Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 Robin wrote: >It seems like every Pesach we exist on eggs, >salads, matza pizza and quinoa with veggies. I >would love simple recipes, especially work lunches. Here's a post I sent to this list 2 years ago... 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. ___________________ Matzaroni and Cheese 1 l. milk (1 qt. or 4 c.) 1/4 c. potato starch 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 starch 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. ___________________ 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. ___________________ 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. ___________________ Pesach Macaroni and Cheese 1 l. milk 1/4 c. potato starch 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 starch 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. ___________________ 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.) ___________________ 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. ___________________ 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. ___________________ 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.) ___________________ 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.) ___________________ 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.) ___________________ ___________________ 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. ___________________ 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. ___________________ 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. ___________________ 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. ___________________ 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 ___________________ 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 These sound great! Thank you for sending them. " Brandel D. Falk " <ImaBDF wrote: Robin wrote: >It seems like every Pesach we exist on eggs, >salads, matza pizza and quinoa with veggies. I >would love simple recipes, especially work lunches. Here's a post I sent to this list 2 years ago... 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. ________ Matzaroni and Cheese 1 l. milk (1 qt. or 4 c.) 1/4 c. potato starch 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 starch 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. ________ 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. ________ 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. ________ Pesach Macaroni and Cheese 1 l. milk 1/4 c. potato starch 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 starch 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. ________ 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.) ________ 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. ________ 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. ________ 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.) ________ 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.) ________ 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.) ________ ________ 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. ________ 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. ________ 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. ________ 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. ________ 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 ________ 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 We eat legumes during Passover. We believe the arguments in favor of doing so. If you eat legumes, I find that lentil pate sandwiches on matzoh make a nice lunch (spread the pate, add a piece of lettuce). Here is the recipe. It tastes like vegetarian chopped liver to me: VEGAN LENTIL PATE Courtesy of Milly Cannino 1/2 package (1 cup) brown lentils 1 large diced onion 1 cup chopped walnuts Salt to taste Put lentils in a 2 or 3 quart pot, and cover with water. Use water sparingly so that lentils absorb all the water. More water can be added as needed. Bring water to a boil, partially cover and simmer for about 45 minutes. Check occasionally to make sure water has not boiled off, and add water as needed. Saute onions until lightly golden and tender. Put lentils, walnuts, and onions in food processor, puree until slightly coarse. Salt to taste. Chill about 2 hours. Serve with crackers or rye bread, or on lettuce leaves. ~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~. ~.~ (my signature) from Maida Please sign the petition to allow pets, link in upper left at HYPERLINK " http://www.petsincondos.org/ " www.petsincondos.org Checked by AVG. Version: 7.5.519 / Virus Database: 269.22.13/1375 - Release 4/12/2008 11:32 AM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 how many potatoes in the spianch/pie? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2008 Report Share Posted April 14, 2008 Gabriella wrote: >I understand Brandel, that you won't have the time to send in all >recipes, but we'd all appreciate it highly if you could share a few >of your wonderful inspirations with us. I did send some a couple of days ago; anyone who asks can have the whole recipe list (via private e-mail). I'll send it to you separately... In the meantime, here's the brownie recipe: Pesach Brownies 2 c. sugar 2/3 c. cocoa 1/2 c. potato starch 1/2 c. oil 3 eggs Mix dry ingredients in a bowl. Add oil and eggs and mix well. Pour into a greased and potato-starched (or paper-lined) 9x13 " pan. Bake. (Did I mention that I have a terrible time giving precise baking times?) >(And talking about having time, how is everyone doing with the Pesach >cleaning?) Cleaning?! Around here, that's my husband's job. He organizes the cleaning, I organize the shopping, the kids help wherever needed (4 of them are adults, so some of them do quite a bit), I do most of the cooking before erev Pesach (although my kids also help there), and we spend the whole day before the seder (or, in this case before Shabbat) cooking. I should also mention that *everything* is written down. We have a list of cooking, including a detailed list for erev chag--what foods to cook in what order and in what bowl/pot (and which bowl/container to store it in when we're done, too). We have much less cooking equipment for Pesach than for year-round, so every piece has to do double and triple duty! (There are even notes to specific kids who didn't read the list one year and did things in the wrong order or the wrong way to *not* do that again!! We can tease them for years over things we probably never would have remembered...) We don't do a lot of cleaning. We firmly to the " schmutz is not chametz " . But we do clean out under the fridge and oven--more because it's probably the only time of year we do it than because it's required for Pesach. We don't even have to clean out cabinets, as our Pesach stuff is in the kitchen year-round. So...so far, we have the fridge and freezer cleaned out (and partly stocked with food!!). I'm thinking of moving some of our kitniyot into my chametz freezer so that there will be enough room for the food we *do* eat. I have several closed bags of kasher l'Pesach corn and peas in the kitchen freezer right now. Two small counters are ready for Pesach (one near the brand-new oven, and one near the sink for the dish drainer). One sink (we have a double-sink, too) is Pesach, one is chametz. (My 5 yo is no longer allowed in the kitchen alone, and older kids are ordered to be extremely careful!!) I spent 3+ hours late last night frying eggplant. Later today, I'll be making matza kugels. Maybe some vegetable cutlets and ratatouille (I already have the eggplant skins cooked and frozen) tomorrow, especially if I can get one of my kids to do some of it. And hopefully, somewhere in there, I'll find time for brownies or chocolate chip cookies (and caramelized matza, too--yum!!). Maybe a couple more kugels (my family loves matza kugels!!). So...I'll be busy... Brandel in Jerusalem /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ Life's tough. It's tougher if you're stupid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2008 Report Share Posted April 14, 2008 Hi, Thanks for the great recipes. Can you explain about eggplant skins and carmelized matza? Thanks, Judy - Brandel D. Falk Monday, April 14, 2008 11:13 AM Re: Pesach Recipes Maybe some vegetable cutlets and ratatouille (I already have the eggplant skins cooked and frozen) tomorrow, especially if I can get one of my kids to do some of it. And hopefully, somewhere in there, I'll find time for brownies or chocolate chip cookies (and caramelized matza, too--yum!!). Maybe a couple more kugels (my family loves matza kugels!!). So...I'll be busy... Brandel in Jerusalem Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2008 Report Share Posted April 14, 2008 Judy asked: >Thanks for the great recipes. Can you explain about eggplant skins and >carmelized matza? Caramel Matza Crunch 4 matzot (or more) 8 g. butter 1 c. brown sugar 8 oz. chocolate, broken (or chips) Line cookie sheet with foil. Cover with parchment paper. Line the bottom of the cookie sheet completely with the matzot. Combine butter and sugar. Cook over medium heat, until the mixture comes to a boil, and boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzot, covering completely. Bake for 15 min. @160°. Sprinkle with chopped chocolate; let sit 5 min. to melt; spread. Freeze to harden. As to the eggplant skins, whenever we do any eggplant dish that doesn't use the skin, we peel the eggplant first, chop the skin, and fry it up. Then we freeze it, then make ratatouille out of it by adding tomato, green pepper, onion, and garlic (and salt, pepper, and oregano). Having more eggplant edges than middles gives it more color, and that way, there's no waste. Brandel in Jerusalem /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ Life's tough. It's tougher if you're stupid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2008 Report Share Posted April 14, 2008 Thanks so much. Judy - Brandel D. Falk Monday, April 14, 2008 2:45 PM Re: Pesach Recipes Judy asked: >Thanks for the great recipes. Can you explain about eggplant skins and >carmelized matza? Caramel Matza Crunch . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2008 Report Share Posted April 14, 2008 Those Pesach Brownies make me drool... Thank you so much! And I loved your detailed descripption of your preparations. Thanks for sharing! I had some real nervous days last week where I took down the curtains and did the entire kitchen with thick bleach (ah, insomnia..) so things will (hopefully) stress free this week. My non-Jewish half brother is going to pick up all the chametz tomorrow night, so we are set. One question (a rather silly one, but still): We have four cats and a dog who all eat dry food, and that stuff contains whatever. And they eat in the kitchen...is pet food chametz? , " Brandel D. Falk " <ImaBDF wrote: > > Gabriella wrote: > >I understand Brandel, that you won't have the time to send in all > >recipes, but we'd all appreciate it highly if you could share a few > >of your wonderful inspirations with us. > > I did send some a couple of days ago; anyone who asks can have > the whole recipe list (via private e-mail). I'll send it to you separately... > > In the meantime, here's the brownie recipe: > > Pesach Brownies > > 2 c. sugar > 2/3 c. cocoa > 1/2 c. potato starch > 1/2 c. oil > 3 eggs > > Mix dry ingredients in a bowl. Add oil and eggs and mix well. Pour > into a greased and potato-starched (or paper-lined) 9x13 " pan. Bake. > > (Did I mention that I have a terrible time giving precise baking times?) > > >(And talking about having time, how is everyone doing with the Pesach > >cleaning?) > > Cleaning?! Around here, that's my husband's job. He organizes > the cleaning, I organize the shopping, the kids help wherever needed > (4 of them are adults, so some of them do quite a bit), I do most of > the cooking before erev Pesach (although my kids also help there), > and we spend the whole day before the seder (or, in this case before > Shabbat) cooking. > > I should also mention that *everything* is written down. We > have a list of cooking, including a detailed list for erev chag-- what > foods to cook in what order and in what bowl/pot (and which > bowl/container to store it in when we're done, too). We have much > less cooking equipment for Pesach than for year-round, so every piece > has to do double and triple duty! (There are even notes to specific > kids who didn't read the list one year and did things in the wrong > order or the wrong way to *not* do that again!! We can tease > them for years over things we probably never would have remembered...) > > We don't do a lot of cleaning. We firmly to the > " schmutz is not chametz " . But we do clean out under the fridge and > oven--more because it's probably the only time of year we do it than > because it's required for Pesach. We don't even have to clean out > cabinets, as our Pesach stuff is in the kitchen year-round. So...so > far, we have the fridge and freezer cleaned out (and partly stocked > with food!!). I'm thinking of moving some of our kitniyot into my > chametz freezer so that there will be enough room for the food we > *do* eat. I have several closed bags of kasher l'Pesach corn and > peas in the kitchen freezer right now. Two small counters are ready > for Pesach (one near the brand-new oven, and one near the sink for > the dish drainer). One sink (we have a double-sink, too) is Pesach, > one is chametz. (My 5 yo is no longer allowed in the kitchen alone, > and older kids are ordered to be extremely careful!!) I spent 3+ > hours late last night frying eggplant. Later today, I'll be making > matza kugels. Maybe some vegetable cutlets and ratatouille (I > already have the eggplant skins cooked and frozen) tomorrow, > especially if I can get one of my kids to do some of it. And > hopefully, somewhere in there, I'll find time for brownies or > chocolate chip cookies (and caramelized matza, too--yum!!). Maybe a > couple more kugels (my family loves matza kugels!!). > > So...I'll be busy... > > Brandel in Jerusalem > > /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^ \/^\ > > Life's tough. It's tougher if you're stupid. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 Here is a link to the OU Pesach guide http://www.oukosher.org/index.php/passover Gabriella <gabriella_kapsaski wrote: Those Pesach Brownies make me drool... Thank you so much! And I loved your detailed descripption of your preparations. Thanks for sharing! I had some real nervous days last week where I took down the curtains and did the entire kitchen with thick bleach (ah, insomnia..) so things will (hopefully) stress free this week. My non-Jewish half brother is going to pick up all the chametz tomorrow night, so we are set. One question (a rather silly one, but still): We have four cats and a dog who all eat dry food, and that stuff contains whatever. And they eat in the kitchen...is pet food chametz? , " Brandel D. Falk " <ImaBDF wrote: > > Gabriella wrote: > >I understand Brandel, that you won't have the time to send in all > >recipes, but we'd all appreciate it highly if you could share a few > >of your wonderful inspirations with us. > > I did send some a couple of days ago; anyone who asks can have > the whole recipe list (via private e-mail). I'll send it to you separately... > > In the meantime, here's the brownie recipe: > > Pesach Brownies > > 2 c. sugar > 2/3 c. cocoa > 1/2 c. potato starch > 1/2 c. oil > 3 eggs > > Mix dry ingredients in a bowl. Add oil and eggs and mix well. Pour > into a greased and potato-starched (or paper-lined) 9x13 " pan. Bake. > > (Did I mention that I have a terrible time giving precise baking times?) > > >(And talking about having time, how is everyone doing with the Pesach > >cleaning?) > > Cleaning?! Around here, that's my husband's job. He organizes > the cleaning, I organize the shopping, the kids help wherever needed > (4 of them are adults, so some of them do quite a bit), I do most of > the cooking before erev Pesach (although my kids also help there), > and we spend the whole day before the seder (or, in this case before > Shabbat) cooking. > > I should also mention that *everything* is written down. We > have a list of cooking, including a detailed list for erev chag-- what > foods to cook in what order and in what bowl/pot (and which > bowl/container to store it in when we're done, too). We have much > less cooking equipment for Pesach than for year-round, so every piece > has to do double and triple duty! (There are even notes to specific > kids who didn't read the list one year and did things in the wrong > order or the wrong way to *not* do that again!! We can tease > them for years over things we probably never would have remembered...) > > We don't do a lot of cleaning. We firmly to the > " schmutz is not chametz " . But we do clean out under the fridge and > oven--more because it's probably the only time of year we do it than > because it's required for Pesach. We don't even have to clean out > cabinets, as our Pesach stuff is in the kitchen year-round. So...so > far, we have the fridge and freezer cleaned out (and partly stocked > with food!!). I'm thinking of moving some of our kitniyot into my > chametz freezer so that there will be enough room for the food we > *do* eat. I have several closed bags of kasher l'Pesach corn and > peas in the kitchen freezer right now. Two small counters are ready > for Pesach (one near the brand-new oven, and one near the sink for > the dish drainer). One sink (we have a double-sink, too) is Pesach, > one is chametz. (My 5 yo is no longer allowed in the kitchen alone, > and older kids are ordered to be extremely careful!!) I spent 3+ > hours late last night frying eggplant. Later today, I'll be making > matza kugels. Maybe some vegetable cutlets and ratatouille (I > already have the eggplant skins cooked and frozen) tomorrow, > especially if I can get one of my kids to do some of it. And > hopefully, somewhere in there, I'll find time for brownies or > chocolate chip cookies (and caramelized matza, too--yum!!). Maybe a > couple more kugels (my family loves matza kugels!!). > > So...I'll be busy... > > Brandel in Jerusalem > > /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^ \/^\ > > Life's tough. It's tougher if you're stupid. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 If anyone tries any of the recipes I am sending privately, please let me know how they come out. There are a lot of them that I've never tried myself!! (The ones I've posted to the list are all TNT.) Brandel in Jerusalem /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ Life's tough. It's tougher if you're stupid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 Please send me the recipes (after Passover, since I know how busy my wife & I am a fw days prior to Passover). Thanks -- Irv ---- " Brandel D. Falk " <ImaBDF wrote: > If anyone tries any of the recipes I am sending privately, > please let me know how they come out. There are a lot of them that > I've never tried myself!! (The ones I've posted to the list are all TNT.) > > Brandel in Jerusalem > > /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ > > Life's tough. It's tougher if you're stupid. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2010 Report Share Posted March 19, 2010 - Brandel D. Falk Thursday, March 15, 2007 2:53 PM Re: Pesach Recipes At 11:45 am 15/03/07, you wrote: >If it no trouble I would like to see all of them,thanks.Herb Only a *little* trouble for me, but probably a lot for everyone who has to read the whole thing!! For now, here are the TNT recipes... Brandel in Jerusalem P.S. I hope everything is correct; some of these are year-round recipes that we use on Pesach, so there is always the possibility that I neglected to eliminate a non-pesachdik ingredient...and if so I apologize in advance!! Eggplant Cutlets 3 med. eggplant, peeled 8 eggs, beaten 1 lg. onions, grated 1/2 T. salt 1 tsp. pepper 4 c. matza meal spaghetti sauce parmesan Cut the eggplant into 2 " cubes. Steam 20 min. until the eggplant is tender. Drain. Place in a large bowl, and mash. Mix in beaten eggs, onion, salt, pepper and matza meal. Heat oil until hot in a frying pan. Form thin pancakes with the eggplant batter, and fry in hot oil on both sides. Place cutlets in a baking dish. Pour sauce on top of cutlets. Bake at 350°F for 30 min. Sprinkle individual cutlets with parmesan. ________ Eggplant Parmesan 4 med. eggplants 10 eggs (approx.) 1 k. matza meal (approx.) pepper and paprika 4 c. spaghetti sauce 2 c. grated mozzarella Peel eggplants, then slice very thin (save peel for another recipe). Dip in egg, then matza meal mixed with spices. Fry on both sides. Pour a thin layer of sauce in the bottom of a 9x13 baking dish, then arrange eggplant in a single layer. Cover with sauce, then cheese. Repeat layers until full. Cover with a thin layer of sauce. Bake @350 until heated through and cheese is melted. ________ Matzaroni and Cheese 4 c. milk 1/4 c. cornstarch 8 T. butter 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 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 baking dish and top with matza meal. Bake. ________ Pesach Broccoli Casserole 1 sm. head cauliflower 3 T. butter 2 T. potato starch 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. nutmeg 2 c. milk 1 lb. broccoli (fresh or frozen) 1 med. onion, chopped 1 eggs, hard-boiled, coarsely chopped 1 c. cheese 1 T. butter 1/2 c. matza meal 1/2 tsp. salt 2 tsp. parsley Lightly steam cauliflower (and broccoli, if using fresh). Preheat oven to 350°F. In a large pot set over moderate heat, melt butter. Blend the starch, salt, pepper and nutmeg into the butter and cook over low heat for about 2-3 min., stirring frequently. Add the milk and cook the sauce, stirring constantly for about 3 min., until it has become thick and smooth. Remove from heat. Add in the vegetables, eggs, and cheese and mix well. Pour into a 9x13 " baking dish. Melt butter and add the bread crumbs (mixed with salt and parsley) and scatter the topping over the top. Bake the uncovered casserole for about 30 min, or until the sauce is bubbly and the topping is tipped with brown. ________ Pesach Cheese Souffle 2 c. milk 1/3 c. butter 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. Serve. ________ 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. 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 against the prongs of a fork 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 sauce and garnish with extra grated cheese. ________ Pesach Macaroni and Cheese 1 l. milk 1/4 c. cornstarch 8 T. butter 1 tsp. cayenne 1 lg. onions, chopped 2 c. ground 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. ________ Pesach Pasta or Crepes 8 eggs 1 c. potato starch Mix eggs and potato starch well. Fry as thin pancakes on each side just until dry. For pasta, cut in thick or thin strips. ________ Pesach Manicotti 18-20 crepes (see above) 4 c. ricotta cheese 1/2 lb. mozzarella 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 3-4 T. filling each. Place in baking dish. Cover with sauce. ________ Pesach Mushroom Quiche 4 c. cottage cheese 8 eggs 1/2 lb. cheese (mozzarella or similar) 12 oz. mushrooms 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.) ________ Pesach Rarebit 4 c. milk 1 med. onion, chopped 1 tsp. cayenne 1/3 c. potato starch 10 T. butter 3 c. grated cheese Mix milk, onion, and cayenne. Stir in potato starch. Add butter, and heat, stirring constantly. Cook until thick. Add cheese and stir until melted. Serve over matza and/or vegetables. ________ Pesach Stuffed Eggplant 5 med. eggplants 1 onion, chopped 1 c. matza meal 1/2 c. cheese 1/2 c. walnuts 1 tsp. salt 1 tsp. oregano 1/2 tsp. pepper spaghetti sauce Cut out middle of 3 eggplants, leaving thin shell. Repeat with remaining 2 eggplants, but save outer layer for other use. Chop finely, and fry with onion. Add remaining ingredients. Stuff back into shells, place in 2 baking dishes (already prepared with a layer of spaghetti sauce). Bake 15-30 min. Serve with remaining sauce. ________ Pesach Stuffed Peppers 6-8 c. tomato sauce 3 c. grated cheese 2 tsp. oregano 9 med. peppers 3 cloves garlic, minced 1 tsp. black pepper 8 c. ricotta cheese 1 lg. onion, finely chopped Make sauce. Pour some into bottom of 2 baking dishes. Wash and halve peppers. Place halves, open side up in pans. Mix remaining ingredients. Stuff into peppers. Bake 50-60 minutes in lower oven. ________ Pesach Stuffed Potatoes 6 lg. potatoes 2 eggs 1 lg. onion 1 tsp. garlic powder 2 T. oil 1/2 lb. cheese, preferably cheddar Bake potatoes. While they are cooking, fry onion in oil. Mix eggs and garlic; add onion. Add cheese and mix well. When potatoes are done, scoop out the flesh and add to filling mixture. Stuff mixture into potato shells and bake. Quote Link to comment Share on other sites More sharing options...
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