Family Favorite-Baked Potato With Broccoli and Cheese

kosher recipes

Family Favorite-Baked Potato With Broccoli and Cheese

1 Comment 31 March 2010

After scouring the internet for a non-creamcheesy,non-heavy buttery baked potato recipe, I decide that it was time to go back to Susie Fishbein‘s  recipes. I made these baked potatoes for a big dairy dinner last  year on the Holidays, and it was a great hit.

Please adjust quantities for the amount of people you are serving.

Ingredients for this Kosher Recipe

3 large russet poatoes

olive oil

1 cup broccolli florets

1/2 cup shredded Cheddar cheese

2 tsp potato starch

2 tsp milk

1/2 tsp sea salt

 

Directions for creating this Kosher Recipe

]Preheat oven to 400 degrees F.

Scrub and dry each potato and cut a large X into the top of each potato.

Place potatoes on a baking sheet and brush with olive oil.

Bake for 1 hour and remove when soft.

Steam chopped broccoli till tender about 5 minutes.

Drain and add cheese to the broccoli.

Place potato starch in a bowl add milk and stir to dissolve. Add salt.

Add this mixture to the broccoli and cheese.

With a wooden spoon stir mixture over low flame.

Pour 1/3  mixture into potato X extending over the sides.

Keep warm until ready to serve.

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Its Time to Cut Your Magnolia Trees!

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Its Time to Cut Your Magnolia Trees!

No Comments 31 March 2010

by Claudia Bildirici

Depending on the weather each year, the Magnolia tree starts to bud.

At that time, you can cut these buds to display at your holiday table.

The branch is very thick, so be careful and make sure you have good cutters. If it has flowered, than it is too late to cut it!

1-Place the branch when it is just a BUD  in warm water.

Not a vase just yet!

2-In approximately one week it will bloom indoors.

3-Wow! You will love the results. Float them in a bowl or a heavy vase.This heavy branch may tip so use rocks at the base.

If its not your tree, please ask permission. I’m not responsible for any arrests made!

By the way, my tree is off limits! Enjoy. Happy Holiday.

After Passover, you can enjoy my  homemade biscotti. Check out  http://www.lottiebiscotti.com/.




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Super Chic Hostess Gifts for the Jewish Holidays

kosher recipes

Super Chic Hostess Gifts for the Jewish Holidays

1 Comment 31 March 2010

 

Dear Hostesses,

Since I love seeking out fun items for gifts giving, I decided to share my fun finds with all of you.

Each one of these items are treasures that I would personally enjoy gifting, and I hope you will too!

Order this week so we can personalize in time for the holidays!

MarleneHappy Hanukka Gifts under $100.


Silk Painted Challah Cover
thejewishhostess.3dcartstores.com

Hanukkah Kosher Gourmet Chocolate
thejewishhostessshop.com

Monogrammed Crystal Paperweights
thejewishhostessshop.com

Monogram Lucite Trays
thejewishhostessshop.com

Kiddush Cup with Turquoise Artistic Detailed Base
thejewishhostess.3dcartstores.com

Monogrammed Crystal Coasters
thejewishhostessshop.com

Happy Holiday!

 

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Passover Gifts: Round 2!

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Passover Gifts: Round 2!

1 Comment 30 March 2010

You still have time to order things and have them arrive at your doorstep in time for Seders!

So here goes: Hostess gifts, Round 2!

Passover Gift - Option 1. Monogrammed Soaps from Pottery Barn $39.00

I love these, and would be thrilled if someone gave me these as a gift!

Passover Gift - Option 2. SurEvolution Frangipani Server Set $39.00

I actually have given these to someone when I ate by them on a Friday night! She loved them and still uses them!

Passover Gift - Option 3 Georg Jensen Season Candleholder  $110.00

This candelabra would look really cool as a centerpiece!

Passover Gift - Option 4. Diptyque Bais Noir Candle $68.00

I cant believe that people spend $68.00 on a candle but this brand has a cult following! If your hostess loves candles she may flip for these.

Passover Gift - Option 5 .Luciano Pitcher By Match Pewter $305.00

I love this pewter pitcher precisely because it is being used as a vase. It has that old world elegance.

Passover Gift - Option 6. Pear Salt Cellar by The Clay Company $28.00

I cant live without my Maldon Sea Salt… and I use little salt bowls to hold it! Salt tastes so much better when you crush it with your fingers right over a dish… Its healthier too. Sea salt is much better for you than table salt. 

