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Posts Tagged ‘vegetables’

Sauteed Snow Peas and Mushrooms with Shallots and Red Wine

Posted in Appetizers, Healthy, Sides, Vegetables, Vegetarian, tagged , , , , , , , on April 15, 2013 | 15 Comments »

snow peas 1Well hello there friends. It’s been a while.

I missed you all, and I missed my kitchen. But after weeks of cooking non-stop for passover, I could barely face my kitchen. Take out and freezer food became my best friends, especially as I worked overtime at work, trying to catch up. And yesterday, I was finally ready to get back to my kitchen and cook.

I started chopping shallots to prepare this old favorite of mine, and fell back into a rhythm of relaxed cooking that I haven’t felt in a while. And as I finished off the dish, I suddenly remembered that this is one of the reasons I started my blog.

I first made these snow peas about two years ago. Maybe two and a half. I don’t remember. What I do remember is the feeling of fun. Of adventurism. Of loving to cook. And as I thought about what a great recipe I had come up with, I started to think about whether or not I could actually pull off my own food blog. I thought about it for a while after that, and eventually, took the plunge. The rest of the story, you all know. But this humble vegetable dish is the beginning of my story. It’s delicious, and you should try it too.

snow peas 3

Sauteed Snow Peas and Mushrooms with Shallots and Red Wine

Recipe by Miriam Pascal; overtimecook.com

Ingredients:

1 Tablespoon vegetable oil

3 shallots (or 1 small onion), sliced thin

1-2 cloves garlic, finely minced

(about) 1 pound mushrooms, sliced thin

(about) 1 pound snow peas

1 teaspoon salt

1/4 teaspoon black pepper

3 Tablespoons red wine

Instructions:

Heat oil in a large skillet over a medium flame.

Sautee the shallots for a couple of minutes, until transparent. Add the garlic and mushrooms and sautee for an additional five minutes.

Add the snow peas and sautee until limp, about 10-15 minutes. Add the salt and pepper. Add the red wine, and increase the flame slightly. Let the wine reduce, about 5 additional minutes. Adjust salt and pepper to taste.

Serve hot. Enjoy!

snow peas 4

Thanks for stopping by! Come back soon, I have more deliciousness up my sleeve! -Miriam (PS – are we connecting on Facebook and Twitter?)



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Garlic Spaghetti Squash with Tomatoes and Basil and a Review and Giveaway of The No Potato Passover

Posted in Appetizers, Cookbook Reviews, Giveaways, Healthy, Holiday, Passover, Sides, Super-Easy, Vegetables, tagged , , , , , , , , , , on March 13, 2013 | 176 Comments »

spaghetti squash 1

With Passover coming, everyone I know is scrambling for recipes and ideas. I don’t know about you, but when I think Passover, I think potatoes. And when I think of the day after Passover, I think about being intensely sick and tired of potatoes. And that’s why I think everyone celebrating passover can appreciate The No Potato Passover by Aviva Kanoff. Read what I thought of it, then enter below for one of two chances to win a copy!

At a First Glance:
First I was all, “no way I want to go through an entire Passover without a potato.” But as I read through the cookbook, I was impressed with the idea. Sure I’m going to eat potatoes. But this book has some refreshing ideas of recipes that can supplement all those potatoes!

When you first open the book the first thing you notice is how colorful and fun looking this book is. Every page has a colorful border and a picture (or two!) in addition to the recipe!

This book has the full range of recipes, from salads, soups and sides, to mains including meat and poultry, and even dairy dishes. And of course dessert! All kosher for passover, and not a potato in sight!

Some Features I Liked:
This book is colorful and fun looking, and features a picture for every recipe.

What I liked about the recipes in this book is that they are simple, approachable and doable. This isn’t a book full of fancy recipes to look at and admire, but practical recipes to cook this Passover.

In addition to the food photos in this book, there are a bunch of breathtakingly beautiful travel photos from around the world, taken by the author herself. They serve not only to visually enhance this book, but to take you with the author on a journey to new flavors, regions and cuisines.

The lack of potatoes (and obviously grains) means that the book features lighter fare than your average Passover food, which is always a big bonus in my book.

