Latest update: August 4th, 2014
Mix up your weekly dinner menu with one (or all) of these delicious dishes! They are ready in under 30 minutes and there is no need to turn on the oven. These stovetop dinners are also perfect to serve during the Nine Days when no meat or chicken is permitted.
Chickpea Veggie Burger
While beef burgers get all the spotlight in the summer months, it’s great to have a tasty veggie burger up your sleeve. These are fantastic with some tahini sauce drizzled on top. To make tahini sauce, simply combine tahini paste with lemon juice and some olive oil.
Servings: 6 patties
1/2 cup of quinoa
1 cup veggie broth
1 small onion, diced
1 15 oz. can of chickpeas
1 tbsp chopped parsley
1/2 cup panko crumbs
1/2 tsp salt
1/2 tsp Montréal steak seasoning
1/4 tsp cumin
1/4 tsp cayenne pepper
Place quinoa and veggie broth in a pot, bring to a boil then simmer until liquid is absorbed.
Meanwhile, sauté onions until translucent. Remove from heat and combine with cooked quinoa.
Add in chickpeas and mash with a fork.
Season with spices then add in eggs, panko crumbs and parsley. Combine well. Shape into patties.
Heat up a frying pan with oil and cook until both sides are lightly browned.
Serve on bun with mayo, tomato slices, avocado and lettuce. Would also taste great with bbq mayo or tahini sauce.
This is a great family dish since everyone can select his or her favorite fillings. While I love veggie crumbles with cheese melted over it, my son is insists on filling his with as many olives as he can find.
Veggie or soy crumbles
Diced red pepper
Heat up a frying pan with olive oil. Place one tortilla in the pan and allow it to heat; flip once or twice.
Place your fillings on the tortilla and cook until cheese has melted.
Use a spatula to flip the tortilla over in half, similar to an omelet.
Once both sides have browned, remove from heat and cut into wedges.
Serve with sour cream, guacamole and freshly chopped cilantro.
Another way of making a quesadilla is to place one tortilla in a heated frying pan, add fillings and cover with a second tortilla.
Cook until the cheese has melted and both tortillas have browned, then remove and cut into wedges.
You can flip the quesadilla onto a plate from the pan, and then slide it back in the pan on the other side to easily cook both tortillas.
Pasta with Roasted Red Pepper Sauce
This super quick sauce is easy to whip up and makes for a wonderful summer dinner.
3 whole roasted red peppers (from a jar)
8 oz. pasta (I used Trader Joes lemon pepper pappardelle)
1 onion, diced
2 cloves of garlic, diced
1 tsp salt
1/2 tsp Montréal steak seasoning
1/2 cup of milk or heavy cream
Freshly chopped parsley and grated Parmesan for serving
Cook pasta until al dente.
Meanwhile, sauté onion and garlic until tender.
Place roasted peppers in a blender and pulse until smooth.
Add onions and garlic to the blender and combine well.
Pour milk (or heavy cream) into the blender and mix together.
About the Author: When Nina Safar is not updating recipes on Kosher in the Kitch, she enjoys playing hostess. Never having too much time in the kitchen, she likes recipes that taste great and are easy to make. Kosher in the Kitch features recipes from experienced foodies as well as experimenting cooks. You don’t have to be a chef to cook a good meal! For more great menu ideas and tasty recipes, check out www.kosherinthekitch.com for your next favorite dish. Share your get-fit tips, weight loss battles, and stay-in-shape recipes by emailing firstname.lastname@example.org and visiting the Kosher in the Kitch fan page on Facebook.
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