PASSOVER
RECIPES 2010
SOUPS
No-Matzo Ball Soup
soup
Combine first 9 ingredients in a large pot and
bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables
are tender. Top with green onions, parsley.
MomÕs Ny Times
Vegetable Soup (Transparent Broth)
Potato Peel Stock
á thick
peels from 6 large potatoes
á 1
carrot
á 1
onion
á 1
clove garlic
á 2
qts water
Soup
á 2
qts potato peel stock
á 2-3
cups vegetable soup broth
á ½
Cup liquid from cooking veg such as spinach or
broccoli
á 3
carrots
á 3
stalks celery
á 1
onion – cut in half
á 1
parsnip
á 1
turnip
á dill
á parsley
To make stock
Simmer all ingredients together in large heavy pot
for several hours, turn off flame and let stand covered overnight. Cool, strain contents and save broth
for soup.
To make soup
Add Veggie soup broth, about ½ Cup at a time
to 2 Qts potato peel stock. Taste as adding.
Add veg liquid, tasting as adding. Put completed broth back on stove and
add carrots, celery, onion, parsnip, and turnip. After simmering for 15 min. add dill and parsley.
Continue to simmer until carrots are cooked. Makes 8 servings.
Serve w/ Matzo balls.
Sides And Mains
Sweet
Potato ÒFriesÓ
Ingredients:
2 large sweet potatoes (totaling 2 pounds)
Salt and pepper
Preheat oven to 450F.
Lightly oil a baking sheet or spray with a nonstick cooking spray.
Cut sweet potatoes into strips (resembling french fries). Place on prepared
baking sheet in a single layer. Spray lightly with nonstick cooking spray.
Sprinkle with salt and pepper to taste.
Bake 10 minutes, then stir potatoes and bake 10 minutes more, or until done to
taste.
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Vegan Kishke ..... (from Viv)
1 8
ounce box matzo crackers (or 8-oz matzo, broken into pieces)
1 large carrot
1 large onion
1 large stalk celery
1/2 cup melted margarine
salt and pepper
-Grind crackers and vegetables in food processor. Blend as fine as
possible.
Blend with melted margarine.
-Season to taste with salt and pepper. (may need to add more margarine or some vegetable oil if
dough is too dry and crumbly)
-Tear 3 pieces of foil and form dough into 3 long
rolls. You can just squeeze into rolls; does not have to be
perfectly round roll, because when it's rolled up in the foil, it expands and
becomes perfectly round when it's baked.
-Roll up in the foil. Twist ends.
-Bake at 350 degrees for 30 minutes. Remove
from oven, cool, then cut into 1-2 inch serving portions.
Return to oven for 15 mins
to reheat when ready to serve.
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CranApple Cobbler
5 medium sized apples (any but Ôred deliciousÕ),
peeled, chopped
1 16-oz can whole berry cranberry sauce
1 cup walnuts, chopped
3 tbsp oil
Brown sugar/cinnamon (to taste)
Margarine pieces (optional)
-Mix apples and cranberry sauce in pyrex or glass baking dish (not
aluminum).
-Mix walnuts and oil in separate bowl and spread on
top.
-Sprinkle w/ brown sugar and/or cinnamon.
-Place pieces of margarine on top (optional).
-Bake covered 350 for 35 min.
-Bake uncovered for 10 min.
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Fire Roasted Peppers and Quinoa
Quinoa, pronounced keen-wah, has been determined to
be a parve and kosher-for-Passover seed, not a grain,
according to Orthodox Union, Star-K and other kosher-certifying agencies.
Place whole peppers on a baking sheet that has been
greased with olive oil.
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Quinoa
with Mushrooms, Kale, and Sweet Potatoes
(from Real Simple, I
think?)
Ingredients
á
1 cup quinoa
á
2 tablespoons olive oil
á
2 small sweet potatoes
(about 1 pound), peeled and cut into 3/4-inch pieces
á
10 ounces button
mushrooms, quartered
á
2 cloves garlic, thinly
sliced
á
1 bunch kale, stems
discarded and leaves torn into 2-inch pieces
á
3/4 cup dry white wine
á
kosher salt and black pepper
Directions
1.
Place the quinoa and 2 cups water
in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until
all the water is absorbed, 12 to 15 minutes.
2.
Meanwhile, heat the oil in a
large pot over medium heat. Add the sweet potatoes and mushrooms and cook,
tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
3.
