Passover Matzo Pizza

http://www.skinnytaste.com/2012/03/skinny-passover-matzo-pizza.html#more

Passover Fruity Muffins

From Cooking Jewish by Judy Bart Kancigor

1 cup mashed bananas (2 large bananas)
1 large apple,peeled and grated
1 large carrot, peeled and grated
1/2 cup apple juice
1 cup matzoh meal
1 cup raisins
1 cup pecan halves, chopped
2/3 cup sweetened flaked or shredded coconut
2 large eggs, beaten
1/4 teaspoon salt

1. Prehet oven to 375 degrees.  Grease or use cupcake holders for 1 dozen cupcakes or 36 mini muffins.
2. Combine all the ingredients in a large bowl, and mix well. Fill the prepared muffin cups level with the top, and bake on the center oven rack until the muffins are puffed and golden brown, about 35 minutes.Let the muffins cool for 10 minutes.Transfer them to a wire rack to cool completely.

French Children's Yogurt Cake

From www.foodnetwork.com
Yogurt Cake

• 1 pot of yogurt (1/2 cup or 125 g)
• 2 yogurt pots of sugar
• 2 eggs
• Grated zest of 1 lemon
• 3 yogurt pots of flour
• 1-1/2 teaspoons baking powder
• 3/4 yogurt pot of neutral-tasting oil or melted butter

Syrup

• Orange or lemon juice
• Sugar to taste

Directions

Yogurt Cake

1. Heat the oven to 350ºF/180ºC. Beat the yogurt and the sugar together in a bowl. Beat in the eggs and lemon zest. Sift the flour with the baking powder and beat in. Finally, add the melted butter (or oil, although it doesn't taste quite as nice) and beat the whole mixture well. Pour into non-stick muffin tins or a greased and floured loaf pan. Bake until a toothpick comes out clean, approx. 25 minutes.
2. Note: recipe makes 12 muffin-sized cakes, or 1 loaf.

Syrup

1. Heat orange or lemon juice with sugar, to taste, and cook until the sugar has dissolved, 3 to 5 minutes. Prick the tops of the cakes with a fork, and spoon the syrup over so it sinks into the cakes.

Passover Vegetable Cutlets

Adapted from The Passover Table by Susan R. Friedland

2 cups orange and red peppers, diced
1 tablespoon olive oil
1 1/2 cups carrots, shredded
10 ounce package frozen spinach, thawed and drained well
6 potatoes, cooked and mashed
3 eggs, lightly beaten
1 1/2 teaspoons salt
Ground pepper to taste
1 cup matzo meal
Vegetable oil

1. Saute peppers in olive oil until soft, 15-20 minutes
2. Add all remaining ingredients except the vegetable oil and let mixture stand for 30 minutes, refrigerated.
3, Bake patties by placing on an oiled baking sheet and put into a 350 degree oven for 10 minutes.  Turn patties and bake another 7-10 minutes.  May be frozen after baking and heated to serve.

Spaghetti Squash Primavera

from www.tasteofhome.com

1 large spaghetti squash (3-1/2 pounds)

1/4 cup sliced carrot

1/4 cup chopped red onion

1/4 cup chopped sweet red pepper

1/4 cup chopped green pepper

2 teaspoons canola oil

1 cup thinly sliced yellow summer squash

1 cup thinly sliced zucchini

1 garlic clove, minced

1 can (14-1/2 ounces) Italian stewed tomatoes

1/2 cup frozen corn, thawed

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/8 teaspoon dried thyme

4 teaspoons grated Parmesan cheese or 2  slices mozzarella cheese

2 tablespoons minced fresh parsley

Directions

• Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender.
• Meanwhile, in a large skillet, saute the carrot, onion, peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally.
• Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley. Yield: 4 servings.

Beet Sliders from Gatsby's Restaurant in Sacramento

Beet Sliders
Recipe courtesy Chuck Caplener and Jared Nuttall, co-owners of Gatsby's Diner, Sacramento, CA

Prep Time:20 minInactive Prep Time: -- Cook Time:1 hr 5 min
Level:
Easy
Serves:
16 to 18 sliders
Ingredients
5 quarts water
1/2 cup sea salt, plus a pinch
1 tablespoon dried dill
6 dried arbol chiles
1/4 cup coriander seeds
1 tablespoon caraway seeds
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 large yellow onion, coarsely chopped
4 tablespoons seasoning sauce (recommended: Maggi)
6 to 8 whole beets (depending on size)
Olive oil
Green Goddess Dressing, recipe follows
Sliced red onions, for serving
16 to 18 slider buns, toasted
Directions
In a large stock pot, combine and the water, 1/2 cup sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.

Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.

Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Green Goddess Dressing:
1 bunch fresh tarragon, stemmed, finely chopped
1/2 bunch fresh parsley, stemmed, finely chopped
1 bunch green onions, finely chopped
1/2 cup buttermilk
1 tablespoon lemon juice
1/2 cup white wine vinegar
1 cup sour cream
2 cups mayonnaise
Salt and pepper
Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.

Pulled Chicken with Barbecue Sauce

http://www.thekitchn.com/dinner-recipe-barbecue-pulled-chicken-in-the-oven-or-slow-cooker-recipes-from-the-kitchn-168003

Recipe for Sauteed Tilapia with Parmesan Crust

Recipe for Sauteed Tilapia with Parmesan Crust

Lentil Mango Picadillo

Serves 4, adapted from Simply Recipes
Ingredients:
1 1/2 cups lentils
1 onion, thinly sliced
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried thyme
1 cup chunky tomato-based salsa
1 large mango or 2 small mangoes, peeled pitted and cubed
2 tbsp toasted almonds, chopped
2 tbsp cilantro leaves
couscous, rice, barley, quinoa, etc. (optional)
Method:

1. Place lentils in a large pan. Cover with 2 inches of well-salted water. Bring to a boil. Cover, lower heat to a simmer, and cook for 15-20 minutes or until lentils are tender. Drain.
2. Heat a large non-stick skillet on medium heat. Spray with cooking spray. Stir in the onions and saute until tender, about 5 minutes. Stir in the garlic, cumin, coriander, cinnamon, cumin, oregano, and thyme. Cook 2 minutes more. Gently stir in cooked lentils, mango and salsa.
3. Lower the heat to low. Cover and cook for 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro. Serve with grain of your choice.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.
Photos: Joanne Bruno

Passover Mock Kishka or Stuffing

Adapted from www.manischewitz.com

Ingredients:

• 1 9.6 oz box Manischewitz® Tam Tam Crackers
• 1 large onion
• 2 large carrots
• 3 stalks celery
• 1/4 cup canola oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

Grind first 4 ingredients in a grinder or food processor. Put in a bowl and add the rest of the ingredients, then mix thoroughly. Divide mixture in half and mold each half into a "rolled" strip 10 to 12 inches long. Wrap each strip in foil and bake for 30 minutes in the oven at 425 degrees F. Slice and serve.

Passover Apple and Almond Cake

From www.washingtonpost.com

Damp Apple and Almond Cake
From Feast by Nigella Lawson

Ingredients
3 tart apples, such as Braeburn, Granny Smith or Jonathan
2 tablespoons lemon juice, divided
2 teaspoons sugar
Canola oil or spray to grease pan
8 eggs
3 1/4 cups ground almonds (may be sold as almond meal, which I've found at Whole Foods and My Organic Market)
1 3/4 cups superfine sugar (also known as caster sugar)
1/2 cup slivered or sliced almonds

Method
Peel, core and roughly chop apples. Place in a saucepan with 1 tablespoon of lemon juice and sugar, and bring to a boil over medium heat. You may need a wee bit of water to keep things moist. Cover, reduce heat, and cook for about 10 minutes, or until you can mash apple into a rough puree with a wooden spoon or fork. Remove from heat and allow to cool.
Preheat oven to 350. Grease 10-inch springform pan and line bottom with parchment paper.
In the bowl of a food processor, add eggs, ground almonds, superfine sugar, cooled apple mixture and remaining tablespoon of lemon juice, and whiz until combined. Pour batter into prepared pan, sprinkle with almonds and bake for about 45 minutes. Check after 35 minutes and test doneness with a toothpick inserted in center (should be nearly clean).
Cool for 10 minutes then remove sides of pan. Serve slightly warm. Keeps for about 1 week.

Persian Jeweled Rice

From http://dinersjournal.blogs.nytimes.com/2012/03/16/perfect-for-roast-chicken-and-impact-javaher-polow-or-persian-jeweled-rice/
2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom

Large pinch ground allspice

Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios.

1. Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
2. Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
3. Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.)
4. Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
5. Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
6. To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.

Oven Baked Italian Style Chicken

1 broiler fryer cut up, or 2-3 pounds chicken parts
1 very large or 2 medium onions, sliced
1 can crushed tomatoes
1 can tomato paste
4 cloves garlic, sliced
1 teaspoon dried basil or 1 tablespoon fresh basil
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar

Place sliced onions in the bottom of a large casserole. Combine crushed tomatoes, tomato paste, basil, oregano, garlic, salt, pepper and sugar.  Place chicken over onions. Pour sauce ingredients over all.
Bake in a 325 degree preheated oven. Bake for an hour or until chicken is browned.

Orzo with caramelized vegetables

Orzo with caramelized vegetables

SOS: RockSugar's festive rice

SOS: RockSugar's festive rice

Indian Chicken Curry with Apples and Bananas

4 chicken thighs
4 chicken legs
1 banana, sliced
2 fuji apples, diced
1 large onion, sliced
1 tablespoon curry
salt and pepper to taste
1 tablespoon diced ginger
1 tablespoon diced garlic
olive oil
1/2 cup lite coconut milk

In a large fry pan, heat enough olive oil to coat the pan.  Season chicken with salt, pepper, and curry powder.  Place onions, chicken, ginger and garlic in pan.  Saute until chicken is brown on both sides.
Add apples and coconut milk.  Cook until apples are light brown.  Add sliced bananas and place in 350 degree oven for 30 minutes.

Lentil Chickpea and Apple Curry

Adapted from www.pickyeaterblog.com

1 cup uncooked lentinls

1 16 ounce can of chickpeas

1 small red onion (diced)

1 clove garlic (minced)

1.5 Tbsp oil

1 Tbsp curry powder

1/4 tsp cayenne pepper

4 tsp soy sauce

1/3 cup golden raisins

1 cup water

1 apple chopped

2 Tbsp chopped cilantro

Brown Ric1 cup uncooked lentils (I use the Trader Joes pre-steamed lentils – makes the prep time much quicker! I also use about 3/4 of the packet to increase the nutritional value of the dish! Picture of the steamed lentils is below)

• 1 cup lentils, cooked according to package directions
• 1 16 ounce can of chickpeas, rised and drained
• 1 large sweet onion (diced)
• 4-5 cloves garlic (minced)
• 1-1.5 Tbsp minced ginger
• 1 Tbsp canola or olive oil
• 2 Tbsp curry powder
• 1/4 tsp cayenne pepper
• 4 tsp soy sauce
• 1/4 cup golden raisins
• 1 cup water
• 1 Fuji apple chopped
• 2 Tbsp chopped cilantro
• Brown rice or Naan for serving

Saute onion in olive oil. Add garlic and ginger when onion turns golden brown.Saute several minutes, and then add curry powder,cayenne papper,soy sauce, raisins and water Add chickpeas and lentils.  Cook for 15 minutes, or more,depending on how soft you would like the chickpeas.  Add apple during the last 3 minutes of cooking.  Serve over rice and sprinkle fresh cilantro on top.

Chocolate Cake

The Devine Life: Travel and Chocolate

Lamb Kefta with Dates

 

Posted by Nick Kindelsperger, March 9, 2012

[Photograph: Nick Kindelsperger]

Adapted from The Ethnic Paris Cookbook 
Readapted from www.seriouseats.com

Ingredients

serves serves 3 to 4, active time 30 minutes, total time 45 minutes

17 dates

1 pound ground lamb

One large onion, diced
Two cloves garlic

Salt and pepper

1. Add the dates and garlic to a food processor, and process until  finely chopped. Use a spatula to scrape down any bits that have stuck to the sides. Add the dates and diced onions to the ground lamb. Season with salt and pepper.
2. Divide mixture into four pieces.
3. Using metal skewers, form lamb into logs and thread a skewer through the center.  Place on a foil-lined baking pan.
4. Bake in a 375 degree oven until browned, 15 to 20 minutes.

 Adapted from http://www.seriouseats.com/recipes/2012/03/lamb-kefta-with-dates-and-sage.html

Sweet and Savory Lentils

1 lb. lentils
1 red pepper, diced
1 carrot, diced
1 large onion, diced
1/2 cup raisins
Juice of one large lemon
Olive oil
Salt
Pepper
Agave nectar

Boil lentils according to package directions.  Drain.
In a large frying pan with oil, saute onions, carrots and peppers.  After vegetables have browned, add raisins until plump.  Combine lentils with vegetables and raisins. Add lemon juice, salt, pepper and agave nectar.

