Tabbouleh With A Pomegranate Glaze - A Rosh Hashanah Salad

 

Do you like tabbouleh? 

If you’re looking for a fresh and flavorful side dish, this gluten-free tabbouleh recipe made with quinoa is worth a try. It’s light,vibrant, and full of Middle Eastern flavors such as pomegranate molasses and baharat spice blend. Inspired by Yotam Ottolenghi's green tabbouleh recipe, I think its a perfect choice for the upcoming Rosh Hashanah holiday, for picnics, potlucks, or as a colorful side to just about any meal.

Why Are Recipes Made With Pomegranates Perfect for Rosh Hashanah/Jewish New Year? 

During the holiday of Rosh Hashanah, it's a fun tradition to eat symbolic foods known as Simanim. During our holiday dinner, we make a beautiful platter of these foods and one by one, and recite a specific prayer or blessing on each of the symbolic foods at the table, which expresses positive thoughts and energy for hopes of a sweet, healthy, and prosperous year ahead (link to the blessings). 

Among these symbolic foods, the pomegranate stands out. Rich in symbolism, it's said to contain 613 seeds—mirroring the 613 mitzvot (commandments/good deeds) in the Torah—making it a beautiful representation to strive for spiritual abundance, righteousness, and personal growth as we enter a new year. 

I made Yotam Ottolenghi's pomegranate flavored tabbouleh recipe with my own adaptations (for allergies and personal taste) for a potluck meal last week when we were in Cape Cod for my husbands "poker reunion"

My Twist on Ottolenghi's Tabbouleh (link to his recipe)

Since I can't eat the bulgur wheat that the recipe calls for, I substituted quinoa, added a generous amount of freshly squeezed lemon juice which I thought it needed, and some garlic powder.

Ottolenghi's Surprising Ingredients

His recipe called for two ingredients that gave me pause at first: pomegranate molasses and a spice called baharat. Baharat, in particular, had me second-guessing—it brought back memories of the spice my mother-in-law used in her Middle Eastern meatballs, and I wasn’t sure how that flavor would work in a fresh salad. But I’m glad I trusted the recipe! The baharat added a subtle depth of flavor, while the pomegranate molasses contributed a lovely sweet-tart note.

The recipe's two unique ingredients:

• Baharat – a warm spice blend similar to "allspice" made with cinnamon, cloves, cumin, coriander, nutmeg and black pepper.

• Pomegranate molasses – a tangy-sweet syrup made from pomegranates that added a bright, fruity note to the dressing.

Where can you find baharat and pomegranate molasses?

Try Middle Eastern grocery stores or the international section of larger supermarkets. You can also find both of the items online.

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Why You’ll Love This Recipe. 

• Naturally gluten-free – quinoa is a perfect naturally gluten-free substitute for bulgur wheat.

• Bursting with fresh herbs – fresh parsley, mint, dill, and scallions make it bright and refreshing.

• Unique flavor twist – baharat and pomegranate molasses take it to the next level.

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Versatile side dish – serve it any protien or enjoy it on its own.

Pomegranate Quinoa Tabbouleh Recipe

The recipe concentrates on greens, not grains. There is a small amount of quinoa compared to the greens.

Ingredients

• 1 cup uncooked quinoa, rinsed and then cooked

• 2 cups parsley, finely chopped

• ½ cup mint leaves, finely chopped

• 4 scallions, finely sliced

• 1 cup each of cucumber and celery finely diced

• 2 tbsp pomegranate molasses

• 1 teaspoon of baharat spice blend

• 3 Tbsp olive oil (I've made it without the oil too)

• Juice of 1 lemon (my addition!)

• When done add salt, pepper and garlic powder to taste

Instructions

1. Cook quinoa according to package directions. When done cooking, set it aside and let it cool before adding to salad.

2. In a large bowl, combine parsley, mint, scallions, celery and cucumber.

3. Add the cooled quinoa and toss to combine.

4. In a small bowl, whisk together pomegranate molasses, baharat, olive oil, and lemon juice. Season with salt and pepper and garlic powder.

5. Pour dressing over salad, mix well, and adjust seasoning to taste.

Serve chilled or at room temperature as a side dish or light lunch.

Place in individual little molds and then unfold the mold to serve. 