Stir in the garlic and cook for 1
minute. Add the kale, wine, ¾ teaspoon salt, and ¼
teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12
minutes. Serve over the quinoa.
Saute
mushrooms & onions. In food processor, chop walnuts until very fine. Add
mushroom/onion mixture. Season with salt, pepper and a little
garlic to taste. Serve with matzo pieces.
*********************************
Baked Stuffed Zucchini
{**when itÕs not Passover, try this with sprinkled nutritional yeast on
top}
2 green zucchini, cut in half lengthwise
1 small onion, finely chopped
4 Tbsp. tomato sauce
1/2 tsp. dried parsley
1 clove garlic, chopped
2 Tbsp. matzo meal
á
Scoop out the pulp of the
zucchini halves. Heat the pulp, onion, tomato sauce, parsley, and garlic in a
pan for 5 minutes. Add the matzo meal to the mixture and mix well.
á
Restuff
the zucchini with the mixture. Place in a baking dish with a little water on
the bottom.
á
Bake at 450 ¡F for 30 minutes
until the zucchini shells are soft.
**********************************************
Eggplant
Casserole
3 tbsp oil
1 large onion
1 medium eggplant, peeled and cubed
¼ cup diced green pepper
11 oz tomato-and-mushroom sauce (canned; sold in
KFP section of store)
1 tsp salt
½ tsp pepper
2 large tomatoes, diced
1- 2 sheets wh. Wh. Matzo
Saute
onions in oil until tender. Add
eggplant, green pepper, tomato-mushroom sauce, and seasoning to pan. Cook, covered for 15 minutes or until
eggplant is tender. Stir in
tomatoes. In an 8X8 baking dish,
arrange alternate layers: vegetable on bottom, topped by matzo, then repeat,
with veggies on top (begin and end with vegetables). Bake at 350 uncovered for 25 minutes.
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DadÕs
Gazpacho
This should serve 5-6.
Chill before serving.
**To prepare a really good gazpacho you first must
subscribe to my philosophy. "The best food is that which is served
with the least amount of effort." Love, Dad**
Ingredients:
14.5 ounce can of
diced tomatoes
1 pint of vegetable juice
1 medium onion sliced
1 green pepper
(seeded)
1
cucumber unpeeled, chopped (You could peel but I like the texture and vitamins
provided)
1 red pepper (seeded)
1
stalk celery cut in pieces
1 teaspoon of minced garlic (comes in jar)
Jar
of Chunky Salsa (medium or hot spice)
-Blend veg juice, onion,
peppers, garlic, and celery in blender or food processor.
-Transfer to large bowl.
-Mix in diced tomatoes, cucumber, and salsa (add
salsa as you like to add texture and flavor)
-Refrigerate
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Homemade
Veggie Latkes
1 carrot
1 onion
1 celery
½ cup matzo meal
1 ¼ cup hot water
Veggie soup mix flavoring, to taste
Grind carrot, onion,
celery in food processor. Mix veggies in bowl with matzo meal and hot water and
let sit to absorb, about 10 minutes.
Sprinkle with veggie soup
mix for taste (or add salt, pepper, garlic, parsley, etc.)
Saute in oil in pan like burgers or latkes – or
bake?
****************************************
Roasted
Root Vegetables
(this was delicious
– everyone enjoyed – to double the recipe, I also doubled the
cooking times - - doubling the recipe was just enough for a 26-person seder)
1.5 cups half-inch slices carrot
1.5 cups half-inch slices parsnip
1.5 cups half-inch cubed peeled turnip
4 teaspoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 TBSP maple syrup
-preheat oven to 450
-combine first 6 ingredients in a 13x9 inch baking
dish coated with cooking spray, tossing well to coat. bake at 450 for 10 min.
-stir in syrup. bake an
additional 20 minutes or until tender and golden, stirring after 10 min.
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Traditional
Sweet Potato Casserole
serves
16
2 ½ pounds sweet potatoes, peeled and cut
into 1-inch cubes
¾ cup packed brown sugar
¼ cup margarine, softened
1 ½ teaspoons salt
½ teaspoon vanilla extract (if canÕt find KFP
vanilla, use vanilla powder or vanilla sugar)
½ cup finely chopped pecans, divided
(top with dried
cranberries?)
-preheat oven to 375
-place sweet potatoes in a Dutch oven (or whatever
to get them tender) and cover with cold water. bring to a boil. reduce heat,
and simmer for 15 minutes or until very tender. Drain, cool slightly.
