Tag: breakfast

Beet, Kale & Goat Cheese Shakshuka

I’m super excited to start off my guest posts with a recipe by the talented, creative and adorable Amy from WhatJewWannaEat! Amy and I met through the close-knit kosher blogging community and we share a love of creating fun twists on traditional Jewish foods. Amy is all about putting the JEW in everything, and her bagel posts on Insta always make me hungry! The girl knows the way to my heart (or should I say, my stomach?) ‘cuz she put her own spin on one of my all time favorite dishes, shakshuka! I can’t wait to cook up this dish, and with the Nine Days upon us, there’s no better time to Jew it. (see what I did there Amy?!)

For more great recipes for The Nine Days, check out my Nine Days category, browse my Pinterest board, or scan through the dairy and fish categories in the index!

If you want to win a copy of Amy’s soon-to-be-released cookbook, Sweet Noshings, plus a bonus gift from ModernTribe, don’t forget to enter my GUEST BLOGGER CONTEST! More details here.

Shalom, y’all! I’m Amy from What Jew Wanna Eat, and I’m pumped to share a recipe over on Busy in Brooklyn today. On WJWE, I blog about modern takes on classic Jewish recipes, like Sumac Roasted Salmon or Chocolate Cardamom Halvah, and my first cookbook Sweet Noshings comes out in just a few weeks! I am also the owner of ModernTribe, an online shop for fun Jewish gifts. So I’m busy, but not as busy as Chanie. I’m impressed how she cares for five children all while running her popular blog and doing numerous cooking demos. So I was thrilled to help out when she asked me to guest post on BIB.

I’ve loved following Chanie for years for creative, sophisticated kosher recipes (like Cauliflower Nachos with Harissa Cheddar Sauce or Drunken Hasselback Salami) and daily eats/impressive Shabbat prep on her Instagram. Because I live in Austin, TX, I was online friends with Chanie before finally meeting her when I was in NYC last year. Now we are Internet and real life friends!

Chanie is an expert at using ingredients in surprising ways (Corndog Hamantaschen anyone?), and I love how she incorporates healthy elements into so many of her recipes. With it being the Nine Days, I wanted to create a healthy, hearty and dairy dish to share with y’all. Chanie has made a few versions of shakshuka over the years, so I thought I would offer my own! I love taking classic favorites, and putting my own twist in them, so I added earthy beets, kale and tangy goat cheese for lots of added color and nutrients to your basic shakshuka (which I also love). If you try this recipe, I’d love to see it over on Instagram!

Beet, Kale and Goat Cheese Shakshuka

2 tablespoons extra virgin olive oil
1 ½ cups beets (can be a mix of yellow and red), peeled and diced
¼ cup white onion, diced
½ teaspoon kosher salt, plus more to taste
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon red pepper flakes
1 ½ pound fresh tomatoes, peeled and diced (or 1 ½ 14.5 ounce cans of diced tomatoes)
1 cup kale leaves, packed
¼ cup goat cheese
3-6 eggs (up to you!)
Cilantro for garnish
Crusty bread or pita for dipping

Method:

In a large sauté or cast iron pan, heat 2 tablespoons olive oil over medium heat. Add in beets and onion with ½ teaspoon of salt and sauté for 5-6 minutes until slightly soft. Then add in garlic and sauté for one more minute.
Add in cumin and red pepper flakes and stir. Then add in tomatoes and simmer uncovered until sauce is thick and beets are tender, about 10-15 minutes. Add more salt if desired. Then add in kale and stir to wilt.
Crack eggs one at a time into a ramekin and then gently pour each one into an egg-sized hole you make in the shakshuka, evenly spaced around the pan. This method helps the eggs keep their shape. Simmer eggs for about 5 minutes until the whites are just set. They will continue to cook from the heat of the pan.
Dollop with goat cheese, garnish with cilantro, and serve with crusty bread right out of the pan!

