Kosher for Passover Recipes

7/28/2019 Kosher for Passover Recipes

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Prune and Almond Braised Short Ribs

Time: 3 hours and 15 minutes, plus time for cooling and overnight chilling

7 pounds beef short ribs or 5 pounds flanken, cut in 4-inch portions

Salt and black pepper

1/4 cup rendered duck fat or chicken fat, or canola oil

1 large Spanish onion, diced

3 large carrots, peeled and diced

2 stalks celery, diced

3 cloves garlic, peeled and smashed

1 1-inch piece ginger, peeled and smashed

2 cups ruby port

2 cups red wine

4 cups pitted prunes

1 1/4 cup slivered almonds, lightly toasted

4 ounces shiitake, crimini or other mushrooms, diced

1/2 cup (loosely packed) chopped parsley

4 sprigs fresh thyme

1 bay leaf

1 stick cinnamon

1 clove

1 star anise

Zest of 1 orange, in strips

4 cups veal, beef or chicken stock, or as needed.

1. Heat oven to 325 degrees. Season short ribs or flanken with salt and pepper. Place a heavywide pan over medium-high heat. Add the fat or oil and heat until shimmering. Add beef andbrown well on both sides. Transfer to a plate.

2.Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin tobrown, about 3 minutes. Add port and wine, scraping the bottom of the pan with a woodenspoon. Simmer until reduced by half, about 10 minutes.

3. In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds,and the mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme,bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot. Add the meat, the

vegetable mixture and enough stock to cover. Place over high heat to bring to a boil, then


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transfer to the oven. Cook, covered, until the meat is falling off the bones, about 2 1/2 hours.Cool completely in the pan, then refrigerate overnight or until well chilled.

4. Skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard thecheesecloth packet, and transfer remaining broth and vegetables to a food processor. Pure,then return to a clean pan. Add meat and remaining 2 cups whole prunes. Place over medium-

low heat, stirring occasionally, until gently reheated. Garnish with remaining 1/4 cup parsleyand 1/4 cup almonds.

Yield: 6 to 8 servings.

Beef Brisket with Merlot and Prunes

1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat 2 tablespoons olive oil 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted) 1 cup Merlot or other dry red wine 2 pounds onions, sliced 4 medium carrots, peeled, thinly sliced 16 garlic cloves, peeled 1 1/2 cups pitted large prunes (about 8 ounces) 1 tablespoon finely chopped fresh thyme 1/2 cup plus 1 tablespoon prune juice 3 tablespoons plus 1 teaspoon balsamic vinegar 2 tablespoons chopped fresh Italian parsley

Position rack in bottom third of oven and preheat to 325F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil inheavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fatside up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits,and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil.Cover pan with heavy-duty foil; place in oven.

Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. DO AHEAD: Can bemade 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners beforecontinuing.Remove brisket from roasting pan, scraping off juices. Place on work surface;cut across grain into 1/4-inch-thickslices.Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan intoprocessor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat

sauce; season with salt and pepper.Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to

flow between. DO AHEAD:Can be made 1 day ahead. Cover; chill.Rewarm brisket, covered, in 350F oven for 30 minutes. Sprinkle brisket with parsley; serve.More info:Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if itmeets no resistance, the brisket is done.What to drink:You used Merlot to cook the brisket, so why not pour a Merlot as well? Try the Yarden 2002 Merlot ($22), produced at awinery in Israel's Golan Heights. The kosher wine has ripe plum flavors and a spicy finish.


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Potato, Parsnip, and Herb-OilPureeIngredients

1/2 cup extra-virgin olive oil

3 whole black peppercorns

1 dried bay leaf

1 large rosemary sprig

1 piece (1 inch) cinnamon stick

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces

2 pounds parsnips, peeled and cut into 1-inch pieces

1/2 teaspoon coarse salt Pinch of freshly grated nutmeg

Directions

1. Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepanover low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoesand parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediatelymash with infused oil, salt, and nutmeg.

