Tag Archives: passover recipe

Berry Breakfast Quinoa

This is a light but filling breakfast, suitable for Passover or year round!

Berry Breakfast Quinoa

  • 1 c. quinoa
  • 1 c. milk
  • 1 c. water
  • 1 t. vanilla
  • 2 c. berries
  • 1 t. cinnamon
  • 1/2 c. coarsely chopped nuts (you can toast them in butter or use as is)
  • 1 – 2 T. honey, optional

Rinse quinoa well, drain.  (If you want to soak it, put it in a bowl with water and 1/2 t. apple cider vinegar and let sit covered overnight on your kitchen counter.  Drain and then proceed as follows.)  Put quinoa in a pot over medium heat, and cook about 10-15 minutes, or until quinoa turns golden brown. It will pop as it turns golden brown.

Add milk, water and vanilla to the pot of toasted quinoa.  Bring to a boil, then reduce heat, cover, and cook for about 10 or 15 minutes, until liquid is all absorbed.  After turning heat off, let it stand another few minutes.  Stir in cinnamon, berries and toasted nuts. If you like, you can add the honey at this point.  This can be served warm, or served cold almost like a breakfast cereal, with milk over it.


Three Color Vegetable Kugel

We made this kugel for the first time four years ago.  At that time, I was in my ninth month, and had just finished turning over the kitchen for Pesach (Passover), when I went into labor two weeks early.  The baby was born (at home, as planned), and after the kids finished holding and cooing over him (that took a couple of hours!), my older daughters (then ages 9 and 11) asked me for the list I had prepared the night before.  On it, I had made lists of food we’d need to make for the shalom zachor if we had a boy, as well as other Pesach foods.

They went right into the kitchen and together with their 12 year old brother, got busy cooking for our shalom zachor that was held the next night, and continued to do the cooking for the bris, which was held in our home the first day of Pesach.  They did an incredible job – I didn’t do anything but answer questions when they periodically came in to my room to ask about how to prepare something.

This was one of the dishes they made for the bris – it’s not only visually appealing, but everyone who tasted it loved it!  I slightly adapted the recipe from Passover Seders Made Simple, by Zell Schulman (she uses margarine, matza meal, egg substitute, and sugar).  It’s a little labor intensive since each layer has to be prepared separately, but I maximize the time spent by preparing several times the recipe – it’s not much work to make a much larger recipe than to make just one.

Three Color Vegetable Kugel

  • 1 lb cauliflower, steamed until soft
  • 1 1/2 lb potatoes, peeled and cooked until soft
  • 1 lb carrots, sliced
  • 1 lb yams or sweet potatoes, peeled and sliced
  • 1 c. orange juice
  • 12 oz broccoli, chopped and steamed until soft (spinach is also good)
  • 1 onion, thinly sliced
  • 1 clove garlic, minced
  • 1 t. cumin
  • 1/4 t. tumeric
  • 1/2 t. nutmeg
  • 1/2 t. cinnamon
  • salt and pepper to taste
  • 2 1/2 T. potato starch (or arrowroot, if you’re not making it for Passover)
  • 6 eggs

Put carrots and yams in a pot with the orange juice and a cup of water.  Bring to a boil and simmer until soft.  Drain.

Saute the onion and garlic in oil and saute until the onion is translucent.  If you have a food processor, process the cauliflower and 1/2 of the cooked potatoes together until somewhat smooth; if you don’t, then mash them as well as you can with a fork or potato masher.  Add 1/2 the sauteed onions and garlic, cumin, tumeric, and 1/2 T. potato starch, and process a little more.  Add 2 eggs to the food processor and process for 1 minute, then add salt and pepper to taste.   This will be your first layer – pour it into loaf pan (9 “x 5 1/2″ x 3”) lined with parchment paper or make sure it’s greased well.  It should fill the pan about a third of the way; smooth the top.

Now take the cooked carrots and yams and put them in the (rinsed out) food processor.  Process, then add cinnamon and nutmeg.  Add 2 eggs and process again.  Add 1 T. potato starch, process.  Pour this mixture on top of the potato mix in the pan, and smooth the top again.

Rinse the food processor container again.  :)  Put the steamed broccoli, the remaining half of the cooked potatoes, and the other half of the sauteed onions and garlic into the processor, and blend.  Add 2 eggs, process for a minute, then add 1 T. potato starch and salt and pepper to taste.  Pulse one more time.  Pour the broccoli layer on top of the carrot layer and smooth it evenly.  Now you’ve finally finished with the food processor and can wash it and put it away.  :)

Cover the pan of kugel lightly so that it’s still open at the edges (you don’t want it to brown on top but you don’t want it to steam, either), and bake at 375 degrees for about 1 hour and 15 minutes, or until a knife inserted in center comes out clean.  This refrigerates well, and should be sliced and reheated before serving.

