Category: Brunch

Tropical Fruit Smoothie

Technically it’s only been about a week and a half since my last post, but somehow it feels like an eternity. Thankfully, the weather has FINALLY turned around here in Brooklyn, and the sun is starting to peak through the clouds. With the warm weather making it’s entrance, it’s time to lighten up our menu’s and keep things simple and healthy before summer comes around. Smoothie’s are a great start!

Most of the time, I tend to skip breakfast altogether as I don’t have much of an appetite in the morning. With smoothies being ice cold and refreshing, I’m able to get in some nutrients without feeling like I’m filling up too much. This tropical fruit smoothie is one of my favorite blends. It’s just so refreshing!

Some of my other favorite smoothie combinations include:

banana+dates+almond milk + honey
persismmon + yogurt + cinnamon/nutmeg + honey
peaches+oatmeal+vanilla+milk+agave
avocado+raspberries+pomegranate juice
kale+kiwi+banana+orange juice

What are some of your favorites? Share them with me in the comments below!

Tropical Fruit Smoothie

1 large ripe banana
8 strawberries
1/2 cup canned pineapple*
1/2 cup coconut milk
pineapple juice, for consistency

Method:

Add banana, strawberries, pineapple and coconut milk to a blender and puree until smooth. If mixture is too thick, add pineapple juice (from the canned pineapple) until you reach desired consistency.

*Look for canned pineapple in 100% pineapple juice instead of a sweetened syrup.

TIP: Instead of adding ice cubes (which water down your smoothie), use prefrozen leftover bananas or frozen strawberries instead.


1 year ago: pepper steak with plum sauce
2 years ago: sesame linguini with marinated chicken breast

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Nut Omelette

This is going to sound pretty ridiculous considering all the things I learned to make in culinary school, but the humble omelette is what really got me. It wasn’t so much the technique as much as flipping the thing. A well-made omelette is fluffy and moist, so when you’re ready to flip, it’s a jiggly mess. I can’t tell you how many omelettes I went through (actually I can, it was 5) until I was able to flip one properly on omelette day.

You can’t begin to imagine what the kitchen looked like after Hurricane Omelette came through. Even Chef Wiseman’s shoes were covered in scrambled eggs. The stovetop was a complete disaster, with bits and pieces of sticky eggs stuck to every crevice. And guess which lucky individual was assigned to clean it all? That would be ME. Miss-goofed-up-with-5-omelettes-till-she-got-it-right.
Nisht gut.

I was determined to get that flipping action down, so for the next couple of days, my husband woke up to a fluffy 3-egg omelette for breakfast, and my kids got their choice of quesadillas for dinner. I was flippin’ paper clips, candy, and yes, I was flipping myself…out.

By the time our practical test came at the end of the semester, my omelette was spot on. I flipped it on the first try. Couldn’t be better. I wish you could have seen the smile on my face when I put that fluffy omelette on the plate. Priceless.

But I’ll share a little secret with you all. I’m not above another omelette flipping disaster. When I went to flip the dessert omelette in the photo, the yolk splattered all over me. I was covered in Passover nut omelette batter.
Nisht gut.

So now that I’ve shared my omelette hall of shame, I’d be happy to share some secrets to making the perfect fluffy American omelette (French omelettes are creamier and are not browned or flipped).

#1 Add a splash of milk to your eggs and season with salt and pepper.
#2 Whisk the mixture well to incorporate some air into the batter.
#3 Make sure your nonstick pan is greased and hot so you get a nice brown finish on the egg.
#4 As soon as your batter hits the pan, stir with a spatula from the inside out and quickly scrape down the sides. Repeat several times until the omelette is beginning to set.
#5 Sneak some butter or oil under the edge of the omelette and shake the pan to see if the omelette can slide. If not, add a bit more fat and test again. Once you are sure the omelette can slide on the pan, you’re ready to flip.
#6. Slide the omelette towards the sloped end of the pan and FLIP. Try not to get egg batter all over your face.
#7 This is where you would add your fillings of choice.
#8 Fold the omelette by one third, starting from the right side.
#9 Turn the pan towards you [like how someone might stab themselves (thanks to The Wise Man for that awful metaphor!)] and flip the pan over onto a plate, so that it sits seam-side-down.
#10 Garnish with fresh herbs or your garnish of choice.

