Not all quinoa is created equal—at least that’s the case when it comes to finding Kosher for Passover quinoa. It was only recently that this healthy rice/noodle alternative became a hit amongst healthy eaters and though it’s not as popular as it was a few years ago (every fad must end, no?) it absolutely it still embraced every year in my household come Passover. I remember a few years ago, the Trader Joe’s brand of quinoa was one of the few brands that the Orthodox Union had certified as kosher for Passover and you best believe Jews were throwin’ some ‘bows to get their hands on boxes of the stuff. I mean serious, it was like black Friday at a Wal-mart. You’d think they were giving the stuff away from free the way we hoarded it but no, it’s just that it was a better option, FINALLY, than those Kosher for Passover noodles we ate year in and year out (if Jew keep strict kosher during Passover, then Jew know what I’m talking about). Quinoa came at a time where, if I had to look at one more bowl of sad, soppy potato noodles during Passover ONE MORE TIME, I was gonna lose it. The certification process for quinoa is insane and basically, if the OU deems it worthy of it’s Passover certification well, let’s just say it’s like one of my students getting into the Ivies . . . it’s a big deal and it’s very validating. And so, I bring you a list of recipes from some of my favorite food bloggers out there to help broad your quinoa horizons, whether it being during Passover or any time throughout the year. I hope you enjoy! Just 11 more days until Passover . . .

 

Quinoa Sushi with Matzah Crunch from Jewhungry

Broccoli and Quinoa Salad with Asian Vinaigrette from Overtime Cook

Steak and Peppers Quinoa Bowl from Cook with Chef Eitan

Rainbow Quinoa Salad with Honey Citrus Vinaigrette from The Little Ferraro Kitchen

Herby Quinoa Kale Salad (omit olives for Passover if need-be) from Kosher Like Me

Butter and Vinegar Infused Mushrooms, Quick Crispy Quinoa and Crispy Parsley from Manu’s Kitchen

Lebanese Tabbouleh Salad with Quinoa from The Lemon Bowl

Quinoa Zucchini Pie from Kitchen Tested

Roasted Veggie Quinoa Salad from Busy in Brooklyn

Mushroom, Zucchini & Quinoa Breakfast Muffins from May I Have That Recipe?

Pumpkin Quinoa Chili (remove beans for Kosher for Passover otherwise, Sephardic kosher for Passover) from A Clean Bake

Kale and Quinoa Mac n’ Cheese (remove panko and dry mustard for Passover) from What Jew Wanna Eat

Quinoa and Arugula Salad with Lemon Vinaigrette from A Nutritionist Eats

Quinoa Majadra (Sephardic Kosher for Passover) from This American Bite

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It’s finally here! We are so proud and excited that our first e-cookbook, 4 Bloggers Dish: Passover; Modern Twists on Traditional Flavors is ready to purchase. Working in partnership with 3 other AMAZING food writers, Liz Rueven of Kosher Like Me, Sarah Lasry of The Patchke Princess, and Amy Kritzer of What Jew Wanna Eat, we put together over 50 kosher for Passover recipes for a one-of-a-kind culinary experience.

Listen up, the fact of the matter is that Passover looks, smells, tastes and feels different for every Jew and I am SO honored to be working with 3 incredibly talented Jewish food bloggers who all have their own flavors, styles and way of looking at Jewish food.  Thank Gd for diversity and thank Gd for these women.  We are 4 distinct Jews with 4 distinct ways of being Jewish.  This book is a celebration of the diversity of Jewish food!

It’s no secret that I didn’t grow up keeping kosher. But a non-kosher Passover Seder does not, in any way, invalidate the Seder experience of my youth.  I loooooooved Passover.  Passover in Atlanta was the embodiment of spring! You knew Passover was right around the corner as soon as the pollen count started rising.  I got excited for warmer days and extended sunshine.  I could taste my mother’s homemade chocolate chip meringues and smell the matzoh balls way before my mom even started cooking them.  And now, as a mother, I strive to give my family that same sense of excitement and joy about Jewish holidays, regardless of what’s on the table. For me, this book embodies the world I came from and the world I am in now.

