Full of helpful advice for families starting to think about their child's bat or bar mitzvah, Bar & Bat Mitzvah For The Interfaith Family will be a helpful primer to all families (not just interfaith!).
This colorful booklet will give all the basics about this holiday which combines elements of Halloween, Mardi Gras and the secular new year. It is a holiday not only for children who know immediately that anything with a costume will be fun, but for adults too.
Connecting Interfaith Families to Jewish Life in Greater Cleveland by providing programs and opportunities for interfaith families to experience Judaism in a variety of venues, meet other interfaith families, and to connect to other Jewish organizations that may serve their needs.
This is an interactive, fun, and low-key workshop for couples who are dating, engaged or recently married. The sessions will give you a chance to ask questions about faith, to think about where you are as an adult with your own spirituality and to talk through what's important to you and your partner.
A great way for Jewish professionals and volunteers who work with and provide programming for people in interfaith relationships to locate resources and trainings to build more welcome into their Jewish communities; connect with and learn from each other; and publicize and enhance their programs and services.
Potato kugel is always a hit at holiday meals. Traditionalists enjoy simple potato kugel like their grandmothers used to make, but even so there are debates about whether the kugel should be crunchy and light or soft and compressed. This particular version has a pumpkin custard-like topping and is a mix of sweet and savory. You end up with a little crunch around the edges and a soft filling in the middle. It also lends itself to experimentation—add cumin or za’atar for Middle Eastern flavors, or turmeric or garam masala for an Indian-inspired version.
Potato and Pumpkin Kugel
2-3 large baking potatoes (Russet, Idaho)
2 Tbsp. and 2 tsp of potato or corn starch
1 tsp. of Kosher salt
1 tsp. of pepper, divided
2 1/2 Tbsp. olive oil, divided
15-oz. can of pumpkin purée
12-fl. oz. can of evaporated milk
1 tsp. of cinnamon
1 Tbsp. caster/granulated sugar
1/4-1/2 tsp. of a spice of your choice, such as garam masala, turmeric, cumin, ginger or za’atar (optional)
Sour cream for garnish (optional)
1. Preheat oven to 350 degrees.
2. Peel onion and potatoes and coarsely grate with a box grater over a clean kitchen towel. (Here, I used 3 small potatoes as one large potato.)
3. Over the sink or a bowl, squeeze the towel of grated mixture as hard as you can to extract as much liquid as possible.
4. Add 2 ½ Tbsp. oil to a deep pie plate. Put the plate in the oven to heat.
5. Add onion and potato mixture to a bowl. Sprinkle with starch, salt and ½ tsp. pepper.
6. Make a well in the middle of the mixture and crack one egg into it. Beat the egg with a fork and mix well.
7. Remove the pie plate from the oven, scooping out ½ Tbsp. hot oil. Set aside.
8. With a fork, add the potato mixture to the pie plate. Build up the sides of the pie plate to form a crust. (If you like lots of crunchy potato, make your sides wide.) Drizzle remaining hot oil on top.
9. Bake at 350 degrees for 30 minutes, until edges begin to brown.
10. Mix pumpkin purée with evaporated milk. Add remaining eggs, cinnamon and sugar.
11. With a measuring cup or ladle, pour pumpkin mixture into potato pie until it reaches the top of the potato edges. (Any extra mixture can be used to make sweet pumpkin flan!)
12. Add remaining ½ tsp. pepper and additional spice, if using, to pumpkin mixture, stirring lightly with a fork to prevent overflow.
13. Bake at 350 degrees for 30 minutes. If the edges begin to get too dark, cover with foil; the moisture from the pumpkin should help it stay crisp.
14. To make sweet pumpkin flan, add 3 Tbsp. sugar to leftover pumpkin mixture. Pour into oven-safe ramekins and bake for 30 minutes.
15. After removing kugel from oven, let cool slightly and serve with sour cream.
When the Jewish New Year arrives, people often wish their family and friends a “sweet and fruitful New Year.” Because the holiday occurs right at the beginning of apple season, apples are the fruit of choice. People with ancestry from Eastern Europe and Russia ceremoniously dip apple wedges in honey to symbolize this good wish. Sephardic Jews, or Jews who can trace their ancestry back to Spain (“Sepharad” means “Spain” in Hebrew), and especially Turkish Jews, have another custom: dulce de manzana.
