Category: Lunch

Wilted Kale & Kabocha Squash Salad

Kabocha squash seems to have gained popularity in recent years. When I was growing up, no-one ever seemed to know what it was. Maybe that’s because my mom always called it kaboochie squash! She’s not usually ahead of the trend, but she’s been making it ever since I can remember.

Kabocha is a winter squash that’s grown primarily in Japan. It’s often referred to as Japanese pumpkin. It’s not the prettiest looking thing, and it’s one of the hardest squashes to cut, but it’s definitely worth the effort. Kabocha squash is sweeter than traditional pumpkin, with a creamy texture similar to sweet potato. My mom always roasted it with brown sugar, my favorite, but it’s also wonderful braised with savory Asian flavors like soy sauce and ginger.  To make kabocha squash easier to tackle, I like to look for small ones that I can break open with one swing of my chef’s knife. The best part about it is that it’s got an edible peel, so there’s no need to start fussing with the knobby skin.

For this winter kale salad, I decided to roast the kabocha squash with maple syrup and pair it with seasonal pears and pecans. I’m not a fan of raw kale, so I wilt it down a bit to make it easier to eat. If you don’t find raw kale to be tough, you can go ahead and skip this step.

Related Recipes:

kale persimmon salad

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Hot Dog Eggrolls

I don’t know about you, but as we inch our way towards the end of Chanukah, I’m slowly getting bored of all the dairy dishes I’ve been having. I’ve had my fill of donuts and latkes and I need something a little different! We still have a few more days to indulge in fried foods and I’ve got you covered. These hot dog eggrolls are just the thing!

Now, I know what you’re thinking. 6 days of loading up on trash and she’s trying to get me to eat hot dogs now?!  YES! You see, I had a huge misconception about hot dogs until I stepped into the Abeles & Heymann factory. Seth Leavitt, the company’s owner, took me behind the scenes for some hot dog education.

Before I even stepped foot in the factory, I had to stand in a box of cleaning solution, to clean my shoes before heading in. This level of hygiene continued throughout my tour, with every step of the process being meticulously clean. I even had to wear a hairnet and labcoat! (check out my Instagram feed for pics!)

Abeles & Heymann hot dogs can be found in stadiums around the country. And for good reason. They start with a REAL cut of meat. I always thought that hot dogs were made from complete junk but I was shocked to see the quality of the meat that’s used in it’s production. It looked just like any large roast you’d purchase at the butcher. From there, Abeles & Heymann uses old world recipes with quality ingredients to produce premium hot dogs that are slow cooked to perfection. Their franks contain no fillers, and their new reduced fat and sodium line has no added nitrates or nitrites!

Abeles & Heymann is at the forefront of an innovative campaign to create healthier alternatives to chemical and artificial nitrates. They have pioneered the use of natural nitrates, celery and cherry, to create a fully-cooked uncured collection of no-nitrate-added hot dogs. When Seth gave me a few packages to try, I turned to my most opinionated taste testers – my kids! My pickiest daughter, who can barely finish a single hot dog in one seating, asked for seconds. And I didn’t have to feel guilty about giving it to her! I would call that a winner!

Now that we don’t have to feel guilty about eating hot dogs, we can go ahead with our hot dog eggrolls! These crispy, dippable appetizers make the perfect addition to your Chanukah party, Superbowl bash, or New Years event! You can even bake them for a reduced fat version.

I filled the hot dog eggrolls with traditional frank condiments like sauerkraut and pickle relish. You can feel free to get creative with fillings like sauteed onions, facon, coleslaw or even chili! The dipping sauce combines sweet apricot jam with Abeles & Heymann’s sweet and tangy mustard for the perfect bite!

If you’re wondering where to pick up some Abeles & Heymann bounty, their amazing collection of hot dogs and salami’s can be found in stores throughout the U.S. Alternatively, you can purchase them online at the Abeles & Heymann store. And for a limited time, enjoy 15% off your order, using coupon code BUSY!


Don’t forget to check out the Abeles & Heymann blog and follow them on Facebook, Instagram and Twitter!

This post was sponsored by Abeles & Heymann

Other hot dog recipes:

spiralized spud dogs
kid-friendly dirty rice
fire-roasted tomato rice stoup

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Poutine Latkes

I could NOT be more excited about today’s recipe because it’s all about one of my favorite things….POUTINE! If you’ve never heard of it, it’s because it’s a Canadian specialty, and you probably have never had a chance to try it in the U.S. When I visited Montreal recently with my family, I tried poutine again for the first time in years, and I just wanted to keep going back for more!

Traditional Poutine is made with french fries and cheese curds which are smothered in gravy. Of course kosher poutine is a bit of a challenge, because A. kosher cheese curds are not available in the U.S. and B. it’s hard to create a rich gravy without using stock and drippings. I have mastered the art of KOSHER POUTINE and I couldn’t be more ecstatic!!


First, the cheese curds. Cheese curds are the solid parts of soured milk, and are sometimes referred to as squeaky cheese. I had the brilliant idea to pull apart shreds of fresh mozzarella, and they did the perfect job of resembling the curds, both in look and texture. I think they work wonderfully as a sub for the traditional.


