Ingredients:
1 cup of quinoa, uncooked
2 cups of vegetable broth, chicken broth or water
2 cups of peeled and cubed butternut squash
1 tablespoon olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1.4 tsp. nutmeg
1/4 tsp. cumin
1/2 cup of craisins
1/2 cup of slivered almonds
Optional Dressing:
olive oil
1 lemon
honey
Directions:
Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. While the quinoa cooks, place the butternut squash on a baking sheet. Drizzle olive oil on top, and season with salt, pepper, nutmeg and cumin. Mix well. Roast in oven, uncovered on 400′ for 20-30 minutes until cooked through and soft but slightly firm. Place cooked quinoa in a large bowl. Add the roasted butternut squash, craisins and slivered almonds. Now, to dress or not to dress…I prefer my salads naked but if you like a little something something, then drizzle olive oil and honey on top and squeeze a fresh lemon.
I am going through a quinoa craze. I love the stuff! It’s satisfying, and goes with just about everything. These mushrooms are stuffed with a savory tomato quinoa mixture that almost tastes like meatballs. That’s how Zach of The Yiddish Players Club described them! (which of course got me thinking of the next dish I MUST whip up, Quinoa Meatballs!)
*Tips/Tricks:
I had a lot of leftover quinoa mixture, so I decided to stuff boneless, skinless chicken breast with it and it came out GREAT! You could also stuff a baked potato with it,buy two containers of 8 oz. mushrooms so there are more mushrooms to stuff, or eat it plain.
Ingredients:
1 cup of quinoa, uncooked
2 cups of vegetable broth, chicken broth or water
1 onion, diced
4 cloves of garlic, diced
1 can of diced tomatoes
1 8oz. container of mushrooms ( I got mushroom stuffers, but button mushrooms or any other would work)
1 tablespoon freshly chopped parsley (you can swap for basil or cilantro if you like the taste of those better)
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup of bread crumbs plus more for topping
1 8oz. can of tomato sauce
Directions:
1. Wash and clean mushrooms with a paper towel.
2. Chop off mushroom stems and set aside.
3. Place mushroom caps in a baking pan.
4. Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. Fluff with fork, then set aside.
5. In a large frying pan, saute the diced onion and 4 garlic cloves until tender. Add the can of diced tomatoes, chopped mushroom stems, chopped parsley and salt and pepper. Cook for 5 minutes.
6. Remove from pan and put tomato mixture in a bowl. Add 1/2 cup of breadcrumbs, mix well. Add the cooked quinoa. Mix well.
7. Scoop quinoa mixture into the mushroom caps.
8. Drizzle tomato sauce on top of stuffed mushrooms, sprinkle bread crumbs on top.
9. Bake in oven on 400′ for 20-25 minutes until top is crispy and mushrooms are tender.
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.
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.
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.
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)