Dulce de manzana means “sweet of the apple,” and this delicious rose-scented apple preserve is spread on pieces of challah at the beginning of the Rosh Hashanah meal. It is so delicious that any leftovers stored in the refrigerator can be used for weeks as a spread on toast and sandwiches, or even as a base for small custard tarts. If you have an apple peeler (as shown in the photo) your children can help peel the apples while developing their gross motor skills. I also like to use the coarse blade on my food processor. The grating is fast and the apples don’t have time to discolor (although the little bit of lemon juice will rectify that). My last suggestion is to use firm apples as suggested in the recipe. That way the apple strands keep their shape and you won’t end up with applesauce!
DULCE de MANZANA
3 cups granulated sugar
1 ½ cups water
2 pounds apples (Granny Smith, Gala or Red Delicious)
Juice of ½ lemon
1 Tbsp. rosewater or 1 tsp. vanilla
¼ cup slivered almonds
1. Place the sugar and water in a 3 quart saucepan and bring to a boil over medium high heat.
2. While the mixture is heating, peel the apples and grate them by hand with a coarse grater or use a coarse grating disc on your processor. Immediately add the apples to the hot sugar syrup.
3. Reduce the temperature to medium and allow to cook for 30 -45 minutes or until most of the liquid has evaporated and the mixture is quite thick. (Note: the amount of time depends on the variety of apple and its juice content.) Stir the mixture occasionally to prevent sticking.
4. While mixture is cooking, toast the almonds in a 350F oven for 4 minutes or until lightly golden. Set aside.
5. When mixture is thickened (it will get thicker when it cools) add the rosewater or the vanilla and place in an open container until cool. The toasted almonds may be added to the mixture or sprinkled on top as a garnish. Refrigerate until serving.
I absolutely love Rosh Hashanah and all things High Holiday season. I love fall weather, and I love the changing leaves and a bit of crisp in the air (though having lived in Miami and then Los Angeles for the last five years, I do miss the actual crisp in the air). Rosh Hashanah has been my favorite holiday ever since I was a little kid growing up in Atlanta. But it wasn’t until I learned how to really cook that Rosh Hashanah cemented itself in my heart as a culinary holiday. As I learn more and more about the holidays, I gain a better understanding of just how connected Jewish holidays are to the earth, the season and the harvest for that season. The recipe in this post is a testament to my commitment to honor the fruits and vegetables of the season. Roasted cauliflower and sweet potato is one of my go-to recipes for a quick, healthy and flavorful side dish on any Shabbat dinner table. But I wanted to jazz things up a bit, so I added some roasted garlic and perfectly ripe figs to balance the saltiness of the tahini. Whether you’re hosting a bunch of family this holiday season or feasting alone, do yourself a favor and try this dish. It’s great as a hot side or as a topping on a salad the next day. Enjoy!
Roasted Cauliflower and Sweet Potato with Figs and Tahini
1 sweet potato, peeled and cut into 1½-inch pieces
1 head cauliflower, cut into small florets
5 cloves garlic, skins removed
4 Tbsp. plus ½ Tbsp. olive oil
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 tsp. ground turmeric
½ cup tahini paste
Juice of ½ lemon
1 tsp. kosher salt
1 tsp. garlic powder
3-4 Tbsp. hot water
5-6 figs, cut in half length-wise
Fresh cilantro or flat-leaf parsley, optional
1. Preheat oven to 400 degrees.
2. Spread the cauliflower florets and sweet potato in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and turmeric. Using a spatula, mix the cauliflower and sweet potato to spread the oil and spices around.
3. Place garlic cloves and remaining olive oil on a small piece of aluminum foil. Wrap garlic and oil in the foil so no oil can escape. Place foil in the corner of the baking sheet holding the veggies.
4. Place baking sheet in the oven and bake roughly 40 minutes, or until cauliflower and sweet potato are crispy on the edges.
