Category: Dinner

Mushroom Quinoa

Quinoa is my new favorite superfood. It is a protein-rich seed with a fluffy, slightly crunchy texture and somewhat of a nutty flavor. Although some consider it to be a grain, it is actually a relative to spinach and swiss chard, which is why some people eat it on Pesach. It is similar to couscous, with a chewier texture and more health benefits.

I first tasted mushroom quinoa at the newly opened Fresh Cafe in North Miami Beach back in March. The cafe was opened by the owners of The Fresh Diet with an emphasis on healthy, wholesome foods. They offer a classic breakfast menu, whole wheat pizza with various toppings, paninis, wraps, salads (with blue cheese crumbles and goat cheese) and smoothies. Although their menu includes some less-than-healthy options such as a buttered NY bagel, they encourage healthy eating (their menu notes: “heavy white pizza available upon request”). The winning items on the menu include a list of gourmet sandwiches including a Balsamic Glazed Roasted Vegetable Sandwich with Fresh Basil and Feta, Tarragon-Infused Salmon with Cheddar on a Spinach Tortilla, Balsamic-Reduction-Glazed Mushrooms, Shallots and Swiss Cheese on Seven Grain Bread, among others. I ordered a nicoise salad, which they served with sweet potatoes as a healthy alternative to the classic red potatoes. My husband had grilled salmon with a side of quinoa and roasted vegetables. Both were healthy-sized portions, flavorful and filling.

After tasting the quinoa there, I started making it more often at home. It has become a staple around here, served hot alongside a chicken dinner, or cold, as a salad at Shabbos lunch. My husband, and kids absolutely love it (as long as I call it “couscous” my kids are good!). This is, by far, our favorite recipe.

NOTE: I use Trader Joe’s low sodium vegetable broth in this recipe. It is fat free, low calorie, gluten free and organic. The stock is made using a variety of organic vegetables as well as carrot and onion juice concentrate and tomato paste which gives it a reddish tinge. The broth adds a delicious tomato-y flavor to the quinoa. If you cannot get Trader Joe’s broth, you can use Imagine, and add a tsp of tomato paste to the vegetables while they are sauteeing.

Mushroom Quinoa

2 cups quinoa, rinsed until water runs clear and drained well
3 cups vegetable or chicken broth
1 container mushrooms, cleaned and diced into quarters
2 shallots, thinly sliced
1 handful of shredded carrots
1 tsp salt
olive oil for sauteeing

Method:

Saute shallots in oil for 2-3 minutes. Add mushrooms and carrots. continuing to sautee for a few minutes, until carrots have softened. Add rinsed quinoa and mix until toasted and fragrant. In a separate pot, boil broth with 1 tsp of salt. Add broth to quinoa. Simmer, covered, on a low flame, for 15 minutes. Fluff with a fork before serving.

The Fresh Cafe
2214 NE 123rd Street
North Miami, FL 33181
Phone: 305-591-8848
Kosher Miami, cholov and pas Yisrael

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Home-Made Fish Sticks


What is it about kids and sticks? It seems like they’ll eat anything as long as it’s a straight line – even fish. Cucumbers, carrots, you can even get them to eat celery (with peanut butter and raisins – traditional aunts on a log!). Which kid doesn’t love pretzel sticks? I don’t know about yours, but if I were to offer my kids pretzels twists vs sticks, they would definitely go for the sticks. Try frying french fries in circles instead of sticks, would your kids eat them? Mine wouldn’t. I think you get my drift :)

And it’s not just kids. I once did an experiment with waldorf salad. I made a traditional recipe with diced apples, celery, and walnuts and it just didn’t go. I tried the same exact recipe again, but this time, I cut the apples into thin matchsticks. It was gobbled up.

What is it about the texture of sticks that we all love? Maybe it’s that word that rhymes with stick – shtick :)

For this “sticky” supper, I made some homemade fish sticks with tilapia (as long as I call them “fish sticks” my kids will finish them off. Call it fried fish and they won’t touch it), shoestring fries, and carrot and cucumber sticks. Serve it alongside some ketchup, and your “shticky” kids will thank you!


Home-Made Fish Sticks

tilapia fillets
eggs
Panko bread crumbs
spices of your choice (I use salt, pepper, paprika, and onion powder)

How to:

Cut tilapia fillets into strips. Beat eggs and season with spices of your choice. Dip tilapia into eggs and then into panko crumbs, coating well. Fry until crisp and golden.

Tip: when breading and frying fish or chicken, set up a dredging station. Some people like to dip into flour, then eggs, and then bread/panko/corn flake crumbs. I skip the flour step because I don’t find it necessary. I like to use tongs, instead of getting my hands dirty all full of crumbs, and having to keep rinsing them. If you have a few pairs of tongs, like I do, you can use one at each station.

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6-Spice Moroccan Stew

This stew is really chock full of flavor. All the warm earthy spices complement the naturally sweet vegetables for a satisfying meal, when served over couscous. If you wish, you can add beef or chicken as well. The stew freezes very well so I like to freeze single-serving containers that I can eat for lunch. I just cook up some fresh couscous, which takes no time at all.

To view the reel on Instagram click here.

