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.
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].
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.
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.
2 pounds new potatoes
1 cup mayonnaise
3 tablespoons pesto
Juice of 1 lemon
1 cup diced celery
Cook potatoes in salted boiling water until tender, 10 to 15 minutes; drain and cool slightly. Whisk mayonnaise, pesto, and lemon juice; toss with the potatoes and diced celery. Serve at room temperature or warm.
8 carrots, peeled and grated
3 apples, peeled and grated
1 cup raisins
½ cup chopped walnuts
1 teaspoon orange zest
4 eggs
1 cup matzah cake meal
2/3 cup oil
1 cup brown sugar
¼ cup brandy
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon allspice
Mix all the ingredients in a large bowl.
Grease two loaf pans and divide the mixture between them. Preheat oven to 325 degrees.
Cover tightly with aluminum foil and bake for 30 minutes.
Reduce the heat to 150 degrees (or lowest setting) and bake overnight, or at least 8 hours.
Le Marais
The Prime Grill
Abigael's On Broadway
Basil
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
