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 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

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.

Lemony Almond Macaroons

Recipe by Sara Quessenberry for Real Simple©
You can make these sweet treats up to one week ahead of time. Let them cool completely and store in an airtight container at room temperature.

Yield: 24 cookies

Lemon almond macaroons

Photo by Ellen Silverman

Ingredients:

  • One 14-ounce package sweetened shredded coconut
  • 1 cup sliced almonds
  • 3/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon kosher salt
  • 4 large egg whites

Directions:

  1. Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
  2. Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
  3. Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
  4. Store in an airtight container at room temperature for up to 1 week.