*Passover Recipes*
Find a Conversation
| Sun, 04-06-2008 - 8:02am |
Smoked Whitefish Salad (Phase 1)
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.
Spaghetti Squash Kugel (Dairy) (Phase 1)
Serves 2
Description
Try this take on traditional kugel, which uses nutrient-dense spaghetti squash in place of egg noodles.
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.
Nutritional Information:
168 calories
8 total fat (2 g sat, 6 g mono)
215 mg cholesterol
11 g carbohydrate
16 g protein
2 g fiber
394 mg sodium



Pages
Gefilte Fish Terrine (Phase 1)
Serves 24-30
Description
Traditional gefilte fish get a makeover in this recipe. This classy rendition is just right for pampering all of your Seder guests.
Crown Roast of Lamb with Rosemary (Phase 1)
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.
Nutritional Information:
355 calories
26 total fat (6 g sat, 20 g mono)
122 mg cholesterol
3 g carbohydrate
39 g protein
0 g fiber
1505 mg sodium
The South Beach Diet Seder
(Published 03/23/07) Passover is an eight-day holiday commemorating the exodus of Jewish people from slavery in Egypt, and it includes the observance of the Seder meal. During the Seder, which takes place on the first and second days of the holiday, certain foods are consumed to symbolize the hardships faced on the road from Egypt.
While traditional Passover foods are high in refined-flour products and saturated fat, the South Beach Diet® was designed to accommodate special occasions, such as Passover, when religion dictates most of what is eaten. So, feel free to enjoy your holiday traditions. That said, it's also helpful to make some substitutions to your meal to help keep you on track.
Here are six ways to savor a South Beach Diet™-friendly Seder:
Gefilte Fish with Horseradish
Serving Size: 12 Servings
Time to Make: 45 minutes + 3 hours/Overnight
Ingredients:
5 cups vegetable broth
5 cups water
½ pound pike fillets, cut into chunks
½ pound whitefish fillets, cut into chunks
½ pound carp fillets, cut into chunks
1 small onion, quartered
1 small carrot, halved crosswise
1 sheet whole-wheat matzoh
1 large egg
1 teaspoon sugar substitute
1 teaspoon salt
1/8 teaspoon ground white pepper
¼ cup prepared horseradish
How to Prepare:
Bring broth and water to a simmer in a large saucepan.
Meanwhile, process fish fillets in food processor until finely chopped and smooth.
Transfer to a large bowl; set aside.
Place onion, carrot, and matzoh in the food processor, and process until finely chopped; add to reserved fish.
Add egg, sugar substitute, salt, and pepper; stir to combine.
Using 1/3 cup of fish mixture for each patty, form 12 (3-inch) patties.
Carefully lower fish patties into the simmering broth.
Cover and simmer gently until cooked through, about 20 minutes.
Using slotted spoon, remove patties and place in single layer in large baking dish.
Pour enough of the cooking liquid over the fish to just cover.
Refrigerate, covered, until chilled, about 3 hours or overnight.
Remove patties from broth.
Serve chilled with prepared horseradish on the side.
Haroset (phase 2)
Prep Time:
And, still a few more:
Squash and Tomato Tian
This recipe is from The South Beach Diet Parties & Holidays Cookbook
3 tsps extra-virgin olive oil
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 medium zucchini, thinly sliced
3 medium yellow squash, thinly sliced
6 plum tomatoes, thinly sliced
Heat oven to 400 degrees farenheit.
Flourless Chocolate-Orange Torte (Phase 3)
Prep Time: 20 minutes
Pages