Photo credit: Joy or Kosher and Temp Tee Whipped Cream Cheese
A few weeks ago, one of my favorite Austin bloggers told some of her secrets, and encouraged readers to do the same. She bravely shared personal factoids of bikini waxes and anxiety attacks, but there was one in particular that stood out to me:
I eat cream cheese out of a tub with a spoon.
Omigod me too! But not just any cream cheese. Growing up, like any good Jew, I ate a lot of bagels. One day, my friend’s Mom brought over a baker’s dozen and some schmear for us to nosh on after school, and I paused as I spread the cream cheese on my everything bagel. What IS this? It was like normal cream cheese, but fluffier, tastier, more awesome-er. Duh, my friend asserted, it’s Temp Tee Whipped Cream Cheese. Talk about life changing. So when Joy of Kosher and Temp Tee asked me to develop a few Passover friendly recipes using the cream cheese of the chosen people, I happily accepted! As if I needed an excuse to chow down. Here are two easy savory dishes to try.
First up, Roasted Red Pepper and Arugula Flatbread Pizza. Two of my favorite Passover snacks are cream cheese on matzo and matzo pizza. Simple, but so good. Here is a combo recipe that’s a little fancier than your normal matzo dish! First, preheat oven to 350 degrees F. In a food processor, blend Temp Tee Whipped Cream Cheese, roasted red peppers and roasted garlic until smooth. Add salt to taste.
Pretty! Then, in a medium sauté pan heat olive oil over medium high heat. Add mushrooms to the pan with a pinch of salt, oregano and red chili pepper flakes and sauté until soft, about 5 minutes.
Spread cream cheese mixture and mushrooms on matzo.
Bake on a foil lined cookie sheet until hot, about 5 minutes. Meanwhile, whisk together olive oil, lemon juice and salt and pepper to taste. Toss arugula in olive oil mixture and place on cooked matzo.
Nosh away! Next up, Cheese Quinoa Stuffed Zucchini. I love quinoa all year long, but it makes Passover cooking just a bit easier. These are SO good and easy! A little sweet, a little savory, healthy and rich tasting thanks to our friend Temp Tee.
First, line a baking sheet with foil and pre-heat oven to 400 degrees F. Halve each zucchini lengthwise and scoop out any seeds. There should be about ¼ inch of zucchini left on all sides. Drizzle the inside of the zucchini with olive oil and season with salt and pepper then turn the zucchini over so they are skin side up. Roast the zucchini skin side up on the cookie sheet for about 12 minutes until slightly softened. Then flip the zucchini back over.
Meanwhile, cook quinoa. Bring quinoa and water to a boil in a small stockpot and then lower to a simmer and cover. Cook for 20 minutes until tender and then fluff with a fork. Immediately mix in spinach so it wilts. Set aside for 5 minutes to cool. Then mix in cranberries, scallions and Temp Tee Whipped Cream Cheese and salt and pepper to taste.
Put the filling in each of the zucchini halves filling evenly until each one is full. Bake for 5-7 minutes until filling is heated through. Garnish with roasted walnuts and serve warm!
This post is sponsored by Temp Tee Whipped Cream Cheese.