Passover Gift - Option 7. Set of Four Agate Coasters $60.00

I love this set of coasters. They are colorful, naturally beautiful and you will help prevent ring stains! Your host will thank you! 

Passover Gift - Option 8. Claus Porto Soaps $19.00

I bought these soaps so many times! Once for myself, once for a Chanuka grab bag and once for a giveaway on my other blog Sketch42! Obviously, I adore them!

Passover Gift - Option 9. Style & Substance: The Best of Elle Decor $30.00

A coffee table book is a great gift for a hostess! Find out your hostess’s interests and you can find a chic book on the topic! 

Passover Gift - Option 10 PortoMarinica Teapot, Sugar Pot and Creamer $260.00

This set is beyond beautiful! The crisp white porcelain is offset by the modern geometrics of the pattern! Any hostess would be lucky to have this!



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Passover Coke

kosher drink recipes

Passover Coke

1 Comment 28 March 2010

Each year, Coca-Cola makes Coke with real sugar for American Jews to drink during Passover. Normal  everyday Coke contains high fructose corn syrup, an ingredient that has been getting slammed in the media, but one that is much cheaper than sugar.

There are a group of “Real Coke” enthusiasts who buy it in bulk during Passover because they want to drink Coke with no high fructose corn syrup! Some people even seek out the sugar Coke in small Mexican restaurants and grocery stores! Sugar was part of the Original Coke recipe until the 1980′s when they started slowly switching over to HFCS because it was cheaper!

Does this Coke really taste better? You can read a one blogger’s thoughts on his Coke for Passover review here.

Look for the Coke with the yellow cap; Stock up now and drink it all year!!

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Rice Pudding for Kids- A Special Treat

kosher recipes

Rice Pudding for Kids- A Special Treat

No Comments 28 March 2010

photo-annabel carmel

Sephardic Jews are permitted to eat rice on Passover. This Rice Pudding recipe is a great calcium-rich breakfast treat for kids, since the morning cereal selection is so limited during this week. Sliced apricots, nuts, cinnamon, and strawberries, and even strawberry jam  are all healthy toppings to try on top of your Kosher for Passover (Sephardim), Rice Pudding!

Ingredients for Your Rice Pudding

3 1/2 tablespoons Arborio/risotto rice
2 cups milk
1 to 2 tbsp caster sugar
1/2 tsp vanilla extract

Directions to Create this Rice Pudding

Put the rice, milk and sugar in a heavy bottomed saucepan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 – 35 minutes, occasionally stirring your rice pudding.

Information:

MAKES 6 PORTIONS of Rice Pudding

reprint of rice pudding from http://www.annabelkarmel.com

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Bring on the Veggies

kosher recipes, kosher vegetable recipes

Bring on the Veggies

No Comments 26 March 2010

Vegetables are often viewed as  side dishes  alongside a heavier entree. But why not make the vegetables the main attraction at your next meal?

Vegetable Tian                                         

Serves 4-6

Ingredients for this Kosher Recipe

  • Good olive oil
  • 2 large yellow onions, cut in half and sliced
  • 2 garlic cloves, minced
  • 1 pound medium round potatoes, unpeeled (yukon gold)
  • 3/4 pound zucchini
  • 2 medium sized eggplant
  • 1 1/4 pounds medium tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus extra sprigs
  • optional- 2 ounces of Mozzarella cheese, grated

Directions for preparation

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Recipe adapted from Barefoot in Paris

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Custom Mosaic Gifts!

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Custom Mosaic Gifts!

2 Comments 25 March 2010

My friend Hannah is one of the most talented girls I know! She makes bows for all of our daughters, bakes Challah every week and she has one really phenomenal talent that I just HAD to share with you all: She creates gorgeous mosaic gifts! It started as a hobby when we were kids: we all took art classes together. One summer we did mosaics instead of painting. I stuck with the painting and haven’t made a cent! She stuck with the Mosaics and has turned it into a career!

She makes everything from Shabbat trays, monogramed backgammon sets, picture frames, even a menorah!

Her pieces are so beautiful:





 

I really cant believe how good she is! The trays, the backgammon sets! Monogrammed! I die.

I am ordering a monogramed backgammon set for my living room stat. I already have an adorable picture frame with my baby’s name that Hannah gave me as a baby gift!

Her prices range from $30 for a small picture frame to Shabbat trays at $175, Monogramed trays start at $225.

Email her at mailto:mosaicsbyhannah@gmail.com to order.

Happy Passover! I bet Hannah makes one killer Matzah tray!!!

