My sister, Sarina’s contribution to the Rosh Hashanah Dinner Table…
1. Kasha with Mushrooms
2. Quinoa with Apricots and Pecans
3. Her ADORABLE son, Evan.
1. KASHA with mushrooms
Kasha!
INGREDIENTS:
TO MAKE KASHA:
2 cups water (or chicken stock)
1/2 tsp. sea salt
1 1/2 tsp. olive oil
1 cup uncooked Kasha
AFTER KASHA IS COOKED:
1 cup uncooked kasha
2 tbsp. olive oil
1/2 cup chopped onions
1/2 cup sliced mushrooms
2 tbsp. minced fresh parsley
sea salt
DIRECTIONS:
– In large skillet, saute onions and mushrooms with olive oil.
– Start preparing kasha: toast the kasha in a large, non-stick skillet over medium heat
– Shake the pan often for about 6 minutes.
– Then, in a medium saucepan, place the water, sea salt and oil.
– Bring the liquid to a boil and stir in the uncooked kasha.
– Cover tightly and lower the heat to its lowest setting.
– After 12 minutes, remove the pan from the heat but keep the lid on for another 10 minutes (the kasha will continue to steam).
– Finally, lift the lid and fluff with a fork.
– Add the onions and mushrooms when the liquid is added.
– Before serving, fluff kasha with a fork and sprinkle with parsley.
Serves: About 4 ppl
2. QUINOA
Quinoa- Sister Sarina-Style!
INGREDIENTS:
– Quinoa
– Water
– Pecans
– Apricots
– Sea Salt
DIRECTIONS:
– Make quinoa according to package
– Toss in pecans and apricots!
– Sprinkle in some sea salt to taste
3. My Nephew, Evan enjoying our holiday dinner!
My nephew entertaining us with one of his new tricks at the dinner table!
Be healthy. Be happy. Be well.
xoxo
Arielle
