Category: Lunch

Spinach White Bean Minestrone with Zoodles

If you bother to read my silly little musings on my blog, you probably notice that I mostly talk about food. I don’t get into the nitty gritty of my family life because I figure if you’re here for the food, that’s probably what you want to read about. Of course there are bloggers that spill the beans like an open book, but I view my family life as sacred and it’s something I mostly like to keep to myself. I’m sure you can all appreciate that.


Ah, who am I kidding? The truth is, I like to keep up the facade that my life is all about eating fabulous food and taking cool pictures, when in fact, I’m really balancing my baby on one hip while trying to find my spatula in a sink full of dirty dishes and trying to fit my tripod somewhere between a mountain of toys in the playroom (where my “studio” is).

That’s really what a photoshoot is all about anyway – setting the scene. You’d never imagine this beautiful bowl of soup was sitting on a tray next to a white board held up by a gigantic firetruck, opposite shelves of board games with missing pieces and legos scattered by my feet. THIS my friends, is the real Busy In Brooklyn :)

Now back to our regular programming – the food! This chock-full-of-flavor soup is a lightened up version of my original minestrone, which includes pasta and potatoes. In this white bean version (the original used chickpeas), I used my spiralizer to create “zoodles” (zucchini noodles) to take the place of the pasta, and I omitted the potatoes and celery. I also made things easier with frozen spinach, instead of fresh, for a satisfying meal-in-a-bowl that’s not as heavy as the original. If you’re a fan of my minestrone (and lots of you are!), then go ahead and try this one and let me know how it measures up!

Spinach White Bean Minestrone with Zoodles

1 medium onion, diced
2 tbsp olive oil
2 cloves garlic, minced
1 large carrot, diced
2 heaping tbsp tomato paste
1 can cannellini beans, drained and rinsed
1 14.5oz. can diced tomatoes
1/2 tsp basil
1/2 tsp oregano
4 cups chicken or vegetable stock
salt and pepper, to taste
1-2 cups frozen chopped spinach
1 large zucchini, spiralized or julienned

Saute onion in olive oil until translucent and add garlic. Saute until softened and fragrant. Add carrots and continue to saute. Add tomato paste and stir into the vegetables, continuing to saute until the vegetables are well coated. Add beans, tomatoes, basil, oregano, stock and salt and pepper. Stir to combine the ingredients and bring the soup to a boil. Stir in the frozen spinach and simmer for 30 minutes-1 hour, until all the vegetables are tender. Taste and adjust seasonings, if necessary.

Before serving, add the zoodles to the pot, cover and simmer until just tender, 5-10 minutes. Serve immediately.

NOTE: If you wish to adjust the consistency of the soup, you may add 1-2 cups water or more stock.


Related Recipes:

minestrone soup
tuscan white bean with spinach
spinach matzo ball minestrone soup

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Spinach Falafel Burger

I’m pretty particular about how I like my falafel. And if you’re a true falafel lover, then I’m sure you are too! My first falafel rule of thumb is: it’s got to be GREEN!

Green falafel means it’s got a lot of herbs mixed in, which make them incredibly moist. If they’re too beige, they almost certainly have flour added, which makes them especially dry. The worst thing about dry falafel is that it gets stuck in your throat and you’re almost choking on the cardboard bits. YUCK.

That’s the other thing about falafel – it’s got to be fried. Baked falafel just isn’t the same! It’s the same thing with donuts. If you’re gonna have a donut, then have a donut. Just don’t bake it and squeeze the life out of the crispy fried donut dream.

And I’m not just saying it. I know because I put this recipe to the test – baked vs. fried. Sure the baked falafel patties were edible. A bit crispy, even. But they didn’t stand a chance near the uber crispy fried ones – with a moist and fluffy center and the crunchiest crust you’ve ever had.

You’re probably wondering where I came up with the idea of making spinach falafel. Well, I’ll tell you. My husband and I are both seriously averse to cilantro. It’s good that we’re on the same page about it, because otherwise we’d be having a fight every time I make Pad Thai. But there’s another issue too. My husband doesn’t like parsley either. And I do. So when it comes to dishes like falafel (especially green falafel), what’s a girl to do? Especially a girl with a cardinal rule of green falafel. She adds spinach (and sneaks in a little parsley!)…just don’t tell the hubby ;)

Spinach Falafel Burger

1 lb dried chickpeas (garbanzo beans)
1 1/2 cups baby spinach (lightly packed)
1/2 cup parsley
3 cloves garlic
1 lg onion, chopped
2 1/2 tsp coriander
2 1/2 tsp cumin
2-3 tsp kosher salt, or, to taste
1/2 tsp baking soda
1 tsp fresh squeezed lemon juice
light olive oil or canola oil, for frying
sliced cucumbers and tomatoes, for serving
hummus and/or tehina, for serving
burger buns, for serving

