Cooking for Passover

Take the fear out of feeding your family on the holiday

03/30/12
Online Jewish Week Columnist
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There is one word that inspires the most fear in Jewish housewives across the world: Passover. But Passover doesn't have to be scary, in fact it doesn't have to be that much different than your cooking throughout the year. To prove the point, here are some recipes from the Nosh Pit over the past year that can be made for Passover with little or no adaptation.

Leek and mushroom smothered chicken: Simply dredge the chicken cutlets in potato starch before frying, otherwise follow recipe as usual.

Turkey, avocado and apple salad: No changes needed to enjoy this fresh, tasty dish on Passover.

Exotic mushroom soup: Switch out the flour in the recipe for potato starch or even half the amount of cake meal (fine ground matzah meal).

Chicken and sweet potato stew: Enjoy this tasty one-pot meal with no substitutions for Passover.

Chicken, apple and quinoa salad: One of my favorite grains throughout the year, quinoa is also great on Passover. Simply dredge the chicken in potato starch instead of flour before frying, and use coconut or almond milk in the dressing in place of soy milk.

If you're still looking for more tasty Passover-friendly recipes, check out the round-up on the Nosh Pit from last year, including recipes for beef stew, stuffed acorn squash, spinach and sweet potato stuffed chicken and even homemade mayonnaise!

Last Update:

04/03/2012 - 05:07

Comments

No tempting the goyim! No fair. Isn't there a rule on this or something? No tempting! No tempting! No fair!

I'm so hungry...

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