Thursday, August 20, 2015

Spinach and Artichoke Quiche

Confession: I spend way too much time in my life coming up with new flavors of quiche. Now that I've admitted that, may I introduce to you the Spinach and Artichoke Quiche, my take on spinach and artichoke dip in quiche form. The combination is a classic and so delicious and I've already given you cheesy pasta with spinach and artichoke and the oh so amazing warm spinach and artichoke dip so it was only a matter of time before it came in quiche form and it does not disappoint! The same creamy goodness, the same hints of lemon and the same cheesiness all baked in a crust. Mission accomplished. Enjoy!



2 9 inch pie crusts
2 10 oz boxes frozen chopped spinach or a total of about 560 grams frozen spinach, defrosted
9 oz or 250 grams frozen or canned artichoke hearts, defrosted
one medium onion, diced small
3 cloves of garlic minced
1 Tablespoon oil
6 eggs
2 cups half and half or light cream
1/2 cup sour cream
zest of one lemon
1 tsp granulated garlic powder
salt and pepper to taste
2 cups white cheddar or mozzarella cheese


Preheat the oven to 350.
Squeeze the water out of the spinach and artichoke hearts.Finely chop the artichoke hearts by hand or in a food processor.
In a frying pan heat the oil. Add the onion and garlic and saute until the onion is translucent, about 5 minutes.
In a big bowl whisk the eggs, half and half, sour cream and lemon zest well. Mix in the spinach and artichoke, and season with the garlic powder and salt and pepper. Divide the mixture between the two pie shells and top each pie with 1 cup of shredded cheese. Bake for about 45-50 minutes until the filling has set.


(Please pardon the hideous bright blue birthday party tablecloth background)

Wednesday, August 12, 2015

Kale and Red Quinoa Salad with Figs and Toasted Almonds

I know, I know, kale and quinoa are officially overdone. Too bad. The more I dream up things to do with them the more I will make them. So there. In this case I am using the lesser used Red quinoa which I actually prefer- its color brightens dishes and its texture is a little chewier. Baby kale, red quinoa, plump dried figs (fresh would be equally delicious here if you could get them), and hefty amounts of toasted almonds with a light and refreshing orange vinaigrette. In my dreams this salad is supposed to have beautiful pomegranate arils but the price for them was so outrageous I could not bring myself to add them. If you can get them, add them, they will add beautiful color, texture and tartness. Perfect summer eating in my book! Enjoy!



1 cup red quinoa, rinsed well, cooked according to package instructions and cooled
1 pound (450 grams) of baby kale or baby spinach, washed, dried and ready to go
1 cup dried figs, sliced. (I used already moist and plumped dried Calimyrna figs but if yours are dry let them steep in a little orange juice before slicing to re-plump them)
1 cup sliced almonds, toasted
1 cup pomegranate arils or sweetened dried cranberries

Place all salad ingredients in a bowl, toss with the dressing and serve.


For the dressing:
zest of one large orange
1/2 cup orange juice
2 Tbl maple syrup
1/2 cup canola oil
1 tsp Dijon mustard
salt and pepper to taste

Whisk all together and serve over salad.



Sunday, August 9, 2015

Gingered Red Cabbage and Mango Salad

Mango has got to be one of my favorite fruits. At the end of mango season in Israel you can get these giant football size mangoes that are sweeter than sugar and can easily feed 4 people. Every year I eagerly await their arrival to my supermarket. Feeling nostalgic, I bought some mangoes at the farmer's market recently. Though they don't compare to my delicious Israeli mangoes they were pretty darn good and I concocted this salad with them to accompany some steaks I was grilling. The salad is lightly dressed with just a little heat from the chili and a little warmth from the ginger and so fresh and summery tasting.This would be so perfect piled high on top of a fish taco but equally delicious on you summer shabbat table. Enjoy!


1 small head of red cabbage, shredded
1 large mango, peeled and cut into thin slices or cubes
4 scallions, sliced
1 small jalapeno, Anaheim chilli or any green chilli, finely diced
1/4 cup chopped fresh cilantro (or parsley)

Place all the salad ingredients in a bowl and toss with the dressing. Let the salad sit for a minimum of 20 minutes before serving.

Dressing:
1/3 cup rice vinegar
1/2 cup canola oil
1 tsp fresh grated ginger
1-2 Tbl honey (depending on how sweet you want it)
salt and pepper to taste

Whisk all the ingredients to emulsify.



