Tag Archives: Passover Recipes

Posted on March 14, 2013 | 4 comments

Perfect main course for Passover dinner. Think about making this easy to put together recipe for your holiday dinner.

cookingwithcandi's avatarCooking with Candi

This recipe is my “go to” chicken. I’ve made it almost every Passover since I found it. The original recipe is from the”Silver Palate” cookbook. It was many winters ago that I first had it at my friend Susan’s house.  It has been a staple on my holiday table ever since. Not to say that it is not a recipe for every other day of the year and week, because it’s perfect for anytime. There is also the Brisket recipe that I posted during Rosh Hashana which is on the website, as well as the Honey Roasted Chicken, and Meatballs which all work well for this holiday. I usually make the Chicken Marbella and the meatballs as another dish.

Enjoy!

*The key to this recipe is the overnight marination, which is essential to the moistness of the chicken.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted…

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Homemade Chicken Soup – anytime and with not so homemade matzo balls

Posted on March 13, 2013 | Leave a comment

This is my homemade chicken soup recipe which is already posted on my blog as Homemade Chicken Soup which is great to have anytime and is what I add my not so homemade matzo balls to during Passover. I couldn’t re-blog it again so I decided to just re-write it. I would recommend making this at least a day ahead of using, and you can certainly make ahead and freeze till you’ll want to use it.

If you put Passover into Search Box this and other Holiday recipes should come up.

Ingredients:

For Chicken Stock:

1 5 lb. organic roasting chicken ( I don’t use the insides)

1 package of chicken wings ( this was suggested to me a long time ago by my BFF Karyn and she was oh so right. It will add some fat, which translates into a whole lotta flavor , and you will skim off the fat anyway.  Thanks again Karyn.

1 large, yellow Spanish onion, unpeeled and quartered

a big bunch of fresh dill

4 celery stalks with leaves and cut into thirds

4 carrots, unpeeled and halved

a bunch of flat-leaf parsley

a bunch of fresh thyme

1 head of garlic, cut in half cross-wise ( skin and all)

2 tbsp. kosher salt

2 tsp. whole black peppercorns

Directions for Soup:

I place the chicken , chicken wings, onion, carrots, celery, all the herbs, garlic, salt and pepper in as large a stockpot as I can find, I actually have a 16-20 qt. stockpot that I use. Add cold water to cover chicken by at least 2″ above the chicken but not to the top of the pot because it will boil over (very messy) . Bring to a boil and then simmer, uncovered for about 3 hours. I skim the soup for the first 1/2 hour or so after that you shouldn’t have much more. I remove the chicken from the broth after an hour or so, because it is cooked and it will taste like a rubber chicken if you plan on eating it. Sometimes I like to shred it and return it to the soup. If you are not using the chicken ( a waste of a good chicken ) you can just leave it in the water for as long as you’d like, it will fall apart in there. I leave the wings in and discard them after about 3 hours. After letting soup simmer on stove top for about 3 hours all together, I let it cool down significantly first, strain all of the soup in a large colander, discard all remnants, fill my containers and put in the fridge. The next day, I skim off any noticeable fat that has risen to the top and make my matzo balls. (see recipe below)

*you can also make chicken salad from this chicken , go to my curry chicken salad recipe on cookingwithcandi.comPicture 001Picture 005

Matzo Balls:

This has always been my little secret to great matzo balls. I own it, after years of making matzo balls from scratch, my Mother ( yes, my Mother the cook) turned me on to Manischewitz boxed matzo ball mix! It just wasn’t worth the time spent, the balls weren’t as consistent as I would have liked, whereas these are always perfection every time! Light and fluffy and everyone always loves them, and asks for recipe . No sinkers here!

I follow the directions on the box carefully. They sell just the mix in a box. You will need vegetable oil and 2 eggs per box. I do add a little piece of dill inside each ball, but that’s it! Now my secret is out, sometimes this is really the only way to roll. It saves time and ingredients, and they are really good. No MSG or trans-fats either, so make the homemade soup, cheat with the balls and enjoy. There is no substitute for homemade chicken soup , though.

*when not observing Passover, this soup is delicious with noodles

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Matzoh Pudding – Sweet

Posted on April 4, 2012 | 1 comment

I have no idea where or who this recipe comes from but I’ve made it many times and it’s very tasty. This is sweet–once again with apples, eggs, oil , raisins, and of course, matzoh. Probably best in a rectangular Pyrex dish (9×12 should do it).  After I wrote this recipe, I received the same one from Marcy and she says she puts in a can of pineapple pieces or crushed, sounds good to me. You can serve this with meal or dessert. It’s a very good recipe. Worth keeping.

Ingredients:

12 sheets of matzoh (plain)

9 eggs, beaten

1 1/2 tsp. salt

6 large apples (you can use any kind you like) peeled, cored and cut into slices

1 1/2 cups sugar

3/4 cup vegetable oil

3 tsp. cinnamon

1 1/2 cup pecans

1 1/2 cup golden raisins

Directions:

Preheat oven to 350 degrees

Break matzoh in a bowl into small pieces and pour warm water on top. Let it soak in and soften then drain well. You can use a colander and do it all in there. In a separate large bowl, beat eggs, then add salt, sugar and cinnamon. Add the drained matzoh then stir in nuts, apples, raisins and oil. Pour all ingredients into the greased Pyrex dish. Bake at 350 degrees for 50 – 60 minutes.

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Julie’s Brownies for Passover

Posted on April 2, 2012 | 1 comment

It’s so good to have friends that share their recipes. Whether it be for holidays or just to share. My friend Julie shared this with me and though I haven’t baked them yet I am pretty certain they will be a winner. Always on the lookout for Passover desserts, I’m excited to give this one a try. It’s also amazing that there are only 2 eggs in this recipe because it seems like every recipe has a whopping 6 eggs in it for this holiday. Just an aside here, my friend Julie has a baking company in Aspen, CO. named Aspen Jewels Bakery. If you live up here and don’t feel like baking you can contact her and she’ll bake for you!

