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April 11, 2014     Heritage Florida Jewish News
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April 11, 2014

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HERITAGE "FLORIDA JEWISH NEWS, APRIL 11 , 2014 PAGE 17A Newly kosher-for-Passover quinoa dishes leap for the seder table By Mollie Katzen Vegetarians, and especially vegans, need some high-protein plant food with a bit of heft to keep them going during Pass- over, especially if observing the Ashkanazic tradition that forbids eating kitniyot--a category that includes legumes, most grains, and some seeds. Meat eaters also might want to break the monotony of potatoes, matzoh, or matzoh affiliates (farfel) in their carbohydrate options. Enter quinoa--the tiny, ancient, highly nutritious grain originally from Peru--to address the need. In December 2013, the Orthodox .Union (OU) announced that quinoa will now be certified as kosher for Passover. Quinoa is delicious, texturally interesting, and compatible with enough other ingredients to give it a wonderful range on your Passover seder table. Here are three savory quinoa dishes that celebrate not only Passover itself, but the spring season in general: Quinoa Pilaf with Asparagus and Leeks (Possibly stuffed into grilled portobello mushrooms) Servings: 6 Enjoy this springy pilaf plain as a side dish, or heap it into grilled portobello mushrooms for more of an entree. It's cheerful, easy, and delicious. The pilaf keeps well in a tightly covered container in the refrigerator for up to five days and reheats easily in a microwave or on the stovetop. Same with the mushrooms. The best way to clean leeks is to cut them first (in this case, very thin circles) and then submerge them in a bowl of cold water. Swish them around, then lift them out and into a colander. Change the water and repeat, then spin and/or pat dry. Ingredients: 1 cup uncooked quinoa 1 1/2 cups water I tablespoon olive oil (plus extra to taste) 1 heaping cup very thin leekrings (1 medium leek)- cleaned and dried I teaspoon minced or crushed garlic 1/2 pound asparagus, trimmed and cut into 1-inch pieces 1/2 teaspoon salt Black pepper 4 ounces feta cheese, cut into tiny dice Optional: Six 4-inch Portobello mushrooms, prepared for stuffing (see below) Directions: 1. Combine the quinoa and water in a saucepan. Bring to a boil, lower the heat to the slowest possible simmer, cover, and t:ook (with a heat diffuser, if available, inserted underneath) until the grains are tender--20 to 30 minutes. Remove from the heat and fluff with a fork to let steam escape. Set aside. 2. Place a large, deep skillet over medium heat and wait about a minute, then add the olive oil and swirl to coat the pan. Toss in the leek rings, and saut for about 5 minutes. When the leek is very soft, add the garlic, asparagus, and 1/4 teaspoon of the salt, and cook, stirring often, until the asparagus is just tender--about 5 minutes, depending on its thickness. 3) Fork in the cooked, fluffed quinoa, and stir to combine, adding the remaining 1/4 teaspoon salt and a generous amount of black pepper as you go. Stir in the feta as well. If the mixture seems dry, you can drizzle in a little extra olive oil. Serve hot or warm, plain or stuffed into mushrooms. Grilled Portobello Mushrooms directions: Here is a way of cooking portobelios that greatly firms them up and condenses their flavor, getting them ready to stuff--or to simply enjoy plain. Remove the mushroom stems, and wipe the caps clean with a damp paper towel. Place a heavy skillet over medium Mollie Katzen Green onion-quinoa cakes. heat for about 2 minutes. Add a little olive oil, wait about 30 seconds, then swirl to coat the pan. Place the mushrooms cap-side down in the hot oil, and let them cook undisturbed for about 10 minutes. Turn them over and cook on the other side for 10 minutes, then flip them over one more time, to cook for about 5-10 more minutes on their cap side once again. Green Onion-Quinoa Cakes Servings: 4-5 (about 10 cakes) using 1/4 cup measure to scoop the batter These appealing and tasty disks are crisp on the outside and fork-tender throughout. They're wonderful as a breakfast or brunch entree, topped with salsa or with strips of roasted red pepper (okay to use some from a jar, for convenience, if it complies with your kashrut). This is also a fun side dish or appetizers. You can make the batter and even form the cakes up to two days ahead of time, and store it--covered--in the refrigerator. No need to bring it to room temperature before frying. Ingredients: I cup uncooked quinoa 1 1/2 cups water 4 scallions, very finely minced (whites and reasonable greens) 1/2 teaspoon salt Black pepper 2 large eggs beaten Butter for the pan Nonstick spray 'Directions: 1. Combine the quinoa and water in a saucepan. Bring to a boil, lower the heat to the slowestpossible simmer, cover, and cook (with a heat diffuser, if available, inserted under- neath) until the grains are tender--20 to 30 minutes. Remove from the heat and fluff with a fork to let steam escape. Add the scallions, salt, pepper, and beaten eggs, and stir well to combine. (It's fine if the quinoa is still hot.) 2. Meanwhile, melt some butter in a heavy skillet over medium-10w, and swirl to coat the pan. Lightly spray a 1/4-cup measure (ideally one with a handle) with nonstick spray, and use it to scoop the batter, evening off the top with a knife, to form neat cakes. Shake the formed batter into the pan, and cook on both sides until golden and crisp. Depending on