, white-fleshed cod just begging to be savoured.

Because there is so much I want to taste, to savour, to share with others around me, than to wait for cooler days.

Because nothing says home like a pot of soup, a bowl of stew, a ladling of tomato-fennel ragout.

Because I miss the Italian-Spanish melange of flavours of Buenos Aires. The vats of pastries alongside tiny espresso cups served with only slightly larger tumblers of sparkling water. The peppers and onions, the luxurious, long preparations. The sofrito that is the key to any magical dish.

And actually, just because I want to.

If there's one thing that my trip to Argentina did, besides giving me new friends for life and severe lactose-related indigestion, is that it reignited my love for fish.

This pan-seared cod with lightly spiced fennel-tomato ragout harkens to the simple, Italian preparations that seemed to surround me in the land of meat and dulce de leche.

The ragout is straightforward, fragrant with thyme and studded with carrots and celery. And the pan-seared cod is just that - pan-seared with a touch of salt and pepper.

You could serve the ragout as is, or top with extra-firm tofu instead, and no one would complain. And if you love cod as much as I do, try making this crispy air fryer cod recipe - it's a lifesaver during midweek dinners.

This dish is my first ode to Argentina's diverse, beautiful cooking. It's adapted from Ruth Reichl's brilliant Gourmet Today, which I turn to each time I'm in need of a weeknight classic.

If you're brave enough to weather the heat at this time of year and make it, I encourage you to use the best cod, the reddest tomatoes, the liveliest fennel.

And if you decide to wait until the temperatures drop a bit and cooler weather prevails, I am confident it won't be any less delicious.

Recipe

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Pan-seared cod with fennel-tomato ragout

This pan-seared cod with lightly spiced fennel-tomato ragout harkens to the simple, Spanish-Italian food of Argentina. The ragout is fragrant with thyme and studded with carrots and celery, topped with pan-seared cod with a touch of salt and pepper.

Course Main

Cuisine Argentinian

Keyword cod, fish, lunch

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Calories 975kcal

Author Ksenia Prints

Ingredients

• 3 tablespoon olive oil
• 1 onion cubed finely
• 3 cloves garlic
• 2 carrots cubed finely
• 1 large celery stalk cubed finely
• 2 large fennel bulbs cut into 1-inch wedges, stalks discarded (save fronds for garnish)
• 2 tomatoes cubed finely
• Salt and pepper
• 1 ¾ cup vegetable stock
• ⅔ cup coconut milk
• 3 strands of fresh thyme
• 4 6-7 oz pieces fresh Pacific cod
• 1 tablespoon Dijon mustard

Instructions

• Prepare the Italian sofrito: heat up a pan to medium heat, add olive oil, onions an garlic. Saute for 10 minutes, until fragrant and starting to turn golden. Add carrots and celery, stir, and saute an additional 10 minutes, until carrots are softening a bit.
• Add fennel, salt, and pepper. Cook over moderate heat, stirring occasionally, 6-8 minutes, until fennel is lightly browned. Add tomatoes, vegetable stock, coconut milk, and thyme, reduce heat to medium-low, and cook, partially covered, until all vegetables are tender but not at all mushy, about 20 minutes.
• Approximately 10 minutes before fennel-tomato ragout is done cooking, pat fish dry and sprinkle with salt and pepper. Heat 2 Tablespoons of oil in a non-stick skilled over medium-high heat until hot but not smoking. Add fish and cook, turning once, about 6-8 minutes.
• Stir mustard into ragout just before serving, taste, and season with salt and pepper as needed.
• Serve fish over fennel-tomato ragout, sprinkled with chopped fennel fronds

Nutrition

Calories: 975kcal | Carbohydrates: 17g | Protein: 164g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 387mg | Sodium: 1010mg | Potassium: 4493mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1317IU | Vitamin C: 36mg | Calcium: 231mg | Iron: 6mg

The post Pan-seared cod with fennel-tomato ragout appeared first on At the Immigrant's Table.

I had one lonely sweet potato sitting on the counter giving me accusing looks. Rainy Saturdays have their own personality. Nobody gets dressed properly. Lin spends half the day in pajamas that no longer match. Leo somehow loses one sock and considers this perfectly acceptable. My husband starts three different projects and finishes none of them. Somewhere around noon, everyone begins wandering into the kitchen every fifteen minutes asking the same question.

What's there to eat?

I had cooked an extra sweet potato earlier in the week, which happens often around here. Sweet potatoes have quietly taken over our lives. I buy them with good intentions, forget how many I already have, and suddenly there's enough to feed a small village.

Some end up as Middle Eastern caramelized sweet potato slices with date syrup, other times, especially around Shabbat, I make maple tahini sweet potatoes. That combination of nutty tahini and maple feels familiar now. And whenever I have leftover mashed sweet potato hiding in the refrigerator, I know exactly where it's headed. Sweet potato crème brûlée has rescued many forgotten containers and transformed them into dessert.

Apparently, I have become one of those people who always has sweet potatoes. Life is funny that way. Cornbread itself feels far removed from my Russian and Ukrainian family roots, yet somehow the habit behind it feels familiar. Nothing good was wasted growing up. Leftover vegetables became soups, fillings, or casseroles. In Colombian cooking too, root vegetables always had a place at the table. Years spent cooking Middle Eastern food added another layer, teaching me how naturally sweet vegetables work alongside spices and simple ingredients.

The first version of this gluten-free sweet potato cornbread was respectable enough, which is usually code for nobody complained. The second version came out too dense. Another batch leaned suspiciously close to cake territory. Leo still ate three pieces and declared himself a baking expert.

After several rounds, I found the balance I had been searching for. Enough sweet potato to keep the crumb soft. Enough cornmeal to remind you that this is indeed cornbread and not dessert pretending to wear a cornbread costume.

By then the rain had settled into a steady rhythm against the windows. Lin had migrated from building blanket forts to supervising the mixing process with great seriousness. My husband wandered in, sniffed the air, and casually asked when it would be ready, which in marriage language means he was already planning his second piece.

The top emerged golden with tiny cracks running across it. Cinnamon drifted through the kitchen. Steam escaped when I cut the first slice. And, as always seems to happen with fresh bread, everyone who had previously been busy appeared immediately.

Some things are stronger than a dinner bell, and fresh cornbread is one of them.

Ingredients

Sweet potato is what gives this gluten-free cornbread its soft texture and gentle sweetness. I usually roast an extra sweet potato during the week because I know some of it will eventually find its way into baking. Roasted sweet potato has a deeper flavor than boiled, though either works. Canned sweet potato puree can step in when you're short on time, though I prefer using freshly cooked sweet potatoes because the texture feels more natural.

A good gluten-free flour blend helps hold everything together. After several rounds of testing, I kept returning to Bob's Red Mill 1-to-1 blend because it produced the most consistent results and didn't leave a sandy texture behind. If gluten isn't a concern, all-purpose flour works too, though it absorbs moisture differently and needs slightly less buttermilk.

Yellow cornmeal gives the bread its character. I prefer regular yellow cornmeal because it creates a tender crumb without becoming gritty. Fine or medium-grind cornmeal both work well. I have tried coarse cornmeal before, and while it adds texture, my family prefers the softer bite of the finer varieties.

Buttermilk gives the cornbread a lighter crumb and balances the sweetness of the potatoes. I grew up around plenty of cakes and breads that relied on cultured dairy, so adding buttermilk felt natural here. When I need a dairy-free version, I mix oat milk with a little lemon juice and let it sit for a few minutes. It creates a similar tang and keeps the bread tender.

See the recipe card for the full list and exact quantities.

How to Make Sweet Potato Cornbread Recipe

This gluten-free sweet potato cornbread comes together easily, but paying attention to texture makes all the difference. Sweet potato naturally adds moisture, so the signs of doneness are slightly different from traditional cornbread. Here's how to make this recipe: 

Prepare the Pan and Oven

• Preheat the oven and either grease your baking pan or line it with parchment. If using parchment, leave a little overhang on the sides to make lifting the finished cornbread easier later.

• An 8x8-inch pan gives the bread enough depth to stay soft in the center while developing golden edges.
  • Using a larger pan will create thinner slices that bake faster and may dry out.

Combine the Dry Ingredients

• Break apart any stubborn clumps of brown sugar with your fingers.
• The mixture should feel light and sandy. If pockets of baking powder or sugar remain, the finished cornbread may bake unevenly, with some areas rising higher than others.

Mix the Sweet Potato Base

• Large chunks won't disappear during baking and can leave heavy spots in the crumb. I usually mash the sweet potato while it's still slightly warm because it blends much more easily.
• Once mixed, the batter should look creamy and have a soft orange color. If it appears thick and lumpy, keep whisking until everything becomes smooth.

