Quinoa with Mushrooms

2 - large Onions, diced
1 - Green pepper, diced
1/4 cup - Oil
1 cup - Mushroooms, sliced
1-2 cup - (raw) Quinoa
1 tsp. - Salt
A little pepper
1 1/2 cup - Chicken soup

Cook Quinoa separately. Quinoa cooks like rice
1 cup quinoa to 2 cups water,
bring to a boil, reduce to a simmer,
cover and cook until all the water is absorbed (about 15 minutes)
when the quinoa is done all the grains have turned from white to transparent,
and the spiral-like germ has separated.


Saute onions and green pepper in oil until tender.
Add mushrooms and saute until onions are lightly brown.
Over low heat, stir in quinoa and cook till lightly brown, stirring often.
Add seasoning and chicken soup and cook covered over a low heat until liquid is absorbed.

chopped spinach is a good substitute for folks who don't like mushrooms. also, you can leave it out entirely.

Strawberry Soup, Smoothies & Ices

Adapted from Kosher Palette by Sarah & Daniyel Hoffman

1 pint frozen strawberries
1 ½ cups canned pineapple (juice, crushed, tidbits or pieces)
2 t vanilla extract
5-6 T sugar/Splenda
8 oz vanilla/plain yogurt (or soy/rice milk for Pareve, or Vanilla Ice Cream for Decadence)

- Blend liquids, sugar and pineapple together on LIQUIFY setting
- Add 1/3 of frozen strawberries to blender (protects your blender from burning out)
- Blend on CRUSH ICE setting between each 1/3 of frozen strawberries

• Defrost in refrigerator for soup
• For frozen smoothies, eat immediately with a straw
• Put in ice pop maker and freeze for ices

Brownies for Pesach

Brownies for Pesach

based on Amy Fechter's recipe

Ingredients
1/3 cup cocoa
1/2 cup oil (could substitute apple sauce)
1 1/2 cups sugar (we use 1 1/4 cups honey)
3 eggs
3/4 ts salt
1/2 cup cake meal (we use matzah meal)
1 ts vanilla

optional: chopped nuts, chocolate chips

Directions:

1. Mix wet ingredients, honey and cocoa
2. add in matzah meal
3. mix well with a hand-mixer
4. pour into an 8"x8" square pan
5. bake at 325 degrees 20 minutes (less for gooier mushy brownies)

Broccoli Kugel

Broccoli Kugel
By Rutie Chin, Spice of Life
Sisterhood Congregation Toras Emes Cookbook
Twin Rivers, NJ

Adapted by Sarah Hoffman

Ingredients
3 eggs
3 Tablespoon mayonnaise
4 teaspoons onion soup mix
½ cup water (milk for dairy)
1 to 2 Tablespoons flour
16 oz broccoli
Cornflake crumbs

Directions
1. Combine and mix all ingredients except broccoli and crumbs
2. add broccoli
3. Pour into 8" square pan
4. Cover top with crumbs
5. Bake at 350 for 45-60 minutes

Notes:
Soy or rice milk didn’t taste good when substituted for water

Really Good Pot Roast

Really Good Pot Roast
By Mom Hoffman and Modified by Sarah and Daniyel

Ingredients
4 to 5 lbs Meat, whole
2 Onions, sliced or diced
Garlic (many)
Oil for sautéing onion & garlic
1 or 2 Diced canned tomatoes, with juice
Carrots
Onion powder, garlic powder, onion soup mix (1/2 package; Streits canisters have no MSG)
6 or 7 teaspoons honey (or brown sugar)
diced tomato can full of water

Directions
1. Sautee onion garlic (can skip this)
2. Add tomatoes, juice, and water
3. Add seasonings, mix
4. Pour some of liquid on bottom of pot, then meat, then cover meat with remaining tomatoes and liquid
5. Bring to a boil, lower to medium flame
6. Cook 1 hour on medium per pound of meat, flipping meat every ½ hour and scooping veggies on top to keep it moist
7. When done, chill and skim off fat
8. Slice against grain before reheating

Notes:
1. We’ve made this faster by thinly slicing the meat against the grain when raw, then cooking at 350 for about 1 hour total (or until meat is tender)
2. Any smaller amount of meat works too