Wednesday, August 5, 2015

Garden Herb Wheat berry Salad


This past week was the annual shindig to celebrate my daughter's birthday. Every year the guest list includes more adults than kids, many who are shlepping a couple of hours to get there- and pizza and ice cream just doesn't cut it. I try to make different things each year, though I always end up with Mac and Cheese, some type of quiche ( I try new ones each year, stay tuned for this years) and a bunch of salads. This years salads included Caeser, a yummy quinoa kale salad with figs (keep you posted on that one) and this wheat berry salad whose inspiration was taken from my salad drawer. Lots of fresh veggies, lots of fresh herbs and the addictive, chewy texture of wheat berries all bound together with a refreshing lemon vinaigrette- what could be bad? Add some crumbled feta or goat cheese on top and you've got yourself a meal! Enjoy!


2 cups wheat berries (called "chitah" in Israel)
2 cups lightly blanched broccoli
1 cup cherry tomatoes, halved
2 carrots, sliced
1 yellow (or any other color) pepper, diced
1 can chickpeas, rinsed
4 scallions, sliced
1/4 cup sliced fresh basil
1/4 cup chopped fresh parsley
salt and pepper to taste

Place the wheat berries in a pot and cover with triple the amount of water. Add salt as you would to pasta and boil the wheat berries until tender but still a little chewy-around 40 minutes. Drain. Place the wheat berries in a bowl and mix in 1/3 of the dressing while the wheat berries are still warm. Once the wheat berries have cooled add the rest of the vegetables and herbs. Mix and season to taste with salt and pepper.

Dressing:
1/3 cup fresh lemon juice
zest of one lemon
1/2 cup olive oil
3 cloves garlic, minced
1 Tbl Dijon mustard
salt and pepper to taste

Whisk all together to emulsify.








Wednesday, July 22, 2015

Quinoa Salad with Roasted Sweets and Beets and Tahini Silan Dressing

It's that time of year, the annual 9 day pot luck luncheon when a whole bunch of us women get together to eat, shmooze and try out out each others dairy dishes. Every year I agonize about what to make and inevitably I almost always end up making some form of a salad. Now, I know quinoa is overdone, or at least I feel it is overdone, but I had lots of it, it is super healthy and I find it a challenge to come up with new ways to use it. This is the salad I made. Roasted ruby red beets and sweet potatoes fresh from the Farmer's market, a little fresh herbs and a delicious tahini and silan dressing. For those of you who are unfamiliar, Silan is date honey, a sweetener made from dates that is readily available in Israel and starting to find its way to America as well. It has a distinctively different taste than honey or maple syrup and a beautiful dark color but in a pinch if you can't find it then substitute maple syrup or agave nectar to sweeten the dressing. Enjoy!




2 Tbl oil
2 cups quinoa
3 1/2 cups vegetable stock or water
1 large sweet potato, peeled and cut into cubes
2 medium beets, peeled and cut into cubes
3 Tablespoons oil
3 scallions, sliced
1/4 cup chopped fresh parsley
2 Tablespoons toasted sesame seeds

Rinse the quinoa very well under running water for at least a minute. Heat the two tablespoons of oil in a pot and add the quinoa. Stir for a minute to toast the quinoa slightly. Add the stock or if you are using water add the water and season it with salt and pepper. Bring to a boil and then lower to a simmer and simmer the quinoa for about 15 minutes until all the water is absorbed. Once the water is absorbed close the flame and leave the pot covered to let the quinoa steam. Uncover after 5 minutes, fluff the quinoa with a fork and let it cool.

Meanwhile, while the quinoa is cooking, preheat your oven to 375. On a baking tray place the cubed beets and sweet potatoes. Drizzle on the 3 Tablespoons oil, season with salt and pepper, mix and place in the oven. Roast the vegetables until they are easily pierced with a knife (the beets will be a bit firmer than the sweet potatoes).

To assemble, place the quinoa in a bowl. Top with the scallions, roasted beets and sweets. Drizzle the dressing over it all and garnish with the sesame seeds and chopped parsley.

For the Dressing:
1/2 cup tahini paste
3 Tablespoons lemon juice
1 tsp salt
1 large clove garlic
4 Tablespoons Silan (or maple syrup or agave nectar)
1/3-1/2 cup warm water as needed

Whisk together the tahini, lemon juice, salt, garlic and silan. The mixture will be thick and a little hard to mix. Slowly mix in the water adding as much as needed until you achieve the desired consistency (you should be able to drizzle it over the salad.)



Tuesday, July 14, 2015

9 Days Recipes 2015

Back by popular demand it's the 9 days recipe collection! Every year I get lots of feedback about how helpful my 9 days recipe round up is, so here we go again! Though we may make dairy meals often during the year, many of us find menu planning for 9 days worth of them daunting. So here are a whole bunch of awesome recipes to help you out! Enjoy!


