Shalom Life | July 01, 2014

The Nosh Pit – Healthy (and Easy) Back to School Recipes

Nutritious lunch and snack recipes are an integral component to helping young minds grow properly. Take a look at these healthy (and easy) back-to school recipes.

By: Sarah Bauder

Published: September 2nd, 2013 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Easy and Healthy Back-to School Recipes

Being Labor Day, sadly the lazy, crazy days of summer are now mere memory. Undoubtedly, there were good times, but now it’s time to get back to reality, and likewise, send the kiddies back to school. Nutritious lunch and snack recipes are an integral component to helping young minds grow properly. Take a look at these healthy (and easy) back-to school recipes.

Darra’s Famous Tuna Fish Sandwich Filling from All Recipes

Ingredients:

1/2 cup mayonnaise

1 tablespoon prepared Dijon-style mustard

1/4 teaspoon curry powder

salt and pepper to taste

1 (6 ounce) can oil-packed tuna

1 shallot, finely chopped

1 Granny Smith apple, cored and diced

1/4 cup chopped walnuts

1/2 cup diced celery

1 teaspoon sweet pickle relish

4 large croissants

4 leaves lettuce

4 slices Swiss cheese

Directions:

In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing. Lightly toast the croissants. Split in half, place a lettuce leaf on the bottom half of the croissant and fill with tuna salad. Top with a slice of Swiss cheese and the top half of the croissant. Enjoy!

Quinoa and Lentil Salad from Joy of Kosher

Ingredients:

1/2 tablespoon turmeric

3 tablespoons extra virgin olive oil

2 garlic cloves, crushed

2/3 cup lentils

1 1/3 cups quinoa

2/3 cup sun-dried tomatoes

1 cup dates, chopped

1 cup walnuts, chopped (optional)

1 medium red onion, diced

1/4 cup cilantro, chopped

1/3 cup mint, chopped

lemon juice (to taste)

balsamic vinegar, to taste

salt and pepper to taste

Directions:

Heat a medium pot over medium heat. Toast your turmeric for about 2 minutes. Be sure to watch it to prevent it from burning. Once the turmeric is fragrant it is fully toasted. Add the oil and garlic to the pot. Cook for about four minutes or until the garlic cloves start to soften. Add the lentils and quinoa to the pot. Stir the contents of the pot so that you coat the lentils and quinoa with oil. Now pour two cups of boiling water and a pinch of salt into the pot. Cover the pot and cook until all the water is absorbed by the lentils and quinoa. You know that your mixture is cooked when the lentils are no longer chewy and the grains of quinoa look like little targets. Set the pot aside and allow your lentils and quinoa to reach room temperature. Place your sun-dried tomatoes into a bowl of water. Preheat your oven to 400 degrees. Chop your dates and walnuts. Place your walnuts on a roasting pan and roast them. Keep your eye on them to prevent your walnuts from burning. The second you start to smell them they are ready. Set them aside for later use. Place your dates, onion, cilantro, and mint into a large bowl. By now your sun-dried tomatoes should be looking plump. Remove them from the bowl of water and cut them into thin strips and add them to the bowl. Once your lentils and quinoa are at room temperature add them the bowl. Mix the contents of the bowl. Add olive oil, lemon juice, salt, and pepper to taste and serve. Enjoy!


Kid-Friendly Pico De Gallo from Food.com

Ingredients:

4 tomatoes
1/4-1/2 small onion
12 stalks fresh cilantro, from a bunch, to taste
1 -2 jalapeno, to taste
1 teaspoon minced garlic
2 tablespoons lime juice
1/4 teaspoon kosher salt

Directions:

Finely dice and combine all ingredients. Chill until ready to serve. Detailed directions for beginners: Works best with a “trash bowl” to one side of the cutting board and a Tupperware or other storage container to the other side. Cut tomatoes into fourths and use a spoon to scoop out any seeds and white ribs from the insides into trash bowl. Flatten the tomato flesh against the cutting board and cut into thin strips, then cut in the opposite direction to get a dice. Repeat with all tomatoes, periodically scooping the diced pieces into the storage container. Peel the onion and cut in half horizontally and vertically. Place the onion flat against the cutting board and holding the onion by the stem piece cut thin strips horizontally all the way to the stem without cutting all the way through. Then dice the strips vertically until you get to your fingers. Add all or half of this depending on the size of your onion and preference. Separate approximately 12 stalks of cilantro from a bunch. Cut off the long clean stems (don’t worry about the ones attached to the leaves), discard. Finely mince the remaining leaves and stems so no large pieces remain. Cut the top and stem off one jalapeno and cut in half vertically. Using a spoon and working over the trash bowl, scoop out all seeds and pale flesh until only dark green flesh remains. Flatten this against the cutting board and slice into several thin strips. The dice these strips into a very fine dice (tiny!). Add the amount desired to the pico, if they have been properly seeded they should not be hot. If more heat is desired by another family member, repeat with additional jalapenos: the more seeds and ribbing remaining the hotter the jalapenos will be. Reserve in a separate dish. Add the minced garlic, salt, and lime juice. Stir and chill. Enjoy!

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