Category: Stews

Lemony Orzo Soup with Meatballs

Hello, hello my fellow winter bunnies. It’s officially cold out, even the snow has made an appearance this week. I find winter pretty depressing tbh, and if it was up to me, I’d stay indoors snuggling under my covers until Spring!

The only thing that really gets me through winter is my down coat, fingerless gloves (so I can answer my DM’S!), some uplifting music, and hearty soups. That last one is mandatory.

I’ve never been that much of a soup person because it’s just ANOTHER thing to make for dinner, but I’ve found that my kids really love a hot bowl of soup on a cold winter night, and if you play your culinary cards right – it doesn’t have to be that extra thing at dinner, it can actually BE dinner.

To turn your soup into a one pot meal, follow these basic guidelines:

1. include a protein: chicken, shredded beef, meatballs, smoked turkey, tofu
3. include grains: pasta (orzo, couscous, ramen), farro, barley, quinoa, rice
2. include vegetables: endless options!

If you’re feeling  like you need a little somethin somethin on the side, make a salad or serve with fresh baguettes or pita for dipping!

Hoping this hearty soup keeps you warm all winter long!

Other hearty winter soups:

crockpot mushroom barley stoup
spinach matzo ball minestrone soup
smoky split pea soup with thyme dumplings
cream of chicken soup in bread bowls

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Paleo 30-Day Meal Plan


I can’t believe this day is finally here! Somebody pinch me! I’ve been working on my Paleo meal plan every free minute for the past 2 months. My family has been having elaborate 3 course Whole30 dinners for the past few weeks, and I couldn’t be more excited to finally introduce my 30 day meal plan!

Almond curry stuffed sweet potatoes, dinner, Day 18

If you haven’t been following my Whole30 diet journey on Facebook and Instagram, read this blog post for a quick summary of how I’ve been changing my life with the Paleo diet. I could have never imagined how energetic, healthy and happy I would feel eating a sugar-free, dairy-free, soy-free, legume-free and grain-free diet.

Cabbage and sausage egg roll, breakfast, Day 19

One thing my Whole30 was not – boring! I truly believe that the best way to diet is to eat well. Eating flavorful, satisfying meals curbs cravings and doesn’t make you feel deprived! I believe in this so strongly that I decided to chronicle all of my Paleo recipes in a meal plan and make it available for anyone interested in taking control of their eating habits and living a healthier life.

Cauliflower fried rice, lunch, Day 23

My 30 Day Meal Plan includes 50 pages of more than 100 recipes for breakfast, lunch and dinner. Recipes like my Smoky Braised Chicken & Collards, Pad Thai, Sweet Potato Chili, Cucumber Sushi Rolls, and Nut-Crusted Shnitzel will make you feel like you’re eating anything but “diet” food! I’ve also included basic building block recipes like 5-minute ketchup, homemade mayonnaise, zoodles (zucchini noodles) and cauliflower rice that you’ll be using again and again.

Chicken nuggets with 5-minute ketchup, dinner, Day 29

The menu also includes a section of holiday and weekend recipes, for those wishing to entertain guests. Bonus appetizer, soup and dessert recipes like tropical guacamole, asparagus with mustard vinaigrette, spaghetti squash soup and strawberries with coconut whipped cream will help you round out your meal.

Broccoli quiche, breakfast, Day 7

As if that’s not enough, I’ve also included a handy calendar that you can print out and post on your fridge. It lists the breakfast, lunch and dinner for each day. A Table of Contents will help you find your daily menu easily.

Moroccan fish, lunch, Day 13

Also included in the Paleo ebook are pantry and fridge staples, helpful tools, resources and tips to help guide you through the 30-Day meal plan.

Asian turkey burger with sauteed cabbage, avocado and Thai almond butter sauce, dinner, Day30

One of the things I tried to incorporate into the meal plan was utilizing leftovers. Nobody wants to sit in the kitchen all day, so meal planning is essential! On several days, I have you set aside some leftovers which are repurposed in another way the next day. Less waste and less work, who doesn’t love that?!

Fajitas with homemade spice mix over cauliflower rice with fried egg, dinner, Day 4

One of the other great features of the Paleo cookbook is that I created the meal plan so that each day’s menu is featured on it’s own page. This way, you can print out the page on it’s own, hang it on your fridge and not have to run to your computer to follow the recipes.

Chicken tortilla-less soup, dinner, Day 23

Now that I’ve whet your appetite with these amazing dishes, I know what you’re thinking….”How do I get my hands on this ebook?!” Well, that’s the easy part!

Inside-out coconut chicken burger , dinner, Day 26

To purchase the ebook, simply click on the “pay now” button below to pay for it via paypal. When I receive your payment, I will email you the ebook. You can print it out, staple it, glue it together – whatever you wish. You just can’t share it :) I spent hours upon hours of hard work preparing this book for sale. I ask that you do not reproduce it in any form (email, photocopy, or sharing the recipes on your own blog). If you love the ebook as much as I do, plug away! Show your love via social media with hashtag #paleoebook, and don’t forget to tag @busyinbrooklyn!

