Southwestern Quinoa Salad with Black Beans & Corn
Serves 6 - 8
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth or pareve chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper or ¼ teaspoon crushed red pepper
1 cup corn kernels
1 (15 ounce) can black beans, rinsed
1 pound (total) ground white and dark meat turkey combined
1 tablespoon Dijon Mustard
2 tablespoons ketchup
1 tablespoon barbeque sauce
1 – ½ tablespoons mesquite seasoning
½ tablespoon onion powder
1 tablespoon water (* Here is a crucial tip. Water is an important ingredient in making any burger. It helps keep ...
Quinoa Salad With Cucumbers, Orange Zest, & Craisins
2 cups quinoa
2 1/2 cups chicken broth or vegetable stock
4 scallions, light and white green part only, thinly sliced
1/2 cup chopped craisins or raisins
2 tablespoons rice vinegar
1/2 cup fresh orange juice
1 teaspoon grated orange zest
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/4 teaspoon ground ...
Mini Moroccan Lamb Burgers With Pareve Lemon Cream Sauce
Makes 6 – 8 servings
This is a great and easy way to spice up a midweek meal. The lamb burgers are a refreshing and flavorful twist to a regular burger and the lemon sauce adds a coolness to the dish.
For the lemon yogurt sauce:
1 pint tofutti sour cream
1 lemon, zested
4 tablespoons lemon juice
12 slider buns or 1 ...
Quinoa Salad With Edamame
Serves 6 – 8
1 cup quinoa, rinsed well
1 package frozen shelled edamame
1/2 cup pinenuts, toasted
1 red and 1 yellow pepper, diced
1 red onion diced
1/2 cup dried cranberries
1/2 cup olive oil
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2-3 tablespoons sugar
Asian Burgers with Cabbage Relish & Chili Mayonnaise
3 cups finely shredded napa cabbage
½ cup thinly sliced green onions, divided
3 tablespoons seasoned rice vinegar
4 teaspoons minced garlic
4 teaspoons fresh ginger, divided
1 tablespoon toasted sesame oil, divided
1½ teaspoon Asian chili garlic sauce, divided
¼ cup mayonnaise
1½ lbs. ground beef
2 tablespoons soy ...
Serves 8 – 10
2 large Challah breads, crusts removed, somewhat stale
3 Bartlett Pears, peeled and diced
1 ½ cup sugar, divided
Zest of lemon, grated
½ teaspoon vanilla extract
1 ¼ cup canola oil, divided
By Emuna Braverman and Elizabeth Kurtz, ...
Sweet & Sour Meatballs
This week we are back to basics with a few oldies but goodies. Who doesn’t like sweet and sour meatballs, whether served mini with toothpicks or over rice as a comfort meal, they are delicious and still so popular. This version is traditional with a little sour kick from lemon juice.
FOR THE SWEET AND SOUR SAUCE:
Pecan Caramel Monkey Bread
I saw this recipe in a magazine and adapted it a bit and it came out ooey and gooey and delicious. It’s definitely fun food. I used pareve caramel sauce (it works but not as good as the real deal!) and pizza dough and it came out great.
1 (12 oz.) bottle caramel sauce, I used the no sugar pareve version and it worked
1 cup ...
Asian BBQ Ribs Made in the Slow Cooker
1/4 cup sesame oil
2 tablespoons chopped fresh ginger
4 cloves garlic, chopped
1 bunch green onions, white and green parts, chopped
1 cup brown sugar
1/2 cup chili sauce
1/2 cup low-sodium soy sauce
1/3 cup rice wine vinegar
1/4 cup honey
4 to 5 pounds beef ribs
Salt and pepper
1 tablespoon cornstarch
Heat the sesame ...
Potato, Parsnip, Chive Latkes
Makes 12 latkes
This recipe is from Israeli chef Tamimi. It combines potatoes, parsnips and chives. It tastes like a flavorful latke with a secret twist. People will not know what the twist is but there won’t be too many leftovers to let them keep guessing.
5 1/2 cups peeled and grated fairly waxy potatoes such as Yukon Gold
2 3/4 cups peeled and grated parsnips
2/3 cup chives, finely chopped
4 egg whites
2 tbsp cornstarch
5 tbsp unsalted butter or margarine
Doughnut Bread Pudding
8 to 10 servings
This is not dietetic but is delicious and a fun alternative to sufganiyot for Chanukah.
1 stick unsalted margarine
1 cup sugar
5 large eggs, lightly beaten
2 cups pareve cream (to lighten it up use vanilla soymilk)
1-1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins (optional)
½ cup pecans, toasted (optional)
16 cake style doughnuts
1-1/2 cups (packed) dark brown ...
Roast Duck with Cherry Wine Sauce
I don’t make duck often because I find the cooking process often makes the kitchen too smoky and smelly. I recently tried this method of cooking it at a lower temperature for a longer period of time and the results and experience were terrific. The duck is juicy with a crispy skin and the cherry sauce is a perfect accompaniment.
One 5-pound duck
Kosher salt and freshly ground pepper
1 shallot, peeled and chopped
3 cloves garlic, chopped
1 cup frozen cherries halved ...
Curried Red Lentil Soup with Cilantro
This is my favorite Red Lentil soup to date. It was adapted from a Martha Stewart recipe. It combines hearty lentils with delicious curry, creamy coconut milk and is topped off with cilantro. I make it all year round but love to surprise the family with a parsha perfect soup.
2 teaspoons canola oil
3 tablespoons finely chopped peeled ginger (from a 2-inch piece)
6 garlic cloves, finely chopped (2 tablespoons)
1 large shallot, finely chopped (4 ...
Egyptian Red Lentil Soup
Zesty and flavorful this is the perfect recipe for this week!
2 tablespoons unsalted margarine
1 medium onion, chopped
2 carrots, finely chopped
3 celery ribs, finely chopped
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ancho chile powder or chili powder
Brisket Braised in Pomegranate Juice with Onion Confit
This is the perfect recipe with mouth-watering brisket in a pomegranate sauce. You can skip the onion confit if you’re short on time but I highly recommend making the extra effort!
3 tablespoons olive or vegetable oil
1 (5 to 6 pound) brisket
2 medium onions, coarsely chopped (about 2 cups)
2 leeks, washed well and coarsely chopped (include both white and pale green parts)
6 large garlic cloves, peeled and crushed
2 large carrots, coarsely chopped
1 celery stalk with leaves, coarsely ...
Onion-Poppy Seed Challah
1 package active dry yeast
¼ cup plus a pinch of sugar
1 ¼ cups warm water (110° to 115°F)
2 teaspoons salt
¼ pound unsalted margarine, melted
4 ½ to 5 cups flour
Poppy Seed-Onion Filling:
1 ½ cups finely chopped onion
½ cup poppy seeds
½ teaspoon salt
5 ½ tablespoons unsalted margarine, melted
Combine all the ingredients in a bowl. Set aside.
Dissolve the yeast with a pinch of sugar in ½ cup of the warm water.
In the bowl of an electric mixer, blend 1 of the ...