photo: finestchef.com
This is an easy side dish that my daughter told me about. It’s so good you won’t want to save it just for Pesach.
2 red onions, thinly sliced
8 to 10 potatoes, peeled and thinly sliced
1 red pepper, cut into thin strips
2 to 3 tablespoons onion soup mix
4 tablespoons olive oil
Preheat oven to 350 degrees. Layer ingredients in the order listed. Cover tightly with foil and bake for 2 to 3 hours.
kosherfood.about.com
So good I use it all year
10 potatoes, peeled, and grated in the food processor with small grate
2 zucchini, peeled and grated in the food processor with small grate
1 large onion, grated in food processor with small grate
7 eggs
Generous amount of salt, about 3 teaspoons
½ cup neutral oil
Preheat oven to 425 degrees. Put 1/8 cup on bottom of 11 x 17 pan or one 9 x 13 and one 8 x 8 inch pan and place in the oven to heat the oil. Mix the grated potatoes, zucchini, onion, eggs, salt and the rest of the oil. Place in hot oiled pan. Bake, uncovered for 1 ¼ hour. Serve hot.
By Chef Todd Aarons, Tierra Sur
3 cups of baked potato, peeled, fed through a potato ricer
¾ cup of matzah cake flour (matzah cake meal), plus 3 Tablespoons for dusting the table
3 tablespoons dried ground porcini (cèpes) mushrooms
2 large eggs, lightly beaten
2 teaspoons salt
1 tablespoon olive oil
On a flat tabletop sprinkle some of the matzah cake meal and place the potatoes on top. While potatoes are still warm, make a well in the middle of them. Pour in matzah flour, porcini dust, eggs and salt. With a fork slowly mix eggs with the matzah flour and work into the potatoes. With your hands, fold mixture until it is homogenous. The dough should be slightly sticky, if it is too wet sprinkle additional matzah flour over and work it in. The dough should be firm but do not overworked. Roll the dough into a three-inch cylinder. With a knife cut a 1-inch slice and on a well dusted part of the table roll into a 1-inch thick cylinder. At every 1-inch intervals cut and slightly pinch gnocchi with thumb and forefinger. Roll pieces into some matzah flour and bring a pot of water to a boil. Salt the water to taste and place gnocchi into the boiling water. Once gnocchi rise to the top and have cooked for approximately 5 minutes, strain from pot with a slotted spoon into a flat plate. Drizzle a little olive oil over in order that they do not stick to each other. To serve: Heat up a sauté pan with a tablespoon of olive oil and place 10-12 gnocchi into the hot pan. Brown on each side approximately 2 minutes. Serve on each plate with the braised beef.
photo:recipes-for-chicken.info
Chicken
1 cup apricot preserves
4 tablespoons kosher for Passover mustard
4 tablespoons red wine
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or black pepper
1/2 teaspoon garlic powder
2 chickens cut up in 1/8’s
Pilaf
1 box (12 ounces) quinoa* (about 2 cups)
2 cups chicken broth
1 onion, chopped
1 teaspoon sugar
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon black pepper, or to taste
½ cup craisins
½ cup basil, finely chopped
½ cup sliced almonds, toasted
Chicken: Whisk the preserves, mustard, red wine, salt, cayenne, and garlic powder together in a baking dish. Add the chicken and turn to coat in the marinade. Cover and refrigerate for a least 1 hour or preferably overnight, turning occasionally.
Preheat the oven to 350 degrees.
Uncover the chicken and the marinade and place in the oven and bake until the chicken is golden and cooked through, 50 – 75 minutes.
For the Pilaf:
Wash the quinoa in a colander or a sieve with cold water and drain off all the liquid. Place the washed quinoa, chicken broth, and 2 cups of water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the quinoa is tender and has absorbed the liquid, 12 to 15 minutes. Move the quinoa into a large bowl. In a medium skillet, heat 1 tablespoon olive oil. Cook the onion until translucent. Add the sugar and cook until the onion is slightly browned and caramelized. Turn off the heat. In a separate bowl, whisk the balsamic vinegar, olive oil, salt and pepper together in a medium bowl. Pour over the quinoa. Add the cranberries, onions, basil and toss to coast.
To serve:
Place the quinoa on a plate. Top with the chicken, extra cooking liquids from the chicken pan and sliced, toasted almonds.
* The cRc approves the use of whole grain quinoa for Pesach on the following conditions:
The quinoa is imported exclusively from Bolivia and packed by companies that pack whole grain quinoa exclusively. While there may be others,Ancient Harvest and Trader Joe’s are two brands that only import quinoa from Bolivia and only pack whole grain quinoa.
