Passover Made Easy. Go out and buy it. Come on. You know you want to.
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Matzaroni and Cheese
Gebrokts 6 to 8 servings
What kids don’t prefer mac ’n cheese over anything else? This is a easy dinner that will get all the troops running to the table when the hot, cheesy, and bubbling dish emerges from the oven.
Ingredients
5 matzahs, broken into small pieces
5 eggs
1 (16-oz) container sour cream
1 (16-oz) container cottage cheese
3 Tbsp butter, melted
1 tsp salt
2 cups shredded Mozzarella or Muenster cheese, divided
Directions
1. Preheat oven to 350°F. In an 8 x 8-inch baking dish, arrange ¹⁄³ of the broken matzah pieces.
2. In a medium bowl, beat eggs. Add sour cream, cottage cheese, butter, salt, and 1 cup shredded cheese. Pour 1/3 of the cheese mixture over the matzah. Repeat with two additional layers of matzah and cheese. Top with remaining 1 cup shredded cheese. Bake for 40 minutes. The cheese on top should be brown and bubbling.
From Passover Made Easy, by Leah Schapira and Victoria Dwek, and published by Artscroll Shaar Press.
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Potato-Chip Zucchini Sticks with Lemon-Mayo Dipping Sauce
During the year, we coat anything we want with bread crumbs, or, my favorite, cornflake crumbs. For Passover, potato chips are the perfect replacement. Have fun playing with different flavors, including ketchup, honey BBQ, and onion and garlic chips — but use chips, not potato sticks.
Don’t skip the dipping sauce! You’ll love how the tanginess of the lemon complements the zucchini. -Leah
Yield: 6 servings
Ingredients
3-4 Tbsp oil
2 large zucchinis
¼ cup potato starch
2 eggs
¾ tsp salt
½ tsp paprika
½ tsp garlic powder
1 cup crushed plain potato chips
1 cup crushed barbecue potato chips
Lemon- Mayo Dipping Sauce
½ cup mayonnaise
1 Tbsp fresh lemon juice
1 scallion, white and light green parts, finely chopped
¼ tsp salt
¹⁄8 tsp coarse black pepper
Directions
1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Brush each sheet with 1-2 tablespoons oil.
2. Slice each zucchini in half lengthwise and then widthwise to form quarters. Slice each quarter lengthwise into about 6 sticks.
3. Place zucchini sticks into a resealable plastic bag. Add potato starch to bag. Seal and shake to coat zucchini sticks in potato starch.
4. In a shallow dish, combine eggs, salt, paprika, and garlic powder. Place each type of crushed chips into a separate shallow dish.
5. Remove zucchini sticks from bag and dip into egg mixture, a few at time, then dip in either flavor of crushed potato chips. Repeat until all zucchini sticks are coated. Place on prepared baking sheets. Bake for 30 minutes.
6. Meanwhile, prepare the dipping sauce: In a small bowl, combine mayonnaise, lemon juice, scallion, salt, and pepper. Serve alongside zucchini sticks.
From Passover Made Easy, by Leah Schapira and Victoria Dwek, and published by Artscroll Shaar Press.
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Also being released in time for this year’s meal planning marathon is an updated version of Aviva Kanoff’s stunning cookbook, titled The No-Potato Passover. Think you can’t make Pesach without ever having to peel a potato? Think again. Set against a backdrop of magnificent full color photographs, of Italy, France, England, Morocco, Israel, Jamaica, Hungary, Australia and Croatia, most of which were taken by Aviva herself, this innovative cookbook comes up with some pretty impressive alternatives to everyone’s favorite spud. The No-Potato Passover was named Gourmand Award Winner for Best Jewish Cuisine in the United States and is currently in the running for the prestigious Gourmand Best in the World Competition.
Using spaghetti squash in lieu of pasta, assorted fruits, vegetables and quinoa (check with your local rabbi on whether or not he recommends quinoa for Pesach use as well as its possible need for special certification), Aviva pulls together eighty unique recipes that simplify the exotic and quickly and painlessly add color, nutrition and an extra dose of yumminess to your Pesach meals. Exchange your humdrum chicken soup with Roasted Garlic Soup with Flanken. Trade in boring boiled chicken with mashed potatoes for Poached Peach and Chicken Salad. And then top your meal off with Raspberry Shortcake Trifle and some Viennese Crunch.
A personal chef who trained at the French Culinary Institute, Aviva’s eye for color and art really shines through in all 165 pages of The No-Potato Passover, which is available at bookstores or online at www.nopotatopassover.com.
Sit back, pour yourself a tall glass of ice water, put your feet up and pat yourself on the back. It may look like you are just leafing leisurely through a cookbook, but in fact, you really are preparing for Pesach. Sounds good to me!!
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Cabbage Soup With Matzoh Meatballs
Ingredients for soup:
1 large onion, diced
4 garlic cloves, chopped
5 tbsp. canola oil
1 tbsp. sugar
4 tomatoes, diced
1 large green cabbage, chopped
8 cups chicken stock
1 tbsp. honey
2 cups tomato sauce
Ingredients for meatballs:
½ cup matzo meal
½ lb. ground beef
3 eggs
salt and pepper
1 tbsp. oregano
1 tsp. cumin
Directions:
- Sauté onion and garlic in canola oil until brown.
- Add sugar and caramelize.
- Add remaining ingredients and bring to a boil.
- Let boil for 30 minutes and then simmer.
- While the soup is boiling, mix all ingredients for the matzo meatballs.
- Form into balls, and then add the matzo meatballs to the boiling soup. Cook for 20 minutes.
From THE NO-POTATO PASSOVER by Aviva Kanoff (February 2013, Hardcover, $29.99)
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Poached Peach and Chicken Salad
Marinade:
¾ cup balsamic vinegar
2 sprigs fresh thyme
Kosher salt & ground black pepper
2 peaches (12 oz. total), halved & pitted
4½ tsp. olive oil
4 cups baby greens
Chicken:
1 lb. chicken breasts
1 tsp. salt
1½ tsp. paprika
1⁄8 tsp. garlic powder
1⁄8 tsp. onion powder
2 tbsp. honey
2 tbsp. olive oil
2 tsp. cumin
2 tsp. rosemary
Salt & pepper
Directions:
- Prepare a medium gas or charcoal grill fire. (Note: If you don’t have a grill, you can cook the chicken in a sauté pan in its marinade.)
- Combine vinegar and thyme in a 2-quart saucepan. Bring to a boil over medium heat.
- Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to ¼ cup, about 6-9 minutes.
- Cook peaches in the syrup for 2 minutes until soft. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.
- Season chicken and grill or sauté in a pan until cooked.
- In a medium bowl, toss the baby greens with the remaining 2½ tsp. oil and season to taste with salt and pepper. Arrange on a platter.
- Top with the chicken and peaches. Drizzle with about 2 tbsp. of the reduced balsamic, adding more to taste. Season to taste with salt, pepper, and remaining juice from chicken and peaches.
Tip: Substitute chicken with 1/4-cup feta cheese for a dairy meal.
THE NO-POTATO PASSOVER by Aviva Kanoff (February 2013, Hardcover, $29.99)