Chicken and Red Wine Sauce

This recipe was recommended as perfect dish for Passover.  Naturally this meal could be served at any time of the year.

Recipe by Robin for Allrecipes.com

 

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 3 pounds skinless, boneless chicken breast halves
  • 1 tablespoon paprika
  • 1 cup brown sugar
  • 1 cup red wine
  • salt and pepper to taste

 

 

Directions:

  1. Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  2. Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

 

Passover Appetizers

Chicken Pot Pie Passover Croquettes

Recipe by Chanie of Busy in Brooklyn Blog

Yield: 14 Croquettes

Ingredients: 

  • 2 c. leftover mashed  potatoes
  • 1 c. shredded leftover chicken
  • 1/2 c. onions, diced
  • 2 cloves garlic, minced (optional)
  • 1/2 c. carrots, diced and blanched
  • 1 Tbsp. oil
  • 1 egg
  • salt and pepper to taste

 

Coating:

  • 1/4 c. potato starch
  • 1 egg
  • 1/2 c. ground nuts, such as almonds
  • salt and pepper to taste
  • oil for frying

 

Directions: 

  1. In a pan, saute the onion in oil until translucent. Add carrots and garlic (optional) and continue to saute until golden. In a bowl, combine the potatoes, chicken, sauteed veggies, and egg. Season with salt and pepper (see note for additional seasoning).
  2. Set up a dredging station with separate containers for potato starch, egg and ground nuts. Season with a little salt and pepper. Shape croquettes and dredge into potato starch, then egg, and finish with ground nuts. Fry the croquettes in oil until golden brown on both sides.NOTE: You may add additional herbs and/or spices according to your Passover customs, such as chopped thyme, rosemary or parsley.

    OPTION: Add peas or corn. Dredge in matza meal instead of ground nuts.

     

 

Zucchini Noodles = Zoodles

The zucchini noodles a.k.a. Zoodles are an alternative to pasta, which are gluten-free, low carb and a a great way to increase vegetables into your diet.  For more, click on Ditch the Carbs.com.

Recipe by New York Times bestselling author Elana Amsterdam

Ingredients:

  • 1 Tbsp. olive oil
  • 1 pound zucchini
  • 1 tsp. all-purpose Chef’s Shake (onion, black pepper, garlic, carrots, orange peel, tomato, celery seeds, red pepper, parsley, basil, marjoram, bay leaf, lemon juice, oregano, thyme, savory, rosemary, cumin, mustard, coriander)

 

Directions:

  1. Heat olive oil in a large sauce pan.
  2. Add zucchini noodles and seasoning to pan.
  3. Stir for 3 to 5 minutes until noodles are tender
  4. Serve and Enjoy!

 

For more information, click here for Elana’s Pantry website.

 

Passover Potato Soup

Erev Pesach Potato Soup

Recipe by Chaia Frishman of Kosher.com

Erev Pesach Potato (Passover) Soup

Photo by Kosher.com

Yield: 10 Servings

Ingredients:

  • 6 large potatoes, cut into small chunks
  • 1 large onion, diced
  • 6 cups water
  • 1/4 c. oil
  • handful of fresh parsley leaves, chopped
  • 2 tsp. salt
  • 1/8 tsp. red pepper flakes (optional)
  • 1 cup sour cream (optional)

 

Directions:

  1. Put all the ingredients into a pot.  Cook over medium heat for 45 minutes until soft.
  2. Serve in bowls and garnish with a dollop of sour cream and a sprinkle of additional parsley leaves.

 

 

Passover Meal – Tilapia with Horseradish and Beet Green Chimichurri

By Melissa d’Arabian,
The Associated Press

Tilapia With Horseradish and Beet Green Chimichurri. (AP photo/Matthew Mead)

Tilapia With Horseradish and Beet Green Chimichurri. (AP photo/Matthew Mead)

As published on Register Guard.com, d’Arabian wrote “When I was growing up, my family celebrated both Jewish and Christian holidays. And one of my favorites was Passover.

Perhaps it was the Hebrew singing that made it special for me. Or maybe it was the rich meaning behind the foods that were served. One food I remember more than any other — the horseradish that was traditionally served as the “bitter herb” portion of the meal.

My mom would scoop a tiny bit of freshly grated horseradish onto a crispy matzo cracker, then hand me a pickled beet as a chaser. I was only a child, but the memory of that flavor combination has stayed with me, attached to memories of family dinners and my mom.

This recipe celebrates horseradish — not the creamy sauce you find next to the roast beef at an all-you-can-eat buffet, but rather the actual root. Technically, horseradish is a vegetable and has health benefits similar to its root vegetable cousins. But with its strong flavor, we typically eat very small quantities, using horseradish more as a condiment.

