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