Bring the Wet and Dry Ingredients Together

• The first time I made this recipe, I kept stirring because I thought the batter needed to be perfectly smooth. Instead, the cornbread came out heavier than I wanted.
• A few small lumps are perfectly fine. The batter should be thick but still spread easily with a spatula.

Spread the Batter Into the Pan

• The batter should settle into the corners without much effort. If it seems overly stiff or difficult to spread, your sweet potato may have been drier than average. A tablespoon or two of additional buttermilk can loosen it slightly.
• The top won't look perfectly smooth, and that's fine. Small ridges often turn into those beautiful cracks that appear during baking.

Bake Until Golden

• Look for edges that have pulled away slightly from the sides of the pan. The center should feel set when lightly touched and no longer appear shiny.
• A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
  • Because sweet potato keeps the crumb soft, don't expect it to come out completely dry. Leaving the bread in the oven too long can turn a soft cornbread into a dry one.

Let the Cornbread Rest

• Once out of the oven, allow the cornbread to cool in the pan before slicing.

• This resting period matters more than it might seem. Fresh from the oven, the center is still settling and can crumble if cut too soon. The crumb becomes easier to slice after several minutes, while still staying soft and tender.
• If the center seems slightly softer than expected at first, don't panic. Sweet potato cornbread naturally has a moister texture than classic cornbread.

Slice and Serve While Slightly Warm

• I love it with butter melting into the surface, though maple syrup or honey are equally lovely. The crumb should feel soft and tender, with a lightly golden top and enough sweetness to pair with breakfast, soups, or an afternoon cup of coffee.
• If there are leftovers, which rarely happens in my house, the slices are even better the next morning.

Storage

Sweet potato cornbread dries out quickly once sliced, so I wrap leftover pieces tightly or store them in an airtight container after they've cooled completely. They'll keep at room temperature for up to 2 days or in the refrigerator for about 5 days. A few seconds in the microwave or several minutes in a low oven brings back some of that fresh-baked softness.

For longer storage, freeze individual slices in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or overnight in the refrigerator, then reheat before serving. The cornbread freezes surprisingly well.

FAQs

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Sweet Potato Cornbread

This gluten-free sweet potato cornbread is softly sweet and impossible to stop slicing.

Course Bread

Cuisine American

Keyword Sweet Potato Cornbread

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 219kcal

Author Ksenia Prints

Equipment

• 8×8 inch baking pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• rubber spatula
• Measuring Cups and Spoons
• cooling rack

Ingredients

Dry Ingredients

• 1 cup yellow cornmeal
• ¾ cup gluten-free 1-to-1 flour blend
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ⅓ cup packed brown sugar

Wet Ingredients

• 1 cup mashed cooked sweet potato
• 2 large eggs room temperature
• ½ cup plus 2 tablespoons buttermilk room temperature
• ½ cup neutral oil
• 1 teaspoon vanilla extract

Instructions

Prepare the Pan and Oven

• Preheat the oven to 375°F. Grease an 8x8-inch baking pan or line it with parchment paper. Leaving some overhang on the parchment makes lifting the cornbread easier later.

Mix the Dry Ingredients

• In a large bowl, whisk together the cornmeal, gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and brown sugar. Break up any brown sugar lumps so the mixture looks evenly combined.

Make the Sweet Potato Mixture

• In a separate bowl, whisk together the mashed sweet potato, eggs, buttermilk, oil, and vanilla. The mixture should look smooth and creamy, with no large pieces of sweet potato remaining.

Combine the Batter

• Pour the wet ingredients into the dry ingredients and stir gently. Stop mixing as soon as the flour disappears. A few small lumps are perfectly fine and help keep the crumb tender.

Transfer to the Pan

• Spread the batter evenly into the prepared baking dish. The top does not need to be perfectly smooth. Small ridges often turn into beautiful cracks during baking.

Bake Until Golden

• Bake for 30 to 35 minutes. The top should become golden with small cracks, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Cool Before Slicing

• Allow the cornbread to cool in the pan for about 10 minutes. This gives the crumb time to settle and makes slicing easier.

Serve

• Slice into squares and serve slightly warm with butter, maple syrup, or honey.

Nutrition

Calories: 219kcal | Carbohydrates: 15g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 389mg | Potassium: 81mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 60IU | Vitamin C: 0.01mg | Calcium: 98mg | Iron: 1mg

The post Moist Sweet Potato Cornbread appeared first on At the Immigrant's Table.

Imagine a cake so tall, its top quivers when you set it on the table. Imagine a cake so light, that biting into it feels like taking a spoonful out of a cloud. Imagine a cake so complex, that you can't decide if the last taste lingering in your mouth is lemon, vanilla, or caramel.

And now, imagine that that cake contains no dairy, no gluten, and that it takes about 15 minutes to put together and uses only common ingredients - and you've got yourself my gluten-free, dairy-free Argentinian bread pudding with caramel sauce.

Don't believe me? Read on.

I wrote extensively about Argentina. During my week-long trip to Argentina, focused more on community work than tourism, I quickly fell for the country's unique blend of European and South American influences, stunning architecture, and incredible food. Among the many culinary delights, flan captured my heart the most.

Every day, flan graced my meals, whether drizzled with dulce de leche or enjoyed plain, warm, or chilled. It was undeniably the national dessert. Yet, despite my love for it, I faced a dilemma: being lactose-intolerant and gluten-sensitive meant that flan didn't quite love me back.

All that changed when I heard about Argentinian bread pudding (similar to Dominican bread pudding). My friend's husband, an Argentinian immigrant to Israel who is now working in Montreal, bragged about finding a recipe for a cake that his kids loved, that took minutes to whip together, and utilized day-old bread… And ended up tasting like flan.

As soon as I heard about it, I knew I had to give it a try. And as I had half a loaf of gluten-free St-Méthode bread lying on top of my fridge, I also knew exactly how I was going to make this Argentinian bread pudding gluten- and dairy-free.

A few words about St-Méthode gluten-free bread. As a recent convert to a gluten-free diet, bread was one of the things I found hardest to give up. I missed my crusty ciabattas with sabich sandwich filling, quick fancy grilled-cheese dinners, and simple egg on toast.

Once I had my St-Méthode gluten-free loaf, the road to making this Argentinian bread pudding was simple. All I had to do was make the simplest caramel sauce, whisk some eggs and soak bread in almond milk. The cake took about 15 minutes to prepare and another hour to bake.

The hardest part about this Argentinian bread pudding was waiting until it cooled so I could remove it from the baking tin.

Once that hurdle was passed, I cut myself a large slice, spooned some more caramel sauce on top, and let my spoon dig deeply into this tall, quivering, beautiful mess of a cake.

And when I tasted it, letting the pudding melt on my tongue and enjoying the perfect contrast from the golden bread bottom, I knew that I had the perfect gluten-free, dairy-free flan.

And I could eat it as much as I liked.

What Is Argentinian Bread Pudding?

Known as Budín de Pan in Argentina, bread pudding is a classic dessert found in homes and restaurants throughout the country. Similar to flan in texture but heartier thanks to soaked bread, it's traditionally made as a way to reduce food waste by repurposing stale bread.

Unlike many North American bread puddings that are heavily spiced, Argentinian bread pudding focuses on simple ingredients and creamy custard flavors, often served with:

• Dulce de leche
• Caramel sauce
• Whipped cream
• Fresh fruit

This version keeps the traditional spirit while making it completely gluten-free and dairy-free.

Ingredient Notes & Substitutions

• Gluten-Free Bread: Day-old bread works best because it absorbs the custard mixture more effectively. Any neutral gluten-free sandwich bread can be used.
• Almond Milk: Unsweetened almond milk keeps this recipe dairy-free, but oat milk, coconut milk, or regular milk work equally well.
• Vanilla: Good-quality vanilla adds depth and enhances the flan-like flavor.
• Caramel Sauce: Traditional Argentine versions often use dulce de leche. For a lighter option, homemade caramel sauce works beautifully or any caramel sauce of your choice.
• Eggs: The eggs create the custard smoother texture that makes this dessert feel so similar to flan.
• For extra-smooth custard: In a large mixing bowl, blend the eggs, milk, vanilla, and sugar together in a blender for a few seconds before pouring it over the bread.

Storage Instructions

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze individual slices for up to 2 months.
• Reheating: Warm in the microwave for 20-30 seconds or enjoy chilled.

Pro Tip: Bake in a Water Bath (Bain-Marie) for the Creamiest Texture

For the smoothest, most custardy Argentinian bread pudding, bake it in a water bath (bain-marie). This classic technique surrounds the baking dish with hot water, allowing the pudding to cook gently and evenly without curdling or cracking.

