Tag: kosher for passover

Totally Kosher Passover Guide + Bonus Recipe!

While my new cookbook, Totally Kosher, is not a Passover cookbook, there are lots of great Passover options included in the book, as well as lots of recipes that can be adapted for the holiday (of course depending on your customs and stringencies), so lets dig in!

BREAKFAST & BRUNCH

crispy kale and egg skillet for one
tahdig toast with harissa whipped feta and harissa eggs (toast only if you eat rice on Passover!)
super seed mixed nut butter – omit seeds if you don’t eat them

Kale Egg Skillet

APPETIZERS AND FINGER FOODS

fried cornichons – use potato starch instead of flour and matzo meal instead of bread crumbs
jeweled hummus – only if you eat beans on Passover, if not, consider doing this over sweet potato or butternut puree
bloody Mary pickled salmon
simanim potstickers – the filling makes a great Passover burger
nachos bassar – call it matzos bassar and serve over matza instead of pita chips!
buffalo hasselback salami

SAMMIES & TACOS
tartare tostada – serve over matza or make tuna tower as per variation, use coconut aminos instead of soy sauce
bougie tuna bagel – serve over matza
matzarayes
steak tacos – make with plantain tortillas

SALADS
roasted beet and citrus salad
broccoli salad 2.0 – replace tahini with mayo or make almond butter tahini instead (see below)
new age waldorf salad – omit poppy seeds if you don’t eat seeds
arugula and delicata squash salad with feta
loaded eggplant carpaccio – omit tahini if you don’t use it and make almond butter tahini instead (see below)
Passover panzenella with matzo brei croutons

Passover Panzanella with Matzo Brei Croutons

SOUPS
golden milk pumpkin soup
no-chicken tortilla soup
Moroccan carrot soup – use crushed matzo instead of sourdough or omit and use schug instead of gremolata
chestnut latte soup
corned beef and cabbage ramen – omit mirin and sesame oil, use coconut aminos instead of soy sauce and zoodles instead of ramen
mushroom cauli soup – use coconut aminos instead of soy sauce

IT’S TRADITION
The Rebbetzin’s gefilte fish
golden chicken soup
Ma’s perfect potato kugel
Bubby’s stuffed cabbage – use mashed potatoes instead of rice

FINS & SCALES
stuffed branzino
tuna zoottanesca
fish in chips!
simply crudo – use coconut aminos instead of soy sauce or omit

Simply Crudo

JUST WING IT
instant paprikas – omit peas
Yemenite soup sheet pan chicken – if you cant find KFP hawaij, use shawarma spice with added turmeric
grilled chicken two ways
Italian chicken and orzo bake – use cauliflower rice instead of orzo and reduce chicken stock to 1-2 cups

SPLIT HOOVES
use coconut aminos instead of soy sauce
cowboy steak for two
pucker up rubs
slow cooker berbere brisket

MEATLESS MEALS
cauliflower kasha varnishkes – use quinoa instead of kasha (omit egg and cook quinoa according to package)
leek and corn crustless ricotta quiche – omit corn
pumpkin gnocchi alfredo – use kfp gnocchi
shakshuka a la lasagne

VEG & SIDES
curried cauliflower – use almond butter instead of tahini
party in your mouth peppers
roasted tzimmes puree with date gremolata
japanese sweet potatoes – omit miso tahini

THE BAKERY
charoset bars
gluten free chocolate chip scones

Charoset Bars

NOSHES & NIBBLES
mango paletas
marzipan butter cups
quinoa cracklings
peanut butter pretzel bombs – use almond butter and chopped almonds instead of pretzels
poppy seed and onion kichel – omit poppy seeds if you dont’ eat seeds

YOU’RE SO EXTRA
candied jalapenosa
pomegranate pickled onions
almond butter dressing
tomato olive salsa
sundried tomato tapenade
chimichurri
resek
schug
jalapeno date confit
tomato lemon confit

Gluten Free Scones

ALMOND BUTTER TAHINI

½ cup almond butter
1 clove garlic, minced
juice of ½ lemon
¼ tsp cumin
½ cup ice water
kosher salt, to taste

1. Stir almond butter thoroughly, as oil and solids tend to separate.
2. In a food processor, with the S blade attached, blend the almond butter, garlic, lemon juice, and cumin. Add ½ cup water; blend until
creamy. Season with salt, to taste.