Our cookbook is available on Amazon for $7.99. Now through Sunday, March 16th, we are thrilled to offer the book for only $1.99 and half of the profits will go to an amazing organization: Mazon. This non-profit’s mission is to provide for people who are hungry while at the same time advocating for other ways to end hunger and its causes. They also aim to educate and raise the consciousness of the Jewish community regarding its obligation to alleviate hunger and its causes.  And, because they are incredible, they wrote a really lovely blog post about our book.  Check it out here.

MazonLogo

That way, you can cook up delicious Passover recipes and contribute to a great cause at the same time. Aside from mouth-watering modern recipes such as Balsamic Braised Short Ribs, Matzah Brie Caprese, Spaghetti Squash with Quinoa Meatballs, Sautéed Kale, Tomato, and Mushroom Quiche with a Hash Brown Crust, and Cinnamon Donut Balls, this e-cookbook also includes step-by-step instructions and beautiful visuals as well as helpful tips such as Freezer Instructions, Prep Ahead Rules, and a To-Go Guide.

4 Bloggers Dish: Passover; Modern Twists on Traditional Flavors is a must-have cookbook for every at-home chef for not only the Passover season, but all year long. Kosher for Passover has never been made more appealing and easy! These recipes will become the new traditional meals this Passover and for years to come.

4 Bloggers Dish, Passover: Modern Twists on Traditional Flavors, is now available online via Amazon and compatible for Kindle, the iPad and the Nook.  And, DON’T PANIC, if you don’t have a Kindle, simply download the free Kindle app, which is compatible with any mobile device as well as tablets and laptops.  Contact 4bloggersdish@gmail.com for additional questions.

I used to care waaaaaay too much about what people thought of me. I went through so many identities as a high schooler you’d think Madonna got her whole “reinventing of self” thing from me. Now this was 1994-1998 so I hit all the happening 90s genres. I was alterna-Whitney (dressed in my dad’s sweaters from when he was a TODDLER, oy), faux hippie-Whitney (wore tie-dyed Dead shirts but wasn’t really clear on who exactly Jerry Garcia was), grunge-Whitney (complete with over-sized plaid flannels and Doc Martens), and my all time favorite, random shiny mini-skirts with knee-highs a la early 90s Kate Moss-Whitney. There was also a very brief stint with Goth but I didn’t really have the skin tone for all that dark lipstick. But you know, that kind of experimenting is pretty par for the course for an awkward, not-so-confident teenage girl.  It’s also not atypical for an adolescent to have so many feelings of judgement and neediness.  I was so confused about who I wanted to be I forgot to focus on who I was right then and there.  I’m sure if Facebook were around when I was a teenager I would have taken an exorbitant amount of self-portraits in a desperate attempt for someone to tell me I’m pretty or validate whatever image I had carved our for myself that month.  Thank Gd Facebook didn’t exist then. Yikes.

Ah yes, Goth Whit. Nice 90s choker and ill-cut bangs.

Ah yes, Goth Whit. Nice 90s choker and ill-cut bangs.

But something happened right around Junior or Senior year of college.  I’m not sure exactly what ‘it’ was.  I had traveled a bit, gotten out and seen some of the world and slowly I got to know myself and the next thing I knew, I wasn’t so concerned about what others thought about me but instead, about what I thought about me (and the occasional cute boy, but come on, nobody’s perfect).  It’s funny.  My mom used to try so hard to knock some confidence in me as a kid.  She used to tell me that I had to “walk around like your sh*t don’t stink” and as a 10 year-old, I had no idea what that meant. As an adult, I do and I’m hoping that’s not the message folks read when they tell me I appear to be very confident.  Regardless, it’s been a looooooooooooong time since I spent so much time wondering what others think about me but then I took this job at as a school counselor and then I had a daughter and bam! I’m all up in my own business again.

