Passover Sandwich Rolls

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Passover Sandwich Rolls

3 Comments 03 April 2012

If you  get sick of Matzoh, then this is a quick way to disguise that cardboardy crunch.

Serve with sliced tomato and cheese, tuna fish, egg salad, or even a hamburger!

Ingredients for this Pesach Recipe:

  • 2/3 cup of water
  • 1/3 cup of oil
  • 1 tsp of sugar
  • 1/4 tsp salt
  • 1 cup of matzo meal
  • 3 eggs

Pesach Recipe: Directions for preparation:

  1. Preheat oven to 375 degrees
  2. Boil water, add salt,oil, matzo meal and sugar
  3. Stir, and remove from heat.
  4. Beat eggs into mixture one at a time.
  5. Spoon batter onto sprayed parchment paper into smal mounds.
  6. Bake 1 hour at 375 degrees.
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Two Hearty Easy Ratatouille Recipes- Weeknight or Holiday

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, Passover Recipes

Two Hearty Easy Ratatouille Recipes- Weeknight or Holiday

No Comments 03 April 2012

I love using fresh ingredients on Passover. I personally prefer it over trying to concoct new recipes with matzo farfel. Although many Jewish families don’t eat rice on Passover, ratatouille is equally delicious heaped on top of a matzo cracker as a side dish to any meal. These two delicious pareve ratatouille recipes are hearty and work well with a dairy or meat meal. Enjoy!

I love using fresh ingredients on Passover. I personally prefer it over trying to concoct new recipes with matzo farfel. Although many Jewish families don’t eat rice on Passover, ratatouille is equally delicious heaped on top of a matzo cracker as a side dish to any meal. These two delicious pareve ratatouille recipes are hearty and work well with a dairy or meat meal. Enjoy!

Skillet Sauteed Ratatouille

Yield 4 to 6 servings

Time 30 minutes

Mark Bittman’s Ratatouille
Ingredients:
  • 1 large or 2 medium eggplants
  • 1/3 to 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 medium zucchini, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon minced garlic
  • 2 medium tomatoes (or 3 canned plum tomatoes, drained), roughly chopped
  • 1/2 cup minced fresh parsley or basil leaves, for garnish.

Method

  • 1. Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse, drain and pat dry.
  • 2. Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.
  • 3. Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.

Roasted Ratatouille

by Epicurious:

  •  bulb fennel, stalks discarded
  • 3 red bell peppers, pierced with tip of knife
  • 3 yellow bell peppers, pierced with tip of knife
  • 2 medium zucchini, quartered
  • 1 medium eggplant, quartered
  • About 1/2 cup extra-virgin olive oil
  • 1 head garlic
  • 2 cups tomato sauce
  • 1 tablespoon fresh basil, chopped
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh marjoram, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar

How to:

Preheat oven to 350°F.In large saucepan over moderately high heat, bring 2 quarts salted water to boil. Add fennel and boil until tender, about 10 minutes.Meanwhile, rub red and yellow peppers, zucchini, and eggplant with olive oil and transfer to large baking sheet. Cut off top 1/2 inch from garlic head. Wrap in foil and transfer to baking sheet alongside vegetables.When fennel is tender, use tongs to transfer to sheet and rub with oil. Roast vegetables, turning occasionally, until tender and slightly browned, 30 to 40 minutes.Transfer roasted peppers to large bowl and cover with plastic wrap. Let all vegetables stand until cooled slightly, about 10 minutes. Peel and deseed peppers, then finely dice. Remove seeds from zucchini and finely dice. Finely dice eggplant. Core fennel and finely dice.In large saucepan over moderately high heat, combine diced roasted vegetables and tomato sauce. Squeeze garlic from skins into pan. Simmer mixture, uncovered, stirring occasionally, until thickened with very little liquid remaining, about 10 minutes.Stir in basil, thyme, marjoram, salt, pepper, balsamic vinegar, and remaining 1/4 cup olive oil. Serve immediately.


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