I don’t usually buy any exciting spices for Passover since I know I won’t really use them, so when I make this for Passover, I don’t use cumin, tumeric, or nutmeg.  It’s still delicious!  Just be sure to add enough salt and pepper so it won’t be bland.  Also, if it seems like you need more thickener for any given layer, you can increase the potato starch – if that’s necessary will depend somewhat on how well-drained your veggies are.



Baked Winter Squash with Apples

I can’t think of a catchy name for this recipe, but it’s really yummy!  It’s ideal as a side dish for meat or chicken but tasty any time.

Baked Winter Squash with Apples

  • 6 c. winter squash (peeled, seeded, and cut into 1/4″ thick slices)
  • 6 c. Granny Smith apples (peeled, cored, and cut into 1/4″ thick slices)
  • 1/2 c. raisins
  • 1 t. cinnamon or nutmeg
  • salt and pepper to taste
  • 1/3 – 1/2  c. honey
  • 1/4 c. oil (coconut oil, rendered beef/chicken fat, or butter)
  • 1 1/2 T. lemon juice

Cook squash slices in boiling water for several minutes until tender; drain.  Combine squash, apples, and raisins and put in greased pan.  Mix in seasonings.  Put the honey, lemon juice, and whatever oil you’re using together in a small pot; heat on low until honey and fat are both liquid.

Pour the honey mixture over the squash and apple, and mix in well so that all slices are well-coated. Bake at 350 degrees for about an hour or until squash and apples are very tender, stirring occasionally.  Serve warm.

(This post is part of Slightly Indulgent Tuesday.)


Savory Calabaza Tian

Though I generally don’t post more than one recipe a week (and often not even that), for the next few days I’ll be sharing recipes that will be suitable for Passover.  Because so many Passover cookbooks use ingredients that I don’t use (for nutritional reasons), I’ve created or adapted a number of recipes to suit my needs, and realize that some of them may be of interest to some of you. You can also check the ‘recipes’ or ‘Pesach’ category and you’ll find other recipes there that are suitable; many need very small adjustments or no adjustments at all for Passover use.

When I did my monthly shopping a couple of days ago, I lucked into three large calabaza squash for 1.49 each!  I’ve never had calabaza before, so I set out to find a way to use them.  :)

Savory Calabaza Tian

  • 8 c. calabaza squash (or any winter squash like butternut, acorn, pumpkin), peeled, seeded, and chopped into 1 inch cubes
  • 1 c. whole wheat flour, matza meal, or potato starch (omit flour for Passover use; omit flour and matza meal for gluten-free recipe)
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1/2 t. dried parsley or basil
  • 1 clove garlic, minced
  • 1/3 c. shredded cheese (swiss, mozzarella, or cheddar)
  • 1/3 c. butter or coconut oil, melted

Mix flour/matza meal with salt, pepper, and parsley/basil.  Dredge squash chunks in this mixture.  Place coated squash pieces in greased pan, then stir in the minced garlic and sprinkle the cheese on top.  Drizzle oil on top.  Bake at 400 degrees for 30 – 40 minutes.  When it’s done, the chunks should be slightly firm on the inside and soft on the inside.



Cabbage is a great vegetable because it’s so versatile, inexpensive, and stays fresh a long time (good for someone like me who buys vegetables every two weeks or less); there are so many things you can do with it!  I’m making colcannon for lunch today, and thought it would be a good time to share this frugal and tasty recipe.


  • 4 c. green cabbage, chopped
  • 2 c. water
  • 1 T. oil

Simmer chopped green cabbage in 2 c. water and 1 T. oil. Drain.

  • 1 c. onions or leeks, chopped
  • 4 cloves garlic, minced (optional)
  • 1/2 c. butter
  • 4 c. cooked potatoes, quartered (can be baked or boiled – I boil them because it’s faster)
  • 1 c. milk (I use raw)
  • salt, pepper to taste

Saute the onions or leeks in butter (add garlic now if you’re using it) until translucent. Add cooked potatoes and milk to the potato mix and simmer it all until it’s warm.  Then mash it all together, and add the cooked cabbage to the pot with the potato mixture and heat for a few minutes until its thoroughly warmed through.  Mix it all together, season with salt and pepper and top with some more butter if you like.  Filled with protein, carbs, healthy fats, and veggies – a balanced meal and cheap to boot!

(This post is part of Pennywise Platter Thursday.)


Delicious Cabbage Soup

Cabbage is a wonderful winter vegetable – it’s inexpensive, stores well in a cool room, and can be made into a huge variety of tasty dishes.  I created this soup a couple of days ago, and though I thought the twelve quarts I made would be enough for two lunch meals, it got gobbled up at one sitting!  The amounts below should work well for a smaller family than ours  – I made about three times this amount.

