Musings on Jewish Education and Jewish Living

Favorite Passover Recipes

I’ve had many requests for recipes of the various foods I’ve posted over the past several days.  Time is a precious commodity at all times, but especially at this time of year, so with apologies, rather than sending out recipes to each person who requested them, I’m including all of the requested ones here.  Enjoy!

Vegan Seven-Vegetable Soup with Matzah Balls

This soup is easy and fantastic, nutrient-rich and great on its own or served topped with matzah balls.  Makes 8-10 Servings.

Ingredients: 

  • 2 large onions
  • 6 large carrots
  • 3 celery stalks
  • 1 sweet potato
  • 1 russet potato
  • 2 small turnips
  • 1 leek
  • 2 cups vegetable stock
  • 4 cups water
  • Dill
  • Parsley
  • Salt

Directions: 

  1. Start to peel and chop the vegetables to about the same size.
  2. Meanwhile, in a deep pot, sauté the onions in olive oil. As you finish chopping, gradually add the other vegetables, salting each layer.
  3. Cover vegetables with stock and water. Add as much dill and parsley as you like.
  4. Bring to a boil, reduce to a simmer and let it cook for about an hour. When it is done, turn the stove off and let it sit for at least 15 minutes.
  5. Using an immersion blender (you can use a regular blender, but I would not do this with piping hot soup), blend just enough soup to get a creamy consistency but with enough vegetables left intact for texture.

Passover Chocolate Chiffon Cake

Ingredients: 

  • 8 eggs separated (bring eggs to room temperature first)
  • ¾ cup potato starch
  • ¼ cup cake meal — sift potato starch and cake meal together
  • ½ teaspoon salt
  • 1½ cups sugar, divided
  • 4 rounded teaspoons cocoa
  • ¼ cup vegetable oil
  • ¼ cup sweet red wine
  • 10 walnuts coarsely chopped (optional)  

Directions: 

Preheat oven to 350 degrees.  Beat egg whites until stiff; gradually add half of the sugar.  Beat yolks with remaining sugar and salt; when yolks are think and light in color add the oil, only a little at a time.  Then add the wine and the cocoa, beating at a low level.  Gently fold the cake meal/starch mixture into the white, then fold in the yolk mixture, throwing the nuts in at the same time.  Bake in an ungreased tube pan for 50 minutes.  Turn over and hang from a two-liter bottle until cooled.

Veggie Quiche with Potato Crust

Ingredients: 

  • 1-2 russet potatoes, sliced very thin
  • ½ – 1 onion, diced
  • Whatever veggies you have in the house, sautéed in a little bit of olive oil (I always include either spinach or kale) – for a large casserole pan, you want to have 4-5 cups of veggies, more if you’re using kale or spinach because it loses a lot of volume when cooked.
  • Whatever fresh herbs you have handy.  Basil and dill make a good combination.  You can use dry herbs if fresh ones aren’t available.
  • 1 dozen eggs or an equivalent amount of Eggbeaters
  • Salt and pepper to taste

Directions: 

  1. Preheat the oven to 375 degrees.
  2. Coat a casserole dish or lasagna pan with cooking spray.
  3. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them.  Spray with cooking spray and bake in the oven while sautéing the other vegetables, about 7-10 minutes.Remove from oven and set aside.
  4. Heat olive oil in a large skillet over medium heat.  Sauté the onions for 3-4 minutes before adding the kale/spinach.  Continue cooking 3-4 minutes, then add remaining vegetables and herbs.  Cook until all veggies are tender.  Add salt and pepper to taste.
  5. Layer the veggies and cheese several times over the potatoes so the veggies and cheese mix together when cooking.  Pour the eggs over the veggies and cheese and gently mix to make sure the egg goes all the way through.  If you wish, add another layer of cheese on top.
  6. Place in oven and bake for 30-40 minutes or until a tester inserted in the center comes out clean.  Be careful not to over- or undercook.  Remove from oven and let cool for a few minutes before slicing.  Enjoy!

CHOCOLATE DECADENCE (FLOURLESS CHOCOLATE CAKE)

Ingredients: 

  • 1 pound semisweet or bittersweet chocolate, chopped
  • 1/2 cup margarine
  • 1 tablespoon hot water
  • 4 eggs
  • 1 tablespoon potato starch

Directions: 

Preheat oven to 425 degrees. In a small pot, combine chocolate, margarine and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside. In a large bowl, beat eggs on high until thick. Beat in potato starch and chocolate until well blended. Spread even in a greased 8-inch springform pan. Bake 12-15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate until ready to serve. Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar).  Serves 10 – 12.

SWEET AND SOUR MEATBALLS

Ingredients: 

  • 2 lbs. ground meat (beef or turkey or mix)
  • 1 chopped onion
  • 1 cup crushed matza
  • ¾ tsp. salt
  • 1 cup sugar
  • 1/8 tsp. pepper
  • ½ cup water
  • 2 eggs, beaten
  • 20 oz. tomato sauce
  • ¼ cup lemon juice

Directions: 

Combine meat, onion, matza, salt, pepper, water, eggs and ½ cup tomato sauce.  Form meatballs and place in greased baking dish.  Combine remaining tomato sauce with lemon juice and sugar.  Pour sauce over meatballs.  Bake at 350 degrees for 1 to 1½  hours depending on desired crispness.  Baste frequently.  Serves 6 adults.

Moroccan Charoset  

Ingredients: 

  • Large bottle sweet kosher wine
  • Dried apricots
  • Figs
  • Dried cherries
  • Prunes
  • Slivered almonds
  • Craisins
  • Dates, chopped
  • Sesame seeds

Directions: 

Use fruits in proportion to your family’s taste buds.  A roughly equal amount of each makes for a nice mix. Cook on top of the stove for about one hour.  Stir often. This keeps for up to 6 months in freezer or fridge.

Vegan Mock Chopped Liver

Ingredients:

  • 2 large onions
  • 1 cup of walnuts
  • 1 cup brown lentils
  • Salt and freshly ground pepper to taste

Directions:

Preheat the oven to 350°. Place the walnuts on a baking sheet and toast them for 5 to 7 minutes. Place lentils in a pot with 2 cups of water. Bring to a boil, reduce heat and let simmer until the lentils are tender. Heat olive oil in a medium skillet and carmelize the onions. Take your time to do this, leave on medium heat and stir occasionally to bring out the sweetness of the onions. Combine the onions, lentils, and walnuts in the bowl of food processor. Add salt and pepper. Process until smooth, scraping down sides as needed. Taste and adjust seasoning. Store in refrigerator and bring to room temperature before serving. Serve with matzah and carrots for an appetizer or serve with your main course.

 

I would love to hear from you and invite you to join the conversation.  Feel free to respond here or if you prefer, send me a private email at lgoldstein@beth-elsa.org.

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Comments on: "Favorite Passover Recipes" (2)

  1. Tom Hallstead said:

    Just discovered your blog tonight and read every entry. Very enjoyable. Thank you!

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