Category: Recipes

Beer Battered Pumpkin Rings

I seem to create trends for myself when it comes to the holidays. Of course every Chanukah there’s a latke, and every Purim, a hamantasch. But it’s more than that. Every Succot, I post a different type of mechshie (a Syrian stuffed vegetable dish), every Purim, I do something else with salami. And it seems, every Chanukah, I post something with gourds (different varieties of pumpkin).

It wasn’t really on purpose, and I didn’t even realize it until I made these! First there was my amazing zucchini parmesan chips, then my Thanksgivukkah pumpkin ricotta cheese latkes with cranberry syrup (you MUST make these for Chanukah morning, they’re insanely good!), and finally my gluten free butternut squash latkes with ginger applesauce and curried sour cream.

This year, I’m continuing the trend using delicata squash – a small mild-flavored squash with an edible peel (you gotta love the no-peeling!). To make the most of my fried pumpkin idea, I decided to coat the squash in pumpkin beer batter. If you’ve never tried a pumpkin ale, it’s got a hint of pumpkin flavor from vine ripened pumpkin and harvest spices. It’s definitely up there with one of my favorite drinks, as well as one of my favorite batter ingredients!

What beer does for tempura batter is truly amazing. You can google it, of course, but  basically the foam, alcohol and carbon dioxide in the beer cause a chemical reaction when it hits the hot oil. It results in an incredibly crisp and light batter. And who doesn’t love a light and crispy coating?

It’s Chanukah after all, so exploring the best type of batter for deep frying is exactly the sort of research we should be doing! Fried latkes and donuts are all good, but there’s nothing like a deep fried oreo, some tempura-fried veggies or sweet and delicious apple fritter rings.

Traditionally, beer batter is used more in savory dishes, but I love to shake things up, so I added a little sugar and some more pumpkin spices, to really bring out the pumpkin flavor. What you get is an ultra-crunchy light coating that pair perfectly with what’s inside….delicata squash.

The only thing better than the pumpkin beer batter is what I put on top! Some cinnamon-scented powdered sugar! And to really take it to the next level, I created a maple GREEK yogurt dipping sauce – as an ode to the Chanukah miracle!

Now when you look at these beer battered pumpkin rings – what do you see? Come on, you all know you’re thinking of it…DONUTS! I love that these look just like the traditional fried Chanukah dessert, yet they’re something else entirely! How fun is that?!

And when you top ’em off with the thick Greek yogurt sauce, it looks just like frosting. And believe me when I tell you – this sauce is probably the best frosting you’ll ever taste! It’s even good for you – so how’s that for deguiltifying the whole beer-battered deep fried rings thing. They’ve even got squash inside, so you’re technically just eating veggies with greek yogurt, right? ;)

To get the recipe for my Beer Battered Pumpkin Rings with Greek Yogurt Dipping Sauce, head on over to my guest post on THE NOSHER!

Other Fried Chanukah Recipes:

zucchini parmesan chips
confetti latkes with harissa sour cream
gluten free butternut squash latkes
corned beef arancini
french fried chicken nuggets
spinach falafel burgers

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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!

Potato Latkes:

4 large russet potatoes
1 small white onion, grated
2 large eggs, lightly beaten
2 tablespoons matza meal
2 tsp kosher salt
Freshly ground black pepper
Vegetable oil, for frying

Method:

Peel and grate potatoes by hand or with a food processor and immediately place in a bowl of water to prevent browning. Grate the onion and set aside. Drain the potatoes and put them, along with the grated onion, into a large piece of cheesecloth. Wrap it tightly and squeeze out as much juice as possible into a bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add eggs, matza meal, salt and pepper to the starch and stir to combine. Mix in the grated potatoes and onions. Heat oil in a skillet and  fry until golden brown on both sides. Drain on paper towels.

