The Meaning of Easter – Coloring Page

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.

 

 

Hot Cross Buns

According to Wikipedia.org, “Hot Cross Buns” is an English language nursery rhyme, Easter song and street cry referring to the spiced English bun associated with Good Friday known as a Hot Cross Bun. It has a Roud Folk Song Index number of 13029.

 

Lyrics:

The most common modern version is:

Hot cross buns!
Hot cross buns!
one a penny, two a penny,
Hot cross buns!

If you have no daughters,
give them to your sons.
One a penny two a penny,
Hot cross buns!

 

Origins
The earliest record of the rhyme is in Christmas Box, published in London in 1798. However, there are earlier references to the rhyme as a street cry in London, for example in Poor Robin’s Almanack for 1733, which noted:

Good Friday comes this month, the old woman runs
With one or two a penny hot cross buns

 

Below is a recipe from Pioneer Woman by Ree

Ingredients:  

BUNS:

  • 2 cups Whole Milk
  • 1/2 cup Canola Oil
  • 1/2 cup Sugar
  • 1 package (2 1/4 Teaspoons) Active Dry Yeast
  • 4 cups All-purpose Flour
  • 1/2 cup (additional) Flour
  • 1/2 teaspoon (heaping) Baking Powder
  • 1/2 teaspoon (scant) Baking Soda
  • 2 teaspoons Salt
  • 1/4 cup Sugar
  • 1 teaspoon Cinnamon
  • Spices: Cardamom, Nutmeg, Allspice (optional)
  • 1/2 cup Raisins

GLAZE:

  • 1 whole Egg White
  • Splash Of Milk

ICING:

  • 1 whole Egg White
  • Powdered Sugar
  • Splash Of Milk

 

Directions:

BUNS:

  1. Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.
  2. Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.
  3. Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.
  4. Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.
  5. Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)
  6. Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.
  7. PREHEAT OVEN TO 400 degrees

GLAZE

  1. Mix 1 egg white with a splash of milk. Brush onto each roll.
  2. Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.
  3. Remove from pan and allow to cool on a cooling rack.

ICING

  1. Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.
  2. Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

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.