Eden Eats

Scroll to Info & Navigation

Sabich!!

Ok…this video cracks me up. Sorry for my filming (I am paying way too much attention on the food being prepared in front of me that my hand is all over the place). Sabich is a classic Israeli vegetarian stuffed pita.

This pita has fried eggplant, boiled egg, boiled potato, amba (mango chutney sauce) tahini, hummus, skhug (chili sauce), parsley and many yummy salads, all stuffed inside. It is a vegetarians heaven. Keep an eye out for it on the menu at your local pita joint. 

This pita is from Sabich Frishman in Tel-Aviv, Israel.

Pumpkin Spiced Parfait With Maple Roasted Pecans and Bourbon Whipped Cream

image

Quinn Cooper and I put together this AWESOME last minute Thanksgiving dessert. No bake and you can make it in the morning and keep in the fridge until you are ready to eat.

This dessert is so much fun to play around with. I love using different size cups, you can also use jars (mason are great). The best part is you can really do whatever you want, it is up to you! Get creative guys!
Head to Quinn Coopers blog for more Thanksgiving/Thanksgivukkah fun! 
image

Pumpkin Cream Cheese Filling;

1 bar of Philly cream cheese, room temperature
1 tsp vanilla
2 tsp pumpkin spice
3 tablespoons icing sugar, sifted (you can add more if you like it sweeter)
1/2 cup pumpkin puree 
Directions:
In a bowl cream together all the ingredients until light and smooth. If you want more spice or sweetness, then put some more pumpkin spice and sugar in. Place into a piping bag and set aside
image

Maple Roasted Pecans

2 1/2 cups pecans
1/2 cup pure maple syrup
Directions:
Coat the pecans in the maple syrup and roast at 350 for 20-30 min until golden and crunchy, let cool. Remove some of the pretty ones to the side for garnish, and then roughly chop the rest of the pecans.
image

Bourbon Whipped Cream: (this is basically great with anything!!! )

1 1/2 cup heavy whipping cream
1 tablespoon bourbon
1/4 cup icing sugar, sifted
Directions:
Whip the cream until almost firm, then add in the sugar and the bourbon, whisk in and place in a piping bag.
image

To assemble. You can really do it in whichever order you want, but I started mine with the pecans on the bottom.

image

Place a tablespoon of pecans on the bottom, then do a layer of the pumpkin cheese filling then a layer of the whipped cream, do another tablespoons of the pecans and keep going until the top and finish is with a nice whipped cream layer and garnish with the pecans. Place in the fridge until dinner. Remove from the fridge 20 minutes before you want to eat it. Enjoy and Happy Thanksgiving!!!

image

Easy to prepare and definitely easy to eat

image

I am a huge fan of roasting. One of the easiest seasonal dishes to quickly throw together any night of this Thanksgiving week is roasted butternut squash with sage and garlic.

Simply peel, and cut into even pieces, toss with crushed garlic cloves, fresh sage, drizzle with a nice amount of fruity olive oil and season well with salt and pepper. Roast at 375 degreed F until golden, about 25-30 min.

Who says delicious food needs to be difficult!?

Pretty Latkes with Quinn Cooper!

image

Here are some more #Thanksgivukkah recipe ideas. Quinn and I had such a great time brainstorming, creating and shooting all these delicious recipes. I am officially making these beet latkes my new staple for Chanukah…they are fantastic and a great twist on your traditional latkes.  (These latke recipes are also great for breakfast/brunch. Fry them up and serve with some bacon and eggs…would be dynamite!) All these beautiful pics were taken by Quinn Cooper. Head to her blog!!

image

Beet latkes:

