I have very mixed feelings about
Ayin Harah – the Evil Eye. I am
completely split – part of me is a firm believer, the other part isn't so sure. So, last week I
wrote about my “good” but crazy week.
This week I spent hours in the emergency room with one of my kids…did I
give myself an Ayin Harah by talking about how smoothly things were going for a
change? Or was our unscheduled hospital
field trip just a moment of falling off the cliff yelling
“noooooooooooooooooooooo”? Can someone really
effect how your life progresses by their evil thoughts directed
at you? I actually went to a Rabbi in
Israel a few months ago who is purported to be able to remove the “Evil Eye”
from you. I am truly not sure that it
worked, but it was cool anyway. He
melted some lead (really, lead) in a small crucible, held a skillet over my head,
then poured the scalding lead into the skillet and said some special prayers. It was really, really fascinating to
watch. The lead cooled into an intriguing
pattern and, according to the Rabbi, the patterns manifested different forms of
the Evil Eye. His prayers (theoretically)
removed any “Evil Eye” from me (whew!).
According to the Rabbi, boy had I been in trouble - Evil Eyes all over
the place!! I left his house feeling
that a weight had been removed from my shoulders. The skeptic in me said it was all in my head,
but I erred on the side of caution and went with the voice in my head that believed that all was hunky dorey in Sharon Matten
land after all traces of “Evil Eye” were removed from my being. I guess I’ll never really know the
truth. Good and bad things
happened after my official Ayin Harah Removal session. I will just have to be resigned that this is
one of those things that I will never truly understand.
Another thing I do not understand
is quinoa! What the heck is
quinoa anyway?? Is it a grain? Is it rice? Why does it look so weird? How does it grow? Do I want to eat it, and for
heaven’s sake…how did it manage to be considered a “super food”? What’s up with that? For a long time, some of my friends that
manage to eat healthier foods have extolled the virtues of quinoa. I was so confounded by it that I went online
and did some research. Here’s the
scoop: Quinoa is actually a seed! According to Wikipedia, the most
reliable source of information on the web, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Tumbleweeds.
That explains a lot about my confusion. It’s packed with lots of good
for you stuff, like protein, antioxidants, omega-3 fatty acids and much, much
more. In fact, according to the www.whfoods.com
website, The
Food and Agricultural Organization of the United Nations (FAO) has officially
declared that the year 2013 be recognized as "The International Year of
the Quinoa.” Yes, Quinoa!
WOW! Knock me over with a feather! No matter how good it was supposed to be for
me though, quinoa really scared me. I’m
not sure why, it just did, until I found an amazing recipe for “Thai Quinoa” in
Suzie Fishbein’s “Passover by Design” cookbook.
The recipe combines a lot of fresh ingredients that are currently in
season, many that can be found in my Optimistic Garden. It’s a great combination of sweet and spicy
(we love spicy!), and if there are any leftovers they make a great quick
lunch or light dinner. I modified the recipe to accommodate the
quantities of ingredients I had on hand, but it was great even with the changes
of slightly less quinoa and onion, and lots more mango. And so, the “My-Thai” Quinoa recipe was born. There was an additional bonus to the “My-Thai”
Quinoa recipe - I got to use my favorite Mango
cutter*! Hooray!
Sweet & spicy quinoa...delicious! Who knew?? |
I’m still unsure as to whether I had an
Ayin Harah this week. My home grown basil
had a fantastic week, but some animal (probably one with two legs!) stole my
single, solitary, super-hot Inferno pepper! So sad! I think I’ll stick with my general life
philosophy motto regardless – It’s all good!!
*For tips on cubing a mango watch the
official Kosher Everyday “Mango
Cutting Movie”!
