ISO Healthy Passover Recipes!

[debg]

I am looking for something healthy, fun and different to bring to my mom's on Passover this year! Any suggestions would be appreciated, appetizer, side dish, dessert, etc. Am hoping someone's found a dish they LOVE and make every year!!!!

[Leonard]

debg:

I just recieved my April issue of Bon Appetit. They have A Passover Dinner Menu for 12.

Sweet and Sour Salmon with Horseradish Sauce
Baby Greens and Fruit with Lime Vinaigrette
Breast of Veal Stuffed with Vegetables and Matzo
Asparagus with Garlic and Olive Oil
Potato Apple Kugel
Orange Apricot Layer Cake with Chocolate Frosting

[Lauren]

Debg,

I haven't even begun to think about Passover this year. I do have some great Jewish cookbooks, though. Do you have the Joan Nathan Holiday book? I know she has written several books with interesting recipes. If I come up with something soon I'll definately post it.

[Ohioan]

debg - Try this link: http://jewishfood.about.com/food/jewishfood/mbody.htm

They're still featuring hamentashen on the homepage, but if you do a search for "Passover," you'll come up with lots of recipes, articles, and links to other Passover sites.

Cheers,
Phoebe

[Gail]

Epicurious has a section on Jewish cooking, so I wandered through and drew out this. Sounds good, I thought, although I personally haven't tried it. Strikes me as being a pleasant change from the usual.

WILD MUSHROOM AND WILD LEEK FARFEL KUGEL


Works well as part of a vegetarian meal or as an accompaniment to meat or fowl.
4 large eggs
12 oz (1 box) matzoh farfel
5 tablespoons sweet butter (or oil)
1 onion, peeled and minced
2 cups wild mushrooms, cleaned and sliced
1 bunch wild leeks or domestic leeks, cleaned and chopped, including bulbs and all greenery (about 2 cups)
4 cups vegetable stock


In a large skillet over medium heat, stir together the eggs and farfel. Continue to stir until farfel has absorbed the eggs and gets dry and toasty.

In another skillet, heat butter or oil over medium heat and stir in minced onion. Cook until golden, then add leeks and continue cooking for 15 minutes. In a seperate pan on high heat cook mushrooms for about 4 minutes. Combine leeks, onions and mushrooms.

Add farfel and half of the stock to the leek/onion/mushroom mixture, continuing to stir. Turn heat to low and add 1 more cup of stock. Cook 4 minutes and add last cup of stock. When all the liquid has been absorbed, serve.

Makes 8 servings.


"More than a Meal"

Anne Rosenzweig, Executive Chef/Owner

The Lobster Club, New York, NY

For comments and reviews check: http://www.epicurious.com/run/recipe/view?id=101042

My aunt makes an excellent chocolate nut torte which I find way above the norm of most Passover desserts, but your request for "healthy" kind of talked me out of posting it.

In the cookbook from my aunt's Hadassah group, I also noted a fresh strawberry pie for Passover which sounded nice, made with a nut and cake meal crust. Let me know if you'd like me to post it. Good luck!

[catharine]

There was a great recipe on the Today show back in December for low-fat latkes. I made them for Hanukah and they were very good. I couldn't find the recipe online, but I would be happy to post it if you think that latkes could be served for Passover.




[This message has been edited by catharine (edited 03-12-2001).]

[mb]

i, too, am trying to find some new, healthy, and yummy recipes for passover.

i'm starting to think that most dishes for passover aren't going to be light - especially the desserts. since you can't use flour (or a bunch of other things), i've noticed that there is HEAVY use of eggs and nuts in most recipes.

last year, i made 2 new desserts - a chocolate-raspberry torte and almond layer cakes (like petit-fours) w/ raspberry in between the layers and chocolate on top. everyone seemed to like these, as they were a departure from the usual sponge, nut, and chocolate cakes. to me, they still tasted passover-y.

this year, i may try to make some individual vegetable kugels (made in muffin tins) and maybe a new dessert. when i find the recipes, i'll post them for you, if you're interested...

