Iran’s Attack on Israel
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Thought you could't make delicious entrees for Passover? Think again!
| Chicken Cacciatore | |||
| Ingredients | |||
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2 tablespoons olive oil |
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| Preparation | |||
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Heat olive oil in a large skillet over medium heat. Cook chicken until lightly browned (3-4 minutes per side). Sprinkle with oregano, basil, salt and pepper. Remove chicken from skillet. Add peppers, carrot, tomatoes, olives and mushrooms. Saute for 5 minutes. Return chicken to skillet. Cook, uncovered, for about 5 minutes. |
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| My Mother's Brisket | |||
| Description | |||
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There are just sometimes when mother really does know best. This continues to be the best brisket ever. |
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| Ingredients | |||
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1 5-6 pound brisket |
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| Preparation | |||
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Preheat oven to 350 degrees F. Place brisket in roasting pan and cover with the remaining ingredients in the order listed. Bake for 3 hours until soft, checking halfway through to see if you need to add any water ( but you shouldn't). If not for immediate consumption, allow brisket to cool, then slice. Return meat to gravy for reheating. For a variation, you can try this with duck sauce and without onions (although I really don't recommend variations) |
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| Roast Chicken and Potatoes | |||
| Description | |||
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There is nothing gourmet or difficult about this recipe – and people always say that this is the best chicken they ever had!! |
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| Ingredients | |||
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12 large potatoes, peeled and cut into chunks |
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| Preparation | |||
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Preheat oven to 350 degrees F. In a large deep roasting pan, layer potatoes, then chickens, then onions. Sprinkle with garlic and pepper. Cover with paprika. Drizzle with oil. Bake, uncovered, for 1/2 hour to brown chicken, then cover and bake an additional 1-1/2 hours. For a variation, can add duck sauce before covering. |
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| Roasted Chicken with Two Potatoes, Garlic & Rosemary | |||
| Description | |||
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If you're lucky enough to find fresh garlic heads with their stalks in farmers' markets, use 4 for this recipe, and cut the heads and tender part of their stalks in halves or quarters. Lay them in the baking dish, interspersed between the chicken. A real treat. |
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| Ingredients | |||
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1 3-4 pound roasting chicken, cut into 6-8 pieces Preheat the oven to 425°F (220°C). |
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| Preparation | |||
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Wash, dry and peel the sweet potatoes and cut into large chunks. Scatter the potatoes, sweet potatoes, onion, garlic cloves and rosemary around the chicken. Season with salt and pepper. Pour the olive oil over all. |
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| Orange Chicken | |||
| Description | |||
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Great Recipe for starters from the cookbook "A Taste of Tradition" by Tamar Ansh |
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| Ingredients | |||
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1 - 1/2 chicken, skinned and cut up |
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| Preparation | |||
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Saute onions and garlic in olive oil until clear. Place half of them in the bottom of a baking pan. Place the chicken pieces on top of the onion mixture, upside down, and sprinkle them liberally with half of the paprika and pepper. Add the remaining onions and garlic to the top of the chicken, together with the remaining vegetables. Pour the orange juice and wine over all. Let this marinate in the fridge for several hours or overnight before cooking. Turn the pieces of chicken over, sprinkle them with the remaining spices and cover the pan well. Bake at 375°F / 190°C until fork tender, about 1 hour.
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| Veal Stew | |||
| Description | |||
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This recipe is adapted from a year-round recipe. It's a special treat. |
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| Ingredients | |||
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1/2 cup olive oil |
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| Preparation | |||
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Heat oil in large Dutch oven and brown the veal. Sprinkle on potato starch and stir to coat. Add garlic and saute for a few minutes. Add remaining ingredients. Simmer, covered for 1-1/2 – 2 hours, until veal is tender. Serve over mashed potatoes (if you're Sephardic, this would be good with rice). |
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| Fresh Fruit Cup | |||
| Ingredients | |||
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Strawberries |
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| Preparation | |||
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Cut up into small pieces and serve chilled. |
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| Green Salad | |||
| Ingredients | |||
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Lettuce |
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| Preparation | |||
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Add salt, pepper, garlic, lemon juice and oil. Serve Fresh. |
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| Lamb Stew | |||
| Description | |||
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This adds a Moroccan flavor to your seder, connecting you to Jews of different countries. An unusual delight. |
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| Ingredients | |||
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1/4 cup olive oil |
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| Preparation | |||
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Mix together olive oil, onion, garlic, cinnamon, ginger and pepper in a large Dutch oven. Add meat and stir to coat. Add broth, cinnamon sticks and lemon peel. Bring to a boil, then simmer, partially covered for 1/2 hour. Stir in prunes and almonds and simmer for another 1-1/2 hours. Serves 12. |
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| EnLITEnedChopped Liver | |||
| Description | |||
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All organ meats are high in natural cholesterol. Therefore, you should check with your health-care team in order to determine how much and how often you can eat these dishes. |
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| Ingredients | |||
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1 tablespoon olive oil |
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| Preparation | |||
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In a skillet, over low heat, sauté the onion and garlic in oil and non-stick spray for about 30 minutes. Tip: *Healthy rule of thumb is one liver per person Serves 6. |
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| Passover Blintzes (Crepes) and "Noodles" | |||
| Description | |||
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These marvelous crepes are great on Passover and all year round. Once you get the hang of it, they really are easy to make. You can also use this recipe to make kosher for Passover noodles. |
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| Ingredients | |||
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7 eggs plus 7 egg whites |
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| Preparation | |||
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Beat eggs and egg whites together with salt and set aside. Mix potato starch with part of the water to form a smooth paste. Add the rest of the water and beaten eggs and mix well. Add remaining ingredients and mix well again. (A blender or food processor is handy for mixing the batter, but be careful to mix just until blended. Over mixing will create a foam that must be removed, or it will affect the texture of the finished crepes.) Transfer batter to a pitcher that is wide enough to allow mixing. Heat olive oil and non-stick spray in an 8- inch, non-stick frying pan. Pour off extra oil into a dish. Keep a paper towel in this dish to use for wiping the pan after every few crepes (this helps keep the amount of oil needed down to a minimum), or spray with non-stick cooking spray. When the pan is hot, lower the heat to medium and pour in 1/4 – 1/2 cup of batter. Tilt pan to cover the bottom and pour any extra batter back into the pitcher. This will ensure very thin blintzes. As soon as the batter is firm, loosen the edges and turn over onto a dish towel or slightly greased piece of aluminum foil. Then return it to the pan to cook on the other side. (You can flip it with a spatula, but most people find it easier to turn it out and then return it to the frying pan.) Cook on the second side for no more than a few seconds and remove to a towel. Before making the next crepe, mix batter with a fork in order to blend in any potato starch that settles. Unless you're a real pro, the first 1 or 2 blintzes will probably not come out easily and will tear. When blintzes are cool, roll up a few at a time and slice into ultra-thin strips. For smaller noodles, slice down the length as well. Allow noodles to dry a bit and then store in an airtight container or plastic bags. These freeze well. For crepes (blintzes): Fillings: Meat: Like What You Read? Give Jews around the
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