My-Thai Quinoa Inredients (GFE - Great for the Gluten-Free Eater)
- 1 cup quinoa, rinsed
- 2 cups water
- 1 jalepeno pepper
- 1 tablespoon fresh
basil, finely chopped or 1 teaspoon dried
- 1 tablespoon fresh
cilantro leaves, finely chopped or 1 teaspoon dried
- 1/3 cup minced red
onion (I used the Hindy
Chopper)
- 1 mango, peeled,
pitted and diced*
- 2 tablespoons canola
(or olive) oil
- ½ teaspoon salt
- 2 tablespoons lime
juice
Thai Quinoa by Suzie Fishbein
·
1 1/2 cups
dry quinoa
·
3 cups water
·
1 jalapeno pepper, seeded and minced
·
6 leaves fresh basil,
finely chopped
·
3 sprigs fresh cilantro leaves, gently torn (discard
stems)
·
1/2
cup minced red onion (1/2 small red onion)
·
1/2
mango , peeled, pitted, and cut in to 1/2-inch dice
·
2 tablespoons extra-virgin olive oil
·
3/4 teaspoon sea salt , fine
·
1 tablespoon + 1 teaspoon lime juice
Rinse
the quinoa thoroughly either in a strainer or in a pot and drain. (Do not skip this step or a bitter tasting,
natural soap-like coating will remain).
Once the quinoa is drained place it into a medium pot with the
water. Bring to a boil. Reduce the heat and simmer until the water is
absorbed, about 10-15 minutes or until the berries turn translucent and the
outer layer pops off. Drain.
Meanwhile,
in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and
mango. Drizzle in the oil, salt, and
lime juice. Stir to combine.
Add
the drained quinoa and toss to combine.
Season with salt to taste. Serve
warm or at room temperature
Source:
"Passover By Design” By: Suzie Fishbein, Page 210"
Notes:
- One Shabbat I realized that I had
forgotten to cut my basil leaves off of the basil plant on my windowsill
before Shabbat, and I had forgotten to purchase fresh cilantro! Oops!
Although it wasn’t as fresh tasting, the dried ingredients did work
well in a pinch.
- One of our Shabbat guests, Reuben V.,
suggested that this recipe might be really good with some fresh mint. I have to agree. You can either substitute some of the
basil or cilantro for the mint, or only use the mint, or have fun trying
different variations of the recipe – it’s all good!
- Strangely enough, I have become a “Quinoa
Convert”. Stay tuned for more
recipes…
All the ingredients...
Check out the cool mango cutter...
Perfectly cut mango's every time!
All the fresh ingredients - quinoa included!
Mix it all together...
Sweet and Spicy!
It tastes as good as it looks!!
Some of our Optimistic Garden harvest!
Check out the gorgeous Heirloom Black Krim Tomato
in the back - how cool is that??!!
Kosher
Everyday is dedicated to the memory of my father
Dr.
Theodore Saltzberg - Tuvia Ben Nachum Z”L
May
his memory be for a blessing - Yihi zichro baruch.
Look for additional information about Edible Experience
Kosher Everyday at www.koshereveryday.com,
aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,
The Chicago Tribune Syndication,
or on Facebook at Edible
Experience by Sharon
Matten.
These recipes are for sole, personal use of visitors to Sharon
Matten -Edible Experience Kosher Everyday. Edible Experience Kosher
Everyday recipes are for your enjoyment but are not to be posted or reprinted
without express permission from Sharon Matten. Thank you!!
Congratulations!
KosherEveryday is one of the finalists for
the
2011 CBS Most Valuable Blogger Awards!!
Officially I don't believe in ayin hore but just between us, sometimes I let myself get a bit neurotic thinking about it.
ReplyDeleteHow is your child doing now?
As for your recipe, you definite with the buzz, quiona is what everyone is writing about these days.
I don't know how many visitors your blog gets but I just wanted to add that perhaps you need to do some extra publicity for your blog, such as being linked to on popular food blogs etc...
ReplyDeleteI've been surfing around food sites (slow work day) and this one is certainly more interesting in terms of details and recipes than many others.
Thanks so much for your comment!! Please feel free to share this blog with your family and friends ;-)
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