Category: Dinner

Grilled Chicken Fattoush with Za’atar Ranch

Reunited (with my camera) and it feels SO good! I haven’t picked up my equipment to photograph food since I shot my cookbook months ago and I thought I might be a little rusty but by George I think I’ve still got it!

Shooting food today reminded me just how much I love what I do and I’ve missed it! Recipe development, food photography and food styling give me SO much joy, and I am legit the luckiest girl in the world to get to do it for a living. As a food blogger, it’s easy to get caught up in the world of social media – keeping up with the ever changing algorithms, apps and platforms – you almost forget why you got into it in the first place and coming back after a long break is just so good for the blogger soul.

It’s funny because when my book went to print in March, I took a sigh of relief that my schedule would finally ease up and I’d be able to take a breather, but the exact opposite happened. I had a book launch to plan, interviews, book signings and demos that followed in quick succession. It’s all been a roller coaster ride and I’ve been wanting so badly to come up for some air – until I finally did this week, and you know what I realized? I don’t even know how to relax. So I went back to what I know and that’s food. And my camera. And even though you could look at it as work – it was exactly what I needed. I had no deadline. It wasn’t for a book, or a magazine, or even the blog. It was for me.

The food: cuz lets face it, it’s always about the food! Lemon Sumac Grilled Pargiot to be precise. I’m a total pargiot convert. I can’t go back to dry grilled chicken breasts, they’re just so, blah! But pargiot? – so. darn. tasty. And they never dry out! This lemon sumac version is so light and fresh for summer, with a hint of sweetness from the silan. The perfect marriage.

The chicken is a great topping for the summery fattoush – a fresh salad of tomatoes, cucumbers and fried bread (in this case pita chips). I paired it with a lip-smacking za’atar ranch because that’s just how I roll. This is your new summer salad, and you can thank me later.

Grilled Chicken Fattoush

1 head romaine lettuce, sliced
1 Persian cucumber, sliced
4 radishes, sliced
1 cup grape tomatoes, halved
lemon sumac grilled pargiot (recipe follows), sliced
pita chips

Za’atar Ranch Dressing

1 cup mayonnaise
2 cloves garlic, minced
1 scallion, finely chopped
2 tbsp chopped fresh parsley (loosely packed)
2 tbsp red wine vinegar
2 tsp dijon mustard
1 tbsp za’atar
kosher salt, to taste
freshly ground black pepper, to taste

Method:

Prepare the za’atar ranch: add all the ingredients to a bowl and whisk until smooth.

Spread the lettuce out on a platter. Top with cucumbers, radishes, tomatoes, grilled chicken and pita chips. Mix with dressing before serving.

Lemon Sumac Grilled Pargiot

4 pargiot (skinless dark meat chicken cutlets)
2 tbsp grapeseed or canola oil
1 tbsp silan
1 tsp sumac
zest of 1 lemon
juice of 1 lemon
kosher salt, to taste
freshly ground black pepper, to taste

Method:

Preheat grill to high. In a bowl, combine the chicken with remaining ingredients and toss to coat. Grill for 5-8 minutes per side.

Related Recipes:

farro grain bowl
grilled chicken shawarma salad
grilled marinated chicken

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Funfetti Rice Krispie Bites

You could call it killing three birds with one stone, but I’d rather call it multi-purposing. This blog post means so much to be because it’s covers three of my favorite things:

1. My 7th Blogoversary!!!
2. Shabbos
3. Purim

Since I’m in all out cookbook mode these days, I didn’t have much time to plan separate blog posts, and so I rolled them all into one special post.

First up, is definitely my Blogoversary. OK, I’m a little late to be honest, since I started my blog on January 19th, 2011, but is it ever really too late for sprinkles? (I’ve been celebrating the BIB blogoversary with a funfetti theme for the past few years!). I can’t believe that I have been blogging for seven. whole. years. of. my. life.!! So much has happened in that span of time, it would be impossible to name, but it has all culminated into my upcoming cookbook – truly a dream come true. We are just about three months away from the cookbook release, and I can’t help but notice that this is all happening in my seventh year, as the Sages say, “Kol Sheviyin Chavivin”, all sevenths are cherished.

