Author: chanie

Roasted Eggplant Parmesan

This is one of my favorite recipes of all time. Not only is it low carb, gluten free, and unbelievably delicious, it’s also quick and easy – no breading required!

I posted a similar recipe back in 2012, where I went light and healthy using feta cheese and tomatoes. It’s one of my most popular posts on the blog, and for good reason. It may be dietetic, but it still hits the spot to curb your calorie cravings.

This more authentic version of roasted eggplant parmesan stays true to the cheesy goodness of the original. It’s packed with grated parmesan and mozzarella cheese, but leaves out the frying and breadcrumbs for a guilt-free dish that’s as good as it looks!

With Passover soon approaching, I thought this would be the perfect time to post a gluten free dish that’s just right for the intermediary days of the Chag. If you’re like me and you don’t eat matza pizza, this is the perfect way to enjoy a cheesy dish that’s not gebroks (dishes that allow for matza to absorb liquid). Thankfully, Natural & Kosher parmesan and mozzarella are kosher for Passover so you can prepare this dish without having to search for the afikomen (ie. look very far!). If you’re not a fan of eggplant, read on for other cheesy gluten-free ideas, you’ll be sure to find one that suits your fancy!

Roasted Eggplant Parmesan

Eggplant (use mini for appetizer, large for entree)
olive oil
kosher salt, to taste
marinara sauce
Natural & Kosher grated parmesan cheese
Natural & Kosher shredded mozzarella
fresh parsley or basil, for garnish (optional)

Method:

Cut the eggplants in half lengthwise and place flesh-side down on a greased baking sheet. Drizzle with olive oil, sprinkle with salt and broil on high on the top rack of the oven for 20-25 minutes (35 for larger eggplant), until skin is charred and the flesh is soft.

Turn the eggplants over and sprinkle with parmesan cheese. Top with marinara and shredded mozzarella. Bake at 400 degrees until cheese is bubbly and beginning to crisp up around the edges. Garnish with fresh herbs and serve immediately.


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

Related Recipes:

portobello pizza
pizza omelette
cheesy stuffed mini peppers
pasta free spinach manicotti
spaghetti squash baked ziti
roasted eggplant parmesan with feta

Post a Comment

Joy of Kosher Cookbook Review & Giveaway

When Jamie Geller coined herself “the bride who knew nothing” I believed her. In her Quick & Kosher cookbooks series, Jamie shared recipes that were exactly as titled – simple, easy and quick dishes that the most novice of cooks could whip out of their kitchen. Some recipes were as simple as pairing store-bought barbeque sauce with shredded store-bought rotisserie chicken – now who can’t do that?

Being a fan of Jamie’s spunky personality and can-do attitude, I owned both of her cookbooks and was familiar with all the recipes from the bride who knew nothing. Which is precisely why the Joy of Kosher cookbook swept me right off my feet. That clueless young bride that could not make a pot of chicken soup evolved into a sophisticated cook with innovative recipes that are as pleasing to the eye as they are on the palate.

I know that because I was lucky enough to attend Jamie’s cookbook launch party where I sampled many of the dishes in the book including ktzizot (Israeli mini burgers), Meditteranean lamb skewers, cilantro corn cakes, mini slow cooker turkey spinach meatloaf, BBQ short rib sliders, fudge brownies, caramel apples with crushed candy and kiddie candy bark.  I was literally blown away by the amazing flavor in each and every dish. The cocktail meatballs with sweet and sour sauce were some of the most tender meatballs I’d ever had, and the carrot honey cake was an eye-opening experience for a honey-cake-purist like myself.

Recipes from the bride who knew nothing? Not anymore.

Browsing through Jamie’s book, you’ll find that she shares a lot more than just stellar recipes. She shares of piece of herself. With each chapter, Ms. Geller opens another door to her life and home, drawing you in like you’re part of the family. An adorable one, I might add. As a food photographer, I don’t know which I like more – the expertly styled food photos that jump off the page, or the out-of-this-world moments captured of her precious clan of five.

Aside from beautiful photos and mouthwatering recipes, Joy of Kosher packs it all in by offering a dressed up an dressed down version of each recipe. That means you can whip it up real fast for family, or polish it up for Shabbat or holiday meals. A handy holiday menu guide and Passover conversion table complete the book, making it perfect for year-round use.

In honor of the upcoming holiday of Passover, I’m giving away a free copy of the Joy of Kosher cookbook! To enter, simply leave a comment below with your favorite Passover dish. You can also follow Busy In Brooklyn via any of the channels below for an extra entry. Just be sure to leave a note in the comment letting me know where you follow.

Facebook
Twitter
Instagram
Pinterest 

SAMPLE PASSOVER RECIPES FROM THE JOY OF KOSHER COOKBOOK:

Sweet Potato Casserole
reprinted with permission from Joy of Kosher by Jamie Geller, William Morrow/Harper Collins Publishers

Cooking spray
2 1/2 pounds sweet potatoes (4 medium), peeled and cubed
4 tablespoons margarine
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup coarsely chopped pecans
1 (10-ounce) bag marshmallows

Directions:

Preheat oven to 350 F. Cover potatoes with water in a medium pot and bring to a boil over high heat. Simmer until tender, about 15 minutes. Drain well and return to the pot. Add margarine, egg, vanilla and salt and mash with a fork or potato masher until slightly chunky. Stir in pecans.

Transfer to a greased 9-inch square baking dish and smooth top. Cover with marshmallows and bake for 12 to 15 minutes or until golden brown. Serve immediately.

Sorbet Cups with Strawberry Kiwi Salsa
reprinted with permission from Joy of Kosher by Jamie Geller, William Morrow/Harper Collins Publishers

4 medium oranges, such as navel, tangelo or Cara Cara, rinsed
1/4 cup plus 2 tbsp granulated sugar
1 pint sorbet, your favorite flavor
1 cup hulled, diced strawberries
1/2 cup peeled, diced kiwi (about 2)
Grated zest and juice of 1 lime
1/2 tsp coconut extract (optional)
1 cup nondairy whipped cream

Sliced 1/2 inch off the top of each orange and reserve for garnish, if desired. Cut a thin slice off the bottom of each orange just so that the oranges can stand steady and upright. Carefully cut around the flesh and scoop out the insides of the oranges with a small sharp knife or grapefruit spoon (sace the orange segments for fruit salad or smoothies). Moisten the inside of the orange shell swith a little water and roll them in 1/2 cup sugar to lightly coat. Fill the shells with the sorbet and level of the tops so that you have a flat surface. Freeze until solid, 2 to 3 hours.

Make the salsa: Combine the remaining 2 tbsp sugar with the strawberries in a small bowl and let sit until juicy, about 15 minutes. Add the kiwi and lime juice and stir well.

Gently fold the lime zest and coconut extract, if using the whipped cream in a large bowl.

Jamie Geller and I at the Joy of Kosher Cookbook Launch Party

Post a Comment

Roasted Veggie Quinoa Salad

The best salads happen at the salad bar. It was Chanukah, and my sister in law and I made a run for Bagels & Greens to sample some of their amazing donuts. They had incredible flavors like Rosemary crunch, sweet basil, Oreo crunch, strawberry cheese cake, dulce de leche and even passion fruit. They were selling out fast so we made our way, babies in tow, and sat down for brunch.

To deguiltify our donut binge, we decided to start with a salad. We packed in some roasted veggies, beets, and quinoa with a drizzle of honey mustard dressing. I was used to eating quinoa salads where the quinoa was the main attraction, but I loved how the healthy grains coated my greens and stuck to the veggies. I decided to bring the idea home and roast up some veggies for a healthy lunch that’s packed with color and flavor.

I start by roasting up some veggies – there are so many to choose from! Keep it simple with zucchini and onions or add in some eggplant, peppers or mushrooms. A hint of oregano and balsamic add amazing flavor – and your house will smell incredible too.

I love topping my greens off with a poached or soft boiled egg. The creamy yolk coats the greens in a rich sauce that’s better than any salad dressing. Although, if you do want dressing (what’s a salad without a good dressing, right?), I’ve got plenty of options for you too!

Roasted Veggie Quinoa Salad

1 bag arugula or Spring Mix
1 cup quinoa
2 cups water
1 large zucchini, sliced on the diagonal
1 red onion, roughly chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
3/4 tsp oregano
kosher salt, to taste
soft boiled (or poached) eggs, for serving
green goddess, honey mustard, or balsamic dressing, for serving

Method:

Place zucchini and onion on a baking sheet and drizzle with olive oil and balsamic vinegar. Sprinkle oregano and salt and mix to coat. Bake at 400 degrees until tender and caramelized, about 40 minutes.

In the meantime, prepare the quinoa by thoroughly rinsing in a fine mesh sieve. Add to a pot with water and bring to a boil. Lower the heat and simmer for 10-15 minutes, until water is absorbed.

Spread the arugula out on a platter and sprinkle quinoa generously over the greens. Top with roasted veggies and soft boiled eggs. Drizzle with dressing.

VARIATION: Try roasting eggplant, mushrooms, grape tomatoes or peppers along with the other vegetables.