6-Spice Morrocan Stew

3 cloves garlic, minced
1 medium onion, diced
1/4 tsp turmeric
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp chilli powder
1/4 tsp coriander
1 32oz. container vegetable stock
bottom half of butternut squash (I reserve the top for butternut squash fries), diced
2 medium zucchini, diced
4 small carrots, diced
1 small sweet potato, diced
1 can chickpeas, drained and rinsed
1 lg handful golden raisins
1 1/2 tsp salt
slivered almonds, toasted, for garnish
Couscous, prepared according to package directions

How to:

Saute garlic until fragrant but not brown. Add diced onion, saute for 3 minutes. Add turmeric, nutmeg, cinnamon, cumin, chilli and coriander. saute for 2 minutes until fragrant. Add stock, vegetables, salt, chic peas and raisins. Cook on high heat until it comes to a boil. Lower heat and simmer, covered, for 25 minutes or until vegetables are tender. Ladle stew on top of couscous and top with slivered almonds.

NOTE: If desired, add stew beef or chicken with the vegetables and cook for an additional 30 minutes (or longer for the meat).

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Meat Lasagna

Growing up, we weren’t big dairy eaters. I think it had a lot to do with the milk allergies around the house. There was the occasional pizza, and the once-in-a-blue-moon fettucine alfredo. But on Shavuous, my mother went all out. She made the most delicious cheese blintzes, eggplant rollintini and her famous mouthwatering lasagna. We couldn’t get enough of it. The situation seems to be repeating itself in my house, having a daughter who is severely allergic to milk. We too have the occasional pizza, macaroni and cheese and cheese latkes. We reserve the other delicacies for that once-a-year milchig binge. But no-one can make lasagna like Ma’s, so I haven’t even tried. We always make sure we are free for her milchig meal so we can savor her delicious recipe!

Why am I rambling on about Ma’s milchig lasagna in a meat lasagna post? Well, since we absolutely LOVE the dairy recipe, I basically adapted it into a meat one that we can eat all year round! Of course nothing will ever replace the original, but this version is really delicious, and worth the effort (you’ll need a lot of pots to make it!) My kids just gobble it up, without even noticing the spinach!

Meat Lasagna

1 pkg lasagna noodles
2 lb. ground beef
1 medium spanish onion, finely diced
3 cloves garlic, minced
1/2 red pepper, finely diced
1/2 yellow pepper, finely diced
1/2 green pepper, finely diced
20oz. frozen chopped spinach
3 15 oz. cans tomato sauce
2 12 oz. cans tomato paste
2 tbsp sugar
1 tsp oregano
1 tsp basil
1 tsp salt
1/4 tsp pepper

Method:

Boil water for lasagna noodles. Add salt and a little oil to keep them from sticking. Cook no longer than al dente.

In a separate pot: saute onions and garlic, add peppers when onions are translucent.

In another pot, brown the meat, breaking it up as you go. Drain, return to pot and add sauteed onions and peppers.

In the microwave or pot, defrost the spinach (or take it out early and thaw in a strainer). Squeeze well to remove water.

Mix the tomato sauce, paste, sugar, salt, oregano, basil and pepper. Stir, over low heat, to smooth out and incorporate the tomato paste. Bring to a boil. Taste the sauce and adjust seasonings, if needed. Add spinach and simmer for 5 minutes.

Assemble the lasagna:

Start with a layer of noodles in a greased 9×13 pan, add the meat mixture and then tomato sauce mixture. Repeat. Top the last layer of noodles with the tomato sauce mixture.

Bake, covered, at 350 until the flavors have blended and the lasagna is piping hot (about 30-40 minutes).

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BBQ Pulled Chicken Sammies


I am sure that I speak collectively (at least for the ashkenazic population) when I say that I cannot look at another potato for a long time! Don’t get me wrong, I absolutely adore spuds, and all their different methods of preparation…mashed, baked, fried, sliced, diced and boiled. I’ll eat a potato any way, shy of raw. But me and Mr. Potato need a break. I’ve got to show some attention to my long lost friend Mr. Bread :) We’ve been estranged for some time now and I’ve definitely missed its crunchy and chewy qualities. What better way to get reacquainted with bread then in this delicious, and easy pulled chicken sandwich! In my post for pulled beef sandwiches, I mentioned how much I loved pulled-anything. Throw it on some bread and it’s absolute perfection!

Now that I’ve covered both pulled beef and pulled chicken sandwiches, besides for the other white meat that kosher people (like myself) don’t eat, what other type of pulled sandwiches can you come up with?

BBQ Pulled Chicken Sandwiches

1 pkg boneless skinless chicken breasts
1/2-1 jar bbq sauce (I like the Bone Suckin’ Sauce brand)
crusty rolls
avocado, sliced
tomatoes, sliced
sauteed onions, optional
coleslaw, optional

Method:

Put chicken in a pot and cover with water. Bring water to a boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes. Remove from pot and cool (discard water). Using two forks, pull the chicken apart. Return to pot and add bbq sauce (start off with about 1/2 of the jar, add more if necessary). Serve warm on crusty rolls topped with avocado, tomato, sauteed onions and/or coleslaw.

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