5. Meanwhile, prepare the tahini by adding the tahini paste, lemon, kosher salt and garlic
powder to a deep bowl. Mix until combined. Add the water a tablespoon at a time, stirring in between until the desired consistency is met. Taste as you go and adjust the seasoning to your liking. I like mine pretty runny, so I may add another tablespoon or more of hot water.
6. Once vegetables are done, let cool for 5 minutes (make sure to open the foil of garlic and let it cool as well). Place all veggies and sliced figs on a serving dish and drizzle with tahini. Serve with an additional topping of cilantro or parsley, if desired.
Challah for the Jewish New Year is special—round to celebrate the circle of life and sweet (typically with raisins) in the hope of a sweet year. For the occasion, I make what I call my cinnamon roll challah, with rum-soaked raisins (an homage to Italian desserts featuring rum) and a pretty swirl of brown sugar and cinnamon inside.
Rosh Hashanah Cinnamon Roll Challah with an Italian Twist
Recipe reprinted with permission from Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life
Yield: Two large loaves. (Dairy with butter or Pareve with margarine or oil.)
Cooking spray or extra-virgin olive oil for coating the bowl and plastic wrap
½ cup rum
½ cup (generous) dark raisins
1 envelope active dry yeast (about 2¼ tsp.)
1 cup very warm water (105 to 110 degrees)
½ cup sugar
4 eggs (with one yolk reserved for topping), room temperature
1/3 cup unsalted butter (or margarine or oil), softened
1 tsp. vanilla extract
5½ to 6½ cups bread flour, plus additional for work surface
1½ tsp. salt
½ cup light brown sugar, packed
1¼ tsp. ground cinnamon
2 Tbsp. unsalted butter or margarine, melted
¼ tsp. vanilla extract
Reserved egg yolk from dough recipe
Pinch of salt
1 teaspoon cold water
1. Coat a large bowl with cooking spray or olive oil and set aside.
2. Heat rum in the microwave or on stovetop until hot. Pour over raisins to submerge them completely. Let stand about 10 minutes. Drain and discard the rum and pat the raisins dry. Set aside.
3. Dissolve the yeast and the warm water in a large bowl, about five minutes. Mix in the sugar, three whole eggs and the one egg white, butter and vanilla. Stir in 2½ cups of the flour and the salt, and combine well. Then add 2½ more cups of flour and mix well. Add additional flour as needed to form a cohesive dough.
4. Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Press the dough into a large thick disk, and insert a handful of the raisins, spaced apart. Fold the dough over the raisins and flatten again; continue inserting raisins this way until all are incorporated and well distributed.
5. Place the dough in the oiled bowl, then lift out, turn over, and place it (oiled side up) back in the bowl. Cover with plastic wrap and set in a warm place to rise until doubled, about 1½ to 2 hours.
6. Uncover the dough and press down on the middle to deflate. Cover and let rest for a few minutes.
7. Line a baking sheet with parchment paper and set aside. Prepare the filling by stirring together the brown sugar and cinnamon. In a separate bowl, combine the vanilla extract and the melted butter or margarine.
8. Divide the dough in half. Return one half to the bowl and cover. Place the other half on a lightly floured surface. Roll out to a large rectangle, about 20 inches long by 9 to 10 inches wide. Brush a thin layer of the butter over the dough. Then sprinkle with half the brown sugar mixture.
9. Starting at one long edge of the dough, roll it (jelly-roll style) gently but firmly to the other edge. Press the seam and ends to seal. Gently pull and roll this log until it is about 24 inches long, keeping the original thickness on one end and gradually narrowing the other end. Twine the narrow end around the larger end to make a large pinwheel. Press the loose end to seal. Gently press down on the top of the entire loaf to level it.
10. Transfer to prepared baking sheet. Repeat with remaining dough. Prepare the egg wash by lightly beating the reserved egg yolk, a pinch of salt, and 1 teaspoon cold water to combine. Brush on shaped loaves. Gently cover the loaves with oiled plastic wrap and let rise about 45 minutes, until nearly doubled. Halfway through the rise, preheat the oven to 375 degrees.
