Passover is a major Jewish holiday and festival that commemorates the Exodus from Egypt more than 3,000 years ago. This eight-day observance, which begins this year on the evening of April 18, centers on a service and meal held in the home. The rituals are both include filled with rituals, readings, prayers, songs and special foods.
During the week of Passover, Jews adhere to the prohibition of eating leavened products foods and grains, which include breads and legumes, in order to commemorate the haste with which they left Egypt. When Pharaoh finally said the Israelites were freed from slavery and could leave Egypt, they did not have time to wait for their loaves of bread to rise. The unleavened bread of matzoah symbolizes this quick departure.
Since it can be a challenge to create meals that don’t include any types of leavening, grains or legumes, here are the Passover Patch Pick recipes for your dining pleasure. The best thing about these recipes…they taste just like their non-Passover cousins!
Passover Kugel (Noodle Casserole)
Baking time: 50 minutes
Makes approximately: 12—15 servings
- 1 pound cooked al dente Passover egg noodles
- 4 large eggs
- ½ cup sugar
- 1 ½ teaspoons vanilla extract
- ½ tablespoon cinnamon
- 3 tablespoons raisins (optional)
- 3 cups large curd creamed cottage cheese
- 4 tablespoons melted unsalted butter
- 8 ounces sour cream
- Preheat oven to 350 degrees Farhenheit.
- In a large bowl, mix together all the ingredients.
- Grease a 9”x13” baking dish.
- Pour the noodle mixture into the baking dish.
- Spread the sour cream over the noodles making sure to seal the edges. This step will keep the kugel moist.
- Bake for 50 minutes.
(Recipe courtesy of Kathy Weidenbaum.)
Never-Believe-They’re-Passover Banana Pancakes
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 10 pancakes
- 3 large eggs
- 1/3 cup matzah meal
- 2 tablespoons matzah cake meal
- ¼ cup regular or low-fat sour cream
- 1 dash salt
- 1 very ripe banana, chopped
- 1—2 teaspoons vegetable oil
- Butter, syrup or jam (optional)
- In a medium bowl, whisk eggs.
- Whisk in matzah meal, cake meal, sour cream, cottage cheese and salt.
- Stir in banana. Batter will be very thick.
- Pour oil onto griddle or large skillet (even nonstick pans will require oil).
- Heat over moderate heat until hot.
- Using a ¼-cup measuring cup, pour batter onto griddle to make 3-inch pancakes.
- Cook until a few bubbles appear on top and underside is golden, about 3 minutes.
- Flip and brown on the other side, around 2 minutes.
- Serve with butter, syrup and/or jam.
(Recipe courtesy of Vivian Siegel)
Broccoli Quiche With A Potato Crust
Prep time — crust: 15 minutes
Prep time — filling: 20 minutes
Cook time — crust: 40 minutes
Cook time — quiche: 30 minutes
Makes: 6 servings
Ingredients — Crust
- 2 cups packed grated raw potatoes
- ¼ cup grated onion
- ½ teaspoon salt
- 1 egg white, lightly beaten
- Olive oil
Ingredients — Filling
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 onion, minced
- 1 teaspoon minced garlic
- 2 cups chopped fresh broccoli
- 1 teaspoon salt, divided in half
- ½ teaspoon black pepper, divided in half
- 1 cup shredded cheese: cheddar, mozzarella, Monterey Jack. Combine any or all cheeses or just select one.
- 4 eggs, well-beaten
- 1 ½ cups milk
- ½ teaspoon ground thyme
Directions — Crust
- Preheat oven to 400 degrees Fahrenheit.
- Grease a 9-inch pie plate.
- Combine grated potato and onion, salt, and egg white in a bowl and mix well.
- Transfer to the pie plate and pat into place with fingers building up the sides to a handsome edge. See photo.
- Bake for 30 minutes, rotating half-way through.
- Brush the crust with a little oil and bake 10 minutes more.
- Remove pan from oven and turn down to 350 degrees.
Directions — Filling
- While crust is baking, heat a large saucepan over medium-low heat.
- Add onion, garlic, broccoli and ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Cook slowly, stirring occasionally until the vegetables are soft.
- Spoon vegetable mixture into crust.
- Sprinkle with cheese.
- In a small bowl, combine eggs, milk, thyme, and rest of salt and pepper. Pour over vegetables and cheese.
- Bake 30 minutes or until the center has set.
(Recipe courtesy of Molly Katzen’s Moosewood Cookbook, All Recipes™ and Victoria Siegel)
Baked Lemon Chicken
Prep time: 20 minutes
Cook time: 30 minutes
Makes: 4—5 servings
- 1 egg
- 2 tablespoons freshly squeezed lemon juice
- 1 cup matzah meal
- 1 teaspoon salt
- 1 teaspoon paprika
- 6 boneless, skinless chicken breast halves
- 2 tablespoons vegetable oil
- 14.5 ounces chicken broth
- 2 teaspoons grated lemon peel
- Preheat oven to 350 degree Fahrenheit.
- In a shallow dish, beat egg with lemon juice.
- In another shallow dish, stir together matzah meal, salt and paprika.
- Dip chicken pieces in egg mixture then coat with matzah meal mixture.
- In an oven-proof skillet or baking dish, heat oil over medium-high heat.
- Add chicken, turning occasionally, until crust is brown and crispy, 5—10 minutes.
- Remove from heat and add broth.
- Sprinkle lemon peel over chicken.
- Bake in oven for 20 minutes or until chicken is tender.
(Recipe is courtesy of Sunnyonya Rudy)
Ingredients — Cake
- 3 eggs
- ¾ cup sugar
- 1/3 cup oil
- ¾ cup matzah cake meal
- 5 apples, peeled and sliced (Granny Smith is the best for this recipe)
Ingredients — Topping
- 1/3 cup chopped walnuts
- ½ cup sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease an 8” or 9” square baking pan.
- In a medium-sized mixing bowl, beat the eggs with the sugar and oil until the mixture is light.
- Add the cake meal and mix well.
- Pour half of the batter into the baking pan.
- Distribute half of the sliced apples over the batter.
- Pour the remaining batter over the apples and top with the remaining apple slices.
- In a small bowl, combine topping ingredients; sprinkle over apples.
- Bake for 1 ¼ hours, turning pan after 30 minutes.
(Recipe courtesy of Victoria Siegel)