-place potatoes in a large bowl. add sugar and
next 3 ingredients (thru vanilla).
mash sweet potato mixture with a potato
masher. fold
in ¼ cup pecans.
-scrape potato mixture
into an even layer in a 11x17 baking dish coated with cooking spray.
-sprinkle with remaining 1/4 cup pecans.
-bake at 375 for 25
minutes or until golden.
********************************
Sweet Potato Kugel
ˆTried
this without walnuts – used Òwhite sweet potatoesÓ and it was not sweet
enough. Need to use sweet sweet potatoes, so yams?
Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (VRG.org)
6 small sweet potatoes, peeled and grated
3 apples, peeled and grated or chopped –
1 cup raisins
1 cup matzo meal
2 tsp. cinnamon
1 cup walnuts, chopped (optional)
1 cup water
á
Mix all the ingredients together.
Press into a baking dish and bake at 375 ¡F for 45 minutes, until crisp on top.
Makes 12 servings
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PURPLE
CABBAGE SALAD
(from Kosher by Design
book)
serves
8-10
salad
16 oz. shredded purple cabbage
1/3 Cup chopped scallions
1/3 cup pine nuts
1 8-oz bag shredded carrots
1 (11-oz can) mandarin oranges, reserving juice
1-2 handfuls dried cranberries (sweetened or
natural)
dressing
4 tbsp brown sugar
¼ tsp freshly ground black pepper
¼ tsp salt
4 tbsp red or white wine vinegar
1 tbsp reserved mandarin orange juice
½ Cup vegetable oil
1 vegetable bouillon cube (or 1 tsp dried consommŽ
powder)
garlic
powder to taste
Combine
the cabbage, scallions, pine nuts, carrots, oranges, and cranberries.
In
a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved orange
juice, oil, bouillon cube, and garlic powder. Close and shake until thoroughly mixed.
Pour
over salad. Refrigerate to let
flavors mix for at least 1 hour. Serve cool.
**************************************
Carrot-Pineapple
Slaw
(from Cooking Light
– have not tried)
Serves 6
1 Cup diced fresh pineapple
½ cup raisins
1 10-oz package matchstick-cut carrots
2 TBSP fresh lemon juice
2 TBSP canola oil
2 TBSP maple syrup
1 TBSP fresh pineapple juice
2 TBSP fresh chopped flat-leaf parsley
¼ teaspoon salt
¼ teaspoon salt
-combine the first 3 ingredients in a large
bowl. Combine oil and next 3
ingredients (through pineapple juice) stirring with whisk.
-add oil mixture to carrot mixture, toss well.
-add parsley, salt, pepper; toss well.
-cover and chill.
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Roasted
Cauliflower and Walnuts
1 small head cauliflower, cored and roughly chopped into florets
1/2 cup walnuts, roughly chopped
2-3 cloves garlic, thinly sliced
2 tablespoons olive oil
salt and freshly ground pepper
Heat oven to 400 degrees. Toss all ingredients and spread onto a large sheet
pan, and roast for about 30 minutes, stirring occasionally, until cauliflower
begins to brown and is cooked the way you like it. Serve hot or at room
temperature.
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Zucchini
Noodles
-4 zucchini
-1 cup tomato sauce
-Run a veg peeler down
the length of the zucchini, creating long strips. Steam or microwave 2 minutes;
toss with sauce.
(can use in place of
ÒnoodlesÓ in most recipes that otherwise wouldnÕt be KFP)
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Quinoa
and Sweet Potato Salad
(Source Veg News?)
1 cup dry quinoa
2 cups vegetable stock
1 large sweet potato, diced
2 Tbsp. olive oil, divided
Black pepper and sea salt, to taste
Dash of cayenne pepper
2 tsp. organic lemon juice
Mixed greens (optional)
á
Preheat the oven to 350¡F.
á
Place the quinoa and vegetable
stock in a medium saucepan and bring to a boil over medium heat. Reduce the
heat to low and simmer until the stock is absorbed. Transfer to a bowl and let
cool.
á
Coat the diced sweet potatoes
with 1 Tbsp. of the olive oil and the pepper, salt, and cayenne. Transfer to a
sheet pan and roast until crisp. Remove from the oven and let cool.
á
In a medium-sized mixing bowl,
combine the lemon juice and the remaining 1 Tbsp. of olive oil. Season with the
salt and pepper. Garnish with mixed greens, if desired. Stir in the diced sweet
potatoes and the quinoa and serve.