11. Bake for 20 minutes, and then reduce heat to 350 degrees. Bake another 15 to 18 minutes, until loaf sounds hollow when tapped (the interior should be between 185 and 190 degrees). Some of the sugar mixture might seep out and create a sweet undercrust, which I consider ideal. Serve the same day or freeze.
Marcia Friedman is the author of Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life. She continues to write about her journey and the intersection of Jewish and Italian food at meatballsandmatzahballs.com.
Apples, the symbolic fruit for the Jewish New Year, can find their way onto your holiday menu in many ways. This recipe may not have its origins in Europe or the Middle East, but it plays on the tradition of elevating even the simplest of ingredients into a festive dish.
I serve this as a side for brisket or chicken, but you can also combine it with quinoa or barley as a more substantial side dish or vegetarian main course. Although you can buy a whole butternut squash and peel and cube it yourself, I find it’s worth the time and money to buy the squash already peeled and cubed. You might have to cut some of the chunks into smaller pieces if they’re too large, but otherwise this is a fast and easy dish to make. You don’t even have to peel the apples!
Roasted Butternut Squash with Apples and Onions
Serves 6-8 as a side dish
1 large onion
2 apples (Fuji, Honeycrisp or Jonagold)
20 oz. cubed butternut squash (about 4-5 cups of 1-inch cubes)
3 Tbsp. extra-virgin olive oil
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
1 Tbsp. balsamic or pomegranate vinegar
20 grindings of black pepper or to taste
½ cup dried cranberries or cherries
¼ cup sunflower seeds or toasted pine nuts (optional)
1. Preheat oven to 350 degrees.
2. Cut onion in half and slice each piece crosswise into ½-inch strips. Place on a large rimmed baking sheet and set aside.
3. Using an apple slicer, cut apple into eighths and then cut each wedge into three or four chunks. Add to the onions, along with the squash cubes.
4. Add the remaining ingredients and toss well. Arrange in a single layer and bake for 20 minutes. If onions are not yet golden and squash is still firm, gently turn the mixture and return to the oven for another 6 minutes, or until done.
5. Remove from the oven. Sprinkle with dried cranberries and sunflower seeds and serve.
Gang, summer is coming to an end! We need to embrace all of its delights as much as we can, including swimming and eating as much ice cream as possible, because that’s what summer’s about, right? I think we should also embrace the later Shabbat start times, and one of my favorite ways to do this is by hosting a “Sha-barbecue”! The first time I enjoyed a Sha-barbecue was almost 10 years ago when I was living in Chicago. I was invited over to my friend Taron’s place for Shabbat dinner. When I asked him what I could bring, he casually said, “Well, it’s a Sha-barbecue, so maybe some guacamole and chips?” I loved how casually he said Sha-barbecue, like it was a thing everyone knew about the world over. But never in my whole Jewish life had I heard of or attended a Sha-barbecue! Ever since that fateful night, I have fully embraced the Sha-barbecue. With Shabbat not starting until almost 8 in the summer, I’ve found that as a religiously observant Jew it’s easy to have friends over and enjoy some adult beverages while barbecuing up the main course and then sitting down to a lovely Sha-barbecue meal. You know, like our forefathers and mothers used to do!
Sha-barbecue Cilantro, Lime and Yogurt Chicken Wings
12 whole chicken wings, tips trimmed and discarded
1 Tbsp. kosher salt
½ Tbsp. pepper
½ Tbsp. sweet paprika
½ Tbsp. cumin
½ Tbsp. garlic powder
1 cup coconut-milk yogurt (plain)
4 key limes, juiced
½ bunch cilantro, chopped
2 cloves garlic, minced
1 Tbsp. kosher salt
½ Tbsp. smoked paprika
Maldon sea salt
1 lime, cut into wedges
1. Wash and dry the chicken wings, making sure they are free of any feathers. Next, separate drumettes from wingettes by slicing a sharp knife through the joints.
2. Place the chicken wings in a medium bowl. Add the cumin, sweet paprika, garlic powder, kosher salt and pepper. Toss to coat the wings.
3. In a separate, larger bowl, add all the ingredients for the marinade. Stir to combine, tasting for adjustments in seasoning.