Click and Pick 3 great cookbooks! HERE

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Chicken with Roasted Fennel by Mark Bittman of the NYT

kosher chicken recipes, kosher meat recipes, kosher recipes

Chicken with Roasted Fennel by Mark Bittman of the NYT

No Comments 25 March 2010

I love Mark Bittmans recipes. When I saw this chicken and fennel recipe featured in his column, I knew it would be a perfect for the holiday , since all of the ingredients are easy to find, and kosher for Passover. Its also doesn’t require too many complicated steps, which is exacty what we DONT need on Passover . Roasted fennel is also one of my favorites. I can’t wait to try it.

reprint from the New York Times :

Roast Chicken With Fennel

Yield 4 servings

Time 40 minutes
Given chicken‘s tendency to become dry during cooking, I’d suggest one of two options: Use all drumsticks and thighs; these will flavor the fennel brilliantly, remain moist even if you overcook them slightly, and give you the crunchiest skin. (If you separate drumstick from thigh at the joint, a simple cut, you’ll also reduce cooking time by about 10 minutes.) Or cut up a whole chicken. If you do this, cut apart the drumsticks and thighs so they cook almost as quickly as the breast pieces. Even then, you may want to remove the breasts early to keep them from drying out.

Ingredients for this Kosher Recipe
  • 1/3 cup extra virgin olive oil, or as needed
  • 2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
  • Salt and freshly ground black pepper
  • 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
  • Chopped fresh parsley leaves for garnish
  • Lemon wedges
Directions for this Kosher Recipe
  • 1. Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • 2. Top fennel with the chicken parts, skin side up. Ideally, you’ll have a layer of fennel pretty much covered by a layer of chicken, but it’s fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • 3. The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
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Bar Carts: Retro Chic Entertaining.

at home, kosher drink recipes

Bar Carts: Retro Chic Entertaining.

3 Comments 24 March 2010

One part nostalgia, and two parts chic, bar carts and bars in general are a must for holiday parties.

This is my own vintage bar cart. I am about to de-stock it for Passover and I decided to post about it because there is nothing more essential to entertaining than a good bar area. It doesnt have to be a cart. If you purpose out a desk or a console as your bar, it is just as good!

Lately, bar carts have been everywhere in the design world. From the late Domino Magazine that LOVED them, to a recent article in the New York Times featuring the bar cart of fellow blogger Eddie Ross, bar carts are bringing back that romantic notion of “Cocktail Hour.”

The trick to having a chic bar  cart is quantity and repetition. You want your guests to feel like the drinks are abundant, not like they shouldn’t drink the last of the Vodka! (To all of you non drinkers, even your sodas and Pellegrinos can be set up on a bar. But, I DO NOT want to see a 2 liter bottle of soda on your bar cart! )

Stock your bar with tons of glasses in different heights, an ice bucket, chic coasters, cans of soda, sparkling and flat water. Display cut limes and lemons in fancy bowls.

For Passover, make sure you have plenty of wine around, since it is one of the few liquors that are Kosher for Passover! You need an easy to use corkscrew on hand!

If you dont have a bar car or even a table you can use a tray to display your drinks and get the same effect.

A tiny bouquet and a small bowl of olives dress up this little tray.

Decanters, martini shakers come in all shapes and sizes and are a great addition to the bar area.


You can also make a signature cocktail for the evening and leave it on the bar in a pretty pitcher. Sangria is a Passover favorite at my house because you can use all the left-over wine!

Make sure your bar is in an area that is easily accessible. Bar carts roll around, that’s why they are ideal for parties.

Have a Happy Passover!!

Click and Pick- WIN 3 great cookbooks! HERE

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Spring Table Settings

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Spring Table Settings

2 Comments 24 March 2010

Your spring table should be awash with flowers, colors and little delights…

Use a colorful placemat or tablecloth.

Adorn each place setting with a small flower.


Your centerpiece doesn’t have to be flowers! Here the cakes carry the coral theme and are beautiful on cake stands of varying heights.


A little whimsy goes a long way.


Pink is a perfect color for a spring table. These centerpieces have butterflies added to their bouquets. Each place setting also has a little moss with a flower! How charming!

These blooming branches are very romantic. I also love how they rolled the napkin horizontally across the plate.

Colorful accents like napkin rings and a table runner pick up on the colors of the flowers.

I love how these placemats look with the plates! Orange and turquoise is one of my favorite color combinations!

These are painted paint cans in different sizes and colors. They are so elegant here. The flowers look like they were plucked right from the garden!

