Home Food The Shabbat Table – “Gluten-Free Queen” Shares Fabulous Father’s Day Dishes

The Shabbat Table – “Gluten-Free Queen” Shares Fabulous Father’s Day Dishes

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Three bean quinoa salad from Mimi's Just Desserts (and More!)(Mimi Markofsky photo)

Good Shabbos, Shabbat Shalom, and a very Happy Father’s Day to all the dads out there! If you’re looking for some fabulous dishes to serve for Shabbat, Father’s Day, or anytime at all, here are some scrumptious recipes that also just happen to be gluten-free. They come from my dear friend, Mimi Markofsky, who owns and operates Elite Kosher Catering, a kosher catering company in West Bloomfield, MI. Mimi is known by her clients and friends as the “gluten-free queen!” Whenever we get together (which is not often enough), either by phone or in person, Mimi and I talk about food for hours!

Mimi also runs a kosher group on Facebook called Mimi’s Just Desserts (and More!), which she set up to provide helpful tips, recipes, and shared comments for those who love to cook and bake. There is a strong focus on gluten-free foods, recipes, and availability of products. She writes: “I’m so happy to have you all as a part of the daily food journey!”

Mimi loves desserts. Recently, someone asked in her group how long cheesecake keeps in the refrigerator. Mimi’s reply: “Not very long in my house!” She continued: “Seriously, 4 to 5 days. If you want to keep it, slice it into individual portions and freeze the slices separately, unwrapped. Then wrap each slice in plastic, then in foil, and label them. You can do that with almost any dessert so you only have to thaw one slice at a time if you have a craving.”

This week, Mimi shared her Shabbat menu in my Facebook group, Norene’s Kitchen!, and included her recipe for Crack Slaw (below). She wrote: “So addictive! It’s also good with chicken in it. It tastes like the inside of an egg roll. And, yes, you need the sesame oil for the flavor!”

Mimi’s coleslaw recipe whetted my appetite and was the inspiration for this week’s blog. She was kind enough to also share her recipes for Corn-Tomato-Black Bean Salad and Three Bean Quinoa Salad. These are all lighter fare for the summer days and there’s no cause for concern if you have gluten-free guests at your table. Besides, if you eat lots of salads, then you can enjoy dessert without guilt!

Questions? Mimi Markofsky can be contacted at mimisjustdesserts@gmail.com. Enjoy!

Mimi’s crack slaw from Mimi’s Just Desserts (and More!). (Mimi Markofsky photo)

MIMI’S CRACK SLAW

Source: Mimi Markofsky, Mimi’s Just Desserts (and More!)

Makes 4 servings.

Mimi writes: “I received this recipe from my daughter, Laura, who told me it tasted like “the inside of an egg roll, but better.” She totally nailed it with that description! I have tweaked the recipe to my tastes and then double or triple it so I have it for lunches or side dishes throughout the week.” (Mimi has Crack Slaw on three shelves of her fridge!)

 

1 Tbsp  toasted sesame oil (see Note, below)

2 cloves garlic, minced

3 green onions, sliced on the bias

8 oz mushrooms, sliced

8 oz bean sprouts

1 red bell pepper, seeded, cored and sliced thinly

16 oz coleslaw mix

2 Tbsp  soy sauce or tamari (I use gluten-free)

3/4 tsp  sriracha

1 packet Splenda

1/2 tsp ginger, minced or grated

1 tsp rice wine vinegar

 

In a deep skillet or wok, heat oil over medium-high heat. Add the garlic, green onions, bean sprouts, mushrooms, red bell peppers, and coleslaw. Stir-fry until the moisture has been released from the vegetables and the vegetables are tender.

Add the remaining ingredients and simmer over medium-high heat until the moisture has evaporated. The vegetables should be moist but not wet. Adjust the seasonings as desired.

Note: The sesame oil gives it flavour, but if there’s an allergy, use regular grapeseed or olive oil.

 

MIMI’S CORN, TOMATO & BLACK BEAN SALAD

Source: Mimi Markofsky, Mimi’s Just Desserts (and More!)

Serves 4–6

 

2 cups fresh or frozen (thawed) corn kernels

1 can (15 oz) black beans, drained and rinsed

1 cup chopped, seeded plum Roma tomatoes

1/4 cup chopped red onions

1/4 cup chopped fresh basil (or 1 Tbsp dried basil)

2 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice

2 Tbsp chopped fresh Italian flat leaf parsley

2 cloves garlic, minced

Salt & pepper, to taste

 

In a large bowl, combine the first five ingredients.

In a smaller bowl, whisk together the last four ingredients (olive oil through garlic). Stir this mixture into the vegetable mixture, tossing well to combine. Season to taste with salt and pepper.

READ: THE SHABBAT TABLE – IT’S WEDDING SEASON!

 

MIMI’S THREE BEAN QUINOA SALAD

Source: Mimi Markofsky, Mimi’s Just Desserts (and More!)

Serves 4-8 healthy portions

 

1/2 cup uncooked quinoa (I use red and white to add colour to the salad)

1 cup water

3/4 cup minced red onion (about 1/2 of a medium red onion)

3 cloves garlic, minced

3 Tbsp lemon juice (juice of 1 large lemon)

Zest from the large lemon

1 Tbsp olive oil

1 tsp kosher salt (use only 1/2 tsp if using table salt)

3/4 tsp coarse ground black pepper

1 dash cayenne, optional (add if you like some heat in the salad)

1 can (15-oz) chickpeas, drained and rinsed

1 can (15-oz) black beans, drained and rinsed (see Note, below)

1 can (15-oz) dark red kidney beans, drained and rinsed, optional (see Note, below)

1 cup shelled edamame (If using frozen, run them under warm water in a sieve for 20 seconds to thaw)

3 scallions, finely chopped

 

Place the quinoa and 1 cup water in a small saucepan. Bring to a boil, lower to a simmer, cover and cook for 15–20 minutes. When cooked, the quinoa will leave a thin residue on the bottom of the pot. Cover the quinoa and let it rest for 5 minutes. Fluff with a fork.

While your quinoa is cooking, combine the minced red onion, garlic, lemon juice, olive oil, salt, and pepper. If desired, add the cayenne to the dressing mix. It can be added to the completely mixed salad if you decide you want it after tasting the salad. Let stand for 10 minutes, until the onions have softened slightly.

Drain and rinse the chickpeas and beans. Place them in a large mixing bowl with the cooked quinoa, parsley and scallions. Add the red onion mixture and mix to combine. Taste and season with extra salt if necessary.

Cover and refrigerate your quinoa bean salad for at least half an hour to let the flavors mingle. Serve cold or at room temperature.

Note: You can use 1 can (15-oz) dark red kidney beans, rinsed and drained, in place of or in addition to the black beans, if desired.

 

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Norene Gilletz
Norene Gilletz is the leading author of kosher cookbooks in Canada. She is a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, cookbook editor and now a podcaster. Norene lives in Toronto and her motto is “Food that’s good for you should taste good!” For more information, visit her website at gourmania.com..