4. Once marinade is complete, place the prepared chicken wings into the marinade bowl, stirring to coat. Cover with plastic wrap and marinate for at least 1 hour and up to 6 hours, making sure not to over-marinate, as the recipe includes lime juice, which can break down the meat (and not in a good way).
5. Preheat oven to 400 degrees. Line two large rimmed baking sheets with parchment paper.
6. Using tongs, gently place the wings on the prepared baking sheets, making sure to spread them evenly so they aren’t overlapping. Don’t toss out the remaining marinade, as you will be basting while it bakes.
7. Bake wings for roughly 20 minutes. After the initial 20 minutes, baste each wing with remaining marinade. Bake for another 20-25 minutes, or until cooked through.
8. Sprinkle cooked wings with Maldon sea salt and a squeeze of lime just before serving.
My last salad took us all the way to Israel, but this summer salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its début. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a purée of blueberries in the ranch dressing.
Summer Blueberry Salad with Blueberry Ranch
Blueberry Ranch Dressing
1/4 cup of mayo
1/4 cup of sour cream
1 clove of garlic
1/4 cup of blueberries (buy a pint because you’ll use more in the salad)
2 tsp. of dried dill
10 chives minced
1/4 cup of minced parsley, about 1/2 a bunch of flat leaf parsley
up to 1/4 cup of milk
Summer Blueberry Salad
5 oz. of greens (1/2 arugula and 1/2 baby spinach or baby kale or other greens)
1 1/4 cups of walnuts, toasted
1/4 of a red onion thinly sliced
1/2 pint of blueberries
1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.
2. Wash the greens and add them to a serving bowl.
3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.
4. Peel and thinly slice 1/4 of the red onion.
5. Add about 1/2 pint of the fresh blueberries to the greens.
6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.
7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.
8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.
9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.
10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.
11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.
Salad is an interesting dish, but we often think of it in its humblest form: the side salad with a few leaves of lettuce and maybe a few add-ons soaked in dressing. In reality though, salad can be a hundred different dishes. There are salads with grains, salads with noodles, salads that are grilled, salads topped with steak or salmon. In North America, we typically think of salads with lettuce or greens, but Israeli salads are usually perfectly cubed vegetables like sweet, slightly acidic tomatoes (technically a fruit!), refreshing cucumbers, a little onion if you like and maybe some peppers.
This Orzo salad is a twist on a classic Israeli salad of chopped tomatoes and cucumbers. The Italian rice-like pasta orzo is added in with the vegetables, and a pesto of parsley, almonds and feta creates the sauce and seasoning for this tasty summer salad. Pesto comes from the Italian word pestare, which means to crush. A pesto is a delicious paste of crushed herbs and and spices. For this salad you can add in any additional vegetables you like.
Israeli Orzo Salad
1/2 cup of blanched almonds
1 cup of curly parsley, stems removed
1/2 lb of feta, divided
2 small cloves of garlic
1/4 cup of olive oil
3 large tomatoes OR 3 cups of cherry tomatoes, OR a combination of both
3 cups of chopped cucumbers
1/2 lb of uncooked orzo
zest of 1 lemon
1/2 a green pepper, optional
1/2 cup of pitted olives, optional
1. In a large pot, boil water and add a tablespoon of salt.
2. While the water is boiling, wash and dry your parsley. Add your parsley, blanched almonds, garlic and a 1/4 pound of the feta to a blender or food processor. Add in 1/4 cup of olive oil. Purée together to make your pesto.
3. Once the water comes to a boil, cook the orzo as directed on the box (about 7-9 minutes usually).
4. Drain the pasta and mix in 1/2 of the pesto, then toss to coat.
5. While the pasta cools to room temperature, wash a cut your vegetables. You want the tomatoes, cucumber and optional green pepper to be about 1/- inch cubes.
6. Once the orzo has cooled, toss in all the vegetables. Toss in the zest of one lemon and the rest of the pesto. Crumble the rest of the feta cheese (or less to taste) over the top of the salad and sprinkle on the olives (optional).
This salad makes a perfect lunch alone, or serve with some grilled fish or meat for dinner.