Tzimmes Ingredients

9 medium carrots, (about 1 pound), peeled

4 sweet potatoes, (about 2 pounds)

1 cup bite-size pitted prunes, (about 6 ounces)

1 cup dried apricots, (about 5 ounces)

2 tablespoons fresh lemon juice

1/3 cup fresh orange juice

1/4 cup honey

1 teaspoon ground cinnamon

2 1/2 teaspoons orange zest, (from one orange)

1/4 teaspoon salt

Directions

1. Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and

lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrotsafter 10 minutes. Drain in a colander, and set aside until cool enough to handle.


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2. Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remainingingredients. Mix well, and transfer to a 2-quart baking dish.

3. Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven,and serve immediately.

Roasted Leg of Lamb With Carrots and Honey-MintSauceIngredients

1 lemon, strips of zest removed with a peeler and juice squeezed 6 cloves garlic 1/2 cup plus 3 tablespoons olive oil kosher salt and black pepper 1 6- to 7-pound bone-in leg of lamb, at room temperature 3 pounds very small carrots, scrubbed; or regular carrots, peeled and cut into thin sticks

2 cups fresh flat-leaf parsley

1 cup fresh mint leaves 6 scallions, chopped 2 teaspoons honey

Directions1. Heat oven to 400 F. In a food processor, pulse the lemon zest, garlic, 2 tablespoons of the oil, and 1

teaspoon each salt and pepper until coarsely chopped.

2. Place the lamb in a large roasting pan and rub with the lemon mixture. In a large bowl, toss the carrots, 1tablespoon of the remaining oil, teaspoon salt, and teaspoon pepper; set aside.

3. Roast the lamb to the desired doneness, 90 to 105 minutes for medium-rare (internal temperature registers130 F*), adding the carrots to the pan after the lamb has cooked for 50 minutes. Transfer the lamb to a

cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.

4. Meanwhile, in the food processor, puree the parsley, mint, scallions, honey, lemon juice, the remaining cup

of oil, teaspoon salt, and teaspoon pepper. Serve with the lamb and carrots.5. *Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many

experts. The U.S. Department of Agricultures recommendation for maximum safety is 15 to 20 F higher.

Roasted Capon with Quinoa-Olive Stuffing

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-capon-with-quinoa-olive-stuffing-recipe/index.html?oc=linkback

IngredientsFor the Stuffing:2 tablespoons extra-virgin olive oil1 large onion, chopped1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped frondsKosher salt1 teaspoon ground coriander1 teaspoon ground cumin1 cup quinoa, rinsed well1 1/2 cups low-sodium chicken broth1 bunch scallions, chopped1/2 cup coarsely chopped dried apricots1/2 cup coarsely chopped toasted pistachios1/2 cup coarsely chopped pitted green olives3 tablespoons chopped fresh parsleyGrated zest and juice of 1 orangeFreshly ground pepperFor the Capon:1 (8-pound) capon or large roasting chicken, rinsed and patted dry
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Kosher salt2 tablespoons extra-virgin olive oil2 teaspoons ground coriander2 teaspoons ground cumin1 1/4 teaspoons sweet paprikaDirections

Preheat the oven to 450 degrees F.

Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion,fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add thecoriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to asimmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes. Let coolslightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest andjuice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.

Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoastuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, coverwith foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cuminand paprika in a small bowl. Rub the spice mixture over the capon and season with salt.

Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan. Place thecapon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-sideup, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted intothe thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extrastuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes.Let the capon rest about 15 minutes before carving.

Photograph by Roland Bello

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-capon-with-quinoa-olive-stuffing-recipe/index.html?oc=linkback

Beef Roast With Melted Tomatoes and Onions

Time: About 2 hours

1 silver tip roast, 5 pounds, or rib roast, 7 pounds

Fine sea salt

Freshly ground black pepper

4 tablespoons olive oil

2 onions, coarsely chopped4 cloves garlic, cut into slivers

3 large or 4 medium ripe tomatoes

6 sprigs thyme, woody stems discarded.

1. Preheat oven to 450 degrees. Season roast with salt and pepper. In a large

heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty

dark brown, at least 3 to 4 minutes a side. Do not move roast around while

searing, as this will prevent crust from forming.


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2.Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4

minutes. Add water to come a third of the way up the roast. Place pot in oven,

uncovered.

3. Braise about 1 1/2 to 2 hours depending on size, until meat thermometerinserted into center registers about 155 degrees (medium rare). Do not overcook.

Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to

carving board or platter and serve with tomatoes, onions and pan juices.

