About Last Night-Cooking Demo
Last night was a blast. My daughter and I hosted a Hanukkah cooking demo for our synagogue and it was so great to go LIVE-albeit a little nerve wracking. While we didn't actually COOK, we provided two main recipes and one fun dessert that comes together in minutes, doesn't include frying or baking, tastes amazing, provided dinner for us afterward, and your body will thank you for the flood of nutrients.
Mediterranean Quinoa Pilaf
1 ½ cups quinoa
3 cups vegetable stock, chicken stock or water
1/3 cup chopped pitted dates (I did this in a food processor)
1/3 cup chopped pitted green olives
1 cup baby spinach chopped
2 TBSP. Extra Virgin Olive Oil
2 TBSP fresh lemon juice
1 red onion roasted
Kosher salt and pepper
1. Slice red onion -coat with 2 tsp. olive oil and salt and roast in oven at 425 until soft and brown. A little charred at edges is fine
2. In a saucepan cook quinoa in the broth (or water). Bring to a boil and let simmer for 15 minutes. When it’s done you should be able to fluff it with a fork. You can also do this in the microwave-combine quinoa and liquid and microwave for 15 minutes until fluffy.
Let it cool for 10 minutes.
3. In a medium bowl, combine the quinoa, roasted onions, chopped dates, chopped olives, and chopped spinach-Mix.
4. Add the olive oil and the fresh lemon juice. Mix to combine.
5. Season with salt and pepper.
Servings- 8 Prep Time-5 min Cook Time-10 min
Winter Kale Salad with Pear and Cranberries
1/3 cup toasted shelled sunflower or pumpkin seeds
10 ounces chopped kale (about 8-10 cups)
3 tablespoons olive oil
3 tablespoons fresh squeezed lemon juice (approximately 1 ½ lemons)
2 red Bartlett pears diced into 1/2 inch cubes
1/3 cup dried sweetened cranberries
1/4 teaspoon salt, or more to taste
1. Toast pumpkin seeds in a small skillet over medium heat, stirring frequently, till golden brown. Watch them carefully, they can easily go from brown to burned quickly. As soon as they're toasted, remove them from the hot skillet to keep them from overcooking further. (Again, if you're looking for ease and less pans to wash this can be done in the toaster oven, as soon as you hear them popping-turn off the toaster and let them sit in there for a few minutes to continue toasting and then take them out. Pay attention so they don't burn.
2. Place the kale leaves into a salad bowl and pour the olive oil over them. Massage the olive oil into the for 2-3 minutes until the kale is softened and slightly wilted. This will help remove bitterness from the kale and soften the kale considerably.
3. Add the lemon juice, diced pear, cranberries, and toasted pumpkin seeds to the bowl and sprinkle the salt evenly across the top. Toss the salad till well mixed.
4. Let the salad sit for at least 5 minutes at room temperature. Toss again, then serve. You may want to add a bit more olive oil. Refrigerate leftovers in a sealed container for up to 2 days.
1 cup chocolate chips ( we love Enjoy Life minis)
2 tsp. coconut oil
Melt chips and Coconut oil in a bowl in the microwave in 30 second increments.-turning the bowl in 1/4 turns each time.
When chocolate is melted (able to make smooth ribbons of chocolate when you hold the spoon up.) Take small teaspoonfuls and create circles on a parchment covered pan.
Sprinkle with chanukah sprinkles, sugar-your choice.
Freeze for 5-10 minutes.