Passover Recipes from Alma
Monday, March 29, 2010
Quinoa with Almonds and Dried Cherries:
6 cups cooked and cooled quinoa (about 3 cups raw -cook one cup quinoa to two cups water until tender)
6-8 thinly sliced scallions, white and green part
2-3 tsp salt
1 cup chopped almonds
1 cup chopped dried cherries (or craisins if need be)
1 TBS orange zest from 1-2 oranges
ground pepper
In a large bowl,combine all the ingredients for the salad
Dressing:
2/3 cup Orange juice
1/2 cup olive oil
(you will only use about 1/2-3/4 of this dressing so use the rest for another time
whisk together until completely emulsified
Pour dressing, not all of it, over the salad, stir until all quinoa is coated with dressing and adjust salt and pepper. Enjoy!
FIRM, DENSE, Matzoh Balls- Sephardic style:
1 cup matzoh meal
1/2 cup water
4 eggs, beaten
1/3 cup butter melted (margarine if you are keeping Kosher)
1 tsp salt
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 cup chopped almonds
Broth Suggestion:
2 Quarts chicken broth
2 Quarts veg. broth
1 large chopped onion
1 lb bag small carrots
1 bag celery, chopped
1 handful fresh dill
Boil all together and adjust salt and pepper.
For the Matzoh balls:
In a mixer or by hand, mix all the dry ingredients until well blended. Add all the wet ingredients and mix until blended. Put in a covered bowl or tupperware in fridge for about 30-60 minutes or until it is like a more solid dough (just not sticky and unworkable). Put in freezer if you are in a hurry.
Drop golf ball size balls into the boiling soup until they float up to the top. Add the balls only when you are close to eating time to prevent them from falling apart from being in the soup for too long.
Note: Make extra dough and keep it in a tupperware or covered bowl for future soups that week.
About Alma
Alma is an amazing chef and she is revolutionizing how women approach meal planning on her blog www.takebackthekitchen.com. She'll be helping Suzy's galpals Take Back the Kitchen by sharing her delicious and simple recipes.
6 cups cooked and cooled quinoa (about 3 cups raw -cook one cup quinoa to two cups water until tender)
6-8 thinly sliced scallions, white and green part
2-3 tsp salt
1 cup chopped almonds
1 cup chopped dried cherries (or craisins if need be)
1 TBS orange zest from 1-2 oranges
ground pepper
In a large bowl,combine all the ingredients for the salad
Dressing:
2/3 cup Orange juice
1/2 cup olive oil
(you will only use about 1/2-3/4 of this dressing so use the rest for another time
whisk together until completely emulsified
Pour dressing, not all of it, over the salad, stir until all quinoa is coated with dressing and adjust salt and pepper. Enjoy!
FIRM, DENSE, Matzoh Balls- Sephardic style:
1 cup matzoh meal
1/2 cup water
4 eggs, beaten
1/3 cup butter melted (margarine if you are keeping Kosher)
1 tsp salt
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 cup chopped almonds
Broth Suggestion:
2 Quarts chicken broth
2 Quarts veg. broth
1 large chopped onion
1 lb bag small carrots
1 bag celery, chopped
1 handful fresh dill
Boil all together and adjust salt and pepper.
For the Matzoh balls:
In a mixer or by hand, mix all the dry ingredients until well blended. Add all the wet ingredients and mix until blended. Put in a covered bowl or tupperware in fridge for about 30-60 minutes or until it is like a more solid dough (just not sticky and unworkable). Put in freezer if you are in a hurry.
Drop golf ball size balls into the boiling soup until they float up to the top. Add the balls only when you are close to eating time to prevent them from falling apart from being in the soup for too long.
Note: Make extra dough and keep it in a tupperware or covered bowl for future soups that week.
About Alma
Alma is an amazing chef and she is revolutionizing how women approach meal planning on her blog www.takebackthekitchen.com. She'll be helping Suzy's galpals Take Back the Kitchen by sharing her delicious and simple recipes.
