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Gourmet Kosher for Passover Nutritious Dishes

By on April 2, 2015

Hi everyone!

Thank you for taking the time to read my passover recipes. I hope they provide you with some healthy inspiration for this holiday. My goal was to develop dishes that are easy to make, delicious and of course, nutritious. I hope you have a happy and healthy holiday. Chag sameach!

Appetizer

Quinoa Cakes with Sautéed Mushrooms

Prep time: 15 minutes       Cook time: 40 minutes

Serves: 10

Ingredients:
  • 1 box quinoa (about 4 cups uncooked), rinsed
  • 8 cups low-sodium vegetable stock
  • 1 clove garlic, finely chopped
  • ½ yellow onion, finely chopped
  • 3 teaspoons salt, divided
  • Pepper to taste
  • Olive oil for sautéing
  • 4 cups cremini mushrooms, chopped
  • 1 sprig of thyme leaves
Directions:
  1. In a large saucepan, sauté the onion on medium heat for 7 minutes. Add the garlic and sauté another 2 minutes. Add the dry quinoa and let it toast for 4-5 minutes, stirring occasionally.
  2. Add the vegetable stock and 2 teaspoons of salt to the dry quinoa and bring to boil uncovered. Once boiling, cover the saucepan and simmer the quinoa until thoroughly cooked, about 15 minutes. You want the quinoa to even be overcooked a little, so it can form nice patties. Let it cool to touch.
  3. While the quinoa cooks, begin sautéing the chopped mushrooms. Let them brown well by using a large enough pan. As the glorious Julia Child once said, “Don’t crowd the mushrooms!” Add the remaining teaspoon of salt and the thyme. Stir well.
  4. Using a large spoon, scoop out the quinoa and form into latke-shaped patties with your hands. Gently brown them in a non-stick pan on medium heat for 3 minutes on each side. Once cooked, place the warm mushroom on top each cake and serve warm.

Entrée

Wine-Braised Turkey Roastwine turkey

Prep time: 20 minutes       Cook time: 4 hours

Serves: 10

Ingredients:
  • 4-lb turkey roast, secured with kitchen twine
  • 3 large carrots, roughly chopped
  • 2 yellow onions, roughly chopped
  • 3 celery stalks, roughly chopped
  • 4 sprigs of thyme
  • 4 sprigs of rosemary
  • 8 cloves of garlic
  • Olive oil for sautéing
  • Salt and Pepper to taste
  • 1 bottle of Kosher for Passover red wine of your choosing
Directions:
  1. Preheat the oven to 3000 F. In a large skillet, sauté the onions, carrots and celery to increase the flavor a bit. Stir occasionally for 10 minutes. Add the garlic cloves, salt and pepper. Sauté another 2 minutes.
  2. Place the sautéed vegetables in a large roasting pan with a lid (a Dutch oven will also work here). Place the roast on top and add the thyme, rosemary and wine.  Be sure to add extra water, if the wine does not cover the roast.
  3. Roast the turkey low and slow for about 4 hours with the cover on. Remove the turkey carefully and let rest for 20 minutes. You can reduce the wine and vegetables to make a sauce by placing the roasting pan on the stove and boiling the mixture until it concentrates. Slice the turkey, drizzle with the sauce and enjoy!

Dessert

Almond-Pistachio Torte with Chocolate Ganachedessert

Prep time: 15 minutes       Cook time: 45 minutes

Serves: 10

Ingredients:
  • ½ cup vegetable oil
  • Vegetable oil spray for pan
  • 7 large eggs, separated
  • 2.5 cups almond flour (or 3 cups sliced almonds, ground)
  • 1 cup sugar
  • 1 tablespoon matzo meal
  • 2 teaspoons ground cardamom
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange liqueur (Barentura has a kosher line)
  • 4 ounces bittersweet chocolate chips
  • Kosher for Passover powdered sugar, for decoration
  • Whole Pistachios, for garnish
Directions:
  1. Preheat oven to 3500 F. Spray a 9-inch square pan with vegetable oil. Using a hand mixer, whisk egg whites until stiff but not dry, and set aside.
  2. In a medium bowl, combine egg yolks and sugar, and whisk to blend. Add ground almonds, matzo meal and cardamom. Add extracts, liqueur and oil.
  3. In shifts, fold in the egg whites. Make sure not to squish all the air you just created with them! Pour batter into prepared pan.
  4. Bake until a toothpick inserted in the center comes out clean, about 50 minutes.
  5. While it bakes, prepare the chocolate ganache by melting the chips in a double boiler or in the microwave for 30 seconds. Stir often and keep warm.
  6. Let the cake cool for 10 minutes. Dust with powdered sugar, drizzle on the chocolate with the flick of your wrist and decorate with pistachio jewels. Enjoy!

 

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About Lauren Maddahi, RD

Lauren Maddahi is a Registered Dietitian, Nutritionist practicing in Los Angeles, CA. She received her Masters of Science in Nutrition Education from Teachers College, Columbia University in 2014. She received a certificate in Culinary Arts from the Center for Kosher Culinary Arts in 2010. During her dietetic internship, also completed through Columbia, she realized how varied her passions are in the world of health and wellness. Lauren’s interests range from maternal and child wellness, preventative nutrition, and eating disorders to culinary nutrition and weight management. Lauren takes inspiration from her own past of battling with weight and body image to empathize with her clients and motivate children and adults alike to have a positive relationship with eating nourishing foods. She is currently working at UCLA within the Center for Obesity and Metaolic Health (COMET) counselling patients before and after gastric bypass by focusing on mindful eating. You can connect with her on social media via Twitter (@maddahiRD), Instagram (@nutritionalacarte) or Facebook (www.facebook.com/nutritionalacarte). For inquiries, please contact MaddahiRD@gmail.com.