Tuesday, March 19, 2013

Pesach Recipes 2013

It's that time of year again- time to start planning Pesach meals! Is it only me who thinks this year went super fast? I feel like I was just planning last year's meals! Good thing I enjoy making menus! I know I am not the only one combing every book and website looking for new recipes or how to convert my regular recipes for Pesach. I probably start this process a good 6 weeks before Pesach but I am never happy with the Pesach recipes- I much prefer to take what I would regularly make and make it work for Pesach. Here are a few recipes from my blog that would be great on Pesach-where substitutions are necessary they will be indicated. I've included dairy recipes as well that would be great for Chol Hamoed or for a dairy Chag meal-I always like to include one dairy meal over chag to break up what feels like one big chicken and meat fest. Enjoy and Chag Sameach!

Appetizers/ Soups
Stuffed Cabbage Soup - (leave out the rice)
Roasted Cauliflower and Leek Soup
Roasted Tomato Soup

Lemon and Garlic Roast Chicken (Omit the mustard)
KFP Fried Chicken
Chicken Marbella
Smothered Caramelized Onion Chicken
Greek Chicken- Not just for Chanukah! Substitute potato starch for flour
Cod Fillet with Melted Leeks, Mushrooms and Tomatoes

Sides/ Veggies:
Spiced Roasted Sweet Potato Salad
Pesto Roasted Potatoes
Cajun Potato Wedges
Slow Roasted Cherry Tomatoes
Braised Red Cabbage 

Eggplant Involtini
French Toast Matzah Brei
Broccoli and Rice Casserole- Substitute QUINOA and omit mustard- yum!
Swiss Chard and Feta Latkes
Mini Frittatas
Greek Salad with Lemon Garlic Dressing
Roasted Garlic Mashed Potatoes
Stuffed Sole- substitute matzah meal for the bread crumbs
Potato Leek Quiche with Shredded Potato Crust
Cheese Latkes- substitute  1/3 cup plus 1 Tbl potato starch for the flour

Sunday, March 17, 2013

Eggplant Involtini

I have yet to meet an eggplant dish I did not like. If it has eggplant in it, I will try it. I have a repertoire of eggplant dishes that I make, my most favorite being eggplant Parmesan. Something about crisp fried eggplant, homemade marinara and gooey cheese makes it irresistible. This recipe is a spin on eggplant Parmesan but in honor of the upcoming holiday it has been redesigned for Pesach (although I make a great Pesach eggplant Parmesan coated with Matzah meal)! Here, the eggplant is not coated before it is fried and there is the addition of ricotta and spinach to make it just a little bit different but every bit as delicious. In America, most eggplants are bitter and must be salted to extract some of the bitterness before using. Here in Israel, with the hundreds of eggplants I have bought I have never encountered a bitter one so I do not salt my eggplants before cooking. I plan on serving this for a dairy meal over Pesach and I can't wait! Enjoy!

2 eggplants
1/4 oil for frying or more as needed
1 1/2 cups ricotta cheese
1 cup chopped frozen spinach, defrosted and drained
1 egg
1/2 cup Parmesan cheese
1 tsp granulated garlic
pinch of nutmeg
salt and pepper to taste
2 cups marinara sauce
1 cup Mozzarella cheese

Trim the top and bottom of the eggplant and slice them each length wise into slices. In a frying pan heat up the oil and fry each slice of eggplant until lightly browned on each side. Let slices cool. In a bowl mix the ricotta cheese with the spinach, egg, garlic, Parmesan and nutmeg and season to taste with salt and pepper.
Spray a baking pan with cooking spray and spread 1/2 cup of marinara sauce on the bottom of it. Lay each slice of eggplant down and place 1-2 tablespoons of the ricotta mixture at the bottom of each slice (the wider part). Roll up each eggplant slice and place in the pan on top of the marinara sauce. Top all the rolls with the rest of the marinara and sprinkle with the Mozzarella cheese. Bake for 25-30 minutes at 350 until the cheese is bubbly.

                         (My apologies. Picture taken at night with less than desirable camera.)