My Notes: 

1. Cook the quinoa at least an hour before you plan to assemble the recipe to give it enough time to cool.

2.  For variety add finely chopped tomatoes to this recipe

3. Quinoa is a high protein plant-based grain-like seed

4. Garnish with pomegranate seeds.  This would be a perfect side dish for the holiday.

5. Rosh Hashanah begins at sundown of Sept 22 and ends Sept24 at sundown this year 

Why does the Jewish New Year fall on different dates each year? 

The Jewish calendar, which dates back over 5,000 years, is a lunar calendar; the American calendar is a solar calendar. Each calendar has a different amount of days - therefore the Jewish holidays fall on different days each year on our Gregorian American used calendar.  

What are some of the other symbolic (Simanim) foods traditionally eaten at the Jewish New Year? 

1. Apples 
2. Honey
3. Dates
4. Fish Head (or any head- so vegetarians can use a head of cabbage or lettuce or cauliflower) The symbolism is that you should always strive to be at the head or top in life not the tail or bottom.
5. Pomegranates
6. Leeks
7. black eyed peas
8. Beets/carrots

See my previous post explaining the symbolism of foods with recipes.

A you familiar with or a fan of Yotam Ottolenghi's recipes? Have you ever made any of his recipes?

Black Bean, Avocado, and Tomato Salad - When It's Too Hot To Cook

It's mid July and we've been experiencing a two week HEAT wave. As a result, I have not felt much like cooking so I've been on the lookout for interesting summer salad recipes. 

I didn't have to look very far. 

Carol at Comfort Spring Blog posted a delicious beautiful looking salad this week that is made with black beans, avocado, cucumber, cherry tomatoes, red onion, corn and more. I love this combination of ingredients, and I really enjoy reading Carol's blog. It's not the first time I've found a really good recipe on her blog. I decided to try it.

Refreshing Cucumber Salad with Clear Rice Noodles

Cucumbers, onions, sesame seeds, mint, parsley, and rice noodles are some of my favorite salad ingredients that I use to make this easy, light, refreshing, and healthy hot weather salad. 

As we delve into the hotter summer months, think cucumber recipes to help combat the heat and stay hydrated and energized. Cucumbers are a delicious low fat and low calorie addition to any meal that help cool you down, nourish your body, and invigorate your taste buds. 

I know it's only the beginning of June, but the temperatures in the Philadelphia area are already sunny and in the upper 80's and low 90's right now, and I'm feeling the heat and humidity!

Truthfully since I've been traveling for over a month, I have been eating out entirely and have not been doing any cooking at all!. 

It's been a shock to have to go back to shopping for groceries, then having to bring everything home, put things away and then actually having to COOK!! It's work- 

Marinated Cucumber Salad

Got cucumbers? This is a simple recipe with a robust flavor that can be thrown together very easily and quickly.

Vietnamese Spring Roll In a Bowl and Perfect Peanut Sauce- Oil-Free

Love spring rolls? Looking for easy lunch ideas this summer? 

This recipe for Vietnamese spring roll in a bowl is the perfect choice for a simple healthy lunch or quick dinner on a hot night. It provides all the flavor of spring rolls with 1/2 the effort because you won't need to roll them.

Our Favorite 3 Ingredient Salad-

Salad is a staple in our home. We enjoy a nightly salad with our dinner. Sometimes I use lettuce/greens as a base and sometimes I don't. This easy salad is one of my favorites and does not contain any lettuce greens and is made with just 3 basic ingredients. 

Radicchio Salad with Pea Shoots and Fresh Mint

Have you ever used radicchio for a tasty colorful salad? If you are looking for some variety in your salads and are tired of the same old, same old,  you will find early summer produce at local farmer's markets often include radicchio and pea shoots. 

These are two vegetables that challenged me to figure out what to do with them.

Marinated Tomato, Cucumber, and Onion Salad

It looks like an ordinary tomato, cucumber, and onion salad, but it's actually marinated. Marinating vegetables can be a game changer that transforms simple salads into something entirely different tasting. AND it marinates rather quickly in just an hour or two.

How do we eat it? 

We love this flavorful tangy medley as a side salad or on bread (gluten-free of course), over rice, or over quinoa. It's colorful, tasty, and versatile. Not to mention that it contains lots of healthy vegetables.

