Category: Lunch

Smoked Paprika Popcorn Cauliflower


If you read my review of the fabulous restaurant Pardes, you may have noticed that my meal started off unconventionally, with a giant cup of smoked paprika popcorn. That stuff was so incredible that I went back for more. And more. And then I pulled my popcorn machine out from the basement and I even made my own. And finally, I realized that if I don’t stop with my smoked paprika popcorn addiction, I will need to check myself into a 12-step program for popcorn addicts.

I realized that what I really loved most about the popcorn, wasn’t the popcorn at all. It was the amazing smokiness of the paprika. I’m a huge fan of smoked paprika in general. I put it in my cholent, sprinkle it generously over my roasted chickpeas, and slather it all over my roasted chicken. So, I decided to come up with a healthier, less carby version of my favorite Pardes treat, using cauliflower to mimic the popcorn. And that’s how this delicious healthy version of smokey “popcorn” cauliflower came about. Don’t be shy with the paprika, douse it on heavily for optimum smokey flavor!  This stuff is great for snacking or served alongside a piece of grilled chicken or steak!

Smoked Paprika Popcorn Cauliflower

2 small heads cauliflower, cut into florets (or one large)
6 tbsp olive oil
2 tbsp smoked paprika
1 tbsp kosher salt

Method:

Preheat oven to 425 degrees. In a large bowl, add oil, paprika and salt and whisk to combine. Add the cauliflower and stir until the florets are well coated. Place in a single layer on a baking sheet (or 2 sheets, if needed) and bake for 30-40 minutes, stirring occasionally, until the florets begin to brown around the edges.

1 year ago: my ultimate guilt-free breakfast
2 years ago: london broil with red wine reduction sauce

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Minestrone Soup

I don’t just live in Brooklyn. I was born here too. In fact, I live around the corner from my childhood home. Why am I telling you this? Well it’s got something to do with the weather. Most of the time, the cold doesn’t bother me. Really. I grew up making snow angels in my front yard every winter, and having snowballs thrown at me from the big boys down the block. The cold is just in my blood.

I have to admit though, that every now and then comes one of those bone-chilling winter days where even I want nothing more than to snuggle up under a cozy blanket and wrap my hands around a warm cup of soup. Last week, we had one of those days. As bundled up as I was, the wind just crept it’s way in, stinging my fingers and toes. My kids came home all red-nosed and shivering and I just knew I had to put up a big pot of soup.

And not just any soup. It had to be a stick-to-your-ribs kind of soup that’s a meal in itself. I decided on minestrone because #1, it’s awesome and hearty. #2, it’s pretty quick, and #3 with all the veggies in there, there’s at least something each of my finicky kids will eat. Plus, it’s got pasta, and who doesn’t love pasta?!

Minestrone soup is basically a thick soup of Italian origin, usually consisting of vegetables (especially tomatoes), beans and pasta. You can use whatever beans you like and play around with the veggies to suit your taste. With beans, veggies and pasta, it’s a whole meal-in-one that comes together in no time. Serve with some crusty bread to really take it over the top! It’s sure to keep you warm all winter long.

Minestrone Soup

1 onion, diced
2 tbsp olive oil
3 cloves garlic, minced
2 celery sticks, diced
2 carrots, diced
1 large zucchini, diced
3 heaping tbsp tomato paste
1  russet potato, diced
1 can garbanzo beans, drained and rinsed
1 28oz. can diced tomatoes
1 tsp basil
1 tsp oregano
6-8 cups chicken stock
salt and pepper, to taste
1 bag baby spinach
1/2 box ditalini pasta, cooked according to package directions

Method:

Saute onion in olive oil until translucent and add garlic. Saute for 1 minute. Add celery, carrots and zucchini and continue to saute. Add tomato paste and stir into the vegetables, continuing to saute until the vegetables are well coated. Add potato, beans, tomatoes, basil, oregano, chicken stock and salt and pepper. Stir to combine the ingredients and bring the soup to a boil. Lower the heat and simmer for 30 minutes-1 hour, until all the vegetables are tender. Taste and adjust seasonings, if necessary. Stir in in baby spinach and cook until wilted. You may also add the pasta or serve individually in each bowl.*

*I prefer to add the pasta to each bowl as I’m serving the soup because I like my pasta to have a “bite” to it. Leaving it in the soup with make it extremely soft, and it will lose it’s texture.

Related Recipes:

white bean minestrone with zoodles
spinach matzo ball minestrone soup

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{BIB Fast Food} Pico de Gallo

In case you don’t follow my facebook page, you may have missed out on the exciting news that I started the Culinary Arts program at The Center for Kosher Culinary Arts. It was a great surprise from my husband, who signed me up for the program as a gift for our 10 year anniversary. Best. gift. of. all. time. Do I need to even tell you that?

Having to get three kids ready for school and be out the door by 8AM is not an easy feat. I come home exhausted beyond words, yet, I wouldn’t trade it for the world. I’ve never been happier to go to school in my entire life. Or to do homework (lots of reading!) I feel so blessed to be able to do what I’m so passionate about, each and every day.

Over the past week, we’ve been doing a lot of work on our knife skills, so our instructor, Chef Avram Wiseman, had us make some pico de gallo. Pico de gallo is a raw Mexican salsa that is a great condiment for dishes like tacos and fajitas. It’s also great on good old tortilla chips!