To create a water bath:

1. Place your bread pudding pan inside a larger roasting pan.
2. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the pudding dish.
3. Transfer everything to the oven and bake as directed.

Using a water bath helps regulate the temperature, creating the silky, flan-like texture that makes Budín de Pan so special. It also prevents the edges from overcooking before the center is set.

Tip: If you're using a springform pan, wrap the outside with a double layer of heavy-duty aluminum foil before placing it in the water bath to prevent leaks.

FAQ

Full disclosure: I received product and monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Argentinian bread pudding with caramel sauce (gluten-free, dairy-free)

Imagine a cake so tall, its top quivers when you set it on the table. Imagine a cake so light, that biting into it feels like taking a spoonful out of a cloud. Imagine a cake so complex, that you can't decide if the last taste lingering in your mouth is lemon, vanilla, or caramel. And now, imagine that that cake contains no dairy, no gluten, and that it takes about 15 minutes to put together and uses only common ingredients - and you've got yourself my gluten-free, dairy-free Argentinian bread pudding with caramel sauce.

Course Dessert

Cuisine Argentinian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 640kcal

Author Ksenia Prints

Ingredients

for caramel

• 75 grams ½ cup of sugar
• ½ cup water
• A squeeze of one lemon slice

for bread pudding

• 7 eggs
• 1 cup of sugar
• 800 ml almond or soy milk, warm.
• 300 grams white loaf bread
• 1 tablespoon of lemon zest
• 1 teaspoon vanilla extract

Instructions

• Prepare your bundt cake mold by oiling it well (do not pick a very intricate mold). Preheat oven to 350F.
• To prepare caramel, combine sugar, water and lemon juice in a heavy-bottomed stainless steel pot. Heat on medium heat, until sugar has dissolved and mixture starts to boil. Continue to cook until you achieve a light golden colour. Remove from heat, and pour caramel evenly over all the mould, swirling to let it get everywhere. Leave to cool until caramel hardens.
• Cut bread into small cubes and soak it in warm milk in a large bowl.
• In a separate bowl, whisk eggs with sugar, milk and lemon zest. Add mixture to milk-soaked bread. Pour everything into your bundt cake mold.
• Arrange cake mold in the middle of a baking sheet with 2 inches of water, it in the oven. Bake for approximately 1 hour, until a toothpick inserted in the flan comes out clean.
• Let flan cool before attempting to remove it from the pan - this is very important! Once cooled, remove bread pudding from pan. Serve cold or in room temperature, and enjoy!

Nutrition

Calories: 640kcal | Carbohydrates: 66g | Protein: 21g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 143mg | Sodium: 235mg | Potassium: 543mg | Fiber: 8g | Sugar: 39g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 4mg

The post Bread pudding with caramel sauce (Argentinian Budín de Pan) appeared first on At the Immigrant's Table.

As is the case for most of you, work lunches remain the bane of my existence. On most days I oscillate between lackluster salads with tinned tuna, or the urge to spend my hard-earned money on overcooked salmon with rice. So the appearance of mujadara for one in my life, easily prepared in the microwave or in an oven, has really saved the day - and helped up the ante on those work lunches.

Despite being one of the first blog posts I ever published on here, Mujadara remains one of the most frequently visited, shared and pinned recipes on this site. Which means that many of you have fallen in love with the magical combination of rice, lentils, caramelized onions and Middle Eastern spices, the warmth they bring to your body, and the incredible smell that wafts through the house the moment you pull that baby out of the pot. The only problem was that making mujadara usually led to days of leftovers and I don't know about you, but I am just not the biggest fan of reheated rice.

Enter mujadara for one. Since I received a Corningware Meal Mug  in my goodie bag at FBC 2016, the Food Bloggers of Canada conference I took part in in October, I have been dreaming up ways to use to actually prepare my work lunches at work. Not reheat, you guys - but cook them, fresh, using my office microwave or toaster oven. Because the Meal Mug is made of a durable stoneware material and doesn't absorb food, odours, flavours or stains, I knew that it was the perfect vehicle for getting over my microwave aversion - and actually enjoy a freshly prepared meal for a work lunch. How cool would that be?

The ideas I came up with were as follows:

• Homemade pho soup in a jar a-la Food52
• Tuna melt casserole (yeah, this is as gross as it sounds)
• Mujadara for one!!

The moment I thought of that last one, I knew I had a winner. The very same night, I soaked my lentils and rice, sauteed some onions, and proceeded to bring the layered ingredients to work in my Meal Mug. Nothing leaked, everything stayed beautifully arranged, and the Meal Mug went straight into the microwave. Just 15 minutes later, I took a steaming Meal Mug of freshly cooked mujadara for one out, topped it with my caramelized onions and fresh cilantro, and went to town. Only five minutes later, I was in work lunch heaven. And the next day, I repeated the same trick with the oven - and that worked just as well (though it took longer - so for those extra hangry days, I have to say I am a fan of cooking your mujadara for one in the microwave!).

You can get your own Meal Mug on Amazon.ca (or .com) or Walmart. In Canada, Loblaws, Home Outfitters, London Drugs and www.shopworldkitchen.com all carry the Corningware Meal Mug, and some will even ship it straight to your home. And then, you too will be only 15 minutes (and some soaking time) away from eating your own mujadara for one, at work or otherwise.

I received product and monetary compensation in exchange for this post. However,  I am proud to only work with those companies whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Corningware Meal Mug Mujadara for one

Mujadara for one brings the magical combination of freshly cooked rice, lentils, caramelized onions and Middle Eastern spices to a work lunch near you. This recipe is cooked in a Corningware Meal Mug, and I list both microwave and oven (or toaser oven) cooking instructions.

Course Main

Cuisine Middle Eastern

Keyword Corningware Meal Mug

Prep Time 4 hours hours

Cook Time 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 1

Calories 1099kcal

Author Ksenia Prints

Ingredients

• 2 TBs grapeseed oil
• 1 onion
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon salt
• 1 tablespoon olive oil
• Black pepper to taste
• ½ cup green lentils soaked overnight or for a minimum of 4 hours
• ½ cup basmati rice soaked overnight
• 1.5 cups water
• A handful of fresh coriander chopped

Instructions

• ut onion into half moons. Preheat a pan on low-medium heat, and add oil. Sautee onions until they begin to turn transluscent, 10 mins. Once the colour starts to change, lower heat to low and let onions continue cooking for an additional 20 mins, stirring only occassionally, until all onions have caramelized. Set aside.
• When packing your lunch, arrange lentils, spices and olive oil at the bottom of your Meal Mug. Top with rice. Keep onions and coriander separate.
• For microwave preparation: When ready to cook your lunch, add water. Microwave on high heat, uncovered, for 10 minutes, until holes of steam have been created in the rice. Cover with lid and microwave for an additional 5 minutes. Fluff with fork and let rest with the lid on for an additional five minutes.
• For oven or toaster oven preparation: When ready to cook your lunch, boil water. Add boiling water to Meal Mug, and cook, uncovered, for 20-25 minutes, until water has evaporated and rice is cooked. Fluff with fork and let rest with a lid on for an additional five minutes.
• Top with caramelized onions and coriander, and serve immediately.

Nutrition

Calories: 1099kcal | Carbohydrates: 143g | Protein: 33g | Fat: 44g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 15g | Sodium: 1199mg | Potassium: 1220mg | Fiber: 33g | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 10mg

The post Mujadara for one in the Corning ware Meal Mug {V, GF} appeared first on At the Immigrant's Table.

Happy holidays! Whether you celebrated Christmas this weekend or are still celebrating Hanukkah, I've got the perfect recipe for your holiday brunch needs. Gluten-free apple potato latkes are the perfect combination of sweet and salty, crispy and luscious, a fried food from the Gods. 

On the morning of this Christmas Eve, I was standing in front of a rickety stove in a cabin somewhere up in the Laurentians, a majestic region of mountains, lakes and valleys that begins an hour north of Montreal. Somewhere in the background, vintage Christmas music was playing, Frank Sinatra crooning about his wishes for something or other. And yet my hands were buried deep in the batter for latkes, mixing eggs and starch and strands of potatoes. I could have used a wooden spoon, and probably should have... But I wanted to feel the batter with my own hands. To know when it was getting too watery, or too lumpy, or too salty (yes, you can tell that from the cuts on your hands).

There's a lot you can tell about food just by touching it.

