Ingredients:

1 to 1 & 1/2 cups (uncooked) Plain quinoa
1 can of corn
1 can of chickpeas
1 small red onion, diced

Dressing:

1/3 c. oil
1/6 - 1/4 c. white wine vinegar (2 parts oil to 1 part vinegar)
2 Tbs. sugar
1 tsp. salt
a dash of pepper (or to taste)
1/2 tsp. garlic powder (or to taste)

Directions:

Make plain quinoa according to package directions. Add the can of corn and the can of chickpeas (drained). Then add the diced onion. For the dressing, mix oil, white wine vinegar, sugar, salt, pepper and a bit of garlic powder.

~ Recipe submitted by Mira Martinez

Ingredients:

Pepper steak strips
1 zucchini, diced
1 Onion diced
3 cloves of garlic diced
half cup of sugar
half cup of soy sauce
Spices such as salt, pepper, garlic, paprika, ginger and red pepper flakes
1 cup of rice
2 cups of water

Directions:

Prepare the rice by boiling it with the 2 cups of water. Then combine the sugar and soy sauce in a bowl and place the Pepper steak strips in it. While the steak marinates, saute the onions and garlic. Once golden, add the zucchini. Cook until tender. Then add the strips of steak. Brown the meet until it’s no longer red. Season with salt, pepper, garlic, paprika. ginger and some red pepper flakes. (careful not to use too much of the red pepper flakes because it can get really spicy! In fact, if you are serving this to children or you are not a fan of spicy stuff, skip the red pepper flakes) After the meat has cooked with the spices for about 5 minutes, combine with the rice and serve as one dish.

~ Recipe submitted by Nina Safar

My sister Tova got this recipe from her friend Bella Alroy. Tova then combined this recipe with a tip from her brother in law, Yankel Kagan. He told her that when making rice add some honey to it after it has been cooked for the ultimate flavor.

Ingredients:

1 onion, chopped
1 carrot, grated
1 red bell pepper, sliced length wise into strips
sliced mushrooms
2 cups of basmati rice and 4 cups of water

Directions:

Put the veggies in a 9×13 pan with the rice. Mix in spices (salt, pepper & garlic)
Add the water along with 3 tablespoons of oil (after you have added it do not mix the ingredients in the pan together) cover with foil and bake on 350 for an hour and a half. Once the rice has been cooked, drizzle in some honey and mix then serve.

~ Recipe submitted by Tova Berger

This was the first dish I ever cooked. It was about a couple of weeks after I got married and my husband was getting a bit annoyed of having to shlep to my moms for dinner every night, while my mother was upset I wasn’t using my brand new dishes she had so carefully selected for me. It was easier playing the role of wifey when I was getting mazol tovs and recieving gifts. Preparing dinner on the other hand, was a little more diffiult. In a panic I called my sister Tova and told her I had to make dinner and had no idea what to cook. Give me something good and give me something easy! (I didn’t think my confidence could handle a disaster the first night in the kitchen) I can’t remember her exact wording, but being that she is married almost 10 years with 4 boys, I am sure she must have laughed at my fear and told me to chill out. And then she gave me the following recipe.

Ingredients:

Salmon

Mikee’s Sesame Teriyaki Sauce (If you can’t find this at your local grocery store, then combine soy sauce with some teryaki sauce and add some sesame seeds if you would like)

Directions:

Place the salmon in a pan. Pour the sauce on top. Cover with foil and bake for about 20-25 minutes on 350′. I serve this with Near East couscous. (They have a large selection of flavorings and take less than 5 minutes to prepare. My favorite is the toasted pine nuts)

~ Recipe submitted by Nina Safar

Ingredients:

-Lundbgerg’s short grain brown rice

-Parsley flakes

-2 cloves of Garlic diced

-1 Onion chopped

-Salt & Pepper to taste

Directions:

Place 2 cups of the rice in a pot. Place the onion, garlic, parsley and salt and pepper inside the pot with the rive. Then add 4 cups of water. Bring to a boil then simmer till rice is cooked.

~ Recipe submitted by Nina Safar

1 C Couscous
2 C Water

Sautee: 6 green Onions chopped
1 red or green pepper chopped
Add 1 cup of fresh mushrooms & Sautee 3-4 minutes. Add Couscous. Add 1 can of chickpeas withouth the water. Grate 1 carrot. Add salt and pepper to taste.
1/2 tsp Basil
2 tbsp minced fresh dill or 1 tsp dry dill
~ Recipe Submitted by Aliza Kessler

Ingredients:

Couscous
Mushrooms, sliced
Sweet potato, sliced
Red pepper, sliced
Chic peas
Onions, sliced
Squash, sliced
Salt & Pepper to taste
1 tablespoon of lemon juice

Directions:

Prepare couscous as directed on the box. Saute all the veggies in a pan with a bit of olive oil. Once tender, combine with the couscous. Add the salt and pepper and lemon juice. (taste if you would like to add more) This dish can be served with pieces of salmon. You can bake spiced salmon, covered with foil, on 350′ for 25 minutes. Then break into pieces and add to the couscous.

~ Recipe submitted by Daniel Silverstein of anomalymc

Rub ribeye with fresh garlic, parsley, paprika, cumin, hawaij, and olive oil- broil or bbq on both sides.

Zucchini sauteed in a little oil with salt, pepper, garlic powder, ginger and sesame seeds- add small amount of water or soy sauce and steam until soft.

Rice- 1 onion sauteed in veggie oil, mix in 1 cup basmati or jasmine rice with salt, curry, hawaij, garlic powder, cumin, pepper. add 1 cup chicken stock and 1 cup water- simmer on low until water is gone about 15-20 mins.

~ Shira Sultan