The process sounds long, but it shouldn’t take more than 1 1/2-2 minutes total, from start to finish.

Now that I’ve given you some tips on making the perfect omelette, lets talk a little bit about nut omelettes. Huh? Yes, I said nut omelettes. Why would anyone want to eat a sweet omelette? Well, they might be on a strict no-carb diet. Or, it might be Passover, and they might not be fond of eating chocolate cake made out of potato starch for breakfast.

When I was growing up, my mom would scramble up this sweet nut omelette batter for us whenever we felt sick of the heavy Pesach food (which was pretty often). Last year, I even managed to convince my toddler that they were pancakes (she hates eggs!) and she gobbled them down.

So before you make a face at having a sweet omelette for breakfast, just imagine that you’re almost having a crepe – only fluffier. And you get to skip all the crepe-making. Which is a lot harder than it looks BTW. I should know, I went through a LOT of them on breakfast day.
Nisht gut.

For more Passover dessert ideas, check out the Kosher Connection Link-Up below!

Nut Omelette

3 eggs
2 tbsp milk (use almond milk for nondairy, or omit if you must)
1/4 cup ground walnuts (or your nut of choice)
1 tbsp sugar
pinch of salt
raspberry jam (or your favorite jam), optional, for filling
fresh fruit, optional, for garnish

Method:

Whisk together the eggs, milk, nuts, sugar and salt until fluffy. Pour dessert omelette batter into a hot nonstick frying pan that’s been greased. Working quickly, continuously stir the eggs, scraping down the sides as you go. When the eggs looks like they’re starting to set, shake the pan to see if the omelette can slide around. If it’s stuck, sneak some butter or oil underneath, going all around the edges until it’s able to slide easily. Slide the omelette towards to sloped edge of the pan and flip it over. If desired, spread some jam in the center of the omelette and fold it in thirds. Roll it on to a plate, seam side down. Garnish with fresh fruit.

1 year ago: tater tot chicken nuggets
2 years ago: orange chicken

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Spaghetti Squash Baked Ziti

This may come as a surprise to you, but Pesach doesn’t have to be all about chicken and potatoes. Or meat and potatoes. Or steak and potatoes. If you try and think outside the Passover matza box, you’ll find that there are lots of other healthy options available to cut through the 8 day food-fest. Spaghetti squash is a great example. You can use it in place of pasta in lots of different preparations.

My simple baked ziti recipe is a staple in our house. My kids absolutely love it, so I usually make it every Thursday night for dinner. I often prepare this healthier version for my husband and I, substituting spaghetti squash for the pasta. It might not taste like the real thing, but it’s still an easy, quick and low-carb meal that makes you feel like you’re not entirely missing out. This dish would work wonderfully for Pesach chol hamoed dinner. Add in roasted veggies like zucchini, eggplant or mushrooms for added flavor and nutrients.

Other spaghetti squash recipes:

spaghetti squash bolognese
spaghetti squash with leeks, spinach and mushrooms

Spaghetti Squash Baked Ziti

1 spaghetti squash, roasted (see how to prepare spaghetti squash)
1/2-1 jar marinara sauce
1/2-1 12oz. container cottage cheese
1 8 oz. bag mozzerella cheese, divided
4 oz. cheddar cheese

Method:

Add spaghetti strands to a large bowl and mix in marinara sauce and cottage cheese. For a larger squash, use more sauce and cheese, and for a smaller squash use less. Mix in 1/2 bag of mozzarella cheese.  Pour mixture into a greased 9×13 pan. Sprinkle remaining mozzarella and cheddar cheese over the top. Bake at 400 degrees until the cheese melts and begins to brown around the edges.

1 year ago: pizza omelette
2 years ago: lemon & garlic whole roasted chickens

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Pickled Deviled Eggs


With Valentines Day here, it seems like all my foodie feeds are covered in hearts and pink desserts of all kinds. But what about us non-bakers? Isn’t there anything pretty and pink for us to make? Well it just so happens, there is. Beets are a great way to turn savory foods into pink or purple edible eye-candy that’s perfect for parties of any kind. Think pink pasta, purple pancakes or these gorgeous ombre deviled eggs!

