Category: The Nine Days

Three-Cheese Rollatini Rose Pie

Ever since I was little, my mom’s been making the same Shavuot menu each year. It includes her amazing lasagna, homemade potato and cheese blintzes, French onion soup and an array of store-bought cheesecakes. For the second day meal, she switches up the lasagna for eggplant rollatini, or what she likes to call, rollantini.

I probably pack on about 10 lbs. in those two days, but it’s always worth every bite. Until the weather gets hotter, my skirts are a tad too tight around the middle, and I’m cursing out that creamy slice of cheesecake.

Which is why, when I started cooking up my own Shavuot meals, I decided to come up with healthier variations of some of my favorites. That’s when my spaghetti squash baked ziti, cheesy stuffed mini peppers and pasta-free spinach manicotti were born.

Some time later, I added my cheesy zoodle marinara, broccoli parmesan poppers, portobello pizza and roasted eggplant parmesan. I barely even miss the pasta anymore (ok, maybe just this).

I skip the heavy French onion soup, and go for a lighter chilled strawberry rhubarb soup and simple sides like summer tomato feta salad, pesto baked salmon, and eggplant chips with whipped feta. I might have a small bite of cheesecake, but my skirts still fit after the meal and everyone’s happy!

Which is why THIS happened! I may be expecting baby #5 this summer, but I’ve been packing on the pounds like I’m about to go into hibernation! I’ve got to ease up on my carb intake, so, I did what I always do when I’m looking for pasta alternatives, I go for zucchini. If I’m not eating cheesy zoodle marinara (an absolute staple in my kitchen), I go for a riff on my spinach lasagna roll-ups, made with zucchini strips. This time, I decided to turn those rolls upside down, and add in yellow squash and eggplant, for a pretty rose garden look. Shavuot, after all, is known as “the feast of the roses”, so how very apropos.

Vegetable ribbon pies and rose spiral apple desserts are all the rage right now, so I was more than happy to follow the trend with a savory holiday-worthy version.

Of course there are lots of variations that you can do with this dish – from adding spinach to the filling, using carrots for rolling, or baking it all into a pie crust. But I just love that this is gluten free and no-carb, so why mess with perfection, am I right?

With all my lighter spins on heavy pasta dishes, I’ve come to realize that a lot of what we eat is all in our heads. When I started subbing zoodles in for my spaghetti, a funny thing happened. I didn’t miss anything! I was full, satiated and most importantly, I felt like I had actually eaten pasta! It made me realize that we really have the ability to trick our brains into thinking we are eating something else – if only we can create the same taste, similar texture and mouthfeel, you barely notice the difference. The scale however, definitely does.

So, I’m hoping I’ve inspired you to lighten up your holiday meals, even if only with one dish. If I were you, I’d make it this one!

Do you have any other tricks to lightening up your favorite pasta dishes? I’d love to hear! Share them with me in the comments below!

Three-Cheese Rollatini Rose Pie

1 small zucchini
1 small yellow squash
1 small eggplant
2 cups Natural & Kosher ricotta cheese
8oz. Natural & Kosher shredded mozarella, divided
1/2 cup + 2 tbsp Natural & Kosher grated parmesan, divided
1 egg
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups marinara sauce
Special Equipment: 9.5″ deep pie dish

Method:

Using a peeler or a mandolin, slice the eggplant, zucchini and yellow squash into ribbons of equal thickness (see note). They should be thin enough so that they are pliable, but not too thin that they will fall apart during cooking.

In a bowl, combine the ricotta, 3/4 cup mozzarella, 1/2 cup parmesan, egg, basil, and oregano.

Pour the marinara sauce into the bottom of your pie dish and sprinkle with remaining shredded mozzarella cheese from the bag. Working one at a time, spread a thin layer of the cheese mixture on the vegetable ribbons and roll up. Place the rolls, standing up (with the peel facing up, if trimmed), in the marinara sauce and continue until the pie dish is full. Sprinkle with 2 tbsp of parmesan cheese.

Bake, covered, at 400 degrees for approximately 40 minutes (depending on thickness), or until the vegetables are tender. Uncover and bake at 450 degrees until the cheese is bubbly and starting to brown, about 10 minutes. Serve immediately.

This pie does not freeze well. To make in advance, prepare the pie as per directions and refrigerate (unbaked) for up to one day. Bake and serve.

VARIATION: For a no-tomato version, place the rolls directly into the pie dish, without the sauce and continue as above. You may also make the pie inside a pie crust.

NOTE: Look for squash and eggplants that have a straight edge and are roughly the same size,  otherwise, you may have to trim it down, as I did with the eggplants (or look for Japanese eggplants that are naturally narrow). If the vegetables are not too wide, a peeler works great for making ribbons. You’ll need about 1/2 of each vegetable (depending on how large it is), so if you have leftovers, you can make a second pie (with or without the filling) or chop it up for homemade ratatouille.



