Category: Lunch

Pulled Brisket Ramen

The secret to amazing First Cut Brisket is low and slow cooking with plenty of liquid so adding it to a soup is a great idea! It makes the most flavorful and delicious broth! If you don’t have an instant pot, simply sear the meat in a separate pan, transfer to your crockpot and cook on high for 6 hours.

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Pulled Brisket Ramen

3lbs. @koshgourmet First Cut brisket
Salt and pepper
1 tbsp grapeseed oil (or any neutral oil)
1 tsp sesame oil
8 cups chicken stock
2” ginger, grated on a microplane
3 cloves garlic, grated on microplane
3 tbsp soy sauce
3 tbsp mirin (rice cooking wine)
1 tsp chili garlic sauce, Sambal oelek or sriracha (to taste)
Juice of 1/2 lime
1 container mushrooms, sliced
2-3 packages ramen noodles
Scallions, soft boiled eggs, lime wedges and hot sauce for topping

Method:

Set your instant pot on the sauté setting. Add the oils. Season your brisket with salt and pepper and sear on both sides. Add the stock, ginger, garlic, soy sauce, mirin, hot sauce and lime juice. Cook on high pressure for 90 minutes.

Keep the instant pot on the warm setting and remove the brisket, pull it apart. Add the mushrooms to the stock. When ready to serve, add the ramen, let it cook until softened, 2-3 minutes. Then transfer to your bowl along with brisket, stock and toppings of your choice.

Related Recipes:

Beer Braised Brisket With Onion Gravy
Blogoversary BBQ Brisket
Instant Pot Barbacoa Beef

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Cheezy Orzo Minestrone

If you follow me regularly, you know how minestrone is a staple in our home, and I make it so many different ways! Think spinach matzo balls, zoodles, and so much more.  Since it’s basically a kitchen sink style soup, it’s so easy to switch things up – with different beans, greens, and pastas! This version uses orzo and cheese, making it a hearty dairy dinner, perfect with a side of fish or salad.

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Cheesy Orzo Minestrone

1 medium onion, diced
3 cloves garlic, minced
2 tbsp extra virgin olive oil 
2 celery sticks, diced
2 carrots, diced
1 medium zucchini, diced
3 heaping tbsp tomato paste
1  russet potato, diced
1 can garbanzo or cannellini beans, drained and rinsed
1 28oz. can diced tomatoes
1 tsp basil
1 tsp oregano
Salt and pepper, to taste 
8 cups vegetable stock
3 cups kale or spinach
1 heaping cup orzo pasta
Shredded cheese of your choice

Method:

Saute onion and garlic in olive oil until translucent. Add celery, carrots and zucchini and saute until softened. Add tomato paste and sauté for 2 minutes. Add potato, beans, tomatoes, basil, oregano, stock, salt and pepper. Stir to combine the ingredients and bring the soup to a boil. Lower the heat and simmer for 20 minutes or until all the vegetables are tender. Stir in in orzo and kale and cook until pasta is cooked through.

Add shredded cheese to the bottom of your bowl and ladle soup over the cheese.

Related Recipes:

Spinach Matzo Ball Minestrone Soup
Minestrone Soup
Spinach White Bean With Zoodles

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Tuna Zoodle Puttanesca


If you’re following me for a while, you know I went through a zoodle stage – zucchini noodles that is. I used to spiralize them, then I started using my julienne peeler. I made it so many different ways – from cheese zoodles with marinara, to pesto zoodles with salmon. This one is for the tuna lover’s and it pairs wonderfully with the traditional pasta sauce, puttanesca!

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Tuna Zoodle Puttanesca

1 zucchini, julienned
1 can yellowfin tuna in olive oil
3 cloves garlic
Pinch of peperoncino or red pepper flakes
2 tbsp tomato paste
14.5oz can diced tomatoes with juice
1/3 c sliced black olives
2 tbsp capers
Juice and zest of 1/2 lemon
Salt and pepper, to taste
Handful of Fresh chopped parsley

Method:

Prep the Puttanesca sauce and let it simmer for 10 minutes – add zoodles, tuna and parsley. Voila!