[Lauren]

When I made the chocolate souffle with raspberry sauces from last month's issue, it reminded me of a Passover cake. It was flourless. Can't remember what else was in the recipe.

[brooke4]

Here are two:

1. Spinach Bake
this is by far my favorite staple recipe. It is compltetely foolproof- you can switch all of the ingredients- omit oil, use eggbeaters, use any type of cheese, etc- and it is just as delicious!

2 10-oz packages chopped spinach (defrosted and drained)
1/2 cup matzo meal or plain bread crumbs
2 cups grated sharp cheddar cheese (can be low fat or fat free)
6 eggs, beaten (can use egg substitute)
1 pound cottage or feta cheese (or a mix, can use low fat or fat free)
1/2 cup grated parmesan or romano cheese
2 tbsp olive oil (can reduce or omit)
salt and pepper to taste
1/4 tsp nutmeg

Preheat oven to 350. Set aside 1/4 c matzo meal or bread crumbs and 1/4 cup cheddar cheese. In a large bowl, mix spinach thoroughly with rest of ingredients.
Oil or spray a 9x 13 inch pan. Dust bottom of pan with remainder of matzo meal, spread spinach mixture evenly in pan, sprinkle top with reserved cheddar. bake at 350 for 45-60 minutes, until top is golden and firm to touch.

2. Molly Katzen's Pear and Prune Tsimmes
Serve this as a side dish–hot, warm, room-temperature, or cold.

A little butter for the pan
10 ripe fresh pears (any kind)
6 dried pears
1 pound dried pitted prunes
4 to 6 tablespoons fresh lemon juice
2 tablespoons honey
Cinnamon


Preheat oven to 350°F. Butter a 9 X 14-inch baking pan. Peel and slice the pears. Halve the prunes. Arrange the pear slices in the prepared pan, and place the prunes on top. Drizzle with lemon juice and honey, and sprinkle lightly with cinnamon. Cover the pan tightly with foil. Bake for 30 minutes, then uncover and bake another 20 minutes.

[SusieO]

I love a culinary challenge, and light Passover proves to be an especially daunting challenge. But I do have fun experimenting. I have heard that you can substitute 3/4 cup cake meal and 1/4 cup potato starch for one cup of flour in almost any recipe. That might make it easy to play around with CL desserts.

Here is a main-dish recipe that is really good, and fairly light.

Open Face Vegetable with Potato Crust

Crust:
2 potatoes, grated (or frozen hashbrowns)
1 small onion, chopped
1 egg or 2 egg whites
2 tablespoons matzo meal
1/2 tsp salt
1//8 tsp pepper

Preheat oven to 400 degrees. Mix all ingredients for crust. Spread into greased 9x13-inch pan. Bake 35-40 minutes until top is golden brown.

Topping:
2 tsp oil
1 cup onion, cut into rings
3 cloves of garlic, chopped
1 tsp dried basil
1 tsp dried oregano
salt and pepper to taste
8 oz mushrooms, sliced thin
1 cup broccoli or cauliflower florets
2 small zucchini, sliced thin
2 ribs celery, sliced
1 tomato, peeled, seeded and chopped
1/4 cup Parmesan cheese
1 cup grated Swiss, cheddar or mozzarella cheese (or mixture of cheeses)

Heat oil in a large frying pan. Saute onion rings with garlic, basil, oregano, salt and pepper unitl onions are soft and translucent (about 3-4 minutes). Add mushrooms and saute another 3 minutes. Add broccoli or cauliflower and zucchini and cook for another 3-4 minutes. Drain excess juices.

Heat oven to 375 degrees. Top potato crust with vegetable mixture, then sliced celery, tomato and cheese. Bake 25-30 minutes.

Serves 4-6.

[debg]

I'm overwhelmed by the number of people who celebrate Passover with yummy appetites! Thanks for all the great ideas.