Related Recipes:

zoodle shakshuka
garbanzo bean shakshuka
spaghetti squash shakshuka
portobello shakshuka
quick and easy shakshuka

Post a Comment

Banana Nut Greek Yogurt Bowl

Bowls are all the rage right now, at least that’s what everyone’s calling them! They’ve got grain bowls, smoothie bowls, salad bowls and soup bowls. Of course these are foods that have gone into bowls before, but now instead of mixing stuff together, the food is neatly organized on a base of smoothie batter, grains, greens or broth. It’s prettier and we all love seeing so many different options on our plates, right?

I’m not a big fan of smoothies, and the idea of topping off a fruit soup with more fruit just doesn’t do it for me, but yogurt I can take. I love to start with a base of plain tangy Greek yogurt. I almost feel like I’m indulging in soft serve (if I dream a little, ok?) and topping it off with some of my favorite toppings makes it feel like a treat. And since muffins or pancakes or scones are not happening around here, I’ll take it!

OK I may have just said that I don’t like smoothies, but the truth is, there is one smoothie that I love and that’s what inspired this yogurt bowl. So if you are into smoothies, give it a try too!

Banana Nut Greek Yogurt Bowl

1 container plain Greek yogurt
1 banana, sliced
2 medjool dates, chopped
toasted oats or granola
heaping spoonful of almond butter
drizzle of silan (date honey) or honey
pinch of cinnamon
fresh figs, optional

Method:

Add the Greek yogurt to a medium sized bowl and top with sliced bananas, dates, oats, almond butter, silan and cinnamon. Enjoy!

Related Recipes:

banana, date, almond milk & honey smoothie
blueberry sweet potato granola salad with strawberry yogurt dressing
banana oat pancakes
strawberry banana yogurt parfait with homemade granola

Post a Comment

Zoodle Shakshuka

If a food could be my bestie, it would be shakshuka. I can’t get enough of the stuff. Why do I love it so much? Lets count the ways…

    1. it’s sweet.
    2. it’s spicy.
    3. it’s saucy.
    4. it’s got runny eggs.
    5. it’s got runny eggs. (I love runny eggs OKKKK?)
    6. it’s easy to make.
    7. you can dip fresh pita in it.
    8. you can make so many varieties.
    9. you can eat it for breakfast, brunch (my favorite), lunch or dinner.
    10. it’s Israeli and Israel is my <3

Speaking of #10, I’m sharing this recipe with you all in honor of the #LOVEISRAELFOOD which is the brainchild of my fellow Brooklyn foodie and Instagrammer Aliza Salem (follower her @theghettogourmet!). Aliza put together a fun foodie campaign in support of Israel, where we all share our favorite Israeli dishes on Instagram! Go out and buy some Israeli products and post a photo of your dish with some of these hashtags:
#buyisraelicookisraelibakeisraeli, #loveisraelfood, #changeforisrael and #onenationoneheart! I can’t wait to break the internet with all our droolworthy dishes!

I’m getting in the spirit of things with this zoodle shakshuka, because I had to bring together two of my favorite things: zoodles and shakshuka! I spiralized both zucchini and yellow squash, to give this a 2-tone effect, and it came together in no time. Who doesn’t love that!

Zoodles are all the rage these days, so if you haven’t hopped on the zucchini noodle train, it’s time. I wrote all about the different tools that you can use to prepare zoodles a little while ago, so give it a read!

If you’re not much of a reader, I’ll sum it up for you in one sentence. For quick and easy zoodles, use this and for a fun tool that you can use with lots of different produce, use this. It’s that easy my zoodle novice friends.

And if you’re looking for some inspiration for the #loveisraelfood campaign, you know you’ve come to the right place. You can try stuffing some roasted eggplant like this, or grilling up some halloumi like this. You can go a little crazy with halva flavors like this and this or work in some za’atar like this and this. Of course you can go more classic like falafel and shawarma or go a little crazy with rosewater or harissa. Whatever you do, it’s sure to be delicious. B’taavon!

