Ingredients:
1 cup quinoa
1 medium red potato, diced
1/2 medium onion or 1 small onion, diced
1/4 cup frozen peas
1/2 tsp (approx) dried ginger, or about 1tsp fresh grated (to suit taste)
2 tsp prepared curry powder
1/4 tsp cinnamon
1 tbsp olive oil (approximately)
chili powder or chili peppers to taste, start with one teaspoon (optional)
1 tbsp butter or margarine (approximately)
1 3/4 cup water
Salt and pepper to taste
Garam Masala (optional garnish)
Chopped Cilantro (optional garnish)
fried egg(s)

Directions:
Heat olive oil and butter in a sauce pan. When hot, add onions and potatoes and sprinkle with a bit of salt. Sautee until onions are translucent. Add cinnamon, curry powder, chili peppers (if using) and ginger, and cook until fragrant.

Add water and bring to a boil. Add salt and pepper to taste, and turn heat down to medium/medium low, cover pot, and simmer about 15 - 20 minutes, until quinoa has absorbed all the water. Quinoa will be translucent and break away slightly from the more opaque circular germ when it is done. As a side note, it’s almost impossible to overcook quinoa, so no need to worry if it’s your first time! Stir in frozen peas, and cover.

While quinoa is cooking, cook eggs according to taste (I like any style of egg with a runny center for this dish).

When eggs are finish, fluff quinoa with a fork and serve alongside eggs for a nice brunch dish or a light supper. Sprinkle with garam masala and cilantro, if desired.

**Note: This is a Passover friendly recipe. Each community has different traditions regarding Passover, check with your Rabbi to verify your communities particular customs. If you are Ashkenazi, you can simply use olive oil for Pesach if no margarine is available. If you want a more “authentic” Indian flavor, use a little bit of Ghee (clarified butter) or regular butter for a dairy dish. This dish can also be made with any number of veggies you have on hand. Steamed, chopped cauliflower, diced carrots, diced tomatoes or sauteed sliced mushrooms can also be good additions. If using more than two kinds of veggies do not use more than 1/4 cup of each.

~ Recipe submitted by Allaya Diep

Ingredients:
1 package extra firm tofu
1 tablespoon ginger powder
1 teaspoon salt
2 Cups White Flour
3 Egg Whites
1 package frozen broccoli
½ Cup Olive Oil (or more to coat bottom of pan and then some)

Directions:
Cut tofu into cutlets or squares about 1 inch thick.
Drying:
Place on plate with a paper towel both under and over the tofu. Place cutting board or other flat surface (i.e. a book you don’t mind getting a little wet) and press firmly to extract as much moisture from the tofu without squishing it. This is a very important step and not doing it prior to cooking usually leads to you hating Tofu forever)
Prepare frozen broccoli as per package instructions.
Mix flour with salt and powdered ginger.
Once the tofu feels dry to the touch dip once in flour pressing firmly to coat lightly, and then dip into the eggwhite and back into flour a second time.
Prep frying pan with oil, test heat with a bit of egg and flour. If the mix sizzles as soon as it hits the pan, you’re ready. Slowly lay the cutlets into the oil and let it fry about 2-3 minutes each side until golden brown.
After frying all of your cutlets, place broccoli on plate then cutlets and drizzle a liberal amount of your favorite teriyaki sauce on it. This recipe can be served with rice, or, in a wrap as a sandwich.

~ Recipe submitted by Yehuda Jason Schupper of One For The Good Days - A blog about music…

Ingredients:
White potatoes, diced
Sweet potatoes, diced
Olive oil
Paprika
Onion Soup Mix

Directions:
Preheat the oven to 400 degrees F. Place the potatoes in a pan. Drizzle on olive oil. Season with paprika and onion soup mix. Bake for about 1 hour until you can pierce with a fork.

~ Recipe submitted by Esty Adler Wolbe

Ingredients:
2- 9″ pie crusts
3 lrg onions, sauteed with salt
1- 16oz. can mushrooms
1 1/2 tbsp flour
2 eggs, beaten
6 oz. pkg shredded muenster (I use mozzarella)
2/3 C whip (rich’s whip)
pepper to taste

Directions:
Mix the above ingredients together using half of the cheese. Bake for 20 minutes then add the remaining cheese on top and bake for an additional 2-5 minutes.

~ Recipe submitted by Mimi Friedman -silber

Ingredients:
1 onion sliced
minute steak
duck sauce or bbq sauce
potatoes diced or cut into large chunks

Directions:
Place the sliced onions in a baking pan. Layer the minute steak on top of the onions. Pour over the meat BBQ Sauce or Duck Sauce or a mixture of both. Put the cut up potatoes in the pot wherever there is space between the meat, around the sides. Bake on 350′ for about 2-3 Hours.