Leonard, I'm going to look for the Bon Appetite magazine just as soon as I'm done with Report Cards (Ugh!) The orange/apricot cake with chocolate frosting sounds lucious!

mb, I'd love the recipe for vegetable kugel when you pull it out! Sounds GREAT, and different! My vegetarian sister should enjoy that!

Just love all the other choices. Now I'm faced with the challenge of WHICH ones to make!

[debg]

With Passover quickly approaching, I just wanted to move this back to the top so that as everyone pulls out their recipes they remember to post them! I STILL haven't decided WHAT I'm going to bring, but since mom lives 2 hours away, I need to decide by next weekend! Thanks for all your wonderful ideas! Just don't forget to post the recipes! ;-)

[Vanessa]

An interesting post. Did some research & found these!
Spinach Zucchini Souffle
(for Passover)

2 packages fresh spinach - washed
2 medium zucchini - shredded and drained
1 carrot - shredded
3 scallions - diced
4 eggs
2 tablespoons oil
1/3 cup matzoh meal
1 teaspoon chicken broth powder
1 teaspoon basil
1/2 teaspoon oregano
2 tablespoons parsley - minced
1 small clove (minced) or 1/2 tsp. garlic powder

Preheat oven to 350 F. Grease a 6 cup oven proof dish.

Cook spinach, drain and chop. In a bowl, toss spinach with zucchini, scallions, eggs, oil, matzoh meal, chicken broth powder, basil, oregano, parsley and garlic. Pack into prepared mold.

Bake till slightly puffy - 25-35 minutes. Serves 8-12.

Brisket In Red Wine
If you are unable to find Passover appropriate ingredients, omit them or substitute as you wish.

3 to 4 pound beef brisket
1 can mushroom soup (non dairy)
2 tablespoons onion soup powder
3/4 cup sweet red wine
2 tablespoons fresh parsley - minced
2 to 3 cloves garlic - minced
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
salt and pepper to taste

Preheat oven to 350 F.

Place meat on a large piece of foil. Combine all ingredients and spread on meat. Wrap snugly in foil. Roast for 3 hours or until tender.

Cool overnight, slice thinly, reheat for serving at 325 F.

Passover Fudge Pecan Bars
You can use semi-sweet chocolate bars or baking chips for this recipe and omit the nuts if you like.

Bars:
6 ounces semi-sweet chocolate - melted
1 cup unsalted butter or unsalted Passover margarine
1 cup white sugar
1/2 cup brown sugar - packed firmly
1 tablespoon Passover vanilla sugar
1/8 teaspoon salt
3 eggs
3/4 cup matzoh cake meal
1/4 cup potato starch
1/2 cup whole pecans - lightly toasted

Garnish:
1/2 cup semi-sweet chocolate - melted
1/2 cup pecans - lightly toasted and coarsely chopped

Preheat oven to 350 F.

Lightly grease an 8-by-10 or 7-by-11 brownie pan (in a pinch, a 9-by-9 baking pan will do). Melt chocolate and butter or margarine over low heat. Cool to room temperature. Stir in sugar, vanilla sugar, salt, eggs, cake meal and potato starch. Fold in pecans.

Spoon batter into prepared pan. Bake 35-40 minutes, until top seems set and begins to take on a cracked appearance. Do not over-bake. Brownies should be set and seem dry to touch, but there should not be a dry crust around the sides.

To garnish, drizzle melted chocolate over brownies and dust with coarsely chopped pecans.

About 30 squares.

[Lauren]

Check out cooking.com I happened to get an e-mail at home with Passover recipes. How did they know we're jewish??? Anyway, if you go to their site, there is a recipes tab on the top which will lead you to Passover recipes.

[Julia1Pin]

[QUOTE]Originally posted by catharine:
There was a great recipe on the Today show back in December for [b]low-fat latkes. I made them for Hanukah and they were very good. I couldn't find the recipe online, but I would be happy to post it if you think that latkes could be served for Passover.


Low-fat latkes??????? Please post the recipe!!!!




[This message has been edited by Julia1Pin (edited 03-26-2001).]