Rosh Hashanah begins at sundown this Sunday evening, September 13th. Hosting family and friends for dinner? Attending a dinner and need to bring a dish? DASHA® to the rescue!
May we suggest the following gluten-free main dish, side dish and dessert…all delicious, easy to follow, and they won’t fill you up or make you feel bloated.
Shana Tova! Happy New Year!
Pomegranate-Glazed Chicken*
Ingredients:
- 2 cups pomegranate juice
- 1/4 cup sugar
- 2 tablespoons olive oil
- 3 pounds cut-up, bone-in chicken
- Salt and pepper
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- Fresh pomegranate seeds, for garnish
- Thinly sliced orange pieces, for garnish
Method:
To prepare glaze, combine pomegranate juice and sugar in a small nonstick saucepan. Bring to a boil. Continue to boil, stirring frequently, until juice is thick, syrupy and reduced to 1/2 cup, about 15 to 20 minutes.
Preheat oven to 350 degrees. Heat oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Brown the chicken, making sure skillet isn’t too crowded, about 3 to 5 minutes on each side.
Place browned chicken pieces in 9×13-inch roasting pan. Stir ginger, cinnamon, cumin and nutmeg into glaze. Pour most of glaze over chicken, reserving a few spoonfuls to use as a garnish. Bake for 30-40 minutes or until chicken is cooked through.
To serve, arrange chicken pieces on a serving platter. Drizzle with reserved glaze, and garnish with orange slices and fresh pomegranate seeds.
Yields: 6 servings
Quinoa, Purple Potato, Squash & Herb Salad**
Salad:
- 1¾ cups (12 ounces) low-sodium vegetable broth
- 1 cup black quinoa
- Juice of 1 lemon
- 3 tablespoons olive oil
- 4 medium purple potatoes (about 1 pound), cut into 1-inch pieces
- 1 medium butternut squash (about 1 pound), peeled and cut into 1-inch pieces (about 2 cups)
- 1½ teaspoons salt, divided
- 2 small jicama (about 11 ounces each), peeled and cut into 1-inch pieces
- 1 red bell pepper, seeded and stems removed, cut into 1-inch pieces
- Leaves of ¼ bunch fresh cilantro
- Leaves of 1 bunch fresh flat-leaf parsley
- ½ cup salted cashews, roughly chopped, optional
Dressing:
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- 2 cloves garlic, peeled and finely minced, any green centers discarded
- 1½ teaspoon salt
- ½ teaspoon freshly ground black pepper, divided
- ⅓ cup olive oil
Instructions:
Pour the quinoa into a fine-mesh sieve and rinse under running water. Set the sieve over a bowl and let drain. Pour the quinoa into a nonreactive pot with the stock and lemon juice, stir well, and bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 20 to 25 minutes or until a white ring forms around each grain of quinoa. Cover and set aside. This can be made up to 3 days in advance and kept covered in the refrigerator.
Preheat the oven to 400°F. Line 2 sheet pans with parchment paper or Silpats. Drizzle 1½ teaspoons olive oil over each sheet. Arrange the potatoes in a single layer on one and the squash on the other. Sprinkle ¾ teaspoon salt over the contents of each sheet and stir gently to coat. Bake, uncovered, for 30 to 35 minutes, until both the potatoes and butternut squash are tender when pierced with a fork. Remove from the oven and set aside.
Make the dressing: Combine the lemon juice and zest, lime juice and zest, garlic, salt, and black pepper in the bowl of a food processor or blender and process until smooth. With the processor or blender running, drizzle in the olive oil until the mixture is thoroughly blended.
Combine the quinoa, roasted potatoes and squash, the jicama, red pepper, cilantro, and parsley in a large bowl. Drizzle with the dressing and toss gently to coat. Scatter the cashews over the salad, if using, and serve.
Honey-Apple Cake***
Ingredients:
- ¼ cup coconut oil (or margarine or other fat of your choice)
- ¼ cup honey
- ¼ cup brown sugar
- 2 eggs
- ¼ cup applesauce
- 1 tsp vanilla
- ½ cup almond meal
- ½ cup brown rice flour
- ½ cup millet flour
- 3 tbsp teff flour (or millet or brown rice flour)
- 1 tsp xanthan gum
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 1/8 tsp nutmeg
- 1 cup diced apple
- 1 tsp raw sugar
Directions:
Preheat the oven to 325 degrees and grease an 8-inch round pan.
Using a mixer, cream coconut oil, honey, and brown sugar. Add eggs one at a time, allowing to incorporate before adding the next. Stir in applesauce and vanilla.
In a separate bowl, whisk together dry ingredients: almond meal, brown rice flour, millet flour, teff flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to the wet ingredients in three batches, allowing each batch to incorporate before adding the next. The batter will become thick and sticky. Stir in diced apples.
Spread batter into prepared pan and sprinkle raw sugar over the top. Bake for 45-50 minutes until the top is firm, the edges are golden and crispy and a toothpick inserted into the center comes out clean.
*Recipe courtesy of Gluten-Free Nosh.
**Recipe courtesy of The Weiser Kitchen.
***Recipe courtesy of My Jewish Learning.
DASHA® is a luxury lifestyle brand and New York City-based wellness center created to offer a truly holistic approach to wellness. To learn more, visit dashawellness.com.
