Penina Baumgarten, Graphic Designer
Full disclosure: I have several sweet teeth, not just one. But on Pesach, the only processed foods we use are oil, boiled sugar prepared before Pesach (1:1 sugar to water, brought to a boil and strained through a cheesecloth to remove any particles), and kosher salt – that’s it! Since we eat so healthfully this holiday week, I have fewer qualms than usual about making this delicious, sweet sorbet to finish off a Yom Tov meal. If you’re still trying to go easy on the sugar, try my no-sugar applesauce. It’s delightfully sweet and refreshing. Make more than you think you’ll need (it shrinks down quite a bit) and watch it disappear!
3 – 4 mangos
2 cups water
2 ½ cups of sugar
Juice of 1 lemon, or ¼ cup lemon juice from a bottle
Juice of 3 oranges, or 6 oz. orange juice from a bottle
1) Chop the mangos and place in a 9 x 13 pan. Bring to a boil the water, sugar, lemon juice, and orange juice.
2) Pour the mixture over the mango pieces and freeze.
3) Once slushy, use an immersion blender to blend in 3 egg whites and puree the mango.
Serve on its own or with a side of fresh fruit.
Peel and chop apples and pears. I use a ratio of 10:2, respectively. Place in a saucepan with a dash of kosher salt and a few tablespoons of water. Cover and simmer on low until soft.
A double batch makes 3 quarts, which my family and a few guests can polish off in one sitting.
Serve as-is or gild the lily with crushed candied pecans sprinkled on top.
Portobello mushroom caps are delicious and nutritious. They are rich in antioxidants, vitamins, and minerals. Mushrooms fight inflammation and reduce the risk of cancer. They are low in calories and carbs and are quite versatile. Look for firm mushrooms that are not slimy or spotty. Feel free to substitute or add any fresh mushrooms you have, such as cremini, shiitake, or white.
Victor Shine, Columnist
Here is a simple recipe for preparing portobello caps quickly and simply.
2 whole portobello mushroom caps
1 tbsp. coconut aminos
1 tsp. apple cider vinegar
1 tsp. olive oil
1 sprig of fresh thyme
1) Grease a skillet with olive oil and preheat to medium-high.
2) Wipe the caps with a damp paper towel to gently remove dirt. Never soak mushrooms. The gills on the underside can be removed with a spoon if desired.
3) Slice into 1/2″ strips, then rotate and cut the slices into cubes.
4) Mix all ingredients and toss until the cubes are coated.
5) Sauté on medium-high heat for about 5 – 7 minutes until sauce is absorbed and cubes glisten.
6) Add a pinch of salt.
7) Serve and garnish with fresh thyme sprigs.
Ita Yankovich, Proofreader
I love this recipe because it’s cheap, fast, easy, and can be eaten while on the road driving to a Chol Hamoed destination. It also incorporates ingredients that we all have in the house. The kids love it since it reminds them of corn dogs.
*Please note that this recipe is gebrokts.
½ cup of oil
1 cup water
2 cups matzah meal
1 tsp. salt
1 tbs. sugar
Rainbow Matzah Brei
This meal works great as a breakfast, brunch, or even dinner. It’s called “rainbow” because I add yellow, green, orange, and red peppers for a sprinkling of color, not to mention added nutrition. Pesach matzah brei is so versatile; to make it a heavier meal, I add in pieces of kielbasa, for a dairy version, I melt cheese on top, and for dessert, I top it with with cinnamon, sugar, or jelly.
*Please note that this recipe is gebrokts.
1 green pepper, diced
1 yellow pepper, diced
1 red pepper, diced
1 orange pepper, diced
Salt and pepper, to taste
Vegetable oil or butter
*Add shredded onions and garlic to give it more of a savory taste. If you don’t want so many peppers, replace with spinach, zucchini, or broccoli.
1) Break matzah into small pieces and soak in hot water for one minute. Squeeze out the water
2) In another bowl, beat the eggs with salt and pepper and mix in all the vegetables.
3) Add the matzah until fully soaked with egg.
4) Heat frying pan with a little oil or butter. Pour the matzah mixture into the pan. Cook for 4 – 5 minutes until golden brown. Flip over and cook the other side.