your pan and your stove, this will take approximately 5 minutes (or perhaps a little longer) per side. Serve hot or warm. Speckled Quinoa Salad Servings: 5 or more Fluffy quinoa combines beautifully with an assortment of colorful vegetables, apples, currants, and almonds to make a bright lunch salad, laced with olive oil, lemon, and honey. The contrasting textures are fun and refreshing--and the Study Skills, Elementary and Middle School Math, Pre-Algebra, Algebra, Geometry, Reading Comprehension, Language Arts SAT I ACT I FCAT I TOEFL I GED Passover seders in Central Florida Congregation Beth Shalom of Orange City adult (13+) $5/child; non members: $15/adult $10/child. Temple Congregation Beth Shalom will conduct a Kosher for Passover will provide chicken and matzo. Members are asked to bring seder led by Rabbi Winston Weilheimer at 6:30 p.m. April 14, a side dish and their own seder plate. in the in Social Hall at Our Lady of Lakes Catholic Church, RSVP {o 1310 Maximilian St., Deltona. Congregation Bet Chaim Reservations will be taken through April 6. Anyone interested First Night seder: Monday, April 14 at 6:30 p.m. at Bet Chaim, in attending is asked to call 386-804-8283 for information 426 Lake Port Cove, in Casselberry - about prices and reservations. Cantorial Soloists Joe and Lynn Goldovitz will be officiating. Doors will open at 6:15 p.m. Reservations are confirmed upon Non-members: $35 adults; $20 children 12 and under; mem- payment only. bers: $25 adults; $15 children 12 and under. Reservations Congregation Shalom Aleichem required: RSVP to by April 9, 2014. Congregation Shalom Aleichem is having a Passover seder, at Celebration Jewish Congregation the Temple on April 14. It is open for guests. The cost is $35 CJC's second night Passover seder dinner service will take place for adults and $10 for children under age 10. You may make a on Tuesday, April 15, 6:30 p.m. at Celebration's Heritage Hall. reservation by contacting Carol Lowenstein at 407 846 6302. Under the spiritual leadership of Rabbi, Dr. Richard Cowin, CJC The Temple is located at 3501 Oak Pointe Blvd, Kissimmee families, friends and communitywill enjoy a truly outstanding- FL 34746. seder experience. Rabbi Cowin has selected a Haggadah that Congregation Beth Am will allow for a comprehensive, yet expeditious seder service. First night seder, Monday, April 14, will be led by Rabbi Rick The kosher-style cuisine will be prepared by Too Jay's Catering Sherwin. It begins at 6:30 p.m. The seder will be c.atered by of Orlando, The seder dinner buffet menu contains traditional Artisan's Catering. Passover favorites for adults and children - gefilte fish/chopped Cost: adults: Beth Am member, $38; non-member, $48; Chii- liver, matzo ball soup, 1/4 roasted chicken or beef brisket or dren, ages 5-12, $20; children, under age 5, free; college student salmon, carrot tzimmes, green bean casserole, potato pancakes, from out-of-town, $10; active military, free. dessert, coffee/tea, beverages, and, of course, wine. Remit payment to the synagogue office 407-862-3505 or the Adults: $40 each, complete dinner with Haggadah Children secure payment page at (pre-bar/bat mitzvah): $20 each, complete dinner with Hag- Temple Shir Shalom gadah. , Secon d night Passover seder, Tuesday, April 15 at 6 p.m. at Please make your reservations today through CJC's website University Carillon United Methodist Church. Members: $10/ palette becomes even more interesting if you use red quinoa. Roasted almond oil can swap in for some or all of the olive oil. You can add more vegetables, if you like. The amounts and type are flexible. Ingredients: I cup quinoa 1 1/2 culYs water I to2finelymincedscallions (whites andreasonablegreens) A handful of flat-leaf parsley, finely minced 1/2 a medium-sized apple, chopped small I medium-sized carrot, minced 1/2 a medium-sized red bell pepper, minced A handful of currants 1/2 teaspoon salt (or to taste) 2 tablespoons fresh lemon juice 2 teaspoons light-colored honey A handful of almonds, chopped and lightly toasted Optionak Sliced or wninced radishes Finely minced red onion Finely minced celery and or fennel bulb Directions: 1. Combine the quinoa and water in a saucepan. Bring to a boil, lower the heat to the slowest possible simmer, cover, and cook (with a heat diffuser, if available, inserted underneath) until the grains are tender--20 to 30 minutes. Remove from the heat and fluff with a fork to let steam escape, then let it Cool to room temperature. Continue to fluff as it cools, to assure the grains stay separate. Transfer the cooled quinoa to a medium-sized bowl. 2. Add the vegetables and cm'rants, and stir to combine, sprinkling with the salt as you go. In a separate small bowl combine the olive oil, lemon juice, and honey, and whisk to blend. Pour this into the quinoa and vegetables, mixing to thoroughly combine. Serve at room temperature, or cover, chill, and serve cold. Stir in the almonds shortly before serving. With more than 6 million books in print, Mollie Katzen is listed by the New York Times as one of the best-selling cookbook authors of all time and has been named by Health Magazine as one of"The Five Women Who Changed the Way We Eat." Her most recent book is "The Heart of the Plate: Vegetarian Recipes for a New Generation" (Houghton Mifflin Harcourt 2013). years of teaching experience Dr. Betty Arsenault work one-on-one with your child. Member of IECA My Students Experience Success 409 Montgomery Road, Suite 165 [ Altamonte Springs, FL 32714 [ [ 407-869-8444 SONN7'S BBQ'"00" SllCg (