Once the batter came together to my liking, the frying began. Somewhere in the background my friends were competing with Frank Sinatra, chatting about their wishes for something or other. And yet my hands were buried deep in the batter for latkes, taking out handfuls and laying them on a pan sizzling with oil. I would gently flatten them, taking minor care to avoid the splashes of angry oil coming up in volcanoes all around me. And then I would stand there and watch as the hot oil took hold of the strands of potato and apple and crisped them up, turning one side of my apple potato latkes to a perfect fried sphere. I would then turn them over, and watch the whole thing happen again on the other side.

There's a lot you can tell about food just by watching it.

****

Eventually, the talking and singing somewhere in the background turned into clamouring - for sustenance, for comfort, for apple potato latkes. And as my hands were no longer buried deep in the batter, nor were they hovering dangerously about pools of oil, I began removing hot latkes and piling them on a plate. When the mound of latkes grew tall enough, out it went - to bring some joy to my friends.

For you see, these people were worth all the trouble - the hands buried deep in batter, the work to find the perfect ratio between potato starch and egg, the danger of first-degree burns from the hot oil. These people deserved the perfect latkes, and more. For these were the same people who held my hands so often over the last few months as I sat there crying. These were the same people who high fived me over the last few months as I made inappropriate jokes. These were the same people who hugged me over the last few months as I started to find joy in my surroundings. These were the same people who, just the night before, held my head above the tepid water of the hot tub as I was having a reaction to gluten, to too much alcohol, to not enough food, to the hardest year of my life.

These were the people for whom I was making apple potato latkes by hand, at 9am on a Saturday, hungover and crabby. I just had so much to say, and food was the only way I knew how to express myself.

There's a lot you can tell people just by feeding them latkes you lovingly made for them.

So give these Apple potato latkes with curried yogurt sauce a try for something sweet and smoky. Or if you prefer other latkes combinations, try my plantain latkes for something Latin and exotic. Beet latkes with dill creme fraiche for a touch of Ukrainina flavors. Breakfast potato latkes topped with egg, kale, tomatoes and Tamari almonds if you're a fan of smoky flavors. Or Gluten-Free Irish Boxty Potato Pancakes for an Irish touch. Serve as part of our mother's day brunch menu - I promise it won't disappoint!

This recipe originally appeared on The Main Mtl as part of a partnership with Lufa Farms.

I hope that your Chrismukkah (Christmas/ Chanukah) was as filled with light, love and laughter as mine was (though hopefully, fewer gluten reactions!). Give these apple potato latkes a try for your next brunch or breakfast get-together - they'll be a surprising alternative to the usual French toast and fritatas.

Recipe

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Apple potato latkes with curried yogurt sauce (GF, Veg)

Course Breakfast

Cuisine Jewish

Keyword Apple potato latkes

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 628kcal

Author Ksenia Prints

Ingredients

Apple-potato latkes:

• 1 lb Cortland apples about 4-5 small-sized organic Cortland apples, should produce 1.5 cups when grated and squeezed dry
• 4 medium-sized yellow flesh potatoes or Russet potatoes, should produce 2 cups when grated and squeezed dry
• ¼ cup potato starch start with less and add more as needed
• 1 teaspoon gluten-free baking powder
• ½ teaspoon salt
• pepper just a couple of grinds
• 2 eggs

Curried yogurt:

• ½ cup yogurt
• 1 tablespoon curry powder
• a squeeze of lemon juice
• a pinch of salt

Instructions

• Preheat a non-stick pan on med-high heat.
• Whisk egg separately and fold into apples and potatoes. Add potato starch, baking powder and salt, and stir quickly to combine.
• Add 3 TBs of vegetable oil to pan.
• Form mixture into flat patties and drop into pan. Let cook on med-high heat on one side for 2 minutes, then turn over and let cook on medium heat for another 2 minutes.
• Remove onto a plate covered with a paper towel and let sit for 5 minutes.
• Tip: add a TB of oil each time you put in a new batch of latkes.
• To prepare curried yogurt, combine all ingredients in a small bowl and mix with a fork.
• Serve apple potato latkes with curried yogurt and applesauce.

Nutrition

Calories: 628kcal | Carbohydrates: 128g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 172mg | Sodium: 924mg | Potassium: 2439mg | Fiber: 17g | Sugar: 31g | Vitamin A: 459IU | Vitamin C: 96mg | Calcium: 309mg | Iron: 6mg

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As some of you may have figured out, my partner and I split up in September. Since then, I have been on an awkward path to carve out a life on my own.

I sit on the bed in the apartment I used to share with my ex, my eyes getting as big as saucers with every passing word. I look at the furniture around me, furniture I had lovingly selected with a man I loved, respected, and enjoyed bantering with. I see the stark contrasts in the shadows, just awaiting to rear their ugly heads in protest.

When dating life gets to be just a bit too much, I head to the kitchen and pull out the baking pans. 

Making my Gluten Free Chocolate Chip Banana Bread Recipe

I head to the kitchen and whip up a simple gluten-free banana bread with chocolate chips. Like my healthy chocolate banana bread and flourless gluten free pumpkin bread, this loaf is rooted in comfort and ease. Toasted peanuts, banana mixture, almond meal, and dark chocolate chips mingle in the batter. I sweeten the flavor with stevia, like my orange cranberry cake, and I measure out the coconut oil. I watch it bake and rise, the top crisp up and golden, the chocolate chips soften into spheres of cocoa richness. I breathe in the scent of bananas.

Sixty minutes later, I have bread. Life feels just a bit simpler.

It is then that I understand the importance of baking in my life.

And I know that maybe I'm not really ready for dating, after all.

The recipe for this quick, soul-warming paleo chocolate peanut banana bread first appeared on the Greeniche blog.

And though this might not be with the lightest heart, I am very happy to share this gluten free chocolate chip banana bread recipe with peanuts and almond flour with you guys today. 

What Flour Works Best for This Banana Bread?

For a loaf that stays tender yet holds together beautifully, almond flour is my go-to. It lends a natural sweetness and a moist crumb that regular gluten-free blends sometimes miss.

If you can't find almond flour, finely ground almond meal works in a pinch but you will end up with a denser texture. 

For other gluten-free desserts with almond-flour, I recommend my almond flour rhubarb tart with honey, this blueberry polenta cake, or gluten free cherry cobbler. 

How to Serve This Banana Bread (Pairings That Work)

• Pair with gluten free strawberry scones or Gluten-Free Angel Food Cake for a berry-bright brunch
• Enjoy with a cinnamon-spiced drink, dairy-free sunbutter latte or a creamy vanilla lavender oat latte.
• Try a refreshing drink like Homemade Sweet Tea.

If you want a sweeter dessert pairing, a scoop of ice cream or a drizzle of honey pairs beautifully.

Storage Instructions for Homemade Banana Bread 

Refrigerator Storage 

Perfect for meal prepping (or for the highs and lows post-breakup). Wrap tightly in plastic wrap or put in a airtight container, and it will last in the fridge for around one week. 

Freezer Storage 

This gluten-free chocolate chip banana bread also freezes beautifully! Freeze slices or a whole loaf for up to 2-3 months. Thaw overnight in the fridge or give a gentle warm-up in a 300°F oven for 10 minutes. 

FAQ

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Moist Gluten Free Chocolate Chip Peanut Banana Bread 

Whether you are soothing a broken heart, looking for something to serve at your Sunday brunch, or just in the mood for good, old gluten free banana bread, this gluten free chocolate chip banana bread with peanuts and almond flour is the perfect nutty and sweet dessert loaf! 

Course Dessert

Cuisine American, North American, Paleo

Keyword gluten free banana bread, gluten free chocolate chip banana bread

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Calories 2486kcal

Author Ksenia Prints

Equipment

• Food processor
• Loaf pan

Ingredients

• 3 Ripe bananas  mashed
• 3 large eggs Substitute with flax seeds to make vegan banana bread. 
• 1 tablespoon vanilla extract
• 15 drops liquid sweetener or 1 TB honey
• ¼ cup coconut oil
• 2 cups almond flour
• ½ teaspoon sea salt
• 1 teaspoon baking soda
• ¼ cup chopped peanuts
• ¼ cup chocolate chips
• 20 g chocolate, melted for drizzling

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Roast peanuts in oven for 5 mins, taking care not to burn.
• Pulse together mashed bananas, eggs, vanilla, liquid sweetener, and coconut oil in a food processor
• Pulse in almond flour, salt, and baking soda. 
• Pour banana bread batter into a greased and lined loaf pan.
• Bake at 350°F for one hour. Check with a toothpick for readiness, to see if it comes out clean. 
• Let gluten free chocolate chip banana chip cool for 1 hour before slicing. For the ultimate treat, drizzle with melted chocolate on top.

