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Any great Passover recipes?

*Please, let's not make this another religious thread!*

It's that time of year again where some of us on Peertrainer won't be eating bread/leaven products for the next 8 days. I was wondering if anyone has any great Passover recipes that they love? I mean, it's fine to just make meat and veggies, and skip the grains for a week, or substitute matzoh, but making traditional foods makes the week feel like more of a treat!

Matzoh ball soup, brisket, hopple popple... What else?

Thanks!!


Mon. Apr 2, 12:07pm

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Roasted Root Vegetable Matzo Ball Soup

Roasted Root Vegetable Matzo Ball Soup
Dairy-Free, Vegetarian

Roasted root vegetables bring a golden savory goodness to this vegetarian version of a Passover favorite. Lightened with fresh dill, chives and vegan butter spread, the delicious handmade matzo balls are easier to make than you might think. For ease of preparation, the vegetables can be roasted the day before preparing the soup.

Serves 4–6
4 carrots
2 parsnips
1 small rutabaga or turnip
3 garlic cloves, peeled (do not dice)
1 medium yellow onion
1 TB olive oil
sea salt, to taste
ground pepper, to taste
4 eggs
1/4 cup vegan butter substitute, melted
1 tsp salt
pinch of pepper
1 cup plain matzo meal
1 TB chopped fresh chives (or 1 tsp dried)
8 cups vegetable broth
3 TB chopped dill
2 TB chopped flat leaf parsley
Preheat oven to 400°F.

Cut the carrots, parsnips, rutabaga and onion into a 1/2-inch dice (about the size of a grape). Each vegetable should total about one cup.

Place diced vegetables on large baking sheet and toss with 1 tablespoon of olive oil and a little salt and pepper. Roast for about 30 minutes, until golden brown and tender. Remove from oven and cool.

Whip eggs in bowl until well blended. Add melted vegan butter substitute, salt and pepper and blend well. Mix in matzo meal and chives until well blended. Place mixture in refrigerator to chill for 1 hour.

Bring a pot of water to boil just before removing matzo mixture from refrigerator. Once water boils, wet hands and form walnut size balls of matzo mixture, dropping each one into the boiling water immediately. Once all balls have been dropped into the pot, turn heat down, cover and simmer for 30 minutes.

While matzo balls are simmering, in a separate pot bring the vegetable broth, dill and parsley to a boil. Boil for 1 minute, then turn down heat to a simmer and add roasted vegetables. Once matzo balls are done, remove from water with slotted spoon and place gently in soup. Simmer for 15 minutes before serving. Adjust seasonings with salt and pepper to taste.

Nutrition Info
Per Serving (494g-wt.): 280 calories (80 from fat), 9g total fat, 1.5g saturated fat, 10g protein, 39g total carbohydrate (4g dietary fiber, 10g sugar), 140mg cholesterol, 960mg sodium


Monday, April 02, 2007, 12:13 PM

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Apple Walnut Matzoh Kugel

4 matzohs
1/2 C milk
3 eggs
1/2 C sugar
1/4 C melted butter or margarine
1 tsp. cinnamon
1/4 tsp. salt
2 large tart apples: peeled, cored, and thinly sliced
1 C walnuts, chopped
1/2 C raisins
1T butter or margarine




Serves 8

Preheat oven to 350°F and grease a nine-inch round or square cake pan.

Break matzohs into one-inch pieces and soak in milk until soft, about five minutes. Drain well and place in bowl. Whisk together eggs, sugar, butter, cinnamon, and salt until well blended. Combine with matzohs and stir in apples, walnuts, and raisins. Pour into baking pan and dot with butter. Bake until golden brown, about 40 minutes. Let cool and cut into wedges or squares.




Monday, April 02, 2007, 12:26 PM

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Spinach Moussaka -- Pareve or Dairy option

Spinach Moussaka -- Pareve or Dairy option


4 matzo slices
1 1/4 lb. fresh spinach, stems removed OR 2 pkg. (10 oz.) frozen spinach
1 medium onion
2 garlic cloves, chopped
6 tablespoons vegetable oil
1 lb. chopped mushrooms
2 tablespoons almonds, finely chopped
salt and freshly ground pepper to taste
2 teaspoons lemon juice
1 tablespoon feathery dill leaves, minced
2 tablespoons matzo meal
2 eggs plus one egg white
1 1/2 cups mashed potatoes
grated nutmeg









Serves 6 as a main course

Preheat oven to 400° F. Grease a 9-inch square pan with 1 tablespoon oil. Briefly dip matzo slices in water to soften. Drain on paper towels. Fit 2 matzo slices on bottom of pan.

Thoroughly drain frozen spinach or wash fresh spinach, remove stems. Cook fresh spinach in salted water for 2 minutes, drain and chop.

Sauté onion and garlic in 2 tablespoons oil until golden, add the mushrooms. Cook until mushroom juices evaporate. Season with salt and pepper, add the spinach, lemon juice and almonds, remove from heat. Cool.

Lightly beat 2 eggs with a pinch of salt, stir into spinach mixture. Adjust flavor and add dill and a bit of matzo meal if needed. Brush matzo in pan with oil and spread with potatoes. Top with the spinach mixture, cover with remaining matzo and brush with oil.

Beat the egg white with 1 tablespoon oil, add nutmeg and brush on matzo. Bake 50 minutes, baste with remaining egg white and grated nutmeg several times. Bake until top is lightly browned.

OPTIONS: Add 1 cup ricotta cheese to the spinach mixture for a hearty dairy meal during Passover, if desired.




Monday, April 02, 2007, 12:27 PM

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Passover Brownies

Passover Brownies


3/4 C unsalted butter, softened
3/4 C sugar
5 eggs, separated
6 oz. bittersweet chocolate
6 oz. almonds, finely ground
pinch of salt







Makes 24 Brownies

Pre-heat oven to 350°F.

Cream butter and sugar together. Mix in egg yolks. Set aside.

Melt chocolate in double boiler. Cool, then mix into butter mixture. Mix in finely ground almonds.

Beat egg whites until stiff but not dry, then fold into batter. Pour mixture into 9" square greased baking pan. Bake for 45 min. Cool and cut into squares.




Monday, April 02, 2007, 12:28 PM

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Matzo Brei

Matzo Brei

This delicious traditional Jewish breakfast is perfect for Passover since it uses matzoh instead of flour or bread.


For each person use:
1 matzoh
1 egg
1 tsp. brown sugar
1 pinch of cinnamon

Break matzos in a large bowl and pour hot water over them. After a couple of minutes, pour water off, squeeze surplus water out, add other ingredients and mix well.

Melt a little butter in a frying pan, add mixture all at once and flatten out into a large cake. You can cut it in the pan while it is cooking, or make small individual ones. Flip it when it starts getting crusty underneath. Don't worry if you can't flip the whole thing at once, I can't either.

Cook through until well done but still soft. Serve immediately, with brown sugar sprinkled on top, or with jam or syrup.




Monday, April 02, 2007, 12:30 PM

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