 

Some Recipes I Can’t Wait To Try:

Roasted Butternut Squash Soup: I love butternut squash, and I love it in soup, but now I need to try it roasted in soup!

Salt and Pepper “Noodle” Kugel: made with spaghetti squash, so it’s lighter and healthier than regular noodle kugel!

Cajun Carrot Fries: These look like sweet potato fries, but they are actually a veggie!

Parsnip Mash: think mashed potatoes, but again – made with a vegetable! Add some sauteed onions and I am *in*!

Who This Cookbook is For:

This is a fun cookbook and a great alternative for people who are making passover, and who’s customs allow for processed ingredients.

Additionally, as this is a passover, the majority of the recipes in it are gluten free (with the exceptions of a couple of recipes which use matzah meal) so this is a great year round option for people who are gluten free.

Who This Cookbook Isn’t For:

If your Passover customs don’t allow for processed ingredients from the stores, you will find that most of the recipes in this book won’t work for you. The book also relies on quinoa for many recipes, so if your customs don’t allow for that, many recipes in this book won’t be right for you.

What I Didn’t Like About This Cookbook:

Firstly, as mentioned above, the book relies on a lot of ingredients that are processed and due to my family’s customs, off limits to me.

I also found that a lot of recipes relied on store bought ingredients such as “imitation soy sauce” and “imitation mustard” or manischewitz boxed cake mix as a short cut instead of developing the flavors organically.

Lastly, because I always discuss the photography in the books I review, I found the food photos in this book disappointing. While the travel photos are beautiful, the food pictures have a more amateur look to them, lending the book a less professional look than some others I have reviewed.

In Conclusion:

This is a fun and colorful cookbook with great (and light!) alternatives to the standard heavy passover fare, and it’s a good option for people who are either gluten free or cooking for passover and have less restrictive customs.

Want to win a copy? Scroll past the recipe for your chance to win one of TWO copies!

spaghetti squash 2

Garlic Spaghetti Squash with Tomatoes and Basil
Adapted from The No Potato Passover

Ingredients:

1/4 cup olive oil

1 large onion, sliced into half rings

3-5 garlic cloves, finely chopped

2 cups spaghetti squash, cooked, peeled and shredded*

1 cup grape tomatoes, halved

10 basil leaves or 5 frozen basil cubes

salt and pepper to taste

Instructions:

Heat oil in a large frying pan. Add the onion slices and sautee on a medium flame until translucent. Add the minced garlic and sautee for an additional couple of minutes.

Add the spaghetti squash, tomatoes and basil. Sautee for about 5-10 minutes. Add salt and pepper to taste. Serve hot.

*To cook spaghetti squash: poke holes in it with a large knife, then place whole in a pan and bake at 350 for an hour to an hour and a half, until it’s tender when you pierce it with a fork. Allow to cool, then cut in half, scrape out the seeds, and shred.

spaghetti squash 3

Giveaway Details!

For your chance to win one of two copies of The No Potato Passover:

Please note: Each entry requires its own comment! Multiple entries in one comment will only be counted once!

You can enter as many of the following as you wish:

Entry #1 – Leave a comment on this post telling me what you like to eat on passover that doesn’t include any potatoes!

Entry #2 – Follow @OvertimeCook on twitter and leave a comment on this post telling me that you did.

Entry # 3- Like Tales of an Overtime Cook on Facebook and leave a comment on this post telling me that you did.

Entry # 4 – Follow @OvertimeCook on Pinterest and leave a comment on this post telling me that you did.

Entry # 5 – Subscribe to OvertimeCook via email (link is on the right sidebar of the blog). and leave a comment on this post telling me that you did.

Entry #6 – Follow Overtime Cook on Instagram and leave a comment on this post telling me that you did.

Note: if you already like/follow etc, that’s fine. Just leave a comment letting me know that!

Giveaway Details:

Giveaway ends at 11:59 PM on Wednesday, March 20th. A valid email address or twitter profile must be provided.

Prize can be shipped within the USA.

Giveaway is sponsored by the author.

Disclaimer: I was provided with a review copy of this book, but all opinions are my own. There are affiliate links within this post.

Good luck!

