Tuesday, April 2, 2013

Passover Challenge

Even though I'm not Jewish, Passover is an exciting holiday for me! Not because I feel the need to sell my food or clean out my pantry, but because it's a week where everyone else has to eat a low carb diet! Haha, suckers! Well...I guess with that exception of most people eating their weight in matzo. That's not so low carb.

When I recently invited friends over to my place for dinner, it hadn't initially occurred to me that it was Passover and one of my good friends was observing. Which meant no bread (have I mentioned that I am on a bit of bread-making kick lately), pasta, refined flours, or beans. That sort of put a damper on my plan for Three-Bean Chili with a side of Cheddar Cornbread and Triple Layer Chocolate Cake for dessert.

No worries. When the going gets tough, the tough get....matzo? New favorite saying!

It was a challenge. And I love me some challenges!


The Tough Get Matzo Menu
Build Your Own Crepes (made with matzo flour)
Filling choices: roasted red pepper, sauteed spinach & onions, sauteed mushrooms, marinated chicken cutlet, cheese
Roasted Sesame Broccoli
Crunchy Quinoa Salad

Honey Cinnamon Ricotta Cheese with Macerated Berries (recipe to come!)

The Crunchy Quinoa Salad seemed to be the biggest hit. I share it with you now. Mazel Tov?

Crunchy Quinoa Salad

by Bonnie Graham
Keywords: bake nuts quinoa sweet potato
Ingredients (4 - 6 servings)
  • 1 cup quinoa, rinsed
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes, all around rhe same size
  • 1/3 cup walnuts, chopped
  • 4 scallions, sliced
  • 3 1/2 tablespoons extra virgin olive oil, divided
  • 4 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries (optional, I didn't have any on hand, but they'd be good!)
1. Preheat oven to 400ºF.
2. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one hour.
3. Place the sweet potato cubes into a roasting pan and toss with 1/2 tablespoon of the olive oil. Bake for 25 minutes, or until you can just pierce the cubes with a fork. Set aside.
4. In a small bowl, place the remaining three tablespoons olive oil, vinegar, honey salt, pepper, cumin and cinnamon. Whisk well.
5. When the quinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Add half the vinaigrette and mix with the whisk. Add more to taste, depending on how wet you like your quinoa; I add it all.
6. Add the sweet potatoes, walnuts, cranberries (if using) and scallions and mix gently. Serve at room temperature.
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1 comment:

  1. As the aforementioned Jewish friend observing Passover, I can vouch - this was delicious! Thanks for the recipe, Bon!