Category: Paleo

Roasted Smashed Potatoes with Leeks

Food blogging has taken me to some truly amazing places (front cover of The Wall Street journal, anyone?), but none as priceless as some of the friendships I’ve made through the process. Melinda of Kitchen-Tested has become my “lets-pig-out-at-this-restaurant” buddy, my recipe idea sounding board, my support coach (“You can do this Chanie!”) but most of all, my friend (awwwww….can I grab you a tissue Mel?). So, aside from being an amazing chef (her desserts are so impressive, she should open a bakery), Melinda is totally fearless in the kitchen. She comes up with the craziest stuff you’ve ever seen [like bagel, lox and cream cheese hamantaschen! pecan pie bacon (kosher bacon) and falafel mozzarella sticks!] but she also knows how to keep it simple with down-home-delicious-recipes [like puff pastry potato roses, classic red velvet cake and Texas-style dry rub brisket). I’m honored to have Melinda guest post for me today, and I hope you enjoy her Rosh-Hashanah inspired recipe! Welcome Mel!

Today is a great day because I get to write a recipe for Busy in Brooklyn! Hi, I’m Melinda Strauss and my blog is Kitchen-Tested.com. Ever heard of me??? Basically, you all want to be me today! Chanie is one of the coolest people I know and her masterful recipes blow me away EVERY. SINGLE. TIME. Chanie loves tahini, cookie butter, marzipan and long walks on the beach. But really, Chanie loves her family and that’s why I’m here on her blog. She recently gave birth to the most beautiful baby girl and all I can say is “Mazal Tov…now move to Long Island!!!” Oh, did I say that out loud? Seriously, my dream is for Chanie to become Busy in The Five Towns so she can live closer to me and I can babysit while she takes naps and maybe goes out for those long walks on the beach.

So about this recipe…sure, you can eat mashed potatoes or you can eat roasted potatoes but why not get a bit of both in every bite? I love this recipe because it’s a one-pan-wonder packed with crazy amounts of flavor. The potatoes are steamed in the oven then smashed, drizzled with tons of olive oil and garlic and roasted with leeks. I love how the leeks get super crunchy in the oven and act as added texture for the potatoes, which are soft in the center and crispy around the edges. The fun thing about this recipe is that you can add any of your favorite spices to the potatoes and you can even throw some fresh whole garlic in the pan. Go nuts and make these roasted smashed potatoes your own!

Roasted Smashed Potatoes with Leeks

1 pound baby red potatoes
1 cup water
1 large leek, only white part sliced thinly (green tops discarded)
1/4 cup olive oil
1 clove garlic, minced
salt and pepper, to taste
fresh parsley, for garnish

Preheat oven to 400 degrees F.
Place potatoes on a sheet pan, pour water in pan and cover with foil. Bake for 30 minutes, until the potatoes are fork tender. Drain any remaining water from the pan and set the potatoes aside for 10 minutes.
Stir together the olive oil and minced garlic. Add the leeks to the pan then drizzle the potatoes and leeks with 3 tablespoons of the garlic oil to coat all sides.
Space the potatoes out evenly in the pan and smash each one down with a potato smasher, the back of a heavy cup or the palm of your hand. Flatten the potatoes to around 1/2 inch thick. Don’t worry if some break apart. Each potato will smash in a unique way.
Drizzle the potatoes with the remaining oil and sprinkle with salt and pepper. Roast the potatoes and leeks for 30-40 minutes, until golden brown and crispy around the edges. Sprinkle with fresh parsley and serve.

Related Recipes:

honey mustard roasted potatoes
cream of leek soup with crispy leeks

Post a Comment

Spicy Roasted Carrot Fries

It’s been such a pleasure having some of my favorite peeps guest post on my blog the past few weeks! I think the part I appreciate the most is how they all put so much thought into making something that was so ME. Amy made shakshuka which is one of my favorite foods. Sina made Paleo cookies ‘cuz I’m a Paleo enthusiast who could eat cookies at every meal. Melissa made a deconstructed bakba (that went crazy viral!) ‘cuz I’m all about putting my fun twist on traditional foods. And Miriam whipped out her spiralizer because as many of you know, it’s my favorite kitchen gadget!

I’m sure most of you already know Miriam, the famous blogger from one of the most popular blogs out there – Overtime Cook. If you live in a far off country without internet, and you haven’t yet made it to her blog [in which case, why would you be reading this? But lets not get technical here ;)], you’ve probably seen her amazing cookbook, Something Sweet. Whenever I’m looking for a dessert on the weekend, or a treat for my guests, that’s the cookbook I go to – hands down. And whatever I make is always a winner! Besides being an awesome baker, Miriam likes to create simple healthy dishes and I’m so grateful that she’s sharing one of them with you today!

Welcome Miriam!

Hey Busy in Brooklyn readers! I’m so excited to be guest posting here while Chanie enjoys some special time with her gorgeous new baby! My name is Miriam Pascal, and you might know me from my blog, Overtime Cook, or from my cookbook, Something Sweet. And although my cookbook is all about desserts, I love to make simple and easy real food recipes as well, which brings me to these curly carrot fries.