Thanks everyone for stopping by! Come back soon, I have some really amazing recipes coming up, including a sweet treat for passover! -Miriam

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Asian Chicken Salad with Peanut Vinaigrette

Posted in Appetizers, Chicken, Condiments/Sauces/Dips, Healthy, Salads, Sides, Vegetables, tagged , , , , , , , , on January 3, 2013 | 7 Comments »


Asian Peanut Chicken Salad on OvertimeCook

So who’s planning to start the year with some healthy eating?

You too? Well I guess we’re all in the same boat here. Good news, I’ve got the most delicious salad I’ve ever made to share with you today.

Y’know how some people say that diet food doesn’t taste good? Well. That isn’t true. And I’m going to prove it to you as soon as you taste this salad.

Let’s first step back so I can tell you what it’s like to live in my head. It was about 2 in the morning and I was finally drifting off to sleep. Sadly for me, this is the time of day when I often have my best ideas. (Does this happen to anyone else?!) So there I am in bed, and I have this super cool idea. What would happen, I wonder, if I make a vinaigrette with actual peanuts in it?

I loved the idea, but I had a dilemma. If I rolled over and went to sleep, I might never remember this amazing idea again. But if I wake myself up enough to turn my phone on and write a note, it will be forever before I get to sleep again.

Eventually, good food won over sleep. (Are you starting to see a pattern emerge here? No? Good.) I wrote the idea down, then finally got to sleep. I may have been extra tired the next day, or maybe I was just dreaming about the fabulous salad I was planning to make.

Either way, all of this was worth it, because I’ve got the most amazing salad recipe to share with you folks. I may or may not have made it four times already. But like I said, make this and you’ll understand everything.

Dieting tastes good. I promise.

Asian Peanut Chicken Salad 2

Asian Chicken Salad with Peanut Vinaigrette:

Ingredients:
for the peanut vinaigrette:
(Adapted from Martha Stewart)
1/4 cup roasted peanuts
1/4 cup rice vinegar
Juice of 1 lime or 1 1/2 Tablespoons lime juice
1 Tablespoon soy sauce
1/2 teaspoon sesame oil
2 Tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon honey
3 Tablespoons canola oil

for the chicken:
2 skinless, boneless chicken breasts, pounded thin (or cut in half along the width)
1/4 cup peanut vinaigrette (above)

for the salad:
Feel free to adjust the veggies according to your liking!
4-5 cups romaine lettuce
1/4 cup shredded carrot
1/2 cup bean sprouts
1 red pepper, diced small
2 scallions, thinly sliced
Peanuts, for sprinkling

Instructions:
For the vinaigrette:
Blend all ingredients except for the canola oil in a blender until mostly blended. With the blender running, slowly drizzle the canola oil into the mixture until dressing is thick and creamy. (There may be some small peanut pieces remaining, that’s fine.)

For the chicken:
Marinate the chicken in a quarter of a cup of the peanut vinaigrette. (Reserve the rest to use as salad dressing.) Let the chicken marinate for a couple of hours.
Grill or pan fry (spray is enough, no need for additional oil) the chicken on a medium low flame until lightly browned on both sides and cooked through. Remove from the pan and set aside to cool slightly.
Cut the chicken into cubes. Set aside.

To assemble the salad:
In a large bowl, combine the lettuce, vegetables, cubed chicken and remaining dressing. Toss to coat everything with the dressing. Top with peanuts.
Note: for a fancier presentation, slice the chicken and serve on top of the salad.

Enjoy!

Asian Peanut Chicken Salad 3

Hope everyone’s new year is off to a fabulous start! Come back soon, I have lots more deliciousness to share with you! -Miriam

PS: Did you know I am giving away a copy of my favorite source of cookie recipes? Yep! Go enter!

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Fruity Salad with Raspberry Zinger Vinaigrette

Posted in Healthy, Salads, Sides, Super-Easy, Vegetables, Vegetarian, tagged , , , , on August 26, 2012 | 11 Comments »

There are lots of things I love about food blogging. I’ve mentioned some of my favorites before. But there are other, quieter and more private perks that I love too. Take today. It was a real quiet day today. I woke up late, took my time getting ready, then went to the grocery store and wondered the aisles somewhat aimlessly as I tried to decide what I’d cook today. I know, I know, that’s the kind of luxury that comes with being somewhat unattached. It’s also the kind of luxury that I get to validate as work. Blog work, ya know. It’s all in the name of sharing great recipes with my imaginary friends at the other end of the computer.