Method:

Soak the chickpeas in water (they should be covered by 3-4 inches) overnight, or for at least 12 hours. Rinse and drain well. Working in batches (I do half at a time), add chickpeas, spinach, parsley, garlic and onion to a food processor and pulse until the mixture is very finely minced, but not pureed (it should have a bit of texture). Scrape down the sides of the bowl as you are working so that the mixture is evenly chopped. Place the processed bean mixture in a bowl and add the coriander, cumin, salt, baking soda and lemon juice. Refrigerate for 30 minutes (don’t worry if the mixture seems wet/loose, it will stiffen up a bit in the fridge).

Fry a small patty in hot oil and taste to check seasoning. Adjust, if needed. If the mixture still seems too loose and appears to be falling apart, add 1 tbsp of flour at a time until it stiffens up (I prefer garbanzo bean flour to keep it gluten free) .

Divide the falafel batter into patties. Heat enough oil in a frying pan, so that it reaches halfway up the sides of the falafel burgers. Fry until deeply golden and crisp on both sides and drain on a rack set over a baking sheet. It’s a good idea to line the baking sheet with paper towels to absorb any drips (if you drain the patties directly onto the paper towels, they won’t remain as crisp).

Spread hummus or tehina over burger buns and top with falafel patties. Garnish with cucumber and tomato.

VARIATION:  you can sub some of the spinach with cilantro or try using other greens like kale or chard.

NOTE: due to the texture of the falafel mixture, I am not sure if it can be deep fried into balls (it may fall apart). However, you may make mini patties instead. Fry as above.

GRINDING OPTION: I tried this recipe using a meat grinder and a food processor and I found that it wasn’t necessary to go through the trouble of using a meat grinder. If you are careful about pulsing the mixture while still keeping some of the texture intact, you can definitely use a food processor. However, if you prefer to use a meat grinder, run it through the machine at least twice to get the right consistency.

BAKING OPTION: Although I recommend frying, you may bake them as well. Place patties on a greased baking sheet and brush with oil. Bake at 400 degrees until browned and crispy.

YIELD: OK, I forgot to count how many this made, but it was quite a bit. Feel free to halve the recipe. Or make the full amount and freeze the extra (they freeze really well).

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Spicy Tuna Melt Twice Baked Potatoes

I think I subconsciously invented this dish sometime back in grade school. Remember how they always served tuna with french fries and ketchup? It sounds weird, I know, but somehow it just goes! If you think about it, tuna patties are often mixed with mashed potatoes (along with other veggies), so it’s not that far fetched. And anything smothered in ketchup is a child’s dream dish.

I’ve had my fill of ketchup as a kid, but now I’m all about a different kind of bottled red sauce – sriracha! If you’ve never tried amping up your tuna salad with some heat, you don’t know what you’re missing. I am a spicy tuna girl all the way! I’ve added harissa, schug, sriracha and hot sauce to spice up my tuna – and they all do the perfect job in adding flavor and heat to boring-old tuna and mayo.

Now that you’ve got the baked potato and spicy tuna idea down pat – here comes the cheddar! When it comes to the classic tuna melt, you’re either a tuna melt person or you’re not. Some people are grossed out by the idea of mixing fish and cheese – and I get that. If that’s you – go ahead and leave out the cheese and go pareve on this one. Spicy tuna loaded baked potatoes are still delish.

Although if you ARE a tuna melt kind of person, then get ready to be blown away! I love how such humble ingredients create this dish of pure comfort food. Who says you can’t indulge on the cheap – you sure can!

When I do baked potato night for dinner, I try to mix it up for variation around the table. I’ll do broccoli and cheddar (of course), tuna (with ketchup for the kids, sriracha for me!), baked beans, avocado and salsa, and of course plain ole salt and butter. You can never go wrong with that!

If you want to go all out on the cheese sauce, try making my harissa cheddar sauce to top off some steamed broccoli or baked beans. Can you tell I’m a little obsessed with spicy?

OK, I can go on and on about potatoes, and tuna, and cheese – but lets face it – we’re in The Nine Days, so what else are you making for dinner this week? I’ve got you covered with a Nine Days category, Pinterest board and of course updates on my Facebook and Instagram pages!

So far, I’ve made bruschetta tilapia with basil-almond pesto zoodles (those recipes are in my ebook) and Linguini Lasagna for the kiddies. Tonight it’s gonna be vegetarian chili and cornbread pie. Tomorrow, I plan to tackle tofu for the first time with a marinated Asian tofu with stir fried veggies and rice noodles. Any tips for a tofu novice like me?