TIP: Use 1/4 cup measuring cup to portion out the latkes. This makes the latkes the same size. When you scoop out the batter into the pan, use the flat underside of the measuring cup to press down on the latke and spread it out. This creates super crispy edges.

Yield: 15 medium latkes.

Parmesan Gravy:

1 tbsp butter
1 clove minced garlic
1 tbsp flour
1 cup vegetable stock
2 tsp soy sauce
2 tbsp freshly grated Natural & Kosher Cheese parmesan
salt and pepper, to taste

Method:

Add butter to a saucepan and melt over medium heat. Add garlic and stir until softened and fragrant, but not browned. Add flour and stir continuously over medium heat until deeply golden. Be careful not to burn it! Slowly add stock, whisking continuously, and continue to whisk until the mixture comes to a boil. Add soy sauce and parmesan and continue to cook, whisking as you go, until mixture is smooth and thickened. Season, to taste, with salt and pepper (it shouldn’t need more than a pinch of salt because the soy sauce and parmesan are salty). Pour through a fine mesh sieve, if desired, for silky smooth gravy.

Yield:  3/4 cup (you may want to double it)

VARIATION: to make it pareve, omit parmesan and use vegan butter.

Poutine Latkes:

potato latkes (recipe above) or store-bought mini latkes (as pictured)
parmesan gravy
Natural & Kosher Cheese Fresh Mozzarella, pulled apart into shreds

Method:

Set the potato latkes out on a platter (make sure they are hot so that the cheese melts). Scatter the fresh mozzarella over it and drizzle generously with gravy (make sure the gravy is hot so it can melt the cheese).

VARIATION: You may use this recipe over french fries, potato wedges or tater tots.
QUICK & EASY: buy a packet of gravy mix and prepare according the package directions. Use shredded mozzarella cheese.


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, 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!

Thanksgiving Bibimbap

1-2 cups shredded pumpkin or squash
1-2 cups leftover turkey, thinly sliced
1/2 lb. green beans, blanched or leftover beans
1 tsp sesame seeds, optional
1-2 cups roasted brussel sprouts (recipe here)
4 oz. roasted chestnuts
1/2 cup whole berry cranberry sauce (not jellied)
1 tbsp soy sauce
1 tsp sriracha
1 egg, fried sunny side up
oil, for sauteeing
salt and pepper, to taste

Method:

In a food processor or blender, blend the cranberry sauce, soy sauce and sriracha until completely smooth. Set aside.

Heat a wok and drizzle with oil. Saute the shredded pumpkin or squash until tender. Season with salt and pepper. Set aside. Do the same with the green beans (you may add a splash of soy sauce) and coat with sesame seeds, set aside. Add the pumpkin, turkey, green beans, brussel sprouts and chestnuts to a large shallow bowl, separating them by sections. Top with a fried egg. and drizzle with cranberry sauce.

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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Pumpkin Banana Souffle

It’s been a while since I’ve updated you on my Paleo journey and I think it’s about time! I first wrote about my diet struggles back in June, and I’ve since completed two (and a half) Whole30’s. The 30-day cleanse is based on the Paleo diet, with some more stringencies to help the body reset it’s natural rhythm. I love what the Whole30 did for me! It completely eliminated my sugar cravings, and got me back on track to a healthier lifestyle. Hundreds of you have jumped on the Whole30 bandwagon and purchased my Paleo 30-day meal plan filled with over 100 Whole30-compliant recipes!

Now while I fully support the Whole30 concept, I think it works best as a 30-day cleanse, which is exactly what it is. It’s too hard to live a Whole30 lifestyle all the time, especially being a foodie and recipe developer. Which is why I’ve transitioned to a mostly Paleo diet – rich in healthy proteins and fats, and limited to natural sweeteners and no-grain alternatives like almond flour.

