Monday, April 18, 2011

Happy Passover

Wishing everyone a last minute Chag Kasher V'Sameach (A happy and kosher Passover)!

Monday, April 11, 2011

Pesach (Passover) Links

Lisa @ Real Food Digest has a great post The Top 5 Kosher for Passover Foods You Should "Pass" Over. At the bottom of her post check out her link to The Truth About Cottonseed Oil.

The Pesach recipes at The Jewish Hostess look delicious. I will definitely be trying them out next week.

Orthonomics has a link to the Seatle Vaad's list of foods you can use on Pesach that includes separate list for Askanazim and Sepahrdim (and if your not Sephardic you will wish you are when you see their list!).

Penniless Parenting has a recipe for homemade chocolate syrup so you won't have to buy the commercial kosher for Passover syrup with yucky chemicals in it.

Friday, April 8, 2011

Orange Almond Cookies (Kosher For Passover)

I've seen this recipe made with pistachios all over the place for years and I thought that almonds would make an interesting version. I added grated orange peel for a little extra something and it gives the cookie a nice depth. Best of all these cookies are really easy to make.

3 cups blanched almond slivers
3/4 cup of Domino demerara sugar, light brown sugar or white sugar (if it's not Passover I would use sucanat since it's the healthiest option!)
3 egg whites
2 teaspoons grated orange peel
1. Pre-heat oven to 350 degrees and line your cookie trays with parchment paper
2. Ground almonds in a food processor to a medium ground.
3. Empty the almonds in to a bowl and add the sugar and the grated orange peel.
4. Use your hands to combine. Make sure the grated orange peel is mixed in evenly.
5. Beat the egg whites, add them to the dry ingredients and mix well.
6. Take a rounded tablespoon of the mixture and then slide it off the spoon on to the cookie tray.
7. Bake for 14 to 16 minutes or until the edges are lightly browned.
8. Wait a few minutes to remove the cookies from the cookies trays.

This post is linked to Fight Back Fridays on Food Renegade

Sunday, April 3, 2011

Getting Ready For Pesach (Passover)

It's that time of year again when Jewish women tend to go overboard getting ready for Pesach. I have learned over the years that the earlier you begin the more work you will do. I try and leave most of what needs to be done until the week or two before the holiday. There have been a few things that I have already taken care of. I have begun to reorganize my cabinets so that one can be cleared for my Pesach food.

The girls and I have also cleaned their room. This entailed going through the drawers under their beds where crumbs tend to collect (Yes, I let my kids eat food in their bedroom!). We also went through the boxes that they keep their Barbies, Polly Pockets, Playmobile and other toys in. Everything is now  sorted and food free. We did have some fun while we were cleaning. We spent some time dressing up Molly in the dress up clothes. I'm not sure, though, how much Molly enjoyed it.

Next week I will go food shopping for my dry goods and cheeses and I will also replace the food processor, spatula and can opener that I pinched from my Pesach cabinet when said items either broke or were lost.

The week before Pesach I will turn over my kitchen, buy my milk and eggs from my co-op downtown and do my baking and Seder prep. One of the most important things that I have learnt over the years is that the Seder meals should not be big. After being required to eat massive amount of matzo during the Seder (About the equivalent of 4 square pieces!) no one is very hungry for dinner. I usually make a brisket or schnitzel and a vegetable for the meal. I also make a small dessert with fruit to help digest the matzo! Anything else is a big waste of time and energy. Lunches will be low key. We will eat salads, smoked salmon and eggs.

For those of you out there who are getting ready please remember what really is necessary and what is not necessary. You do not need to move your appliances and clean under and behind them! Most importantly I want everyone to know that despite the calm that exists while I write this post I am absolutely sure that I will still experience moments of complete panic so don't feel bad when you do. You are not alone.


Friday, April 1, 2011

Grain-Free Apple Crisp (Kosher for Passover)

This grain-free crisp is a delicious option all year long but I especially look forward to eating it over Passover. 

9 x 13 (or around that size!) pan

Topping:
1 1/2 cup almond flour or fine ground almonds - You can gind them yourself in a food processor.
1 cup shredded coconut
1 cup sugar - I used sucanat and am desperately trying to find out if it's kosher for Passover. If it's not I would use domino demerra which is kosher for passover. 
1 teaspoon cinnamon 
1/2 teaspoon of salt
10 tablespoons of extra virgin coconut oil or a neutral vegetable oil, however, the extra virgin olive oil makes is taste really yummy.

Filling:
5 lbs. of apples ( I love to bake with Crispans that are available locally) 
1 teaspoon cinnamon
2 tablespoons sugar

1. Pre-heat oven to 350 degrees

1. Combine all the dry topping ingredients and then add the oil. Combine and put it aside.

2. Peal and core the apples. Then cut up them into medium sized pieces and put them in the pan.

3. Add the cinnamon and the 2 tablespoons of sugar to the apples.

4. Bake for 45 minutes or until the apples are cooked and the topping is light brown

This post is linked to Fight Back Friday on Food Renegade

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