amazon

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 2016

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
Quinoa Salad with Roasted Beets and Sweets and Tahini Silan Dressing

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
Spinach and Artichoke 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