Herbed Semolina Cake

Last Updated on Sunday, 17 October 2010 12:12 Written by Flax Sunday, 17 October 2010 12:05

While a sweet semolina cake is a popular Middle Eastern dessert, this semolina cake is more like a kugel. It can be eaten as a first course accompanied by spreads, or as an addition to the main meal.

Ingredients:

2 cups semolina
1 cup rice milk
1 tbsp ground flax-seed
1/4 cup warm water
juice of 1/2 lemon
1/2 tsp baking soda
2 tbsp olive oil
1 onion, diced
1 carrot, diced
1 stick celery, diced
chili pepper, to taste, diced
1/2 bunch coriander, diced
1/4 tsp cumin
1/2 tsp ground mustard seeds
salt and pepper to taste.

Preheat oven to 180 c/350 f.
Soak the flax-seed in the water.
Heat the oil in a frying pan and saute the onions until translucent. Add the remaining vegetables and spices and saute for 5 more minutes until the vegetables are soft.
Mix together all of the ingredients.
Pour into a greased baking pan (9×11) and bake until golden. Apx. 40 minutes.

Slice into squares and serve hot or cold.

Serves 4-6

Enjoy!

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Green Quinoa (Quinoa with Herbs)

Last Updated on Thursday, 14 October 2010 02:23 Written by Flax Thursday, 14 October 2010 01:03

Quinoa with HerbsGreen quinoa is actually just quinoa with a lot of herbs, but being that I am a very color oriented person I title my foods by color. Parsley pesto is called by my children, “the green stuff”. Sweet Potato soup is called “orange soup”. So, not surprisingly, quinoa with herbs is called green quinoa. Feel free to call it however you like. Or as my father would say, “You can call me whatever you want, just don’t call me late to dinner.”

Well, I made this dish yesterday with my cooking class, the leftovers where devoured by my family, I’m talking second and third helpings! Plus, my 5-year-old woke up this morning and asked to eat it for breakfast, so what if he called it couscous, I’m taking it as a compliment. At least now I don’t have to think about what to serve him for lunch.

Ingredients:

olive oil
1 onion, chopped small
1 cup quinoa
2 cups water
1/2 bunch coriander
1/2 bunch parsley
3 sprigs dill
Atlantic grey sea salt
pepper

Heat the oil in a sauce pan and sautee the onion until translucent. Add the water and bring to a boil. Rinse the quinoa under cold water and add to the pot. Add the herbs and spices and simmer for apx. 10 minutes. Remove from the flame when almost all the water has been absorbed and leave covered for 5 more minutes.

Serve hot. Serves 4-6.

Enjoy!

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Kosher Goldfish

Last Updated on Tuesday, 16 August 2011 08:02 Written by Flax Wednesday, 13 October 2010 09:31

Ok, it’s really not a kosher goldfish, but it is definitely cool. Here I use a fish shape mold (which used to be my grandmothers) but any cake or cupcake mold will also work.

I like to make this dish for two reasons. One, it’s a great way to use up leftover soup. Two, the agar agar is made from seaweed and you get all those great seaweed health benefits even in the gelatin form. Plus, the kids and husband can’t complain that you are serving them seaweed because they don’t even know that they are eating it.

Ingredients:

1 liter orange soup (any thick, colored soup will also work)
7 tbsp agar agar (seaweed gelatin)

Bring the soup to a boil. Add the agar agar. Simmer for 5 minutes. Pour into a mold, and chill for 2 hours. When the dish is firm to the touch, flip it upside down over a platter and gently remove it from the mold. Serve on a bed of lettuce.

Enjoy!

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