Monthly Archives: March 2013

Passover: Lunches To-Go!

Yield:
2 servings

SONY DSCA few weeks ago, as I was in the midst of testing out new Passover recipes, my dear friend Mat pleaded: “Please come up with ideas to bring for lunch!” I love a Passover challenge. It feels like my very own game of Iron Chef: Passover Edition.

Passover lunches. A real quandry. I mean, how much matzah + cream cheese should one person be expected to eat!? I say NONE! My eggplant tomato & mozzarella stacks are like a deconstructed eggplant parm that are healthy, delicious and best part? No matzah required!

Tuna Nicoise Salad is an ideal lunch choice either for at home, or bring to work. And what better way to use up those extra boiled potatoes and hard boiled eggs from the Seder!? Note: use whatever Kosher for Passover salad dressing you prefer.

 

 

 

Some other Passover-friendly lunch options:

Eggplant, Tomato & Mozzarella Stacks (recipe below)

Chicken with Apple Salsa

Chicken Salad Lettuce Wrap, from Robin’s Sweet Confessions

Citrus Steak Salad from Martha Stewart

Chicken with Watercress Salad from Martha Stewart

 

At home or have access to a kosher-for-Passover microwave?

Shakshuka from The Shiksa

Cream of Carrot Soup with Roasted Jalapenos

Passover Eggplant Parm

 

Eggplant, Tomato & Mozzarella Stacks

Posted on March 27, 2013

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Happy Passover from The Nosher

Everyone focuses on the food and the kosherness at Passover, but the really important part is the storytelling and tradition, right? My own favorite part of Passover is the mitzvah of hachnasat orchim, or welcoming guests. Three years ago my husband and I started hosting second night Seder for my small family and for any random friends or acquaintances who didn’t have a place at a Seder. And this year we will heave nearly 20 people in our tiny apartment! We really do love welcoming people into our home year-round, and especially at Passover.

With all the prShannon manischewitz 1v2epping and shopping and cleaning and cooking it’s easy to lose sight of the meaning behind the holiday. And so to all you fellow foodie balebustas out there, I hope you can take a moment to sit back, enjoy your hard work and relish this time with family, friends and guests. And don’t forget to have a drink, or two or four. I mean, I won’t tell if you just stick a straw in the bottle…

Wishing you a very Happy Passover! Chag Kasher v’Sameach!

 

 

 

Posted on March 25, 2013

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Haroset: Recipes from Around the World

shannons harosetWe grew up eating traditional, Ashkenazi apples, walnuts and sweet wine haroset. Among all the terrifying dishes my grandmother prepared each year, this was the safest and so it was one of the few things I would eat, besides matzah ball soup.

As I got older, and especially after I visited Israel for the first time, I realized what a wide world of Jewish food traditions exist that don’t include dry noodle kugel or gefilte fish out of a jar. Which is also true for the much-beloved Passover haroset.

Fast forward to the uber-foodie Shannon, and I’ve actually created my own recipe for haroset, which features candied walnuts, apples, pomegranate juice and pomegranate seeds. It has hints of the classic from my childhood, with the added freshness of pomegranate and the slightly salty-sweet characteristic of the candied walnuts. A new twist.

But here at The Nosher we have literally about 7 different haroset recipes from around the world. So if you are looking to make a second haroset for your family, or just want to try a new tradition on for size, check out one of these recipes to spice up your menu.

Classic Ashkenazi Haroset

Haroset from Egypt, with dates and yellow raisins

Haroset from Italy, with pine nuts, ground almonds, prunes and yellow raisins

Haroset from Morocco, with dates, cinnamon and ground cloves

Haroset from Piedmont, with chestnuts, almonds and orange juice

Sephardi-style Haroset from Israel, with dates, figs, cinnamon and cardamom

Haroset from Turkey, with apples, dates, walnuts and raisins

Posted on March 24, 2013

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The Nosher’s Communal Seder Menus

For the second year, we are happy to share not only some great new recipes from our contributors but also two full Seder menus to inspire your own celebrations this year.

What do we serve up in my honey horseradish chickenhouse? Well, we always host second night Seder for my family, which is much smaller than my husband;s, and some of our wonderful friends. It’s loud, it’s delicious, and it’s anything but traditional. We do serve some of the classic favorites, like gefilte fish, matzah ball soup and chocolate dipped macaroons. But we also serve up my un-traditional Tuscan style liver spread and we have even been known to serve Osso Bucco over quinoa as a main dish.

Some people love traditional dishes, but we have also received a lot of requests for vegetarian, vegan and gluten-free recipes. You asked, so we delivered and we hope you enjoy the vegetarian menu we have put together below!

Whether you go traditional, or unconventional, from our kitchen to yours we are wishing you a delicious and meaningful Passover celebration.