Nutrition

Calories: 2486kcal | Carbohydrates: 160g | Protein: 68g | Fat: 191g | Saturated Fat: 65g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 2449mg | Potassium: 1598mg | Fiber: 33g | Sugar: 79g | Vitamin A: 939IU | Vitamin C: 31mg | Calcium: 597mg | Iron: 12mg

I received monetary compensation in exchange for the recipe I developed for Greeniche (they didn't pay me to express my opinions on dating; that's entirely free). However,  I am proud to only work with those companies whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Follow At the Immigrant's Table on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

The post Gluten Free Chocolate Chip Banana Bread (Moist, Almond Flour Loaf) appeared first on At the Immigrant's Table.

This post contains affiliate links - thank you for supporting the brands that help make this blog possible. Once you try this curry-laden, bright and herby German roasted cauliflower, you'll fall in love with New German Cooking - the perfect cookbook for the fall.

Discovering German cuisine

When you enter a German market you are immediately met with the scents of cinnamon, sizzling bratwurst, mulled wine, and yeasted dough.

These are the smells we associated with German cooking. Pungent and rich, but also undeniably earthy and familiar.

They evoke images of quaint little villages on the Rheine, abundant summer orchards and glorious Christmas festivities.

New German Cooking

In their book New German Cooking, Jeremy and Jessica Nolen manage to capture all of these flavours. They also add many others to our repertoire through modernized recipes like German Roasted Cauliflower (also known as blumenkohl).

Today, I'd like to share with you my version of Jeremy and Jessica Nolen's German roasted cauliflower with curry cashew crust. Furthermore, I'd like to give away one copy of this incredible ode to German cooking. So read on!

The courage to try

As a Russian, I have always had an affinity for German cuisine. The root vegetables, doughy goodness, heavy creamy sauces and overcooked cheap proteins feel like home. It tugs at my heart strings, promising a world of familiar flavours and forgotten memories.

When I went to Germany in June of last year, I immediately fell in love with spaetzle, glühwein, yeasted cinnamon buns and hot, hot, HOT mustard. In other words, I found my culinary heaven.

But I never tried cooking German food at home. Perhaps it was the erroneous perception that German cooking is all about meat and gluten. Maybe it was the sense that it's too unhealthy. Finally, there was this notion that you have to drink beer with it.

German food seemed like complicated, multi-step gluttony to me. I just wasn't ready to dive into its warm embrace.

German roasted cauliflower with curry cashew sauce

Then Jeremy and Jessica Nolen's New German Cooking entered my life - and all of my perceptions about German food were shattered.

Granted, it has its fair share of yeasted breads, meat and noodles. But it also has entire chapters dedicated to hearty salads, rich vegetable side dishes, and soul-warming soups.

It has clear instructions and quick, 3-step recipes. It has recipes that called out to me the moment I saw them. Green asparagus and aged Gouda dip, seafood stew with paprika broth, and golden, perfectly crisped potato and sauerkraut gratin.

In short, New German Cooking had everything I ever wanted to eat, and a whole lot I never knew about.

The first time I made their German Roasted Cauliflower, I didn't have eggs or gluten-free breadcrumbs. I just knew I had to have this curry-laden, bright and herby dish on my plate for lunch.

So I did what home cooks all over the world do - I improvised. I substituted eggs and bread crumbs for cashews, marjoram for thyme.

From the first bite, I fell madly, deep in love with German Roasted Cauliflower.

I have proceeded to make this dish countless times in the months since. Over the summer and during Thanksgiving and Sukkot, this German Roasted Cauliflower with curry cashew crust made its way to my dinner and lunch tables.

Everyone who tastes it raves about it, and immediately asks for the recipe.

And I just sent them to get a copy of Jeremy and Jessica Nolen's New German Cooking, because I knew - once you tried modernized German cooking, you would never go back.

a Rafflecopter giveaway

I am able to offer one lucky reader a copy of this beautiful book thanks to the generosity of Raincoast Books. Giveaway only open to residents of Canada and the U.S., sorry! Though the copy was provided to me for free, you can bet that all opinions expressed here are my own, and that this cookbook is really worth your time.

Liked this post? Share it with your friends! For more At the Immigrant's Table, follow me on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag #immigrantstable @immigrantstable!

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German roasted cauliflower with curry cashew crust

Once you try this curry-laden, bright and herby German roasted cauliflower, you'll fall in love with New German Cooking - the perfect cookbook for the fall.

Course Side Dish

Cuisine German

Keyword cashews, cauliflower, curry, dairy-free, fall, gluten-free, herbs, nuts, vegan, winter

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 4 serving

Calories 462kcal

Author Ksenia Prints

Ingredients

Curry cashew crust:

• 1 ½ cups cashews chopped
• 2 tablespoon coconut oil melted
• 2 ½ teaspoon kosher salt
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives

German roasted cauliflower filling:

• 2 heads cauliflower cored and cut lengthwise into ½ inch-thick slices
• 2 tablespoon grapeseed oil
• 1 teaspoon curry powder
• Leaves rom 2 sprigs fresh marjoram or thyme

Instructions

• Preheat oven to 375F/190C.
• In a small bowl, combine cashews, coconut oil, 1 teaspoon salt, parsley and chives. Stir well to mix. Set aside.
• In a large bowl, combine cauliflower, grapeseed oil, curry powder, marjoram/thyme and remaining 1 ½ teaspoon salt and toss gently, until cauliflower slices are coated evenly.
• Transfer the dish to a baking dish. Pour water to the depth of ½ inch at the bottom of the dish, cover dish with aluminum foil and transfer into oven to bake.
• Bake until cauliflower is beginning to get tender, about 30 minutes. Remove the dish from the oven, remove foil and top the cauliflower evenly with the cashew mixture. Return the dish, uncovered, to the oven and roast until cauliflower is tender when pierced and the curry cashew crumb is nicely browned, an additional 20 minutes.
• Let cool for a few minutes before serving.
• German roasted cauliflower will keep in the fridge, covered, for a week.

Nutrition

Calories: 462kcal | Carbohydrates: 29g | Protein: 14g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Sodium: 1546mg | Potassium: 1195mg | Fiber: 8g | Sugar: 8g | Vitamin A: 122IU | Vitamin C: 141mg | Calcium: 87mg | Iron: 5mg

The post German Roasted Cauliflower with Curry Cashews appeared first on At the Immigrant's Table.

Inspiration

Inspired by Lebanese dips and the art of making a mezze platter, this smooth Black eyed pea dip is a complete new approach to hummus "masabacha" (hummus in which not all the ingredients are smoothly pureed but are left chunky).

I had doubts about serving a communal dish at an event that was all about small bites. I was worried it would ruin the look, that people would be squeamish about dipping their fingers into a communal bowl of chips, that nobody wanted to try yet another take on hummus.

And boy, was I wrong - because this black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers was such a hit, I couldn't refill the plates fast enough.

How to make this Middle Eastern Dip

It starts with a generous smear of tahini. But not just any tahini will do; we're talking homemade tahini, generously flavoured with garlic and lemon juice, and prepared from the smoothest raw tahini base you could find in stores (I am partial to Al Jamal tahini from Nablus, though most Lebanese tahini will do). The tahini should be easy to spread but not too runny, and good enough to lick off a spoon on its own.

Then the party really gets going when we take some cooked black eyed peas and flash-fry them in a very hot pan until they just get that nice, golden sear around the edges. We add some tomatoes, spicy peppers and garlic, and sear them as well just so that they hold their shape - we don't want no runny tomato sauce here!

This delectable mess gets artfully piled on the tahini, like a mound of jewels resting on the hold desert sand. Some chopped parsley gets sprinkled on top, and the whole dish is finished off with a drizzle of your favourite olive oil.

Serving suggestion

And voila - black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers is served, faster than it would take you to go to the bakery and get the pitas to go with it (for a gluten-free alternative, I love eating black eyed pea masabacha with tortilla chips - cheap and easy).

Trust me - this is one dish you DO want to serve to a crowd... as long as you have extra stowed away for yourself.

Rosh Hashana

While this black eyed pea masabacha dip might not be the traditional fare you'd expect on this Jewish New Year, it's a flavorful fusion that adds a dash of diversity to your holiday spread.

The hearty black-eyed peas symbolize good luck for the year ahead, and when paired with tahini, tomatoes, garlic, and hot peppers, you've got an explosive recipe everyone will love.

So, why not give it a whirl? It's a sassy departure from the usual, and who knows, it might just become your new Rosh Hashanah tradition.