Related Recipes:

Zoodle Shakshuka
Cheesy Zoodle Marinara + Zoodles 101
Spinach White Bean Minestrone with Zoodles

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Bissli Pizza Salad

I could say that I’m running out of Bissli salad ideas – but that just doesn’t happen to me. Give me an ingredient and a challenge and I’m all over it! Especially when it’s one of my favorite snacks – BISSLI! The pizza flavor might not be my favorite, but I can’t get enough of the crunch – so I figured why not coat some  actual cheese into pizza “croutons” – almost like one of those goat cheese salads, you know?

But then I thought – I really need something acidic to cut through all that heavy fried cheese – and I made these insane marinated onions that were so good I wanted to drink the sauce! And it doubles as the dressing too! Throw it all over some arugula with parmesan and you’ve got a salad worthy of your Chanukah party! Happy frying!

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Bissli Pizza Salad & Dressing

1/4 cup extra virgin olive oil
1 tbsp tomato paste
2 tbsp red wine vinegar
Juice of ½ lemon
3 frozen basil cubes
1 clove garlic
½ tsp dried oregano
2 tbsp honey
Salt and pepper, to taste
1 small red onion, thinly sliced into half moons
7oz arugula
2 tbsp capers
Parmesan cheese, for finishing

Blend the salad dressing and pour over the onions. Set aside to marinate while you make the cheese croutons.

BISSLI PIZZA CROUTONS
1 bag pizza bissli
1/4 cup flour
1 egg
10 cheese balls
Salt and pepper, to taste

Method:

Blitz the bissli into crumbs and transfer to a shallow bowl. Whisk an egg and season with salt and pepper. Add flour to a Ziploc and season with salt and pepper. Add cheese to the flour and shake to coat. Working with one wheel of cheese ar a time, shake off excess flour, dip in egg and then Bissli crumbs. Fry unti crispy, about 1 minute per side (if you fry for too long the cheese will ooze out).

To assemble the salad, layer arugula, marinated onions with some of the salad dressing, capers, croutons and Parmesan cheese.

Related Recipes:

More Chanukah Recipes

Bissli Salad Series Recipes:

Green Goddess Bissli Chicken Salad
Falafel Salad
Italian Antipasto Salad

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Okonomiyaki Latkes

I think I like making Okonomiyaki just so I can say the name. It’s so fun, amiright!! It wasn’t necessarily in the plans but I had some cabbage in the fridge (when do I not?) and I was craving something savory and pancakey so I threw it all together and it was everything I was craving and more!

Traditional Japanese Okonomiyaki is basically a kitchen-sink savory pancake with loads of veggies and proteins thrown in, binded together with a batter, fried to crispy perfection, and topped with Japanese mayo, sweet sauce and lots of other fun things like pickled ginger, nori, bonito flakes and more. There are no rules here, have fun with it and make it your own!

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Okonomiyaki Latkes

1/4 of small head red cabbage, Finely shredded on a mandolin
1/4 of small head green cabbage, Finely shredded on a mandolin
3 scallions, chopped
2 eggs + 2 egg whites
3/4 c Panko seasoning
1/2 tsp umami seasoning (or sub onion soup mix)
Pinch red pepper flakes, optional
1 1/2 cups shredded mozzarella or meunster
1 tsp white sesame seeds
1 tsp black sesame seeds
Grapeseed + a little sesame oil, for frying
Toppings: spicy Mayo, sweet sauce, nori flakes, sesame seeds

Mix up the ingredients and give it a good massage to break down the cabbage. Let the cabbage sit for 10-20 minutes to wilt down a bit then fry!

Related Recipes:

More Chanukah Recipes

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