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By Jamie Geller
Joy of Kosher

Green Quinoa Bowl

Prep: 15 minutes

Cook: 20 minutes

Servings: 1

This bowl is the best way to use up leftovers. Take all the bits and pieces from leftover meals—like your roasted broccoli or cauliflower, pesto, and cooked quinoa—toss it together, and lunch is served.

Ingredients

Quinoa and veggies:

  • ¾ cup cooked quinoa
  • kosher salt
  • freshly cracked black pepper
  • 1 cup raw or cooked veggies, chopped small (cauliflower, broccoli, cucumber, tomatoes, scallions)
  • 2 Tbsp. toasted walnuts (about 2 walnuts crumbled)

Pesto:

  • 1 cup fresh or frozen (thawed and moisture squeezed out) baby spinach
  • ½ cup flat-leaf parsley leaves
  • 2 Tbsp. extra-virgin olive oil
  • 4 garlic cloves
  • ¼ cup walnuts, toasted (substitute toasted pumpkin seeds if allergic to walnuts)
  • juice from ½ lemon
  • kosher or sea salt
  • freshly cracked black pepper

Directions

Combine cooked quinoa with pesto and mix to coat quinoa well. Adjust salt and pepper to taste.

Divide quinoa among bowls. Top with veggies and walnuts.

Quinoa:

1 cup quinoa, raw, rinsed well

Place quinoa in medium saucepan with 4 cups of water. Simmer, partially covered, until water level is even with quinoa (about 15 minutes). Cover completely and remove from heat. Allow to steam for 15 minutes before fluffing with a fork.

Pesto:

Pulse spinach, olive oil, garlic, walnuts, and lemon juice in a food processor or blender until it’s a thick, coarse paste; if needed, add water to help process. Season with salt and pepper.

 

Spinach Pesto, Whole-Wheat Pasta, And Salmon

This meal is pure brain food with tons of Omega-3s from the walnuts and the salmon. Putting spinach in the pesto will ensure everyone eats it.

Prep: 10 minutes

Cook: 20 minutes

Servings: 4

Notes: Start by bringing water to a boil for pasta, and make the pesto while pasta is cooking. At the same time prep veggies and salmon and start cooking them in a separate pan.

This recipe will use half the pesto; reserve the other half for other recipes, like my Green Quinoa Bowl (above).

Vegetarian option: add cauliflower in place of salmon.

Ingredients

Pesto: See Green Quinoa Bowl pesto recipe above.

Salmon:

  • 1 Tbsp. extra-virgin olive oil
  • 1 small onion, sliced
  • 2 zucchini, sliced thinly
  • 1 lb. salmon filet, skinned and boned, cut into 2-inch chunks
  • juice of 1 lemon
  • kosher salt
  • freshly cracked black pepper
  • 1 cup halved grape tomatoes
  • ½ pound whole-wheat pasta, cooked according to package directions

Instructions

Heat a large sauté pan, lightly coated with olive oil, over medium-high heat. Sauté onion until golden and caramelized, about 8 minutes.

Add zucchini and continue cooking for another 5 minutes until zucchini is lightly golden-brown. Sprinkle with salt and pepper.

Add salmon and lemon juice and continue cooking for another 3–5 minutes until salmon is medium-rare (the salmon will continue to cook while sitting).

Add tomatoes and stir to combine; turn off heat, but continue to mix for 2 more minutes.

Toss pasta with salmon mixture and half of pesto right in the pan, or serve everything separately and spoon pesto over top.

 

Taco Night

Tacos are fun for the whole family. Season your filling with modern and healthy ingredients. Most taco seasonings have way too much salt and some have chemicals (we’re talking to you, taco spice envelope). We like a good-quality chili powder (with just cumin and dried chilies) or chipotle powder (ground and dried smoked chilies).

Prep notes: While the peppers and onions are cooking, prep the cabbage. While the mixture is simmering, prep the tomatoes and avocado and toast the tortillas just before serving.

Leftovers Tip: Turn leftovers into taquitos that you can freeze. Place tortillas on a large baking sheet in a 350 oven for 2 minutes just to soften tortillas. Remove from oven, fill with beef mixture, and roll up into a cylinder. Spray with cooking spray if desired and put back in the oven until the outside is golden-brown. Serve with avocado puree to dip taquitos.

Vegetarian option: Use grated cauliflower in place of ground chicken.

Prep: 10 minutes

Cook: 15 minutes

Servings: 4

Ingredients

Tacos

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium red onion, sliced
  • 1 medium red bell pepper, sliced
  • 3 garlic cloves, minced
  • 1 lb. ground chicken or turkey
  • 2–3 tsp. chili powder or chipotle chili powder
  • 3 Tbsp. tomato paste
  • ¼ cup water
  • kosher salt
  • freshly cracked black pepper
  • 12 soft corn tortillas (flour tortillas have unnecessary fat)

Suggested Toppings:

  • 1 tomato, chopped, with a squeeze of lime juice and a dash of extra-virgin olive oil
  • 1 sliced avocado
  • 2 cups shredded red cabbage mixed with 1 tablespoon olive oil, lime juice, salt, and pepper
  • 1 cup fresh or frozen corn, thawed and drained, mixed with 1 cup black beans, drained and rinsed with chopped cilantro and fresh lime juice
  • Plenty of fresh lime wedges

Instructions

Heat a large sauté pan, lightly coated with olive oil, over medium-high heat.

Sauté onion and pepper until medium-brown and very soft (about 6 minutes).

Add garlic and continue cooking for just a minute.

Decrease the heat to medium and add chicken or turkey. Continue cooking until meat is beginning to cook through, about 3 minutes.

Add chili powder, tomato paste, and water. Stir to combine.

Bring mixture to a simmer and cook until meat is cooked through and thick and saucy. Adjust seasoning with salt and pepper.

Toast tortillas over open flame for 10 seconds on each side. Wrap in foil to keep warm.

Serve tacos and let everyone make their own, with meat mixture as the base and optional toppings as desired.

Jamie Geller is the only bestselling cookbook author who wants to get you out of the kitchen—not because she doesn’t love food but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and JOY of KOSHER with Jamie Geller magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen— quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.

 

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