Author: chanie

Mongolian Beef

It’s been hard getting back into the blogging groove lately. I surprised myself when I kept things going so consistently ever since baby #5 came last July, but those days of sleeping babies are long gone, and my little rascal is crawling around putting every last tiny speck and crumb into her mouth.


I also lost my cleaning help (of 6 years!)  recently, which any mom knows is the single most important thing to help us keep our sanity. I mean, who do you think did the dishes after every cookfest I had in the kitchen? I mean, I love to cook, but I don’t love to clean up after myself. ;) Yes, my friends. That is my dirty little secret.

People always ask me, “How do you do what you do?” and the truth is, I’d never be able to do it without help! I always say – somethings got to give. Having five kids is a full time job in and of itself, so how I manage recipe testing, blogging, cooking classes and photography work boils down to this – I can’t do it all. I’m not very active in the gazillion whatsapp groups I belong to. I went off Facebook. I cut down on volunteer work (and send a donation instead!) and I have, ahem – had, cleaning help.

Luckily, this recipe was photographed and tested months ago, and I love saving things like these in the archives for those stressful times when I don’t have time to work on new recipes. I had made it for dinner one night and it came together super fast with little fuss. Who doesn’t love recipes like that?!

With summer coming and school coming to an end, we all need those quick and easy stir fries that we can throw together at the last minute. I hope you all enjoy this one as much as we did!

Mongolian Beef

1 lb pepper steak (see note)
1 tsp sesame oil
1 tbsp grapeseed or other neutral flavored oil
salt and pepper, to taste
1 cloves garlic, minced
small knob of ginger, peeled and very finely julienned
1/2 red chili pepper, thinly sliced (remove veins and seeds for less heat)
1/2 c stock
1/3 c hoison sauce
2 tbsp brown sugar
1 tbsp soy sauce
2 tsp cornstarch
2 scallions, thinly sliced
1 tbsp sesame seeds

Method:

Heat a large wok or skillet over medium-high heat and add the sesame and grapeseed oils. Stir fry the meat until brown, seasoning it with salt and pepper (I prefer to do this in two batches). Remove the meat from the pan and discard any liquid. Add more oil, if needed, and saute the garlic, ginger and chili pepper until fragrant. Add the stock, hoison sauce, brown sugar and soy sauce and bring to a boil.

In a small bowl mix the cornstarch with a tablespoon of water to dissolve. Add the mixture the pan and simmer until the sauce thickens. Return the meat to the pan and stir to coat the meat in the sauce.

Serve the meat over rice with sliced scallions and sesame seeds for garnish.

NOTE: Kosher pepper steak is thinly sliced steak that is usually used for stir fry. Many butchers cut their pepper steak from different parts of the steer. Depending on where the pepper steak is cut from, it can be very tender or it can be very tough. Many people assume that it is the way they are cooking it, but it has to do with the quality of the meat and where it is cut from. For instance, meat that is cut from the top of the rib will be pretty tough, and meat this is cut from the filet split (a smaller cut from a minute steak roast) will be tender. Pepper steak that is tender will be soft and easy to chew after a quick stir fry, however meat that is tough will be rubbery and will require a long braise to break it down and tenderize. For this recipe, I recommend purchasing a tender cut of pepper steak because of the quick preparation. For a more in-depth explanation of kosher cuts and cooking methods, read this guide.

Related Recipes:

pepper steak with plum sauce
soy and ginger glazed sugar snap peas

Post a Comment

Unicorn Cheesecake Mousse

CAN’T STOP, WON’T STOP. That’s my motto this holiday season! When the internet went gaga over Starbuck’s unicorn frappuccino recently, I knew I had to get in on the unicorn fun – and here. it. is. Feast your eyes on this strawberry cheesecake mousse with a swirl of sour icing – so much yassssss!

To be honest, I haven’t actually tried the unicorn frap, but I watched as my fellow foodies and blogger friends scrambled to get to their nearest Starbucks for a taste. Most of them found the drink underwhelming – but the general consensus was that the elements of sweet and sour were a cool combo for a shake. And I couldn’t agree more!

Figuring out what to use for the sour element in these was the biggest challenge. At first, I wanted to keep things natural, so I tried fresh blueberries and sour cream – too watery and not sour enough. Plus the blueberries were purple and not blue. Then I headed to Target for some freeze dried blueberries, but that worked out purple too. I finally decided to nix the healthy aspect, since this is an indulgent cheesecake mousse after all (and a little blue food coloring won’t kill anyone either) and went the route of white chocolate (a la the original Starbucks version, which was a white chocolate mocha sauce). But that was a mess. G-d was that a mess.