Ahem. Back to this salad.

So when I finally settled on making this salad, I bought all of the ingredients and came home to start preparing. Boring. Once the salad was made, I wanted to dig in, but I had to take pictures first. That’s like, the hardest part of food blogging. Self control. Oh, wait, it’s the hardest part of life. Ok, carry on. But then I finished taking pictures. I grabbed my memory card from the camera, and I grabbed the bowl of salad you see there. And I headed to my computer to edit and post the pictures, and to finally eat my salad. And so I sit here, at the computer, typing the recipe and eating the salad.

Like I said, one of the best things about food blogging.

Oh, and the recipe? It’s one of my favorite. My sister introduced me to this recipe, after eating it at someone’s house. I don’t know who originated it, but the concept is brilliant. And easy. And did I mention brilliant? It’s the salad that we served at my sister’s Sheva Brachos Party, but it’s also the salad that we serve pretty much any time my sisters and I are all together. Because it’s just that delicious.

Make a big batch of the dressing, then play around with the lettuce and add-ins. Its fruity taste goes great with fruits of all kinds, so go crazy.

Raspberry Zinger Vinaigrette

Ingredients:

2 Raspberry Zinger Tea Bags

1/2 cup white vinegar

3/4 cup oil*

optional: 1 teaspoon balsamic or raspberry vinegar

1-6 teaspoons sugar, to taste*

Instructions:

Steep the tea bags in the vinegar for 20 minutes. Remove the tea bags and squeeze to get all of the raspberry flavor out.

Add the oil, additional vinegar if using it, and sugar. (See note)

Whisk to combine. Set aside until ready to pour over salad and serve.

Note about oil: the original recipe calls for olive oil, which gives this a richer, somewhat sharper flavor. I prefer to use a flavorless oil such as canola, for a more mild flavor. Play around to see which you prefer. 

Note about the sugar: the original recipe calls for 1 teaspoon, which we all found much too little. Again, play around with the quantities to see what you like. If you prefer a sweeter salad, you’ll want to use closer to 6 teaspoons (2 Tablespoons) of sugar, less if you don’t like sweet salad.

Raspberry Zinger Salad

Note: this is a suggestion on how to serve this dressing. You can- and should!- play around with the lettuce, the fruits/vegetables and other add-ins. My sister said she originally had this with strawberries- that sounds delicious! Also, candies nuts play nicely off of the fruit flavors in this salad. If watching your sugar intake (like I am) use regular nuts. 

Ingredients:

8 ounces romaine lettuce

1 mango, finely diced

1/3-1/2 cup Raspberry Vinaigrette

about 1/4 cup toasted, slivered almonds

Instructions:

Toss all ingredients together and serve immediately.

Enjoy!

Hope you all had a fabulous weekend! Thanks for stopping by, as always! -Miriam 

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Savory Sauteed Sweet-Peas

Posted in Appetizers, Healthy, Sides, Vegetables, tagged , , , , , on August 10, 2012 | 5 Comments »

I first made this dish about a year ago. I know that, because it was right around the start of this blog. It was supposed to make it onto the blog, but somehow that didn’t happen. I even photographed it. It’s a shame that I deleted those pictures, because it would be fun to show you how my photography has changed over the years.

Anyway, let’s talk peas. Whenever I see that cliqued up picture of a dinner plate with the heap of super boring peas on the side, I get kind of sad. Peas have such a negative, or at very least boring reputation. But they don’t have to be either of those! I’ve come up with a number of fun ways to cook peas, but this one is by far my favorite. It’s super easy to whip up, and since I always have a bag of peas in my freezer, the ingredients are pretty much always on hand.

So why, you might ask, has this never made it onto the blog before? Well, it’s simple, really. I can’t figure out a good name for them! I finally settled just for you, because I love these peas, and I know you will too.