Soups and Salads:
Asparagus Soup (Pareve or Dairy)

Roasted Tomato Soup








Corn Chowder
Summer's Bounty Soup
Blooming Onion and Cheese Bread
Edamame Quinoa Salad
Quinoa Salad with Roasted Broccoli and Halloumi Cheese
Mango and Black Bean Quinoa Salad
Tortellini Salad








Greek Salad with Lemony Garlic Dressing
Summer Wheatberry Salad
Caprese Wheatberry Salad
Baby Kale Salad with Roasted Beets and Feta Cheese
Fish:
Tuna Croquettes with Horseradish Cream Sauce

Fish Tacos
Kani Avocado Salad


Halibut Piccata
Maple Sesame Salmon
Pesto Halibut with Roasted Tomatoes
Panko Parmesan Crusted Salmon








Wasabi Ginger Salmon
Pan Fried Halibut with Lemon Cream Sauce
Sun Dried Tomato, Basil and Pine nut Crusted Salmon
Crispy Golden Fish Sticks


Quiches and Tarts:
Rustic Salmon Tart
Zucchini Galette








Tomato Basil and Goat Cheese Quiche
Asparagus and Leek Quiche
Potato Leek "Soup" Quiche
French Onion Quiche
Swiss Chard and Leek Tart
Spanakopita Strudel

Pastas/Mains:
Red Lentil Veggie Burgers


Mexican Quinoa Stuffed Pepper


Crispy Cheesy Zucchini Quinoa Cakes

Black Bean and Rice Enchiladas
Sweet Potato Veggie Burgers
Cherry Cheese Knish

Cheesey Cheddar Zucchini Bread
Eggplant Meatball Subs
Savory Cheese and Onion Noodle Kugel
Baked Blintzes

Eggplant Involtini
Not Your Grandmother's Tuna Noodle Casserole
Falafel

Penne ala vodka
Asparagus and Rigatoni with Boursin Cream Sauce
Fettuccine Portabella








Spinach and Ricotta Gnudi








Baked Spinach and Artichoke Pasta
Cheese Latcakes
Broccoli and Cheese Stromboli
Vegetarian Stuffed Peppers
Veggie Chili
Salmon Pasta Pesto
Salmon Papardelle with Lemon Cream sauce








Baked Eggplant Spaghetti
Baked Butternut Squash and Cheese Polenta
Chickpea Burgers with Lemon Garlic Aioli








Broccoli Potato and Cheese Latkes

Extras:
Roasted Garlic Mashed Potatoes
Oatmeal Cookie Pancakes
Blueberry Ricotta Pancakes
Banana Buttermilk Pancakes
Zucchini Blueberry Bread

Monday, May 18, 2015

Crispy Cheesy Zucchini Quinoa Cakes


Spring is here and summer is around the corner and you know what that means, right? It means I am once again faced with an overabundance of beautiful zucchini and need to come up with lots of new ways to use it up. Enter these cute little babies. With Shavuot coming up I wanted to make something dairy but also light as I tend to eat lighter as the weather warms up. These are the perfect little bites of spring- hints of lemon and basil that I think go beautifully with zucchini, some Parmesan cheese because everything is better with cheese, and the exceptionally crispy crust made by crisped quinoa. Delish! Serve with some sour cream mixed with a little lemon and basil and you are good to go. Enjoy!


2 cups shredded zucchini (preferably the dark zucchini not the lighter squash)
1/4 tsp salt
1/2 cup quinoa
1 cup vegetable stock or water
1 medium onion, finely diced
2 cloves garlic
2 Tbl olive oil
1 tsp fresh lemon zest
2 Tbl minced fresh basil
1/2  tsp dried oregano
1 egg
1 cup bread crumbs (or up to 1/2 cup more as needed)
1 cup shredded Parmesan cheese
salt and pepper to taste
oil for shallow frying


Place the zucchini in a colander and sprinkle with the salt. Let the zucchini drain for about half an hour. Meanwhile, cook the quinoa in the vegetable stock or water- rinse the quinoa well, place in a small pot, pour in the water, season with salt and pepper, bring to a boil then lower to a simmer and cook about 15 minutes, until the water has been absorbed. Turn off the flame and keep the pot covered for another 5 minutes. Remove cover and fluff the quinoa with a fork.
In a frying pan (the same one you will use to fry the cakes) heat the 2 Tbl of olive oil and saute the onion and garlic.
Mix together the drained zucchini, quinoa and the rest of the ingredients. Season well with salt and pepper. Form mixture into cakes, pressing them together well so they won't fall apart and fry them in a little bit of oil until crispy on both sides.