Category: Passover

French Fried Chicken Nuggets

I would imagine there are about as many Pesach minhagim as there are recipes. Each family has their own book of standards and mine is no different. Thankfully, my husband’s family grew up similar to mine so I don’t have to go eating shmaltz or anything! I always considered myself lucky that my family wasn’t that strict, but I guess compared to some people they are. Basically, we use nut oil, peel all fruits & veggies, use liquid sugar and salt (no other spices). The only processed foods that we buy are orange juice, chocolate, potato chips and lady fingers.

On the days leading up to Pesach, once the kitchen has already been cleaned, my mom likes to use many of the processed kosher for Pesach (non-gebroks) products in her cooking. This way, we don’t feel like we are eating Pesach food too early, and we don’t have to eat pizza out of a plastic bag on the front stoop. The following recipe is great for those who use processed ingredients on Pesach, and for those who only eat it before. The instant mashed potato flakes form a crust on the chicken that tastes similar to french fries. It also reminds me of tater tots.

 

French Fried Chicken Nuggets

1 pkg chicken breasts
2 cups instant mashed potato flakes
2 eggs
onion powder, to taste
salt, to taste
pepper, to taste
oil, for frying

Method:

Trim chicken cutlets and cut into bite sized pieces. Set up a dredging station with separate plates of chicken, whisked eggs and potato flakes. Season the potato flakes with onion powder, salt and pepper. With tongs, dip the chicken into the eggs and then the flakes. Place in a pan of sizzling hot oil. Fry on each side until golden. Place on paper towels to absorb excess oil.

1 year ago: breaded gefilte fish patties

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Pizza Omelette

You know how they say “necessity breeds innovation?” That’s kind of how this pizza omelette was born.  It was one of those days where I just could not look at another salad, but I also could not eat any bread. (You all might be feeling something quite similar in a couple of weeks!). The thought of pizza was making my mouth water and I had no portobello mushrooms to stuff with cheese. I ransacked the refrigerator until it hit me – the humble egg. Why not use it to make a crust? And the rest is history! I can’t count how many times I’ve made this since.

So when Pesach comes around and you’re craving some pizza, go ahead and whip up this easy recipe. It really hits the spot! You can also check out my updated Passover category for more Pesach recipes!

 

Pizza Omelette

3 eggs
salt and pepper, to taste
marinara, tomato sauce or ketchup
mozzarella cheese, shredded
cheddar cheese, shredded
olives, or toppings of choice

Method:

Check eggs for blood spots and whisk well. Season with salt and pepper. Heat up a 7″ frying pan* with cooking spray. Pour egg mixture into pan and let it cook until it sets around the edges. Flip the omelette, taking care that it does not break. Remove the omelette from the pan and set on a baking sheet. Top with tomato sauce, cheese and toppings of your choice. Bake at 400 until cheese is browned and bubbly.

*If you use a bigger pan, you may want to add a few more eggs to keep the “crust” substantial. If it’s too thin, the pizza will fall apart.

VARIATION: spice up your pizza “crust” with herbs and spices for added flavor.

1 year ago: perfect pareve french toast

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Cheesy Stuffed Mini Peppers


At one of our Chanukah parties recently (was Chanukah really that recent? It feels like ages ago!), my sister in-law decided to bring over some food for the low-carb dieters at the party. I was really intrigued by her idea of making stuffed shells without the pasta. Mini peppers stand in as a great replacement, adding color and sweetness to the dish. I decided to whip up my own variation by peppering up (pun intended!) a version of my mom’s famous lasagna recipe. Truth be told – I still made some stuffed shells for my pasta-loving kids, but I was more than satisfied with my lighter and lower-carb variation.

Cheesy Stuffed Mini Peppers

1 15 oz. container ricotta or reduced fat cottage cheese
1/2 cup parmesan cheese
1 egg
1/4 tsp basil
1/4 tsp oregano
pinch of nutmeg
salt and pepper, to taste
1 10 oz. box frozen chopped spinach, thawed and squeezed to remove water
1 bag sweet mini peppers
1 jar marinara sauce
1 8 oz. bag shredded mozzarella cheese

Method:

Preheat oven to 375. In a bowl, mix cheeses, egg, spices and 1/2 of the spinach. Pour half of the marinara sauce into a 9×13 pan. Dot with remaining spinach. Cut the tops off the mini peppers and remove the veins and seeds. Fill with cheese mixture and place in the pan on top of the marinara sauce. Pour remaining 1/2 jar of sauce over the peppers and sprinkle with mozzarella. Bake, covered, for 30 minutes, or until peppers begin to soften. Uncover and bake for an additional 10 minutes, until the cheese is browned and crisped around the edges.

VARIATION: For traditional stuffed shells, use large shell pasta in place of the mini peppers.

1 year ago: spinach pasta

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Green Guacamole

I’m embarrassed to tell you how old I was when I first ate avocado. I was scared to try it for the longest time. But once I did, I was hooked. It’s buttery taste and creamy texture lends itself well to a variety of applications from breads and salads to desserts and pastries. Avocados don’t just taste good, they’re good for you too! They’re rich in healthy monounsaturated fat, folate, potassium, as well as many vitamins. As for me, I’m catching up on lost time. This guacamole is just one preparation that I enjoy!

Green Guacamole

2 avocados
1/2 green bell pepper, finely diced
1 jalapeno, seeds and veins removed, minced
1 scallion, chopped
juice of 1 lime
1 tbsp olive oil
kosher salt, to taste
cilantro, optional
chips, for serving

Method:

Peel and diced 1 avocado. Add to a bowl and mash. Peel and dice the second avocado and add to the bowl without mashing. Add peppers, jalapeno, scallions, olive oil, lime and salt and mix to combine. Add chopped fresh cilantro, if desired (I’m not a fan of cilantro so I leave it out, but it is a classic accompaniment to guacamole, so if you like it, go ahead and put it in!) Serve with chips.

NOTE: If jalapenos are too hot for your taste, use a long hot green pepper instead.

TIP: Always wear gloves when deseeding a chile pepper as capsaicin (the chemical that gives peppers their heat) can stick to your hands. Since capsaicin is only found in the seeds and veins, you can control the heat factor by eliminating some, or all, of the seeds.

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Sea Bass en Papillote

En Papillote is French for “in parchment.” It is a popular method of baking fish by steaming it inside a folded pouch. Since the fish cooks in its own juices, all the flavors are concentrated, resulting in a light and tasty product. Typically, parchment paper is used to seal in the moisture, but foil can also work.

Classic en papillote preparation is done by folding the parchment paper over the fish and then sealing the edges by folding the parchment tightly all around. An assortment of vegetables is usually added, along with citrus and fresh herbs. You can experiment with different types of fish (whole or fileted) and veggies to suit your taste.

Sea Bass en Papillote

1 filet of sea bass (or any white fish)
1 bunch fresh dill
1 lemon
1/2 red bell pepper, sliced
extra virgin olive oil
dry white wine
salt and pepper
parchment paper

Method:

Preheat oven to 400 degrees. Cut a rectangular piece of parchment paper and fold it along the center. Rinse sea bass and pat dry. Place fish on one side of the parchment and season with salt and pepper. Top with fresh dill and lemon slices. Place red pepper slices closely around the fish. Drizzle peppers and fish with olive oil and a splash of wine and finish with a touch of salt and pepper. Fold the parchment over the fish and starting from either corner, begin sealing the pouch by twisting or folding the parchment all around. Place the pouch inside a pan and bake for 20 minutes. Remove from oven and cool for several minutes. Open the parchment (careful of the hot steam) and serve!

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