This is an extremely simple yet delicious way to prepare asparagus. For this recipe the quality of the asparagus is important to look for fresh, large, thick spears of asparagus from your local farmer’s market.- Serves: 2 people
- Prep. Time: 2 minutes
- Cook Time: 20 minutes
- Tools: Baking sheet
- INGREDIENTS
- 1 bunch of asparagus stalks
- 2 tablespoons olive oil
- pinch of kosher salt
- 1 slice of lemon
- DIRECTIONS
- 1. Preheat the oven to 400º.
- 2. Wash the asparagus spears and gently break off the ends of the asparagus to get rid of the woody parts. The asparagus should naturally break in the right place.
- 3. 3. Drizzle the olive oil and sprinkle the salt over the asparagus.
- 4. Roast in the oven for 20 minutes, tossing once.
- 5. Squeeze lemon over the asparagus and serve immediately.
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This chicken dish is easy to prepare and absolutely delicious. You can find kosher for Passover Terra chips at most grocery stores. Your children will enjoy it because they get to eat chicken dipped in potato chips (sssh don’t tell them that the chips are made with veggies)…what could be better?- Serves: 8 people
- Prep. Time: 30 minutes
- Cook Time: 60 minutes
- Tools: 8×8 pyrex or casserole dish or aluminum tin, 3 medium bowls. 1 large ziplock bag
- INGREDIENTS
- 12 boneless, skinless chicken thighs or breasts (pounded)
- 2 cups apricot jam, duck sauce or honey mustard type marinade*
- 1 bag terra vegetable chips
- 1 tablespoon garlic powder
- 1 teaspoon freshly ground black pepper
- 3 eggs
- 6 tablespoon margarine, melted
- DIRECTIONS
- 1. Marinate your chicken in the jam, duck sauce or honey mustard. The chicken should marinate for at least 30 minutes, it can be left in the refrigerator to marinate overnight.
- 2. Preheat oven to 350 degrees. Grease the bottom of a pyrex dish, casserole dish or aluminum tin with cooking spray or margarine.
- 3. Pour the terra chips into a zip lock bag and mash the chips until they turn into crumbs.
- 4. Pour the chip crumbs into a bowl; add the garlic powder and black pepper and mix.
- 5. In another bowl whisk the eggs.
- 6. Using a fork, remove the chicken from the marinade and dip each piece into the scrambled eggs and then the terra chip crumbs. Lay the chicken in a single layer in the greased pyrex, casserole dish or tin.
- 7. Pour the melted margarine over the top of the chicken.
- 8. Bake the chicken in the oven for 45 – 60 minutes or until it is cooked through. The amount of time in the oven will depend on the thickness of your chicken and whether you use white or dark meat.
- 9. Remove chicken from the oven and place on a platter to serve.
- * What you’re looking for is a sweet marinade that is kosher for Passover, apricot jam, duck sauce or a honey mustard marinade will do
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This granola has saved my mother for years. Right after the Sedarim she makes four batches and stores them in a huge plastic container. Two days later, she makes four more! She uses it as a topping for sweet potato casserole and to add a little crunch to baked apples. In our household we eat it for breakfast, dinner, and dessert. It’s also perfect for grab-and-go munching when you’re in the mood for a snack. Make this recipe and I’m sure you’ll find it disappearing in your house too!- Serves: 4 people
- Prep. Time: 10 minutes
- Cook Time: 40 minutes
- Tools: Cookie sheet, 2 quart sauce pan, spatula, airtight container
- INGREDIENTS
- 2 1/2 cups matzah farfel
- 1 cup shredded coconut l
- 3/4 cup chopped nuts (I like walnuts and a few slivered almonds)
- 1/4 cup honey
- 1/4 cup margarine
- 1/4 cup brown sugar
- Optional Add-Ins: dried apricots (chopped), dried cherries, dried cranberries or raisins
- DIRECTIONS
- 1. Preheat oven to 325 degrees.
- 2. On a jelly roll pan, toss together the matzah farfel, coconuts, and nuts. Bake for 15 minutes, tossing 2 times. Keep an eye on it to make sure the coconut doesn’t burn.
- 3. In a sauce pan, mix together the honey, margarine, and brown sugar. Simmer this syrup over a low flame for 5 minutes. Stir it continuously so it doesn’t burn.
- 4. Remove the farfel from the oven and pour the syrup mixture over the top of the farfel mixture. Toss it together with a spatula. This mixture is very sticky, so have patience and be prepared to get your fingers a little messy. Make sure to coat all of the farfel with the syrup.
- 5. Bake for 20 minutes more, tossing once. Watch the granola to make sure it doesn’t burn. When you remove the granola from the oven it will still be sticky. Allow the granola to dry for a few minutes in the pan and then transfer it to an airtight container to finish drying. The granola will stick together; break it into smaller pieces with your fingers.