So, many tries later, I finally hit the nail on the head using my friend Shushy’s suggestion  (check her out @cookinginheelss!) of a thick icing made with powdered sugar. It was the perfect consistency for my sour swirl – made using citric acid, aka sour salt, that gives the icing that special pucker.

I’m super proud of these cuties and I think you will be too if you choose to serve them for dessert this Shavuos holiday! Just hush hush on the secret sour sauce and let your guests be surprised when they take their first bite. Serve with a side of fresh berries for a light and healthy(er than cheesecake) dessert!

Unicorn Cheesecake Mousse

for the mousse:

1 cup heavy cream
8oz. whipped cream cheese
3/4 cup powdered sugar
1 tsp vanilla extract
1 cup chopped strawberries

for the sour swirl:

1 1/2 cups powdered sugar
3-4 tbsp water
2 tsp sour salt (citric acid), or, to taste
blue food coloring

for topping:

whipped cream
blue and pink colored sugar* or sprinkles

Method:

For the mousse, whip the heavy cream until stiff and set aside. In a separate bowl, beat the cream cheese, powdered sugar and vanilla until fluffy.

Puree the strawberries in a food processor or blender, leaving it slightly chunky if you want large bits of fruit or strain if you want a smooth puree. Gently fold the strawberries into the cream cheese mixture and then fold that mixture into the whipped cream. Taste and adjust sweetness by adding more powdered sugar, if needed. Place the cheesecake mousse into a piping bag.

In a small bowl, combine the powdered sugar, water, food coloring and sour salt. Place the sour icing into a piping bag and pipe a swirl around the mousse cups.

Pipe the cheesecake mousse into the cups and top with whipped cream and colored sugar.

*if desired, mix some sour salt into the colored sugar for a sweet and sour topping.

YIELD: approximately six 4oz. servings or twelve 2oz. servings (mini mousse cups).

Related Recipes:

rosewater cheesecake mousse parfaits
easy no-bake cheesecake
Torah cannoli

Post a Comment

Lasagna Roll-Up Blintzes

I don’t know about you, but the only thing that keeps me from making blintzes on Shavuot is the crepe-making. The rest of the process is fairly easy, and I don’t even mind the light frying. But those crepes, man they are hard to nail down.

My mom so hates the crepe-making process that she’s been ordering her crepes ready-made from a caterer for years. Instead, she puts her attention on delicious homemade fillings – creamy potato with deeply caramelized onions and sweet cheese with an apricot sauce for dipping. I’m getting hungry just thinking about it!


I’m all for finding the easier way around dishes and this lasagna roll-up blintz hack is no exception! I love me some savory lasagna roll-ups, filled with spinach-flecked creamy ricotta and oozing with cheesy mozzarella, so why not go sweet, amIright? Dredging the sweet-filled pasta sheets in Corn Flake crumbs and frying them really takes it over the top, and I’m one happy crepe-free Momma.

What I really love about these decadent Shavuot treats is that they truly resemble blintzes, and if you want to stay away from the fryer, just go ahead and serve them up without the breading. You can add some chopped nuts for texture, and of course the requisite sour cream and strawberry sauce. Cuz blintzes without sour cream are a sad, sad thing.

Those of you that have been following my diet journey over on Instagram know that I’ve been staying away from delicious carby treats like these for the past couple of weeks, so I had to send them straight out of the house as soon as I was done making them. I don’t have the willpower to say no to a piping hot plate of sweet, crunchy, cheesy pasta rolls, do you? If your answer is yes, please tell me your secret ‘cuz I’m gonna need it come the cheesecake holiday.

We’re pretty low key when it comes to dairy in my house – I only serve it once a week, and it’s usually pizza, mac ‘n cheese or baked ziti. But Shavuot? Shavuot is the time for cheesy French onion soup, 4-cheese lasagna, a cheese board of your dreams, and of course plenty of cheesecake and blintzes. And lets not forget the dairy ice cream either. G-d help me survive this decadent holiday!

I’m thinking I’ll have to have some healthy options at the table too. Like these cheesy stuffed mini peppers, this three-cheese rollatini rose pie, the most amazing kid-friendly broccoli poppers, plus these cutesy roasted eggplant parmesan starters.