I can’t wait to share more of what I’m learning, in the meantime, enjoy this recipe!  You can also follow my kosher culinary school journey on Instagram, via BusyInBrooklyn :)

CKCA Pico de Gallo

4 plum tomatoes, seeds removed, diced
1 scallion, cut in half lengthwise, diced
2 large cloves garlic, finely minced
1 small red onion, diced
1 jalapeno, diced (use some of the seeds and membrane for more heat)
2 tsp minced cilantro (I have an aversion to cilantro so I use parsley)
juice of 1 lime
1 tsp ground cumin
2 tbsp extra virgin olive oil
4 oz. tomato juice
salt and pepper, to taste

Method:

Combine all other ingredients, mix well and season to taste. You can adjust the consistency by adding more or less tomato juice.

1 year ago: cornbread scones
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Roasted Eggplant Parmesan with Feta

I always wondered about the name for the dish eggplant parmesan. Parmesan isn’t exactly the prominent ingredient, it’s not even called for in some recipes. Most eggplant parmesan recipes consist of breaded slices of eggplant that have been fried, smothered in tomato sauce and covered in melted cheese. Parmesan or not, it’s definitely one of my favorite dairy dishes, but having just finished the Chanukah fry-fest, I decided to come up with a healthier version.

Last year, I posted this recipe for roasted eggplants stuffed with Israeli salad, roasted chickpeas and techina. It’s one of my favorite ways to enjoy eggplants! I eat it pretty often though, so I decided to invent a new roasted eggplant dish. That’s how this Middle Eastern twist on eggplant parmesan came about. I broil the eggplants for delicious smokey flavor and stuff them with marinara, tomatoes, a little breadcrumbs and finish it off with light feta cheese. Although it tastes nothing like the original, it’s a delicious light and healthy lunch that’s a perfect start for the New Year!

Looking for more healthy recipes? Check out the Shine Supper Club. They’re sharing healthy recipes to get your New Year off to a fresh start!

Roasted Eggplant Parmesan with Feta

1 eggplant, sliced in half vertically
olive oil
salt
1/3 cup marinara sauce
1 plum tomato, sliced
flavored bread crumbs
parmesan cheese, optional
feta cheese
parsley, for garnish

Method:

Sprinkle the eggplants with salt and place flesh side down on a baking sheet. Drizzle with olive oil and broil on high for 20 minutes. Remove from oven and spread some marinara sauce over eggplants. Place tomato slices over sauce and sprinkle on some bread crumbs and parmesan cheese, if desired. Drizzle with olive oil and top with feta cheese crumbles. Bake at 400 degrees until bread crumbs are toasted and feta cheese has melted (it will still hold it’s form and will only melt slightly). Garnish with chopped parsley.

VARIATION: For a more traditional roasted eggplant parmesan, top the eggplants with marinara and sprinkle with shredded mozzarella. Bake until cheese is melted and browned.

1 year ago: green guacamole
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Gluten Free Butternut Squash Latkes

Latkes. We can’t seem to get enough of their crispy, fried goodness! I don’t know about you, but I can eat latkes all Chanukah long. As long as I switch up the flavors, I’m good. Butternut squash latkes has become a family favorite in our home. They’re light, mildly sweet, and lend themselves well to all sorts of seasonings. We like them best straight up – good old butternut squash, onion, egg and some simple salt seasoning, but feel free to spruce them up with curry, paprika, cumin, or your favorites.

Because I prefer to prepare these gluten free latkes with simple flavors, I spice up the garnishes instead. Ginger applesauce and curried sour cream are the perfect complements to the butternut squash. Top them off with some scallions for latke perfection on a plate.

What are some of your favorite latke varieties? I’d love to hear! Share them in the comments below!

Butternut Squash Latkes

1 2 lb. butternut squash, peeled and grated (about 6 cups)
1 medium onion, grated (about 1 cup)
3 eggs
salt and pepper, to taste
oil, for frying
ginger applesauce, for garnish (recipe below)
curried sour cream, for garnish (recipe below)
scallions, for garnish

Method:

Add grated squash, onion, eggs, salt and pepper to a bowl and mix well. Heat up oil in a frying pan and place spoonfuls of mixture into hot oil. Fry until golden and crispy on each side. Serve with applesauce and sour cream.

NOTE: If the mixture starts to get wet and soggy, use gloves to form patties and squeeze out moisture before frying.

Ginger Applesauce

8 honeycrisp apples, peeled, cored and cut into chunks
1 cup apple juice or water
juice of 1 lemon
1 2″ piece fresh ginger, peeled
2 cinnamon sticks
3-4 tbsp honey or maple syrup

Method:

Add all ingredients to a pot and bring to a boil. Cover the pot and simmer for 20 minutes. Remove ginger and serve.

NOTE: If you find the applesauce too chunky, mash it with a fork.

Curried Sour Cream

1 cup sour cream
2 tbsp honey
1 tsp lemon juice
1/2 tsp curry powder

Method:

Add all ingredients to a bowl and mix to incorporate. Serve over latkes with applesauce.

1 year ago: cheese latkes with raspberry sauce
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