Category: Recipes

Farro Grain Bowl

Life with five kids has thrown me for a loop. They always say #3 is hard, maybe #4 too. But #5? I’m ex.hau.sted. Baby girl is still 3 months old, so I know we’re still in that needy (ie. nursing every 3 hours) stage, but man, it’s tough! I still won’t give up blogging though, because after five years of creating and sharing, it’s become so much a part of me. You guys, are part of the family.

Thank G-d for some stored posts that never made it to blog like this farro grain bowl. I don’t know why it’s been sitting in my archived photos for so long because dang is it beautiful. And oh so tasty! I’m all about grain bowls right now. Ok I’m all about any food really (breastfeeding!!), but there’s something about being able to throw in a little of this and a little of that to create something so satisfying.

I’m a huge fan of grain bowls because there are endless options, and it’s basically just an excuse to throw a bunch of leftovers into a big dish and call it fancy! I’ve started to make them for lunch a lot, using whatever leftovers I have in the fridge. I can usually find some quinoa (I like to cook it up in the beginning of the week so I can add it to salads, yogurt and mains) or leftover rice and I pretty much always have some cooked chicken on hand. There’s also plenty of veggies to choose from, plus some hard boiled eggs, cheese, and roasted beets. So basically I’ve got my grain bowls made, I have to just make ’em!

So, how do you build a grain bowl? Well, you can try and stick to a specific cuisine (like this Middle Eastern inspired bowl) or you can keep things simple. Just follow this basic outline:

How to Build a Grain Bowl:

Grains (rice, farro, quinoa, couscous, barley, wheat berries, millet)
Raw or Cooked Veggies (carrots, mushrooms, cucumbers, beets, peppers, zucchini)
Raw or Sauteed Greens (spinach, arugula, kale, radicchio, cabbage)
Protein (tofu, edamame, chickpeas, surimi, chicken, poached egg, cheese)
Dressing (pesto, miso, tahini, salsa, peanut sauce, soy sauce)
Garnish (seaweed, avocado, nuts, pickled veggies, scallions, fresh herbs)

I probably would have added some sauteed beet greens to this bowl, if I had had them, but the flavors were amazing and went together really well. The chewy farro, sweet beets, smoky chicken, crispy chickpeas and crunchy pomegranate seeds really complemented each other – both in texture and flavor. Of course the tahini didn’t hurt either, and the pomegranate molasses just put it over the top.

Thinking about making your own grain bowl? Here are some other fun combinations!

// cauliflower rice + fajita spiced peppers + black beans + avocado + salsa dressing + fresh lime
// quinoa + roasted squash + sauteed kale + feta + pumpkin seeds + almond butter dressing
// couscous + roasted eggplant + tomato + red cabbage + hard boiled egg + harissa dressing
// sushi rice + carrots + cucumber + sushi grade tuna + edamame + fried egg + sriracha + soy sauce

Have you ever made a grain bowl, or seen one you like? Share the combo with me in the comments below! I love to get inspired with new combinations!

Farro Grain Bowls

1 cup farro
spice-grilled chicken (recipe follows)
2 medium purple beets
1 cup pomegranate seeds
1 can chickpeas, rinsed and drained
1 1/2 tsp cumin
1 tbsp olive oil
kosher salt, to taste
fresh parsley, for garnish
tahini (recipe follows)
pomegranate molasses

Method:

To make the farro, rinse well and place in a saucepan with enough water to cover the grains. Bring to a boil, reduce to a simmer and cook for 30 minutes. Drain.

While the farro is cooking, wrap each beet individually in foil (do not peel) and roast at 400 degrees until fork-tender, about 45 minutes. Remove from the oven and allow the beets to cool (do not remove the foil). Once cooled, unwrap the beets and use your hands to remove the peel, it will slide off. Cut the beets into small pieces.

While the beets are cooking, toss the chickpeas with cumin, olive oil and salt and roast it in the oven alongside the beets, shaking the pan every 15 minutes or so. Roast until crispy, about 45 minutes.

To serve, divide the farro between four bowls. Slice grilled chicken and add to each bowl. Add beets, pomegranate seeds and chickpeas among the bowls and drizzle each bowl with tahini and pomegranate molasses. Garnish with fresh chopped parsley.

