Dinner
8856 recipes found
Nava Atlas’s Quinoa Pilaf
Contributed to “Vegan Holiday Kitchen” by Barbara Pollak, a longtime reader of Ms. Atlas’s, this pilaf is attractive when made with a combination of red and white quinoa, but either color can be used on its own. It is a veggie-filled way to celebrate quinoa’s becoming standard Passover fare.
Quinoa Salad With Avocado and Kalamata Olives
This is inspired by a salad I recently enjoyed in a small vegetarian restaurant called Siggy’s on Henry Street in Brooklyn Heights. They called it a quinoa Greek salad, but really the only thing that was Greek about it was the kalamata olives. No matter, it was still delicious.
Crisp Tofu Katsu With Lemon-Tahini Sauce
Katsu, the Japanese-style fried cutlet dish, is made just a bit healthier in this version prepared with tofu slabs. Here, the slabs are dredged in seasoned bread crumbs, baked, not deep-fried, and paired with quinoa, making it full, protein-dense meal. Note, too, that the leftover katsu here reheats nicely: Simply put it in your oven at 400 degrees, and bake for 10 minutes.
Crisp Quinoa Cakes With Cilantro, Scallions and Sriracha
Quinoa Bowl With Artichokes, Spring Onions and Peas
Lately I’ve been into “big bowls” — layered grain and vegetable meals in a bowl — in a big way. I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl. Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes. The onions and peas are sweet, but roasting also gives the onions a lovely bitter-edged char, as it does for the artichokes. I’m a recent convert to roasted artichokes; you coat them with olive oil after trimming them, and throw them into a hot oven, where the hearts soften while the edges of the leaves crisp and char. The flavors are intense. I hardly want to prepare them any other way. Garlicky yogurt garnishes and moistens the quinoa and vegetables, and brings more lusty flavor to the dish. You can be flexible with big bowls. If you don’t have quinoa in the pantry, use another grain: bulgur, rice, farro. Couscous would also work. If you want more protein, add a poached egg or even some shredded or sliced chicken breast. And if you want to sprinkle a little feta or Parmesan over the top, be my guest.
Crispy Spiced Chickpeas With Peppers and Tomatoes
This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that’s about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.
Quinoa With Thai Flavors
This recipe for quinoa seasoned with mango, lime juice and red onion, was brought to us from Susie Fishbein by way of Julia Moskin. Ms. Fishbein is the author of the popular Kosher by Design cookbooks, which have sold more than 300,000 copies. Quinoa is popular among kosher cooks because although it tastes and chews like grains, which are forbidden during Passover, many religious and botanical authorities consider it a berry.
Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce
These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce. You’ll get plenty of Vitamin C and lycopene from both the peppers and the sauce in this dish.
Spicy Couscous Salad With Tomatoes, Green Beans and Peppers
Pearl couscous, also called Israeli couscous, is a round pellet-shaped pasta, larger than regular couscous. You may substitute Lebanese mograbiah or maftoul, or the large Moroccan couscous called mhammsa. All are available in Middle Eastern food shops. Fregola from Sardinia is also an option.
Roast Shoulder of Lamb With Couscous-and-Date Stuffing
All Whole-Wheat Sandwich Bread
The dough will be somewhat stiff. So to get it into the pan, first pat and coax it into a rectangle shape a little smaller than the pan, smoothing out the cracks and holes as you work. Then transfer the rectangle to the pan and use the back of your hand to gently press the dough into the pan.
Quinoa and Rice Bowl With Kale, Kimchi and Egg
Easy, healthful and infinitely adaptable, grain bowls are equally ideal for feeding a family (picky eaters can build it to suit their own tastes) and using up leftovers in the fridge. You could also cook up the ingredients at the beginning of the week, and mix and match ingredients at will as the week progresses. Try rice, quinoa, kamut, farro, freekeh, wheat berries, barley and grits for the grain (this recipe calls for mixing brown rice and quinoa for a nice variety of textures, but feel free to use just one or the other). Put your grains in a large bowl, then arrange small piles of vegetables, protein and something pickled or spicy over the grains. Top with a sauce that brings together all the ingredients in the bowl. Crunch — here, sesame seed and dried seaweed — is a nice finishing touch.
