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Sephardic Flavors low carb
Low carb main dishes
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Low-carb baked fish, Tahini mustard sauce & fresh salad
Ingredients: 6 fish fillets, skin removed; 2 eggs; 2 Tbsp. mustard, 1/2 large zucchini, 1 cup almond meal, 1 Tbsp. sesame seeds, 1 tsp. dry dill 1/2 tsp. salt, 1/4 tsp white pepper
Tahini mustard garlic sauce:
1/2 cup raw Tahini 3 Tbsp. mustard, 2-3 large garlic cloves, 3 Tbsp. lemon juice-optional but recommended; 1/2 tsp. salt 1/4 tsp. white pepper 1/3-1/2 cup cold water 1/4 cup mixture of cilantro & parsley
Fresh Classic Mediterranean salad:
2 tomatoes, 1 large cucumber, 1/4 purple onion, 2 Tbsp olive oil, salt & pepper
To Make:
Rinse the fish fillet with cold water, then use a clean towel or paper towels to pat it completely dry.
Set aside. In a bowl, grate one small zucchini or half a large zucchini. Add the almond meal/flour, sesame seeds, salt & pepper; mix in the dried dill, then gently mix.
In a separate bowl, add eggs and mustard, and mix well.
Line up a baking sheet with parchment paper; add 1 Tbsp. olive oil and brush to coat the parchment paper. Soak fish in the egg batter and place on the baking sheet.
Add about 2-3 Tbsp. of the zucchini mixture to top each fish fillet.
Bake at 400F for about 20-25 minutes.
While the fish is baking, mix all sauce ingredients & set aside.
Chop salad ingredients & mix gently.
When the fish is ready, drizzle the Tahini mustard sauce on the baked fish; serve with the fresh salad.
Please remember to write a review on YouTube and let me know how you liked this recipe.
Enjoy & To your health
Rosh Hashanah Leftovers
Turned into a delicious dish
Chicken meatballs with lemon sauce and Green Peas
Click picture to watch the video recipe:
Ingredients:
1.5 -2 lb. leftover chicken pieces, 3 very small potatoes, 1 large yellow onion, 3 tbsp vegetable oil, ½ cup each of chopped Parsley, cilantro, and dill. ½ tsp salt, ½ tsp turmeric, ½ tsp. black pepper.
For the lemon sauce:
2-3 tbsp olive oil, 2 large garlic cloves, chopped, ½ tsp salt, ¼ tsp turmeric, ½ tsp white pepper, juice of one lemon, 1 lb. frozen peas.
To make:
In a food processor, place the chicken and gradually add all other ingredients to make a mixture for meatballs.
Let the mixture sit while getting the sauce ready.
Add Olive oil to a pan, add chopped garlic, and cook for 1 minute.
Add spices and cook for 30 seconds. Add lemon juice, mix, add 3 cups of water, bring the sauce to a boil, and scoop meatballs using an ice cream scoop for even-sized meatballs.
Cook for 10 minutes covered; add frozen peas for another 5-6 minutes.
Important: Do not mix with a spatula to avoid meatballs crumbling; just tilt the pan from one side to another to gently mix.
Enjoy & to your health