I’ll be finishing the week with my tuna nicoise patties, green bean salad and roasted potatoes (also in my ebook) and then onto some meat again for Shabbat (thankfully!). What are you making for dinner this week? I’d love to hear! And please share your favorite baked potato fillings too!

Spicy Tuna Melt Twice Baked Potatoes

2 russet potatoes
2 cans tuna in water
1/4 c mayonnaise
2 heaping tbsp chives
2-3 tsp sriracha (depending on the level of heat you like)
1 cup shredded Natural & Kosher cheddar cheese

Method:

Scrub the potatoes and pat dry. Pierce several times with a fork to allow steam to escape during cooking (this prevents them from exploding in the oven). Rub with olive oil and bake at 400 degrees for approximately 1 hr, until they pierce easily with a fork.

Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin border so it holds the shape. Add potato flesh, tuna, mayo, sriracha and chives to a bowl and mix to combine. Divide the tuna between the 4 potato halves and top with shredded cheddar. Bake at 400 degrees until cheese is melted. Drizzle with additional sriracha, if desired.

VARIATION: for a kid-friendly version, omit sriracha and use ketchup instead.


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

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Pulled Pesto Chicken Burger
with Fire-Roasted Tomato Jam

I’m so proud to be part of an amazing group of talented Jewish Bloggers for the 2nd annual “A Very Jewish Summer” week! Dena Siegel, from the blog Chai & Home, began the week-long collaboration last year, bringing leading Jewish bloggers together to celebrate Jewish life and style. Bloggers from Los Angeles, Connecticut, San Diego and Israel have been posting all week, and I’m happy to share their takes on Jewish summer living and lifestyle!

Click on the following links to get in on the Jewish summer fun!

Sunday: Summer Havdalah Candles on Design Megillah 
Monday: Shabbat Picnic Lunch on Chai & Home
Tuesday: Craft Foam Succh Lanterns on Creative Jewish Mom
Wednesday: Freezer Cooking for the Grill on Happily Hectic
Thursday: Pulled Pesto Chicken Burger on Busy In Brooklyn (that’s me!)

Last year, I posted a portobello mushroom burger with sundried tomato aioli for A Very Jewish Summer Week, so I decided to stick with the portobello burger theme since it seems to be going well for me. The recipe won 2nd Place in a mushroom contest and I ended up cooking it on tv for Brooklyn’s News 12!

This year, I’m sharing my mouthwatering recipe for a Paleofied burger from my Paleo eBook! Every since I hopped on the Whole30 bandwagon, I can’t get enough of eating the Paleo way and I couldn’t think of a better recipe to share for A Very Jewish Summer Week! A grilled portobello bun filled with fire-roasted balsamic tomato jam and pulled pesto chicken evokes summer on all fronts – from the chargrilled bun, to the sweet and smoky seasonal tomato jam and the fresh flavors of summer basil smothered chicken. This burger is so full of flavor, you’ll never miss a carb-laden bun again!

Don’t you just want to reach into your screen and grab that burger? Hashtag #getinmytummy all the way! Well this is just a drop in the bucket compared to the 100+ original sugar-free (no sweeteners!), grain-free, gluten-free, dairy-free, soy-free, legume-free and alcohol-free recipes inluded in my Paleo ebook! Click here for more info and how to order!

Pulled Pesto Chicken

1 cup shredded chicken (from 1 bone-in chicken breast)
2 tbsp pesto
1 tbsp mayo
1 tsp fresh-squeezed lemon juice (if needed, depending how lemony your pesto is)
salt and pepper, to taste

To make the chicken, drizzle 1 large chicken breast (skin on) with olive oil and season with salt and pepper. Bake, uncovered, at 400 degrees for one hour. Remove the skin from the chicken and pull the chicken apart into shreds. Add to a bowl with remaining ingredients and stir to combine.

Homemade Pesto

See this post for instructions on how to make pesto. I prefer to use a basil-pine nut pesto (without the cheese) in this recipe, but you can make whatever kind you wish.

Portobello Burger Buns

Heat up your grill pan until it’s nice and hot. Lightly clean the mushrooms and brush with olive oil. Season with salt and pepper. Grill for approximately 5 minutes per side or bake at 400 degrees for 15 minutes.

Fire-Roasted Balsamic Tomato Jam

2 pints grape tomatoes
3 tbsp olive oil
3 tbsp balsamic vinegar
salt and pepper, to taste

Add all the ingredients to a baking dish and broil on high for 10 minutes, until tomatoes burst open. Remove from the oven and squash the tomatoes with a fork to release the juices (be careful not to let the hot tomato juice splash on you). Return the tomatoes to the broiler for another 10 minutes, until tomatoes soften and the mixture thickens up. Remove from the oven and mash the tomatoes again into the sauce.