Moroccan-Style Cornish Hens with Couscous
Couscous with onions and raisins and seasoned with cumin delivers many levels of flavor with rich little Cornish hens, massaged with spices. How many birds you need for four guests will be determined by their size (the birds’ and perhaps the guests’, too). Whether you grill or roast them depends on your mood, your kitchen and the weather. The couscous could even be stuffing for smaller hens, one per person, roasted at 375 degrees for about 50 minutes.
Endive and Quinoa Salad With Poached Egg
If you hesitate to buy salad greens that could wilt before you have a chance to use them, endive is a perfect solution. The tight bulbs will keep in your crisper for about a week without deteriorating. Make the dressing and keep what you don’t use in the refrigerator. It will keep until you use it up.
Brothy Cod With Peas and Mushrooms
In this recipe, tender, flaky cod is poached in a light, flavorful broth that optimizes bottled clam juice, a versatile yet underused ingredient. The juice is perfect for weeknight cooking, when shortcuts to big flavor are key, and it adds a subtle, briny backbone to any broth. This broth is also infused with rich shiitake mushrooms, aromatic garlic and a generous boost of bright ginger. Pearl couscous gets toasted before boiling, adding nutty notes to the soup. It also contributes delightful chewiness, but other small pastas like ditalini or orzo are also good substitutes, though cook time may need to be adjusted accordingly.
Quinoa and Cauliflower Kugel With Cumin
Cauliflower, steamed until tender then finely chopped, combines beautifully here with quinoa and cumin. Millet would also be a good grain choice.
Couscous With Mussels and Shrimp
This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.
Jambon Beurre
Unlike ham and cheese, a sandwich that’s ubiquitous across the globe, jambon beurre (ham butter) is strictly French. Though it’s a seemingly sparse construction — simply baguette, cooked ham and butter — the ingredients for this interpretation from L’Ami Pierre in New York require careful selection. High-quality baguettes are now sold in many bakeries. High-butterfat butter enhances the sandwich, providing more fat than 80 percent supermarket standard, and the ham, preferably silky jambon de Paris, a cooked ham sliced, in the finer shops, from a bone-in joint, can make it or break it. French-style or similar cooked ham is available in many areas; to avoid are boneless, often waterlogged deli hams. Like most sandwiches, this one is designed as a treat for one, but, cut into smaller sections and served on a platter, it can enhance a buffet, even at holiday time.
Spring Vegetable Ragoût With Brown Butter Couscous
The amazingly flavorful couscous here is the result of a trick from the chef Mourad Lahlou, whose San Francisco restaurants, Aziza (currently closed) and Mourad, feature a modernist approach to Moroccan cuisine. Freshly steamed couscous is tossed with sizzling brown butter, lots of chopped preserved lemon and a splash of saffron. It is seriously good with just about anything, especially seasonal vegetable ragoûts. (Saucy braises of lamb, chicken or fish also pair well with it.) The recipe below uses spring vegetables, but you can substitute others throughout the year.
Country Bread With Apples
This is a whole wheat version of a classic Norman country bread. Normandy is apple country and apples find their way into many dishes in this region. I came across the bread in “Bread Alone” by Daniel Leader, and have adapted the recipe. The dough ferments overnight in the refrigerator, and after it has come back to room temperature the chopped apples are kneaded in. It goes beautifully with cheese.
Couscous With Tomatoes, Cauliflower, Red Peppers and Olives
Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
Lamb and Couscous Salad With Chickpeas, Mint and Feta
Sourdough Starter
This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his “Artisan Breads Every Day.” It takes a little more or less than a week of mixing flour with liquid – Mr. Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water – to achieve a vigorous, living starter. Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water. Or put the starter in the refrigerator and feed it weekly, always discarding (or using!) a cup of the original when you do. (All measurements are by weight.)
Quinoa, Spinach and Poached Egg
I’m in that third situation a few nights a week, and often all I want to eat is a salad — but a salad with substance. I’m hungry at the end of the day, and dinner is the one meal of the day that I sit down to enjoy in a leisurely fashion, whether alone or in company. I’ve found that one of the most enjoyable ways to bulk up my salads (as well as panini and grain-and-vegetable combos) is to top the dish with a poached egg. Sometimes poached eggs are the centerpiece of my dinner, cooked in marinara or spicy tomato sauce and served with toasted country bread or over rice.