Now if we’re talking the decadent part of the meal, obv we have these insane roll-ups, which will be an amazing side to my caramelized peach and gouda quesadillas and 3-cheese broccoli pull-apart buns for the kids.  I’m thinking goat cheese ice cream for dessert, and definitely my Torah cannoli, ‘cuz that’s what the holiday is all about – stuffing our face with cheese and the giving of the Torah.

I’m pretty stoked to be hosting my mom for the first time this year – she’s usually the one who hosts, so I better get my menu planned. Stay tuned, I’ll share it with you soon. In the meantime, have a look at the Index for some inspiration!

Lets get rollin’!

Lasagna Roll-Up Blintzes

1 package lasagna noodles
16oz. ricotta cheese
8 oz. cream cheese, softened
1 egg yolk
1/3 cup sugar
1 tsp vanilla
1 tsp lemon juice
pinch of salt
3 eggs
3 tbsp heavy cream or whole milk
3 cup Corn Flake crumbs
canola oil, for frying
powder sugar, for dusting

Method:

Cook the lasagna noodles according to the package directions. Drain and spread the noodles on a light greased surface. In a large bowl, mix the ricotta cheese, cream cheese, egg yolk, sugar, vanilla, lemon juice and salt.

Spread a heaping spoonful of the cheese mixture over each lasagna noodle and roll the noodles up. Place seam side down on a baking sheet and freeze for 30 minutes.

In a shallow bowl, beat the eggs and heavy cream. In a second shallow bowl, add the Corn Flake crumbs and season with a pinch of salt.

Remove the roll-ups from the freezer and dip each roll in eggs and then cornflake crumbs, shaking off the excess each time. Work with a few at a time so that the rolls don’t start to defrost and lose their shape. Return the rolls to the freezer until you are ready to fry.

Heat a few inches of oil in a skillet and fry the rollups, turning so that all the sides are browned. Drain on paper towels.

Dust the rolls generously with powdered sugar and serve with strawberry sauce.

VARIATIONS:

– If you desire a smooth cheese filling, blend the cheese mixture in a food processor or blender (you may not need all the lasagna noodles as the volume of the cheese will decrease).
– Use equal parts graham cracker crumbs and Corn Flake crumbs for a sweeter breading.
– Serve with your favorite warmed jam or pie filling.

Strawberry Sauce

16oz frozen strawberries
2 tbsp sugar, or, to taste
1 tsp lemon juice

Add the ingredients to a small saucepan and cook until the strawberries are soft. Mash the berries with a fork to break them up and cook over low heat until thickened. If desired, blend with an immersion blender or serve chunky. Adjust sweetness according to your taste and the sweetness of the fruit.

Related Recipes:

spinach lasagna roll-ups
how to build a crepe bar
parmesan lasagna chips with pizza hummus
quick and easy lasagna

Post a Comment

Portobello Tuna Melts


Bedtime. Every mom knows hows loaded that word can be. Especially when I’ve got five kids under ten to tuck in at night. Why won’t kids just go to bed? Aren’t they tired?

It was 10:00 last night and the house was quiet. I sat on the couch and took a deep breath. Finally, some peace. I could put my feet up and relax. So I did what any mommy blogger would do…I went live on Instagram. 2 minutes in, and only 30 minutes after finally falling asleep, my baby wakes up. Because I’m a mom. And that’s just how life works. So I struggle though this “show” of sorts, taking 1 minute commercial breaks to calm my kid and get her latched without showing 6000 people more than they came for. That’s mommy blogger life right there.

Did I mention my husband was away since Friday and I’ve been holding down the fort through the longest Shabbos on planet earth all on my own? Yes. Life with kids and a CEO husband is hard. So when said husband encouraged me to go on a health and wellness retreat last week, I frantically packed my bags before he could change his mind and ran out the door (OK that’s not true, I argued with him about the what, when, where for each kid and the logistics of leaving a 9 month old who’s nursing around the clock and a 9 year old who’s out of school for weeks because her teachers are on a strike that seems like it will never end. And then I sorted and arranged three days worth of clothes for each kid, prepared a menu for the week, filled the house with all the essentials, restocked prescriptions for everyone who needed and bought enough bottles and pacifiers and sippy cups to last us for months. Then I broke down and cried about leaving my kids. And then I picked myself up and walked out the door).

