Healthy & Delicious Passover Meal from Mains to Dessert
I’ve compiled a complete meal for you: a chicken main dish, two eye catching beautiful salads, a totally different “kugel” (NOT potato!), and some desserts...Enjoy!
Yum – this is a real family favorite!
- 1 large chicken, cut up and skinned
- 1& ½ cups dry or semi-dry white wine
- 1 large onion, diced
- 2 cloves garlic, diced
- 2-3 stalks celery, diced
- 2-3 T. dried parsley flakes
- 1 T. paprika or smoked paprika
- ¼ tsp. pepper
- ¼ cup potato starch
- oil to coat bottom of pan
Put potato starch in a plastic bag with the pepper. Place the cleaned chicken pieces into that bag and shake well to coat evenly.
Brown chicken in oil (regular or olive) in a large pan for about 2-3 minutes per side. Remove the chicken from the pan and the oil to a plate and then saute the vegetables until soft. Sprinkle parsley flakes and paprika over all and stir. Pour in the wine and stir to create the sauce. Return chicken pieces to the pan.
Cover and simmer on the stovetop until fork tender, about 1 - 1/2 hours. Can be served over mashed potatoes. Freezes well.
Sweet and Tangy Spinach Grapefruit Salad
- 1 head fresh spinach leaves, washed well and spun dry, shredded
- 1 small firm English cucumber, cubed
- 20 cherry plum tomatoes
- 1 small red Spanish onion, sliced into half rings
- 1/2 white grapefruit pieces, completely peeled, chunked
- 1/2 red grapefruit pieces, completely peeled, chunked
- 1/3 cup slivered almonds
- 1/4 cup pine nuts, optional
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. granulated garlic powder
- 1 Tablespoon sugar
In a small blender, blend together the dressing ingredients until very well combined. Set aside until use.
Directly before serving, arrange the salad as follows:
In a large, pretty glass bowl, place all the shredded spinach leaves. Sprinkle the diced cucumbers on top of that, and then cherry plum tomatoes. To make it look even more elegant, slice each cherry plum tomato in half the short way and arrange them, cut side facing outwards, in a ring, on the edge of the glass. Their outer, cut side will be 'stuck onto' the glass's edge, so that it's visible from the outside when you serve it.
This also serves very nicely in a medium sized glass trifle bowl.
Arrange the sliced onion rings all over the top. Place the grapefruit pieces over all. Toss very slightly with your fingers.
Sprinkle on the almonds and pine nuts. Drizzle the dressing over all and serve.
Potato Beet Salad
This one is a real family favorite, for so many years. I personally make it every year and so do most of my relatives. Quite a nice color and it is not made from only potatoes – a very welcome extra bonus!
- 2 white potatoes, peeled
- 2 red potatoes, peeled
- 4 small beets, peeled
- 1 scallion, diced
- 1 small sweet red onion, sliced thinly
- 1 stalk celery, diced
- 2 hard-boiled eggs, sliced
- 4 T. mayonnaise
- ¼ tsp. pepper
- 1 tsp. salt
- 1 T. vinegar
- 2 tsp. paprika, optional
Place the potatoes in a pot filled partway with water. Cover and bring this to a boil; reduce the flame and let them boil for 30 minutes, until just fork-tender. Remove the potatoes and rinse them off. Let them cool.
Boil the beets in a separate pot for 40 minutes until they are fork tender. Let them cool in the fridge for several hours or overnight.
Directly before serving, assemble as follows: Cut the potatoes into small cubes. Slice the beets into quarters, and then into slices. Mix in the scallion, red onion, and celery. Slice the eggs and add them all over.
In another bowl, mix together mayonnaise, pepper, salt, and vinegar. Drizzle it over the salad. Serve in a pretty glass dish and sprinkle on the paprika directly before bringing it to the table.
Dairy Variation: Substitute ¼ cup sour cream for the mayonnaise and then toss it together. Delete the paprika and serve cold.
