Category Archives: Passover

Chicken and Meatball Fricassee and Chicken Paprikash

Wheat-free * Dairy-free * Gluten-free * Paleo~~~

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I really don’t know what the real difference is between chicken fricassee and chicken paprikash as mom made them both the same way – except she used wings and added meatballs when she made the chicken fricassee.    Chicken paprikash she would use bigger pieces of chicken and serve with nokerle (very heavy dumplings) or she would add rice to the pot and make chicken and rice.  No matter which variation she made, they were all delicious!  Enjoy! Continue reading Chicken and Meatball Fricassee and Chicken Paprikash

Acar Kuning (Indonesian Vegetables)

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo~~~

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Many, many years ago I vacationed in Sint Maarten (the Dutch name) aka Saint-Martin (the French name), an island in the Caribbean that is half French and half Dutch.  While visiting the Dutch side, my friend and I discovered how delicious Indonesian food was, and we ate at several restaurants that served riistafel (Indonesian banquets).  I came home craving more of that delicious food, but alas could not find any Indonesian restaurants in the NYC area (don’t forget, this was eons ago – now there are a few to be found).  If this had been in the memorable past, I would then have gone online and looked up Indonesian recipes, but since this predated the internet I was pretty much out of luck as I don’t think there were even any Indonesian cookbooks on the market.  That’s when I came across a class being offered in Indonesian cooking and I signed up immediately.

The good news was that the instructor (sorry I don’t remember his name) was excellent and I learned a good deal about Indonesian cooking, as well as where to buy Indonesian ingredients (there are 2 stores in Chinatown).  This was one of the recipes I learned in that class, I was a little leery when I first read the recipe as it had never occurred to me to cook cucumbers but after we made it I was completely sold.  The recipe was titled Acar Campur – however after checking out other recipes online, it looks like Acar Campur is actually pickled vegetables and this recipe is more like a stir-fry with some elements of pickling (ie sugar and vinegar).  Whatever you call it, this is a delicious and unusual way to serve vegetables. Continue reading Acar Kuning (Indonesian Vegetables)

Paleo Hummus (Hummos)

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo *

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Sometimes I just want a snack or light lunch.  Hummos was a great go-to but now that I don’t eat beans, it’s out or should I say “was out”.  In my quest for a replacement I’ve developed a paleo version of hummos made with potatoes and cauliflower that is just as good as the one made with beans (if you eat beans I have a recipe for Lemony White Bean Hummos here).  To be honest with you, traditional hummos is easier to make – especially if you start with canned beans – because you do have to prep and cook the cauliflower and potatoes for this version.  But if you are longing for a satisfying dip or snack, this hummos will fill the bill.  If you want a paleo dip but don’t want to bother with cooking the cauliflower and potatoes – don’t forget the Tahini I posted last June. Continue reading Paleo Hummus (Hummos)

Roasted Peppers

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo~~~

CIMG4300  flaxseed crackers with roasted peppers and scallion

There’s nothing like homemade roasted peppers for making tasty sauces, dips, for antipasto or toppings for bruschetta, in salads or on sandwiches.  The ones you buy in jars pale in comparison to homemade; and they are so easy to do.   Although you can roast green or purple peppers, it is more common to use red, orange or yellow pepper because they have a lovely sweetness once they are cooked.  You can roast peppers on a grill as well as under the broiler.

The first and very important step is to select fleshy peppers.  Unfortunately these are usually the ones that are the more expensive ones from Holland.  You’ll recognize them by the big green stem and they should be heavy when you pick one up.  The peppers that are not as fleshy don’t roast particularly well and I just skip it if I can’t find the fleshy ones.

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Preheat the broiler.  After you’ve rinsed your peppers, cut them in half through the stem

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Then remove the stem, seeds, and any white pith.

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Cut the halves in half to make quarters and place on a baking sheet lined generously with foil.

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Place under broiler and cook until charred.

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Turn and cook second side until charred.

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Immediately roll up the cooked pepper in the foil that was lining the pan.  This lets the peppers steam as they cool, making it easy to remove the skins.

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When the peppers have cooled, open the foil packet and peel the papery/blistered skin from the fleshy part of the peppers.

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Now you have peppers ready to eat or cook with.

My favorite thing to do them them is chop them up; add plenty of garlic, some fresh or dried herbs, and some extra virgin olive oil, a little salt to taste and you are good to go.

CIMG4320   flaxseed crackers with roasted peppers and scallion

Onion Soup

Wheat-free * Dairy-free * Gluten-free * Vegetarian~~~

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I have always loved onion soup and I have many memories associated with it.  The best version I ever had was at The Brasserie at 1a.m. with my college boyfriend.  The soup was super hot with melt-in-your-mouth onions, a piece of bread saturated with savory soup just slightly sweet from the onions, and tons of ooey-gooey perfectly melted cheese – sheer heaven – and, of course, I was in love – everything tastes blissful when you’re in love.  The next is a restaurant that was my family’s favorite Georges Rey.  We would go there to celebrate birthdays, anniversaries, graduations, etc.  I’d always order their onion soup as my appetizer – it was awesome.  My first attempt at making onion soup was when I was “baby sitting” my best friend who had had surgery.  I made the soup and it quickly became our favorite (turns out another friend of hers came to pay a visit and that was the first time I met her future husband). Fast forward a billion years and I’m giving up dairy, but I had cooked some onion soup earlier in the week, I might as well just try the soup naked.  Surprisingly, it was delicious – even without the cheese or the bread.  Now-a-days onion soup is just one of those things I like to have around for when I’m craving some comfort food or maybe just want some happy memories.  This delicious soup is easy to make and you probably already have the ingredients for it in your pantry/liquor cabinet.  Bon Appetit!
Continue reading Onion Soup

Basic Asparagus Preparation and Hollandaise Sauce

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As Spring approaches (though it’s hard to tell when you’re still wearing your winter down coat) the vegetable that epitomizes Spring for me is asparagus.

I really like asparagus.  I like them even thinner than pencil thin.  My mom always preferred them really fat asparagus – she liked the meatiness.  The great thing about asparagus is that size does not matter (really, I’m not just saying that).  What is important in choosing asparagus is that they be firm, no limpness.

Look for asparagus with tips that are closed – and certainly avoid any that are starting to look wet and dark or slimy.

The bottoms of many asparagus can be tough which is why we snap them off.  Chose ones that are green all the way to the bottom as white on the bottom is definitely going to be tougher and you will be discarding more of the asparagus when you snap it – but that does not affect the flavor or mean the rest of the asparagus will be tough as well.

The proper way to prepare asparagus is to let the plant tell you where the tough part starts.  Do this by holding the asparagus with one hand on the bottom and the other in the middle or slightly towards the top.  Bend the asparagus until it snaps, leaving the bottom part to be discarded and the top to eat.

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My favorite way to prepare asparagus is to roast them.

Preheat your oven to 400F.  Line a baking pan with aluminum foil.  Now remember the Misto olive oil sprayer I recommended some months ago?  Now is the perfect time to use it.  Spray the pan with a light film of olive oil.  Add the asparagus and give a light spray.  Using the Misto prevents the asparagus from getting too greasy.  Bake 15 minutes or until softened (the timing will vary depending on how thick your asparagus are), turning once during baking – and that’s it.

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If you like, you can serve them with Hollandaise sauce.
Continue reading Basic Asparagus Preparation and Hollandaise Sauce

Lemon and Herb Baked Salmon

Wheat-free * Dairy-free * Gluten-free * Parve * Paleo~~~

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Another brief post because I am very very busy this week.  I’m having 17 for first seder, and for the second seder I am cooking (with a lot of helpers) for 142 (yes, you heard that right) for my synagogue.  Since the second seder is on Shabbat (Saturday night ) and you can’t turn the oven on until after sunset; we are serving a cold meal and this salmon is the main entree.  Not only is it delicious cold, but it’s just as good served hot.  It also makes a nice change from gefilte fish as an appetizer.

Have a wonderful holiday this weekend – be it Easter or Passover.
Continue reading Lemon and Herb Baked Salmon

Paleo Pecan Passover Cookies

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve * Paleo ~~~

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These are the cookies that my friend Dori always used to bake for Passover.  They’re a real hit and so easy to make it’s embarrassing.  Like the macaroons last week, these are very sweet.

I don’t know about you, but I am knee deep in Passover preparations so I will keep this post short.  Hope you’ll forgive me.
Continue reading Paleo Pecan Passover Cookies

Dukkah-Spiced Chocolate–Covered Matzoh

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It’s 10:42pm and I still haven’t written today’s post – I’m feeling a little uninspired.  It’s not that I haven’t been in the kitchen today – in fact I’ve made my flourless chocolate torte, a not too successful meatloaf, and I’ve been working on Passover mandel brodt (biscotti).  The best biscotti I ever tasted was at a pot luck for an organization I belonged to:  New York Women’s Culinary Alliance.  Imagine about 50 women – all food professionals – bringing dishes to a pot luck.  To sweeten the pot, prizes are awarded for the best recipes.  Can you imagine how great that pot luck is going to be?  To make a long story short (because I’m going to tell the rest of the story when I post the recipe) I loved the Anise Biscotti that Fran Costigan brought…but enough about biscotti.  Tonight I decided to see what Fran’s website was like and BOOM! Her post for today was Dukkah-spiced Chocolate-covered Matzohs.  BRILLIANT!

So, since Friday is kinda my day off (no serious recipe posting), I’m really cheating and just sending you directly to Fran for today’s idea.

I have to tell you that I haven’t tried her recipe.  But as you may remember I did a posting on Dukkah not too long ago.  I would think that the Mulling Dukkah from “A Trio of Dukkahs” would be great for the Matzohs and of course use gluten-free matzohs.  I think these would make a great contribution to bring to a seder.

So Check This Out:  http://francostigan.com/blog/

Macaroon Thumbprint Cookies

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Passover * Parve

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I’ve been making these macaroons for about a billion years (okay, slight exaggeration).  I found the recipe in one of those cookbook/pamphlets that you could send a dollar to the company and they send the booklet to you.  This one was from Baker’s and it was chocolate and coconut recipes.  I don’t think I own the booklet anymore, but I liked the recipe so much that I copied it (by hand because in those days you had to go to a store to make copies) into a blank book that  now contains most of my favorite recipes from various (non-online) sources.

There is no doubt that these are very sweet cookies.  If you are one of the “I don’t like stuff too sweet” people, skip this recipe but forward it to anyone you know who adore sweets.  Needless to say, these are perfect for Passover.
Continue reading Macaroon Thumbprint Cookies