I find that the Paleo lifestyle is pretty easy to stick to. I eat lots of eggs, chicken, meat, veggies and healthy carbs like sweet potatoes and pumpkin. Of course my spiralizer keeps things exciting with lots of zoodles (zuccchini noodles), veggie fries and cauliflower rice! I try to always think outside the box, preparing burgers with portobello mushrooms “buns”, making eggrolls with an omelette, or sushi with cucumber ribbons. These original recipes can all be found in my ebook, which you can read about in more detail here.

Although I’ve adopted a mostly Paleo lifestyle, I’m still a huge foodie who enjoys eating out, and developing fun and unique recipes for my blog. In those cases, I believe strongly in the principal “everything in moderation,” so I try and give myself a break to enjoy every now and then. I still have lots of weight to lose, and I think it’s time to head to the gym to get that ball rolling (literally!)

My blog is a reflection of my lifestyle, so I thought it was time to bring back some tried and true Paleo/Whole30 compliant recipes for all of my loyal Paleo followers to enjoy. This incredible pumpkin banana souffle is so ridiculously easy to make, you won’t believe how good it tastes! The banana adds all the sweetness you need, so you can eat this without any guilt. I love that I can eat it warm or cold, for breakfast, dinner, or even dessert! It’s nice enough to serve for company, and it’s so versatile too! Top it with some bacon or sausage crumbles, eat it with some roast turkey, or spoon on some coconut whipped cream for a truly decadent treat!

Pumpkin Banana Souffle

1 15oz. can pumpkin puree (not pumpkin pie filling)
2 very ripe bananas, mashed
1 tsp pumpkin pie spice
2 eggs
1/2 cup full fat canned coconut milk (from the top of the can)

Method:

Add all the ingredients to a bowl and mix to combine. If desired, use an immersion blender to make it ultra smooth, or if you like bits of banana, you can leave it as is. Pour into a greased pie dish, or individual ramekins. Bake at 350 degrees for about 30 minutes (for ramekins) or about 45 minutes (for pie).

Paleo Variation: Add 1 tbsp maple syrup for some added sweetness and flavor.

Yield: one 9″ pie or 7 individual ramekins.

Other recipes that use pumpkin puree:

pumpkin ricotta pancakes
pumpkin pie smoothie
baked pumpkin oatmeal
pumpkin crisp
pumpkin whoopie pies

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Cranberry Sriracha Green Beans

Fall is my absolute favorite time of year. I don’t know if it’s all the beautiful leaves on the ground, or the fact that I can cover up in a  cute jacket, without having to bundle up in a stuffy down winter coat. It probably has a lot to do with all the amazing pumpkin recipes, the sweet apple cider, and of course,…Thanksgiving! I’m on to Thanksgiving food weeks before the holiday (and not just because I’m a food blogger)! Case in point: my dinner last night was turkey burgers with cranberry pear relish, fried sage and Paleo pumpkin biscuits. I just can’t get enough of classic Thanksgiving dishes and flavors – I can eat them all year round.

Now speaking of classic Thanksgiving dishes, y’all know how traditional green beans are – especially green bean casserole. I’m not one for casseroles, but sriracha? yes please! Whether you are going Asian or not with any of your dishes – this sweet and spicy recipe makes the perfect Thanksgiving side dish! The sweet cranberries add the perfect festive touch, making this a great addition to your holiday meal. Gobble Gobble!

Cranberry Sriracha Green Beans

1 lb green beans, ends trimmed, blanched
2 cloves garlic, minced
2 tsp oil
1/2 cup whole berry cranberry sauce (not jellied)
1 tbsp soy sauce
1 tsp sriracha
1 tbsp sesame seeds

Method:

Add the cranberry sauce, soy sauce and sriracha to a bowl and stir to combine. Set aside.

Heat the oil in a wok or skillet and saute the garlic until fragrant, but not browned. Add the blanched green beans and stir fry until coated and heated through. Pour in the cranberry sauce and continue to stir until well coated. Sprinkle with sesame seeds.


Related Recipes:

crunchy shriveled green beans
spicy roasted edamame
teriyaki mushrooms

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