To assemble, place 1 portobello mushroom stem-side up and fill with pulled pesto chicken. Top with fire roasted tomato jam and another portobello mushroom cap (stem side down).


Paleo 30-Day Meal Plan


I can’t believe this day is finally here! Somebody pinch me! I’ve been working on my Paleo meal plan every free minute for the past 2 months. My family has been having elaborate 3 course Whole30 dinners for the past few weeks, and I couldn’t be more excited to finally introduce my 30 day meal plan!

Almond curry stuffed sweet potatoes, dinner, Day 18

If you haven’t been following my Whole30 diet journey on Facebook and Instagram, read this blog post for a quick summary of how I’ve been changing my life with the Paleo diet. I could have never imagined how energetic, healthy and happy I would feel eating a sugar-free, dairy-free, soy-free, legume-free and grain-free diet.

Cabbage and sausage egg roll, breakfast, Day 19

One thing my Whole30 was not – boring! I truly believe that the best way to diet is to eat well. Eating flavorful, satisfying meals curbs cravings and doesn’t make you feel deprived! I believe in this so strongly that I decided to chronicle all of my Paleo recipes in a meal plan and make it available for anyone interested in taking control of their eating habits and living a healthier life.

Cauliflower fried rice, lunch, Day 23

My 30 Day Meal Plan includes 50 pages of more than 100 recipes for breakfast, lunch and dinner. Recipes like my Smoky Braised Chicken & Collards, Pad Thai, Sweet Potato Chili, Cucumber Sushi Rolls, and Nut-Crusted Shnitzel will make you feel like you’re eating anything but “diet” food! I’ve also included basic building block recipes like 5-minute ketchup, homemade mayonnaise, zoodles (zucchini noodles) and cauliflower rice that you’ll be using again and again.

Chicken nuggets with 5-minute ketchup, dinner, Day 29

The menu also includes a section of holiday and weekend recipes, for those wishing to entertain guests. Bonus appetizer, soup and dessert recipes like tropical guacamole, asparagus with mustard vinaigrette, spaghetti squash soup and strawberries with coconut whipped cream will help you round out your meal.

Broccoli quiche, breakfast, Day 7

As if that’s not enough, I’ve also included a handy calendar that you can print out and post on your fridge. It lists the breakfast, lunch and dinner for each day. A Table of Contents will help you find your daily menu easily.

Moroccan fish, lunch, Day 13

Also included in the Paleo ebook are pantry and fridge staples, helpful tools, resources and tips to help guide you through the 30-Day meal plan.

Asian turkey burger with sauteed cabbage, avocado and Thai almond butter sauce, dinner, Day30

One of the things I tried to incorporate into the meal plan was utilizing leftovers. Nobody wants to sit in the kitchen all day, so meal planning is essential! On several days, I have you set aside some leftovers which are repurposed in another way the next day. Less waste and less work, who doesn’t love that?!

Fajitas with homemade spice mix over cauliflower rice with fried egg, dinner, Day 4

One of the other great features of the Paleo cookbook is that I created the meal plan so that each day’s menu is featured on it’s own page. This way, you can print out the page on it’s own, hang it on your fridge and not have to run to your computer to follow the recipes.

Chicken tortilla-less soup, dinner, Day 23

Now that I’ve whet your appetite with these amazing dishes, I know what you’re thinking….”How do I get my hands on this ebook?!” Well, that’s the easy part!

Inside-out coconut chicken burger , dinner, Day 26

To purchase the ebook, simply click on the “pay now” button below to pay for it via paypal. When I receive your payment, I will email you the ebook. You can print it out, staple it, glue it together – whatever you wish. You just can’t share it :) I spent hours upon hours of hard work preparing this book for sale. I ask that you do not reproduce it in any form (email, photocopy, or sharing the recipes on your own blog). If you love the ebook as much as I do, plug away! Show your love via social media with hashtag #paleoebook, and don’t forget to tag @busyinbrooklyn!

Apple crisp “cereal”, breakfast, Day 12

Order your Paleo 30-Day Meal Plan today! You’ll receive: -50 pages of over 100 recipes -Pantry and Fridge/Freezer Staples -Building Block Recipes -Holiday or Weekend Meal Ideas -30-Day Meal Plan -30 Day Calendar -Dieting Tips

Butternut squash pie, lunch, Day 6

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For more of what’s in the ebook, and for a chance to win  a copy, visit this post! For FAQ’s, check this out!

I would love to hear about the recipes you are making and enjoying! Please post a comment and share! And of course, if you have any questions at all about the ebook, please don’t hesitate to contact me at busyinbrooklyn@gmail.com!