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Spicy Roasted Carrot Fries

Thursday, September 1st, 2016

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!

Related Recipes:

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

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Veal Marsala Bolognese with Turnip Noodles

Thursday, December 31st, 2015

It’s almost New Year’s and stigmas aside, I really want to get back into healthy eating. The December donutfest threw me off the wagon, and I’ve been having a hard time getting back on! I’m back to the “I’ll start tomorrow”,  or just after the weekend, or my favorite, “Monday is a new day”. Except Monday comes and goes and it’s already time for the ball to drop.

So here I am, heading into New Year’s Eve and I’m renewing my commitment to pull out my spiralizer and eat more veggies and less carbs. Who’s in for the ride?

We’ll start with these turnip noodles and this amazingly rich bolognese made with veal (my favorite protein), mushrooms and marsala wine, a twist on the classic chicken marsala.

I’m a big fan of marsala (it’s got wine and mushrooms, hello?!), but bolognese? Not so much. Classic bolognese is made with ground beef (not my fave) and dry red wine, and the good stuff is usually simmered for hours. Truth be told, I usually just make my split-second bolognese by browning my beef and adding store-bought marinara, which is probably why I don’t like it very much. My kids, on the other hand, love it over spaghetti with a side of zoodles. It’s by go-to whenever I need a quick and easy dinner, and eating it over zoodles makes it guilt-free too.

But I’m marinara’d out. I use it for my 2-ingredient lazy meatballs, my quick and easy shakshuka, my cheesy zoodle marinara and so much more. I wanted something different so I decided to create a bolognese that’s marinara-free. Something not so heavy, but rich and tasty, and oh so delicious. I hit the nail on the head.

Not only is this veal bolognese amazingly rich and satisfying, it’s virtually guilt-free when served with spiralized turnip noodles, a nice change from the overdone zoodles. Looks like January 2016 is going to be healthy and delicious indeed. Happy New Year!

Related Recipes:

spaghetti squash bolognese
melt-in-your-mouth veal meatballs
veal shepherds pie with celery root mashed potatoes
caraway roasted turnips

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Cajun Quinoa Burgers

Thursday, May 28th, 2015

Call them burgers, call them patties, call them cakes – call them whatever you want. So long as you make them. Because they’re gooooood.

I call them burgers because burgers are my thing. And because it’s summer (finally!) and that just makes me want to eat more burgers. Meat burgers are great, don’t get me wrong, but sometimes you just want something light for lunch. Or dinner. Or hey, even breakfast (OMG can you imagine a fried egg dripping down this thing?!).

So back to my burger obsession, lets talk about it. I won a recipe contest for this vegetarian cheeseburger, I’m also in love with this Paleo burger, and don’t even get me started on this spinach falafel burger. These chickpea burgers are awesome on the grill, and these sweet pepper ones are not too bad either. Told you I had a burger obsession.

I quite like quinoa too. And I just about put cajun seasoning on everything – like roasted chickpeas, and broccoli, blackened fish and chicken. Yummo.

And of course I like things spicy too, so my easy jalapeno crema packs a great punch and an added brightness that goes great with these patties.

One of the things I love about these is how great they are for packed lunches. Picnic at the beach? check. Quick lunch on the go, check. Easy bites for vacation, yup.

And speaking of vacation, I’m working hard on keeping things as healthy as possible as we slowly shed our sweaters and jackets, inching our way towards summer. With the holidays behind us, there are no more excuses, who’s with me?!

How are YOU planning to eat light and healthy this summer? Share your ideas with me in the comments below!

Related Recipes:

quinoa pad thai
roasted veggie quinoa salad
spinach falafel burger
portobello cheeseburger

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Sea Bass en Papillote

Monday, December 12th, 2011

En Papillote is French for “in parchment.” It is a popular method of baking fish by steaming it inside a folded pouch. Since the fish cooks in its own juices, all the flavors are concentrated, resulting in a light and tasty product. Typically, parchment paper is used to seal in the moisture, but foil can also work.

Classic en papillote preparation is done by folding the parchment paper over the fish and then sealing the edges by folding the parchment tightly all around. An assortment of vegetables is usually added, along with citrus and fresh herbs. You can experiment with different types of fish (whole or fileted) and veggies to suit your taste.

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