Now onto the gravy! How do you get a truly rich gravy without much work, and without drippings? You turn to UMAMI flavors like soy sauce and parmesan. They give the gravy that depth of flavor that you can’t get in a vegan recipe. Of course this makes the gravy dairy, but your poutine is smothered in fresh mozzarella cheese curds anyway, so the more the merrier!


Actually, the dairy part of this is what really got me thinking about turning it into a Chanukah recipe. Dairy is customarily eaten on Chanukah to remember the bravery of Yehudit, a young widow who lived in Bethulia in the land of Judea. To save Jerusalem from a paralyzing siege and approaching enemy troops, Yehudit seduced a Greek general into a drunken slumber by feeding him salty cheese and quenching his thirst with strong wine. As the general slept, she beheaded him with a sword. After finding that their general had been killed, the Greek army fled in disarray.


There’s no doubt that smothering potato latkes (mini or otherwise) in cheese curds and gravy might put us all in drunken slumber, but trust me when I tell you, it’s worth it. Even if you need to take a nap afterwards!


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

Other Chanukah Recipes:

confetti latkes with harissa sour cream 
gluten free butternut squash latkes
cheese latkes with raspberry sauce
fried zucchini parmesan chips

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Thanksgiving Bibimbap

I’ve wanted to make a bibimbap for the longest time, just so I can say the word bibimbap. It sounds like a hip hop dance, but it’s actually a Korean dish of warm rice topped with sauteed veggies, thinly sliced meat or tofu, a fried (or raw) egg and a spicy chili sauce. I decided to get creative with the bibimbap concept, and turn it into a a fun opportunity to use up Thanksgiving leftovers.

My Thanksgiving bibimbap includes some leftover sliced turkey, green beans, sauteed shredded pumpkin, roasted brussel sprouts, chestnuts and a fried egg. It’s finished off with a drizzle of sriracha cranberry sauce, the same one I used in this recipe. You’re welcome to adapt this dish based on your Thanksgiving leftovers, just be sure to keep things simple and not mix too many flavors.

What are some of the fun ways that you repurpose your Thanksgiving leftovers? I’d love to hear! Share them with me in the comments below!

Happy Bi Bim Bopping!

Other Thanksgiving Leftover Ideas:

leftover turkey pot pie
pot pie croquettes (use turkey instead of chicken, flour instead of potato starch, and panko instead of ground nuts)

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Food, Family and Tradition Review & Giveaway

I have to confess that while I love to collect cookbooks, I don’t really read them. I prefer to browse through the pictures, take a mental note of the good-looking recipes, and return them to the bookshelf amid my growing collection. Rarely do I come upon a cookbook that I want to read front to back. Where the food photography doesn’t matter, and the story is what grabs me.

I read Food, Family and Tradition cover to cover. The new book by Lynn Kirsche Shapiro celebrates the resilience and courage of holocaust survivors through food and stories. As the daughter of holocaust survivors, Lynn sought to bring to light the beauty and richness of traditional Jewish life in Czechoslovakia and Hungary before the Holocaust. In the preface to the recipe portion of the cookbook, she paints a vivid picture of her parents’ family life in Eastern Europe. With period photographs, biographies, a family tree and original vignettes, Lynn draws you in to her family history and story of survival. She details their emigration from Europe to the U.S. and how they went on to weave new family traditions while founding Hungarian Kosher Foods, the first all-kosher supermarket in the midwest.

In the second part of the cookbook, Lynn shares 150 family recipes, many of which were prepared for sale in the family’s supermarket. Many of the dishes are highlighted by family stories and remembrances.

There’s nothing fresh and modern about the recipes in Food, Family and Tradition. On the contrary, the book seeks to keep century-old traditions alive through sharing family recipes that celebrate the spirit of Eastern European culture. Some of the heimishe recipes you’ll find include chopped herring, mandel bread, rakott krumpli (potato-egg casserole), blintzes, gefilte fish, brisket, schnitzel, Hungarian goulash, tzimmes, honey cake and so much more.

Growing up in an ashkenazi family with Eastern European roots, so many of the Hungarian dishes in Food, Family and Tradition hit close to home. My bubby would prepare many of the above-mentioned recipes as well as borscht, cheese kugel, chop suey, chicken paprikas, stuffed peppers, sweet and sour tongue, cabbage and noodles and others. Since my bubby is not the measuring type, it’s nice to be able to see these recipes written out in a clear and concise manner. Some of the recipes are accompanied by photos, but most of them are not. I usually find that bothersome, but in this book, it seems to make no difference. Maybe it’s because it’s the story that matters, or because I recognize so many of the dishes from my upbringing, that I don’t need to see them to know what they look like.

All in all, Food, Family and Tradition is about more than just family recipes. It’s about continuing the legacy of Jewish life before the holocaust through food and culture.

I’m giving away a free copy of the Food, Family and Tradition cookbook! To enter, simply leave a comment below about a traditional family dish that means a lot to you. For an extra entry, follow Busy In Brooklyn via any of the channels below. Just be sure to leave a note in the comment letting me know where you follow.

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Giveaway is open to residents of the U.S. and Canada only. Winner will be chosen at random at 10:00 AM EST on Monday, November 10th, 2014.

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