Savory Sauteed Sweet-Peas

Ingredients:

2 Tablespoons olive oil

1 medium onion, finely diced

1-2 cloves garlic, minced

1 1/2 pounds frozen sweet peas, defrosted

1/4 cup beef stock or 1 Tablespoon beef soup powder dissolved in 4 Tablespoons water

1 teaspoon salt

1/4 teaspoon black pepper

Instructions:

Heat the olive oil in a large frying pan over medium heat. Add the diced onions and saute until translucent. Add the minced garlic and peas, and continue to saute for about 2 minutes, stirring to combine the ingredients.

Add the beef stock, salt and pepper to the pan, and stir to coat evenly. Turn the flame to low and leave to simmer for about 20 minutes, stirring occasionally.

Remove from heat and serve warm.

Enjoy!

Thank you all so much for the kind wishes on my Blogiversary Post! It was absolutely amazing hearing from all of you! If you haven’t entered yet, it’s not too late! Make sure to check it out now! -Miriam

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Honey Mustard Chicken, a Review of Fresh and Easy Kosher Cooking, and a Giveaway!

Posted in Chicken, Cookbook Reviews, Giveaways, Main Courses, Super-Easy, Vegetables, tagged , , , , on June 18, 2012 | 92 Comments »

Giveaway Closed

I know, I know, another cookbook review, so soon after my last one! Considering my great love of cookbooks, you can imagine how thrilled I was to be given the chance to review another cookbook. Fresh and Easy Kosher Cooking is extra special to me, because it was written by the very talented Leah Schapira of Cook Kosher fame, someone I have gotten to know well since starting this blog. Her knowledge of flavors and foods never ceases to amaze me, and it definitely comes through in her cookbook.

At a first glance:

This book is not your mother’s old-fashioned kosher cookbook. This cookbook has eye catching recipes, international influences, and innovative recipes that you won’t find in the typical Kosher cookbook. The recipes in this book are simple and doable for the average housewife on a regular day, but still impressive enough for special occasions. Most importantly, this cookbook features ingredients that are simple and recognizable, not overly-exotic things that will make the reader run to Wikipedia.

Some Features I Liked:

This cookbook doesn’t waste space! Where there is some extra page space, Leah includes helpful tips such as how to use a baking stone, the effect of beer on cooking meat, and the best way to store your prepared goodies for the freezer.

Another thing I love about this cookbook is the way that most of the recipes have a “goes with feature,” where they list the name and page of recipes that go nicely with the one you are cooking. It’s menu planning made super simple, and it continues the overall easy-on-the-eyes and intuitive layout of the cookbook.

Leah is known for her amazingly tasty and always creative sauces, and this cookbook definitely highlights this! There is an entire section of delicious dips and sauces, from basics like Chunky Hummus to the very same Pizza Dipping Sauce that Israeli pizza shops are renowned for. (Anyone who hasn’t heard of or tasted this sauce really needs to either get on a plane to Israel, or simply order the cookbook.) Additionally, there is an index at the end of the chapter with a list of other recipes in this cookbook that have dips and sauces. The index is laid out in a beautifully visual way, which makes it all so appealing!

Some Recipes I Can’t Wait To Try:

Onion Blossoms: hellooo favorite restaurant guilty pleasure. As soon as I get off my diet, I am making this!

Pizza! That might sound simple, but Leah is a complete pizza pro, and has an entire chapter on this subject in her book. She includes a recipe for (what she says is) the best pizza crust in the world. Then she includes recipes such as thin crust pizza and calzones made from the pizza dough.

Chicken Fajitas: this looks delicious and easy, and healthy enough. I love her suggestion of serving it in a laffa or pita, instead of the traditional wrap.

Chocolate Babka: I have a soft spot for this dessert, and I’ve heard from many friends who made Leah’s Babka recipe that it’s the best they’ve ever had. Plus, Cook Kosher posted a video demonstrating the process, for hesitant beginners.

Who This Cookbook is For:

This is an excellent all-around cookbook for any home cook looking for a wide variety of recipes for every occasion. Don’t let the Kosher label throw you off. There are only a few traditional Kosher recipes, and the rest are delicious recipes for anyone, whether or not they keep kosher.

Who This Cookbook is Not For:

Overall, this is a great cookbook, but people with dietary limitations, such as gluten-free or sugar-free may find that they can’t make a lot of the recipes in this book.

What I Didn’t Like About This Cookbook: 

As I mentioned, I loved this cookbook. My only issue with it is that the recipes aren’t all that healthy, so when I am in serious dieting mode, a lot of the recipes won’t work for me. That being said, a lot of said unhealthy recipes can be easily adapted, by substituting whole-wheat flour for white flour, or sugar substitute for the real thing.

Conclusion: 

This is a well thought out cookbook, with eye catching graphics and pictures. It features exciting recipes for both Kosher and non-Kosher readers, and uses basic and simple ingredients to create delicious meals.

Giveaway:

Doesn’t this cookbook sound like one you want to add to your repertoire? Well then today is your lucky day, because the kind folks over at Artscroll have agreed to give a copy of this cookbook away to one of my awesome readers. Here’s how to win:

Leave a comment below telling me what your go-to, quick and simple supper is.

For additional entries: (each requires its own comment on this post.)

Follow @OvertimeCook on Twitter. Comment and tell me that you did so.

Like Overtime Cook on Facebook. Comment and tell me that you did so.

Follow Overtime Cook on Pinterest. Comment and tell me that you did so.

Want unlimited entries to win a copy of this amazing cookbook? Well you’re in luck. Cook Kosher is giving away 2 copies to their members, all you have to do is post a recipe and leave a comment saying that you did so. Best of all- there are no limits to the number of entries there!

Giveaway ends 12 am eastern time on Thursday, June 28th. This giveaway is open to residents of the US. Sponsored by Artscroll.

Disclaimer: I was sent a copy of this cookbook to review. Opinions are my own.

And now, a sample recipe. AKA my new favorite supper. AKA…

Honey Mustard Chicken

Adapted from Fresh and Easy Kosher Cooking

Ingredients:

1 1/2- 2 lb skinless, boneless chicken breast, cut in strips

1/8 teaspoon salt

1/8 teaspoon black pepper

3-4 Tablespoons oil

2-3 large onions, diced

1 red pepper*

1 orange pepper*

1 yellow pepper*

3 Tablespoons honey

3 Tablespoons mustard

3 Tablespoons soy sauce

Instructions:

Cut the chicken into strips (about 2 inches) and season with salt and pepper. Set aside.

Heat the oil in a large frying pan (or shallow pot) over medium heat. Add the onions and cook, stirring occasionally, for about 15 minutes, until onions are golden brown.

Meanwhile, cut the vegetables into uniform strips. (*Note: these are the vegetables I used.You can use whatever you have on hand.) Once onions are golden brown, add the chicken strip and cook for about five minutes. Stir a couple of times to cook evenly. Add the vegetables.

Add the honey, mustard and soy sauce to the pot, and stir to coat everything evenly. Cook for about 10-15 minutes, until the sauce is slightly reduced.

Serve hot over rice. (Reheats well.)

Enjoy!

Good luck on the contest! Please spread the word! Hope you love this chicken as much as I do, and I hope you try this cookbook! Come back soon, because I have the most amazing cake recipe to share with you folks! -Miriam

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Spinach and Chick Pea Veggie Burgers

Posted in Healthy, Main Courses, Vegetables, Vegetarian, tagged , , , , on June 10, 2012 | 7 Comments »

If you have been reading this blog for a while, you will know that I adore making desserts of every kind. Cakes? Cookies? Cupcakes? Check, check and check. Want to make candy? We’ve got you covered there too. (Teaser: stay tuned for another candy recipe coming up soon!) And of course, my chocolate category is kinda overloaded. And I know that people love my dessert treats, so I keep baking them. But I get such overwhelmingly positive feedback on real food recipes, that I can’t neglect that aspect of this blog either.

Remember how I made these awesome veggie burgers a while ago? Well so many people told me how they loved them, so I knew I had to make some more veggie burgers.

Ever had an idea that buzzed around in your brain for what felt like forever, until you finally found the time to give it a try? Well that’s what happened to me with this recipe. The worst part is that it came out amazing, but now I am kicking myself for not bringing this into the world sooner. You just can’t win, ya know?