Mac And Cheese-Style Cauliflower - Recipes - MiamiHerald.com

Mac And Cheese-Style Cauliflower - Recipes - MiamiHerald.com

Culinary SOS: Taix's split pea soup

Culinary SOS: Taix's split pea soup

Pignoli Nut Cookies

from www.seriouseats.com
yield: makes about 2 1/2 dozen cookies, active time 20 minutes, total time 35 minutes

• 2 8-ounce cans almond paste, crumbled
• 1 1/2 cups confectioners sugar
• 1/2 teaspoon salt
• 2 egg whites
• 2 tablespoons honey
• 1 cup pine nuts

Procedures

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Place almond paste in the bowl of a food processor. Pulse until finely ground. Add confectioners' sugar and salt and pulse until combined.
3. In a large bowl, beat egg whites until frothy, about 2 minutes. Add almond mixture and honey and beat until smooth.
4. Place pine nuts in a shallow bowl. Roll dough into 2-inch rounds. Roll each round in pine nuts to coat, then place on prepared baking sheet.
5. Bake cookies until golden, about 15 minutes. Cool for 5 minutes on baking sheet then transfer to a wire rack and cool completely.

Panforte

from www.seriouseats.com

Ingredients

yield: serves 12, active time 15 minutes, total time 1 hour

• 2/3 cup flour
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground coriander
• 2 tablespoons unsweetened cocoa powder
• 1 cup hazelnuts, toasted
• 3/4 cup almonds, toasted
• 2 tablespoons finely grated orange zest (from about one medium orange)
• 2/3 cup honey
• 2/3 cup sugar
• 8 ounces dried Mission figs, stems removed, sliced into 1/4-inch pieces
• 1/4 cup confectioners' sugar, optional.

Procedures

1. Preheat oven to 300°F. Line cake pan with parchment paper. Grease parchment paper and sides of cake pan liberally with butter or cooking spray.
2. In a large bowl, whisk together flour, black pepper, cinnamon, nutmeg, cloves, ginger, coriander and cocoa powder. Stir in hazelnuts, almonds, and zest until combined.
3. In a medium saucepan, combine honey and sugar. Cook, stirring occasionally, until it comes to a boil. Let mixture boil for 15 seconds then immediately pour over dry ingredients and stir until combined.
4. Pour mixture into prepared cake pan and smooth top. Bake until batter is bubbling, about 45 minutes.
5. Let Panforte cool completely then remove from pan. Dust top of cake with confectioners' sugar, if desired. Panforte will stay fresh, wrapped in plastic wrap, for months.

Frozen Banana Pops for Ella

1. peel and cut bananas in to small chunks. place on a baking sheet lined with parchment paper and set in the freezer for an hour.
2. melt 1 cup of chocolate chips in the microwave.
3. Use toothpicks and insert into banana.
4. dunk banana into chocolate and then quickly spoon sprinkles over.
5. place banana back into freezer for at least 10 minutes

from www.thefoodyenta.com

Chickpea and Date tagine

from www.vegetariantimes.com

North African tagines often combine sweet and savory foods to play off the spices used to season them.

Directions

1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, and cinnamon, and sauté 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer 10 minutes.

2. Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant. Add 13/4 cups water, and bring to a boil. Remove from heat, cover, and let stand 5 minutes.

3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkled with cilantro.

Member Rating:

ingredient list

Serves 8

• 1 Tbs. olive oil
• 1 large onion, diced (2 cups)
• 4 cloves garlic, minced (4 tsp.)
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1 15-oz. can crushed tomatoes
• 3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
• 1 cup whole-wheat couscous
• 1 cup pitted dates, halved
• 1/4 cup lemon juice
• 1/2 cup chopped cilantro

Nutritional Information

Per serving (1 cup stew and 1/2 cup couscous):

Calories	400
Protein	15g
Total Fat	5g
Saturated Fat	<1g
Carbs	81g
Cholesterol	0mg
Sodium	378mg
Fiber	15g
Sugar	29g

Sour Cream And 7-Up Biscuits Recipe - Food.com - 150355

Sour Cream And 7-Up Biscuits Recipe - Food.com - 150355