Sorry I betrayed all the cottage cheese haters out there but this will win you over too!!!
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Cottage Cheese Cheesecake
16oz whipped cottage cheese
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 graham cracker crust
Method:
Blitz and pour into crust. Bake at 350 for approximately 45 min. Refrigerate until fully chilled and set.
Related Recipes:
It’s been a cruciferous week here, and not on purpose! I had been eating all the wrong things, and my skin (and clothes!) were showing it, so I decided to clean up my diet a bit. I started with an apple cider vinegar detox – 1 tablespoon apple cider vinegar (raw, with the mother!) mixed into 8 oz. of water + the juice of half a lemon each morning. The enzymes, probiotics and protein in the vinegar help to give the gut lots of healthy bacteria that aids digestion, lowers blood sugar, helps to reduce acne and belly fat, to name just a few benefits! Just make sure to rinse your mouth out or brush your teeth after because the acid can ruin teeth enamel. And as always, consult your dr. first before starting any new regimen!
But I digress…onto the cabbage…. I made this amazing roasted cabbage pizza because I wanted something cheesy that was low carb and it came out BEYOND AMAZING! I was inspired to make the dish when I bought Trader Joes new pizza spice, so I cut the cabbage into thick slabs, brushed it with olive oil, sprinkled on the pizza spice (you can sub with Italian seasoning) and roasted at 400 degrees for 20 minutes. Then I topped it with marinara sauce, shredded cheese and different toppings (jalapeno, olive, sliced onions) and returned to the oven until the cheese was melted. Holy Moly was it good!! Give it a try!
Watch me make it on Instagram!
I love cruciferious vegetables, and thankfully, so does my stomach! I whipped up this Salsa salad another day this week, and it was everything you want in a salad – lots of great textures and delicious flavor.
Salsa Salad!
1/3 cup salsa
3 tbsp light olive oil
1 clove minced garlic
Juice of 1/2 lime
1 tbsp honey
Salt and pepper to taste
1 medium head cabbage, chopped (I like to cut it into squares for this salad)
1 avocado, diced
1 jalapeño, thinly sliced
Bunch of cilantro, roughly chopped
1 cup crushed tortilla chips
Whisk the salad dressing at the bottom of the salad bowl and add the salad ingredients. Toss to combine and serve!
Watch me make it on Instagram!
And lastly, with all the rain and cold weather, I wanted some comfort food – so Bubby’s Cabbage Soup for the win. I seared the meat and bones, sauteed the onions and added some tomato paste to really take it over the top. So. So. Good!
Watch me make it on Instagram!
Related Recipes:
stuffed cabbage bolognese
cabbage bourekas
kale crunch salad
What’s your favorite way to eat cabbage? Share it with me in the comments below!
Give me a head of cabbage and I will cook it! Every. Which. Way. I love to braise it, roast it, grill it, eat it raw in salads, pickle it and steam it! It’s so filling and really a blank canvas for any flavor profile. But this? This was a stroke of genius for lunch and my new favorite dish! So so good!
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1 head cabbage
olive oil
pizza or italian seasoning
marina sauce
cheese
toppings of your choice
Method:
Slice the cabbage, brush with olive oil and sprinkle with pizza or Italian seasoning, roast at 400° for 20 minutes. Top with marinara, cheese and your favorite toppings, return to the oven till cheese is melted and bubbly. Enjoy!
Brie Marsala Pizza
BBQ Chicken & Pineapple Jalapeno Pizza
Pizza En Croute
Kosher UDON TTOEKBOKKI! I made this on a whim the other night with the ingredients I had in my pantry, so definitely not authentic but oh. So. Delicious.
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3-4 tbsp gochujang
1-2 tbsp soy sauce
1 tsp sesame oil
2 cloves minced garlic
3 tbsp consommé powder
1-2 tbsp brown sugar
2x 16oz udon noodles (I used frozen)
Shredded cheese
Chopped scallions
Sesame seeds
Soft boiled eggs
Method:
Bring 3 cups water to a simmer. Make a paste out of the gochujang, soy sauce, sesame oil, garlic, consommé and brown sugar. Add it to the simmering water and whisk to incorporate. Add the udon noodles and simmer until cooked through, stirring occasionally (add more water if needed). When the noodles are soft, top with cheese and cover the pot until melted. Add scallions and sesame seeds and top with eggs.
Well it’s been just about 8 weeks since my last pre-Passover blog post, which means the holiday of dairy delights, Shavuot, is upon us. I’ve traveled to Prague, Berlin and London in that time and while I was able to put many feathers in my traveling cap, I am tired.
In between traveling, I’ve been editing and re-editing the manuscript for my upcoming cookbook, so when it comes to cooking, I’m a bit burnt out creatively! I’ve been drawing a lot of inspiration from my trips, like these Halloumi Fries which they sold in Camden Market in London, and I was determined to try them.
Halloumi is like a cross between feta and mozzarella, and the benefit of this cheese is that you can fry it! It’s delicious doused in all types of sauces (I had an amazing honey sriracha version at Kanteen in London) – but this Middle Eastern take really appealed to my tastes.
I don’t know what I loved better about making these – getting back behind the camera, and styling the shot or getting to eat it for lunch! I miss blogging and wish I had more time for it these days – but thank you for always coming back here and supporting BIB, I appreciate you!
Wishing you a Chag Sameach! XOXO
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Halloumi Fries
1 pkg halloumi cheese, cut into 1/3″ thick strips
canola oil, for frying
for topping:
labneh or yogurt
pomegranate molasses
za’atar, sumac and Aleppo pepper
fresh mint
Method:
Heat 1″ of oil in a frying pan and fry the halloumi cheese in batches until golden brown and crispy. Drain on paper towels and transfer to a serving plate. Drizzle with yogurt, pomegranate molasses and top with za’atar, sumac, Aleppo pepper, pomegranate seeds and fresh mint. Serve warm.
Related Recipes:
halloumi waffles with tomato jam and balsamic syrup
Greek salad with feta croutons
camembert en croute salad
brie marsala pizza
