Despite the countless seder guests, you are likely to have plenty of leftovers to get you through some of chol hamoed, but when those run out and you get sick of the matzah, enjoy these matzah-free recipes.
Pesach is upon us! Welcome to the healthiest religious cleanse in the world, unless of course you’re like 99.9% of Jews and enjoy your fair share of meats, kugels and pesach cakes (yum?) throughout the week. Despite the countless seder guests, you are likely to have plenty of leftovers to get you through some of chol hamoed, but when those run out and you get sick of the matzah, enjoy these matzah-free recipes.
There’s something about Pesach that leaves one either achingly full or searching the fridge as if you haven’t seen food in weeks. Strike a healthy balance with hearty, meatless meals that should leave you with leftovers for lunch or dinner the next day. Start with the Creamy Carrot Bisque, followed by Drunk Tuscan Tuna Steaks, and Grilled Eggplant and Roasted Pepper Salad with Preserved Lemon. End the meal with something sweet such as Cheesecake Ice Cream with Crumbled Macaroons.
These recipes are provided courtesy of joyofkosher.com, created by Jamie Geller, who also has the magazine, Joy of Kosher With Jamie Geller, and a new cookbook, “Joy of Kosher Fast, Fresh Family Recipes.”
Creamy Carrot Bisque
1 cup vegetable broth (or water)
1 medium yellow or white onion, diced
10 large carrots, peeled and chopped
3 cups unsweetened low fat non-dairy milk (or water)
1 tsp. sea salt, or to taste
Freshly ground black pepper, to taste
2 tsps. fresh mint, chopped
In a 6-quart soup pot:
1. Heat ½ cup of the vegetable broth (or water) over medium heat
2. Add the onion and a pinch of the sea salt.
3. Cook and stir for 5 minutes, or until onions are soft.
4. Add the carrots and another splash of vegetable broth.
5. Cook and stir for 5 more minutes.
6. Add the non-dairy milk and ¼ cup of vegetable broth (or water) so that the liquid just barely covers the vegetables.
7. Bring to a boil over medium-high heat.
8. Cover and reduce the heat to simmer on low for 25 minutes, or until the carrots are tender.
9. Add the remaining sea salt and black pepper to taste.
10. Simmer for 5 more minutes
In the blender:
1. Puree the soup in batches to achieve a creamy, smooth consistency.
2. Adjust the seasonings to taste.
3. Serve hot, garnished with fresh mint
Serves 4 to 6
Drunk Tuscan Tuna Steaks
4 tuna steaks, about ½ pound each
3 tbsps. extra-virgin olive oil
2-3 tbsps. potato starch
3 garlic cloves, peeled and slightly pressed
1 medium onion, very finely chopped
1-2 tbsps. finely chopped fresh parsley
1 cup Chianti
Salt and pepper
1. Heat the oil in a large skillet over a medium-high flame.
2. Add the minced onion and the whole cloves of garlic.
3. Dredge the tuna steaks in potato starch and sprinkle with salt and pepper.
4. Once the garlic cloves are golden, discard them and add the tuna steaks into the skillet with the minced onion and parsley.
5. Allow to cook for a couple of minutes on each side. Add the wine and cook for about 15 more minutes, turning once.
6. Serve accompanied by its thick wine sauce and some more fresh parsley.
Grilled Eggplant and Roasted Pepper Salad with Preserved Lemon
1 14-oz. container Sabra Grilled Eggplant
1 roasted red pepper, diced
1 roasted yellow pepper, diced
¼ cup sliced black olives
2-3 slices preserved lemon, chopped
1 tsp. kosher salt
3 cloves garlic, thinly sliced
¼ cup chopped parsley, loosely packed
1. Mix Sabra grilled eggplant with roasted peppers, olives, preserved lemon, spices and parsley.
2. Adjust seasoning to taste. Keep in fridge until ready to serve. Serve slightly chilled.
Cheesecake Ice Cream with Crumbled Macaroons
1 8-oz. package cream cheese
½ cup sugar
1 cup plain Greek- style yogurt (or use dairy sour cream)
1 cup half-and-half
1 ½ tsps. Passover vanilla extract
2 tsp. finely grated orange peel
12 Passover macaroons (coconut or chocolate), crumbled
1. Cut the cream cheese into pieces and place in a food processor or electric mixer.
2. Add the sugar and salt and process or mix at medium speed for 3-4 minutes or until well combined.
3. Add the yogurt and blend it in thoroughly. Gradually add the half and half and blend it in thoroughly. Stir in the vanilla extract and orange peel.
4. Chill in the refrigerator for about 45 minutes or until cold.
5. Freeze in an ice cream maker according to manufacturer’s instructions.
6. Just before the mixture is finally thick enough to store in the freezer, add the macaroon pieces and stir them in. Spoon into a container to freeze.
7. Serve straight from the freezer.