Ahhhh, summer. The days are long and hot and Shabbat is even longer and hotter. When it comes to prepping for Shabbat in the summer, it’s always nice to have more hours in the day on Fridays. I love having those extra hours to work on a special main course or to enjoy a refreshing homemade margarita (compliments of my sous chef, who also happens to be my husband). But the toss up, of course, is that havdalah doesn’t come in until as late as 9 pm and with a preschooler who wants snacks every 20 minutes and a husband who eats everything in sight, I’ve gotta be prepared with tons of food options on Shabbat. Since I try to curb too much sugar eating, I’ve started having these homemade popsicles on hand for a late afternoon Shabbat treat. They are a BIG hit with the little and big members of my family. They are not overly sweet but lean more to the cool and refreshing genre of popsicles.
Feel free to add a little bit of maple syrup in with your honey if you’re wanting them a bit sweeter. Either way, you’ll feel a lot better for giving your family a tasty, cool treat that is free of refined sugar and food coloring and packed full of healthy goodness. Enjoy!
1 1/2 cups mixture of raspberries, blackberries and blueberries, fresh or frozen
1 1/2 Tbsp. water
3 Tbsp. plus 2 Tbsp. honey
Juice of 1/2 lemon
1/2 tsp. vanilla extract
3/4 cup canned coconut milk
1/2 cup almond milk
1. In a small sauce pot, combine berries, water and 3 tablespoons honey. Bring to a boil until liquid is syrupy and thick. Remove from heat. Stir in the lemon juice. Do not mash the blueberries, keep them as is (it’s prettier).
2. In a small bowl, whisk in 2 tablespoons of honey, the vanilla, coconut and almond milk.
3. Fill popsicle molds a little over half full of coconut-almond milk. Spoon in berry mixture to fill the popsicle mold.
4. Place mold in freezer for 1 hour. Remove molds and insert wooden sticks into each popsicle cavity. Place mold back in the freezer for at least another 4 hours until ice pops are solid.
I was raised on a healthy diet of my mom’s homemade buffalo wings. I remember the first time I had a ‘hot’ wing. She had brought home some leftovers from what would become our favorite wing spot, The Three Dollar Cafe. I remember taking my first bite. I remember my lips seemingly on fire but tingly with joy all at once. What was this spicy wing of deliciousness and where can I get more!?
Luckily for me, my mom was just as in love with hot wings as I was and luckily for us, my mom had gotten a buffalo wing recipe from a random man in a shoe store and so, a family recipe was born. My mom’s wings are hot and tangy and sweet and spicy. They pair perfectly with blue cheese. However, now that I keep kosher, there is no pairing of blue cheese and hot wings. Therefore, I’ve had to come up with alternatives to bring my favorite pairings to life. This vegetarian version is great for bringing to a picnic, serving your family on Shabbat or simply disguising a healthy weekday meal with a punch of flavor.
You’ll see that this recipe does not include blue cheese but I do recommend it. Heck, me being me, I recommend ANY AND ALL CHEESE. I also recommend having fun with your toppings. I enjoy some bread and butter pickles and some classic mayonnaise and maybe some grilled onions. But truly, the best thing about these burgers are that they can be built to your taste buds. Enjoy!
Buffalo Quinoa Burgers
2 cups cooked red quinoa
1 cup Cannelloni beans, mashed
1/2 cup panko bread crumbs
1 large egg, lightly beaten
1/4 cup Frank’s Hot Sauce
1/8 cup Worcestershire sauce
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup Monterrey Jack cheese, shredded
6 Tbsp. Canola oil
1. In a bowl, combine the quinoa, mashed Cannelloni beans, bread crumbs, egg, hot sauce, Worcestershire sauce, garlic powder, salt and pepper.
2. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 balled patties (bigger than a golf ball but smaller than a tennis ball).
3. In a skillet, heat 4 Tbsp. of oil over medium heat. Wait until oil is hot and then add 2 quinoa burger balls in at a time. Using a flat spatula, press down the ball until a thick patty forms.
4. Cook until golden and crisp, about 5 minutes per side. During the last minute or so of cooking add the an optional layer of cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. Add 2 additional tablespoons of oil into the skillet after the first batch of burgers is cooked.