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Monday, November 28, 2022
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Introducing “Food You Love: That Loves You Back,” Rorie Weisberg of Full ‘N Free’s latest hit, published by ArtScroll. If you thought healthy food was weird, bland or boring, think again. This cookbook transforms all your traditional favorites into nourishing, good-for-you, well-balanced dishes that you, your family and your guests will love, from Sunday morning breakfast through Saturday night melaveh malka. Plus, you’ll find actionable tips on shopping, menu planning and food prep that make a healthy lifestyle more attainable than ever. Get a taste of “Food You Love” in these recipes that taste as delicious as they look.

 

Breakfast Power Bowl

This power bowl is not only packed with nutrients and all of the macros, but it’s also bursting with flavor, and the contrast of taste and texture makes it so much fun to eat. Enjoy this for breakfast, lunch or dinner. This dish can be easily adjusted to become a fish- or meat-based power bowl by swapping out the eggs for another protein option.

Feel free to interchange the grains and veggies with what you have on hand.

Pareve

Yields 2 bowls

  • 1 cup cooked quinoa or buckwheat (or a combination, as shown here), cooked according to package instructions
  • 1 neck of small butternut squash
  • 1 cup frozen Brussels sprouts, halved
  • 1 tsp olive oil, plus more for drizzling
  • Paprika
  • Garlic Powder
  • 2 cups fresh kale, loosely packed
  • 1 cup sliced red pepper
  • 4 eggs
  • Sea salt, to taste
  • Black Pepper, To Taste
  • ½ cup canned chickpeas, rinsed and drained or

Optional add-ins

Hot sauce

Coconut aminos

Dressings

Prepare the vegetables: Preheat oven to 425° F. Line 3 small baking sheets with parchment paper; set aside.

Cut the neck of the butternut squash into thin rounds; place on a prepared baking sheet. Drizzle with olive oil; season with salt and pepper.

On a second prepared baking sheet, toss frozen Brussels sprouts with salt, pepper and a drizzle of olive oil.

On a third prepared baking sheet, toss pepper slices with a drizzle of olive oil, salt, pepper, paprika and garlic powder.

Roast vegetables until golden (time will vary: peppers will take 12-15 minutes; squash and Brussels sprouts will take approximately 25 minutes).

While the vegetables are roasting, heat 1 teaspoon olive oil in a skillet. Add kale; sauté for 3-5 minutes until bright green and slightly limp. Season with salt.

Prepare the perfectly boiled eggs: Heat a small pot of water to boiling over medium-high heat.

Using a slotted spoon, gently lower each egg into boiling water. Cook on a gentle boil for 6½ minutes, or up to 9 minutes if you like it harder.

Use the slotted spoon to remove the eggs from the water; transfer to an ice bath. Leave eggs in the ice bath for 2 minutes.

Remove eggs from the ice bath; gently crack and peel. Cut in half before serving.

Assemble the bowls: Mix quinoa with the buckwheat, if using a combination. Place into bowls; top with vegetables, chickpeas, and eggs. Toss and dig in. For added flavor, add a dash of hot sauce, coconut aminos or any dressing.

 

Rainbow Feta Salad

The flavor in this salad is even more spectacular and unique than the colors and presentation. Because it’s so special, I often serve it without the cheese as a side salad for Shabbos day lunch or even as an appetizer salad on Friday night, with the 4-minute fish cubes on top. This salad is another example of how to make a dairy salad into a macro meal.

Dairy | Pareve option

Yields 3 servings

  • 8 cups pre-checked arugula
  • 1 (6-oz) box sliced portobello mushrooms
  • 4 oz shiitake mushrooms
  • 1½ Tbsp olive oil
  • ½ tsp sea salt
  • 2 medium watermelon radishes
  • ¼-⅓ cup unsalted pistachio nuts
  • 6 oz crumbled feta cheese
  • >> Omit for pareve option.
  • ¾-1 cup pomegranate seeds
  • ¼-⅓ cup Lemon Dijon Mustard Dressing (see below), to taste

Preheat oven to 425° F. Set out a baking sheet.

Place sliced portobello mushrooms on prepared baking sheet. Toss with 1 tablespoon olive oil and ¼ teaspoon salt. Roast, uncovered, for about 20 minutes, or until mushrooms are crisp. Set aside.

In a frying pan, heat ½ tablespoon oil. Add shiitake mushrooms; sprinkle with ¼ teaspoon salt. Sauté shiitake mushrooms until tender, 4-5 minutes Set aside.

Using a mandolin, cut radishes into thin rounds.

Place arugula into a large serving bowl. Add radishes, roasted and sautéed mushrooms, and crumbled feta. Top with pomegranate seeds. Toss with dressing, to taste.

Note:

For a beautiful presentation, as pictured, place the radishes on a plate; then, in a large bowl, combine all the ingredients except cheese. Dress and toss the salad, place it over the radishes, and top with crumbled cheese.

Lemon Dijon Dressing

Pareve

Yields about 2 cups

  • 2 cloves garlic
  • Juice of 1 lemon
  • 2 Tbsp red wine vinegar
  • 1 heaping Tbsp Dijon mustard
  • 2 tsp sea salt
  • Pinch thyme
  • 1 cup avocado oil
  • ½ cup olive oil

Pulled Sticky Silan Brisket in Pan Juices

This delicious, naturally sweetened pulled brisket is a real crowd pleaser. Its versatile, goes-on-anything flavor profile elevates so many dishes. Try it over mashed potatoes, brown rice, zoodles or spaghetti squash, stuffed into a sweet potato or baked potato, in a bun, or even to top a latke on Chanukah! It freezes beautifully, and leftovers repurpose so well.

MEAT KP

Yields 8 servings

4 lb second cut brisket

This recipe can also be used on short ribs or flanken, which will be melt-in-your-mouth, falling-off-the-bone tender!

1 Tbsp kosher salt

  • 1 tsp black pepper
  • 2 Tbsp olive oil
  • 2 onions, thinly sliced
  • 6 cloves garlic, crushed
  • ½ cup silan
  • ½ cup red wine
  • 1 cup chicken broth

Season brisket with salt and pepper; massage seasoning into meat.

Preheat oven to 300° F.

Heat a Dutch oven or large skillet until piping hot. Add oil; sear meat on each side for about 5 minutes or until a golden crust forms. Transfer meat to a platter; set aside.

Add onions to the pan. Flash-sauté onions while scraping up any meaty bits from the bottom of the pan.

When onions are translucent, add garlic; cook for about 1 minute, just until fragrant. Return meat to the Dutch oven along with any pan juices that have accumulated on the platter. If not using a Dutch oven, transfer the meat and onions to an oven-proof roaster or aluminum pan.

In a bowl, whisk together silan, wine and broth. Pour over meat; cover tightly. Bake for 6 hours or until meat can be pierced with a fork with no resistance.

Remove from oven. While the roast is still hot, pull the meat with two forks. Gently mix pulled meat with onions and pan juices.

Rorie Weisberg, CHC, is the author of the newly released cookbook “Food You Love: That Loves You Back.” Her passion? Making a healthy lifestyle doable and delicious, favorite foods included. Rorie is the health ambassador of Kosher.com and a popular health columnist, lecturer, and founder and CEO of Full ‘N Free, LLC, an exclusive line of better-for-you baking essentials. Purchase “Food You Love” on ArtScroll.com and at your local Jewish bookstore.

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