I’ve been stressing about Passover cooking. My 18-year-old son became vegan a few months ago, and I’m afraid my usual menu plan might leave him hungry. Because of the prohibitions against seeds and legumes (kitniyot) in the Eastern European (Ashkenazi) Jewish Passover tradition, vegan staples like lentils, beans and sesame are off the table. Fortunately, my friend Rena Reich came […]
I made this recipe for the first time last Passover, when I was looking for something new to spread on the matzah. You may want to double this one, as it goes fast. Ingredients: 1-2 tablespoons oil 1 onion 6 mushrooms handful of fresh parsley handful of nuts, like pecans or walnuts. Instructions: Chop onions […]
Most Passover cakes require separating eggs. If you grew up kosher, you may remember cakes with a layer of sticky goo at the bottom. But these cakes, from potato starch are mixed in one bowl. You can’t get simpler than that. And before you ask, many baking powders are certified kosher for Passover.
These flourless, gluten-free cake recipes were developed by Malky, who runs an email list for Jewish homemakers.
Fresh chard is coming into season and the markets are full of this bright green delicacy.
Chard can be used in any recipe calling for spinach. The only difference is that the white stalks take longer to cook than the green, leafy parts.
I sauteed these, based on a recipe by Anna Wintour in The New Vegetarian Epicure.
Wednesday is Recipe Day at Cooking Manager.For the next few weeks I’ll be sharing gluten-free, Passover recipes.
Matzah balls are the classic accompaniment for Passover soups, but these gluten-free egg noodles make a tasty alternative. I make a double batch before the holiday and they keep all week long. But they usually get eaten first.
Passover Egg Noodles
- 4 eggs
- 4 tablespoons cold water
- 1 tablespooon potato starch (for gluten-free) or matza cake flour.
- Dash of salt
Wednesday is Recipe Day at Cooking Manager. For the next few weeks I’ll focusing on recipes that are kosher for Passover, as well as gluten-free. This recipe was submitted by reader Devo:
Here is a recipe I made once for a medieval feast. You can use any combination of root vegetables in place of the turnips, carrots, or parsnips.
Rapes in Potage
In Jewish communities across the globe, stores are stocking shelves with Kosher for Passover (KFP) products. And people with celiac disease, or their parents, whether Jewish or not, are stocking up on KFP foods for their children. What’s the connection?
The central food of the week-long Jewish holiday of Passover is matzah. Matzah can be made of any of five species: barley, oats, rye, spelt and wheat. Wheat is the only kind generally available. Because of the quantities required and the strict rules surrounding its production, matzah is generally made in a separate factory.
Eating matzah is an important part of the Seder, the festive meal served on the first night of Passover. This doesn’t concern non-Jews with celiac. What’s important for celiac sufferers is the prohibition against leavened foods, or chametz.
My mother made borscht frequently. My father enjoyed it, me not so much. She served it hot with quarters of cubed potato for a meat meal, and cold with sour cream for a dairy meal. When my husband bought more beets than I knew what to do with, I decided to make borscht too. Then […]
Tuesday on CookingManager.Com is for Time-Saving Tips and Techniques.
With a round of Jewish holidays on the way, I have a lot of cooking ahead of me. Advance preparations can help things run smoothly. (I think you’ve heard that before.)
- Make room in your refrigerator, freezer and pantry. Categorize as follows: