* Passover recipes *
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| Mon, 03-29-2004 - 8:40pm |
Just getting these from the SBD site!
Phase 1 ![]()
Smoked Whitefish Salad![]()
Spaghetti Squash Kugel (Dairy)![]()
Gefilte Fish Terrine![]()
Salmon with Horseradish Sauce![]()
Crown Roast of Lamb with Rosemary
Phase 2![]()
Matzoh Ball Soup![]()
Mixed Berry Compote
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Phase 1
Smoked Whitefish Salad![]()
Serves 5
Ingredients
1 pound smoked whitefish
2 hard-boiled eggs
1/4 cup chopped onion
1/4 cup mayonnaise (pareve)
Instructions
Skin and bone the whitefish. Mash the fish and the eggs with a fork. Add onion and mayonnaise and combine well. For a smoother consistency, process in a food processor. Chill.
Start weight: 188/Current weight: 135.5/Goal weight: 130
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Edited 3/29/2004 9:49 pm ET ET by cl-its_me_susan


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Phase 1
Susan :)
Susan :)
phase 1
Salmon with Horseradish Sauce
Serves 6
Ingredients
Horseradish Sauce:
1 3/4 cups horseradish root, trimmed, peeled, and chopped
1/2 cup water
3 tablespoons white vinegar
1 tablespoon sugar substitute
Salmon:
4 cups water
2 cups dry white wine
1/2 cup fresh lemon juice
1/2 cup sugar substitute
20 black peppercorns
12 large fresh dill sprigs
2 bay leaves
4 teaspoons salt
6 (3 to 4 ounce) salmon fillets with skin
3 tomatoes, sliced into 1/2-inch-thick rounds
1 cucumber, thinly sliced
Instructions
To make the horseradish sauce, blend all ingredients in a food processor until almost smooth. (Can be prepared up to one week ahead. Cover and refrigerate.)
Combine water, wine, lemon juice, sugar substitute, peppercorns, dill sprigs, bay leaves and salt in a large skillet over medium-high heat. Bring to boil, stirring occasionally until sugar substitute and salt dissolve. Reduce heat to medium-low. Add salmon fillets; cover and simmer 3 minutes. Turn salmon over. Cover and simmer until just opaque in center, about 3 minutes. Cool 5 minutes. Place salmon and marinade into a large glass baking dish. Refrigerate until cold, at least 3 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Using large spatula, lift salmon from marinade; transfer to plates. Remove skin, if desired. Garnish with tomatoes and cucumber slices. Serve with horseradish sauce.
Copyright © 2004 Waterfront Media, Inc. All rights reserved.
Susan :)
phase 1
Crown Roast of Lamb with Rosemary
Serves 5
Ingredients
1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons chopped fresh oregano
1 tablespoon salt
2 teaspoons ground black pepper
1 lean crown roast of lamb consisting of 14 chops (which are two 7-rib racks of lamb tied together)
Olive oil
Fresh parsley (for garnish)
Instructions
Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt, and black pepper in small bowl. Place crown roast of lamb on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium-rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).
Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.
Copyright © 2004 Waterfront Media, Inc. All rights reserved.
Susan :)
phase 2
Matzoh Ball Soup
Serves 6
Ingredients
4 egg whites
2 tablespoons vegetable oil
2 tablespoons water
1/3 cup matzoh meal, whole wheat if possible
6 cups fat-free chicken stock
Chopped fresh parsley (for garnish)
Dash of black pepper (for garnish)
Instructions
In a small bowl, beat egg whites with an electric mixer until just foamy. Combine with vegetable oil and water. Add matzoh meal and blend well. Cover bowl and refrigerate for 20 minutes. While the matzoh mixture is chilling, fill a 4-quart pot with water and bring it to a boil. Reduce the heat slightly so the water remains at a low boil. Using your hands, form 6 balls of the matzoh meal mixture and drop them into the water. The balls will sink and then float. Cover the pot and cook for 30 minutes. While the balls are cooking, pour the chicken stock into a saucepan and heat over medium-low heat. When the balls are done, add them to the chicken stock. Garnish with chopped parsley and black pepper.
Copyright © 2004 Waterfront Media, Inc. All rights reserved.
Susan :)
phase 2
Susan :)
geri
This would be a lot easier to stick with if I wasn't making two seders - for my side and then his side. The "traditional" foods are so starch-filled. Today alone I made a sweet kugel, a salt and pepper kugel, a vegetable farfel kugel, vegetarian kishke and compote. I love the Passover foods, too. I am hoping that I can just stay where I am and not gain.
I will do the best I can, and get back on the SBD after Passover.
Dina
Susan :)
Spinach Ricotta Pie
1/3 c olive oil
1 lg onion -- thinly sliced
1 lb spinach cut into ribbons and thoroughly dried
1 1/2 c ricotta cheese
4 eggs
1 c feta cheese -- crumbled
1 T dried oregano
salt & pepper to taste
1. Preheat oven to 375
2. Heat oil in a heavy pot over high heat
3. Add onions and saute until translucent -- about 3 min.
4. Add spinach in batches if necessary -- saute until just wilted.
5. Lightly beat the ricotta and eggs together in a bowl.
6. Add the spinach mixture, feta, oregano and salt and pepper
7. Mix thoroughly.
8. Pour into a greased 9x13 pan
9. Bake for about 40 min. until the top is lightly browned.
10. Serve warm or at room temp.
Enjoy!
geri
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