Put together a Pesach feast with these "Kosher for Passover” recipes that will leave you feeling satisfied all week long.
To quote the famous American food writer, M.F.K. Fisher: “Sharing food with another human being is an intimate act that should not be indulged in lightly.” I found this appropriate in the spirit of Pesach.
Chag Sameach to all our readers. It’s important to remind ourselves why we follow certain customs and traditions — especially during the holidays. Pesach is a wonderful time to reflect on the sacrifice our ancestors made for our modern day freedom. Each of these recipes below are “Kosher for Passover” and will leave you feeling satisfied all week long.
Stuffed Matzah Balls
This is a flavor-filled way to shake up traditional matzah balls. I like to stuff them with a mirepoix (the classic French trinity of carrots, celery and onion) to enjoy a surprise burst of flavor in the middle. Using the club soda in your broth helps to make these delicious balls fluffier and lighter in texture.
1 package (4.5 oz) matzah ball mix
4 large eggs, separated
1⁄2 cup olive oil plus a few extra tsps. for your hands
4 large carrots, diced
4 stalks celery, diced
1⁄4 cup raw onion, diced
32 oz. vegetable stock
32 oz. club soda
Whisk the whites and set aside.
Mix the matzah ball mix, egg yolks, whipped egg whites and 1⁄4 cup oil together and place in the fridge for 20 minutes or overnight.
In a large pot over medium-high heat, add 1⁄4 cup olive oil, carrots, celery and onions. Toss to coat and cook for 15 minutes. Onions should be lightly browned.
Empty the mirepoix into a separate bowl and set aside. Do not rinse the pot.
Bring the club soda and stock to a rapid boil in the same large pot. While the water is boiling, you can begin to prep your matzah balls.
Brush a dime-sized amount of oil in the palms of your hands and gently form 1-inch balls.
Using your thumb in the middle of the ball, make an imprint and stuff approximately 1 tablespoon of the mirepoix mix into the center of the ball. Pinch the sides together to hide the filling and roll the ball again with wet hands.
Once all the balls are shaped and stuffed, gently place them into the pot of boiling broth with a slotted spoon.
Place the lid on the pot and reduce to simmer for 30 minutes. The balls will all rise to the top when finished cooking.
* If you have extra mirepoix, simply add it to your broth.
Makes approximately 14 balls.
One-Pot Sea Bass
This method of cooking fish helps to perfect a crispy coating without frying in extra grease. Basting will essentially moisten, flavor and add texture to the dish. When cooked right, the outside texture should be crunchy with a flaky, juicy interior. You can use many types of fish for this recipe. I like sea bass because it’s dense and won’t fall apart during the cooking process. This is delicious served over a bed of long grain rice.
2 Tbsps. olive oil
1 cup fresh spinach
1 large bell pepper, diced
1⁄2 cup button mushrooms, diced
1 tsp. salt
1 tsp. fresh ground pepper
1⁄2 tsp. cumin
2 Tbsps. fresh squeezed lemon juice
1⁄4 tsp. garlic (1 medium clove crushed)
4 fresh sea bass fillets (6 oz. each)
11⁄2 cups water
Using a large sauté pan on high heat, add olive oil and vegetables. Toss to coat and let cook with the cover off for 12 minutes.
Once the spinach has wilted and the peppers can be pierced with a fork, add the next five ingredients and combine.
Place the fish on top of your veggie mixture (skin side up) and slowly pour the water into the side of the pan. Cover with the lid and bring to boil (approximately 3 to 4 minutes). Once it boils, remove the lid and reduce to simmer.
Let simmer for 10 to 15 minutes and keep basting from the sides to the top of the fish until the liquid reduces to half.
Remove from heat and baste for an additional 3 minutes.
Drain extra liquid and serve immediately
No Leaven Pancakes
Passover begins during the weekend this year. School is out and perhaps your house is full of guests. Many articles cover the dinner portion of the meal, but what about breakfast? This recipe is flavorful and high in protein to help you start your holiday diet with ease.
2 cups pecans
3 large eggs
1 medium ripe banana
1 tsp. vanilla extract
2 Tbsps. honey
1⁄2 tsp. cinnamon
1⁄2 tsp. baking soda
1⁄4 tsp. salt
syrup and berries for topping (optional)
In a food processor or blender, finely grind the pecans until you’ve reached a flour-like consistency.
Add the eggs and pulse for an additional 30 seconds.
Transfer to a mixing bowl and add the rest of the ingredients. Combine using a fork or handheld mixer until everything is well incorporated.
Using a large frying pan or griddle set over medium heat, spritz with cooking spray and let sit for 2 minutes until fully heated.
Drop by spoonfuls into the pan. Each pancake should be approximately 11⁄2-inches in diameter. Keep in mind these won’t spread as flour pancakes will.
Cook until crispy on the edges (approximately 3 to 4 minutes) and flip for an additional 2 minutes until formed.
Continue this method until all the batter is used. Serve warm with maple syrup or fruit.
Serves 5 to 6.
Smoked Salmon Latke Cupcakes
This savory appetizer hits the spot for any meal of the day. Each little “cupcake” is packed with protein to keep you full for hours. We like to garnish with dill, but parsley or chives work well, too. This recipe has been adapted from a similar version in All You Magazine.
2 lbs. large red potatoes
3 oz. smoked salmon
2 Tbsps. olive oil
1 Tbsp. lemon juice
3⁄4 cup sour cream
1⁄2 tsp. salt
1⁄4 tsp. fresh ground pepper
dill for garnish, optional
Wash, rinse and dry potatoes. Bring a large pot of water to boil on high heat and add unpeeled potatoes. Reduce to simmer, cover and let cook for 20 to 25 minutes, or until you can easily pierce with a fork.
Drain and cool in the fridge for a minimum of 1 hour.
In a blender, add the next four ingredients and pulse for 20 seconds. You may need to scrape down the sides with a rubber spatula in-between pulsing
Once thoroughly combined, place mixture in the fridge.
Preheat the oven to 450˚ and lightly spritz cooking spray into cupcake tins.
Grate the potatoes over a large mixing bowl and sprinkle in the salt and pepper. (This will absorb any leftover water in the potatoes.)
Place 1 tablespoon of the potato mixture into each muffin cup and press against bottom and up the sides. (Do not spread mixture too thin or holes will form while baking.)
Bake for 25 minutes or until golden brown. Carefully remove from the pan (with spatula) and place on a baking sheet lined with paper towel.
Spoon the sour cream/salmon mixture into the cups. Garnish with extra salmon and dill weed.
Makes 12 mini-cupcakes.
Taylor Orlin, who works as an account executive for the Jewish Exponent, is a lifelong foodie. She has spent years developing and modifying recipes to adapt for specific dietary needs, including her own Crohn’s Disease. She also believes in instilling healthy eating habits at a young age.