I recently had two conversations in one week with co-workers who told me that they assume I’ve always got my stuff together. Not only that, but that they are one of several who feel I give off a very ‘mother of the Earth’ vibe.  This was SHOCKING news to me. SHOCKING.  First off, though the following recipe is very vegan and might be filed under “Stuff hippies might eat”, I still have boxed mac n’ cheese in my house because you just never know when it’s going to be one of those nights.  Also?  There’s a skirt policy at school and I happen to like my skirts long and Anthropologie-like so don’t let the long, ethereal skirt fool you.  I’d be here in jeans if they let me.  And finally, and most shocking of all, is the assumption that I have my stuff together.  No comment needed. If you’ve read this blog before you know that not to be true. I try. It doesn’t always work. But I try.

But these conversations led me to one I’ve been having with myself lately and that’s this over-arching question of, “I wonder what my daughter will think of me?”  Seriously, what’s that like? To see yourself through your child’s eyes?  And as a mom, through your daughter’s eyes?  Will she not only think I don’t have my sh*t together but wonder how in the world we managed to keep her alive and healthy all this time? Will she think me a confusing mess of  Southern Jewishness?  Ultimately, I think (hope) you become so busy being a mom, wife, sister, friend, employee, daughter, you forget to think about it and you just ‘be’ but at this stage of the game, when I’m rocking her to sleep, it’s on my mind.

Yep.  She'll eventually think I'm a crazy person

Yep. She’ll eventually think I’m a crazy person

OK, so this week’s recipe was made an hour ago and it was delicious!  I’d been reading a lot about the use of cashews instead of creamer and was first introduced to the idea by my fellow Kosher Connection blogger, Hindy, over at Confident Cook.  I was hesitant but then a dear friend at work, Ilana, said she tried the recipe and loved it so with cash in hand (seriously, cashews are not called ‘cashews’ for nothing. Those nuts are expensive, y’all), I purchased some in bulk and saddled up to make ‘cream’ of tomato and basil soup.  The result was surprising.  Even the hubby is a believer now and you should have seen his face when I told him what I was making.  “You’re making what now?”

The Final Product

The Final Product

“Cream” of Tomato and Basil Soup

What!?

2 Cups of cashews
2 Cups of water
2 Cups of vegetable broth
3 Tbsp Coconut oil
1 Onion, diced
7 Plum tomatoes, chopped roughly OR 2 cans of diced tomatoes
2 Cloves of garlic, minced
1/2 Cup of carrots, cut into thin rounds
Sea salt
Black pepper
Smoked Spanish paprika
Fresh basil

Floating Cashews

Floating Cashews

How’s That Now!?

In a blender (I used the Vitamix) blend the cashews and water until smooth.  Your mixture will appear to be ‘milky’. Set aside.

In a large sauce pan, heat the coconut oil, and add the onion, carrots and sea salt. Cook slowly, partially covered. Stir occasionally. When onions are soft and translucent, add the garlic and cook until fragrant. Add remaining spices and continue to cook another few minutes.  Add tomatoes and basil sautee 3 – 5 minutes.

Once tomatoes have boiled down, add the cashew milk, and stir. Bring to a gentle simmer and cook until soup begins to thicken slightly, about 10 minutes.  At this point, if you feel like your soup is getting too thick or it’s starting to burn on the bottom, add your vegetable broth, about 1/4 cup at a time.  I found mine to be a bit thick for my taste so I added broth little by little until desired consistency.  Blend using an immersion blender, or in batches in a blender until soup is smooth. Return to pot, taste for seasoning. Reheat gently, watching carefully as it’s easy to scorch the bottom.  Top with fresh basil.

Before the Blend

Before the Blend

After the Blend

After the Blend

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