Broccoli and Cauliflower Salad

In my recent attempt to find healthy salads I came across this recipe in the Spice and Spirit cookbook. The only change I made was to substitute the sugar with splenda. Since the vegetables are so crisp it was still good a few days later as leftovers. Note that the cookbook indicated that this serves 8-10 people. We had it at a meal with 12 people and other side dishes/salads and there was a lot left over(and no, not because it wasn't good).

1 large broccoli, cut into florets
1 medium cauliflower, cut into florets
3 carrots, peeled and diced
2 zucchini, diced
4 green onions, chopped

Dressing:
1/4 C. oil
1/3 C. Vinegar
1 tsp. Salt
1 Tbls. Splenda
2 Garlic Cloves, minced
1/3 tsp. pepper

Toss together all salad ingredients. In a seperate bowl combine or whisk the dressing ingredients. Pour dressing over salad and toss. Serve chilled.

Chickpea Salad with Tehina and Garlic Dressing

Sorry it's been a while since I have posted. I am working full time now and have very little time for anything else-including cooking.
Lately I have been searching for healthy salad recipes. I know it sounds dumb-isn't all salad healthy? Well when you dump gobs of mayonnaise, oils and sugar into the dressing and then onto the salad then no, it isn't. In attempt to bring some variety into my Rosh Hashanah menus I found some new salad recipes and I will be sharing several with you in the next few weeks.
This first one I found on this blog that I came across recently. I didn't get a chance to photograph my salad but it pretty much looked the same. I did use my progressive dicer to make this salad (thanks for the recommendation Talia) which made it simple to throw together.
The only change I made to the recipe was changing measurements to quantities as I prefer recipes that way so I assume you do too.

2 cans chick peas, drained
2 cucumbers, diced
2 stalks celery, diced
6 scallions, diced
12 cherry tomatoes, quartered
1 yellow pepper, diced
1 orange pepper, diced
2 medium carrots, diced
1/4 cup chopped fresh parsley

Dressing:
1/2 cup Tehina
4 Tbls lemon juice
2 Tbls water
4 cloves garlic, minced
salt and pepper to taste

Chop all vegetables and toss. Mix dressing and pour over salad before serving.

Roasted Carrots with Garlic

This recipe is from the Uncommonly Kosher cookbook. I have cut down the oil but otherwise left the recipe as is. We have been enjoying this one for quite a while. I often double this one as many get gobbled up before serving and we like the leftovers too.

10 large Carrots, sliced
8 large Garlic Cloves, minced
2 Tbls. Olive Oil
2 Tbls. Parsley, chopped
salt
pepper

Preheat oven to 425. Place carrots in a bowl. Mix garlic, olive oil, parsley, salt and pepper to taste. Toss garlic mixture with carrots. Arrange on a single layer on a cookie sheet(I use parchment paper for easy cleanup) and bake for 40 minutes. Turn carrots while roasting.

Spicy Carrot Sticks

I found this recipe in the Kosher By Design Teens and 20-Somethings cookbook. The only change I made was using splenda rather than sugar. These were so good that most of them were gone before they finished cooling. From now on I will need to make a double batch of these.

6 large carrots, peeled and trimmed
1 egg white from a large egg
3 Tbls. Olive Oil
1 Tbls. Water
1 1/2 tsp. Garlic Powder
1 1/2 tsp. Ground Cumin
1 1/2 tsp. Splenda
1/2 tsp. Paprika
1/4 tsp. White Pepper
1 tsp. coarse sea salt or kosher salt

Preheat oven to 450˚F. Cover a cookie sheet with parchment paper. Set aside. Cut each carrot in half to make 2 (3–4 inch) pieces. Cut each carrot half in half lengthwise. With the cut-side down on the cutting board, cut each half into 3 equal strips. Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy. In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar,paprika, and white pepper. Place the carrot sticks into the beaten egg; toss the egg white. Stir the carrots into the spice mixture. Arrange in a single layer on a prepared pan. Sprinkle with the salt. Roast, uncovered, for 20 minutes.

Quinoa Edamame Salad With A Twist

I got this recipe for Quinoa Edamame Salad from my sister. I believe it originated as a rice recipe which she converted to quinoa, which you can do with most rice recipes. I have made it many time with edamame and love it however my husband isn't an edamame fan so I substituted chickpeas and now he eats it too. Either way you can't go wrong.

1 C. Quinoa, rinsed
2 C. Chicken Broth
2 Carrots, shredded
1 Can Chickpeas, drained OR cooked edamame
1/8 C. Soy Sauce
1/2 Tbls. Sesame Oil

Place quinoa and broth in a pot. Bring to boil. Simmer 15 minutes. Allow to cool. Mix in carrots, chickpeas or edamame, soy sauce and sesame oil. Serve cold or at room temperature.

Cauliflower Carrot Soup

A friend of mine gave me this recipe for Cauliflower Carrot Soup. I am not sure where it originated but we loved it.

1 head of cauliflower or 1 bag frozen cauliflower
1 Tbls. Olive Oil
3-4 cloves garlic
4-5 Carrots, peeled and cut into chunks
1 Parsnip
1 Onion, diced
2 Celery ribs, sliced
8 C. Chicken Broth
Salt
Pepper

Roast cauliflower with olive oil, salt and pepper at 350 for 30-45 minutes or until soft. Saute carrots, celery, parsnip and garlic. Add cauliflower. Add 8 cups chicken broth and bring to a boil. Simmer for 45 minutes. Puree with immersion blender. Add salt and pepper to taste.

I would like to add that while this is the recipe I didn't have a parsnip so I didn't put it in and I went out special to buy the celery and forgot to add it, so don't worry if you forget it.

Carrot Soup

My sister passed along this Carrot Soup Recipe which is adapted from The South Beach Diet Parties & Holidays Cookbook. We all really liked this one and it was so simple to make. Also, I loved that it was a really quick soup.

3 Tbls. olive oil
1 med onion, roughly chopped
3 garlic cloves, smashed and peeled
2 1/2 pounds carrots, cut into 1/2 inch pieces
6 cups water plus 4 tsp. chicken soup powder
pepper

Heat oil in large saucepan. Add onion and garlic, stir to coat. Reduce heat to med-low and cook, stirring occasionally until they soften about 5 mins. Add carrots, stir to coat, and cook 10 minutes. Add water and chicken soup powder and bring to a boil. Reduce heat to med-low and simmer until carrots are tender-approximately 25 minutes. Puree. Season with pepper to taste.