To stay on top of what I'm eating and cooking these days, follow At the Immigrant's Table on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

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Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers

Course dip

Cuisine Jewish

Keyword black eyed pea dip

Prep Time 4 hours hours

Cook Time 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 3 portions

Calories 528kcal

Author Ksenia Prints

Ingredients

Tahini:

• Juice of one lemon about 60 ml
• 1 garlic clove
• ½ teaspoon salt
• 1 cup raw sesame tahini
• ½ - 1 cup of cold water

Black eyed pea mesabacha:

• ½ cup black-eyed peas soaked in water for four hours, filtered and cooked OR ½ cup canned black eyed peas, liquid drained
• 2 to matoes diced
• Hot pepper to taste
• 1 garlic clove minced
• Salt
• ½ cup parsley or cilantro leaves chopped
• Olive oil for drizzling

Instructions

• To prepare tahini, combine first five ingredients in a blender and mix, starting with ½ a cup of water and adding more as necessary until you reach desired consistency. Set aside.
• In a large hot pan, sear black eyed peas with a little oil until you get burn marks, about 2-5 mins. Add diced tomatoes, pepper and garlic and stir-fry over high heat so that the tomatoes will burn around the edges but keep their shape, about 5 minutes.
• Sprinkle with salt and half the parsley or coriander leaves.
• To serve, smear tahini on a larger platter (as you would for hummus), piling the black eyed pea mesabacha mixture in the middle. Sprinkle with remaining herbs, drizzle with olive oil and serve.

Nutrition

Calories: 528kcal | Carbohydrates: 28g | Protein: 17g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 16g | Sodium: 427mg | Potassium: 705mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1584IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 5mg

The post Members Only: Black eyed pea dip with tahini, tomatoes, garlic and hot peppers appeared first on At the Immigrant's Table.

This almond vanilla cake with yogurt crema, caramelized figs and hazelnuts is the perfect treat for those avoiding refined sugar and grains. This post is a paid partnership with Greeniche. I received product and monetary compensation in exchange for its preparation. Thanks for supporting the companies that make this blog possible.

My morning

Hi, friends. How's your Rosh Hashana going? I am spending the first morning of the Jewish New Year lying on my couch, listening to Matt Corby and typing this post for you.

Later today, I will perform a smudging ceremony to clean out all the ghosts of heartbreaks past from my apartment. Even later, I'll test out some new recipes. So you can be sure I am not resting on my laurels here.

But right now, I have a great, sugar-free and grain-free recipe for a stevia-sweetened almond vanilla cake with yogurt crema, roasted figs and hazelnuts.

Sugar-free almond vanilla cake with figs

This almond vanilla cake with figs is the perfect treat for someone who is watching their waists, or who has to avoid refined sugar and grains for health reasons.

Barely sweetened with stevia, nature's best sweetener, this almond vanilla cake with figs is perfectly poised to be the hit of the fall season.

This almond vanilla cake is topped with a tart yogurt crema. This crema tastes so much better than mounds of cloying buttercream.

The crowning jewel is the heap of roasted figs and toasted hazelnuts on top. Slowly roasted, the figs let their inherent sweetness shine. The figs provide a perfect compliment to the nutty, earthy flavour of toasted hazelnuts.

The final result is a stevia-sweetened almond vanilla cake with yogurt crema, roasted figs and hazelnuts that you can be proud to place on any holiday table this year.

If you're already thinking forward to Thanksgiving, this would be a refreshing change from all that pumpkin! For another paleo and gluten free dessert option, check out my healthy chocolate chip banana bread.

How are you celebrating this Rosh Hashanah? Or is this just another Monday for you guys? Let me know in the comments!

Looking for more Rosh Hashana Recipes and Inspiration?

Here are a few of my favourites:

• The best vegetarian Rosh Hashanah recipes
• Rosh Hashana menu, and my thoughts for the Jewish New Year
• How to decorate an intimate holiday table for a memorable experience
• Any of the 11 recipes in my Middle Eastern Small Plates E-book
• Almond apple cake with apple roses
• Enchanted rice with grapes, feta and pistachios, or the taste of teenage love
• Black eyed peas masabacha with tahini, tomatoes, garlic and hot peppers
• Roasted beet, apple and goat cheese salad with walnuts

A note on ceramics

The cake stand used in this photoshoot is actually a unique handmade bowl by Montreal-based Orlin Stoyanov.

I invite you to learn more of Orlin's work (and national Bulgarian soup), pick up some of his pieces or to inquire about ceramic classes in Montreal. Check out his Facebook profile or WordPress blog.

Orlin happens to be my ceramics teacher! I received no monetary compensation for using his work in my post. I am proud to support local producers and brands whose products I truly love.

Follow At the Immigrant's Table on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

I received monetary compensation in exchange for the recipe I developed for Greeniche. I am proud to only work with those companies whose products I truly love. As always, all opinions expressed here are my own. You can always expect me to be honest with you guys!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Stevia-sweetened grain-free vanilla cake with yogurt crema, roasted figs and hazelnuts as part of a healthy low sugar diet

This almond vanilla cake with yogurt crema, caramelized figs and hazelnuts is the perfect treat for those avoiding refined sugar and grains.

Course cake, Dessert

Cuisine Diabetic, North American

Keyword cake, dessert, diabetic-friendly, figs, gluten-free, hazelnuts, nuts, stevia, sugar-free, torte, vanilla, yogurt

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 367kcal

Author Ksenia Prints

Ingredients

For one 6-inch round cake:

• ⅓ cup coconut oil
• 1 ¾ cup almond flour
• ¼ cup arrowroot flour
• ¼ teaspoon salt
• 3 large eggs room temperature
• ½ cup almond milk
• 6 teaspoon stevia the small spoon that comes in the box, not a regular teaspoon - equivalent to 12 tsps of sugar, or ¼ cup
• ⅓ cup almond milk
• 2 tsps vanilla extract
• 1 teaspoon lemon juice
• ½ teaspoon baking soda

Yogurt crema:

• 1 cup heavy cream chilled
• ½ cup plain yogurt
• 2 heaped tsps of stevia

Topping:

• Hazelnuts toasted
• Fresh figs
• 1 teaspoon stevia

Instructions

To prepare roasted figs:

• Slice figs.
• Preheat oven to 350F (180C).
• Slice the figs and place in a baking dish.
• Sprinkle with 1 heaped teaspoon of stevia.
• Roast for 40 minutes and remove from oven. Let cool before handling.

To make cake:

• Preheat oven to 325Grease and line a 6-inch round cake pan with parchment.
• In a small saucepan, melt coconut oil. Set aside to cool slightly. In a large bowl, whisk together flours and salt.
• Separate the eggs, placing the whites in the bowl of a standing mixer or a medium-sized bowl.
• Combine yolks in another bowl with melted coconut oil, vanilla, lemon juice and almond milk. Whisk to combine. Add egg yolk mixture to the large bowl with the flour, and whisk until batter is smooth and no lumps remain.
• Using a hand mixer, beat egg whites until they form soft peaks.
• Stir baking soda into the dough batter and, using a rubber spatula, immediately beat in one third of the whipped egg whites. Gently fold in the rest of the egg whites.
• If making layers, pour 2 cups of the batter into the prepared cake pan, leabving behind another ¼ cup (you can bake this in a ramekin or muffin tin). Otherwise, for a tall single layer cake, use all of the batter. Bake for 35-40 minutes, until a skewer inserted in the middle comes out clean.
• Remove cake from oven and leave to rest for 5 minutes, then run a sharp knife along the edge and invert onto a cooling rack. Let cool completely.

Yogurt crema:

• In the bowl of a stand mixer fitted with a whisk, beat heavy cream and yogurt on medium-high speed until soft peaks form. Alternately, you can use a hand mixer or whisk by hand. Taste and add more yogurt or cream to taste and whisk again to soft peaks.

Assembly:

• Cut cake into two layers. Layer vanilla buttercream and sliced figs between layers and on top, not bothering with the sides. Decorate top with cut-up figs.

Nutrition

Calories: 367kcal | Carbohydrates: 14g | Protein: 10g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 211mg | Potassium: 71mg | Fiber: 3g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 0.4mg | Calcium: 127mg | Iron: 1mg

The post Stevia-Sweetened Grain-Free Vanilla Cake with Yogurt Crema, Roasted Figs and Hazelnuts appeared first on At the Immigrant's Table.

As I walked around the aisles of the latest North American foodie trade show, my eyes were pulled at a 1,000 different directions. There were colourful banners for soup stocks here, and crunchy salad toppers there. Busty women were spritzing the air with blueberry water, while attractive men were juggling pre-packaged bowls of kale salad. Everything was loud, proud and beautiful. And then my eyes fell on the older man in a white chef's uniform, quietly ladling out scoops of Belgian endive soup.