This photo makes me dream of summer! I wish I were at that party… Fruits like strawberries look great when displayed in small bowls scattered on the table.

Idea

The little bit of burlap gives this table a rustic but refined beauty.

Have a lovely spring!

Pictures Via Country Living.

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Gorgeous Cloth Napkins for the Holidays

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Gorgeous Cloth Napkins for the Holidays

2 Comments 24 March 2010

If you are using glass plates on Passover, your table is going to be needing something exciting to give it some life.

My delightful (haha) husband insists on cloth napkins EVERY NIGHT. And by now I am even starting to like them! They are definitely a must for company.

I am really loving the looks of these colorful printed cloth napkins… I think these are perfect for a holiday breakfast or lunch. They scream “Spring is Here”!!!

1. Crate & Barrel Butterfly Print Napkin $4.95

 

2. Crate & Barrel Marimekko ® Lepo Napkin $6.95

 

3. Pottery Barn Spring Sparrow Napkins & Place Mats, Set Of 6 $48.00

4. Horchow’s 12 Hemstitched Linen Dinner Napkins, Monogrammed $77.90

 

5. Kelly Wearstler for Sferra $125.00

 

6. Kelly Wearstler for Sferra $125.00

 

For more ideas on how to make your house and life extra awesome, visit my blog Sketch 42.

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Winegirl’s Suggestions for Passover Wines

kosher drink recipes

Winegirl’s Suggestions for Passover Wines

2 Comments 23 March 2010

French wines are usually made to accompany food.

Winegirl here… With a bit of history and some suggestions for this Passover Holiday……….

The Four Cups of wine used in the Pesach Seder primarily symbolize the four distinct redemptions promised by G-d to the Hebrews as told in Shemot 6:6-7. Since each of these cups of wine symbolize an action that was performed by G-d, Jewish people fill a small cup or small wine glass with wine at four different points in the Passover Seder and drink each cup of wine. Drinking from The Four Cups of Wine also tells us that we can actively pursue these goals ourselves, meaning that we can actively free ourselves from whatever enslaves us.

These are positive goals to salute by having a drink!

This Passover, here are a few suggestions for your four cups:

Some of my favorites from the Baron Herzog California are:

Baron Herzog Cabernet Sauvignon Special Reserve 2006- Alexander Valley, CA
Wonderful complexity, finesse and depth of flavor, with layers of earthy currant, plum, wild berry, spice and cedar. Long elegant aftertaste- Deeply aromatic, full-bodied, with silky tannins settling in nicely to show a gentle hand with the wood. On the nose and palate blackberry, blackcurrant and purple plums, those matched nicely by notes of spicy cedar wood.

Baron Herzog Zinfandel Special Reserve 2006 (image below)- Lodi, CA
A rich and powerful wine with lush texture and well-defined blackberry and spice flavors- Dark garnet, full-bodied, deep and concentrated with still intense tannins and wood waiting to settle down but showing fine balance and structure that bode well for the future. On the nose and palate blackberry, purple plum, spices and peppermint, all coming together in a long, mouth-filling finish.

Baron Herzog Jeunesse,(image below) Central Coast –A youthful nose of fresh berries, cherry and floral aromas, finishing with a soft texture and a hint of sweetness, the Baron Herzog “Jeunesse” celebrates the fresh, fruity quality of young red wine. Not for the cellar, this easy-drinking Cabernet is ready to be enjoyed with all manner of meals.

For White Wine lovers, try:

Baron Herzog Chenin Blanc, Central Coast – this wine is light and refreshing with just a hint of sweetness. There are nice apple and melon notes up front, followed by an easy drinking finish.

All these wines can be found at the Baron Herzog winery at Oxnard, Calififornia .I recommend it highly to get a tour and attend a wine tasting there. The restaurant ,Tierra Sur Restaurant, is inside Herzog Wine Cellars new state-of-the-art winery.This is Chef Todd Aarons’ second incarnation of Mediterranean influenced seasonal cuisine, this time utilizing California’s local produce. Chef Aarons is a veteran of Zuni Café in San Francisco and Savoy in Manhattan, and is now returning home to California to make Tierra Sur his new abode.

Click and Pick- WIN 3 great cookbooks! HERE

www.baronherzog.com

A Happy and Healthy Passover to all!

