 MARCH 26 • 2020 | 39

oven and cook for at least 1½ 
to 3 hours, uncovering during 
the last 40 minutes of cooking 
to brown the beef. Serve hot 
with pan juices. Makes 8-10 
servings.
 
PINEAPPLE 
FARFEL KUGEL

INGREDIENTS:

 4 large eggs

 ½ cup sugar

 1 can (about 20-ounces) crushed 

pineapple in water or light juice, 

drained 

 1½ cups matzah farfel

 ¼ (4 Tbsp.) cup margarine or 

butter, melted

 Ground cinnamon, to taste

DIRECTIONS:
Preheat oven to 350°F. Brush 
vegetable oil on an 8x8 baking 
dish. Set side.
Combine eggs and sugar in 
a large bowl and beat well. Stir 
in the pineapple. Set aside. 
Place farfel in another bowl 
and add just enough warm 
water to cover. Allow the 
farfel to sit for 3 minutes and 
then drain in a colander. Add 
the farfel to the egg mixture 
and stir well. Add the melted 
butter or margarine and stir 
until incorporated. Transfer to 
the prepared baking dish and 
sprinkle with cinnamon.
Bake for 45-60 minutes, 
until the kugel is set. When 
warm, cut into squares and 
serve. Makes 6 or more serv-
ings.

RED PEPPER AND 
GARLIC QUINOA

INGREDIENTS:

 2 Tbsp. extra-virgin olive oil

 1 tsp. chopped garlic

 1 cup uncooked quinoa, rinsed 

 3 cups chicken broth or water

 ½ cup chopped fresh parsley

 1 red bell pepper, finely chopped

 1 tsp. Fresh lemon zest or peel

 1-2 Tbsp. fresh lemon juice

 Kosher salt and fresh ground 

pepper to taste

DIRECTIONS:
Add the olive oil and garlic 
to the quinoa in a large skillet 
and cook, stirring, until lightly 
toasted, about 2 minutes.
 Add broth or water and 
bring to a boil. Reduce the 
heat to medium-low and sim-
mer until liquid is absorbed, 
about 5-7 minutes. Remove 
from the heat and allow to 
cool to warm. Transfer to a 
bowl, and fold in the remain-
ing ingredients.
Stir in additional ingredi-
ents as desired: ½ cup cooked 
chickpeas or beans, ½ cup sau-
teed vegetables or ¼ cup dried 
fruits, chopped, if needed.
Fluff the quinoa with a 
fork. Adjust salt and pepper to 
taste just before serving. Serve 
warm or at room temperature. 
Makes 8 or more servings. 

For more recipes, including Roasted 
Chicken with Carrots and Potatoes, 
Carrot Pudding and Salmon Gefilte 
Fish, go to thejewishnews.com.

In Memory of 
Rita Haddow
1926 - 2020

It is with deep sorrow that we 
mark the passing of Rita Haddow, 
a generous supporter of the 
Cohn-Haddow Center for Judaic 
Studies and patron of the arts 
in Metropolitan Detroit.

From all of us at:

038_DJN032620_AL passover recipes.indd 39
038_DJN032620_AL passover recipes.indd 39
3/23/20 11:11 AM
3/23/20 11:11 AM