PORTABELLA MUSHROOM, ONION AND SPINACH QUINOA

Servings

4Ingredients

1 cup quinoa 2 cups Low sodium vegetable or chicken broth 1 tablespoon olive oil 1/2 medium Spanish onion, chopped 1 1/2 cups chopped Portabella mushrooms 1 teaspoon garlic 1/4 cup white wine 3-4 cups spinach leaves Salt and pepper to taste

DirectionsPreparation

1. Place quinoa and broth in a saucepan. Heat to boil. Lower heat and simmer 10-15 minutes.

2. Heat olive oil in a non-stick skillet. Add in onions, saut about 5 minutes over medium

heat. Stir in mushrooms and garlic. Continue to cook for another 3-5 minutes. Pour in

white wine.

3. Place spinach over vegetables in skillet; cover. Leave for a few minutes until spinach

leaves begin to wilt. Season vegetable mixture to taste with salt and pepper. Gently mix

vegetables into cooked quinoa. Add additional seasoning if desired.

Cauliflower-Leek Kugel with Almond-HerbCrust

8 cups cauliflower florets (from 2 medium heads of cauliflower)

6 tablespoons olive oil, divided 4 cups coarsely chopped leeks (white and pale green parts; from 3 large) 6 tablespoons unsalted matzo meal 3 large eggs 1/2 cup chopped fresh parsley, divided 1/2 cup chopped fresh dill, divided 1 1/2 teaspoons salt


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1/2 teaspoon coarsely ground black pepper

1/3 cup almonds, toasted, chopped

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash

coarsely with potato masher.Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and saut until tender and just beginning tocolor, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoondill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds,remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend.

Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)Preheat oven to 350F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand10 minutes.

Spring Vegetable Saut

Zest and juice from 1 lemon plus more juice for seasoning

2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed 2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed Kosher salt 1 pound asparagus (about 1 large bunch), cut on a diagonal into 2" pieces 2 tablespoons extra-virgin olive oil plus more for drizzling 1 tablespoon unsalted butter 1 medium red onion, finely chopped Freshly ground black pepper 2 tablespoons thinly sliced fresh mint leaves

Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, workingone at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2" off tops; trim stems. Halveartichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globeartichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and addto lemon water.Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to abowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil betweenbatches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes forartichokes (1-2 minutes if frozen).Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and saut until translucent, about 5 minutes.Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes.Season to taste with salt, pepper, and more lemon juice, if desired.Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.

Red and Golden Beets with Arugula Walnuts and Tarragon Vinaigrette

2 Large Golden fs and 2 Large Red or Candy Cane Beets

1 pound arugula

Cup toasted walnuts

2 tablespoons minced shallots

2 tablespoons agave nectar or 1 tablespoon sugar

Juice of lemon

Salt and pepper to taste

2 tablespoons chopped fresh tarragon

2 tablespoons sherry vinegar (or another red wine vinegar)

cup olive oil

1) Roast beets in oven in a inch water covered with foil for an hour at 400 degrees.2) Remove from oven and place in Ziploc bag or another bowl covered tightly with plastic wrap.


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3) While beets are cooling, prepare vinaigrette. Combine minced shallots with agave nectar or sugar

and lemon juice. Whisk in tarragon and vinegar. Stream in olive oil while whisking. Add salt and pepper

to taste.

4) Beets should now be cooler and ready to peel, slice thinly and halve. Combine beets with arugula,

sprinkle with walnuts and when ready to serve, toss with vinaigrette.

Cauliflower and Horseradish Cakes for Passover

Ingredients

1 head of cauliflower

6 T horseradish (original recipe says 2 T but I kept adding more because it wasnt strong

enough for me add however much you like!)

1 cup cake meal3 egg whites

6 scallions, finely chopped (I kept adding more until the batter was evenly scattered with

green)

Process

Cut cauliflower into sections. Place a few sections in a microwave safe bowl, fill half way

with water, and microwave about 10 minutes until soft. Repeat with all of the cauliflower

until the whole head is steamed. Put the head through a food processor, sections at a

time, until cauliflower resembles a fluffy consistency. Put processed cauliflower in a large

bowl. Add horseradish, cake meal, egg whites, and scallions. Mix together. Add more

scallions as desired; add more cake meal if the batter is moist. The mixture should

resemble mashed potatoes. Heat a pan with olive oil. Form batter into small patty

shapes and drop in hot oil. Fry on each side for about four minutes, until lightly

browned. Place paper towels over a baking rack. Scoop patties onto paper towel to

absorb excess oil. Serve with more horseradish if desired.

