ChefUptothePlate

Food, Nutrition and Cooking

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Passover Rolls

These are very easy to make and they are addictive

2 cups matzo meal

1/4 t salt

1 T sugar

1 cup water

1/2 cup oil (I use canola, peanut oil also works well)

4 eggs or 1 cup egg substitute or any combination thereof

Preheat oven to 375 degrees F. Combine water and oil in a small saucepan and bring to a boil. Combine the matzo meal, salt and sugar in large bowl and mix well.

Beat the eggs into the matzo meal mixture one at a time (a hand held electric mixer works easily here).  Combine the matzo meal mixture with the boiling water and oil.

Let stand 15 minutes. Shape the dough into round rolls and place on a well greased cookie sheet (or alternately into greased muffin tins). Depending on the size of the rolls you make, the recipe will yield 8-12 rolls. Make an X in the top of each roll with the tip of a knife. Bake for 50 minutes.

These are delicious right out of the oven. Store in an airtight container once cooled.

 


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Nothing says lovin’ like stuffed cabbage from the oven

More delicious than you can imagine, easy and can be prepared in advance for Passover or anytime

Sweet Stuffed CabbageIMG_2243.JPG

1 small head of green cabbage

~ 4 lbs of sweet potatoes or yams

1 cup pineapple chunks, fresh or canned in own juice, drained

2  peeled, chopped apples

3/4 cup raisins

1.5 t cinnamon

1/2 cup chopped walnuts

29 oz can tomato sauce + 1 cup water

Cook, peel  and mash the sweet potatoes, add all the remaining ingredients except cabbage and tomato sauce and water. This step can be done a few days ahead of time. Refrigerate until ready to use.

Preheat oven to 375 degrees F. Prepare a large pot of water filled about 1/-1/3 full. Heat to boiling.

Prepare cabbage by removing as much of the core as possible with a paring knife. Peel apart each leaf carefully and set into the pot of water. Cook about 5 minutes, drain.

Once cool enough to handle. Take each leaf and fill with about 1/4 cup of prepared potato mixture filling. Larger leaves can be cut into 2 by removing the hard “spine”. Smaller leaves can have the spine shaved down with a paring knife. Fold each leaf around the filling, folding in the sides and rolling up. Place seam side down in a 9″ x 12″ baking dish. Place filled leaves very close together in the baking dish. When you get to the very small leaves and you are out of filling, shred those leaves and add to the baking dish.

Pour combined tomato sauce and water over the dish and bake at 375 degrees F for 30 minutes. Cover with foil until ready to serve. Serves 14 as a side dish and 6-8 as a main course. Serve hot.


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Don’t Passover this recipe #1

A recipe the whole family will enjoy!

Matzo Meat Pie

1 large onion, chopped

3 T canola oil

1.5 lbs. ground chicken or turkey (can substitute beef or lamb)

1 t cinnamon

1/2 t allspice

2 T dark raisins or chopped prunes

2 T pine or walnuts (toasted till lightly browned in either a toaster oven or dry skillet)

1.5  cups chicken or beef broth

8 oz matzo farfel (or 5-6 sheets of matzo)

2 eggs, beaten

Preheat oven to 375 degrees F. Have a 9″ pie plate of 8″ square baking pan ready.

Heat oil in saute pan, add onions and cook until golden. Add meat and spices. Cook about 10 minutes, meat should be browned but retain moisture. Add raisins and nuts to combine and set aside.

Soak matzo farfel in broth to absorb liquid.

Press about 1/2 the soaked farfel in bottom of prepared pan. Place meat filling on top of bottom crush, Top with remaining farfel. Brush with beaten eggs.

Bake ~ 1/2 hour until top is golden. Serves 4-6

Can be made a day ahead . Cover with foil, reheat at 325 degrees F.

Note: Use your leftover meat from the seder in place of ground meat. Chop leftover meat in food processor and combine with cooked onions, raisins and nuts and spices. Follow remainder of recipe as is.

 


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Plum Delicious

Fruit Tart – This can be made with plums, apples, pears, peaches. It’s truly delicious.

1 3/4 cups all purpose flour (at Passsover substitute matzo cake meal)

3/4 cups walnuts (or almonds)

1/2 granulated sugar

6 T unsalted butter, cut into pieces (butter should be cold)

1 egg yolk

Approximately 2 lbs of ripe fruit, cut into small wedges

Preheat oven to 400 degrees F. In a food processor combine walnuts, sugar and butter. Process until walnuts are finely chopped. Add flour and egg yolk and process another few seconds until well combined with a sand-like texture.

Press about 1.5 cups of dough into a tart pan (9-10″) cover the bottom and go up the sides as well. Arrange the fruit in concentric circles on top of the dough, overlapping the wedges of fruit. Sprinkle remaining dough on top over the fruit.

Bake 45 minutes until top is browned. Remove from oven, cool about 10 minutes before serving.

Serves 4-6


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Lynn-Zer Torte for Passover

I have renamed this dessert for my mother Lynn who passed this recipe onto me. With a few modifications from the original I offer you…

Passover Linzer Torte

1/2 cup matzo cake meal or matzo meal
1/2 cup potato starch
1/2 cup butter, cut into tablespoons
1/2 cup canola oil
1/2 cup granulated sugar
1 cup almond meal (ground almonds)
1/2 tsp cinnamon
1 large egg
1 jar raspberry jam or preserves (about 16 oz)

Preheat the oven to 325 degrees F.

Combine cake or matzo meal with potato starch in the bowl of a food processor. Pulse several times to combine and to further crush the matzo meal. Add the butter and pulse to combine, then add the canola oil, sugar, cinnamon and egg. Process till well blended. The dough will be very sticky.

Spread 2/3 of the dough onto the bottom and sides of a 10″ tart pan (one with a removable bottom). You may want to wet your hands as you work with the dough.
Spread the entire jar of preserves over the dough in the tart pan.
Place the remainder of the dough into a plastic baggie. Cut off a corner of the baggie and pipe the remaining dough over the jam in a lattice pattern.

You may want to put a piece of foil under the tart pan while baking as sometimes the batter leaks a bit.

Bake for 1 hour and 15 minutes. Cool before serving.