Tag Archives: gluten free recipe

The Nosher’s Best of 2013

Can you believe 2014 is just a few weeks away!? This time each year I think about how awesome it is that Jews get not one but two new years – two opportunities for reflection, for looking ahead and for resolutions.

It’s been a great year at The Nosher – so many fun recipes, stories and tips that we got to share together. Like my tips for making perfect challah every time, or my friend Danielle’s favorite tiny kitchen tools that you just can’t live without.

But it always comes back to: the food! So here are my favorite recipes from 2013.

What was your food highlight from 2013? The best dish you made? Or the best thing you ate? Share below!

nosher-best-of-2013

 

The best challah recipes of 2013:

Ultimate Gluten-Free Challah from Vered Meir

Balsamic Apple Date Challah

Kindergarten Challah Recipe from Tamar Fox

SONY DSC

 

The best desserts of 2013:

Chocolate Ganache Hamantashen with Salted Caramel Drizzle

Berry Crumble Pie from Leora Kimmel Greene

Passover Sweet Potato Pie with Macaroon Crust

pie

The best savory dishes of 2013:

Farm Fresh Watermelon Corn Salsa from Chanie Apfelbaum

Cheesy Garlic Biscuit Bites

Turkey, Mashed Potato & Cranberry Sauce Knishes

Honey Horseradish Chicken from Amy Kritzer

 

Love Jewish food? Sign up for our weekly recipe newsletter!

Posted on December 19, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Roasted Veggie Quinoa Salad

roasted veggie quinoa

I’m gluten-free so quinoa is part of my everyday life, but I think most gluten eaters appreciate quinoa the most on Passover, when more mainstream grains like wheat, barley, and rice are off-limits. This quinoa salad is very versatile in that you can use pretty much whatever vegetables you like depending what is in season. Here I do a roasted veggie medley of sweet potatoes, onions, zucchini, and bell peppers, but asparagus, tomato and scallion would be just as delicious.

Roasted Veggie Quinoa Salad

Ingredients

1 sweet potato, diced

1 red onion, chopped

2 zucchini, quartered and chopped

1 yellow bell pepper, cubed

2 Tbsp olive oil

1 cup quinoa, uncooked

2 cups water

1/4 tsp salt

juice of 1 lemon (about 1 Tbsp)

1 tsp olive oil

1/4 tsp salt

dash of pepper

Directions

Preheat oven to 400 degrees and grease two baking sheets. Spread sweet potatoes and onions on one baking sheet and zucchini and bell peppers on another. Drizzle 1 Tbsp of olive oil over each baking sheet. Roast zucchini and peppers for 10 minutes, sweet potatoes and onions for 25 minutes. Remove to a large bowl.

In the meantime, place quinoa, water, and 1/4 tsp salt in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes, then remove from heat and rest for 10 minute before fluffing with a fork.

Whisk together lemon juice, olive oil, salt, and pepper.

Add quinoa to vegetables and drizzle dressing over top, mixing to combine.

Serve cold or at room temperature.

Posted on March 18, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Privacy Policy