Almond Cake With Cardamom and Pistachio

1/2 cup vegetable oil, plus additional for pan7 large eggs, separated

3 cups almonds

1 cup sugar

1 tablespoon matzo meal

2 teaspoons ground cardamom

1 tablespoon almond extract

Confectioners sugar (kosher forPassover), for dusting

Finely chopped pistachio nuts, for garnish.
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1. Heat oven to 350 degrees. Oil a 9-inch bundt pan or a 9-inch square pan and

set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set

aside.

2. Using a large food processor, pulse almonds until very finely ground, stirringonce or twice to prevent them from turning into a paste. In a medium bowl,

combine egg yolks and sugar, and whisk to blend. Add ground almonds, matzo

meal and cardamom. Add almond extract and 1/2 cup oil. Gently fold in egg

whites.

3. Pour batter into prepared pan. Bake until a toothpick inserted in the center

comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove

from pan and finish cooling on a rack. To decorate, dust with confectioners sugar

and chopped pistachios.

Yield: One 9-inch cake (10 to 12 servings).

Caribbean Kugel6 LARGE RIPE PLANTAINS

VEGETABLE OIL FOR FRYING

2 MEDIUM ONIONS

1 LARGE SWEET GREEN PEPPER

3 TABLESPOONS OLIVE OIL

3 CLOVES GARLIC, MINCED

2 POUNDS LEAN GROUND BEEF

1/3 CUP PITTED GREEN OLIVES

1/4 CUP RAISINS

1 1/2 TO 2 CUPS TOMATO SAUCE


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1 CUP WHITE OR RED WINE

SALT AND FRESHLY GROUND PEPPER TO TASTE

3 EGGS.

1. PEEL PLANTAINS, AND CUT EACH INTO 4 OR 5 SLICES LENGTHWISE. HEAT ABOUT 1/4-INCH OF THE

VEGETABLE OIL IN A PAN, AND FRY AS MANY SLICES AS CAN FIT IN PAN AT ONE TIME. FRY SLICES FOR

ABOUT 2 MINUTES ON EACH SIDE, OR UNTIL GOLDEN. REMOVE FROM PAN, DRAIN ON PAPER TOWELS,

AND BLOT ANY REMAINING OIL FROM SLICES. REPEAT WITH REMAINING SLICES.

2. HEAT OVEN TO 350 DEGREES. CHOP ONIONS AND GREEN PEPPER INTO 1-INCH PIECES. HEAT OLIVE OIL

IN A LARGE PAN, AND SAUT VEGETABLES UNTIL TENDER. ADD GARLIC, AND STIR-FRY FOR 1 MINUTE.

ADD GROUND BEEF AND COOK OVER MEDIUM-HIGH HEAT UNTIL MEAT LOSES ITS RED COLOR, BREAKING

IT UP AND MASHING WITH A POTATO MASHER SO MIXTURE IS AS FINE AS POSSIBLE.

3. REDUCE HEAT TO LOW AND ADD OLIVES, RAISINS, TOMATO SAUCE, WINE AND SALT AND PEPPER TO

TASTE. SIMMER FOR 15 MINUTES, STIRRING OCCASIONALLY. BEAT EGGS IN A SMALL BOWL.

4. ASSEMBLE KUGEL IN A 9-BY-13-INCH GLASS BAKING DISH BY ARRANGING A LAYER OF PLANTAIN

SLICES, MEAT MIXTURE, AND REMAINING PLANTAIN SLICES. SLICES SHOULD TOUCH EACH OTHER BUT

NOT OVERLAP. POUR BEATEN EGGS ON TOP, AND SPREAD OVER PLANTAINS. BAKE ABOUT 30 MINUTES

OR UNTIL TOP IS GOLDEN BROWN.

YIELD: 10 TO 12 SERVINGS.

