Thai Quinoa

kosher quinoa pareve recipe, kosher quinoa, kosher side dishesQuinoa has become very popular with cooks today, especially during Passover when this berry, which tastes like a grain, stands in nicely for what we crave. It is high in protein and has other healthful characteristics. Quinoa is small, like couscous or millet, and can be seasoned in endless ways.

1 cup dry quinoa

3 cups water

1 jalapeno pepper, seeded and minced

6 leaves fresh basil, finely chopped

3 sprigs fresh cilantro, leaves gently torn (discard stems)

1⁄3 cup minced red onion (about 1/2 small red onion)

1/3 firm mango, not too ripe, peeled, pitted, and cut into 1⁄8-inch dice

2 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

fine sea salt

1 tablespoon lime juice

Rinse the quinoa thoroughly either in a strainer or in a pot and drain. (Do not skip this step or a bitter-tasting, natural soap-like coating will remain.) Once the quinoa is drained, place it into a medium pot with the water. Bring to a boil. Reduce the heat and simmer until the water is absorbed, about 10–15 minutes or until the grains turn translucent and the outer layer pops off. Drain.

Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango. Drizzle in the oil, soy sauce, 1⁄2 teaspoon salt, and lime juice. Stir to combine.

Add the drained quinoa and toss to combine. Season with salt to taste. Serve warm or at room temperature.

Yield: 6-8 servings

Orange Cornmeal Bread

orange cornmeal bread, kosher bread recipe, pareve cornmeal recipe, kosher by design short on timeThe juice from the orange takes care of the age-old problem of bone-dry cornbread. It also adds a brightness that makes this a lovely side dish. This recipe can serve double duty as a great addition to a brunch table; serve slices spread with very soft butter.

1 cup all-purpose flour

1 cup yellow cornmeal

¾ cup sugar

2 teaspoons baking powder

1 teaspoon fine sea salt

¼ teaspoon baking soda

2 large eggs

1 navel orange

1 cup buttermilk or soy milk

1 tablespoon lemon juice, optional for parve version only

4 tablespoons butter or margarine, melted

Preheat oven to 400˚F. Heavily grease and flour an 8- by 8-inch square pan. For ease, you can use the spray that has oil and flour in the can. Set aside.

In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda.

In another bowl, whisk together the eggs and juice of the orange. If preparing the dairy version, add the buttermilk. If parve, measure 1 cup soy milk and remove 1tablespoon. Add the lemon juice to the soy milk. Mix and add to the eggs. Whisk in the melted butter or margarine.

Add the egg mixture to the dry ingredients, using a wooden spoon to combine.

Spoon into the prepared pan. Bake, uncovered, for 27–30 minutes or until lightlybrowned and a toothpick inserted in center comes out dry. Cool and slice.

Yield: 9 servings