Passover
On Pesach, I get a real taste of how our dear Jewish grandmothers used to cook — making everything from scratch (did they ever leave the kitchen?!) and making everything by estimating quantities. The result? Fresh, wholesome, delicious food! Here's a typical one:
Beet Salad
Ingredients:
Five large beets, peeled, cooked and diced
Two cucumbers, peeled and diced small
1/2 yellow onion, minced
lemon juice
salt
sugar
Directions:
Combine all ingredients.
Tastes best after marinating for 4-6 hours.
Shula’s Glorious Gefilte Fish
Ingredients:
1 frozen loaf Gefilte Fish (such as Ungar’s)
¼ cup vegetable oil
2 T. sugar
Ground Pepper
1 whole, thick carrot, optional
Directions:
Preheat oven to 350. Rinse frozen fish loaf under cold water to loosen paper wrapper, then remove and discard. Place loaf in a small baking dish and drizzle with oil. Srinkle sugar over top and season with pepper. (If using, add whole carrot to dish plus a 2 T. of water). Cook, uncovered, for approximately 2 hours or until brown on top. Cut cooled loaf in to ¼” – ½” pieces and decorate serving plates with slices of cooked carrot. May be served warm, cold or at room temperature and lasts for 1 week when stored in air-proof container in refrigerator. Yummy!!
Chicken in Raspberry Sauce
Ingredients:
1 chicken cut in eighths
raspberry syrup
sweet red wine
two onions, cut in thin rings
Directions:
1. Put half the onion rings on the bottom of a baking dish.
2. Clean chicken pieces, lay in baking dish, on top of the onions.
3. Pour syrup and wine over chicken.
4. Put remaining onions on top of chicken.
5. Bake uncovered at 350 for at least an hour and/or the onions have browned on top.
Passover Chicken Nuggets
Ingredients:
1/4 cup vegetable oil for batter
4 eggs
3/4 cup Potato Starch
1/4 teaspoon salt
dash of pepper
1/4 teaspoon basil or oregano
4-6 boneless chicken breasts cut into small nugget chunks
1/4 cup vegetable oil for sautéing
Preparation:
Heat 1/4 cup vegetable oil in large frying pan. In a small bowl, combine the first 6 ingredients well. Dip chicken pieces into batter and cover chicken well. Using a fork, gently place chicken into hot oil and let fry on each side for about 3 minutes or until golden brown. Remove and drain on paper towel. Serve hot.
Outrageously Delicious Kosher-for-Pesach Brownies
Ingredients:
1/2 cup oil
4 tbsp. cocoa
2 eggs
1 tbsp. ground coffee
1 cup sugar
1/2 cup potato starch
1/4 tsp. salt
optional: 1/2 cup chopped walnuts
Directions:
Mix all ingredients, and bake on 350 for 1/2 hour.
Easy Meringue Cookies
35 min | 5 min prep
SERVES 6 -8
Ingredients:
3/4 cup sugar
Directions:
- Beat whites until very stiff.
- Gradually add sugar and keep beating until mixture forms peaks.
- Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
- Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
- If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
Note: Do not brown!