The quinoa must be carefully inspected by hand before Pesach.
This is done by spreading quinoa, one layer at a time, on a board or plate, and check to be sure that there are no other grains or foreign matter mixed in with the quinoa. [This type of inspection would not help with Quinoa flour, pasta or any other version of quinoa which is not permitted on Pesach].
Recipe created by Levana
1/4 cup olive oil, divided
1 large onion, chopped
1 pound mushrooms, Portobello or domestic, diced
1 pound box Osem Whole Wheat Farfel
5 cups hot water (tap water OK)
1 teaspoon turmeric
1 teaspoon dried thyme
Salt and pepper to taste
Heat half the oil in a large skillet. Add the onion and cook on a medium flame, stirring occasionally, until nice and dark. Transfer to a bowl. Heat the remaining oil in the same skillet, and sauté the mushrooms until all liquids evaporate. Transfer to another bowl. In the same skillet, stir the farfel with 2 wooden spoons for about 2 minutes on a medium flame until fragrant. Add the water and seasonings, stirring to combine. Cover and cook 5 more minutes. Stir in the reserved onions and mushrooms. Will make 8 ample servings.
6 pounds small red potatoes
1 cup mayonnaise
½ cup nondairy creamer
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
¼ teaspoon dill
2 avocadoes
Place potatoes in a large pot with water to cover. Bring to a boil, reduce heat and simmer for about ½ hour, until potatoes are tender. Drain and cool slightly. Cut potatoes in half. In a large bowl, whisk together the mayonnaise, nondairy creamer, vinegar, salt, sugar, pepper and dill. Gently toss with potatoes, cover and refrigerate – at least 4 hours or overnight. Before serving, peel avocadoes and cut into chunks. Toss gently with potatoes.
Pareve or dairy
8 cups basil leaves, packed
1 cup olive oil
1 teaspoon sugar (optional)
½ cup toasted pine nuts
2 – 4 cloves garlic
½ teaspoon salt
If making dairy ½ cup grated parmesan cheese
In a blender, mix together the basil leaves, pine nuts, garlic, sugar, and salt. With the motor running, pour in the olive oil and blend thoroughly. If making dairy, blend in the cheese.
Serves 6
2 pounds small red potatoes
2 tablespoons olive oil
2 cloves garlic, minced
2 cups chicken stock
2 tablespoons lemon juice (fresh is better)
Kosher salt and pepper to taste
½ cup finely chopped scallions
Peel potatoes and place in a bowl of water so they do not discolor. Heat the oil in a large skillet that has a cover over medium-high heat, dry the potatoes and add them to the skillet. Cook for several minutes to coat the potatoes with oil. Lower the heat and add the garlic, chicken stock, lemon juice and salt and pepper to taste. Cover the pan and simmer until the potatoes are tender when pierced with the point of a knife. Place in a serving dish and keep warm.
Increase the heat in the pan and boil the cooking liquid, uncovered, until it is reduced and somewhat thickened. Add the scallions and cook a minute or so longer, then pour the sauce over the potatoes in a serving dish.
Serves 6
2 cups butternut squash, peeled and cubed into small dice
1 tablespoon olive oil
1 cup uncooked quinoa
1 teaspoon ground cinnamon
1 teaspoon ground ginger or fresh ginger
1 1/3 cup chicken stock
1 teaspoon kosher salt
1/2 teaspoon pepper
In a medium saucepan heat, the oil over medium heat. Add the butternut squash and sauté until the squash begins to slightly soften, about 5 minutes. Add the quinoa, cinnamon, and ginger. Cook and stir, about 1 minute. Add chicken stock and salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes or until the squash is soft and the quinoa is fluffy. Serve immediately.
1-½ tablespoons margarine, cubed
1-½ pounds winter squash, like butternut, peeled and cut into ¼ inch slices
2 teaspoons chopped fresh sage or ½ teaspoon dried
2 teaspoons chopped fresh rosemary or ½ teaspoon dried
1/3 cup pareve whip
2 tablespoons maple syrup
Salt
Freshly ground black pepper
Place the rack in the middle of the oven and preheat to 400 degrees.
Lightly grease the bottom of a medium gratin dish or ovenproof skillet with one of the small cubes of margarine. Layer the squash slices on top, overlapping them slightly. Sprinkle the herbs evenly on the squash and pour the pareve whip and syrup on top. Season liberally with salt and pepper.
Bake, basting the squash with the juices once or twice, for 45 to 50 minutes, or until the squash feels tender when tested with a small, sharp knife. Remove from the heat and let sit for a few minutes to let the juices settle before serving.
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