A Tender Lamb Dish For a Passover Seder

Today the term is usually understood to mean cooking in an oven without liquid. ''We

don't roast lamb,'' said a representative of the Union of Orthodox Jewish Congregations in

New York. ''It must be cooked in a pan with liquid.''

The shoulder, breast, ribs and shanks are the cuts of lamb most often available at kosher

butcher shops. The hindquarters are usually not butchered to make them kosher. The

following recipe for lamb is based on a French technique of extremely slow cooking,

which results in very tender meat. Slowly Braised Lamb Preparation time: 30 minutes

Cooking time: 5 1/2 Hours 1 boned shoulder of spring lamb, about 3 1/2 pounds, rolled

and tied Salt and freshly ground black pepper to taste 3 tablespoons vegetable oil 1 cup

finely chopped onions 1/2 cup finely chopped leeks 3 cloves garlic, peeled and minced1/2 cup chicken or veal stock 1/2 cup dry white wine, kosher for Passover 2 tablespoons


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lemon juice 3 sprigs fresh tarragon, or 1 teaspoon dried 2 scallions, finely chopped 2

tablespoons finely minced parsley Sprigs of parsley for garnish.

1.Season the lamb with salt and pepper. Preheat the oven to 250 degrees.

2.Heat the oil in a casserole large enough to hold the lamb. Brown the lamb on all sidesover medium heat; it should take at least 15 minutes. Remove the lamb from the pan and

set aside.

3.Add the onions and leeks to the casserole and sautee over medium-low heat until they

are tender and just turning golden. Stir in the garlic.

4.Return the lamb to the casserole and add the stock, wine, lemon juice, tarragon and

scallions. Bring to a simmer, cover and place in the oven.

5.Bake the lamb for five hours; by then it should be extremely tender. Remove the lamb

from the casserole.

6.Strain the sauce into a heavy saucepan. Skim off as much fat as possible. Place the

solids in a blender or food processor along with 1 tablespoon of the minced parsley.

Puree, adding a little of the sauce if necessary. Add this puree to the sauce, reheat and

check seasonings.

7.Remove the strings from the lamb. Slice the roast down the middle the long way, then

cut it into chunks. Layer the meat into a bowl or loaf pan that holds 5 to 6 cups, then

unmold onto a warm serving platter. Sprinkle the remaining minced parsley over the top,

garnish the platter with parsley sprigs and serve, with the sauce on the side.

Yield: 6 to 8 servings.

Mini Crustless Quiches with Asparagus and Oven Dried Tomatoes

Crustless quiche is the perfect dish to save on carbs and for an easy Passover recipe.

Using whipped cream cheese adds a creaminess without too much fat.

Times

Prep Time : 10 min Cook Time : 15 min Ready Time : 25 min

Servings6Ingredients

1 cup grape tomatoes Nonstick cooking spray 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 pound asparagus 1 teaspoon olive oil 4 large eggs 1 cup skim milk


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1/2 cup Temp Tee Whipped Cream Cheese 1/4 cup Parmesan cheese

Directions

Prepare tomatoes, this can be done up to a week ahead. Preheat the oven to 300

degrees. Slice tomatoes in half and spread out cut side up on a cookie sheet. Spray with

cooking spray and sprinkle with salt and pepper, place in the oven for about 30 minutes.Set the oven to broil. Place asparagus on baking sheet and sprinkle with oil and salt and

pepper. Broil for 5 minutes. Remove from oven and cut into 2 inch pieces.

Preheat oven to 450 degress. Prepare a 6 cup muffin tin with cooking spray. Whisk eggs,

milk, Temp Tee Whipped Cream Cheese, salt and pepper in a large bowl. Stir in tomatoes

and asparagus. Pour into muffin tins and sprinkle Parmesan cheese on top. Bake for 15

minutes or until set and lightly browned. Serve warm or cold.

Passover Potato and Mushroom Pie

Instructions

1. 1Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.

2. 2Cook the potatoes in boiling water until very soft.

3. 3Drain and mash using a ricer or fork. Stir in 50ml milk, 1 egg, salt and pepper and mix well.

Spoon the mixture around the sides of a 23 cm/ 9 inch flat pie dish.

4. 4Heat the olive oil in a large frying pan. Saut all the mushrooms and spring onions until soft and

all the mushroom liquid has been absorbed.