Spice Grilled Chicken

4 dark meat chicken cutlets (pargiot)
1 tbsp olive oil
1 tbsp Jerusalem grill or shawarma spice (store-bought or make your own)
kosher salt, to taste (if spice mix does not have salt added)

Place the chicken in a Ziploc bag with olive oil and spices and mix until well-coated. Marinate for 30 minutes (or overnight). Grill for about 6-8 minutes per side, until cooked through. Alternatively, broil the chicken under high heat for 6-8 minutes per side, depending on thickness.

Tahini

1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate)
1/2 cup water
1-2 tbsp fresh parsley, chopped
1 clove garlic, minced
juice of 1/2 lemon
1/8 tsp cumin
kosher salt, to taste

In a bowl, mix the tahini, water, parsley, garlic, lemon juice, cumin and salt. Whisk until emulsified.


Related Recipes:

chicken shawarma
grilled chicken shawarma salad
za’atar roasted chickpeas

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Our Table Cookbook Review & Giveaway

I’ve been following Renee Muller for years, and when word got out that she was coming out with a cookbook, I knew it would be something special. You see, Renee doesn’t see food like the rest of us. To her, a table is a canvas, and each dish is another way to paint a beautiful picture. Renee is a food stylist par excellence and her magazines spreads are jaw dropping. I knew the photography would be out of this world, but I was in for even more. In Our Table, Renee invites us to experience the joy of eating memorable meals together, something she cherishes from her upbringing in Lugano, Switzerland. Her recipes are homey, family friendly and diverse. She’s got a little something for everyone – part healthy, part indulgent, some easy and some more complicated. The Chapters span the basics from appetizers and soups/salads to fish/dairy, meat/chicken, snack/sides, breads/cakes/cookies and desserts.

Beautiful photography and a range of mouthwatering recipes wasn’t enough for Renee. So she created a guide with never-before-seen video tutorials of some of her most popular recipes. From “how to stuff cabbage” to “how to cut caramels”, “how to make gnocchi” to “how to braid challah”, these videos are not just visually stunning, they are informative too. (You can watch them here!) You’ll also find a Pesach guide in the book to help you easily adjust many of the recipes and make them holiday approved.

I’ve already tried Renee’s seared tuna cubes over the holidays to rave reviews, but I’m looking forward to trying the broccoli winter salad below, the gnocchi di casa, sugo della nonna (her grandmother’s Italian marinara sauce), Belgian birthday waffles, lattice minute roast, meat manicotti, honey walnut brittle, irresistible toffee, buttery chocolate scones, deconstructed lemon meringue pie (what an awesome idea!) and more!

Of course I can’t do a cookbook review without giving one lucky winner a chance to own this beauty, so…

To enter to a win a copy of Our Table by Renee Muller,

  1. Comment on this post and share your most memorable meal or dish.
  2. For an extra entry, follow Busy In Brooklyn via Facebook, Twitter, Instagram or Pinterest. Just be sure to leave a note in the comment letting me know where you follow.

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Monday, November 14th, 2016.

Broccoli Winter Salad with Creamy Onion Dressing
from Our Table by Renee Muller
Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications

1 (14-ounce) bag fresh broccoli, larger florets cut into bite-size pieces
1 (4-ounce) bag baby spinach leaves OR any other lettuce
1 large grapefruit, supremed (see Note)
1 cup pomegranate seeds
1 avocado, cubed
¼ cup roasted, salted cashews

For the dressing
½ cup oil
½ small onion, chopped
3 Tablespoons honey
¼ cup vinegar
1 teaspoon mustard
½ teaspoon salt

In a large bowl, combine broccoli, spinach, grapefruit, pomegranate seeds, avocado, and cashews.
Prepare the dressing: Place all dressing ingredients into a jar. Blend with an immersion blender until creamy. Drizzle over salad right before serving.

NOTE: A supremed citrus fruit is one that supplies the flesh of the fruit only, no membranes, no pith, only perfect segments that will add a touch of elegance to your salad. It requires a little practice, but once you get the hang of it you will find yourself doing it quite often. Start by trimming off the stem end of the fruit, including about 1/4-inch of flesh, using a small sharp knife. Repeat with other end. Arrange fruit to sit flat on a work surface. Following the contour of the fruit, slice away the peel and white pith from top to bottom. You want to make sure the flesh is visible and you are left with no white pith. Working over a bowl or sink, hold the fruit in one hand. With your other hand, cut alongside one membrane and then alongside the adjacent membrane, releasing the supreme. Carefully transfer segments to a bowl. Repeat until all supremes are removed. Now you will be able to taste the fruit only, with no bitterness whatsoever. I find that even my pickiest eater will enjoy an otherwise daunting grapefruit, if served this way. Try it.