Condiments that are low in sugar, fat and calories are an excellent way to infuse a healthy dish with tons of flavor. You can buy horseradish in root form at well-stocked markets, or keep a jar of grated horseradish in the refrigerator like I do. Mix it into salad dressings, meat rubs and tangy acidic foods such as freshly pickled veggies.

If raw horseradish is too strong for you, toss veggies or potatoes with it, then roast. This softens the flavor considerably. In this recipe, I make a chunky chimichurri sauce (with beet greens instead of herbs, as a wink to mom) to spoon over roasted fish right as it comes out of the oven.

The heat will make the flavors in the sauce sing.”

Yield: 4 Servings

  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds tilapia filets
  • Kosher salt and ground black pepper
  • 1 bunch beet greens, washed thoroughly and dried
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 shallot, roughly chopped
  • 1 teaspoon Worcestershire sauce
  • 1 to 2 tablespoons grated fresh horseradish

Directions: 

  1. Heat the oven to 400 degrees.
  2. Line a rimmed baking sheet with kitchen parchment.
  3. Use 1 tablespoon of the oil to brush over both sides of the fish filets, then season with salt and pepper.
  4. Place the tilapia on the prepared baking sheet. Bake until the tilapia is no longer translucent, about 10 minutes.
  5. Meanwhile, finely chop the beet greens (you should have a little over 1 cup), and set aside.
  6. In a blender, place the remaining 1 tablespoon of olive oil, the lemon juice, vinegar, shallot, Worcestershire sauce and horseradish. Blend until the shallot is pureed, about 10 seconds.
  7. Add the beet greens to the blender and pulse a couple of times, just to coat the beet greens with vinaigrette.
  8. Add 1 to 2 tablespoons of water if the mixture is too dry. Pour the chimichurri into a bowl and season with salt and pepper.
  9. Once the fish is cooked, place the filets on serving plates, then spoon the chimichurri over the hot fish.

Nutrition information per serving: 240 calories; 90 calories from fat (38 percent of total calories); 10 grams fat (2 grams saturated; 0 grams trans fats); 85 mg cholesterol; 4 grams carbohydrate; 1 gram fiber; 2 grams sugar; 35 grams protein; 420 mg sodium.

Food Network host Melissa d’Arabian is the author of the cookbook, “Supermarket Healthy.” www.melissadarabian.net

Passover Bread Recipe from Abigail’s Bakery, Inc.

Ingredients:

  • 2 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup water, at room temperature
  • 1/4 cup olive oil

Directions:

  1. Place a baking stone or a large baking sheet in the oven and preheat at 450°F with the rack on the middle shelf.
  2. Combine all of the ingredients in the bowl of a mixer and stir until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead on medium speed until the dough pulls away from the edges of the bowl. If the dough seems sticky, add a tiny bit of flour as necessary.
  3. Place the dough in a well-oiled container and let rest for at least 30 minutes or overnight. Remove the dough to a lightly floured surface and divide into 6 equal pieces. Flatten the pieces into discs and cover. Let rest 5 to 10 minutes to relax.
  4. Working with one piece at a time, roll the dough out until roughly 1 foot in diameter, making sure to dust with flour underneath to keep the dough from sticking. Poke the flattened dough a few times with a fork. Using a paddle or a floured baking sheet, slide the dough directly onto the bread stone or hot baking sheet. Bake for 3 minutes then flip and bake for 3 more. The bread should be lightly browned on both sides.
  5. Remove the bread from the oven and cool on a wire rack. Repeat with the remaining pieces of dough. If the bread is not crisp after the first bake, or if it goes stale, it can always be refreshed in a hot oven. Store in an airtight container at room temperature.

Click here to learn more about Abigail’s Bakery.

Braised Chicken and Spring Vegetables

Recipe by Sara Quessenberry for Real Simple©

Ingredients: 

Braised chicken and spring vegetables

Photo by Marcus Nilsson

  • 1 tablespoon olive oil
  • 8 small bone-in chicken thighs (about 2 1⁄2 pounds)
  • kosher salt and black pepper
  • 1 cup low-sodium chicken broth
  • 12 medium radishes, halved
  • 3/4pound carrots (about 4), cut into sticks
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh chives

 

Directions:

  1. Heat the oil in a Dutch oven over medium-high heat.
  2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 to 7 minutes per side. Transfer to a plate.
  3. Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.
  4. Stir in the radishes, carrots, and sugar.
  5. Place the chicken on top of the vegetables and gently simmer, partly covered, until it is cooked through, 15 to 20 minutes. Sprinkle with the chives.