This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

spinach lasagna roll-ups
cheesy zoodle (zucchini noodle) marinara
roasted eggplant parmesan
cheesy stuffed mini peppers

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Spinach Pappardelle with Feta
& a Fried Poached Egg

I’m pretty proud of myself. You see, usually when I make lists, it’s just to get stuff off my head and onto a piece of paper. But every since I made my 2016 Foodie Resolution List, I’ve actually been making my through it!

Case in point: fried poached eggs. Well lookie here! Amazingly crisp and perfectly runny eggs dripping their way down some silky pappardelle pasta with bright green spinach. Perfection on a plate.

I’ve also mastered soft pretzels, fresh pita, caramel and I’ve got kataifi waiting in my freezer. That’s almost 5 out of a 9 and it’s only February! This is going to be one productive year in the BIB kitchen. Are you excited?

Now a foodie confession. It’s hard to admit but I was never one for feta cheese. Just something about the texture was off to me, so Greek salad was never on the menu.

But then Natural & Kosher cheese sent me their new brined feta and lo and behold, I loved the stuff! I also realized that if you grate it, the texture is so light and appealing, and when you add it to hot pasta, it’s salty goodness melts into the sauce. So there! I kinda like feta now!

It’s hard not like to cheese when it’s coated in egg yolk, crispy breadcrumbs and delicious sauteed spinach. This recipe really brings together all of my favorite things. Papardelle pasta being one of them.

I’m really not one for heavy pasta dishes like spaghetti bolognese or even baked ziti. Give me some linguini with olive oil and a poached egg and I’m set. With pasta being so heavy, it really keeps things light, instead of the thick tomato sauces that are commonly used. And can you imagine this with zoodles? OMG delish. I’m definitely going to give it a try.

Speaking of zoodles, my dieting hasn’t been going too well these days. I think it’s the winter blues. With all the freezing weather and snow, I’ve been craving comfort food. Like pasta. And carbs. Lots and lots of carbs.

The funny thing is I met someone in the store yesterday who looked at me with her mouth hanging open, saying I had lost so much weight. I wondered when was the last time she saw me because I’ve more or less been the same weight for a while now (which is very far from skinny). I guess it was the awesome coat I was wearing, that always seems to make me look skinnier than I am. Don’t you just love those wardrobe pieces? I took the compliment happily and then went on to the bakery aisle where I snatched up a crusty baguette. Oh carbs how I love thee.

But now, NOW that I sorta like feta, I’ve got to order me some Greek salad. Summer is just a couple of months away. And no matter how skinny said coat makes me look, it’s going to be making it’s way the back of my closet come June. I think it’s time to chuck the pappardelle and bring out my spiralizer.

But wait, first Purim. Some hamantaschen. And then. OK??

Spinach Pappardelle with Feta & Fried Poached Egg

8 oz. pappardelle pasta (or pasta of your choice)
5 oz. bag baby spinach
2 cloves garlic, minced
1 tbsp olive oil
salt and pepper, to taste
1 cup reserved pasta water
1 pkg Natural & Kosher feta cheese in brine, grated
4 poached eggs (how to poach eggs)
1/3 cup flour
2 eggs, beaten
1/2 cup panko breadcrumbs
canola oil, for frying

Method:

Add pasta and a pinch of salt to boiling water and cook for 8 minutes, or until al dente, reserving 1 cup of pasta water. While the pasta is cooking, saute the garlic in oil until fragrant and add spinach. Saute until wilted and season with salt and pepper. Add the hot pasta to the pan and mix into the spinach, adding small amounts of pasta water until the pasta is loose and creamy (you won’t need all the water). Add grated feta and continue to cook until melted into the sauce (if desired) or serve as-is.

For the fried poached eggs, poach the eggs and immediately place in a bowl with ice water to stop cooking. Drain on paper towels. Arrange a breading station with bowls of flour, egg and breadcrumbs (you may season each with salt and pepper, if desired). Carefully dredge the poached egg in flour, then egg, and then panko, shaking off excess from each. Heat canola oil in a frying pan over medium heat and fry the egg until golden brown on both sides. Serve immediately, with freshly ground pepper over the top.

VARIATION: for a spicy kick, drizzle some sriracha over the top.

LIGHTED IT UP: Use zoodles instead of pappardelle for a low-carb alternative.

Serves 4.


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

spinach rotini pasta
pasta-free spinach manicotti
spaghetti squash with sauteed spinach and mushrooms
roasted eggplant parmesan with feta
summer tomato feta salad

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Harissa Whipped Feta w/ Za’atar Eggplant Chips

I recently did a spice roundup of some of my favorite spices and seasoning blends on Instagram. I love cooking with spices because I can pack on the flavor without piling on the extra sugar and additives that are found in sauces and marinades. Spices keep things clean and healthy, without sacrificing on flavor.

