Uncategorized Recipes

Cinnamon Parsnip Crisps

  • 3 pounds parsnips, sliced into thin rounds
  • 6 T fresh parsley, chopped
  • 1 T cinnamon
  • olive oil
  • salt

In a large bowl, mix together the parsnips, parsley, and cinnamon. Drizzle olive oil over the top. Stir. Add more oil and stir until each parsnip round is well coated. Spread out rounds evenly on baking sheets. Sprinkle with salt. Bake at 375 degrees for 25 minutes or until crispy.

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Quinoa & Chickpea Salad

  • 1 1/3 C dry quinoa
  • 1 t kosher salt or other coarse salt
  • 4 cloves crushed garlic
  • 2 T and 2 t grated lemon zest
  • 3/4 C lemon juice (juice of 3 lemons)
  • 3/4 C olive oil
  • 1 t ground pepper
  • 2 cans chickpeas, drained and rinsed
  • 2 C shredded carrots (4 medium carrots)
  • 2 avocados, diced
  • prewashed spring mixed greens
  • crumbled feta cheese, optional

Cook quinoa according to package directions. Meanwhile, sprinkle salt over garlic on a cutting board. Mash with a knife until a paste forms. Scrape into a medium bowl. Whisk in lemon zest, lemon juice, oil, and pepper. Transfer 3/4 C of the dressing to a small bowl and set aside.

Add chickpeas, carrots, and avocados to the bowl with the remaining dressing. Gently toss to combine. Let stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.

Place greens in a large bowl and toss with the reserved 3 T dressing. Divide the greens onto plates. Top with the quinoa mixture and (optional) feta cheese.

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Quinoa-crusted Chicken Tenders

  • 1/2 C uncooked quinoa
  • 2 1/2 pounds chicken tenders
  • 1/2 C flour of choice (chickpea)
  • 1 t salt
  • 1/4 t pepper
  • 2 eggs
  • 2 t water

Cook quinoa according to package directions. In a small bowl, combine the flour, salt, and pepper. In another small bowl, whisk together the egg and water. Coat chicken tenders with the flour mixture, then the egg mixture, and finally the quinoa. Flip until all sides are coated. Place onto a parchment covered baking sheet. Bake in a convection oven at 375 degrees for 40 minutes. Serve with your favorite dipping sauce. (Honey Mustard Dressing on this site.)

Recipe originally appeared on kosher.com

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Roasted Cauliflower and Chickpea Stew

  • 1 1/2 t turmeric
  • 1 1/2 t cumin
  • 1 1/2 t cinnamon
  • 1 t salt
  • 1 t coriander
  • 1/2 t cardamom
  • 1/2 t paprika
  • 1/4 t pepper
  • 1 1/2 cauliflower heads, cut into small florets
  • 8 medium-sized carrots, peeled and cut into 1 1/2″ pieces
  • olive oil
  • 2 medium sweet onions, chopped
  • 9 garlic cloves
  • 3 15-oz cans chickpeas, drained and rinsed
  • 3 15-oz cans diced tomatoes
  • 1/2 C parsley leaves, stems removed, roughly chopped
  • toasted slivered almonds (optional)

Preheat the oven to 475 degrees.

Mix the spices in a small bowl.

Place the cauliflower florets and carrot pieces on a large baking sheet covered with parchment paper. Drizzle generously with olive oil. Sprinkle half of the spice mixture over the veggies, then toss.

Bake for 20 minutes. Remove from heat and set aside. (Turn the oven off.)

Heat 3 T olive oil in a large stock pot on medium-high. Add onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook for 2-3 more minutes, stirring constantly.

Add the chickpeas and tomatoes. Stir in the veggies. Bring everything to a boil, then reduce to medium-low, cover part way and cook for another 20 minutes. Stir occasionally, adding a little water if needed.

Remove from heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts (optional). Enjoy over couscous or quinoa.

adapted from themediterraneandish.com

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