- 6. Add in your favorite dried fruit, if desired.
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- I love to introduce my classes to new and interesting ways to mix up a salad. Salads are such a big part of our lives, we enjoy them for lunch or as a starter before dinner. After a while I just get sick of salad, which is why I love to mix it up with fun ingredients, different textures and varying temperatures.
- Serves: 4 people
- Prep. Time: 10 minutes
- Cook Time: 20 minutes
- Tools: Medium sauté pan, small sauce pot, large platter to serve
- INGREDIENTS
- 3 leeks
- ¼ cup olive oil
- ½ teaspoon salt
- ½ cup balsamic vinegar
- 1 tablespoon brown sugar
- 4 cups mixed spring lettuce
- 5- 6 fresh figs, sliced into thin slices (about 5 slices per fig)
- pepper grinder
- DIRECTIONS
- 1. Prepare leeks by slicing off the root ends and the green portion of the stalk. Slice the leeks in half lengthwise and wash well. Slice leek into ¼ inch thick slice horizontally.
- 2. Add the olive oil to the sauté pan and place over a medium flame. Add the leeks and ¼ teaspoon salt. Sauté leek until they are softened tender about 10 minutes. Stir leeks occasionally so that they do not burn.
- 3. Add the vinegar, brown sugar and remaining ¼ teaspoon of salt to the sauce pot and place over a low flame. Simmer the vinegar mixture until it reduces by half about 10 minutes. Take care not to burn.
- 4. Spread the lettuces out on a flat platter. Add the sautéed leeks and their cooking oil over the lettuce. Scatter the peaches over the top of the leeks. Drizzle the balsamic over the lettuce and grind fresh black pepper over the top.
- As an added bonus you can grate some fresh manchego cheese over the top.
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- I love Quinoa for it’s healthy qualities and versatility. It’s delicious for breakfast with a drizzle of honey and it makes a fabulous side dish for dinner. You can throw in some roasted vegetables or dried fruit and nuts to add flavor. In this recipe I decided to take advantage of it’s nutty flavor when it’s crispy and make it into small cakes plus kids love them even though they’re full of veggies. I’m giving you two preparations. The first is lightly fried and the second is baked.
- Serves: 6 people
- Prep. Time: 30 minutes
- Cook Time: 20 minutes
- Tools: medium saucepot, food processer, medium sauté pan, mixing bowls, measuring cups, baking sheets (baked option)
- INGREDIENTS
- 1 cup Quinoa
- ½ zucchini, roughly chopped
- 1 carrot, peeled and roughly chopped
- ½ small onion, peeled and roughly chopped
- ¼ cup frozen spinach
- ¼ cup canola oil
- 1 ½ teaspoons salt
- 1 tablespoon tehini paste
- 1 teaspoon lemon juice
- ½ cup part skim ricotta cheese
- pinch of freshly ground black pepper
- 1 large egg
- ½ cup flour
- ½ teaspoon baking powder
- DIRECTIONS
- 1. Prepare the quinoa according to the directions on the package (2 cups water for 1 cup quinoa).
- 2. Add the zucchini, carrot, onion and spinach to the bowl of the food processor. Pulse 20 times so that the vegetables are all evenly chopped and mixed together. You want them to be small but not pureed.
- 3. Place the sauté pan over a medium flame and add 1 tablespoon of canola oil. Add the vegetable mixture and sauté for 5 minutes until the vegetables are no longer raw. You want them to soften.
- 4. Add the cooked vegetables and quinoa to a large bowl and allow the mixture to cool completely.
- 5. In another bowl mix together the ricotta cheese, tehini paste, lemon juice and egg.
- 6. In small third bowl mix together the flour, baking powder, salt and pepper.
- 7.Once the quinoa has cooled add the flour mixture and ricotta mixture to the quinoa and stir thoroughly. At this point the mixture may be refrigerated for up to 1 day.
- 8. To prepare the cakes place the cleaned sauté pan over a medium flame and add the remaining canola oil. Allow it to get hot for 3 minutes.
- 9. Take a ¼ or ½ cup measuring cups depending on the size cakes you want to prepare. Fill the measuring cup with the quinoa and drop the mixture into the hot oil. Pat down like a latke. Allow the cake to cook for 7 – 10 minutes depending on it’s size. The cake should be golden brown on the bottom and not stick to the pan. Flip the cake over and allow it to cook for another 7 – 10 minutes on the other side.
- 10. Transfer the cake to a plate lined with paper towel to soak up the excess oil. Serve immediately or reheat on an oiled baking sheet in a 350º oven for 12 minutes.
- An alternative to frying: You can scoop the cake mixture onto an oiled baking sheet and place in a 400º oven for 20 minutes. Be sure to press down lightly on the cakes when you place them on the sheet. The cakes will only be crunchy on one side but they’ll still be tasty.
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