When I was wracking my brains, trying to think of a good recipe to share here on Chanie’s blog, I immediately thought of a recipe using a spiralizer. I think we all know how much Chanie likes to use one – right?! Well one of the great benefits of a spiralizer, aside from the ability to make zoodles and other spaghetti shaped veggies, is the ability to make super-fun curly shapes out of potatoes or veggies.

Did you grow up on those frozen curly fries? I know I did. These Curly Carrot Fries are a perfect way to enjoy that nostalgic memory without all the extra calories. They’re baked, not fried, plus they’re made out of carrot instead of potatoes. Oh, and did I mention the blend of savory and sweet flavors thanks to the spice mix?

I should warn you that you might want to double this recipe….or else the whole tray might get noshed on before you even get to the table!

Pssst… I don’t mean to alarm anyone, but Rosh Hashanah is closer than you want to think, so put these carrots on your menu!

Spicy Roasted Carrot Fries

6 medium carrots, peeled
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon cinnamon
Prepared tahini sauce, optional, for dipping

Method:

Preheat oven to 425. Line a baking sheet with parchment paper and set aside.

Use a spiralizer to cut carrots into curly “spaghetti” shapes and place into a bowl. Cut the leftover cores into thin strips and add to bowl. Add oil, salt, garlic, cumin, chili and cinnamon to the bowl. Toss until all carrots are fully coated.

Spread carrots over the prepared baking sheet and bake at 425 for 35-45 minutes, until the carrots are starting to brown and turn crispy. Serve hot, with tahini, if using.

Plan Ahead: These are best straight from the oven, but can be reheated just like they cooked – flat on a cookie sheet, uncovered. They’re also really good served at room temperature.

Related Recipes:

gluten free zucchini fries
butternut squash fries
veal marsala with turnip noodles
cheesy zoodle marinara

Post a Comment

Hazelnut Chocolate Chip Almond Butter Cookies

I’m super excited to introduce Sina Mizrahi from The Kosher Spoon today! I’ve been a huge fan of Sina’s since she started her blog (give THESE MUFFINS a try, they’re a family favorite!) because I love that her recipes are healthy, Middle Eastern inspired, and her photography is just. so. beautiful. Sina’s not pretentious about blogging [lets face it, we all know how bloggers can be ;)], she just quietly flies under the radar, doing her thing. She blogs when she has time for it, but I’m always there following her amazing talent – stalking her blog, following her Instagram feed for her Erev Shabbat posts, and reading her columns in Binah Magazine.

When I asked Sina to guest post on my blog, she was more than happy to, even with a move and a baby of her own. I can’t thank her enough! And of course she made my favorite food of all time – COOKIES – and of course they involve almond butter because they’re great for nursing moms – and of course they are healthy and Paleo – because, like I said, this girls is AWESOME. And of course the photography is so simply stunning because THIS GIRL HAS TALENT. Welcome Sina!

I am certain a chocolate chip cookie must be every pregnant lady’s close companion. I know that when I’m expecting I can never turn one down; the craving is strong and the willpower low. Thankfully constant exhaustion keeps my habit at bay, being that baking turns into an afterthought not worth pursuing. I’d rather skip dirty dishes even when the sweet tooth beckons. And in all honesty only a homemade cookie has true merit. But then the sweeter, intoxicating smell of a newborn comes and I crave healthy foods again. With my own baby still being under one, I remember being elated when my friend Rina gushed over these Almond Butter Chocolate Chip Cookies. First, she’s a real foodie who can chatter on about pressure cookers and coconut oil, and second they don’t need a mixer and can be made in one bowl (the small bowl for the egg is minimal, k?)

These cookies turned out to be everything I needed come baby. Healthy, pleasantly sweet, and easy. I threw in some ground hazelnuts for a deeper flavor. You might be tempted to envision a Nutella-ish taste because chocolate plus hazelnuts, but they are not at all. The hazelnuts add a depth and nuttiness to the cookie that balances the sugar and chocolate. It’s not something I’d skip. If I were in Brooklyn, this is what I’d bring Chanie, the perfect treat for her and Rosie.

 

Thanks Chanie for having me on your blog! Follow along the kosher spoon as I’m off on a new adventure I’ll tell you all about soon.

 

Hazelnut Chocolate Chip Almond Butter Cookies (Paleo)
adapted from Slim Palate

1 cup creamy raw almond butter*
1 cup coconut sugar or brown sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup roasted hazelnuts, coarsely ground
4oz. dark chocolate, roughly chopped
flaky sea salt, for sprinkling

Method:

Line two baking sheets with parchment paper or grease lightly. In a small bowl, whisk the egg and egg yolk. In a medium bowl, mix the almond butter, sugar, vanilla, baking soda, and eggs. Fold in the ground hazelnuts and chopped chocolate until well incorporated. If you want plump cookies, refrigerate the dough overnight. If you can hardly wait to take a bite, scoop the mixture with a cookie scoop onto the baking sheet. Preheat oven to 350F. Space the cookies 2 inches apart and gently sprinkle some flaky sea salt. Bake for 10-12 minutes, until the edges brown. Wait until they cool to transfer them with a spatula, otherwise they might fall apart.