Kaas Potjes (cheese pockets)
from Our Table by Renee Muller
Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications

For the Dough
14 ounces (3½ sticks) butter OR margarine, softened
4 eggs, at room temperature
2 egg yolks, at room temperature
1 cup sugar
6 cups flour
1 teaspoon baking powder

For the filling
2 (8-ounce) packages cream cheese (not whipped), softened
5 Tablespoons (⅔ stick) butter, softened
⅔ cup sugar
2 teaspoons vanilla sugar
1 egg
1 egg yolk
2 teaspoons cornstarch
confectioners’ sugar, for dusting

In the bowl of a stand mixer fitted with the dough hook, on medium speed, combine softened butter, eggs, and yolks; beat until butter is broken down a bit, about 2 minutes. Add sugar; continue to mix. Slowly add flour and baking powder. Mix until a nice, soft dough forms. (Dough might seem sticky, but that’s OK, once it’s chilled it will be more manageable.) Divide the dough into 3 parts. Place each part into a separate resealable plastic bag; refrigerate, preferably for a few hours or overnight.

Prepare the filling: In the bowl of a stand mixer fitted with the whisk attachment, combine all filling ingredients until creamy. Refrigerate until ready to use.

Preheat oven to 350°F. Prepare standard or mini muffin pans.

Using a box grater, grate one piece of well-chilled dough onto a plate. If the dough hasn’t chilled enough, place it into the freezer for a bit. Refrigerate grated dough until ready to use.
Remove remaining dough from the fridge. Working with one piece at a time, roll out dough to ¼-inch thick. Cut rounds with a 3½-inch round cookie cutter or glass. Place rounds into a muffin tin, pushing down and pressing sides to cover all sides. Fill each with a heaping tablespoon of filling.

Place 1-2 tablespoons grated dough over each cheese pocket (be generous; this is what makes the pockets pretty), pressing down gently to attach them to the cheese filling.
Bake cheese pockets, 25-30 minutes, until golden. Let cool; dust with confectioners’ sugar.

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Stuffed Cabbage Bolognese

A couple of months ago, the kosher culinary school that I attended sadly closed down. I remember bumping into another alumni and we shared our disappointment in the school’s closing. “Do you realize,” she said, “that our diplomas aren’t going to be worth anything anymore? Don’t you care?” I thought for a minute and realized, that no, I didn’t care, because it wasn’t really worth anything to me to begin with.

Being a Chef isn’t something you learn and file away in a drawer. It’s something you become, irregardless of schooling. A true chef never stops learning. They are constantly honing their skills, reading, watching and improving. I don’t need a piece of paper to show that I went to culinary school. The love that I put into my dishes, the effort that I put into my technique and the taste of the finished product is all a testament to my knowledge and understanding of food.

And still, I have a hard time calling myself a Chef. I have so much more to learn. I’ve never worked a restaurant kitchen. Never smoked a piece of meat. Never butchered anything. OK – never butchered anything correctly. Forgot how to break down a fish. Have yet to make a Thanksgiving turkey. Chef? I think not.

I so strongly believe this, that in the hundreds of cooking classes I’ve given around the country, I refuse to wear a Chef’s jacket and wear an apron instead. I feel like I’m a cook, just like my audience, and we’re learning together.

It’s this attitude that has allowed me to learn about interesting dishes and techniques, not necessarily from other Chef’s, but from average cooks. I’m always open to chatting about food and recipes, and hearing what’s cooking in other people’s kitchens. I’ve come home with amazing recipes from people I bump into in the supermarket, or on the train. I belong to lots of Facebook cooking groups and I love to browse through the Pages and see what’s cookin’ in other peoples kitchens.

Alas, and getting back on track here… that’s precisely how this recipe happened. I saw a recipe for an unstuffed cabbage with noodles made by Danielle Cooper Lader on the What’s for Supper Facebook page and it looked so amazing that I had to try my own version! I used my Bubby’s amazing cabbage & flanken soup recipe as my starting point and just went from there! It’s kind of a cross between lokshin and cabbage and stuffed cabbage, both popular Hungarian dishes that I grew up eating. And you know me and mashup recipes. This one is a winner!

In five years of blogging, this is my first time posting on a Saturday night, I just really wanted to get this up for you in time for the seconds days of the Chag! Soooo much easier than stuffed cabbage, and dare I say even more delicious. Chag Sameach!