I went live last night to discuss this wellness retreat because I got so many messages while I was away asking me about it. But Instagram Live is just that – live – and there is so much going on, so many comments and questions happening while my baby is kvetching and I just don’t know if I got the whole picture across. So I decided to write about it. That’s the good thing about having a blog.

The health and wellness retreat was put together by Beth Warren, a local Brooklyn nutritionist and author of “Living a Real Life with Real Food” with a focus on eating healthy, exercise and practicing self-care. Just what I needed. There were about 15 of us in total and we carpooled to our destination in Lenox, MA, also known as The Berkshires. We arrived at Brook Farm Inn, a Victorian home in a historic town with lush trees and quaint shops. We carried our luggage to our rooms (no elevator in this vintage Inn!) and gathered for lunch of a make-your-own-salad bar. Then we went off for a tour of Ventfort Hall – a historic mansion that was built by Sarah Morgan, daughter of J.P. Morgan, the famous banker. Next up was a circuit training workout at Lenox Fit, a snack of crudites with homemade hummus, and finally, a much-needed 15-minute massage back at the inn. Still in our exercise gear, we stretched and centered ourselves with a yoga class and then showered for dinner in pajamas (my fave!). Dinner was a light and healthy baked salmon with black rice, green beans and vegetable soup. We finished off the day with a talk on self-care and a quick demo on stuffed dates for an after-dinner snack. Lights out!

The next day, we woke up early, donned our exercise gear and headed to Kripalu, a yoga school and center for health, just a few minutes away from the Inn. The place was huge, with 4 floors and lush grounds in a beautiful mountain setting. Kripalu is a serious yoga retreat with ongoing classes, hiking trails, a spa and more. With our daily passes, we were free to explore the programs of our choice (I chose a deep-tissue massage ‘cuz G-d knows I’m no yogi!) and then meet up mid-day for lunch and a hike. Salads of black bean burgers were prepped for us , so we lunched on the patio with breathtaking views and then geared up for a hike around the property. After we headed back, we had a bit more time at Kripalu, but I went to explore Tanglewood, a popular Berkshires attraction, with some of the ladies. Tanglewood is a summer hot-spot with music festivals and shopping, so we walked around the mostly-empty town, exploring some of the fun shops around. After making a few purchases (we’re ladies after all!), we headed back to the Inn for a post-hike yoga class and dinner of chicken breast, roasted vegetables and sweet potato fries. Beth gave us an inspiring nutrition talk during dinner and we finished off the long day with a healthy baking class and an essential oil workshop. Lights out!

Wednesday morning we wrapped up with another yoga class and a breakfast parfait bar filled with oatmeal, chia seed pudding, yogurt, fruit and toppings. We packed up some leftovers for lunch and we were off. Two jam-packed days behind us, and lots of fuel to get back to the daily grind of mommyhood.

I, for one, needed that fuel. I spent the early morning hours whispering into the phone as my son back home was having an asthma attack. I was helpless and worried and felt so. far. away. I had my mom go to the house to take care of the kids while my husband rushed to the hospital in an ambulance. It was every mother’s worst nightmare, being away during such an emergency, but my husband reassured me over and over that everything was ok, and skyped me from the hospital so I could see for myself. My three-year-old spent the next two days in the pediatric ICU and I was so thankful that I had taken that break so I could be there for him, my family, and myself, fully and healthy.

Going away was hard (I had to pump every four hours on the road!) but it’s something I didn’t even know I needed. Taking a break from the daily grind allows you to regroup, center yourself and feed your soul. It reminded me that being a mom doesn’t just mean taking care of others, it means taking care of myself – and that neglecting that need doesn’t make me a martyr, it makes me resentful and unhappy. I needed that wake-up call because every day is a nonstop marathon of giving and feeding and caring for others and it’s hard. G-d is it hard. And every night as I go to bed, I pray that tomorrow will be easier – but it’s not. Because being a mom is a full time job that will never end. Going away inspired me to learn to take time for myself – to nourish my body with healthy food and exercise and nourish my soul with a good book and a relaxing massage. I’m making an effort to do something for me, and it’s ok.

The retreat really gave me the kickstart I needed to start eating healthy again. It’s been a while. I’ve put on a whopping 20 lbs. since I had my baby, 9 months ago (I always put on weight when I nurse!) and it’s finally time to lose it the healthy way – with diet and exercise. I whipped up these delicious low-carb portobello tuna melts last week, and I’m super excited to share the recipe with you! Eating healthy doesn’t have to be about deprivation, especially when you get creative and think outside the box.

