Passover recipes to share

APPLE-NUT HAROSET

Yield: 12 servings

Ingredients

• 4 Gala or McIntosh apples (2 pounds), peeled, cored, seeded and chopped

• 2/3 cup chopped almonds

• 3 tablespoons granulated sugar, or to taste

• 1/2 teaspoon cinnamon

• Grated zest of 1 lemon

• 4 tablespoons sweet wine (port is ideal)

Instructions

Combine all the ingredients, mixing together thoroughly. Add a little more wine as needed. Chill before serving.

Per serving: 83 calories; 3 g fat; no saturated fat; no cholesterol; 1 g protein; 13 g carbohydrate; 10 g sugar; 2 g fiber; 1 mg sodium; 21 mg calcium.

— Adapted from “Jewish Holiday Cookbook” by Joan Nathan

 

MOROCCAN-INSPIRED SPINACH

Yield: 6 to 8 servings

Ingredients

• 2 large bags spinach, washed and cut in small pieces

• 2 cloves garlic, minced

• 1/4 cup olive oil

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• Salt

• Juice of 1 lemon

Instructions

Cook the spinach in salted water just until wilted. Drain and squeeze out as much water as possible; this is important. This entire step can be eliminated if you have a 14-inch skillet or larger.

In a skillet, sauté the garlic in the oil until golden. Add the spinach, cumin, paprika and salt to taste. Cook until wilted (if you skipped Step 1). Add the lemon juice.

Per serving: 79 calories; 7 g fat; 1 g saturated fat; no cholesterol; 2 g protein; 3 g carbohydrate; no sugar; 1 g fiber; 41 mg sodium; 54 mg calcium.

— Adapted from “Jewish Holiday Cookbook” by Joan Nathan

 

GREEK LEEK PATTIES

Yield: 12 servings

Ingredients

• 2 pounds leeks

• 2 large boiling potatoes (not russets), peeled

• 3 large eggs, beaten

• 3 tablespoons matzo meal

• 1/2 cup grated Romano or Parmesan cheese

• Salt and pepper

• Vegetable oil for frying

Instructions

Wash the leeks carefully, slicing them vertically to remove all of the grit. Dice the white base and the palest green part of the leaves. Parboil in salted water for 5 minutes. Drain.

Boil the potatoes until they are soft. Drain and cool. Using a potato masher or food processor, mash the potatoes. Add the leeks, blending them in well. Add the eggs, matzo meal, cheese and salt and pepper to taste. Form this mixture into 12 patties.

Pour oil 1/2-inch deep in a heavy frying pan. When the oil reaches 375 degrees, drop the patties into the oil, 2 or 3 per batch. Fry until golden brown on each side. Drain on paper towels.

Per serving: 119 calories; 4 g fat; 2 g saturated fat; 51 mg cholesterol; 5 g protein; 16 g carbohydrate; 2 g sugar; 2 g fiber; 87 mg sodium; 71 mg calcium.

— Adapted from “Jewish Holiday Cookbook,” by Joan Nathan

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