Delicious Cabbage Soup

  • 2 medium onions, chopped
  • 2 – 3 cloves of garlic, diced
  • 2 – 4 T. oil (I used rendered chicken fat)
  • 1 – 2 lb leftover turkey or whatever meat you have from making broth (you can use ground meat instead if you don’t have any leftover meat to use up)
  • 1 large head of cabbage (purple or white)
  • 1 T. sweet paprika
  • 2 t. thyme
  • 8 c. broth
  • salt to taste

Heat the oil in a pot, and add the chopped onions; cook until translucent.  Add the soup chicken and saute it until it’s warmed through.  Then add the cabbage, spices, and broth.  Cover the pot and cook on medium until the cabbage is so soft it’s almost melting.  Taste it and add salt according to your personal taste – I’d estimate I used about 3 T. sea salt for my large pot full (12 quarts).

This recipe is super inexpensive and it’s a great way to use up your leftover chicken from making broth.  The cost for me to make 12 quarts was under $5: the onions were .29 lb (I used approximately two pounds – .60), the cabbage was .39 lb (I used about 8 – 10 lb/3.90), and since I got the turkey carcasses for free, the broth and turkey were free.  It’s packed with flavor and nutrients, and is very digestible.  Perfect to warm you up on a cold winter day!

(This post is part of Pennywise Platter Thursday and Ultimate Recipe Swap.)


Mock Larabars (grain free)

This is delicious enough for a snack and nutritious enough for a quick breakfast!  This is our adaptation of this recipe, which was an adaptation of yet another recipe!   There are endless ways to play around with this basic recipe.

Mock Larabars

  • 2 c. sliced almonds (ideally soaked and dehydrated- can use different nuts according to your tastes), processed finely
  • 1/2 c. shredded coconut
  • 3/4 c. coconut oil
  • 2 t. vanilla
  • 2 T. cocoa
  • 1/2 c. pecan meal (you can use any nut flour)
  • 1/2 c. raisins
  • 1/2 c. dates

Melt the coconut oil, add in vanilla.  Mix all dry ingredients, then whiz in a food processor with the coconut oil.  Add the dried fruit, and whiz again.  (You might find it blends up better if you process the dried fruit alone, then add it in again and the end and process it again.)

Press the mixture firmly into a greased pan.  Bake at 350 degrees for 10 – 15 minutes.

When ds16 first mixed these up, he didn’t process the sliced almonds, which was why he initially thought they were a failure – they didn’t look like they’d hold together.  He added eggs and more nut flour to compensate, but if you do what you’re supposed to in the beginning, you won’t have to.  :)

Thanks to the dates and cocoa combination, these have a sweet, almost chocolatey flavor.  At least that’s what someone like me who has hardly had any sweeteners in my food for two years thinks!  Seriously, though, my kids all loved these.  The biggest challenge is to wait after eating one to realize you’re satiated before gulping more down – they’re packed with healthy fats and are extremely satisfying.  If you want it to be sweeter, use a cup of dates instead of half a cup of raisins and half a cup of dates, or you can double the amount of dates/dried fruit. Or you could add some honey.  :)

(This post is part of Real Food Wednesdays.)


Pear Crisp – Grain free

>>Would you be able to share your recipe for grain-free pear crisp, and the pecan pie crust? I’m trying to cut down on flour and grain products as well, and it’s challenging to adapt my favorite recipes to this new way of eating.<<

I can relate to the challenge of adapting to a new way of eating!

The pear crisp was more of a concept that I tried out than a recipe, so I don’t have exact measurements.  It’s the kind of thing that will turn out however you make it, though!  Here’s what I did:

Slice up a bunch of pears, and put them into a greased baking pan.  Pour thick coconut cream (or dairy cream) over the sliced fruit and mix so the pear slices are thoroughly coated.  In a separate bowl, mix coconut oil, ground nuts, shredded unsweetened coconut, and some spices – ground cloves are good with pears.  This will be the topping; sprinkle it on top of the sliced pears.  Bake uncovered at 350 degrees until the pears are soft and the topping is crispy.

You can use other fruits for this, also.  The main difference would be in the spices you use.  If I were using apples, for example, then I’d use cinnamon and nutmeg. Summer fruits like peaches, apricots, and plums would also go well with cinnamon.

I made the coconut cream from scratch that I used for this; I’ll share the process sometime in the next couple of weeks.  If you can’t find kosher coconut cream, you can boil down coconut milk until it gets thick and rich.  How long you boil it down will depend on how high fat the milk that you’re using is in the first place.  You can also make this dairy by using heavy cream instead of coconut cream, and using butter instead of coconut oil for the crumb topping.

My family is used to less sweeteners than most, so I didn’t add anything to this.  But if your family is used to more sweetness, then you’ll probably want to add something to enhance the natural sweetness of the pears.