For the zoodle shakshuka recipe, head on over to the Arutz Sheva blog!

Other Shakshuka Recipes:

baked portobello shakshuka
garbanzo bean shakshuka
spaghetti squash shakshuka 

Post a Comment

Banana Oat Pancakes

We’ve all had leftover bananas. I bet you even have some sitting on your counter right now. Surrounded by fruit flies. Don’t you just hate that???

Summer fruit flies kill me. I’ve tried every trick in the book! (And if you have any others, send them my way!). I can’t have my bananas sitting on the counter, so I’ve got to think up ways to use them up. The thing is though, I’m not the biggest banana person. I like bananas – freshly ripe and creamy. But when I start to mix them into other foods – I get picky.

Banana bread is good by me. Banana oat muffins too. Smoothies are a given. Especially this one. Why not pancakes?

I make pancakes for breakfast at least once a week – my kids can’t get enough. Even my husband has gotten in on the pancake fun as we explore creative flavors. These are our favorite!

When I served these up for breakfast one weekday morning, I got a 2 out of 3 from the kiddies (since one of them detests bananas, and there was no hiding them here!)

The great thing about this recipe is that they’re not altogether bad for you. Chock full of oats and potassium-rich bananas, they offer more than the standard pancake – and they’re even dairy-free! Although if you want to go even healthier, try these incredible 4-ingredient Paleo banana pancakes from kitchen-tested. They’re amazing!

Banana Oat Pancakes

1 cup white whole wheat flour
1/2 cup oats
1 1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp vanilla
2 tbsp sugar
1 cup mashed banana (from 2 large)
1 egg
1 tbsp melted coconut oil
1 cup coconut milk
coconut oil, for frying
cinnamon honey walnut butter, for serving
sliced bananas and maple syrup, for serving

Method:

In a bowl, combine the flour, oats, baking powder and cinnamon and whisk to incorporate. In a separate bowl, mix the sugar, banana, egg, oil and milk. Pour the wet ingredients into the dry and mix until just incorporated. Melt coconut oil in a frying pan and fry the pancakes until golden on both sides.

NOTE: adjust sweetener, as needed, depending on the ripeness of your bananas.

Related Posts:

pumpkin ricotta pancakes with cranberry syrup
speculoos pancakes
cheese pancakes with raspberry sauce

Post a Comment

Cinnamon Honey Walnut Butter

It feels like forever since I’ve posted real recipes! I’ve been so busy with the ebook, cooking demos and traveling abroad that I haven’t had a chance to really get in the kitchen. Luckily, I have a few recipes that I’ve been saving for days like these, and I’m finally digging them up.

Making your own nut butter is a lot easier than it looks. And the possibilities are endless! Almond butter, peanut butter, pecan butter, hazelnut butter (hello nutella!)….there are so many to choose from! Some people opt to soak and dehydrate their nuts before processing (it makes it easier to digest, improves the flavor, and removes bitterness), but that just takes the easy out of it! I go the quick route – blend, blend and blend some more until they go from piecey to mealy to ground to creamy…yummy! Stay tuned for the perfect compliment to this butter – banana oat pancakes, coming to the blog next week!

Cinnamon Honey Walnut Butter

7 oz. raw walnuts
1/2 tsp kosher salt
2 tbsp honey
1 tsp cinnamon

Method:

Preheat oven to 400 degrees. Toast the walnuts for 3-5 minutes, until fragrant. Be careful not to let them burn! Set aside to cool. Place walnuts in a food processor and blend until mealy. Scrape down the sides and continue to process until creamy and smooth. Add salt, honey and cinnamon and blend until incorporated. Store in an airtight container in the fridge.

VARIATION: use maple syrup instead of honey or add melted chocolate.

Related Recipes: sugared almonds

Post a Comment