Stuffed Cabbage Bolognese

2 tbsp olive oil
1 lg onion, peeled and sliced thinly into half rings
3 cloves garlic, minced
2 heaping tbsp tomato paste
2 lbs ground beef
salt and pepper, to taste
small head of cabbage, shredded
1 15oz. can tomato sauce
1 14.5oz. can diced tomatoes
1/2 cup water
Juice of 2 lemons
1/2 cup brown sugar (packed)
1/4 cup golden raisins, optional
1 pkg papardelle noodles, or other wide noodles

Method:

In a 5 qt pot, heat the olive oil over medium heat. Add the onions and garlic and saute until golden. Add the tomato paste and continue to saute for 2 minutes. Add the ground beef, season with salt and pepper, and cook until crumbly and no longer pink, breaking up the meat as it cooks. Add the cabbage, tomato sauce, diced tomatoes, water, lemon juice, brown sugar and raisins and bring the mixture to a boil. (Don’t worry if it seems there is too little liquid, the cabbage will break down as it cooks). Season with salt and pepper, reduce the heat to a simmer and cook for 30 minutes. If the sauce seems too thick, and not saucy enough (this will depend on how big your cabbage is), you may add a bit more water to desired consistency. If it’s not thick enough, simmer until thickened. Taste, and adjust seasoning to your liking (adding more brown sugar if you like it sweeter, or more lemon juice or a splash of apple cider vinegar if you like it more sour).

Cook the papardelle noodles according to package directions. If serving immediately, toss the noodles with the bolognese. If serving in advance, toss the pasta with a bit of oil right after draining so it doesn’t stick together. (Never rinse the pasta with water, and this removes the surface starch that helps it hold onto the sauce).

VARIATION: to make stuffed cabbage meatballs, prepare the sauce as follows: dice the onion and saute with the garlic, add the tomato paste and saute, then add 2 15oz. cans tomato sauce, 2 14.5oz cans diced tomatoes, 1 cup water, juice of 2 lemons, and 1 cup brown sugar. Add 1/2 head of cabbage and bring to a simmer . In a separate bowl, combine the beef with 2 extra-large eggs, 1 grated small onion, 1/3 cup breadcrumbs, 1/2 cup uncooked white rice, 1/4 cup ketchup, salt and pepper. Roll the mixture into balls and add to the sauce. Simmer for 1 hour.

Related Recipes:

Bubby’s cabbage soup with flanken
Passover stuffed cabbage
how to stuff cabbage
spaghetti squash bolognese
veal marsala bolognese

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Old Bay Fish Tacos

Yom Kippur is thankfully behind us, and Thank God I survived the most brutal of all fasts, fasting while nursing. Just barely. But I’m here and I’m thinking about food. Again. We’ve got an 8-day holiday ahead, and I love the idea of serving up different cuisines throughout the Chag to break up the monotony of it all, and to give us something to look forward to! I served up these amazing fish tacos for my Mexican Fiesta meal last year and I’m happy to share the recipe with you, plus 8 International menus for the 8 days of the Chag, including kid food! Enjoy and Chag Sameach!

MEXICAN
appetizer: fish tacos, tropical guacamole with plantain chips
entree: chorizo chocolate chili with pareve cornbread
for the kids: tortilla crusted chicken fingers with creamy salsa dipping sauce
dessert: mexican hot chocolate brownies

ISRAELI
appetizer: hummus with pita chips, stuffed eggplant, falafel cauliflower poppers
entree: pomegranate roast or za’atar chicken with dried fruit with rice vermicelli
for the kids: shnitzel and potato bourekas (fill with mashed potatoes)
dessert: halva krembos

ITALIAN
Dairy:
appetizer: salmon cakes with lemon caper yogurt, panzanella salad
entree: spinach pappardelle with feta or linguini lasagna and zucchini parmesan chips
for the kids: roasted tomato soup with muenster breadsticks (or grilled cheese)
dessert: torah cannoli

Meat:
appetizer: pesto salmon or corn beef arancini, spinach matzo ball minestrone soup
entree: chicken cacciatore or veal marsala bolognese or short rib ravioli
for the kids: lazy meatballs
dessert: tartufo (any colors work!)

