The concept of a Passover without potatoes has been a long time in coming. I’m so glad that Aviva Kanoff has embraced it in her cookbook, The No-Potato Passover. Aviva takes us on a journey of food, travel and color, allowing us to think outside the spud with her internationally-inspired menus. Her recipes span the globe, from Jamaica to Morocco, Croatia to Hungary, and so many places in between. As an avid traveler, Ms. Kanoff takes us along on her travels through colorful pictures and unique recipes that are great for Pesach and all year long. With recipes like pesto chicken “pasta” and eggplant “lasagna” and desserts like chocolate chip biscotti and hazelnut cream cookies, you’ll almost forget you’re on the Passover diet!
Instead of the traditional carb-laden Pesach fare we are used to having, The No-Potato Passover cookbook focuses on healthy options, making use of quinoa, spaghetti squash, parsnips and other creative ingredients to give you original dishes that you will relish and enjoy. While Aviva’s recipes leave me truly inspired, I am personally unable to make most of them on Pesach due to my family’s dietary customs. Still, I look forward to making some of dishes throughout the year, including her heirloom tomato salad with honey basil vinaigrette, roasted garlic soup with flanken, stuffed zucchini blossoms, southwestern sweet ‘n spicy meatballs, strawberry glazed chicken, salmon croquettes with wild mushroom sauce, and coconut cream pie in a macaroon crust.
While The No-Potato Passover Cookbook is filled with colorful & vibrant imagery, I don’t feel that the design is up to par with today’s sophisticated & modern cookbooks. That aside, I think the recipes are truly unique and delicious. Many make use of hard-to-find Passover ingredients (like imitation soy sauce or mustard), however, they are easily adaptable during the year using readily-available ingredients.
The No-Potato Passover cookbook is the winner of The Gourmand Award for the Best Jewish Cuisine in 2012. It has been newly revised and edited just in time for Passover 2013.
As my Passover gift to you, Busy In Brooklyn is giving away a free copy of The No-Potato Passover Cookbook! To enter the giveaway, you must:
1. Share you favorite Passover recipe in the comments below.
2. Follow Busy In Brooklyn on Facebook.
Winner will be chosen at random on Wednesday, March 13th at 10:00 PM.
FREE SAMPLE RECIPES FROM THE NO-POTATO PASSOVER COOKBOOK:
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POACHED PEACH & CHICKEN SALAD
reprinted with permission from THE NO-POTATO PASSOVER by Aviva Kanoff
(February 2013, Hardcover, $29.99)
Ingredients:
¾ cup balsamic vinegar
2 sprigs fresh thyme
Kosher salt & ground black pepper
2 peaches (12 oz. total), halved & pitted
4½ tsp. olive oil
4 cups baby greens
Chicken:
1 lb. chicken breasts
1 tsp. salt
1½ tsp. paprika
1⁄8 tsp. garlic powder
1⁄8 tsp. onion powder
2 tbsp. honey
2 tbsp. olive oil
2 tsp. cumin
2 tsp. rosemary
salt & pepper
Directions:
1. Prepare a medium gas or charcoal grill fire. (Note: If you don’t have a grill, you can cook the chicken in a sauté pan in its marinade.)
2. Combine vinegar and thyme in a 2-quart saucepan. Bring to a boil over medium heat.
3. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to ¼ cup, about 6-9 minutes.
4. Cook peaches in the syrup for 2 minutes until soft. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.
5. Season chicken and grill or sauté in a pan until cooked.
6. In a medium bowl, toss the baby greens with the remaining 2½ tsp. oil and season to taste with salt and pepper. Arrange on a platter.
7. Top with the chicken and peaches. Drizzle with about 2 tbsp. of the reduced balsamic, adding more to taste. Season to taste with salt, pepper, and remaining juice from chicken and peaches.
Tip: Substitute chicken with 1/4 cup feta cheese for a dairy meal.
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CABBAGE SOUP WITH MATZOH MEATBALLS
reprinted with permission from THE NO-POTATO PASSOVER by Aviva Kanoff
(February 2013, Hardcover, $29.99)
Ingredients:
1 large onion, diced
4 garlic cloves, chopped
5 tbsp. canola oil
1 tbsp. sugar
4 tomatoes, diced
1 large green cabbage, chopped
8 cups chicken stock
1 tbsp. honey
2 cups tomato sauce
Matzo Meatballs:
½ cup matzo meal
½ lb. ground beef
3 eggs
salt and pepper
1 tbsp. oregano
1 tsp. cumin
Directions:
1. Sauté onion and garlic in canola oil until brown.
2. Add sugar and caramelize.
3. Add remaining ingredients and bring to a boil.
4. Let boil for 30 minutes and then simmer.
5. While the soup is boiling, mix all ingredients for the matzo meatballs.
6. Form into balls, then add the matzo meatballs to the boiling soup. Cook for 20 minutes.
Related Recipes:
I would really love to win this cookbook for my daughter who is into cooking.
I know ms. Kanoff personally and would like to say how proud I am of her and her accomplishments. She is one of the kindest & most caring human beings I have ever met. Her love of food, people and cultures are clear from her beautiful work. May she be zoche to continue positively effecting the world and Jewish cooking.
shakshuka! I eat it with matzoh instead of bread.
I love the cabbage soup w/ matzo meatballs. Yum!! What a wonderful giveaway!
Looks yummy. Any veggie ideas for a vegetarian granddaughter? No dairy either…and gluten=free too!