1 beet, grated and strained well in a cheese cloth
1 potato, grated and strained well in a cheese cloth
1/2 yellow onion, grated and strained in a cheese cloth
1 egg
1 tsp AP flour
Salt and pepper
image
Sweet potato latkes
1 small sweet potato grated, and squeezed in a cheese cloth
1/2 onion, grated and suqeezed in a cheese cloth
1 1/2 egg, whisked well
1 tsp flour
Salt and pepper
Potato latkes
2 potatoes, grated and squeezed in a cheese cloth
1/2 onion grated and squeezed in a cheese cloth
1 tsp AP flour
1 egg
salt and pepper
(You can add whatever flavors you want to the latkes themselves, chili powder for some heat, fresh herbs etc.)
vegetable oil for frying
image
Fun things to put on your latke!
Sour cream (you can flavor it with cinnamon, pumpkin spice, fresh garlic and chives, toasted spices like cumin or place freshly chopped herbs in)
pomegranates (beautiful to sprinkle on top of sour cream, gives a nice sweetness)
Apples (any kind you like) with a little cinnamon on top (you can also drizzle some honey…mmmm…_))
Maple Roasted Pecans: (recipe follows) You can chop them up and place on top of the cinnamon or pumpkin spiced sour cream, which we did  or keep them whole and crunchy…up to you)
Fried Sage:  (Heat up 1 cup of vegetable oil and when hot, place the sage inside, it literally takes a second, then place on a piece of paper towel, use as a garnish…beautiful on almost anything)
Cranberry Sauce (recipe follows)
Pumpkin Spice (I just bough some at the store, if you don’t have any on hand then just use some cinnamon)
image

Cranberry Sauce:
2 1/2 cups fresh cranberries
1/4 cup sugar
1/4 cup maple syrup
pinch of cinnamon
Directions:
In a pan heat up a little oil (I used olive, but can be whatever you want) and place the cranberries in. Add the sugar, maple and cinnamon. Keep stirring on medium low until most of the cranberries have turned to mush and it is more saucy. if you want it to be sweeter add in more maple syrup. I like mine tangy with a little sweetness. 
image
Maple Roasted Pecans
2 cups pecans 
1/2 cup pure maple syrup
Directions:
Coat the pecans in the Maple Syrup and roast at 350degrees F for 20-30 min, until toasted and crunchy golden.

Thanksgivukkah is on its way!

image

So psyched about this blog post! Not only did I get to shoot it with one of my closest friends @QC_Style, but we also got to combine 2 holidays in 1, which was a really fun and creative process.

image

This year Thanksgiving and Chanukah fall on the same day. Lots of different collaborative recipes are coming out. We decided to simply turn the traditional turkey Thanksgiving sandwich into a latke Thanksgiving sandwich. Such a fun twist!

For more pics of our Thanksgivukkah ideas head to

http://www.quinncooperstyle.com/2013/11/thanksgivukkah-sandwich/

Potato latkes

2 potatoes, grated and squeezed in a cheese cloth
1/2 onion grated and squeezed in a cheese cloth
1 tsp flour
1 egg
salt and pepper
(You can add whatever flavors you want to the latkes themselves, chili powder for some heat, fresh herbs etc.)
vegetable oil for frying
image

Cranberry Sauce:

2 1/2 cups fresh cranberries
1/4 cup sugar
1/4 cup maple syrup
pinch of cinnamon
Directions:
In a pan heat up a little oil (I used olive, but can be whatever you want) and place the cranberries in. Add the sugar, maple and cinnamon. Keep stirring on medium low until most of the cranberries have turned to mush and it is more saucy. if you want it to be sweeter add in more maple syrup. I like mine tangy with a little sweetness. 
Fried Sage:  (Heat up 1 cup of vegetable oil and when hot, place the sage in, it literally takes a second, then place on a piece of paper towel, use as a garnish…beautiful on almost anything)
image
Latke Turkey Sandwich
Make a batch of regular potato latkes. 
Place sliced turkey breast on top of the bottom latke and then place a nice dollop of the cranberry sauce on top, garnish with some freshly chopped chives and some fried sage (you can also put a little sour cream on the sandwich…yum) Serve just like that! Great for a leftover turkey meal or for a fun appetizer the night of.
All the pics and the video are shot by @QC_style. Watch the video, it is so cute! Great job Quinny!