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Passover on the Table

Think outside the spud

We know it sounds like blasphemy, but you can eliminate one of Passover’s most popular staples — the potato – from your holiday diet…without starving.  In fact, says Aviva Kanoff, a personal chef, student of the French Culinary Institute, and author of the new cookbook “The No-Potato Passover,” (www.nopotatopassover.com) you might like it.  Kanoff’s books includes recipes for soups, salads, sides and entrees, Here are a few of Kanoff’s recipes for side dishes that can take the place of potato-laden dishes:

 

Quinoa Green Salad

(Note: Some authorities believe that quinoa, ????, is okay to eat on Passover. Others do not. Consult your rabbi.)

 

Ingredients

4 cups mixed salad greens

1 cup thinly sliced purple cabbage

1 cup grape or cherry tomatoes, halved

½ cup diagonally cut green onions

½ cup cooked quinoa

1 cup shredded carrots

2 avacados, diced

 

Dressing

3 tbsp balsamic vinegar

1 tbsp fresh lemon juice

1 tbsp imitation mustard

1 tsp fresh dill, chopped

2 tsp honey

¼ tsp freshly ground black pepper

1/8 tsp salt

Combine salad ingredients in a large bowl. In a small bowl, mix dressing ingredients. Pour dressing over salad. Serve.

 

 

Baby Bok Choy with Garlic and Ginger

 

Ingredients

3 heads of baby bok choy

1 tsp ground or fresh ginger

2 tbsp olive oil

3 tbsp imitation soy sauce

2 large cloves garlic, thinly sliced

 

Trim greens from baby bok choy, then chop and rinse in a bowl of water. Heat the olive oil in a skillet on medium heat. Add the ginger and garlic and stir to avoid sticking for about two minutes. Add the bok choy and soy sauce, then sauté until tender but still al dente. Remove from heat.

 

Cajun Carrot Fries
Ingredients

8-10 large carrots, peeled and cut into thin slices, like fries

1 tbsp olive oil

¼ tsp cayenne pepper

salt and pepper to taste

Preheat oven to 450 degrees. Grease and/or line a large cookie sheet. Toss the lsiced carrots with olive oil, cayenne pepper, salt and pepper.  Arrange the fries in a single layer on your baking sheet and bake for 15-minutes. Flip the fries oven and bake another 10-15 minutes, until crisp. Serve warm.

 

Stuffed Zucchini Blossoms

Ingredients

6-10 zucchini blossoms, pistils removed

6 mushrooms, diced

1 large onion, diced

1 cup spinach

1 cup ricotta cheese

salt and pepper

oil for frying

Rinse zucchini blossoms and remove pistils.  Heat one inch of oil in a frying pan over medium-high heat. Saute onions and spinach until soft. Add ricotta cheese to oinion and spinach, and mix for two minutes. Fill each blossom with cheese and spinach mixture. Heat additional oil in frying pan. Place each stuffed blossom in the oil. Fry until browned, about 3-4 minutes. Turning occasionally. Transfer to plate lined with a paper towel. Sprinkle with kosher salt if desired. Serve hot.

 

Pesto Chicken “Pasta”

Ingredients

4 large chicken breasts, cut into 1-inch thick strips

2 cups shredded spaghetti squash

1 cup walnut pesto

½ cup sun-dried tomatoes

2 bell pepper cut into thin strips (optional)

salt and pepper

 

Pesto:

2 cups fresh basil leaves, stems removed

2 cups walnuts

5 cloves garlic

1 cup olive oil

salt and pepper to taste

*for dairy, add ½ cup parmesan cheese

Marinate the chicken in pesto for about 30 minutes. Saute chicken strips in pan on medium flame until chicken is cooked through (about 7-10 minutes). Add spaghtetti squash, sun-dried tomatoes and bell pepper. Season with salt and pepper, mix and serve.

Hint: this dish can be served hot or cold.

 

Apple Cranberry Crunch

Ingredients

For Apple-Cranberry Mixture:

4 large apples, diced

2 cans (32 oz) cranberry sauce

 

For Crumb Topping:

1 cup ground walnuts

1 cup matzoh cake meal

1 cup canola oil

1 cup sugar

Preheat oven to 350 degrees and spray 9 X 12 inch pan with vegetable cooking spray. Spread diced apples on bottom of pan. Cover apples with cranberry sauce. Combine ingredients for crumb topping in a bowl. Sprinkle topping over fruit mixture. Bake at 350 uncovered for one hour.

 

Viennese Crunch

Ingredients

1 cup margarine

1 egg

1 tsp instant coffee

1 cup sugar

1 cup matzoh cake meal

¼ tsp salt

12 ounces chocolate chips

1 cup chopped walnuts

Preheat oven to 350 degrees. Put margarine in a bowl. And beat on medium speed, adding sugar slowly, until the mixture has a creamy texture. Add the egg, coffee, cake meal and salt. Spread mixture onto a cookie sheet and bake for 20 minutes. Remove from oven and sprinkle the chocolate chips on top, spreading them as they melt. Sprinkle nuts on top of chocolate. Cut into squares while warm.

 

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