We have some delicious and family-friendly Passover recipes just in time for the start of Passover and Seder dinner this weekend!

Spring Vegetable Matzo Ball Soup

Try this delicious spin on traditional Matzo Ball soup!

Matzo Balls:

Ingredients (Makes About 24 matzo balls)

  • 1 cup quinoa flakes (see Note*)
  • 2 cups boiling water
  • 1 cup matzo meal (or 1 1/2 cups quinoa flakes for a gluten-free version)
  • 1/4 teaspoon salt, or more, to taste
  • Freshly ground pepper to taste
  • 1/2 teaspoon onion powder. optional
  • 1/4 cup light vegetable oil (like safflower)

Directions:

  1. In a large mixing bowl, cover the quinoa flakes with the water. Let stand for 2 or 3 minutes.
  2. Stir in the matzo meal (or additional quinoa flakes for GF), salt, pepper, optional onion powder, and oil. Mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
  3. Just before baking, preheat the oven to 275º F.
  4. Roll the matzo meal mixture into approximately 1-inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.
  5. Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until golden and firm to the touch; don’t let them brown.
  6. If making ahead of time, let the matzo balls cool completely, then cover until needed. Warm them briefly in a medium-hot oven or in the microwave, and distribute them among the soup bowls, allowing 3 or 4 matzo balls per serving.

*Note: Ancient Harvest Quinoa Flakes are now Kosher for Passover! If your local natural foods retailer doesn’t carry them, they can order a box or two for you. Or look for them online.

Soup:

Ingredients: (serves 8 to 10)

  • 1 1/2 tablespoons olive oil or other neutral vegetable oil
  • 1 medium onion, finely chopped
  • 1 medium potato, peeled and finely diced
  • 2 medium carrots, finely diced
  • 2 medium celery stalks, finely diced
  • Handful of celery leaves
  • 2 cups finely chopped cauliflower, optional
  • 32-ounce vegetable broth, low-sodium
  • Salt and freshly ground pepper to taste
  • 2 to 3 tablespoon minced fresh dill, or to taste

Directions:

  1. Heat the oil in a large soup pot. Add the onion and sauté over medium heat until golden.
  2. Add the potato, carrots, celery, and celery leaves, optional cauliflower, vegetable broth, and 2 cups water.
  3. Bring to a slow boil, then lower the heat and simmer gently, covered, for 15 minutes, or until the vegetables tender but not overcooked.
  4. Season with salt and pepper and remove from the heat. Allow the soup to stand off the heat for two hours or longer to develop flavor.
  5. Just before serving, add the dill and heat the soup through. Add more water if the vegetables seem crowded, then adjust the seasonings. Add the Matzo balls lastly and enjoy!

Spinach, Leek, and Potato Matzo Gratin

Ingredients (8 to 10 servings):

  • Salt and freshly ground pepper to taste
  • 8 medium potatoes
  • 1 cup raw cashews
  • 1 medium ripe avocado, pitted, peeled and cut into large chunks
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 2 large or 3 medium leeks, white and palest green parts only, chopped and well rinsed
  • 10 to 12 ounces baby spinach, rinsed
  • 2 tablespoons minced fresh dill, or 1 teaspoon dried
  • 1/4 cup matzo meal
  • Salt and freshly ground pepper to taste
  • 6 matzos
  • 1/3 cup pine nuts for topping, optional

Directions:

  1. Preheat oven to 350 degrees.
  2. Cook, bake or microwave the potatoes in their skins until just tender. When cool enough to handle, peel and cut into 1/4-inch-thick slices.
  3. Cover the cashews with 1 cup of boiling water in a heatproof bowl and let stand for at least 15 minutes. Drain the cashews, then combine with the avocado and lemon juice in a food processor. Process until smoothly puréed; drizzle enough water through the feed tube while the processor is running to give the mixture a thick, creamy texture.
  4. Heat the oil in a large skillet. Add the leeks and sauté over medium-low heat until golden. Add the spinach in batches, covering and cooking until wilted to make room for all of it. Stir in the cashew cream, dill and matzo meal. Season with salt and pepper.
  5. Break each matzo in half, and place in a shallow container. Cover with room-temperature water in a shallow container until slightly pliable (don’t let them get mushy), about 2 minutes; drain. Lightly oil a 9- by 13-inch casserole dish.
  6. Layer the casserole as follows: line the bottom with a layer of matzos, using two matzos per layer. Follow with a layer of potato slices, half of the spinach mixture, and another layer of matzos. Repeat, ending with a layer of matzo.
  7. Bake for 30 to 40 minutes, or until top is golden with spots of brown. Let stand for 10 minutes, then cut into squares to serve. If you will be topping with pine nuts, sprinkle them over the top about 10 minutes or so before the gratin is done, to allow them to get lightly toasted.

And for dessert…..

Carrot-Apple Pudding

Ingredients (serves 6-8):

  • 1/3 cup quinoa flakes
  • 5 large carrots, grated
  • 2 medium apples, peeled, cored, and grated
  • 1/3 cup raisins
  • 2 tablespoons safflower or other neutral vegetable oil
  • 1/4 cup sweet Passover wine (or substitute
  • pomegranate juice, or similar no-sugar dark red juice)
  • 1/4 cup natural granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice or nutmeg

Directions:

  1. Preheat the oven to 350º F.
  2. Combine the quinoa flakes with 2/3 cup boiling water in a heatproof bowl. Let stand while the other ingredients are being prepared.
  3. Combine all the ingredients in a mixing bowl. Pour in the quinoa flakes and mix well.
  4. Pour into an oiled 9- by 5- by 3-inch loaf pan. Cover and bake for 40 minutes. Uncover and bake another 30 to 40 minutes, or until the top is nicely browned and crusty. Let cool. Slice and serve warm or at room temperature.

Infants can enjoy Passover too with this delicious and simple recipe!

Sweet Potato Puree (for infants 4-6 months)

Ingredients:

  • 2 large sweet potatoes (about 13 ounces each)
  • 2 tablespoons water, formula, or breast milk

Directions:

  1. Preheat oven to 400°.
  2. Pierce each potato several times with a fork. Bake at 400° for 55 minutes to 1 hour or until tender. Cool 45 minutes or until cool enough to handle.
  3. Peel sweet potatoes. Place flesh in a food processor; process until smooth, adding 2 tablespoons water, formula, or breast milk, 1 tablespoon at a time, to reach desired consistency.

Chag Pesach Sameach!

 

Written by: Dana Stretchberry

 

Sources:

Recipe Adaptation

http://www.vegkitchen.com

www.huffingtonpost.com

http://www.myrecipes.com/recipe/sweet-potatoes

images:

http://www.vegkitchen.com

www.huffingtonpost.com

www.babybullet.org