Pesach Recipes

[Guest guest]

I was sending a bunch of my vegetarian Pesach recipes to another

list, and I figured I'd send them along here, too. Enjoy!!

 

Matza Cheese Bake

 

8 whole matzot

sliced cheese (as needed to cover matzot)

6 eggs

4 c. milk

1 tsp. salt

1 tsp. pepper

 

Place 2 matzot side by side in a greased 9x13 " baking dish. Cover with a

single layer of cheese. Repeat 3 more times. Mix eggs, milk and seasonings

and pour over. Refrigerate overnight. Bake about 45 min. at 350°F till

puffed and browned.

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Matzaroni and Cheese

 

1 l. milk (1 qt. or 4 c.)

1/4 c. cornstarch

120 g. butter (1 stick)

1 tsp. cayenne

1 lg. onions, chopped

2 c. ground cheese

1 tsp. garlic

8 matzot, crumbled

matza meal with some salt and parsley

 

Mix milk and cornstarch in pot over medium heat until smooth. Add butter,

cayenne, and garlic and cook until thick. Add onion and cheese and keep

cooking until cheese melts. Crumble matza; add to cheese sauce in 9x13 "

baking dish and top with matza meal. Bake.

 

For everyone who doesn't use kitniyot, where it says " cornstarch " substitute

" potato starch "

(same amount, same method). Cornstarch is more reliable as a thickener(potato

starch will very occasionally refuse to make the sauce thicken), but the potato

will generally work just fine...

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Pesach Cheese Souffle

 

2 c. milk

80 g. butter (5-6 T.)

1/4 c. potato starch

1/2 tsp. cayenne

3 c. grated cheese

8 eggs, separated

 

Heat milk and butter. When hot, add a little of the milk to the potato

starch and mix well. Add dissolved potato starch back to the pot and

continue to cook until thickened. Mix in cayenne and remove from

heat. Add cheese, mixing well, until melted. Mix in egg yolks. Beat egg

whites until stiff in 2 1/2-3 qt. bowl. Fold in the cheese

mixture. Immediately place in 350°F oven. Bake 40 min. or more until

done. The top will be brown, and if you gently shake the bowl, only the

middle will jiggle. Serve immediately or it will fall.

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Pesach Gnocchi

 

6 lg. potatoes

salt to taste

2 eggs, lightly beaten

1 c. cake meal

1 c. potato starch

 

Steam the potatoes until tender. Drain, peel, and mash. Add the eggs,

salt and most of the matza meal and potato starch; mix until you have a

soft dough that is not sticky and is easy to work with (add more matza meal

or potato starch if needed). Rest the dough for 1/2 hour.

 

Divide the dough into 6 portions and roll each portion into a long sausage

shape about 3/4 " thick. Cut into 1 " slices and press the prongs of a fork

against each to make indentations on the gnocchi. Bring a large saucepan of

water to the boil. Add gnocchi a few at a time until they rise to the

surface. Remove with a slotted spoon. Place in a serving dish, add hot

sauce (you can use a tomato spaghetti sauce or Alfredo sauce) and garnish

with grated cheese.

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Pesach Macaroni and Cheese

 

1 l. milk

1/4 c. cornstarch

120 g. butter

1 tsp. cayenne

1 lg. onion, chopped

2 c. grated cheese

1 tsp. garlic

1 recipe Pesach pasta (see below)

matza meal with some salt and parsley

 

Mix milk and cornstarch in pot until smooth. Add butter, cayenne, and

garlic and cook until thick. Add onion and cheese and keep cooking until

cheese melts. Make noodles; add to cheese sauce in baking dish and top

with matza meal. Bake until the topping starts browning.

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Pesach Manicotti

 

18-20 crepes (see below)

4 c. spreading cheese

1/4 kilo mozzarella (2 lb.)

1 egg

1/4 c. parsley

1 tsp. pepper

4 c. spaghetti sauce

 

Make crepes. Mix cheeses, egg, and spices. Put a thin layer of sauce on

the bottom of 9x13 " baking dish. Fill crepes with about 2 T. filling

each. Place in baking dish. Cover with sauce. (Note to Americans: the

cheese here is like a smooth cottage cheese; you can take regular cottage

and grind it in a blender or food processor.)

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Pesach Mushroom Quiche

 

4 c. cottage cheese

8 eggs

1/4 k. cheese (mozzarella or similar) (1/2 lb.)

2/3 k. mushrooms (24 oz.)