Makes 4 servings
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Broccoli
With Red Pepper Flakes and Toasted Garlic
(from Cooking Light
– have not tried)
Serves 4
2 teaspoons olive oil
6 cups broccoli florets (about 1 head)
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper
3 garlic cloves, thinly sliced
¼ cup water
-heat olive oil in large nonstick over medium high
heat. Add broccoli, kosher salt,
crushed red pepper, and sliced garlic.
Saute 2 minutes.
-add ¼ cup water. Cover, reduce heat to low, and cook for 2 minutes or until
broccoli is crisp-tender.
***********************************
Green Olive Bruschetta
(havenÕt
tried yet)
¼ cup green
olives, coarsely chopped
¼ cup prepared
tomato salsa
1 TBSP finely ground
almonds
2 TBSP finely chopped
parsley
1 TBSP olive oil,
divided
1 whole wheat matzah cut in 8 pieces
Salt and pepper
-in small bowl, mix
together olives, salsa, almonds, parsley and 2 teasp
olive oil.
-season to taste with
salt and pepper
-may be made ahead and
refrigerated
-just
before serving, brush matzo pieces with the remaining oil – then run
under the broiler for a minute or two to crispen.
-spoon the olive mixture
on top and serve.
Dessert
Banana
Cookie
{try maybe 1 TBSP of
peanut butter instead of chopped pecans as experiment or KFP choco chips if can find}
1 banana, smushed
½ cup wh. Wh. Matzo meal
½ teaspoon cinnamon
½ TBSP margarine
Salt, if needed
Sugar, if needed
1/8 cup chopped pecans
Mix all well and bake at 400 for 8 minutes.
(makes 8 little cookies)
Caramel Matzo Bark
12 matzoh crackers
1 cup vegan margarine
1 cup brown sugar
1 (12 ounce) bag kfp semisweet chocolate chips
DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets
with aluminum foil. Place the matzoh crackers in a
single layer on the lined baking sheets, breaking to fit if necessary.
Bring the margarine and brown sugar to a boil in a heavy bottomed
saucepan over medium heat. Continue to cook, stirring constantly, until thick
and smooth, about 3 minutes. Pour the hot sugar mixture over the matzo and
spread evenly with a heat proof spatula.
Place the caramel topped matzoh in the
preheated oven for 10 minutes. Remove from oven and evenly sprinkle the
chocolate chips on top. Return pans to oven to melt chocolate, about 1 minute.
Smooth melted chocolate to completely cover the caramel. Sprinkle with the
chopped walnuts. Chill in refrigerator for 20 minutes, or until set. Break into
small pieces to serve.
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ˆGeneral
cooking note: canola oil is considered kitniyot (not
KFP), while vegetable oil and olive oil are KFP
******************
Other
Easy Meal Ideas (No Recipe Required):
-matzo sandwich: peanut butter & banana
-matzo sandwich: peanut butter & jelly
-matzo sandwich: peanut butter & maple syrup
--matzo pizza – matzo
with tomato sauce, spinach, onions, salt, red pepper flakes, garlic
-roasted sweet potatoes
– sprinkle with cinnamon or eat plain
-baked French ÔfriesÕ – season regular white
potato with paprika, red pepper flakes, salt/pepper and roast
-baked zucchini ÔfriesÕ
– same as above, with zucchini instead of white potatoes
-quinoa variations:
-toss
some (not too much!) balsamic vinegar, olive oil, walnuts, and cranberries with
quinoa that was soaked in veg broth
-soak
quinoa in veg broth and add diced tomatoes
-soak
quinoa in veg broth and mix with chopped crunchy
veggies (celery, carrots)
-top cooked quinoa with brussels
sprouts that were roasted with olive oil, garlic, and salt/pepper
-trail mix: almonds, peanuts, cashews, dried
cranberries, raisins, broken matzo pieces
-Charoset: chopped apples,
chopped walnuts, cinnamon and sugar, and grape juice (or red wine) – chop
walnuts in food processor, not too fine; add apples. Mix apples and walnuts in
bowl with cinnamon and sugar and grape-juice/wine to taste
-Òants on a logÓ –
celery with peanut butter, sprinkled with raisins
-salsa with matzo crackers
-veg salad with KFP salad
dressing (most are vegan)
-fruit salad
-baked apples (with cinnamon and sugar)