Thank you for offering this cookbook for us regular folk.
wow that salad looks delicious! my favorite pesach recipe is my mother’s macaroons!
Im following you on facebook
I love shnitzel made with ground walnuts
My favorite for pesach isna shredded apple kugel with whipped eggwhites
I already follow u on Facebook
Though we eat it during the year occasionally too, “tzibble mit eyeh” (eggs and onions) – way better on matzah than on challah for some weird reason!
I already follow you on facebook.
Apple Kugel
5-6 apples peeled cored and diced
5 eggs
1 cup matzoh meal
1 tsp cinnamon
3/4 cup sugar
1 cup orange juice
1/4 cup oil
mix all ingredients together and bake @ 350 degrees for 1 hour
Unlike this cookbook, my recipe uses lots of potatoes.It’s my Pesach Cholent. Grate 10 potatoes and 3 onions. Drain in a colander for about 15 minutes. In a large bowl, stir together the potato mixture, 3 eggs, l tsp. salt, 1/2 tsp. pepper. Put half of this mixture into crock pot. On top of that lay down 1 1/2 pounds
flanken or chuck, cut up into small pieces. Cover with the remaining potato mixture. My Pesach crockpot runs a little hot, so I start this on high (for about an hour), then I switch it to low until Shabbos lunch.
Are we meant to add another comment for the FB part of the entry? I do follow you on FB; it’s how I heard about this giveaway. :-)
My favorite recipe for passover is my grandmother’s charoset from Italy!
We do over do potatoes at passover :) The salad sounds so refreshing and light (one thing traditional passover food is NOT). The soup is a great twist on matzoh ball soup. I am excited to try it! Thanks.
I love Marcie Goldman’s chocolate covered matzoh. And Charoset is wonderful. Matzoh Brei too.
My favorite is matzoh pizza.
I already follow you on fb.
I like to make a healthier version of matzah lasagna, with whole wheat matzah, spinach, and mushrooms
I like you on Facebook
My favorite part of pesach are the homemade pesach lukshen!
I follow you on facebook!!
My favorite pesach recipe is either egg noodles since we don’t eat gebrochts the first 2 days (really since it is a family tradition on my husband’s side and he and my daughter just love them, lol) or meat knishes made with a potato/ egg white “dough”
YUM! I can’t wait to discover new and delicious recipes (esp vegetarean) this Pesach. This cookbook looks so fun and colorful!
xo
Sharon
i follow you on facebook
my favorite pesach food is chicken soup with “noodles”
I love my moms matza lasagna
My favorite pesach recipe is meatballs made with a tomato/pineapple/onion puree as sauce.
I already like BIB on facebook :)
I have small kids so matzo pizza is still a favorite in my house. Line an oiled pan with matzo. Add sauce and cheese. Bake at 350 until cheese is melted about 5 minutes. Results in happy kids!
Liked the page
I love my nutty chocolate chip cookies: ground nuts, eggs sugar vanilla and choc chips. Simple and yummy.
Wow this type of cookbook is right up my alley! I can’t even imagine no potatoes but loving the sounds of the recipes!
I would love to win a new cookbook, living on Cape Cod it is very difficult to find anything related to Passover or actually any related to the religion, so a new cookbook would be greatly appreciated.
I follow you on face book
CABBAGE SOUP WITH MATZOH MEATBALLS
My favorite pesach food is potato chip chicken!
Cool title, but despite the great potatoless recipes I’d miss potatoe at my meals.
Flourless chocolate cake!
My mother makes REAl gefilte fish- ground whitefish and pike stuffed in a carp. YUM!
roasted slices eggplant with olive oil and salt
Spinach Matz Lasagna
-1 jar of marinara sauce
-1/3 a cup ricotta cheese
-6 matzo sheets
-2 eggs
-1 package shredded mozzarella
-1 pckg spinach drained and defrosted
Preheat oven 350. Combine eggs, ricotta cheese, spinach and 1/2 cup of the mozzarella. Spray oil, Layer matzo, cheese spinach mixture then some sauce. Keep layering, on the top layer place more sauce and the rest of the mozzarella cheese on top. Cover with foil and bake for 45 minutes. Enjoy!
I love matza brei on the last day of pesach(We dont do Gebrokts:))
cheesecake, that’s my favorite pesach dish ;)
I’d love a new cookbook for pesach. It’ll give me inspiration.. and it’ll make me want to shlep out all my pots and pans!!
My favorite Passover recipe is an apple crisp. The topping is a combo of ground and chopped nuts mixed with coconut
my walnut chocolate cookies . addctive!
matzah lasagna!
Onion ribs
Choice of ribs
2 onions diced
1 cup of white sweet wine
3 T onion soup mix
Covered tightly baked at 350 for 3-5 hrs
Egg lokshen!
Melted chocolate banana pops
That cabbage soup looks amazing! I really hope to try it at some point throughout Pesach. Thank you so much for sharing these recipes!
My favorite Pesach recipe is my bubby’s brownie cake, but she wouldn’t be happy if I shared it lol. She’s very into “family secret recipes” which I’ll never understand, but I will honor her wishes.
I’m not on Facebook.
What is imitation mustard and where is it available. How important is it in your brisket recipe?
Since mustard is not Kosher For Passover, some companies make an imitation version. If you are not making this on Passover, go ahead and use regular mustard.
Love the cabbage soup with matza balls. Made it for shabbos to try put and it was a hit!
Loved the cabbage soup! Will be making it for PESACH !