~ Recipe submitted by Rechy Kaufman

Ingredients:
1/2 box of spaghetti
chicken breast cut into small pieces
corn starch or flour
olive oil or canola oil for frying
vegetables such as pepper slices, mushrooms, baby corn or whatever you like

Sauce:
Half cup of soy sauce
1/4 cup of cup oil
3 cloves crushed garlic or garlic powder

Directions:
Dip the chicken pieces into corn starch or flour. Fry for 1 or 2 minutes until golden and crispy. While you fry up the chicken prepare the spaghetti as directed on the box. Once the pasta is cooked, put it in a 9×13 pan and add the cooked chicken pieces. Add the vegetables such as pepper slices, baby corn & mushrooms. Pour the sauce on top, mix well so everything is combined then bake for about 30-45 minutes on 350′

~ Recipe submitted by Rechy Kaufman

Ingredients:
zucchini, cut into slices
olive oil
spices such as salt, pepper & garlic powder

Directions:
Place the zucchini on a baking sheet. Drizzle some olive oil on top. Season with salt, pepper and garlic powder. Broil for approximately 20 minutes or until the tops are golden and slightly brown.

~ Recipe submitted by Chanel Lipskier

Ingredients:
1 box of cherry tomatoes cut in half
1 small eggplant, chopped into little cubes
2 cloves of garlic, diced
spices such as salt, pepper, and basil
about 1 - 2 tablespoons of olive oil
Pasta of your choice
feta cheese
fresh basil

Directions:
Preheat oven to 425. Place the cherry tomatoes, eggplant and garlic onto a baking sheet. Add the olive oil and spices. Cook for about 25 minutes or until soft. Once it is ready remove from the oven and put into a bowl. Toss with pasta, feta cheese, and fresh basil. Add more spices and oil if necessary.

~ Recipe submitted by CK Rogatsky

It is no wonder the public often thinks there is no way to enjoy a delicious slice of spelt challah or bread, as it always comes brick-heavy in stores: Mine is light and delicious, and I hope you make it before the austerity week sets in!

Ingredients:
4 tablespoons active dry yeast
4 cups warm water
1/2 cup honey, sugar or sucanat
4 eggs
1/2 cup vegetable oil
1 tablespoon salt
12 cups spelt flour

Topping:
1 egg, beaten with 1/4 cup water
Sesame or poppy seeds (optional)

Instructions:
Mix the yeast, water and honey or sugar in a big bowl, and let the mixture bubble for about 5 minutes. Add the eggs, oil and salt, and beat. Add the flour, and mix thoroughly. Transfer the mixture to a lightly-floured flat working surface, and knead for about 15 minutes, turning the dough a quarter of a turn every 2-3 minutes and punching it down often to eliminate any air pockets (or transfer the mixture to the bowl of a dough maker. Set for 10 minutes of kneading). Transfer the kneaded dough into a big mixing bowl (remember, it will expand). Sprinkle flour all around the dough. Let rise, covered with a cloth, in a warm draft-free area for 2 hours.
Shape the Challah: divide the dough into 4 pieces. Divide each piece into thirds and roll each third into a long thin rope. Pinch the 3 ropes together at one end to hold them in place. Braid, and place the braid on a foil-covered cookie sheet. Repeat with the rest of the dough. Place the loaves well apart in the pan (you might need more than a pan: Bake one at a time). Brush each loaf with the egg-and-water mixture, and top with seeds if desired. Bake in a preheated 350*F oven for 45 minutes to 1 hour.

Raisin Challah: Served on Rosh Hashanah. Add two cups of raisins to the dough, shape it into 4 round loaves (for each loaf, make a long thin rope, and roll it into a coil)

~ Recipe submitted by Lévana Kirschenbaum of www.levanacooks.com

Date nut bread, sounds dead-good-for-you-serious, doesn’t it? That is until you taste it. Plump and moist and chock full of goodies. I make it with spelt flour too, so it’s a win-win.

Ingredients:
1 cup diced dates, packed
1 cup dark or golden raisins
2 1/2 cups flour, all purpose, whole wheat pastry or spelt (as always, spelt is my favorite)
3/4 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt

2/3 cup vegetable oil
1/2 cup agave syrup
1 teaspoon vanilla extract
2 eggs
1 cup hot strong tea, decaf ok

Directions:
Preheat the oven to 350 degrees
Mix the first set of ingredients together in a bowl. Mix the second set of ingredients in another bowl. Combine both mixtures, making sure not to overmix. Pour into a greased 9×13 pan, or 6-cup loaf pan, and bake 1 hour, or until a knife inserted in the center comes out clean.

Muffins: Pour the batter into greased muffin molds (about 12 medium) and bake 30 minutes

~ Recipe submitted by Lévana Kirschenbaum of www.levanacooks.com