Let’s discuss this recipe for a bit.

The idea that floated around the outer recesses of my brain for forever was “spinach and chick peas.” More specifically, I wanted to bake them into a patty, or perhaps fry them up as a nice little burger. I’m all about the chicken and meat, but for times when you want something lighter and healthier, or perhaps vegetarian, this is a must try recipe. It’s filling, healthy, pretty easy to make, and (this is totally important) looks really nice when you serve it. If those aren’t enough reasons to try these, I don’t know if I can help you.

Spinach and Chick Pea Veggie Burgers:

Ingredients:

2 cans chick peas, drained and rinsed

2 cups chopped spinach, drained and firmly packed

4 eggs

1/2 cup olive oil

1/2 cup breadcrumbs

1 Tablespoon kosher salt

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon parsley flakes

1 big pinch cayenne pepper

cooking spray, for frying

Instructions:

In the bowl of a food processor fitted with an “s” blade, puree the chick peas, spinach, eggs and oil until almost smooth, but still somewhat chunky. (A little texture will add a lot to the finished product.)  Remove the mixture from the food processor and place in a small bowl. Add the breadcrumbs and spices and stir until evenly distributed.

Heat a large non-stick skillet to low-medium heat. Spray well with cooking spray. Form small balls of the mixture and place on the frying pan. Press down a little bit to form a round, patty shape. Fry on low-medium heat for about 10-15 minutes, then turn over and fry on the other side. Important note: Spinach gets dark very easily, so to prevent these from getting black, fry over a very low flame. It will take longer than you might expect, but just leave it alone for 10 minutes and it will work really nicely.

Serve warm, with hummus. Enjoy!

Hope your weekend was great! Thanks for stopping by, and come back soon! -Miriam

 

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Broccoli Kugel Muffins

Posted in Appetizers, Healthy, Sides, Super-Easy, Traditional, Vegetables, tagged , , on January 26, 2012 | 20 Comments »

I recently posed the question on twitter: “how does one describe broccoli kugel to non-Kosher eating folks?”

For someone like me, who grew up eating kosher, Jewish style foods, kugel is a no-brainer. But when you stop and think about it, try to determine how one can define kugel, it gets infinitely complicated. Is it a side dish? Maybe. Is it savory? Occasionally. A sweet dish? Can be. Something eaten on Shabbos (sabbath)? Often times. Is there one blanket definition of kugel? Sadly not. So while my Jewish readers will probably know exactly what a broccoli kugel is, it may be perplexing to my non-Jewish readers.

What exactly is a broccoli kugel, you may be asking yourself. Well, according to my helpful twitter followers, it’s a crustless quiche, it’s a broccoli souffle, it’s a savory broccoli pudding, uh, yuck. Obviously it’s difficult to define. Here’s what I can tell you. These are delicious, soft pillows of broccoli goodness. You can eat them as a healthy and delicious side dish at a meal, or as a snack when you don’t want to break the calirometer. Is that a word?

Regardless of their ability to be defined, these are delicious. Make them, I’m sure you’ll agree.

Broccoli Kugel Muffins:

Ingredients:

1 lb frozen broccoli florets

1 small onion, diced and sauteed.

1/2 cup low fat mayonaise

2 eggs

1/2 cup whole wheat bread crumbs

2 teaspoons salt

1/4 teaspoon black pepper

1 tsp garlic powder or 1 cube frozen garlic

1/2 teaspoon baking powder

bread crumbs for sprinkling, optional

Instructions:

Preheat oven to 350. Line a muffin pan with paper muffin liners.

Boil broccoli in salted water until just tender. Drain.

In a large mixing bowl, mash broccoli with a potato masher. (You don’t want it totally mashed- leave some texture.)

Add remaining ingredients, stir will to combine.

Fill muffin pans almost to the top with broccoli mixture. If desired, sprinkle tops with additional bread crumbs.

Bake at 350 for 25-30 minutes, until lightly browned at the edges and set.

Enjoy!

Stay tuned for some exciting news…and as always, thanks for stopping by!

-Miriam

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