1 year ago: nut omelette
2 years ago: Bubby’s challah kugel
3 years ago: perfect pareve french toast

Post a Comment

Green Goddess Salad Dressing


I have a confession to make. The hamantaschen got the better of me. If you’ve been following my dieting journey on Facebook or Instagram, you’ve seen all my healthy foodie posts and you’re probably wondering where I’m holding. Well, I completed Phase 1 of South Beach, lost 5 lbs, went on to Phase 2 and fell off the wagon.


Yup, I’m human. My healthy hamantaschen could only take me so far! I caved on Purim and had some of my mom’s mouthwatering corned beef, potato knishes and a couple of other goodies for dessert (they shall remain unnamed). So, here I am, 1 month till Passover renewing my commitment to my diet.


One of the things that makes dieting easier for me, is having a sugar-free salad dressing that can double as a dip for cut up veggies. Having a container of the stuff in my fridge, makes preparing a salad less of a chore, and I’m less likely to cave into my cravings.

Green Goddess Dressing

2 cloves garlic
1 scallion
1 handful (about 1/2 cup) fresh herbs (I use parsley and dill)
2 tbsp red wine vinegar
2 tsp dijon mustard
1 c mayo
1/4 c water (leave this out if you want more of a dip consistency)
salt & pepper, to taste

Method: Add all ingredients to a food processor and process until smooth and creamy. Don’t have a food processor? No problem! You can mince the garlic and herbs with a knife and add in some finely chopped chives instead of the scallions.

VARIATION: Try using different herb combinations such as basil, cilantro and/or tarragon

NOTE: I prefer not to add any sweetener to this, but if you find it has too much “bite” for you, add a pinch of sugar.

LOW FAT OPTION: substitute half of the mayo with fat free Greek yogurt.

 

Related Recipes:

apple celery veggie dip (low sugar)
balsamic dressing (very low sugar, can leave it out)
poppy seed dressing (sweetened with honey)
apple & honey vinaigrette (sweetened with honey)
lemon garlic dressing (no sugar)
sriracha caeser dressing (no sugar)

Post a Comment

Drunken Hasselback Salami

I bet you’ve never heard of anything like drunken hasselback salami. Hasselback potatoes, maybe. What are they? Well back in the 1940’s, a dish of whole potatoes cut to resemble an accordion was first served at the Hasselbacken restaurant in Stockholm. Cutting the potatoes this way results in a soft and creamy interior with crisped and browned edges.

Hasselback potatoes have been popular ever since, most commonly served in a simple preparation of butter and salt. I put my own twist on these a while back, using sweet potatoes & apples for a sweet variation.

For Purim, I decided to really bring some hassel back with a sweet & savory combo of salami in an apricot-brand glaze. Since salami is a food that is traditionally hung to dry, many have a custom to eat it on Purim to commemorate the hanging of Haman.

There’s no question that this drunken hasselback salami will be the star of your Purim meal! I couldn’t resist adding some booze to the sauce to really take it over the top. Coming from a former salami-averter, trust me when I tell you that this stuff will please even the pickiest palate. Salami is NOT my thing, or I should say, WAS not my thing – until I ate this. My husband and kids gobbled it up, sopping up the extra sauce with the pulled salami chips.

The first time I tried to make hasselback potatoes, I inadvertently sliced all the way through so many times that my accordion potato morphed into a gratin. But after stumbling upon the coolest hasselback trick, I haven’t screwed up a single potato since! Simply place a chopstick on either side of the potato (or salami) and slice. The knife will stop cutting when it hits the chopstick for perfect accordions every time! How cool is that?

This finger-licking hasselback experiment has got my wheels turning. I’m already dreaming up lots of other accordion-style treats – stay tuned!

Drunken Hasselback Salami

16oz. salami
1/2 cup apricot jam
1/4 cup spicy brown mustard
3 tbsp brandy*
2 tbsp ketchup
1 tbsp brown sugar

Method:

Preheat oven to 400 degrees.

Add all ingredients besides for salami to a pot and whisk over medium heat until jam is melted and mixture begins to boil and thicken. Remove the wrapper from the salami and place on a cutting board with chopsticks on either side. Holding the salami down with one hand, slice into thin, even slices (don’t worry, the chopsticks will ensure that you don’t slice all the way through).

Generously brush the salami with the sauce, making sure to get in between all the slices. Bake for approximately 45 minutes, basting every 10-15 minutes, until the salami is browned and crispy around the edges. Serve warm with leftover sauce for dipping.

NOTE: You will notice that the salami will begin to turn and split open in a certain spot. When basting, split the salami open in different areas so it can brown evenly all over instead of just one spot.

*If you do not have brandy, you may use bourbon instead.

Related recipes:

hasselback sweet potatoes with apples
salami chips with dijon dipping sauce

Post a Comment