2 T. butter

1 lg. onion

6 cloves garlic

1 1/2 c. potato starch

 

Mix cottage and eggs well. Grate cheese and mix in. Fry mushrooms in

butter; add onion, then garlic. Mix into quiche filling. Mix potato

starch in. (Do not use too much starch, or quiche will be rubbery.) Pour

quiche filling into greased 9x13 " baking dish. Bake until the top starts

browning and quiche is solid.

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Pesach Noodles or Crepes

 

8 eggs

1 c. potato starch

 

Mix eggs and potato starch. Heat a small frying pan with a little oil (for

crepes) or a large frying pan to make noodles. Pour a thin layer of batter

into pan; cook until just solid. Flip and cook the other side. For pasta,

cut into thin strips. Makes about 16-18 crepes, or enough pasta for about

6 people.

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Pesach Stuffed Peppers

 

4 c. tomato sauce

1 1/2 c. grated cheese

1 tsp. oregano

4-5 med. peppers

2 cloves garlic, minced

1/2 tsp. black pepper

4 c. spreading cheese

1 lg. onion, finely chopped

 

Pour some sauce into bottom of a 9x13 " baking dish. Wash and halve

peppers. Place halves, open side up in pans. Mix remaining

ingredients. Stuff into peppers. Bake 50-60 min. in oven, until the

peppers are slightly softened and filling solidifies somewhat. (Note to

Americans: The cheese used here is like cottage cheese, except without the

lumps. You could probably use cottage, but it would be better if you run

it through the blender or food processor.)

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Pesach Apple Kugel

 

10 apples

1 tsp. grated lemon peel

1/2 c. apple juice concentrate

2 eggs

2 T. oil

1/2 c. potato starch

1 T. cinnamon

 

Coarsely chop apples. Mix everything in a 9x13 " baking dish. Bake @350

until solid. (Note to Americans: the apple juice in this recipe is

super-concentrated; instructions say to reconstitute it 1:7 with water. If

all you can get is 1:3 concentrate, you can measure out twice as much and

boil it down until you have 1/2 cup.)

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Pesach Dried Fruit Kugel

 

8 matzot, crumbled

6 eggs

2 c. raisins

2 c. chopped prunes

1/2 c. finely chopped dates

1 c. apple juice concentrate

 

Mix everything in a 9x13 " baking dish. Bake @350 until solid. (Note to

Americans: the apple juice in this recipe is super-concentrated;

instructions say to reconstitute it 1:7 with water. If all you can get is

1:3 concentrate, you can measure out twice as much and boil it down until

you have 1 cup.)

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Pesach Broccoli Souffle

 

800 g. frozen broccoli, chopped (almost 2 lb.)

6 eggs, separated

1 lg. onion

4 T. matza meal

salt to taste

 

Steam broccoli and drain. Chop coarsely and mix with egg yolks and

onion. Add matza meal. Beat egg whites separately. Fold into vegetable

mixture. Grease a 9x13 " pan. Bake at 350°F until browned for about 1 hour.

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Spinach & Potato Pie

 

3 T. olive oil

1/2 c. milk

salt and freshly ground black pepper to taste

2 eggs lightly beaten

1 c. grated parmesan cheese

900 g. frozen spinach (2 lb.)

1/2 tsp. nutmeg

5 cloves garlic, crushed

3 T. olive oil

2 1/2 tsp. dried dill weed

2 1/2 tsp. dried oregano crushed

4 oz. feta cheese crumbled

 

Grease a 9x13 " casserole, and preheat the oven to 400 F.

 

Boil the potatoes in their skins until soft. Drain, cool, peel and mash the

potatoes with a fork or in an electric mixer. Add the 3 T. of olive oil or

butter, milk, salt, pepper, eggs and 6 T. of the grated Parmesan cheese,

beating until well blended. Wash and drain the spinach and press dry or

spin in a salad spinner OR defrost frozen spinach, drain excess liquid. In

a skillet large enough to hold the spinach, saute the garlic in 1 T. olive

oil. Add the spinach and cook over low heat, covered for 3 minutes. Remove

from heat and season the spinach with dill, oregano, nutmeg, salt and

freshly ground black pepper. Add the crumbled feta cheese and mix well. Oil

the casserole with 1 T. of olive oil. Spoon half of the mashed potato

mixture into the bottom of the dish and press down. Layer in the spinach

mixture and top with the remaining potatoes. Sprinkle with the remaining

Parmesan cheese and drizzle with the last T. of olive oil. Bake for 50

minutes in preheated 400 F. oven.