The moment I tasted Claude's (*not his real name) Belgian endive soup, I felt like little angels should pop from the sky and start singing Hallelujah. As cliche as that moment must seem to you, dear reader, it really was a revelation: amidst the crowd of bigger-than-life celebrities and food that seems to be produced more for the sake of convenience rather than nourishment, this humble, simple white soup stood out like a golden corn amongst the hay stacks.

Claude and I got to talking. While manning the Belgian agricultural producers booth, Claude himself was a Francophone from rural Quebec. He trained in Europe and has family of French-Belgian descent, but that about summed up his connection to the tradition.

Yet none of it mattered when you tasted his Belgian endive soup and other endive creations (I also got the idea for my other endive dish, these stuffed endive spears with celery root remoulade, from Claude).

I went home from that trade show with a bag of endive spears, and a head full of dreams for creamy, vegan Belgian endive soup. And this is the result - I hope you'll love it as much as I do!

P.S. - If you've been wondering what's happened to the regular updates of this blog, worry not. Things have gotten a bit crazy lately, but I am not finding my groove with a more regular, enjoyable schedule. This blog will be updated weekly on TUESDAYS - so see you next week!

Liked this post? Share it with your friends! For more At the Immigrant's Table, follow me on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

Recipe

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Belgian endive soup with caramelized mushrooms (V, GF)

When I tasted Belgian endive soup I felt like little angels should pop from the sky and start singing Hallelujah. This humble, simple vegan and gluten-free soup is a revelation.

Course Soup

Cuisine Belgian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 252kcal

Author Ksenia Prints

Ingredients

Garnish:

• 2 tablespoon Earth Balance or butter
• 1 lb mushrooms sliced
• ½ teaspoon brown sugar
• Salt & pepper to taste

Soup:

• 2 tablespoon Earth Balance or butter
• 2 sweet white onions diced
• 2 lb of endive 900g, or 6-8 heads
• 2 white-flesh potatoes Idaho or Yukon Gold
• 1 liter vegetable broth or water
• 1 cup soy cream
• Salt and pepper to taste
• Pinch of nutmeg
• 2 stalks fresh tarragon diced finely (optional)

Instructions

• Preheat large pan to medium heat. Add Earth Balance. Add half the mushrooms and sautée on medium-low heat until start to wilt, 5 minus. Add remaining mushrooms. Sautée an additional 7-10 mins, until mushrooms haze browned around the edges. Add brown sugar, and let cool an additional 3 minutes to achieve perfect caramelization. Salt and pepper as desired. Set aside.
• Melt butter in a large pot over medium heat. Add onions. Stirring from time to time, cook five minutes until onion turns golden.
• Cut endives in half lengthwise. Thinly slice crosswise. Peel potatoes, and dice into ½-inch pieces. Add endives and potatoes to pot, and let cook until vegetables begin to soften, 10 mins.
• Add stock and bring to a simmer. Cook, simmering, for , until vegetables have fully softened - about 40 minutes.
• Process in blender until smooth. Add cream, nutmeg, and salt and pepper to taste.
• Ladle into bowls, and top each bowl with a scoop of sautéed mushrooms and a sprinkling of chopped tarragon.

Nutrition

Calories: 252kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 841mg | Potassium: 1308mg | Fiber: 9g | Sugar: 11g | Vitamin A: 9288IU | Vitamin C: 55mg | Calcium: 177mg | Iron: 2mg

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To those who are leery of vegan quiche - have no fear. If the stretch between this colourful vegan quiche and your traditional idea of the egg, cheese and cream-laden French concoction you've come to think of as quiche is just too great, throw aside the labels.

My Story of Feasting Like a King on Quiche!

The moment that the door closed sent a ripple of joy through my body. Feelings of relief, excitement and freedom all began to course through my mind, telling my feet to move faster, my hands to fidget harder. This was finally it: the long-awaited moment that my parents went on vacation and left me home alone. And like every self-respecting teenager, I immediately proceeded to go and do one thing: make quiche (though it was not vegan quiche at the time).

That day, I prepared an entire feast, where the start of the show was this quiche. Eggplant and tomato stacks and baked brie dip. Accompanied by light white bean salads and cranberry cheesecake, this was the Shavuot feast that I have been dreaming of that whole year. I invited all my friends, my boyfriend stayed over, and though of course wine was had, the overall sense of debauchery was certainly not what you would expect from a teeanger left to their own devices for a weekend.

But how could you act rotten when there's quiche on the table?

How to Make the Perfect Quiche Crust 

I have made more pie and quiche crusts than I could possibly count - so I know how to pull the perfect golden and flaky crust out of the oven. It needs to be sturdy yet tender and crisp at the edges. 

This is where the vegan sweet potato crust comes in. It combines the sweetness of grated sweet potatoes with the richness of vegan butter (or a fruity olive oil), forming a golden shell that's naturally gluten-free and 100% plant-based. 

For more inspiration on vegan and gluten-free quiche crusts that don't fall apart, check out my gluten-free brie and pear quiche with an almond flour crust and this vegan gluten-free pie crust for expert insights on blind baking. 

Directions to Make Vegan Quiche Recipe

Make the Vegan Sweet Potato Crust

Preheat your oven and prepare the crust by mixing grated, squeezed-dry sweet potatoes with a bit of oil, salt, and pepper. Press the mixture into a greased pie dish, forming an even layer along the bottom and up the sides.

Bake until the crust begins to brown and firm up. Set aside when done, but keep the oven on.

Prepare the Roasted Pepper and Tofu Filling

While the crust bakes, place whole cherry tomatoes and bell peppers on a baking sheet. Drizzle with oil, season with salt and pepper, and roast until the tomatoes are burst and the peppers are blackened. Once roasted, steam the peppers in a covered bowl or bag to loosen their skins, then peel and slice into strips.

In a food processor, blend tofu with nutritional yeast, hummus, garlic, spices, and seasoning until smooth. In a mixing bowl, combine the roasted tomatoes and peppers with the tofu mixture, tossing gently to coat everything evenly.

Assemble, Bake and Enjoy

Spoon the filling into the pre-baked crust and spread it out smoothly. Return the dish to the oven and bake until the top is golden and set. If needed, cover the crust edges with foil to prevent over-browning.

Let the quiche cool slightly before slicing. Serve warm or at room temperature for the best texture and flavor.

Storage and Reheating Instructions 

Once cooled, cover the quiche tightly or transfer slices to an airtight container. Keep in the fridge for up to 4 days.

Warm in a 350°F (175°C) oven until heated through-about 10 minutes for slices, slightly longer for a full quiche. Cover the crust edges with foil if needed to prevent over-browning.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Roasted Pepper Vegan Quiche with Sweet Potato Crust 

The secret to this vegan quiche is the perfect vegan sweet potato crust, and the cheesy, earthy tofu filling with juicy cherry tomatoes and roasted peppers.

Course Main

Cuisine Israeli

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 177kcal

Author Ksenia Prints

Ingredients

CRUST

• 2 medium sweet potatoes 3 cups grated
• 2 tablespoon melted vegan butter or sub olive oil with varied results
• ¼ teaspoon sea salt and pepper

FILLING

• 1 pint cherry tomatoes
• 2 bell peppers - red yellow and orange all work here
• 2 tablespoon olive oil
• 1 firm tofu
• 2 tablespoon nutritional yeast
• 3 tablespoon hummus
• 3 large garlic cloves minced
• 1 teaspoon cumin
• ¾ teaspoon fine grain sea salt
• Black pepper to taste
• Red pepper flakes optional

Instructions

• Grate sweet potatoes and squeeze until dry. In a large bowl, mix sweet potatoes with 2 TBs oil, salt and pepper. Oil a pie dish, and arrange sweet potatoes in the shape of a pie crust.
• Arrange whole peppers and cherry potatoes on a baking sheet. Drizzle with oil and roast on high heat (450F) until the skin on the sweet potatoes begins to scorch in places, approximately 25 mins.
• While crust is baking, coat a baking sheet with aluminum foil. Arrange tomatoes and whole bell peppers, drizzle with 2 tablespoon olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. Continue baking after crust is done, turning bell peppers over to ensure all sides darken evenly. The crust is ready when the tomatoes have burst in parts and the bell peppers have blackened fairly evenly - about 30 minutes in total. Place bell peppers into a ziploc bag, seal and allow to sweat for about 10-15 minutes. Peel peppers and cut them into strips. (these two stages can be done in advance).
• To prepare quiche filling, add drained tofu to a food processor with nutritional yeast, hummus, garlic cloves, cumin, sea salt and pepper and optional red pepper flakes. Process until smooth.
• Add roasted peppers and tomatoes to a mixing bowl and top with the tofu mixture. Toss to coat. Fill quiche crust with mixture, spreading it into an even layer and smoothing the top.
• Bake quiche at 375 degrees for a total of 30-40 minutes, until top appears golden brown and firm. If the crust browns too quickly, loosely cover the edges with foil.
• Let cool briefly before serving. To reheat, place in a 350F-degree oven for 5-10 minutes, taking care not to burn the edges.

Nutrition

Calories: 177kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 302mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9375IU | Vitamin C: 53mg | Calcium: 92mg | Iron: 2mg

The post Roasted Pepper Vegan Quiche with Sweet Potato Crust  appeared first on At the Immigrant's Table.

It started on the couch. Lin had been watching Barbie: Mariposa & the Fairy Princess, and I'd promised myself I'd get a bit of writing done while it played in the background. But of course, I was pulled in. There she sat, eyes wide, wrapped in a fuzzy blanket with a crown perched slightly crooked on her waves, absolutely enthralled by the Royal Tea Time scene. 

I watched too, because sometimes the best way to be part of their world is to simply sit next to them. And by the time the credits rolled, she looked up at me and said she wanted a tea party. A real one. How could I say no?

We started planning it right then, Lin listing out "pink drink" and "cake with blueberries" as her non-negotiables, while I mentally scanned the fridge for what was left from the week. We decided the party would happen the next day. That gave us time to prepare properly, to make it extra special.

I stood in the kitchen and thought about what this tea party needed. We already had raspberry polenta muffins left over from the weekend, which would make fine scones. But we didn't have a proper centerpiece. Something to anchor the table. Something to slice and serve and savor. And that's when an idea came to life.

A Soft Slice of Blueberry Magic

It's a cousin to the raspberry muffins in every sense. Same love for cornmeal, same nubby texture that makes every bite feel like it has something to say. Where the muffins are more grab-and-go, this blueberry cake is the one you bring out when you want to anchor the moment, to say this is the thing we waited for.

That night, after the kids were tucked in, I crept into the kitchen and got to work. The batter came together slowly, in the kind of silence that only happens after bedtime. Almond flour for tenderness. Fine polenta for texture. Butter creamed with sugar until it felt light in the bowl.

As I folded in the blueberries, I thought of all the ways they'd shown up in our kitchen-pressed into chocolate chip muffins last summer after swimming, tossed into a berry yogurt bark, frozen into cottage cheese popsicles one sunny afternoon when Leo wanted ice cream but we only had fruit. I also love making a double batch of lemon blueberry bread and gifting some to my neighbour!

This cake felt like a continuation of those moments. And maybe a small gift to the little girl inside me who never really got to throw tea parties. I didn't grow up with those kinds of afternoons- but I do now. I get to.

By morning, the cake had cooled, golden and crackled at the top. I wrapped it gently, ready for our royal gathering. Lin wore her tutu, Leo made himself a crown, and we poured tea into real mugs like it was the most important thing in the world.

The blueberry cake sat proudly at the center. We sliced it together, topped each piece with a soft cloud of cream, and shared it between giggles and sticky fingers. In that moment, surrounded by crowns and crumbs and laughter, it felt like the kind of memory that will stay tucked in my heart for a long, long time.

Ingredients

• Fine Polenta - This is what gives the cake its distinctive texture. Coarse enough to have a gentle bite, but fine enough to feel tender. I always use fine polenta over cornmeal because it holds moisture better and creates that crumbly edge I love in both muffins and cakes. 
• Almond Flour - Adds richness and softness to balance the structure from the polenta. It keeps the cake gluten-free, but more importantly, it creates a nutty, mellow backdrop that makes the berries shine. Sub with ground hazelnuts or sunflower seed flour if needed.
• Almond Milk - A mild, slightly nutty milk that complements the almond flour. I use it often because it's what we keep in the fridge. Oat or dairy milk works fine too, just keep it unsweetened so the flavor stays clean.
• Fresh Blueberries - I fold them in gently so some stay whole and others melt into little jam pockets. Use firm, fresh berries if possible. Frozen will work, but coat them lightly in flour to prevent sinking. 
• Demerara Sugar - It creates that golden, crackled crust that makes the first slice feel like opening a gift. Turbinado sugar will work in a pinch, but don't use soft brown sugar, it'll melt instead of crunch.

See the recipe card for full list and exact quantities.

How to Make This Gluten-free Blueberry Polenta Cake Recipe

This blueberry polenta cake comes together in calm, steady steps. Its perfect for a quiet evening bake, when the house has settled and tomorrow's  royal tea party is waiting. Here's how to make it:

Preheat the Oven

Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment if you like extra insurance. This cake releases best when it has room to breathe.

Mix the Dry Ingredients

In a medium bowl, whisk together the fine polenta, almond flour, baking powder, and salt. The polenta adds gentle texture while the almond flour brings softness and richness-together, they create a golden, tender crumb.

Cream the Butter and Sugar

In a large bowl, beat the softened butter with the sugar until pale and fluffy. This takes a few minutes, and it's worth the time. The lighter the base, the more delicate the cake will feel.

Add the Eggs, Vanilla, and Lemon Zest

Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest. The zest will perfume the batter with quiet citrus notes that complement the blueberries beautifully.

Combine Wet and Dry Ingredients

Add the dry mixture to the creamed butter in two parts, alternating with the almond milk. Begin and end with the dry ingredients. Fold gently to keep the batter light and even.

Fold in the Blueberries

Gently stir in 1½ cups of fresh blueberries. They'll scatter throughout the batter like soft bursts of color and juice. Be careful not to overmix, just enough to distribute them.

Transfer to the Pan and Top with More Berries

Spoon the batter into the prepared pan and smooth the top. Scatter the remaining ½ cup of blueberries across the surface. They'll sink in slightly as the cake bakes, creating those beautiful pockets of blueberry.

Sprinkle with Demerara Sugar

Generously sprinkle the top with demerara sugar. This gives the cake a crisp, golden lid that crackles softly under your knife.

Bake Until Set and Golden

Bake for 45-50 minutes, or until the top is golden and a skewer inserted in the center comes out clean (a streak of blueberry is fine). The edges should feel firm, and the center gently springy.

Cool Before Slicing

Let the cake cool in the pan for 10 minutes, then release the springform sides and allow it to cool completely. This helps the crumb set and makes slicing easier.

Serve and Enjoy

Serve on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream. Best enjoyed in good company (paper crowns optional).

Storage

If you're lucky enough to have a wedge or two of this cake left, it keeps beautifully, one of the reasons I love making it the night before a gathering. Let the cake cool completely, then wrap it gently in parchment or store it in an airtight container at room temperature. It will stay tender for 2 to 3 days.

For longer storage, refrigerate it in a well-sealed container for up to 4 days. You can also freeze individual slices, just wrap them tightly and freeze for up to a month. To serve, thaw overnight in the fridge or let sit on the counter.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Blueberry Polenta Cake

Gluten-free blueberry polenta cake with fresh berries and a sugar crust.

Course Dessert, dessert / snack

Cuisine Fusion, gluten-free

Keyword Blueberry Polenta Cake, polenta cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 servings

Calories 399kcal

Author Ksenia Prints

Equipment

• 9 inch springform cake form
• Mixing bowls
• Whisk
• cake

Ingredients

• 1½ cups fine polenta
• 1 cup almond flour
• 1½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• zest of 1 lemon
• ½ cup almond milk or any unsweetened milk
• 2 cups fresh blueberries divided

Topping

• 2 tablespoon demerara sugar

Instructions

• Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment if you want easy release.
• In a medium bowl, whisk together the polenta, almond flour, baking powder, and salt. This mix gives your cake structure and that tender, nubby bite.
• In a separate bowl, beat the butter and sugar together until pale and fluffy. This helps create a light crumb.
• Beat in the eggs one at a time. Stir in the vanilla extract and lemon zest to brighten the batter.
• Alternately fold the dry ingredients and almond milk into the butter mixture, starting and ending with the dry mix. Fold gently to keep the batter airy.
• Fold in 1½ cups of the blueberries, saving the rest for the topping. Try not to crush the berries too much.
• Spoon the batter into the prepared pan and smooth the surface. Scatter the remaining ½ cup blueberries on top and finish with a generous sprinkle of demerara sugar.
• Bake for 45-50 minutes, or until the top is golden and a skewer inserted in the center comes out clean (a blueberry streak is fine).
• Cool in the pan for 10 minutes, then release the springform sides and let cool completely on a wire rack. Slice and serve as-is, or with a spoonful of whipped cream or ice cream.

Video

Nutrition

Calories: 399kcal | Carbohydrates: 48g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 159mg | Potassium: 80mg | Fiber: 2g | Sugar: 26g | Vitamin A: 564IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg

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