PASSOVER on the Beach
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PASSOVER on the Beach
| Mon, 03-28-2005 - 3:56pm |
Passover is approaching! Browse through this recipe thread and please share your own too!
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It can be challenging to find ingredients that are both South Beach Dietâ„¢-friendly and kosher for Passover. If you have to cut a few South Beach corners to adhere to the traditions of this special occasion, feel free. By planning ahead and getting creative, however, you should be able to come up with some South Beach Dietâ„¢ dishes for your celebration. Here's a list of recipes to help you get started:
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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Smoked Whitefish Salad
Serves 2-3
Ingredients
1/2 pound smoked whitefish
1 hard-boiled egg
2 tablespoons cup chopped onion
2 tablespoons 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.
Susan :)
Spaghetti Squash Kugel (Dairy)
Serves 2
Ingredients
2 eggs
2/3 cup lowfat cottage cheese
1/8 teaspoon ground cinnamon
1 1/2 teaspoons sugar substitute
1/2 teaspoon vanilla extract
1 1/2 cups cooked, drained spaghetti squash (made from large spaghetti squash, halved lengthwise and seeded)
Instructions
Preheat oven to 350°. In a large bowl, beat eggs. Add cottage cheese, cinnamon, sugar substitute, and vanilla extract. Beat until well blended. To make the spaghetti squash “noodles,” place the squash halves, cut sides down, in a glass baking dish. Add 1⁄4 cup water and cover with plastic wrap. Microwave on high for 8–10 minutes until tender; cool slightly. Using a fork, scrape the squash strands into the bowl with the egg mixture; mix well. Pour into a casserole dish sprayed with cooking spray. Sprinkle with additional cinnamon. Bake 30 minutes or until set and lightly browned.
Susan :)
Gefilte Fish Terrine
Serves 24-30
Ingredients
3 logs frozen gefilte fish, defrosted
1 10-ounce package frozen chopped spinach, thawed and drained
1 tablespoon fresh dill, chopped
1 tablespoon prepared white horseradish
Instructions
Preheat oven to 350°F. Place three loaf pans inside a large roasting pan filled with 1 1/2 inches of water. Take one plain loaf of gefilte fish and divide it among the three pans. Pat it down. In a medium-sized bowl, mix one loaf gefilte fish with the spinach and dill. Divide among the three loaf pans and pat it down. Rinse the bowl and then mix the last loaf of gefilte fish with horseradish. Divide it among the three pans and pat it down. Bake for one hour. Remove pans from water bath to cool. Refrigerate. To serve, unmold and slice
Susan :)
Salmon with Horseradish Sauce
Serves 2
Ingredients
Horseradish Sauce:
1 3/4 cups horseradish root, trimmed, peeled, and chopped
1 cup + 3 tbsp water
1 tablespoons white vinegar
1 teaspoon sugar substitute
Salmon:
1 1/3 cups water
2/3 cups dry white wine
2 1/2 tbsp fresh lemon juice
2 1/2 tbsp sugar substitute
7 black peppercorns
4 large fresh dill sprigs
1 bay leaf
1 1/3 teaspoons salt
2 (3 to 4 ounce) salmon fillets with skin
1 tomatoes, sliced into 1/2-inch-thick rounds
1/3 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.
Susan :)
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.
Susan :)
Matzoh Ball Soup
Serves 2
Ingredients
1 1/3 egg whites
2 teaspoons vegetable oil
2 tablespoons water
1 3/4 tablespoons matzoh meal, whole wheat if possible
2 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 2 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.
Susan :)
Mixed Berry Compote
Serves 8
Ingredients
1/2 cup sugar substitute
1/2 cup water
1/2 pound assorted frozen berries, defrosted
Instructions
Place the water and sugar substitute in a saucepan and bring to a boil. Add the berries and simmer for 2 minutes.
Use the compote as a topping or side dish, or try serving it with fresh pears or nonfat plain yogurt.
Susan :)
Passover is going to be rough! I love the matzo, latkes, everything not SBD friendly. The spaghetti squash pancake recipe could satisfy my latke craving though. I got through easter (2 religions in my family) and my sister's easter candy is all over, in plain sight. Haven't tasted any but I have sniffed her reeses PB bunny a few times. Maybe I will make a few of these recipes to bring to my family's passover celebration though!
Pinkie
Pinkie what I do is still eat what I need to eat to make Passover special for me (It doesn't feel like Passover without some matzoh...
Susan :)
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