Butternut Squash Kugel
Makes one 8x11 inch tray; serves approx. 8
- 2 ½ cups / 20 ounces cooked and mashed butternut squash
- 5/8 cup potato starch
- ½ cup oil
- ½ cup sugar
- 3 eggs
- 2 tsp. cinnamon
Cut 2 medium butternut squashes in half lengthwise; place them in a large pot with about 2 inches of water, and cover the pot. Boil them for 35-40 minutes until the squashes are fork tender. Remove from the pot and let it cool. Scoop out the squash from the skin, discarding the skins. Mash the squash and measure out the amount needed.
Tip: Any extra squash can easily be frozen and used later in a vegetable soup.
Sift the potato starch over the mashed squash with a small sifter or tea strainer. (This prevents lumps.) Add in all the rest of the ingredients except the cinnamon. Pour the batter out into an 8x11 inch baking pan. Or, split up the batter between 2-3 English cake baking tins. Sprinkle the cinnamon over the top of the kugel. Bake for 40-45 minutes until the center of the kugel tests firm when pierced with a knife.
Tip: This kugel slices neatest when it is cold. Make it one day in advance. The next day, slice it into neat squares and then it can be served cold or warmed up again, covered, for 10 minutes before serving. If you freeze it in advance, just make sure to defrost it completely and then reheat it before serving and it will be great.
Crunchy Coated Baked Apples
Yield: Each apple is one serving, but most people will want more than one serving of this one!
- 6–8 medium green or red apples, peeled
- Oil as needed
- 1& 1/2 cups crushed walnuts or almonds, or a mix of both
- 1/4 cup sugar
- 1 packet (1 tablespoon) vanilla sugar
- White raisins, optional
Peel and core each apple.
Preheat the oven to 350°F / 180°C.
In a bowl, mix together the crushed nuts, sugar, and vanilla sugar.
Brush each apple gently with a bit of oil. Roll each apple into the nut mixture.
Line a small baking pan with parchment baking paper. Stand the coated apples facing side up in the pan. When they are all ready, spoon a bit of the nut mixture into the center of each apple’s hole. You may choose to add several golden raisins to each apple’s center as well. Place the pan into the oven and bake for about 45–55 minutes, checking them after the first 45 minutes. They are done when they are soft.
To present this in a fancy and elegant manner, serve them with the strawberry sauce or hot chocolate sauce drizzled over each one – and a scoop of vanilla ice cream on the side never hurt either!
- 6 eggs
- 2 & 2/3 cups sugar
- 1 & 1/2 cups potato starch
- 3/4 cup cocoa
- 3/4 cup oil
- 1 tsp. vanilla
- 1 cup walnuts, coarsely chopped
- 1/2 cup shredded coconut, optional
- 1 cup powdered sugar
- 2 T. oil
- 2 T. cocoa
- 2 T. hot water
Preheat the oven to 350°F / 180°C.
Place the eggs, sugar, potato starch, cocoa, oil and vanilla into a large bowl. Mix it together until it is smooth. Add in the nuts and optional coconut.
Line a 9x13 inch pan with parchment baking paper and pour the batter into the pan. Bake for 30 minutes, or until a cake tester inserted into the brownies' center comes out mostly clean and the top is lightly browned and crispy. Do not overbake the brownies as then it will become too dry. It should remain moist, although not mushy in its center. Remove the pan from the oven immediately and allow it to cool completely.
In a separate small bowl, mix together the glaze ingredients with a spoon until smooth. Spread over the cooled brownies. Allow it to set for a few minutes and then slice.
Like what you’ve read? Keep in touch, and get your **free** Pesach Ebook, with over 11 recipes NOT featured in my cookbook, by clicking right here!
These recipes were excerpted from Tamar Ansh’s Pesach cookbook that is completely non-Gebrochts and gluten-free, Pesach- Anything's Possible!