All year long, I’ve been offering up soups, salads, entrees and desserts that are easy and delicious. With Passover coming up soon, Jewish cooks everywhere are in a panic, looking for recipes and ideas that work for the week-long holiday. Well, look no further. Here are seven Nosh Pit recipes that are perfect for Passover, with little or no changes made at all. Plus, stick around until the end and I’ll share a recipe for something that will become a Passover (and year round) staple.
– This recipe needs no changes for Passover, and it is a great staple for the seder meals or everyday.
– To adapt this recipe for Passover, just skip dredging the beef in flour, and brown it directly in the oil. It won’t make a huge difference in the final product. This stew will be a welcome, flavorful addition any night of Passover.
– All the main ingredients work in this dish for Passover, but instead of using soy sauce and sesame oil to flavor, experiment with other spices and herbs.
– Another recipe that needs no adaptation for Passover. I’m a huge fan of chicken soup (especially with matzah balls!) but a little change is welcome too. Use up the last of the winter leeks in this hearty dish.
– Over the past few years quinoa has become the hot new dish on Passover. It is nutty, toasty, and a welcome change from heavier potato dishes. This recipe needs no adapting, so enjoy as is!
– I’m already hoping to make this recipe again over Passover, because it is so fun and tasty. To adapt, just coat the chicken in matzah meal instead of bread crumbs – it will still have a nice, crispy crust.
– This fun soup would be a great meal for any day of Passover. To adapt it for the holiday, omit the rice (if you don’t eat kitniyot) and use matzah meal in the meatballs instead of bread crumbs.
You didn’t think I would leave you without a new recipe, did you? While I honestly don’t believe that cooking for Passover has to be hard, there are some things that are a touch challenings. One of them is having to switch up some of the brands for staple ingredients, like ketchup, mayonnaise, juice, margarine, etc. For some reason, which I have yet to figure out, Passover mayonnaise is always found lacking. So just make your own instead! This version keeps about a week, so make it the day before the holiday begins, and keep it for use throughout.
If you don’t have a blender or food processor (or even immersion blender) for Passover, you can make this by hand, with a whisk and some serious elbow grease – it’s what I did, because I’m strange.
2 egg yolks
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 1/2 cups vegetable oil
Whisk or blend together the egg yolks and salt, garlic powder, sugar and pepper.
Mix the lemon juice and vinegar together and add half of it to the egg mixture. Whisk or blend vigorously to combine.
Begin to add the oil, just a few drops at a time, whisking or blending continously, until the mixture begins to thicken and lighten a little.
Add the oil in a thin but steady stream, whisking or blending constantly, until half of the oil is incorporated.
Add in the rest of the lemon juice/vinegar mixture and combine well.
Continue adding the rest of the oil in a thin stream until all of it is incorporated. Store tightly covered in the fridge for up to a week.