ASIAN
appetizer: sushi salad or sushi burritos or sweet chili salmon, asian big bowl soup
entree: pepper steak with plum sauce, fried rice, teriyaki portobello mushrooms
for the kids: sweet and sour pineapple chicken
dessert: nutella banana wontons

AMERICAN
appetizer: gefilte crab cakes and BBQ potato salad
entree: burger bar or beer braised brisket with mashed potatoes and green beans or brussel sprouts
for the kids: hot dog eggrolls or corndog hamantaschen
dessert: oreo cheesecake

INDIAN
appetizer: tandoori fish, mulligatawny soup with naan
entree: peanut chicken curry with coconut rice
for the kids: potato pea samosas
dessert: chai chocolate pots de creme

FRENCH
appetizer: salad nicoise, french onion soup
entree: boeuf Bourguignon or coq au vin, herb-roasted potatoes
for the kids: salami quiche
dessert: fig tarte tatin or apple tart

MOROCCAN
appetizer: Morrocan gefilte fish, carrot salad, matbucha, marinated olives, charmoula eggplant
entree: harrisa chicken or lamb chops and 6 spice morrocan stew with couscous
for the kids: lamb kebobs
dessert: apricot baklava or makroud

I’m not native to all these countries so feel free to share some of your favorites in the comments below!

Shout out to some of my family favorite Sukkot recipes not included above:

Bubby’s cabbage soup with flanken
mushroom barley stoup
cream of chicken soup in bread bowls
smoky split pea soup with thyme dumplings
pumpkin pot pie
meat and rice stuffed vegetables 
zucchini mechshie with tamarind and prunes
meat and rice stuffed baby eggplants
Levana’s chocolate espresso mousse (freezes great!)

Beer Battered Fish (fried)
2 fillets firm white fish such as cod, nile perch, mahi mahi or halibut, cut into chunks
1 cup flour
1 tbsp Old Bay Seasoning
salt & pepper, to taste
1 cup beer
peanut or canola oil, for frying

In a bowl, whisk the dry ingredients until the spices are incorporated. Slowly pour in the beer, whisking as you go until a lump-free batter forms. Heat a few inches of oil in a skillet. Dip the fish chunks into the batter and fry in hot oil until golden on both sides. Drain on paper towels and place on a rack until ready to serve.

Blackened Fish (baked), as pictured
2 fillets flounder or tilapia
1-2 tbsp blackened seasoning (I like Chef Paul Prudhomme’s or Old Bay blackened seasoning)
1-2 tbsp olive oil
juice of 1/2 lemon

Preheat oven to 400 degrees. Rinse the fish and pat dry. Rub the blackened seasoning over the fish until well coated and place in a greased baking dish. Drizzle with olive oil and lemon juice and bake for approximately 15 minutes, until the fish flakes easily with a fork.

NOTE: If you don’t like it spicy, just use Chef Paul Prudhomme’s seafish magic or traditional Old Bay seasoning.

Cabbage Slaw
red cabbage, shredded
light olive oil
fresh squeezed lemon juice
kosher salt, to taste

Drizzle the cabbage with olive oil and season, to taste, with lemon and salt.

Herbed Lime Crema
1 cup sour cream
handful of fresh parsley or cilantro
1 clove garlic
1 tsp fresh squeezed lime juice
kosher salt, to taste

Add all ingredients to a food processor and blend until smooth.

Quick Pickled Onions (optional)
1 small red onion, sliced into thin half rings
1 cup rice vinegar
1 cup water
1/2 cup sugar
1 tbsp kosher salt

Bring the vinegar, water, sugar and salt to a boil. Remove from the heat. Add onions and set aside to cool.

To assemble fish tacos, warm soft corn tortillas in a dry skillet. Fill with the fish of your choice and top with cabbage slaw, avocado, pickled onions and crema. Serve with lime wedges.

Related Recipes:

red snapper fish tacos with broccoli slaw
coconut crusted fish tacos with savory plantain tortillas

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Curried Carrot & Sweet Potato Soup
with Cilantro Matzo Balls

It’s that time of year again. The season is (finally) changing, the leaves are starting to color, and Pumpkin Spice Latte is back on the Starbuck’s menu. It’s when all the blogs start to dish out their sweet pumpkin creations and I betchya thought I was one of them.

Pumpkin is alright. I even made my usual mini pumpkin pies for Rosh Hashanah last week. What I didn’t make was tzimmes. Lets just say that that cloyingly sweet dish of honey-sweetened carrots and sweet potatoes (sometimes with added prunes) is not one of my favorites. My mom always makes a big pot (tradition!) with the addition of marrow bones and flanken, but somehow it always manages to make it’s rounds around the table, barely making a dent in the heaping pile of sweetness. That’s just it – the stuff is just. too. sweet. And the more I discuss holiday menu’s with people, the more I hear that tzimmes is on the out (I guess my tzimmes roast is going to get buried real deep in the archives!)

