Pesach starts on Monday! We’ve rounded up some of our favorite recipes from our blog, along with dishes from our fellow kosher bloggers and around the web that we can’t wait to try this Passover!
What’s cooking in your kosher for Passover kitchen?
Amerikaner Yapchik from Food, Words, Photos
Lamb Shanks with White Wine and Rosemary from Ronnie Fein
French Fried Chicken Nuggets from Busy in Brooklyn
Cheesy Stuffed Peppers from Busy in Brooklyn
Cauliflower Cutlets from Confident Cook, Hesitant Baker
Spinach and Potato Nest Bites from May I Have That Recipe
Cilantro-Lime Cauliflower “Cous-Cous” from Jew Hungry (if you have a KforP food processor)
Maple Pecan Muffins from Couldn’t be Pareve
Caramelized Banana Pancakes from AliBabka
Chocolate Chip Cookies from Lil’ Miss Cakes
Cinnamon Raisin Mandelbrodt from Kitchen Tested
Peppered Strawberries with Orange-Scented Zabaglione from Ronnie Fein
What’s your favorite kosher for Passover meal? Dessert? Let us know.
Chag Kasher VeSameach!
Everyone goes crazy over Kosher for Passover Coke this time of year, but even though there’s no high fructose corn syrup in it, there are still plenty of other ingredients I try to avoid.
That’s why I was excited when Whole Foods Market sent me this Harrison’s Sweet Shoppe cane sugar cola. David drank the orange soda before I could experiment with it, but I was more interested in the cola anyway. Continue reading
Matzah meal is definitely a staple in our household. We love matzah ball soup, and you need matzah meal to make those fluffy matzah balls all year ’round! We always try to make the healthiest meals possible for our families, so we were very happy to discover that Osem sells whole wheat matzah meal. They sent us a sample, and we just love it!
How are you enjoying your chag? Do you miss bread yet? I think we can all hold out for just a little bit longer. I miss my chametz kitchen-supplies most of all, the rest of it doesn’t bother me. Did you eat breakfast yet? Here’s what I had for breakfast: Matzah (or matzo) brei.
Matzah brei is really ugly, or at least mine is. But it’s a Passover staple, so I have to share it with you anyway.
It’s basically scrambled eggs with matzah in it. You can make it sweet, savory, meat, dairy, whatever.
Matzah and cream cheese is THE quintessential Passover dish. Yes, anyone can spend hours making delicious meals (meat or dairy), but sometimes all you want is some matzah and cream cheese! Continue reading
You’re probably not doing much relaxing this Sunday, it’s Passover prep season! That’s right, since tomorrow’s the first seder, you’re probably busy in your hametz-free kitchen, cooking away. Is your local grocery store all out of charoset? Or are you feeling extra eager this holiday season? Maybe you want to make your own.
It’s hard to believe that it’s already time to get ready for Pesach, but Purim has passed and Passover really is right around the corner. This year, we’re preparing with this easy, no-bake dessert that requires no special equipment (because maybe you only have KforP bowls and forks!).
Kale and quinoa? You might think this dish is too healthy to taste any good, but you’d be wrong. If you’re trying to eat, this is a good start. But even if you’re not, this is a great dinner! It’s quick to cook up, dirties exactly one pot and the serving bowl, you can make it ahead of time and it’s tasty, too! What more can you ask for in a meal? Continue reading
I love pistachios! I think they’re my favorite nut (besides Richie, teehee). So these cookies are great, because they don’t hide the pistachio flavor with almond extract, ick! Don’t get me wrong, I like almonds, too, but there’s something about almond extract that I don’t like. I can pick out the flavor in any recipe, and it’s almost always used as a flavoring in pistachio desserts.
This recipe uses orange blossom water instead, which is optional, and therefore I skipped it, because I didn’t have any. So the four-ingredient cookies turned into three-ingredients cookies! That’s right, three.
Did I mention they’re parve and gluten free? Well, they are! I frozen half, because that’s what I do, and while lots of cookies are best hot out of the oven, these shine when they’re cold out of the freezer.
Ka’ik ib’Fisdok, Pistachio Cookies from A Fistful of Lentils
- 1 1/2 cups shelled pistachios
- 2 large egg whites
- 1 to 2 teaspoons orange blossom water, to taste (optional)
- 3/4 cup sugar
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Place the pistachios in a food processor and blend until finely ground
- Beat the egg whites until stiff peaks form and then fold in the orange blossom water if using.
- Gently pour the sugar over the egg whites and fold with a wooden spoon. Add the pistachios and fold until fully incorporated.
- Scoop the “dough” onto the cookie sheet, leaving 1 inch in between. Bake for about 15 minutes.
- Allow to cool for 30 minutes before removing them from the sheet, or else they may break.