Quinoa Sweet Potato Salad

Quinoa

Sweet potato [medium size]

Flat leaf parsley [half a bunch]

Extra virgin olive oil

One lemon

Salt and pepper

Put 1 cup quinoa into a fine-meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well. Add 2 cups water to a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, UNcovered, for about 10 minutes, until all the water is absorbed.

If you cover the pot, the water will not fully absorb.

Once the quinoa has absorbed the water, put the lid on the pan and remove from heat.  After 5 mins the quinoa will have puffed up.

Cut sweet potato into bit size pieces and roast in oven with some good olive oil and a pinch of salt.

Chop parsley very finely.

To make dressing, use the juice of a freshly squeezed lemon, a drop of good quality olive oil and salt and pepper to taste.

Combine all ingredients gently in a large dish and pour over dressing.

Sweet Noodle Kugel #2

 200gm egg noodles

1 tablespoon oil

2 eggs

1/3 cup brown sugar

1/3 cup raisins

cinnamon

vanilla

pinch salt

Cook and drain the noodles. Mix hot noodles with raisins and oil.  Beat eggs with sugar and vanilla add salt and cinnamon and pour over cooled noodles. Stir until evenly coated. Bake 30 mins in small foil tray.

Use double for larger tray.

Chicken Pot Pie

 

Ingredients: 

1 onion, diced 

2 cloves garlic, diced

400g of boneless skinless chicken breast, cut into cubes 

500g frozen package of classic mixed vegetables, thawed 

1 cup of chopped celery, (about 4 sticks) 

1 cup chicken broth 

1/3 cup flour 

salt and pepper

1 package of Puff Pastry Sheets 

Directions: 

Take 1 sheet of puff pastry and press into bottom of baking dish, poke several holes in it and bake on 180′ for 15 – 20 minutes. Meanwhile, saute onion, add garlic and chicken. Cook until no longer pink. Remove from heat and set aside. Then add veggie mix and celery to pan and saute for several minutes before adding the chicken back to the pan. Add broth and flour, and combine well. Season with salt and pepper. Place the chicken and veggie mix into baking dish, top with pastry dough and cook on 180 for 20 – 35 minutes until filling is bubbly and crust is golden brown.

Alternatively, leave off the bottom pastry and just put mixture into dish and top with pastry

Dairy Free Beef Stroganoff

 

2 tablespoons oil                             

1 brown onion, sliced 

3 cloves garlic, chopped

250g mushrooms, sliced 

250g beef steak, sliced 

1/2 cup beef stock 

1 teaspoon whole grain mustard 

270ml coconut cream

2 tablespoons tomato paste 

Heat oil in a pan and saute onions and mushrooms over medium- low heat. Remove and set aside. 

Fry beef over high heat for 3-5 minutes Add stock, mustard, and the cooked onions and mushrooms.

Stir in coconut cream and tomato paste. Cover the pan with a lid, simmer until tender and soft.

Serve over mashed potatoes or rice for an authentic dish or over egg noodles for the international version.

Poppy Seed Hamentaschen without a Rolling Pin

 

Dough

3½ cups flour 

1 teaspoon baking powder 

½ cup finely ground almonds 

250g butter 

1 cup icing sugar 

3 tablespoons caster sugar 

2 eggs 

Pinch salt 

Poppy Seed Filling 

300 grams ground poppy seeds (approx. 2⅓ cups) 

1 cup caster sugar 

1½ cups milk or orange juice 

3 tablespoons honey 

Lemon zest (optional) 

Sift flour and almonds.  Beat butter with icing sugar and caster sugar.  Add eggs to the butter.  Add the sifted flour and almonds, baking powder, and salt to the butter. Mix until dough is formed. Shape it into a log shape the width of the circles you want to make - approx 2 1/2 " in diameter. Wrap dough in plastic wrap and put in freezer for at least two hours.

In a medium saucepan over medium heat, cook milk, sugar, and poppy seeds for 15 minutes.  Add the honey and lemon zest and cook 5 minutes more. Let cool. 

Cut frozen dough into thin slices about 1/4 inch wide. Turn dough to prevent one side getting flat. Place circles on parchment lined baking sheet.  Put about 1/2 teaspoon of filling in the middle of each circle. Fold up dough into a three pointed triangle and pinch the edges.  Bake about 10 minutes in 375℉ (180°C) oven until golden.