So if you really want to up the ante at your next party or cozy Valentines dinner, do away with traditional (ie: boring) deviled eggs, and give these gorgeous little pickled ones a try. The pink ombre ring comes from brining the eggs in beet juice – a simple task with a huge wow factor. Ombre isn’t just for 7 layer dye-filled cakes anymore!


With Purim just around the corner, I love to plan my menu around interesting unexpected dishes to maximize on the Purim spirit. Last year, I made these salami chips. This year, these pickled deviled eggs will be making an entrance. Of course I also do a twist on traditional hamantaschen like these puff pastry ones, last year’s sushi onigiri, and this years…well, you’ll just have to wait on that one…the surprise is coming up next week!

1 24 oz. jar borscht or beet juice
1/2-1 cup apple cider vinegar*
7 hard-boiled eggs, cooled and peeled (how to hard boil eggs)
¼ cup mayonnaise
¼ teaspoon onion powder
1 heaping tablespoon yellow mustard
salt and pepper, to taste
scallions or chives, for garnish

Directions

In a container big enough to hold the eggs, add the borscht and vinegar. Add eggs, making sure that they are completely covered in the pickling juice. Add more borscht or water, if needed. Cover and refrigerate for 12 hours, or up to 2 days. Remove the eggs from the liquid and cut in half lengthwise. Gently remove the yolks and place them in a bowl. Set the whites aside on a serving platter. Mash the yolks well with a fork and add mayonnaise, mustard, onion powder, salt, and pepper. Spoon the yolk filling into a ziploc bag, cut off the tip and pipe the filing into the egg whites. (You may also use a pastry bag with a star tip). Garnish with chives.

*You can control the strength of the pickled flavor by using more or less vinegar. 1/2 cup will give you a subtle pickled taste. Continue to increase up to 1 cup for a stronger pickled flavor.

1 year ago: stuffed roasted butternut squash
2 years ago: quick & easy chocolate rugelach

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Dried Fruit Brie Bites

I was so excited when the Kosher Connection team challenged us to come up with mini foods for the month of January. With the holiday of Tu B’shvat* coming up, I had the perfect thing in mind – these rich and decadent melt-in-your-mouth little brie bites.

Brie en-croute, or puff-pastry wrapped brie is a classic appetizer which includes a wheel of brie topped with jam (onion and fig jam are popular) and wrapped in puff pastry. It’s usually served on a large platter with crackers, fruit and occasionally nuts. I decided to reinvent the classic appetizer in mini, using an assortment of dried fruits in the spirit of Tu B’shvat.

*Tu B’Shevat, the 15th of Shevat on the Jewish calendar, is the day that marks the beginning of a “New Year” for trees. We mark the day by eating fruit, particularly from the kinds that are singled out by the Torah in its praise of the bounty of the Holy Land: grapes, figs, pomegranates, olives and dates.

What’s so great about these puff pastry brie bites is that you can customize them to your liking. Use your favorite combination of dried fruit and jam’s or choose from one of these ideas:

Dried apricots + apricot jam
Medjool dates + silan
Dried figs + fig jam
Dried apples + apple butter
Craisins + cranberry sauce
Dried mango + mango chutney
Sundried tomatoes + tomato jam

You can also try some of my other Tu B’shvat dried fruit recipes:

Tu B’shvat truffles (sugarplums)
Mustard Roasted dried fruits

For more exciting mini food recipes, check out the Kosher Connection link-up below!

Dried Fruit Brie Bites

1 wheel brie, cut into 8 wedges
8 puff pastry squares*
dried fruit of choice
complementary jam of choice
1 egg + 1 tbsp water, beaten

Method:

Preheat oven to 400 degrees. Grease a muffin tray with nonstick spray. Working one at a time, place puff pastry squares into the tin letting the corners hang over the sides. Place a piece of dried fruit at the bottom, add a wedge of brie and top with a spoonful of jam. Fold the corners of the puff pastry over and twist them at the top. Brush the puff pastry with egg wash and bake until golden, approximately 20-25 minutes.

*If you cannot find puff pastry squares, simply roll our a sheet of puff pastry and cut into 4″ x 4″ squares.


Other brie recipes: brie marsala pizza

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