Stay Out of the Kitchen this Passover.
Super easy and convenient kosher-for-Passover recipes.
One way to stay out of the kitchen during Passover is by preparing ahead so you can just pull things out of the freezer. (See my book, Pesach While You Sleep)! Another way is to use easy recipes (and slow cookers). Enjoy your family time and the spring weather while a prepared dinner awaits you.
An alternative to roasted veggies. Warm and filling, with a touch of sweet and spice. Readers have commented that they eat this erev Pesach, when it’s a struggle to find what to eat!
Yield: 8-10 Servings
- 1 TB oil, for bottom of slow cooker (I use olive oil)
- 3 Sweet potatoes, cut into thick discs
- 3 parsnips, sliced into thick discs/coins
- 4 carrots, cut into chunky slices
- ½ Vidalia onion, sliced in to rings
- 1 can pineapple rings (optional, for top layer)
- 3 TB water
- 2TB olive oil
- ½ TB salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 frozen garlic cubes
- 2 frozen basil or cilantro cubes
Place 1 TB oil on bottom of slow cooker. Layer veggies into slow-cooker, alternating colors a few times. Mix dressing ingredients with a fork, then drizzle over the veggies. Do not add water. Cook on low for 8 hours. (This dish can last in the fridge for about five days. Reheat covered, but uncover for the last 20 minutes if you prefer a more roasted texture.
Optional: add sliced almonds and/or a few shakes of dried basil/cilantro for garnish when serving.
I get the most frequent positive feedback regarding this recipe…
Yields: approximately 4-6 servings as a main dish, 10-12 servings if appetizer
- 2-3 lbs boneless, skinless chicken breast
- 2 garlic cubes (or 2 cloves of garlic)
- 1 TB olive oil
- 1 onion, cut into chunks
- ½- ¾ tsp salt
- ½ tsp black pepper
- 4-5 TB chicken soup broth, or gravy from cooked meat/chicken
- 1/3 cup potato starch
- 1 pkg fresh mushrooms (or 1 can mushrooms)
- ¾ cup Marsala cooking wine
Put garlic cloves/cubes, onions, and olive oil at bottom of slow cooker. If you want to thin the chicken (pound it in a ziplock bag), do it now. Place chicken into slow cooker. In a small bowl or container, first mix the salt, pepper, and liquids (except the wine!), then add the potato starch. It will form a milk-looking sauce.
Add the sauce to the slow cooker, drizzling all over the chicken. Add mushrooms. Add marsala wine. It will look pretty dry in the slow cooker, but don’t worry; when the chicken is done, it will have a creamy, thick sauce and smell divine. Cook on low for about six hours. If freezing, be sure to freeze with any liquid and reheat everything covered.
- ¼ cup pink or red wine
- ½ cup marinara sauce
- 2-3 onions, sauteed
- 2 frozen garlic cubes
- 6 chicken legs
Combine all ingredients except chicken. Place chicken in pan, and pour sauce over it. Bake uncovered at 350 degrees, for about 1 hour and 45 minutes (or, on low in slow cooker, about 7-8 hours.)
Potato Soup w/Pastrami Strips
This is a great soup to supplement Chol Hamoed supper, or to enhance a Yom Tov seudah. By the simple act of adding pastrami strips when serving, it brings it up a level.
- 1-2 sweet onion, sliced
- 4-5 golden potatoes, cut into chunks
- 2 zucchini, cut into chunks
- Optional: for a bit of color, 1-2 carrots, cut into chunks
- 1-2 TB olive oil
- 1 TB salt
- 1/2 TB pepper
- 1-2 packages pastrami
Place all ingredients (except pastrami) in slow cooker, cook on low for 6-8 hours. Before serving, smash potatoes with a large spoon while still in the slow cooker (let it continue to cook). Slice pastrami into square strips and place on top of soup when serving individual bowls. The longer you let this cook, the edges can get a bit browned, and some like it even better that way!
Simple. Warm. Whole. Yum.
Yields: about 60 oz.
- 10 assorted apples
- 1 cup water
- ½ cup sugar
- 2 TB honey
- Juice of ¼ lemon
Chunk all apples (no need to chop them). Add everything to slow cooker. Cook on low 6-8 hours. Blend, cook another 30 minutes to an hour.
**Optional: add 1-2 tsp cinnamon, or to taste. You can also add one mango to the mixture, or frozen strawberries, for a different flavor.
**Dress it up with a crumb mixture of: oil, cinnamon, crushed nuts and crushed baby fingers.
**You may also freeze the applesauce in individual portion cups with lids, so you can grab-and-go.
Here’s a simple snack/dessert that take just a few minutes. If you want it to take longer, use the slow cooker! 😊
Yields 2-4 servings
- ½ bag marshmallows
- ½ bag chocolate chips
- Handful baby fingers
Line a small baking pan with parchment paper. Place marshmallows closely together in the pan. Add chocolates on top of the marshmallows. Cover loosely with foil. Bake at 300 degrees for approximately seven minutes. Remove from oven.
Crumble baby fingers and sprinkle on top of the melted chocolate. Return to oven and bake covered for another five minutes. Once cooled, cut into squares.
Julie is the author of several books, including the brand new Making It Mine: Tools to Chisel a Personal Pathway and Mine the Torah’s Wellsprings, all available on Amazon. Find all of her books here.