Yes…it has been a while. But what a way to make a comeback…
Last Friday morning, my friend Shira and I competed in our first round of NYU’s Master Chef competition. We had to submit an original, creative and healthy recipe for a great breakfast, and voila….this is what we came up with.
Team Ta’im, as we are called, won over the judges (to our surprise!) with a simple but healthful breakfast – inspired by our taste for Martha Shem-Tov’s Quinoa recipe (listed elsewhere on this site).
Ladies and gentleman, we have a winner!
Breakfast Tabouli with homemade whole wheat pita bread
With a slight reinterpretation of tabouli, we decided to use this protein rich seed as the base of our breakfast dish, chocked up with some freshly ground golden flaxseed (for the omegas) and full of fruit, dressed with chopped mint, toasted almonds and some freshly squeezed lemon, and a tiny hint of honey.
We served this alongside FRESHLY made whole-wheat pita bread (all in under one hour!) made by our new bread chef, Shira (recipe forthcoming), and two side options: yogurt with berries and honey, or yogurt with zaatar (made from scratch!) and touch of olive oil. This makes for a great breakfast, snack or even dessert!! You could also crumble some feta on top – the sharpness of the feta would cut nicely into the sweet taste of the fruit.
And stay tuned for our lunch recipe – we compete this Friday!
- 2 cups quinoa, rinsed and drained
- 2 cups liquid – we squeezed the juices of fresh oranges
- tiny bit of orange zest
- salt to taste
- 1 pint blueberries -diced
- 1 pint strawberries – diced
- 1 mango – finely diced
- 1 avocado – finely diced
- handful of fresh mint – rinsed and finely chopped
- 1/3 cup of golden flaxseed – freshly ground
- 1/2 cup (or more!) of toasted almonds
- juice of freshly squeezed lemon
- dash of honey (or to taste)
Bring the quinoa and liquid to a boil; reduce and let simmer on low heat for 20 minutes, stirring occasionally; grate in zest of an orange and a bit of salt
While it’s cooking, chop up all the other ingredients
Remove quinoa from the stove, cool;
Add all the ingredients; dress with a bit of freshly squeezed lemon and honey to taste.
Serve and enjoy!!
There is no way to welcome in the colder weather like the penetrating aroma and warmth of fresh bread baking in your oven. It brings new meaning to ‘comfort’ and ‘home’. Jim Lahey of The Sullivan Street Bakery, shared his recipe for No-Knead Bread with Mark Bittman of the NY Times. Inspired by my friend Rebecca, I made my own and just took it out of the oven an hour ago. Worth every second. You’ll never buy store-bought bread again.
I subbed in 1.5 cups of whole wheat flour – so that it was half and half. I threw in some flaxmeal, and quinoa to boot. Didn’t have a dutch oven (yet) but used an oven-safe pot. I also included a ceramic roasting pan with water to add moisture to the oven.
Here’s the link to recipe on The Minimalist, Mark Bittman’s NY Times Column.
Serve with anything – particularly delicious straight out of the oven with good olive oil.
When I have a chance, I’ll upload a picture.
At the ripe old age of 66, cute little Polish Martha Shem-Tov decided to climb Machu Pichu in Peru, with her childhood friend Joanna Friedman. The two youngsters first discovered “this amazing quinoa” in Cuzco, on a street Martha calls, “you know, the Israeli street.” Quinoa, Martha explains to me over the phone is actually not a grain- but in fact a seed, deriving from the spinach family. In her history lesson with the Peruvian waiter, she learned that the ancient Incas knew long ago that quinoa is an excellent source of protein, and is a staple of Peru’s cuisine. This is also what Martha and Joanna ate while at a Peruvian homestay in Puno, where the locals are vegetarian and included quinoa in their soups. Martha attributes her success in climbing Machu Pichu to the quinoa. :>)
An accomplished cook in our family, when Martha is turned onto something – it’s not long before we all start trying it. “Quinoa,” Martha tells me, “can be served as a salad dish (she says for tabouli – although I prefer not to mess with the classic recipe) or as a side dish with cranberries, pine nuts and sunflower seeds. It can also be served hot for a side dish for meats, similar to rice – but “not empty calories.” Enjoy!
- 1 cup of quinoa
- 1 cup of liquid; options: orange juice, water, chicken/veggie stock
- 1/2 tsp. of salt
- 1/4 tsp. of pepper
- 1 tbsp. of sunflower seed oil
- 1/2 cup of dried cranberries [substitutes: raisins or chopped apricots]
- 2 tbsp. of pine nuts
- Rinse quinoa; add to pot
- Add liquid, salt and pepper and bring to boil; once boils, bring to medium heat
- Cover and let it simmer for about 20 minutes
- Turn heat off; let it stand for 10 minutes; then fluff with fork
- In a frying pan, (while the quinoa is cooking) heat up oil on medium-high heat, drop in cranberries and stir until the cranberries “puff up a little bit”
- Drop this on top of the quinoa;
- In the same frying pan (without the oil) – brown/toast pine nuts; add to quinoa – fluff with fork
- Garnish with parsley or, as Martha calls it, “Chi-lantro” (aka: cilantro)
This should serve about 3-4 pple – depending on how piggish you are. :>)