Apple crisp “cereal”, breakfast, Day 12

Order your Paleo 30-Day Meal Plan today! You’ll receive: -50 pages of over 100 recipes -Pantry and Fridge/Freezer Staples -Building Block Recipes -Holiday or Weekend Meal Ideas -30-Day Meal Plan -30 Day Calendar -Dieting Tips

Butternut squash pie, lunch, Day 6

Paleo 30-Day Meal Plan $15
Your Email Address:

For more of what’s in the ebook, and for a chance to win  a copy, visit this post! For FAQ’s, check this out!

I would love to hear about the recipes you are making and enjoying! Please post a comment and share! And of course, if you have any questions at all about the ebook, please don’t hesitate to contact me at busyinbrooklyn@gmail.com!

Smoky Split Pea Soup with Thyme Dumplings

I’m the type of person that crushes on certain foods. Remember my speculoos addiction? Enough said.

My problem is that when I fall for a food, I fall so hard that I eat it the point of being sick.

I remember when I had a thing for those molten chocolate cakes (you know the ones that are on EVERY restaurant dessert menu). I ate my way through so many (I may or may not have been pregnant at the time) that one day, spoon-deep into my chocolate lava explosion, I got so overwhelmingly nauseous (I may or may not have been pregnant at the time) that I couldn’t take another bite. Ever. Seriously – If you so much as put that thing near me, you’ll need to bring an emesis basin with. Enough said.

I used to be gaga over split pea soup too. Every time I went out to eat, be it a restaurant or a pizza shop, I’d order one. I just loved how hearty and filling it was. But then one day, I was all split-pead-out. I literally couldn’t look at the stuff for years. Me and Mr. Split Pea were estranged, and I moved on to Mr. Lentil.

And then, many, many years later (we’re talking double digits here), I read about a popular preparation for split peas using ham hocks to impart a smoky flavor to the soup. Of course ham hocks are off the table in my kosher kitchen, but the idea got me thinking, and whetted my appetite for my long lost favorite soup.

I did some research and found that smoked turkey leg would make a good replacement for ham hocks, adding smokiness and flavor to the soup. The results were even better than I’d imagined – smoky and savory with a deep, rich flavor! Braising the turkey leg also made it buttery soft – it’s meat fell apart instantly and made a great addition to the soup.

To really up the ante, I added some fresh thyme dumpling that meld perfectly into the soup. The results are so hearty, it’s literally a meal in itself.

Thanks to this amazing recipe, I’m a born-again split pea fan and I hope you will be too. And don’t worry, this time, I’m treading carefully.


1 year ago: dried fruit brie bites
2 years ago: honey mustard salad dressing
3 years ago: homemade granola

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Tuscan White Beans with Spinach

If you follow me on Instagram, you probably know that I love to eat out. Which is why I’ll probably never leave Brooklyn. Aside from Israel, New York has got to be the mecca of the kosher culinary world. You’ll find all sorts of restaurants scattered throughout the five boroughs, including Indian, Italian, French and Chinese eateries. Being a foodie-turned-chef, I take inspiration for my recipes from everything around me – especially quality restaurant dishes. When I eat a good dish at a restaurant, I’m bound to whip up my own version in my kitchen (like I did here). This is one such recipe.

 

1 year ago: spicy garlic chicken
2 years ago: cornbread scones

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Vegetarian Chili & Cornbread

For one week of the summer, I welcome the opportunity to put on my dairy apron, which usually collects dust until Shavuous comes around. Lighter meals of grilled fish and salads are also appreciated on these hot summer days. But for some serious meat eaters, the nine days* can be a challenging time. I know, because my husband is one of them. If he comes home from a long day of work to a pot of mac and cheese, he takes a bite and then asks for the next course. To him, a meal without meat is not a meal at all. The good news is, meat-eaters can still enjoy some hearty dishes, albeit without the 6-hour wait tag.

Vegetarian chili is a great option for the nine days because it is so versatile. You can serve it up in a burrito, over baked potatoes, or as a base for shepherds pie. You can also go the classic route and eat it alongside cornbread, or go Mexican with a tray of enchilada’s. Usually, chili needs to cook for several hours, but because I don’t like to sit over a hot stove in the summer, I’ve come up with a great recipe that doesn’t require endless hours on the stove.

For more great Nine Days ideas, including other meat-lovers recipes, visit the new Nine Days category.

You can also check out my new Nine Day Album on Facebook for great dairy and pareve recipes that are not on the blog.

*The Nine Days is a mourning period over the destruction of the Holy Temple. During this time, observant Jews abstain from eating meat and drinking wine as well as other joyous activities.

To me, chili without cornbread is like a hot dog without mustard. It’s just a must-have! It took a long time for me to come up with the perfect cornbread recipe that is moist, not too sweet, and, well…corny (you know I mean that in the taste of corn sense). The combination of coconut milk and creamed corn keep the cornbread moist and pareve. That means you get to whip them up with some REAL meat chili when the Nine Days are up!

I mentioned lots of fun ways to use chili earlier in the post, but I especially love this one-dish-meal option. You can choose to layer the chili into a square baking dish, or serve them up in individual mason jars for a fun twist. Since the cornbread is cooked on top of the chili (and will rise during baking), I only use half of my cornbread recipe for it. You can use the remaining batter for cupcakes or double up the chili recipe, and make 2 pies.

1 year ago: Corn Flake crunch ice cream
2 years ago: sushi salad II

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