Tag: passover

Chocolate Cranberry Granola Bars

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Please note – A few wonderful people are testing this recipe to see if it’ll work with mashed bananas instead of pumpkin. I will update you! .


Ingredients:
2.5 cups nuts – I used mixed almonds and pecans
2 tbsp chia seeds
2 tsp cinnamon or pumpkin spice 
2 tbsp shredded coconut
1/4 tsp salt
1/2 cup pumpkin purée 
2 tbsp honey 
1 tsp vanilla
2 tbsp nut butter
1/2 cup dried cranberries
1/2 cup chocolate chips

Directions:
Preheat oven to 350°F. 
Process nuts in food processor – do not over process, they should be coarse. Remove from processor and mix in chia seeds, cinnamon, coconut and salt. 
In a separate bowl, combine pumpkin, honey, vanilla and nut butter. 
Mix wet and dry ingredients well. 
Mix in cranberries and chocolate chips. 
Press down well into a parchment lined or well greased 8×8 or 9×9 pan. 
Bake for about 30 minutes until edges start to brown. 
Remove from oven and allow to cool for about 5 minutes (they will fall apart if sliced too quickly but will harden too much if you wait too long). Slice into bars and allow to fully cool prior to serving. 

Hasselback Baby Potatoes

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Ingredients:
15 baby potatoes, washed and carefully sliced “hasselback”
1 tbsp fresh rosemary, chopped
1 tbsp paprika
1 tsp sea salt
Freshly ground pepper
2 tbsp garlic confit 
1 tbsp extra virgin olive oil 
OR 2 cloves garlic and 2 tbsp extra virgin olive oil .

Directions
Preheat oven to 400°F. Place potatoes on greased baking sheet, hasselback side up. 
Mix together rosemary, paprika, salt, pepper, confit and oil. Brush about half of mixture onto potatoes. It will not easily go in between hasselback openings but don’t force it. 
Bake for 15-20 minutes – at this point the potatoes should have opened more. Brush additional oil mixture onto potatoes, trying to get into hasselback openings this time. Bake for another 20 minutes until crisp

Pesto Quinoa Eggplant Boats

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Ingredients:
1 eggplant, cut in half, scored and insides scooped out 
1 tbsp oil
Sea salt 
2 tbsp Parmesan (optional)
1/2 cup raw quinoa, cooked according to package directions 
1/4 cup pesto sauce (homemade or storebought)

Optional filling:
Sautéed spinach
Olives
Roasted broccoli
Sautéed mushrooms 
Roasted peppers 
Roasted asparagus
Sundried tomatoes 
Parmesan cheese 
Goat cheese


Directions:
Preheat oven to 425°F. 
Brush eggplant (cubes and shells) with olive oil, mixed with salt, pepper and Parmesan. Spread on greased baking sheet and bake for about 15 minutes. 
Remove from oven and mix cubes with quinoa, pesto sauce and whichever other fillings you’d like. 
Serve inside eggplant shell if desired. .


Note: you can omit the dairy in this recipe 

Sheet Pan Sausages, Vegetables and (fake) Bacon

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Ingredients:
12 oz gourmet sausages, sliced (I used @jacksgourmet )
Baby carrots, sliced in half
Broccoli florets
Baby potatoes, thinly sliced 
Purple cabbage, chopped 
2 oz fake bacon (I used @jacksgourmet )
1 tbsp paprika
2 garlic cloves, minced
1 tbsp zaatar 
1/2 tsp salt
Freshly ground pepper
1 tbsp honey .

Directions:
Preheat oven to 400°F 
On a greased sheet pan, spread sausages, baby carrots, baby broccoli and potatoes. Mix together paprika, garlic, zaatar, salt, pepper and honey. Spread over sausages and vegetables. 
Bake for 15 minutes. Remove from oven and add fake bacon and purple cabbage to the tray. Bake for and additional 15 minutes.

Potato Crust Pizza

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Ingredients:
2 cups peeled and grated (large holed grated) potatoes 
1/2 tsp salt 
Freshly ground pepper 
1/4 tsp garlic powder
1/4 tsp oregano 
1 tbsp Parmesan cheese 
1 egg, lightly beaten .

Toppings options include:
Marinara sauce
Pesto sauce 
Salsa
Grated mozzarella or cheddar
Goat cheese or feta 
Parmesan 
Sliced olives
Peppers 
Sundried tomatoes 
Mushrooms 
Etc etc etc

Directions:
Preheat oven to 450°F. 
Once potato is grated, place into kitchen towel and squeeze out all the liquid. 
Mix potato with remaining ingredients. 
Place a piece of parchment onto a large cookie sheet and spray with non stick cooking spray. 
Form 8 small crusts, flattening as much as possible. 
Alternatively, form into 1 large crust (approximately 9 inches) but it will not be quite as crispy. 
Spray with additional non stick spray. 
Bake for about 15 minutes, until edges are nice and crispy. 
Remove from oven and top with whatever you’d like. (You can make this a fun family activity)
Bake for an additional 10 minutes, until cheese is nicely melted.

Passover Cheese & Spinach Crepes

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Ingredients:
5 eggs 
2 tbsp milk
2 tbsp almond flour
1/2 cup each goat cheese, cottage cheese and grated cheddar cheese 
1/4 cup marinara sauce
120 grams frozen spinach, defrosted and liquid squeezed out 
1 tbsp basil
Freshly ground pepper 
Additional grated cheese to top

Directions:
Preheat oven to 350°F. 
Whisk together eggs, milk and almond flour until well incorporated. 
Grease pan with butter or oil. Heat over medium-high heat. Once warm, pour a small amount of egg mixture onto pan and swirl around to coat entire pan. Pour back any excess into the bowl of egg mixture. Once set, flip and cook for about 20 seconds on the other side. Remove from heat and continue with the next crepe. 
While crepes are cooking, mix together remaining ingredients. 
Divide cheese mixture in amongst crepes, placing in the center of each crepe. Fold up crepes by folding in both ends and then rolling up (see highlights if this is unclear). Place in an oven safe pan, sprinkle on some more grated cheese and bake uncovered for about 10 minutes until cheese is melted. Enjoy!

Yields 5-6 crepes

Passover Pancake Mix

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This pancake mix can be used for pancakes or in recipes calling for pancake mix. It is #glutenfree and my family enjoyed it more than my regular pancakes! .

Ingredients:
1 3/4 cup almond flour 
2 tbsp tapioca starch 
1/4 cup coconut flour 
1 tbsp baking powder
1/2 tsp salt
1 tbsp sugar

Directions:
To make pancakes, mix together the following and cook as you would normally cook pancakes:
1 cup pancake mix
1/2 cup milk (I’ve only tried with regular milk but likely dairy free options would work too)
2 eggs 
1 tsp vanilla 
1 tsp cinnamon
(This yields 8 small-medium sized pancakes)

Parsley Cumin Grilled Chicken

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Ingredients:
2 boneless skinless chicken breasts, cut into cutlets 
1 tbsp smoky paprika
1 tsp cumin
2 tbsp fresh parsley, chopped 
Zest 1 lemon
2-3 tbsp extra virgin olive oil 
Salt and pepper 
Oil to grill

Directions:
Mix together all ingredients for marinade and coat chicken. 
Allow to marinate for about an hour. 
Grill (on grill pan or on bbq) – turn when chicken is becoming more opaque and easily lifts from pan. Flip and grill for a few more minutes on the other side .

Passover Banana Pancakes

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Ingredients:
2 bananas
4 eggs
1 cup almond flour
1 cup @pereggourmet quinoa flakes (if not Passover, you can use rolled oats)
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp each baking powder and soda

Directions:
Blueberries or chocolate chips (or anything else you’d like) for toppings
Mix everything except toppings together in a blender.
Heat butter or coconut oil in frying pan. Spoon a dollop of mixture into heated oil and top each pancake with whatever topping you’d like. Flip once pancake stops bubbling on top.
For nut allergies, replace almond flour with 1 additional cup of quinoa flakes.
If you can’t get the quinoa flakes, just add an additional cup of almond flour.
I freeze these and just pop them in the microwave in the morning for my kids.

Garlic Confit Chicken

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This recipe was inspired by a garlic confit made by @spinachnspice – you can absolutely enjoy the garlic as a dip, it’s fabulous! It also happens to be kosher for Passover!

Ingredients:
1 1/4 cup extra virgin olive oil 
2 cups peeled garlic cloves 
A few springs fresh rosemary 
1/2 tsp salt 
Freshly ground pepper 
1/2 tsp paprika 
6 bone-in chicken breasts

Directions:
Part 1 – make your confit:
Preheat oven to 350°F. 
In a pie dish (or dish of similar size), spread garlic, top with oil, some fresh rosemary sprigs, salt and pepper. The oil should just cover the garlic. 
Bake for 1 hour. Allow to cool and blend using an immersion blender. .

Part 2 – make the chicken:
Preheat oven to 375°F convection. 
Separate half the garlic mixture and spread all over chicken, including under the skin. Sprinkle on paprika and more fresh rosemary. Roast uncovered for 45-60 minutes (I always check with meat thermometer). .

The leftover garlic mixture used as a dip for the chicken. It can also be stored in the fridge and used as a fabulous dip. The excess oil can be used for cooking.