This one is for all the Mom’s out there. I salute you.

Portobello Tuna Melts

4 portobello mushroom caps
2 tbsp olive oil
2 6oz. cans tuna, packed in water, drained
1/3 cup mayonnaise
2 tbsp pickle relish
1 tsp mustard
1 tsp fresh squeezed lemon juice
salt and pepper, to taste
1 tomato, sliced
1 red onion, peeled and sliced
2 slices Natural & Kosher chipotle meunster cheese

Method:

Gently clean the mushrooms with a dry paper towel and remove the stem and gills (the black stuff on the underside of the mushroom) by scraping with a spoon. Place the mushrooms on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees for 20 minutes.

In a small bowl, combine the tuna, mayonnaise, pickle relish, mustard, lemon juice, salt and pepper.

Turn the mushrooms upside down and pat dry. Fill the mushroom caps with the tuna mixture and top with a slice of tomato and onion. Place the cheese on top and return the oven to bake until the cheese is melted, 15-20 minutes. Serve immediately.

VARIATION: to serve as an appetizer, use baby bella mushrooms instead.


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

spicy tuna melt twice baked potatoes
baked portobello shakshuka
portobello pizza

Post a Comment

Refried Bean Tacos

I hope you all had an amazing Passover, it feels like a lifetime ago! We spent the holiday in New Hampshire at the Arlington Hotel Passover Program. It was a wonderful experience filled with new friends, great food and beautiful scenery. I had never been to New Hampshire before and the small towns filled with old barns, antiques and mountainous terrain were a feast for the eyes. It was truly a magical holiday.


What was not truly magical was the number on the scale I saw when I got back! With three (sometimes four!) heavy meals a day and a 24 hour tea-room, Passover programs are not exactly figure friendly. Add matzo to that and you’ve got a recipe for weight gain [see what I did there? ;)].

Even more than the weight though, I just felt heavy and gross from eating so much animal protein. When you have Chateaubriand for dinner one night, rack of veal for the next, and brisket the next, it definitely catches up with you! So I decided to take a little break from all that and go vegetarian – if only for one week. It’s not really sustainable longer because with five little mouths to feed, I definitely need to be able to serve chicken and meat.

Our week of vegetarian fare has almost come to an end. I cooked up some of these amazing refried bean tacos, Moroccan salmon, Asian lettuce cups made from soy beef crumbles, lentil bolognese, spinach spaghetti lasagna and tonight we’re having falafel. I have to admit that all these legume-based recipes are still quite heavy and I can honestly say ready for a good steak! So it’s back to regular programming next week!

In the meantime, these refried bean tacos were definitely our favorite from our vegetarian week, I hope you enjoy them as much as we did!

Refried Bean Tacos

2 15oz. cans pinto beans
2 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
3/4 cup vegetable stock
juice of 1/2 lime
salt and pepper, to taste
1 package soft corn tortillas
1 avocado, peeled and thinly sliced
2 plum tomatoes, diced
1 head lettuce, thinly sliced
8oz shredded cheddar cheese
8oz. sour cream
1 cup salsa

Method:

Drain and rinse the beans in a colander. Heat the olive oil in a large skillet and add the onion. Saute until translucent. Add the garlic and continue to saute until fragrant. Add the cumin and chili powder and saute until toasted and aromatic. Add the pinto beans and the stock and bring to a simmer. Cook the beans for a few minutes to soften and then mash with a potato masher until the beans are mostly smooth with some chunks of beans. Add the lime and season, to taste, with salt and pepper. For a smoother puree, blend the beans in a food processor or blender until desired consistency is reached.

To serve, heat the tortillas in a dry skillet (for a crispier taco, grease the skillet or for burnt edges, toast over an open flame) and fill with refried beans, sliced avocado, tomatoes, lettuce, cheddar, sour cream and salsa.

VARIATION: if you’d like to serve the tacos with melted cheese, place the corn tortilla in a the skillet for a minute so that it’s pliable but not toasted. Add refried beans and top with shredded cheese. Cover the skillet and cook until the tortilla is toasted and the cheese is melted. Add additional toppings and serve.

NOTE: if you make the refried beans in advance and they start to dry out, just add a bit more stock to make them creamy again.

Related Recipes:

fish tacos
taco skillet
chicken fajita tacos
plantain tacos

Post a Comment