Passover Cooking Recipes
by deerfield, February 24, 2009 | Permalink
The wonderful celebration of Passover will be here before we know it. I got a jump-start on the holiday this morning when I led a cooking class for the Chai Hadassah Group on the North Shore. For 28 ladies, I created an Passover meal (sans dessert) that was infused with color, natural and organic foods from our store, and connected in new and traditional ways to the Passover feast.
Here are the recipes if you would like to try them at home:
Frisee and Baby Greens Salad with Grapefruit Citranette
from www.Wholefoodsmarket.com
Serves 6
A citranette uses citrus juice rather than vinegar for a dressing’s acidic element. Dark leafy greens are at their best in the fall, so experiment with a variety of baby greens for this salad, if you like.
Ingredients
1/2 cup grapefruit juice
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 teaspoon grapefruit zest
1 tablespoon finely chopped parsley
3 cups roughly chopped frisée
3 cups roughly chopped baby romaine, spinach or arugula
1/4 cup thinly sliced red onions
1/4 cup chopped toasted walnuts (optional)
Method
In a large bowl, whisk together juice, honey, salt and pepper. Drizzle in oil while continuing to whisk constantly, then stir in zest and parsley.
Add frisée, baby greens and onions and toss gently to coat. Transfer salad to plates, garnish with walnuts and serve.
Nutrition
Per serving (about 3oz/92g-wt.): 230 calories (200 from fat), 22g total fat, 3g saturated fat, 0mg cholesterol, 105mg sodium, 7g total carbohydrate (2g dietary fiber, 4g sugar), 2g protein
Tags:Entertaining, Gluten Free, Dairy Free, Sugar Conscious, Vegetarian, Wheat Free
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
Chicken Tagine with Olives and Lemons
5 garlic cloves
1 ts saffron
1/2 ts ground ginger
1 ts paprika
1/2 ts ground cumin
1.2 ts tumeric
Salt and freshly ground black pepper to taste
1 chicken, cut into 8 pieces (or 10 pieces mixed legs and thighs)
2 TB olive oil
3 medium red onions, sliced thin
1 cinnamon stick
16 kalamata olives, pitted and halved
16 other variety of olives, pitted and halved
2 large lemons
1 cup chicken stock
Juice of 1/2 a lemon
4 TB chopped flat leaf parsley
1. Mix garlic, saffron, ginger, paprika, cumin, and tumeric together. Add pepper to taste. Pub chicken with mixture and refrigerate and marinate 3-4 hours.
2. Heat oil in heavy skillet. Add chicken and brown on all sides. Remove to platter. Add onions to skillet and cook over medium-low heat for 15 minutes until lightly browned. Leave in skilled, add cinnamon stick.
3. Put chicken no onions. Scatter with olives. Quarter the lemons, scatter over chicken. Mix stock and lemon juice. Pour over chicken.
4. Cover skillet. Place over low heat and cook about 30 minutes until the chicken is done. Scatter parsley on top and serve.
Flash-Cooked Kale with Lemon Juice
4 servings, 15 minutes
Adapted from How To Cook Everything by Mark Bittman
Amounts
· 1 - 1 1/2 lbs of kale, washed and well dried
· 3 TB EVOO
· 1/3 to 1/2 cup freshly squeezed lemon juice
1. Separate the leaves from the stems of the kale. Chop the stems into 1-in sections. Stack the leaves, roll them up like a cigar, and cut into them into thin strips.
2. Put the oil in a pan over high heat. When the oil smokes, toss in the stems. Cook, stirring almost constantly, until they begin to brown, about 3 - 5 minutes.
3. Add the leaves and continue to cook, stirring, until they wilt and begin to brown. Turn off the heat, season with salt and pepper, and add about 1/3 cup lemon juice. Serve at room temperature.
Kale and Collard Greens:
Kale and collards are prototypical dark, leafy cooking greens - healthy, delicious, and varied. Kale has been cultivated in Europe for thousands of years, and collards are essential to southern cooking. Both have leathery, dark green leaves with thick, sometimes chalky-looking stems.
Kale and collars are often confused, but collards’ leaves are flat and can be quite big, whereas kale leaves are definitely ruffled and sometimes quite narrow. The peak season for both is midwinter though early spring.
Look for firm, dark leaves with no yellowing or wilting. Young leaves with stems no thicker than a pencil will be easier to clean and less wasteful and will cook more quickly. They will also have a better texture when cooked.
If the stems are thick, strip the leaves, chop the stems, and start cooking them a couple minutes before the leaves. To cut the leaves easily, roll them up, the cut across the roll. The best cooking methods are boiling, steaming, stirfrying, and braising. A fine addition to soups and stews and well. The kale is done with the stems are tender enough to pierce easily with a skewer or a thin bladed knife.
Saffron Chicken Broth with Spinach Matzo Balls
Bon Appétit | April 2005
Ingredients
Saffron chicken broth
- 6 pounds chicken wings
- 16 cups water
- 1 1/2 pounds onions, quartered
- 6 bay leaves
- 1 tablespoon coarse kosher salt
- 1 1/2 teaspoons saffron threads
- 1/2 teaspoon whole black peppercorns
Spinach matzo balls
- 4 large eggs
- 1 1/4 teaspoons coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup unsalted matzo meal
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
Preparation
For saffron chicken broth:
Bring all ingredients to boil in very large pot. Reduce heat to medium-low, partially cover, and simmer 2 hours, stirring occasionally. Strain broth into another pot. Spoon 1/4 cup fat from top of broth and place in medium bowl; add 1/4 cup broth. Cool fat mixture and reserve for matzo balls. Remove enough meat from chicken wings to measure 1 generous cup. Finely mince chicken; reserve for matzo balls. Chill remaining broth until ready to use. (Can be made 2 days ahead. Cover and keep chilled.)
For matzo balls:
Whisk eggs, salt, and pepper into chicken fat mixture. Mix in matzo meal, then spinach and reserved minced chicken. Cover and chill until firm, at least 1 hour and up to 1 day.
Bring large pot of generously salted water to boil. Using wet hands and about 2 tablespoons for each, shape matzo mixture into 16 balls; drop into boiling water. Reduce heat to low, cover pot, and simmer until tender, about 45 minutes. Using slotted spoon, transfer matzo balls to 13×9x2-inch dish. (Can be made 1 day ahead; chill.)
Skim any fat from top of broth; bring to simmer. Season with salt and pepper. Add cooked matzo balls; simmer until heated through, about 10 minutes. Ladle broth and 2 matzo balls into each of 8 bowls and serve.
Delicious Big Bowl - Quinoa Recipe
Adapted from the website:
2 cups white red quinoa, rinsed well
4 scant cups water
1 teaspoon salt
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
another splash or two of good olive oil or citrus dressing
Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.
Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.
In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
Toss the quinoa with a splash of olive oil (I had leftover citrus parmesan dressing, so I used that). Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.
Serves 4 - 6.
Categories: recipes