I just made moror from my grandfather's recipe...

I sincerely believe that it's the root of affliction, not the bread of affliction :)

1 horseradish root
2 beets
1/2 C white vinegar
1/2 C water
2 t. sugar
1 tbsp k salt

mix the water and vinegar together.
peel an chop the horseradish and beets and transfer to the bowl of your food processor (using the standard chopping blade)
add the sugar and salt and a little of the liquid
pulse away, adding more liquid as needed, and scraping down the sides.
keep at it for about 5-10 minutes until it's good and finely grated (but not smooth)

it brings tears to my eyes.

Happy and Peaceful Passover everyone!

xoM

Quinoa.
Ask your rabbi as positions re quinoa vary among Ashkenazim. I just bought my pessah supply of quinoa at a whole food store here in Jerusalem where a lot of MO people and some Hareidim do their shopping. Quinoa is high in protein and it can be used as a side dish like rice. Important: clean the quinoa in a sieve under running water before cooking, otherwise it will become bitter.

If you do not know what to do with the quinoa, use your fav tabouleh recipe and replace the bulgur with quinoa.
Quinoa is great as a side dish with rosmary roasted sweet potatoes.

Here some ideas I adapted:

Cranberry Walnut Quinoa Salad [very yummie!]
Recipe courtesy Juan-Carlos Cruz
1 cup quinoa
1 cup dried cranberries
1 cup frozen green beans, defrosted [skip the beans for the sake of your Ashkenazi heritage]
1/4 cup walnuts, chopped
1/4 cup green onions, sliced
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed.

In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended. Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving


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Warm Quinoa Salad

This salad recipe is a complete vegetarian meal high in protein. The quinoa is a very nutritious grain of the ancient civilization of the Incas, and can be found in your health food store.
Prep and Cook Time: 30 minutes

Ingredients:

* 1 cup quinoa, rinsed
* 2 cups water or stock
* salt and pepper to taste
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* ¼ cup chopped fresh basil
* ¼ cup chopped fresh cilantro
* 1 tomato, seeds and excess pulp removed and chopped [plus 2 tomatoes to replace the beans]
* 1 can adzuki beans, rinsed well [good-bye beans, see you again in 10 days...]
* 4 TBS lemon juice
* 3 TBS olive oil
* 3 cups shredded romaine lettuce
* 1 avocado cubed
* 1 TBS chopped pumpkin seeds [no-no]
* salt and pepper to taste

Directions:

1. Combine rinsed quinoa, water, onion, garlic, and a little salt in medium saucepan and turn heat to high. Bring to a boil, cover, lower the heat to low, and simmer gently for about 15 minutes. Fluff with fork and transfer to a bowl. Add chopped herbs, tomato, rinsed adzuki beans, 2 TBS lemon juice, 1 TBS olive oil, salt and pepper.
2. Toss romaine and avocado in rest of lemon juice and 2 TBS olive oil. Season with salt and cracked black pepper. Serve quinoa on bed of salad greens. Sprinkle with chopped pumpkin seeds.

Serves 4


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Walnut Rosemary Quinoa

1 tablespoon oil
1 small onion
1-1/2 cups quinoa, rinsed in boiling water and drained
1 small red bell pepper, diced
3 cups water
1 tablespoon Tamari soy sauce (or to taste) [a teaspoon veggie soup powder, solved in 1 tblspoon hot water]
1 teaspoon fresh rosemary or 1/2 teaspoon dried
1 cup fresh or frozen peas, thawed if frozen [Store them at a nice place, together with all the other beans. Throw in 2 tomatoes instead. Great with sauted eggplant as well.]
1/2 cup walnuts, chopped

Preheat oven to 350. Heat oil in a medium saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes. Add red bell pepper and sauté an additional 2 minutes. Add water, soy sauce, rosemary and peas (if using fresh peas).

Bring to a boil and cover; simmer 15 minutes or until water is absorbed. Meanwhile, roast walnuts in 350 oven for 5 to 10 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas (if using frozen peas). Let sit an additional 10 minutes and serve.

I just found a whole webpage of quinoa recipes. check it out www.andeannaturals.com/AN/Rec...es.html