Year: 2013

{BIB Fast Food} Pico de Gallo

In case you don’t follow my facebook page, you may have missed out on the exciting news that I started the Culinary Arts program at The Center for Kosher Culinary Arts. It was a great surprise from my husband, who signed me up for the program as a gift for our 10 year anniversary. Best. gift. of. all. time. Do I need to even tell you that?

Having to get three kids ready for school and be out the door by 8AM is not an easy feat. I come home exhausted beyond words, yet, I wouldn’t trade it for the world. I’ve never been happier to go to school in my entire life. Or to do homework (lots of reading!) I feel so blessed to be able to do what I’m so passionate about, each and every day.

Over the past week, we’ve been doing a lot of work on our knife skills, so our instructor, Chef Avram Wiseman, had us make some pico de gallo. Pico de gallo is a raw Mexican salsa that is a great condiment for dishes like tacos and fajitas. It’s also great on good old tortilla chips!

I can’t wait to share more of what I’m learning, in the meantime, enjoy this recipe!  You can also follow my kosher culinary school journey on Instagram, via BusyInBrooklyn :)

CKCA Pico de Gallo

4 plum tomatoes, seeds removed, diced
1 scallion, cut in half lengthwise, diced
2 large cloves garlic, finely minced
1 small red onion, diced
1 jalapeno, diced (use some of the seeds and membrane for more heat)
2 tsp minced cilantro (I have an aversion to cilantro so I use parsley)
juice of 1 lime
1 tsp ground cumin
2 tbsp extra virgin olive oil
4 oz. tomato juice
salt and pepper, to taste

Method:

Combine all other ingredients, mix well and season to taste. You can adjust the consistency by adding more or less tomato juice.

1 year ago: cornbread scones
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Easy Pineapple Fried Rice

Have you heard about the custom for Jewish people to eat Chinese food on Christmas? It all started back in the day when there weren’t so many kosher restaurants to eat at, and the only places open on Xmas were Chinese joints. And the only people frequenting their restaurants were the Jews, since they do not celebrate the gentile holiday. To clarify things: it is not, in fact, a Jewish custom to eat Chinese food on Christmas, but some people enjoy doing so just for kicks. This year, my family decided to follow suit, and we ordered takeout from our favorite Chinese spot, EstiHana.

Have you seen this picture that’s been circulating around the web?  Cute, isn’t it?

You know what the best part about ordering Chinese food? All that fresh hot rice they send you, which turns into day-old rice the next day. Leftover rice is the perfect starter for dishes like pineapple fried rice. And contrary to popular belief, most fried rice dishes are not fried at all (we are dispelling lots of myths here today!).  So the next time you have leftover rice, think twice before throwing it away.

Other ways to use up leftover rice:

Rice pudding or breakfast cereal (use in place of oatmeal)
Tomato rice soup like this one
Stuffed peppers
Rice stuffing for chicken
Cheesy Mexican rice
Arancini
Chicken and rice soup

Do you have any good ideas for using up leftover rice? Share them in the comments below!

Easy Pineapple Fried Rice

1 tsp sesame oil
1 cup pineapple, finely diced
12 oz cooked rice (or 1 Chinese takeout container)
2 tbsp eel sauce*
2 tsp soy sauce
3 scallions, chopped

Method:

Heat up a skillet and add sesame oil. Toss in pineapple and saute until it begins to caramelize and brown. Add cooked rice, breaking it up with a spatula. If the rice begins to stick, add a little bit of water. Add eel and soy sauce and stir to combine. When rice is heated through, add chopped scallions and serve.

VARIATION: You can add additional chopped vegetables like peppers (red peppers would be great in this), onions, or carrots. Saute them first and when beginning to soften, add the pineapple. Continue as above.

NOTE: Imitation kosher eel sauce is now widely available in supermarkets (I use the Sweet City brand). If you cannot find it, ask for some “sweet sauce” from your local sushi counter.


1 year ago: black grape and plum compote
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{BIB Fast Food} Spicy Garlic Chicken

Being as I just started a culinary arts program at the Center for Kosher Culinary Arts, I’m back to the BIB Fast Food concept. BIB Fast Food is essentially quick and easy recipes with one simple picture and no step by step photos. And you really don’t need ’em because the recipes are just. that. easy. So stay tuned for more of these fast food posts, about once a week.

This spicy garlic chicken is so moist and delicious. Here’s the thing though. It’s not really all that spicy (even though I use spicy garlic duck sauce). So when I say spicy here, I mean rubbed with spices! If you want a super spicy kick, just sprinkle on some red pepper flakes.

Don’t forget to show your love by voting for Busy In Brooklyn as the Best Kosher Food Blog in the Joy of Kosher Best of Kosher Awards! You can vote once per day, per username. Vote Here.

Spicy Garlic Chicken

1 pkg bone-in chicken, cut in quarters or eighths
4 tbsp paprika
2 tbsp garlic powder
2 cups spicy garlic or sweet and sour duck sauce

Method:

Preheat oven to 350 degrees. Add paprika and garlic powder to a bowl and add a drop of water to form a paste. Rub the chicken with the spice rub and place in a baking pan. Bake, covered, for 1 hour. Remove from oven and baste with spicy garlic duck sauce. Return to the oven and bake at 400 degrees, uncovered, for 30 more minutes.

1 year ago: baked chicken meatballs
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