I remember sitting at lunch one day at a restaurant on the corner of 3rd and Harper in Los Angeles with my peeps, Keeli and her husband David (hi, Wolkin!) when Keeli ordered a dish I had never heard of before—chilaquiles. When the word left her mouth I was like, “Umm, do what now?”. For a Jewish lady born and raised in Marietta, GA, I had never heard of chilaquiles before. I was a bit embarrassed because I consider myself a pretty ‘with it’ individual, especially when it comes to food, but I had never heard of chilaquiles until that moment. See now, Keeli was born and raised in California so homegirl was aware of all the best SoCal foods. So when the dish was delivered to the table and I realized it was basically a Mexican version of shakshuka (if shakshuka was made with pita chips, which, by the way, we should make happen), I was in.

As with a lot of dishes, chilaquiles varies amongst regions. You can make it with green or red sauce and I chose red for this one though I think a green sauce would be awesome as well. While I made this recipe with a cast iron skillet, you definitely don’t need to though I do recommend a frying pan that can go straight from stove top to oven. The recipe for this can be found on Interfaithfamily.com. Happy Passover!

 

 

 

 

image_pdfimage_print

 

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

image_pdfimage_print

As my previous post mentioned, we are at the home stretch of Passover planning and you know what that means . . . carb-loading!!!! HOLLER!!!!

While I’m no athlete, and if I wasn’t completely morally opposed to it, I think I’d be an amazing competitive eater. How do I know this? Because roughly every year at this time, I’m carb-loading in the name of cleaning out my cupboard for Passover. I mean, it’s a tough job but someone’s got to do it and why not let that someone be me?

So, in the name of cleaning out my cupboard (and, you know, the Rabbis require it), I made the following recipe for you. It’s as decadent as it looks. It’s also as delicious as it looks. You can find the recipe on Interfaithfamily.com. I hope you enjoy it and Happy Passover!

 

Me carb-loading

 

 

 

 

 

 

 

 

 

image_pdfimage_print
%d bloggers like this: