PASSOVER: Start New Traditions With These Recipes
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Passover begins at sunset on Monday, March 25th and continues for seven days. Observant Jews celebrate the first two nights with seders, featuring recipes that have been in their families for generations.
But how about some 21st-century Passover recipes—if not for a seder, then for the other five days? There are more than 60 modern, creative Passover recipes in a new cookbook, Passover Made Easy. Some of the recipes that are calling out to us: |
There’s plenty of time to pick up a copy and plan for Passover. Photo courtesy Passover Made Easy. |
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The easy to prepare, sure to please original recipes were developed and tested by best-selling cookbook author Leah Schapira (Fresh & Easy Kosher Cooking) and co-founder of CookKosher.com, an online kosher recipe exchange; with Victoria Dwek, managing editor of Whisk, a kosher food magazine. Pick up a copy for yourself or as a gift: it’s just $10.87 on Amazon.com. There are fascinating culinary tidbits, useful preparation tips, full-color photos for each dish, step-by-step plating and food styling secrets, and a wine pairings and Seder wine guide. As a bonus, all but four of the 60 recipes in the book are gluten-free. And of course, the recipes can be enjoyed all year long. Here’s one recipes from Passover Made Easy to start you off; next week, we’ll publish Matzaroni, the mac-and-cheese alternative: |
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RECIPE: EGGPLANT WRAPPED CHICKEN Ingredients Eggplant |
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Preparation 1. PREHEAT oven to broil. Grease a baking sheet. Cut eggplant lengthwise, 1/4-inch thick, to get 6 or 7 slices. Reserve remaining eggplant scraps. Place eggplant slices on prepared baking sheet. Brush slices with oil and season with salt and pepper. Broil 5 minutes per side, until second side is beginning to brown. The slices should appear as if they were fried. Remove and set aside. 2. PREHEAT oven to 350°F. Peel and finely dice remaining eggplant to obtain ½ cup diced eggplant. Heat oil in a sauté pan over medium heat. Add onion, garlic, and diced eggplant and sauté until soft, about 5-7 minutes. 3. COMBINE onion mixture with ground meat in a small bowl. Season with salt and garlic powder. 4. SEASON chicken thighs with salt and pepper. Place a tablespoon of the meat mixture into each thigh and roll up to close. Roll an eggplant slice around each stuffed chicken thigh. Place, seam side down and close together, in a baking pan. Cover and bake for 2½ hours. Serve with mashed potatoes or your favorite Passover-approved grain,* and your favorite green vegetable, steamed or sauteed lightly with garlic. *Grains forbidden during passover include barley and all types of wheat. Grains such as quinoa and rice were not known during biblical times so are not forbidden. Extremely religious people will avoid any grain.
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