Speaking of 7ths, this post also comes to you in honor of the most special day of the week, the time when I get to unplug from all of life’s distractions, connect with my family and refresh my soul…..Shabbos – the seventh day of the week.

When Sina Mizrachi of Gather A Table approached me about her virtual Shabbos potluck, I knew I wanted in. You see, Sina sees things through a different lens than most of us. Her blog posts are a glimpse into her soul – one that is pure, innocent and full of light. Her photos reflect that and they draw you in so that you want a seat at her table. Sina’s work has inspired me for years, and her recent Shabbos series speaks for itself. I know how much work goes into every recipe and table setting and I am truly humbled by the beauty and depth in each picture, each paragraph and each dish.

For me, one of the most exciting parts about Shabbos is the special treat I prepare for my kids each week. Shabbos might mean a lot to me on a spiritual level (and lets face it – a very physical one as well: getting to catch up on some much needed sleep!), but when it comes to kids, it can be frustrating for them. They don’t understand why they can’t play on the X Box, or watch their favorite show. They have to wear dress clothes instead of comfortable ones and the list goes on. That’s not to say that kids don’t appreciate having Shabbos guests, getting more attention from their parents (lets be honest, being forced to put our phones away means that we are definitely a lot more present than during the week!) and enjoying special treats – but sometimes they need a reminder, on their level, of what makes Shabbos special.

I remember someone once telling me that they have a special selection of “Shabbos games” that their kids are only allowed to play on Shabbos. A friend of mine introduced me to the idea of “Shabbos Cereal”, where the kids get to enjoy sugary cereal (like Fruity Pebbles) only on Shabbos, while the rest of the week they have moderately sweetened cereal (like Corn Flakes and Rice Krispies). I loved that and incorporated into our routine years ago. These ideas of special Shabbos games and Shabbos cereal send a message to kids that Shabbos is different from the rest of the week. To further enhance that feeling, I always prepare (or purchase, when I don’t have time!) a special Shabbos treat for the kids to be enjoyed after the meal – either as a dessert, or as part of a “Shabbos party”. Sometimes, they help me make it, and other times I save it as a surprise. It really builds the momentum and I love to see the excitement on their face and joy in their eyes as they get to enjoy their  weekly treat. These funfetti Rice Kripie bites are JUST the thing and I’m so happy to bring them with me to the virtual Shabbos potluck!

Here are the other dishes that bloggers brought along to the virtual Shabbos potluck:

Bread:
Between Carpools – which egg wash produces the shiniest challah.
Cookinginheelss –  how to hack a challah.

Appetizer:
Spiceandzest – roasted eggplant salad.
The Katamon Kitchen – salatim.
The Sugar Box – Red Snapper with charred potatoes, tomatoes and lemon.

Main:
Gather A Table – Iraqi slow cooked chicken and rice.
Peas Love n Carrots – Morrocan braised lamb.
Kitchen Tested – roasted vegetable platter.

Dessert:
Jamie Geller – cinnamon buns
Your Favorite Blogger ;) : funfetti Rice Krispie Bites

Last, but certainly not least – Purim. I can’t believe it’s upon us in just over two weeks, and I love sharing fun recipes that you can give out as food gifts, or serve at your Purim meal. These funfetti Rice Krispies bites are so fun and festive, and they’ll be making their way into my daughter’s shalach manos. Can you guess what she’s dressing up as? Busy In Brooklyn! (with my signature bangs and glasses + my chef jacket or apron!).

Funfetti Rice Krispie Bites

2 tbsp refined coconut oil (or butter/margarine)
16oz marshmallow fluff
6 cups Rice Krispies
1 cup sprinkles

Method:

Heat the coconut oil over medium heat until melted and swirl to coat the bottom of a pan. Add the marshmallow fluff and stir with a rubber spatula until melted and incorporated with the oil. Add the Rice Krispies and mix well. Lightly grease your hands (wear gloves if you’d like) and roll the Rice Krispies mixture into ball. Press into the sprinkles to coat.

NOTE: the balls hold best when the the mixture is warm, so if it begins to cool, just rewarm in the pot.