* When I make it to eat on bread, I chop the veggies smaller.

This is a great summer salad. I know it's winter, but I live in South Florida, so my seasons feel a little mixed up. Actually, since tomatoes and cucumbers are available all year, you could enjoy this salad anytime of the year. 

It's so simple, I can hardly call it a recipe. 

I simply cut up onion and cucumbers and soaked them in a bath of white vinegar and water. After they soaked for about 1/2 hour, I added chopped tomatoes, finely chopped garlic, and finely chopped orange pepper and mixed well. 

In less than an hour all of the vegetables were tangy and delicious. 

It is also low carb, low calories, and keto friendly.

Ingredients: 

1 large cucumber, cut in thin slices

1 large tomato, diced

1 medium yellow, white, or red onion, sliced thinly

2 fat cloves of garlic, chopped very fine

1 cup of finely chopped (orange or red) sweet pepper

Vinegar and water (3/4 cup vinegar: 1/2 cup water ) in multiples enough to cover cucumbers and onion slices.

Directions: 

Add cucumber and onion slices to a large jar. Cover with 3/4 white vinegar to 1/4 water or multiples enough to cover the vegetables.Allow to soak for about 1/2 hour. Transfer vegetables and vinegar water into a large bowl. Add tomato, garlic, and sweet pepper and mix well. Allow to sit for an additional 1/2 hour or longer. When ready to eat, pour the juice into another jar to use again and serve vegetables.

Notes: 

1. Cut into smaller pieces if using as a topping for bread 

2. I used yellow onion because it is what I had. I think red onion would be a great choice.

I'm sharing this post on Deb's Souper Sunday where anyone can share a soup, salad, or sammie recipe which will posted on Sunday. Deb herself usually shares an interesting recipe each week as well as the recipes of those who share.

Watermelon, Cucumber, Tomato, and Mint salad

When temperatures start to rise to over 90 degrees, you will welcome this refreshing watermelon, cucumber, and tomato salad seasoned with chopped scallions and freshly chopped mint-  it is sweet, savory delicious and takes advantage of end of summer produce.

A Peek at My Week

                                                      

                                            Happy Mother's Day!

 A Peek At My Week

Today is like day 52? of the Pandemic, and we have been staying inside and sheltering,  except for our morning walk and evening walk.

I usually walk with my neighbor from 7:30 to-8:30 am. We walk with masks and get we get REALLY agitated by all the people who are out walking and are not wearing masks.  I think the masks help reduce the risk of contamination. 

What do you think? Shouldn't people be considerate to others and wear a mask when walking outside on a street where many people pass each other! 

Cucumber and Radish Salad- A Hot Weather Refresher

Grated cucumber salad is extremely refreshing in this hot and humid weather that we have been having in South Florida. I was looking for lighter recipes, when I remembered when I was young, my mother used to make a grated radish and cucumber salad that my father looked forward to on hot summer nights.

Corn , Cilantro, and Cucumber Salad with Creamy Lime Dressing

This is one of my favorite no-lettuce summer salads. It's crunchy, sweet, and full of flavor. The combination of cucumber, corn, red onion and pitted whole black olives makes a colorful presentation and is so easy to make.

Seasonal Local Produce

The farmer's markets are overflowing with fresh sweet tender corn right now. It's a perfect time to make salads using uncooked crunchy corn kernels cut right off the cob.

Uncooked Corn Tastes Great

There is no need to cook corn. I cut the kernels right off the cob ( uncooked) and eat them raw.  The tender milky kernels are sweet, crunchy and delicious making them a welcome addition to any salad.

One of my favorite no lettuce summer salads is my corn and Jersey tomato salad (recipe link)  which uses ripe Jersey summer tomatoes, fresh corn, red onion, and summer basil. 

This time I wanted to mix it up a little and create a new salad using corn.

I decided to use crisp Kirby cucumbers, cilantro, and fresh corn kernels tossed in a creamy citrus dressing. I was pleased with the combination 

** Please note: If you don't like cilantro, substitute parsley.

The key ingredients in this salad are corn, cilantro, and cucumber - all starting with the letter "C" !! I could have named this recipe the Triple C Salad, but I the addition of  whole black olives and chopped red onion broke the pattern. 