* I found it hard to find raw almond butter so I made my own in a high speed blender by processing raw almonds until smooth. A friend makes it with roasted almond butter and she says they turn out amazing.

Related Recipes:

cowboy cookie dough bites
sesame cookies
oatmeal cookies
chocolate olive oil crinkle cookies

Post a Comment

Strawberry Basil Popsicles

Even though my Shavuot spent in Upstate New York was kinda chilly, there are signs of summer at every turn. The fresh smell of grass in the air, the sun peaking out through the clouds, and the mosquitoes coming out of hiding (scratch, scratch). As a foodie though, I look for the signs of summer at the market. The fresh berries, in-season sweet-as-sugar melon and the beautiful fragrant leaves of basil that blossom to their fullest potential. Ahh, the sweet, sweet smell of summer!

In this quick and easy recipe, the best of summer comes together in a healthy, Paleo creamsicle that is as sweet as it is refreshing. It’s my go-to all summer long!

Strawberry Basil Popsicles

1 can full fat coconut milk
1 pint strawberries, hulled
8 large basil leaves
1/3 cup honey
1/2 tsp fresh squeezed lemon juice
Special Equipment: popsicle molds

Method:

Add all the ingredients to a food processor or blender and blend until smooth and creamy. Pour the mixture into popsicle molds and freeze until solid.

Yield: approximately 10 popsicles, depending on size.

TIP: to easily remove popsicles from their mold, run under warm water for 30 seconds.

A bucket of popsicles makes an amazing hostess gift for summer parties! Gift one at your next cookout!

Related Recipes:

orange creamsicle pops
cherry yogurt popsicles
strawberry limonana

Post a Comment

Please NOTE: This post contains affiliate links which means that a small percentage of every purchase made through the links above goes to help support the BIB blog!

Nutella Crepes with Sweet Plantain Tortillas

In continuation from yesterday’s post for savory plantain tortillas, I bring you some sweet ones! You can read the previous post on more about what plantains are, and to see more step by step pics of the tortilla making process!

These sweet tortilla crepes are made with plantains, and the addition of coconut oil, maple syrup and vanilla. They’re great for breakfast or dessert, and best of all, they’re egg-free!

If you’re eating these over Passover, chances are, you’ve had eggs for breakfast, or you plan to have it for lunch or dinner. So having an egg-free meal option is a must-have! Of course you can make these a tad healthier by filling with nut butter and fresh fruit, but homemade nutella is nut butter too. It’s just chocolate hazelnut nut butter ;)

If you’re not into the tortilla crepe idea, use your own potato starch + egg variation, but you must try my homemade nutella and other fillings, especially the maple candied pecans. Happy Passover!

Nutella Crepes with Sweet Plantain Tortillas

Sweet Plantain Tortillas

2 plantains, peeled and cut into chunks (about 10oz.)
1/3 cup melted coconut oil (any lightly flavored oil may be substituted)
2-3 tbsp maple syrup (depending on the ripeness of your plantains)
1/2 tsp vanilla extract
1/2 tsp salt
2 tbsp water

Place the plantains, oil, water, maple syrup, vanilla and salt in a food processor or blender and puree until it forms a smooth batter. If the batter is very thick, add a bit more water. Spread 1/4 cup of batter at a time on a parchment-lined baking sheet and smooth with a spoon into a round tortilla shape (you should be able to fit 3 on a sheet). Continue with remaining batter on additional baking sheets. Bake at 350 degrees for 15-20 minutes, until soft and pliable. Makes about 5 tortillas.

NOTE: tortillas are best when used fresh but they can be refrigerated and rewarmed in a microwave or oven until soft and pliable.

Homemade Nutella 
use this recipe or try my cinnamon honey walnut butter

Coconut Whipped Cream

1 14oz. can full-fat coconut milk, refrigerated for 24 hours
1-2 tablespoons sweetener, optional
1 teaspoon vanilla extract

Carefully remove the can of coconut milk from the refrigerator without shaking it. Open the can and use a spoon to carefully remove the thick layer of coconut cream from the top of the can. Transfer it to your mixing bowl. (Do not use the layer of coconut water that has settled to the bottom of the can.) Beat the coconut cream on medium speed for 2-4 minutes, or until the cream becomes light and fluffy and small peaks form. Add in your sweetener and vanilla extract, and beat until incorporated.

Maple Candied Pecans

8 oz. raw pecans (about 2 cups)
2 tbsp coconut oil
2 tbsp maple syrup
2 tbsp brown sugar
1/2 tsp salt
pinch of cayenne pepper

Preheat oven to 400 degrees. Melt the coconut oil and brown sugar in a small pot, whisking to combine. Add the maple syrup, salt and cayenne and bring to a gentle boil. Add the pecans and mix until they are well coated. Pour the pecans onto a parchment lined baking sheet and bake for approximately 10 minutes, stirring every few minutes. Cool completely before serving.


Related Recipes:

sweet nut omelette
nutella banana ice cream
chocolate ganache tart with macaroon crust
fish tacos with savory plantain tortillas

Post a Comment