I can't get enough!

It's like a drug, I just can't get enough of it! All day yesterday I was thinking to myself that I couldn't wait to get home so I can make more quinoa salads...today I made a copycat version of a quinoa dish I get at this restuarant called Hummus Kitchen, on the Upper East Side. They call it the "Super-Healthy Salad." And they aren't lying either. I wouldn't call it quite a salad because there's no variety of lettuce in it.

It might be hard to tell what's in this salad based on my photo, sorry I'm not the photographer in the family. I probably should have used the white quinoa so it's a more pretty "salad" in the end, but since I had leftover red quinoa I used up what I had. If you want to go for the pretty effect I'd use white quinoa as opposed to the red variety. If you don't care about that sort of stuff, then GO BIG RED!

Super-Healthy Non-Salad

(serves about 4 as a side dish)

1 cup uncooked quinoa

1/2 cup dried cranberries

1/2 cup dried apricots chopped

1 cup roasted sweet potato* (about 2 yams or sweet potatoes cubed)

1/2 cup walnuts or slivered almonds (I used a mixture)

juice of 1 lemon

1/2 cup olive oil

salt and pepper to taste

1. In a pot bring 2 cups of water and 1 cup of the quinoa to a boil. Reduce to a simmer and then cover and cook for about 15-20 minutes. Pour cooked quinoa in a sieve and then rinse quinoa with cold water to cool off. Drain and place in serving bowl.

2. Add cranberries, chopped apricots, roasted sweet potatoes*, and walnuts to the bowl.

3. In a small bowl combine the lemon juice, olive oil, salt and pepper and whisk to combine. Pour dressing over salad just before serving.

*If you don't know how to roast a sweet potato read on to get step by step directions.

1. Preheat oven to 375 degrees F.

2. Pour about 1/4 cup olive oil on the cubed potatoes and mix to coat then lay the sweet potatoes out in a single layer on a roasting tray. Roast for 30-40 minutes in oven or until tender.

Passover Brownies

I found this recipe printed out in my mom's Passover collection. I thought it sounded pretty good and I added 3 ingredients to the batter to make them even better!

1 cup NUTELLA,

2 tablespoons instant espresso powder

1 cup mini chocolate chips

In the photo above is the final product, and let me tell you they taste really yummy. They don't have the brownie texture you're probably used to and they can be a little crumbly but they're Passover Brownies so what can you expect?? My point exactly! And the kids will love them regardless!! ENJOY!

My Safta's Charoset (My Grandma's Charoset)

About Charoset...(taken from Wikipedia)

Charoset, haroset, or charoses (Hebrew: חֲרֽוֹסֶת [ḥărōset]) is a sweet, dark-colored, chunky paste made of fruits and nuts served primarily during the Passover Seder. Its color and texture are meant to recall the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt. The word "charoset" comes from the Hebrew word cheres — חרס — "clay."

The charoset serves an ancillary function with maror on the Passover Seder Plate. Before eating the maror — in the present day generally horseradish or romaine lettuce — participants dip the maror into the charoset and then shake off the charoset before eating the maror. This action symbolises how hard the Israelites worked in Egypt, combining a food that brings tears to the eyes (the maror) with one that resembles the mortar used to build Egyptian cities and storehouses (the charoset).

Despite its symbolism, the charoset is a tasty concoction and is a favorite of children. During the Seder meal, it may be eaten liberally, often spread on matzah.

Growing up I never really liked charoset, I don't think I ate it. Never did....but now that I have an appreciation for food and all that jazz I have decided that I like the taste of it! And you guys know how much I love dates. So, my Safta, which means Grandma in Hebrew, has been making charoset for Passover like this for many years. I wanted to share the recipe with you all, I hope you enjoy it as much as my family does!

Safta's Charoset

(Makes 6 cups)

1 pound pitted dates

1 apple peeled and chopped into big chunks

1 1/2 cup walnuts

1 cup Manischewitz wine (if you are worried about the kids substitute grape juice, but I can't promise anything about the taste!)

1/3 cup agave nectar

1 tsp cinnamon

1. First you must soften the dates by placing them in a glass bowl and pouring boiling water over them. Let them sit in the water for about 10 minutes.

2. With a slotted spoon, fish out the dates and place them into the food processor along with the chopped apple, and walnuts. Process.

3. After blending for a few minutes, stop and scrape down the walls with a spatula. Add wine, cinnamon, and agave nectar and process until the mixture comes out smooth, see photo.

NOTE: If you feel it's needed you can feel free to add more dates, agave, cinnamon, apples, and walnuts. This recipe has always been done by taste, my safta's taste, and then my mom's taste, and now my taste! This is how I made it and I think it tastes pretty damn good!!! If you don't have the taste, follow the recipe and hopefully you'll enjoy it as much as my family does!