jewfood

Cauliflower is all the rage these days! And with the addition of the mild taste of leeks, this is the perfect Passover side dish. This had been adapted from a Bon Apetit recipe. Ingredients 8 cups cauliflower florets (from 2 medium heads of cauliflower) 8 tablespoons olive oil, divided 4 cups coarsely chopped leeks (white and pale green parts; from 3 large) 6 tablespoons matzo meal 3 large eggs 1/2 cup chopped fresh parsley, divided 1/2 cup chopped fresh dill, divided 1 1/2 t

During the week I like to keep things simple, and stir fry is a great way to pack a lot of punch into one pan. Ingredients 1 cup rice 1 lb extra firm tofu 6 bell peppers 2 carrots 1 onion 3 cloves garlic 1/2 cup terriyake marinade 2 tbsp olive oil Directions Cube the tofu into 1 inch pieces, place in plastic bag and toss with marinade. Combine 1 cup of rice with 2 cups of water and 1/2 tsp of salt bring to a boil, reduce to a simmer, cover and cook for 20 minutes Slice all th

My friend Rabbi Emily Mathis shared her recipe with me last year, and ever since I have been LOVING it! Here's how we make this delicious breakfast treat at my house: Ingredients 3 cups matzo farfel (whole wheat is good, to help counteract the rest of the recipe) 1 cup walnuts 1 cup salted pumpkin seeds 1 cup sliced almonds ½ cup shredded coconut ¼ cup olive oil 1/2 cup honey 4 tsp ground cinnamon 1 cup mixed raising 1 cup dried cranberries Directions Preheat oven to 325 degr

Check out my recipe for Southern Dry Rub style Brisket that I'll be featuring on Passover: http://www.interfaithfamily.com/blog/food/holidays/passover-easter/passover-easter-coexist-in-southern-dry-rub-brisket/ #Passover

Looking for a quick and easy crowd pleasing meal during Passover? This is it! And the leftovers are great. Ingredients: 3 pieces of matzah 4 cups of tomato sauce 1 large onion, minced 3 cloves garlic, minced 2 tbsp olive oil 1 lb. cottage cheese 2 eggs Salt Pepper 4 cups of baby spinach, chopped kale 2 cups Mozzarella cheese DIrections Sauté onion and garlic in oil When transparent, add tomato sauce and simmer a few minutes. Mix cottage cheese, eggs, salt, and pepper.

Ryan's decided to call this one the "BOOF" salad, and it's the dish featured in the Boston Globe article. Some don't eat fennel during Passover, or just don't like fennel, in which case, substitute thinly sliced celery, a great way to use up what you've bought to make chicken soup. Ingredients 2 red beets 2 golden beets 2 blood oranges 2 regular oranges 1/2 red onion, sliced very thin 1/2 fennel bulb, sliced very thin 2 tbsp. fennel fronds 1 tbsp fresh lime juice 1 tbsp fresh

Are you looking for a super simple, pareve, gluten free dessert for Passover? Check out these macaroons, inspired by Kathleen Cameron. Put the Lime in the Coconut Macaroons 3 egg whites 1/4 cup sugar 1 tbsp grated lime zest 1 tbsp lime juice 1/4 tsp kosher salt 4 cups unsweetened coconut shavings Preheat oven to 325 degrees Whisk egg whites and sugar until frothy. Whisk in lime zest, lime juice and salt. Add coconut and fold in to coat. Drop by heaping tbsp onto parchment lin

I'm so excited to share this great piece on the Modern Passover Menu from The Boston Globe, where I was interviewed and a picture of my family was featured! Check it out: http://www.bostonglobe.com/lifestyle/food-dining/2015/03/31/rituals-spring/RjpflxjWpiBFuzakGOZAxJ/story.html #text #Passover