5. 5Spoon the mushroom mixture into the centre of the potatoes.

6. 6Mix the remaining milk (150ml), 2 eggs, nutmeg, and salt and pepper together. Pour this batter

over the mushrooms. Sprinkle over the grated Parmesan cheese if using.

7. 7Bake the pie in the pre-heated oven for 40 minutes or until the mushroom mixture has set in the

centre.

Ingredients

1 kg potatoes, peeled and roughly chopped


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750g mushrooms, cleaned and sliced

10 spring onions, trimmed and chopped

3 tbsps olive oil

3 eggs

200ml milk

1 Pinch nutmeg

2 tbsps parmesan, optional

1 Pinch ground black pepper, to taste

1 Pinch salt, to taste

Basic Cauliflower Rice

Cauliflower Rice

This is the basic preparation for transforming cauliflower florets into a rice alternative

season as you would any rice dish.

1 head cauliflower

1 tablespoon butter of coconut oil

1 shallot or onion finely chopped (optional)

Sea salt and pepper to taste

1. Coarsely chop and wash cauliflower florets.

2. Pulse cauliflower in a food processor until it resembles rice grains.

3. Heat the butter or oil in a wide skillet and and sautee onions if using. Add thecauliflower rice and sautee until softened do not overcook.

4. Season with salt and pepper to taste and serve.

Some optional variations;

Curried cauliflower rice add 1 tablespoon turmeric or curry powder.

Herbed Rice Add 1/4 cup of chopped fresh parsely, cilantro, mint or other herbs.

Chinese Fried Rice add 2 eggs to the middle of the pan with the cauliflower and stir

until the eggs start to cook. Begin incorporating it with the rest of the cauliflower until

cooked. Season with naturally fermented soy sauce and green onions.

Rice salad mix in chopped cucumbers and tomatoes and season with an oil and vinegar

dressing.

Spicy Baked Zucchini Sticks

Ingredients:

5 small zucchini

3 Tablespoons olive oil

2 teaspoons kosher salt


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1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon tumeric

1/2 teaspoon cumin

1/2 teaspoon paprika

pinch cayenne pepper

Instructions:

Preheat oven to 400 degrees. Line a baking (cookie) sheet with parchment paper. Set

aside.

Cut the zucchini in half down the center, then again into 4-6 wedges to create sticks.

Toss the zucchini wedges with the oil and spices until evenly coated. Place on a single

layer on the prepared baking sheet.

Bake at 400 degrees for 35-40 minutes, stirring every 10-15 minutes.

Enjoy!

Almond Cake With Cardamom and Pistachio

1/2 cup vegetable oil, plus additional for pan

7 large eggs, separated

3 cups almonds

1 cup sugar

1 tablespoon matzo meal

2 teaspoons ground cardamom

1 tablespoon almond extract

Confectioners sugar (kosher forPassover), for dusting

Finely chopped pistachio nuts, for garnish.

1. Heat oven to 350 degrees. Oil a 9-inch bundt pan or a 9-inch square pan

and set aside. Using a stand mixer, whisk egg whites until stiff but not dry,

and set aside.

2. Using a large food processor, pulse almonds until very finely ground,

stirring once or twice to prevent them from turning into a paste. In a

medium bowl, combine egg yolks and sugar, and whisk to blend. Add

ground almonds, matzo meal and cardamom. Add almond extract and 1/2cup oil. Gently fold in egg whites.
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3. Pour batter into prepared pan. Bake until a toothpick inserted in the

center comes out clean, about 50 minutes. Allow to cool for 10 minutes,

then remove from pan and finish cooling on a rack. To decorate, dust with

confectioners sugar and chopped pistachios.

Passover Lemon Bars

Take your Passover dessert-making to new heights with lemon bars. These tasty parve

treats add zing to dessert and snack time.

Times

Prep Time : 15 min min Ready Time : 15 min

Servings20 barsIngredientsCrust:

1 can coconut macaroons 1/4 cup melted margarine

Filling:

1 1/2 cups sugar 4 eggs 1/2 cup lemon juice 2 tablespoons potato starch 1 teaspoon baking powder 1/4-1/2 cup powdered sugar for dusting

Directions

1. Preheat oven to 350 degrees F.

2. Process macaroons into crumbs in food processor. Mix with melted margarine and pat into

the bottom of a 913-inch pan.