If I had to choose a favorite spice, it would probably have to be za’atar. Za’atar is a spice blend that is native to the Middle East. It includes sumac, oregano, thyme and sesame seeds – a bright combination that’s great with just about everything. I love it on pita chips, chickpeas, chicken, fish, eggplant, cauliflower…like I said, everything!

Another one of my favorite spice blends is harissa. Harissa is a North African chili paste that adds amazing depth of flavor to fish, meat, poultry, veggies and sauces. I love to mix it into my shakshuka, tahini, Moroccan fish, sour cream and even nacho cheese! There’s a reason that Time Magazine called harissa the “new sriracha” of 2015. And as a MAJOR sriracha fan, let me assure you that it’s quite the compliment!

The crazy thing about za’atar and harissa is that, while they are both good on their own, they are amazing together! I never realized just how well these spices complemented each other until I developed this recipe. And I. am. obsessed!!

So first, the chips, because I am a chip fanatic. I love that these eggplant chips are baked and not fried – but they are still perfectly crispy. The za’atar adds such an amazing unexpected punch of flavor to the breading that you can literally go through an entire tray in one sitting.

And the feta? Oh. Em. Gee. If you’ve never whipped feta before then GET ON IT! Most people don’t think of feta as a creamy cheese, but when you whiz this stuff up with a little Greek yogurt – it’s like a silky smooth dip that’s perfectly salty. Dunk those za’atar chips in and it’s a full on an explosion in your mouth.

What are some of your favorite spices and seasonings? Share them with me in the comments below!

Harissa Whipped Feta

1 7 oz. block of feta (not crumbles)
3 oz. Greek yogurt
1 tsp harissa, or, to taste
juice of 1/2 lemon
olive oil and harissa, for garnish

Method:

Place the feta cheese, yogurt, harissa and lemon in a food processor or blender and blend until completely smooth and creamy, scraping down the sides of the bowl as needed. Place the creamed feta in a serving dish and garnish with olive oil and harissa. Serve with za’atar eggplant chips.

Crispy Baked Za’atar Eggplant Chips

1 large eggplant, sliced in half lengthwise, cut into 1/4″ thick slices
2 cups panko bread crumbs
3 tbsp zaatar
salt and pepper, to taste
2 eggs, beaten

Method:

Preheat oven to 425 degrees. Cut the eggplant slices in half to create triangular wedges and set aside. Beat the eggs and season with salt and pepper. In a small bowl, whisk the panko bread crumbs with za’atar, salt and pepper. Set up a dredging station with the eggplant wedges on one tray, the eggs in another and the za’atar panko crumbs in another.

Dip the eggplant wedges into into egg, shake off the excess, and dredge in the seasoned panko crumbs. Spread eggplant out on two well-greased cookie sheets (make sure not to overcrowd them) and spray with cooking spray. Bake for 25 minutes until browned and crispy.

Related Recipes:

za’atar roasted chickpeas
malawach cheese pastries with za’atar
confetti latkes with harissa sour cream
cauliflower nachos with harissa cheddar sauce

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Corn, Heirloom Tomato & Goat Cheese Salad
with Basil Lime Vinagrette

I don’t think we New Yorkers can complain about the summer this year, it’s been relatively mild (poo poo poo!). I mean, I don’t want to jinx anything (watch it be mind-numbingly hot next week), but I haven’t had to shower three times a day and jump into whatever sprinklers I can find…like last year.


You know how they say, “If you can’t handle the heat, get out of the kitchen!”, well what if you can’t handle the heat in your state? Do you just move to a colder climate, like Antarctica?

I am seriously not one for hot weather, which is why I would never move to Florida. My husband, on the other hand, wants to move to the Sunny State, and I always remind him that while he may get the sun, he’s not gonna have much sunshine in his life with his overheated wife! That kind of weather just turns me into some sort of heatwave-monster and you DON’T want to be around me when that happens. Which is why I’m going to stay right here, in perfectly mild Brooklyn, thank you very much. And when perfectly mild Brooklyn turns into overly humid Brooklyn, I’ll just stay inside with my air conditioning and a cup of iced coffee, all calm, cool and collected.

Now when perfectly mild Brooklyn turns into muggy and raining Brooklyn (like it did this week), I turn to my perfectly colorful summer salad so I can at least imagine green pastures and bright summer days. It just doesn’t get brighter than this salad! With fresh arugula, heirloom tomatoes, perfectly crisp-tender corn and creamy goat cheese, you just can’t go wrong. Even if it is muggy outside. Smother it all in a light and refreshing basil lime vinaigrette and you’ll be OK wherever you are…even the Sunny State.

What summer salad gives you an instant pick-me-up regardless of the weather? Share it with me in the comments below!