Enjoy-
Xoxo ………Winegirl

  • Wine: Making Kosher Wine, Finding a Path Back to the Fold (nytimes.com)
  • Best Bet Passover Wines – Vol 2.0 (winetastingguy.com)
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Flourless Chocolate Cake

kosher dessert recipes, kosher recipes

Flourless Chocolate Cake

No Comments 23 March 2010

My niece Shirley makes this fabulous recipe  all year round. Though she is an overloaded  NYU student, she still

finds the  time for her kosher baking business. She caters any kind of party and is as sweet as her muffins and cakes!

Check out her website homebakedbyshirl.(p.s.would you ever believe that her 14 year old brother built her website???)

This recipe is from Smitten Kitchen. Each recipe on this site is mouthwatering.

photo: Smitten Kitchen

To Make a Four-Layer Chocolate Cake

For cake layers:

12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar
1/2 teaspoon salt
2 tablespoons Dutch-process unsweetened cocoa powder

For filling:

2 cups heavy cream
6 tablespoons confectioners sugar, sifted
4 tablespoons Grand Marnier*

Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

Beat yolks, 2/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks (you will need an enormous bowl for 12 egg whites).

Gradually add remaining 2/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly over four baking pans and bake until puffed and top is dry to the touch, 15 to 18 minutes, rotating cakes between racks to ensure they bake evenly. Transfer pans to cooling racks and if necessary, loosen edges with a knife.

Sift cocoa powder over top of cake layers and place a piece of waxed paper over the top of the pans. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. Place layers in the freezer for about an hour, until they are firm enough to be carefully lifted without breaking.

Make filling:

Beat cream with powdered sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks.

Fill and roll cake: Bring first cake layer out of the freezer and arrange on platter, cocoa side down. Spread one-quarter of filling evenly over the cake. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat this process until all layers and whipped cream are used.

Keep cake in the refrigerator until you are ready to serve it. Two hours should be more than enough to assure that the layers are no longer frozen.

Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish.

* You can substitute the following for Grand Marnier: 4 tablespoons Cognac and 1 teaspoon vanilla; 4 tablespoons cocoa and 1 teaspoon vanilla; or 4 teaspoons instant-espresso powder or instant-coffee granules dissolved in 4 teaspoons water plus 1 teaspoon vanilla.

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Black & White Striped Tables: Kosher Style

at home, DIY, holiday table settings

Black & White Striped Tables: Kosher Style

1 Comment 22 March 2010

Blog reprint from Sketch42

I’m so wanting a black and white stripe table cloth for my dining room table. I think it looks really fresh and exciting, especially when its super wide, like the one below.

Here it is on the chairs, I love it. Looks kind of summery and outdoorsy.

This one is blue and white, but I love the nautical feel and I thought the picture was so pretty.

I love it here again… It looks great on a round table!

Softer, and with lucite chairs and feathers? I love the way the table cloth looks!

This rug, and those chairs, and that table cloth. YUM.

Very skinny stripes. But pretty.

Those curtains. WOW.

Napkin anyone?

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Quinoa – The Healthy Alternative to Pasta

kosher pareve recipes, kosher recipes

Quinoa – The Healthy Alternative to Pasta

No Comments 22 March 2010

By Nicole Cohen of Sketch42

Quinoa may seem like a grain, but it is really more closely related to vegetables like beets or spinach!  It’s delicious and nutritious alternative to a pasta salad, and it’s perfect for passover because its hearty like a grain. It tastes great cold and tossed with tons of veggies!

To make the Quinoa:

Recipe Ingredients:

1 cup quinoa
1 1/2 cups cold water
1/2 tsp salt

Cooking Directions:

Soak the quinoa first for 15 min – 1/2 hour in it’s cooking pot. Soaking loosens up the outer coating of saponin, which can give a bitter taste if not removed.
If you don’t have time for long soaking, use hot water and soak for five minutes, then give an extra rinse or two
To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a seive at the last.
Put the quinoa back in the pot, add more water, and rinse again once or twice, until the rinse water is pretty clear
Drain quinoa well in the seive.
Place quinoa in the pot, add the water & salt.
Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
Cook for 20 minutes.
Remove from heat and allow to sit five minutes with lid on.
Fluff gently with a fork and serve. Quinoa is delicious on it’s own or in the recipe below:

Then add:

1 can of whole corn kernals

1 can of baby corn, chopped

1 can of black beans (please ask your rabbi as to the kashrut of beans on Passover)

1 cup of grape tomatoes, halved

2 scallions, chopped

1 can black olives, halved

1 red bell pepper, chopped

Toss all of the ingredients with the Quinoa and add the following dressing:

1/4 cup olive oil

Juice of 1 lemon

1 Tbsp cumin

Salt to taste

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