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Passover Recipes

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Passover Stuffed Cabbage

Stuffed cabbage is just one of those foods that is synonymous with tradition. The smell and taste of the meaty cabbage rolls in a sweet tomato broth evoke a feeling of nostalgia and memories of Bubby’s kitchen. Well, at least my Bubby’s kitchen.

Bubby always made the best stuffed cabbage, and still does. When I want a taste of bubby’s holipches, I whip up a batch of her cabbage soup with flanken. It’s got all the flavor of stuffed cabbage, without the stuffing.

Although if you want to go ahead with the stuffing, I’ve got you covered. Once you’ve stuffed your cabbage rolls with meaty filling, you’ve got to simmer it in a sweet tomato sauce with a few of Bubby’s secret ingredients. Don’t worry, I’ll fill you in later.

Now when people think of Kosher for Passover stuffed cabbage, they assume it’s a dish eaten by Sephardim because it contains rice. No Siree! I’ve adapted my grandmother’s recipe so that Ashkenazim everywhere can enjoy the sweet taste of stuffed cabbage without the rice!

The secret to my Kosher for Passover stuffed cabbage is mashed potatoes. We always have leftover mashed potatoes in the fridge over Pesach, and what better way to use them than to bind and soften the meat mixture for the stuffed cabbage filling!

Truth be told, my favorite part of holipches is the cabbage. In fact, when my mom’s stuffed cabbage rolls would fall apart in the pot (don’ t worry, I’ll teach you how to avoid that!), I’d fish out all the cabbage and leave the meatballs for everyone else!

Well, now that I’ve teased you with all this has going, head on over to my guest post on The Nosher for the recipe! 

Related Posts:

How to stuff cabbage video tutorial
How to stuff cabbage
Bubby’s cabbage soup with flanken

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Spaghetti Squash Baked Ziti

This may come as a surprise to you, but Pesach doesn’t have to be all about chicken and potatoes. Or meat and potatoes. Or steak and potatoes. If you try and think outside the Passover matza box, you’ll find that there are lots of other healthy options available to cut through the 8 day food-fest. Spaghetti squash is a great example. You can use it in place of pasta in lots of different preparations.

My simple baked ziti recipe is a staple in our house. My kids absolutely love it, so I usually make it every Thursday night for dinner. I often prepare this healthier version for my husband and I, substituting spaghetti squash for the pasta. It might not taste like the real thing, but it’s still an easy, quick and low-carb meal that makes you feel like you’re not entirely missing out. This dish would work wonderfully for Pesach chol hamoed dinner. Add in roasted veggies like zucchini, eggplant or mushrooms for added flavor and nutrients.

Other spaghetti squash recipes:

spaghetti squash bolognese
spaghetti squash with leeks, spinach and mushrooms

Spaghetti Squash Baked Ziti

1 spaghetti squash, roasted (see how to prepare spaghetti squash)
1/2-1 jar marinara sauce
1/2-1 12oz. container cottage cheese
1 8 oz. bag mozzerella cheese, divided
4 oz. cheddar cheese

Method:

Add spaghetti strands to a large bowl and mix in marinara sauce and cottage cheese. For a larger squash, use more sauce and cheese, and for a smaller squash use less. Mix in 1/2 bag of mozzarella cheese.  Pour mixture into a greased 9×13 pan. Sprinkle remaining mozzarella and cheddar cheese over the top. Bake at 400 degrees until the cheese melts and begins to brown around the edges.

1 year ago: pizza omelette
2 years ago: lemon & garlic whole roasted chickens

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