 

 

Traditional Seder Menu

Haroset

Chicken soup with Fluffy Matzah Balls

Salmon with Maror and Honey

Honey Horseradish Chicken

Lamb Tzimmes

Beet and Avocado Salad with Dill

Mashed Sweet Potatoes with Shallots

Toffee Squares

Flourless Chocolate Cake

 

Vegetarian Seder

Pomegranate Candied Walnut Haroset

Cream of Carrot Soup with Jalapenos

Mayim’s Moroccan Salad

Parsnip Mash

Roasted Veggie Quinoa Salad

Chocolate Espresso Cookies

Sweet Potato Pie with Macaroon Crust

carrotsoup

 

Posted on March 20, 2013

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Shannon’s Best Chicken Soup

Yield:
12 servings

SONY DSC

Chicken soup is not one of those recipes I learned from my mom, dad or even grandmother. Rather, it’s a recipe I have tried multiple ways, researched and tweaked until I have been 100% happy with the results. Even my husband agrees it’s great, and he is usually my toughest audience.

We serve chicken soup all year round: when one of us is sick, for special Shabbat meals, or sometimes when we just want a simple dinner in a bowl. But, it is Passover time, so of course we are readying ourselves to make a large vat of soup and matzah balls for our Seder.

Everyone asks me: How do you get such fluffy matzah balls?

Well, first, I have a set of tips for the fluffiest balls. But my other secret comes in a little white and blue box: I use the Manischewitz matzah ball mix! I follow the directions, don’t mix too much and add 1-2 tsp of chicken fat, or schmaltz. Tried and true, and never fails me. And I am not even embarrassed to admit this fact.

If you’re looking for the perfect chicken soup recipe,look no farther. This always comes out flavorful, slightly sweet and deeply satisfying.

Happy cooking.

 

Shannon's Best Chicken Soup

Posted on March 20, 2013

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Passover Toffee Squares

Yield:
3 dozen

passover toffeeThese toffee squares are a part of my family’s yearly Passover repertoire. After eating them at a close friend’s seder for years, my mom finally asked for the recipe so we could enjoy them year-long.  It turns out that the recipe originated in the kitchen of a woman who had deep roots in Akron (my hometown) and who loved to share her recipes with others.

They make a great addition to a dessert buffet, but my family makes them to keep on hand as a snack.  Beware—they go quickly! We usually end up making more than one pan to last us the entire holiday.

Passover Toffee Squares

Posted on March 19, 2013

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Beet and Avocado Salad with Dill

Yield:
6 servings

beet avocado saladThis is a simple and delicious side dish anytime, that is perfect for the transition from heartier winter root vegetable dishes to light, garden-fresh spring dishes. It also adds wonderful color and meaning to the seder table, too, as an theme-extension of the whole beet that is halachically permissible as a replacement to the zeroa (shankbone) on vegetarian seder plates.

Beet and Avocado Salad with Dill

Posted on March 19, 2013

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Roasted Veggie Quinoa Salad

roasted veggie quinoa

I’m gluten-free so quinoa is part of my everyday life, but I think most gluten eaters appreciate quinoa the most on Passover, when more mainstream grains like wheat, barley, and rice are off-limits. This quinoa salad is very versatile in that you can use pretty much whatever vegetables you like depending what is in season. Here I do a roasted veggie medley of sweet potatoes, onions, zucchini, and bell peppers, but asparagus, tomato and scallion would be just as delicious.

Roasted Veggie Quinoa Salad

Posted on March 18, 2013

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Lamb Tzimmes for Passover

brisket-with-tzimmes-2

Chef Barry Koslow is Chef at DGS Delicatessen in Washington, DC.

Lamb Tzimmes

Posted on March 18, 2013

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Cream of Carrot Soup with Roasted Jalapenos

carrotsoupI’m a bit of a procrastinator. But, it’s almost time, it’s almost Passover…!

The aisles are already full of matzah. Kosher for Passover noodles are all the rage, but still, I find myself walking right by them in search of something different.

I come home home and look around, think about planning my seder menu. And think about what i can do differently this year.

And then it happens…almost instantaneously. A soup for the perfect brunch, the perfect dinner or just a perfect starter to your Seder. And even if you’re not kosher for Passover, well, it’s still the perfect soup to warm you up, make you feel good, and fill up your belly.

Hi–I’m Meredith and I write the blog, the food yenta. I’m a mom to two wonderful children who recently rediscovered my love and passion for food. I rant about great recipes, cooking shows, and my love of gardening and farmers markets. I like taking complicated recipes and simplifying them for my modern family.

Cream of Carrot Soup with Roasted Jalapenos

Posted on March 17, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy