rroNG Hu
arts & entertainment
FINE CHINESE DINING
Protein In A Plant
'A wonderful adventure in fine dining" — Danny Raskin
Newly kosher-for-Passover quinoa
leaps onto your seder table.
I
Mollie Katzen
JNS.org
V
egetarians, and especially
vegans, need some high-
protein plant food with a
bit of heft to keep them going during
Passover, especially if observing the
Ashkanazic tradition that forbids eat-
ing kitniyot—a category that includes
legumes, most grains and some
seeds. Meat eaters also might want
to break the monotony of potatoes,
matzah, or matzah affiliates (farfel), in
Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.com
their carbohydrate options.
Enter quinoa — the tiny, ancient,
highly nutritious grain originally
from Peru — to address the need. In
December 2013, the Orthodox Union
(OU) announced that quinoa will now
be certified as kosher for Passover.
Quinoa is delicious, texturally inter-
esting and compatible with enough
other ingredients to give it a wonderful
range on your Passover seder table. Here
are three savory quinoa dishes that cel-
ebrate not only Passover itself, but the
spring season in general.
❑
1879370
HAPPY PASSOVER
Siegeft6 Deti at
3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555
FRIED MATZO $44.99 expires 4/24/14
7 r
LB. of Sable $29.99
LB. of LOX $15.99
LB. of Chopped LOX $6.99
Deli Tray $8.99 per person
II Dairy Tray $14.99 per person
expires 4/24/14 I I Deli tray and Dairy tray for 10 or more
•
SPECIAL
FOR TWO
Any Salad with two
bowls of soup
99
1
I
L
I LB of any Meat,
II LB of Coleslaw,
' LB of Potato Salad,
expires 4/24/14 I
▪ Loaf of Rye Bread
r LOX OR SABLE FOR TWO $ 17 99:: r
expires 4/24 /14 1
will receive fresh fruit basket free
1
99 : 1
expires 4/24/14
L
INCLUDES
FRESH FRUIT AND
I COFFEE
expires 4/ 24 / 14 . I 1
L
ANY
DINNER
SPECIAL
1
SOUP, SANDWICH $ 1 99'
AND DRINK
expires 4/24/14 1
(I° EXTRA
99 II for Matzo $ 1 ball
or Kreplach soup
II
II
moires
________
__ an y s __
p ecials e)pires 4/24/14
, , LO X, SABLE, KIPPERED
:4 PIECE LAMB $1106
ff ff 'SA LMON OR WHITEFISH
ICHOP DINNER
II APPETIZER
L
r
expires 4/24/14 I I
Includes
L
Coffee
hipckty-
dea s
k
99
exp res 4/24/14 1
ERG
Get The Jewish News For Only $4911
1:=3
so
Feature your business with HipCityDeals
to acquire quality and eager new customers
via our highly-targeted marketing.
By running an offer with HipCityDeals, your promotion will be e-mailed to thousands
of loyal subscribers who will read about your offer, visit your website, share your business
with their friends and follow you on social networks like Twitter and Facebook.
70
April 10 • 2014
JN
I
QUINOA PILAF WITH
ASPARAGUS AND LEEKS
(Possibly stuffed into grilled porto-
bello mushrooms)
Enjoy this springy pilaf plain as
a side dish, or heap it into grilled
portobello mushrooms for more of an
entree. It's cheerful, easy and delicious.
The pilaf keeps well in a tightly
covered container in the refrigerator
for up to five days and reheats easily
in a microwave or on the stovetop.
Same with the mushrooms.
The best way to clean leeks is to
cut them first (in this case, very thin
circles) and then submerge them
in a bowl of cold water. Swish them
around, then lift them out and into
a colander. Change the water and
repeat, then spin and/or pat dry.
1 cup uncooked quinoa
11/2 cups water
1 Tbsp. olive oil (plus extra to
taste)
1 heaping cup very thin leek rings
(1 medium leek), cleaned and dried
1 tsp. minced or crushed garlic
'/2 lb. asparagus, trimmed and cut
into 1-inch pieces
'/2 teaspoon salt
black pepper
4 oz. feta cheese, cut into tiny dice
Optional: six 4-inch Portobello
mushrooms, prepared for stuffing
(see below)
I
To prepare the quinoa: Combine the
quinoa and water in a saucepan. Bring
to a boil, lower the heat to the slowest
possible simmer, cover and cook (with
a heat diffuser, if available, inserted
underneath) until the grains are tender,
20-30 minutes. Remove from the heat,
and fluff with a fork to let steam escape.
Set aside.
Place a large, deep skillet over
medium heat, and wait about a minute,
Quinoa pilaf with asparagus and
leeks in a portobello mushroom
then add the olive oil, and swirl to coat
the pan. Toss in the leek rings, and saute
for about 5 minutes. When the leek is
very soft, add the garlic, asparagus and
1 /4 tsp. of the salt. Cook, stirring often,
until the asparagus is just tender, about 5
minutes, depending on its thickness.
Fork in the cooked, fluffed quinoa,
and stir to combine, adding the
remaining 'A tsp. salt and a generous
amount of black pepper as you go.
Stir in the feta as well. If the mixture
seems dry, you can drizzle in a little
extra olive oil. Serve hot or warm,
plain or stuffed into mushrooms.
To make portobello mushrooms :
This way of cooking portobellos
greatly firms them up and condenses
their flavor, getting them ready to
stuff, or to simply enjoy plain.
Remove the mushroom stems,
and wipe the caps clean with a damp
paper towel. Place a heavy skillet over
medium heat for about 2 minutes.
Add a little olive oil, wait about 30
seconds, then swirl to coat the pan.
Place the mushrooms cap-side down
in the hot oil, and let them cook
undisturbed for about 10 minutes.
Turn them over, and cook on the
other side for 10 minutes. Then flip
them over one more time to cook for
about 5-10 more minutes on their cap
side once again.
Servings: 6.