Ingredients: 

1 stick butter, unsalted ( or margarine)

2 ounces unsweetened chocolate

1 cup sugar

2 eggs

1/2 teaspoon vanilla

3 tablespoons matzoh cake meal

1 tablespoon potato starch

1/4 teaspoon salt

* 1 cup walnuts (optional)

Directions:

Preheat oven to 35o degrees. Grease a 9 inch square baking pan. Melt butter and chocolate over double-boiler. (If no double boiler, place an oven proof bowl above pot of boiling water.)  After chocolate melts, set aside to cool. Stir in sugar, eggs, vanilla and beat well. Stir in matzo cake meal and potato starch,  and salt.  Bake for 40 minutes.

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Karyn’s Cranberry Apple Crisp for Passover

Posted on March 31, 2012 | 1 comment

Remember that fabulous cranberry apple crisp we made for Thanksgiving? Well, here it is for Passover made with matzoh farfel! Perfect side dish for Passover as well, or use for dessert. My family likes to eat this as part of the meal, but do whatever you like. You can even make this in little ramekins and do individual crisps if you like. Once again, this is from Karyn, who deserves full credit in my book!

*just got a call from Karyn who said this time she made it she just soaked the matzo farfel quickly before putting it on top ( which is such a good idea) just to soften and she also made it with just 1 cup of sugar! and it came out perfectly so I am changing this recipe to 1 cup not 2 cups of sugar.

*you can substitute margarine for butter if you want to with no problem here

Ingredients:

Apple Ingredients:

3 cans of cranberry sauce (use whole cranberry sauce)

1 tsp. cinnamon

1 cup sugar

6 cups chopped and peeled apples (I usually use granny smith but feel free to use any kind you like or whatever you have in the house)

1 tsp. salt

Topping Ingredients:

1 1/2 cups sugar

4 cups matzoh farfel (pour hot water on it in the bowl and after you fill it up put a plate over bowl and pour the water off ) it is just to soften

1 cup butter, melted

1 tsp. salt

Directions:

Preheat oven to 350 degrees. (You can also pre-assemble, refrigerate and cook day of. Or you can cook halfway which is what Karyn and I do, and then freeze. Then defrost the night before you’re using it and cook.)

Peel apples and chop. Spray baking dish with Pam. Mix apples, cranberry sauce, 2 cups of sugar, and 1 tsp. salt together in a bowl, then place in sprayed baking dish. Use whatever dish you like enough to place right on table.

In a separate bowl, mix 4 cups matzoh farfel, 1 1/2 cups sugar, 1 cup melted butter (or margarine), and 1 tsp. salt. When well mixed, put on top of apple mixture and bake at 350 until bubbly (about 55 minutes).

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Spinach Souffle for Passover-So Very Easy-Vegetarian/Dairy Side

Posted on March 27, 2012 | 9 comments

Here we are again with all the matzoh meal and no flour for Passover, not to mention the 6 eggs that seem to be in every recipe.  I figured I’d be helpful for all of those looking for ways to reinvent the wheel. This recipe contains cinchy, easy ingredients, and its usually a crowd pleaser. So many variations of the same thing. This one can be made ahead and frozen, which is great. You will just cook it 1/2 way through before freezing, then defrost and cook at 350 degrees for about another 1/2 hour to 45 minutes later. This is a dairy side dish, so obviously won’t work for everyone but hold on to it because it is a keeper when looking for a vegetarian dairy side dish.

Ingredients: (can be doubled)

2 pkgs. frozen spinach (2 boxes) ( it’s app. 20 oz. of spinach, a bag and a half or 2 boxes)

1  bar of cream cheese (feel free to go lite but not fat-free please) *original recipe calls for 1 lb. I’ve been using 1 bar which is 8 oz. and works fine. Obiously it will be that much creamier but not necessary with 2 bars.(1 lb) and that much more fattening! you can leave out to soften or use microwave to soften, not melt.

2 lbs. cottage cheese (also not fat-free please) part skim is just fine

1 cup matzoh meal

6 eggs, well-beaten

Kosher salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Spray a nice casserole or any baking dish you like to serve in (round souffle large ramekin is perfect) with Pam. Cook spinach thoroughly according to directions (you can microwave it) and drain well by squeezing out all the water–which is the most important tip. Melt the cream cheese in microwave (start out with about 20 seconds, which should do it; but if not, do a little more at a time until totally melted). Add all ingredients in bowl, salt and pepper to taste. Bake 1 hour until golden brown at 350 degrees. If you are making this ahead of time, as I said you can cook 1/2 way through and freeze. Then the day before you want to serve it, take it out of freezer, defrost, and cook the rest of the way through–another 1/2 hour to 45 minutes till golden brown, and bubbly.

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Chicken Marbella–perfect for Passover

Posted on March 17, 2012 | 2 comments

This recipe is my “go to” chicken. I’ve made it almost every Passover since I found it. The original recipe is from the”Silver Palate” cookbook. It was many winters ago that I first had it at my friend Susan’s house.  It has been a staple on my holiday table ever since. Not to say that it is not a recipe for every other day of the year and week, because it’s perfect for anytime. There is also the Brisket recipe that I posted during Rosh Hashana which is on the website, as well as the Honey Roasted Chicken, and Meatballs which all work well for this holiday. I usually make the Chicken Marbella and the meatballs as another dish.

Enjoy!

*The key to this recipe is the overnight marination, which is essential to the moistness of the chicken.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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