Most people keep tzimmes on their menus because it’s traditional to eat carrots over the holidays. Besides for the obvious symbolism for a sweet New Year, the Yiddish word for carrots is meren, to multiply, which is a blessing we hope for in the coming year. Not being a big fan of tzimmes, I try to incorporate my carrots elsewhere, such as in a raw slaw, or roasting them with some maple and harissa.

It occurred to me that with Yom Kippur upon us, and Sukkot not too far away, a savory play on tzimmes ingredients might we a welcome change. I decided to do that in the form of a soup, and to incorporate some of my favorite Thai flavors – curry (for some heat), honey (for some sweet) and coconut milk (for some creaminess). To make it festive and holiday worthy, I added cilantro matzo balls to round out the flavors and keep things exciting!

Truth be told, I’m not a big fan of cilantro but I am coming around. I used to find it completely intolerable but I am slowly sneaking in small amounts and it’s growing on me. Honey + curry though are one of my favorite combinations and I use it in curries, chicken recipes, fish dishes, roasted chickpeas and even popcorn. There’s something about the sweet and spicy that I absolutely love.

I can’t tell you how many posts I’ve seen on Facebook recently lamenting the lack of savory recipes in kosher cookbooks. Every roast is smothered in a sweet concoction, chicken is doused in apricot jam and don’t even get me started on the ridiculous amount of sugar in salad dressings. I mean, I get it. I grew up that way too. But the only way out of the sugar coma is to slowly reduce the amount of sweetness you add to recipes and to introduce more savory (and if you’re open to it, spicy) food. It’s all about conditioning your palette. If you go back to the old recipes on my blog, you can see for yourself how I’ve slowly transitioned to more savory foods. Now, when I taste a salad that’s been doused in sweet dressing, I can’t even swallow it.

There’s a place in food for all that sugar – it’s called dessert, and that’s why we all love it so much! And finishing a meal off with something sweet is precisely why you should start it with something savory. So, now that Rosh Hashanah is behind us, and we don’t *have* to douse everything in apples and honey, lets welcome the New Year with a newer savory approach to food. This curried carrot and sweet potato soup is a great place to start because it’s both sweet and savory with a nice amount of heat from the ginger and curry.

Wishing you a sweet New Year as sweet as honey and as spicy as curry. Shanah Tova Umetuka!

Curried Carrot & Sweet Potato Soup

1 large Spanish onion, peeled and diced
1 tbsp coconut oil
3 cloves garlic, minced
2 tsp minced fresh ginger
1 tbsp curry powder
4 large carrots (about 2 lbs), peeled and roughly chopped
3 medium sweet potatoes (about 1 1/2 lbs), peeled and roughly chopped
4 cups vegetable broth
1 14oz. can coconut milk
2-3 tbsp honey, or, to taste
salt and pepper, to taste
cilantro, for garnish

Method:

In a soup pot, saute the onion in coconut oil until translucent. Add the garlic and ginger and saute until softened. Add the curry powder and continue to saute until fragrant. Add the carrots, sweet potatoes, broth, salt and pepper and bring to a boil. Reduce the heat and simmer until the vegetables are soft, about 20 minutes. Puree with an immersion blender and add the coconut milk and honey. Taste and adjust seasoning, if necessary. Simmer over low heat for 10 minutes. If desired, you may adjust the consistency by adding more coconut milk, stock or water.

Cilantro Matzo Balls

1 packet Lipton matzo ball mix
2 eggs
1 tbsp canola oil
3 tbsp finely chopped cilantro

While the soup is cooking, prepare the matzo balls. Mix 2 eggs with 1 tbsp of oil and cilantro in a bowl. Add the matzo ball mix and stir with a fork until evenly combined. Refrigerate for 10 minutes.

Bring a pot of salted water to a boil. With wet hands, form matzo ball batter into small balls and place in the water. Simmer for 15 minutes.

To serve, ladle soup into bowls and garnish with coconut milk and cilantro. Add matzo balls.

NOTE: If you’d like a deeper cilantro flavor, you may increase to 1/4 cup or more. If you don’t like cilantro, you can use parsley instead.

YIELD: approximately 8 cups.



This post was sponsored by Lipton Kosher. All opinions are my own. 

Related Recipes:

peanut chicken curry
curry chicken salad
coconut crusted fish with curry aioli
curried rice salad
butternut squash soup with shallots and apples

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