3. Combine sugar, eggs, lemon juice, potato starch and baking powder in food processor and

blend until smooth.

4. Pour over crust and bake for 30-35 minutes.

5. Cool slightly and dust with powdered sugar.

Sundried Tomato and Brie Stuffed Mushrooms

On Pesach use matzah meal in place of bread crumbs and you have yourself one creamy

elegant stuffed Passover Portobello Mushroom.

Times


Servings6Ingredients

6 large portabello mushrooms, cleaned 1/3 cup bread crumbs or matzah meal

1 teaspoon kosher salt 1 teaspoon dried oregano


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1 1/2 cups brie cheese, rind cut off and cubed 1/2 cup Temp Tee Whipped Cream Cheese 1/2 cup sundried tomatoes, chopped

Creamy Potato Leek Soup

Times


Servings6 ServingsIngredients

1 bunch leeks, trimmed and cleaned 2 stalks celery 1 small shallot 2 cloves garlic 1 tablespoon extra virgin olive oil 4 large potatoes, peeled and boiled 4 tablespoons Temptee whipped cream cheese 1/2 cup heavy cream 4 cups vegetable broth 1 teaspoon salt 1/2 teaspoon black pepper

Directions

Slice the leeks, celery and onions. Mince the garlic fine. Heat the olive oil, then add in the

vegetables. Stir till softened, shiny, and translucent about 5 minutes. Add potatoes, cream

cheese, heavy cream, vegetable broth, salt and pepper. Bring to boil, then let simmer for

about 20 minutes. Remove from heat and using an immersion blender puree the soup until

smooth and creamy. Add salt and pepper as needed to taste.

Freshly ground black pepper 3 tablespoons olive oil 1/2 cup balsamic vinegar 2 tablespoons granulated sugar 3 tablespoons fresh basil, chopped

Directions

Remove stems from mushrooms and carefully scrape out brown gills with a spoon. Place

mushroom caps on a greased sheet pan, scooped side up.

Preheat broiler.

In a small bowl, combine bread crumbs or matzah meal, salt and oregano, mix and setaside.

Divide brie evenly between mushrooms, placing several cubes all around inside of each

cap. Dot each cap with cream cheese. Sprinkle mushrooms with chopped tomatoes and

breadcrumb mixture. Season with pepper and drizzle with olive oil.

Broil for 3 to 5 minutes or until lightly browned and cheese is bubbly.

Meanwhile, in a small saucepan over medium high heat combine vinegar and sugar and

simmer until reduced and thickened.

To serve, plate each mushroom, drizzle with balsamic glaze and garnish with fresh basil.


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Recipe

Sundried Tomato and Brie Stuffed Mushrooms

On Pesach use matzah meal in place of bread crumbs and you have yourself one creamy

elegant stuffed Passover Portobello Mushroom.

Times


Servings6

Ingredients

6 large portabello mushrooms, cleaned 1/3 cup bread crumbs or matzah meal 1 teaspoon kosher salt 1 teaspoon dried oregano

1 1/2 cups brie cheese, rind cut off and cubed 1/2 cup Temp Tee Whipped Cream Cheese 1/2 cup sundried tomatoes, chopped Freshly ground black pepper 3 tablespoons olive oil 1/2 cup balsamic vinegar 2 tablespoons granulated sugar 3 tablespoons fresh basil, chopped

Directions

Remove stems from mushrooms and carefully scrape out brown gills with a spoon. Place

mushroom caps on a greased sheet pan, scooped side up.

Preheat broiler.In a small bowl, combine bread crumbs or matzah meal, salt and oregano, mix and set

aside.

Divide brie evenly between mushrooms, placing several cubes all around inside of each

cap. Dot each cap with cream cheese. Sprinkle mushrooms with chopped tomatoes and

breadcrumb mixture. Season with pepper and drizzle with olive oil.

Broil for 3 to 5 minutes or until lightly browned and cheese is bubbly.

Meanwhile, in a small saucepan over medium high heat combine vinegar and sugar and

simmer until reduced and thickened.

To serve, plate each mushroom, drizzle with balsamic glaze and garnish with fresh basil.

Documents

Kosher for Passover Recipes