TIP: when working with marshmallow fluff, grease your spoon/spatula with nonstick cooking spray and the fluff will not stick to it!

Related Posts: (great for Shabbos and Purim too!)

6th Blogoversary} Funfetti Raspberry Palmiers
5th Blogoversary} Funfetti Pecan Turtles
4th Blogoversary} Funfetti Cake
2nd Blogoversary} BBQ Brisket
1st Blogoversary} Mulled Wine

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Poke Bowls

Move over sushi salad, poke bowls are in the house! The Hawaiian raw fish dish has become a popular food trend and poke’ bars are popping over all over the place! I recently had a delicious make-your-own-bowl at Bravo Kosher Pizza in New York City and I’ve been wanting to recreate it ever since.

There’s nothing not to love about this light, fresh, quick and easy bowl of goodness, unless of course you don’t like raw fish! In that case, go ahead and use some mock crab (kani), or add some flaked cooked salmon. The possibilities are endless, so make it your own.

Poke Bowls

1/2 cup short grain brown rice, cooked according to package directions
1/2 lb sushi grade tuna or salmon (or a mix), diced
2 tsp soy sauce
1 tsp rice vinegar
1/2 tsp sesame oil
squirt of sriracha
1/2 tsp toasted sesame seeds
1/2 avocado, thinly sliced
1/4 cup edamame, thawed
1 radish, thinly sliced
1/2 cucumber, thinly sliced
1 jalapeno, thinly sliced
1 scallion, chopped
spicy mayonnaise, for serving
sweet sauce or teriyaki sauce, for serving

Method:

In a small bowl, combine the fish, soy sauce, rice vinegar, sesame oil, sriracha and sesame seeds. Divide the sushi rice between two bowls. Top with marinated fish, avocado, edamame, radish, cucumber, jalapeno, and scallions. Garnish with spicy mayo and sweet sauce, to taste.

VARIATION: You may also use quinoa, sushi rice, or go grain-free. Feel free to add any toppings of your choice.

Related Recipes:

sushi burrito
sushi salad
tuna sashimi with herbed crema
kani salad

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Skirt Steak Tacos

Cookbook. Cookbook. Cookbook. That’s all I can think about these days. In the morning, afternoon and evening, even in my sleep. I was literally typing up recipes in my dream the other night…yes! It’s really happening!

Here are the stats as of 11/9/17, 10:41 AM:}

132/145 recipes tested
13/145 recipes to retest
11/145 recipes photographed
59/145 recipes written
0/145 headnotes written
0/3 intro chapters written

Would you look at those numbers? When I think about all the work I have ahead of me, I get so overwhelmed and stressed. But then I look back at the 132 crazy, amazing, unique, delicious and doable recipes that I’ve created for this book and I have to be proud. Yes, there is so, so much to do. But it will happen. And it will be glorious when it does.

Meanwhile, we’ve mostly been eating the recipes I’ve been testing (my 11 year old wanted to know why the dinners have become so weird in the house, with several courses, sometimes mismatched foods that don’t go together!), so I’ve been pretty quiet on social media these days. I did take the time to celebrate persimmon season with these awesome skirt steak tacos, and I’m so happy to share the recipe with you here!

Skirt Steak Tacos

1 skirt steak, soaked in water for 30 minutes
freshly ground black pepper
2 tsp grapeseed or canola oil
soft corn tortillas
shredded red cabbage
fresh lime
cilantro, for garnish
Persimmon Guacamole
Cilantro Lime Crema (use vegan sour cream)
Pickled Onions

Method:

Heat a cast iron skillet until smoking. Using paper towels, dry the skirt steak thoroughly. Season with freshly ground black pepper. Grease the skillet with oil and add the skirt steak. Cook until a crust forms and the skirt steak releases from the pan, about 3 minutes. Turn over and repeat on the opposite side. Rest for five minutes and slice thinly against the grain.

Heat the corn tortillas over an open flame until lightly toasted on both sides. Fill the tortillas with skirt steak, red cabbage, persimmon guacamole, pickled onions, crema and cilantro. Serve with lime wedges.

Related Recipes:

refried bean tacos
Old Bay fish tacos
coconut crusted fish tacos with plantain tortillas
fish tacos with broccoli slaw

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Tempeh Rice Bowl

It feels like FOREVER since I’ve blogged last and I have so much to tell you!!  If you’ve been following me on social media, you probably watched or heard about the LIVE I did with my husband a few days ago. I’m not sure why I didn’t do it sooner, but my inspiring husband has steadily lost 90 over the past few years and has been keeping it off and inspiring so many with his weight loss journey.

Most of us had a hard time NOT piling on the pounds over the holidays. With three consecutive days of feasting – twice, there was meal after meal of multiple courses, and even eating healthy, one would probably consume a lot more calories than on an average day. I wasn’t surprised, when after the Chag, I suddenly sold a bunch of copies of my Whole30 ebook. We all wanted to shed that holiday weight, so I decided to go live on Instagram with my husband, so he could share all the wisdom and experience he has amassed over the past few years.

In general, my husband is very much an “all or nothing” person. If he decides to take something on, he goes all the way. He reads every diet book, researches everything about the human body and learns what vitamins, minerals, grains etc. he can take to optimize his health and weight loss. Needless to say, with 15,000 viewers, the live went viral. I received literally thousands of messages and everywhere I went, everyone was talking about it! We decided that sharing his wisdom in written form would be the best idea, so he is currently working on an ebook that we will be selling in a couple of weeks. I’m so excited!

One of things that my family has committed to over the past few months is Meatless Mondays. I really think it’s important, after all the heavy Shabbat food, to lighten things up and give our bodies a break from all the animal protein after the weekend. As an adventurous cook who never experimented with vegan food before, I’ve really been loving the challenge of Meatless Mondays. My kids have also been so open to trying new things and these refried bean tacos have become one of their absolute favorite dinners!

The truth is, we’re a bean-loving family so vegetarian chili and bean tacos are easy for me, but one thing I’ve really never liked is tofu. No matter how it’s prepared, no matter the promises of a crispy result, I just can’t get past the mushy marshmallow-like texture of tofu. Tempeh, on the other hand, is made from pressed soybeans and it has a really firm texture. I tried it for the first time during the summer, and I found that if prepared properly, I really enjoyed it. My husband, too, has taken to it, and this is one of our favorite preparations. If I’m honest, my kids haven’t yet jumped on the tempeh train, but we’re working on it!

Regardless if you’re ready for tempeh or tofu, or whether or not you tuned in to watch the story of my husband’s weight loss journey, I hope this post inspires you to eat healthy post Chag!

Tempeh Rice Bowls

1 cup white or brown rice, cooked according to package directions
1 avocado, sliced
1 cucumber, julienned
1 carrot, julienned
4 radishes, sliced
1 package tempeh, cut into cubes
1 tsp sesame oil
1 tsp grapeseed, avocado or canola oil
kosher salt, to taste
1 clove garlic, finely minced
1″ piece ginger, grated
2 tbsp soy sauce
2 tbsp honey
juice of 1 lime
1/2 tsp sriracha, or to taste
2 tbsp water
4 eggs, cooked sunny side up
for serving: sliced nori, sesame seeds, sriracha, soy sauce and sweet sauce.

In a small bowl, combine the garlic, ginger, soy sauce, honey, lime juice, sriracha and water.

Heat the oils in a wok or skillet and add the tempeh. Season, to taste, with salt. Saute the tempeh until browned. Pour the sauce over the tempeh and cook, stirring, until the sauce reduces and thickens and the tempeh is glazed with the sauce.

Divide the rice into 4 bowls. Top with carrots, cucumber, avocado, radishes and tempeh. Garnish with a fried egg, nori, sesame seeds, and sriracha. Serve with soy sauce or sweet sauce.

VARIATION: If you’re not ready to take the tempeh plunge (I totally get it!), then you can make this with chicken instead! Just saute the chicken in the oil until no longer pink and proceed as above.

Other vegetarian dinners:

vegetarian chili
refried bean tacos
stuffed sweet potatoes
falafel burgers
cajun quinoa burgers

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