Summer Corn & Heirloom Tomato Salad with Herbed Goat Cheese

1 pkg arugula
2 ears corn
10 oz. baby heirloom tomatoes
1 log Natural & Kosher fine herbs chevre goat cheese
2 tbsp pine nuts, optional

Method:

Bring a pot of salted water to a boil and add the corn. Cook for 3 minutes, until tender. Remove the corn from the pot and place in a bowl of ice water to stop the cooking. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Spread arugula out on a platter and top with tomatoes, corn and slices of goat cheese. Sprinkle pine nuts over the salad and drizzle with basil lime vinaigrette.

VARIATION: Bread and fry the goat cheese for crispy goat cheese croutons, or use crumbled feta instead.

Basil Lime Vinaigrette
1/3 cup light olive oil
3 tbsp fresh squeezed lime juice
2 tbsp honey
1 clove garlic
1/2 cup packed fresh basil
salt and pepper, to taste

Method:

Add all the ingredients to a food processor or blender and puree until smooth and creamy.



This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

summer tomato feta salad
watermelon corn salsa
pesto and goat cheese crostini

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Halloumi Cheese Waffles with
Tomato Jam & Balsamic Syrup

I am UBER excited about today’s post, I’m even using the word uber! You see, I dreamed up these halloumi waffles a couple of weeks ago and I wasn’t quite sure how they would turn out. Sometimes when I think up something really outside the box, it can be a bit much, but this, this just worked so harmoniously, I am still dreaming about it!

If you’ve never heard of halloumi before, it’s a semi-hard sheep’s milk cheese that’s like a cross between feta and mozzarella. Because of it’s high melting point, it’s one of the few cheeses that you can actually grill (or in this case, waffle iron). And I don’t mean grill between two slices of bread. You can grill this cheese on it’s own and it retains it’s shape and texture!

Many people don’t know this about halloumi. In fact, I decided to do a little Instagram contest to see who could guess what kind of waffle this was (using the picture below). There were 57 guesses and only one person guessed haloumi (chanazweiss won a copy of my ebook!). Some of the others were really intriguing (like fluffernutter, tofu, tahini, coconut flour, cottage cheese, cauliflower….). I guess I’ve got my fill of waffle ideas for a while.

You can find halloumi in the cheese section of most supermarkets nowadays, but it is most popular in Israeli cuisine. I’ve seen it grilled and fried, but my favorite preparation is the halloumi salad at Blueberry Cafe in Brooklyn. It’s got grilled peppers, cherry tomatoes, mushrooms and onions with crispy breaded cubes of fried halloumi and a sesame teriyaki dressing. They call it a salad, so I convince myself that it’s healthy, because it’s JUST. THAT. GOOD.

In keeping with the Middle Eastern spirit of halloumi cheese, I created a silan-sweetened tomato jam as well as a balsamic syrup that’s kissed with the amazing flavor of date honey. Silan is one of my favorite Middle Eastern ingredients and it works so well in these condiments (well in anything, really).

I know this is one of those recipes where you roll your eyes and think, “Looks good but it’s too much of a patchke“, but do yourself a favor and go for it anyway. Once you plate this baby up, the marriage of salty cheese with a crispy exterior, sweet tomato jam, acidic balsamic and bitter arugula will dance on your palate and hit every note!

With Nine Days of dairy coming up soon, we can all use a little something different, so get outside your comfort zone and grill up some halloumi. You can thank me later.

Halloumi Waffles

1 14oz. pkg halloumi cheese
olive oil
arugula
tomato jam (recipe follows)
balsamic syrup (recipe follows)

Method:

Remove the halloumi from the package and pat dry. If the cheese is thick (this depends on the brand you purchase), divide it in half. Brush the halloumi with olive oil and heat up your waffle iron. Grease your waffle iron well and add the cheese. Cook until the the cheese has developed a brown crust (resist the urge to open your waffle iron too early or the cheese will fall apart).

Serve immediately with arugula, tomato jam, balsamic syrup and a drizzle of good quality olive oil.

VARIATION: If you don’t have a waffle iron, you can also grill the halloumi or pan-fry until crispy.


Tomato Jam

1.5 lbs. ripe tomatoes
2 tbsp silan
salt and pepper, to taste

Method:

Roughly chop your tomatoes and place them in a saucepan with silan and spices. Bring the mixture to a boil and reduce the heat to a simmer. Cook the tomatoes until they begin to fall apart and break them up with a fork. Continue to cook until the mixture thickens, about 45 minutes total.

NOTE: if desired, you may strain the jam through a fine mesh sieve to remove the skins.

Balsamic Syrup

1/2 cup balsamic vinegar
1 tsp silan

Pour the vinegar and silan into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until reduced by half (or more, for a thicker syrup).

Related Recipes:

summer tomato feta salad
roasted eggplant parmesan with feta

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