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Vegetable Puffs

 

2 onions, chopped

1 lb. fresh mushrooms, coarsely chopped

4 T. oil

40 oz. frozen chopped spinach, defrosted & drained

8 carrots, peeled & grated

8 eggs, lightly beaten

1 tsp. salt

1/2 tsp. black pepper

1 c. matza meal

 

Preheat oven to 350. Grease three 12-cup muffin tins or a 9x13 baking dish.

Saute onions and mushrooms in skillet and set aside. Add spinach, carrots,

onions, mushrooms, salt, pepper, soup mix, and matza meal to beaten eggs.

Mix thoroughly after each addition. Put mixture into pan and bake for 45

minutes. Release puffs from muffin tins with spatula or if you use a baking

dish, cut into squares.

 

Serve warm.

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Savory Farfel and Cheese Kugel

 

1 lg. onion. chopped

5 eggs

5 1/4 c. matza farfel (9 broken matzot)

3/4 lb. cheddar cheese, shredded (350 g.)

1 1/2 c. milk

1/4 tsp. pepper

30 g. butter (2 T.)

 

Preheat oven to 350 F. Saute onion until translucent and fragrant. Grease

a 9x13 " baking dish. Beat 3 eggs well and pour over farfel in a large

bowl. Beat remaining eggs with milk and pepper. Combine the onion and the

shredded cheese. Layer casserole as follows: half the matza, half the

cheese/onions, remaining matza, remaining cheese/onions. Dot top with

butter. Pour milk mixture over top. Cover and bake for 30

minutes. Remove cover and bake 10-15 min. more, to brown. Cut into

squares or serve with large spoon.

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Cottage Cheese Pancakes

 

1/2 lb. cottage cheese

4 eggs, beaten

2 T. sugar

1/2 c. matza meal

oil

sugar and cinnamon mixture

 

Mix the cheese with the eggs. Add the rest of the ingredients and mix

well. Fry spoonfuls of the batter until light brown on both

sides. Sprinkle with sugar and cinnamon. Serve hot

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The recipes above the double line are mine and tested. The ones

below are various ones I've collected and want to try someday. Neither

category comes with a warranty. I tried to put in US equivalents of

everything that is in metric, and notes about ingredients that wouldn't be

the same in the US, but if I missed anything, ask.

 

Brandel in Jerusalem

 

The vegetarian freezer e-cookbook has arrived!!

 

http://www.30daygourmet.com/Manuals/Vegetarian_Cooking.asp

[Guest guest]

Here's a nice collection from teh Kosher food section on About.com:

 

http://kosherfood.about.com/od/passovervegetarianmains/

 

Shoshana

 

 

 

[Guest guest]

Shoshana,

 

I bought " No Cholesterol Passover Recipes " by Debra Wasserman several

years ago. Let's just say the book is well-loved. However, it is nice

to get some new recipes.

 

Shoshana Michael-Zucker wrote:

 

>Here's a nice collection from teh Kosher food section on About.com:

>

>http://kosherfood.about.com/od/passovervegetarianmains/

>

>Shoshana

>

>

>[

>

Rochelle

http://boogyingbabyboomers.com/

Because live begins at 40.

[Guest guest]

Shoshana,

 

I'm sorry about the signature. That should be: " Because life begins at 40. "

 

The spellchecker never catches my errors because when I misspell a word,

it makes another word. BTW, I have " The Lowfat Vegetarian Cookbook "

also by Debra Wasserman. I don't know if that and " No Cholesterol

Passover Recipes " are still in print. You may be able to order them

through PETA.

 

Rochelle

http://boogyingbabyboomers.com/

Because life begins at 40.

[Guest guest]

I have her 'Passover Lite' cookbook which I found by accident.

 

 

 

 

 

 

, Athena

<athena wrote:

>

> Shoshana,

>

> I bought " No Cholesterol Passover Recipes " by Debra Wasserman

several

> years ago. Let's just say the book is well-loved. However, it is

nice

> to get some new recipes.

>

> Shoshana Michael-Zucker wrote:

>

> >Here's a nice collection from teh Kosher food section on

About.com:

> >

> >http://kosherfood.about.com/od/passovervegetarianmains/

> >

> >Shoshana

> >

> >

> >[

> >

> Rochelle

> http://boogyingbabyboomers.com/

> Because live begins at 40.

>