This combination of ingredients makes a beautiful presentation, and I love the contrast of the colors and flavors. 

So if you are looking for additional ways to enjoy summer corn, this light vegan salad might be just what you are looking for. It's just another way to enjoy summer corn and without heating up the house.

                              I made a video demonstrating the making of the salad

Okroshka- A Cold Russian Yogurt Soup

Okroshka or Russian Kefir soup is as delicious as it is refreshing.

On hot humid days,  there is nothing like an icy cold bowl of soup.

I know, it's hard to warm up to cold soup- but I assure you this authentic Russian recipe for Okroshka will win you over. 

Disclaimer: This blog became strictly vegan (as opposed to vegetarian) in 2020. This recipe, published previous to that date, contains eggs and dairy. 

No Cooking Required if you cook a potato and egg in advance

Let's face it, who wants to cook when it's really hot and humid? This soup requires no cooking and is a nourishing thick soup that is high in protein, vitamins, and minerals. This delightful soup is fast and easy to make and naturally gluten-free.

I wish I could say that I was introduced to this exotic soup on a trip to Russia, but that is not the case. My husband and I were traveling through the northern part of Miami in Florida about 20 minutes north of South Beach.

We enjoy ethnic restaurants and found an Uzbekistan restaurant called Chayanya Oasis located in Sunny Isles Beach, Florida.

The food is a fusion of Russian and Middle Eastern cultures and is served on beautiful dinnerware in a truly authentic atmosphere. We ate there on a Saturday night when there was live music and dancing to boot.

Sunny Isles Beach, Florida, or what is often referred to as "Little Moscow," boasts a flourishing Russian community; some of the Russian community are residents, some are snowbirds, and others are vacationers.

You would assume that Spanish would be the primary language anywhere near Miami but not in Sunny Isles. It seems like the primary language is Russian and there are many Russian food markets, Russian restaurants, Russian pharmacies, and other Russian owned businesses.

Russian Samovar Tea Set 

 Chayhana Oasis is run by Russian immigrants.   
We enjoyed this soup and the entire evening which was a delightful experience as we indulged in interesting food, drank, danced to lively Russian and American music, and had a heck of a time!

Our waiter spoke English well, gave us great service, and had an awareness of which foods were gluten-free- which was helpful to me. Okroshka was one of the gluten-free items on the menu.

Although I usually shy away from carbs like potatoes, the small amount of potatoes in this recipe are cooked in advance and cooled immediately, making the potatoes what they call "resistant starch" which is supposed to be digested differently than when potatoes are hot.

Resistant starch is not absorbed as glucose but instead can actually break down into short-chain fatty acids aided by the bacteria in our intestines- thus supposedly helping with weight loss.

I tried to duplicate the recipe that we ate in the restaurant at home, and I'm sharing my recipe.

Feel free to increase or decrease the herbs and vegetables to your liking.

Author: Judee Algazi
Prep Time: 10 minutes ( if eggs and potatoes are cooked the night before)
Cook Time: none

Ingredients:

2 medium cooked potatoes,  cubed very small
2 hard-boiled eggs, chopped very fine
3 Persian cucumbers, peeled and diced very small
3 radishes, chopped very fine
1/4 cup chive  thinly chopped chives
1/4 cup finely diced dill
1/4 cup finely chopped parsley
4 cups of plain whole milk yogurt or plain Kefir ( ok use 1% if you insist)
1 cup cold water ( add ice if don't have time to chill)
1/4- 1/2 cup of freshly squeezed lemon juice ( to your taste)
Himalayan salt and cracked pepper to taste.

Directions:

Pour the kefir ( or yogurt) in a large bowl. Mix in the finely chopped eggs, finely cubed potatoes, the cucumbers,  radishes, chives, dill,  and parsley.  Add 1/2 cup of water and and 1/4 cup of lemon juice and mix. Chill in the refrigerator until very cold. Reserve the remaining liquid until serving and add the remaining liquid only if needed. Season and serve.

My Notes: 
1. My sister in law Joyci uses her Nutribullet to chop herbs ( parsley, dill, radishes, chives);
2. This needs be chilled for at least 6 hours to be really cold

I've linked this post to Souper Sunday
Kahakai Kitchen hosts Souper Sunday each week which is a blog carnival 
where you can link soup, salad, or sandwiches.

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