Sandy Eller, Writer
Finding a main course for the Sedarim, when you can’t roast anything in the oven, is always an issue for me. Boiled chicken just isn’t my thing. This recipe seems so much more festive to me, with all those great flavors (although you can leave out the garlic cloves if your minhag is not to use garlic on Pesach). I usually double this and make it in a giant foil pan on top of the stove that covers two burners, sealing it tightly with foil. That way there are no dirty pots to wash when the meal is done, always a welcome treat by the Sedarim!
2 ½ lbs. chicken, skin removed
2 tbsp. oil
1 onion, quartered and sliced
1 whole head garlic
1 cup dry wine
½ tsp. salt
2 bay leaves
1 tbsp. paprika
1) Brown the chicken.
2) Add onion and garlic to brown.
3) Sprinkle with paprika.
4) Add wine, salt, pepper, bay leaves, and thyme.
5) Bring to a boil, then simmer 45 – 75 minutes.
Mock Yerushalmi Kugel
Rayle Rubenstein, Editor
I wish I remembered where I found this recipe so I could credit its creator, but all I remember is that my family loved this kugel last Pesach. It’s not the healthiest (to say the least), but you can make yourself feel better by ending the meal with Penina’s applesauce.
1 spaghetti squash, seeded, roasted, and pulled into strings – make sure it’s still warm when you begin this recipe.
¾ cup sugar
¼ cup oil
1 ½ tbsp. potato starch
Salt, to taste
Pepper, to taste
1) Dissolve the sugar in the oil and cook slowly and carefully over a low flame until it foams. You may stir occasionally.
2) Shut the flame and immediately pour the hot mixture over the warm spaghetti squash, mixing constantly to avoid a mess of hard caramel.
3) Add the eggs, starch, salt, and pepper. Discard 1/3 cup of the liquid from the mixture.
4) Bake at 350 degrees in a large, parchment paper-lined loaf pan for approximately 45 minutes.
Note: Wash the pot and spoon you used to caramelize the oil and sugar in very hot water (preferably immediately after you pour the mixture over the squash so everything is still warm) to dissolve the residual caramel.
Sweet Potato Pie
This is fresh, light, and delicious and goes well with baked chicken or meat.
3 – 4 sweet potatoes
½ cup sugar
½ cup orange juice
½ tsp. vanilla
½ cup brown sugar
1/3 cup potato starch
3 tbsp. oil
½ cup pecan pieces
1) Peel and cut sweet potatoes and boil until soft.
2) Drain and return potatoes to the pot.
3) Mash until thick and smooth.
4) Add sugar, orange juice, egg, vanilla, and oil. Mix and pour into a 9-inch round pan.
5) Mix topping ingredients and pour on top.
6) Bake at 350 degrees for one hour.
Sorry, not sorry – these are also not good for the diet, but they are so good. And besides, it’s Pesach; you’ll start the diet another time!
2 cups potato starch
2 tsp. salt
2 tbsp. paprika
1 cup water
4 tsp. oil
2 tsp. baking powder
3 lb. chicken cutlets
Oil, for frying
1) Mix the starch, seasoning, water, oil, eggs, and baking powder.
2) Cut the cutlets in cubes and coat them in the mixture.
3) Fry until golden and drain on paper towels.
Simcha Hall and social services coordinator
3/4 cup oil
3/4 cup sugar
3/4 cup brown sugar
1/4 tap of salt
3/4 cup ground almonds
1 cup potato starch
1 tsp. vanilla sugar
1 tsp. baking powder
3/4 cup chocolate chips
1)Cream oil and sugar.
2) Add the eggs and mix well.
3) Add the remaining ingredients.
4) Pour into a lined 9×13 pan and bake at 350 degrees for 40 minutes.
Vanilla Pudding Cake
9 eggs separated
1 cup sugar
2 tbs. vanilla sugar
1/2 cup oil
1/2 cup potato starch
1/2 tsp. baking powder
1 package instant vanilla pudding
1) Put 1/2 cup sugar into egg whites to create a “snow.”
2) Add the rest of the ingredients to the egg yolks.
3) Mix and slowly add to the egg white mixture.
4) Sprinkle cinnamon on top.
5) Bake at 350 degrees in a 9×13 pan for 40 minutes.